Ok, Ok. I know garlic bread is easy but I haven't made it in the smoker on a low and slow cook. Also, I had an idea to add Lea & Perrins Worcestershire sauce in the garlic spread. So I tried it and here are the results.
I started by melting 15 ml (1 tablespoon) butter in a fry pan. I added 2 cloves of minced garlic and sauteed just for a minute or two.
Then I mixed the garlic butter mixture with another 15 ml (1 tablespoon) softened butter, 25 ml (2 tablespoons) grated parmesan, 15 ml mayonnaise, and 5 ml (1 teaspoon) Worcestershire.
I cut a six inch section of French bread in half lengthwise and spread the mixture on it. I put the loaf back together and wrapped it in foil.
I was smoking salmon at 200 F on the pellet smoker. So I put the wrapped bread in for the last 50 minutes.
I unwrapped it and cut it into four slices.
It was served with my Dill Salmon and Coleslaw.
The bread was soft with a gooey melted cheese and butter melted in. The Worcestershire added a sweet/spicy taste that is in the background but adds to the flavour profile. I will be adding Worcestershire in the future.