Côte à l'os with puffed garlic on the BBQ – Barbecook
Preparation It's very important that your côte à l'os rests for a while before you put it on the barbecue. For this reason, it's recommended to take the côte à l'os out of the fridge at least 3...
Ingredients
- A thick simmentaler côte à l'os (about 1.2 kg)
- Garlic
- Butter
- Pepper and coarse salt
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