Cherry-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.
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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, grated Parmesan cheese, melted butter, kosher salt, and black pepper. Mix thoroughly until a thick, uniform paste forms. Taste and adjust seasonings if necessary.
Why it matters
A thick paste is crucial. Thin garlic butter will just soak into the bread and disappear, preventing the development of that desirable crispy, cheesy crust.
Common mistake
Using cold cream cheese or mayonnaise, leading to lumps in the paste. Ensure they are softened to room temperature for a smooth consistency.
- 5 min
Slice the French bread loaf into 1.5-inch thick rounds. Do not slice all the way through; leave the bottom crust intact to keep the slices connected, creating an accordion-like structure. Alternatively, you can slice completely through if you prefer individual pieces.
Why it matters
Keeping the slices connected makes it easier to handle on the smoker and allows the paste to melt and seep slightly between slices, enhancing flavor.
Common mistake
Slicing the bread too thin, which can make it dry out too quickly, or too thick, which can make it hard for the smoke and heat to penetrate.
- 5 min
Generously spread the garlic paste between each slice of bread, and then spread a thick layer over the top and sides of the entire loaf. Don't be shy; aim for full coverage.
Why it matters
A generous coating ensures maximum flavor and creates the signature crispy, cheesy crust that Brazilians love. The fat in the paste also helps protect the bread from drying out.
Common mistake
Applying too little paste, resulting in dry, bland bread without the desired textural contrast.
- 3 min
Carefully insert soaked wooden skewers through the bread horizontally, piercing through 2-3 slices at a time. This helps hold the bread together and makes it easy to flip and handle on the smoker. Aim for 2-3 skewers per loaf.
Why it matters
Skewering prevents the bread from falling apart as the cheese paste melts, allowing for easy rotation and even cooking, ensuring all sides get smoky char.
Common mistake
Not soaking the skewers, which can cause them to burn and break during the cook. Not using enough skewers can cause the bread to sag.
- 275°F15 min
Preheat your pellet grill or smoker to 275°F (135°C). Ensure you have your chosen fruit wood (apple or cherry are recommended) loaded for a mild, sweet smoke flavor.
Why it matters
Preheating is vital for stable temperatures and consistent smoke production from the start, preventing the bread from sitting in a cold, 'dirty' smoke environment.
Common mistake
Placing food in the smoker before it reaches the target temperature, leading to inconsistent cooking and off-flavors.
- 275°F25 min
Place the skewered garlic bread directly on the smoker grates. Close the lid and smoke for 20-25 minutes, or until the paste is bubbling, golden brown, and slightly charred at the edges. Flip halfway through for even cooking and char.
Why it matters
The low and slow temperature with smoke infusion develops a unique flavor profile and allows the paste to slowly melt, crisp, and brown without burning the bread.
Common mistake
Overcooking, which can lead to dry, hard bread, or undercooking, resulting in a soggy, un-crisp paste.
- 5 min
Carefully remove the garlic bread from the smoker. Let it rest for 5 minutes before removing the skewers and slicing into individual portions. Serve immediately while warm.
Why it matters
A brief rest allows the melted cheese and paste to set slightly, making it easier to handle and preventing it from falling apart when sliced. Serving warm is essential for optimal flavor and texture.
Common mistake
Trying to slice and serve immediately out of the smoker, which can cause the bread and melted paste to tear and make a mess.
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