Went to make this recipe, which uses minced garlic as part of a rub:
This starts at high temperature (450F) and finishes low (170F).
Why use minced garlic? Why not use garlic salt or powdered garlic?
When do you use one and not the other?
For this recipe, I forgot to add the garlic anyway (wanted to get in the oven, and remembered 30+ minutes into the cooking that I had forgotten the garlic).