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Elephant Garlic

jbnelson502jbnelson502 Posts: 18
edited February 2012 in EggHead Forum

Bought some elephant garlic today and am planning to roast it with a spachtcocked chicken and some asparagus and potatoes.  Was going to cut off tops of the whole bunch, drizzle with oil, and wrap in HDAF.  Then on the egg to cook with he chicken.  Maybe make a butter paste for use on the potatoes and asparagus.  Question...how long should it roast in tin foil?  I am seing anywhere from 30 mins to 3 hours on the web.  And how much garlic to butter ratio?

 

Thanks

Comments

  • ChubbsChubbs Posts: 6,885
    I did the identical cook last weekend. Spatchcock chicken on grill extender with veggies underneath to catch juices. I had the elephant garlic on there the whole time I had the chicken on. It was an hour or so. Pretty good.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • njlnjl Posts: 865
    The past couple of times I've done steaks, I've put some peeled cloves of garlic wrapped in HDAF  Every time, no matter how many layers of HDAF I put on the bottom as a heat shield, I've over cooked the bottoms and had to scrape or cut the good bits away from the burned bits.

    I just bought an elephant garlic with plans to cook it with a rack of pork tomorrow...and wonder how I should proceed with it?
  • Little StevenLittle Steven Posts: 28,817
    The past couple of times I've done steaks, I've put some peeled cloves of garlic wrapped in HDAF  Every time, no matter how many layers of HDAF I put on the bottom as a heat shield, I've over cooked the bottoms and had to scrape or cut the good bits away from the burned bits.

    I just bought an elephant garlic with plans to cook it with a rack of pork tomorrow...and wonder how I should proceed with it?
    Best way to do roasted garlic is slice the top 1/3 off the bud. Put in HDAF and drizzle a little olive oil and salt. Replace the cut off bit. Roast in the foil for 40 minutes at 350*-400*. Grab the bulb by the root end and squeeze out the soft garlic. Use an oven mitt

    Steve 

    Caledon, ON

     

  • Doc_EggertonDoc_Eggerton Posts: 5,135
    3 hours would be goo.  I do them at about 350, wrapped in tin foil, for 30 or 30 minutes.  The longer you go, the softer they get.  They also get sweeter.  My daughter's boyfriend does them until completely soft, then spreads them on toast.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • njlnjl Posts: 865
    So...if I'm cooking the ROP at more like 250-300F for 3-4 hours, maybe give the elephant garlic about an hour in foil in the egg at some point during the cook?

  • lousubcaplousubcap Posts: 15,342
    +1 with LS-with the following option, place on foil but leave the side/top open.  And the LS method of extraction is the only and easiest way to go.  Of course, I would not get in the cross-hairs of one with 17K+ posts-that's a wealth of knowledge.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Little StevenLittle Steven Posts: 28,817
    Or not knowing when to shut up ;))

    Steve 

    Caledon, ON

     

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