View Single Post
Unread 02-23-2013, 05:45 PM   #9
Full Fledged Farker
rcbaughn's Avatar
Join Date: 09-27-12
Location: Birmingham, AL
Downloads: 0
Uploads: 0

I used this guys sugestion one time that I got off a forum with something he called a garlic smear. Made it by taking diced up garlic and add a good bit of very course salt and ground it slowly in a mortar and pestle till it make a completely smooth paste. I used that smeared on them after they came off the grill and didn't salt them a whole bunch before they hit the grill, just a lot of pepper before, and it was freaking amazing. You could smear it on there right before they come off too if you didn't want it to be super garlicky.

The stuff really does smear like butter though if you process it a long time in the mortar and pestle. Also read about a guy smearing it on the plate instead and setting the steaks on top of it so when they are resting it mingles with the juice that comes out and makes a garlicky sauce. When I used it though it wasn't too garlicky like you'd think raw garlic paste would be. Here's some pics I got online of the smear before and after though, this guy uses the side of a knife to make it and grind it up.

Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.
rcbaughn is offline   Reply With Quote

Thanks from:--->