Creole Butter Recipe

[scarbelly]

Got a couple requests for this recipe - it goes with S2K9K 's wing injection recipe. We could not find the jarred butter he uses so we use this

• 1 can beer  of choice
• 1 pound butter
• 1 tablespoon Big Time BBQ Rub (or your favorite rub)
• 1 tablespoon paprika
• 1 tablespoon freshly ground white pepper
• 1 tablespoon sea salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dry mustard
• 1 tablespoon freshly and finely ground black pepper
• 1 teaspoon cayenne

Here is the link to the recipe I found so we give the proper credit http://www.grouprecipes.com/26022/scotties-creole-butter.html

I have made this several times and we love the recipe 

[h4]How to make it[/h4]

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• Melt the butter in saucepan.
• Add the beer and spices.
• Mix well.
• Let cool, then inject.

 

[s2k9k]

Thanks Gary! If it's got beer than it has to be better than what I've been buying!

 

[smokinhusker]

Thanks a bunch...

 

[africanmeat]

Thanks Gary it looks amazing.

 

[chef jimmyj]

Hey Gary, The original recipe is called Scotties Creole Butter. Credit goes to Scottie Johnson of Chicago and member of The BBQ Forum. This according to this guys info... http://fiery-foods.com/smoking-101/170-seasonal/2056-a-barbecued-thanksgiving?start=1

This format looks like yours... http://www.grouprecipes.com/26022/scotties-creole-butter.html

Have a GOOD DAY!...JJ

 

[jrod62]

Thanks , copy to my "evernotes" file.

 

[scarbelly]

Hey Gary, The original recipe is called Scotties Creole Butter. Credit goes to Scottie Johnson of Chicago and member of The BBQ Forum. This according to this guys info... http://fiery-foods.com/smoking-101/170-seasonal/2056-a-barbecued-thanksgiving?start=1

This format looks like yours... http://www.grouprecipes.com/26022/scotties-creole-butter.html

Have a GOOD DAY!...JJ

Thanks Jimmy - just want to give the man credit for his work 

 

[diggingdogfarm]

FWIW,

It's actually a Ray Lampe (Dr. BBQ) recipe, "inspired" by his friend Scottie Johnson from Chicago.
The recipe is in a few of Ray's books.

~Martin

 

[chef jimmyj]

Oops, Guess you can't trust everything you read on the net...JJ

 

[scottie]

Morning folks.  This was my recipe and Ray Lampe asked for permission to put it in his books.  Ray is a good friend and I said of course he could use it.

I hope you all enjoy it.  Awesome with turkey and whole chickens.

Enjoy!

Scottie

cancersuckschicago.com

 

[ironhorse07]

Thanks Gary! If it's got beer than it has to be better than what I've been buying!

I have been using the Cajun Injectors creole butter, the only place I can find it here is at Cabela's. But X2 on this! I will be giving this a try. Thanks for the recipe guys.

 

[shoneyboy]

 

[rubbin butts]

This is where I get my Creole Butter, I order it and others by the case lots. Use it to inject spatchcock chicken.

But will be trying this one also,Thanks.

http://www.cajuninjector.com/cajun-injector-marinades-with-injectors.html

 

[daveomak]

Gary and Scottie, thanks for the recipe....   Dave

 

[yellow jacket]

Thanks for the recipe, tastes real good.
Made it and half is left over. Can I put it in clean jar and k eep it in fridge? How long will it be good for?

 

[frosty]

Yelllow Jacket, Scarbelly passed away a while back.  I have used this specific recipe for several years, and enjoyed it before coming to the SMF.

The recipe will hold in the fridge for about 5 - 6 days due to the beer, then it begins to change flavor a bit.

Good on all kinds of Poultry.

Honestly, I would not have any left over most of the time, so you are doing better than I do.

Good luck!