Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Butter Baste

Yield: Makes 1 cup

Use this baste on Clinched and Planked Chicken Legs or Clinched Strip Steaks.

This recipe is excerpted from Charred & Scruffed. Read our review.

Ingredients

  • 1/2 lb. (2 sticks) unsalted butter, cut into chunks
  • 5 garlic cloves, crushed and peeled
  • 1/2 tsp. red pepper flakes
  • 1 Tbs. fresh thyme leaves

Preparation

  • Combine all the ingredients in a medium saucepan and heat over medium heat until the butter melts, then bring just to a simmer and simmer gently for 2 to 4 minutes. Let stand for at least 1 hour to bring out the flavors.
  • Reheat over low heat to melt the butter before using.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial