Meat Church (@meatchurchbbq)

The Masters haul 2026! #MeatChurch #TexasBBQ #TheMasters #Masters #Augusta

Katz Deli Pastrami & a Reuben. I could watch the Katz deli cutters make these sandwich works of art all day. They fly through that beef navel and always give you samples while they are slicing. @Tracie Pittman, @Blake Sauceda & I loved our most recent visit to @Katz’s Delicatessen! #MeatChurch #TexasBBQ #Pastrami #Reuben #MeatChurchBBQ #Katz #KatzDeli #katzdelicatessen #pastramisandwich #newyork #newyorkcity #nyc

Fried Pickle Dip has quickly become a favorite snack of mine at our tailgates. As usual this recipe is on meatchurch.com along with our seasoning and swag. Link in the comments. Ingredients: • 1 C whipped cream cheese • 1 C sour cream • 1 C dill pickles, diced fine • 1 packet Ranch seasoning • ½ t onion powder • 1 lemon, juiced • 2 cloves garlic, grated • 2 T fresh dill, chopped (save some for garnish) • 2 T fresh chives, chopped • Meat Church Lemon Pepper seasoning • Thick potato chips or pretzels Topping: • ¾ C Panko (save some for garnish) • 1 t unsalted butter, melted Directions: • Melt butter in a pan over medium heat. • Add panko and toss completing coating in butter. • Cook until toasted. Set aside. • Add all ingredients in a medium bowl and mix to combine. • Top with extra toasted panko and chopped dill. #MeatChurch #MeatChurchBBQ #CollegeGameDay #BBQ #BBQTikTok #Dip #Apperiter #FootballFood #GameDay #TraegerGameDay #Tailgating #TailgateSZN #Football #Pickles

Making a damn good turkey is something I know a thing or two about. I’m sharing a few tips from my latest turkey recipe to help you nail your bird this Thanksgiving. We have over 20 turkey recipes on MeatChurch.com that are packed with tips and techniques to help you make a turkey that’s juicy, full of flavor, and sure to impress the whole family as well as a full turkey page that has all the products you need to achieve a guaranteed winner!

It’s turkey time! We just released our first turkey video for the holiday season on MeatChurch.com. We have over 20 turkey recipes on our website. Any style of thanksgiving turkey, we have it! Be sure to follow along for holiday tips, tricks and recipes.

It ain’t your average chili. This Mexican Street Corn White Chicken Chili is smoky, creamy, and built to impress. It’s simple yet delicious, just in time for the cooler weather!! All of our chili recipes are available on MeatChurch.com.

Asking people at Hawaii Food & Wine to read our banner and try to say the name of our hometown Waxahachie. This may be my new favorite bit. 😂

Lake Waxahachie. 🤙🏽 #MeatChurch #BBQ #Texas #Barbecue

This is the Ultimate Game Day Dip. Trust me on this one for your next tailgate or watch party. Ingredients: • 2 Blocks cream cheese, softened • 16 oz Sharp cheddar cheese • 8 oz Monterey Jack cheese • 2 Shredded Jalapeños • 8 Slices bacon, cooked and chopped • 1 Bunch chopped green onions • 1 T Meat Church Garlic & Jalapeño BLANCO Add all ingredients into a bowl and mix. Transfer to small cast iron skillet or disposable pan. Smoke for 30 minutes at 350°. Top with Jalapeños and cook for 10 more minutes. Serve with chips and enjoy! Find all tailgating recipes on MeatChurch.com.

If crispy wings are your thing, you need to try these Zesty Lemon Pepper Wings. We’re double frying these wings to get that golden-brown, extra-crispy exterior while keeping the inside juicy and tender. Tossed in Meat Church Lemon Pepper seasoning, every bite is packed with bold flavor and the perfect citrus kick. Ingredients • 3 lbs Greener Pastures chicken wings • Peanut oil • Meat Church Lemon Pepper to taste • Zest of 1 lemon • Meat Church Bird Baptism Brine • Ice • Minced parsley (for garnish) Thoroughly mix the entire contents of the package with 4 cups of water in a medium stock pot. Bring nearly to a boil to dissolve the salt & sugar. Remove from the heat and add 8 - 12 cups of ice to completely cool the liquid. Transfer to a food safe container. Add the wings into the brine, making sure they are completely submerged. Refrigerate and brine for 4 hours. Remove the chicken wings from the brine, rinse thoroughly and pat dry. Place the wings on a wire rack lined baking sheet and let air dry in the fridge uncovered for 2-3 hours. Fill a dutch oven about halfway with peanut oil and heat to 350°. Once the oil is hot, fry your wings in batches for 5 minutes. Remove from the oil and let rest for 5 minutes on a baking sheet lined with butcher paper or paper towels and a wire rack. Increase the temperature of the oil to 375°. Add the wings back to the oil, again in batches, and fry until golden brown. Return to the lined baking sheet to let any excess oil drip off. While they are still hot, move the wings to a large bowl. Season with Meat Church Lemon Pepper to your liking. Zest lemon over the wings and toss until evenly coated. Garnish with the parsley and enjoy! The recipe and how-to video are now live at MeatChurch.com.

BTS in the kitchen with my buddy @406bbq3 on prep day for Hawaii Food & Wine tomorrow on the Big Island! #BBQ #MeatChurch #Hawaii #Brisket

BTS on prep day for Hawaii Food & Wine on the Big Island tomorrow! I’m honored to have been invited back to such an amazing festival that honors Hawaii’s rich agricultural heritage and strengthens a more resilient and connected food system. Through its programs and partnerships, HFWF continues to generate meaningful economic impact, driving over $27.5 million in visitor spending and raising more than $5.2 million to support culinary education, sustainability initiatives, cultural preservation, and relief for restaurant and hospitality workers in times of need.

Chili season is officially here. We have multiple chili recipes on MeatChurch.com such as this Mexican Street Corn White Chicken Chili. Whether you are Team Meat or Team Beans, we have a recipe for you. You can also grab our Texas Chili Seasoning while you are there!

We are just over a week away from our "brand new" BBQ Supply Shop opening. We renovated the former 100 year old location of the iconic Boyce Feed Store and are moving our current location. We have so many surprises for you inside. We can't wait to welcome you on Saturday, September 26th.

Pete Delkus gives us his predictions for the Dallas Cowboys football season. This season is going to be a good one! The full podcast can be found on our YouTube channel and all other podcast platforms.

This brisket queso will be your new go-to for any tailgate or watch party you have. Save this for your next tailgate. ⬇️ Ingredients • 1 (2 lb) block of Velveeta cheese • 16 ounces of smoked gouda, cubed or shredded • 2 lbs of cooked\chopped brisket or • 1 tubes of hot breakfast sausage (sub ground beef or venison) • 2 cans of Rotel (fire roasted or chipotle preferred) • 1 can of cream of poblano or jalapeño soup (sub cream of mushroom or chicken) • 1/2 C chopped cilantro • 2 T Meat Church Holy Voodoo to taste (sub Holy Cow) Prepare your smoker at 350 degrees. If you are using sausage, cook the sausage in the dutch oven over medium heat and then drain the fat off. If you are using brisket, add it to the dutch oven. Slice the Velveeta into 1" cubes. Cube or grate the smoked gouda. Add the cheeses to the dutch oven. Add the rotel and cream of jalapeño including all the liquid from the cans. Season to taste with Holy Voodoo. Stir to combine. Place the dutch oven, uncovered, into your smoker. Stir every 15 - 20 minutes or so. Pull the queso when it is all melted and nicely incorporated. Stir in the cilantro. Top with more cilantro and some pico de gallo. Serve with heavy tortillas chips. Enjoy! Head to meatchurch.com (link in bio) for the full recipe breakdown.

The Best Dang Quesadilla you’ve ever had! You have to try this MeatChurch.com recipe. ⬇️ Ingredients: • 10 par cooked Tortillas • Breast of 9 dove • 16 oz Monterey Jack cheese, grated • 10 oz queso fresco, crumbled • 3 poblanos • 1 sweet onion • 1 baby bella mushroom, diced • 1 red bell pepper, diced • 2T minced garlic • 2T butter • 2T olive oil or tallow • Meat Church Garlic and Jalapeño BLANCO to taste For serving: • Guacamole • Pico de gallo • Jalapeño crema Light your pit and bring it to 250°. Half the onion and place on the smoker with your poblanos. They will cook for 2 hours or until they reach your desired smokiness. Remove from the smoker and chop. Remove the dove breast from the keel bone. Place the breast on a wire rack and lightly season with Meat Church Garlic and Jalapeño BLANCO. Place on the smoker until 125°, roughly 25 minutes. Remove from the smoker and slice like fajitas as I did in this video. Heat a cast iron skillet over medium high heat. Add olive oil and the red bell peppers and cook for about a minute. Add the onions, poblanos, mushrooms and garlic to your desired doneness. Season with Garlic and Jalapeño BLANCO and set aside. In a clean skillet, cool your tortillas according the package and set aside. Melt butter in the skillet. Add a tortilla, a handful of both cheeses, the veg and some dove. Top with more cheese and another tortilla. Once the cheese on the bottom is melted, flip using a large spatula. Once the cheese is melted throughout you can flip a few more times until you reach the desired color on the tortillas. Slice into triangles with a sharp knife. Serve and enjoy with your favorite condiments! #MeatChurch #BBQ #Quesadilla #Dove #Hunting

One of the best condiments of all time? This 5 ingredient Jalapeño Crema. We paired this crema with some of the best quesadillas you'll ever have. Find the full recipe on MeatChurch.com.