Meat Church BBQ
26 recipes converted from their YouTube cooking videos.
Smoked Spatchcock Turkey
Whole 12‑lb (5.4 kg) turkey brined overnight in Meat Church’s Bird Baptism brine, deboned and spatchcocked, seasoned with Honey Hog seasoning and coarse black pepper, and smoked at 275 °F (135 °C) on a pellet grill until the breast reaches 155 °F (68 °C). Basted with melted butter and rested 30 min before serving. Ideal for Thanksgiving dinner.
Meat Church BBQ Seasonings explained - Part 1
A classic Texas‑style BBQ rub from Meat Church BBQ. Holy Cow blends salt, cracked black pepper, garlic powder and a touch of smoked paprika for a bright red finish. Perfect for brisket, beef ribs, steak, turkey, eggs, popcorn, and even vegetables.
Beef Wellington - Epic Holiday Meal!
A show‑stopping holiday main course featuring a center‑cut beef tenderloin (Chateaubriand) seared, coated with English mustard, wrapped in a mushroom duxelles and prosciutto, then encased in flaky puff pastry. Cooked to a perfect medium‑rare, this Beef Wellington is the ultimate festive centerpiece.
Delicious & creamy potato soup!
A rich, comforting potato soup loaded with crispy bacon, cheddar cheese, and a hint of fresh chives. This hearty soup from Meat Church BBQ combines a velvety cream base with rustic mashed potatoes for a satisfying meal any night of the week.
Bacon-Wrapped Shotgun Shells (Smoked Meat-Stuffed Manicotti)
These shotgun shells are meat‑filled pasta shells wrapped in bacon, smoked to perfection and glazed with a sweet barbecue sauce. Perfect for tailgate parties or game‑day appetizers.
Smoked Lemonade
A refreshing Texas‑style smoked lemonade cocktail that combines smoked simple syrup, grilled lemon juice, water and vodka. The smoky flavor from the grill‑caramelized lemons and the optional smoked simple syrup creates a unique summer drink perfect for BBQ gatherings.
My Famous Loaded Baked Potato Salad Recipe FINALLY REVEALED
A creamy, bacon‑laden loaded baked potato salad that’s perfect for summer barbecues. Made with roasted russet potatoes, crisp bacon, sour cream, mayo, and a touch of chives and cheddar, this side dish is smoky, tangy, and irresistibly hearty.
Texas Comfort Food Meets Open Fire
A hearty Texas-inspired King Ranch Soup packed with shredded chicken, bell peppers, onions, creamy soups, and a touch of masa for thickening. Made in a Dutch oven over the stove (or fire) and finished with Cotija cheese, tortilla strips, and jalapeños. Perfect for a quick weeknight dinner.
Potato Soup, the Ultimate Comfort Food
A rich, comforting potato soup loaded with crispy bacon, sharp cheddar, and a splash of heavy cream. Made with red potatoes and seasoned with Blanco seasoning, this hearty bowl is perfect for cool evenings and family gatherings.
Smoked Brisket Mac and Cheese
A decadent baked mac and cheese loaded with smoked Gouda, Gruyère, sharp cheddar, smoked cream cheese, and tender smoked brisket. Finished with a buttery panko crust for extra crunch, this Southern‑style comfort dish is perfect for BBQ lovers.
Beef Ribs
Smoked Texas‑style beef short ribs (plate ribs) cooked low and slow on a 250°F offset smoker with post oak wood, seasoned simply with a salt‑pepper‑garlic rub, spritzed with cider vinegar, and wrapped in unwaxed butcher paper for ultimate tenderness.
Easy Weeknight Dinner That Will Make Everyone Fall In Love!
A quick, Italian‑esque comfort dish that became a TikTok sensation. Tender chicken pieces are lightly breaded, fried to a golden crust, then simmered in a rich tomato‑cream sauce with Parmesan, sun‑dried tomatoes and a hint of heat. Ready in under an hour, it pairs perfectly with pasta, rice, or a simple green salad.
Brisket w\ Amazing Bark off a Pellet Grill. Full vid: https://youtu.be/klmG0DQgEJs
A step‑by‑step guide to smoking a prime beef brisket on a pellet grill using Meat Church's Holy Cow rub and a thin coat of W sauce. The brisket is smoked low and slow at 200°F for over 12 hours, wrapped at 175°F, then finished at 250°F for a juicy, tender, and smoky masterpiece.
Saucy and Delicious Beef Back Ribs
Tender, smoky beef back ribs seasoned with a simple Worcestershire‑based rub, smoked low and slow at 250°F, wrapped in foil to finish, and finished with a thick Kansas‑City style BBQ sauce. This budget‑friendly Texas‑style barbecue recipe from Meat Church BBQ shows how to turn inexpensive Costco ribs into a restaurant‑quality feast.
The Most Comforting French Onion Soup You Need!
A rich, comforting French onion soup made with deeply caramelized yellow onions, beef broth, a splash of dry white wine, and topped with homemade croutons and melted Gruyère cheese. Perfect for winter evenings and easy enough for a weeknight dinner.
Red Wine Braised Short Ribs with Garlic Mashed Potatoes
Tender beef short ribs braised in red wine, beef broth, and a savory garlic‑herb blend, served over creamy garlic mashed potatoes. This low‑and‑slow Texas‑style comfort dish can be pre‑pped the night before and cooked while you work, delivering a restaurant‑quality dinner with minimal effort.
Texas Style Brisket
A classic Texas‑style smoked brisket cooked low and slow on a handmade offset smoker with post‑oak wood. Seasoned with a two‑part “Holy Cow” and “Holy Gospel” rub, wrapped in unwaxed butcher paper after reaching 165°F, then finished at 250°F for a tender, juicy slice‑and‑serve masterpiece.
Brisket Burnt Ends
A smoky, sweet, and buttery Kansas City‑style brisket burn ends recipe from Meat Church BBQ. Using the point of a whole packer brisket, the meat is smoked low and slow, cubed, coated in a thick Kansas City BBQ sauce thinned with clover honey, and finished to a caramelized perfection. Perfect as a party snack or a hearty main.
Mexican Pulled Pork
A smoky, savory Mexican-inspired pulled pork made with a hot‑sauce binder, fajita seasoning, butter, and chicken stock. The pork is smoked low and slow, wrapped and braised in foil, then finished to restore a crisp bark before pulling and serving in tacos.
King Ranch Casserole - Delicious Southwestern Comfort Food!
A classic Texan comfort dish that layers grilled chicken, sautéed onions and jalapeños, creamy soups, cheese and crunchy tostadas. Easy to assemble, baked at 350°F for about 45 minutes, and perfect for a weeknight dinner or a backyard gathering.
Smoked Brisket Queso That Will Blow Your Mind!
A hearty, smoky cheese dip loaded with shredded smoked gouda, cooked brisket, and fire‑roasted Rotel. Perfect for tailgates, game‑day parties, or any gathering where you want a crowd‑pleasing, melt‑in‑your‑mouth queso.
Brisket Smashburger Tacos: A Mouthwatering Griddled Twist on Taco Night
A Tex-Mex inspired smashburger taco made with freshly ground brisket (80% lean, 20% fat), a tangy mayo‑mustard‑ketchup sauce, melted cheese, and fresh toppings, cooked on a flat‑top griddle for that perfect crispy edge.
Brisket Burnt Ends
Texas-style whole packer brisket trimmed to expose the point, smoked low and slow, then cubed, seasoned with Meat Church Holy Gospel rub and tossed in a Kansas‑City style BBQ sauce for a final hour of caramelization. The result is sweet‑spicy, smoky burnt ends that melt in your mouth.
Smoked Queso
A rich, smoky Texan queso made with Velveeta, smoked Gouda, breakfast sausage, Rotel tomatoes, and a special Holy Cow coffee rub, finished in a smoker and garnished with fresh tomato, cilantro, and crunchy pork rinds. Perfect for tortilla chips, keto-friendly, and great for any gathering.
A complete guide to perfecting Texas Brisket. Full vid also on this channel.
A classic Texas‑style smoked brisket using prime beef, seasoned simply with salt and pepper, smoked low at 250°F over post oak, spritzed with cider vinegar, wrapped in butcher paper, then finished in food‑service film for a tender, juicy bite. Perfect for feeding a crowd and showcasing authentic Central Texas barbecue techniques.
Robert Earl Keen & I cook for Texas Independence Day!
A Texas‑style chicken fried venison, breaded twice for extra crunch and fried in hot peanut oil. Served with garlic mashed potatoes and cracked pepper gravy, this dish celebrates Texas Independence Day with bold flavor and a crispy crust.