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Two Black Garlic Butters

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  • Meathead
    BBQ Whisperer, Mythbuster
    • May 2014
    • 1134
    • Chicago area
    • Remember, no rules in the bedroom or kitchen
      Meathead

    Two Black Garlic Butters

    Click image for larger version  Name:	i-svg53bx-S.jpg Views:	1 Size:	39.9 KB ID:	646470

    Black Garlic Butter Sauce

    Black garlic https://amzn.to/2ERubVV is a umami-bomb that was once rare and only seen in Asian kitchens, but is now the darling of restaurant chefs and adventurous home cooks. It is raw garlic that has been fermented and aged at a controlled warm temperature. When you chop it, it is sticky, almost tar-like, and full of slightly sweet, earthy and savory flavor, at once reminiscent of figs and rare fine balsamic. Once you try it you’ll fall in love! This mix of black garlic and butter made my knees buckle. Pour it over grilled seafood for starters (see my recipe for Black Garlic Scallops https://pitmaster.amazingribs.com/fo...-garlic-butter).

    Makes. About 3/4 cup
    Takes. 5 minutes

    Ingredients
    8 large cloves black garlic
    3 ounces unsalted butter, at room temperature
    1/2 teaspoon lemon zest
    1/2 teaspoon Morton’s kosher salt

    Method
    Thoroughly peel the black garlic, then mince the cloves. It will be like a chunky-sticky paste. In a small pan, melt the butter over low heat and add the zest, black garlic, and salt. Stir to distribute the garlic bits. Serve immediately or set aside for up to 1 hour. If desired, warm through very gently to get the butter flowing again.

    Black Garlic Compound Butter

    This compound butter is amazing on toast, English muffins, in a baked potato, use it to fry eggs, make a beurre blanc, top a steak or a filet of fish. The flavor is delicate and complex so don’t waste it in really flavorful sauces. or just about any other way you can think of using butter.

    Makes. About 1/2 cup
    Takes. 5 minutes once the butter is softened

    Ingredients
    12 large cloves black garlic
    8 ounces unsalted butter
    2 pinches Morton’s kosher salt

    Method
    Take the butter out of the fridge and put it into a small bowl. Let it sit on the counter for an hour and come to room temp. Peel the garlic and drop the cloves into a food processor. Cut the butter into chunks and add it to the processor. Pulse on low power until it is blended thoroughly.
  • HouseHomey
    Club Member
    • May 2016
    • 4162
    • Huntington Beach, Ca. Surf City USA.
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      Erik S.

    #2
    Yum!! At work we use a black garlic aioli on our burgers and it’s ..... fabulous! Thanks for this.

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2491
      • Halethorpe, MD
      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #3
      Yeehaw! I have to try this!!!

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 9750
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
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        #4
        I gotta try this for sure. Garlic and butter might be my two favorite things!

        Now, where do I find black garlic, locally?

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 4169
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          #5
          I get it at our local farmer's market. Not sure of a bricks 'n mortar place to get it, Spinaker

          I may be ordering some organic black garlic today from this site, which provides fermented black garlic sourced only from North America. They apparently have their own garlic fields in Wisconsin, for starters.

          https://www.blackgarlicna.com/

          FWIW, here's their sales blurb:

          Why Shop With us?
          • Always Free Shipping - No Minimum Order.
          • We ONLY use North American sourced Garlic
          • Our process takes 120 days for each lot of product, we take it slow for the best possible flavor.
          • Each lot is tested for the healthful active component S-allyl-cysteine.
          • We guarantee S-allyl-cysteine content no less than 1.5 mg/g of product.
          • We have commercial availability of all of our products and service retail customers, distributors, and industrial clients.
          • Our business members have more than 50 years of experience in the food industry.
          • Kosher Certified.



          Kathryn
          Last edited by fzxdoc; March 7th, 2019, 08:51 AM.

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Awesome! Thanks!

          • ofelles
            ofelles commented
            Editing a comment
            +1
        • fzxdoc
          Founding Member
          • Jul 2014
          • 4169
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
            2 Grill Grate Griddles
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

            Fireboard Extreme BBQ Thermometer Package
            Fireboard Competition Probes 1" (two) and two more Ambient Probes
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
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            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #6
          P.S. I like black garlic mayo in our egg salad sammies.

          Kathryn

          Comment


          • Meathead
            Meathead commented
            Editing a comment
            I eat a LOT of egg salad. Gotta try this!

          • grantgallagher
            grantgallagher commented
            Editing a comment
            That sounds amazing!
        • SullysSassySauce
          Club Member
          • Mar 2019
          • 30
          • Eau Claire Wisconsin

          #7
          I bet this would be amazing in a butter burger . Yum

          Comment

          • DeepRiver
            Charter Member
            • Nov 2014
            • 12
            • Pearland TX
            • Old Country BBQ Pits offset smoker, Pecos model
              Blue Ember Gas Grill, 3 burner
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              RIC FLAIR ON 3 BABY!

            #8
            I have not heard of black garlic. I will definitely try this!

            If you have not tried smoked salt.....give that a try!

            Comment

            • Reds Fan 5
              Charter Member
              • Sep 2014
              • 232
              • Western Springs, IL
              • Equipment
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                Personal
                Married, one child (son)
                Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
                Associate Dean at Chicago area university

              #9
              Made the black garlic compound butter today. Tastes great but, um, I may have over mixed it! Click image for larger version

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              Comment


              • fzxdoc
                fzxdoc commented
                Editing a comment
                Not a lot of eye appeal there.

                Kathryn

              • Reds Fan 5
                Reds Fan 5 commented
                Editing a comment
                fzxdoc Exactly! Glad this was a test run and I wasn’t planning to serve to guests!
            • fzxdoc
              Founding Member
              • Jul 2014
              • 4169
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections with GrateGriddle for Summit S650 gasser (they sit on top of existing Weber SS grates)
                2 Grill Grate Griddles
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser

                Fireboard Extreme BBQ Thermometer Package
                Fireboard Competition Probes 1" (two) and two more Ambient Probes
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732
                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #10
              I tried it with pappardelle pasta, using this recipe. Pretty meh but I think that was because the ratio of pasta to black garlic sauce was too high. Would be better with fettuccine, I'm thinking.

              Kathryn

              Comment

              • NoogaQ
                Club Member
                • Jun 2018
                • 39
                • Chattanooga, TN

                #11
                Wow! First time of hearing about black garlic. Got to try some.

                Comment

                • ofelles
                  Club Member
                  • Jun 2018
                  • 848
                  • Brentwood CA
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                  #12
                  I've heard of black garlic but never paid much attention. That's going to change. Thank you Meathead

                  Comment

                  • smokinsteve
                    Charter Member
                    • Nov 2014
                    • 309

                    #13
                    Thanks for all this info. Was in a local eatery last week and they had a bulb for sale...$7. Never heard of this before.

                    Comment

                    • daveIT
                      Charter Member
                      • Nov 2014
                      • 50
                      • NE/Central PA

                      #14
                      The Noma Guide to Fermentation has instructions on how to make black garlic. I never heard of it until I read it in there. I haven't attempted it yet...

                      Comment

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