Recipe of the Week: Creole Butter

This weeks recipe was created for deep fried turkeys but is versatile enough to use in the BBQ pit for all types of poultry and also as a fish marinade. The recipe yields about 2 and a half cups.

Ingredients:

1 can beer of your choice

1 pound of butter

1 tablespoon of BBQ rub

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly & finely ground black pepper

1 teaspoon cayenne

Preparation:

1. Melt the butter in a saucepan.

2. Add the beer and spices and mix well.

3. Let cool, then inject the mixture into your poultry of choice or brush onto your favorite type of fish.

4. Cook & enjoy!

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