Cheryl Alters Jamison, Bill Jamison

Roasted Garlic Mash

Preparation info
  • Makes about

    ½

    cups
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

This paste adds depth to dishes that smoke quickly, such as boneless chicken breasts or other poultry parts, flaky white fish fillets, small whole fish, or beef tenderloin. If you like, add a teaspoon of ground cumin, oregano, or black pepper to the mixture.

Ingredients

  • 2 whole heads of garlic
  • 2 tablespoons kosher salt or coarse sea salt
  • 2

Method

Break the garlic heads apart into individual cloves, but don’t peel them. Place them in a cast-iron or other heavy skillet and dry-roast over medium heat until soft and brown, 6 to 8 minutes, shaking or stirring as needed to color evenly. Peel the garlic (a quick task once roasted) and transfer to a small bowl. Using the back of a large fork, mash the garlic lightly. Add the salt and oil and co