It may be Thursday evening here, but......

Doc_Eggerton

...but it is Friday evening  on the other side of the world.

Ribeyes and roasted garlic.

Jeremiah

Ribeyes here too. Yours look much better than mine did. Cheaped out and got thinner ones than usual.-- won't make that mistake again. Tell us more about the roasted garlic???

Tjcoley

Looks good Doc. Making me hungry all over again.

Eggcelsior

Yeah, how long on the garlic? I may do some for the Fest on Saturday.

Doc_Eggerton

Get nice big garlics.  Make a shallow cut exposing the cloves.  A little sea salt and pepper, and some olive oil.  Roast at 350 - 400 for 30 minutes.  Squeeze out warm with the meal or refrigerate and spread on garlic toast.

NPHuskerFL

That's Money! Nice!
Cafeteria Fraiche: http://youtu.be/u99vRRBB3zQ

Eggbertsdad

NPHuskerFL said:

That's Money! Nice! Cafeteria Fraiche: http://youtu.be/u99vRRBB3zQ

One of my favorite episodes..."A nice old-fashioned" 

CLASSIC!

NPHuskerFL

@Eggbertsdad‌ here ya go )
Food Network Hotline: http://youtu.be/4wr2Nh8Pf2A

buzd504

Doc_Eggerton said:

Get nice big garlics.  Make a shallow cut exposing the cloves.  A little sea salt and pepper, and some olive oil.  Roast at 350 - 400 for 30 minutes.  Squeeze out warm with the meal or refrigerate and spread on garlic toast.

I do the same and put them on the pizza stone while it comes up to temp.  Pull it after about 25 minutes and then you have roasted garlic for your pizza.