Posts Tagged ‘Smoked Garlic’

Smoked Garlic – Time to stock up the freezer.

I am a big believer in using a grill to its full capacity when you light it up. No reason to do these one at time. One of the things I like to do is stock up my freezer with smoked garlic for the winter. It freezes really well and its super handy to have on hand to add to soups stocks dips (try making an aioli with it) and even served as is on toast points or crusty bread drizzled with a good quality olive oil.

Smoked Garlic


  • 20           bulbs garlic
  • 1c            Extra virgin olive oil
  • ¼ c          black pepper
  • ¼ c          kosher salt


  • Hickory wood chips
  • aluminum foil




  1. Preheat grill medium high heat creating an indirect fire zone.
  2. Using a knife, cut off 1/4 inch of the top of bulbs, exposing the individual cloves of garlic.
  3. Place the bulbs in a half size disposable aluminum pan
  4. Drizzle the olive oil on the bulbs.
  5. Sprinkle the black pepper and kosher salt on the bulbs. You can also substitute blended salts like chipotle or porcini for an added flavour bonus.
  6. Take 1 handful of hickory wood and create a smoker packet using foil or use a smoker box.
  7. Place the pan of bulbs on the indirect side of the grill. Add smoker packet to direct side of grill.  Replenish smoker packets ever 30 minutes.
  8. After 1 hour cover the pan with foil. Continue until the cloves are softened and light brown in color.
  9. Remove from grill and cool completely. Package the bulbs individually in for the freezer.  Use within 3 months.
  10. Use in soups, stocks, on toast points and anywhere you love garlic.

Diva Q Planked Scallops with smoked tomato & garlic

Planks are always fun to play with !!  I don’t post about how many times I use planks often enough.

This would be a great appetizer for any meal!

I have a variety of planks at my house from Montana Grills. Their planks are available at Walmart throughout Canada. I love the variety of pairing different wood planks with different foods.

This recipe would make a terrific appetizer using one large scallop or 3-4 for a main.


Serves 6

6 fresh scallops (u10 or larger)

2 pints cherry tomatoes cut in half

12 cloves garlic

1 cup olive oil

2-3 sprigs thyme

1 large sweet onion

chives finely chopped

sea salt & pepper to taste

Prepare your charcoal grill for indirect cooking. Medium high heat.

Place the tomatoes, garlic, thyme, and olive oil in a disposable half pan. Add 2 handfuls apple wood chips to the charcoal. Place pan on indirect side of grill. BBQ until the tomatoes have taken on the smoke and have begun to break down. Cut onion in half and place on indirect side of grill. Every 10 minutes open the lid and stir the tomatoes.  Remove onions and pan from grill & set aside. Total time Approx. 30 minutes.

Place a scallop on the centre of each plank. Drizzle 1 tablespoon of the tomato olive oil and two gloves of the smoked garlic on top of each scallop. Sprinkle with salt & pepper. BBQ direct until the scallop is just turning opaque. Approx 15-20 minutes.

Serve the scallops with the smoked tomatoes & garlic. Add a piece of the smoked onion. Sprinkle on chives and tomato oil. Enjoy.

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