BigSlick

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    Phoenix,Arizona

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Campanas

Campanas (3/5)

  1. These are pre-cooked spiral sliced hams. The bottom one glazed with a pineapple and honey sauce and the top one with an apricot chipotle sauce. Smoked with hickory and cherry. Dinner is in a couple of hours and fine cigars and libations are to follow. Hope every one is having a great Easter! TD
  2. PM the details. I will see if I can make it in the future. TD
  3. I fired up an 01' Cohiba Lancero today in Chucks honor. To date this is only the 2nd Cohiba Lancero I have smoked. The other one was an 06'. This cigar knocked the socks off the 06, not a real big surprise. 1st 1/3: Honey, honey, honey, a little earthy moss and lots of cream. 2nd 2/3: Cream, vanilla and wood. 3rd 3/3: Core tabacco with flavors of wood, sweet cream and spice. This cigar was excellent. It's in fact one of the Top 3 cigars I have ever smoked. I wish I was burning this cigar under better circumstances. RIP Chuck.
  4. I'm firing up an 01' Cohiba Lancero in Chucks honor tomorrow. Review to follow.
  5. Magnums around noon. Union Hills and 7th Street. Come on by if you get the chance. TD
  6. Ak, congrats. What part of Phoenix are you from? Me and a few of buddies are meeting up this Sunday for a smoke on the north end of town. Sam, you're welcome as well if you feel like making the haul up.
  7. Looking forward to continuing this expirement. Thank you again for the opportunity. TD
  8. Ace/King in Texas Hold Em'. Favorite hand. Always making something out of nothing, if you want to get all philisophical about it.
  9. Thanks for the info. That makes sense. I will change up my method on the next brisket and let you know how it goes. TD
  10. I found these on a bbq/smoker forum. I cannot take credit for the recipe or the name. I started with 15 jalapenos. With gloves on, cut the ends off, halved them and cored out the membrane and seeds and placed them on a paper towel to dry. While they dried I mixed a big ass dallop of cream cheese with shredded mild cheddar and put the mixture into a ziploc and cut the corner of the bag to squeeze the mixture into the jalapeno halves like cake icing. After putting the cheese mixture in, I placed a little smokie in the center, wrapped the pepper with a half slice of bacon and put onto a skewer. I placed the skewers in the smoker with hickory wood and smoked at 275 degrees F for an hour and 45 minutes. Here was the results(Had to lighten the pictures a bit because my cellphone sucks) Brought approx 30 of these to a get together Sunday and they got hoovered up in about 5 minutes flat. If you are going to make these, you should prepare 4-5 for each person. While cooking with jalapenos may seem intimidating, these had very little heat in MOST of the peppers. One of em gotcha every once in a while but can still be enjoyed by the faint of heart. The amount of membrane you leave behind is going to determine how much heat these little bastards will possess. Enjoy! TD
  11. Sorry I haven't been contributing much in the last year. I've been lurking a lot and sure have the best intentions to. Life keeps gettin in the way... My wife and son left for the Joisey shore for the last week so I decided whilst they were away I would partake in smoking as many cigars in the house as I could(it's hotter than **** out right now) and do my best to be a slobbering drunk by each nightfall. On Friday, I got out the box that houses some of my LE's, RE's and the few 510th cigars I have left. I reached for the Punch and never looked back. In the past I have been greatly disappointed in all of the Punch I have smoked. Aged or not they seemed to have a sour salty taste that just does not float my boat. This cigar lacked all of the things I have disliked in my past experiences with Punch. Pardon the pics, all I had was my cellphone... First 1/3 Smacked of shortbread, graham crackers and sugar cookies. Loved this part of the cigar! Second 2/3 Honey, floral notes, and sweet moss with a root beer aftertaste. Third 3/3 Sweet cookie dough, toast, stewed fruit and good ole fashioned spicy tobacco. What more can I say than WOW! What a great complex smoke. After 45 minutes of niccups I knew I just had a fantastic cigar journey. I wish I had picked up more of these(Only have 1 left) With the strength I experienced, these cigars will have a great shelf life and I imagine will only continue to get better over the next ten years. Rob, Lisa, Smithy and even Ken. Hope all is well in your worlds. TD

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