Tonight, we’ll have a look at GARLIC. I made some garlic confit that can be easily saved and used as flavor bombs in the future. I also made some rustic garlic rosemary bread on the Kamado Joe… 830pm ET!

1 Comment

  1. From last week, the pies are looked great. I must say I am intrigued by the streusel pie.

    Next show. Hope there is talk about knife sharpeners. I have done a "deep dive" into the process. All my finds go back to a sharpening stone always being superior. Hard to wade through the marketing hype and get to the bottom line. I consider many to be "Rube Goldberg" systems. Just sayin.

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