EaglesRocker97 Posted April 4, 2021 Share Posted April 4, 2021 Everyone knows Jesus loved wine, so my very smart mother decided to put her wino son in charge of tonight's libations. They're pretty much exclusively red drinkers and making a honey ham, which I would generally not pair with red wine, but I tried to stick with what they like, so we got a couple Beaujolais and pinot noir. Personally, I really never developed a liking for ham. I never complained, but my sweet grandmother always just made fried chicken for me when we'd have Easter dinner there. COVID caused us to downsize and change venues, so my mom offered to make me cornish game hen. I've never had it before, so I did a little research and figured I could experiment with red and white this time. So, on the left, I added a dry white Bordeaux to the mix here, which I haven't really had much of in my early pairing experiences. These are reportedly an interesting mix of fruity, floral, and mineral characteristics. This particular one is a blend of 70% Savignon Blanc, 20% Sémillon, and 10% Muscadelle, making it pretty much a classically styled Bordeaux Blanc Sec. And then for the night cap, I'll probably settle down with an old fashioned and a dram of rye. What's in your glass, CVON? 3 Link to comment Share on other sites More sharing options...
DaEagles4Life Posted April 4, 2021 Share Posted April 4, 2021 Just another Sunday for me so a refreshing Moscow Mule. 1 Link to comment Share on other sites More sharing options...
NCTANK Posted April 4, 2021 Share Posted April 4, 2021 high quality h2o 1 2 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 3 minutes ago, NCTANK said: high quality h2o 3 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 5 minutes ago, DaEagles4Life said: Just another Sunday for me so a refreshing Moscow Mule. Never had one, but they always grabbed my eye. I don't drink gin much, but I think I could get down with one of these. Seems like a great summer drink. Link to comment Share on other sites More sharing options...
Boogyman Posted April 4, 2021 Share Posted April 4, 2021 Captain Morgan's today. Started early, I always drink a lot when I cook large meals. 1 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 6 minutes ago, Boogyman said: Captain Morgan's today. Started early, I always drink a lot when I cook large meals. If I'm doing a full-blown pairing, I gotta pace myself and strictly limit it to a glass prior to eating just to get down the wine's profile. Otherwise, my palate gets too much out of whack before I actually sit down to eat and analyze the combination. After about two glasses, it gets noticably harder to discern different characteristics. With that said, I'll probably have a lunchtime beer at home, have a glass or two of red with the family early, and then give myself an hour or so to re-orient before the meal. Link to comment Share on other sites More sharing options...
DBW Posted April 4, 2021 Share Posted April 4, 2021 It’s also my anniversary so we’re going out for steaks. Probably have a few beers and then some jack and coke when we get back. golfing early tomorrow so need to take it easy 😂 1 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 4 minutes ago, DBW said: It’s also my anniversary so we’re going out for steaks. Probably have a few beers and then some jack and coke when we get back. golfing early tomorrow so need to take it easy 😂 Happy anniversary! We just had ours on the 31st. I grilled up some awesome dry-aged filets that the butcher cut and trimmed up right in front of me earlier in the day, then the GF made this bomb French onion mac and cheese. I paired it with an Italian red that'd been in the cellar for a bit, but the wine was kind of forgettable. The meal was out of this world, though. I did a reverse sear on these 12 oz. beasts to make sure they were cooked evenly and to proper temp. You could've cut them with a fork! This is probably a $60 plate a nice restaurant. 3 Link to comment Share on other sites More sharing options...
VanHammersly Posted April 4, 2021 Share Posted April 4, 2021 1st day in Florida for Spring Break so it’s beer at the beach for me. 1 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 1 minute ago, VanHammersly said: 1st day in Florida for Spring Break so it’s beer at the beach for me. Florida, eh? Watch out for the 'Rona! Oh, and the toxic wastewater, apparently... 1 Link to comment Share on other sites More sharing options...
VanHammersly Posted April 4, 2021 Share Posted April 4, 2021 7 minutes ago, EaglesRocker97 said: Florida, eh? Watch out for the 'Rona! Oh, and the toxic wastewater, apparently... It’s almost too cold to get in the water so that’s not an issue. And we’ve been down here a few times already during the pandemic. It’s always so Fing packed that we can’t even go to a restaurant or bar. 1 Link to comment Share on other sites More sharing options...
DBW Posted April 4, 2021 Share Posted April 4, 2021 27 minutes ago, EaglesRocker97 said: Happy anniversary! We just had ours on the 31st. I grilled up some awesome dry-aged filets that the butcher cut and trimmed up right in front of me earlier in the day, then the GF made this bomb French onion mac and cheese. I paired it with an Italian red that'd been in the cellar for a bit, but the wine was kind of forgettable. The meal was out of this world, though. I did a reverse sear on these 12 oz. beasts to make sure they were cooked evenly and to proper temp. You could've cut them with a fork! This is probably a $60 plate a nice restaurant. I never tried the reverse seat technique - we use the grill exclusively for steaks but I’m gonna have to try this next time! Link to comment Share on other sites More sharing options...
Toastrel Posted April 4, 2021 Share Posted April 4, 2021 Beamish Stout Later there will be rum, coffee and Kahlua drinks. Once the sun leaves the backyard, a single malt. Looking ahead to summer so I am going Lowland. Rosebank. 1 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 13 minutes ago, DBW said: I never tried the reverse seat technique - we use the grill exclusively for steaks but I’m gonna have to try this next time! I swear by it. It's crucial for thick steaks. I have a charcoal smoker, so I basically build different zones of temperature with the coals. Then you cook the steaks in the low zone until you're about 15° below your target temperature. You have to watch them and turn/flip them at least once but probably twice while it's heating up. You might have to move the steaks to the edge if your grill is getting too hot or fire is hitting the steak. But once you're about 15-20 degrees below your target temperature you throw them on the hot part of the grill and sear each side. You have to be patient and attentive. These steaks were about 2½-inches thick and needed a solid 25 minutes. I always make sure I then wrap them in foil on a plate and let them stand for 5-7 mins afterwards. It helps lock in the juices, but they also continue to cook slowly, so factor that into the level of doneness that you want to achieve. This page does a good job of explaining the method. It's pretty easy if you just have a meat thermometer of any kind.https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html 1 Link to comment Share on other sites More sharing options...
SNOORDA Posted April 4, 2021 Share Posted April 4, 2021 On the Rock brand Mai Tai’s. On crushed ice. 1 Link to comment Share on other sites More sharing options...
DBW Posted April 4, 2021 Share Posted April 4, 2021 3 minutes ago, EaglesRocker97 said: I swear by it. It's crucial for thick steaks. I have a charcoal smoker, so I basically build different zones of temperature with the coals. Then you cook the steaks in the low zone until you're about 15° below your target temperature. You have to watch them and turn/flip them at least once but probably twice while it's heating up. You might have to move the steaks to the edge if your grill is getting too hot or fire is hitting the steak. But once you're about 15-20 degrees below your target temperature you throw them on the hot part of the grill and sear each side. I always make sure I then wrap them in foil on a plate and let them stand for 5-7 mins afterwards. It helps lock in the juices, but they also continue to cook for a little while under there, so factor that into the level of doneness that you want to achieve. This page does a good job of explaining the method. It's pretty easy if you just have a meat thermometer of any kind.https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html Funny I was just reading that page! We usually get our steaks from The Meat House and they’re pretty thick, 2.5” at least, so it takes a lot patience cooking them. This method sounds like it would be ideal for those thick filets! Thanks for the idea! 1 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 Just now, DBW said: Funny I was just reading that page! We usually get our steaks from The Meat House and they’re pretty thick, 2.5” at least, so it takes a lot patience cooking them. This method sounds like it would be ideal for those thick filets! Thanks for the idea! Yup, it's perfect! Always happy to help someone expand their culinary skills. Link to comment Share on other sites More sharing options...
The Norseman Posted April 4, 2021 Share Posted April 4, 2021 Happy Easter to those who celebrate it. I'll be drinking a little Bib and Tucker followed by a glass or two of Laphroaig after dinner. Link to comment Share on other sites More sharing options...
SNOORDA Posted April 4, 2021 Share Posted April 4, 2021 i dont get into the ham thing. But ill eat it. I dont ever recall clamoring over how good the ham is. Pork chops is where its at 1 Link to comment Share on other sites More sharing options...
EaglesRocker97 Posted April 4, 2021 Author Share Posted April 4, 2021 7 minutes ago, SNOORDA said: Mai Tai’s. On crushed ice. Delicious drink. Feel like I'll be drinking a lot of these in Hawaii this summer... Link to comment Share on other sites More sharing options...
20dawk4life Posted April 4, 2021 Share Posted April 4, 2021 Just now, SNOORDA said: i dont get into the ham thing. But ill eat it. I do bot ever recall clamoring over how good the ham is. The Someone’s drinking early 1 Link to comment Share on other sites More sharing options...
Boogyman Posted April 4, 2021 Share Posted April 4, 2021 9 minutes ago, EaglesRocker97 said: I swear by it. It's crucial for thick steaks. I have a charcoal smoker, so I basically build different zones of temperature with the coals. Then you cook the steaks in the low zone until you're about 15° below your target temperature. You have to watch them and turn/flip them at least once but probably twice while it's heating up. You might have to move the steaks to the edge if your grill is getting too hot or fire is hitting the steak. But once you're about 15-20 degrees below your target temperature you throw them on the hot part of the grill and sear each side. You have to be patient and attentive. These steaks were about 2½-inches thick and needed a solid 25 minutes. I always make sure I then wrap them in foil on a plate and let them stand for 5-7 mins afterwards. It helps lock in the juices, but they also continue to cook slowly, so factor that into the level of doneness that you want to achieve. This page does a good job of explaining the method. It's pretty easy if you just have a meat thermometer of any kind.https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html I just reverse seared some NY strips on my pellet smoker last night. Best was to cook a steak IMO. Made a nice herb compound butter top with, they were delicious. 1 Link to comment Share on other sites More sharing options...
20dawk4life Posted April 4, 2021 Share Posted April 4, 2021 Probably wild turkey later. But almost out so maybe finish the night with woodford reserve, which is almost out. Definitely hitting liquor store this week. 1 1 Link to comment Share on other sites More sharing options...
The Norseman Posted April 4, 2021 Share Posted April 4, 2021 2 hours ago, Toastrel said: Beamish Stout Later there will be rum, coffee and Kahlua drinks. Once the sun leaves the backyard, a single malt. Looking ahead to summer so I am going Lowland. Rosebank. I lived in Ireland for 3 years. Beamish was definitely the best of the stouts there in my opinion. Not easy to find here in the US though. 1 Link to comment Share on other sites More sharing options...
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