I have to say elephant garlic looks gross when it’s roasted. Almost a greenish hue to it. Looks a bit unappetizing so if you can get past that the taste is incredible. I did mine on the bbq as I did not want to heat the house up for an hour. Worked really well. I also did a two step sauce for the steaks. I did up a butter/shallot sauce I brushed on first, then I put a little barbecue sauce on after. I add brown sugar to the butter sauce so it’s sweet and yummy. Just be careful to use indirect heat when brushing the butter sauce on or you’ll light the steaks and your bbq on fire. Not the way you want to spend your weekend. Although fire men are quite cute this will not make them think you’re cute and date worthy. Not that I’ve done this. I mean if there are no pictures you cannot prove anything.
Hope you enjoy these recipes and come back when I try something new. Which seems to be often. I love experimenting way too much. I have a very long list of recipes to try. I just need to be more organized making a shopping list and getting to the store. I went today and still forgot stuff. I think it’s because I am always trying to do too many things at once. I stopped on the way to my daughter’s soccer game. So I was rushing as per usual. I should remember the boy scout motto, always be prepared.
So this is dinner:
Rib Steaks with Shallot Butter and BBQ Sauce:
4 rib steaks
Bulls eye barbecue sauce
Salt to taste
Garlic powder to taste
2 to 3 small shallots, chopped
2 to 3 tablespoons butter
1 to 2 tablespoons dark brown sugar
I had the BBQ on and was using indirect heat to cook roasted garlic. So I put the shallot sauce ingredients in a glass dish and set it on the top rack of the grill. You want to cook it for about 15 to 20 minutes so the shallots almost caramelize a bit. I was going to make a compound butter but after a day at soccer and the barn this was faster.
Now place your steaks over direct heat and sear both sides for about 4 to 5 minutes each.
Move to indirect heat and brush the shallot sauce generously on both sides cooking for another 8 to 10 minutes each side.
Now brush barbecue sauce on each side and cook for about 3 to 4 minutes on each side, still on indirect heat.
Move over to direct heat and sear again to get your grill marks and crisp the steak a bit. We like ours well done so keep this in mind when you do yours if you like medium or rare.
Take off grill and plate. Let stand for 3 to 5 minutes so juices settle.
Roasted Elephant Garlic:
Cut the tops of the whole head.
Drizzle with olive oil, and toss on some salt.
Place in aluminum foil and wrap tightly.
Place on barbecue over indirect heat for about 45 to 60 minutes.
Remove and unwrap.
Fork out the cloves and use on bread like a paste or butter spread.
Unwrapping it is so much fun. You get the anticipation of did it turn out or not. It’s like christmas morning. Watch and see!
Don’t eat too much or this could happen to you. *re-enactment with unpaid actor*
Yup, portion control very important to avoid this happening to you!!!
If you like the onion rings check here: http://cravingsofalunatic.blogspot.com/2011/04/easy-onion-rings-and-sauteed-sausages.html
Hope you enjoy and try these out. As always toodles and smoochies. xx