Place the oil and garlic in a heavy saucepan and cook over medium low heat.

Roast until the garlic cloves are soft and golden, 10 to 15 minutes.

DO NOT LET BURN!

Transfer to a heatproof bowl and let cool to room temperature.

Use right away or place in a jar, cover, and refrigerate.

The oil will keep for several weeks.

Bring it to room temperature before using.

*This recipe makes about 1 cup which is enough for 3 to 4 pounds of meat, seafood, or vegetables.*

**This makes a great baste for grilled seafood or poultry.**

***You can also spoon it directly over grilled food once it's brought to the table.***

****This recipe brought to you courtesy of Barbecue Bible.****