Serves: 5
Along the barbecue circuit, there's one little spice jar that really gets around: granulated garlic. Not to be confused with its pulverized cousin, garlic powder, granulated garlic is a totally different seasoning: dried garlic bits crushed or ground into tiny granules. Garlic powder is so fine that it blends in completely with other spices and dissolves in liquids. Granulated garlic, on the other hand, retains its autonomy. Its bigger size makes it great for rubs because it sits on the outside of the meat or fish where it will hit the taste buds first. Granulated garlic is not as big as garlic flakes, which can be overpowering on more delicate cuts. That's probably why granulated garlic is a hit in sauces, too--it retains some structural integrity and makes its presence a bit more pronounced without being obnoxious.
Granulated garlic is particularly useful when raw garlic might be too harsh. That's important for fish, which cooks quickly. Raw garlic crusted on the outside of delicately flavored fish might not have enough cooking time to mellow out. And because texture is such an important part of cooked fish, granulated garlic adds a nice dimension that's hard to beat. So if your spice cupboard is lacking, get cracking. It could be the jar that takes you from okay to gourmet.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Granulated Garlic: Little Grains Of Wonder recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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