I do like making (and using) the old Smoked Ghostly Garlic salt (my kids named it GPS).
Not much of a recipe, more a "how to" and steps I use to make this salt - an annual event ;-)
First, I use coarse Himalayan Salt, usually from Spice Labs. Comes in a 2.2 lb (1 Kilo) bag from Amazon.
I also have Ghost Peppers and garlic growing in my small garden. You can purchase fresh Ghost Peppers on-line if you don't grow them.
For the Ghost Peppers, I usually use around 30-40 for the 2.2lbs of salt. For the garlic - around 70+ cloves.
Now, the fun part. I usually start this process in the spring. I'm in the Northeast and smoking in winter can be tough ;-)
I smoke the coarse salt 3 different times when smoking other things. I spread the salt out on a large baking pan and put it in the top rack of my KBQ. After every smoke, I put them back in the bag and seal it up.
The salt is very dry and doesn't take up smoke well. I have found smoking the salt 3 or 4 times does nicely. I am usually also smoking a brisket or beef ribs so the salt is in the smoker for at least 8 hours at a time.
By the time I am ready for the 3rd smoking of the salt, the Ghost Peppers and garlic are also ready.
For the garlic, I separate the cloves, peel and do a slice to two. I have found that after smoking the garlic, they get pretty hard and can be tough to grind smaller. This is needed - the goal is to have the garlic in small chunks, the peppers also small so they grind with the coarse salt when put into a salt grinder. Whole smoked/dried garlic cloves are like marbles in a grinder/food processor!!!
For the peppers - first wear gloves. You have been warned!!! I cut most of the larger peppers in half. They take up the smoke better!
Then, pour the already smoked salt back into a baking pan. Arrange the fresh garlic and peppers on top:
Then, into the smoker with whatever else I am smoking that day. After the 6-8+ hours in the smoker, the garlic and peppers are almost fully dehydrated (and nicely smoked):
I sometimes need to put the garlic in a dehydrator to get them dry.
Now the end game.... Again, wear gloves!!!! Also, I highly recommend one of those disposable paper mask over your mouth and nose. Once you do the next step, the dust can cause some big time sneezing fits!!!!
I coarsely grind the dried/smoked garlic using a cornmeal ginder I have. Not too small, but small enough to match roughly the size of the coarse salt. For the peppers, just coarsely crushing with your (gloved) hands is fine.
Dump it all into a large bowl and mix all up. I then pour into Salt Grinders etc. I usually have a lot!!! So I also vacuum seal a bunch of smaller bags for refills. I give a lot a away every year. In fact, I have most of my family and a number of friends that ask for it in the Fall when I make it.
It goes great on things like pizza, beans, soups, eggs, etc. Some great saltiness, umami garlicky, nice smokey flavor and just enough heat to make you smile!
Good luck!
Not much of a recipe, more a "how to" and steps I use to make this salt - an annual event ;-)
First, I use coarse Himalayan Salt, usually from Spice Labs. Comes in a 2.2 lb (1 Kilo) bag from Amazon.
I also have Ghost Peppers and garlic growing in my small garden. You can purchase fresh Ghost Peppers on-line if you don't grow them.
For the Ghost Peppers, I usually use around 30-40 for the 2.2lbs of salt. For the garlic - around 70+ cloves.
Now, the fun part. I usually start this process in the spring. I'm in the Northeast and smoking in winter can be tough ;-)
I smoke the coarse salt 3 different times when smoking other things. I spread the salt out on a large baking pan and put it in the top rack of my KBQ. After every smoke, I put them back in the bag and seal it up.
The salt is very dry and doesn't take up smoke well. I have found smoking the salt 3 or 4 times does nicely. I am usually also smoking a brisket or beef ribs so the salt is in the smoker for at least 8 hours at a time.
By the time I am ready for the 3rd smoking of the salt, the Ghost Peppers and garlic are also ready.
For the garlic, I separate the cloves, peel and do a slice to two. I have found that after smoking the garlic, they get pretty hard and can be tough to grind smaller. This is needed - the goal is to have the garlic in small chunks, the peppers also small so they grind with the coarse salt when put into a salt grinder. Whole smoked/dried garlic cloves are like marbles in a grinder/food processor!!!
For the peppers - first wear gloves. You have been warned!!! I cut most of the larger peppers in half. They take up the smoke better!
Then, pour the already smoked salt back into a baking pan. Arrange the fresh garlic and peppers on top:
Then, into the smoker with whatever else I am smoking that day. After the 6-8+ hours in the smoker, the garlic and peppers are almost fully dehydrated (and nicely smoked):
I sometimes need to put the garlic in a dehydrator to get them dry.
Now the end game.... Again, wear gloves!!!! Also, I highly recommend one of those disposable paper mask over your mouth and nose. Once you do the next step, the dust can cause some big time sneezing fits!!!!
I coarsely grind the dried/smoked garlic using a cornmeal ginder I have. Not too small, but small enough to match roughly the size of the coarse salt. For the peppers, just coarsely crushing with your (gloved) hands is fine.
Dump it all into a large bowl and mix all up. I then pour into Salt Grinders etc. I usually have a lot!!! So I also vacuum seal a bunch of smaller bags for refills. I give a lot a away every year. In fact, I have most of my family and a number of friends that ask for it in the Fall when I make it.
It goes great on things like pizza, beans, soups, eggs, etc. Some great saltiness, umami garlicky, nice smokey flavor and just enough heat to make you smile!
Good luck!
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