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Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

Garlic Lovers Grilling Sauce

Patti and I both love garlic (good thing) and our Garlic Lovers Grilling Sauce is CRAZY GOOD. If you don’t like garlic don’t even think about this sauce, it is very garlicky to say the least. I like to brush it on chicken, beef, lamb, and vegetables then grill them. Garlic sweetens as it cooks and adds wonderful garlic flavor to whatever is on the grill. Ken loves it on thick slices of garlic toast. Patti put poached eggs on his garlic toast and his smile said “oh wow, that’s good”. Not only is garlic very good for you we don’t have any Vampires around our neighborhood.

Patti and I went to a Lebanese restaurant a few years back where we discovered “toum”; this is a rich, creamy garlic sauce that’s very popular in the Middle East. “Toum” literally means garlic in Arabic. It’s a delicious, easy and beautiful sauce. In researching Lebanese Garlic Sauce (Toum) around the world we found that there are a lot of family variations including additional ingredients like egg whites, cornstarch, potatoes, yogurt, lemon juice, or citric acid. We make the basic Lebanese Garlic Sauce (Toum) using only 4 ingredients, garlic, salt, lemon juice, and oil.

Garlic Lovers Grilling Sauce

Prep Time: 10 minutes

Ingredients: Garlic Lovers Grilling Sauce

  • 2 cups fresh, peeled garlic cloves
  • 3 cups of a light vegetable oil (olive oil is too heavy)
  • ½ cup fresh lemon juice
  • 1 teaspoon salt

Garlic Lovers Grilling Sauce

Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

 Only 4 Ingredients

Directions: Garlic Lovers Grilling Sauce

Use fresh garlic cloves removing any green sprouts, which can make the sauce bitter. Place the garlic and salt in a food processor and process until the garlic is puréed. Scrape down the sides as necessary.

With the food processor running, drizzle in 1/2 cup of the oil in a very slow, thin, steady stream. Drizzle in 1/2 tablespoon of the lemon juice. Repeat this process until all of the oil and juice have been incorporated into the food processor. It’ll take about 10 minutes. If at any point the mixture separates, stop adding oil/lemon juice and continue processing until the mixture firms up again. The sauce should have a smooth mayonnaise-like consistency.

It can be stored in an air tight container for up to 4 weeks in the refrigerator.

Note: For the oil to emulsify properly in the food processor you have to add the oil in a SLOW DRIZZLE.

Garlic Lovers Grilling Sauce

Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

 Into the Food Processor

Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

Process until the Garlic is Puréed

Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

Drizzle Oil In Slowly

Garlic Lovers Grilling Sauce

For a “Grilling Treat” I like to take about a cup of our Garlic Lovers Grilling Sauce and mix about a tablespoon of the rub we are using in today’s cook and brush it on the meat.

Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

For a “Grilling Treat” We Mixed in About a Tablespoon of Seasoning

Garlic Lovers Grilling Sauce, Wood pellet, grill, BBQ, smoker, recipe

Garlic Chicken

Garlic Lovers Grilling Sauce

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

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Garlic Lovers Grilling Sauce
Recipe Type: Sauce
Cuisine: Middle Eastern
Author: Chef Ken
Prep time:
Total time:
Patti and I both love garlic (good thing) and our Garlic Lovers Grilling Sauce is CRAZY GOOD. If you don’t like garlic don’t even think about this sauce, it is very garlicky to say the least. I like to brush it on chicken, beef, lamb, and vegetables then grill them. Garlic sweetens as it cooks and adds wonderful garlic flavor to whatever is on the grill. Ken loves it on thick slices of garlic toast. Patti put poached eggs on his garlic toast and his smile said “oh wow, that’s good”. Not only is garlic very good for you we don’t have any Vampires around our neighborhood. Patti and I went to a Lebanese restaurant a few years back where we discovered “toum”; this is a rich, creamy garlic sauce that’s very popular in the Middle East. “Toum” literally means garlic in Arabic. It’s a delicious, easy and beautiful sauce. In researching Lebanese Garlic Sauce (Toum) around the world we found that there are a lot of family variations including additional ingredients like egg whites, cornstarch, potatoes, yogurt, lemon juice, or citric acid. We make the basic Lebanese Garlic Sauce (Toum) using only 4 ingredients, garlic, salt, lemon juice, and oil.
Ingredients
  • 2 cups fresh, peeled garlic cloves
  • 3 cups of a light vegetable oil (olive oil is too heavy)
  • ½ cup fresh lemon juice
  • 1 teaspoon salt
Instructions
  1. Use fresh garlic cloves removing any green sprouts, which can make the sauce bitter. Place the garlic and salt in a food processor and process until the garlic is puréed. Scrape down the sides as necessary.
  2. With the food processor running, drizzle in 1/2 cup of the oil in a very slow, thin, steady stream. Drizzle in 1/2 tablespoon of the lemon juice. Repeat this process until all of the oil and juice have been incorporated into the food processor. It’ll take about 10 minutes. If at any point the mixture separates, stop adding oil/lemon juice and continue processing until the mixture firms up again. The sauce should have a smooth mayonnaise-like consistency.
  3. It can be stored in an air tight container for up to 4 weeks in the refrigerator.
  4. Note: For the oil to emulsify properly in the food processor you have to add the oil in a SLOW DRIZZLE.

 

 

This Post Has 4 Comments

  1. What type of oil did you use?

    1. We used Canola oil Charlie. But you can use any light oil you like…

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