CigarsLover Magazine I 2023

TASTE
Cigars in the BBQ
Dining with cigars,
using their boxes to boost dishes flavors.
by CigarsLover Magazine 10th Anniversary
For many people all around the world, when warmer
weather comes, it is barbecue time. But for
some others, those who really love BBQ, there is
no real season for it; there is just one: it starts
on January 1 and ends on December 31. Bad weather?
Forget it. That's no excuse! And the same goes for cigar
lovers. We don’t just smoke when the weather is good.
The first recipe is a meat dish: Coq au vin.
You need to marinate some chicken thighs with salt,
black pepper, and red wine. Keep the marinade when
you remove the meat from it. The sauce we suggest
it can be made in a regular pan: you need to melt the
butter, chopped onions, mushrooms, and rosemary. You
have to cook it for 8-10 mins and then you need to add
the marinade and some meat broth. When it gets to a
boil, just let it thicken a little bit. Next you will put the
chicken thighs on the grill, and you have to make them
crispy. Then you place them into a cigar box (don’t use
varnished boxes), and you will finish them to cook here;
you just need to add the sauce and close the lid. After
25-30 mins, they will be ready.
The second recipe is really simple, and it’s a side dish,
which is really good with a meat BBQ: beans. The preparation
is easy: chopped onion and jalapeños, a bit of
olive oil, and tomato sauce (or BBQ sauce) al mixed up.
The magic comes now: we are not going to use a normal
pan, but a cigar box! In this specific case, we used a Ramon
Allones Estupendo (Regional Edition for Asia from
2007). This box was made for 25 cigars, Churchill size,
and so it has a nice capacity (circa 1 kg). After having
74 #1-2023 CigarsLover Magazine