18 Spicy Meat Church Recipes Delight

Dive into a world where heat meets heart in our roundup of 18 Spicy Meat Church Recipes Delight. Perfect for home cooks across North America craving that bold, fiery flavor to spice up their meals. Whether you’re planning a cozy family dinner or a lively gathering with friends, these recipes promise to deliver unforgettable taste experiences. Ready to turn up the heat? Let’s get cooking!

Meat Church Holy Cow Beef Brisket

Zesty and zippy, the Meat Church Holy Cow Beef Brisket is here to turn your Sunday dinner into a legendary feast that’ll have your taste buds singing hallelujah. This isn’t just any brisket; it’s a smoky, tender masterpiece that’ll make you the undisputed pitmaster of your backyard.

Ingredients

• 1 (12-14 lb) whole packer beef brisket, with a glorious fat cap
• 1/2 cup Meat Church Holy Cow BBQ Rub, for that heavenly crust
• 2 cups beef broth, rich and savory
• 1/4 cup apple cider vinegar, for a tangy kick
• 1/4 cup Worcestershire sauce, deep and umami-packed
• 1 tbsp coarse black pepper, freshly ground
• 1 tbsp garlic powder, aromatic and pungent
• 1 tbsp onion powder, sweet and sharp

Instructions

1. Preheat your smoker to 225°F, aiming for a steady, low heat that whispers sweet nothings to your brisket.
2. Trim the brisket’s fat cap to 1/4 inch thick, ensuring it’s sleek but still luxurious, like a well-tailored suit.
3. Generously coat the brisket in Holy Cow BBQ Rub, massaging it in like it’s a spa day for meat.
4. Place the brisket fat side up in the smoker, letting the smoke envelop it in a flavorful hug for about 1.5 hours per pound, or until the internal temperature hits 195°F.
5. Mix beef broth, apple cider vinegar, and Worcestershire sauce in a spray bottle, and spritz the brisket every hour to keep it moist and sassy.
6. Once it hits temperature, wrap the brisket in butcher paper and let it rest in a cooler for at least an hour, because good things come to those who wait.
7. Slice against the grain, revealing tender, juicy layers that’ll make your heart skip a beat.

Fork-tender and bursting with a symphony of flavors, this brisket is a showstopper that pairs perfectly with a cold beer and an even colder side of coleslaw. Serve it on a platter with pride, or sneak a slice straight from the cutting board—we won’t judge.

Meat Church Gospel Bird Chicken Wings

So, you’ve decided to embark on a flavor-packed journey that’ll make your taste buds sing hallelujah? These Meat Church Gospel Bird Chicken Wings are not just food; they’re a spiritual experience wrapped in crispy, juicy goodness.

Ingredients

• 2 lbs of plump, juicy chicken wings
• 1/4 cup of Meat Church Gospel Bird rub (because salvation comes in a jar)
• 1/2 cup of rich, golden honey
• 1/4 cup of tangy, vibrant apple cider vinegar
• 2 tbsp of smooth, velvety butter
• 1 tsp of fiery cayenne pepper (for those who like to walk on the wild side)

Instructions

1. Preheat your grill or smoker to a heavenly 275°F, because low and slow is the way to go.
2. Generously coat those wings with the Meat Church Gospel Bird rub, making sure every nook and cranny is blessed with flavor.
3. Place the wings on the grill, and let them smoke for about 1.5 hours, or until they’re golden and the skin is as crispy as autumn leaves.
4. While the wings are smoking, whisk together the honey, apple cider vinegar, butter, and cayenne pepper in a saucepan over medium heat until it’s as smooth as a preacher’s sermon.
5. Once the wings are done, toss them in the sauce until they’re coated like they’re dressed for Sunday service.
6. Serve immediately, because patience is a virtue, but hot wings are a necessity.

What you’ll end up with are wings that are sticky, sweet, and with just the right amount of heat. Perfect for game day, or any day you need a little more joy in your life. Try serving them with a side of cool, creamy blue cheese dressing to balance the heat, or go rogue and drizzle with extra sauce for the ultimate flavor experience.

Meat Church Honey Hog BBQ Ribs

Let’s face it, folks, if your ribs aren’t making your neighbors jealous, are you even grilling? These Meat Church Honey Hog BBQ Ribs are about to turn your backyard into the hottest ticket in town, with a sticky-sweet glaze that’ll have you licking your fingers in public—no shame.

Ingredients

• 1 rack of baby back ribs (because size does matter)
• 1/4 cup of Meat Church Honey Hog BBQ Rub (for that sweet, smoky hug)
• 1/2 cup of honey (the liquid gold that binds us all)
• 1/4 cup of apple cider vinegar (for a tangy little kick)
• 1 tbsp of coarse sea salt (because we’re fancy like that)
• 2 cups of apple juice (for spritzing, keeping things juicy)

Instructions

1. Preheat your smoker to 225°F, because low and slow is the way to go.
2. Remove the membrane from the back of the ribs for that fall-off-the-bone goodness. Tip: Use a paper towel for a better grip.
3. Generously coat both sides of the ribs with the Honey Hog BBQ Rub. No shyness allowed here.
4. Place the ribs in the smoker, meat side up, and let them smoke for 3 hours. Patience, young grasshopper.
5. Mix honey and apple cider vinegar in a bowl. This is your glaze, so no double-dipping.
6. After 3 hours, spritz the ribs with apple juice every 45 minutes to keep them moist. Tip: A spray bottle is your best friend here.
7. At the 5-hour mark, brush the ribs with your honey-vinegar glaze. Do this twice, 15 minutes apart, for maximum stickiness.
8. Remove the ribs when they reach an internal temperature of 203°F. Tip: If the meat starts to crack when you lift it, you’ve nailed it.

Finally, these ribs are a masterpiece of texture—tender enough to whisper sweet nothings to your fork, with a flavor that’s a perfect dance of sweet, smoky, and tangy. Serve them up with a side of coleslaw and a cold one, and watch as your guests forget their names.

Meat Church Voodoo Pork Shoulder

Hold onto your hats, folks, because we’re about to dive into a flavor explosion that’ll make your taste buds do the cha-cha! This isn’t just any pork shoulder—it’s a smoky, spicy, downright magical journey to deliciousness.

Ingredients

• 1 (8-10 lb) bone-in pork shoulder, with a generous fat cap for that melt-in-your-mouth goodness
• 1/4 cup Meat Church Voodoo seasoning, because we’re here to party
• 2 tbsp coarse kosher salt, for that perfect seasoning balance
• 1 tbsp freshly ground black pepper, because freshness is key
• 1/2 cup apple cider vinegar, for a tangy kick that cuts through the richness
• 1 cup chicken stock, to keep everything juicy and flavorful

Instructions

1. Preheat your smoker to 250°F, because low and slow is the name of the game.
2. Pat the pork shoulder dry with paper towels—this helps the seasoning stick like a best friend.
3. Generously rub the pork shoulder with the Meat Church Voodoo seasoning, salt, and black pepper. Don’t be shy; coat every nook and cranny.
4. Place the pork shoulder in the smoker, fat cap up, and let it smoke for about 1.5 hours per pound, or until the internal temperature hits 195°F. Pro tip: Use a meat thermometer to avoid guesswork.
5. Every hour, spritz the pork with apple cider vinegar to keep it moist and add layers of flavor.
6. Once it hits temperature, wrap it in foil and let it rest for at least 30 minutes. This step is crucial for juicy, tender meat.
7. Shred the pork with two forks, mixing in the chicken stock to keep it succulent. Serve it up and watch the crowd go wild.

Get ready to serve up a pork shoulder that’s fall-apart tender with a bark that’s packed with flavor. Whether you’re piling it high on buns or serving it alongside some creamy coleslaw, this dish is sure to steal the show at any gathering.

Meat Church Texas Sugar Pork Chops

Venture into the realm of finger-licking goodness with these succulent pork chops that are about to become the star of your dinner table. Marinated in a sweet and smoky rub, they’re a carnivore’s dream come true, promising a flavor explosion that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 4 bone-in pork chops, about 1-inch thick (juicy and ready for action)
• 1/4 cup Meat Church Texas Sugar rub (sweet, smoky, and utterly addictive)
• 2 tbsp olive oil (rich and golden, for that perfect sear)
• 1 tsp kosher salt (coarse and crunchy, to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground, for a little kick)

Instructions

1. Preheat your grill or skillet to medium-high heat (around 375°F) to get it nice and hot for those chops.
2. While the grill heats up, pat the pork chops dry with paper towels (this ensures a killer crust).
3. Drizzle the olive oil over both sides of the chops, then season them evenly with the Texas Sugar rub, salt, and pepper. Massage the rub into the meat like it’s a spa day for your dinner.
4. Place the chops on the grill or skillet and cook for about 5 minutes on each side, or until they reach an internal temperature of 145°F (use a meat thermometer to nail the perfect doneness).
5. Let the chops rest for 5 minutes off the heat (this keeps them juicy and tender).

Get ready to serve these bad boys with a side of creamy coleslaw or atop a pile of fluffy mashed potatoes. The caramelized crust gives way to a tender, flavorful bite that’s smoky, sweet, and absolutely irresistible. Perfect for those nights when only something spectacular will do.

Meat Church Deez Nuts Honey Pecan Pork Tenderloin

Prepare to have your taste buds do a happy dance with this irresistibly sweet and savory dish that’s perfect for any occasion. Packed with flavor and a touch of humor, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs of succulent pork tenderloin
• 1 cup of crunchy, honey-glazed pecans
• 1/4 cup of smooth, golden honey
• 2 tbsp of Meat Church Deez Nuts rub
• 1 tbsp of rich, extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for roasting.
2. Rub the pork tenderloin evenly with the olive oil, then generously coat it with the Meat Church Deez Nuts rub, black pepper, and sea salt.
3. Heat a large skillet over medium-high heat and sear the tenderloin on all sides until a golden-brown crust forms, about 2-3 minutes per side.
4. Transfer the seared tenderloin to a roasting pan and drizzle with honey, ensuring it’s evenly coated.
5. Sprinkle the honey-glazed pecans over the tenderloin, pressing lightly to adhere.
6. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for perfect doneness.
7. Let the pork rest for 5 minutes before slicing to allow the juices to redistribute.

Velvety tender with a crispy, nutty crust, this pork tenderloin is a symphony of textures and flavors. Serve it atop a bed of wild rice or alongside roasted veggies for a meal that’s as visually stunning as it is delicious.

Meat Church Holy Gospel Turkey Breast

Ready to elevate your turkey game to celestial heights? This Meat Church Holy Gospel Turkey Breast is not just a dish; it’s a revelation, packed with flavors that’ll have your taste buds singing hallelujah. Perfect for when you want to impress without the stress, this recipe is your ticket to turkey bliss.

Ingredients

• 1 whole turkey breast, skin-on (about 5-6 lbs), because we’re here for that crispy, golden skin
• 2 tbsp Meat Church Holy Gospel rub, for that heavenly spice blend
• 2 tbsp unsalted butter, melted, because butter makes everything better
• 1 cup chicken broth, rich and savory, to keep things juicy
• 1 tbsp fresh thyme leaves, finely chopped, for a touch of earthy freshness

Instructions

1. Preheat your oven to 325°F (163°C), because low and slow is the way to go for juicy turkey.
2. Pat the turkey breast dry with paper towels. This step is crucial for getting that skin crispy, not soggy.
3. Generously rub the turkey breast all over with the Meat Church Holy Gospel rub. Don’t be shy; this is where the magic happens.
4. Place the turkey breast on a rack in a roasting pan, skin side up. The rack allows heat to circulate evenly.
5. Pour the chicken broth into the bottom of the pan. This keeps the turkey moist and creates a base for gravy if you’re feeling fancy.
6. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Tip: Tent with foil if the skin is browning too quickly.
7. During the last 30 minutes of cooking, brush the turkey breast with melted butter. This adds flavor and helps the skin get that perfect golden color.
8. Once done, let the turkey rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.
9. Sprinkle with fresh thyme leaves before serving for a pop of color and freshness.

Carve into this masterpiece to reveal juicy, flavorful meat with a crust that’s packed with personality. Serve it up with your favorite sides, or go rogue and make turkey tacos—because rules were made to be broken, especially when the result is this delicious.

Meat Church Fajita Chicken Thighs

Mmm, get ready to tantalize your taste buds with a dish that’s as fun to make as it is to devour! These fajita chicken thighs are marinated in a symphony of spices that’ll have your kitchen smelling like a Tex-Mex dream.

Ingredients

• 1.5 lbs of juicy, bone-in chicken thighs
• 2 tbsp of vibrant, freshly squeezed lime juice
• 3 cloves of aromatic, minced garlic
• 1 tbsp of smoky, ground cumin
• 1 tbsp of bold, chili powder
• 1 tsp of sweet, paprika
• 1/2 tsp of fiery, cayenne pepper
• 1/4 cup of rich, extra virgin olive oil
• 1 tsp of coarse, kosher salt
• 1/2 tsp of freshly ground, black pepper
• 1 large, crisp bell pepper, thinly sliced
• 1 medium, sweet onion, thinly sliced

Instructions

1. In a large bowl, whisk together the lime juice, minced garlic, cumin, chili powder, paprika, cayenne pepper, olive oil, salt, and black pepper to create a vibrant marinade.
2. Add the chicken thighs to the bowl, ensuring each piece is generously coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to a medium-high heat of 375°F, ensuring it’s hot enough to sear the chicken beautifully.
4. Remove the chicken from the marinade, letting excess drip off, and place it on the grill or skillet. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. While the chicken cooks, toss the sliced bell pepper and onion in the remaining marinade. Sauté in a separate pan over medium heat for 5-6 minutes, until just tender.
6. Let the chicken rest for 5 minutes before slicing, allowing the juices to redistribute for maximum succulence.
7. Serve the sliced chicken atop the sautéed peppers and onions, and watch as your dinner guests’ eyes light up with joy.

Craving more? The smoky, spicy crust on these thighs gives way to tender, juicy meat that pairs perfectly with the sweet, charred veggies. Try stuffing them into warm tortillas with a dollop of cool sour cream for the ultimate fajita experience.

Meat Church Smoked Beef Ribs with Holy Gospel Rub

Get ready to elevate your BBQ game to heavenly heights with these Meat Church Smoked Beef Ribs slathered in Holy Gospel Rub. Perfect for those who like their meat with a side of salvation and a sprinkle of sass.

Ingredients

• 1 rack of beef ribs (preferably with a generous marbling for that melt-in-your-mouth goodness)
• 1/4 cup Holy Gospel Rub (a divine blend of spices that’ll make your taste buds sing hallelujah)
• 2 tbsp rich, golden honey (for a touch of sweetness that balances the spice)
• 1 cup apple juice (to keep the ribs moist and add a subtle fruity undertone)
• 1/2 cup apple cider vinegar (for that tangy kick that cuts through the richness)

Instructions

1. Preheat your smoker to 250°F, aiming for a steady temperature that whispers sweet nothings to the ribs.
2. Generously coat the beef ribs with the Holy Gospel Rub, ensuring every nook and cranny is blessed with flavor.
3. Place the ribs in the smoker, bone side down, and let them smoke for 3 hours. Tip: Use a water pan in the smoker to maintain humidity.
4. After 3 hours, wrap the ribs in aluminum foil with 1/2 cup apple juice and 1/4 cup apple cider vinegar. This step, known as the Texas crutch, ensures your ribs stay juicy.
5. Return the wrapped ribs to the smoker for another 2 hours. Tip: Check the ribs at the 1.5-hour mark to prevent overcooking.
6. Unwrap the ribs and glaze them with honey for the final 30 minutes of smoking, allowing the honey to caramelize into a sticky, sweet crust.
7. Remove the ribs from the smoker and let them rest for 10 minutes. Tip: Resting allows the juices to redistribute, making every bite succulent.

Yield to the temptation of these ribs, where the Holy Gospel Rub creates a bark that’s robust and flavorful, while the meat inside is so tender, it practically falls off the bone. Serve these bad boys with a side of pickled jalapeños for a fiery contrast that’ll have your guests reaching for seconds.

Meat Church Bacon-Wrapped Jalapeno Poppers

Venture into the realm of irresistible appetizers with these bacon-wrapped jalapeno poppers that are guaranteed to steal the show at any gathering. Packed with a punch of heat and a hug of smoky bacon, they’re the perfect blend of spicy and savory that’ll have your taste buds doing a happy dance.

Ingredients

• 12 fresh jalapeno peppers, firm and vibrant green
• 8 oz cream cheese, softened to room temperature for easy spreading
• 1 cup sharp cheddar cheese, freshly shredded for maximum meltiness
• 1 tsp garlic powder, for a hint of aromatic warmth
• 12 slices thick-cut bacon, because everything’s better with bacon
• 1 tbsp honey, for a sweet glaze that caramelizes beautifully

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
2. Slice each jalapeno in half lengthwise and use a spoon to scoop out the seeds and membranes, wearing gloves to protect your hands from the heat.
3. In a mixing bowl, combine the softened cream cheese, shredded cheddar, and garlic powder until well blended. This mixture is your popper’s creamy heart.
4. Generously fill each jalapeno half with the cheese mixture, then wrap snugly with a slice of bacon, securing the ends underneath.
5. Place the bacon-wrapped jalapenos on the prepared baking sheet and drizzle lightly with honey for that irresistible sweet and smoky finish.
6. Bake for 20-25 minutes, or until the bacon is crispy and the cheese is bubbly and slightly golden at the edges.
7. Let them cool for a few minutes before serving to avoid molten cheese burns – patience is a virtue, especially with poppers.

Let these poppers be the star of your next game day spread or backyard BBQ. The contrast between the crispy bacon exterior and the creamy, spicy interior is nothing short of magical. Serve them with a cold beer or a zesty ranch dip to balance the heat and watch them disappear in record time.

Meat Church Smoked Pork Belly Burnt Ends

Craving something that’ll make your taste buds do a happy dance? Look no further than these Meat Church Smoked Pork Belly Burnt Ends, a dish that’s as fun to make as it is to devour. Perfect for those who love their meat with a side of sass and a whole lot of flavor.

Ingredients

• 3 lbs of succulent pork belly, cut into 1-inch cubes
• 1/2 cup of Meat Church Honey Hog BBQ Rub, for that sweet and savory kick
• 1/4 cup of sticky honey, to glaze and dazzle
• 1/2 cup of unsalted butter, because everything’s better with butter
• 1/2 cup of bold BBQ sauce, for that finger-licking finish

Instructions

1. Preheat your smoker to 250°F, because low and slow is the way to go.
2. Toss those pork belly cubes in the Honey Hog BBQ Rub until they’re dressed to impress.
3. Arrange the cubes on the smoker rack, giving them space to breathe and smoke for about 3 hours, or until they’re golden and grinning.
4. Transfer the smoked cubes to a foil pan, drizzle with honey, dot with butter, and cover tightly with foil. Tip: This step is like tucking them in for a buttery nap.
5. Return the pan to the smoker for another 1.5 hours, until they’re tender enough to make you weak in the knees.
6. Uncover, add BBQ sauce, and stir gently to coat. Smoke uncovered for 15 more minutes to set the sauce. Tip: This is where the magic happens, so don’t rush it.
7. Serve hot, preferably with a side of napkins and a warning: these bites are addictive. Tip: For an extra twist, serve them atop a creamy polenta or tucked into a slider bun.

These burnt ends are a carnival of textures—crispy edges giving way to melt-in-your-mouth centers, all glazed in a sauce that’s sweet, smoky, and utterly irresistible. Perfect for turning any day into a celebration, or at least making your Monday feel like a Friday.

Meat Church Holy Voodoo Chicken Legs

Zesty doesn’t even begin to cover it—these Meat Church Holy Voodoo Chicken Legs are about to take your taste buds on a wild ride. Packed with a punch of flavor and a hint of mystery, this dish is perfect for those who like their meals with a side of adventure.

Ingredients

• 2 lbs of juicy, bone-in chicken legs
• 1/4 cup of Meat Church Holy Voodoo seasoning, for that perfect blend of sweet, spicy, and savory
• 2 tbsp of rich extra virgin olive oil, to get that golden crisp
• 1 tsp of finely ground black pepper, for an extra kick
• 1/2 tsp of sea salt, to enhance all those flavors

Instructions

1. Preheat your grill or oven to 375°F, ensuring it’s hot enough to sear those legs to perfection.
2. In a large bowl, toss the chicken legs with olive oil, making sure each piece is lovingly coated.
3. Generously sprinkle the Holy Voodoo seasoning, black pepper, and sea salt over the chicken, massaging the spices into the skin for maximum flavor penetration.
4. Place the chicken legs on the grill or in the oven, cooking for 25 minutes. Flip them halfway through to ensure an even, mouthwatering crust.
5. For the final touch, crank up the heat to 425°F and cook for an additional 5 minutes to achieve that irresistible crispy skin.
6. Remove from heat and let the chicken rest for 5 minutes, allowing the juices to redistribute for the ultimate bite.

Get ready to serve these Holy Voodoo Chicken Legs with a side of cool coleslaw or atop a bed of fluffy jasmine rice to balance the heat. The texture? Crispy on the outside, tender and juicy on the inside, with flavors that dance between sweet, spicy, and everything nice.

Meat Church Gospel Wings with Alabama White Sauce

Holy moly, are you ready to take your taste buds on a rollercoaster ride with these finger-licking-good wings? Smothered in the heavenly embrace of Meat Church Gospel rub and dunked into the creamy, tangy abyss of Alabama White Sauce, these wings are not just food; they’re an experience.

Ingredients

• 2 lbs of plump, juicy chicken wings
• 1/4 cup of Meat Church Gospel rub, for that smoky, sweet, and slightly spicy kick
• 1 cup of Duke’s mayonnaise, creamy and rich
• 1/4 cup of apple cider vinegar, for a tangy punch
• 1 tbsp of freshly squeezed lemon juice, bright and zesty
• 1 tsp of horseradish, for a subtle heat that lingers
• 1/2 tsp of garlic powder, because everything’s better with garlic
• 1/2 tsp of coarse black pepper, for a little bite
• 1/2 tsp of salt, to make all the flavors pop

Instructions

1. Preheat your smoker or grill to 225°F, because low and slow is the way to go for these wings.
2. Generously coat the chicken wings with the Meat Church Gospel rub, ensuring every nook and cranny is covered for maximum flavor.
3. Place the wings on the smoker or grill, and let them cook for 2 hours, or until the internal temperature reaches 165°F. Tip: Resist the urge to peek too often; let the smoke work its magic.
4. While the wings are cooking, whisk together the Duke’s mayonnaise, apple cider vinegar, lemon juice, horseradish, garlic powder, black pepper, and salt in a bowl to create the Alabama White Sauce. Tip: Let the sauce sit in the fridge for at least an hour to let the flavors meld together beautifully.
5. Once the wings are done, toss them in the Alabama White Sauce until they’re fully coated. Tip: For extra sauciness, serve with additional sauce on the side for dipping.

Brace yourself for wings that are smoky, tender, and packed with layers of flavor, all balanced by the cool, creamy sauce. Serve these bad boys with a stack of napkins and a cold beer for the ultimate game day feast or a backyard BBQ that’ll have everyone talking.

Meat Church Smoked Holy Cow Tri-Tip

Dive into the smoky, savory world of this Meat Church Smoked Holy Cow Tri-Tip, where every bite is a flavor-packed journey to barbecue bliss. Perfect for those who like their meat with a side of heavenly spices and a dash of divine intervention.

Ingredients

• 1 (3-pound) tri-tip roast, trimmed of excess fat
• 2 tbsp Meat Church Holy Cow BBQ Rub, for that bold, peppery kick
• 1/4 cup rich extra virgin olive oil, to bind the rub
• 2 cups hickory wood chips, soaked in water for 30 minutes, for that deep, smoky flavor
• 1/2 cup beef broth, to keep the meat juicy during the smoking process

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready to infuse that perfect smoky flavor.
2. Rub the tri-tip generously with olive oil, then coat it evenly with the Holy Cow BBQ Rub, pressing gently to adhere.
3. Place the soaked hickory wood chips in the smoker box or directly on the coals to start the smoke.
4. Insert a meat thermometer into the thickest part of the tri-tip, being careful not to touch the bone.
5. Smoke the tri-tip for about 2.5 hours, or until the internal temperature reaches 130°F for medium-rare, adding beef broth to the drip pan to maintain moisture.
6. Remove the tri-tip from the smoker and let it rest for 15 minutes under a foil tent to redistribute the juices.
7. Slice against the grain into thin strips for maximum tenderness.

Zesty and bursting with flavor, this tri-tip boasts a perfect crust from the rub, with a smoky, tender interior that melts in your mouth. Serve it sliced over a bed of creamy mashed potatoes or tucked into warm tortillas for a next-level taco night.

Meat Church Honey Hog Glazed Ham

So, you’ve decided to take your taste buds on a sweet and smoky adventure with this glazed ham that’s anything but ordinary. It’s like a hug for your stomach, wrapped in a blanket of honey hog magic.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham (the star of the show, juicy and ready to shine)
• 1 cup Meat Church Honey Hog BBQ Rub (your flavor fairy godmother, sweet with a kick)
• 1/2 cup pure honey (liquid gold, sticky and sweet)
• 1/4 cup apple cider vinegar (the tangy sidekick, balancing the sweetness)
• 2 tbsp unsalted butter (rich, creamy, and ready to meld flavors)

Instructions

1. Preheat your oven to 325°F (because good things come to those who wait, at the right temperature).
2. Place the ham on a rack in a roasting pan, fat side up (this is its throne, let it reign supreme).
3. Score the ham in a diamond pattern, about 1/4 inch deep (giving it the stylish look it deserves).
4. Generously apply the Meat Church Honey Hog BBQ Rub all over the ham (massage it in like it’s paying your bills).
5. Cover the ham loosely with aluminum foil and bake for 1.5 hours (patience, young grasshopper).
6. In a small saucepan over medium heat, combine honey, apple cider vinegar, and butter. Stir until the butter melts and the mixture is smooth (this is the potion that’ll make your ham legendary).
7. Remove the ham from the oven, uncover, and brush half of the glaze over the ham (like painting a masterpiece).
8. Return the ham to the oven, uncovered, for another 30 minutes (let it get that gorgeous caramelization).
9. Brush the remaining glaze over the ham and bake for an additional 15 minutes (because more is more when it comes to flavor).
10. Let the ham rest for 10 minutes before slicing (this is the hardest part, but worth it).

Finally, this ham emerges as a sticky, sweet, and slightly spicy masterpiece, with a crust that crackles under your fork. Serve it up with a side of roasted veggies or slap it between two slices of bread for a sandwich that’ll make you weep with joy.

Meat Church Voodoo Shrimp Skewers

Who knew that a little voodoo could turn your average shrimp skewers into a spellbinding feast? These Meat Church Voodoo Shrimp Skewers are here to bewitch your taste buds with their smoky, spicy, and slightly sweet magic.

Ingredients

• 1 lb large, succulent shrimp, peeled and deveined
• 2 tbsp Meat Church Voodoo seasoning, for that irresistible kick
• 1/4 cup rich extra virgin olive oil, to coat and protect
• 2 tbsp fresh, zesty lime juice, for a bright punch
• 2 cloves garlic, finely minced, because flavor is king
• 1 tbsp honey, for a touch of sweet sorcery
• Wooden skewers, soaked in water for 30 minutes, to prevent fiery mishaps

Instructions

1. In a large bowl, whisk together the olive oil, lime juice, minced garlic, honey, and Meat Church Voodoo seasoning until well combined.
2. Add the shrimp to the bowl, tossing gently to ensure each piece is lovingly coated in the marinade. Let them sit for 15 minutes at room temperature to soak up all the flavors.
3. While the shrimp marinate, preheat your grill to a medium-high heat of 375°F, aiming for those perfect grill marks.
4. Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer, leaving a little space between each for even cooking.
5. Place the skewers on the grill, cooking for 2-3 minutes per side. The shrimp should turn a beautiful pink color with slight charring for that smoky voodoo charm.
6. Remove the skewers from the grill and let them rest for a minute. This allows the juices to redistribute, ensuring every bite is as juicy as the last.

Every bite of these skewers is a dance of flavors—smoky, spicy, and sweet, with a texture that’s perfectly tender yet satisfyingly firm. Serve them over a bed of cilantro lime rice or alongside a crisp, cool salad to complete the enchantment.

Meat Church Holy Gospel Smoked Salmon

Feast your eyes and prepare your taste buds for a dish that’s about to take your smoked salmon game to heavenly heights. This isn’t just any smoked salmon; it’s a divine experience wrapped in the holy trinity of flavor, smoke, and a little bit of magic.

Ingredients

• 1 lb fresh, high-quality salmon fillet, skin-on
• 2 tbsp Meat Church Holy Gospel rub, for that perfect blend of sweet, savory, and spice
• 1/4 cup pure maple syrup, for a touch of natural sweetness
• 1 tbsp coarse sea salt, to enhance the salmon’s natural flavors
• 1/2 cup applewood chips, for that irresistible smoky aroma

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready to impart that perfect smoky flavor.
2. Generously coat the salmon fillet with the Meat Church Holy Gospel rub, making sure every inch is covered for maximum flavor.
3. Drizzle the maple syrup over the rub-coated salmon, using a brush to evenly distribute the sweetness.
4. Sprinkle the coarse sea salt over the fillet, adding just enough to elevate the salmon’s taste without overpowering it.
5. Place the salmon skin-side down on the smoker rack, and add the applewood chips to the smoker box.
6. Smoke the salmon for approximately 1.5 hours, or until it reaches an internal temperature of 145°F, ensuring it’s perfectly cooked and flaky.
7. Let the salmon rest for 10 minutes before serving, allowing the flavors to meld beautifully.

Perfectly smoked, this salmon boasts a melt-in-your-mouth texture with a harmonious balance of sweet, smoky, and savory notes. Serve it atop a crisp bagel with cream cheese, or get creative by flaking it into a fresh salad for a protein-packed punch.

Meat Church Texas Sugar Beef Jerky

Buckle up, jerky lovers! We’re diving into a flavor-packed adventure with this Meat Church Texas Sugar Beef Jerky that’s guaranteed to make your taste buds do a happy dance. Perfect for snacking, gifting, or hoarding all for yourself (no judgment here), this recipe is a game-changer.

Ingredients

• 2 lbs of premium lean beef, sliced into 1/4-inch thick strips
• 1 cup of dark brown sugar, packed like a snowball
• 1/2 cup of soy sauce, the salty backbone of our marinade
• 1/4 cup of Worcestershire sauce, for that umami punch
• 2 tbsp of smoked paprika, because we’re all about that smoke
• 1 tbsp of garlic powder, because everything’s better with garlic
• 1 tbsp of onion powder, its quieter but equally important cousin
• 1 tsp of cayenne pepper, for a whisper of heat
• 1 tsp of freshly ground black pepper, because freshly ground is always better

Instructions

1. In a large mixing bowl, whisk together the dark brown sugar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper until the sugar dissolves and the mixture is homogenous.
2. Add the beef strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 8 hours, or overnight for maximum flavor penetration. Tip: Massage the marinade into the beef for even distribution.
3. Preheat your oven to 175°F (the lowest setting) and line baking sheets with parchment paper. Arrange the marinated beef strips in a single layer, ensuring they don’t overlap. Tip: Use a wire rack on top of the baking sheet for better air circulation.
4. Bake for 4-6 hours, flipping the strips halfway through, until the jerky is dry but still slightly pliable. Tip: The jerky will continue to dry as it cools, so don’t overbake it.

Absolutely irresistible, this jerky boasts a perfect balance of sweet, smoky, and spicy flavors with a chewy yet tender texture. Serve it up at your next game day, pack it for hikes, or just enjoy it as a midnight snack straight from the jar.

Conclusion

Zesty flavors await in these 18 Spicy Meat Church Recipes, perfect for adding some heat to your kitchen adventures. Whether you’re a seasoned pro or just starting out, there’s something here to spark your culinary creativity. Don’t forget to try these dishes, share your favorites in the comments, and pin this roundup to your Pinterest board for your next spicy meal inspiration. Happy cooking!

Bella Bacinos