Recipes

Beef Tenderloin December 13 2019, 0 Comments

Beef Tenderloin

Beef Tenderloin with TX Bourbon Marinade

Ingredients

    • 1 beef tenderloin, peeled
    • Meat Church Holy Cow seasoning
    • Marinade
      • 1/2 C TX Bourbon
      • 2 C extra virgin olive oil
      • 1/2 C diced garlic
      • 1/4 C finely chopped fresh rosemary
      • 1/4 C soy sauce
    • Paste
      • 1/2 C English mustard (sub dijon)
      • 4 cloves garlic, minced fine
      • 2 T TX Bourbon 
    • Horseradish cream
      • 8 oz sour cream
      • 4 T freshly prepared horseradish
      • 1 T Meat Church Holy Cow
    • Optional
      • Butcher's twine

Prepare your smoker
Prepare your smoker at 225 degrees. I like a heavy smoking wood such as oak, mesquite or hickory for this cook.

Mix the marinade
Thoroughly mix all of the marinade ingredients in a medium mixing bowl. Place the tenderloin in a brine bag or pan and cover with the marinade. Place in the refrigerator for 4 – 6 hours. Move the tenderloin around in the bag and mix the marinade at least once during the time in the fridge. Remove, pat fry and prepare to slather with the paste and season.

Prepare the Paste & Tenderloin
Optional: tie your tenderloin with butcher’s twine, or ask your butcher to tie it for you.
Combine the paste ingredients in a small bowl.
Thoroughly slather the tenderloin with this paste.
Season moderately with Meat Church Holy Cow.
Allow the seasoning to adhere for 30 minutes.

Prepare the Horseradish Cream
While the seasoning is adhering to the tenderloin prepare the horseradish cream.
In a small bowl, mix freshly prepared horseradish to taste in the sour cream. I like about 4T.
Season with 1 T Meat Church Holy Cow and stir. Cover and refrigerate.

Beef tenderloin

Cook the Tenderloin
Place the tenderloin directly onto the cooking grate. Don’t touch it, don’t flip it, and don’t spritz it. Just leave it.

Smoke the tenderloin until it reaches your desired internal temperature. I prefer medium rare which is 130 – 135 internal temperature. Therefore, I will pull at 129 degrees internal temperature in the middle. The tenderloin will continue to “carry over cook” another 3-5 degrees. If you like your roast cooked to a higher internal temperature, to say medium, then pull the roast at 135 - 140 degrees.

Pull the tenderloin from the smoker. Loosely tent with foil and allow to rest for 10 minutes so the juices redistribute throughout the meat. I prefer to put several pats of a good European butter (Plugra, Kerrygold, etc) all over the tenderloin allow it to melt over while resting. After the meat has rested, slice and enjoy with horseradish cream!

 Beef Tenderloin

 


Shrimp Brochette October 11 2019, 0 Comments

Years ago at an epic Super Bowl party I stumbled across what would become one of my favorite tailgating or just general appetizers of all time - Grilled Shrimp Brochette. My buddy Dave Jimenez used to make tons of these bacon wrapped gems. There was a lot of labor involved in making tons of these for a huge Super Bowl party but I have found that the reward is worth it!

shrimp brochette

Ingredients

    • 1 lb XL shrimp, peeled & deveined 
    • 1/2 block of Monterrey Jack Cheese (I use with jalapeños added)
    • 6 fresh jalapeños
    • 1 package regular bacon
    • 2 T Meat Church The Gospel BBQ Rub (sub Honey Hog, Holy Gospel, Deez Nuts)

Grill prep:
Prepare your grill at a temp of 475 degrees. 

Brochette prep:
Peel & devein the shrimp. Filet open slightly. Set aside. 
Core the jalapeños and cut them into small slivers. 
Slice the cheese into similar slivers to the peppers.
Slice the bacon in half.

shrimp brochette

Place 1 pepper slice and cheese slice where you filleted the shrimp. Wrap in a half piece of bacon holding together with a toothpick.
After you have constructed all of the shrimp, season lightly with Meat Church Gospel BBQ Rub

Shrimp Brochette

Grill the Brochettes:
Slightly oil your cooking grate. Place the shrimp brochette on directly on the grate turning at least once during the cook to obtain char on both sides. Cook until the bacon starts to get crispy and look just right. This cook will take ~20 minutes at 425.

Pull the shrimp from the grill and allow to cook for at least 10 minutes. Enjoy!

Shrimp Brochette


    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


    Pig Shots September 20 2019, 0 Comments

    This is a simple and amazing appetizer or tailgating recipe!

    Ingredients
      • 1 block cream cheese
      • 1 can diced green chilies
      • 8 oz cheese, chredded
      • 1 TBSP chili powder
      • 2 T Meat Church Honey Hog BBQ Rub 
      • 1 package thick cut bacon 
      • 1 package of your favorite smoked sausage, sliced into 1/2" discs
      • toothpicks

    Smoker prep:
    Prepare your smoker at a temp of 350 degrees. I like hickory or pecan for this cook.

    Pig shot prep:
    Allow the cream cheese to soften. Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog thoroughly in a mixing bowl. Set aside. Slice sausage into 1/2-inch slices.
    Cut bacon strips in half. Wrap bacon around the sausage, creating a bowl and secure with a toothpick.
    Fill the bowl with the cream cheese mixture. Top with more Honey Hog BBQ rub.

    Cook:
    Place the pig shots in the smoker until the bacon is crispy and golden brown, about 45 to 60 minutes. 
    Remove the pig shots from the grill and cool for 10 minutes, cream cheese will be hot. Enjoy!

    Meat Church Pig Shots

    Pig shots 


    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

     


    Country Fried Blended Hamburger Steaks with Cream Gravy November 30 2018, 0 Comments

    I'm loving this blenditarian concept. This blend is an incredibly tasty way to get vegetables into my diet. This concept blends two of my favs. Beef and mushrooms! I have always enjoyed sauteed mushrooms with with my big steaks. Growing up in the south I learned to love fried everything. So, why not combine two of my favorites into the ultimate comfort food?!?

    Blended Steak ingredients

    • 2 lbs. 80/20 ground beef
    • 8 oz white button mushrooms
    • ½ tsp kosher salt
    • ½ tsp black pepper
    • 2 cups oil. We recommend an oil with a high smoke point such as peanut

    Egg wash ingredients

    • 2 eggs, beaten

    Dredge ingredients

    • 1 C all-purpose flour

    Cream Gravy ingredients

    • ½ C unsalted butter
    • 5 T flour
    • 2 ½ C milk
    • 1 T Kosher Salt
    • 2 T black pepper

    Heat the oil to 350 degrees in a Dutch oven or deep, heavy cast iron skillet.

    Prepare the blend
    Sauté the mushrooms over medium heat in a pan with a little olive oil for 8 – 10 minutes. Set aside and cool. Finely chop the mushrooms to a similar consistency as your ground beef. Pulsing 3-4x in a food processor works nicely.

    Blenditarian mushroom
    Mix the ground beef and the mushrooms in a 70:30 ratio along with the salt and pepper. Form into into 4, ¼ inch steaks. They will be about ½ lb each.

    Blenditarian

    Prepare the blended hamburger steaks
    Whisk 2 eggs in a medium bowl. Pour the flour in another similar size bowl or spread out on a work surface.
    Coat the steaks in the flour. Then dip the steak in the egg wash. Re-coat the steak thoroughly in the flour again. 
    Carefully place the steaks in the hot oil. Cook 4-5 minutes. Turn the steak and repeat on the other side or until golden brown. Allow the steaks to drain over a paper towel on a plate.

    Cream Gravy
    Melt the butter in a medium sauce pan. Whisk in the flour. Cook until it starts to brown. Slowly add the milk whisking constantly. Simmer until it thickens and add the salt and pepper.

    Top your country fried blended hamburger steaks and your favorite mashed potatoes with the cream gravy and enjoy!

    Country Fried Blended Hamburger Steaks with Cream Gravy

     


    Chimichurri July 09 2018, 0 Comments

    Ingredients
    • 6 cloves smoked garlic (it's still great if you don't smoke it)
    • 1 shallot, minced
    • 1 jalapeño, chopped fine
    • 2 bunches cilantro, chopped
    • 1 bunch flat leaf parsley, chopped
    • 1/3 C fresh oregano, chopped fine
    • 3/4 C extra virgin olive oil
    • 1/2 C red wine vinegar
    • 1 lemon, juiced
    • 1 tsp Meat Church Gourmet Season Salt 

    Combine the smoked garlic, shallot, jalapeño, lemon juice and vinegar in a bowl. Whisk and allow to sit for 5-10 minutes. Add the cilantro, parsley and oregano. Mix in the oil. Add our Season Salt to taste. 

    The sauce is best if you cover and chill it for a few hours to let the flavors meld together. This can be used as a marinade or as an accompaniment for any grilled beef.

    Meat Church Chimichurri

     


    Beef Belly Burnt Ends July 09 2018, 0 Comments

    The evolution of the burnt ends just keeps on rolling. If you know me well, you know I love and respect the time honored tradition of an original Kansas City burnt end. However, I am also a big fan of trying something new, especially when it's friggin delicious. 

    So first we started with the original or "real" burnt end as many call it from the brisket point. Then folks took pork belly and made what we all know and love as Pork Belly Burnt Ends. So why not take a beef belly from our friends at 44 Farms and make Beef Belly Burnt Ends? BTW, this isn't an easy cut to find. Thankfully we have an account with Ben E. Keith and were able to grab a case. Cause you know, one belly would never be enough for the Meat Church. If nothing else, check with your butcher. 

    Ingredients Optional Tools
          Prepare your Smoker
          Prepare your smoker at a temperature of 275 degrees. I recommend a heavy smoke wood or pellet for beef cooks such as oak, mesquite or hickory. 


          Trim the Beef Belly
          Trim any excess fat pieces off the top of the belly. It's naturally a very fat cut of meat so it's normal to leave the bottom as is.

          Season the Beef Belly
          Thoroughly coat the bottom of the belly with Holy Cow. Let it sit for 10 minutes. Flip the belly over and apply a medium layer of Holy Cow. Let it sit for 10 mins and come back across that application with a light coat of Holy Gospel. Allow the rub to adhere for at least 15 minutes.

          Beef Belly 


          Smoke the Beef Belly
          Place the belly in the smoker fat-side down. This cook will take 3 - 4 hours at 275 depending on the size of your belly.

          Using your Thermapen MK4 check the temp right in the middle. Pull the belly when the meat reaches an internal temperature of 195°F. It will be nice and gorgeous like this.....

          44 Farms Beef Belly

          Finish the Burnt Ends
          Allow the belly to cool 15 - 20 minutes so it's easier to handle. While it's cooling mix the BBQ sauce and honey. 

          Slice the belly into 1" x 1" cubes. Place the cubes in the aluminum pan. Season the cubes with more Meat Church Holy Gospel and toss them around to cover all sides. We are trying to get some seasoning on the sides that were cut open and not previously seasoned or exposed to smoke.

          Finally, drizzle the cubes with the BBQ sauce\honey mixture. Toss to cover. Note: You don't want a bunch of extra sauce in the pan. Just enough to coat the cubes. 

          Return the pan (uncovered) to the smoker and cook for another hour. Allow to cool for 15 minutes and enjoy!

          Meat Church Beef Belly


          Chicken Fried Brisket Burnt Ends May 23 2018, 2 Comments

          We are going to take, the holy grail of BBQ, Brisket burnt ends, and kick them up a notch. Well, two notches. 

          Ingredients

          Prepare your Smoker
          Prepare your smoker at a temperature of 275°. I recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.

          Trim the Brisket and separate the point

          A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to trim the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket trimming, you need to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat and then separate the two muscles. 

          Smoke the Brisket point
          Place the brisket in your cooker. Using your instant read thermometer, when the meat reaches an internal temperature of 160°F (The bark will have formed nicely by this point) wrap the brisket point in aluminum foil.
           

          Continue to smoke the brisket until it reaches 195 internal temperature. Remove from the smoker and allow to cool for 15-20 minutes. Take the point and cut it into 1” cubes. Place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Gospel. This will add a little sweet. 

          Brisket Burnt End Cubes

          I like to finish my burnt ends with a traditional KC sweet heat sauce. With that said, cover the cubes with my buddy Mitch's WHOMP sauce. Finally, toss the cubes thoroughly to ensure they are completely covered. You want just enough sauce to cover all sides of the brisket cubes. Return the pan to the smoker and cook for another hour or until the bbq sauce has caramelized. At this point you have a very traditional Kansas City burnt ends. 

          Brisket Burnt Ends

          Now let's get a little crazy.....

          Prepare the oil & dredge the burnt ends
          Heat the peanut oil in a fryer. I like to fry around 350 degrees. 
          Prepare 2 medium size mixing bowls. 
          1.) Dump 1 C of our Chicken Fried Breading in one bowl.
          2.) Fill the other with the 4 beaten eggs. It's not a bad idea to add a little beer.

          Dredge the burnt ends in the breading, then dip in the eggs, then dredge again.

          Drop the breaded burnt ends into the fryer. Remember, the brisket is already cooked, so are simply looking for a beautiful golden color. You should be good to go within 90 seconds. 

          At the time of removal you have our famous Chicken Fried Burnt Ends. These would be great to serve with jalapeño ranch as is, or you can continue if you really want to kick it up another notch....

           Chicken Fried Burnt Ends

          Optional - If you want "Buffalo Chicken Fried Brisket Burnt Ends" then proceed...

          Remove the burnt ends and simply toss them in a mixing bowl of buffalo sauce. [You can make your own buffalo sauce (mixing some sort of hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder) or you can shave some time on an already intense recipe by buying one such as Franks, Texas Petes, Moores, etc.] You are just trying to lightly coat the burnt ends. 

          You are finally ready to EAT! Grab some ranch or bleu cheese and enjoy my friends!!

          Chicken Fried Burnt Ends

          Chicken Fried Brisket Burnt Ends

          Chicken Fried Brisket

           


          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


          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. 

          Pork Belly Burnt Ends

          Ingredients
          • 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
          Optional Tools
                Prepare your Smoker
                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.

                Pork Belly Burnt Ends

                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!

                Pork Belly Burnt Ends


                Brisket Burnt Ends June 15 2017, 0 Comments

                Brisket burnt ends are the holy grail of BBQ in my opinion. Arthur Bryant's in KC originated this amazing BBQ treat and we are happy to show you our take on it. 

                Ingredients

                Prepare your Smoker
                Prepare your smoker at a temperature of 275°. I recommend a heavier smoking wood for this cook such as oak, hickory, mesquite or pecan.

                Butcher the Brisket
                Trim the excess fat and silver skin from the brisket. Also, remove any “hard” pieces of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket leaving only ¼ in (6 mm) fat.

                A brisket is comprised of two muscles; the point (the fat end) and the flat (the lean end). In order to be able to cook brisket burnt ends you need to butcher the brisket a bit more than you would for a traditional packer. Therefore, after your traditional brisket butchering, you need to start to separate the flat form the point. In short, you want to remove the fat layer between the point and the flat. Using a sharp boning knife expose the point meat so it can absorb smoke. You don’t have to completely separate the muscles. (See photo for example).

                Smoke the Brisket
                Place the brisket in your cooker. Using your instant read thermometer, when the meat reaches an internal temperature of 160°F, 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 it reaches 195 internal temperature. The brisket is not completely done at this point, but we need to separate the point to make burnt ends. Unwrap the brisket and separate the point from the flat. Re-wrap the flat and return it to your smoker. Continue to smoke it until the meat is “probe tender” which means when you probe it with an instant read thermometer there is no resistance. Think of a inserting a toothpick in a cake and pulling it out clean. Each piece of meat is different but this will likely be at around an internal temperature of 203°. Rest your brisket flat in a cooler for at least one hour.

                Finish the Burnt Ends
                Take the point and cut it into 1” cubes. Place the cubes in the aluminum pan. Season and toss the cubes with more Meat Church Holy Cow.

                Brisket Burnt End Cubes

                I like to finish my burnt ends with a traditional KC sweet heat sauce. With that said, cover the cubes with my buddy Mitch's WHOMP sauce. Finally, toss the cubes thoroughly to ensure they are completely covered. Return the pan to the smoker and cook for another 1 – 2 hours or until all liquid has reduced and the bbq sauce has caramelized.

                Allow to cool for a few minutes and enjoy immediately!

                 

                Brisket Burnt Ends

                 


                Cedar Planked Teriyaki Salmon May 26 2017, 0 Comments

                This is a pretty non traditional recipe, and something I learned from my buddy Doug at DWPBBQ while we collaborated on a class at TJ's Seafood in Dallas. It is so dang good that I have added it to my regular class rotation and wanted to share it with our congregation!

                Ingredients

                • (1) full salmon filet
                • Meat Church Honey Hog or Deez Nuts honey pecan rub
                • 1/2 stick of butter
                • 1 C Grade A Maple Syrup
                • Cedar grilling planks

                Brine:

                • 2 bottles of your favorite Teriyaki Marinade (Veri Veri Teriyaki Marinade & Sauce work great)

                Prepare your Smoker or Grill

                Prepare your smoker to a temperature of 275. 

                We recommend lighter smoking wood for this smoke. Pecan, alder wood or fruit wood will pair nicely with fish while not being too overpowering.

                Brine the Salmon

                Pour the brine over the filets and let them sit for two hours in the refrigerator. 

                Prepare the Salmon

                After 2 hours remove the fish from the brine, rinse off and thoroughly pat dry.

                Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.

                Cook the Salmon

                Place the filets on the grilling planks. A full filet will require at least 2 planks.

                While the fish is smoking, melt the butter and mix with the maple syrup.

                Pour the butter and syrup mixture over the filets when the filets are 115 degrees internal temperature. 

                Continue cooking the fish until it reaches an internal temperature of 125 degrees. This smoke will take around 35 - 40 minutes at 275.

                Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!

                YETI Rambler Gallon Jug
                We brined our salmon in a YETI Rambler Gallon Jug.

                Cedar Planked Salmon
                                                                        Ready to heat the smoke!
                Pouring the maple syrup & butter mixture on the filets
                                     Pouring the maple syrup & butter mixture on the filets
                Cedar Planked Teriyaki Salmon
                                              Finished product!

                Grilled BBQ Oysters February 11 2017, 0 Comments

                This recipe is true Texas oysters and makes an oyster lover even out of naysayers! I bet you can eat these grilled oysters by the dozen.

                Ingredients

                • Dozen oysters, shucked
                • 1 bunch of green onions, chopped
                • 8 oz shredded pepper jack cheese
                • 1/4 C seasoned bread crumbs
                • Your favorite BBQ Sauce. We recommend Meat Mitch.
                Compound Butter Ingredients (Optional - you can use a high quality butter such as Banner Butter)
                • 1 lb butter, unsalted
                • 1 tbsp Meat Church The Gospel or Honey Hog BBQ Rub
                • ½ bunch of green onions minced
                • 2 cloves garlic, minced

                 

                Prepare your Grill
                Prepare your grill at a temperature of 400.

                Prepare the Compound Butter

                Allow the butter to soften. Combine butter, garlic, onion and BBQ Rub thoroughly.

                Lay the butter on parchment paper or plastic wrap. Roll it up to form a log and tie each end with butcher’s twine. Place in the freezer for an hour to solidify. You can use this butter on any grilled meats to enhance the flavor.

                Prepare the Oysters

                Shuck the oysters keeping all of the juice in the shell.

                Grill the Oysters
                Sprinkle the oysters with bread crumbs and place directly on the grill. Cook them for 4 minutes. You will be looking for the edge of the oyster to start to curl slightly.

                After 4 minutes place a spoonful of butter in the oysters. After the butter melts add a pinch of pepper jack cheese.

                Removed the oysters after 5 total minutes. Top with a squirt of BBQ sauce and a few chopped onions. Allow to cool for 5 minutes and then down the hatch!

                 


                Honey Glazed Smoked Halibut July 24 2016, 0 Comments

                Ingredients
                Brine Ingredients
                • 1/2 C kosher salt
                • 1 C sugar
                • 4 tbsp cumin
                • 1 tbsp white pepper
                • 2 bay leaves crushed
                • 1/2 gallon water

                Prepare your Cooker
                Prepare your smoker to a temperature of 275. We used a Big Green Egg with a ConveGGtor (indirect setup).

                We recommend lighter smoking wood for this smoke. Alder wood, fruit wood or pecan will pair nicely with a white fish while not being too overpowering.

                Prepare the Brine
                Mix all brine ingredients in water and dissolve thoroughly. Pour the brine over the filets and let them sit for two hours. It's ok if the fish floats.

                Prepare the Halibut
                After 2 hours remove the fish from the brine, rinse off and pat dry.

                Season with Meat Church Deez Nuts Honey Pecan rub on all sides. 

                This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with Deez Nuts.

                Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135 degrees. This smoke will take around 30 minutes at 275.

                Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!

                Optional Glaze
                Drizzle the filet with warm Burleson's Honey the last 10 minutes of the cook for nice and simple honey glaze.We love Burleson's Orange Blossom Honey for this dish. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.

                 


                Breakfast Fatty May 31 2016, 0 Comments

                 

                Breakfast Fatty

                Ingredients

                • 1 package of bacon
                • 1 package of breakfast sausage
                • 5 large eggs
                • 1 cup of shredded cheese (we used a 3 cheese blend)
                • 1/2 white onion chopped
                • 1/2 green bell pepper chopped
                • Meat Church Honey Hog BBQ Rub or The Gospel
                • Salt & pepper

                Prepare your Cooker
                Prepare your smoker to a temperature of 275. 

                I recommend apple wood for this smoke. A fruit wood will pair nicely with pork while not being too smoky for breakfast.

                Breakfast Fatty

                Prepare the Breakfast Fatty
                Start by lightly sautéing the onions and bell peppers. Scramble the eggs and add to the onion and bell pepper mixture. Salt and pepper to taste and set aside.

                Next make a 6x6 bacon weave. Lay 6 pieces of bacon side by side (touching) on parchment paper which will help to prevent sticking. Then weave the remaining 6 pieces of bacon across those 6. Make sure your bacon weave is tight. There are several videos online if you need further help with the bacon weave.

                Next layer the breakfast sausage evenly across your bacon weave. Make sure the sausage extends to the edges of the bacon weave.

                Add the scrambled egg mixture evenly across the sausage. Then spread the shredded cheese evenly across the top of the eggs. Top with a sprinkling of Honey Hog BBQ rub.

                Breakfast Fatty

                Carefully roll the bacon weave up tightly to form what looks like a burrito. Tuck the ends of the bacon into the side of the breakfast fatty to secure all the contents.

                Cover all sides with a nice coat of Honey Hog BBQ rub. 

                The Cook
                Place the breakfast fatty on the grate and cook until the internal temperature reaches at least 160 degrees. That will ensure the ground sausage is fully cooked. This will take about 1 ½ hours.

                Breakfast Fatty
                Remove the breakfast fatty from the cooker and let rest for at least 10 minutes. Slice 1” thick slices. This is great by itself, on a biscuit or as we do in Texas…on a fresh flour tortilla!

                Breakfast Fatty

                Breakfast Fatty

                 

                 


                Smoked Prime Rib December 24 2015, 0 Comments

                Ingredients


                Prepare your smoker
                Heat the smoker to 275 degrees. I recommend a heavy smoke wood, chunks or pellets such as oak, hickory or mesquite. Total cook time will around 3-4 hours. 

                What is a Prime Rib?
                "Prime" rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic. 
                 
                Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. We prefer a boneless rib roast so you can get a nice bark\crust around the entire piece of meat. Also, it’s easier to slice after you cook whereas with bone in you have to remove the bones off that hot meat.

                Prepare the Rib Roast

                First step is to truss your prime rib since we went with the boneless option. That will help it keep shape and cook evenly. Instructional video here: https://www.youtube.com/watch?v=rFIwbUBiRSE

                 
                Apply a very heavy coat of salt to the entire roast. Let the salt sit for one hour and then wash it off and pat it dry.
                Apply Meat Church Holy Cow rub liberally on all sides of the meat. It's hard to put too much on as we want to form a great bark. Remember, this cut is so big that there will not be much crust in many bites. 
                 
                Next, come back over the entire rib roast with a heavy coat of our Gourmet Garlic & Herb. Let these two rubs sit and adhere for 15 – 20 minutes.

                 

                Smoke the Prime Rib

                Place your rib roast on the smoker. Optionally you can baste it every 45 minutes with Worcestershire sauce, beef stock or even water.
                 
                We are targeting medium rare in the middle which is 130-135. Therefore, continue to cook your rib roast until you reach an internal temperature of 125 in the middle. Keep in mind the outer edges will be further along. The ends will be closer to medium.
                 
                Remove the meat from the cooker when that temperature is obtained. Tent the meat with aluminum foil and allow it to rest at least 10 - 15 minutes. I prefer to top the rib roast with a high grade butter such as Banner, Pflugra or Kerrygold. Let this butter melt down over your prime rib it rests. The meat will continue to rise another 5 degrees to a final product of 130.
                 
                Slice the roast to serve. This gives your guests the option of telling you "doneness" they prefer.

                Enjoy!

                                                                10 lb Rib roast on the smoker
                Prime Rib
                                                                    The final product. OH MY!!!!!

                                        Look at that cross section!!!!


                Pork Crown Roast December 24 2015, 0 Comments

                Ingredients
                  • 1 crown roast of pork (or a bone in pork loin)
                  • Meat Church Honey Hog Rub
                  • Aluminum foil
                  • Roasting pan or disposable aluminum 1/2 pan
                  • Apple juice for spritzing
                  • Glaze of your choice*

                Heat the smoker or Big Green Egg (indirect) to 275 degrees. We used apple wood for this cook. However, pecan or hickory would have also been good choices. Total cook time will between 2 - 2 1/2 hours.

                For this cook we selected an amazing Kurobuta Crown Roast from Snake River Farms. This is 100% Berkshire, a heritage hog breed, which has more marbling resulting in a more juicy and flavorful pork than that "regular" pork you buy at the grocery store. This is like the wagyu of pork. After you try this pork you will understand why SRF calls it "the other read meat."

                What is a crown roast? It's a bone in pork loin that is frenched to expose the bones and wrapped in a circle with butcher's twine for presentation. It's basically the prime rib of pork. You can buy it already butchered in this manner or prepare it yourself. There any many videos on YouTube showing this process.

                Crown Roast
                Apply the Meat Church Honey Hog rub liberally on all sides of the meat. Don't be bashful with the seasoning. Pull all of the slices of the loin apart to apply this fine grain seasoning in every crevice possible. Allow the rub to soak into the meat for 30 minutes.

                Wrap each tip of the crown roast in a small piece of aluminum foil. This will protect the bones during the cook process and prevent them from turning black. 

                We are shooting for a finished internal temperature of 140. Medium rare is 130-135 and Medium is 135 - 145 for pork. You don't want to dry this pork out!

                Place the crown roast in the pan and put it on the smoker. Spritz the crown roast with apple juice every 30-45 minutes.

                Remove the roast from the pan as well as remove the aluminum foil from the bones when if reaches an internal temperature of 125 degrees. This will be approximately 90 minutes into the cook. Spritz and return to cooking.

                Remove the roast when you have reached an internal temperature of 135 degrees. Tent it with aluminum foil and allow it to rest for 15 - 20 minutes. Carefully remove the butcher's twine and slice into the juicy and succulent chops!

                *Optional Glaze

                We applied a Peach Bourbon glaze that complimented the pork wonderfully. If you chose to glaze, apply it the last 10 minutes of the cook so the glaze can "lock in."

                 

                 

                Pork Crown Roast


                Chicken Fried Steak June 16 2015, 1 Comment

                Ingredients
                Egg wash ingredients

                Heat the oil to 350 degrees in a dutch oven or deep, heavy cast iron skillet.

                Egg wash
                Whisk the eggs. Then add the buttermilk and beer. Set aside.

                Batter the steaks
                Coat the steak in the chicken fried steak breading. Then dip in egg wash. Re-coat the steak thoroughly in the breading again. 
                Carefully place the steak in the hot oil. Cook 4-5 minutes. Turn the steak and repeat on the other side or until golden brown. 
                Allow the steaks to drain over a paper towel on a plate. Enjoy!


                                                                     Lodge cast iron skillet full of chicken fried steak!

                 

                 


                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.

                Onion prep:
                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.

                Smoke:
                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!!

                 


                Mango Habanero Glazed BBQ Pecan Chicken May 20 2015, 1 Comment

                Ingredients
                • 1 whole chicken
                • Deez Nuts Pecan Rub (substitute Honey Hog or Honey Hog Hot)
                • 4 toothpicks
                • 1 half steam pan
                • 1 cup of your favorite BBQ sauce
                • 2 teaspoons of your favorite jelly (be creative - we recommend a blackberry or pepper jelly if you like a bite)
                • 1/2 cup sugar
                • 1/2 cup salt
                • 1/3 cup of the rub you chose above
                • 1/2 gallon water

                Brine prep
                Mix the sugar, salt, bbq rub thoroughly in a 1/2 gallon of water. Feel free to be creative here and add items to enhance your flavor profile to your liking. Completely submerge the chicken in the brine mixture and place in the refrigerator over night. We recommend 12 - 24 hours for this brine.

                Remove the bird from the brine. Rinse off and pat dray with a paper towel.

                Butcher the chicken

                 

                Using a pair of chicken shears, or a really sharp knife, remove the back bone. Accomplish this by trimming along one side of the backbone from one end of the chicken to the other. Then repeat the process on the other side of the back bone as seen below and remove it completely. 

                 

                Open the chicken once the backbone is removed. At this point you can remove the breast bone (optional) if you like. You will see it in the middle of this photo below.

                Slice the bird in half using a sharp knife. Now you have 2 half chickens!

                 

                Chicken Prep & Smoke
                Apply Meat Church Deez Nuts Pecan rub to all sides of the chicken; underneath and on top of the skin. We also recommend working your hands underneath the chicken skin and applying rub directly on the meat. This will give your eaters a really flavorful bite even if they don't get any skin!

                Prepare your smoker or Big Green Egg (indirect) at a temperature of 275 degrees. We recommend pecan or a fruit wood for this smoke.

                Place the chicken halves in a half steam pan. 

                Baste the chicken periodically throughout the cook.

                Using a meat thermometer, pull the chicken when they reach an internal temperature of at least 165 degrees in the deepest part of the breast.

                Glaze prep and application
                Mix the BBQ sauce and jelly. We used a mango habanero jelly that we picked up at First Monday in Canton, Tx. Heat in a small sauce pan.
                Brush the glaze on the chicken and place back on the cooker for 10 minutes to "lock" the sauce in.

                Carve up the bird and enjoy!

                                       Finished product taught at Athens Eggfest on April 11th, 2015


                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