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08-24-2014, 11:37 PM
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#1
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God O'Que


Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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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!!!
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08-25-2014, 11:34 AM
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#2
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Graduate of BBQ Central


Join Date: Aug 2013
Location: Michigan
Posts: 734
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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.......
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08-25-2014, 12:22 PM
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#3
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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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.
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08-25-2014, 12:37 PM
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#4
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God O'Que


Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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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.
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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.
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08-25-2014, 01:21 PM
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#5
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Wimmen do like to nag about that kinda stuff. Good point.
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08-25-2014, 07:57 PM
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#6
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Wizard of Que


Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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This is how I peel garlic. Simple easy and it works.
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08-25-2014, 09:48 PM
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#7
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God O'Que


Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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Quote:
Originally Posted by Max
This is how I peel garlic. Simple easy and it works.
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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.
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08-26-2014, 02:41 AM
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#8
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Wizard of Que


Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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Lol, take them out and then wash them off bro. Think simple.
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08-26-2014, 09:57 AM
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#9
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
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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.
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08-27-2014, 08:53 AM
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#10
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Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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That plated picture is making me hungry and I just finished breakfast
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08-27-2014, 07:23 PM
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#11
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Wizard of Que


Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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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.
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Brinkmann Trailmaster Limited
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Fully Functional UDS 22.5" Dual Layer
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08-27-2014, 10:06 PM
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#12
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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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?
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08-27-2014, 10:35 PM
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#13
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God O'Que


Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
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I used a plastic Tupperware bowl
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Weber Blue Performer
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08-27-2014, 11:44 PM
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#14
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Wizard of Que


Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
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I dont think it matters. Metal, or steel is usually harder though.
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Fully Functional UDS 22.5" Dual Layer
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