Simple Pão de Alho — Smoked Brazilian Garlic Bread
Every churrasco has it and nobody can stop eating it. Brazilian garlic bread is skewered, slathered in a creamy garlic paste, and run over the fire until the edges char. It's the side dish people fight over. Vegetarian and dead simple.
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Ingredients
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Method
- 10 min
In a medium bowl, combine the softened cream cheese, mayonnaise, minced garlic, chopped parsley, smoked paprika, black pepper, and kosher salt. Mix thoroughly until completely smooth and well-combined. Taste and adjust seasoning if needed. This paste should be thick enough to spread without running.
Why it matters
A thick, flavorful paste is crucial. Thin liquids soak into the bread, but a substantial paste forms a glorious, crispy crust, which is the hallmark of proper pão de alho.
Common mistake
Using cold cream cheese or not mixing enough, leading to lumps. Also, making the paste too thin.
- 5 min
Slice each baguette into 1-inch thick rounds. Don't slice all the way through; leave about a 1/2-inch attachment at the bottom, creating a fan or accordion style. This allows the bread to remain together for easy skewering while creating surfaces for the paste.
Why it matters
The accordion cut allows for maximum surface area to apply the garlic paste while keeping the bread structurally sound for handling on the smoker and serving.
Common mistake
Cutting all the way through, which makes the bread fall apart on the smoker, or not cutting deep enough, which restricts paste application.
- 5 min
Generously spread the garlic cream paste between each slice of the baguette, ensuring full coverage. Don't be shy; aim for a thick layer. You can also spread a thin layer over the top crust for extra crispiness.
Why it matters
Generous application is key to developing that incredible, garlicky, crispy exterior. This isn't just flavor; it's texture development.
Common mistake
Being too conservative with the paste, resulting in dry, less flavorful bread with no crispy crust.
- 3 min
Carefully insert two pre-soaked wooden skewers horizontally through each baguette, about 1 inch from the top and 1 inch from the bottom. This will hold the slices together on the smoker.
Why it matters
The skewers provide structural integrity, preventing the slices from falling off the grates or into the smoker as they soften during cooking. Soaking them prevents burning.
Common mistake
Forgetting to soak the skewers, which will cause them to burn and break, or only using one skewer, leading to instability.
- 275°F15 min
Preheat your smoker or pellet grill to 275°F. Once at temperature and producing clean smoke (using fruit wood), place the skewered garlic bread directly on the grates.
Why it matters
Maintaining a steady, moderate temperature allows the bread to toast slowly, the paste to render and crisp, and the smoke to infuse without burning the bread.
Common mistake
Too high a temperature can burn the bread quickly, while too low will not create the desired crispy crust.
- 275°F25 min
Smoke the garlic bread for approximately 20-25 minutes, or until the garlic paste is golden brown and bubbling, and the edges of the bread are slightly charred and crispy. Keep an eye on it to prevent burning.
Why it matters
The smoking process adds a unique, subtle depth that elevates this above typical oven-baked garlic bread. The time allows the bread to crisp and the paste to caramelize.
Common mistake
Overcooking, leading to dry, hard bread, or undercooking, resulting in a soft, unappealing crust.
- 5 min
Carefully remove the garlic bread from the smoker. Allow it to rest for 5 minutes before removing the skewers and pulling apart the individual slices. Serve immediately and watch it disappear.
Why it matters
A short rest allows the bread to firm up slightly and the paste to set, making it easier to handle and ensuring the perfect texture when served.
Common mistake
Serving immediately without resting can lead to it being too hot and floppy, or losing some of its structure as you try to pull it apart.
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