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Barbecued Elephant Garlic
8 Whole heads elephant garlic
4 Sprigs fresh oregano
1/4 c Butter
Peel outer skin layers of garlic; leaving cloves and head intact.
Place all heads on a double thickness of heavy-duty foil. Top with
butter and herbs. Rosemary or parsley may be used in place of
oregano. Fold foil around heads, seal closed.
Place over hot coals for 40 to 45 minutes turning occasionally.
Serve heads whole or squeeze garlic from cloves onto cooked meat,
vegetables or warm bread.
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