Reply to "Smoked butter???"

Former Member

Hi there....this is Teri from the Creekside Smokehouse...the little fish smokehouse near Half Moon Bay that "dls" spoke of in a reply above. We smoke butter...lots of it! It was in Food & Wine Magazine in December 2010 and it will soon be on an episode of Food Network's "Chopped" series we are told sometime in September 2011. If you are interested in ways of using smoked butter check out our website: www.creeksidesmokehouse.com and we are also on Facebook and the butter uses can be found in the notes section of our page. After it was in Food & Wine Magazine I shipped smoked butter all over the United States. It's pretty awesome stuff! We smoke it at 65 to 70 degrees for 11 hours using hickory and another wood that shall remain a trade secret. Because butter is a fat it absorbs the smokiness quite well and it tends to get smokier when used as a cooking ingredient so a little goes a long way. My favorite way to use it is on steak and of course corn on the cob.

7/3/113:08 AM

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