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Roasted Garlic
chill243
Posts: 131
Make sure you throw a head of garlic on while egging, it comes in real handy for all sorts of stuff... ie on french bread, etc.
Comments
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That's a great idea. Can't believe it's the first time I've seen the suggestion (and I've roasted a lot of garlic in my days).
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I do it often, along with Jalapeños for salsa.
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Tell us how. Indirect in a pan?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Tell us how. Indirect in a pan?
I cut whole heads in half and wrap in foil and roast until very soft, usually 45 minutes or so and then squeeze out the cloves and mash into a paste...it's great on many things. -
Funny this is the first time I'm seeing this as well. Did the same this weekend for garlic mashed.
Cut the top so all the cloves are exposed put in a loose foil pouch and cook indirect till soft.Bx - > NJ ->TX!!!All to get cheaper brisket! -
YouTube elephant garlic on big green egg and look at freds music and BBQ. I tried this and it was awesome.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Just get a few big heads of garlic, cut the tops off and drizzle with olive oil. Double wrap in alum. foil and cook until soft. (I usually try to be at or below 350, but it will work unless it's totally hot.
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I used to do this while my egg was heating up for pizza.
I do it while the egg is cooling down, after pizza. I slice the top off like Tazcrash, but don't wrap in foil, just rub the top of the cut cloves with a bit of olive oil first._____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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I peel first and then wrap in foil. Is it that much easier to do later?
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You can just squeeze the cloves out of the peels, so no peeling really....yep, much easier.
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No need to peel, remember the olive oil though...just the way I do it.
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10-4, thanks. Thats why I'm here, always learning something.
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I have 2 heads already roasted, think I might squeeze everything out and then freeze for later
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Ha...good video.
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Lol, now I got a job for my son he will love!Bx - > NJ ->TX!!!All to get cheaper brisket!
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I make a sauce with sundried tomatoes, goat cheese and cream. Ladle the sauce over toasted baguette slices and serve the roasted garlic bulb with seafood forks so the cloves can be pulled out whole and spread on the toasts
Steve
Caledon, ON
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That sounds right up my alley LS...recipe for that sauce, or do you wing it with the cream, sundried tomatoes,and goat cheese?
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I just wing it. The cream is just enough to make the consistency of a sauce. I'll throw some herbs in and such but the goat cheese is the main part. Some pepper flakes or cayenne helps too.
Steve
Caledon, ON
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Seems easy enough...thanks.
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Cheers! I should mention that I sliver the sundried tomatoes as well
Steve
Caledon, ON
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Great suggestion. Resturant we used to eat at alot would serve roasted garlic - kinda dripped out of my mind till I saw this post. I am sure I will be roasting some this weekend.
Cookin in Texas -
YouTube elephant garlic on big green egg and look at freds music and BBQ. I tried this and it was awesome.
Just a fun fact. Elephant garlic is a member of the onion family, and is not a true garlic. -
I never did this before, it was delicious. I used the bowl method to shuck the garlic, and that worked too.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
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I had mentioned this awhile back that every time the Egg is fired up, I roast at least 2 heads of garlic.Hood Stars, Wrist Crowns and Obsession Dobs!
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