Hot Smoked Garlic Puree

You will need:

Garlic Bulbs
Barbecue with Lid or Smoker
Charcoal (we used restaurant quality apple wood briquettes)
Wood Chips / Dust (we used Alder and Whiskey Oak)
+ Blender

Step 1: Full Video Recipe

Before we continue you can see the whole process in the video here.

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Now on with the instructable!

Step 2: Smoking

First get your Barbecue or Smoker lit.

You'll need a fuel source to provide heat and a wood source to provide flavour.

Light you coals (we used restaurant quality briquettes for a slow, clean burn) and once whitened, place wood chunks on the coals or wood chips/dust near to the heat to evoke smoke.

You don't want direct heat cooking the garlic so make sure you have a heat deflector (the tray in this case) or set up for indirect cooking in a BBQ grill by placing the garlic on one side and the fuel on the other, with a BBQ Hood to create an oven effect.

Step 3: Cooking

Hot Smoke for 30-45 minutes until the garlic is mahogany in colour and soft to touch, the garlic may begin to ooze out the case so you know this is the perfect time to stop and remove from the heat.

Take the garlic out the smoker using gloves or allow to cool slightly.

Step 4: Puree & Uses

Take a bowl and with a knife, slice the end of the garlic bulbs to reveal the soft, dark (slightly sticky) garlic.

Add a splash of water or chicken stock and with a hand blender, blend to a smooth puree.

Once blended place in a sealable plastic tub and refrigerate.

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You can use the puree in lots of different ways, basically any time you use regular garlic. We welcome any comments of ones we'd not thought of:

1/ Add with herbs to make compound butter
2/ Make Smoked Aioli for seafood dipping or Burger sauce
3/ Add to your Stock to serve with Ramen Noodles
4/ Stir Fry / Pasta Sauce

Step 5: Thanks for Viewing

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Comments

[Banyo]

Propably too much spicy for me, but if I use only little to mash or steak it will be tasty

[Food-D]

A lot of the spicy, picante taste you associate with garlic is dulled during the smoking/cooking process. Defo try it out

[memjr73]

I am so making this!!!!

As far as taste goes, how smokey does it get though? I figure smoking with the skins on will hold a lot of the smoke, maybe even almost all of it, from getting into the actual cloves.

[Food-D]

Hi Mario, with regards to cold smoking garlic, I couldn't agree more with what you say. It just colors the skin in my opinion (looks cool though). With this being hot smoking then there is a big difference, the skin acts as a barrier for some of the heat but the garlic is essentially cooked in its skin (some even leaks out) so the smoke really does penetrate. Give it a go and tag me if you post! All the best. David