Recipes

Garlic Parmesan Chicken Wings March 06 2018, 0 Comments

We can't get enough chicken wings in my house. We love making them different ways to see what everyone likes best. I can easily say that these garlic parmesan chicken wings are the hands down favorite in my house!

Ingredients
  • 5 lbs chicken wings. We prefer drumettes and flappers separated over the entire wing.
  • Meat Church Gourmet Garlic & Herb seasoning
Garlic Butter Sauce
  • 1 stick butter, unsalted
  • 12 cloves garlic, minced
Other tools

Prepare your Traeger
Prepare your Traeger at a temperature of 450. You have a lot of options on pellets for a chicken wing cook, so we went with our old faithful – hickory. This temp will help get the wings crisper than a lower temp cook which can lead to rubbery skin.

Prepare the wings
If you bought the whole wing, remove the tip and separate the drummette and wing from each other. Pat them dry. Season the wings generously on all sides with our Gourmet Garlic & Herb seasoning.

Garlic Butter prep
Melt the butter in a medium saucepan. Add the minced garlic and cooked 5 minutes until fragrant. Remove and cool.

Chicken wing cook
Place the wings directly on the cooking grate of your Traeger for a total cook time of 20 minutes. Flip the wings halfway through the cook. I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.
Using a Thermoworks instant read thermometer your chicken wings should be between 165 – 180 degrees after 20 minutes. While chicken is safe at 165, it is ok to cook wings even further as it is difficult to dry them out. 

Finish the wings:
Toss the wings in the garlic butter sauce. Place them back in your Traeger for 5 minutes to allow the sauce to set. This will prevent the sauce from running all over you when trying to eat. Remove from the grill.

Grate parmesan cheese generously all over the hot wings. Garnish with parsley. Enjoy with ranch or by themselves!

 

Garlic Parmesan Chicken Wings


Sweet Thai Chili Chicken Wings February 26 2018, 0 Comments

We love making wings. They are cheap and can be made so many different ways. Sweet Thai chili chicken wings are definitely favorite in our house! If you don't want to mess with making the sauce, you can certainly buy one at your local grocery store. Also, buying wings whole is cheapest and you can separate them yourself to save some money.

Ingredients
  • 3 – 4 lbs chicken wings. We prefer drumettes and flappers separated over the entire wing.
  • Meat Church Holy Gospel seasoning
Sweet Thai Chili sauce
  • 1/2 C sugar
  • 1/2 C rise vinegar
  • 1/4 C water
  • 3 T. fish sauce
  • 2 T. cooking sherry
  • 4 cloves garlic, minced fine
  • 1/2 to 1 T. dried crushed chili depending how hot you desire
  • 1 1/2 T. cornstarch dissolved in 4 T. water
  • Optional garnish – toasted sesame seeds and sliced green onions
Other tools

Prepare your Traeger
Prepare your Traeger at a temperature of 450. You have a lot of options on pellets for a chicken wing cook, so we went with our old faithful – hickory. This temp will help get the wings crisper than a lower temp cook which can lead to rubbery skin.

Prepare the wings
If you bought the whole wing, remove the tip and separate the drummette and wing from each other. Pat them dry. Season the wings moderately on all sides with our Holy Gospel. This is a blend of our Holy Cow and our Gospel All Purpose. It is amazing as the base for chicken.

Sweet Thai Chili Sauce prep
Please all ingredients except the cornstarch in a sauce pan and whisk to combine. Bring the mixture to a slight boil and simmer for 10 minutes. Reduce heat and add the cornstarch and water mixture. Stir and until it thickens which will take 2 – 3 minutes. Remove from heat while your wings cook.

Chicken wing cook
Place the wings directly on the cooking grate of your Traeger for a total cook time of 20 minutes. Flip the wings halfway through the cook. I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.
Using an instant thermometer your chicken wings should be between 165 – 180 degrees after 20 minutes. While chicken is safe at 165, it is ok to take wings even further as it is difficult to dry them out.

Finish the wings:
Toss the wings in the sweet thai chili sauce. Place them back in your Traeger for 5 minutes to allow the sauce to set. This will prevent the sauce from running all over you when trying to eat. Remove, allow to cool and enjoy!

Chicken Wings Sweet Thai Chili


Chicken Fried Steak June 16 2015, 1 Comment

Ingredients
Egg wash ingredients

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 beer. 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!


                                                     Lodge cast iron skillet full of chicken fried steak!

 

 


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


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 Salt 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 Salt 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 Salt.

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!

 

 


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!