Recipe courtesy Lee Christofferson. Ingredients: 2 garlic bulbs
2 Tbs. virgin olive oil
1/2 tsp. thyme
1/2 tsp. kosher salt
1/4 tsp. pepper Preparation: With a sharp knife, slice off the top of garlic bulbs about 1/4" to 1/2". Rub off some of the loose papery skin covering each head, making sure to keep the heads intact. In a bowl, combine garlic heads, virgin olive oil, thyme, kosher salt and pepper. Toss to combine and coat the garlic evenly. Place garlic on the center of the grill rack. Cover grill and open the vents half way. Cook, turning garlic 3 or 4 times, until cloves feel very soft when gently squeezed with tongs or your fingers, 35 to 40 minutes (don't worry if the skin chars in spots). Serve warm with French bread. Servings: 4 We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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