From the page: Garlic peel has power
Idea 5
Smoking cover
In steakhouses and home smokers, garlic peels and other aromatic scraps have long served as aromatic fuel over the embers. When heated, the peels release sulfur compounds and essential oils that settle on the surface of the food, creating that golden, fragrant layer typical of smoking.
What you need
- Dried garlic peels (very dry, no moldy parts)
- Charcoal or barbecue embers
- An aluminum tray or an adapted smoker with a lid
- Meats, poultry or vegetables to smoke
- Tongs to handle the peels
How to make it
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1
Gather the garlic peels and let them dry well for a day on a sieve; damp peel only produces bitter, cold smoke.
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2
Light the charcoal and wait for the embers to be covered with white ash, because live flame burns the peel too quickly and turns the result bitter.
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3
Scatter a handful of peels over the lit embers; they start releasing fragrant smoke within seconds.
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4
Place the meat or vegetables on the grill and cover the tray or smoker so the smoke circulates and clings to the food.
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5
Reposition the food at intervals and add more peels as the smoke fades, keeping indirect heat to cook it through.
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6
At the end, let the piece rest for a few minutes, covered, as this evens out the flavor and juiciness.
Finishing touches
Mix the garlic peels with onion skin or dried coffee grounds for a more complex smoke. It works beautifully on chicken cuts, ribs and even firm cheeses.
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