Garlic cloves pushed into gashes in meat?

[Roodz]

I have seen several recipes lately where people are making slits in roasts or whatever and pushing cloves into pocket created? Does this really do anything other than intense flavor at site of gash? Has Meathead ever addressed this somewhere? I didn't find anything on a quick search. Thanks.

[Huskee]

Great question, I hope an expert can answer that. My theory was always intense flavor at the gash site, and (perhaps) eye appeal.

[Ahumadora]

Yep, I agree mostly smoke n mirrors and not much substance. Maybe it puts in the minds of the diners it tastes better, but not much else.

[DeusDingo]

yes, the eye appeal of "what is that? a parasite? gross"

[DWCowles]

Welcome Roodz

[RonB]

I think it would be better to chop the garlic and spread it over the top. At least whatever benefit there might be would be spread over a larger area rather than concentrated. As has often been mentioned here, any molecules large than a salt molecule wont penetrate anyway.

At least that's my story and I'm stickin' to it.

[smokenoob]

I say "myth"
(but what do I know.....just a noob.....got a hunch.....)

[theroc]

I've seen this referred to as "larding" meat. I do it often with beef roast, and usually also push in slivers of herbs such as romsemary or bay leaf along with the slices of garlic. I find that it does get flavor into the meat even beyond where you push it in.

I think traditionally larding means pushing slivers of fat into meat, but the term seems to apply to the general technique of inserting goodies into small cuts made into the surface of the meat.

[lonnie mac]

I will never not do it. Probably out of the ten thousand roast I have cooked, I put garlic in the meat. I also "lard" the meat, but to me that means putting two heaping TBS of hard Crisco on top of the garlic meat to melt down over the delicious roast that has been stuffed with garlic and generously dusted with dry flour. Dang DELISH I tell you!! Not quite Mississippi roast, but dang DELISH!

[Frozen Smoke]

Ok Lonnie you can't throw a term out there like Mississippi roast and not explain what it is!

[Troutman]

I do have a good heart surgeon if you would like his phone number ....

[LA Pork Butt]

My mother did it all the time. The intense garlic flavor is good if you like garlic.so, if you like garlic do it!

[Cheef]

My Grandma would put half a dozen cloves in every roast I ever remember her cooking. And yes the flavor spreads rather than staying in one spot. For her to do that way back in the '60's was a WAY out there method for meat and taters people.

[LA Pork Butt]

Cheef Growing up in New Orleans it seemed like the only thing cooked without garlic was dessert. Those vampire movies set in New Orleans are make believe.

[Steve B]

Don’t put whole cloves of garlic in the slits. That would be overkill. Thin little slivers all around the roast and at different depths add a really nice flavor.
At least that’s what I’ve Done in the past and will do in the future. It’s all good.

[HorseDoctor]

Agree in that little slivers also will roast and mellow out during a cook. Whole cloves, or even big pieces stay pretty much raw and have a strong taste unless you are cooking way more than I ever do a roast.

[EdF]

That's our SOP too. Sliver the clove, punch a hole with the knive and push them in - everywhere. An excellent and rewarding use of a little effort, especially on pork roasts.

[Frozen Smoke]

I don't like to poke holes in meat before cooking so I have never tried this method. I do what I've called a aromatic brine. I've done this with prime rib roasts. I get a oven bag used for turkeys. I quarter onions smash a few garlic cloves and get some rosemary sprigs and throw them all in the bag with the roast. I don't lay the roast on top of those ingredients but they are off to the side or laying on top of the roast. I close the bag up leaving air in the bag so the bag isn't pressed down onto the meat. It's kind of a bubble the roast is sitting in.

Put it in the fridge overnight or longer. The roast really picks up on the flavor of the aromatics. It seems to develop a nice crust when cooking from this process as well.

[Steve B]

Interesting. I'll have to this method a try. It does sound good.

[HawkerXP]

Yes we do it. Slice your garlic into thin slices, use a knife ti put a small slit in the meat and insert a slice. Always on lamb and rib roast.

[Troutman]

+1 - done it for years, not sure that it really makes that big a deal but it's become force of habit for me I guess.

[HouseHomey]

Nope. That much garlic for me is off putting.

[EdF]

My wife is a garlic addict. A happy wife makes a happy home!

[HouseHomey]

EdF yeah I'm likely in the minority on this one. It all goes way, way back to a way drunken, hangover barf thing. No can do now with the heavy garlic.

[Roodz]

I would thing minced garlic smeared on, garlic seasoning or even garlic butter would better distribute flavor. I guess I will have to try it sometimes. Thanks for answers guys.

[EdF]

It really does have a better effect, IMO, putting slices into slits in a roast. A general mellowing and enriching effect. You can tell I'm a fan!

[Huskee]

Good stuff, great tips! The Pit is a great place to learn.