Feeding a crowd

(Ren) #21

I agree with the simple salt and pepper and smoke. Most of the bbq i make at the house is typically salt and pepper, I like to let the meat be the star. The smoke just raises the meat flavor.

#22

You had me at ā€œanchovy butterā€¦ā€ :heart_eyes:

(James storie) #23

Have you shared your recipe for the anchovy butter? What is the best ratio?

(Ernest) #24

@jamestorie thereā€™s no recipe really. I use Ortiz anchovies. Pricey but they last me forever.
Block of kerrygold unsalted butter to 5 mashed anchovy fillets. Softened butter, mix in the anchovies as best as you can. Wrap in a log and refrigerate

(James storie) #25

Thanks! Iā€™m going to make a batch soon!