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Author Topic: Garlic Knots with Garlic Butter and San Marzano Tomato Dipping Sauce  (Read 7404 times)
Vindii
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« on: March 20, 2011, 05:59:30 PM »

Here is my throwdown post.  I used the same dough that I use for pizza which is here.

http://forum.bigsteelkeg.com/index.php?topic=3647.0

I got a new dough box.  Ready for a overnight rest.



After about 20 hours.



Pulled 2 and let rest for about 1 hour.



Shaped into a skin and cut into strips.



Tied in a knot and brushed with egg wash and granulated garlic.



Kegged at 450 for 20-30 minutes.



Didn’t realize until after everything was cooked that my camera was on manual focus.  Most of the keg shots were blurry.  Had a hard time finding
one to submit.



Made a garlic butter sauce and a san marzano tomato sauce for dipping.



Tossed with fresh basil, garlic, evo, and fresh grated parmesan cheese.



Throwdown pic



Kids and me devoured these quickly.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
TAURUS BBQ
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« Reply #1 on: March 20, 2011, 06:03:33 PM »

very nice Vindii
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ranbeaux
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Keggin down south in Pasadena, Texas


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« Reply #2 on: March 20, 2011, 06:10:29 PM »

  They are a tasty treat for sure..

 Vindii thanks for the great throwdown..
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ronbeaux
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Zachary, Louisiana


« Reply #3 on: March 20, 2011, 06:41:34 PM »

Those were Mrs RB's first choice along with that F'd up swirly girly bread Breaux cooked.

I liked them because those are just perfect for dipping into stuff. Nice cook! I'm gonna use that in an 'Anything but' Friday throw-down in my next comp. Throw about 10 of those in a box with the dip in the middle and let the Judges hammer them!!!
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Is it burnt??
BirdNerd
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San Rafael, CA


« Reply #4 on: March 20, 2011, 06:50:49 PM »

Excellent Vindii. My wife asked me to ask you to get the recipe... Will probably be on the list for this week if we can get a break in e weather this week.
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Smokin in Peosta
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« Reply #5 on: March 20, 2011, 07:06:02 PM »

Nice Job Vindii. Great call on the throwdown.
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Mike
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« Reply #6 on: March 21, 2011, 05:52:46 AM »

Great job Vindii!
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Skinsandos
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« Reply #7 on: March 21, 2011, 06:12:57 AM »

Those were my choice nice job Vindii
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Hunt - Fish - Kegvection Grilling
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« Reply #8 on: March 21, 2011, 09:32:12 AM »

Those were my choice nice job Vindii

Same here. Thanks for posting the how to!
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smokey
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« Reply #9 on: March 21, 2011, 10:35:43 AM »

I voted for this one Vindi
The reason was it's hard to make plain bread look delicious
These were perfectly browned
Looked very appetizing
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BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #10 on: March 21, 2011, 12:16:09 PM »

This was one of my other 17 top choices to vote for too. Thanks for the recipe, Vindii!

BakonG
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Bigtom
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Big STEELERS Keg


« Reply #11 on: March 31, 2011, 07:18:57 AM »

You nailed those, I have been craving knots ever since. Now I have your recipe. Thx.
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Experience is what you get when you don't get what you want.
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