Compound Butters and Another Reason to Join the AmazingRibs Pitmaster Club
If you know me you know I am so thankful to amazingribs.com and the members of the pitmaster club for sharing all their tips, tricks, trials, tribulations, and successes. I guarantee the return on your $25 investment will be very well worth it. You can join the pitmaster club here.
Here is a very small example of a tidbit you will pick up. Compound butters are a great finishing element and can really set off a dish. How many times have your raved about a herb butter or garlic butter at a high end restaurant? Well you can do this at home too.
@Strat50 (click to see his profile page) recommends using the following herbs for these proteins:
Beef: savory herbs(thyme, rosemary, sage, etc.)
Chicken: 3 parts above savory herbs plus 1 part sweet herbs(tarragon, basil etc).
Pork: 3 parts savory, plus 2 parts sweet(I'm thinking dill here).
Fish: 3 parts sweet herbs, 1-2 parts savory herbs depending on usage.
All purpose Hickory butter: liquid smoke, herbs to suit protein served. This process adds great depth to your smoke flavor, plus a great finish.
Bring your butter to room temperature
Chop your herbs to the desired size
Put the butter in a mixing bowl and fold in the herbs (or other ingredients)
Transfer the compound butter into a storage container and put in the refridgerator.