Summer may finally be here, so it is inevitable that the grill will come out and be dusted off. A rad way to blow some minds this grill season is to throw a pat of compound butter on top of that steak/burger/fish/veg you are about to serve. Compound butters are a great way to add some richness and complex flavor, or introduce some exotic ingredients to standard fair. This batch I made included anchovy paste, parsley, garlic, sauteed shallots, and house jerk rub. Your choices are only limited by your palette.