Introducing the 12 days of Burchmas. 12 Recipes for the Best Holiday Feast. Check back daily for a new recipe.
// with Horseradish Cream Sauce and Au Jus //
This prime rib is simple to put together and easily will be a crowd pleaser for the Holidays. The meat is perfect by itself, especially with the herbed crust the Burch Barrel created by simply just sitting on the grill grate until it got to temperature. Pairing this already flavorful prime rib with a rich Au Jus and Horseradish sauce, is another level of flavor that I just love. Hope you enjoy it!
INGREDIENTS 8 lb. bone-in prime rib ¼ c. fresh rosemary, finely chopped ¼ c. fresh thyme, finely chopped 8 garlic cloves Cracked pepper and Salt Olive oil
PRODUCTION 1. In a bowl, mix together the fresh herbs, salt and pepper. 2. Rub the prime rib with olive oil and season all sides of the prime rib with fresh herb mix forming a crust. 3. With a knife cut small slits into the top side of the meat, deep enough to stuff the garlic cloves all around. 4. Ideally, let the prime rib marinate overnight. Alternatively, let the prime rib sit at room temperature for 1-1.5 hours with the seasoning on before you cook it. 5. Prepare the Burch Barrel so it is on high heat. 6. Place the coal pan on the second or 3rd tier and get a nice sear on all sides of the prime rib. 7. Remove the prime rib, and place the coal pan closer to the bottom, to reduce your temperature to 325 F. 8. Place the prime rib back on the grill grate. Insert a probe thermometer in the deepest part of the meat. Lower the lid and and cook for 2.5 hours or until the internal temperature is 130 F (120 F for medium rare). 9. When the prime rib reaches 130 F, take off of the Burch Barrel, and wrap loosely with foil. 10. Let rest for 30-60 minutes, then slice and enjoy with Au Jus and Horseradish Sauce (recipes below).
Note: Instead of placing the meat directly on the grill, it can also be placed in a Dutch Oven, and can hang under the lid on the hook. The same temperature practices would apply in the above instructions.
AU JUS INGREDIENTS ¾ tsp soy sauce 1 tsp. Worcestershire 2 TB AP flour ½ tsp pepper 1 tsp salt 3 c. beef broth
PRODUCTION Place all ingredients in a saucepan and let simmer for 30 min., stirring occasionally.
HORSERADISH CREAM SAUCE INGREDIENTS ¼ c. prepared horseradish 1 c. sour cream 1 ½ TB dijon mustard 1 tsp. worcestershire Salt and pepper to taste
PRODUCTION In a small bowl, mix all ingredients together until smooth.
DUTCH OVEN SMASHED POTATOES
// A great way to utilize space //
This Smashed Baby Red Potato recipe is a great way to utilize space when entertaining a large group of food fanatics. Once your Dutch Oven is positioned under your Coal Pan you have the entire grill for your protein and vegetables. Or just go for the Meat and Potatoes only dish... Win win. Enjoy!
INGREDIENTS 12 or 14 inch dutch oven 4lbs of baby red potatoes 1/2 c. butter - Add more as needed during smashing for preferred consistency 1/2 c. chicken stock 1 1/2 TB garlic powder 4 garlic cloves, minced 1 TB onion powder 1 ½ tsp fresh rosemary 1 ½ tsp fresh thyme 2 tsp fresh parsley Salt & Pepper to taste while mashing
PRODUCTION 1. Combine all ingredients. 2. Place dutch oven on hot coals. 3. After 5 minutes, melt butter and stir potatoes to mix. 4. Return to coals. 5. Cook for another 15 minutes. The butter should be boiling and beginning to brown. 6. Rotate Dutch Oven and Coal Pan so the Dutch Oven is on the bottom of the Burch Barrel. 7. Set Coal Pan directly on top of Dutch Oven Lid. Cook until potatoes are soft, approximately 20 minutes under the coal pan. 8. This will vary depending on the volume of hot coals in Coal Pan. 9. Smash Potatoes adding Butter to get to the consistency you want. If you want smoother potatoes you can also add in some Milk to cut down on the amount of Butter.
CAST IRON GREEN BEAN CASSEROLE
// Our favorite part is the fried onions on top //
This is a very traditional Holiday dish seen in many family homes during the Holiday Season. It’s cooked different ways, but this recipe really showcases the fresh crispness of the green beans, and the different textures it can feature. Our favorite are the fried onions on top. They are full of flavor and can be enjoyed on many other dishes like burgers, steaks, salads and more.
INGREDIENTS 1 lb. fresh green beans, trimmed 1 lb. cremini mushrooms, sliced 3 garlic cloves, minced 4 TB unsalted butter 2 TB flour 1 tsp. salt ½ tsp. pepper 1 c. chicken stock 1 c. heavy cream
PRODUCTION 1. In boiling water, boil the trimmed, green beans for 5 minutes. 2. Remove and put in an ice water bath for 5 min. to stop the cooking process. 3. On the Burch Barrel, melt the butter in a cast iron skillet. 4. Add the sliced mushrooms, salt and pepper, cook for 5 min. 5. Add garlic and flour, stir until well combined. There should be no lumps from the flour. 6. Add chicken stock slowly, scraping the bits from the skillet. 7. Add heavy whipping cream and stir until the mixture thickens, about 6-8 min. 8. Add green beans and stir until well coated. 9. Cover with foil and cook for approx. 15- 20 min. stirring periodically, until edges are bubbly. 10. Add fried onions to the top and serve. (Recipe below)
FRIED ONION TOPPING INGREDIENTS Fried Onions for topping: 2 med. yellow onions, thinly slices ½ c flour ½ tsp. salt ½ tsp. garlic powder ¼ tsp. pepper 3 TB panko bread crumbs Oil for frying PRODUCTION 1. In a separate skillet, add oil and bring to temp. 2. In a mixing bowl, add flour, salt, garlic powder, salt and pepper. 3. Add the thinly sliced onions to the flour mixture to coat. 4. Add onions to prepared oil in a single layer, and fry until crispy. 5. Place on a baking sheet to cool.
HOLIDAY SPATCHCOCK CHICKEN
// fresh herbs & cranberries make this sweet and savory //
Creating a compound butter is a simple way to add a lot of flavor to meat. This compound butter with the fresh herbs and cranberries makes this chicken sweet and savory. Try and create your own compound butter by adding different herbs, spices and even soft cheeses. You can add the compound butter to the meat as it’s grilling on the Burch Barrel to add some extra caramelization or as you plate it, and just watch it melt!
INGREDIENTS 1 whole chicken 1 ½ sticks salted butter, room temperature 1 ½ TB fresh parsley, minced 1 ½ TB fresh rosemary, minced 1 TB fresh thyme, minced 1 fresh garlic, minced ¼ c. chopped cranberries Salt & Pepper to taste
PRODUCTION How to Spatchcock a Chicken: 1. Remove the backbone with poultry shears or kitchen shears. 2. Cut the cartilage over the breastbone on the inside of the bird where the two breasts join together near the neck. 3. Cut the cartilage to release the breastbone and allow the chicken to lay flat when you turn it over. 4. Finally, tuck the wings under the rib cage to protect them as they cook.
Cooking the Chicken: 1. In a mixing bowl, combine room temperature butter, parsley, rosemary, thyme garlic and salt and pepper. 2. Generously coat the outside of the chicken with the butter mixture. 3. Loosen the skin of the chicken and rub some of the butter mixture under the skin. 4. Insert a probe thermometer into the thickest part of the chicken (breast or thigh). 5. The Burch Barrel should be at medium heat of 325-350 F. 6. Place the chicken breast side down first. 7. Grill approximately 20-25 minutes or until there is a nice browned crust. 8. Flip the chicken, and grill for another 15-20 minutes, or until the thermometer registers 165 degrees in both the thigh and the breast. 9. Remove from the Barrel, and slice and break apart like you would a turkey.
// With Bacon, Cranberries and Balsamic Reduction //
It’s sweet and savory, and of course how can you go wrong with adding bacon to a dish. Enjoy!
INGREDIENTS 2 lbs. brussel sprouts, trimmed and halved 8-10 slices of bacon, sliced into pieces 1 c. cranberries 1 shallot, small dice 1/3 c. fresh parsley, chopped
PRODUCTION 1. On the Burch Barrel and in a cast iron skillet, cook bacon pieces (don’t overcook), remove bacon from the skillet and set aside. 2. To the bacon drippings, add the shallots, and stir until almost translucent. 3. Add Brussel sprouts and cook until soft and some pieces have a nice brown color to them. 4. Add the cooked bacon and cranberries to the skillet. 5. Mix until all ingredients are well combined. 6. Drizzle with Balsamic reduction (recipe below), and finish with fresh parsley.
BALSAMIC REDUCTION INGREDIENTS 2 c. balsamic 2 TB brown sugar
PRODUCTION 1. Combine both ingredients into a saucepan, simmer until it is reduced by half. 2. Drizzle on top of Brussel sprouts when done.
BAKED MAC N' CHEESE
// Gooey cheese and full of flavor //
This is so gooey with cheese and full of flavor. This is a favorite of ours, because the edges get a bit crispy and holds in some of the butter that is added.
INGREDIENTS 1 lb. elbow pasta ½ c. unsalted butter ½ c. AP flour or Almond flour 1 ½ c. whole milk 2 ½ c. half and half 4 c. grated medium sharp cheddar 2 c. grated gruyere ½ tsp. salt ½ tsp. pepper ¼ tsp. paprika
PRODUCTION 1. Cook pasta according to box directions and set aside. 2. In a mixing bowl, mix cheeses together. 3. Raise your coal pan to the top. 4. Take the Dutch Oven and place directly on top of the coals. 5. In the Dutch Oven, melt ½ c. unsalted butter, sprinkle the flour and whisk to combine for 1 min. 6. Slowly pour 1 c. of half and half and 1 c. of whole milk into the oven, whisking constantly until smooth. 7. Pour the remaining milk/half and half, and continue whisking until mixture is thick and smooth. 8. Stir in 1 ½ c. cheese, salt, pepper and paprika. Continue stirring, and add another 1 ½ c. cheese until well mixed together. 9. Stir in cooked pasta. 10. Stir in another 1 ½ c. cheese until distributed. Cheese does not need to melt. 11. Top mixture with remaining cheese. 12. Cover Mac N’ Cheese with Dutch Oven Lid. Let heat for 5 minutes. 13. Remove Dutch Oven. Remove the coal pan from the Burch Barrel and place the Dutch Oven in the bottom of the Barrel. 14. Take the coal pan and adjust so it sits right on top of the Dutch Oven's Lid. 15. Cook for 15-20 min. until the sides are bubbling and the top is lightly browned.
Coca-Cola Glazed Ham
// Slow and steady wins this race //
2 teaspoons of pepper may seem like alot, but don’t be afraid. The sweetness of the cola and the brown sugar lessen the punch of the pepper and evens out nicely on the ham. The glaze creates a nice crust and a juicy ham.
INGREDIENTS 15-17 lb spiral ham 24 oz. Coca-Cola 6 TB brown sugar 2 TB cornstarch 2 TB minced garlic 2 tsp. salt 2 tsp. pepper
PRODUCTION Suggested Tools for cooking: If you can get a rotisserie tool with a hook that would be ideal, as you can attach it to the ham and hang it from the Burch Barrel hook under the lid right above the coals. Or use a large Dutch Oven and hang it from the hook under the lid, also works great. With this particular ham, we channeled our inner MacGyver, and created a nest out of wire and hung it from the lid hook.
1. Combine all ingredients, except for the ham, into a saucepan and simmer until it is thick and smooth. 2. The Burch Barrel will require 20 min. per pound at approximately 325 deg. heat for a 15-17lb spiral ham. 3. With a basting brush, glaze the spiral ham before you put it on the Burch Barrel, so it can begin caramelizing right away. 4. Add more glaze at about the ½ way mark into cooking, again 1 hour before finishing, and again 10 minutes before pulling the ham from the Burch Barrel.
Old-Fashioned Sweet Potatoes
// These are not Yams, they are Sweet Potatoes... we promise. //
Traditional, yes, and simply cooking this dish on the Burch Barrel makes it all worth it, especially if you have a well seasoned cast iron skillet. Yummy!
INGREDIENTS 3-4 Sweet Potatoes, peeled and sliced 2 c. sugar ½ c. butter ½ tsp. nutmeg 1 tsp. cinnamon Pinch of salt
PRODUCTION 1. In a cast iron skillet, and on top of the grill grate of the Burch Barrel, melt the butter. 2. Add the sliced sweet potatoes, and toss in the melted butter to coat. 3. Add all other ingredients, and stir until everything is well coated. 4. Cover with foil and continue to cook on the grill grate. 5. Stir a couple times, and let it continue to cook on the Burch Barrel until sweet potatoes are fork tender.
Traditional, yes, and simply cooking this dish on the Burch Barrel makes it all worth it, especially if you have a well seasoned cast iron skillet. Yummy!
// Keep the stems to add some rustic flare //
This is a really simple and delicious side dish for any occasion. If you want to keep the stems on, it adds a bit of rustic flare to your table, especially after the nice color the Burch Barrel puts on it.
INGREDIENTS 1 TB olive oil 1 ½ lbs. carrots, peeled ¼ c. butter, melted ¼ c. brown sugar ¼ c. honey ¼ tsp. Himalayan pink salt 1 TB fresh parsley, rough chop
PRODUCTION 1. Toss carrots in olive oil and set aside. 2. In a mixing bowl, add melted butter, brown sugar, and honey, mix until well combined. 3. On the Burch Barrel, place carrots directly on the grill. 4. Rotate every few minutes to get a slight char on each side. 5. Just before pulling the carrots off the Barrel, glaze with the brown sugar mixture and cook them one more minute on the grill. 6. Remove carrots from the grill, and place on a serving tray. 7. Top with Himalayan salt and parsley.
GRILLED FRUIT w/ Honey, Goat Cheese, & Brown Sugar Dip
// This recipe is good all year round. //
This recipe is good all year round. If you don’t like goat cheese, use feta or another crumbly cheese. The fruit used is suggested. If you have a favorite fruit like mangos, strawberries, etc. use it!
GRILLED FRUIT INGREDIENTS 1 Pineapple, cut into cubes 5-6 peaches, cut into thick slices 5-6 apples, cut into thick slices 3 TB honey Goat cheese, crumbled Kabob skewers
PRODUCTION 1. Soak your Kabob skewers so they don’t catch fire while on the Burch Barrel. 15 min. should do the trick. 2. Take the soaked Kabob skewers, divide the fruit so there are approx. 1-2 pieces of each fruit on each skewer. 3. Place skewers on the Burch Barrel and grill until the natural sugar of the fruit has created some caramelization and grill marks on all sides of the fruit. 4. Place skewers on a serving tray, drizzle with honey and crumble goat cheese on top. Optional: Drizzle with Balsamic Reduction (Recipe below).
BROWN SUGAR DIP INGREDIENTS 1/3 c. brown sugar ¼ c. powdered sugar 2 TB butter 6 oz. cream cheese ¼ c. plain greek yogurt ¾ tsp. cinnamon ¼ tsp. vanilla
PRODUCTION 1. Combine all ingredients and mix until smooth. Serve with grilled fruit.
BALSALMIC REDUCTION INGREDIENTS 2 c. balsamic 2 TB brown sugar
PRODUCTION 1. Combine all ingredients in a saucepan, stir, and bring to a low simmer. 2. Simmer for approximately 1 hour. This will allow the sauce to reduce by half. 3. Let cool for about 10-15 minutes and it’s ready to serve.
DUTCH OVEN APPLE PIE
// Rich and flavorful end to a great meal //
Apple pie is probably one of my favorite things to cook as it’s sure to please everyone. The crust is flakey and the filling is rich and flavor packed. Top it off with a really good vanilla bean ice cream, and you will end your day with a smile.
PIE CRUST INGREDIENTS 2 2/3 c. flour 7 TB water 1 tsp. salt 1 c. + 2 TB shortening
PRODUCTION Mix until all ingredients are combined, don’t over mix. Cut in half and roll out into a pie crust.
This pie crust never fails and there’s no need to refrigerate unless you are planning to bake the next day. I like using my fingers to cut the shortening and to ensure that it’s not over mixed.
APPLE PIE FILLING INGREDIENTS ½ c. unsalted butter + 1 TB of melted butter 1 c. brown sugar 3 tsp. cinnamon 3 tsp. sugar Pinch of nutmeg 8-9 apples (mix of honey crisp, galas or granny smith), peeled and thinly sliced
PRODUCTION 1. In a bowl, combine apples, brown sugar, 5 tsp. of cinnamon, sugar and nutmeg. Mix until apples are coated. 2. In Dutch Oven, add 3 TB of butter, melt on top of a coal pan. 3. Add one piece of pie crust and press gently into the bottom. 5. Add the pie filling and top with the rest of the cold butter, cut into pieces. Top with the remaining piece of pie crust. 6. Brush the melted butter on top and sprinkle some cinnamon and sugar on top. Make multiple slits or a pattern of your choice in the top of the crust. 7. Place the lid on the Dutch Oven. 8. The Burch Barrel should be approx. 400 deg. 9. Place Dutch Oven directly into Coals for 8/10 minutes. 10. Remove Dutch Oven and Coal Pan, place the dutch oven on the bottom of the Burch Barrel, and adjust the coal pan so it sits almost on top of the dutch oven. 11. Cook for approx. 30/40 minutes. The edges should be browned and some bubbling from the filling.
It’s okay to peek and check the pie as it cooks.
CAST IRON CHOCOLATE CHIP SKOOKIE
// Let's begin with the end in mind //
This is a fun cookie to create for everyone, as it’s simple, really yummy and allows some of us to be kids again.
INGREDIENTS 1 c. unsalted butter, room temp + 1 TB for skillet bottom 3 c. AP flour ½ tsp. salt 1 TB baking powder 1 ¼ c. sugar ½ c. packed light brown sugar 3 large eggs, room temp 2 tsp. vanilla extract 2 c. semi-sweet chocolate chips
PRODUCTION 1. Get the Burch Barrel to approx. 350 deg. 2. Preheat cast iron skillet lid. Place lid on grill grate and cover to warm before placing skillet over heat. 3. In a 12-inch cast iron skillet melt 1 TB butter. 4. In a medium mixing bowl, sift or whisk together the flour, baking powder, and salt. Set the bowl aside. 5. In an additional bowl or stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter with the sugar and light brown sugar. 6. Add eggs, one at a time, until mixed in, add the vanilla extract and mix until combined. 7. Add the flour mixture and mix just until the dough comes together. Mix in the chocolate chips until just combined. 8. Place cookie mixture in skillet over the melted butter, and press in the corners and even out. 9. Cover with aluminum foil. 10. Set coal pan to a low setting/notch to avoid burning bottom. 11. Place the cast iron on top of the grill grate and cover with heated skillet Lid. 12. Cook until browned on the edges and slightly wiggly in the middle. 13. Remove from the Burch Barrel and let sit. As it starts to cool, the cookie will set.
Note: Make sure to watch the cookie as it cooks, so it doesn't overcook on the bottom and on the edges. It’s ok to peek.
Add 3-4 scoops of vanilla ice cream, whipped cream and Holiday sprinkles directly in the middle of the cookie and dig in!