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Author Topic: Yummy Garlic Head BBQ sauce!

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Icon 10 posted March 02, 2005 08:44      Profile for Nitrozac   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
We got Garlic Guy's Garlic Head BBQ sauce the other day, and have been enjoying it immensley!
• delicious, garlic-y taste, a nice balance of flavours
• nice, thick texture
• nice packaging. The lid could use a logo on it for easy finding in the fridge.

Here is our recipe, it's very simple;
We used Schneider's au'Natura chicken stripes as the "meat" of choice. Snaggy and I both are vegetarians, but we do like the fake meat products out there. We slathered the sauce onto the fake meat strips, so as to coat them well. In a saucepan (or wok) we cooked them up, let them sizzle in the sauce as we made some Jasmine rice. After about 15 minutes or so, dinner's on! We served the simmered Garlic Head fake chicken strips on a bed of jasmine thai rice with a side of green salad. Yummy! Delicious! I definitely would add that dish to my repertoire of dinners. Easy, fast to make too.

Thanks Garlic Guy! That's a great product you have there! [Big Grin]

PS, we are going to try it on plain old tofu next.
PPS, in BBQ season, when we're invited to BBQ's I usually make veggie kabobs with thick chunks of tofu and veggies, I would definitely like to try this sauce on a veggie kabob, I bet the smoky, charred flavor of the BBQ with the Garllic Head would be delicious! My fave kabob veggies are; green, yellow, orange, and red bell peppers, zuchinni, and mushrooms.

Posts: 1176 | Registered: Dec 1999  |  IP: Logged

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Icon 1 posted March 02, 2005 11:16      Profile for garlicguy   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
Thank you for the kind words and the information, Nitro!

(/tips his hat, trying his hardest not to come off as the 'cowboy wannabee' he really is)

I should have mentioned earlier that I often put a round white label bearing the website address on the lid when sending out orders. I have always done it as a marketing tool - never even thought of the "finding the jar in the fridge" aspect. This too helps.

I'd like to offer your recipe suggestions on the site as "nearly" vegetarian, citing the fact that the sauce itself contains a tiny amount of anchovy.

I am a little behind in work right now, but will be getting reward shipments (together with one belated request - MoMan) into the mail by Friday.
Then I'll try to organize my ideas for a contest giving away some merchandise and some more sauce for all to participate in. Hopefully we'll have a bit more fun with this....

Still waiting to hear from a couple of the sauce recipients - you know who you are... [Big Grin]

I don't know what I was thinking... it seemed like a good idea at the time.

Posts: 3752 | From: Pluto, no matter what you call it, is still my home. | Registered: Dec 2004  |  IP: Logged

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Icon 1 posted March 02, 2005 17:11      Profile for Serenak     Send New Private Message       Edit/Delete Post   Reply With Quote 
Pseudo edit: WARNING - This post may ramble and or be long.. You HAVE been warned...

"Here is another recipe that I've used recently - nothing clever this time...

Took a fairly big rolled shoulder of pork and put into a marinade of about half a jar GH sauce, glass or so of red wine and about half a jar of water used to washout the jar. Left it to soak for about 45 mins, turned the joint over and left for about another 45 mins. Put the joint in a preheated oven @ 200 C in the marinade uncovered, turned it after about an hour still uncovered... put the lid on the crock for the last half hour to allow a bit of steaming in the now reduced marinade.

Did roast potatoes as I usually do (peel and place raw into a dish and brush/drizzle with a little oil, crush 2-3 large cloves garlic over them and sprinkle with tarragon and marjoram (or other herbs of your choice - oregano + basil or cumin powder + marjoram also work well but YMMV). Place in the oven with the meat for about 1 1/2 to 2 hours depending on size of spuds...

Purely for curiosity question - how many of you have heard of/use this potato roasting technique?

I learned it from my mother who got it from her mother, etc. But here in UK the usual form seems to be to boil the potatoes for 20 mins, drain and shake vigorously in the pan and then add to a preheated pan coated with oil for about 20 mins turning/shaking regularly.. to me that would appear to be a form of sautéed potatoes rather than roasted... But hell, neither I, my Mother or Maternal Grandmother (or Nanny as she was always known to me) seem to have ever given a "flying monkey's" about what "the experts" said... This way works for us and has produced consistently fabulous roasted potatoes for generations. If you have never heard of/tried this variant maybe you should give it a go... Works for me Dude....

Steamed the broccoli, cauliflower, leeks and carrots over pork stock (from a cube - can't be bothered with all that boiling up) + soy, Worcestershire and and herbs (oregano, basil and corriander), couple of cardamom pods, couple of allspice berries and a bay leaf and sprinkled a few fennel seed and cumin seeds into the veg itself (this is standard practice for me BTW) Herb mixture varies with meat involved... Beef always seems to need thyme to really bring out its flavour (but that is just me)

Made gravy/sauce from half the remaining veg steaming mix, another pork cube and a bit of fresh water, finally stirred in a ladle (poss two) of the remaining GH marinade to prevent a clash of flavour between the gravy and meat...

Meal was a great success - both Jackie and I were impressed with how nicely the marinade flavoured the meat, left a slightly sticky semi sweet layer on the outside of the meat and didn't overpower the other flavours involved...

(Note: we have in the past been big fans of carefully stabbing big joints of meat with a small bladed filleting knife at strategic points and sliding a 1/2 to1 clove of garlic (depending on the size of cloves) into the cut before roasting... This gives a fine garlic infused roast but without the BBQ sweet/sourness.

GH Sauce however did not leave that undesirable tomato/sharp/sour taste that many BBQ sauces can - which isn't always a bad thing on a BBQ - but isn't what you're looking for in a flavoursome pot roasted flavoured joint...)

P.S. In many ways this replicated Ronwhyyn's "pulled pork" idea although I must admit have never hearing of that before... Excepting that our joint was left firm enough to carve up into nice "slices" in the traditional "roast meat dinner" style


"So if you want my address - it's No. 1 at the end of the bar, where I sit with the broken angels, clutching at straws and nursing my scars..."

Posts: 1937 | From: Suffolk England | Registered: Sep 2004  |  IP: Logged

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Icon 1 posted March 02, 2005 17:42      Profile for Rhonwyyn   Author's Homepage     Send New Private Message       Edit/Delete Post   Reply With Quote 
Ehh, give credit where credit is due, Serenak. BW had the awesome-sounding pulled pork recipe. I only marinated pork ribs overnight, then put in the Crock-Pot for a few hours before baking. The next day I did pull the leftover meat from the bones and stir in enough GH sauce to make a good mixture, but I never got to a microwave so I ate it cold/room temperature. It was actually rather good.

I want to try GH on chicken patties next, maybe mixing the sauce with spaghetti sauce a bit, then layering a slice of American (Swiss would be better but we rarely have it 'cause it's so expensive) cheese over top and broiling.

My family makes fried potatoes similar to how you do them, but without so many spices (PA Dutch cooking doesn't use a lot of spices [Frown] ) and sometimes with the skins on. We'll dice them or slice them, depending on our mood and how quickly we want them to get finished (thinner bakes/fries faster).

If we ever got everyone together for potluck, we'd be so stuffed our airlines would have to kick someone else off the plane to make room! Hmm... that's a thought, GG... you could have a cooking contest as part of your local fair... the contestants would have to use GH sauce somehow in their recipe. (Hershey's Chocolate sponsors a similar competition with baked goods here in PA.)

Change the way you SEE, not the way you LOOK!

Posts: 3851 | From: Lancaster, PA | Registered: Jul 2004  |  IP: Logged

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