I tend to use powdered garlic, now that I found a good source for it (actually, my roomie found it - he used to work in a factory that dried garlic and onions). I keep a container handy, and I also put it in the "house seasoning", a mix of salt, pepper, and garlic - I use that for rubs, etc. Occasionally, I'll use fresh if I'm cooking a pork roast or something like that, but powdered is the norm for me.