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Baked garlic, and a spatchcock chicken.

anton
anton Posts: 1,813
in EggHead Forum
Used a ceramic clay garlic baker on the Egg today. Started by slicing top off whole unpeeled cloves, and drizzling evoo, and s&p on top.Baked in egg at 350 for about an hour, threw in a couple of mini potatoes as well.
Spatchcocked chicken was raised direct for 45 mins at around 400-450f, then flipped to crisp skin last 10 mins.
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • Mickey
    Mickey Posts: 19,768
    Nice. I try to remember to toss garlic like you did in foil with the cook each time. 
    Did the small spuds pick up the garlic?
    Now ready for some chicken
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • anton
    anton Posts: 1,813
    @Mickey , the potatoes picked it up just a little, but was outstanding on its own, or spread on bread.I just squeezed them right into my mouth.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Sardonicus
    Sardonicus Posts: 1,700
    edited March 2016

    @Anton , a quick question, please.
    Roughly how long have you had and how often have you used that ceramic/clay garlic baker on the Egg?

    I'm interested in one, but curious about its longevity and/or propensity to crack.  (I noticed you used it direct, yet put foil beneath it.)

    Thanks -

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • YEMTrey
    YEMTrey Posts: 6,835
    That garlic had to smell amazing while baking. 
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Mickey
    Mickey Posts: 19,768
    Sardonicus said:

    @Anton , a quick question, please.
    Roughly how long have you had and how often have you used that ceramic/clay garlic baker on the Egg?

    I'm interested in one, but curious about its longevity and/or propensity to crack.  (I noticed you used it direct, yet put foil beneath it.)

    Thanks -I have one but now only use alum foil. Same thing. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • anton
    anton Posts: 1,813
    @Sardonicus , got it at a consignment shop for 5 bucks,  first use for this one. No cracks, and no smoke damage occurred, we'll see though. Had one I used in the oven only for years, used it countless times, finally dropped and broke it. They are relatively cheap new as well. I sent one to my elfster for the rub, and sauce exchange, I think it was 10 bucks new. Worth it if you love garlic!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Sardonicus
    Sardonicus Posts: 1,700
    edited March 2016

    @Anton : an update, though trivial . . .
    Despite @Mickey 's truth-telling re aluminum foil, I kinda sorta followed your lead . . . in a way.

    Free is good.


    We like the product (so far), love the price!

    Anyway, Anton - you get the credit for our latest little toy.

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • anton
    anton Posts: 1,813
    Hey I'm flattered, and glad I inspired you! @Sardonicus , nice cast roaster. Enjoy that delicious roasted garlic sir!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • SGH
    SGH Posts: 28,989
    @anton
    Great looking grub brother.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Bump.... Because Anton is one of my forum favorites. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
    Dude, I'm all in!  Roasted garlic and chicken, so good!
    Sandy Springs & Dawsonville Ga
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