Compound Butters for Grilling
With our Kirkland Salted Sweet Cream Butter 4/1 lb. Sticks (#1723), you can easily make four different flavors of compound butter to elevate your grilling. This butter has so many applications when it comes to grilling, not to mention the wide variety of flavor choices. It can be used for buns, burgers, steaks, salmon, skewers, corn, etc. And, if you have any extra compound butter after making your meal, simply wrap it in AP Parchment Paper (#1153). To get the log shape as picture above, we recommend first using Crystal Wrap Foodservice Film (#6127) before moving to parchment. Then, store in the fridge for up to two months, or in the freezer for up to 6 months.
Try one of these mouthwatering variations at your next barbecue, and let us know what you think!
Sun Dried Tomato and Basil Butter
You will need 1 stick softened Kirkland Salted Sweet Cream Butter (#1723), 4 Tbsp sun dried tomatoes and 1 Tbsp Supherb Farms Fresh Chopped Basil (#2483).
This butter is great with vegetables, steak, chicken or seafood.
Jalapeno Cilantro Butter
Combine 1 stick softened Kirkland Salted Sweet Cream Butter (#1723) with 2 jalapenos, chopped and seeded. Then, add 2 Tbsp Cornaby’s Campfire Candy Candied Jalapenos (#2121) + 1 Tbsp of the brine. Next, add 1/4-1/3 cup SupHerb Farms Fresh Frozen Chopped Cilantro (#1921), or to taste.
This butter is great with vegetables (especially corn!), steak, chicken or seafood.
Garlic Chili Butter
You will need 1 stick softened Kirkland Salted Sweet Cream Butter (#1723), 1 tsp AP Zesty Lemon Zest (#1433) and 1/2 Tbsp chili paste.
This butter is great with vegetables (think Mexican Street Corn!), steak, chicken, seafood.
Classic Herb Butter
To one stick of softened Kirkland Salted Sweet Cream Butter (#1723), add 1 Tbsp each of fresh parsley, rosemary, thyme. Then, add 1 tsp Kirkland Minced Garlic (#1289), AP Regal Coarse Salt (#1147) and AP Coarse Pepper (#1028) to taste.
This butter is great with vegetables, steak, chicken or seafood. It is also wonderful on grilled buns.
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