Cigar Weekly

grtrx · 02-19-2018, 07:22 PM

2012 Piacet Verdejo
Olives stuffed with jalapeno and almond

2009 Chateau La Vielle Cure (Fronsac, Bordeaux)

16oz boneless NY Strip Au Poivre
Smashed golden potatoes
White corn in butter and white pepper sauce

Toscano cheese in black peppercorns

Scotch TBD

The Fronsac is amazing, I last had it 2 years ago, it is now subtle, soft, with a great backbone and juicy dark fruit

Carbon steel pan was spot on for the steak

I surprise myself and pull it off sometimes

BigO · 02-20-2018, 04:36 AM

Yesterday, I found a whole packer brisket for $1.79 and whole pork butts for $1.49.

This weekend is going to be good for BBQ, and I'm going to be making a whole bunch of it.

jazznut · 02-20-2018, 06:37 AM

Quote:

Originally Posted by grtrx

...The Fronsac is amazing...

I can't recall having ever tasted La Vieille Cure. But I am a big fan of the reds from Fronsac - especially de La Dauphine (greater percentage of Merlot in the blend, but consistently excellent nonetheless).

SLR · 02-20-2018, 08:34 AM

Quote:

Originally Posted by BigO

Yesterday, I found a whole packer brisket for $1.79 and whole pork butts for $1.49.

This weekend is going to be good for BBQ, and I'm going to be making a whole bunch of it.

Wow, sounds like awesome eats.

grtrx · 02-20-2018, 12:32 PM

Quote:

Originally Posted by jazznut

I can't recall having ever tasted La Vieille Cure. But I am a big fan of the reds from Fronsac - especially de La Dauphine (greater percentage of Merlot in the blend, but consistently excellent nonetheless).

bought a case maybe in 2011 or 2012, it is now really quite good

grtrx · 02-22-2018, 06:46 AM

last night was a can of soup and chips and ramen noodles... I was tired

BigO · 02-22-2018, 01:39 PM

Tonight is leftover beef and broccoli from last night. Tasty, but way too salty to eat your fill. I'm going to pan seat the last 2 lamb shoulder chops for my own dinner.

As a Lenten Friday, tomorrow will be seafood gumbo with fish and shrimp and made with the stock made from last Friday's BBQ shrimp shells. Plus, I'll be running the pit all day with brisket and pork butt for the weekend and beyond.

SLR · 02-22-2018, 06:07 PM

For Lent, I’ll be making chile rellenos using poblano Chile’s, and Monterey Jack cheese. I will also be making Mexican style rice, and a Mexican bread pudding called Capirotada.

jazznut · 02-23-2018, 01:14 PM

Boneless, skinless chicken breasts flavoured with dry white Spanish wine and Meyer lemons. Broccoli and red pepper medley. Basmati rice with finely chopped carrots.

grtrx · 02-23-2018, 10:10 PM

I ate at my favorite restaurant... too tired to give details... mussels/njuda, spaghetti/Himalayan mushrooms/pork shoulder, red fish/olives/chickpeas, cheese

02-19-2018, 07:22 PM	#311
grtrx Contributing Editor Herf God Join Date: Jul 2001 Location: Naperville IL Posts: 44,579	2012 Piacet Verdejo Olives stuffed with jalapeno and almond 2009 Chateau La Vielle Cure (Fronsac, Bordeaux) 16oz boneless NY Strip Au Poivre Smashed golden potatoes White corn in butter and white pepper sauce Toscano cheese in black peppercorns Scotch TBD The Fronsac is amazing, I last had it 2 years ago, it is now subtle, soft, with a great backbone and juicy dark fruit Carbon steel pan was spot on for the steak I surprise myself and pull it off sometimes __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant

02-20-2018, 04:36 AM	#312
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	Yesterday, I found a whole packer brisket for $1.79 and whole pork butts for $1.49. This weekend is going to be good for BBQ, and I'm going to be making a whole bunch of it. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

02-22-2018, 06:46 AM	#316
grtrx Contributing Editor Herf God Join Date: Jul 2001 Location: Naperville IL Posts: 44,579	last night was a can of soup and chips and ramen noodles... I was tired __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant

02-22-2018, 01:39 PM	#317
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,779	Tonight is leftover beef and broccoli from last night. Tasty, but way too salty to eat your fill. I'm going to pan seat the last 2 lamb shoulder chops for my own dinner. As a Lenten Friday, tomorrow will be seafood gumbo with fish and shrimp and made with the stock made from last Friday's BBQ shrimp shells. Plus, I'll be running the pit all day with brisket and pork butt for the weekend and beyond. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

02-22-2018, 06:07 PM	#318
SLR Charter Member Moderator Herf God Join Date: Apr 2000 Location: OC/LA Area, CA USA Posts: 15,521	For Lent, I’ll be making chile rellenos using poblano Chile’s, and Monterey Jack cheese. I will also be making Mexican style rice, and a Mexican bread pudding called Capirotada. __________________ Isaiah 53 LGBFJB BE AWAKE, NOT WOKE

02-23-2018, 01:14 PM	#319
jazznut Managing Editor Emeritus Herf God Join Date: Apr 2003 Location: Montreal, Canada Posts: 26,082	Boneless, skinless chicken breasts flavoured with dry white Spanish wine and Meyer lemons. Broccoli and red pepper medley. Basmati rice with finely chopped carrots. __________________ My whisky adventure began at the age of nine. Good things DO take time!

02-23-2018, 10:10 PM	#320
grtrx Contributing Editor Herf God Join Date: Jul 2001 Location: Naperville IL Posts: 44,579	I ate at my favorite restaurant... too tired to give details... mussels/njuda, spaghetti/Himalayan mushrooms/pork shoulder, red fish/olives/chickpeas, cheese __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant