what are some ways to make smoked butter on a big smoker?
Announcement
Collapse
No announcement yet.
Smoked butter
Collapse
X
-
Comment
-
Nah, I could melt it in th kitchen, but it wouldn't have no smoke up in it...
I usually monitor it visually, lookin fer a colour transition that would indicate absorption of some smokey goodness...
I fully realize that this is both an inexact method, an highly subjective, so I will shoot some pics (still subjective, due to lightin, monitor make/vid card/settins, etc., usw)
an post them fer ya...
-
-
Comment
-
I have a stainless smoke box from Blaz’n as well. If I need to use that to cold smoke, I can. I want to smoke several sticks and put them up for later. But I have a recipe that I’m using this evening that calls for smoked butter, so I wanted to do it right. I’ve read a few things on the internet that seem like too much is involved. I figured you guys would have the right answer for me (as usual)
-
Moderator
- Nov 2014
- 13687
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I know that Ernest makes his own butters. They always look incredible. He might be able to offer some advise.
- Likes 2
Comment
-
I'd try not to overthink this; to me, it is simply makin 'brown butter', but slowly, in yer smoker, with th added benefit of some smoke flavour. Win-Win Deal...
(Surprisingly, I'm not currently employed by NASA )
- Likes 1
Comment
-
What's yer pit temp runnin? I've never timed it, as there are too many variables that would make that an unreliable source of when it was ready...
Got an IT readin, from th butter?
It does take some time to slowly change colour...
Pro Tip: If ya accidentally "Over Smoke" it, ya can jus dilute it with some more butter...
Jus make dang dang sure not to burn it... Check, stir, taste, repeat...Last edited by Mr. Bones; December 15, 2018, 02:10 PM.
-
The only heat is from the little smoke box. They were in there for about 45 minutes. They held their shape, but are very soft, and started to drip. I pulled them out and put them in the fridge. We'll see how they turn out soon I guess
-
Cool beans!
Start with a lil bit, adjust time accordingly.
If ya want it more like brown butter, can always give it a lil bit of gentle heat time in a saucepan, but I think first time out, I'd not add another variable...
Lookin forward to yer results, Brother!
Announcement
Collapse
No announcement yet.
Comment