Barbecue Butters
Back to Recipes & MoreIngredients
- 2 cups (454 grams) unsalted butter, at room temperature
- ¼ cup (47 grams) Redpath® Demarara Style Sugar
- 1 tbsp (18 grams) Kosher Salt
- 1 tbsp (7 grams) chipotle peppers, finely chopped
- 2 tsp (10 grams) garlic, finely chopped
- 2 tsp (6 grams) lime zest
- 1 tbsp (15 ml) lime Juice
- 1 tsp (4 grams) ground black pepper
- 2 cups (454 grams) unsalted butter, at room temperature
- ¼ cup (47 grams) Redpath® Golden Yellow Sugar
- ¼ cup (70 grams) Montreal steak spice
- 2 tbsp (30 ml) cold coffee
Instructions
1. In a small bowl, combine the Redpath® Demerara Style Sugar, kosher salt, chipotle peppers, garlic, lime zest and juice, and ground black pepper.
2. Whisk the ingredients together until the demerara sugar is completely dissolved, approximately 2 to 3 minutes. Set aside, and allow the flavours to mix
3. In a large bowl, begin creaming the butter with an electric hand mixer on low, until smooth and soft.
4. To the butter, add approximately 1 tablespoon of the wet ingredients, and begin mixing on low, moving the beaters around until the liquid starts to emulsify into the butter.
5. With the mixer running, begin adding the rest of the wet ingredients, a tablespoon at a time, making sure to fully incorporate the liquid before adding more.
6. Once you have the liquid fully mixed into the butter, transfer it to a clean airtight container and allow it to rest overnight in the fridge, allowing the flavour to infuse into the butter
7. Before you need to use the butter, pull it from the fridge and allow it to come to room temperature.
How to prepare:
1. In a small bowl, combine the Redpath® Golden Yellow Sugar and coffee. Whisk the two until the sugar is completely dissolved, approximately 2 minutes.
2. In a large bowl, begin creaming the butter with an electric hand mixer on low, until smooth and soft.
3. To the butter, add approximately 1 tablespoon of the wet ingredients, and begin mixing on low, moving the beaters around until the liquid starts to emulsify into the butter.
4. With the mixer running, begin adding the rest of the wet ingredients, a tablespoon at a time, making sure to fully incorporate the liquid before adding more.
5. Once you have the liquid fully mixed into the butter, fold in the Montreal Steak Spice. Transfer it to a clean airtight container and allow it to rest overnight in the fridge, allowing the flavour to infuse into the butter
6. Before you need to use the butter, pull it from the fridge and allow it to come to room temperature.
