This got me thinking that I'd love to have that recipe. That being said has anyone though about a WKC recipe book?
2 butternut squash split and seeded
1 onion halved
16 cloves peeled garlic
2 whole heads of garlic topped and placed mb in foil boat
4 chili of choice
1 apple
1 can evaporated milk
2 to 4 cups stock of choice
2 oz bourbon
1/2 c maple syrup
Zest of 1 orange
1/2 c bacon fat, duck fat, lard, butter or fat of choice melt over low heat with peeled garlic salt and pepper
Rub of choice I used a chipotle roasted garlic rub
Use fat to to brush flesh of veg, place garlic and chili in squash where weeds were removed from, season with rub roast indirect 400°ish till done puree together adding chili peppers one at a time until desired heat... enjoy
Sent from my SM-G965U using
Weber Kettle Club mobile app