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Cheesy Garlic Bread (Pics)

TjcoleyTjcoley Posts: 2,999
edited August 2013 in EggHead Forum
Seeing a lot of different recipes for this on the inter webs and thought I'd try it. Start with a round loaf of Italian or Sourdough bread.  Make cuts part way through, about an inch from the bottom, in a cross hatch pattern, about 3/4 inch apart.
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Pour garlic butter into all the crevices
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Wrap in foil, and place on a 350 Egg indirect for 15 minutes.  Add a couple pork tenderloins for protein, and used my pizza stone so I had an indirect area for the bread, and direct for the pork - more on that later.
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After 15 minutes, off comes the bread.  Unwrap it, and sprinkle cheese (I
used a cheddar mozza mix).  Make sure you get cheese in all the valleys and on top. 
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While sprinkling the cheese, let the Egg go up to 450.  Place the unwrapped bread back on the Egg until the cheese is melted and bubbly.
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Let cool for a couple minutes, then just pull off a piece and enjoy.  Pork was pulled at 140 IT and turned out good as well
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Now, back the pizza stone I used to create an indirect cook - I now have a half moon stone to use for direct/indirect cooks
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Dessert version of the bread coming this weekend.

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It's not a science, it's an art. And it's flawed.
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