Recipes

Corey Piersol

ON THE BARREL: Spatchcocked Turkey

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 water - STIR TO DISSOLVE Add some ice cubes Squeeze 1 Lemon Add 1 Orange quartered Hand full of Thyme on the sprig or seasonings of your choice. - STIR Add cold water until bird is covered. GRILL & HEAT Set Coal Pan to 3rd Notch from the bottom. Adjust...

Read more →


SELF PROCESSED STUFFED SAUSAGE

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. If you have a picky eater or gamey protein I recommend you add in some bacon to the mix. 

Read more →


Robert Burch
RED SNAPPER STREET TACOS

RED SNAPPER STREET TACOS

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 into bowl with lime juice, let sit in refrigerator for 2-3 hours. Load Burch Barrel with charcoal. Light and let burn. Rip two sheets of tin foil, place one chard on each. Place each fillet on chard, drip lime juice and sprinkle chili powder and oregano across each. Place another...

Read more →


Whiskey Cream Steak Sauce

Whiskey Cream Steak Sauce

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.

Read more →

Recent Articles