Garlic at high heat? Does it get bitter?

Tricky · 12-25-2013, 04:23 PM

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

striper55 · 12-25-2013, 04:58 PM

I think we all use SPG on steaks & tri-tips without noticing any off taste.

sliding_billy · 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.

Tricky · 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!

12-25-2013, 04:23 PM	#1
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	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 __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

12-25-2013, 05:19 PM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	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. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

12-25-2013, 05:37 PM	#4
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	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! __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

12-25-2013, 04:58 PM	#2
striper55 Is lookin for wood to cook with. Join Date: 07-10-11 Location: Hemet, Ca	I think we all use SPG on steaks & tri-tips without noticing any off taste.