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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


    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