Garlic

[BraaiMeesterWannabe]

I'm currently cold smoking garlic bulbs in my WSM using a ProQ cold smoker. Experimenting

[YetiDave]

Nice! I suspect you'll need a lot of smoke on those to get a noticeable flavour, but I do love smoked garlic I find cold smoking takes a bit too long on garlic for my liking, but I've hot smoked/roasted plenty. Mesquite smoked garlic soup, mmmmmmmmmmm

[BraaiMeesterWannabe]

That sounds good.....recipe?
Yes, I'm doing it for 24hrs. Not using it right away so hence not hot smoking.

[derekmiller]

BMW.
I tried Garlic last year, found it disappointing. Seems commercial growers smoke for 10 days or more.
Have a look at this thread on another forum. Dont worry about it not starting off with garlic...

http://forum.sausagemaking.org/viewtopi ... =9&t=11930

Derek.

[YetiDave]

6 heads of garlic smoked for 2 hours at around 250F
6 small / 4 medium white onions
2 large leeks
2 carrots
2 tbsp lemon juice
250ml single cream
2 bay leaves
2 litres chicken stock
Black pepper
Butter

To serve -
Parmesan
Parsley

Put ingredients together in the usual soupy kinda way

[derekmiller]

Thats sounds rather nice, do you hotsmoke/roast and use straightaway or can you store them for a while.

[BraaiMeesterWannabe]

6 heads of garlic smoked for 2 hours at around 250F
6 small / 4 medium white onions
2 large leeks
2 carrots
2 tbsp lemon juice
250ml single cream
2 bay leaves
2 litres chicken stock
Black pepper
Butter

To serve -
Parmesan
Parsley
Put ingredients together in the usual soupy kinda way

Sounds good - thanks.

[YetiDave]

You could probably store it for a few days to a week in the fridge, or you could puree it and freeze it in icecube trays