Is it Safe to Use Garlic Powder When Grilling Meat?

[Stephen Tashi]

When using garlic powder in recipes, is it important to avoid toasting it?

Videos about cooking with fresh garlic caution about not burning the garlic. When no water is present in a pan, they generally show heating fresh garlic for only a few seconds after it is added. Then you must add a liquid that is mainly water, which limits the temperature of the cooking. Garlic powder is most often shown being added to a pan with liquid already in it, so there is no comment about situations where it might be added to a dry concoction.

 

[gmax137]

Burnt garlic powder is just as awful as burnt fresh garlic.

 

[pinball1970]

When using garlic powder in recipes, is it important to avoid toasting it?

Videos about cooking with fresh garlic caution about not burning the garlic. When no water is present in a pan, they generally show heating fresh garlic for only a few seconds after it is added. Then you must add a liquid that is mainly water, which limits the temperature of the cooking. Garlic powder is most often shown being added to a pan with liquid already in it, so there is no comment about situations where it might be added to a dry concoction.

I tend to just use fresh. More surface area with powder it will cook and burn faster than slices. Put it in last and have your stock ready.
I sometimes take the pan off the hob, tilt it to create a small bath of oil moving everything else to one side (onions peppers etc) and drop the garlic in and crush it in with a stout wooden spoon. Spread it around then add stock and tomatoes, depending on what you are cooking. All that in a few seconds off the hob to keep the temp down.
I have never used a wok, it looks like fun but the oil always seems to be very hot when I have seen them used on TV cooking programs.
I also recommend a garlic crusher if you don't like peeling and slicing.

 

[Stephen Tashi]

Meat that is grilled is often given a "dry rub" before cooking. Recipes for dry rubs often include garlic powder (e.g. https://www.willcookforsmiles.com/the-ultimate-dry-rub/ ) Won't garlic powder in a dry rub get burned?

 

[Rive]

Meat that is grilled

I think that's the point. Based on my limited experience garlic mostly turns bitter only when overcooked in high temperature oil, without the presence of enough water (or water containing ingredients) to keep the temperature down. But during grilling you are expected to maintain the temperature, and the (relevant) seasoning stays on the meat (you don't have to care about the part which falls off).