Roasted Whole Garlic Bulbs?

GrillMeister

I was at a lovely little microbrewery (North by Northwest in Austin) and they have a fantastic starter called Roasted Garlic Bulbs with goat cheese and black pepper crostinis. They would bring out a platter of little toasted slices of bagguete and 3 whole garlic bulbs. They would then squeeze the roasted soft garlic out of the bulbs on to the crostinis. Top off with some goats cheese, and it's heaven.[p]Has anyone done roasted whole heads of garlic in the egg?

BBQfan1

GrillMeister,
Whole garlic, slice top (bulb) end, deep enough to fully expose 'meat' of the cloves. Set on a piece of heavy-duty foil. Sprinkle on choice of:
- pepper
- salt
- bbq rub
Then cover exposed clove ends with olive oil. Pull foil up to cover entire bulb and place on Egg at 350 (can go to 400/450 if using indirect method).
Let cook 35-60 minutes or until clove tops just start to carmelize.
Garlic is awesome and smoke/bbq'ing is an interesting twist on this item.... Roasted/carmelized garlic is something like 400% sweeter than raw sugar! Try some garlic ice cream and find this phenomenon out fer yerself!
Qfan

jwitheld

GrillMeister,
yuppers just cut the top off drizzel with olive oil add a bit of salt. when it starts to brown (carmelize) start squeesing

MickeyT

GrillMeister,[p]One added touch, white wine. Drizzle with olive oil and add some white wine. Awesome.[p]Mick[p][p]

Prof Dan

GrillMeister,[p]Even easier -- just separate the cloves and put them in a foil envelope with a little oil and season salt. Roast at 275 for an hour. Great on toast, instead of butter.[p]And if you want it even easier than that, buy the pre-peeled garlic cloves. [Costco sells them in 5 pound tubs.] They also get soft and smokey on the Egg. You can serve them just like that, or else puree them in the food processor.

Nature Boy

BBQfan1,
For some reason the thought "garlic ice cream" doesn't get any saliva flowing.
Hmmm. Maybe it's just me.[p]Actually you got me wondering though! What about taking roasted garlic, dehydrating it and using in a rub?? Too much trouble prolly, but betcha its good.[p]Go Skins!
Chris[p]

MickeyT

Prof Dan,[p]Now those are some great tips.[p]Never would have thought of that>[p]Mick

GrillMeister

Prof Dan,[p]Sounds like a great idea! I just picked up 3 pounds of regular garlic at Costco., so I'll try the natural way for now.[p]Thanks.

GrillMeister

BBQfan1,[p]Thanks! I'll be doing this tonight for dinner. I'll let ya'll know how it turns out.

Freak

Nature Boy,[p]Yeah, I witnessed that fiasco at the georgia dome today. I'm a Falcon's fan. Spurrier knows how to call plays, I'll give him that![p]-Tom