Spatchcocked tukey on my large Big Green Egg. Brined for three days and used Tonys creole seasoning. 2.5 hours to roast this beast!!
Same here. We keep that and fresh rye bread at all times. I grew up in my dad's bakery so I'm a sucker for good bread.
Putting the Instant Pot to work again with some country style boneless ribs. Got em in there with a whole onion and a big ol clove of elephant garlic. 1hr in the Instant Pot and they shred. Got roasted potatoes that just came out of the oven. About a dozen red potatoes quartered, salt and peppered, throw in an entire sweet onion (sliced) and some olive oil and a stick of butter. I bake em at 400 for about an hour, stirring to keep them moist every once in a while and once they're cooked through I uncover them and let them brown a little bit. Phenomenal every time.
Yeah but it is a average sized garlic. The larger the cloves the less potent it will be so that's why Elephant garlic is weaker than most.
A BC CANADA locally grown hot garlic. http://www.rasacreekfarm.com/organic-seed-garlic-catalog/marbled-purple-stripe/russian-red
Thick cut applewood smoked bacon, fresh rye from my local bakery, and eggs from my cousin's farm. Eggs were cooked in the bacon fat, of course.
