Butter Brush Ons For The Bbq Recipes

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

GRILLED BONE-IN RIBEYE WITH HOMEMADE HERB BRUSH

Steps:

• Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling.
• To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill.
• After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes.
• Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare.
• In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing.
• After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board.

TOASTED BURGER BUNS

Steps:

• I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

BUTTER BRUSH-ONS FOR THE BBQ

Steps:

• Spread these butters or brush on food before or during cooking.