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re: Whiskey/Bourbon/Scotch appreciation thread

Posted on 11/16/13 at 9:11 pm to
Posted by Uncle JackD
Member since Nov 2007
58666 posts
Posted on 11/16/13 at 9:11 pm to
Good job, sir. Looks delicious

My favorite is usda prime ribeye from rouses, 1.5" thick. Tear that uppppp
Posted by NOLAGT
Over there
Member since Dec 2012
13542 posts
Posted on 11/16/13 at 9:14 pm to
Was gonna do ribeyes but they were thin like 1" maybe. I like the dry aged from rouses a lot too.
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