Smoky Minced Garlic we use a lot of garlic here. We like the smoky minced garlic when we want a bit of garlic and a “Kiss of Smoke” into our dish. The garlic is still raw and will sweeten as it cooks and brings a nice smoky flavor into anything you cook.

Every month we cold smoke 3 or 4 pounds of garlic that we either use as whole, minced, or make into our “Smoky Garlic Sauce”. We also make a “Chipotle Garlic Sauce”.

We have found that by using “Bull Racks” and “Smoke Daddy’s Cold Smoke Generator” it is really easy to smoke a lot of fresh garlic.

Check out our smoky garlic sauce it’s creamy and blends in well and makes it easy to add a ton of smoky garlic flavor to any thing you’re doing.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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 “Garlic Lovers” with a Kiss of Smoke

Smoky Minced Garlic
A Wood Pellet Grill Recipe

Prep Time: 10 Minutes
Cook Time: 2 Hours (under a 100*)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet

Ingredients: Smoky Minced Garlic

• Garlic cloves, peeled (3 or 4 pounds)

Smoky Minced Garlic
A Wood Pellet Grill Recipe

 

Cooking Directions: Smoky Minced Garlic

We are cold smoking our garlic with “Smoke Daddy’s Cold Smoke Generator” so we won’t light the grill. Experiment with the different pellet flavors until you find one you like.

Sometimes I’ll spray the garlic with cooking spray and season it with chipotle to bring an additional layer of flavor to what I’m working on.

We lay our garlic out on Bull Racks with a “Wire rack tray insert” that we spray with a cooking spray for easy clean up.

Light your Smoke Daddy and put the Bull Racks into the grill. You only want to do about a 2 hour smoke this way or you will over smoke your garlic and it will be bitter.

We put it through the food processor to mince it.

Store your whole smoked garlic in an airtight bag and the minced garlic into a jar until you are ready to use it.

It will get even better in a few days and will keep in the refrigerator about a month. We always run out near the end of the month.

We use whole cloves or slice/chop them depending on what we are using it in. We make about 3 cups of it into our “Garlic Sauce”, it makes about a quart. Then we mince a few cups in a food processor for a nice “Smoky Minced Garlic”.

 

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoky Minced Garlic
A Wood Pellet Grill Recipe

 

 

Smoky Minced Garlic
A Wood Pellet Grill Recipe

 

Smoky Minced Garlic
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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