Recipes

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!!

 


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

 

 


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.

 


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\3 cup lime juice, we prefer to squeeze a couple fresh
  • 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.

#NotBBQ

Pico de gallo