So here are a few pics from my first cook with the @primoceramicgrills from @bbqguys and decided to reverse sear a couple of Denver steaks from @porterroad with some @blackriverbbq back in black rub. Included below is recipe for my own version of compound butter, also known as bacon and bleu cheese butter.
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bacon and bleu cheese compound butter recipe:
So when I was dreaming up my first meal figure I would kill two birds with one stone. Hit a reverse sear on that Primo and create my first compound butter combo that will compliment the flavors of the Denver steak. So scoured the interweb and borrowed combo of ideas to make my very first bacon and bleu cheese compound
1 cup unsalted butter
2 shallots (minced)
1 garlic clove (minced)
3 strips bacon (minced and cooked)
1/2 cup bleu cheese
2 tablespoons olive oil
1 tbs tablespoon chives (finely chopped)
1tbs worcestershire sauce
1/2 tsp black pepper
Used medium sauce pan, saute shallots and garlic in olive oil, until brown (about 6-7 minute’s). Allow to cool slightly, then transfer to a medium bowl. With a fork mash the shallots and garlic with the butter, bacon, bleu cheese, chives, worcestershire sauce, and black pepper. Taste and add salt if necessary. Wrap in plastic wrap and rolled into log and place in the refrigerator for at least 2 hours, or until firm.
The tangy bite of the bleu cheese, with salty crispiness of the bacon crumbles, and hints of the onion from the shallots and chives with garlic was amazing