I'm doing a couple of choice rib roasts today, and wanted to include some mashed garlic in my slather/rub on the outside of the roasts. Something in the back of my mind says that using garlic like this (in a 350-400 degree smoker) can get the garlic tasting bitter. But I don't know where I picked this up and whether it has any truth.
Any concern to using mashed garlic like this
12-25-2013 04:58 PM
I think we all use SPG on steaks & tri-tips without noticing any off taste.
12-25-2013 05:19 PM
If the garlic is exposed directly to extreme heat (like roasting bulbs), then yes it can and will get bitter. That is not what it sounds like you will be doing though.
12-25-2013 05:37 PM
Thanks. I ended up just adding some garlic powder to the slather. I've certainly had garlic powder in just about every rub I've put together myself.
Roasts are in and the countdown to dinner has commenced!