garlic-roaster

In a sea of after effects, the good definitely out weighs the bad when it comes to garlic. It makes potatoes fantastic. It has antioxidant properties. Throw it on chicken, steak or pretty much anything else with protein properties and it’s instantly better. The only downside – the bad breath – can be cured with any number of mouth fresheners, so in our eyes it’s a non issue. You could just go by the book and add it to your recipes raw, but that’s what everyone else does. Since when have been one for just doing what everyone else does? Why not roast it? You could just throw it on the grill, but if you want high quality roasting (who doesn’t?) there’s no substitute for the cast iron garlic roaster from Sur La Table. The 4.5 x 5.5 in. pint-sized roaster cooks one enormous clove or two medium cloves. One more reason to barbecue.

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.