Comments on: Steak + Butter? …Yes Please! | Chuds BBQ

By: @GP1CK

@GP1CK — Wed, 05 Mar 2025 09:00:47 +0000

Off the bone she comes.

By: @mikeb9984

@mikeb9984 — Wed, 05 Mar 2025 09:00:47 +0000

Share!? Skip the sides and eat more steak

By: @NicksGotBeef

@NicksGotBeef — Wed, 05 Mar 2025 09:00:47 +0000

Snake river gold has been some of the richest wagyu I’ve eaten, that include Japanese a4 picanha and 2gr oz ribeye…

By: @darylmarshall476

@darylmarshall476 — Wed, 05 Mar 2025 09:00:47 +0000

2:18 he said "so we can taste the meat"😂😂

By: @SuperPfeif

@SuperPfeif — Wed, 05 Mar 2025 09:00:47 +0000

Awesome!

By: @nevermore311

@nevermore311 — Wed, 05 Mar 2025 09:00:47 +0000

I'm a big fan of the SearPro for finishing these

By: @zacharywhitney7295

@zacharywhitney7295 — Wed, 05 Mar 2025 09:00:47 +0000

A word of advice with the snails: they are meant to be prepared with garlic/herb butter.

By: @soneares9172

@soneares9172 — Wed, 05 Mar 2025 09:00:47 +0000

Tomahawk steaks are overpriced. The bone doesn't add more flavor. Nonetheless, great looking steak. As for the Dijon mustard in the Cowboy butter, a little goes a long way. I made it twice, and I'll use a teaspoon of it going forward.

By: @g54b95

@g54b95 — Wed, 05 Mar 2025 09:00:47 +0000

That compound butter would be amazing on some good smoke-grilled salmon. Season the fish and lightly smoke it at a medium-low temp, (not a lot of wood or chips), covered, indirect a little bit (how long depends on how large the pieces are…around 30 minutes for about a hand-sized fillet), then move it over to the hot side for a few minutes to crisp up the skin. Plate with a few thin pats of the butter on top. I have cooked salmon using this method on my Weber Smokey Joe many times with great success. Haven't tried a compound butter, though…I usually glaze the fish with my homemade Asian BBQ sauce before I crisp up the skin.

By: @garryhammond3117

@garryhammond3117 — Wed, 05 Mar 2025 09:00:47 +0000

Ummm – Thanks. – Cheers!