#1 Roasted Garlic on the Barbeque:

Select some nice big bulbs with large cloves. Siberian makes an excellent choice for BBQing because the cloves are so big. Cut off the tips so the cloves are exposed.

Wrap with aluminum foil so the tips are pointing up keeping foil loose for seasoning. Drizzle some olive oil on the exposed cloves and salt and pepper to taste. Now wrap the foil tightly around the bulb. Place on the grill over medium heat and cook for twenty minutes. You can test for doneness by squeezing with a pair of tongs. The garlic is ready when the bulb is soft and you can squeeze it with the tongs.

Slice a baguette lengthwise and lightly toast on the top shelf of the BBQ. Spread the garlic on the baguette by squeezing the clove. It should spread as if you were squeezing it from a tube.

#2 Roasting Garlic in a Terra Cotta Garlic Roaster:

Preheat oven to 350 degrees.
Take three or four large bulbs and cut the tips off exposing the cloves. Drizzle with olive oil then shake salt and pepper over them.
Place in oven at 350 degrees and bake for twenty minutes. Use a pair of tongs to squeeze the bulbs to test for softness. When the garlic is soft you are ready to eat. Spread onto thinly sliced French bread and enjoy.

#3 Roasting Garlic Cloves in a Cast Iron Pan

This is a great way to roast garlic in the oven if you have lots of loose cloves. Preheat oven to 350 degrees. This preparation requires the cloves to be peeled first, so peel about ¼ pound of cloves and place in a small cast iron pan. Sprinkle with olive oil and salt and pepper to taste. Place in oven and bake for twenty minutes. Test by piercing with a fork.

Now you are ready to spread onto your favorite bread or add to potatoes for Roasted Garlic Mashed Potatoes.

*Note: You can always bake garlic this way when you are roasting anything. I use whole cloves of garlic whenever I roast a chicken or pot-roast. They cook in the meat drippings and turn out delicious.