🍖Smoker BBQ
Smoked Garlic
Whole bulbs slowly smoked until sweet and mellow — a versatile flavour bomb for sauces, butters and dressings.
5 min
Prep
2 hr
Cook
Easy
Difficulty
3
Ingredients
4
Steps
Ingredients
Servings
- 4 whole garlic bulbs
- 1 tbsp olive oil
- Apple or oak bisquettes
Method
- 1
Slice the tops off the garlic bulbs to expose the cloves and lightly brush the cut faces with oil.
- 2
Smoke in the Bradley at 110°C (225°F) over apple until the cloves are soft, golden and squeezable — about 1½–.
- 3
Cool, then squeeze the soft cloves out of their skins.
- 4
Mash into a paste, or store the cloves submerged in oil in the fridge.
Notes
- Stir smoked garlic into mayo, butter, BBQ sauce or mashed potato.
- For a stronger smoke and longer shelf life, cold smoke peeled cloves instead.
- Use the oil-stored cloves within a week and keep refrigerated.