I’ve always loved garlic, something about the smell and the flavor it adds to dishes lights up my senses. I’ve always had garlic as part of a dish and I’ve never actually bothered to cook it before. Since I just pick up a new grill, I figured it was about time to take my garlic game to the next level. Enter grilled garlic!!Start by cutting the tops off of the garlic heads. Note that the entire thing is called a head and each individual sell is a clove. You want to make sure you cut it such that the tops of the cloves are exposed.Soak the heads of garlic in cold water for 30 minutes to an hour.Place the garlic into a piece of foil, drizzle with oil and sprinkle with salt and pepper.Crumble up the sides.Preheat the grill using indirect heat to 350 degrees. Indirect meaning there is no heat under the garlic but one or more of the other burners are on.Here’s a picture of the garlic on the grill. Its hard to see but I have the middle and left burner on and the right one off to setup the indirect heat.After an hour you’re left with creamy, gooey garlic that’s perfect as a side or as part of a larger dish. Garlic comes out to about 1 carb per clove (the cells above) so don’t go crazy and eat the whole thing 🙂
- 4 Garlic Bulbs, Whole
- Olive Oil
- Salt and Pepper to Taste
- Start by cutting the tops off of the garlic, enough to expose the meat of the cloves
- Soak the garlic cloves in ice water for 30 min
- Setup the grill for indirect heat and preheat to 350 degrees
- Drain the garlic and place in the center of a 12"x12" square of foil, cut side up
- Drizzle Garlic with olive oil and add salt and pepper
- Fold the sides of the foil over to seal
- Grill over indirect heat for 1 hour
|Weber Spirit E320 Grill
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|Stainless Steel Smoker Box
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|Variety of Smoker Wood Chips
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