Smoky VooDoo Sauce, a grate grilling sauce for everything! It’s a smoky garlic sauce combined with Cindy Lou’s VooDoo Rib rub. I like to mix a spoonful or so into our recipes or slater it over meat or chicken before it hits the grill.
OFF THE HOOK!!! Our newest love, smoky sweet garlic with the smoky sweet heat from the VooDoo rub. The smoked garlic gives it a beautiful golden color and with only 5 ingredients, garlic, VooDoo Rib Rub, salt, lemon juice, and oil. It’s super easy and makes a fantastic grilling sauce. Grills to a zesty golden brown with a zippy smoky garlic flavor.
If you don’t like garlic don’t even think about this sauce, it is very garlicky to say the least. For a “Grilling Treat” I like to take about a cup of our Smoky VooDoo Sauce and brush it on whatever we are grilling. Garlic sweetens as it cooks and adds wonderful smoky garlic flavor to whatever is on the grill. Wow, its good! Not only is garlic very good for you we don’t have any Vampires or elephants around our neighborhood.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Smoky VooDoo Sauce
Smoking on Your Gasser Recipe
Prep Time: 10 minutes
Cook Time: 2 hours cold smoke
Grill: Any
Pellets: Green Mountain Grill’s Premium Gold Blend Pellets
Ingredients: Smoky VooDoo Sauce
- 3 cups smoked garlic cloves
- 2 cups of a light vegetable oil
- 1/3 cup fresh lemon juice
- 4 teaspoons Cindy Lou’s VooDoo Rib Rub (or to taste)
- 1 teaspoon sea salt
- Duck Fat (See our Store)
Smoky VooDoo Sauce
Smoking on Your Gasser Recipe
Directions: Smoky VooDoo Sauce
Using fresh garlic cloves remove any green sprouts, which can make the sauce bitter. I used a Bull Rack sheet pan and wire rack and cold smoked 3 cups of garlic for 2 hours.
Lay your garlic out on a Bull Rack and do a light spray with the Duck Fat and the sprinkle it with the Cindy Lou’s VooDoo Rib Rub. Keep in mind that you are not cooking the garlic just giving it a “Kiss of Smoke”. I used an wedgie for today’s cold smoke.
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, slowly drizzle in 1/2 cup of the oil in a very slow, thin, steady stream. Drizzle in 1/2 tablespoon of the lemon juice. Add teaspoon at a time of the VooDoo seasoning until you’ve blended it in. You can add as much or little as you please. Repeat this process until all 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. The smoky garlic and VooDoo rub will intensify for a few days.
Note: For the sauce to emulsify properly in the food processor you must add the oil in a SLOW DRIZZLE.
Note: If you are unable to smoke your garlic try adding a ¼ teaspoon of Liquid Smoke to the puréed garlic.
Smoky VooDoo Sauce
Smoking on Your Gasser Recipe
Smoky VooDoo Sauce
Smoking on Your Gasser Recipe
Smoky VooDoo Sauce
Smoking on Your Gasser Recipe
Smoky VooDoo Sauce
Smoking on Your Gasser Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, 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
http://datenightdoins.com
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Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All-Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters
http://www.qstoves.com/
206-909-0397
vp@qstoves.com
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
The Smoking Wedgie
Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat
Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-
Maverick ProTemp Instant Read Thermometer (See Our Store)
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