First Entry!
Hello everybody, welcome to the my BBQ and cooking blog. I'll be publishing recipes that have worked and failed in the coming weeks.
Just to let everyone reading this know, my name is Jason Rees and I'm the resident BBQ foodie at House & Home. I was just sitting aroind last weekend, so I decided to roast a whole bunch of garlic.
Set BBQ to Low / 225
cut tops off whole heads of garlic
spritz with olive oil, kosher salt and balsamic vinegar.
roast over direct heat covered with foil for 2 hours
remove foil and continue to cook for an additional hour
remove from heat and let cool enough to handle with bare hands
sqeeze the roasted garlic from heads into sealable plastic container
add a bit of fresh lemon juice as a preservative and stirr in with large
(wooden) spoon.
Will keep in refigerator for 4 weeks.
spread on toast, mix with butter or use in sauces or anything that calls for garlic. roasted garlic has a really great sweet tasted and your neighbors will love you for making the entire neighborhood smell like garlic. I usually roast 50 heads in an afternoon to make about 1.5 Litres of roasted garlic.
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