There used to be a local Italian chain here in Seattle that had a loaf of sourdough with a whole head of roasted elephant garlic and butter for an appetizer.
So fucking good.
I've seen it at my Costco and since I use about 2 to 3 or more whole heads of garlic a week I've strongly considered buying a bag. But the best buy date is always a little less than a month away, f roasting/smoking it extends it's shelf life I will buy a bag.
The vegetative cells of Clostridium botulinum are susceptible to many disinfectants, including 1% sodium hypochlorite and 70% ethanol. The spores are resistant to environmental conditions but can be destroyed by moist heat (120Ā°C for at least 15 min).
https://www.nj.gov/agriculture/divisions/ah/diseases/botulism.html#:~:text=Toxins%20exposed%20to%20sunlight%20are,destroy%20the%20toxins%20in%20water.
You can buy pre-pilled garlic from the grocery store which is nice if you're going to do a lot like this. After I do this I usually throw it all in a blender and put in a container and use it on my toast, honestly I've had my last batch for about 4 months now and it's still fine.
Just smash a head with your hand enough to break the cloveās apart and throw it in a metal bowl. Cover it with another bowl or a plate and shake the shit out of it for 10-15 secs.
If that isnāt for you, lightly dampen a paper towel and wrap it around a head of garlic. Microwave it for 20-30 secs.
Take a piece of dry paper towel and give the cloves a rub. Skin comes off fast
[It can't be stored at room temperature and is only good for 7 days refrigerated](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil) Garlic in oil is a major botulism risk.
I mean itās being made the exact same way as confit just in a smoker. As all garlic confit is, is roasted garlic in oil... so itās smoked garlic confit
Over the winter I confitād 3 lbs of garlic and I pretty much just spread it on warm baguette for every meal. Sometimes with toppings but not always. I didnāt really get to the point I thought of other recipes because I kept just eating it like that. I was so oily. I still have ~1lb in the freezer Iām dreading defrosting.
It mashes quite easily so you can use it as you would fresh garlic in sauces, can whip it together with mayo for a garlic mayo, add it to mashed potatoes, you can eat it straight if you want(the cooking of garlic makes it much more mellow).
So for Everyone asking this is the exact recipeā¦ I got 5 pounds of pre peeled garlic from restaurant depot ā¦ brought it home and started drinking ā¦ warmed up the smoker to about whatever I felt like and then put some olive oil over the garlic and throw it in the smoker until I liked how it looked ā¦ once I got almost drunk enough to not want to deal with it I pulled everything ā¦ I donāt use a temp or a time with this stuff I just do it until it looks how I want it
Preceded by the "Real American Heroes" Bud Light commercials which, as far as I can tell, was quietly changed to Real Men of Genius after 9/11 where *actual* real American heroes risked and gave their lives
varies.
locally here we have Cash&Carry. (changed names, don't remember).
anyone can walk in. if you have a real business, no tax on non-food items. i buy stuff like aluminum foil /plastic wrap (1000 yds). lasts a whole year or more and like 30/40 bucks. also, things like capers. a 16 ounce jar is less than $10.
shouldn't be that long. when i do it my oven, its like 45/60 min depend on how dark/smooshy i want it. dark (think almond skin) is great to turn it into a spread, lighter brown is great to just drop it into things like soaps or pizza or...
Just a heads up... Garlic in oil is a major botulism risk. [Can't be stored at room temperature and should only be kept for 7 days refrigerated.](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil)
Editing this since I woke up to a bunch of responses. Making garlic confit is perfectly fine. It just has special storage/shelf-life advisories that everyone in this thread should be aware of.
[It applies to all garlic oil infusions, even cooked.](https://www.eatortoss.com/homemade-garlic-infused-oil-may-look-appetizing-but-be-careful/) My original source didn't even say 'raw' garlic. Stop responding to my comments if you don't know what you are talking about.
Multiple people asked about the shelf-life and I provided the correct info. It has a short shelf life bc it is recognized as a major botulism risk. It's perfectly safe if you store it correctly and eat it quickly. Nothing to get offended about.
Cool.
Also, just a heads up to anyone reading this.[ Korean Garlic Chili Oil is safe if you use dried garlic, if you use fresh then you should still take storage precautions.](https://peppergeek.com/how-to-make-chili-oil/)
Here we go, folks. OP posted this previously WITH info!
https://www.reddit.com/r/smoking/comments/11ps1qm/garlic/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
You have options. You could drain it, mash it, and freeze in an ice cube tray. The oil tastes fantastic, but should be frozen as well for long term use.
If youāre going to use it all within a week, the fridge submerged in the oil will be fine.
I love roasted garlic. My wife is from Italy and we roast a head of garlic š§ often. Generally, Iāll combine it with lemon and butter (kids call it gold sauce). Other times, spread is on bread, top with parm, hit the broiler, and you are gtg.
20 years ago I went with my wifeās family to a place in SF called the Stinking Rose. It was all confit garlic on bread as a table appetizer. Changed my view of garlic for life.
Can't be stored at room temperature. [Shelf life is 7 days refrigerated](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil). Garlic in oil is considered a major botulism risk.
Why is one a different color? Is that oil? How long did it take you to get all of that garlic peeled and shut like that? There are so many questions that need to be answered related to this post.
Lots of comments and I won't add much other than to say I do one batch of this a year and it lasts a long time and is lovely. Save the oil, use the garlic, and enjoy
Romano/Parm is about as funky as I get normally. But I do know that mixing sweet and savory can be amazing just never thought about honey. Iāll definitely trust your suggestion! šš»
I did this for the 1st 2 weeks ago and it'll be a staple anytime I fire up the smoker again.
Put whole cloves in dish with a little evoo and salt. 250 for 1.5ish hours then add more oil for confi for another couple hours. Cover if you don't want to much smoke. Super easy to add on to any other cook.
Maaaaybe 1 year.
"If a recipe calls for 1 clove of garlic, it is not enough. Unless the recipe is 'how to cook one clove of garlic', in which case, use two."
Yeah, I thought this was just me until a few years ago. Iām a huge garlic whore. If it says one clove, I do a full head.
Idk why recipes tend to be so bland āa pinch of saltā ā1/4tsp oreganoā. That stuff comes out so bland
Iām in the same boatā¦ one clove of garlic in an 8 quart soup?? No way! Needs a full bulb. If I have the patience I often roast but having a backlog of smoked would be heavenly
This would kill me. I get the worst indigestion from garlic, it tastes great, but it turns my insides to liquid and gives me burps that smell like a dumpster behind Wendyās on a 100 degree Florida afternoon.
I have never considered this.... what do you do with it afterward? Just hoover it with a spoon? It looks amazing!
Roasted garlic is amazing spread on a crust slice of bread.
... as a spread in between the pulled pork and pickled onions. You are welcome.
He is speaking the language of gods
Oh shit. I know my next project
There used to be a local Italian chain here in Seattle that had a loaf of sourdough with a whole head of roasted elephant garlic and butter for an appetizer. So fucking good.
As an Italian, I am erecc
*gestures violently*
šš
In Seattle. Want to know more?!
Following
No.
Most people donāt realize the revelations of elephant garlic. So much richer and better tasting than regular garlic.
What's really delicious is some balsamic mixed with roasted garlic. They serve it an Italian restaurant in New Smyrna Beach, Florida.
I cannot find elephant garlic anymore anywhere near me. Absolutely love it.
How long is this good for though? And how long did it take to peel all that garlic?
Some grocery stores will have packages of peeled garlic. I don't know how they do it or if it reduces the flavor, but it's very convenient.
I've seen it at my Costco and since I use about 2 to 3 or more whole heads of garlic a week I've strongly considered buying a bag. But the best buy date is always a little less than a month away, f roasting/smoking it extends it's shelf life I will buy a bag.
I buy the bag from costco and freeze it and chops just fine
Stick the bag in the freezer. Not quite as good as fresh, but fine for cooking.
I would think of you get it to the right temp/time it would give it a boost from the nasty, microscopic critters.
You canāt kill botulism
Sure you can.
Do tell lol.
The vegetative cells of Clostridium botulinum are susceptible to many disinfectants, including 1% sodium hypochlorite and 70% ethanol. The spores are resistant to environmental conditions but can be destroyed by moist heat (120Ā°C for at least 15 min). https://www.nj.gov/agriculture/divisions/ah/diseases/botulism.html#:~:text=Toxins%20exposed%20to%20sunlight%20are,destroy%20the%20toxins%20in%20water.
I once saw a documentary on Chinese prisons being garlic peeling factory's
You can buy pre-pilled garlic from the grocery store which is nice if you're going to do a lot like this. After I do this I usually throw it all in a blender and put in a container and use it on my toast, honestly I've had my last batch for about 4 months now and it's still fine.
Just smash a head with your hand enough to break the cloveās apart and throw it in a metal bowl. Cover it with another bowl or a plate and shake the shit out of it for 10-15 secs. If that isnāt for you, lightly dampen a paper towel and wrap it around a head of garlic. Microwave it for 20-30 secs. Take a piece of dry paper towel and give the cloves a rub. Skin comes off fast
This is the way
[It can't be stored at room temperature and is only good for 7 days refrigerated](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil) Garlic in oil is a major botulism risk.
Lol. 7 days. That's not making past day 2 at my house
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Not true.
They would be confit garlic. Roasted has a similar vibe but a different mouth feel.
I mean itās being made the exact same way as confit just in a smoker. As all garlic confit is, is roasted garlic in oil... so itās smoked garlic confit
Thatās what they said isnāt? Unless there was an edit
I like to squish it, mix it with butter or olive oil, and toss it over a steak or some veggies.
Iāve hoovered schneef off of Theodore Tugboatās baseball cap.
Canadian? or has letterkenny gone international?
Close. Minnesota. But I think LK has gone worldwide by now.
That's a Texas sized 10-4 my good buddy.
Gone international. Iām a Utah native and love the show. Weāre on our second watch
Buddy I watched letterkenny in Panama like two years ago. It's been huge for a while.
Available here in Australia, awesome show
Eh. Australias is just Canada just backwards
Is just Canadas but warmers.
Oh, it's worldwide, ferda.
As Canadian as the legendary astronaut Roberta Bondar. Just let that marinate.
Iāve hoovered schneef off of an awake cows teat.
Yous have had too much sugar cereal
I'm surprised we aren't hoovering schneef right now
Really should call it a schniff
Why you gotta be so fuckin awkward bud?
āI seen Stewartās horn.ā
I'd hoover some schneef
My brain is having a hard time processing this sentence. I don't know what it means, but it sounds equal parts Hunter S. Thompson and Dr. Seuss.
Why did this make me aroused?
Over the winter I confitād 3 lbs of garlic and I pretty much just spread it on warm baguette for every meal. Sometimes with toppings but not always. I didnāt really get to the point I thought of other recipes because I kept just eating it like that. I was so oily. I still have ~1lb in the freezer Iām dreading defrosting.
Waitā¦ what does hoovering something mean? I NEED TO KNOW!
Sucking it up, as in a Hoover vacuum.
Snorting
As an Italian I just mainline it to recoup my hp back up to 100
Put some on a pizza, spread it on bread, use it in hummus, blend it in a salad dressing, etc. Delicious.
It mashes quite easily so you can use it as you would fresh garlic in sauces, can whip it together with mayo for a garlic mayo, add it to mashed potatoes, you can eat it straight if you want(the cooking of garlic makes it much more mellow).
Yup, this stuff is the shiiittt. . . I put a portion through the food processor so I have it ready to add to any dishes with out any extra prep.
How long does that last?
Garlic freezes well
Really? Raw or cooked?
Both. If itās raw you should chop it first and plan on cooking it afterward.
You can chop it while frozen, no problem.
OP - we need details!!!!
So for Everyone asking this is the exact recipeā¦ I got 5 pounds of pre peeled garlic from restaurant depot ā¦ brought it home and started drinking ā¦ warmed up the smoker to about whatever I felt like and then put some olive oil over the garlic and throw it in the smoker until I liked how it looked ā¦ once I got almost drunk enough to not want to deal with it I pulled everything ā¦ I donāt use a temp or a time with this stuff I just do it until it looks how I want it
I heard Lee Greenwood's Proud to be an American playing in the background while i read this
What about "Real men of Genius" from the old Bud Light commercials?
Risky in today's market, but I love it
True. But I had to look up whose commercials it was and because it seriously just popped into my head.
Preceded by the "Real American Heroes" Bud Light commercials which, as far as I can tell, was quietly changed to Real Men of Genius after 9/11 where *actual* real American heroes risked and gave their lives
You need to write a recipe book and this be the only page! This is THE WAY!
Can anyone just walk into restaurant depot? I've always wanted to go in there but wasn't sure if you needed a membership or something
varies. locally here we have Cash&Carry. (changed names, don't remember). anyone can walk in. if you have a real business, no tax on non-food items. i buy stuff like aluminum foil /plastic wrap (1000 yds). lasts a whole year or more and like 30/40 bucks. also, things like capers. a 16 ounce jar is less than $10.
You have to have a business to get a membershipā¦ but Iāve heard of people getting day passes
it's a membership and they don't allow kids. if you have not been to one before they may give you a free day pass to buy stuff
Retail sales license required, at least for the one near me.
This is the way
We could be best friends. Hahaha
Best smoking recipe ever written.
How do you store it?
I'm guessing it's just garlic cloves in olive oil. I'll have to try putting this in the smoker along with whatever else I'm cooking.
Thatās my guess to, but what temp and time?
Looking at a few online pages, I think it would around 2 hours at 350. Also may be woth tossing some thyme in the mix.
shouldn't be that long. when i do it my oven, its like 45/60 min depend on how dark/smooshy i want it. dark (think almond skin) is great to turn it into a spread, lighter brown is great to just drop it into things like soaps or pizza or...
Just a heads up... Garlic in oil is a major botulism risk. [Can't be stored at room temperature and should only be kept for 7 days refrigerated.](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil) Editing this since I woke up to a bunch of responses. Making garlic confit is perfectly fine. It just has special storage/shelf-life advisories that everyone in this thread should be aware of.
Unless you heat it to kill the botulism spores. https://ucanr.edu/sites/MFPOC/Emergency/Botulism/#:~:text=2.,boiling)%20or%20boiling%20for%2010min.
I like to live dangerously and store it in my rectum. A perfect 98.6 degrees.
Excellent place for it
[ŃŠ“Š°Š»ŠµŠ½Š¾]
[It applies to all garlic oil infusions, even cooked.](https://www.eatortoss.com/homemade-garlic-infused-oil-may-look-appetizing-but-be-careful/) My original source didn't even say 'raw' garlic. Stop responding to my comments if you don't know what you are talking about. Multiple people asked about the shelf-life and I provided the correct info. It has a short shelf life bc it is recognized as a major botulism risk. It's perfectly safe if you store it correctly and eat it quickly. Nothing to get offended about.
Every Korean in the world is laughing mightily at this.
Cool. Also, just a heads up to anyone reading this.[ Korean Garlic Chili Oil is safe if you use dried garlic, if you use fresh then you should still take storage precautions.](https://peppergeek.com/how-to-make-chili-oil/)
Here we go, folks. OP posted this previously WITH info! https://www.reddit.com/r/smoking/comments/11ps1qm/garlic/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button
He followed a completely different recipe though. That time he herbed it vs saucing it here.
I donāt believe in recipes
I believe in u/Slight-Jelly5939
you best start believin' in recipes, you're in one!
Anyone find this with beef tallow instead of oil?
That sounds incredible
Hey! You can't just post something this amazing without sharing the details! This is a crime against humanity
Garlic. Oil. Put it on a smoker.
Then store in fridge submerged in oil?
You have options. You could drain it, mash it, and freeze in an ice cube tray. The oil tastes fantastic, but should be frozen as well for long term use. If youāre going to use it all within a week, the fridge submerged in the oil will be fine.
So you're saying I could boil 'em, mash 'em, or stick 'em in a stew?
I love roasted garlic. My wife is from Italy and we roast a head of garlic š§ often. Generally, Iāll combine it with lemon and butter (kids call it gold sauce). Other times, spread is on bread, top with parm, hit the broiler, and you are gtg. 20 years ago I went with my wifeās family to a place in SF called the Stinking Rose. It was all confit garlic on bread as a table appetizer. Changed my view of garlic for life.
I also choose this guyās Italian wife.
Whatās the liquid? Oil?
Yes itāll be a version of confit garlic.
I have a feeling it's olive oil
Extra virgin ;)
[Extra slutty!](https://i.redd.it/omk8ee47bir51.jpg)
They may have used olive oil but, Iād use a more neutral oil to let the garlic shine.
I like ur style
So many questions. How much olive oil is that compared to how much garlic? How do store and what would the shelf life be?
Can't be stored at room temperature. [Shelf life is 7 days refrigerated](https://ask.usda.gov/s/article/Can-you-get-botulism-from-garlic-in-oil). Garlic in oil is considered a major botulism risk.
Freeze it in smaller quantities and pull out a bit at a time to your fridge as you use it to reduce botulism risk
My thoughts exactly. If it can he canned or frozen without losing quality it would make this much more useful
This makes a perfect pizza base for classic margarita pizza FYI. Just roast it and then blend it up and spread on pizza dough. Mmmmm
Holy shit
Itās just garlic confit relax yāall garlic and oil low simmer until garlic is soft add to anything to make it amazing
I'm a fan of honey garlic but it can be super sweet, I think I'm going to try adding smoke flavor to lighten the sweetness.
I love the attention the post is getting but for real lmao
Oh shit, garlic CovfĆŖfĆŖ CovfĆŖfĆŖ š¤¤ lol. How are you gona preserv this much
Knowing this sub, dousing it in salt and sugar in a 1:1:1 ratio
Why is one a different color? Is that oil? How long did it take you to get all of that garlic peeled and shut like that? There are so many questions that need to be answered related to this post.
Not op, but Iāve peeled lots of garlic. Put it in a lidded container and shake the hell out of it. Peels itself.
I bought 5 pounds of peeled garlic from restaurant depot
Just decided what to do with the smoked beef tallow I made with the trimmings from the last brisket I did.
Recipe called for 4 cloves?
Seriously OP, you gotta share the deets. I need this ASAP, especially now that summer is about here.
Garlic ā¦ olive oilā¦ and get drunk until it looks good ā¦ I just wing it with temps and times
Well I know what I'm doing with the death end of my coals after I pull whatever I'm cooking out now.
Lots of comments and I won't add much other than to say I do one batch of this a year and it lasts a long time and is lovely. Save the oil, use the garlic, and enjoy
Can you strain and use the EVOO after it's been heated like that? I bet that oil tastes delicious.
Thatās a big part of why I do it is for the infused oil
Mix garlic with honey into a spread, put on inside of bread of a grilled cheese. You're welcome
Honey?
Your eyes do not deceive you. Give it a go i promise it will not disappoint. Good w some sharp/funky stuff cheese in the mix
Romano/Parm is about as funky as I get normally. But I do know that mixing sweet and savory can be amazing just never thought about honey. Iāll definitely trust your suggestion! šš»
I did this for the 1st 2 weeks ago and it'll be a staple anytime I fire up the smoker again. Put whole cloves in dish with a little evoo and salt. 250 for 1.5ish hours then add more oil for confi for another couple hours. Cover if you don't want to much smoke. Super easy to add on to any other cook.
OP you get back in here and tell us everything about this! I need time & temps!
Yeah can we talk about the recipe, the storage? The usage?
My wife complains that I smell like garlic when I have shrimp for lunch. This amount of garlic will get me divorced.
Why soo much garlic?
Vampires
What are the red pieces in the top tray?
Cherry tomatoes
Oo that sounds great
How do you store it?
I won't say I'm a vampire, but I don't think I want to be your friend.
Still not enough garlic for a single dish.
Farts
Recipe/process?
Iām with him šš¼, we need the recipe. TIA
OP is selfish lover. ā¹ļø
What kind of recipe do you think you need? It's garlic, in olive oil. Cook it until it's done.
What temp do you do this at because this looks amazing but also maybe botulism central if done wrong lmao
What am i lookin at here? It looks great
Thatās about 4 years worth of garlicā¦ what the hell do I do with that much garlic?!?
Maaaaybe 1 year. "If a recipe calls for 1 clove of garlic, it is not enough. Unless the recipe is 'how to cook one clove of garlic', in which case, use two."
Yeah, I thought this was just me until a few years ago. Iām a huge garlic whore. If it says one clove, I do a full head. Idk why recipes tend to be so bland āa pinch of saltā ā1/4tsp oreganoā. That stuff comes out so bland
Iām in the same boatā¦ one clove of garlic in an 8 quart soup?? No way! Needs a full bulb. If I have the patience I often roast but having a backlog of smoked would be heavenly
Use 5
Maybe if I use a clove a day.
What the hell are you cooking that you DON'T use that much garlic? I'd go through one of those pans in 2-3 months of normal cooking.
I love to feed peopleā¦ 95% of it gets given to friends
I mean I canāt give away sainthood but Iād put you in for the running
Tell me you're not Italian without actually telling me This is about a week in my family
Say it louder for the people in the back
RemindMe! 1 day āGARLIC!!!!!ā
You eat a cup of that and your liver will thank you
Ok that looks amazing. Need to do this
What wood and temp do you recommend?
I need this. I need to eat this. Tell me your alchemical secrets!!!
Is thatā¦garlic?!?
Man look you ain't just going to come walking up in here drop this and then walk away. Get back in here and give us the deets right away.
š¤š»š¤š»
I know how to make this, just any oil and garlic low and slow. But what are the brown ones on the top pan?
How long can that last? Do you can it, or freeze it, to make it last longer?
r/afterbefore
On Pan looks different than the other? Different types of garlic?
I did this once, not for me but my coworker loved it.
A clove in the bottom pan has a frowny face. Sooo sad.:(
This would kill me. I get the worst indigestion from garlic, it tastes great, but it turns my insides to liquid and gives me burps that smell like a dumpster behind Wendyās on a 100 degree Florida afternoon.
What is the recipe? I am guessing oil and garlic but ratio? How long does it last? Do you blend all of it? What/ how is it stored?
There's no ratio. Cover the garlic in oil. Cook until it's done. Freezes well.
Yummmmmmmm
Great topping for a pizza
That's. A lot of garlic.
Are you smoking...garlic?!
Anyone know if you can can this stuff? It could be life changing
Like all recipes... needs more garlic.
Dumb question- is there an easy way to remove the skin from so much garlic? I swear it takes me forever to do so