Meatscape McAwesomeballs & Cohiba 1966 El Review


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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:

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I always look forward to waking up on Saturday and reading how your night went, David. :rotfl:

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

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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.

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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.

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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!

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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?

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I was inspired by the post and tonight had a nice rare ribeye with grilled veggies and a 1999 Penfolds St. Henri Shiraz.

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After dinner a great PSD4 with a Courvoisier XO and then a Cubita double espresso.

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Great way to end the day.

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I was inspired by the post and tonight had a nice rare ribeye with grilled veggies and a 1999 Penfolds St. Henri Shiraz.

post-9798-1333239928632.jpg

After dinner a great PSD4 with a Courvoisier XO and then a Cubita double espresso.

post-9798-133324006436.jpg

post-9798-13332400883636.jpg

Great way to end the day.

Nice!

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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!

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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?

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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.

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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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