1whole head of garlic (or more if you choose to multiply)
1teaspoonextra virgin olive oil
sea salt, for finishing
Prepare grill for indirect cooking. Aim for around 400 degrees internal temperature of the grill.
Using a sharp knife, slice the top off of each garlic bulb (about ¼ to ½ inches from the top), to expose the individual garlic cloves.
Drizzle each bulb with about ½ tablespoon of olive oil (more or less depending on the exact size of the garlic bulb).
Wrap each bulb with foil and place on the grill, indirect side, for approximately 40 minutes. Exact time will be based on the size of your bulbs. Test after 40 minutes using your finger. You're looking for a dark golden color and a caramelized look and the cloves should be soft to touch.
Remove and serve immediately, or save for additional recipes.