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.
Pour garlic butter into all the crevices
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.
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.
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.
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
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
Dessert version of the bread coming this weekend.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA