Crab Stuffed Jalapeño Poppers January 31 2019, 0 Comments
Kick your jalapeño popper game up a notch this weekend. This recipe incorporates crab meat to create the Meat Church Surf and Turf jalapeño popper!Ingredients
- 12 jalapeño poppers
- 1 package standard cut bacon (not thick cut).
- 8 oz lump crab (I opted to use a ton. Adjust to your preference)
- 1 block of cream cheese
- 2 T Meat Church Honey Hog BBQ Rub (Sub The Gospel, Holy Gospel or Dee Nuts Honey Pecan)
Prepare your smoker at a temperature of 275 degrees. I recommend hickory or pecan for this cook.
Soften the cream cheese.
In a large bowl, thoroughly mix the cream cheese, crab and Meat Church Honey Hog. Mix the cream cheese and crab together in a small bowl.
Cut the stem off and core each jalapeño. I only want the jalapeño to be no more than 2 inches long so that the bacon completely wraps around.
Slice the pepper in half. Remove the seeds The membrane contains most of the capsaicin which is where the heat comes from, so remove that if you don't want them to be too hot.
Fill each jalapeño boat up with the cream cheese mixture. Don't overfill it.
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 Honey Hog.
Smoke the peppers for 60 - 90 minutes or until the bacon looks perfect!
Allow to cool 10 - 15 minutes and then enjoy one of our favorite appetizers!
Breakfast Fatty May 31 2016, 0 CommentsIngredients
- 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.
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!