brazoseagle Posted March 31, 2012 Posted March 31, 2012 For all my Outlaws, Renegades & Roustabouts - Brothers we are, Brothers we will always be! Steak - Pound and half Prime Texas Ribeye - Brazoseagle 36 hour Dry Aged Cheat Recipe - http://www.friendsof...howtopic=107315 bread Cigar: Cohiba 1966 2011 EL Smokin' Tunes: Ryan Adams, Robert Earl Keen & Chris Knight Cigar Review: F'ing Fantastic - Beautiful construction, sexy wrapper, great pre-light smell, Perfect Draw!!! 1st 1/3rd - stronger than I thought, but not overpowering - Creamy, sweet, milk chocolate custard, no harshness, no bitterness, just essence of pure aged tobacco and milky, rich, eggy chocolate. 2nd 1/3rd - Much of the same - complexly smooth - chocolate pudding with the slightest hints of coffee. This cigar is complex and refined. Better than a Behike, stronger than Behike - it's like the Behikes Crazy Uncle that everybody wants at their party, the good times King, if the Behike shows up, well great, but people came for the 1966. Final 1/3rd - Even burn, still very much milky complex chocolate rich custard, but now with very prevalent tastes of creamy cappuccino. Which is fantastic. I will say this, it wasn't until the final 1/3rd that I said, these could be laid down for a couple of more years and be ridiculous. If the parts of this cigar were a concert, it would be Tears for Fears opening up for Bruce Springsteen, opening up for U2! Rating = 98/100 - F'ing Glorious - Hour and 20 minute smoke of pure Awesomesauce These are pricey, but worth it definitily for a special occasion "Treat Yourself" smoke!!! Go to the Czar shop right now and get some singles or a box! Here is the Tale as told by pictographs:
Steens Posted March 31, 2012 Posted March 31, 2012 wow mate great review, got one of these will definately be trying it soon,will be good to see how it compares
Skitalets Posted March 31, 2012 Posted March 31, 2012 Nice review. I just had one of my 1966 singles (from Czars of course) today and loved it. Ordered a box right away.
Michel1968 Posted March 31, 2012 Posted March 31, 2012 Wow!!! Nice going Brazos!!! I must admit I was somewhat baffled to see Amstel Light, but man, that piece of roast in front sure made me hungry!
Styler Posted March 31, 2012 Posted March 31, 2012 As I said in your last post, I love chocolate in a cigar. These sound like my dream smoke! If only I didn't have a heap of home improvements to pay for this year
ohioldd Posted March 31, 2012 Posted March 31, 2012 Great review....I will have to breakout the 1966 single soon.
NMJoe Posted March 31, 2012 Posted March 31, 2012 I always look forward to waking up on Saturday and reading how your night went, David. Another stellar review! Great looking steak, and your comments about the 1966 may just push me off the fence about picking up a box. Well done!! Cheers Joe
brazoseagle Posted March 31, 2012 Author Posted March 31, 2012 As I said in your last post, I love chocolate in a cigar. These sound like my dream smoke! If only I didn't have a heap of home improvements to pay for this year Steve, when I get some more in (not sure when it will be) , I will send you out one. I owe you anyway.
Ghabanos Posted March 31, 2012 Posted March 31, 2012 Braz... Keep these coming. Love the meat cigars and booze...
LLC Posted March 31, 2012 Posted March 31, 2012 Great looking steak, cooked just the way I like it. I completely agree the 1966 is smoking great now but has the potential to get a lot better with age.
brazoseagle Posted March 31, 2012 Author Posted March 31, 2012 Braz... Keep these coming. Love the meat cigars and booze... Yeah, I've been out of the routine for a little bit, but I'm back and I have yet begun to defile myself!
khomeinist Posted March 31, 2012 Posted March 31, 2012 Warmed-over Cohiba Genios. Steak looks killer though. If I move to Texas (distinct possibility) I'm hitting you up. I got the Stagg for dessert.
brazoseagle Posted March 31, 2012 Author Posted March 31, 2012 Warmed-over Cohiba Genios. Steak looks killer though. If I move to Texas (distinct possibility) I'm hitting you up. I got the Stagg for dessert. Where in Texas might you move?
jacktarnold Posted March 31, 2012 Posted March 31, 2012 Makes me want to stop everything I'm doing and grill a steak and have a fantastic cigar. Wish I had some 1966s.
LLC Posted April 1, 2012 Posted April 1, 2012 I was inspired by the post and tonight had a nice rare ribeye with grilled veggies and a 1999 Penfolds St. Henri Shiraz. After dinner a great PSD4 with a Courvoisier XO and then a Cubita double espresso. Great way to end the day.
brazoseagle Posted April 1, 2012 Author Posted April 1, 2012 I was inspired by the post and tonight had a nice rare ribeye with grilled veggies and a 1999 Penfolds St. Henri Shiraz. After dinner a great PSD4 with a Courvoisier XO and then a Cubita double espresso. Great way to end the day. Nice!
bigfunkyg Posted April 1, 2012 Posted April 1, 2012 Nice to see some veggies with the meat finally! A little greens balances a good steak!
brazoseagle Posted April 1, 2012 Author Posted April 1, 2012 Nice to see some veggies with the meat finally! A little greens balances a good steak! I kindly disagree, all veggies do is take up space reserved for meat!
ramon_cojones Posted April 1, 2012 Posted April 1, 2012 Braz I love how you always include the link to your recipe, am going to try it one of these days. About this part: Powdered Beef Bouillon or Powdered Beef Stock (The Key Secret) Small amount of Garlic powder (I mean small) Small amount of Onion Powder Sometimes I will use a Chicago Steakhouse Flavored Fresh Grinder Why all of this? I thought you want the steak to speak for itself?
brazoseagle Posted April 1, 2012 Author Posted April 1, 2012 Braz I love how you always include the link to your recipe, am going to try it one of these days. About this part: Powdered Beef Bouillon or Powdered Beef Stock (The Key Secret) Small amount of Garlic powder (I mean small) Small amount of Onion Powder Sometimes I will use a Chicago Steakhouse Flavored Fresh Grinder Why all of this? I thought you want the steak to speak for itself? It does not over power at all, it works in unison with the meat to create a crust, it's all about the crust my man.
Ghabanos Posted April 1, 2012 Posted April 1, 2012 I kindly disagree, all veggies do is take up space reserved for meat! lol,.. That's I've been telling my wife....I knew it was a valid argument.
brazoseagle Posted April 1, 2012 Author Posted April 1, 2012 lol,.. That's I've been telling my wife....I knew it was a valid argument. Very Valid, it's science.
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