Garlic at high heat? Does it get bitter?
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
Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty