Axiom Home Page Forums General Discussion Advice from Axiom Owners off tpopic #2

i'm in trouble. after my last post, i was told to make the garlic bread to go with the 'ronies. so is it butter on the bread or olive oil. or who cares i just popped in an older van morrison cd and i'm about to see if the 60's are up to it. i promise, i'll only take one week off, i mean how many toilet seats can one change in a week, and how many hours can one spend on a tractor without a system on board? i may have to call work tomorrrow....nah. help i'm drowning in m60's and harpoon and using a stupid laptop without a regular keyboard. i'm surprised the backspace key still works. oops, water's boiling gotta go
dan

I prefer butter on my toasted garlic bread.

I'm with spiff. Butter and plenty of freshly grated Romano to go with the freshly pressed gaaaahlic. Get a couple sticks of softened butter, about four large cloves of garlic (I like the Zyliss press very much) and a couple of handfuls of the cheese. Moosh together, spread on the bread, and bake or broil.

Dan, you okay? Been drinkin' them Harpoons for long today?

If you've got the time...roast those heads of garlic in the oven first. Use it as a spread. Mmmm...mmmm good!

3 large heads garlic, cut horizontally in half
3 cups pure olive oil
4 sprigs thyme
1 1/2 teaspoons black peppercorns, toasted

Preheat the oven to 300 degrees.

Put the garlic heads cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 minutes to 1 hour, until the garlic is soft enough to mash.

You guys don't need "Queer Eye"...you've got me.

Please tell me you have better taste than Christoper Lowell...

I've never seen his show, so I couldn't say.

Try it with really good olive oil and then tell me butter is better

Here's mine-it takes 5 minutes and tastes pretty good. Nothing compared to real garlic, but hey.... It's fast 'n cheap.

Slice(s) o' French bread
slather with butter
dump on a bunch of garlic salt
dump on a bunch of Parmesan (the good stuff, no cans, please!)
stick it in the toaster oven until brown.
Ta da!

Roasted garlic is AWESOME!
If you don't feel like heating up the house, you can also roast some on the BBQ. Just lop off the very top of the head, drizzle with olive oil, wrap in foil, pierce the foil with a fork, and put it in an indirect heating area of the BBQ for about 45 min to an hour. Comes out just like it would from the oven (unless you have it in too hot of a spot - it burns).

Try doing a couple of heads the next time you slow cook a tri-tip. I slather about a clove onto each slice and wash it down with a Cabernet or Zinfandel. Un-freaking-believable.

I'm not patient enough to slow-cook beef on a grill.

If I'm cooking for myself, I season/marinate it, toss it on the grill until the outside changes color, and then slap it on a plate. Medium-rare is as far as I'll take it. My wife prefers it on the opposite side of medium.

BigWill you've got my mouth watering. Beef, garlic, and red wine. It doesn't get much better than that!

Pecan pie?

slobber slobber slobber

OK, so how does one slow cook tri-tip on a grill? Sounds like it's time to try it...

Well... I have the New Braunfels Black Diamond Smoker Grill that uses a special steel which gives the slow-cooked meats a more subtle flavor, but I am assuming you are not a BBQphile and merely use a gas grill that doesn't faeture separate fire and smoking boxes (JK).

If you have dual burner controls on your grill, you would simply turn one burner up and the other down (or off). Place the tri tip fat side up over the cooler side of your grill, drink a sixer and forget about it until internal temperature reaches 140 F or more. Most folks would sear the tri tip over the hot side before moving it, but you don't have to.
There's a book by a French-trained, American chef called "The BBQ Bible" (I think his name is Steven Raichlen) which I've bought numerous copies of for friends and family. It is educational, has alot of recipes and is an interesting read that chronicles many of his stops around the world. The book is the result of his study of BBQing all over the world, but it also has plenty of American style stuff as well.

God, that sounds good. Maybe next week, or the week after. Whaddya think, Peter?

next weekend? As long as it's cholesterol free, of course.

I would be very nervous of steel flavoring your meat. Reactive components in steel aren't good things.

I was joking. It's simple rolled steel. Double blind tests have revealed it's every bit as good as more expensive speaker wire - oops, I mean more expensive metals.

And I can verify that the roasted garlic ala BBQ works just as well with medium Angus rib eye steaks as well. Absolute heaven with a super nice, sturdy Chianti last night. I personally consumed 1 1/2 heads of garlic, plenty of ribeye, and a single bottle of Chianti. Would have had more but I'm trying to get back under 300lbs.
Extra bonus: the wife thinks the outer edge of the rib eye is icky because of the marbling - so I get double!

Does he have any Eastern Carolina BBQ recipies?

That Raichlen guy? I believe he has a recipe for Carolina pulled pork, but I haven't tried it. I do use a variation of a mop sauce from the book, and I think it came from that recipe. Mustard, cider vinegar, etc...

I have never had food as good as cooked in a kamado bbq, also knowned in the US as "The Big Green Egg" by one manufacturer. Anyone who hasn't had the pleasure of eating bbq prepared by one is missing out. http://www.imperialkamado.com/ or http://www.biggreenegg.com/

I've heard that as well. I remember a guy telling me how efficient they are - barely using any wood or coals.

Yea, the coals go at the bottom of the bbq and the meat sits about 3 feet above it. It gets to 450 degrees in it very quickly, my mom used to cook a large turkey in them in about 2 hours and it was soo juicy. They are double walled ceramic at the bottom and about 1" think at the top. Very heavy needless to say.

That's right !! I forgot all about those things.. I used one for about a year over in Hawaii back in '71.. (Navy).. Those things were the best !
Big old heavy hinged lid, all ceramic, little tile cap on the top.. It didn't matter what you put in those things, it would come out tasty.. Better than tasty..
I tried to get the landlord to give it to me when I was discharged, but she refused.. The day before I shipped out, she tried to have it moved.. The guys helping her dropped it, and it broke into a dozen pieces.. What a shame..
I'm going to check on those sites you listed.. This is really great news.. Thks...
(PS: Makes ya wonder where Webber got his idea, eh..)

Hey....that Imperial Kamado place is right in Carson, CA. Hmmmm, I've been needing a new BBQ!