Honey Glazed Smoked Halibut July 24 2016, 0 CommentsIngredients
- 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!!
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.
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
Chorizo 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! We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with.
- 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 package pork chorizo
- 1 block of cream cheese
- 2 T Meat Church Honey Hog BBQ Rub
Prepare your smoker at a temperature of 275 degrees. We used pecan wood for this smoke.
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 the Honey Hog to taste and mix well.
Cut the stem off and core each jalapeño. Cut them in half. Remove all of the stem and seeds. Leave the membranes if you want them hotter.
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 Honey Hog. This is optional but I also like to top the poppers with cracked black pepper.
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!
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