Cheryl Alters Jamison, Bill Jamison

Smoked Butter

Preparation info
  • Makes

    ½

    cup
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

Yep, you smoke the butter. The result is great for layering extra flavor on barbecued fish, seafood, and vegetables. You can also use it to top grilled foods, from chicken breasts to corn on the cob, or for sautéing. If you like, add a handful of minced fresh herbs or minced garlic to the butter.

Ingredients

  • ½ cup unsalted butter, cut in 2-tablespoon chunks
  • A light sprinkling of kosher salt or coarse sea salt

Method

  1. Prepare your smoker for barbecuing, bringing the temperature to 180°F to 200°F.
  2. Arrange the butter in a shallow, smoke-proof dish. Place in the smoker as far from the heat as possible, and cook for about 15 minutes. Use the melted smoked butter as is or chill until it begins to firm. Form it into a log or other shape, cover, and refrigerate for up to several da