The Big Drank 2012


Here is the preliminary bracket for The Big Drank. Rules and guidelines will posted soon. Stay thirsty, my friends.

Comments

Post a Comment

Popular posts from this blog

Portage Blackened Snapper

This simple, classic fish entrée is a St. Louis take on a cajun classic. The easy preparation in hand with the satisfying product is great. Ingredients: 4 eight ounce red snapper filets 5 tablespoons of melted butter 1/2 tablespoon hungarian paprika 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne, or hot red, pepper 1/2 teaspoon thyme 1/4 teaspoon crushed red pepper 1/4 teaspoon oregano Ok, so: Thoroughly mix everything but the red snapper and butter in a small bowl and set aside. Heat a very large skillet over medium-low heat. Brush the red snapper filets with melted butter until evenly coated, then add another light coating of the seasoning prepared earlier. Place the filets on the skillet, skin-side down. Drizzle some more melted butter over the fish and cook for four to five minutes. Flip the filets and cook for another two minutes. If any melted butter is left over, top the filets with it right before remov...
Read more

Steak Rub, for fun and things

  I often am asked what my favorite methods are for some simple things. Honestly, for a lot of things, I have more than one way of doing them, and I just choose the method I find best suited for the time and audience. So, in light of all this, here is one of my favorite steak rubs. If you don't put a rub on your steak or do anything to it, out side of seasoning it a little bit, I have nothing bad to say to you. That's how I generally like my steak. However, sometimes, I feel the need to step it up a bit. This recipe is just that- a step up. This recipe yields much more than you'll need for one steak, so don't overdo it. What ya need: 1/2 cup of light brown sugar 1/2 cup of kosher sea salt 2 tablespoons of cumin 2 tablespoons of garlic powder 2 tablespoons of onion powder 1 tablespoon of dry English mustard 1 tablespoon of cayenne pepper 1/2 tablespoon of finely ground white pepper 1/2 tablespoon of finely ground black pepper Ok, so- In a medium Tupperwar...
Read more

Esteban Carreras 5150

Image
You should probably know, I smoke cigars and tell people what I like and don't like. This is my opinion. Take it as such, I don't pontificate as an expert, just as an enthusiast. To begin I should explain the lack of picture for this cigar. I forgot. I'll tell you what it looks like though! The band is at the foot, black with “5150” embossed in an old gold Gothic typeface. It's simple, and that's why I like it. On to the cigar. The Esteban Carreras 5150 is a Corojo wrapped in Ecuadorian grown Sumatra, with Nicaraguan fillers and binder. The overall construction is just a hair from amazing. A few spots along the cigar looked as if the wrapper wasn't just right. Appearance-wise, it was beautiful. A slight mottled color with a wrapper devoid of veins or bulges made the 5150 something that really looked, well, real. By that, I mean that it didn't look perfect, but that allowed for a very true to life, non-manufactured, non-gussied-up look, which I really...
Read more