Apple-Smoked 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.
Cook Mode
One step at a time, big text, timers, and your screen stays awake. 0/6 steps done.
Ingredients
Tap to tick off · 0/11 gathered
Method
- 10 min
In a medium bowl, combine softened cream cheese, mayonnaise, minced garlic, chopped parsley, grated Parmesan cheese, melted butter, kosher salt, and black pepper. Mix thoroughly until the paste is smooth and well combined. Taste and adjust seasonings if necessary.
Why it matters
A well-mixed, thick paste is crucial; thin or watery paste will simply soak into the bread without forming the desired flavorful crust.
Common mistake
Not softening the cream cheese enough, leading to a lumpy paste that's hard to spread evenly.
- 5 min
Slice the baguettes into 1.5-inch thick rounds. Gently thread 3-4 slices onto each pre-soaked wooden skewer, ensuring the bread is secure but not overly compressed.
Why it matters
Skewering allows for easy handling on the smoker and ensures even cooking and browning of all sides. Pre-soaking skewers prevents them from catching fire.
Common mistake
Forgetting to soak the skewers, which can lead to burnt skewers and difficult handling during the cook.
- 5 min
Generously slather the garlic cream paste onto both sides of each baguette slice on the skewers. Don't be shy – aim for a thick, even coating that covers the surface.
Why it matters
The thick layer of paste is what forms the irresistible golden-brown, crackling crust. A thin layer will disappear into the bread, leaving it less flavorful and textured.
Common mistake
Applying too little paste, which results in dry bread and a lack of the signature creamy, charred exterior.
- 275°F15 min
Preheat your pellet grill or smoker to 275°F (135°C). Ensure you have a clean cooking grate and a water pan if your smoker uses one, though it's less critical for this quick cook.
Why it matters
Reaching the target temperature before placing the bread ensures consistent cooking and proper smoke adhesion from the start, preventing temperature swings that can lead to uneven results.
Common mistake
Placing food on a cold smoker, which lengthens cook time and can result in less desirable smoke flavor.
- 275°F25 min
Place the skewered garlic bread directly on the grates of the preheated smoker. Close the lid and smoke for 20-25 minutes, or until the paste is golden brown, bubbly, and slightly charred at the edges. No need to flip, but check for even browning.
Why it matters
The low and slow smoke infusion at this temperature allows the bread to toast slowly while absorbing delicate fruit wood smoke, enhancing its flavor without overpowering the garlic.
Common mistake
Overcooking at too high a temperature, which can quickly burn the garlic paste before the bread is properly toasted and infused with smoke.
- 3 min
Once the garlic bread is beautifully browned and bubbling, carefully remove the skewers from the smoker. Let them rest for 2-3 minutes before sliding the slices off the skewers onto a serving platter.
Why it matters
A brief rest allows the creamy topping to set slightly and prevents burned fingers. Serving hot ensures the best texture and flavor.
Common mistake
Trying to handle or eat immediately, which can result in a mess and very hot bread.
Cooks & Reviews
Guild members can rate this recipe, log their cooks and share photos.
Sign in to continueMember reviews
No reviews yet — be the first to rate this cook.
Ask the Pitmaster about this recipe
Substitutions, scaling, technique, troubleshooting — get answers grounded in this cook.
Sign in to try the AI Pitmaster on Apple-Smoked Pão de Alho — Smoked Brazilian Garlic Bread. New members get 3 free questions.
Sign in to tryComments(0)
Loading comments…