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Smoked butter???

Discussion in 'General Discussion' started by arnie, Feb 10, 2011.

  1. arnie

    arnie Smoking Fanatic

    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.
     
  2. no, but it sounds interesting!
     
  3. tyotrain

    tyotrain Master of the Pit

    Looks like i will have to get a stick of butter.. my wife is going to think i am nuts lol[​IMG]
     
  4. cycletrash

    cycletrash Meat Mopper

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

    rbranstner Smoking Guru OTBS Member

    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. 
     
    Last edited: Feb 9, 2011
  6. 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.
     
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

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

    TulsaJeff Smoke Whisperer Staff Member Administrator OTBS Member

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

    rbranstner Smoking Guru OTBS Member


    How do you dare say that! hahahahahaha
     
  10. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    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. 
     
  11. arnie

    arnie Smoking Fanatic


     Well, How about we leave water alone?

     That settles it. I am gonna have to try it soon after my cold smoke baffle arrives.[​IMG]
     
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    sqwib Smoking Guru OTBS Member

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

    [​IMG]
     
  14. pinkyring

    pinkyring Newbie

    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.
     
  15. I like the sounds of that.......Where is my AMNPS.......[​IMG]
     
  16. puddy

    puddy Smoke Blower

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

    tigerlilly Newbie

    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. 
     
  18. dls1

    dls1 Smoking Fanatic

    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
     
  19. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Cold smoked butter (bottom left)

     
  20. smokin jay

    smokin jay Smoking Fanatic

    Sounds good!