Smoked Garlic Ranch Dressing
At award-winning barbecue and craft beer joint The Pig & Pint in Jackson, Mississippi, the pecan-smoked wings in Pepsi-Cola glaze get people talking. Customers love how different they taste; they say that they’re packed with flavor, and that the meat pulls away from the bone in the most delicious way. If they’re not already smoky enough for you, you’ll be pleased to know that they come with a delicious smoked garlic ranch dressing. Here is our take on that fine dressing!
Things to know:
How to make garlic ranch sauce?
Make a traditional ranch dressing with mayo, buttermilk, vegetable oil, chives, dill, salt and pepper and then mix in smoked, roasted or smoked and roasted garlic!
What’s the secret to a flavorful ranch?
We say fresh ingredients! Use fresh chives, fresh dill and fresh lemon juice!
Why is restaurant or homemade ranch dressing so good?
Because of a lack of ingredients added solely to make the dressing “shelf stable” so it does not have to be refrigerated until opened, all of the ingredients in restaurant and homemade ranch dressing are added solely for flavor, thus giving you a superior product, though it MUST be refrigerated.
What spices enhance ranch flavor?
Beyond the traditional chives, dill, and parsley, you can add all sorts of spices to put your preferred twist on the classic. Some we recommend is oregano, smoked paprika, cumin and of course, GARLIC!
What state eats the most ranch dressing?
Though we could not find a particular state that leads the nation, according to the New York Times, the Midwest region consumes more ranch than any other region in the USA!
What is the most popular dressing in the world?
Most surveys put Ranch dressing at the top of the list!
Smoked garlic ranch dressing combines the classic creamy, herby flavors of ranch with a smoky, savory depth from smoked garlic.
Ingredients:
1 bulb garlic
1/2 cup sour cream or Greek yogurt
1/2 cup buttermilk
1/4 cup mayo
1 T diced fresh dill
1/4 cup finely chopped chives
1 t onion powder
2 t lemon juice
1. Slice off the top of the garlic bulb to expose the cloves. Lightly coat the exposed cloves with olive oil. Season with salt and pepper.
2. Place the garlic bulbs on a smoker or grill set to a low temperature (around 150-185°F) for 1-2 hours to infuse with smoky flavor.
3. Wrap the smoked garlic in foil and continue cooking at a slightly higher temperature (around 225-300°F) until the cloves are soft and golden brown about 45 minutes. This step can be done in your smoker, or an air fryer with a roasting mode or in your oven.
4. Let the garlic cool, then squeeze the smoked garlic cloves out of their skins. You can mash them into a paste or chop them finely.
5. In a bowl, whisk (or use an immersion blender) together mayonnaise, sour cream (or Greek yogurt), buttermilk and lemon juice until smooth.
6. Incorporate the smoked garlic, finely chopped fresh herbs, and onion powder.
7. If needed, thin the dressing with additional buttermilk or milk. Adjust salt and pepper to taste.
8. Refrigerate the dressing for at least 30 minutes (or ideally longer) to allow the flavors to meld. ENJOY!
Equipment used:
Oil Dispenser for Kitchen, 2 in 1 Olive Oil Sprayer
Yoder YS640S Smoker
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