RECIPES — PORK

Our Grilled Stuffed Pork Chops will soon be your new go-to comfort food. They’re stuffed with gouda and apples creating a sweet and tangy flavor palette that the whole family will enjoy!  

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.

Gear up for the 4th of July with two BBQ classics, Pork Ribs & Mac n’ Cheese! There's nothing better than a smokey Mac n' Cheese and fall of the bone BBQ Pork Ribs all prepared on the Burch Barrel.

Pork Belly Skewers are a favorite around the Burch Barrel Kitchen. Coated in Whole Hog seasoning, grilled over a hot bed of charcoal, drenched in BBQ sauce, and placed back on the grill for a final sear - how could they not be delicious? We fueled this cook using our...

FLIP FLOP POPPER // The flavor of balsamic and herbs pair well with the heat of the pepper // INGREDIENTS 6 Jalapenos, sliced in half lengthwise, and seeded8 oz. Cream Cheese, room temperature½ c. Mozzarella cheese, grated¼ c. + 3 TB Flip Flop Sauce12 Slices of BaconToothpicks PRODUCTION Marinate the...

#MAKINGTHEMOSTOFIT MARINADE A great marinade for Spring Turkey or Bear Camp. Marinades are easy to prep and bag for a delicious and convenient meal. This, #MTMOI Marinade has a rich and warm flavor that will provide a little extra heat while by the fire. Kick it up a notch by...

ROBATAYAKI SKEWERS & SHAREABLES Serves 4-5 people  Build a large, hot fire on your Burch Barrel using lump charcoal.  The temperature gauge should read at least 700F. Pre-soak bamboo skewers for at least 30 minutes to prevent burning while Burch Barrel preheats. Pork & Scallion Meatballs Charred Shishito Peppers  Miso...

Ingredients 6 Whole Jalapeño Peppers 6 oz Cream Cheese (block packaging) ½ Teaspoon Garlic Powder 1 Green Onion (finely minced) ½ Cup of Sharp Cheddar Cheese (shredded) 12 Sliced of Bacon Coal Pan Height: Mid Track for medium heat Cut off the stem ends of each jalapeño and slice them...