Ok, I have been tasked with garlic bread for Christmas. Anyone have a receipe beyond the normal, sourdough bread, unsalted butter, garlic powder, parmisan cheese and a sprinkle of parsley? I would seriously like to bring to the table something that might get "good job" response.
make some copycat olive garden breadsticks I'll also sometimes do them in like 1-2 inch sections for snacking basically, which is cool. Pretzel salt on top is also fun.
2nd this. This guy has one of the best pizza dough recipes out there. I’m sure his garlic bread recipe is also great.
I have had this recipe for years. I got from former office partner. It is fantastic. If you use it let us know how it went over. Fondue Bread 1 loaf French bread (cut diagonally in both directions, do not cut all the way through) ½ (or more) grated swiss cheese 1 stick butter (I use unsalted but either way. Also could go with up to 2 sticks) 1 tsp lemon juice 1 tsp seasoning salt 1&1/2 tsp dry mustard 1 TBSP onion powder Coat foil heavily with Pam and place on cookie sheet. Fill the cracks in the bread with cheese. Melt all remaining ingredients together; pour into cracks and over the top of the bread. May also sprinkle more cheese over the top when done. Bake at 350 degrees for approx 30 minutes.
@shegirl just to clarify, you're cutting on opposite sides of the bread partially, not ending up with an X pattern on one side, right?
Ok so fondu= chunks of bread so I figured that cut pattern out. It was delicious. We had it for dinner with margaritas. I'm in holiday mode and don't even care anymore.
Doing a 7-8lb bone in prime rib for Xmas this year but instead of roasting it on the Egg, I'm going to put it on the rotisserie. I keep getting conflicting info on the web. Some sites say to put the lower outside burners on, others say to just use the rear rotisserie burner. Some say it will take ~2.5 hours, others say ~1.5 hours. Anyone have experience using the rotisserie? TIA
Interesting, though I thought the whole point of rotisserie is that the food is constantly self basting?
Right, but it's got nothing to do with doneness. My biggest fear with something like that is overcooking it. I'd rather ensure the whole thing was cooked at the perfect 134°F that I like, for a reasonable time (24 hours, depending on the size of the roast), to get it super tender, and then finish it off on the rotisserie for a while with high heat to get a nice crust. And really, I find it less stressful, easier to time for dinner, while running around getting other stuff done. (I usually cook by myself so things get busy in a hurry).
I do this, except that I finish in the oven under the broiler with a compound butter rub all over the exterior. Just make sure if you do it this way to flip it halfway through to get full coverage.
Yeah, that's what I use the rotiserrie for... to keep that stuff nicely spread/dripping around the outside and baste it while it Maynards up.
What does your cheap Canadian knock-off Home Improvement store have to do with crisping up your meat? Also, I don't have a rotisserie rig big enough to do a full rib roast. Just a tiny one that's part of my air fryer.
The only way I cook mine is on the rotisserie. It comes out perfect every single time. I just rub it down with a lot of montreal steak seasoning and slap it on the rotisserie. Mine is one simple burner from the bottom, it cooks evenly and actually faster than you would think. Make sure you have something to pour the drippings off into for the au jus. I have a small sauce pan I leave on the stove top, every so often I remove the catch tray and pour it into the pan. @bewildered I'm glad you tried and liked the bread. It is fantastic.
Making the lasagna meat sauce. I cannot even begin to describe how it smells and tastes. So rich… so deep. Mixture of ground venison, pork, beef, lamb, and some mild sausage. All with home grown tomatoes; dehydrated and frozen. And homegrown herbs as well. And home dehydrated garlic. I cannot wait for it to sit a day or two and imbibe.