Recipes

THE B.A. BURGER A simple and satisfying burger that will warm your soul on a cool spring evening at Camp. INGREDIENTS  2 lbs Beef Burger >>> If using lean wild game add one egg to help it bind and stick together.  2 1/2 Tablespoons cajon seasoning 1 Teaspoon lime juice Few pinches of salt and pepper 1 Yellow Onion 2 Tablespoons butter, oil, or bacon grease 5 Jalapeno's 8 slices pepper jack cheese Side fixings optional Tomato Avocado Lemon Aioli of sorts PROCESS COAL PAN: Set at 3 notches from the top and adjust appropriately depending on coals or open...

#MAKINGTHEMOSTOFIT MARINADE A great marinade for Spring Turkey or Bear Camp. Marinades are easy to prep and bag for a delicious and convenient meal. This, #MTMOI Marinade has a rich and warm flavor that will provide a little extra heat while by the fire. Kick it up a notch by adding an extra pinch of Cayenne! INGREDIENTS 1 ½ cups Chicken Stock or Bone Broth ¼ cup Apple Cider Vinegar 2 tbs Paprika 1 tbs Garlic 1 tbs Onion powder 1 tbs Oregano  2 tsp Cumin ½ tsp crushed red pepper ¼ tsp of Cayenne Pepper Salt and Pepper to...

ROBATAYAKI SKEWERS & SHAREABLES Serves 4-5 people  Build a large, hot fire on your Burch Barrel using lump charcoal.  The temperature gauge should read at least 700F. Pre-soak bamboo skewers for at least 30 minutes to prevent burning while Burch Barrel preheats. Pork & Scallion Meatballs Charred Shishito Peppers  Miso Maple Glazed Salmon Skewers Grilled King Crab Grilled Mushrooms with Yuzu Truffle Vinaigrette Pork & Scallion Meatballs Yield: 1# (freeze excess) INGREDIENTS 1# Ground Pork1ea Egg Yolk3 Tbl Scallion, greens and whites minced1 ½ tsp Lemongrass, hearts only minced1 Tbl Ginger, minced1 Tbl Garlic, minced3 Tbl Panko Breadcrumbs2 tsp Soy...

YAKIMONO GRASS FED RIBEYE RECIPE Long Burn Charcoal Sear, Yuzu Koshu, & Shiso Chimi. Shiso & Scallion “Chimi” Yield: 1 ¼ Cup INGREDIENTS  ***Note, if shiso is not available or you want to try another flavor; substitute the same quantity of cilantro for the shiso. Scant ¼ C Ginger, minced1C Scallion, greens and whites thinly sliced¼ C Shiso ½ C Canola Oil1T Soy Sauce (low sodium)1 ¼ tsp Rice Wine Vinegar¾ tsp Kosher Salt PRODUCTION  Combine all of the ingredients thoroughly in a small mixing bowl. Allow to rest in the refrigerator for at least 2 hours for flavors to bloom....