Honey Glazed Smoked Halibut July 24 2016, 0 Comments

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.


Smoked Prime Rib December 24 2015, 0 Comments


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:

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.


                                                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

    • 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

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!



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

  • 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

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
  • Buns

Prepare grill at a temperature of 350-400 degrees F. 

Burger Prep:
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.

Guacamole prep:
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.

Grill the burgers. Make sure the chicken gets to at least 165 degree internal temperature.
Toast the buns. 
Melt the cheese on the burgers.
Top with the fresh guacamole and enjoy!



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

All credit for this recipe and method go to my buddy Craig Tabor at Big Green Craig! I simply altered it to my Texas tastebuds.


  • 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
Prepare grill for a 15-20 minute cook at a temperature of 350-400 degrees F. Direct grilling for you Eggheads
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!



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)
  • Meat Church's Honey Hog BBQ Rub + Honey Hog Hot BBQ Rub
  • Meat Church Dia de la Fajita
  • 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 Hot BBQ rub to the bone side. 
Allow the rub to "soak in" for 15 mins.

Flip the ribs over. Apply a light sprinkling of our Fajita rub. Next, apply a heavy coat of Honey Hog to the meat side. Cover the meat 100%. Allow it to fully adhere for another 15 minutes. (Ideally I would allow 30 minutes per side if time allows).

Place the ribs meat side up in the smoker. Spritz the ribs with apple juice every 45 minutes. Smoke for 2.5 hours or until you get to a beautiful mahogany color. 

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!!Pork ribs 





Brisket - Texas style March 19 2014, 4 Comments



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



BBQ Meatloaf March 18 2014, 0 Comments

  • 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.