Friday, August 17, 2007

Roasted Garlic on the Grill

This one is so easy and excellent tasting it's embarrassing.

Take several bulbs of garlic and cut in half, against the grain. Lay them out in an aluminum tray, drizzle with olive oil, sprinkle with kosher salt, and then wrap in tin foil. Put these on your grill when you're cooking something else so that they're in a low heat zone. They need an hour or so at 250 degrees. They're done when you can pick up a bulb and squeeze out the garlic like a paste.

Serve with bread. People can squeeze out small portions right onto their bread. It's amazing.

1 comment:

Shaheen Shine said...

thanks man. that`s a great tip. I`m makin Mexican food but don`t want to turn the oven on now i can do this amazing thing on the grill. keep doing what you do!!!