Garlic

Garlic is a cornerstone ingredient in British BBQ and fire-cooking, prized for its robust and pungent flavour that mellows and sweetens when cooked over fire. Raw garlic has a sharp, spicy bite that can dominate a dish if used excessively. When exposed to heat, especially over coals or direct flame, garlic softens and caramelises, developing a rich, nutty sweetness that adds depth and complexity to any recipe. Its versatility means it can be used whole, crushed, or sliced, each method offering a different intensity and texture to your dishes. When cooking garlic on a BBQ or over an open fire, it is important to control the heat carefully. Whole bulbs wrapped in foil and placed in the embers roast slowly, yielding soft, buttery cloves that can be spread on bread or stirred into sauces. Sliced or crushed garlic cooks faster and can char quickly, so it is best added towards the end of cooking or used in marinades and rubs. Fresh garlic bulbs should be firm with tight, unblemished skins. Avoid any that feel soft or show signs of sprouting as this indicates ageing and loss of flavour. For storage, keep garlic in a cool, dry, and well-ventilated place away from direct sunlight. Avoid refrigeration as it can encourage sprouting and change the texture. Properly stored, garlic can last several weeks. If you have an abundance, consider roasting whole bulbs and storing the cloves in oil in the fridge for a ready-to-use flavour boost. Whether used raw or cooked, garlic remains an essential ingredient for adding character and warmth to your fire-cooked meals.