Recipes

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!!!!


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!

 

 


Grilled Bloody Mary November 09 2014, 0 Comments

We love to grill, or even smoke, our Bloody Marys. You read that right. The smokiness that comes from charring or smoking your vegetables is the perfect compliment to this cocktail.

Ingredients:

  • 10-12 roma tomatoes
  • 1 poblano pepper
  • 1 jalapeño pepper
  • 1 red onion, quartered
  • 3 limes, halved
  • Your fav vodka (or create infused vodka from instruction below)
  • 2 tbsp. Worcestershire Sauce
  • 1 tsp. tabasco sauce (adjust amount to your liking)
  • 1 tsp. fresh horseradish (adjust amount to your liking)
  • 4 tsp.Meat Church Holy Cow Rub (substitute celery salt or a salt and pepper mixture)

Optional smoked pepper infused vodka:

  • 1 750 ml bottle vodka
  • 6 chipotle peppers

    Optional garnishes:

    • Spicy green beans
    • Hot pickled okra
    • Lime wedge
    • Celery stalks
    • MEAT! (Slim Jim's, Benny's Beef straws)
    Set your grill up to cook at 375 degrees. This is a direct grilling setup for a Big Green Egg.
    Grill the poblano pepper for 10 - 12 minutes or until it appears to have softened. Remove the pepper and place it in a small bowl and cover with saran wrap to let it steam. Set aside. We are trying to loosen the blistered skin so we can remove it. 
    Grill the tomatoes and onion for approx 15 mins, also until softened. Flip at least once during the grill. Add the whole jalapeño and limes for the last 5 mins of the cook.
    Remove all of the vegetables to cool. Core and seed the jalapeño (unless you like it hot!) and remove the skin and seeds from the poblano.
    Place the tomatoes, peppers and onions in a blender. Juice the limes into the mixture. Blend until very smooth.
    Add  Worcestershire, tabasco sauce, horseradish and Holy Cow. Mix thoroughly.
    You may need to pour this mixture through as a strainer as it will be pretty thick. I also recommend chilling the mixture for a few hours which will cool it as well as allow the flavors to more throughly come out.
    When you are ready for breakfast, pour the bloody mary mixture into a glass with ice along with a shot or 2 of vodka. Garnish like crazy and enjoy!!
    Smoked pepper infused vodka:
    Peppers of your choice, but we like serrano and jalapeño.
    Smoke the peppers (indirect on a Big Green Egg) at a very low temp until the peppers are completely dry. We suggest 200 degrees. This process could take 15-20 hours. Let the peppers cool.
    Place the vodka in an air tight container such as a large mason jar. Drop the desired amount of peppers in and let it sit 3-5 days.
    We used Tito's vodka for this BTW!

    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.

     

     


    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
    Guacamole

    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.

    Ingredients

    • 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!

     

     


    Brisket - Texas style March 19 2014, 4 Comments

    Ingredients

    •  1 12 lb whole packer brisket (Choice grade or higher)
    • 1 cup coarse ground pepper
    • 1 cup sea salt
    • 1/4 cup granulated garlic
    • 1/4 cup onion powder
    • 1/4 cup paprika

     

    For simplicity, use our award winning Holy Cow rub. http://www.meatchurch.com/collections/bbq-rub/products/holy-cow-meat-rub

    -or-

    Mix all the above brisket rub ingredients in a large mixing bowl. This mix will make more than you need for 1 brisket. Store the remainder in an airtight container. 

    Trim the excess fat and silver skin off the top of the brisket. Also, remove any “hard” pieced of fat as they will not render off during the cooking process. Trim the fat off the bottom of the brisket only leaving ¼ in fat. Apply rub to all sides of the meat liberally ... I mean liberally! Cover the brisket and place in the refrigerator to marinate overnight. 

     Set the smoker at 250°F.

    Place the brisket in the EGG fat-side down ... this is my preference, but highly debated in the barbecue world. Fat-up is fine if that is your preference, but fat down is what competitors do as it give you a much better presentation. When the meat reaches an internal temperature of 160°F/71°C, double wrap the brisket in non-waxed butcher paper or aluminum foil ... this is what we call the Texas crutch. The bark will have formed nicely by this point.

    Continue to smoke the brisket until the meat is “probe tender” which means when you probe it there is no resistance. Think of a toothpick in a cake. Each piece of meat is different but this will likely be between an internal temperature of 200 to 202°F/. Remove the brisket from the smoker, wrap in a towel and place in a cooler for at least one hour. This will allow the juices to re-distribute in the meat. Unwrap the brisket and slice against the grain.

     Enjoy!!!