We somehow made it home from SNA on Southwest today in an absolute shit show of delays and cancellations. We were only delayed 4.5 hours and our bags even made it so I suppose it could have been worse. The stupidest part is they can’t even update flight status during these debacles. Also, acres of bags at AUS on arrival plus a bonus flat tire in the blue garage. Only 11 hours door to door for a direct flight home.
I’m curious to try that 922 because the last batch I had (b521 maybe?) was hot sadness that ended up getting mixed with ginger ale at the lake. It seems like they feel pressure at BB to name something at least moderately findable as whiskey of the year while putting the hitters in their top 5.
I like to divide it by four and compare to a wine price. No need to fret about $250 for Stagg Jr unless you’d feel moral outrage about a $60 bottle of wine.
Didn’t realize we were giving Bill hell, carry on. But back on groups, they don’t really help find bottles like this. It’s more of a spend tons of money and get bottles at retail or buy them at secondary game. Either way you are paying.
RIP to the rye I measure all other rye by. This will crush lesser Thomas Handy years, many MGP Old Scouts and you can still grab one around $350 secondary. Batch 2 is also pretty good and you still see those on the shelf here and there or about $275 secondary. I don’t think these ever recovered from being a $115 rye when that was unheard of and it’s kept the value down permanently.
No need to rest, and it will definitely be better with some high heat. The Serious Eats recipe assumes you’re using one oven and need that time to bring it up to temp.
This will get it done, and reading Kenji’s stories and tests on meat will make you a better meat cooker. Drying it in the fridge overnight is money, the slow cook helps you hit the timing exactly, and the limited well-done gray ring is incredible.
It’s a little unconventional, but I did a whole tenderloin in this style one year and it went hard. The edge/crust was the best I’ve ever had on relatively lean prime filet. I’ve also done this on a bone in prime rib with the sear happening on a 900* egg, which resulted in slightly more done edge but still a crazy thin transition to medium rare/rare meat.
JD Coy Hill or Four Roses SmBLE with a kicker, younger Old Fitz or good Stagg Jr picks straight up, or if you have a Stagg/THH/Birthday you could trade down for that EHTBP plus another nice bottle or two.
I kind of love that dude. Shaw managed to win at Stanford without being a sociopath like Harbaugh and then stepped away on his own terms without a golden parachute funded by the efforts of unpaid athletes. No alumni base or student population in the PAC has fewer lonely F’s to give about football than Stanford and Shaw managed to quietly turn that into Rose Bowl wins and tons of guys in the NFL. He has my respect.
I haven’t had this round, but had a couple from last year and didn’t care for them at all. The ECBP private barrels are 2x+ the age for around the same price and 3x as good. I do like the OF barrel proof rye though.