Dang Ron, now they all know the chef's secret of cooking at Shrew Haven...............
1. Pour one bottle of Basil Hayden in a bowl.
2. Add crushed rosemary, fresh ground pepper, garlic, and fresh chives.
3. Marinade leg of lamb for 12 hours.
4. Dump marinade down drain.
5. Cook lamb to medium-rare over a charcoal fire.
(do you think they're buying this buddy?) :rolleyes:
OK, I'll agree that Basil Hayden is the bourbon of choice at camp. Also, 5 of the 6 guys in camp have impeccable tastes and the other, well, just remember there's one in every group. :D
Essentially we are at camp for 9-10 days for "camp week". Everyone brings a bottle of Basil Hayden and places it on the liquor cabinet. A nightly libation before dinner each night by 5 guys puts a dent in a bottle in a hurry. I know I've said it before, but great company, food, libation and location all blends together to make hunting camp special.
Oh, and I almost forgot, but thanks to Killdeer's impeccable tastes and memory, a good smoke (cigar or custom pipe blend of tobacco) finishes off the evening perfectly.