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Hickory Smoked Compound Butter
This smoked compound butter recipe comes from Chef Nathan Lippy.
Time: 1.5 hours
Servings: 1 cup
Ingredients:
A handful of Western Hickory BBQ Smoking Chips1 lb. unsalted butter, room temperature2 rosemary sprigs1/2 head roasted or smoked garlicA pinch of salt and pepperIce
Directions:
- In a large mixing bowl, add the butter and spread it along the sides of the bowl creating as much surface area as possible. Place the rosemary sprigs in the bowl
- Place 3-4 embers of charcoal into your grill or kettle and add the Western Hickory Wood Chips over the top and allow to smoke
- In a large aluminum pan, add the ice and then place the bowl of butter into the ice. (The ice will prevent the butter from melting during the cold smoke)
- Smoke the butter for 20-30 minutes depending on how much smoke flavor you like.
- Once finished, remove the butter from the grill and chop the rosemary. Add the chopped herbs, roasted/smoked garlic and a pinch of salt and pepper to the butter and mix evenly.
- Add the compound butter to a sheet of plastic wrap and shape tightly into a log. Refrigerate for 20 minutes before use.
- Serve over vegetables or steaks as a garnish.
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