Cast and Blast

Cast and Blast

Blast: (Elk or Beef)

3 tablespoons Grill Mates Steak Seasoning
2 tablespoons Parsley Flakes
1 tablespoon Rosemary Leaves (fresh minced)
3 tablespoons olive oil
1 trimmed beef tenderloin (approx. 5lbs)
1 wild game animal backstrap (we recommend elk)


Coal Pan Height: Mid Track for medium heat

  1. Mix seasonings and parsley thoroughly and set aside
  2. Brush tenderloin with olive oil and then rub with seasoning created in step 1
  3. For beef, be sure the thin end is folded underneath and secure with butcher’s twine
  4. Apply additional twine every 2 inches down the cut to ensure it keeps its shape
  5. Make sure prepared meat is at room temperature (let stand out of fridge for roughly 30 mins) to ensure even cooking throughout.

Grilling Instructions: Place your backstrap or tenderloin on your Burch Barrel so that it is indirectly heated, you can do this by moving the coal pan to an edge of the barrel, or by keeping the coal pan in the middle and molding your cut around the edge of the grill’s surface so that it is not over the hot coals. . Close the lid on your Burch Barrel and let time work its magic. Give yourself about 45 minutes turning your roast occasionally and use a meat thermometer to ensure the thickest part of the cut has an internal temperature of 125 degrees. Move coal pan to its highest setting and place the roast over the heat directly to char for an additional 8 to 10 minutes.

Remove from Burch Barrel and let your meat rest for 15 minutes. In the meantime, make sure your shrimp is going to finish at the same time as the meat is finished resting.

Cast: (Grilled Shrimp with an Avocado Crème Zip Sauce )

Shrimp Prep:

  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Zip Sauce Prep:

  • 1 avocado split and pitted
  • ½ cup greek yogurt or sour cream
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper (to taste)

Coal Pan Height: Mid Track for medium heat

  1. Start off making your Zip Sauce so that you can have it ready to go when the real cooking is finished. Simply add the above ingredients into the same bowl you plan on using to serve, stir until ingredients are mixed thoroughly, and then add salt and pepper to taste and refrigerate.
  2. In a bowl, mix together the lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and red pepper flakes. Nothin’ fancy here, just pour your freshly made marinade into a 1 gallon zip lock bag and add your shrimp. Give that bag a good shake to ensure each shrimp is well coated – marinate at least 30 minutes.
  3. Add as many shrimp as you’d like to 12 inch wooden skewers. *Make sure you soak the skewers first or they will burn*

Grilling Instructions: Place shrimp on your Burch Barrel directly over the heat. Keep a close eye on these bad boys, they’ll only need about 2 minutes or so per side. You’ll know they’re done when they’re puffed up and have a slight char on each side. While you’re at it, add some asparagus to the edge of your Burch Barrel and drizzle with oil and salt and pepper, gotta get your greens in. They will take the same amount of time to cook as your shrimp.

COMBINE THE CAST WITH THE BLAST: You’re ready to serve and dig in! Your shrimp should have been grilling while your meat rested and now its time to slice your tenderloin/backstrap. Make sure to slice at a 30 degree angle (rouighly this is grilling not rocket science), and do not cut any thinner than ¼ inch slices to prevent losing juiciness.

Add a few slices of your sliced cuts to a plate and top with a skewer or two of that delicious shrimp drizzled with your fresh Zip Sauce. Finally add some asparagus to your plate and you have delicious cast and blast meal, sure to please any crowd from a fishing camp to a group of food critics, made entirely on your Burch Barrel. Now, Savor the Moment!




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