RECIPES — BEEF


THE PERFECT PORTERHOUSE

THE PERFECT PORTERHOUSE

Want to know the secret to getting the perfect crust on a juicy Porterhouse? Learn directly from Chopped Grill Master and Food Network Star, Chef Chad Rosenthal. Joined by Burch Barrel CEO, Roby Burch, Chad shares all his tips and tricks for grilling a Porterhouse steak right on the Burch...

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SCORED TRI-TIP & CHIMICHURRI

SCORED TRI-TIP & CHIMICHURRI

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...

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LIGHTNING NACHOS

LIGHTNING NACHOS

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...

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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.

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The B.A. Burger

The B.A. Burger

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...

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Yakimono Grass Fed Ribeye

Yakimono Grass Fed Ribeye

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...

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