ARIZONA BBQ GARLIC CONFIT SPREAD

AZ BBQ GARLIC CONFIT SPREAD:
3 Lbs Peeled Garlic
5 Cups Extra Virgin Olive Oil
3 Tbsp Beef Bullion Paste
3 Tbsp Gochvgan Chili Paste
1 Tbsp Coco Aminos
12 Chiltepine Peppers
1 Tbsp Sichuan Peppercorns
Pepper to taste
AZ BBQ Garlic Confit Spread:
4 cups Garlic Confit
1/2 cup Garlic infused Olive Oil
1 Tbsp Salt
1 Tbsp Pepper
1 Tbsp Paprika
AZ BBQ GARLIC CONFIT CREAM SAUCE:
4oz Sherwood’s MEXICAN BBQ GARLIC CONFIT SPREAD
1/4 cup Sour Cream
1/4 cup Mayonnaise
1 Tbsp AZ BBQ Garlic Infused Oil
2 Tbsp Apple Cider Vinegar
Pepper to taste
Pressure cook on low for 1 hour and 30 minutes.
Script:
Today I’m going to show you how to make the secret binder that I use for almost all my BBQ, it’s called SHERWOOD’s AZ BBQ Garlic Confit Spread. Let’s learn.
Set the pressure cooker to low, and set the timer for an hour and a half.
Add:
3 Lbs Peeled Garlic
5 Cups Extra Virgin Olive Oil
Pepper to taste
1 Tbsp Coco Aminos
3 Tbsp Beef Bullion Paste
3 Tbsp Gochvgan Chili Paste
12 Chiltepine Peppers
1 Tbsp Sichuan Peppercorns
Once the garlic confit has been cooked, let the pressure release naturally, which should take about 30 minutes. Once cooled, strain the garlic infused oil into a food safe container and place the garlic confit into a food processor along with apple cider vinegar, salt, pepper, and some of that garlic infused oil
to make SHERWOOD’s famous AZ BBQ garlic confit spread.
If you use this to first marinade any meat 24 hrs before smoking it, then using it as a binder as well, all you need to add is pepper because there’s enough salt from the beef bullion and coco aminos in this AZ BBQ garlic confit spread.
There was some residual garlic confit left in the food processor so I decided to just add in 1/4 cup sour cream, 1/4 cup mayo, 2 Tbsp Apple Cider Vinegar, half a lemon, and pepper to make a quick aoli while not wasting any of that garlicky goodness.
Mmmh, look at that.
This time I used an ice cream scooper to fill up the ramekins and it worked really well.
I always use a squeeze bottle for the oil, because there’s a lot less mess.
Stores these in the freezer until ready to use & two weeks in the refrigerated once opened.
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