Instructions: Peel away some of the the papery layers from the garlic heads, particularly from down among the top cloves, taking care not to break off the cloves.

Slice off the tops. From 8 squares of heavy aluminum foil, form 8 muffin sized cups, making sure that they are pinched together firmly to prevent leakage. Place garlic heads in the cup, drizzle with olive oil & sprinkle with rosemary & salt & pepper. On a covered grill, away from the hottest coals, cook the garlic for 1 hour, using a baster to drizzle on more olive oil once or twice while it cooks. Garlic is done when it is browned & mushy.

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