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I make a garlic soup that uses 5 heads of garlic. Normally I roast 3 heads and chop and saute 2, I'm wondering how garlic would be smoked instead. Has anyone ever done this?
Here is a thread when Ultramag did some garlic and I followed his lead ........ It was goooood suff. Ultramag has a good idea in here about letting it firm back up in the fridge so its not too mushy out of the smoker. It'll go good with your smoked trout this weekend!!!!
If it turns to mush (like roasted garlic) just grab an end and squeeze it out. Mix it with a bit of olive oil or butter and it makes a great garlic bread with a sprinkle of basil!
Or add it to your liquid sauces and foods for a mellower tasting garlic. It's almost a different spice altogether.