BBQ Garlic Bread2016-09-16
BBQ Garlic Bread
BBQ garlic bread is a favorite at our house.
- 1 head of roasted garlic
- 1/2 cup extra virgin olive oil
- 1 tablespoon dried thyme
- 1 teaspoon red pepper flakes
- 2 loaves of crusty French or Italian bread
Put all the ingredients in a blender and blend them together really good, about a minute or so. Let the mixture set for at least 30 minutes until all flavors are well blended together.
After the flavors have had time to blend, slice the bread in 1" thick slices. Give the first mixture a little stir and then spread it on one side of the bread making sure you get some solids on the bread and make sure you get it all the way to the edges to prevent the edges from burning.
Place the bread on your grill over medium high direct heat and stay right in front of the grill checking every 30 seconds or so. The bread can go from not yet ready to black in seconds. Once golden remove from grill and you can do the same for the other side if you wish. If the edges burn a bit, you can scrape off the black.
If you have serious garlic lovers, slice a loaf of crusty bread about 1″ thick, oil it lightly with olive oil all the way to the edges, and toast it over medium high direct heat. Serve a roasted garlic head on a plate drizzled with oil and sprinkled with sea salt, fresh thyme or rosemary or your favorite herb. Guests can dig out the cloves with a knife, and spread it on the toast.
Take a loaf of crusty bread and slice it about 1″ thick. Paint one side lightly with olive oil all the way to the edges. Then pop some roasted garlic cloves out and spread them lightly on the bread. Go easy. About 1/4 clove per slice is enough. Place the bread on the grill over medium high direct heat to toast. If you have some fresh thyme, sprinkle it on the bread and serve.
Optional. I like to put out some fresh chevre, a creamy goat cheese, and spread it on the bread after toasting. Try warm brie, too. A sliver of sun-dried tomato and basil are also winning toppers. Or you can mix them all together and serve as a cheese spread. A reader says he and his guests loved Meathead’s Hamburger Glop on the grilled bread, with or without the garlic.
Take some butter from the fridge and let it come to room temp. Mash the roasted garlic in a bowl with a fork or a mortar and pestle. Mix 1 part mashed roasted garlic with 2 parts butter. Spread the mix on a thick slice of crusty bread making sure you go all the way to the edge or it will burn. Grill face down over direct medium high direct heat and stand there and watch it grill checking every 30 seconds.
Get a tub of butter or margarine. Add 2 to 3 tablespoons powdered garlic (not garlic salt). Toss in a tablespoon of smoked or regular paprika. Mix it thoroughly with a fork. Spread it on bread and toast. You’ll be surprised how good this simple method tastes.
For more best breads pairing for barbecue check this post out.