Recipes

Crab Stuffed Jalapeño Poppers January 31 2019, 0 Comments

Kick your jalapeño popper game up a notch this weekend. This recipe incorporates crab meat to create the Meat Church Surf and Turf jalapeño popper!

Ingredients
  • 12 jalapeño poppers 
  • 1 package standard cut bacon (not thick cut).
  • 8 oz lump crab (I opted to use a ton. Adjust to your preference)
  • 1 block of cream cheese
  • 2 T Meat Church Honey Hog BBQ Rub (Sub The Gospel, Holy Gospel or Dee Nuts Honey Pecan)

Prepare your smoker at a temperature of 275 degrees. I recommend hickory or pecan for this cook.

Stuffing prep:
Soften the cream cheese.
In a large bowl, thoroughly mix the cream cheese, crab and Meat Church Honey Hog. Mix the cream cheese and crab together in a small bowl. 

Jalapeño prep:
Cut the stem off and core each jalapeño. I only want the jalapeño to be no more than 2 inches long so that the bacon completely wraps around. 

Slice the pepper in half. Remove the seeds The membrane contains most of the capsaicin which is where the heat comes from, so remove that if you don't want them to be too hot.

Fill each jalapeño boat up with the cream cheese mixture. Don't overfill it.
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. 

Cook:
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!

Surf & Turf jalapeño popper

Surf & Turf jalapeño popper

Surf & Turf jalapeño popper

Surf & Turf jalapeño popper

 


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.


Ingredients
  • 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. 

Stuffing prep:
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. 

Jalapeño prep:
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

Jalapeno popper

 

 


Fresh Pico De Gallo April 30 2014, 0 Comments

Ingredients
  • 12 ripe roma tomatoes
  • 1 red onion
  • 1 bunch of cilantro
  • 1-2 jalapeños (depends on how hot you like it)
  • 1\3 cup lime juice, we prefer to squeeze a couple fresh
  • Meat Church Gourmet Season Salt

Chop the first 4 ingredients. Add lime juice and a healthy amount of Season Salt to taste. Mix thoroughly.


Serve with tortilla chips.

#NotBBQ

Pico de gallo