Sometimes I place the butter on a mesh rack over a pan of ice. It keeps things cool.
Whenever I do that with cheese I end up with condensation on the cheese and a not so good smoke flavor. I must be doing something wrong.
Sometimes I place the butter on a mesh rack over a pan of ice. It keeps things cool.
Whenever I do that with cheese I end up with condensation on the cheese and a not so good smoke flavor. I must be doing something wrong.
Amazing!
Well I have to admit I use regular unsalted butter for everything except special stuff. Like a fresh baked ciabatta, fresh cut asparagus, oysters that kind of stuff. For the specials I use good Irish butter. It ain’t the same as American. NOW along comes Jeanie and smoked butter. I now have my weekend planned. Thanks so much Cowgirl.
Wow. Just wow! I'm still open to adoption talks!
Outstanding You cant post too many pics
Hope you are doing well
Thanks Neil! Good to see ya.You never cease to amaze me Jeanie! You need to develop a retail line and make your creations available to the public.
Pulled the trigger last night :-D Butter has a nice kiss of smoke as well as the salt.
Method:
Amazin tube filled with hickory pellets then topped off the last 1/4 with apple to keep butter mild.
Butter on for a little under 2 hours as suggested.
Kosher Salt (quick spritz of water) on for about 6 hours...wish it had a little more smoke.
Thanks again
Every time I think I've seen everything, you prove me wrong.
Food Network viewers are missing out on your always unique food takes and techniques. Light-years better than 99% of what they air.
Jeez, smoked butter popcorn!! Gid outta hera...
Ed
Thanks so much John! :-DWow that all looks awesome!