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2
Posted on 11/16/13 at 6:23 pm to gmrkr5
I just got a bottle of Makers 46. I have had it once before and it was good and I wanted to do something different than my everyday Knob Creek. I wish I knew where to find the "exotic" bottles you guys are getting. Maybe tomorrow I will drive around and meet some liquor store owners/managers.
Posted on 11/16/13 at 6:40 pm to lsu480
Love makers 46. Been a while since I had it tho.
I don't check the thread for 1/2 a day and y'all talking about getting a handy shame shame
Firing up the pit for a go at some steaks (bacon wrapped filets from Herbert's) and sippin some ER17...
I don't check the thread for 1/2 a day and y'all talking about getting a handy shame shame
Firing up the pit for a go at some steaks (bacon wrapped filets from Herbert's) and sippin some ER17...
Posted on 11/16/13 at 6:51 pm to NOLAGT
Xl joe?
Posted on 11/16/13 at 7:03 pm to NOLAGT
quote:jealous
Firing up the pit for a go at some steaks (bacon wrapped filets from Herbert's) and sippin some ER17.
Posted on 11/16/13 at 7:05 pm to theBeard
XL joe? The grill? Primo XL.
How's that gumbo coming gmarker...or you too busy with the stagg lol
How's that gumbo coming gmarker...or you too busy with the stagg lol
Posted on 11/16/13 at 7:05 pm to gmrkr5
Thanks gmrkr5
Posted on 11/16/13 at 7:06 pm to NOLAGT
Oysters and crab meat bout to go in the pot... sippin Stagg neat. I like the 140+ proof stagg from previous years but I tell you, what this years lower proof goes down easier
Posted on 11/16/13 at 7:09 pm to NOLAGT
I was referring to kamado joe. So it's a primo xl?
Posted on 11/16/13 at 7:28 pm to theBeard
Yea primo XL. So far so good with it.
I was wondering how the lower proof of the stag would go down. Figured might be nice...
I was wondering how the lower proof of the stag would go down. Figured might be nice...
Posted on 11/16/13 at 7:48 pm to NOLAGT
Too nice...
Posted on 11/16/13 at 7:52 pm to gmrkr5
Good idea...stagg on deck since the meat just went on the grill. Indirect heat at 225ish. Then sear once the meat is 115.
Posted on 11/16/13 at 7:57 pm to NOLAGT
I do steaks on the grill as hot as I can get it for 3 or so mins Then have a cast iron skillet ready at 400 to finish in the oven.
Posted on 11/16/13 at 8:00 pm to theBeard
Yea that's how I usually do it too. This is some sort of reverse sear idea people like to do on the primo forum so I thought I'd try. Once it hits 115 I'll pull them and get the grill to 4-500 and then sear 1-2 min per side for mid rare. We will see...might be too drunk to care lol.
Posted on 11/16/13 at 8:00 pm to theBeard
Same here... I get my egg up to around 500-600 for steaks
Posted on 11/16/13 at 8:03 pm to gmrkr5
Posted on 11/16/13 at 8:03 pm to gmrkr5
Posted on 11/16/13 at 8:28 pm to NOLAGT
Delicious. Want to open pappy but gonna hold off when I can really enjoy it.
Posted on 11/16/13 at 8:36 pm to Uncle JackD
Seared...now resting.
Posted on 11/16/13 at 8:37 pm to NOLAGT
The cows looking right 
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