Recipes
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!
Costra Breakfast Tacos
Why use a traditional flour or corn tortilla when you can griddle cheese to make an even more delicious version. This breakfast cooked outside on the Loco Griddle is fun and tasty!Â
Crawfish with The Shed BBQ & Blues Joint
In this episode of MEAT the Masters, we travel to Ocean Springs, MS to see my buddy Brad Orrison at The Shed BBQ & Blues Joint and learn his crawfish secrets.
Beef Ribs with Goldees Barbecue
In this episode of MEAT the Masters, my buddy Jonny White, co-owner of Goldees Barbecue shows you step by step how the #1 joint on the famous Texas Monthly Top 50 BBQ Joints list smokes beef ribs each weekend.Â
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.
Smashburger
I cook hamburgers all sorts of different ways, but a smash burger is probably my favorite burger.Â
Open Fire Steak + Roasted Potatoes
Grilling a steak over an open fire is at the core of cooking. There is something about the primal nature of this method that gets the blood pumping. Whether you call this an open fire steak or a live fire steak, we can all agree to call this delicious.
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.
Cast Iron Brussels Sprouts
Brussels Sprouts are the #1 vegetable I would not eat as a kid. Now, I have to make these cast iron brussels sprouts for Mrs. Meat Church at least once per week!
Brisket Chili
Brisket Chili is one of our favorite colder comfort weather foods. What is more Texan than putting brisket in our chili? That answer is not much!