Pitmaster Club Signin or Signup

grill, smoker, thermometer, accessories ratings
×

Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum
(3) An all new expanded Temperature Guide Magnet
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

Garlic Bread Secrets

"You can never have enough garlic. With enough garlic, you can eat The New York Times." Morley Safer

Show me a barbecue joint that doesn't serve garlic bread and I give them less than a year. If you're gonna que, you'd better know garlic bread.

garlic bread

There are more than 20 ways to skin this cat, and once you have the basics, you should create your own signature style (share it with us below).

Method #1

Ingredients

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

Method

1) Dump all the ingredients in a blender and beat the heck out of them for about a minute. Then let them sit for about 30 minutes so the dry ingredients can absorb the oil and the flavors can get to know each other better.

2) Slice the bread in 1" thick disks. Stir things up well and paint it on one side of the bread making sure you get some solids on the bread and make sure you paint all the way to the edges to prevent the edges from burning.

3) Put 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 moments. Get them golden. If the edges burn a bit, you can scrape off the black.

Method #2

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.

Method #3

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 toaasting. Try warm brie, too. A sliver of sundried 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.

Method #4

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.

Method #5

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.

This page was revised on

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.