Executive chef Ben Norton of Husk Restaurant in Nashville presents a unique black garlic barbecue sauce that packs flavors of umami, brown sugar, and Bourbon Barrel Foods Worcestershire. At the restaurant, they serve it with the Bear Creek pork chop with tomatoes and shiso. However, the real star of the show is black garlic, which is made by placing regular garlic in a controlled environment of 140 to 190 degrees for at least two weeks, with a humidity level between 80 to 90 percent. For a faster route, you can also purchase black garlic from Whole Foods or Trader Joe’s.
recipe 
yields
2 quarts
8 cups ketchup
1¼ cup dark brown sugar
¾ cup apple cider vinegar
⅓ cup Bourbon Barrel Foods Worcestershire
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
Salt, to taste
2 heads back garlic, peeled
Ingredients
steps
- In a pot, combine ketchup, sugar, vinegar, Worcestershire sauce, spices, and black garlic, and bring to a simmer. Cook for 10 minutes then carefully transfer hot mixture to a food processor or high-powered blender. Process until smooth.
Date Published: 08.07.23
