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!
Homemade Ice Cream July 06 2014, 0 Comments
What is more American than making homemade ice cream this weekend? This was a weekend staple for us growing up in the South.
This particular recipe is a true family tradition that was passed down from my wife's Memaw. I can remember as a kid sitting on the ice cream maker with a towel on it while my Grandaddy hand cranked it. He always like to add cherries or black walnuts to his ice cream, but we are going to stick with good ole plain vanilla today.
- 2 cups sugar
- 1 large can evaporated milk (Pet or Carnation)
- 5 eggs
- 1/2 pint whipping cream
- 1 tablespoon vanilla
- Ice cream salt
Mix the eggs, sugar, evaporated milk, whipping cream and vanilla in a medium bowl.
Pour the mixture into the freezing container of an ice cream maker. Top off with milk.
Place the container in the wooden bucket and fill ice and ice cream salt. You gotta make that ice hand crampin cold.
Cover with a towel and freeze according to the manufacturer's instructions.
Pro Tip: I recommend an old school hand crank ice cream maker. Electric machines just aren't the same. I know the hand cranks are hard to find these days. If you use an electric machine, I recommend hand cranking it after the electric motor won't freeze it any longer. This will help it freeze further.
When the ice cream is done, sit back and watch the looks on your kid's faces. Enjoy!
Pair this with our Pecan Cobbler!
Reverse Seared Steak June 25 2014, 0 Comments
You keep hearing about this "reverse seared" steak but have no clue how to cook it? Look no further. I'm going to teach you how to do it. Reverse Searing a steak is the best way to cook a steak IMO if you have the time needed to cook this method.
A good steak is meant to be eaten medium-rare in my opinion. If you like your steak well done, you might as well go outside and chew on the tire of your pickup. Using my method will allow you to achieve a perfect medium rare finish from top to bottom. Plus it will have a tasty crust.What you will need:
- Thick steak. At least Choice grade. Prime is even better. Preferably 2" thick. This is a real man's steak!
- Holy Cow BBQ Rub (If you don't have any yet, substitute a simple 50/50 salt/coarse cracked pepper mix until you order our rub.)
- 1 thick slice of butter
- Cast iron skillet
- Meat thermometer
Preheat your grill to 275 with an indirect setup.
2" thick Bone-in Cowboy Ribeye
The reverse sear is a 2-step process:
1.) Cooking the steak indirectly (or sort of "baking" the steak)
2.) Searing it hot to finishing it off
Season the steak with Holy Cow BBQ Rub on both sides. I prefer to season one side and let it set a few minutes. Then flip the steak and apply rub to the other side.
Place the steak on the cooking grate.
Cook the steak until it reaches an internal temperature of 120. This should take ~45 minutes if you started with a thick steak as I suggested. Shorter time if the steak isn't as thick.
Pull your steak from your cooker after it has reached an internal temperature of 120 degrees. Let the steak rest 10 minutes. We are shooting for an internal final temp of 130 - 135 (medium rare).
Increase the temp of your grill to at least 500 while the steak is resting 10 minutes.
Get your cast iron skillet as hot as possible on the grill. I mean blazing hot.
Place the steak in the dry skillet. You can put some canola oil or butter in the skillet if you wish, but it's really not necessary.
Sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to 125 - 130 degrees internal temperature.
Pull the steak after it reaches no more than 130 internal temperature and top it with a thick slice of butter.
Carryover cooking will bring the steak up another 5 degrees or so. Remember, we were shooting for Medium-Rare which is 130-135.
Serve this with a fully loaded baked potato and enjoy it immediately!!
Straight out of the skillet
Uniform medium-rare top to bottom. Look at those juices!!!!
Chicken roll-ups June 20 2014, 1 Comment
- 4 chicken breasts
- 8 slices chorizo (substitute proscuitto, salami, ham, etc to suit your taste)
- 1 large avocado sliced
- 2 thick pieces of Monterrey Jack cheese sliced
- Sliced sweet onion (I prefer the 1015 variety when in season)
- Tablespoon olive oil
- Meat Church Holy Cow BBQ Rub or Meat Church Honey Hot BBQ Rub (substitute your favorite BBQ rub)
- 4 Skewers or butcher's twine
Place the chicken breast flat on a cutting board. With your hand on top of the breast, butterfly the breast open by slicing it from end to end. Be sure to keep it attached. Don't cut all the way through.
Season the inside of the breast with our Honey Hot rub.
Place a slice of chorizo on each breast (2 per breast).
Place slices of avocado, cheese and onion on each breast as well.
Roll the chicken breast up tightly. Secure it with a skewer or butcher's twine. The more you load it up, the harder it will be to contain!
Brush lightly with olive oil and top with our Holy Cow rub!
Place on the grill turning and flipping as you would when you grill regular chicken breasts.
Make sure you get these to at least 165 degrees internal temperature.
Remove, let them rest a few minutes, slice and enjoy!
Apple Enchiladas June 15 2014, 0 CommentsIngredients
- 1 cup sugar
- 1 cup water
- 1 stick butter
- 1 tablespoon cinnamon
- 1 can of apple pie filling (You can also use your favorite fruit such as peach or cherry.)
- 1 small package flour tortillas
Bring sugar, water and butter to a boil. Set aside.
Spray a 13x9 baking dish with cooking spray. I use disposable steam pans when using a smoker.
Place 1 spoonful of pie filling in a tortilla and roll it up like an enchilada.
Fill the pan completely with the enchiladas. Be sure to leave the seam of the tortilla facing down.
Pour the liquid mixture evenly over all of the tortillas.
Sprinkle the tops of the enchiladas with cinnamon.
Cover the pan and refrigerate overnight allowing the tortillas to absorb the sugar mixture.
Bake at 350 for 30 - 40 minutes or until lightly brown. (Indirect without wood if cooking on a Big Green Egg.)
Don't be afraid to serve this Texas style with Blue Bell vanilla ice cream!
The Perfect Margarita! May 05 2014, 0 Comments
We discovered this margarita in our travels to Cabo San Lucas and are delighted to share it with our friends. This is the best margarita we have ever tasted. Enjoy!
- 1 1/2 oz good tequila
- 1/4 oz Grand Marnier
- 1 oz fresh orange juice
- 1 oz fresh lime juice
- 1 oz fresh grapefruit juice
- 1/2 oz simple syrup
- orange wedge for garnish
Rim a glass with lime juice, dip it in salt and fill with ice.
Shake all the ingredients in a cocktail shaker filled with ice.
Pour it into the glass and garnish with oranges or limes.
Fresh Pico De Gallo April 30 2014, 0 CommentsIngredients
- 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.
Smoked Pecan Cobbler April 24 2014, 0 CommentsIngredients
- 2 pie crusts (rolled), softened
- 2 1/2 cups brown sugar
- 2 1/2 cups light corn syrup
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla
- 2 cups chopped pecans
- 2 cups halved pecans
- 6 eggs, beaten
- Blue Bell vanilla ice cream
Prepare smoker for a 45 minute smoke at a temperature of 350 degrees F. I recommend a light wood for this cook or lump charcoal without out if you prefer.
Spray a half sheet steam pan with butter flavored coking spray. A cast iron skillet can also be used.
Unroll one of the pie crusts. Lay it in the bottom of the pan and trim the excess to fit neatly.
**optional - line the top of the pie crust with chocolate baking chips.
Grab a large mixing bowl. Combine the brown sugar, corn syrup, butter, vanilla and eggs. Mix well. Fold in the chopped pecans.
Pour half of the mixture into the pan. Unroll the 2nd pie crust. Lay it on top of the mixture.
Smoke for 15 minutes.
Pour remaining mixture in the pan. Lay pecan halves neatly on the top. Smoke an additional 30 minutes or until it looks done or set to you.
Cool for at least 20 minutes. This is very important as this cobbler will burn the heck out of your tongue!
Serve warm with Blue Bell vanilla ice cream (when the factory re-opens!)
Ribs April 13 2014, 2 Comments
The following recipe is going to teach you a "competition style" rib that is sure to wow your guests at your next BBQ.
- Pork ribs (preferably St Louis cut or baby back ribs)
- Meat Church's Honey Hog BBQ Rub + Honey Hog Hot BBQ Rub
- 1 cup of apple juice for spritzing
- 1 bottle of squeeze butter
- 1 cup of brown sugar
- 1/3 cup of honey
- 1 tablespoon of hot sauce (optional)
- Sauce if desired
Prepare your smoker at 250 degrees. We recommend hickory wood for this smoke.
Flip the ribs meat side down and remove the membrane off the back of the rack. This is very easily accomplished by grabbing the membrane with a paper towel and pulling it off. Removing the membrane will allow your rub to penetrate into the meat more effectively.
Apply one heavy coat of our Honey Hog BBQ rub.
Allow the rub to "soak in" for 15 mins.
Apply a lighter coat of our Honey Hog Hot rub if you want to obtain a "sweet heat" flavor profile. Also allow that to sit for 15 mins.
Now that the ribs have sat for 30 mins total, flip them over and repeat the exact same process for the other side. If you don't have that much time you can slather the ribs in yellow mustard first to act as a binder and apply the rub much quicker.
Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 3 hours or until you get to a beautiful mahogany color. Baby back ribs will take less time.
Wrap the ribs in aluminum foil to protect that perfect color. Lay out 2 long pieces of aluminum foil. Create a bed of butter, brown sugar and honey on the foil. I recommend one handful of brown sugar, 2 good beads of butter and one nice bead of honey. Lay the ribs meat side down on the sweet concoction with the meat side down\bones up.
Return the ribs to the smoker and continue to cook for another 2 hours or so.
When the meat has pulled back and exposed the bone about 1/4" inch the ribs are done.
Remove the ribs from the foil and sauce or glaze them at this point.
It is only necessary to leave the ribs on the cooker for 10 - 15 minutes to set the sauce. This will keep the bbq sauce from running down your face.
Remove the ribs from the smoker. Allow to sit for a few minutes. Then slice and eat!!
Whoa baby! Look at that smoke ring!!!!!
Brisket - Texas style March 19 2014, 4 CommentsIngredients
For simplicity, use our award winning Holy Cow rub. http://www.meatchurch.com/collections/bbq-rub/products/holy-cow-meat-rub
Mix all the above brisket rub ingredients in a large mixing bowl. This mix will make more than you need for 1 brisket. Store the remainder in an airtight container.
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 rub to all sides of the meat liberally ... I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight.
Set the smoker at 250°F.
Place the brisket in the EGG fat-side down ... this is my preference, but highly debated in the barbecue world. Fat-up is fine if that is your preference, but fat down is what competitors do as it give you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.
Continue to smoke the brisket until the meat is “probe tender” which means when you probe it there is no resistance. Think of a toothpick in a cake. Each piece of meat is different but this will likely be between an internal temperature of 200 to 202°F/. Remove the brisket from the smoker, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.
BBQ Meatloaf March 18 2014, 0 CommentsIngredients
- 1 1/2 pounds ground chuck
- 1/2 pound ground pork
- 3 slices white bread, crumbled
- 1/2 cup BBQ sauce
- 1/4 cup whole milk
- 1/2 medium onion, finely chopped
- 1 egg
Prepare smoker for a 3 hour smoke at a temperature of 250 degrees F.
Combine milk and bread. Set aside for about 10 minutes, stirring a couple of times. Add remaining ingredients and combine until everything is even mixed. Try not to over mix so that the ground meats retain their texture.
Form the mixture into a loaf shape on a smoker safe pan or parchment paper. Place on heated smoker with a small amount of mild wood. Smoke the meatloaf at 250 until the internal temperature passed 165 degrees F. Remove the meatloaf from the grill when done, cover and allow to rest for 5 to 10 minutes before carving and serving.
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