Introduction: Hot Smoked Garlic Puree
You will need:
Barbecue with Lid or Smoker
Charcoal (we used restaurant quality apple wood briquettes)
Wood Chips / Dust (we used Alder and Whiskey Oak)
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.
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
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