Compound Butter

all about the que · 11-07-2013, 12:06 PM

I've been reading some threads that continuously mention using compound butter. I'm not sure what this is. From the little research that I have done, is it just melting butter and mixing your seasonings with it? I'm wanting to use some on a turkey this thanksgiving.

aawa · 11-07-2013, 12:09 PM

You can make your own compound butter. Just take some butter and allow it to get soft. Then add in whatever herbs and spices you want in it. Then put it back into the fridge to harden.

One of the popular presentations is to roll it in wax/parchment paper or plastic wrap and twist the ends nice and tight, then allow it to harden. Slice it so you get nice medallions of it.

MS2SB · 11-07-2013, 12:10 PM

Don't melt it, just leave it out on the counter to soften for a few hours then add your seasonings and mash/mix together with a fork. Best to make a day or two before to let your flavors marry. For turkey I like a combo of fresh thyme, parsley and a little sage.

BBQinMI · 11-07-2013, 12:12 PM

You don't want to melt the butter.. just soften it. I generally just leave out to get to room tempature

Take the softened butter and add whatever you want in the compound butter(herbs, spices, etc) and then mash together with a fork so its all mixed together(some people use a mixer, I do it by hand)

Then place the butter in the center of plastic wrap, wax paper, or parchment paper and roll it up in to a log

Then chill the butter until it hardens back up and then you can cut slices off your compound butter as you need them.

sliding_billy · 11-07-2013, 12:16 PM

Yeah, no melting. I really like sweet compound butters (honey butter and vanilla cinnamon butter are my favorites).

dirtydingus · 11-07-2013, 12:27 PM

garlic and chive are my faves.

MS2SB · 11-07-2013, 12:40 PM

Anchovy, shallot and garlic go great on a steak.

Pburke24 · 11-07-2013, 12:40 PM

Jalapeno compound butter over a spiced rub rib-eye .. Good stuff..

cholloway · 11-07-2013, 03:10 PM

Only melt the butter if you want it "clarified". You have to skim off the impurities (milk solids and water).
This will give the butter a higher smoke point.
Let it return to room temperature then make your compound butter.

dport7 · 11-07-2013, 03:13 PM

This a new one for me, all these great posts, I'm gonna have to try them.

spedly · 11-07-2013, 03:22 PM

I make a blue cheese and herb compound butter that I use on steaks sometimes. I also like a nice lemon, bbq rub, and herb compound butter for poultry.

11-07-2013, 12:06 PM	#1
all about the que Is lookin for wood to cook with. Join Date: 03-27-13 Location: Pleasant Plains, Arkansas	Compound Butter I've been reading some threads that continuously mention using compound butter. I'm not sure what this is. From the little research that I have done, is it just melting butter and mixing your seasonings with it? I'm wanting to use some on a turkey this thanksgiving.

11-07-2013, 12:09 PM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	You can make your own compound butter. Just take some butter and allow it to get soft. Then add in whatever herbs and spices you want in it. Then put it back into the fridge to harden. One of the popular presentations is to roll it in wax/parchment paper or plastic wrap and twist the ends nice and tight, then allow it to harden. Slice it so you get nice medallions of it. __________________ ~Ren~ Fat Kids Club Founding Member

11-07-2013, 12:10 PM	#3
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Don't melt it, just leave it out on the counter to soften for a few hours then add your seasonings and mash/mix together with a fork. Best to make a day or two before to let your flavors marry. For turkey I like a combo of fresh thyme, parsley and a little sage. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

11-07-2013, 12:27 PM	#6
dirtydingus On the road to being a farker Join Date: 05-25-13 Location: Blair Ne	garlic and chive are my faves. __________________ KCBS MASTER JUDGE---Weber Kettle--Hunsaker(HILLBILLY TRASHCAN)X 2, Humphreys QPP

11-07-2013, 12:40 PM	#7
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Anchovy, shallot and garlic go great on a steak. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

11-07-2013, 12:12 PM	#4
BBQinMI Full Fledged Farker Join Date: 04-26-13 Location: Michigan	You don't want to melt the butter.. just soften it. I generally just leave out to get to room tempature Take the softened butter and add whatever you want in the compound butter(herbs, spices, etc) and then mash together with a fork so its all mixed together(some people use a mixer, I do it by hand) Then place the butter in the center of plastic wrap, wax paper, or parchment paper and roll it up in to a log Then chill the butter until it hardens back up and then you can cut slices off your compound butter as you need them.

11-07-2013, 12:16 PM	#5
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Yeah, no melting. I really like sweet compound butters (honey butter and vanilla cinnamon butter are my favorites).

11-07-2013, 12:40 PM	#8
Pburke24 Got Wood. Join Date: 05-14-13 Location: Pasadena, MD	Jalapeno compound butter over a spiced rub rib-eye .. Good stuff..

11-07-2013, 03:10 PM	#9
cholloway Babbling Farker Join Date: 05-10-11 Location: East of Atlanta, GA. Name/Nickname : Colin	Only melt the butter if you want it "clarified". You have to skim off the impurities (milk solids and water). This will give the butter a higher smoke point. Let it return to room temperature then make your compound butter. __________________ Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser
	1 members found this post helpful.

11-07-2013, 03:13 PM	#10
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	This a new one for me, all these great posts, I'm gonna have to try them. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-07-2013, 03:22 PM	#11
spedly Full Fledged Farker Join Date: 04-27-13 Location: Regina, Canada	I make a blue cheese and herb compound butter that I use on steaks sometimes. I also like a nice lemon, bbq rub, and herb compound butter for poultry. __________________ Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665