📝 About This Recipe
Transform humble garlic into a spreadable, golden treasure with this slow-smoking method that replaces sharp pungency with a deep, caramelized sweetness. Infused with aromatic herbs and high-quality fats, these bulbs become a versatile culinary gold, perfect for enriching sauces or simply spreading over crusty bread. It is an essential technique for any pitmaster or home cook looking to elevate their pantry with the primal essence of woodsmoke and butter.
🥗 Ingredients
The Garlic
- 6 pieces Whole Garlic Bulbs (large, firm bulbs with tight papery skin)
The Infusion Fat
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Duck Fat (optional, for extra richness)
Seasonings and Aromatics
- 1 teaspoon Smoked Paprika (pimentón de la Vera)
- 1.5 teaspoons Flaky Sea Salt (like Maldon)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 3 sprigs Fresh Rosemary (leaves stripped and minced)
- 4 sprigs Fresh Thyme (leaves only)
- 1/2 teaspoon Red Chili Flakes (for a subtle back-heat)
👨🍳 Instructions
-
1
Preheat your smoker or pellet grill to a steady 225°F (107°C). I recommend using hickory, pecan, or fruitwood pellets for a balanced smoke profile that won't overwhelm the garlic.
-
2
Prepare the garlic bulbs by peeling away the outermost loose, papery layers of skin, but ensure the bulbs remain intact and the individual cloves are still covered.
-
3
Using a sharp chef's knife, slice approximately 1/4 to 1/2 inch off the top of the garlic bulbs to expose the tips of the individual cloves inside.
-
4
In a small mixing bowl, whisk together the olive oil, melted unsalted butter, and duck fat until well combined.
-
5
Stir in the smoked paprika, minced rosemary, thyme leaves, and red chili flakes into the oil mixture to create a fragrant basting liquid.
-
6
Place the prepared garlic bulbs in a small cast-iron skillet or create a 'nest' for each bulb using a square of heavy-duty aluminum foil with the tops left open.
-
7
Slowly drizzle the oil and herb mixture over the exposed cloves of each bulb, allowing the fat to seep down between the layers of the cloves.
-
8
Generously season the tops with the flaky sea salt and freshly cracked black pepper.
-
9
Place the skillet or foil nests directly onto the smoker grates. Close the lid and smoke for approximately 60 minutes undisturbed.
-
10
Check the garlic; the cloves should be starting to soften and turn a light golden brown. If they look dry, drizzle a little extra olive oil over the tops.
-
11
Continue smoking for another 30-60 minutes. The garlic is ready when the cloves are completely soft (test with a toothpick—it should slide in like butter) and the color is a deep, rich amber.
-
12
Carefully remove from the smoker and let the bulbs rest for 10 minutes. This allows the oils to settle and the flavors to concentrate.
-
13
To serve, squeeze the base of the bulb to pop the individual cloves of smoked garlic out of their skins.
💡 Chef's Tips
Use 'Hardneck' garlic varieties if available for larger cloves and a more complex flavor profile. Avoid temperatures above 250°F, as the high sugar content in garlic can cause it to turn bitter if it burns. If you don't have a smoker, you can use a charcoal grill with wood chunks placed away from the heat source for an indirect smoking method. Store any leftover cloves submerged in olive oil in the refrigerator for up to 1 week; the oil will become incredibly flavorful for cooking. Always use fresh herbs rather than dried; the moisture in fresh herbs helps prevent the garlic tops from charring too quickly.
🍽️ Serving Suggestions
Spread the warm, smoked cloves over a toasted sourdough baguette with a sprinkle of sea salt. Mash the cloves into warm mashed potatoes or stir them into a classic risotto for a smoky depth. Whisk a few cloves into a balsamic vinaigrette to create a sophisticated dressing for grilled vegetable salads. Pair with a bold, oaked Chardonnay or a smoky Islay Scotch to complement the wood-fired notes. Serve alongside a prime rib roast or grilled lamb chops as a gourmet condiment.