If you smoke cigars, you need to invest in accessories that will make for a better smoke. If you do not use the right accessories, you can affect the taste of your premium cigars and diminish their quality. There are three cigar accessories no cigar lover should live without. Understand the benefits of owning the right humidor, a meerschaum cigar holder, and a cigar cutter, and you will notice the difference next time you light up.
Choosing a Cigar Humidor
Cigar humidors are storage boxes that monitor the humidity in the box so your cigars do not dry out or get too moist. When you buy a pack of cigars, you do not expect to smoke all of them in a short period of time unless you are celebrating. You should always avoid putting your cigars in the refrigerator to prevent them from drying out. A humidor will help you store your cigars for months or even years without sacrificing the quality of your smoke. Make sure you choose a box with adequate space and made of exotic woods so you can choose the best application.
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When looking out into the back yard, do you see a waste land of unused open space that has not been tapped? Or, is the backyard a perfectly groomed masterpiece with curved flower beds and green lush grass that does not get used but by your trusty dog or the neighbor’s cat? Well get in and put on the seat belt cause that’s all going to change. Fall is a coming and the outside temperature is going to drop to something called comfortable. So let’s figure this out.
A patio fire pit set is a commercial term used in the preconditioning of you as a consumer to spend more money. A set implies a non-singular item. That means in retail talk let’s get them to buy more stuff. Now I know we need to support the economy to help American manufacturing and your locally owned business, but we do not need to get too carried away. An outdoor patio fire pit is a place you can put wood with a little charcoal starter and have an almost instant blaze. That right there is a step in the right direction. You might want to have a place to sit down and get comfortable to enjoy your newly acquired skill of combustion. This is where the word set comes in. Chairs around something, this is not a novel concept.
So we need something to sit on is OK. What we sit on can be, well anything. I have been known to turn over a five gallon bucket and be just fine. Maybe we need to elevate the ambience so the wife and the neighbors will have a more enjoyable time watching your creation of flame and smoke. Maybe we could use some already existing lawn chairs or an end of a picnic table. However you like it, or make your decisions to take pleasure in this conception of a raw nature experience is just fine.
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A good steak rub can add an incredible amount of deep flavor and complexity to any cut of steak, turning an average dish into one that earns the cook a huge amount of praise, and requests for your ‘secret recipe’! In truth, creating your own rub, or even finding and buying a pre-made steak rub is a simple, quick and yet delicious way to bring the most out of your meal. However, in my opinion, there are 3 golden rules that I always follow in ensuring that the steak rub does not turn a great piece of steak (or chicken, fish or even vegetables) into a mouthful of spice and nothing else!
1) Take it easy on the rub!
Seems a simple enough rule at first glance, but it is amazing how many people seem to think that they are expected to use a whole jar of steak rub on one piece of meat, or that it should have a 2 inch crust of rub over the entire surface area of the steak. Doing this not only causes the delicate flavor of the meat to be masked (and often ruined), but is also an expensive way of creating a lot of smoke on the grill or in the pan and not much else. In today’s economic times we should be looking to maximize taste and flavor in less expensive cuts of meat; a good steak rub applied in the correct amount will do this by enhancing the meat and not overpower it. How much is just enough? A great rule of thumb is a light coating on all sides of the meat and then pressed into the flesh (to avoid the loose rub falling off) is usually sufficient. It is also crucial to remember that it is not how much rub to apply, but also for how long you let the rub soak into the meat (think 5 pound standing rib roast versus a fillet of cod!) This guideline can be further refined with golden rule #2:
2) Understand the flavor of the meat you are working with.
This is another crucial component of ensuring a good result when using steak rub. What do I mean by understanding the flavor? If you are cooking two cuts of steak on the same night, for example a porterhouse and a fillet mignon, applying the same amount of rub to both will lead to vastly different results. The porterhouse with it’s bone and higher fat content will be able to handle not just more rub, but also a more spicy or bold steak rub (see golden rule #3 for types of rub) than will the fillet. Indeed, I often advocate that for fillets, given their relatively lean composition, they should often be prepared with either a wet rub (a dry rub mixed with a little oil to provide for a more substantial rub), or no rub applied at all and instead served with a sauce. Similarly, a chicken breast or fish fillet will also need to have a rub applied in a much more conservative manner than would a ribeye steak.
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