Meat Church Recipes for New Year Night

Smoked Brisket Meat Church Recipes

Making smoked brisket following a recipe from Meat Church involves several steps, from selecting the right cut of meat to smoking it perfectly. Here’s a detailed tutorial:

Ingredients

1. Brisket: Choose a whole packer brisket which includes both the flat and point cut, typically around 10-14 pounds.
2. Meat Church BBQ Rub: This is a specific brand of rub which you can find online or at certain specialty stores. The quantity will depend on the size of your brisket, but generally, you’ll need about 1 tablespoon per pound.
3. Optional: You can also use a blend of salt, pepper, garlic powder, and onion powder if you prefer a homemade rub.

Equipment

1. A smoker: Any type will do, but a wood or pellet smoker is often preferred for the flavor.
2. A meat thermometer: This is crucial for ensuring your brisket is cooked to the right temperature.
3. Aluminum foil or butcher paper: For wrapping the brisket during the cook.

Step by Step Cooking Instructions

1. Preparation: Trim the fat cap of the brisket to about ¼ inch thickness. Remove any silver skin or excess fat.
2. Apply the Meat Church BBQ Rub generously on all sides of the brisket. Let it sit at room temperature for about 30 minutes.
3. Smoking:Preheat your smoker to 225-250°F (107-121°C).
4. Place the brisket in the smoker, fat side up. Smoke until the internal temperature reaches around 165°F (74°C), which can take about 6-8 hours depending on the size of your brisket and the consistency of your smoker’s temperature.
5. Wrapping: Once the brisket reaches 165°F, wrap it in aluminum foil or butcher paper. This helps retain moisture and speed up the cooking process.
6. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200-205°F (93-96°C), typically an additional 3-4 hours.
7. Resting: Once done, remove the brisket from the smoker and let it rest still wrapped for at least 1 hour. This allows the juices to redistribute throughout the meat, resulting in a more tender brisket.
8. Slicing: Slice against the grain for maximum tenderness. The brisket should be juicy and have a nice smoke ring around the edges.

Pro Tips

1. Maintain a consistent temperature in your smoker.
2. Keep a water pan in the smoker to maintain humidity.
3. Be patient – good brisket takes time!
4. Use a digital meat thermometer to accurately gauge the internal temperature.

Spicy Smoked Sausage with a Meat Church

Ah, the Spicy Smoked Sausage with a Meat Church twist – a sizzling choice! Let’s embark on this culinary adventure together, shall we? Here’s a breakdown of the ingredients and step-by-step instructions to create this smoky delight.

Ingredients:

For the Sausage:

1. Smoked sausage (your choice of brand) – 1 pound
2. Olive oil – 2 tablespoons
3. Garlic, minced – 1 tablespoon
4. Onion, diced – 1 medium
5. Bell peppers (mix of colors), sliced – 2 cups
6. Meat Church BBQ Rub (like Holy Cow or The Gospel) – 2 tablespoons
7. Crushed red pepper flakes (optional for extra heat) – 1 teaspoon
8. Smoked paprika – 1 teaspoon
9. Worcestershire sauce – 1 tablespoon

For Serving:

1. Fresh parsley, chopped – for garnish
2. Your choice of bread or side

Step by Step Cooking Instructions:

1. Prep the Sausage: Start by slicing your smoked sausage into bite-sized pieces.
2. Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent.
3. Then, add the sliced bell peppers and cook until they start to soften.
4. Spice It Up: Sprinkle the Meat Church BBQ Rub, crushed red pepper flakes (if using), and smoked paprika over the veggies. Stir well to evenly coat.
5. Add the Sausage: Toss in the sliced sausage pieces and mix everything together. Let it cook for about 5-7 minutes, or until the sausage is heated through and slightly browned.
6. Finish with a Splash: Pour in the Worcestershire sauce and give everything a good stir, cooking for an additional 2-3 minutes.
7. Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve hot. This dish pairs wonderfully with your choice of bread or a side like roasted potatoes or rice.

Pro Tips:

1. Adjust the Heat: Feel free to modify the amount of crushed red pepper flakes to suit your heat preference.
2. Choose the Right Sausage: Choose a quality smoked sausage for the best flavor.
3. Rub Selection: The Meat Church rubs can be quite flavorful, so adjust according to taste.

Maple Bourbon Glazed Ham

Ah, Maple Bourbon Glazed Ham – a dish that sings with sweet and smoky notes, perfect for a symphony of flavors on your palate! Let’s embark on this culinary composition together.

Ingredients

For the ham:

1. Bone-in ham (fully cooked) – 8 to 10 pounds.
2. Whole cloves – optional, for studding the ham

For the glaze:

1. Maple syrup – 1 cup
2. Bourbon – ½ cup
3. Brown sugar – ½ cup
4. Dijon mustard – 3 tablespoons
5. Apple cider vinegar – 2 tablespoons
6. Ground cinnamon – 1 teaspoon
7. Ground cloves – ½ teaspoon
8. Black pepper (freshly ground) – ¼ teaspoon

Step by Step Cooking Instructions

1. Preheat Oven: Start by preheating your oven to 325°F (163°C).
2. Prepare Ham: If your ham isn’t already sliced, score the skin of the ham in a diamond pattern and optionally stud with whole cloves.
3. Bake the Ham: Place the ham on a rack in a roasting pan. Add a little water to the bottom of the pan to prevent burning. Bake the ham for about 15-20 minutes per pound, or until the internal temperature reaches 120°F (49°C).
4. Make the Glaze: While the ham is baking, combine the maple syrup, bourbon, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, ground cloves, and black pepper in a saucepan over medium heat. Stir until the sugar is dissolved and the mixture is well combined.
5. Glaze the Ham: During the last 30 minutes of baking, brush the ham with the glaze every 10 minutes, until the ham reaches an internal temperature of 140°F (60°C) and the glaze is beautifully caramelized.
6. Rest and Serve: Let the ham rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful ham.

Enjoy! Serve slices of this aromatic, tender ham with your favorite sides.

Texas Style Beef Ribs using Meat Church Recipes

Source: Meat Church

To make Texas-Style Beef Ribs using Meat Church recipes, you’ll need to follow these steps. Keep in mind that Meat Church provides a range of BBQ rubs and spices, which are often a key component in their recipes. The exact amount of each ingredient can vary based on your taste preferences and the size of the ribs, but I’ll provide a general guideline.

Ingredients

1. Beef Ribs (3-4 bone rack)
2. Meat Church Holy Cow BBQ Rub (3-4 tablespoons, or to taste)
3. Black Pepper (2 tablespoons, freshly ground)
4. Kosher Salt (1 tablespoon)
5. Garlic Powder (1 tablespoon)
6. Onion Powder (1 tablespoon)
7. Optional: Brown Sugar (2 tablespoons for a sweeter crust)

Step by Step Cooking Instructions

1. Preparation: Remove the membrane from the back of the ribs for better flavor penetration. This step is crucial for tender ribs.
2. Seasoning: Combine the Meat Church Holy Cow BBQ Rub, black pepper, kosher salt, garlic powder, and onion powder. If you like a bit of sweetness, add brown sugar to the mix. Rub this mixture generously over the ribs, covering all sides.
3. Resting: Allow the ribs to rest at room temperature for about 30 minutes. This helps the seasoning to adhere better and the meat to cook evenly.
4. Smoking: Preheat your smoker to 250°F (120°C). Place the ribs in the smoker, bone side down. Smoke the ribs for about 6-8 hours. The key to perfect ribs is low and slow cooking.
5. Checking Doneness: The ribs are done when the meat is tender and pulls away from the bone easily. An internal temperature of around 200-205°F (93-96°C) is ideal.
6. Resting Again: Once done, let the ribs rest for about 15 minutes before slicing. This helps the juices redistribute throughout the meat, making it more flavorful and moist.
7. Serving: Slice the ribs between the bones and serve. You can accompany them with your favorite sides like coleslaw, baked beans, or cornbread.

BBQ Pulled Pork Recipe (Meat Church Style)

Source: Meat Church

This recipe will combine the bold flavors of Meat Church BBQ rubs, known for their ability to enhance the taste of barbecued meats. The recipe is designed to serve approximately 6-8 people.

Ingredients:

1. Pork Shoulder (Boston Butt) – About 5 to 6 lbs
2. Meat Church ‘Honey Hog’ BBQ Rub – 4 tablespoons
3. Meat Church ‘The Gospel’ All-Purpose Rub – 4 tablespoons
4. Apple Cider Vinegar – 1/2 cup
5. Apple Juice – 1/2 cup
6. Chicken Broth – 1 cup
7. Brown Sugar – 2 tablespoons
8. Worcestershire Sauce – 2 tablespoons
9. BBQ Sauce (of your choice) – 1 cup (for serving)

Equipment:

1. Smoker or BBQ Grill
2. Aluminum Foil
3. Meat Thermometer
4. Tongs and Forks for shredding

Step by Step Cooking Instructions:

1. Preparation: Pat the pork shoulder dry with paper towels.
2. Generously apply the Meat Church rubs (Honey Hog and The Gospel) all over the pork shoulder, ensuring even coverage.
3. Smoking: Preheat your smoker or grill to 250°F (120°C).
4. Place the pork shoulder on the grill, fat side up.
5. Smoke the pork until it reaches an internal temperature of 160°F (71°C), typically about 5-6 hours.
6. Braising: In a bowl, mix apple cider vinegar, apple juice, chicken broth, brown sugar, and Worcestershire sauce.
7. Remove the pork from the smoker and place it on a large piece of aluminum foil.
8. Pour the liquid mixture over the pork, then tightly wrap the pork in foil.
9. Return the wrapped pork to the smoker and continue cooking until it reaches an internal temperature of 195°F to 203°F (90°C to 95°C). This could take another 3-4 hours.
10. Resting: Once the pork reaches the desired temperature, remove it from the smoker.
11. Let it rest for about 1 hour, still wrapped, to allow the juices to redistribute.
12. Shredding: Unwrap the pork and move it to a large tray.
13. Using forks or your hands (if cool enough), shred the pork into bite-sized pieces.
14. Optional: Mix in some BBQ sauce for added moisture and flavor.
15. Serving: Serve the pulled pork on its own or in sandwiches with extra BBQ sauce and your favorite sides.

Pro Tips:

1. Smoker Temperature: Keeping the smoker at a steady 250°F (120°C) is key for a tender, juicy result.
2. Wrapping: The foil wrap (often called the ‘Texas crutch’) helps to prevent the meat from drying out and speeds up the cooking process.
3. Resting: Don’t skip the resting step; it’s crucial for juicy, tender meat.

Enjoy your BBQ Pulled Pork journey, and remember, the magic is in the patience and love you put into it.

Smoked Turkey Recipe: A Meat Church Variation

Source: Meat Church

Here’s a step-by-step guide to crafting a smoked turkey that would make even the most seasoned chefs tip their hats. I’ll garnish it with a touch of Meat Church flair for that extra zing!

Ingredients:

1. Whole Turkey (12-14 lbs), thawed and brined
2. Olive Oil – 4 tablespoons (to rub the turkey)
3. Meat Church Poultry Seasoning – 3 tablespoons
4. Garlic Powder – 1 tablespoon
5. Onion Powder – 1 tablespoon
6. Dried Thyme – 2 teaspoons
7. Dried Rosemary – 2 teaspoons
8. Smoked Paprika – 2 teaspoons
9. Salt – as needed (if the turkey isn’t pre-brined)
10. Black Pepper – 1 teaspoon
11. Chicken Broth – for moisture in the smoker, about 2 cups
12. Applewood Chips – for smoking
13. Fresh Herbs (like rosemary, thyme, sage) for stuffing – a handful

Equipment:

1. Smoker
2. Meat Thermometer
3. Basting Brush
4. Aluminum Foil
5. Roasting Pan

Step by Step Cooking Instructions:

1. Prep the Turkey: Ensure your turkey is fully thawed and brined (if not pre-brined).
2. Pat dry the turkey with paper towels.
3. Seasoning: In a small bowl, mix together the Meat Church poultry seasoning, garlic powder, onion powder, dried thyme, dried rosemary, smoked paprika, salt (if needed), and black pepper.
4. Brush the turkey with olive oil.
5. Generously apply the seasoning mix both outside and inside the turkey cavity.
6. Stuffing: Stuff the cavity with fresh herbs for added flavor.
7. Smoker Setup: Preheat your smoker to 250°F (120°C).
8. Add applewood chips to the smoker.
9. Smoking the Turkey: Place the turkey in a roasting pan and put it in the smoker.
10. Add chicken broth to the pan to keep the turkey moist during cooking.
11. Smoke the turkey for about 30 minutes per pound, until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
12. Basting: Baste the turkey every hour with the juices from the pan to keep it moist.
13. Resting: Once done, tent the turkey with aluminum foil and let it rest for about 20 minutes before carving.
14. Serving: Carve the turkey and serve with your favorite sides.

There you have it, a smoked turkey recipe that promises to be a showstopper at any gathering. Remember, the key to a great smoked turkey is patience and maintaining a consistent temperature in your smoker.