smoker pete
New member
How many of us bought a Garlic Baker over the years only to have it sit around collecting dust? Sure we had great intentions of using it but somehow the opportunity never arose. So I came face to face with my dust covered Garlic Baker and decided there's no time like the present to break in the Garlic Baker ... Sounds so simple.
Baked Garlic Recipe:
2 whole heads of garlic
2-3 Tbsp Olive Oil
½ tsp Chopped Fresh Oregano, Rosemary, or Basil
Salt & Ground Pepper to taste
Soak domed lid in water for 10 minutes. Remove some of the papery outer skins from garlic. Slice off the tops of the bulbs so each clove is exposed. Trim base so garlic heads can sit flat in base of baker. Drizzle olive oil over garlic bulbs. Sprinkle with salt, pepper, and oregano.
Instructions call to cover with the domed lid and place in cold oven. Set temperature to 325ºF and bake for 45 minutes or until garlic is tender and husks are golden brown. Baste occasionally with olive oil, if desired.
Since I was smoking a Stuffed Pork Loin Roast at 230ºF in my MAK 2 Grill using Gourmet BBQ Pellets, I decided to throw in the Garlic Baker for 2 hours.
Figured that if the recipe calls for 45 minutes at 325ºF then 2 hours at 230ºF would work out just as good. WRONG!! Garlic was barely ½ cooked and tasted horribly ... Back to the drawing board - No harm, no foul.
If at first you don't succeed, try, try, again! Round 2: Prepared the Garlic as per the Recipe.
This time I smoked/cooked Chicken Leg Quarters at 225ºF for an hour and then bumped the temperature to 325ºF until the Internal Temperature (IT) of the Chicken legs reached 180ºF. From experience I knew that I had at least an hour or more before the Chicken would be done. I placed the Garlic Baker in the MAK 2 Grill just before bumping the temp 325ºF.
An hour later at 325º and the Chicken Leg Quarters reached their target IT of 180º and I was anxious to see how the garlic would turn out.
The Baked Garlic turned out 90+% done and tasted wonderful. You could press the garlic with a fork and spread on hot, crusty french bread. Dip in olive oil seasoned with Italian spices. Each clove can also be pressed out and served as a side dish. I know many people may not eat Baked Garlic for a side dish but if you love garlic half as much as I do you'll love it. Or maybe just add baked garlic to pasta sauces, salads, or pizza toppings.
The money $shot ... A Chicken Leg Quarter garnished with some fresh Pinto Beans, quick and dirty Spanish Rice, and a side of Roasted Garlic ... Good stuff Maynard !!
I don't see my Garlic Baker collecting dust anymore cause I plan on using it as often as possible.
Baked Garlic Recipe:
2 whole heads of garlic
2-3 Tbsp Olive Oil
½ tsp Chopped Fresh Oregano, Rosemary, or Basil
Salt & Ground Pepper to taste
Soak domed lid in water for 10 minutes. Remove some of the papery outer skins from garlic. Slice off the tops of the bulbs so each clove is exposed. Trim base so garlic heads can sit flat in base of baker. Drizzle olive oil over garlic bulbs. Sprinkle with salt, pepper, and oregano.
Instructions call to cover with the domed lid and place in cold oven. Set temperature to 325ºF and bake for 45 minutes or until garlic is tender and husks are golden brown. Baste occasionally with olive oil, if desired.
Since I was smoking a Stuffed Pork Loin Roast at 230ºF in my MAK 2 Grill using Gourmet BBQ Pellets, I decided to throw in the Garlic Baker for 2 hours.
Figured that if the recipe calls for 45 minutes at 325ºF then 2 hours at 230ºF would work out just as good. WRONG!! Garlic was barely ½ cooked and tasted horribly ... Back to the drawing board - No harm, no foul.
If at first you don't succeed, try, try, again! Round 2: Prepared the Garlic as per the Recipe.
This time I smoked/cooked Chicken Leg Quarters at 225ºF for an hour and then bumped the temperature to 325ºF until the Internal Temperature (IT) of the Chicken legs reached 180ºF. From experience I knew that I had at least an hour or more before the Chicken would be done. I placed the Garlic Baker in the MAK 2 Grill just before bumping the temp 325ºF.
An hour later at 325º and the Chicken Leg Quarters reached their target IT of 180º and I was anxious to see how the garlic would turn out.
The Baked Garlic turned out 90+% done and tasted wonderful. You could press the garlic with a fork and spread on hot, crusty french bread. Dip in olive oil seasoned with Italian spices. Each clove can also be pressed out and served as a side dish. I know many people may not eat Baked Garlic for a side dish but if you love garlic half as much as I do you'll love it. Or maybe just add baked garlic to pasta sauces, salads, or pizza toppings.
The money $shot ... A Chicken Leg Quarter garnished with some fresh Pinto Beans, quick and dirty Spanish Rice, and a side of Roasted Garlic ... Good stuff Maynard !!
I don't see my Garlic Baker collecting dust anymore cause I plan on using it as often as possible.
