On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

You can certainly use cheap bourbon and save that Booker for sipping
after dinner ;-)

Been a long time since I hoisted any rot gut, I probably should only use it for cooking...

On Sat, 14 Jan 2017 20:02:07 -0800 (PST), Tim
wrote:

On Saturday, January 14, 2017 at 8:28:03 PM UTC-6, wrote:
On Sat, 14 Jan 2017 18:03:15 -0800 (PST), Tim
wrote:

Poco Loco
Did 'em again, Greg. Fantastic!

Guess that's something else you learned while not getting a liberal arts degree from that
institution in Kansas.
...

I've got that recipe copied out and will be doing it soon. Any modifications I need to add to it? Probably not....

You can certainly use cheap bourbon and save that Booker for sipping
after dinner ;-)

Been a long time since I hoisted any rot gut, I probably should only use it for cooking...

I use Kentucky Gentleman for cooking. It is about $13 for a 1.75l
Jim Beam for drinking ($25 a 1.75) and Booker ($60 for a 750) for
sipping.

Bourbon is also great for deglazing the pan after you brown the hog
jowls for collards, green beans etc. Just be ready to flambe' if you
have an audience. It will go right up.