The Texas BBQ Forum

I've recently discovered Irish butter. Only tried on steaks thus far, and it is a game changer. Anybody used it on ribs when wrapping? Or used in butter batch for chicken? This is my first post on the forum! looking forward to many discussions!

Butter bath*

Howdy and Welcome to the Forum Can you tell us a little more about the Irish Butter ?
Do you prepare it at home or is it store bought ? ETC ?

The brand is Kerrygold and I found it at HEB. It's richer and creamier than typical butter. Just overall a better butter flavor.

I too use it on steaks. I like the garlic. Tom Thumb in DFW carries it.

If you try it on ribs let us know.


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Welcome!

My chicken has yet to do well, I can give it a shot tomorrow and let you know how it went If there's a bit of garlic flavor I had planned to add some garlic to the rub, so maybe it's unnecessary.

As far as BBQ goes, looks like butter is butter. I couldn't tell any difference using the Irish butter this weekend. Steaks as I said before it was a game changer.

Never heard of it, I make my own garlic butter btw.

Russ

Common in N Texas, higher in milk fat I think so richer. Great on yer biscuit, and devilish good melted and mixed w Tabasco and a little lemon juice for dipping shellfish into

I've use it in my chicken injections, honestly couldn't tell a difference. But it is a great tasting butter though. Didn't occur to me to try it on steaks, I'll have to try that.

I tried it on the ribs, couldn’t tell the difference.