This is just a simple happy pleasure. My wife, Patti, has roasted garlic in our oven for several years. Then we thought – what the heck, why not smoke it? It turns out awesome, and can be used in so many different ways. A few of our favorites:
- Garlic Bread
- Pasta
- Grilled Potatoes
- Garlic Butter
- Portabella Mushroom Burgers
- Chili
- Asiago French Fries
- In any recipe any time you see crushed/minced garlic, substitute this deliciousness.
Best of all, it’s super easy! Take some whole garlic heads and peel off the outer layer of “skin”. Then slice off the top of the head so that all cloves are exposed.
Drizzle olive oil, sprinkle a bit of salt & pepper, and place them on an aluminum foil sheet that can be transferred to your grill/smoker. Smoke for at least an hour until soft and brown – done!
Next time you’re smoking something or cooking indirect, try it. I really think you’ll like it.
Ingredients
- Head of Garlic - as many as you want.
- Olive Oil
- Salt & Pepper
Instructions
- Make a tray of aluminum foil to place your garlic on and to be used on the grill.
- Peel outer layer of "skin" off the garlic head.
- Slice off the top so all cloves are exposed.
- Drizzle Olive Oil, sprinkle Salt & Pepper.
- Set up your grill for indirect cooking.
- Place on grill/smoker for at least an hour. The longer you cook it, the softer the cloves get.
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