Get ready to level up your backyard BBQ game with these 20 mouth-watering, tongue-tingling, and sinfully delicious Spicy Meat Church Recipes for Grilling! As we dive into the world of bold flavors, smoky textures, and fiery heat, you’ll be tempted to invite the whole neighborhood over for a sizzling good time. From classic comfort food twists like meatloaf with bacon weave to bold experimentation with brisket-stuffed jalapeños, these recipes are sure to satisfy your cravings and leave your taste buds doing the happy dance.
In this article, we’re going to take you on a culinary journey through the world of Spicy Meat Church, where every bite is a flavorful explosion that will make you exclaim, “Holy Cow!” or “Gospel Goodness!” Stay tuned for the full list of recipes and get ready to fire up your grill!
Holy Cow Brisket with Meat Church Holy Cow Rub
Transform your brisket game with this mouth-watering recipe featuring Meat Church’s iconic Holy Cow Rub. This tender and flavorful dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 (5-6 pound) beef brisket
– 2 tablespoons Meat Church Holy Cow Rub
– 1 tablespoon olive oil
Instructions:
1. Preheat your oven to 275°F (135°C).
2. In a small bowl, mix together the Holy Cow Rub and olive oil.
3. Place the brisket on a large cutting board or tray. Slather the rub mixture evenly across the entire surface of the brisket, making sure to cover all sides.
4. Place the brisket in a large Dutch oven or oven-safe pot with a lid. Cover the dish with foil.
5. Cook for 6-8 hours, or until the brisket reaches an internal temperature of 160°F (71°C).
6. Remove the brisket from the oven and let it rest for 10 minutes before slicing and serving.
Cooking Time: 6-8 hours
Gospel Wings with Honey BBQ Glaze
Gospel Wings with Honey BBQ Glaze: A Sweet and Savory Twist on Classic Chicken Wings
Get ready to elevate your wing game with this sweet and tangy recipe that combines the flavors of honey, barbecue sauce, and crispy fried chicken.
Ingredients:
– 2 pounds chicken wings
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Honey BBQ Glaze (recipe below)
Honey BBQ Glaze:
– 1/2 cup honey
– 1/4 cup barbecue sauce
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Dredge chicken wings in the flour mixture, shaking off excess.
4. Dip floured wings in buttermilk, then coat with additional flour mixture, pressing gently to adhere.
5. Fry wings in hot oil (350°F/175°C) for 10-12 minutes or until crispy and golden.
6. Toss fried wings in Honey BBQ Glaze until coated. Serve immediately.
Cooking Time: 30-40 minutes
Texas Twinkies Stuffed with Brisket and Cream Cheese
A creative twist on the classic Twinkie dessert, this recipe fills the golden sponge cake with tender brisket and creamy cream cheese for a sweet and savory treat.
Ingredients:
– 12-15 Twinkie cakes
– 1 pound cooked brisket, thinly sliced
– 8 ounces cream cheese, softened
– 1 tablespoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the Twinkie cakes in half lengthwise.
3. In a small bowl, mix together the cream cheese, Dijon mustard, paprika, salt, and pepper until smooth.
4. Place a slice of brisket on each Twinkie cake half, leaving a 1/2-inch border around the edges.
5. Spread about 1 tablespoon of the cream cheese mixture over the brisket.
6. Top with another Twinkie cake half to create a sandwich.
7. Bake for 10-12 minutes or until the cream cheese is slightly melted and the Twinkies are toasted.
Cooking Time: 10-12 minutes
Deacon Clod Smoked Beef Shoulder
Experience the rich flavor of slow-smoked beef with this easy-to-make recipe. Perfect for special occasions or a lazy Sunday afternoon.
Ingredients:
– 2 lbs beef shoulder, boneless
– 1 cup Deacon Clod BBQ Rub
– 1 cup brown sugar
– 1/4 cup kosher salt
– 1/4 cup black pepper
– 1 cup wood chips (hickory or apple)
– 1 cup beer (optional)
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, kosher salt, and black pepper.
3. Rub the mixture all over the beef shoulder, making sure to coat it evenly.
4. Sprinkle Deacon Clod BBQ Rub over the beef, again coating it evenly.
5. Place the beef in the smoker, fat side up.
6. Smoke for 8-10 hours or until the internal temperature reaches 190°F.
7. During the last hour of smoking, add wood chips to the smoker (if using).
8. Remove from heat and let rest for 30 minutes before slicing.
Cooking Time: 8-10 hours
VooDoo Chicken Thighs with Meat Church VooDoo Rub
Experience the magic of this addictive recipe, where the bold flavors of Meat Church’s VooDoo Rub cast a spell on juicy chicken thighs.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tbsp Meat Church VooDoo Rub
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chicken thighs and pat dry with paper towels.
3. In a small bowl, mix together Meat Church VooDoo Rub and olive oil.
4. Place the chicken thighs in a single layer on a baking sheet lined with parchment paper.
5. Brush the VooDoo Rub mixture evenly over both sides of the chicken thighs.
6. Season with salt and pepper to taste.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the skin is crispy.
Cooking Time: 25-30 minutes
Smoked Holy Gospel Pork Ribs
Experience the rich flavors of slow-smoked pork ribs, infused with a hint of gospel-inspired spices and aromas. This recipe is perfect for special occasions or as a show-stopping main course.
Ingredients:
– 2 racks of pork ribs (4-5 pounds)
– 1 cup holy gospel rub (see below)
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– 1/4 cup wood chips (your choice of hardwood, such as hickory or oak)
Holy Gospel Rub:
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 tablespoon smoked salt
– 1 tablespoon black pepper
– 1 tablespoon garlic powder
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together holy gospel rub ingredients.
3. Remove membrane from ribs and apply holy gospel rub evenly, making sure to coat all surfaces.
4. Place ribs in the smoker, close lid, and smoke for 8 hours or until tender and caramelized.
5. Glaze with brown sugar mixture (mix of brown sugar, smoked paprika, honey, apple cider vinegar) during the last 30 minutes of smoking.
Cooking Time: 8 hours
Baptized Beef Tenderloin with Garlic Butter
Elevate your beef tenderloin game with this simple yet impressive recipe that combines the rich flavors of garlic and butter. Perfect for a special occasion or everyday dinner.
Ingredients:
– 1 (1-2 pound) beef tenderloin
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic and softened butter.
3. Season the beef tenderloin with salt, pepper, and paprika.
4. Place the garlic butter mixture evenly over the beef tenderloin, making sure it’s fully coated.
5. Place the beef tenderloin on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes per pound, or until it reaches your desired level of doneness.
6. Remove from the oven and let rest for 10 minutes before slicing.
Cooking Time: 30-45 minutes (depending on size)
Smoked Honey Hog Pork Belly Burnt Ends
Smoked Honey Hog Pork Belly Burnt Ends: A Sweet and Savory Twist on a Classic BBQ Favorite
These tender, caramelized burnt ends are infused with the rich flavors of smoked pork belly, honey, and a hint of spices. Perfect for a party or special occasion.
Ingredients:
– 2 lbs pork belly, cut into 1-inch cubes
– 1/4 cup smoked paprika
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp honey
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together smoked paprika, brown sugar, garlic powder, salt, and black pepper.
3. Rub the spice mixture evenly onto the pork belly cubes.
4. Place the pork belly in the smoker for 4-5 hours, or until tender and lightly caramelized.
5. During the last hour of smoking, brush with honey, apple cider vinegar, and water mixture every 15 minutes.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 4-5 hours
Preacher’s Pulled Pork with Alabama White Sauce
Get ready for a Southern comfort food classic! This tender pulled pork is smothered in a creamy Alabama white sauce, perfect for sandwiches, wraps, or serving alongside your favorite sides.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/4 cup Alabama white sauce (see below)
– Optional: buns, pickles, and coleslaw for serving
Instructions:
1. Preheat oven to 275°F.
2. In a small bowl, mix together brown sugar, smoked paprika, cumin, garlic powder, and salt.
3. Rub the spice mixture all over the pork shoulder.
4. Place the pork in a large Dutch oven or slow cooker. Cover with lid or cook on low for 8-10 hours.
5. When the pork is tender, use two forks to shred it into bite-sized pieces.
6. Stir in Alabama white sauce until well combined.
Alabama White Sauce:
– 1 cup mayonnaise
– 2 tablespoons heavy cream
– 1 tablespoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper, to taste
Combine all sauce ingredients in a bowl and whisk until smooth. Refrigerate for at least 30 minutes before using.
Cooking Time: 8-10 hours or until pork is tender. Serve immediately with additional white sauce for serving, if desired.
Smoked Fajita Tri-Tip with Holy Gospel Seasoning
A delicious twist on traditional fajitas, this recipe combines the rich flavor of smoked tri-tip with the bold spices of Holy Gospel seasoning.
Ingredients:
– 1 (2-3 pound) tri-tip roast
– 1/4 cup Holy Gospel seasoning blend
– 1 tablespoon chili powder
– 1 tablespoon brown sugar
– 1 tablespoon smoked paprika
– 1 lime, cut into wedges
– Optional toppings: diced onions, bell peppers, avocado, sour cream
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together Holy Gospel seasoning blend, chili powder, brown sugar, and smoked paprika.
3. Rub the spice mixture all over the tri-tip roast, making sure to coat evenly.
4. Place the tri-tip in the smoker and cook for 8-10 hours, or until it reaches your desired level of tenderness.
5. Remove the tri-tip from the smoker and let it rest for 15 minutes before slicing thinly against the grain.
6. Serve with lime wedges and your choice of toppings.
Cooking Time: 8-10 hours
Meat Church Meatloaf with Bacon Weave
Elevate your meatloaf game with this mouthwatering recipe that combines juicy beef, crispy bacon, and a tangy glaze. Perfect for a satisfying dinner or special occasion.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 6 slices of bacon, cut into thirds
– Optional: chopped onion, bell pepper, or mushrooms for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Mix until just combined.
3. Lay the bacon slices flat on a cutting board. Place three pieces of bacon parallel to each other, leaving about 1 inch between each piece.
4. Place the meat mixture in the center of the bacon weave, leaving a 1-inch border around it.
5. Fold the bacon over the meat mixture, pressing gently to seal.
6. Place the meatloaf on a baking sheet lined with parchment paper and bake for 45-50 minutes or until cooked through.
7. Let rest for 10 minutes before slicing.
Cooking Time: 45-50 minutes
Smoked Holy Cow Beef Ribs
Get ready to fall off the bone with these tender and flavorful Smoked Holy Cow Beef Ribs. A perfect blend of sweet and savory, these ribs are sure to please even the most discerning palates.
Ingredients:
– 2 pounds beef ribs
– 1 cup BBQ rub
– 1 cup brown sugar
– 1/4 cup smoked paprika
– 2 tablespoons apple cider vinegar
– 2 cups wood chips (hickory or oak)
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together BBQ rub, brown sugar, smoked paprika, and salt.
3. Apply the dry rub evenly to both sides of the ribs.
4. Place ribs in smoker, close lid, and cook for 4 hours.
5. After 4 hours, brush with apple cider vinegar.
6. Continue cooking for an additional 30 minutes or until tender.
7. Rest for 10 minutes before serving.
Cooking Time: 4 hours 30 minutes
Gospel Bird Turkey Breast with Herb Butter
A flavorful and moist turkey breast recipe, elevated by the richness of herb butter.
Ingredients:
– 1 (1-2 pound) turkey breast
– 1/4 cup herb butter (see below)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
Herb Butter:
– 2 tablespoons unsalted butter, softened
– 2 cloves fresh rosemary, chopped
– 1 clove fresh thyme, chopped
– 1 tablespoon lemon zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic powder, salt, and pepper.
3. Place the turkey breast in a roasting pan and brush with the oil mixture.
4. Roast the turkey for about 45-50 minutes or until it reaches an internal temperature of 165°F (74°C).
5. During the last 10 minutes of cooking, spread the herb butter evenly over the turkey breast.
6. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 45-50 minutes
Smoked Honey Hog Chicken Lollipops
Elevate your snack game with these addictive Smoked Honey Hog Chicken Lollipops, perfect for parties or game-day gatherings. The combination of tender chicken, sweet honey, and smoky flavors will have everyone asking for the recipe.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup smoked honey
– 2 tbsp apple cider vinegar
– 1 tsp garlic powder
– 1 tsp paprika
– Salt and pepper to taste
– Wooden skewers or toothpicks
Instructions:
1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together smoked honey, apple cider vinegar, garlic powder, paprika, salt, and pepper.
3. Cut the chicken breasts into bite-sized strips and thread each strip onto a skewer or toothpick.
4. Brush the chicken with the honey mixture, making sure to coat evenly.
5. Smoke the lollipops for 2-3 hours, or until cooked through.
6. Serve warm and enjoy!
Cooking Time: 2-3 hours
Texas Trinity Burger with Holy Cow Seasoning
Experience the bold flavors of Texas in every bite with this mouth-watering burger recipe. A trifecta of beef, cheese, and bacon come together to create a holy cow-worthy treat.
Ingredients:
– 4 hamburger buns
– 1 lb ground beef
– 2 slices of cheddar cheese
– 6 slices of thick-cut bacon
– 1 tablespoon Holy Cow Seasoning
– Lettuce, tomato, pickles, and any other desired toppings
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Form the ground beef into 4 patties and season with Holy Cow Seasoning.
3. Grill the burgers for 4-5 minutes per side, or until they reach your desired level of doneness.
4. While the burgers cook, cook the bacon slices in a skillet over medium heat until crispy.
5. Assemble the burgers by spreading a slice of cheese on each bun, followed by a cooked patty, 2 slices of bacon, lettuce, tomato, pickles, and any other desired toppings.
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Smoked VooDoo Pork Chops with Peach Glaze
Smokey sweet and savory, these pork chops are infused with the magic of the South. Perfect for a summer BBQ or outdoor gathering.
Ingredients:
– 4 pork chops (1-1.5 inches thick)
– 1 cup peach preserves
– 1/2 cup honey
– 2 tablespoons apple cider vinegar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Wood chips for smoking (optional)
Instructions:
1. Preheat smoker or grill to 225°F.
2. In a small bowl, whisk together peach preserves, honey, apple cider vinegar, smoked paprika, and garlic powder.
3. Brush the mixture evenly onto both sides of the pork chops.
4. Season with salt and pepper to taste.
5. Smoke or grill for 4-5 hours, or until internal temperature reaches 145°F.
6. Glaze again during last 30 minutes of cooking.
7. Let rest for 10 minutes before serving.
Cooking Time: 4-5 hours
Brisket-Stuffed Jalapeños with Cream Cheese
Elevate your snacking game with this creative twist on traditional jalapeño poppers. Tender brisket adds a rich, meaty flavor to these creamy, cheesy bites.
Ingredients:
– 12 large jalapeño peppers
– 1 pound cooked brisket, shredded
– 8 ounces cream cheese, softened
– 1/2 cup chopped cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the jalapeños and remove seeds and membranes.
3. In a bowl, mix together shredded brisket, cream cheese, cilantro, and lime juice.
4. Stuff each jalapeño with about 1 tablespoon of the brisket mixture.
5. Place stuffed jalapeños on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the peppers are tender.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Smoked Gospel Wings with Alabama White Sauce
Get ready to elevate your wing game with this mouthwatering recipe that combines the rich flavors of smoked meat and creamy sauce.
Ingredients:
– 2 pounds chicken wings
– 1 cup wood chips (your preferred type for smoking)
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Alabama White Sauce ingredients: 1 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons lemon juice, 1 tablespoon chopped fresh dill
Instructions:
1. Preheat your smoker to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Toss the chicken wings with the spice mixture until evenly coated.
4. Smoke the wings for 2 hours or until they reach an internal temperature of 165°F.
5. Meanwhile, prepare the Alabama White Sauce by whisking together mayonnaise, sour cream, lemon juice, and chopped fresh dill.
6. Once the wings are done smoking, toss them with the Alabama White Sauce until well coated.
7. Serve immediately and enjoy!
Cooking Time: 2 hours (smoking) + prep time
Holy Cow Smoked Meatballs
Add a smoky twist to your meatball game with these Holy Cow Smoked Meatballs! This recipe combines the rich flavors of beef and pork with a hint of smokiness, making it perfect for any occasion.
Ingredients:
– 1 lb ground beef
– 1/2 lb ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1/4 cup breadcrumbs
– 1 tsp smoked paprika
– Salt and pepper to taste
– Your favorite marinara sauce (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine beef, pork, onion, garlic, egg, breadcrumbs, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. Serve hot with your favorite marinara sauce, if desired.
Cooking Time: 18-20 minutes
Smoked Honey Hog Pork Shoulder with Carolina Gold Sauce
Elevate your BBQ game with this sweet and tangy pork shoulder recipe, smothered in a rich Carolina Gold sauce. Perfect for a summer gathering or a special occasion.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup honey
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup Carolina Gold sauce (store-bought or homemade)
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together honey, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork shoulder in the smoker and cook for 8-10 hours or until tender.
5. In a small saucepan, heat the Carolina Gold sauce over low heat.
6. During the last 30 minutes of cooking, brush the pork shoulder with the heated Carolina Gold sauce.
7. Remove from heat and let rest for 15 minutes before slicing and serving.
Cooking Time: 8-10 hours
Summary
Get ready to fire up your grill and bring the heat with these 20 spicy meat recipes from Meat Church! From classic BBQ favorites like brisket and pork ribs, to bold twists like smoked honey hog chicken lollipops and voodoo-spiced turkey breast, there’s something for every meat lover. With a range of flavors from sweet to smoky to spicy, you’ll be grilling up a storm with these mouth-watering recipes. Whether you’re a seasoned pitmaster or just starting out, Meat Church has got you covered.