Quote:
Originally Posted by Entropy  Sorry if this has been posted before, I didn't find it through the search engine...
Went to Whole Foods today and saw Smoked Garlic from Northern France for sale. According to the label the smoking cuts down the pungency. Recommended for fall cuisine. Anyone use this and is it worth the hype? (It was 15 dollars for a bag,  I wasn't about to buy that much, bulbs, people, bulbs!!  ) |
What an odd thing to think up...smoked garlic. I do love smoked meats and I also enjoy garlic. But I couldn't really put my finger on how smoked garlic would taste.
Since we've got an offset smoker at my work i figured I would give it a try next time I was smoking something. The meat of the day would be baby back pork ribs and the wood was cherry to start and hickory to finish.
I had already pulled the ribs off and forgot all about the garlic. The temperature was in the 30's and I really didn't feel like going outside tending two bulbs of garlic...but my curiosity got the best of me and I put them in the main body of the smoker.
The result was close to roasted garlic with it's mellow nutty tones with only a hint of smoke. I was surprised that the smoke flavor was so slight. Perhaps this was due to smoking for only about three hours in the main body (as opposed to hanging the garlic in the outlet of the smoker). Then again I don't know the absorbent properties of garlic compared to raw meats. Either way...it turned out quite good with the little hint of smoke! Although I'm not sure of how it could be used...but I'll revisit that issue again in the spring time
g'day all>>>
dan
