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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-18-2021, 09:25 PM   #1
LYU370
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Default Garlic Steak

Started off a few weeks ago making some black garlic in the dehydrator.

Start with the white bulb and after a few weeks, your get the brownish bulb with black cloves.



Mash up the cloves with some room temp butter and into the fridge for a compound black garlic butter.



Cut up some taters with more garlic and some Andrew Zimmern Tuscan seasoning. Not bad, but needs more salt.



Seasoned up some NY strips...





Served up.



Thanks for looking.
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Old 04-18-2021, 09:51 PM   #2
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So you dehydrate the regular garlic til it turns black? The steaks look Divine!
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Old 04-18-2021, 10:13 PM   #3
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Quote:
Originally Posted by Hoss View Post
So you dehydrate the regular garlic til it turns black? The steaks look Divine!
Kind of. Wrap in plastic, then wrap in aluminum foil. Can also use a rice cooker.

http://www.bbq-brethren.com/forum/sh...d.php?t=290675
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Old 04-18-2021, 10:32 PM   #4
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Looks great! How was the black garlic butter?
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Old 04-19-2021, 07:14 AM   #5
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Quote:
Originally Posted by Hoss View Post
So you dehydrate the regular garlic til it turns black? The steaks look Divine!
Very easy in a sous vide

https://recipes.anovaculinary.com/recipe/black-garlic-4
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Old 04-19-2021, 08:16 AM   #6
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Outstanding....
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Old 04-19-2021, 11:15 AM   #7
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All I can say is Wow Andy
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Old 04-19-2021, 11:50 AM   #8
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Excellent and creative use of garlic, plus the steaks look great, too!
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Old 04-19-2021, 01:11 PM   #9
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Yum!
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Old 04-19-2021, 01:14 PM   #10
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Quote:
Originally Posted by DarkStar11 View Post
Looks great! How was the black garlic butter?
Still undecided. Doesn't really taste like garlic at all, more of a funky mushroom type taste.
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Old 04-19-2021, 05:14 PM   #11
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Genius! I've always understood it's the special "something" that makes the dish and it's usually not the main protein, it's an accompaniment.

Great, great on that dish
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Old 04-20-2021, 08:41 AM   #12
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It does not get much better than that Andy
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Old 04-20-2021, 11:12 AM   #13
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I did not know what black garlic was. Hmmmm . . .
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