Meat Church was founded by pitmaster and CEO Matt Pittman. Matt is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen.
Meat Church is about bringing people together to make great memories around good food. Our goal is to get everyone outside cooking no matter the type or grill or smoker owned, because all food tastes better that is cooked outside.
Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world.
You can find more about us at www.meatchurch.com and we can be reached at support@meatchurch.com.
Mid-80’s; downtown Toledo; White Tower; after 2am and bar-hopping, stopping in the unusual stand-alone corner White Tower and having a freshly grilled Barney’s Butter Burger… I’ve never had a better burger since…. And the buns butter grilled; toasty… Todays are just flavorless, under/over cooked. I’d love to have back some of the food and restaurants lost over the years…
I tried your method on this on my Pit Boss pellet grill and followed your method and man my wife and I loved how it came out. It was so far my best Tri tip I have ever made and I used the Holy Cow seasoning. It was great. Here in Oklahoma City, Ok we went to Crest Market and they have the best meats.
I saw yall at Dayne's, I was chatting with Ashley when I noticed Dayne was talking to important people that I recognized. I was not going to bother him during that conversation lol
I went to the grocery store looking for chuck today in Canada, and he said they don't sell it. SO I asked if it might be called by any other name and he said no! But I have just learned online a few other names for chuck pieces they probably do sell: brisket, pot roast, stewing beef, and blade roast. So next time I go, I will be better prepared. I also noticed many Traeggers for sale at the local hardware store.
I'm with ya on this one bro. I did a pork butt on a 25$ charcoal grill using the snake method. Start to finish no wrap. Cooked all day at the job site and turned out a lot better than I expected.
Damn, if only this video was a week older. I had a brisket that they trimmed way too much fat off of & didn't know until I got it home. They disguised it well. Turned out kinda dry!
