Garlic bulbs on the coals?


 
G

greggsand

New member
On a rib smoke (@225) one day, I threw a complete garlic bulb (not clove, but whole bulb) on the coals with some wood chunks. Anyone else ever try it? The garlic burned as slow as the wood & what it added to the smell of the smoke was AMAZING. The ribs themselves turned out great. There was nothing overly "garlic-y" about them, but I'm curious to try it with a pork shoulder. Anyone?
 
Wow, I'm going to have to try that. That sounds very interesting. Maybe I'll do that the next time I cue' some chicken.
 
I've done the onion once (a white), but it overtook the smoke so I panicked & took it out. The garlic is pretty cool how it burns just as slow as the wood. After 4 hours @ 225, it was heavily charred, but still recognizable. Let me know what u guys think after trying it.
 
Toss in an extra bulb and pull it out after awhile. Cut off the top and squeeze out the garlic paste.

I've seen chefs roast whole bulbs in an oven till they look almost burnt and the garlic paste that comes out is sweet-n-tangy.
 
I love roasted garlic. We take the whole bulb, cut off the very top, roast, and then serve with a slice of Feta cheese on top. Fabulous. I must try throwing a whole bulb on the coals.
 
I love this idea!!!! It could be a great way to get rid of garlic when it is getting old.

For a while now, I have dropped a couple big shakes of rub over my coals. It might not effect the taste, but I love the way it smells.
 
Are you talking about roasting the garlic for consumption or simply throwing it on the coals to simply add a "flavored smoke" like one would with springs of fresh herbs? I have never thrown garlic on the coals witout the intention of eating it. I like to use compound butter a lot so what I do is wrap the head in foil and put a slice of the compound butter on top of the head and throw it on the coals. Just squeeze out the roasted cloves and spread onto toasted bread or right onto a steak! Did the garlic add a noticeable flavor to the meat?
 
I've never thrown garlic on the fire. The only thing I ever tried was to throw a very large sprig of rosemary onto the fire while smoking some garlic infused chicken. Sprinkled a little lemon pepper on at the very end. It was delicious!

Russ
 
Putting whole onions or bulbs of garlic into a smoker is one of the "tricks of the trade" often employed by caterers and vendors to make the smoke more appealing to customers and potential customers.
 
I don't know. Burnt garlic is something that just doesn't appeal to me. Just saying.
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Unless you're doing a very delicate type smoke, I'm not sure the garlic (or any herb) smoke would be detectable in the meat. Not sure there. However, as a few have stated, roasted garlic is heavenly when smeared on bread, meat; in soups, sauces, etc. Garlic has a lot of sugar, so tends to burn easily. I usually foil-wrap and indirect grill them.
 
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