I fell in love with deep fried hand pies as a kid travelling with my family to or place in Florida. I had commercially made ones from lots of convenience stores and they were an ooey gooey delight. A few years ago on one of our trips to a BBQ competition I had a homemade hand pie. Its ragged edges super crispy and flakey. The filling wasn’t overly sweet and was packed full of fruits.

On our recent trip to the Jack I missed having Mary Ruth’s Fried Pies while we we there. When I came home I knew I was going to have to attempt making these.

There was one problem with all of this. I seriously have an inability to make really great pie crust. So… I opted out of that step altogeher and bought these.

Then for the recipe…

I went here… Emeril Lagasse Fried Apple Pie Recipe http://www.foodnetwork.com/recipes/emeril-lagasse/fried-apple-pies-recipe/index.html

I made the filling the day before Halloween. Then on Halloween night I assembled the pies and followed the instructions for deep frying.

They came out awesome.

Super flaky not too sweet and uber easy to make.

I may not ever go back to making a regular pie again. …. Enjoy.

I have a well noted serious love affair for my thermapens. They make it onto my Christmas giving list each year.

I have 3 of them. One is red, another is orange and the newest is pink. One stays in the trailer during competition season. One is always at the house and the other stays in my purse. You never know when you may want to temp something. Also in 5 years I have only had to change the batteries once. I use them often they have been through a lot and I am impressed with their durability and endurance.

What? You don’t know what a thermapen is?  Here is the breakdown right from their website:

The Super-Fast™ Thermapen™ has been a favorite among restaurant chains, health inspectors and quality managers worldwide. Hundreds of thousands are in use. The clever fold-away probe and the simple pocket design replace more costly and bulky handheld thermometers while using the same professional thermocouple technology. This new generation Thermapen™ introduces a robust, splash-proof design with molded-in seals to protect the thermometer from wet hands and kitchen splashes.

Speed & Accuracy
Even more accurate than before and slightly faster! Our proprietary circuit yields accuracies better than ±0.7°F. That includes all errors! (many competitors don’t include the probe error in their spec.) Each unit comes with a NIST-Traceable certificate of calibration showing test results for the individual thermometer. Resolution is now 0.1° over the full range. Improvements in the probe technology now yield a blazing fast speed of 3 seconds to a full temperature reading.

No Cables! 
The components most likely to fail in a commercial thermometer are the cable and its connector. Also, the typical handheld meter and probe combination requires two hands. What do you do with the cable when you’re through with it? The competition want you to wrap it around the meter, which is time consuming and a natural trap for grime and bacteria! The one-handed Thermapen™ eliminates frayed cables, snags, germ traps and wasted time while freeing your second hand.

Simple Operation
Just open the probe and the Thermapen™ comes on. Close it and it shuts off. No buttons or switches to catch germs, confuse staff and cause errors. Configuration settings in the battery compartment allow management to easily set the Thermapen™ for °C or °F, read in tenths or whole degrees (0.1° or 1°), and disable the auto-off for continuous readings till the probe is closed. Although likely to never be needed, a calibration trim button fine-tunes the Thermapen™ calibration at a single temperature such as an ice-bath.

Incredible Value 
The closest commercial competition for the Thermapen™ sells for about $200. Other meter and probe combinations sell for up to $250! In most cases, you can buy a whole new Thermapen™ for about the price the competition charges for just a replacement probe. Compare speed, convenience, accuracy and the new durability of the Splash-Proof Super-Fast™ Thermapen™ and you’ll see how you can save significant money while improving your own product quality.

BBQ friends and I talk on twitter back and forth through the day. One of them Wayne Brown from Big Wayners BBQ Blog.

You can find him on facebook, on twitter and his own website. We finally got to meet at the Jack this year and we had a blast:

Photo credit: Wayne Brown

We talked about thermapens and a new shipment he had received and I said they really need to come out with one with flames. I mean yes they have the beautiful assortment of colors but flames would just be awesome. Within minutes Wayne sent this picture back to me:

I want this.

I think thermapen needs to make this happen. Send them a tweet if you agree! Post on their facebook!

Not quite sure where to begin and where to end this post. Good Gracious what a ride though.

Friday was a busy prep day on site. We all worked on our entries for the categories of Dessert, Taste of the Homeland and the 4 main categories, Chicken Ribs Pork and Brisket. I got a bit behind as I was prepping my pork and we missed the parade for the teams.  No worries though as we walked with the uber talented ISS (I Smell Smoke!) up to the distillery.  The bus ride up to the Dinner on the Hill was uneventful but completely packed with people.  Got to see some friends, have some fried chicken and come right back down.  I wasn’t interested in having any cocktails on the hill.

Friday night at the Jack I was as focused as I could have been, however, I still got to see some really great friends as they popped by for some “pops” and a chat or two :

Our friends Bill Gillespie, Shaune Connolly and Alan Burke from Smokin’ Hoggz came by and we had a blast with them. The night previous we had been having a lot of fun at the hotel. There may have been some cocktails involved. Then some other folks showed up from Michigan (Steve Coddrington) and NY folks Moffats and  our great friends from England !! Miss Piggy BBQ !!! Got to see our beloved friends Smoke on Wheels and their entire gang as well. Got to see my sisters in Smoke  - Angie Quaale and Jenny Lawler Windsor and their boyz David and Jack ! (Didn’ spend nearly enough time with them!)

Everywhere I turned there were folks I wanted to spend some time with ! Big Wayne and Jay Prince, Joshua all made a stop in and it was great to see these guys!  From out neighbors next door – Big Bob Gibson to every other corner. Quau right across from us, Tommy Kelly Mike and the list goes on and on. Then the International teams !! Belgium, the UK, Grill Ueli and more!! Nancy & her daughter from Team Top Chick and just getting a hug from her is special. There just isn’t enough time to see all those amazing people. Missed spending time with my Sister in Smoke Angie and David Gassaway

We did however receive many very kind gifts throughout the weekend from some very generous people- Gorgeous shirts from Miss Piggy’s BBQ, Lots and lots of Apple Pie from (Thanks so very much!!) from quite a few teams and friends, wines, coffee and cheese from Buzz, cookies, candies and cakes. An uber cool Diva shot glass from Momma Prairie Smoke & Spice! The list could go on and on. Good gracious I know I am forgetting a whole lotta folks! I am so lucky to have so many great friends.

Jessie and I with help from Jamie worked right up until 3am on the dessert then I crashed out for a couple of hours. We had a Mack Daddy site! Greg and Debbie Talley from Sam Dog BBQ  brought their 5th wheel out for us to use. It just goes to figure that the one time I have every luxury in the world I get the least amount of sleep. LOL    The boys kept watch until 5 am in between power naps – they rocked!! It was cold as heck out and they kept the fire burning all night!

Dawn came and I took a walkabout with my teammate Patrick – got to see some folks power cookers lighting their pits and getting ready for their day. It was a beautiful start to the day !!

Then we were off to the races as they say. Sauce went in and it was yummy. Cooking from the homeland dish went in and it was delicious then came the meats!! Chicken went in without a hitch its looked amazing and there was loads of flavor throughout. Ribs went in. They looked fantastic but were average. Nothing spectacular.  Pork went in and it rocked on flavor however presentation could have improved. Brisket went in and it was the bomb -awesome flavor in every bite! If you had asked me then I would have had high hopes for our brisket, then pork then chicken. Not so much for ribs.

Dessert went in and it was a 100% team effort. We all helped with the plating the carrying and the blocking to the turn in table. Its always a worry that someone will jostle the tray from your site to the turn ins at the Jack. Over 25,000 people are walking about !!

We got cleaned up as best we could had a whole lotta apple pie and cocktails and loaded up on bevvies for the awards ceremony.  Took some pictures at the staging area:

My husband and I finally have a picture of us at the Jack.

My sister in Smoke Jenny & I

We had a blast at the awards ceremony so cool to see so many of our friends!! Then we got our first call !! Happiest Home in the Hollow!! We need to thank our friends at Brown Forman Canada for helping us with some incredible Jack merchandise to show our love for their brand!! This is the second time we have won this award!!

We watched with great pride other teams from Canada get their names called !! Well Seasoned & the Black Pig BBQ for their taste of the Homeland Dishes!!! Awesome to see.

Then our beloved friends from Kansas Smoke on Wheels won Cooks Choice!!!!!!  Uber awesomeness!!

Everything passes by so fast at the Jack that its hard to keep up

We didn’t receive a call in Chicken or ribs but we got to see so many terrific people take walks. My phone was completely dead and I was sad not to be able to update peeps with Jack results and take pictures.

Then pork came and we cheered on Prairie Smoke and Spice for their 2nd place win!! Everything after that is pretty much a blur. We got called for 1st place PORK! At the Jack. Oh my flip I thought I was going to have a heart attack. They almost had to call a medic cause this Canadian chick lost her mind.

Head to 1:25 and you will get a better idea of what I am talking about.

The rest of the time and the night were a dream. We had quite the party after the awards!! Seeing our friends from big Bob Gibson get the RGC and then Smokin’ Hoggz win the GC was incroyable!!!

I left my team to party and I went and crashed for a few hours. I was done in. I had come with some goals and had achieved them. Wired BBQ at the beginning of the Jack gave me an interview asking what I wanted to come out of the Jack with. I told them a 1st in Dessert a 1st in Happiest Home in the Hollow and a 1st in pork. Other than dessert I achieved my goals!! The big one for sure!

World Champion for pork. That’s freaking amazing. We could not have done it without our friends and sponsors:

Traeger Canada
Basques Charcoal
BBQ Guru
Ontario Gas BBQ
Smoky Mountain Smokers
Butcher BBQ
Sam Dog BBQ
Brown Forman Canada

Novelis

City of Barrie Ontario

Patrick Brown Office

Big Bone BBQ Barrie

MY ENTIRE TEAM ROCKED!!

Jamie Parisi

Jessie Sweeney

Patrick Weir

Mike Miller

Vlado Dimovski

Jason Rees

Thank you to everyone who supported us. You are all awesome.

The road to Lynchburg. Its been 3 years. You know you have to pinch yourself to see if it is real. As we left our hotel and headed to Lynchburg it was almost surreal. Wow. We are heading back to the Jack. It is incredible to be here again. The last couple of days have been so overcast and rainy. As we drove towards Lynchburg the weather brightened the sun was shining and it was just lovely. I got goosebumps seeing the Lynchburg signs. Exciting at the same time.

As we approached the competition area we took it all in. Traffic jam at the entrance gave us a chance to see our friends from MR. Bobo’s travelling all stars BBQ team and the Burnside BBQ team from Canada.

We got to our site and we were introduced to Jim Johnson who was doing an International dinner in the pavillion where our site was to be. We set up what we could and we headed to the town square where we picked up our Jack merchandise. I could drop a lot of coin at the store. So many fun Jack Daniels items.

At 1pm we had reservations at Mrs. Mary Bobo’s

The meal was delicious and we had a great time. It was the first time the entire team has been together. There are 8 of us and since we all live in different cities etc. it is hard for us to get all together prior to the Jack.

The rest of the evening was a great get together with all of the International teams as they chowed down on catfish fries and a whole lot of other food from Jim Johnson. It was a lot of ppl to feed.

The rest of the night was spent drinking and fraternizing and having a really great time with so many folks we don’t get to see often enough. (No pictures LOL)

Now we head off to the hollow overnight to BBQ our very best. Ill catch the blog up on Sunday since Internet in the hollow is not that great. Make sure to check the twitter feed for updates throughout the next 24 hours. …

Road trips !! Love em or hate em they are necessary if you need to haul all your BBQ equipment to a competition.
We left my house at about 230pm and started our adventurous trek to the Jack.

 Let me introduce you to my friend Jack!

 One of our important stops !! Duty Free!

The weather was grey and overcast the entire trip.. Mass pockets of rain hindered what is usually a beautiful scenic drive.

Getting to the Jack and our hotel as fast as possible was our goal. We had decided that it would be in our best interests if we drove through the night as much as we could safely.

Vlad – drove 99% of the way he is a trooper! 

There were four of us in the truck from the team – Vlado, Jamie, Mike and myself. Lets just say the ratio of testosterone to estrogen was a bit skewed. The boys talked about sports and argued the validity of their teams. Jamie had downloaded a lot of 80′s music that was great to listen to. Mike was in charge of candy procurement and snacks.

With all the rain and fog and mist we didn’t take a lot of pictures but how cold you miss this Dinosaur LOL 

It seemed like it took forever to get here. It almost did – almost 28 hours after we left we arrived in Nashville.

Now I am a very superstitious BBQ lady and I believe if you have done something in the past and it has worked then you should repeat the process. SO off to Jack’s BBQ for some food and a slice of chess pie. Just like I did 3 years previously.

At Jack’s I made sure to pet his pig at the front.  Then we grabbed a couple of plates of food to share with each other.  I think it is really important to try as much BBQ as possible wherever you are. I think it is a lifetime of learning about the different ways ppl make BBQ.

The guys about to Chow down!  

It was a good meal and a great kickoff to our time in Tennessee.

Texas Sausage, mustard greens and sweet potatoes all of it was delicious. 

Great memorable beans, cornbread, delicious brisket also ribs, pork and mac & cheese. 

After Jack’s BBQ we finally got to our hotel in Tullahoma TN and after cleaning up it was time for a few cocktails and talking to some of the teams that had already checked in.

We love Motts clamato caesars and Yeungling and we are well stocked for the next few days! 

That’s it for day 1 !! (well that’s all that can be published lol) Today we are off to the legendary Mrs. Mary Bobo’s

We went to this contest as a family. It was a super nice change from the Royal. I love being with my family at BBQ contests. The route to and from PA was spectacular with all of the fall foliage.

Vlad the happy driver!

The contest was a KCBS & MABA event. KCBS categories Chicken Ribs Pork and Brisket and MABA categories Weavers Bologna, Bell Evans Chicken Wings Bell Evans Leg and thighs plus dessert.

I got the shock of my life when we received our products to use in the auxiliary categories.  The Lebanon bologna was unlike anything I had ever seen before. It is much closer to a sweet summer sausage. I had no idea what to do with it. My plans went out the window as soon as I saw it. I had never entered a bologna contest ever. Both the bologna and the wings were submitted on Friday night so it was a busy evening.

 So I cubed it up and slathered it with Sam Dog BBQ Mustard Sauce and a few other ingredients. Placed it in one of the Traegers and let it smoke for 4 hours until all the sides were caramelized. Lets just say it wasn’t pretty, but it was super tasty. We put it in our individual containers added a shot of Forty Creek whiskey as a chaser and sent it off to the judges.

We also competed in the wing category.  I love categories with open plating and we had a lot of fun with this one. We decided to give the judges some of our Yeungling beer as a side to the wings. I mean really who doesn’t love wings and beer?? I wish we could have tried one of teh wings but we had so few to work with (Meat was supplied) that we just had enough to barely fill the plate.

The rest of our Friday night was spent socializing. There are a lot of teams we got to catch up with including one of my Sisters in Smoke Jenny from Black Cat BBQ.

I believe there may have been some tequila involved. Really really good tequila from the fine folks Chip & Sally at Red Lion Spicy Foods one of our neighbors.

After a few libations I headed off to bed for a couple of hours. It was a lovely albeit cold evening.  Perfect for me.

When I woke up one of my other neighbors was up and stoking the fire in his Jambo. Mike Richter is an uber BBQ competitor. Currently ranked #3 in the KCBS TOY. He is super kind and nice to chat with I am glad to call him a friend.  I don’t get to see him or Barb often enough.

Then as the sun rose I took a bit of a walk about. Got to visit with the Smokin Gnomes, Tim, Tiny’s BBQ, and a whole lotta other terrific people.

The time got away from me a bit and I put on my Bell Evans best legs contest meat a bit late. Grill Grates came to the rescue and we turned in grilled chicken. It was tasty chicken. Much different from our normal KCBS chicken.

I can blame the time getting away from me on one thing. Donuts. Seriously damn good donuts. The biggest box of donuts ever that was provided to the teams along with coffee too!  Like a moth to a flame I was entranced….

The rest of the entries including dessert last went off without a hitch. They went in the boxes fine but the brisket was dry and I tried a couple of new presentations that I was thinking of doing for the Jack next weekend.  I figured if the brisket came in above DAL well then the judges were going to be very generous.

The awards ceremony time came and we headed off.

To my absolute shock we got a 1st place in bologna. LOL still makes me giggle.

We also took a 3rd in dessert 4th in wings and a 4th in Pork. The judges were uber generous and gave us 39/47 in brisket. They didn’t like our ribs 23/47 or our chicken 24/47 overall coming in at 21/47. Ugh. The Bell Evans BEst legs I am not sure where we ended up as they only reported to 5th place.

Huge congratulations to Aporkalypse Now (aka Myron of the North) for their GC and to Lo & Slo BBQ on their RGC and to all who competed!

So that’s it for regular comps for the year for us and we are now packing for the Jack next weekend. Hopefully we come home with at least 1 of these again that would be spectacular !

I just need to get through catering a wedding and a baby shower this weekend plus a couple of soccer matches with the kids- a presentation at school and then driving there for 18 hours. I’ll sleep when I am dead. God bless the staff at Starbucks. They are keeping me upright with all the caffeine I am consuming.

Wow. What a trip. What a challenge. I am still sleep deprived and catching up on blog posts……

I flew into Kansas to compete in the American Royal Invitational and the Open. It was a blast. Absolutely exhausting and completely absorbing.

My illustrious site. One 10×10 tent 1 table and a really cool Q Kitchen equipped with an FE and a mack daddy char-broiler.

I am lucky to have some great friends all over. Truly once again let me repeat BBQ people are awesome. They do anything and everything to help. So with friends like Andy & Kim Groneman and the Early family, I had everything I needed to compete. Bare bones but all of the essentials. A complete kitchen with an FE and a charbroiler, a Tent a cot, some coolers and friends to help. I had stocked up the previous day with Kim at BBQFans, Liberty Fruit and the hen house and I was all set.

However I will say my site had to be one of the worst possible locations ever. Horrible would be an understatement. I was right along the end of the entrance (AKA  HALLWAY OF HELL! – see below)  for the folks heading into the dark side and when they wanted to drag their drunk obnoxious loud asses home they had to go right by my site again.

Then there was the lovely* cleaning crew located right around the corner that seemed to take great joy every morning at 3am waking all of us up with their noise. They didn’t stop till well past 7 or 8 am.

Total sleep for 2 days less than 6 hours. Total times I wanted to throttle someone ————- I can’t count that high.

My super comfy cot with Big Poppas Smokers Sweater pillow.

Just an example of two of the drunks that stumbled by.  Freak clowns. I should have just set up a video camera.

Sleep deprivation aside it was a challenge. I have only cooked on an FE 3 times prior to this. Thank fully I had taken Butcher BBQ and Plowboys class and they covered how they run their meats in their FE’s In addition Andy was uber helpful. Anytime you do 2 contests back to back it is a challenge

I got to spend some time socializing with friends and thats a big part of getting to go to the Royal

I also had a couple of Texans – Chris Jones and David Henry plus Neil Strawder with me to run boxes and to help where they could. That was a really fun part of the weekend. Loved hanging with the guys.

I also got to spend time with a Legend and dear friend of mine Dave Raymond from Sweet baby Rays. I love this guy. He rocks.

The Royal is an interesting contest. On day one for the Invitational I came in 88th out of 141 and in the Open 81st out of 498 . Not stellar by any means. It was a challenge and I am really glad I did it no matter what the results.  It was an excellent personal challenge just to get through it all. I know I made some good BBQ.

Another huge highlight for the weekend had to be participating in a steak throw down as part of the KCBS tour !I got to compete against Heath Hall of Pork Barrel BBQ Fame. We had a blast with this and it was tons of fun!!

I had a huge surge of patriotic Canadian pride seeing 2 of my fellow countrymen Tim Brown and Daryl Maybanks from Can’t Stop Grilling take Reserve Grand Championship in the open!! They had a rough Invitational and came out on top HUGE congrats to them both and for also using Kingsford as it doubled their prize money!! WTG guys!!

Congratulations to all who got their name called and to everyone who just survived the Royal again!!

Results for both Days Invitational (Congratulations Tippycanoe BBQ Crew GC!) and Open (Congratulations Motley Que Crew GC!)

I picked up one of these handy dandy ABT tools . They work perfectly for making lots of those tasty stuffed bacon wrapped jalapenos! It is also a multi task gadget as it is perfect for coring tomatoes and fruits!

A couple of super yummy recipes to use this new fav gadget:

Cheesy ABTs

ABT’s for a party 

Progressive Corer 

7-1/2″ long,
Stainless steel and nylon,
Dishwasher safe
Made in China
- Small end for tomato and strawberry stems,
- Long end to remove seeds from peppers and more

$ 4.99 MSRP (US price)

Well. Where do I begin. How about with a BIG Thank you.

It was an awesome night for a fundraiser at the Charlotte Room. It was a wonderful venue for this event. Can’t wait to go back. We all had an excellent time. It was amazing to see so many folks come out.  I loved every moment of it. I was truly humbled by the support. Vlad and I cooked for a week before the event to make sure we had enough food for everyone. Right up until 230 am the day of the event I was still in the kitchen and let me tell you it was worth it!!

I first of all have to thank my Jack Team. They have been working really hard towards this fundraiser for a long time. Behind the scenes they plugged our event ran around and got things did more than you can imagine.

Diva Q official Jack Team for 2011

Patrick Weir

Jessie Sweeney

Mike Miller

Jason Rees

Jamie Parisi

Vlado Dimovski

If it wasn’t for all their hard work we could not have put on this fundraiser. Or the support of all our sponsors listed above. I am really grateful for the help. You are only as good as the people that are with you in life and I tell you I am one lucky chick.

I have to say a HUGE thanks to all who came by from near and far. The dynamic duo from Team Eatapedia John Thomson and Paul Firlotte even came all the way from Ottawa to show their support. I adore the entire team. They are good freaking funny people.

John Thomson Paul Firlotte Wilfred Reinke – Photo Credit Wilfred Reinke 

I tried to get around to everyone and I think it was near impossible. I did however get to chat for a bit with my BBQ Brother Ted Reader. It was only fitting that we toasted with a shot of Jack Daniels -

Diva Q & Ted Reader toasting with Jack Daniels

The team set up as much food as humanly possible at the Buffet. Mike Miller from Big Bone BBQ ran the kitchen for the evening. I could not have done it without him and Vlad they never stopped with Patrick and Jessie running everything to floor and raffle tickets too! Jason kept the prime rib cut and Jamie ran the door (and poker) with Jennifer and Jeff G. (My friends who came early helped set up and helped anywhere and everywhere) There was prime rib, chicken, ribs, pulled pork, beans and our legendary mac & cheese which almost caused a riot when it ran out. (*Seriously I promise to make 8 trays of this next time) I love Buster Rhinos BBQ products and a lot of it was used in our BBQ. There were abt’s and pig candy brownies and cakes too! With all of the buffet and everything taken care of I could actually talk with people. This was truly terrific.

Photo Credit Wilfred Reinke 

There was so much laughter it was infectious. Nothing makes me happier than seeing a room full of happy BBQ eating folks. Many thanks  to Scott & Tania from Culinary Adventure Co. for hosting our online ticket sales and all their help with their donations. I know I will be taking some of their classes and food adventures in the near future!

There were lots of prizes and raffles to be had including a very generous donation from Traeger Canada their Traeger JR with a digital temperature control !! thanks so much to all of our donors. There was an incredible assortment of BBQ products and foodie gifts galore!

Photo Credit Wilfred Reinke 

So from now till the Jack I have 2 more contests and I will practice and then when I think I am done practicing I will practice more.

We are all set now to do our very best to represent at the Jack Daniels World Invitational BBQ. We are going up against the best in the world. I can’t wait. Thanks to all of you who came out sent support and helped us get there. You are all freaking awesome.

I am a big believer in using a grill to its full capacity when you light it up. No reason to do these one at time. One of the things I like to do is stock up my freezer with smoked garlic for the winter. It freezes really well and its super handy to have on hand to add to soups stocks dips (try making an aioli with it) and even served as is on toast points or crusty bread drizzled with a good quality olive oil.

Smoked Garlic

Ingredients

• 20           bulbs garlic
• 1c            Extra virgin olive oil
• ¼ c          black pepper
• ¼ c          kosher salt

• Hickory wood chips
• aluminum foil

Directions

1. Preheat grill medium high heat creating an indirect fire zone.
2. Using a knife, cut off 1/4 inch of the top of bulbs, exposing the individual cloves of garlic.
3. Place the bulbs in a half size disposable aluminum pan
4. Drizzle the olive oil on the bulbs.
5. Sprinkle the black pepper and kosher salt on the bulbs. You can also substitute blended salts like chipotle or porcini for an added flavour bonus.
6. Take 1 handful of hickory wood and create a smoker packet using foil or use a smoker box.
7. Place the pan of bulbs on the indirect side of the grill. Add smoker packet to direct side of grill.  Replenish smoker packets ever 30 minutes.
8. After 1 hour cover the pan with foil. Continue until the cloves are softened and light brown in color.
9. Remove from grill and cool completely. Package the bulbs individually in for the freezer.  Use within 3 months.
10. Use in soups, stocks, on toast points and anywhere you love garlic.