Chicken Fried Steak June 16 2015, 1 CommentIngredients
- 1/2 package Meat Church Chicken Fried Steak Breading
- 4-6 1/2 lb round steaks, tenderized
- 2 cups oil. We recommend peanut because of it's high smoke point.
- 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.
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!
Mango Habanero Glazed BBQ Pecan Chicken May 20 2015, 1 CommentIngredients
- 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
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-All to taste
- 1 large avocado
- 1 roma tomato
- few sprigs of cilantro. You don't need an entire bunch.
- Meat Church Season-All to taste (Holy Cow may also be used).
Prepare grill at a temperature of 350-400 degrees F.
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.
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.
Toast the buns.
Melt the cheese on the burgers.
Top with the fresh guacamole and enjoy!
Chicken roll-ups June 20 2014, 1 Comment
- 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
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!