So there's a garlic Throwdown in the works. I had to try one of my favorite garlic heavy dishes with a bit of a smokey twist.
First, heads of garlic were slow roasted in my Weber kettle with a small fire.
I made a little "campfire" with some small oak logs that I had. On goes the cast iron with all the components waiting.
Used a bunch of raw garlic along with shallots, olive oil, butter, parsley, salt, and black pepper. Also a generous pour of good Chablis. (Don't cook with wine you wouldn't drink.)
Baguette was grilled with EVOO and then a spread of the roasted garlic puree and a touch of salt.
Then in to the bowl and time to eat!
Garlic on garlic on garlic! It was a super delicious classic with just a bit of smokey goodness.
First, heads of garlic were slow roasted in my Weber kettle with a small fire.
I made a little "campfire" with some small oak logs that I had. On goes the cast iron with all the components waiting.
Used a bunch of raw garlic along with shallots, olive oil, butter, parsley, salt, and black pepper. Also a generous pour of good Chablis. (Don't cook with wine you wouldn't drink.)
Baguette was grilled with EVOO and then a spread of the roasted garlic puree and a touch of salt.
Then in to the bowl and time to eat!
Garlic on garlic on garlic! It was a super delicious classic with just a bit of smokey goodness.
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