Compound Butter

    The use of compound butter will “amp up” your flavor profile for steaks, seafood, vegetables etc.  These butters add a savory element to the taste of almost any meats.  This process is so simple and once you taste it you will never cook without it. Place a slice on or two on a steak, lobster tail or just about anything you put on the grill and enjoy!

    Recipes courtesy of Danielle Bennet’s book “Diva Q’s Barbecue” a must read for the serious griller  

    Use unsalted butter for all three.

    Blue Cheese Butter

    2 tbsp crumbled blue cheese

    1/2 tsp kosher salt

    1/2 tsp finely ground black pepper

    Garlic-Chive Butter

    6 cloves garlic smashed

    2 tbsp finely chopped fresh chives

    1/2 tsp kosher salt

    1/2 finely ground black pepper

    Cilantro-Lime Butter

    1/4 cup chopped fresh cilantro

    1 lime zest & juiced

    1/2 tsp kosher salt

    1/2 finely ground black pepper

    Process:

    Soften butter a 1/4 # butter

    Add flavors and whip to evenly distribute

    Place the compounded butter on wax paper and roll into a log

    Place in the fridge to harden

    Once chilled it can be cut into slices