Recipes

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

 


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


        Buffalo Chicken Fried Brisket Burnt Ends May 23 2018, 0 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....

        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

        Buffalo Chicken Fried 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

         


        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!!!!


        Just Da Tip Roll (Reverse seared beef tri-tip) October 13 2014, 1 Comment

        Ingredients

        • 2-3lb Beef Tri-Tip Roast
        • 3 Tbsp Extra Virgin Olive Oil (EVOO)
        • 4 Tbsp Meat Church Holy Cow Rub
        • 1 Bunch Asparagus Spears
        • I Tbsp Kosher Salt
        • 1 Tbsp Black Pepper
        • Sriracha Mayonnaise
        • 1 Tbsp Paprika
        • 3 Cups Sushi Rice
        • 4 Cups Water
        • 3 Tbsp. Rice Vinegar
        • 3 Tbsp. White Sugar
        • I Tbsp. Kosher Salt
        • 7-8 Sushi Seaweed Papers
        • French’s Fried Onions 
        Prepare the Tri-Tip Roast:
        • Trim the excess fat and silver skin off of the tri-tip roast.
        • Using a brush, apply an even coating of EVOO to the roast.
        • Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out.
        • At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate.
        • Remove roast once an internal temp of 115deg has been achieved. Rest the roast on a plate, but do not cover it.
        • Carefully remove the Plate Setter and open the the top and bottom BGE vents wide open.
        • Once the Egg reaches 650degrees, sear the roast for approx. 2 minutes on each side. (be precise)
        •  Remove the roast, cover with foil and allow a 10 minute rest.
        • Once rested, slice thinly against the grain and on the bias.

        Prepare the Asparagus Spears:

        • Rinse asparagus under cold water and pat dry with paper towels.
        • Brush the remaining EVOO onto the spears.
        • Sprinkle the spears with the salt, pepper and paprika to taste.
        • Grill at high heat until slightly charred.

        Prepare the Rice:

        • Rinse the rice under cold water several times until the water runs clear.
        • Place the rice and water in a rice cooker and start the cycle accordingly.
        • Combine the rice vinegar and sugar and heat until the sure is dissolved.
        • Once cooked, transfer the rice into a Hangiri wooden bowl.
        • Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing.
        • Cover with a towel to keep warm. Rice should be fluffy and sticky.

        The Roll:

        • Using a rice paddle, scoop out approx. ½ Cup of rice onto a piece of seaweed paper.
        • Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)
        • Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.
        • Using a sushi mat, slowly roll the rice/paper tightly in to a roll.
        • Use the sushi mat to form the roll to the desired shape.
        • Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut)
        • Sprinkle the toasted sesame seeds.
        • Drizzle with Siracha mayonnaise once plated.

        Serve with wasabi sauce, pickled ginger and enjoy!!!!

         

         

                                                    Just Da Tip Roll

                                                   Reverse seared tri-tip 

         

         

         

         

         


        Corn Dog Brisket Bites October 12 2014, 0 Comments

        Ingredients

        • 1 smoked brisket
        • 1 gallon peanut oil
        • 1 cup yellow cornmeal
        • 1 cup all-purpose flour
        • 2 teaspoons kosher salt
        • 1 teaspoon baking powder
        • 1/4 teaspoon baking soda
        • 1/2 teaspoon cayenne pepper
        • 1 minced  jalapeno peppers
        • 1 (8 1/2 ounce) can cream-style corn
        • 1/3 cup finely grated onion 1 1/2 cups buttermilk
        • 4 tablespoons cornstarch, for dredging

        Heat your oil to 350.
        Cube your brisket into "burnt end size pices. Approx 1x1 inch.
        In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
        In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
        Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together. It should be thick.
        Set batter aside and allow to rest for 10 minutes.
        Scatter the cornstarch into a dry pie pan.
        Dunk each brisket bite into the batter. 
        Immediately drop into the oil and fry until golden brown.

        **FYI - brisket can also be replaced with pork belly.

         

         


        Brisket - Texas style March 19 2014, 4 Comments

        Ingredients

        •  1 12 lb whole packer brisket (Choice grade or higher)
        • Meat Church Holy Cow
        • unwaxed butcher paper or heavy duty aluminum foil

         

        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 like to apply our Holy Cow and then come back across the top of that with some of our Holy Gospel. 

         Set the smoker at 250°F.

        Place the brisket in the smoker fat-side uo ... this is my preference, but highly debated in the barbecue world. Fat-down is fine if that is your preference. 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.

        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 a toothpick in a cake. 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.

        Unwrap the brisket and slice against the grain.

        Enjoy!!!

         


        BBQ Meatloaf March 18 2014, 0 Comments

        Ingredients
        • 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.