The Morning's Bounty: A Pit Boy's Ramp Butter Recipe

As the morning sun rose over the pit, dinner arrived with a surprise that exceeded expectations. The turkey was just the beginning - a bounty of fresh onion, garlic, ramps, and wild-caught greens had been added to the mix. The ramp butter, a crowning glory of the meal, would be crafted from this assortment of ingredients.

Melting Butter and Ramptastic Flavor

The melted butter sat on the side, waiting to be combined with the ramp magic. The Pit Boys took their cue from this golden liquid, adding a pat of pressure-rinsed butter to create a sublime union of flavors. Some might argue that too much butter would overpower the delicate taste of the ramps; however, in the world of the Pit Boys, balance was not an issue. "Use your own taste," they advised, as they expertly mixed the two ingredients together.

Ramps: The Wild and Wondrous Forage

Wild ramps, also known as wild garlic or allium tricoccum, are a seasonal delicacy that can be found in the wild during springtime. These gorgeous greens were harvested with care, their beauty evident even to the casual observer. The Pit Boys were thrilled to have secured this bounty, and their enthusiasm was contagious.

Rolling Up Ramp Greens for Easy Cutting

To make the most of these wild ramps, the Pit Boys employed a clever trick: rolling up the green stems to create a tidy package that could be easily chopped or sliced. This simple technique allowed them to unlock the full potential of the ramps, releasing their pungent flavor and aroma into the world.

The Ramp Butter Recipe: A Layered Delight

As the ramp butter mixture took shape, the Pit Boys couldn't resist adding a few layers of complexity to their creation. By combining the pressure-rinsed butter with a pinch of salt and a squeeze of fresh herbs, they crafted a truly sublime condiment that would elevate even the humblest of dishes.

Ramps: A Short-Lived but Mighty Ingredient

Unfortunately, ramps are a fleeting ingredient - they reach peak flavor and aroma around May and June, after which they begin to yellow and lose their potency. This short-lived window of opportunity made them all the more precious to the Pit Boys, who relished the challenge of harvesting and preparing these wild greens before they succumbed to the passage of time.

The Fruit of Bowls: A Delicious Pesto

To make the most of their ramps harvest, the Pit Boys turned to a trusted friend: the fruit of bowls. This versatile ingredient allowed them to craft a delicious pesto that showcased the ramps' unique flavor and aroma. By blending the ramp greens with garlic, olive oil, and parmesan cheese, they created a sauce that would complement even the most adventurous of dishes.

A Roasted Beef Eye, Ramptastic

As the meal neared completion, the Pit Boys turned their attention to the star of the show: a beautifully roasted beef eye. With ramps added to the mix, this dish was sure to delight even the most discerning palates. The Pit Boys' method of inserting the ramp bulbs into the roast, along with some leaves for added flavor, created a truly unique and mouthwatering experience.

Remembering the Ramp Putter: A Testament to Culinary Joy

As the meal drew to a close, the Pit Boys couldn't resist paying tribute to their beloved ramp butter recipe. The ramp putter, a culinary creation crafted by one of their number, was a testament to the power of food to bring people together and create lasting memories. With full bellies and happy hearts, the Pit Boys toasted to another successful meal, ready to face whatever culinary adventures lay ahead.

And so, the next time you're searching for inspiration in the world of barbecue, remember to check out Barbecue Pit Boys' website - where flavors are bold and meals are made with love.

"WEBVTTKind: captionsLanguage: enwell as you all saw this morning dinner came into the pit with a turkey but that wasn't the only thing he got he ended up getting some fresh onion garlic ramps wild caught you might say harvested they are gorgeous as you can tell here and what i'm gonna make right now i got melting over on the side here some butter we're gonna make ramp butter for this lovely veal eye of round edges are gonna be cooking for us later we like lovely we're gonna cut these up oh look at then i'm gonna use everything here take the greens i'm to roll them up makes it easier to cut you're just going to chip on them fancy word one thought downside on that long now who says the pit boys don't do veggies these are wild forage ramps a little chop on more oh yeah nothing like holy spins right can you smell that i'm gonna take my melted butter we're going to add the pressure rinse some people say it's very too much for the amount of butter i got here use your own taste this is perfect far as i'm concerned i think it's not enough give it a good mix maybe we want layers of flavor until about the end of may and then the end of may they turn yellow and you'll never even know that they were there they were live they're alive for just about a month and a half two months almost and then gone and if you find them don't pick them all they'll grow back every year in the same spot a lot of people just harvest the green part and i gotta use them i got a fruit of bowls i took you make a nice pesto with them all right enough theater oh yeah that with the kansas city we're gonna be eating good today perfect all right and we'll show you one thing just so you know what i was talking about these are the ramps and these are the bolts you just clean those off peel them like garlic and you can take those alone and use them for saute with butter in a pan or with oil or you're going to die around or put them on the eye around the way you want to do them or insert them into your chunk of beef look at these guys right here so we're just going to put them right in there and roast them for the last little bit it's already at temperature that we want so we're just going to put some leaves across the top of this boom check that out right there nothing fancy i'm just doing it we're gonna keep nature as nature's intense there you go oh yeah all right creep it all out dude lord have mercy get everything in the back all right how's the butter you really want to get crazy oh good remember that ramp putter that the warden made a little while ago yep we're gonna get real messy here today and we're just gonna say let's go oh yeah oh yeah all right now lord have mercy so the next time you're looking for a recipe for your pit check out barbecuepitboys.com umwell as you all saw this morning dinner came into the pit with a turkey but that wasn't the only thing he got he ended up getting some fresh onion garlic ramps wild caught you might say harvested they are gorgeous as you can tell here and what i'm gonna make right now i got melting over on the side here some butter we're gonna make ramp butter for this lovely veal eye of round edges are gonna be cooking for us later we like lovely we're gonna cut these up oh look at then i'm gonna use everything here take the greens i'm to roll them up makes it easier to cut you're just going to chip on them fancy word one thought downside on that long now who says the pit boys don't do veggies these are wild forage ramps a little chop on more oh yeah nothing like holy spins right can you smell that i'm gonna take my melted butter we're going to add the pressure rinse some people say it's very too much for the amount of butter i got here use your own taste this is perfect far as i'm concerned i think it's not enough give it a good mix maybe we want layers of flavor until about the end of may and then the end of may they turn yellow and you'll never even know that they were there they were live they're alive for just about a month and a half two months almost and then gone and if you find them don't pick them all they'll grow back every year in the same spot a lot of people just harvest the green part and i gotta use them i got a fruit of bowls i took you make a nice pesto with them all right enough theater oh yeah that with the kansas city we're gonna be eating good today perfect all right and we'll show you one thing just so you know what i was talking about these are the ramps and these are the bolts you just clean those off peel them like garlic and you can take those alone and use them for saute with butter in a pan or with oil or you're going to die around or put them on the eye around the way you want to do them or insert them into your chunk of beef look at these guys right here so we're just going to put them right in there and roast them for the last little bit it's already at temperature that we want so we're just going to put some leaves across the top of this boom check that out right there nothing fancy i'm just doing it we're gonna keep nature as nature's intense there you go oh yeah all right creep it all out dude lord have mercy get everything in the back all right how's the butter you really want to get crazy oh good remember that ramp putter that the warden made a little while ago yep we're gonna get real messy here today and we're just gonna say let's go oh yeah oh yeah all right now lord have mercy so the next time you're looking for a recipe for your pit check out barbecuepitboys.com um\n"