My new Sous Chef, another new cook, and I are going to start doing some Charcuterie work/presentations at the club I work at. I've been talking about this stuff with the other cook, Mark. Last night, at work, an idea popped into my head.
Has anyone smoked garlic cloves? And if so, how did it turn out, and is the smoked garlic good to use for anything, like mashed potatoes, or any other foods?
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!