What appetizer to an Opus X main course?
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Chemnitz
Everyone, Registered Users Posts: 1,070
So tomorrow night as a part of an Easter celebration a buddy and his family is coming over and we are going to grill filet mignon and then smoke some big Opus Xs that I've been saving. This is only my second Opus and I can't wait. The problem is that I'm thinking we'll want to herf while we grill, but I want it to compliment the Opuses and not take anything away. I'm thinking some small robusto Oliva connies, or something mild like that. Or should I resist and just savor the Opus?
So I need some advice from you guys that suck down an Opus X every other day.
What is a good warm up band before the main inXs concert?
A good matinee before the feature X-men:The Last Stogie Stand?
So I need some advice from you guys that suck down an Opus X every other day.
What is a good warm up band before the main inXs concert?
A good matinee before the feature X-men:The Last Stogie Stand?
Comments
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If I plan on smoking a rarity for me cigar( I mean $20.00 and up) I smoke it on s clean palate. Now I have smoke in the morning the broke out a Padron 64 that evening and no issues. But for me my palate gets fried if I chain herf. ??
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It usually takes my palate a couple hours to really clear the last stick I've had, but if you move from a conny to an Opus X your palate should be pretty open. As long as you don't smoke them back to back I'm not sure it will matter much. I'd just stay away from anything with a lot of pepper/spice. Enjoy the BBQ sounds like good times.
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Maybe something mild so you don't burn out your palate before you smoke the opus x?
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Smoke 2 Opus'. Problem solved
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Depends on how quickly you get the dreaded burnout palate. A conny would probably be a safe bet.
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danielzreyes:Smoke 2 Opus'. Problem solved
I smoke 2 opus in time of peace
And two in time of war
I smoke 2 opus before i smoke two opus, and then i smoke 2 more! -
danielzreyes:Smoke 2 Opus'. Problem solved
This is the best answer! I should tell that moochin buddy of mine to get his own stink'n Opus X and then I'll have two! Oh, hang on, he's bringing over $120 worth of filet mignon. Guess I should share… -
I would have bourbon and shoot the chit, then have the Opus after the steak.
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Smoke the opus then a anejo!! But depends on how much age the opus has
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james40:I would have bourbon and shoot the chit, then have the Opus after the steak.
This is what I'm thinking, 'cept scotch instead of bourbon. Resist and wait for the Opus it'll taste so much better when we get there. -
Lee.mcglynn:Smoke the opus then a anejo!! But depends on how much age the opus has
So the opus becomes the appetizer?!?! Opus+anejo in one evening?!
I'm too new at this to go to that level yet. I have to have something to dream about:^) -
Eating will cleanse the palate. Personally I'd smoke a mild cigar first if you want. I'd suggest an avo personally.
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exactly. Savor that stick after a great meal. Doesn't get much better than that.Chemnitz:james40:I would have bourbon and shoot the chit, then have the Opus after the steak.
This is what I'm thinking, 'cept scotch instead of bourbon. Resist and wait for the Opus it'll taste so much better when we get there. -
Jelly sauce over hunks of meat and a peppery cigar
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So, how did it go???
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Yeah, lets hear the the end of the story.FireRob:So, how did it go??? -
Did you survive?
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It was a fantastic night! (btw, Happy Easter everyone)
Decided to resist an appetizer cigar and just focused on the opus, which was a good thing because that opus kicked my butt, even after a full meal of the best filet I've ever had! Couldn't stop smoking it however, as it was so smooth with the best of those Fuente flavors that I love. It never became harsh even down to the nub.
Beauties plus port
5 pounds of center cut filet mignon
Seared in olive oil with Montreal Steak Rub, prior to gently grilling for 10-15min turning frequently
Opus' on the 'power eight' next to my new Alec Bradley The Burner (thanks for the tip Bob! great lighter for toasting)
Whatever you ate or smoked, I hope you all had as blessed an Easter as I did. Thanks for all your advice. -
Glad to hear it all went well. And that meat is beautiful man! But I'm curious about a couple of things. You say the opus kicked your ass. What about your friend? And did you have any carbs with the meal or was it all protien? It may sound funny of me to ask, but I'm just curious about the science of how a strong cigar's strength can be neutalized by food and our metabolism. And your post made me wonder about which foods help and if any foods won't make a difference.
And Damn! That's a cool ashtray! -
Sounds like a great Easter Sunday
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Bob Luken:Glad to hear it all went well. And that meat is beautiful man! But I'm curious about a couple of things. You say the opus kicked your ass. What about your friend? And did you have any carbs with the meal or was it all protien? It may sound funny of me to ask, but I'm just curious about the science of how a strong cigar's strength can be neutalized by food and our metabolism. And your post made me wonder about which foods help and if any foods won't make a difference.
And Damn! That's a cool ashtray!
I love that ashtray. It is solid brass, made in India. My wife found it at a rummage sale for $3! Good woman. When you load it up with eight cigars it has so much potential energy that it starts humming and shaking. True story;^)
The opus kicked my friend's butt also, which is unusual. And no, we didn't eat many carbs, mainly just a lot of steak, some deviled eggs (which would be protein) and salad. No bread, tiny bit of mashed potatoes. Maybe you're onto something. Are you thinking protein doesn't neutralize, carbs do? Last time I had that same cigar it didn't bother me. You got me remembering and if I recall on that previous occasion I had eaten about three large slices of pizza before smoking. Pizza of course would be mainly carbs.
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Not sure if there is any truth to it but damn if I didn't have it happen to me when I smoked an Opus after a big Ribeye. Kicked my ass, only cigar to ever do that to me.
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Great looking dinner there. Glad you had a great time. Imo if your not use to full bodied cigars the opus will be rough.
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Yep, That's my theory, (or somebody's theory). Carbs are converted to sugar in your body. Coincidentally, a spoonfull of sugar is one remedy for a severe case of that sick feeling you get from a strong cigar. So maybe there's something to that line of reasoning. Seems like we had a thread discussing this very subject a while back. I wish I could find it. If anyone remembers what that thread title was we could bump it. OK. Found it.
http://www.cigar.com/cs/forums/thread/748773.aspx
The previous debate shed little light on the carbs vs protein debate so I guess that is still under review. Maybe I'll start a new thread specifically to pose that question.
here it is.
http://www.cigar.com/cs/forums/ShowThread.aspx?PostID=782209#782209 -
I'm in favor of a balanced-better-safe-than-sorry approach. Eat it all! But I do find carbs to settle my stomach. Crackers or toast when you're sick, right? I've always felt that carby foods help neutralize or absorb stomach acid.Bob Luken:Yep, That's my theory, (or somebody's theory). Carbs are converted to sugar in your body. Coincidentally, a spoonfull of sugar is one remedy for a severe case of that sick feeling you get from a strong cigar. So maybe there's something to that line of reasoning. Seems like we had a thread discussing this very subject a while back. I wish I could find it. If anyone remembers what that thread title was we could bump it. OK. Found it.
http://www.cigar.com/cs/forums/thread/748773.aspx
The previous debate shed little light on the carbs vs protein debate so I guess that is still under review. Maybe I'll start a new thread specifically to pose that question.
here it is.
http://www.cigar.com/cs/forums/ShowThread.aspx?PostID=782209#782209 -
I agree with the well balanced approach. It's just such a curious subject (to me).Martel:
I'm in favor of a balanced-better-safe-than-sorry approach. Eat it all! But I do find carbs to settle my stomach. Crackers or toast when you're sick, right? I've always felt that carby foods help neutralize or absorb stomach acid.Bob Luken:Yep, That's my theory, (or somebody's theory). Carbs are converted to sugar in your body. Coincidentally, a spoonfull of sugar is one remedy for a severe case of that sick feeling you get from a strong cigar. So maybe there's something to that line of reasoning. Seems like we had a thread discussing this very subject a while back. I wish I could find it. If anyone remembers what that thread title was we could bump it. OK. Found it.
http://www.cigar.com/cs/forums/thread/748773.aspx
The previous debate shed little light on the carbs vs protein debate so I guess that is still under review. Maybe I'll start a new thread specifically to pose that question.
here it is.
http://www.cigar.com/cs/forums/ShowThread.aspx?PostID=782209#782209 -
Looks like a great evening, I know I would have enjoyed it!!!
On the cooking steak part...you said you cooked the steaks for 10-15 minutes, turning them over frequently. Why? I'm curious if thats your technique or if there was something you were trying to accomplish (taste/testure) by cooking that way, especially on a filet mignon cut.
I love to cook, especially steaks and #1 rule for me is to turn only once and its into either the oven for broil or plate. (of course let it rest about 5 minutes before cutting) This will help the flavors tremendously!!! -
zeebra:Looks like a great evening, I know I would have enjoyed it!!!
On the cooking steak part...you said you cooked the steaks for 10-15 minutes, turning them over frequently. Why? I'm curious if thats your technique or if there was something you were trying to accomplish (taste/testure) by cooking that way, especially on a filet mignon cut.
I love to cook, especially steaks and #1 rule for me is to turn only once and its into either the oven for broil or plate. (of course let it rest about 5 minutes before cutting) This will help the flavors tremendously!!!
It's my buddy's technique that he has perfected over the years. First he quickly sears them in a stove top pan in a ¼" of olive oil to lock in the juices. Notice that some of the chunks are so big that they are cube like and therefore have 5-6 sides. Then he transfers them to the grill. He pretty much leaves the grill lid open and turns/rotates them on the grill to heat each side evenly. Although it takes 10+ min, they still come out medium-rare because they are so thick and there are so many sides per steak
This goes completely against how I learned to grill, which is: leave the lid on and only turn once.
But the proof is in the pudding. One time I took a chunk of the filet and grilled it my way, while he did his, and his was by far more tender, juicy and evenly cooked. So now I just let him have at it, and enjoy it when it's served:)
Mind you, his technique wouldn't work on a T-bone which is flatter. That's where the "turn once and shut the lid" method would be better. -
thanks! I like to experiment different cooking methods.Chemnitz:zeebra:Looks like a great evening, I know I would have enjoyed it!!!
On the cooking steak part...you said you cooked the steaks for 10-15 minutes, turning them over frequently. Why? I'm curious if thats your technique or if there was something you were trying to accomplish (taste/testure) by cooking that way, especially on a filet mignon cut.
I love to cook, especially steaks and #1 rule for me is to turn only once and its into either the oven for broil or plate. (of course let it rest about 5 minutes before cutting) This will help the flavors tremendously!!!
It's my buddy's technique that he has perfected over the years. First he quickly sears them in a stove top pan in a ¼" of olive oil to lock in the juices. Notice that some of the chunks are so big that they are cube like and therefore have 5-6 sides. Then he transfers them to the grill. He pretty much leaves the grill lid open and turns/rotates them on the grill to heat each side evenly. Although it takes 10+ min, they still come out medium-rare because they are so thick and there are so many sides per steak
This goes completely against how I learned to grill, which is: leave the lid on and only turn once.
But the proof is in the pudding. One time I took a chunk of the filet and grilled it my way, while he did his, and his was by far more tender, juicy and evenly cooked. So now I just let him have at it, and enjoy it when it's served:)
Mind you, his technique wouldn't work on a T-bone which is flatter. That's where the "turn once and shut the lid" method would be better.
