BigDropper

Boudin & Cheese Grits with Over-easy eggs >>>> Boudin Benedict

A lot of live-fire restaurants serve some version of Whipped Beef Butter on sourdough bread.

We had a smoked one that was ridiculously good. Here's a recipe I created based off of a conversation with the chef and refereincing online recipes.

Whipped Beef Butter

Ingredients
#1 unsalted butter
#1 beef fat trimmings
1t Salt

Instructions:
Remove butter from refrigeration 12-24 hours before making this recipe.

Beat room-temperature butter in a stand mixer with a paddle until smooth.

Render (melt) beef fat* into a completely liquid state in a saucepan or in the oven.

Allow fat to cool below 100F before next step.

Slowly pour rendered fat into the mixer, whipping with butter until it takes on a white frosting-like color and texture.

Salt to taste and refrigerate for 6 hours before using.

*Beef fat can be rendered in a smoker with heavy wood smoke to make smoked beef butter.

Flavorings
Black Garlic Butter - Add 4 oz Black Garlic puree
Smoke Paprika Butter - Add 1Tbs Smoked Paprika Powder 1tsp garlic powder
Garlic Butter - Add 2 cloves minced garlic and 1 tsp chopped parsley

Belleflower DDH Finch & Thistle NEIPA

I don't know them well enough to know that.

Had potential... HTM taking two bites in the last 30 seconds of the video was anticlimactic.

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Bobby probably made something non-traditional that was seasoned better.

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I'm surprised he didn't use lobsters & langoustines instead of crawfish. That man loves to gild the lilly.

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Belleflower

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Matisyeezy "Old Trillium brewer"

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Good to know. Definitely putting it at the top of the list. Thanks.