Recipes

Cedar Planked Teriyaki Salmon May 26 2017, 0 Comments

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. If you are using a Big Green Egg, this will be an indirect setup with a ConveGGtor.

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!

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 (we use a Big Green Egg) for direct grilling 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.