What say you we fix up some beer-braised brisket, but instead of using that frenchy monk Chimay crap, we git 'r Ameri-dun and slosh it with some Schlitz? Can I get a 'booya'?
And then let's slip into something a little more comfortable as the beast roasts... I know! How about a delectably intoxicating punch recipe created by Alexis Soyer during the Crimean War (c.1854-1856.) According to Florence Nightingale, Soydawg served up eats "of the most nutritious manner for great numbers of men," on the front lines of battle, and they freakin loved him for it.
Anddd apparently they liked to get silly-drunk as well, so he whipped up this ridiculous concoction for the fellers. I'd say after about 10 quarts of this crap (which includes 2 bottles of champy, a pint of henny, and a mess of rum) I'd be ready to take a whole mess of russkies myself--imperial, commie-bastard-- it's all the same with this juice what's now fit for an unfortunate ending to a frat party.
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