Smoked butter???

[arnie]

We went across the river for a mini family reunion and ate at a Montana Jack’s. This was my first time in a Montana Jack’s I thought the food was good, but I did not try the Q. I opted for the blackened grouper since I haven had any since we moved from Florida many 24 hours ago.

Among other things they brought to the table there was fresh baked bread with two kinds of whipped butter. One of the whipped butter had bits of strawberries. I’ve had that before and it’s ok, just not what I wanted. The other whipped butter had a slight hickory smoked flavor to it. At first I thought I was imagining the very slight smoky taste, particularly since my wife didn’t say anything (she is a picky eater and lately has been complaining about how much I smoke). Someone at my table mentioned the faint smoke taste and as we were talking about it my wife admitted she hadn’t noticed it until we started talking about it.

Has anyone here ever attempted smoking butter? I just ordered a cold smoke baffle for smoking cheese, and smoked butter really has me intrigued.

 

[smokin relaxin steve]

no, but it sounds interesting!

 

[tyotrain]

Looks like i will have to get a stick of butter.. my wife is going to think i am nuts lol

 

[cycletrash]

O my..I am definitly going to give that a try!!!!

 

[rbranstner]

OH yea cold smoked butter sounds good. I don't know why it wouldn't be good. I remember someone smoked some ice cream way back when but I don't remember how it turned out. 

 

[smokin relaxin steve]

saw this on:  http://www.playingwithfireandwater.com/foodplay/2009/10/smoked-butter.html

Heavy cream smoked over hickory chips.

Smoky butter and buttermilk: two products for the price of one.

Full, deep penetration of flavor: priceless. 

A few tips that I've learned about making butter:

    cream must be thoroughly chilled before churning-- overnight is best.  

    after churning, turn cream out into sieve and let drain thoroughly at room         temperature (the fat globules will stick together easier when soft).

    tossing and pressing on the fat globules while they are draining will also           make it easier to cream and eliminates the "washing step". With infused       cream, washing with water seems to dilute flavor and wastes buttermilk.

 

[mballi3011]

I'm not sure about this whole smoked butter thing. Shouldn't we leave something that not smoked??????

 

[TulsaJeff]

I'm intrigued by the idea.. sounds like something worth trying.

 

[rbranstner]

I'm not sure about this whole smoked butter thing. Shouldn't we leave something that not smoked??????

How do you dare say that! hahahahahaha

 

[scarbelly]

If I had to guess I would have to say that they used softened butter and liquid smoke. I dont think a restaruant is going to take the time to smoke that much butter. It would be something we would do as individuals but unless the restaurant has the ability to cold smoke it would tough. 

 

[arnie]

I'm not sure about this whole smoked butter thing. Shouldn't we leave something that not smoked??????

 Well, How about we leave water alone?

 That settles it. I am gonna have to try it soon after my cold smoke baffle arrives.

 

[SmokinAl]

Smoked butter sounds interesting, but smoked ice cream, I don't think so!
 

OH yea cold smoked butter sounds good. I don't know why it wouldn't be good. I remember someone smoked some ice cream way back when but I don't remember how it turned out. 

 

[sqwib]

We went across the river for a mini family reunion and ate at a Montana Jack’s. This was my first time in a Montana Jack’s I thought the food was good, but I did not try the Q. I opted for the blackened grouper since I haven had any since we moved from Florida many 24 hours ago.

Among other things they brought to the table there was fresh baked bread with two kinds of whipped butter. One of the whipped butter had bits of strawberries. I’ve had that before and it’s ok, just not what I wanted. The other whipped butter had a slight hickory smoked flavor to it. At first I thought I was imagining the very slight smoky taste, particularly since my wife didn’t say anything (she is a picky eater and lately has been complaining about how much I smoke). Someone at my table mentioned the faint smoke taste and as we were talking about it my wife admitted she hadn’t noticed it until we started talking about it.

Has anyone here ever attempted smoking butter? I just ordered a cold smoke baffle for smoking cheese, and smoked butter really has me intrigued.

They probably use smoked salt, that's what I would do.

 

[pinkyring]

I've been smoking butter for a while now.  It's best to do it in the winter, obviously.  It adds great flavor to fish and shrimp dishes, and it profiles well with garlic.  Also handy when you don't have time to smoke.  As for foods to leave unsmoked, I nominate Oreos.

 

[rtbbq2]

I like the sounds of that.......Where is my AMNPS.......

 

[puddy]

how bout pats of butter on a jerky rack above some fish being smoked

 

[tigerlilly]

I have been trying to search a way how to use my smoker. I have an original barrel with indirect heat and wondering how I could smoke butter without it melting. I have never cold smoked, but geared up to try. 

 

[dls1]

 
I have been trying to search a way how to use my smoker. I have an original barrel with indirect heat and wondering how I could smoke butter without it melting. I have never cold smoked, but geared up to try. 

If you're interested in smoking butter, click below for a procedure and process devised by Mr. T,

http://www.smokingmeatforums.com/t/142289/smoked-butter-from-scratch-q-view

 

[BGKYSmoker]

Cold smoked butter (bottom left)

aok.jpg

• BGKYSmoker
• Dec 11, 2016

 

[smokin jay]

Sounds good!