dreams which probably mean nothing - Nathan
dreams which probably mean nothing|
As I was playing snooze-tag this morning, I became convinced that I needed to smoke some butter. I started plotting out how I was going to attach the air hoses from the smoker to the little cardboard box with the butter sticks in it, and how to seal it up, and started worrying about how to keep the butter frozen and the optimal number of sticks per box for airflow and smoke penetration.
Yeah. Dream-induced engineering aside, is woodsmoke-flavored-butter a terrible idea, or a brilliant one?
|Date:||April 14th, 2008 02:04 pm (UTC)|| |
I've never seen it tried with butter, but if you cover a block of cream cheese in a dry rub and smoke it on a pizza stone, you have a damn fine snack.
fascinating concept. i'll have to try it. it doesn't just turn to goo and melt everywhere?
|Date:||April 14th, 2008 02:35 pm (UTC)|| |
The dry rub goes a long way towards keeping it in semi-rectangular shape still. It just sort of slumps onto the stone. Also, you only smoke it for about half an hour, if I recall.
brilliant! of course, i think just about anything with butter is brilliant.
i started thinking about how you were going to shred it finely enough that you could roll it in papers and burn it.
then i realized you were talking about MAKING smoked butter.
|Date:||April 14th, 2008 03:43 pm (UTC)|| |
You know, when I wrote that I thought it was ambiguous whether I meant smoke-flavoring or accidentally burning in a pan on a stovetop (and thus producing smoke). Smoking it to take a big, long drag of butter.... did not cross my mind.
i'm glad i'm not the only one who went there first :)
No indeed, you were not alone.
But yeah, smoked butter. Intriguing. I'd put it on corn-on-the-cob.
|Date:||April 15th, 2008 08:12 am (UTC)|| |
ooh, brilliant. and fun for engineering.
I would want it on cornbread with a meal where everything else was not smoked because I think you'd lose the smoked butter if you ate it with smoked ribs.
|Date:||July 14th, 2009 03:30 pm (UTC)|| |
Hello Dreams! I am smoking butter and it is indeed brilliant. Many uses actually...to list a few:
On any veggies including corn on the cob, asparagus, sauteed peppers and onions.
Potatoes of any kind whether mashed, baked, or just put on little reds or yukon golds and roasted.
Grilled meats...poultry, steak, burgers and fish. Put a pat on after the meat is grilled and it gives it a light very tasty smokey flavor.
In soups, gravies, hollandaise and sauces like alfredo.
On popcorn...our customers also sprinkle cayenne pepper on it.
Scramble eggs in smoked butter tastes like there's smoked ham in the eggs.
In pasta and rice dishes.
Also great for dipping artichoke leaves, lobster and crab.
The possibilities are endless...endless...endless.
We sell it so if you are interested in buying some give us a call at (650) 712-TUNA (8862). We are Creekside Smokehouse located in the San Francisco Bay Area near Half Moon Bay. Our website is: www.creeksidesmokehouse.com.