Winter BBQ = Big success#2

[Scottw]

Continuig the previous post so I can add some more pics.
We finished up the grouper took the chicken off the rotisserie. We carved it up and downed it with a couple bottles of Chris' homemade wines. We also had a Persecco from New Age that was very good with the fish.

We then went outside for more scotch and I lit up a Ashton Heritage Puro Sol Corona Gorda. It was a great stick and tasted very woody and earthy with a touch of cocoa in it, great!

After the smoke, I pull some porterhouse steaks out of the fridge. Richie is everybit as much of an over doer as I am and got these things cut over 2" thick. We put some olive oil and sea salt on them and hit the grill. I the meantime I put some Chardonnay, cinnamon stick and cloves in a slow cooker with some Red pears nd let them poach for dessert.

The steaks came off, we carved them up and sat down with some green and white roasted asparagus and 3 potato hash. Opened a 2005 Zenato Ripassa and ate.

After that came the wine poached pears with Vanilla ice cream. Sadly, everyone had to leave shortly after. This was an awesome day with good friends, good food, wine, scotch and of course cigars.