Recipe by ctnorbie

by Pat Dolan

Ingredients Nutrition


  1. Whole heads of garlic, barbecued on the grill, become soft, mellow and aromatic. Use.
  2. cloves as a spread for meat and vegetables or for French bread.
  3. Peel outer skin layers of garlic leaving cloves and head intact. Place all heads on double.
  4. thickness of foil; top with butter and herbs. Fold up and seal. Cook over hot coals,.
  5. turning occasionally, 40 to 45 minutes. Serve one whole head per person.
  6. Squeeze cooked cloves from skin onto cooked meat and vegetables or on French or rye bread. Serves:8.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a