A while back I promised to post the recipe for my go to rub for all of my smoked meats; a home made roasted garlic salt. This is much different that what is found in the spice aisle at the supermarket.
I start with equal parts by volume: peeled garlic cloves, salt (I used pink Himalayan today) and water. I mix them in a food processor thoroughly. The texture will be similar to cake batter.
The "garlic batter" is then spread onto a non stick cookie sheet and baked @ 300f for 30 minutes. After ~30 minutes, it will start to appear khaki to light brown. That is when I remove it from the oven and scrape it into wafers and turn upside down before returning to the oven. The purpose here is to roast as much of the garlic as possible before losing all the moisture. Once the second side appears khaki to brown, I start breaking the mix into small pieces. We are now trying to remove as much moisture as possible in the oven. It takes a couple inspections, but it will be obvious when the mix is dry. Remove it from the oven and allow to cool. Once cooled, it can be run through a (clean and dry) food processor to the desired texture.
This rub is what I use on my Baltimore Pit Beef, and get rave reviews. Baltimore Pit Beef is basically a slow smoked roast beef with salt, pepper and garlic and served on a kaiser roll. The most popular sauce is called "Tiger Sauce", which is a basic horseradish/mayo mix. I will make a video of Baltimore Pit Beef once the weather gets a bit warmer.
I start with equal parts by volume: peeled garlic cloves, salt (I used pink Himalayan today) and water. I mix them in a food processor thoroughly. The texture will be similar to cake batter.
The "garlic batter" is then spread onto a non stick cookie sheet and baked @ 300f for 30 minutes. After ~30 minutes, it will start to appear khaki to light brown. That is when I remove it from the oven and scrape it into wafers and turn upside down before returning to the oven. The purpose here is to roast as much of the garlic as possible before losing all the moisture. Once the second side appears khaki to brown, I start breaking the mix into small pieces. We are now trying to remove as much moisture as possible in the oven. It takes a couple inspections, but it will be obvious when the mix is dry. Remove it from the oven and allow to cool. Once cooled, it can be run through a (clean and dry) food processor to the desired texture.
This rub is what I use on my Baltimore Pit Beef, and get rave reviews. Baltimore Pit Beef is basically a slow smoked roast beef with salt, pepper and garlic and served on a kaiser roll. The most popular sauce is called "Tiger Sauce", which is a basic horseradish/mayo mix. I will make a video of Baltimore Pit Beef once the weather gets a bit warmer.
