Butter Baste

[Big Al]

Most people that grill fish use this in some version or other but I've also used it on chicken, duck, and turkey with great results.

Ingredients-

1 stick - Butter (the real stuff)
1 tbs. - Lemon juice
pepper
salt
onion powder
garlic powder
Lawry's seasoning salt

Instructions - Simple, melt butter in the microwave in a glass dish. Add Lemon juice and however much you want of the spices (a pinch is a good starting point). Stir well.

Use - I use this almost exclusively when I grill fish and poultry (unless I'm barbecuing). Just cover your grill with tin foil then lay down a thin layer of your baste. Place fish on grill and cover top with layer of baste. Flip and rebaste every 2-3 minutes or so until done. Keep you dish with the baste on top of your grill to help keep the butter from congealing. Also, stir the baste each time before using otherwise the spices all settle to the bottom. The recipe is about right for one small salmon fillet or a couple of chicken breasts, adjust it for the amount you are cooking. Big Al

[Salmonsmoker]

Big Al,

Your Butter-baist recipe gives excellent results. I used it last evening. I tried some cooking without the foil over the grill, the butter dripping on the hot coals made a nice smoke flavor (however, I had several flame-ups that had to be controled.

I have also used Olive Oil with seasoned salt and flavored vinegar for basiting, which gives an excellent flavor.

Another way to accomplish the same end is to use bacon. Just lay strips of fat bacon over the fish or meat and pin down with a toothpick. As the bacon cooks, the bacon fat keeps the meat moist and gives it a bacon flavor.

The potential for flavor-enhancing while keeping fish or meats is almost endless and the butter, or oil, or bacon fat keeps the meat moist.

Thanks for the post. I like to try new ideas.

Salmonsmoker