Its gonna be a great night

Joined Jan 2006
28 Posts | 0+
Hey Cig lovers, well I broke down and bought season 4 of 24, so it looks as if I'll have to make a celebration out of it.
Plans : Steak (ribeye) with garlic salt rub in
Baked potato (I almost had a D. Quayle moment)
Asparagus
The brew I picked is something I've not tried but its Michelob Amber bock. Hopefully it will work.
Now for the really hard part........... which cigs.
This is roughly what I have: Partagas Spanish Rosado
Padron 4000 (I think)
Cusano Corojo 1996
Camacho SLR
5 Vegas Alpha
RP 1990 & 1992
Punch Rare Corojo
Sol Cubano Maduro
Gracliff espresso
Hansotia Triple Ligero
RP Edge Maduro and Conn
I may very well be into some sort of a cigar before I get any recommendations but I think at this point its a win win.
From this list what 3 Cigars would you guys go for?
Regards,
Pic
 
The Amberbock is actually a tasty cheap beer IMHO.

And, here's my vote for your first smoke:
 

Attachments

  • RP92.JPG
    RP92.JPG
    41.3 KB · Views: 801
I would go with the Sol Cubano Maduro and the Cusano Corojo. For the third stick its a toss up, but probably a RP.

All the best,


Joe
 
I can't resist.

The rib eye is the key here. IMHO stay away from the dry garlic. Can be wierd in your mouth. Season this way; Kosher salt, black pepper, paprika. Rub that beauty with olive oil then season and rub it again. Leave at room temp for a couple of hours before searing. (Brenda, it's ok to leave salted and oiled meat out for awhile.. :lol: ) The baker should be washed and oiled then sprinkled with kosher salt. Can't beat the grass but don't cook it in water, steam for a short time but keep it crispy. The beer is critical. Because of the fat content of the rib eye, you should go with a strong ale, not sweet, but hoppy with a big finish. Red Tail Ale comes to mind here. Now after all the wonderful food, do a Sinus Rince and light up that Rocky Patel in Brenda's picture. I bet you forget to watch the DVD............. :lol: I know you didn't ask how to cook it, I just can't help it. Just in doing this I've experienced your dinner. Nummy to say the least. Have fun, it really does sound like a good night....... :D
 
All I can say is make sure you end the night with a cup of coffee and that Graycliff Espresso. I only have 5 left, and I am going to savor every last one......
 
foodislife - Just curious, but doesn't salt have the effect of drawing moisture out of the meat? I've always been told to avoid it for seasoning a steak. I would obviously defer to your judgment on this one but I wanted to check.
 
Bigcat said:
foodislife - Just curious, but doesn't salt have the effect of drawing moisture out of the meat? I've always been told to avoid it for seasoning a steak. I would obviously defer to your judgment on this one but I wanted to check.

That's a true statement. That's why you oil the steak. The kosher salt is also key here, it "melts" evenly, where as granulated takes longer and tends to bunch up. Salt will also tenderize the steak. But if left on too long will dry it out. :D
 
Thanks for the info. I'll have to give that a try next time I am grilling. It's amazing the stuff you pick up on here :)
 
foodislife....my friend, you are a chef with my style!! I have been a firm believer (IMHO) that if you have a great piece of meat, the rub and techinque you described is all it needs to be drop dead fantastic! I also believe that there is no better way to cook that slab-o-meat then to present it over a medium flame of the bar-b-cue for a very short time to sear the outside, and cook it a bit....but i do like my red meat rare!! :twisted:

need a killer chicken recipe, no particular flavor category and a pork chop recipe. both should be short and sweet in their ingrediant list as these would be new ideas for me to do for after work dinners for my wife and I. We are in a rut and we love trying new things.

Appreciate the insight, agree with Bigcat, I love this place for all the good stuff i learn!
 
Foodislife--

That's pretty impressive. I may have to give that a go this weekend. My favirite marinade has always been Guiness with some brown sugar and ground black pepper. hmmm.. maybe marinades / rubs need their own topic.
 
Eclipse_man said:
need a killer chicken recipe, no particular flavor category and a pork chop recipe. both should be short and sweet in their ingrediant list as these would be new ideas for me to do for after work dinners for my wife and I. We are in a rut and we love trying new things.

I use the same marinate recipes for both chicken and pork as they work equally as well for either. My favorite one for items to be grilled is super easy. I spinkle kosher salt and fresh ground black pepper on the meat. Then throw it in a ziplock plastic food storage bag with a good squeeze of dijon mustard and some italian dressing (preferable one with italian cheese in it). Marinate for at least an hour but preferably over night. Then grill it. If you are using chicken breast, give it a light pounding with a meat pounder to get the thickness to be consistent throughout the piece of meat. It will cook better.
 
Eclipse_man said:
foodislife....my friend, you are a chef with my style!! I have been a firm believer (IMHO) that if you have a great piece of meat, the rub and techinque you described is all it needs to be drop dead fantastic! I also believe that there is no better way to cook that slab-o-meat then to present it over a medium flame of the bar-b-cue for a very short time to sear the outside, and cook it a bit....but i do like my red meat rare!! :twisted:

need a killer chicken recipe, no particular flavor category and a pork chop recipe. both should be short and sweet in their ingrediant list as these would be new ideas for me to do for after work dinners for my wife and I. We are in a rut and we love trying new things.

Appreciate the insight, agree with Bigcat, I love this place for all the good stuff i learn!

PM sent
 
I have a very nice steak sitting in the bullpen as we speak. I am thinking that tomorrow I am going to Bar-B-Cue. I too am going to rub that steak, but to finish it I am going to use my Kansas City Bar-B-Cue sause from Spider66.

There you go!!
 
Now you all have me thinking of my rib recipe: I can't wait for the Cigar-B-Q. This grill is gonna be SMOKIN!!!!!
 

Attachments

  • BBQ FD 003 (500 x 375).jpg
    BBQ FD 003 (500 x 375).jpg
    35.7 KB · Views: 176
That grill makes ol' Propane Elaine look like a has been. Nice grill. I notice the smoke box in the center. Nice touch, you need the smoke for Q, everything else is just grillin'.
 
Just a bit of information, that is a smoke box!! I use applewood soaked in Makers Mark. Also, that is NOT sauce on the ribs. It is my dry rub, the sauce was used for the chicken that went on right after.