If there is one thing that comes close to my
obsession passion for garlic, it’s barbecue.
That barbecue that you only get from going slow and low. Where slow and low = cooking your meats for a long time at a low temperature. Rendering the meat moist, succulent, and ridiculously good. I am talking about ribs, pork shoulder (butt), and brisket.
So my latest mission is to see how I can marry these two passions. We have been in the double G research and development lab working on how to bring a garlic kick to rubs, sauces, and injections. Of course the best part of this research is sampling the goods!!
The Garlic Geek team is mulling over entering a few BBQ contest this summer just to see how we stack up against some hardcore enthusiasts. We’ll keep you posted when this happens. In the mean time, here’s a BBQ sauce riff off my friend Melissa’s award winning recipe – Garlicified of course!
- 3 Tbl Garlic infused olive oil (from garlic confit*)
- 1 Sweet Onion - diced fine
- 10 cloves roasted garlic (from garlic confit*)
- 3 cloves garlic - finely minced
- 3 Cups Ketchup
- ½ Cup + 2 T Apple Cider Vinegar
- ½ Cup Molasses
- ½ Cup Honey (or Agave)
- 2 Tbl Worcesteshire Sauce
- 2 Tbl Soy Sauce
- ½ Tbl Liquid Smoke (optional)
- 1 Tbl Cayenne Pepper
- In a large dutch oven or pot add the infused olive oil and bring up to temperature.
- Add diced onions and saute for about 8 minutes.
- Add roasted/raw garlic cloves and get them going with the onions.
- Add the rest of the ingredients and let simmer for about 40 minutes, stirring occasionally.
- I like a little smoother texture in the BBQ sauce so will take an immersion blender and spin it a couple of times at the end.
- Get nasty with some que!
* How to make Garlic Confit