Hickory Smoked Texas Caviar " Roasted Garlic"
By: Ken & Patti Fisher
Published: Thursday, December 10, 2009 - 6:07pm

Ingredients




20 cloves of garlic
Fresh rosemary

steak seasoning 

Olive oil

Preparation

1 Not having any big bulbs for the grill I thought I would try to build a birds nest with foil line it with rosemary and fill it with garlic like eggs. 2 I sprayed a little olive oil on it and a shot of steak seasoning then put it on a “cool spot” on the grill. I smoked it while I had a roast going at around 300 for about an hour. Give it a shot of my Worcestershire sauce spray every now and then to keep thing moist. 3 Preparing Grill:  Low Indirect Heat 4 Preheat your grill to low heat (250-300).  Turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. 5 Note: you can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) 6 Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke) 7 Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it…. 8 Enjoy, 9 Ken & Patti

About


I love roasted garlic, add a little rosemary and things just get better.
The trouble I have is in   finding garlic big enough for the grill.
The only time I see the big stuff is on TV.
Because I cook a lot with garlic I buy it by the gallon jar already peeled..
This stuff is great!
I make this all the time ...