Recipes

Grilled BBQ Oysters February 11 2017, 0 Comments

This recipe was developed while partnering with my buddy Doug of DWPBBQ at a class we hosted together at TJ's Seafood in Dallas in the summer of 2016.

This recipe is true Texas oysters and makes an oyster lover even out of naysayers!

Ingredients

  • Dozen oysters, shucked
  • 1 bunch of green onions, chopped
  • 8 oz shredded pepper jack cheese
  • 1/4 C seasoned bread crumbs
  • Your favorite BBQ Sauce. We recommend Meat Mitch.
Compound Butter Ingredients (Optional - you can use a high quality butter such as Banner Butter)
  • 1 lb butter, unsalted
  • 1 tbsp Meat Church The Gospel or Honey Hog BBQ Rub
  • ½ bunch of green onions minced
  • 2 cloves garlic, minced

 

Prepare your Grill
Prepare your grill (we use a Big Green Egg) for direct grilling at a temperature of 400.

Prepare the Compound Butter

Allow the butter to soften. Combine butter, garlic, onion and BBQ Rub thoroughly.

Lay the butter on parchment paper or plastic wrap. Roll it up to form a log and tie each end with butcher’s twine. Place in the freezer for an hour to solidify. You can use this butter on any grilled meats to enhance the flavor.

Prepare the Oysters

Shuck the oysters keeping all of the juice in the shell.

Grill the Oysters
Sprinkle the oysters with bread crumbs and place directly on the grill. Cook them for 4 minutes. You will be looking for the edge of the oyster to start to curl slightly.

After 4 minutes place a spoonful of butter in the oysters. After the butter melts add a pinch of pepper jack cheese.

Removed the oysters after 5 total minutes. Top with a squirt of BBQ sauce and a few chopped onions. Allow to cool for 5 minutes and then down the hatch!

 


Honey Glazed Smoked Halibut July 24 2016, 0 Comments

Ingredients
Brine Ingredients
  • 1/2 C kosher salt
  • 1 C sugar
  • 4 tbsp cumin
  • 1 tbsp white pepper
  • 2 bay leaves crushed
  • 1/2 gallon water

Prepare your Cooker
Prepare your smoker to a temperature of 275. We used a Big Green Egg with a ConveGGtor (indirect setup).

We recommend lighter smoking wood for this smoke. Alder wood, fruit wood or pecan will pair nicely with a white fish while not being too overpowering.

Prepare the Brine
Mix all brine ingredients in water and dissolve thoroughly. Pour the brine over the filets and let them sit for two hours. It's ok if the fish floats.

Prepare the Halibut
After 2 hours remove the fish from the brine, rinse off and pat dry.

Season with Meat Church Deez Nuts Honey Pecan rub on all sides. 

This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with Deez Nuts.

Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135 degrees. This smoke will take around 30 minutes at 275.

Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!

Optional Glaze
Drizzle the filet with warm Burleson's Honey the last 10 minutes of the cook for nice and simple honey glaze.We love Burleson's Orange Blossom Honey for this dish. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.

 


Breakfast Fatty May 31 2016, 0 Comments

Ingredients
  • 1 package of bacon
  • 1 package of breakfast sausage
  • 5 large eggs
  • 1 cup of shredded cheese (we used a 3 cheese blend)
  • 1/2 white onion chopped
  • 1/2 green bell pepper chopped
  • Meat Church Honey Hog BBQ Rub
  • Salt & pepper

Prepare your Cooker
Prepare your smoker to a temperature of 275. We used a Big Green Egg with a ConveGGtor. This can also be cooked on a grill with an indirect setup.

I recommend apple wood for this smoke. A fruit wood will pair nicely with pork while not being too smoky for breakfast.

Prepare the Breakfast Fatty
Start by lightly sautéing the onions and bell peppers. Scramble the eggs and add to the onion and bell pepper mixture. Salt and pepper to taste and set aside.

Next make a 6x6 bacon weave. Lay 6 pieces of bacon side by side (touching) on parchment paper which will help to prevent sticking. Then weave the remaining 6 pieces of bacon across those 6. Make sure your bacon weave is tight. There are several videos online if you need further help with the bacon weave.

Next layer the breakfast sausage evenly across your bacon weave. Make sure the sausage extends to the edges of the bacon weave.

Add the scrambled egg mixture evenly across the sausage. Then spread the shredded cheese evenly across the top of the eggs. Top with a sprinkling of Honey Hog BBQ rub.

Carefully roll the bacon weave up tightly to form what looks like a burrito. Tuck the ends of the bacon into the side of the breakfast fatty to secure all the contents.

Cover all sides with a nice coat of Honey Hog BBQ rub.

 

The Cook
Place the breakfast fatty on the grate and cook until the internal temperature reaches at least 160 degrees. That will ensure the ground sausage is fully cooked. This will take about 1 ½ hours.


Remove the breakfast fatty from the cooker and let rest for at least 10 minutes. Slice 1” thick slices. This is great by itself, on a biscuit or as we do in Texas…on a fresh flour tortilla!

 


Prime Rib December 24 2015, 0 Comments

Ingredients

Heat the smoker or Big Green Egg (indirect) to 250 degrees. We used post oak for this cook. However, hickory or pecan would have also been good choices. Total cook time will around 4 hours. 

For this cook we selected a gorgeous bone-in prime rib roast from Snake River Farms

"Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic. 

Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. Our friend Daniel Vaughn of Texas Monthly BBQ recently mentioned you can get more crust around a boneless cut. Some folks like the ease of post cook slicing on a standing rib roast. For this cook we are going to smoke a bone-in rib roast and remove the bones after the cook process. I prefer the taste of the beef cooked next to the bones and it's a straight-forward cook process.

Rib Roast

Apply a very heavy coat of salt to the entire roast. Let the salt sit for 45 minutes and then wash it off and pat it dry.

Apply the Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites. Place the roast in a refrigerator to soak in the rub all night. 

Remove the rib roast from the refrigerator and allow it to sit at room temperature for 3 hours. It will end up around 50 degrees. This will provide for a more even cook and also a shorter cook. You don't want to let it sit over 4 hours which is unsafe.

There are many good ways to cook this prime rib; Sear, then cook to desired temp, reverse Sear or even just smoking it. While we typically love a reverse sear, we are going to sear this meat first. This will allow us to obtain our desired color and then cook it to the perfect desired final temperature. We are shooting for an end game of 130 internal temperature.

I suggest searing all sides of the meat on a cooker around 500 degrees. The ends will be easy but if your rib roast is trussed with twine, you won't be able to sear the longer side pieces as you can bust the twine. This sear should be no longer than 1 minute per side.

After your sear, place the rib roast directly on the cooker. No need for a pan or any wrap ever.

Continue to cook your rib roast until you reach an internal temperature of 120 - 125. 

Remove the meat from the cooker when that temperature is obtained. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes. The meat will continue to rise another 5 - 10 degrees to a final product of 130. Medium rare is 130-135 and that was our goal.

Remove the bones with a large knife and slice the roast.

Don't toss those bones either. Throw them back on the pit and have the greatest snack for yourself later.

Enjoy!



                                                10 lb Rib roast on the smoker
Prime Rib
                                                    The final product. OH MY!!!!!

                        Look at that cross section!!!!

Pork Crown Roast December 24 2015, 0 Comments

Ingredients
    • 1 crown roast of pork (or a bone in pork loin)
    • Meat Church Honey Hog Rub
    • Aluminum foil
    • Roasting pan or disposable aluminum 1/2 pan
    • Apple juice for spritzing
    • Glaze of your choice*

Heat the smoker or Big Green Egg (indirect) to 275 degrees. We used apple wood for this cook. However, pecan or hickory would have also been good choices. Total cook time will between 2 - 2 1/2 hours.

For this cook we selected an amazing Kurobuta Crown Roast from Snake River Farms. This is 100% Berkshire, a heritage hog breed, which has more marbling resulting in a more juicy and flavorful pork than that "regular" pork you buy at the grocery store. This is like the wagyu of pork. After you try this pork you will understand why SRF calls it "the other read meat."

What is a crown roast? It's a bone in pork loin that is frenched to expose the bones and wrapped in a circle with butcher's twine for presentation. It's basically the prime rib of pork. You can buy it already butchered in this manner or prepare it yourself. There any many videos on YouTube showing this process.

Crown Roast
Apply the Meat Church Honey Hog rub liberally on all sides of the meat. Don't be bashful with the seasoning. Pull all of the slices of the loin apart to apply this fine grain seasoning in every crevice possible. Allow the rub to soak into the meat for 30 minutes.

Wrap each tip of the crown roast in a small piece of aluminum foil. This will protect the bones during the cook process and prevent them from turning black. 

We are shooting for a finished internal temperature of 140. Medium rare is 130-135 and Medium is 135 - 145 for pork. You don't want to dry this pork out!

Place the crown roast in the pan and put it on the smoker. Spritz the crown roast with apple juice every 30-45 minutes.

Remove the roast from the pan as well as remove the aluminum foil from the bones when if reaches an internal temperature of 125 degrees. This will be approximately 90 minutes into the cook. Spritz and return to cooking.

Remove the roast when you have reached an internal temperature of 135 degrees. Tent it with aluminum foil and allow it to rest for 15 - 20 minutes. Carefully remove the butcher's twine and slice into the juicy and succulent chops!

*Optional Glaze

We applied a Peach Bourbon glaze that complimented the pork wonderfully. If you chose to glaze, apply it the last 10 minutes of the cook so the glaze can "lock in."

 

 

Pork Crown Roast


Chicken Fried Steak June 16 2015, 1 Comment

Ingredients
Egg wash ingredients
  • 2 eggs
  • 1/2 cup Shiner Bock (we are currently using Prickly Pear cause its hot in Texas)
  • 1/2 cup buttermilk (substitute regular milk)

Heat the oil to 350 degrees in a dutch oven or deep, heavy cast iron skillet.

Egg wash
Whisk the eggs. Then add the buttermilk and Shiner Bock. Set aside.

Batter the steaks
Coat the steak in the chicken fried steak breading. Then dip in egg wash. Re-coat the steak thoroughly in the breading again. 
Carefully place the steak in the hot oil. Cook 4-5 minutes. Turn the steak and repeat on the other side or until golden brown. 
Allow the steaks to drain over a paper towel on a plate. Enjoy!

        Chicken fried steak with yukon gold mashed potatoes toped with coarse cracked pepper gravy.


                                                     Lodge cast iron skillet full of chicken fried steak!

 

 


Smoked Onion May 21 2015, 1 Comment

Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled. 

Ingredients
  • 1 large sweet onion (we recommend a 1015 if you can find it - Thanks Texas A&M!)
  • 2 tbsp butter sliced into small strips
  • Meat Church Season All (Substitute any other Meat Church rub to your liking)
  • Chipotle, Garlic or Cilantro bouillon (your preference)

Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.

Onion prep:
Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.

Smoke:
Place the onion in a small piece of aluminum foil shaped into a bowl. Expose as much of the onion as possible to allow the smoke to penetrate it. We use a metal onion holder that we picked up at First Monday in Canton, TX.
Smoke the onion for 1 - 1.5 hours or until it looks golden brown.
Remove the onion from the cooker and allow to cool for 10 minutes. 
You should be able to slice the onion with ease. Mix the onion metals around in the melted butter and seasonings. Enjoy!!

 


Mango Habanero Glazed BBQ Pecan Chicken May 20 2015, 1 Comment

Ingredients
  • 1 whole chicken
  • Deez Nuts Pecan Rub (substitute Honey Hog or Honey Hog Hot)
  • 4 toothpicks
  • 1 half steam pan
  • 1 cup of your favorite BBQ sauce
  • 2 teaspoons of your favorite jelly (be creative - we recommend a blackberry or pepper jelly if you like a bite)
  • 1/2 cup sugar
  • 1/2 cup salt
  • 1/3 cup of the rub you chose above
  • 1/2 gallon water

Brine prep
Mix the sugar, salt, bbq rub thoroughly in a 1/2 gallon of water. Feel free to be creative here and add items to enhance your flavor profile to your liking. Completely submerge the chicken in the brine mixture and place in the refrigerator over night. We recommend 12 - 24 hours for this brine.

Remove the bird from the brine. Rinse off and pat dray with a paper towel.

Butcher the chicken

 

Using a pair of chicken shears, or a really sharp knife, remove the back bone. Accomplish this by trimming along one side of the backbone from one end of the chicken to the other. Then repeat the process on the other side of the back bone as seen below and remove it completely. 

 

Open the chicken once the backbone is removed. At this point you can remove the breast bone (optional) if you like. You will see it in the middle of this photo below.

Slice the bird in half using a sharp knife. Now you have 2 half chickens!

 

Chicken Prep & Smoke
Apply Meat Church Deez Nuts Pecan rub to all sides of the chicken; underneath and on top of the skin. We also recommend working your hands underneath the chicken skin and applying rub directly on the meat. This will give your eaters a really flavorful bite even if they don't get any skin!

Prepare your smoker or Big Green Egg (indirect) at a temperature of 275 degrees. We recommend pecan or a fruit wood for this smoke.

Place the chicken halves in a half steam pan. 

Baste the chicken periodically throughout the cook.

Using a meat thermometer, pull the chicken when they reach an internal temperature of at least 165 degrees in the deepest part of the breast.

Glaze prep and application
Mix the BBQ sauce and jelly. We used a mango habanero jelly that we picked up at First Monday in Canton, Tx. Heat in a small sauce pan.
Brush the glaze on the chicken and place back on the cooker for 10 minutes to "lock" the sauce in.

Carve up the bird and enjoy!

                       Finished product taught at Athens Eggfest on April 11th, 2015


Deez Nuts Chorizo Pecan Jalapeño Poppers April 05 2015, 0 Comments

Tired of the same old jalapeño poppers? Well kick them up a notch by adding a little pork chorizo and by putting Deez Nuts in your mouth! We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with.


Ingredients
  • 16 jalapeño poppers (not too large so the bacon wraps around nicely)
  • 1 package standard cut bacon. The thick cut doesn't work as well.
  • 1/2 package pork chorizo
  • 1 block of cream cheese
  • Deez Nuts Pecan Rub (substitute Honey Hog or Honey Hog Hot)

Prepare your smoker at a temperature of 275 degrees. We used pecan wood for this smoke. Something about pecan on pecan action!

Stuffing prep:
Heat a skillet over medium heat. Fry the chorizo until it is fully cooked. Drain the fat off when the chorizo is done.
Immediately mix the chorizo and cream cheese together in a small bowl. The warm chorizo will help soften the cream cheese.
Add Deez Nuts Pecan Rub to taste and mix well. A heavy dose is recommended.

Jalapeño prep:
Cut the stem off and core each jalapeño. Remove all of the stem and seeds. Leave some seeds if you want the heat!
Cut the jalapeños in half.
Fill each jalapeño up with the cream cheese mixture. 
Wrap each jalapeño with a 1/2 slice of bacon. A toothpick won't be required as long as you didn't use massive peppers.
Dust the tops of the jalapeño poppers with more Deez Nuts Pecan Rub.
Smoke the peppers for an hour or until the bacon looks perfect!
Allow to cool 10 - 15 minutes and then enjoy one of our favorite appetizers!



                    Prepared jalapeño poppers before they go on the smoker


                                   Getting just right on the Big Green Egg!

 


       The finished product with 1 uncooked pepper left open to show you the mix

 

 


Grilled Bloody Mary November 09 2014, 0 Comments

Ingredients:

  • 10-12 roma tomatoes
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 1 red onion, quartered
  • 3 limes, halved
  • Vodka (Belvedere Bloody Mary vodka is incredible or create infused vodka from instruction below)
  • 2 tbsp. Worcestershire Sauce
  • 1 tsp. tabasco sauce (adjust amount to your liking)
  • 1 tsp. fresh horseradish (adjust amount to your liking)
  • 4 tsp.Meat Church Holy Cow Rub (substitute celery salt or a salt and pepper mixture)

Optional smoked pepper infused vodka:

  • 1 750 ml bottle vodka
  • 6 chipotle peppers

    Optional garnishes:

    • Spicy green beans
    • Hot pickled okra
    • Lime wedge
    • Celery stalks
    • MEAT! (Slim Jim's, Benny's Beef straws)
    Set your grill up to cook at 375 degrees. This is a direct grilling setup for a Big Green Egg.
    Grill the poblano pepper for 10 - 12 minutes or until it appears to have softened. Remove the pepper and place it in a small bowl and cover with saran wrap to let it steam. Set aside. We are trying to loosen the blistered skin so we can remove it. 
    Grill the tomatoes and onion for approx 15 mins, also until softened. Flip at least once during the grill. Add the whole jalapeño and limes for the last 5 mins of the cook.
    Remove all of the vegetables to cool. Core and seed the jalapeño (unless you like it hot!) and remove the skin and seeds from the poblano.
    Place the tomatoes, peppers and onions in a blender. Juice the limes into the mixture. Blend until very smooth.
    Add  Worcestershire, tabasco sauce, horseradish and Holy Cow. Mix thoroughly.
    You may need to pour this mixture through as a strainer as it will be pretty thick. I also recommend chilling the mixture for a few hours which will cool it as well as allow the flavors to more throughly come out.
    When you are ready for breakfast, pour the bloody mary mixture into a glass with ice along with a shot or 2 of vodka. Garnish like crazy and enjoy!!
    Smoked pepper infused vodka:
    Peppers of your choice, but we like serrano and jalapeño.
    Smoke the peppers (indirect on a Big Green Egg) at a very low temp until the peppers are completely dry. We suggest 200 degrees. This process could take 15-20 hours. Let the peppers cool.
    Place the vodka in an air tight container such as a large mason jar. Drop the desired amount of peppers in and let it sit 3-5 days.
    We used Tito's vodka for this BTW!

    Just Da Tip Roll (Reverse seared beef tri-tip) October 13 2014, 1 Comment

    Ingredients

    • 2-3lb Beef Tri-Tip Roast
    • 3 Tbsp Extra Virgin Olive Oil (EVOO)
    • 4 Tbsp Meat Church Holy Cow Rub
    • 1 Bunch Asparagus Spears
    • I Tbsp Kosher Salt
    • 1 Tbsp Black Pepper
    • Sriracha Mayonnaise
    • 1 Tbsp Paprika
    • 3 Cups Sushi Rice
    • 4 Cups Water
    • 3 Tbsp. Rice Vinegar
    • 3 Tbsp. White Sugar
    • I Tbsp. Kosher Salt
    • 7-8 Sushi Seaweed Papers
    • French’s Fried Onions 
    Prepare the Tri-Tip Roast:
    • Trim the excess fat and silver skin off of the tri-tip roast.
    • Using a brush, apply an even coating of EVOO to the roast.
    • Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out.
    • At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate.
    • Remove roast once an internal temp of 115deg has been achieved. Rest the roast on a plate, but do not cover it.
    • Carefully remove the Plate Setter and open the the top and bottom BGE vents wide open.
    • Once the Egg reaches 650degrees, sear the roast for approx. 2 minutes on each side. (be precise)
    •  Remove the roast, cover with foil and allow a 10 minute rest.
    • Once rested, slice thinly against the grain and on the bias.

    Prepare the Asparagus Spears:

    • Rinse asparagus under cold water and pat dry with paper towels.
    • Brush the remaining EVOO onto the spears.
    • Sprinkle the spears with the salt, pepper and paprika to taste.
    • Grill at high heat until slightly charred.

    Prepare the Rice:

    • Rinse the rice under cold water several times until the water runs clear.
    • Place the rice and water in a rice cooker and start the cycle accordingly.
    • Combine the rice vinegar and sugar and heat until the sure is dissolved.
    • Once cooked, transfer the rice into a Hangiri wooden bowl.
    • Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing.
    • Cover with a towel to keep warm. Rice should be fluffy and sticky.

    The Roll:

    • Using a rice paddle, scoop out approx. ½ Cup of rice onto a piece of seaweed paper.
    • Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)
    • Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.
    • Using a sushi mat, slowly roll the rice/paper tightly in to a roll.
    • Use the sushi mat to form the roll to the desired shape.
    • Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut)
    • Sprinkle the toasted sesame seeds.
    • Drizzle with Siracha mayonnaise once plated.

    Serve with wasabi sauce, pickled ginger and enjoy!!!!

     

     

                                                Just Da Tip Roll

                                               Reverse seared tri-tip 

     

     

     

     

     


    Maple Bacon Cookies October 12 2014, 1 Comment

    Ingredients

    • 1/2 lb bacon
    • 1/2 C softened butter
    • 1/2 C white sugar
    • 1/2 C brown sugar
    • 1 Egg
    • 1/2 tsp vanilla
    • 1C AP Flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp cinnamon 
    • 1-1/2 C quick cook oats
    Glaze
    • 1-3/4 C confectioners sugar
    • 3 tbsp water
    • 3 tbsp REAL maple syrup
    Fry bacon. Cool. Chop and set aside
    Using an electric mixer at medium speed, beat the butter, sugar & brown sugar until fluffy. Mix in egg, vanilla until combined. 
    In a separate bowl, whisk the flour, baking soda, salt cinnamon. Slowly stir in the dry ingrediants.
    Gradually stir in the oats and bacon. Refrigerate at least 1 hour
    Preheat own to 375. Thoroughly grease cookie sheet
    Scoop approx 1/4 C and roll into a ball. Use a fork dipped in water to slightly flatten the balls
    Cook 10-12 minutes until golden brown. allow to cool on cookie sheet severql minutes before transferring to a cooling rack.
    Mix all glaze ingredients together until smooth. allow to firm for approx 5 minutes. drizzle glaze over cookies while they are on the cooling rack. 
    Eat bacon cookies!!!  

    Corn Dog Brisket Bites October 12 2014, 0 Comments

    Ingredients

    • 1 smoked brisket
    • 1 gallon peanut oil
    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon cayenne pepper
    • 1 minced  jalapeno peppers
    • 1 (8 1/2 ounce) can cream-style corn
    • 1/3 cup finely grated onion 1 1/2 cups buttermilk
    • 4 tablespoons cornstarch, for dredging

    Heat your oil to 350.
    Cube your brisket into "burnt end size pices. Approx 1x1 inch.
    In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
    In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
    Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together. It should be thick.
    Set batter aside and allow to rest for 10 minutes.
    Scatter the cornstarch into a dry pie pan.
    Dunk each brisket bite into the batter. 
    Immediately drop into the oil and fry until golden brown.

    **FYI - brisket can also be replaced with pork belly.

     

     


    Smoked Thanksgiving Turkey August 25 2014, 2 Comments

    Ingredients
    • 1 12-13 lb turkey
    • 1 stick of butter for melting

    Brine

    • 1 gallon water
    • 1 1/2 cup kosher salt
    • 1/2 cup Meat Church Honey Hog BBQ Rub
    • 1/2 cup sugar
    • 1 tsp black pepper
    • 1 tsp tarragon
    Brine:
    Thoroughly mix the salt, bbq rub, sugar, black pepper and tarragon. Add the dry ingredients to the water and mix it up well. 
    Place the turkey in a brine bag. Fill the container with the brine and refrigerate overnight or an average of 1 hour per lb.

     

    Turkey:
    Remove turkey from brine, rinse thoroughly and pat dry.
    Season the outside of the turkey with our Honey Hog or Deez Nuts Honey Pecan rubs.
    Smoke the turkey at 250 degrees, basting periodically with melted butter.
    This cook will take approximately 3 hours.
    The turkey will be done when the the internal temperature reaches at least 165 in the thickest part of the breast. 

    Optional: Drizzle the cooked turkey with warm Burleson's honey.


    Let the turkey set 20 minutes, carve and serve!

    Drizzle a little warm honey mixed with Texas Pepper Jelly Rib Candy if you like.


    Bacon Wrapped Onion Rings August 01 2014, 0 Comments

    Ingredients

    • 4 sweet onions
    • 1 package bacon
    • Sriracha sauce
    • Honey Hog BBQ Rub (substitute your favorite sweet BBQ rub)
    • BBQ sauce
    • Skewers

    Prepare your smoker at a temperature of 250 degrees. These can also be cooked in an oven or grilled directly. However, when grilled directly, the onions are often not as tender as desired.
    Slice onions into ½ slices. Pop the middles out of the slices leaving the 2 outer “rings.” 
    Brush the Sriracha sauce liberally on each of the onion rings.  


    Wrap the slices of bacon around the onion ring. It will take approximately 2-3 pieces of bacon per onion ring.  
    Secure the bacon to the onion ring by running a skewer completely through both sides of the onion ring.  
    Lightly season the outside of the onion ring with our Honey Hog BBQ rub.


    Smoke or cook the onion rings for 90 minutes. You will know they are done when the bacon looks nicely cooked!  
    *Optional – Lightly sauce the onion rings with your favorite bbq sauce 10 minutes before you remove them from the cooker. I recommend a sweet BBQ sauce.

     


    Chicken Burgers July 09 2014, 0 Comments

     

    This is a very tasty chicken burger with lime juice\cilantro tomato topped with fresh guacamole and cheddar cheese.

    Ingredients (for 6 burgers)
    • 2 lbs ground chicken
    • 3/4 cup bread crumbs
    • 1 egg
    • 1 14.5 oz can of diced tomatoes. I used lime juice\cilantro, but feel free to experiment.
    • Sliced cheese if desired. I prefer sharp cheddar for this recipe.
    • Meat Church Season-All to taste
    • Buns
    Guacamole

    Prepare grill at a temperature of 350-400 degrees F. 

    Burger Prep:
    Beat the egg well & drain the tomatoes.
    Combine the chicken, bread crumbs, egg and canned tomatoes in a large bowl. Mix thoroughly.
    Form into patties and top them with our Season-All or Holy Cow to taste.

    Guacamole prep:
    Slice the avocado in half and remove the seed. Remove the avocado and mix it up well in a bowl.
    Dice the roma tomato and cilantro leaves. Be sure to remove the stems from the cilantro.
    Combine the avocado mixture, tomato, cilantro and season to taste with our Season-All

    Grill the burgers. Make sure the chicken gets to at least 165 degree internal temperature.
    Toast the buns. 
    Melt the cheese on the burgers.
    Top with the fresh guacamole and enjoy!

     

     


    Homemade Ice Cream July 06 2014, 0 Comments

    What is more American than making homemade ice cream this weekend? This was a weekend staple for us growing up in the South. 
    This particular recipe is a true family tradition that was passed down from my wife's Memaw. I can remember as a kid sitting on the ice cream maker with a towel on it while my Grandaddy hand cranked it. He always like to add cherries or black walnuts to his ice cream, but we are going to stick with good ole plain vanilla today.

    What you will need:
    • 2 cups sugar
    • 1 large can evaporated milk (Pet or Carnation)
    • 5 eggs 
    • 1/2 pint whipping cream
    • 1 tablespoon vanilla
    • Milk
    • Ice cream salt
    • Ice
    Whisk eggs until slightly thickened.
    Mix the eggs, sugar, evaporated milk, whipping cream and vanilla in a medium bowl. 
    Pour the mixture into the freezing container of an ice cream maker. Top off with milk.
    Place the container in the wooden bucket and fill ice and ice cream salt. You gotta make that ice hand crampin cold.
    Cover with a towel and freeze according to the manufacturer's instructions. 
    Pro Tip: I recommend an old school hand crank ice cream maker. Electric machines just aren't the same. I know the hand cranks are hard to find these days. If you use an electric machine, I recommend hand cranking it after the electric motor won't freeze it any longer. This will help it freeze further.
    When the ice cream is done, sit back and watch the looks on your kid's faces. Enjoy!
    Pair this with our Pecan Cobbler!

     


    Reverse Seared Steak June 25 2014, 1 Comment

    You keep hearing about this "reverse seared" steak but have no clue how to cook it? Look no further. I'm going to teach you how to do it. 

    A good steak is meant to be eaten medium-rare in my opinion. If you like your steak well done, you might as well go outside and chew on the tire of your pickup. Using my method will allow you to achieve a perfect medium rare finish from top to bottom. Plus it will have a tasty crust. 

    What you will need:
    • Thick steak. At least Choice grade. Prime is even better. Preferably 2" thick. This is a real man's steak!
    • Holy Cow BBQ Rub (If you don't have any yet, substitute a simple 50/50 salt/coarse cracked pepper mix until you order our rub.)
    • 1 thick slice of butter
    • Cast iron skillet
    • Meat thermometer

    Preheat your grill to 275 with an indirect setup.


          2" thick Bone-in Cowboy Ribeye

    The reverse sear is a 2-step process:
    1.) Cooking the steak indirectly (or sort of "baking" the steak)
    2.) Searing it hot to finishing it off

    Season the steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side.  

    Place the steak on the cooking grate.


    Cook the steak until it reaches an internal temperature of 120. This should take ~45 minutes if you started with a thick steak as I suggested. Shorter time if the steak isn't as thick.


    Pull your steak from your cooker after it has reached an internal temperature of 120 degrees. Let the steak rest 10 minutes. We are shooting for an internal final temp of 130 - 135 (medium rare).


    Setup a direct grill at 500 while the steak is resting 10 minutes. If you are using a Big Green Egg, remove the plate setter and crank the Egg temp to 500-550. 


    Get your cast iron skillet as hot as possible on the grill. I mean blazing hot. 
    Place the steak in the dry skillet. You can put some canola oil or butter in the skillet if you wish, but it's really not necessary.


    Sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to 125 - 130 degrees internal temperature. 
    Pull the steak after it reaches no more than 130 internal temperature and top it with a thick slice of butter.

    Carryover cooking will bring the steak up another 5 degrees or so. Remember, we were shooting for Medium-Rare which is 130-135.


    Serve this with a fully loaded baked potato and enjoy it immediately!!

     


                 Straight out of the skillet

     
                     Uniform medium-rare top to bottom. Look at those juices!!!!


    Chicken roll-ups June 20 2014, 1 Comment

    All credit for this recipe and method go to my buddy Craig Tabor at Big Green Craig! I simply altered it to my Texas tastebuds.

    Ingredients

    • 4 chicken breasts
    • 8 slices chorizo (substitute proscuitto, salami, ham, etc to suit your taste)
    • 1 large avocado sliced
    • 2 thick pieces of  Monterrey Jack cheese sliced
    • Sliced sweet onion (I prefer the 1015 variety when in season)
    • Tablespoon olive oil
    • Meat Church Holy Cow BBQ Rub or Meat Church Honey Hot BBQ Rub (substitute your favorite BBQ rub)
    • 4 Skewers or butcher's twine
    Prepare grill for a 15-20 minute cook at a temperature of 350-400 degrees F. Direct grilling for you Eggheads
    Place the chicken breast flat on a cutting board. With your hand on top of the breast, butterfly the breast open by slicing it from end to end. Be sure to keep it attached. Don't cut all the way through.
    Season the inside of the breast with our Honey Hot rub.
    Place a slice of chorizo on each breast (2 per breast).
    Place slices of avocado, cheese and onion on each breast as well.
    Roll the chicken breast up tightly. Secure it with a skewer or butcher's twine. The more you load it up, the harder it will be to contain!
    Brush lightly with olive oil and top with our Holy Cow rub!
    Place on the grill turning and flipping as you would when you grill regular chicken breasts.
    Make sure you get these to at least 165 degrees internal temperature.
    Remove, let them rest a few minutes, slice and enjoy!

     

     


    Apple Enchiladas June 15 2014, 0 Comments

    Ingredients
    • 1 cup sugar
    • 1 cup water
    • 1 stick butter
    • 1 tablespoon cinnamon
    • 1 can of apple pie filling (You can also use your favorite fruit such as peach or cherry.)
    • 1 small package flour tortillas
    Prepare smoker for a 30-40 minute smoke at a temperature of 350 degrees F. An oven can also be used for you sissies out there. :)
    Bring sugar, water and butter to a boil. Set aside.
    Spray a 13x9 baking dish with cooking spray. I use disposable steam pans when using a smoker. 
    Place 1 spoonful of pie filling in a tortilla and roll it up like an enchilada.
    Fill the pan completely with the enchiladas. Be sure to leave the seam of the tortilla facing down.
    Pour the liquid mixture evenly over all of the tortillas.
    Sprinkle the tops of the enchiladas with cinnamon.
    Cover the pan and refrigerate overnight allowing the tortillas to absorb the sugar mixture.
    Bake at 350 for 30 - 40 minutes or until lightly brown. (Indirect without wood if cooking on a Big Green Egg.)
    Don't be afraid to serve this Texas style with Blue Bell vanilla ice cream!
    Enjoy!


    The Perfect Margarita! May 05 2014, 0 Comments

    We discovered this margarita in our travels to Cabo San Lucas and are delighted to share it with our friends. This is the best margarita we have ever tasted. Enjoy!

    Ingredients

    • 1 1/2 oz good tequila
    • 1/4 oz Grand Marnier
    • 1 oz fresh orange juice
    • 1 oz fresh lime juice
    • 1 oz fresh grapefruit juice
    • 1/2 oz simple syrup
    • orange wedge for garnish

    Rim a glass with lime juice, dip it in salt and fill with ice.
    Shake all the ingredients in a cocktail shaker filled with ice.
    Pour it into the glass and garnish with oranges or limes. 


    Fresh Pico De Gallo April 30 2014, 0 Comments

    Ingredients
    • 12 ripe roma tomatoes
    • 1 red onion
    • 1 bunch of cilantro
    • 1-2 jalapeños (depends on how hot you like it)
    • 1\2 cup lime juice
    • Meat Church Season-All to taste
    Chop the first 4 ingredients. Add lime juice and a healthy amount of Season-All to taste. Mix thoroughly.
    Serve with tortilla chips.

    See, we don't eat BBQ ALL the time. :)


    Smoked Pecan Cobbler April 24 2014, 0 Comments

    Ingredients
    • 2 pie crusts (rolled), softened
    • 2 1/2 cups brown sugar
    • 2 1/2 cups light corn syrup
    • 1/2 cup butter, melted
    • 4 1/2 teaspoons vanilla
    • 2 cups chopped pecans
    • 2 cups halved pecans
    • 6 eggs, beaten
    • Blue Bell vanilla ice cream

    Prepare smoker for a 45 minute smoke at a temperature of 350 degrees F. I recommend a light wood for this cook or lump charcoal without out if you prefer.

    Spray a half sheet steam pan with butter flavored coking spray. A cast iron skillet can also be used.

    Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly.

    **optional - line the top of the pie crust with chocolate baking chips.

    Grab a large mixing bowl. Combine the brown sugar, corn syrup, butter, vanilla and eggs. Mix well. Fold in the chopped pecans.

    Pour half of the mixture into the pan. Unroll the 2nd pie crust. Lay it on top of the mixture. 

    Smoke for 15 minutes.

    Pour remaining mixture in the pan. Lay pecan halves neatly on the top. Smoke an additional 30 minutes or until it looks done or set to you. 

    Cool for at least 20 minutes. This is very important as this cobbler will burn the heck out of your tongue!

    Serve warm with Blue Bell vanilla ice cream (when the factory re-opens!)

     


    Ribs April 13 2014, 2 Comments

    The following recipe is going to teach you a "competition style" rib that is sure to wow your guests at your next BBQ.  

    Ingredients

    • Pork ribs (preferably St Louis cut or baby back ribs)
    • Meat Church's Honey Hog BBQ Rub + Honey Hog Hot BBQ Rub
    • 1 cup of apple juice for spritzing
    • 1 bottle of squeeze butter
    • 1 cup of brown sugar
    • 1/3 cup of honey
    • 1 tablespoon of hot sauce (optional)
    • Sauce if desired

    Prepare your smoker at 250 degrees. We recommend hickory wood for this smoke.

    Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.

    Apply one heavy coat of our Honey Hog BBQ rub. 
    Allow the rub to "soak in" for 15 mins.
    Apply a lighter coat of our Honey Hog Hot rub if you want to obtain a "sweet heat" flavor profile. Also allow that to sit for 15 mins. 
    Now that the ribs have sat for 30 mins total, flip them over and repeat the exact same process for the other side. If you don't have that much time you can slather the ribs in yellow mustard first to act as a binder and apply the rub much quicker. 


    Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 3 hours or until you get to a beautiful mahogany color. Baby back ribs will take less time. 

    Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a bed of butter, brown sugar and honey on the foil. I recommend one handful of brown sugar, 2 good beads of butter and one nice bead of honey. Lay the ribs meat side down on the sweet concoction with the meat side down\bones up. 
    Return the ribs to the smoker and continue to cook for another 2 hours or so. 
    When the meat has pulled back and exposed the bone about 1/4" inch the ribs are done. 

    Remove the ribs from the foil and sauce or glaze them at this point.
    It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. This will keep the bbq sauce from running down your face.  

    Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and eat!!

                                 Whoa baby! Look at that smoke ring!!!!!