Pork Tenderloin

A pork tenderloin is one of the easiest and most versatile proteins you can cook. It can be smoked low and slow or grilled hot and fast. They are literally a blank canvas that you can take so many different directions from a flavor profile perspective. 

No Wrap Pork Butt - Pulled Pork

This no wrap pork butt recipe is a method to make the most simple pulled pork you have ever made and also have insane bark. It's a great way to use a pellet grill to smoke a pork butt (AKA boston butt) when you do not have time to tend to your BBQ.

Pork Belly Burnt Ends

We have been known for our Pork Belly Burnt Ends since 2014. This is an updated 2022 recipe where we leverage some learnings from our buddy Travis Heim, owner of Heim Barbecue in Fort Worth, where he uses a pan to cook the pork belly confit style to make his famous Bacon Burnt Ends. We also mixed up some flavors from our other recipe on meatchurch.com as there are so many great pork options in the Meat Church arsenal of seasonings.

Texas Style Spare Ribs

As a BBQ man I personally enjoy traditional central Texas style spare ribs. A sharp contrast to sweet, St. Louis style ribs that are so common in the competition BBQ world. 

Bacon Burnt Ends with Heim Barbecue

In this Meat the Masters series I have convinced my friend in the BBQ world to share some of their best kept secrets with you guys. In this episode, my buddy Travis Heim who created Bacon Burnt Ends, shows you step by step how to recreate these tasty nuggets that started the whole pork belly burnt craze.

BBQ Fried Rice

When I'm not eating BBQ, I'm eating Asian fried. So why not combine my two favorite foods?

Mexican Pulled Pork

I grew up on pulled pork with a sweet flavor profile. Sweet seems to be the go to  when folks make it. I'm here to tell you that a savory profile is a great change of pace that I absolutely love. This Mexican Pulled Pork makes amazing tacos!

Whole Pork Loin

A whole pork loin is incredibly versatile piece of meat such as the smaller pork tenderloin. I love it for a lot of reasons. It's affordable, you can take the flavor profile in so many different directions and it feeds a ton of people. It has a lot of latitude in how you prepare and cook it.

Bacon Brisket with Dayne Weaver of Dayne's Craft Barbecue

This recipe and video are part of our Guest Pitmaster Playlist on YouTube. I'm fortunate enough to have many great friendships in the BBQ world. From time to time my friends are willing to make videos with me and allow us to share the recipe. Dayne Weaver, owner & pitmaster at Dayne's Craft Barbecue is on the coveted Texas Monthly Top 50 BBQ Joint list. Dayne, his wife Ashley and their team, make some of the most beautiful BBQ platters you have ever seen (scroll to the bottom of this recipe to see for yourself). On a recent visit to their BBQ joint at Lola's Trailer Park in Fort Worth I was treated with their "Bacon Brisket." It's technically pork belly that is treated like a brisket, but no one is going to argue with the name Bacon Brisket when it tastes this good! Be sure to check out the awesome video with Dayne that we shot on this cook. 

Whole Hog

Building a cinder block pit to smoke a hog is taking whole hog cooking back to the old school methods. Honestly, as a BBQ nerd, there is nothing more rewarding than this entire process.

Baby Back Ribs

I want my baby back, baby back, baby back ribs......

Country Style Ribs

Country Style Ribs are a BBQ classic I grew up on. They are not actually ribs at all, but rather strips cut out of the pork butt or loin. They are an inexpensive, yet tasty cut! 
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