My initial Roasted Garlic tests brought about numerous responses which led me to test the 3 most popular methods. Prepared all 3 Garlic heads identically:
- Sliced off the top of each head of garlic and trimmed the base so they lay flat
- Drizzled the heads with EVOO allowing the Olive Oil to penetrate the garlic cloves before repeating the EVOO process
- Sprinkled the heads with Fagundes Seasoning (Use Salt & Pepper or your favorite seasoning) and some Oregano
The 3 methods are:
- Wrapping the garlic head in foil – leaving the top slightly open for steam to escape
- Using a Garlic Baker – Soaked the dome in water for 10 minutes as per instructions
- Placing the garlic head directly on the grill
Most Roasted Garlic recipes call for 1 to 1½ hours at 325ºF. The MAK 2 Star Wood Pellet Smoker-Grill was at 325º as I was roasting some Chickens which provided me the perfect scenario for the Roasted Garlic test.
An hour and 20 minutes later I pulled the garlic. My first clue that the garlic had caramelized and mellowed was seeing one of the garlic cloves that popped out of it’s skin providing a great morsel for a taste test 😉
Here are the 3 heads of garlic chopped in half : Left to Right – Foiled, Garlic Baker, and Grill Method. All 3 were delectable. The Foil and Garlic Baker method were a touch more done than the Grill method but the Grill method still provided scrumptious results!!
Lesson Learned : All 3 methods provide comparable results. It comes down to personal preference.
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