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Dinner, whiskey, and 1911's

4886 Views 101 Replies 44 Participants Last post by  theraptur, 
theraptur
3
/nerd session activate

What a night. A great dinner. Great wife. Great whiskey and a dash of 1911's to finish it off.

I offer you the main course of grilled ribeye and onion, roasted asparagus with onion and garlic clove, tomato slices with balsamic reduction and fresh merlot parmesan. Dessert is a taste session of two rye whiskeys with a side of stainless 1911's.

Food Ingredient Tableware Cuisine Recipe


Purple Ingredient Vegetable Woolen Root vegetable


Tableware Table Wood Air gun Toy


/end nerd session
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Y
Space reserved for a comment. Enjoy your evening.
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U
theraptur said:
/nerd session activate

What a night. A great dinner. Great wife. Great whiskey and a dash of 1911's to finish it off.

I offer you the main course of grilled ribeye and onion, roasted asparagus with onion and garlic clove, tomato slices with balsamic reduction and fresh merlot parmesan. Dessert is a taste session of two rye whiskeys with a side of stainless 1911's.

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/end nerd session
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So did you have to shoot the steer to get the steak?
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theraptur
Not today, and the pistols went back to the safe once the sipping started.

Life is good and 1911's make it better.
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dsk
Delicious-looking steak and nice 1911s, but aside from that I'm not sure what we are supposed to be talking about. :unsure:
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theraptur
dsk said:
Delicious-looking steak and nice 1911s, but aside from that I'm not sure what we are supposed to be talking about. :unsure:
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Everything and nothing. Just fooling around and engaging my inner nerd. It's been a good but busy day and I'm just unwinding. 🍸
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keith44spl
Good guns, good steaks, good whiskey and good wemen ….
Makes Life Great !!!

///
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SCCWP
theraptur said:
/nerd session activate

What a night. A great dinner. Great wife. Great whiskey and a dash of 1911's to finish it off.

I offer you the main course of grilled ribeye and onion, roasted asparagus with onion and garlic clove, tomato slices with balsamic reduction and fresh merlot parmesan. Dessert is a taste session of two rye whiskeys with a side of stainless 1911's.

View attachment 673253

View attachment 673254

View attachment 673255

/end nerd session
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I have been eating a lot of steak lately. I was surprised how well a George Foreman Grill cooks a steak. I like the pretty rare so it only takes a couple of minutes on the grill. That looks like a very good evening. On a side note how do you like that Republic of Texas? Thinking about getting one if I can find one.
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R
Ok, you had dinner, whiskey and guns but you forgot the other (keep it to yourself but you can tell uncle rex if you want in the morning). Good night and it isn't hump day for 52 minutes,yeah man.
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theraptur
I catch flak because ribeye steak is a ritual in Texas and takes more than 30 minutes LOL. You have to let it warm up a while before you grill it. You don't rush it to the grill while the middle is too cold. Season it with olive oil, fresh cracked pepper, salt and garlic, leave it warming for 45 minutes or so. Then you get your fire just right - prime, red hot coals, small whisps of flame licking at the grill. A piece of pecan in the coals just before you start cooking at 700f or so. Then the steak hits the grill and the magic smells of grilled beef come alive. The smell downwind makes neighbors jealous. Flip it ONE TIME when it gets nice and juicy red on the top. Test it with your finger by pressing lightly...you can tell when it's perfect medium rare. Wrap in foil for a few minutes to let it rest. It deserves the rest, it worked hard for this, you worked hard for this.

It's time to enjoy. Time to relax. Place a flat of butter so it will melt across the steak. Slice into the steak and the umami flavor and smell permeate the atmosphere. The taste of the smoke kissed beef, the ribeye fat dissolves like pudding, the au jus runs across the plate. Drag your steak in the juices. Incredible.

I get the same satisfaction when I work on a 1911 and improve it. It's an art. I want to learn to be as good at 1911's as I am at steak.
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theraptur
SCCWP said:
I have been eating a lot of steak lately. I was surprised how well a George Foreman Grill cooks a steak. I like the pretty rare so it only takes a couple of minutes on the grill. That looks like a very good evening. On a side note how do you like that Republic of Texas? Thinking about getting one if I can find one.
Click to expand...

The Texas Republic is a cool pistol. Checkering on front strap and msh. The engraving is done well. Trigger decent. Slide to frame fit is average.

I got a fitted EGW bushing and plug. Changed the safety to left side only with an EGW HD model. Grip screws changed to the stainless straight head along with a new stainless pin kit. Greider short trigger. Stock extractor tuned to SteveinAllentown's specs. Small radius EGW fps and 14lb recoil spring. Stock sear and hammer tuned up, and frankly one of my better attempts. Trigger pull set to 4lbs.

Yeah it's Texas and I am quite fond of this one.
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Old Dog
Well, ribeye is one of my two favorite cuts, but I thought everyone knew that bourbon goes best with a good steak. Rye is okay (if you're in to cocktails) but well...

Wife was at work. So I grilled two tenderloins (sauteed some baby spinach with a drizzle of EVOO and hickory smoked bacon pieces) for myself, sipped (well, maybe a little more'n a few fingers) some Buffalo Trace (after I tucked the DW CBOB in bed), watched a couple episodes of "Naked and Afraid" I'd recorded on the DVR, let the dogs out to do their business, and now, it's time for bed...

So, we've had "guns and knives" threads, "guns and watches" threads, "guns and condiments" threads, now "guns and whisky and steak" threads...

I like that we're branching out...
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theraptur
Rye is close enough to bourbon hah. I do like Buffalo Trace as well as some Old Forester plus a bunch more. I also do nice peated scotch and scotch in general.

I like higher proof rye whiskey for its spice and forward flavor. It also makes a fantastic whiskey and coke! One of my fave rye is Saginaw.

I am learning some nice tequilas in the anejo and reposada styles.
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kenenz
2
Need to upgrade my lifestyle. All I’ve got is a Hi-Point and a hamburger.
Food Ingredient Bun Staple food Fast food

Air gun Trigger Gun barrel Gun accessory Metal
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Old Dog
theraptur said:
I am learning some nice tequilas in the anejo and reposada styles.
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Too many Americans never develop an appreciation for tequila, because all they've ever had is Cuervo Gold. I favor Don Julio Blanco myself...
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Old Dog
kenenz said:
Need to upgrade my lifestyle. All I’ve got is a Hi-Point and a hamburger.
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Nothing wrong with the QPC. Ah, the Hi-Point, though...
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dsk
Considering I'm really only into USGI 1911s perhaps my dinner should comprise of C-rations and captured Japanese sake.
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theraptur
I think Hi-Point may be the ugliest semi auto pistol. Ever. But my svc mgr had one someone gave him years ago. I lubed it up and shot it. At close range it delivers lead like any other. As long as it runs reliable.

That being said, there is nothing to me like a 1911 in .45.
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Old Dog
dsk said:
Considering I'm really only into USGI 1911s perhaps my dinner should comprise of C-rations and captured Japanese sake.
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Gotta throw in a photo of a bringback katana or Rising Sun flag!
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theraptur
Old Dog said:
Too many Americans never develop an appreciation for tequila, because all they've ever had is Cuervo Gold. I favor Don Julio Blanco myself...
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I've been sipping on a bottle of Don Julio Anejo. One of my favorites so far is Clase Azul Reposado. Kinda' expensive though.
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