Ingredients
1 head of roasted garlic
1/2 cup extra virgin olive oil
1 tablespoon dried thyme
1 teaspoon red pepper flakes
2 loaves of crusty French or Italian bread
Do this
1) Dump all the ingredients in a blender and beat the heck out of them for about a minute. Then let them sit for about 30 minutes so the dry ingredients can absorb the oil and the flavors can get to know each other better.
2) Slice the bread in 1" thick disks. Stir things up well and paint it on one side of the bread making sure you get some solids on the bread and make sure you paint all the way to the edges to prevent the edges from burning.
3) Put the bread on your grill over medium high direct heat and stay right in front of the grill checking every 30 seconds or so. The bread can go from not yet ready to black in moments. Get them golden. If the edges burn a bit, you can scrape off the black.
Method #2
If you have serious garlic lovers, slice a loaf of crusty bread about 1" thick, oil it lightly with olive oil all the way to the edges, and toast it over medium high direct heat. Serve a roasted garlic head on a plate drizzled with oil and sprinkled with sea salt, fresh thyme or rosemary or your favorite herb. Guests can dig out the cloves with a knife, and spread it on the toast.
Method #3
Take a loaf of crusty bread and slice it about 1" thick. Paint one side lightly with olive oil all the way to the edges. Then pop some roasted garlic cloves out and spread them lightly on the bread. Go easy. About 1/4 clove per slice is enough. Place the bread on the grill over medium high direct heat to toast. If you have some fresh thyme, sprinkle it on the bread and serve.
Optional. I like to put out some fresh chevre, a creamy goat cheese, and spread it on the bread after toaasting. Try warm brie, too. A sliver of sundried tomato and basil are also winning toppers. Or you can mix them all together and serve as a cheese spread. A reader says he and his guests loved Meathead's Hamburger Glop on the grilled bread, with or without the garlic.
Method #4
Take some butter from the fridge and let it come to room temp. Mash the roasted garlic in a bowl with a fork or a mortar and pestle. Mix 1 part mashed roasted garlic with 2 parts butter. Spread the mix on a thick slice of crusty bread making sure you go all the way to the edge or it will burn. Grill face down over direct medium high direct heat and stand there and watch it grill checking every 30 seconds.
Method #5
Get a tub of butter or margarine. Add 2 to 3 tablespoons powdered garlic (not garlic salt). Toss in a tablespoon of smoked or regular paprika. Mix it thoroughly with a fork. Spread it on bread and toast. You'll be surprised how good this simple method tastes.
Tell Meathead what you think, or ask him a question
But please, please, please read this first:
1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site.
2) Please read this article about thermometers.Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!
3) Please tell me everything I need to know to answer your question.
4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision.
AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.
My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.
About Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first. Advertising policy. I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.
Meathead's Personal Privacy Promise.I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.
Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, or get a tummy ache, OK?).
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.
The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
Garlic Bread Secrets
With a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of 
