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.
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.
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.
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!
Pork Belly Burnt Ends July 19 2017, 1 Comment
I have been cooking pork belly for years. I have made what many are now referring to as "Pork Belly Burnt Ends" at the Red Dirt BBQ & Music Festival in Tyler, TX for the past 3 years and they have been a huge hit. I figured it's high time to share that recipe with all of you.
I make this BBQ two different ways. Traditionally I have smoked pork belly whole, then cubed it, sauced it and finished the burnt ends cooking process. However, today I am going to focus on a new method that has become more popular as of late which includes cubing the belly before it's smoked. This allows for the meat to absorb smoke on all sides of the cube and makes for a tasty bite.
- 1 Skinless Pork Belly
- Meat Church Honey Hog, Honey Hog Hot or The Gospel (depending on your taste buds desires)
- Meat Mitch Naked Sauce (sub your fav sweet sauce)
- Burleson’s clover honey
- 2 ½ disposable aluminum steam pans
- Apple juice for spritzing
- Wire rack
- Thermoworks MK4 Instant Read Thermometer
- Texas Pepper Jelly Apple Cherry Habanero Rib Candy
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.
Butcher the Pork Belly
Cube the pork belly into 1” x 1” cubes.
Season the Pork Belly
Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog, or The Gospel. You can even use Holy Gospel or Honey Hog Hot. I prefer a spicier rub becuase I finish these with a sweet sauce. Allow the rub to adhere on all sides for at least 15 minutes.
Smoke the Pork Belly
Place the pork belly in the smoker fat-side up. I prefer to do this on a wire rack. This cook will take 3 hours. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Using your Thermapen MK4, pull the belly when the meat reaches an internal temperature of 190°F - 195°F. Some people pull there belly a lot earlier, but I want it really tender!
Finish the Burnt Ends
Place the cubes in the 1/2 aluminum pan. Season and toss the cubes with more Meat Church rub. Cover the cubes with Meat Mitch NAKED BBQ sauce. Drizzle Burleson’s honey across the top. Optionally, add the Apple Cherry Hab rib candy to taste. Finally, toss the cubes thoroughly to ensure they are completely covered.
Return the pan (uncovered) to the smoker and cook for another hour or until all liquid has reduced and caramelized. Allow to cool for 15 minutes and enjoy!
Bacon Wrapped Onion Rings August 01 2014, 0 Comments
- 4 sweet onions
- 1 package bacon
- Sriracha sauce
- Honey Hog BBQ Rub (substitute your favorite sweet BBQ rub)
- BBQ sauce
Prepare your smoker at a temperature of 250 degrees. These can also be cooked in an oven or grilled directly. However, when grilled directly, the onions are often not as tender as desired.
Slice onions into ½ slices. Pop the middles out of the slices leaving the 2 outer “rings.”
Brush the Sriracha sauce liberally on each of the onion rings.
Wrap the slices of bacon around the onion ring. It will take approximately 2-3 pieces of bacon per onion ring.
Secure the bacon to the onion ring by running a skewer completely through both sides of the onion ring.
Lightly season the outside of the onion ring with our Honey Hog BBQ rub.
Smoke or cook the onion rings for 90 minutes. You will know they are done when the bacon looks nicely cooked!
*Optional – Lightly sauce the onion rings with your favorite bbq sauce 10 minutes before you remove them from the cooker. I recommend a sweet BBQ sauce.