Recipes

Armadillo Eggs October 03 2019, 0 Comments

Here in Texas we call these Armadillo Eggs. They are so meaty and hearty that we may start calling them Meat Church Eggs! These are a great appetizer or tailgate treat. It works as a snack or is even hearty enough to be the main course for some folks. 

If you follow my love for jalapeño poppers then you know I love to mix our BBQ rub and or chorizo IN the cream cheese. Given how meaty these are we are going to skip the chorizo today and just mix our BBQ rub in the cream cheese!

Armadillo Eggs

Ingredients

Smoker prep:
Prepare your smoker at a temp of 275 degrees. I like hickory or pecan for this cook.

Jalapeno prep:
Slice the top off of the jalapeños and core them. Keep the pepper intact as we will stuff it next.


Stuffing prep:
Allow the cream cheese to soften. Mix cream cheese and Meat Church Honey Hog to taste. Fill the jalapeños completely with the filling. 

Armadillo Eggs

Wrap each pepper in the breakfast sausage like an egg. Just enough to cover the pepper completely.

Armadillo Eggs

Wrap each "egg"with 2 pieces of bacon. I prefer to cut 2 small 1" pieces off each bacon strip to place on the end of each egg. Completely cover the entire egg with bacon. Top with more Meat Church Honey Hog.

Armadillo Eggs

Place the Armadillo Eggs in the smoker. Using your Thermoworks MK4 Instant Read Thermometer cook the Armadillo Eggs until the internal temp reaches 165 degrees. 

Thermapen Mk4

This will take about 90 minutes at 275. The bacon should crispy and golden brown. 

Armadillo Eggs

Remove the Armadillo Eggs from the smoke and cool for  at least 10 minutes. That cream cheese will be hot. Enjoy!

Armadillo Eggs


Beef Tips October 01 2019, 0 Comments

If you follow us you know we love E3 Meat Co out of Fort Scott, Kansas. Everyone in that organization is like family to Meat Church. Recently E3 sent me 2 lbs of beef tips. I instantly wondered what I was going to do with them. I thought these would be great slow cooked for a hearty meal. In true Meat Church fashion I had to add a smoked element up front. Let's get started.....

beef tips

Ingredients

  • 2 lbs. beef tips (sub stew meat)
  • Meat Church Holy Cow seasoning
  • 1 white onion, chopped
  • 2 C water
  • 1/3 C Worcestershire sauce
  • 1/3 C soy sauce
  • 2 T olive oil for sautéing the onions 
  • 1 packet brown gravy
  • 1 C water for gravy mixture
  • Your favorite rice (or noodles) to serve over

Heat your smoker (or grill) to 275 - 325 degrees depending on your available time and preference. 

E3 Meat Company beef

Smoke the beef tips
Season the beef tips moderately with Holy Cow tossing them to cover all sides. Place them in your smoker to cook them to medium rare at most. I smoked mine on a Traeger Timberline at 325 with oak. The point here is to get some nice color, caramelization and smoke flavor. 

Beef tips on the Traeger

Simmer the dish
In a dutch over (or deep skillet), sauté the onions in olive oil until slightly translucent.
Add the smoked beef tips. 
Pour in the water, worcestershire, soy & 3 tsp of Holy Cow. Bring this mixture to a boil. Reduce heat and simmer for 2 hours. 

beef tips

Meanwhile
While the beef tips are cooking prepare your favorite rice to serve the beef over. We love Anson Mills Carolina Gold rice
Also, mix the gravy with 1 C of water and set aside (you can certainly make your own as well). 

The finish
Pour the gravy\water mixture into the dutch oven, mixing thoroughly. Bring to a slight boil and allow to thicken slightly.

Serve over rice and enjoy!

Beef tips


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

 


Garlic Parmesan Chicken Wings March 06 2018, 0 Comments

We can't get enough chicken wings in my house. We love making them different ways to see what everyone likes best. I can easily say that these garlic parmesan chicken wings are the hands down favorite in my house!

Ingredients
  • 5 lbs chicken wings. We prefer drumettes and flappers separated over the entire wing.
  • Meat Church Gourmet Garlic & Herb seasoning
Garlic Butter Sauce
  • 1 stick butter, unsalted
  • 12 cloves garlic, minced
Other tools

Prepare your Traeger
Prepare your Traeger at a temperature of 450. You have a lot of options on pellets for a chicken wing cook, so we went with our old faithful – hickory. This temp will help get the wings crisper than a lower temp cook which can lead to rubbery skin.

Prepare the wings
If you bought the whole wing, remove the tip and separate the drummette and wing from each other. Pat them dry. Season the wings generously on all sides with our Gourmet Garlic & Herb seasoning.

Garlic Butter prep
Melt the butter in a medium saucepan. Add the minced garlic and cooked 5 minutes until fragrant. Remove and cool.

Chicken wing cook
Place the wings directly on the cooking grate of your Traeger for a total cook time of 20 minutes. Flip the wings halfway through the cook. I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.
Using a Thermoworks instant read thermometer your chicken wings should be between 165 – 180 degrees after 20 minutes. While chicken is safe at 165, it is ok to cook wings even further as it is difficult to dry them out. 

Finish the wings:
Toss the wings in the garlic butter sauce. Place them back in your Traeger for 5 minutes to allow the sauce to set. This will prevent the sauce from running all over you when trying to eat. Remove from the grill.

Grate parmesan cheese generously all over the hot wings. Garnish with parsley. Enjoy with ranch or by themselves!

 

Garlic Parmesan Chicken Wings


Sweet Thai Chili Chicken Wings February 26 2018, 0 Comments

We love making wings. They are cheap and can be made so many different ways. Sweet Thai chili chicken wings are definitely favorite in our house! If you don't want to mess with making the sauce, you can certainly buy one at your local grocery store. Also, buying wings whole is cheapest and you can separate them yourself to save some money.

Ingredients
  • 3 – 4 lbs chicken wings. We prefer drumettes and flappers separated over the entire wing.
  • Meat Church Holy Gospel seasoning
Sweet Thai Chili sauce
  • 1/2 C sugar
  • 1/2 C rise vinegar
  • 1/4 C water
  • 3 T. fish sauce
  • 2 T. cooking sherry
  • 4 cloves garlic, minced fine
  • 1/2 to 1 T. dried crushed chili depending how hot you desire
  • 1 1/2 T. cornstarch dissolved in 4 T. water
  • Optional garnish – toasted sesame seeds and sliced green onions
Other tools

Prepare your Traeger
Prepare your Traeger at a temperature of 450. You have a lot of options on pellets for a chicken wing cook, so we went with our old faithful – hickory. This temp will help get the wings crisper than a lower temp cook which can lead to rubbery skin.

Prepare the wings
If you bought the whole wing, remove the tip and separate the drummette and wing from each other. Pat them dry. Season the wings moderately on all sides with our Holy Gospel. This is a blend of our Holy Cow and our Gospel All Purpose. It is amazing as the base for chicken.

Sweet Thai Chili Sauce prep
Please all ingredients except the cornstarch in a sauce pan and whisk to combine. Bring the mixture to a slight boil and simmer for 10 minutes. Reduce heat and add the cornstarch and water mixture. Stir and until it thickens which will take 2 – 3 minutes. Remove from heat while your wings cook.

Chicken wing cook
Place the wings directly on the cooking grate of your Traeger for a total cook time of 20 minutes. Flip the wings halfway through the cook. I like to get as many tasty bites of char on my wings and flipping them will help achieve this on an additional side.
Using an instant thermometer your chicken wings should be between 165 – 180 degrees after 20 minutes. While chicken is safe at 165, it is ok to take wings even further as it is difficult to dry them out.

Finish the wings:
Toss the wings in the sweet thai chili sauce. Place them back in your Traeger for 5 minutes to allow the sauce to set. This will prevent the sauce from running all over you when trying to eat. Remove, allow to cool and enjoy!

Chicken Wings Sweet Thai Chili


Brisket - Texas style March 19 2014, 4 Comments

Ingredients

 

Set the smoker at 250°F.

Trim the excess fat and silver skin off the top of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket only leaving ¼ in fat.

Apply Holy Cow to meat side of the brisket. Then come back across it with some of our Holy Gospel. I apply these rubs in a 70\30 Holy Cow to Holy Gospel manner. Allow the meat to sweat our for at least 15 minutes. Flip over to the fat side and repeat the process. Be sure to cover all sides as well.

Place the brisket in the smoker fat-side up ... this is my preference, but highly debated in the barbecue world. Meat up\Fat-down is also just fine. Many comp cooks prefer fat down for presentation reasons.

When the meat reaches an internal temperature of 165 (the bark will be set nicely by this point) wrap the brisket in non-waxed butcher paper or aluminum foil. Aluminum foil is a bit easier to master and will deliver a juicy, delicious brisket. Butcher paper will allow you to maintain your bark better but can be a bit trickier to master. 

Continue to smoke the brisket until the meat is “probe tender” which means when you probe it in the flat there is no resistance. Think of sticking a toothpick in a cake. No resistance. Each piece of meat is different but this will likely be around an internal temperature of 203°F.

Remove the brisket from the smoker, and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. A brisket can safely rest in an insulated cooler for several hours. 

Unwrap the brisket.

Texas Brisket

Slice against the grain.

Meat Church Brisket

Enjoy!!!