Recipes

#MakingTheMostOfIt Marinade

#MakingTheMostOfIt Marinade

#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 adding an extra pinch of Cayenne! INGREDIENTS 1 ½ cups Chicken Stock or Bone Broth ¼ cup Apple Cider Vinegar 2 tbs Paprika 1 tbs Garlic 1 tbs Onion powder 1 tbs Oregano  2 tsp Cumin ½ tsp crushed red pepper ¼ tsp of Cayenne Pepper Salt and Pepper to...

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Andrew Jakovac
Robatayaki Skewers

Robatayaki Skewers

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 Maple Glazed Salmon Skewers Grilled King Crab Grilled Mushrooms with Yuzu Truffle Vinaigrette Pork & Scallion Meatballs Yield: 1# (freeze excess) INGREDIENTS 1# Ground Pork1ea Egg Yolk3 Tbl Scallion, greens and whites minced1 ½ tsp Lemongrass, hearts only minced1 Tbl Ginger, minced1 Tbl Garlic, minced3 Tbl Panko Breadcrumbs2 tsp Soy...

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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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