Recipes

Andrew Jakovac
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 Scallion, greens and whites thinly sliced¼ C Shiso ½ C Canola Oil1T Soy Sauce (low sodium)1 ¼ tsp Rice Wine Vinegar¾ tsp Kosher Salt PRODUCTION  Combine all of the ingredients thoroughly in a small mixing bowl. Allow to rest in the refrigerator for at least 2 hours for flavors to bloom....

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Andrew Jakovac
Hickory Seared Elk Tataki

Hickory Seared Elk Tataki

HICKORY SEARED ELK TATAKI Serves 3 people(2 oz ea) INGREDIENTS 6oz chunk Elk Backstrap, cleaned & trimmed1 ½ oz Wafu Dressing 1ea Scallion, green only thinly sliced on hard bias½ ea Fresno pepper, thinly sliced2 sprig Cilantro, cut into 2” sections¾  tsp Sesame Seeds1 tsp Chili-Infused Sesame Oil (plain okay to substitute)Pinch Finishing Flake Salt (like Maldon)  PRODUCTION  Build large hot fire with lump charcoal in Burch Barrel.  Temperature gauge should read at least 700F. When ready to cook, add handful of pre-soaked hickory chips to coals. Sear all sides of elk backstrap chunk quickly, but allow just enough time to...

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Corey Piersol
Wood Fired Pizza

Wood Fired Pizza

Instead of ordering takeout or throwing a frozen pizza in the oven this weekend, you whip up a pie that will have your family asking for more. New York-style pizza is cooked at a real hot temperature for a short amount of time, so you get product that is crispy on the bottom but a little gooey on top.

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Corey Piersol
Blackened Barrel Chicken

Blackened Barrel Chicken

A cast iron skillet over open flame is one of our favorite ways to cook chicken. It requires some planning ahead of time for the proper brine, but it’s still simple enough to cook for a delicious weeknight dinner. 

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