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Smoked/Roasted Garlic Tutorial "Q" view - Page 2

post #21 of 32
Quote:
Originally Posted by miamirick View Post

squib,   I WANT TO PARTY WITH YOU!!!!



X2

 

post #22 of 32

Thanks !

post #23 of 32
Thread Starter 
Quote:
Originally Posted by miamirick View Post

squib,   I WANT TO PARTY WITH YOU!!!!



 

Quote:
Originally Posted by JckDanls 07 View Post





X2

 



I'm in

 

1515426263041211880S600x600Q85.jpg

 

 

 

post #24 of 32
Learn something new on here every day. On the list now
post #25 of 32

Hey, try it  with soft Cream Cheese,it's a HOOTicon_eek.gif, gotta love garlic. Goes with chips and Guacamoledrool.gif.

Just sayin'

post #26 of 32

nice looking garlic Squib....like the muffin pan technique for smoking....

 

post #27 of 32

Great idea about using muffin pan gona do this soon

post #28 of 32

Squib, morning.... Bride was saying it is time to roast all the elephant garlic from this years harvest... I said Squib had a great tutorial on this very thing.....

 

I showed her this thread and she said, "smoke would add a great note to the somewhat bland flavor of elephant garlic. What wood smoke flavor would he recommend"...

 

So here I am, begging for your recommendation of a flavor profile of smoke and how long to add smoke to our garlic...

 

Dave

post #29 of 32

Thanks Sqwib!

 

We roast garlic all the time, but I love the muffin tin idea!

post #30 of 32
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Squib, morning.... Bride was saying it is time to roast all the elephant garlic from this years harvest... I said Squib had a great tutorial on this very thing.....

 

I showed her this thread and she said, "smoke would add a great note to the somewhat bland flavor of elephant garlic. What wood smoke flavor would he recommend"...

 

So here I am, begging for your recommendation of a flavor profile of smoke and how long to add smoke to our garlic...

 

Dave



 

Hmm, elephant garlic, that's a good question, you don't want to overpower the garlic.

I guess if you used muffin tins or a cupcake tin, that you would be fine with any type of wood because there's not a whole lot of surface area.

However I would start with an apple, peach, or pear something mild, I used cherry for mine and the smoke flavor was barely detectable.

 

 

post #31 of 32
Quote:
Originally Posted by SQWIB View Post



 

Hmm, elephant garlic, that's a good question, you don't want to overpower the garlic.

I guess if you used muffin tins or a cupcake tin, that you would be fine with any type of wood because there's not a whole lot of surface area.

However I would start with an apple, peach, or pear something mild, I used cherry for mine and the smoke flavor was barely detectable.

 

 


 

Well, from the time I wrote this, Bride came back and said, "I want it smoked with Hickory, do not use mesquite, it is too strong". I guess you know what happened... hickory....

You are right about light smoke flavor... 3 hours of pellets,(whatever is in them) and a healthy string of hickory chips on top produced a very nice, not bitter smoke flavor... the aroma of garlic/smoke when removed from the smoker was perfect....

Next batch I will try mesquite and pellets... the tray blocks enough smoke that I think it will be OK... Thanks SQUIB.... great idea you had there... Dave
 

 

post #32 of 32
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post


 

Well, from the time I wrote this, Bride came back and said, "I want it smoked with Hickory, do not use mesquite, it is too strong". I guess you know what happened... hickory....

You are right about light smoke flavor... 3 hours of pellets,(whatever is in them) and a healthy string of hickory chips on top produced a very nice, not bitter smoke flavor... the aroma of garlic/smoke when removed from the smoker was perfect....

Next batch I will try mesquite and pellets... the tray blocks enough smoke that I think it will be OK... Thanks SQUIB.... great idea you had there... Dave
 

 



Glad it worked out.

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