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That compund butter would also be great on fish, such as trout, or salmon. Looks amazing. Cheers! 👍🏻👍🏻✌️

Mike , i think in the compound butter roasted garlic would push it over the top

Cowboy butter garlic beard, nothing more needs to be said or added, maybe some thick cut bacon

That's a lot of butter, can it be frozen?

"IT'S PEOPLE!!!" "...So, how does Cowboy Butter taste?" "It varies from person to person."

Ohĥhhhh.....I'm going to make the first one,,,,,then add another cold stick of butter to make it a combo of both,,,wish me luck...hope I don't die of a headache or overwhelming heat....lol

My brother from another mother. You are insane in a very good way! Holy smokes this looks AMAZING! Dumb question regarding the compound butter. What do you think about roasted garlic vs. the raw garlic, given you aren't sauteing it like in the cooked version? I'm making compound ASAP and I thank you!

Looks awesome! Would also love to learn how you made your habanero mustard.

The compound butter would be good on a baked potato, or fried collards.

I love this. With summer coming on fresh roasted vegis on the grill would be so good.

That looks absolutely fantastic! I'm making some up as soon as my herbs start flourishing in a few weeks.

Love the recipe and love the edits. nice touch!

great job mike

thanks for sharing Mike , butter up your bread of choice before toasting for amazing grilled cheese! I appreciate you mentioning the ghee as well , as I usually have this more often than bricks of butter these days . I might need to try a hollandaise sauce using some compound butter too! there are so many ways to just toss this in vs regular butter including making biscuits , just let it blend right into the dough .

Could you use Recipe #1, the simmered one, and cool it and roll it like Recipe #2?

Thanks for the video & recipe. Years ago I made habanero with ginger compound butter. The house smelled like habanero for almost a week. LOL

I don’t know if I missed you saying it, was that salted or unsalted butter?

Cool recipe, btw I'm pretty sure you're putting your lemon in the lemon squeezer upside down.

Been watching you for a few years. Love your recipes. So glad to see your subscriber count get up there close to 100k! Very well deserved!

A little different than my go to recipe. Will be making this tomorrow 👍

Thanks for bringing a new dish that I have never even heard of to the table. Definitely going to do this and put it over some filet mignon. Thanks for the dank recipe

🌶

I like to add black beans and okra i just fry the slime out of it

OMG!!!! Thank you!!! I just finished making this for the first time… I used Vidalia onions to make it a bit sweeter It’s so damn good. I’m licking the blender top so I don’t waste any. DELICIOUS!!! 👍🏼

How long will it keep?

I will try this. 😊

❤❤❤❤

What’s the ingredients please

Maybe I did a table spoon of oregano but it’s a little much.. but I think it good for you. Gunna try them on some pizza.

Nice recipe. Creamed corn mean mixing boiled corns with cream or what?.

Así no es el media noche cubano.

Where were you stationed in Texas? Kingsville Naval Air Station by any chance? I spent three years at Marine Military Academy in Harlingen, and I took my fitness test and interview for the PLC at Kingsville before I graduated. God, how I loved Texas. More so now, since they got rid of those ridiculous restrictions on carrying firearms and you don't have to run away from danger like a frightened little girl anymore.

Hi..what an amazing recipe you have here!!! Can you pls suggest the shelf life of this product? If i refrigerate this, will it last a few weeks?

This is an excellent idea! Thanks man. I’m seeing mine on some buttery mashed potatoes. But I have a friend on Keto, so no potatoes for him, but this looks like it would be satisfying naked as well??

Madness Mike - but the soy sauce😉

Love the content, bro! Even the stuff from a year ago! One thing I would add...if you need to thin it...instead of adding water, I like to add beef or chicken boullion (adds more flavor AND adds moisture.) I do that with most non-dessert recipes.)

thank you for sharing! I am a Canadian doing indian cuisine for a couple years now . I love sauces and I love spice so when I figured out this culture loves to make meals with both , I have not looked back since , the food is so flavourful and they really love to make things spicy . coconut milk goes well too if you do not have heavy cream , I always keep some grace packets around for curries! we need to maybe get a curry hot sauce on the channel in honour of these lovely dishes! it could go really nicely on crispy pakoras

No soy for me, but I'm going to make these right now!

you know it must be really hot because he's got a serious body armor apron on

Looks absolutely fabulous!