Smoked Onion May 21 2015, 1 Comment
Looking for a unique grilled side that is different from the traditional stuff you have been cooking? This sweet onion goes GREAT with steaks, hamburgers or just about anything you are grilling in the back yard. It can be smoked or grilled.Ingredients
- 1 large sweet onion (we recommend a 1015 if you can find it - Thanks Texas A&M!)
- 2 tbsp butter sliced into small strips
- Meat Church Season All (Substitute any other Meat Church rub to your liking)
- Chipotle, Garlic or Cilantro bouillon (your preference)
Prepare your smoker at a temperature of 275 degrees (indirect setup on a Big Green Egg). This can be grilled directly as well but keep the onion away from the fire.
Peal the outer skin off of the onion.Cut a core out of the middle. Leave a 1/2" at the bottom of the onion. Do not core all the way through the onion.
Place the bouillon and butter down in the core. Cover liberally with our Season All or other Meat Church BBQ Rub.
Place the onion in a small piece of aluminum foil shaped into a bowl. Expose as much of the onion as possible to allow the smoke to penetrate it. We use a metal onion holder that we picked up at First Monday in Canton, TX.
Smoke the onion for 1 - 1.5 hours or until it looks golden brown.
Remove the onion from the cooker and allow to cool for 10 minutes.
You should be able to slice the onion with ease. Mix the onion metals around in the melted butter and seasonings. Enjoy!!
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 Salt to taste
- 1 large avocado
- 1 roma tomato
- few sprigs of cilantro. You don't need an entire bunch.
- Meat Church Season Salt 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 Salt 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 Salt.
Toast the buns.
Melt the cheese on the burgers.
Top with the fresh guacamole and enjoy!