Recipes

Crawfish Boil March 26 2020, 0 Comments

Crawfish Boil

Video for this recipe - https://youtu.be/0lorIZggvco

Even though Meat Church is synonymous with BBQ, I have boiled crawfish for over 20 years. I attended a crawfish boil hosted by some buddies years ago and was immediately hooked. I convinced the cooks from Louisiana to help me learn the craft at a young and went on to host huge, annual boils that became legendary. Crawfish cooks lead me to fall in love with cajun cuisine and have become heavily influenced by it ever since. I love the state of Louisiana, its people, and have taken tons of trips to Louisiana since Katrina to explore & dine. One thing I figured out early was there are so many different ways to cook crawfish and so many different items to put in the boil. The basics for me are to season the water to your liking, not over boil the crawfish, let them soak (but not too long), add a lot of potatoes, corn, sausage and whatever other vegetables you want your crowd to try and to NOT season the outside of the crawfish after. I've seen and tried a lot of variations over the years. 1 pot vs 2 (hot and cooler to soak), adding vegetables at different times to vary the heat level, etc. Here is our basic recipe we followed in this video but feel free to make it your own. The fun in outdoor cooking is changing, tweaking and testing new ways to cook recipes. Just get outside and cook something. Enjoy!

Ingredients

    • 1 sack of live crawfish (typically ~35 lbs) 
    • 1, 4.5 lb bag of Crawfish Boil Seasoning
    • 8 oz (or more if you like it spicy Crawfish Boil Liquid Concentrate
    • 1lb (or more if desired) Meat Church Holy Voodoo Seasoning
    • 6 large lemons halved
    • 6 large white onions halved
    • 4 cloves of garlic. Tip sliced off to expose.
    • 4 sticks of butter
    • 5 lb (or more) small red potatoes
    • 3 lb (or more) sausage sliced. We like andouille.
    • 1 dozen (or more) corn on the cob (cobbettes)
    • Crawfish boiling pot and burner
    • Optional items
      • 16 oz white mushrooms
      • Other veg that loves the heat - cauliflower, asparagus
      • Cayenne pepper (only add if you are really trying to kick up the heat in the boil)
      • Anything else you want to add the boil!

Clean your crawfish
Rinse and purge the crawfish. I dump my crawfish out of the sack and into a wash basin or cooler. Then run fresh water over them until they run clean. Remove any dead crawfish. I do not use the old salt trick. I don't think it's necessary.

YETI Crawfish

Prepare your Boil
Fill you pot and ignite the fire to boil the water. Be sure not to overfill the pot and you are going to dump the crawfish and vegetables in the water as well and don't want it to overflow when boiling. 

Add the entire contents of the Holy Voodoo & your desired amount of crawfish seasoning (based on spiciness desired) to the water. For a large pot (100 qt or more) I like to add at least 1/3 of a gallon of the concentrate + plus some of the powdered boil seasoning. Add the seasoning to your taste. If you like it spicy then add more!

Bring the water to a boil. 

While the water is coming up to temp add the lemons (I like to squeeze the juice in the boil then drop), onions & garlic. 

After the water is boiling
Add the potatoes and sausage. Some folks add the corn and mushrooms here. I usually wait and add them when I kill the fire and the crawfish are soaking, but it works either way.

After 10 minutes of boiling the potatoes and sausage drop in the live crawfish. Turn your burners wide open (max fire) and bring them to a boil. When the water returns to a boil allow them to cook for 3 mins then kill the fire. 

Add the mushrooms and corn. I love a Loco Crazy Spoon.

Allow the crawfish to soak for 20 - 30 minutes to add spiciness. When the crawfish are starting to drop in the water you know they are soaking up those spices. If you soak them too long the crawfish will turn into mush.

Dump the crawfish and fixins on a table and tell your friends and family to gather around!

Crawfish Boil

 


Cedar Planked Teriyaki Salmon May 26 2017, 0 Comments

Cedar Planked Salmon

This is a pretty non traditional recipe, and something I learned from my buddy Doug at DWPBBQ while we collaborated on a class at TJ's Seafood in Dallas. It is so dang good that I have added it to my regular class rotation and wanted to share it with our congregation!

Ingredients

  • (1) full salmon filet
  • Meat Church Honey Hog or Deez Nuts honey pecan rub
  • 1/2 stick of butter
  • 1 C Grade A Maple Syrup
  • Cedar grilling planks

Brine:

  • 2 bottles of your favorite Teriyaki Marinade (Veri Veri Teriyaki Marinade & Sauce work great)

Prepare your Smoker or Grill

Prepare your smoker to a temperature of 275. 

We recommend lighter smoking wood for this smoke. Pecan, alder wood or fruit wood will pair nicely with fish while not being too overpowering.

Brine the Salmon

Pour the brine over the filets and let them sit for two hours in the refrigerator. 

Prepare the Salmon

After 2 hours remove the fish from the brine, rinse off and thoroughly pat dry.

Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.

Cook the Salmon

Place the filets on the grilling planks. A full filet will require at least 2 planks.

While the fish is smoking, melt the butter and mix with the maple syrup.

Pour the butter and syrup mixture over the filets when the filets are 115 degrees internal temperature. 

Continue cooking the fish until it reaches an internal temperature of 125 degrees. This smoke will take around 35 - 40 minutes at 275.

Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!

YETI Rambler Gallon Jug
We brined our salmon in a YETI Rambler Gallon Jug.

Cedar Planked Salmon
                                                        Ready to heat the smoke!
Pouring the maple syrup & butter mixture on the filets
                     Pouring the maple syrup & butter mixture on the filets
Cedar Planked Teriyaki Salmon
                              Finished product!

Grilled BBQ Oysters February 11 2017, 0 Comments

This recipe is true Texas oysters and makes an oyster lover even out of naysayers! I bet you can eat these grilled oysters by the dozen.

Ingredients

  • Dozen oysters, shucked
  • 1 bunch of green onions, chopped
  • 8 oz shredded pepper jack cheese
  • 1/4 C seasoned bread crumbs
  • Your favorite BBQ Sauce. We recommend Meat Mitch.
Compound Butter Ingredients (Optional - you can use a high quality butter such as Banner Butter)
  • 1 lb butter, unsalted
  • 1 tbsp Meat Church The Gospel or Honey Hog BBQ Rub
  • ½ bunch of green onions minced
  • 2 cloves garlic, minced

 

Prepare your Grill
Prepare your grill at a temperature of 400.

Prepare the Compound Butter

Allow the butter to soften. Combine butter, garlic, onion and BBQ Rub thoroughly.

Lay the butter on parchment paper or plastic wrap. Roll it up to form a log and tie each end with butcher’s twine. Place in the freezer for an hour to solidify. You can use this butter on any grilled meats to enhance the flavor.

Prepare the Oysters

Shuck the oysters keeping all of the juice in the shell.

Grill the Oysters
Sprinkle the oysters with bread crumbs and place directly on the grill. Cook them for 4 minutes. You will be looking for the edge of the oyster to start to curl slightly.

After 4 minutes place a spoonful of butter in the oysters. After the butter melts add a pinch of pepper jack cheese.

Removed the oysters after 5 total minutes. Top with a squirt of BBQ sauce and a few chopped onions. Allow to cool for 5 minutes and then down the hatch!

 


Honey Glazed Smoked Halibut July 24 2016, 0 Comments

Ingredients
Brine Ingredients
  • 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!!

Optional Glaze
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.