Meat Church

I am super excited to announce I am partnering with my friend, 3x Super Bowl Champion and founder of EIGHT Elite Light Beer, Troy Aikman. Needless to say, this partnership has been a long time coming. It has an epic backstory which is coming Monday. #MeatChurch #DrinkEightBeer

I am stoked to share some super exciting news with you this Sunday right before the big game. Set your reminders for 5 PM CST. This is gonna be good! #MeatChurch #TexasBBQ #BigGame

Fire up the smoker and get ready for the ultimate Big Game wing setup. 🏈🔥 In this Meat Church cooking show episode, Matt Pittman takes chicken wings to the next level with the smoked-then-fried method—because crispy skin and juicy meat should never be a compromise. These wings get hit with Meat Church The Gospel seasoning, slow-smoked to soak up that wood-fired flavor, then finished in peanut oil for an insanely crispy bite. The result? Wings that are smoky, crunchy, juicy, and absolutely made for game day. Whether you’re feeding a full house or just cooking for yourself, this is a foolproof way to make wings that’ll steal the show on Super Bowl Sunday. If you’re looking for the best wings you’ve ever made at home, this one’s a must-watch. Grab your wings, grab The Gospel, and let’s cook. 🍗🔥 #MeatChurch #TexasBBQ #BBQ #Wings

We all know, Bourbon and BBQ pair well together. This is my homemade Bourbon BBQ sauce recipe- It’s a simple and delicious sauce that takes any BBQ to the next level. Here’s the recipe: Ingredients · 2 C ketchup · 1 C brown sugar · 6 oz Buffalo Trace bourbon · 1 T Worcestershire sauce · 1 T Meat Church Holy Cow · 1 T black pepper Instructions: · Combine all ingredients in a medium sauce pan. · Bring to a boil. Reduce heat and simmer 30 minutes. Allow it to cool. Bottle in a mason jar. #MeatChurch #TexasBBQ #BBQ #Bourbon #BourbonBBQSauce

Sunday Supper was a good one last night. Menu & Meat Church seasoning: • Wagyu Ribeyes - BLANCO • Twice Baked Potatoes - Garlic & Herb • Shitake Mushrooms - Season Salt • Colossal Shrimp Cocktail • Cast Iron Brussels & Bacon - Fajita • Tomato Mozz Salad - BLANCO + Garlic & Herb • @Saarloos and Sons Buckle (Syrah) #MeatChurch #TexasBBQ #Steak #DinnerIdeas

“We are going to raise a glass and the toast goes like this. There are tall ship, there are small ships. There are wooden ships. They sink. The best ships, are friendships. It’s to those ships, we shall drink.” -My friend, Freddie Johnson Bourbon Hall of Fame 3rd Generation @Buffalo Trace Distillery employee What a night tasting bourbon at the Algiers club with several of my closest friends. Thank you Freddie, we will never forget it! #MeatChurch #Bourbon #Whiskey #Toast #BuffaloTrace

Sloppy Joes are a classic weeknight meal on a budget. This recipe is simple, quick to make, and downright delicious. And let’s face it, homemade sloppy joes are better than the canned sloppy joes. Save this recipe to add to your weeknight rotation! Ingredients * 1 lb Ground Beef (sub ground venison) * 2 T Olive Oil * 1 Medium Yellow Onion, chopped * 1 T Tomato Paste * 3 Clove Garlic, Minced * Meat Church Holy Cow to taste * 1 C Tomato Sauce * 1/3 C Ketchup * 1 T Worcestershire Sauce * 1 T Apple Cider Vinegar * 1 T Brown Sugar Instructions -Add the oil to a heavy pan over medium heat. Cook the onion until translucent. -Add in the garlic and tomato paste. Cook until fragrant which should take 2-3 minutes. -Stir in the ground meat and season with Meat Church Holy Cow. Cook until browned which will take 6 - 7 minutes. -Reduce the heat to low. Stir in the W sauce, tomato sauce, ketchup, apple cider vinegar and brown sugar. Simmer until slightly thickened. Set aside to cool a bit. -Toast your buns in butter or mayo and let cool. This will create a sort of barrier between the soft bun and warm sloppy Joe mixture. -Sloppily, Scoop the Joe on to the bun. -Serve and enjoy! #MeatChurch #TexasBBQ #SloppyJoes #EasyDinnerIdeas

KING RANCH SOUP The Texas winter freeze is upon us and this one of my go-to cold weather meals. Stay safe, stay warm, and give this recipe a try! Ingredients -2T oil -1C chopped yellow onion -1C chopped multicolored bell peppers -2T Meat Church Chili Seasoning -1C fire roasted Rotel -1 can cream of poblano -1 can chicken queso blanco (sub cream of chicken) -4C chicken stock/broth -5C shredded rotisserie chicken -2oz cream cheese -Blanco to taste -Masa as needed to thicken -Cotija cheese, sliced jalapeños, and tortilla chip strips for garnish Instructions -Add oil to your skillet and heat -Add onion, bell peppers, and Meat Church Chili Seasoning, stirring occasionally -Add rotel, cream of poblano, chicken queso blanco, and chicken stock -Mix and bring to a simmer -Add in chicken, cream cheese, and masa. Mix all ingredients -Simmer and long as you’d like -Optional: garnish with Cotija cheese, jalapeño, and tortilla chip strips #MeatChurch #TexasBBQ #Soup #TexasWinter

When bourbon became a big hobby of mine, I didn’t know that I’d become a clear ice snob, but here we are. I’m so addicted to making clear ice that I usually crank out 20 cubes per day out of my Klaris machines. Some might call it an addiction or sickness. 😂 But seriously, a Klaris machine creates beautiful ice that melts slower in your cocktails. And BTW, this isn’t a paid ad. Just a super cool toy in my arsenal. Cheers everyone! #MeatChurch #Bourbon #Whiskey #Cocktails #Klaris

Save this Chicken Bacon Ranch recipe video! Staff lunch is one of our favorite events of the week. It’s good food eaten around the table with great people. This week chef @gavin.cooks made our Chicken Bacon Ranch Cheesesteak recipe. Save this video and find the recipe at meatchurch.com Ingredients: 5 pieces of bacon 1.5 lb ground chicken 1/2 onion, chopped 9 slices of your favorite cheese 3 hoagie buns Blanco to taste Ranch 1 t, olive oil for sautéing Prepare the griddle -Prepare the griddle or cast iron pan at medium heat or around 350 Prepare the sandwich -Lay down 5 pieces of bacon. Cook until crispy you will crumble them after they cool to incorporate into the chicken and onion mixture. Preserve the residual grease that you produce from the cook. Set aside the bacon to drain. -Sauté the onions for 3 - 5 minutes in the bacon grease. Apply 1t of cooking oil to the griddle and warm. Drop down the ground chicken. -Season with Blanco and fold in the sautéed onions. Cook the ground chicken until 165 internal temperature. Crumble the bacon and mix in the meat\onion mixture. -Divide the meat\onion\bacon mixture into rectangular piles that will be destined for your buns. -Butter your buns and warm them open side down on the griddle to toast. -Near the end of the cook, lay down slices of cheese -Continue to cook until the cheese is very melted. Using a spatula, scoop the meat\onion\bacon\cheese onto the buns. -Top with ranch Enjoy! #MeatChurch #TexasBBQ

All packed up and headed to hunt in South Texas. Hunting has always been a passion of mine and here are some of my fav tools for this trip. Wild game recipes (with how-to videos), the freshest seasoning in the world for your wild game (BLANCO & Holy Cow) and our swag at MeatChurch.com. #meatchurch #hunting #texas #deer

Matt’s away and chef @gavin Phillips has games for the staff to play. Texas Twinkie roulette- either you’re getting a delicious snack or you’re eating an entire jalapeño 🔥 Find our Texas Twinkie recipe on meatchurch.com! #MeatChurch #TexasBBQ #Roulette

Brisket quesadillas are a super easy but delicious meal. Chef @gavin Phillips made these for our staff lunch and they were a huge hit! Save this recipe: Ingredients -12 large tortillas -1.5 C chopped brisket -1/2 stick of butter -1 lb quesadilla cheese Instructions -Heat flat rock to medium heat and melt you butter. -Throw down 5 tortillas and evenly distribute your cheese and brisket on each tortilla. -Next, add another tortilla on top and let cook until the cheese is completely melted. -Flip the quesadillas and let the other side brown. -Slice and enjoy! Guacamole -10 avocados, pitted -5 diced Roma tomatoes -1 diced white onion -2 large diced jalapeños -1 chopped bunch of cilantro -juice of 2 limes -BLANCO TT -Combine all ingredients untill your desired smoothness (we leave it a little chunky). -Serve with chips or on your quesadillas and enjoy!

Are you down with any of Matt Pittman’s top 5 road trip favorite snacks? #MeatChurch #TexasBBQ

Let’s make Street Corn Poppers. Save this recipe to have on hand for your next event. This recipe calls for just a few simple steps and only a couple ingredients, and leaves you with mouthwatering flavor packed poppers. You can make these on a smoker, grill, or just in your oven. Here’s the recipe: Ingredients • 6 - 8 Jalapeño peppers • 1 Ear of corn, grilled (3/4 C of corn) • 1 block of smoked cream cheese • 3 - 4 Pieces of grilled bacon • 3 T Cotija cheese • Meat Church Hail Mary to taste  • Crushed hot Cheetos • Cotija cheese • Chopped cilantro Instructions
-Prepare your smoker to 275 degrees. In this video we used a Mill Scale 94 gallon offset with post oak. Mesquite, hickory or pecan would also be good choices for ham.  -Start by smoking your cream cheese. While that's smoking, grill the ears of corn and cook the bacon.  -Clean you jalapeños by cutting the top off, cut in half, and remove all the veins the seeds. -Add the cream cheese, bacon, corn, cotija cheese, and Meat Church Hail Mary seasoning into a bowl and mix. -Fill your jalapeño's with the elote stuffing and place on a wire rack.
-Place your wire rack of jalapeño poppers in the smoker. Let them cook at 275 for 50 minutes. You can cook these in an oven or a pellet grill as an alternative.  -Once the poppers are done cooking, place crushed hot Cheetos long the top to add crunch. Sprinkle cotija cheese on the top, and add a little bit of cilantro. -Enjoy at your next football party or get together!