RECIPES

We made this fajita recipe to bring you something worthy of Cinco de Mayo , but it's quickly become a regular in the rotation at Burch Barrel HQ. The shrimp seasoning packs a kick - but the real star of this recipe is the pineapple. Grilling the pineapple on the...

Score the fat of the tri-tip and salt it, leave it in your refrigerator for 1 hour but preferably overnight. This allows the tri-tip to be seasoned all the way through. Cook tri-tip on top of a cedar plank to add some smoke flavor. Once the tri-tip reaches 110 internal...

Lightning Chips (Doritos), as the Piersol boys call them, are a highlight to these skillet nachos. The nachos are full of flavor, and loaded with fresh and yummy toppings. My personal and favorite addition to the nachos are the grilled avocados and grilled jalapeno. The nice touch of fire the...

There is no right or wrong way to do pizza. This is a simple recipe and sure to make everyone happy. It’s fun to experiment with different toppings like jalapenos, chicken or pickles, and sauces like, BBQ sauce, Thai Peanut sauce or Garlic Oil. Have fun with it, and let...

I have cooked many wings in my day. From brining, coating, pre baking, you name it. This is my favorite way to prepare Chicken Wings and my favorite Hot Wing Sauce. It's simple and straightforward producing a crisp and juicy Chicken Wing paired with a flavorful hot sauce. 

FLIP FLOP POPPER // The flavor of balsamic and herbs pair well with the heat of the pepper // INGREDIENTS 6 Jalapenos, sliced in half lengthwise, and seeded8 oz. Cream Cheese, room temperature½ c. Mozzarella cheese, grated¼ c. + 3 TB Flip Flop Sauce12 Slices of BaconToothpicks PRODUCTION Marinate the...

Grilled Salmon and Veges with Chef Jet Tila. Pro Tip; Keep fish from sticking by oiling both the fish and grill grate. We recommend adding oil to the grill grate before you start your fire or add your coals. Chef Jet Tila - Jet Tila is a great culinary storyteller....

Smoked Spatchcocked Turkey on the Grill! Chef Jet Tila shows us how to spatchcock a turkey and grill it on the barrel. PREPERATION 24 Hour Wet Brine. 10/14lb Bird - The brine is where you will get your flavor. 2 Cups Kosher Salt 1 Cup Brown Sugar 2 Cups hot...

In this ‘On The Barrel’ we focus more on the ‘How To’ of self processing and smoking stuffed sausage than the actual recipe. Below is what we used in this video but we encourage you to vary the percentages of Protein to Fat to find the balance that suits you....

RED SNAPPER STREET TACOS INGREDIENTS: - street corn tortillas- 1 sweet onion- 1 bunch cilantro- 1/2 cup fresh squeezed lime juice- salt and fresh ground pepper- 2 Red Snapper fillets- chili powder- paprika- oregano- chard leaves- Your favorite hot sauce or just Valentina PRODUCTION: Finely chop onion and cilantro. Mix...

Some say Steak only needs salt. We won't argue that but our mushroom and whiskey based cream sauce is a great option if you are looking for a little variety.

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...

#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...

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...

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...

HICKORY SEARED ELK TATAKI Serves 3 people(2 oz ea) INGREDIENTS 6oz chunk Elk Backstrap, cleaned & trimmed1 ½ oz Wafu Dressing 1ea Scallion, green only thinly sliced on hard bias½ ea Fresno pepper, thinly sliced2 sprig Cilantro, cut into 2” sections¾  tsp Sesame Seeds1 tsp Chili-Infused Sesame Oil (plain okay to...

Instead of ordering takeout or throwing a frozen pizza in the oven this weekend, you whip up a pie that will have your family asking for more. New York-style pizza is cooked at a real hot temperature for a short amount of time, so you get product that is crispy...

A cast iron skillet over open flame is one of our favorite ways to cook chicken. It requires some planning ahead of time for the proper brine, but it’s still simple enough to cook for a delicious weeknight dinner. 

Roasts remind us of family gatherings and sit down dinners. They are a one dish meal filling many plates. Rolled roasts are a flavorful variation of traditional roasts. There are several ways to cook a roast; slow cook/low temperature cooking or 'oven'/high temperature cooking.  In this recipe we speed things...

Ingredients 6 Whole Jalapeño Peppers 6 oz Cream Cheese (block packaging) ½ Teaspoon Garlic Powder 1 Green Onion (finely minced) ½ Cup of Sharp Cheddar Cheese (shredded) 12 Sliced of Bacon Coal Pan Height: Mid Track for medium heat Cut off the stem ends of each jalapeño and slice them...

Blast: (Elk or Beef) 3 tablespoons Grill Mates Steak Seasoning2 tablespoons Parsley Flakes1 tablespoon Rosemary Leaves (fresh minced)3 tablespoons olive oil1 trimmed beef tenderloin (approx. 5lbs)OR1 wild game animal backstrap (we recommend elk)   Coal Pan Height: Mid Track for medium heat Mix seasonings and parsley thoroughly and set aside...