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Today is October 24, 2021

Beer Swamp Butter




2 cups salted butter
1 (12-ounce) beer (I like to use a medium beer or an ale if you have one.)
1 1/2 tablespoons of your favorite barbecue rub (We use June Bugg All-Purpose Seasoning, but you can use any rub you like. June Bugg has coffee in it; so it really works well in this, trust me. This rub is going on the outside of the turkey, so set this aside.)
1 1/2 tablespoons paprika
1 tablespoon fine ground black pepper (I usually use coarse on everything; but trust me, it has to fit through the injector needle, so fine grind is required here.)
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon mustard powder
1 teaspoon cayenne pepper (Double this if you want to taste the spice, or go less if you have an especially spice sensitive crowd.)


Melt the butter at a low temperature. Whisk in the beer. Whisk all of the other spices into the liquid. Once it’s well blended, remove the mixture from the heat. Do not boil. While liquefied, inject the turkey.


The recipe was published in the December 2019 Issue along with an article by Andy Chapman of "Eat Y'all" entitled "You can do it! How to successfully smoke a turkey."

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