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.
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...
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...