Everybody has a first day. Experienced cooks have known about compound butters for years. It's good to see so many folks here in the comments admit that this is a new idea to them. Keep spreadin' "the gospel" of amping up cooking techniques and outcomes.
That’s a great idea with the compound butters, need to try this out Neal! All 3 looked amazing. So glad Amy survived the bee 🐝 encounter 😂. Cheers brother 🍻😎
Mmmmmm, Those compounds butters all looked fantastic and delicious. I will definitely be giving those a try. Stay safe and I hope that hurricane isn't close to you in East TN.
My current compound butter: roasted garlic, dried chives, paprika and finely grated parmesan cheese. Started with smashed baby potatoes. Now on about everything. Have to try tajin. Great recipes!
Nice job on the flavors. Amazes me how few people do this. I do this about once a month like meal prepping. So easy and like you said last a while in the freezer.
I haven't tried roasting garlic yet but it must happen soon. I have done compound butter but I need to up my game there . Another great video Boss thanks for all you guys do.
Just a suggestion, One trick if it hasn't been mentioned is to put the butter in ice cube trays. They actually have different size trays too. Then you can just pop them out as you need them.
Always wanted to try to make a compound butter. Guga made a Big Mac compound butter on his Sous Vide Everything channel and apparently it was pretty good. I need to try one, or three, of these. Great video.
Great video, Neal! Compound butter should be in everyone's arsenal. I know I have a pound or 2 of the Kerrygold in the fridge, maybe I'll play this weekend. And if anyone out there does not have a Microplane, go get one! Super versatile kitchen tool. I spoke to Amy a few months ago, and she recommended to me about combining both seasonings, and it's darn good! Now, I'm craving a pork chop at 0600... And, you had me at honey butter😉😘
I’m back! Been pretty sick & in the hospital for a while. Trying to recuperate and get back to griddling. Almost didn’t make it. Sorry I didn’t answer your message from before. I will get back in the swing. 😊
So what temp did you cook those porkchops to. I always have the issue of wanting the char/color on the outside without overlooking inside. Ive even used a torch to help the fatty edges get crispy. Anyway the charts show a porkchop at 150-155 as a medium yet ribs/butts go to 195.
Yea...thats two different muscles....its not even night and day....Pork chops for me are around 145 ish...pork butts need a long time on low temps to break down the connective tissue and collagen...anywhere from 196 to 203 ish...about 8 to 12 or more hours..
"We have some chicken breasts" . . . starts reaching for the mouse to close the browser (thighs rule!) . . . "and some chuck eye steaks" - ok, maybe I'll stick around.
Good video guys ,, Neil be careful what you say to Amy about the bee's getting her ! ,,, remember John Lennon' s song. Instant karma's gonna get you gonna knock you right on the head ,, remember those words my friend... LOL.. THANK you guys Frank from montana......
Everybody has a first day. Experienced cooks have known about compound butters for years. It's good to see so many folks here in the comments admit that this is a new idea to them. Keep spreadin' "the gospel" of amping up cooking techniques and outcomes.
👊👊
Your wife is always on point with what your saying...good corrections. Love ya both ❤❤
Love Kerrygold , always a good start to any compound butter👍
You got that right!
Your culinary knowledge, expertise, and creativity never cease to amaze me.
Ty
OMG, WOW, I’m super hungry now, they all looked BANGING, but the chicken looked liked y’all loved it.
I love compound kinds of butters, Love the idea of baking garlic. Thanks, Neal!
That’s a great idea with the compound butters, need to try this out Neal! All 3 looked amazing. So glad Amy survived the bee 🐝 encounter 😂. Cheers brother 🍻😎
ahhaahah CHeers bud
I love making bone marrow and roasted garlic and herb compound butters.
Absolutely
I’ve never thought about compound butter on anything else but steak. Great idea! Dude those BLT’s with the pimento cheese were fire!!!!
Heck yeah. Compound butter with hot shrimps…, man you could do cajun seasoning garlic and shallot. Grill shrimp and toss….
I enjoy your culinary exploration, you definitely inspired my wife and I to go out and grill more! Thank you guys!
That is awesome! Thanks Sam....
Mmmmmm, Those compounds butters all looked fantastic and delicious. I will definitely be giving those a try. Stay safe and I hope that hurricane isn't close to you in East TN.
My current compound butter: roasted garlic, dried chives, paprika and finely grated parmesan cheese. Started with smashed
baby potatoes. Now on about everything. Have to try tajin. Great recipes!
sounds good to me....thanks
Great idea. Will definitely be doing this. Thanks you all
Awesome
Nice job on the flavors. Amazes me how few people do this. I do this about once a month like meal prepping. So easy and like you said last a while in the freezer.
I love compound butter. You’re exactly right that they aren’t emphasized enough
Making pork chops tomorrow so u gave me ideas for seasoning
You guys are killing me!!! All 3 looked ABSOLUTELY AWESOME!!!!
TY
Excellent! You can never have too much garlic! 😊
So true!
Love making compound (and complex) butters ! Great video Neal and Amy !
I love a good compound butter
Neal so yummy as always….I am drooling now….nicely done mate!
Thanks bud...
I haven't tried roasting garlic yet but it must happen soon. I have done compound butter but I need to up my game there . Another great video Boss thanks for all you guys do.
Thanks bud...cheers...you cooking on the Traeger Yet
Love a good compound butter!!
Just a suggestion, One trick if it hasn't been mentioned is to put the butter in ice cube trays. They actually have different size trays too. Then you can just pop them out as you need them.
Great idea...
"...put it on corn..." awesome idea, it looks goon on your cook but I was thinking the possibilities
@ 0:55 Build A screen ...... that can be disassembled or modified ... it is almost a must if someone hates flies. . and Yellow Jackets 🙃
Always wanted to try to make a compound butter. Guga made a Big Mac compound butter on his Sous Vide Everything channel and apparently it was pretty good. I need to try one, or three, of these. Great video.
Great video guys. 😍
Thank you
What a great idea I am going to try it.
Go for it!
Favorite channel
👊👊
Great video, Neal! Compound butter should be in everyone's arsenal. I know I have a pound or 2 of the Kerrygold in the fridge, maybe I'll play this weekend. And if anyone out there does not have a Microplane, go get one! Super versatile kitchen tool. I spoke to Amy a few months ago, and she recommended to me about combining both seasonings, and it's darn good! Now, I'm craving a pork chop at 0600... And, you had me at honey butter😉😘
haahhah miss ya....
As always great cooking tips!!
great video again. Compound butter on steaks enhances the flavor. I will definitely have to try the Mexican butter. thanks again for the video.
Hope you enjoy
Looks sooooo good
Love your videos. Can you do a breakfast burrito?
I have a few
Yum. Definitely trying these. I wonder about adding some grated cojita cheese to that Mexican one?
Great idea!
Loverly! Yum
Thank you very much. What are the internal temps you were shooting for? Thanks!
Chicken 165, Beef 125, Pork 145
I’m back! Been pretty sick & in the hospital for a while. Trying to recuperate and get back to griddling. Almost didn’t make it. Sorry I didn’t answer your message from before. I will get back in the swing. 😊
Well of course I am glad ya made it...sorry to hear..cheers to a better day
The sound of your wife anytime there's a bee is hilarious. It's as if a pterodactyl is chasing her 😆 "that was a dang bee!"
hahhha how she acts too...ahahhaha
@@TheFlatTopKing hilarious man
Thanks. I must try compound butters on chicken and pork. I find unless I marinate those proteins their taste is pretty bland.
So what temp did you cook those porkchops to. I always have the issue of wanting the char/color on the outside without overlooking inside. Ive even used a torch to help the fatty edges get crispy. Anyway the charts show a porkchop at 150-155 as a medium yet ribs/butts go to 195.
Yea...thats two different muscles....its not even night and day....Pork chops for me are around 145 ish...pork butts need a long time on low temps to break down the connective tissue and collagen...anywhere from 196 to 203 ish...about 8 to 12 or more hours..
Lawn care knows no time of week
VERY true....
"We have some chicken breasts" . . . starts reaching for the mouse to close the browser (thighs rule!) . . . "and some chuck eye steaks" - ok, maybe I'll stick around.
Glad ya did....
compound butter always great stuff. you need to brush up on you're wrapping skills lol
The heat outside was just way to much....hahhaha dang near liquid
Now your cooking!
Good video guys ,, Neil be careful what you say to Amy about the bee's getting her ! ,,, remember John Lennon' s song. Instant karma's gonna get you gonna knock you right on the head ,, remember those words my friend... LOL.. THANK you guys Frank from montana......
hahaaha Thanks Frank
Back to you smoke this rub smog this or fog this
When you get to 200k subscribers you can enclose your patio…….😁
😂😂😂😂
He seems a little annoyed at her today, lol
Here’s another idea for your “Smoke This”. How about “Smokehouse That!”