Grill Roasted Garlic

[Mr.Wizard]

So simple and good.

Just peel away the skin of the bulb of garlic, keeping the cloves together. Cut the top off, drizzle with olive oil, wrap in foil and grill around 400 degrees. They are done when you can press the in easily.

Spread on some French bread or eat the cloves whole.

Simple goodness.

 

[THEU]

you Sir are a gentleman and a scholar... So simple and so good is right on the money....

 

[DallasCowpoke]

Really funny you'd post this today. I did 2 heads of garlic last night for an eggplant lasagna dish I was working on.

I took a piece of bacon and wrapped it around the garlic, positioning it so a good bit of the bacon covered the exposed part of the cut garlic. I used a filet mignon skewer to secure the bacon to the garlic. No olive oil.

The results? The garlic wasn't appreciably flavored by the bacon, but the bacon was definitely flavored by the garlic!!!

I think I JUST invented a way to make a BLT taste even better, and that's no small feat IMHO!

 

[DeadHeadHorn]

Wow, that bacon-wrapped garlic sounds amazing.

I've thrown heads of garlic on the smoker while I'm cooking a brisket or ribs and it turns out really nice. The smoke flavor definitely comes across and I jar whatever I have left.

I do the same with Roma tomatoes and throw them in a jar with olive oil. They take a little longer, but they are amazing when finished.

 

[DallasCowpoke]

That sounds like a winner too DeadH.

I mesquite smoke romas a lot too. I use them for several things, but mostly for pestos of various types.

 

[DeadHeadHorn]

In reply to:

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[hullabelew]

I like to cook the garlic like this, either on the smoker or on the grill. I then mix it with some room temperature butter and some fresh herbs. Roll the butter into a log and wrap in wax paper to let it reset in the fridge. Perfect on any kind of bread and also to add to fried rice.

 

[DallasCowpoke]

Just an FYI hull. If you wrap that compound butter log in the wax paper, then really tightly in 3-4 layers of foil, it'll freeze great.

Mine usually last 6-9 mths, and you can just take 'em out and slice off what you need with a really sharp or serrated knife w/o having to unwrap etc.

 

[scottsins]

when roasting garlic, there is no need to remove any of the skin. just cut the top off. it is a wasted step.

 

[Uninformed]

How long does it take to roast?

 

[DRAG69]

Actually one of the best ways is to cut a whole head of garlic in half (through the cloves) where you have two equal sizes. Drizzle with olive oil, salt and pepper. Place the halves back together and wrap in foil. Bake in the oven (or on the grill) at 350 degrees for 35 to 45 minutes.

Let cool and then squeeze the cloves out of the skin.

You can mash them up and mix them with some good butter to make a delicious roasted garlic butter.

 

[DallasCowpoke]

The only drawback on cutting it in half as opposed to just at the top, enough to expose just the tips of all the cloves is, unless it's a REALLY fresh pod of garlic, it tends to make it harder to squeeze the softened garlic out w/o the cloves falling apart or separating.

Honestly, one method is as good as the other. They all achieve the same result.