Hi All

Since Jack made the request. I will tell you how to make smoked garlic.

Get a 5 lb bag and put plastic container. Cover with a bottle of chardonay
and water just to cover. Let sit over night. After you have smoked you meat
or whatever I pour off the water/wine and toss with evoo and coarse salt. I
then smoke it until smoker cools to about 130 F. Let them cool to room temp.
I then cut the bulbs in half and squeeze them out. I freeze what I can use
in 4-5 days.

Chef

"Master Chef Richard Campbell" > wrote in message
om...
> Hi All
>
> Since Jack made the request. I will tell you how to make smoked garlic.
>
> Get a 5 lb bag and put plastic container. Cover with a bottle of chardonay
> and water just to cover. Let sit over night. After you have smoked you
meat
> or whatever I pour off the water/wine and toss with evoo and coarse salt.
I
> then smoke it until smoker cools to about 130 F. Let them cool to room
temp.
> I then cut the bulbs in half and squeeze them out. I freeze what I can use
> in 4-5 days.
>
> Chef
>
>
Thanks Chef, sounds pretty interesting. Gotta give it a try.

Jack

"Master Chef Richard Campbell" > wrote in message
om...
> Hi All
>
> Since Jack made the request. I will tell you how to make smoked garlic.
>
> Get a 5 lb bag and put plastic container. Cover with a bottle of chardonay
> and water just to cover. Let sit over night. After you have smoked you
meat
> or whatever I pour off the water/wine and toss with evoo and coarse salt.
I
> then smoke it until smoker cools to about 130 F. Let them cool to room
temp.
> I then cut the bulbs in half and squeeze them out. I freeze what I can use
> in 4-5 days.
>
> Chef
>
>

Chef : Thanks for sending the roast garlic it looks great will try it out
maybe this weekend
Roy