 |
08-24-2014, 11:37 PM
|
#1
|
|
God O'Que
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
|
40 Cloves of Garlic Chicken
Used a 4 pack of chicken quarters. Trimmed the back bone off and split each quarter in half. Added approx a half cup EVOO to a CI skillet. Seasoned the chicken with Knox Spice Co's. Yummy Chicken Rub and added a boat load of garlic cloves. Don't know how many but at least 40.
About an hour later chicken is almost done, did up some Normandy Veggies in the wok
Added a French Baguette to the grill to toast up
Chicken is done
My plate. If you love garlic this dish is for you!!! As you can tell, we love garlic!!!
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill
John
|
|
|
|
08-25-2014, 11:34 AM
|
#2
|
|
Graduate of BBQ Central
Join Date: Aug 2013
Location: Michigan
Posts: 734
|
Good Lord!!!
I'm lost for words, the only thing that would make that dish better is more garlic!!!
Many people don't understand how to use garlic in that capacity and make it work.
You are obviously NOT one of them.......
__________________
__________________
Oklahoma Joe side box smoker
" The Iron Pig"
Retired Professional photographer...
26 years specializing in food and food styling.
|
|
|
|
|
08-25-2014, 12:22 PM
|
#3
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Your killing me. Aint never managed to get too much fresh garlic in anything. Now it can get tiresome to peel and shuck it in large amounts.
|
|
|
|
|
08-25-2014, 12:37 PM
|
#4
|
|
God O'Que
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
|
Quote:
Originally Posted by bigwheel
Your killing me. Aint never managed to get too much fresh garlic in anything. Now it can get tiresome to peel and shuck it in large amounts.
|
Next time I'll peel the garlic cloves outside or get prepeeled, I was getting the skins all over and the Mrs. wasn't too impressed with the mess I was making.
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill
John
|
|
|
|
|
08-25-2014, 01:21 PM
|
#5
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Wimmen do like to nag about that kinda stuff. Good point.
|
|
|
|
|
08-25-2014, 07:57 PM
|
#6
|
|
Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
|
This is how I peel garlic. Simple easy and it works.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
|
|
|
|
|
08-25-2014, 09:48 PM
|
#7
|
|
God O'Que
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
|
Quote:
Originally Posted by Max
This is how I peel garlic. Simple easy and it works.
|
Thats just fine and dandy but they don't show him fishin' out all of those cloves of garlic without the skins flying all over the place.
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill
John
|
|
|
|
|
08-26-2014, 02:41 AM
|
#8
|
|
Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
|
Lol, take them out and then wash them off bro. Think simple.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
|
|
|
|
|
08-26-2014, 09:57 AM
|
#9
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
We dont do much chinese food so dont recall ever needing whole cloves. I slap it with the flat edge of a knife like Yan Can Cook.
|
|
|
|
|
08-27-2014, 08:53 AM
|
#10
|
|
Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
|
That plated picture is making me hungry and I just finished breakfast 
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
|
|
|
|
|
08-27-2014, 07:23 PM
|
#11
|
|
Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
|
Garlic Chicken is great, I have been making it for years. Garlic is so good for you too, not to mention if you like it, this type makes the best garlic toast too.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
|
|
|
|
|
08-27-2014, 10:06 PM
|
#12
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Great tip on shucking those whole cloves Max. Knew there had to be a way but just forgot what it was. I have a plastic bird seed bucket with a lid that should work. Do it have to be metal?
|
|
|
|
|
08-27-2014, 10:35 PM
|
#13
|
|
God O'Que
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
|
I used a plastic Tupperware bowl
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill
John
|
|
|
|
|
08-27-2014, 11:44 PM
|
#14
|
|
Wizard of Que
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
|
I dont think it matters. Metal, or steel is usually harder though.
__________________
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
