Crispiest Chicken Wings Ever

I am a chicken wing lover. I love all types of wings. I am always on the hunt for new methods and flavors. I came across a test by J. Kenji López-Alt where he ran many different tests to double fry wings as various temperatures. The results were what we called the most Earth Shatteringly Crispy Chicken Wings!

Firebox Smoked Cheeseburgers

I love a good cheeseburger and I'm always in search of a great new method of cooking a burger. You all know by now I love to incorporate a smoked element into my dishes. So I thought why not sear a fat hamburger patty in the firebox and then smoke it? The resulting firebox smoked burgers are delicious!

Sous Vide + Griddled Steak

Sous Vide & Griddled Steak Like I always say there are a lot of ways to skin a cat when it comes to cooking. That is especially true with steak. I this video we will use a very popular restaurant technique using a circulator to get the meat tender and then a griddle to sear.

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.

Pastrami Brisket & Texas Reuben Sandwich

We start by making a Smoked Brisket Pastrami in this recipe and video. Then we take it next level by making a Texas Reuben Sandwich with a homemade Texas Russian dressing with pickled jalapeños.

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.

Brisket with Truth Barbeque

  I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Guest ...

Pickled Red Onions

Pickled red onions are a staple served with Texas BBQ. This recipe is a quick pickle. These pickled red onions go well on so many dishes in addition to BBQ such as as tacos, burgers, sandwiches & salads.

Wagyu Beef Rib Taco

This is the most amazing, smoky, bougie taco you have ever had in your life! We have been making and evolving this taco for years now. Chef Cody Sharp of Mayer's Garden and I have enjoyed collaborating on this taco for years having served it at Chefs for Farmers as well as Fort Worth Food & Wine Festival.

Pellet Grill Brisket

There are a lot of ways to skin a cat when smoking a brisket. This recipe shows you a way to get a super juicy, smoky brisket with an amazing bark when using a pellet grill. 

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. 

Japanese BBQ Wings

Combing my 2 favorite cuisines of Texas BBQ & Asian food make this an amazing chicken wing. In fact, I'm going to go ahead and declare these wings my current favorite chicken wing!
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