Does anyone have a recipe for smoked garlic they would like to share?

UH...don't mean to sound smartellicky. (disclaimer)

Try putting alot of garlic bulbs or bulbettes on a vegetable or seafood rack and smoke with hickory wood at a very low temp for an hour or 2.

I never smoked garlic but when I roast it I like to cut off the bottom of the bulbs exposing the cut cloves. Stand the cut bulbs upside down on the racks so the cut part is on top. Dirzzle with olive oil add spices (kosher salt, fresh ground pepper and hot sauce). I would try 225 to 250 for one hour and see how they look. When I raost them at 400 to 425 I leave them in for 45 minutes. Whatever you do don't burn the garlic

I never gave smoked garlic a thought.....

It would be very interesting to try though. It could add a whole new Twist to Italian dishes.

Although it's been awhile, I've smoked garlic several times in the past in a manner similar to jimfromweymouth.

Start the smoker at 225F with the wood of your choice (I use apple) and let it run for a bit to let the heavy initial smoke burn off. Cut several heads of garlic in half horizontally and place on a rack partially covered with enough aluminum foil to hold the garlic. Drizzle with evoo. Smoke until the cloves are soft. As I recall, it takes about 2 hours but you should
check after 1 hour.

When done, squeeze all of the cloves in a small bowl, spritz with some more oil, cover with plastic wrap, and refrigerate until ready to use. In the past, I've used smoked garlic as an addition to soups, stews, chili, gumbo, mashed potatos, etc.

Smoked Garlic?
Is nothing sacred?
Horrified.
dick

Is the roasted or smoked garlic for use in recipes only or do you actually just eat it? I know it sounds like a dumb question but I have heard roasted garlic is a tasty treat. Is that true?

Not horrified, just curious

Thunderbyte, you can do both. If I'm going to roast the garlic for a recipe I just throw the whole bulb in the oven around 425 for 45 minutes. If I'm going to just eat it as a treat I spend a little more time and follow the above directions spicing it up a little. I forget the name of the resturant I was at but they served it with the bread. I was hooked.

I might give this a try this weekend. I think I will just try cutting off the bottom, standing with cut end up and hit with EVOO, salt and pepper. Should be good on some fresh bread, kind of a spread.

I probably wont smoke it, just roast in the oven.

Thanks for the reply,
TB

TB, I did forget the foil. If you're going to roast it, wrap it in foil. It will also keep your oven clean. You might start by spreading in on the bread, then quickly move to just eating ve to just eating a clove.

Keep your eye out for what is called 'elephant garlic'. It's about 3 times larger than the garlic you find at the grocery. My wife found some at a farm market one time. Roasted it and it was excellent.

http://www.garlic-central.com/elephant-garlic.html

Jeeze.
I poke fun at folks for smoking garlic and we get more garlic smoking recipes.
This bunch is hopeless.
dick

I have two rack of smoked odds and ends in right now. I made little baskets out of foil and am using them to smoke jalapeno peppers, garlic (the bottoms cut off) and key limes. 250 for 2 hours with a little less than 2oz of hickory. I'll post how it goes.

Smoked garlic...yummm. DLS got it right, except for clarification cut off about the top third and throw that away, and you have all the little exposed cloves. When smoked/roasted, they get creamy brown. (you can protect them in a little foil, too) 'Squirt' them on to toasted french bread...a little brie...good Calif. red wine.... Heaven my friends! They turn sweeter than sugar...really.

Only thing, if it's Saturday night, you'll still stink like garlic at church the next morning! So, caution!

Per my earlier post about smoked odds and ends:

I should have posted about this last week but I took the garlic, key limes and jalapenos out of the smoker. I made a pot of beans with two cloves of the smoked garlic and one of the peppers. It really added an amazing flavor to the beans. I was able to make them without any meat. Don’t get me wrong, I like meat but my grandmother is on a low-sodium diet and I cook her and my grandfather most weeks so it was a matter of getting a lot of flavor with as little salt as possible. The beans that I took out for her and the ones that I seasoned for myself were miles apart but desperate time… Anyway, smoke everything you can get your hands on is the point of this story.

frank in louisiana

quote:

Originally posted by frankiii:
Per my earlier post about smoked odds and ends:
low-sodium diet and I cook her and my grandfather most weeks ... frank in louisiana

Surely you jest.. you cook "her and my grandfather" ? Y'all cajuns have a different diet than us on the left coast

.... but, the pot of beans sounds great!

Where in LA are you?

Very True, I cook FOR my grandparents. Though old they are still active enough to avoid the grill.

I am in Baton Rouge, not a bad place to be

I found your bar in the internet. I lived in Big BR from 46-58.. not far from the bar.. I lived in a small community called Goodwood and attended grade school there and went on to BR Jr Hi and later CHS where I graduated. Small world.. moved to CA with my dad in 58 and been here since. I'm VERY close to having to return for my 50th HS reunion..

I grew up near Broadmoor. My parents still live near there. BR is a great town, for the most part and the weather is fine for smoking or BBQ many months of the year! The wide availability of fresh produce is nice too.