Personally, I like to use a good, dark beer. Usually a porter. Toss about 30 cloves of garlic into the mix and cook at 350 until you have an internal temp of about 150-155. Let cool,...yadda, yadda, yadda.

If you have a meat slicer, you are good to go. If not, I recommend and electric carving knife. It will get you good thin pieces. I like mine with some french bread, cheddar cheese, and horseradish.

mmmmmmmmm