Over The Fire Cooking Show - Episode 4 Recap
On this final episode with Buffalo Trace, I had the privilege of hanging out with Harlen Wheatley. He is the Master Distiller for the Buffalo Trace brand. Let’s just say that spending a whole day with a master of anything is a pure honor.
Start of the day
I woke up early that morning just a few miles away from the Distillery. Neededs to get the fires rolling as we had a party that evening with a bunch of friends I had made over the past few days. I ended up cooking a pretty diverse menu with skirt steak, chorizo, hanging pineapple, sugar snap peas, cast iron potatoes and chimichurri. It was a whirlwind!
Harlen arrived about mid morning to come and give me a hand in some of the cooking. We prepped food together as he shared crazy stories of how he got stranded on an island. He had to eat fish and ketchup over fire until he has finally rescued! I assured him that we would eat better than fish and ketchup that night.
Once we had prepped everything, we got to cooking. I taught Harlen how to slice skirt steak, how to build a fire, and how to hang a pineapple over the fire. Hanging pineapple is one of my favorite parts of the meal. Caramelized outside with a juicy center. We will add some Buffalo Bourbon Ice Cream to that later for dessert.
In the meantime, we seared some Porter Road skirt steaks on the grill while the chorizo roasted slowly on the skewers. Finally, we tossed the sugar snap peas in with garlic, lemon, and some salt. Can’t forget the bacon and potatoes too…
We taste tested the food, and Harlen gave me his approval. After a few pours of bourbon, I was ready finish the food and get over to the distillery.
The Barrel Pick
Jared Thatcher of Boothill Blades was lucky enough to have a barrel pick right before the dinner! Myself, Danielle Prewett and Jared all went down to taste some bourbon right out of the barrel.
Being a foodie, it was amazing to try 3 different barrels of Buffalo Trace with 3 completely different flavor profiles. In the end, we all voted on the best barrel and are waiting for it to be bottled. You bet I am getting one of those Jared!
The table was set and the food was hot! I sat down to an epic dinner with the whole crew: Harlen Wheatley of Buffalo Trace, Chris Carter of Porter Road Butcher, Danielle Prewett of Wild & Whole, plus two additional guests from Buffalo.
Bourbon was poured, laughs were had, and food was devoured.
In the end, this is what it is all about. We strive day in and day out to master a craft that brings us to the dinner table. Whether you make award winning bourbon or fire cooked food, we are all trying to bring people together for a chance to connect.
So grab yourself a bottle Buffalo Trace and cook this skirt steak recipe below. Invite your friends over and fill your dinner table. There is always room for one more.
An ode to South America with this skirt steak and homemade chimichurri sauce.
- 2 lbs of skirt steak
- 1 tsp of sea salt
- 1/2 tsp fresh pepper
- 1/4 cup of olive oil
- 1/2 cup parsley chopped
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 tsp sea salt
- 3/4 tsp fresh pepper
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 serrano pepper finely chopped
Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
While the coals are burning, rub the olive oil, sea salt, and pepper all over the skirt steak.
Spread coals evenly over the grill while placing a hand full of Mesquite Wood Chunks on top. Let burn for another 5 minutes.
While waiting for the grill, place all of the chimichurri ingredients into a bowl and mix thoroughly.
Place steaks on grill and let cook for 3 minutes on one side and 2 minutes on the other side for medium rare. Keep the steak on 3 minutes per side for medium.
Pull steaks off grill and let rest for 10 minutes.
Cut the steak against the grain of the beef.
Place some chimichurri on top and enjoy!