Whole Heads of Garlic Need to Be Fried This Summer
Roasted garlic is the finishing touch. Spread it on a steak, mix it with a sauce, or mix it with a grilled vegetable salad to make it better. But, in the summer months, the act of roasting turns the kitchen into a sweaty, unpleasant place. The good news is, you don’t have to choose between waterlogged cuisine and delicious fried garlic – you just have to toss it on the grill.
When grilled over an indirect fire, the garlic is fried in the same way as in the oven, without heating the house or getting upset. Plus, it requires so little attention that you can just throw it in there along with what you grill. The preparation for the fried garlic is the same as for the fried garlic: cut about a quarter of an inch from the top to expose the cloves, drizzle with olive oil on top, knocking to dip it into the onion, then wrap the whole thing in aluminum foil. After the onion has been oiled and wrapped, place it on a wire rack where it will receive good indirect heat and let it hang for at least half an hour, until it is soft, spreading and dark golden brown. Remove the fragrant cloves and spread them all over – grilled meats are perfect, but don’t sleep on just toasted bread.