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
Smoked Turkey August 25 2014, 2 Comments
There is nothing better than sharing the perfect turkey with your family over the Holidays.
Enjoy our YouTube video on How to Brine & Smoke Turkey.
Click here to get your brine + seasoning Turkey Kit.
- 1 12-13 lb turkey
- 1 stick of butter for melting
- Meat Church Honey Hog, Deez Nuts Honey Pecan or The Gospel Rub
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry Brine
- 3/4 C grade A maple syrup
- 1/2 C brown sugar
- 1/4 C brown mustard (we use Plochman's bourbon molasses)
- 1/2 C Whiskey (we use TX Whiskey)
Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket. We recommend a YETI Loadout bucket. Fill the container with the brine and refrigerate overnight or an average of 1 hour per lb.
Remove turkey from brine, rinse thoroughly and pat dry.
Season the outside of the turkey with our Honey Hog , Deez Nuts Honey Pecan or The Gospel rub.
Smoke the turkey at 275 degrees, basting periodically with melted butter.
This cook will take approximately 3 hours.
The turkey will be done when the internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.
While the turkey is cooking you can go ahead and prepare your glaze. Mix all galze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside.
Drizzle the glaze on the turkey for the last 15 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature.
Let the turkey rest 20 - 30 minutes depending on size. Carve and serve!
Turkey glazed with Maple-Whiskey.
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!
Ribs April 13 2014, 2 Comments
The following recipe is going to teach you a "competition style" rib that is sure to wow your guests at your next BBQ.
- Pork ribs (preferably St Louis cut)
- Meat Church's Honey Hog BBQ Rub + Honey Hog Hot BBQ Rub
- Meat Church Dia de la Fajita
- 1 cup of apple juice for spritzing
- 1 bottle of squeeze butter
- 1 cup of brown sugar
- 1/3 cup of honey
- 1 tablespoon of hot sauce (optional)
- Sauce if desired
Prepare your smoker at 250 degrees. We recommend hickory wood for this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.
Apply one heavy coat of our Honey Hog Hot BBQ rub to the bone side.
Allow the rub to "soak in" for 15 mins.
Flip the ribs over. Apply a light sprinkling of our Fajita rub. Next, apply a heavy coat of Honey Hog to the meat side. Cover the meat 100%. Allow it to fully adhere for another 15 minutes. (Ideally I would allow 30 minutes per side if time allows).
Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 2.5 hours or until you get to a beautiful mahogany color.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a bed of butter, brown sugar and honey on the foil. I recommend one handful of brown sugar, 2 good beads of butter and one nice bead of honey. Lay the ribs meat side down on the sweet concoction with the meat side down\bones up.
Return the ribs to the smoker and continue to cook for another 2 hours or so.
When the meat has pulled back and exposed the bone about 1/4" inch the ribs are done.
Remove the ribs from the foil and sauce or glaze them at this point.
It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. This will keep the bbq sauce from running down your face.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and eat!!