I don't know why but I had never thrown garlic bread in the smoker on a low and slow cook. I finally did. I also added Lea & Perrins Worcestershire Sauce in the garlic spread for the bread.
I started by melting 15 ml (1 tablespoon) of butter over medium heat. I added two cloves of chopped garlic and cooked for a couple of minutes to flavour the butter.
I mixed the melted butter/garlic mixture with 15 ml (1 tablespoon) softened butter, 25 ml (2 tablespoons) grated parmesan, 15 ml (1 tablespoon) mayonnaise and 5 ml (1 teaspoon) Worcestershire sauce.
I took a six inch section off a French loaf and cut it in half lengthwise. I buttered the halves with the butter mixture. I put the halves back together and wrapped it in foil.
I was cooking salmon at 200 F and put the loaf in the smoker for the last 50 minutes.
I unwrapped it and sliced it into four slices.
I served it with my Dill Salmon and coleslaw.
The bread came out nice and gooey with a good garlic taste and hints of sweet/spicy from the Worcestershire. I will be using it again in my garlic bread.
I started by melting 15 ml (1 tablespoon) of butter over medium heat. I added two cloves of chopped garlic and cooked for a couple of minutes to flavour the butter.
I mixed the melted butter/garlic mixture with 15 ml (1 tablespoon) softened butter, 25 ml (2 tablespoons) grated parmesan, 15 ml (1 tablespoon) mayonnaise and 5 ml (1 teaspoon) Worcestershire sauce.
I took a six inch section off a French loaf and cut it in half lengthwise. I buttered the halves with the butter mixture. I put the halves back together and wrapped it in foil.
I was cooking salmon at 200 F and put the loaf in the smoker for the last 50 minutes.
I unwrapped it and sliced it into four slices.
I served it with my Dill Salmon and coleslaw.
The bread came out nice and gooey with a good garlic taste and hints of sweet/spicy from the Worcestershire. I will be using it again in my garlic bread.
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