So a few days ago when I had some meat going I figured I would try and smoke a head of garlic. Some of it I used to make a smoked garlic fattie but the remaining 10 or so cloves I decided to infuse it with some olive oil and see how it turned out. I wasn't going to post this thread until I realized what a good idea it was and how well it worked out.
I had thrown the garlic-top chopped off and about 1tsp olive oil drizzled on top- on for about 45 minutes (smoker was running a little cold) which normally would have cooked it a bit softer and would have been more like smoked roasted garlic, which I will try next time, but this way the garlic was soft yet firm enough to dice.
Then after it completely cooled I simply threw it in a jar with some extra virgin olive oil and let it sit in a dark place for 3 days.
After 3 days it was good but after 4 it was better, normally you would let it sit then strain the garlic out and put it into a bottle, but I'm using it on almost everything I need use oil with so it won't be around much longer. Plus the more smokey garlic flavor the better.
The point I realized how well it actually worked was last night, I sauteed some onions in the oil and added nothing more than a can of condensed chicken soup and 1 can of water (out of milk) and normally it is just a whatever canned soup, but the addition of the oil cooked with the onions gave the entire soup a nice smokey flavor to it.
I had thrown the garlic-top chopped off and about 1tsp olive oil drizzled on top- on for about 45 minutes (smoker was running a little cold) which normally would have cooked it a bit softer and would have been more like smoked roasted garlic, which I will try next time, but this way the garlic was soft yet firm enough to dice.
Then after it completely cooled I simply threw it in a jar with some extra virgin olive oil and let it sit in a dark place for 3 days.
After 3 days it was good but after 4 it was better, normally you would let it sit then strain the garlic out and put it into a bottle, but I'm using it on almost everything I need use oil with so it won't be around much longer. Plus the more smokey garlic flavor the better.
The point I realized how well it actually worked was last night, I sauteed some onions in the oil and added nothing more than a can of condensed chicken soup and 1 can of water (out of milk) and normally it is just a whatever canned soup, but the addition of the oil cooked with the onions gave the entire soup a nice smokey flavor to it.
