* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
I tried this technique last night with very little luck. I need more practice and probably a different knife. My little paring knife kept breaking the cloves and I still had to peel them. Then to top it off, the wife trashed my little garlic shaking jar I have been using.
Craigar it also looks like she is using elephant garlic instead of normal garlic. Unless her hands are wicked small those are some huge cloves on that bulb
ComfortablyNumb well. Clearly you know your garlic. We don't get those fancy named ones here in my local. You get regular garlic or elephant "garlic". Would love to see the different ones that you grow.
AverageJoe I have grown it for the last ten years, a quarter to a full acre. At one point I was growing over twenty varieties, a real pain keeping them all separate. So I finally narrowed it down to my best hardneck, a Russian Red, and four softnecks, and I was trying to narrow those down to one when I moved. Currently nothing in ground.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
RonB I realise you are being funny, but the thought of putting it in the KBQ for short time before the dehydrator has crossed my mind. Toss is some bell pepper and I could have smoked garlic paprika!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
HouseHomey I have fermented them with dill unfortunately they were to "woody" texture but good taste. I do the same with beet green stems. Another mans trash is my treasure.
FireMan I keep asking for the pre peeled stuff at work and get hollered at. Every now and the our order is short and they substitute a large bag of the pre peeled stuff. Whohoo!!!
I had a similar product, except it was a flat sheet of silicone instead of a tube, just put the clove on it, fold it over once, and give it a roll with the palm of your hand. Worked pretty good.
MBMorgan Reckon th Subscriber's nickel musta run out, right about then, or else, watermelon might notta been zackly seasonal, at that particular venue...
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