RECIPES — BEEF


Loaded Nachos

Loaded Nachos

This quick and easy recipe is perfect for any game day tailgate! These nachos will make everyone feel like a winner, so load up your barrel, find an excellent tailgating spot, and enjoy!  

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Jalapeño Cream Cheese Burger

Jalapeño Cream Cheese Burger

The fixings are vital for a savory burger that satisfies. So, we created a zesty Jalapeño Cream Cheese Burger recipe that will knock your beer and burger-loving socks off. It’s stacked with onion rings, smoky bacon, and a hearty smear of homemade jalapeño cream cheese.  

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Burch Bombs

Burch Bombs

Make your taste buds happy with our new favorite recipe, fire-grilled colossal bacon-wrapped meatballs. The bonus is that they’re stuffed with an entire Babybel cheese. So fire up the Barrel to gather ‘round and watch these savory bombs sizzle.

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Tri-Tip & Chimichurri

Tri-Tip & Chimichurri

Grilling tri-tip in the Barrel makes it tender, seals in juices, and adds a delicious smokey flavor. Chef Marco and Chef Aubrey Niccoli created a perfectly seasoned, simple tri-tip recipe that showcases the natural flavors of this cut of beef.

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SURF N' TURF

SURF N' TURF

Treat the whole family with savory Surf n’ Turf this Father's Day! Charred Ribeye, Butter Basted Lobster, and Crisped Broccolini all prepared over an open flame. Father's Day is almost here, so why not show your appreciation with a Surf n' Turf feast? This spread is simple, easy, and guaranteed to...

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LIVE FIRE SMOKED BRISKET

LIVE FIRE SMOKED BRISKET

Smoked Brisket on the Burch Barrel There's nothing quite like the reward of a long cook. Smoked Brisket on the Burch Barrel produces both an indulgent cooking experience and ridiculously delicious end result. One of the key facors that contribute to a successful smokey brisket is the prescence of fat...

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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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