Meat Church BBQ

Tired of the same old jalapeño poppers? Well kick them up a notch by adding a little pan fried chorizo! This makes a great appetizer a little more hearty with one of our favorite sausages fried in a cast iron skillet.

We constantly tinker around with our jalapeño poppers and this is one of the most tasty versions we have come up with. Feel free to tweak it and make it your own!

Cheesy, Smokey, Pulled Bologna Sliders. After seeing my man Patrick Springer do this, and having grown up on fried bologna sandwiches, I knew I had to try this method. 😋

Bacon Dove Smash Burgers. I ground around 15 whole breasts (x2 after deboned) + 5 slices of bacon in my meat grinder! and it was a great consistency for burgers. I highly recommend giving this a shot alongside traditional poppers that most of us outdoorsmen make.

Crack Burgers made on a griddle are one of the most delicious burgers I’ve ever tasted. My friend Jarrett Stidham, NFL QB, said they belong on the Mount Rushmore of burgers.

Full disclosure, I had never had one until Jarrett and I made them together for this video. I had seen the recipe on Facebook, but at the time of making these, I never knew anyone that had made them personally. I figured, how can a burger with Ranch, sour cream and cheddar cheese in it be bad? Bonus, we seasoned these with my favorite burger seasoning – BLANCO!

Poor Man’s Burnt Ends. In today’s economic climate, I should have called these Middle Class Burnt Ends, but nonetheless, here ya go…

Recipe:
Trim the chuck roast to remove any excess fat. Season 2:1 with Holy Cow to BLANCO.

Smoke the chuck roast until 170 internal temperature.

When the chuck roast reaches 170, place it in a disposable 1/2 aluminum steam table pan with 1 C of beef broth and cover with aluminum foil.

Return the pan to the smoker and cook until the chuck roast is probe tender which will occur just over 200 internal temperature.

Remove the pan from the smoker, open the foil to allow the steam to run off.

Remove the chuck roast from the pan and allow to cool for 15 minutes.

Cube the chuck roast into 1” cubes.

Season with The Gospel AP seasoning and toss until all sides are lightly coated.

Toss the cubes in your fav BBQ sauce

Return the pan, uncovered, to the smoker for 30 - 60 minutes to allow the sauce to caramelize, tossing one or two times during this process.

Enjoy!

Party Ribs are a method of cooking ribs that involves slicing a raw rack of ribs individually and then seasoning and cooking the ribs separately instead of as a whole rack. The results are ribs that are totally caramelized all around each rib (vs the top and bottom) and a cook time of just over 2 hours (vs. 5-6 hours). I was pleasantly surprised by this method that became popular in 2024 and think it's a great idea for feeding a crowd. These are definitely a great tailgating or football watching idea! 🏈

Peri Peri Chicken grilled on the Yakitori. Should I make a full length how-to video on my homemade marinade and cooking process? Dinner is gonna be delicious! 😋

Pork Butt AKA Boston Butt AKA Pork Shoulder AKA Pulled Pork. 🐖 This tried and true recipe is simple utilizing our brand new southwestern sweet heat pork & poultry rub - Texas Sugar! This popular rub starts out sweet and then has a subtle back-end kick much in the same fashion as our insanely popular Holy Voodoo. It is fantastic on ribs, pulled pork, chicken, turkey, seafood, smoked cream cheese & popcorn.

Carne Guisada. 🥩 Delicious southwestern comfort food!

I started out by browning a cubed up chuck roast. Then sautéed some veg, then I added some Holy Cow & our Texas Chili seasoning then made a gravy. I simmered that for a couple hours then BAM! A delicious supper that I love serve in corn tortillas paired with our cilantro lime rice. 😋

Chili Crisp Avocado Toast. A super delicious, yet simple breakfast! 🥑

The famous Meat Church Texas Chili recipe! This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch. We are going with 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast (smoked). I recommend 2 lbs of hamburger meat, 1 lb of of hot pork breakfast sausage. I love it with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. HEARTY! 😋

Making your own beef tallow is very simply and very useful.

Tallow has so many uses such as cooking or resting briskets in it. It is a great fat for cooking particularly in pans for sautéing. It also has many non food uses such as skin care products and candles. It has mechanical uses such as maintenance on cast iron pans, butcher blocks and cutting boards. It also can be used to wipe down smokers and griddles to prevent rust.

Shrimp Cocktail

2 lbs cooked shrimp, chopped
1 small onion, diced
2 cucumbers, diced
4 romas, diced
4 jalapeños, diced
1 bunch of cilantro, chopped
2 C, clamato
1 C, orange soda (Fanta)
1 C, ketchup
Juice of 1 orange and 6 limes
Hot sauce & Meat Church Gourmet Season Salt (sub your fav seasoning) to taste

This is also great with scoops. We like to pour these into mason jars, top with diced avocado and store in the cooler at the beach.

These beans are sweet, smoky and meaty. They are hearty and the perfect side and compliment for any BBQ. 😋

These Cheesy Pull-Apart Meatball Sliders are topped with garlic butter are a delicious game day snack. 🏈 We love to use King's Hawaiian rolls to make these for tailgates, but we also love to grill these sliders to take to the lake or any outdoor activity for that matter. You can cook 12 or 24 at once and have yourself a great snack for a crowd.

Peach Pork Belly Burnt Ends. 🍑🐖 The family LOVED these!