Game Day BBQ with Matt Pittman of Meat Church BBQ

hey guys it's matt pittman welcome to the 40th episode of traeger kitchen live you're here in our outdoor kitchen in waxahachie texas it's a beautiful day today it was like 76 degrees so i'm certainly not complaining as we all get prepared for a super bowl meal for super bowl in tampa bay so comparable weather anyway super excited about today we've got three big items planned for you guys i've done six or seven of these traeger kitchen lives myself and uh you know when i did the very first one i came out and said it was a good way for me to share my passion for outdoor cooking i teach barbecue all the time and during the pandemic it's been difficult to do that but thank you to our friends at traeger that put this together to allow us to come into your home tonight and hopefully get you guys super bowl ready so um anyway and you might just be eating by yourself you might be having you know your family over whatever the case may be but nonetheless we're going to prepare you with three items today that are sure to wow your guests for sure so a little bit about me i'm the ceo and founder of meat church we're a barbecue brand uh located here in waukesha texas we've been around since about 2014 if you're a trigger user you're probably familiar with meat church we do quite a bit together i'm a traeger pro create a lot of recipes and just do a lot of collaborative stuff with traeger we certainly appreciate everybody in the trader hood using meat church and so we're going to use some of our products today i'll talk to you about those we're primarily known for our barbecue rubs but you know right now we've probably got 150 skus on meatchurch.com with all sorts of cool barbecue lifestyle merchandise and stuff like that but anyway the traeger family allows me to again share my passion for you guys and recipes that i develop and and like to share with you guys but i'll tell you you know my style is really to show you what i consider a very straightforward or simplistic way to make amazing food for your family and friends we call it meat church because it's about bringing people together to create great food while creating you know great and lasting memories so that's that's what it's all about and i often say the ways that i'm going to show you isn't the only way you can do it um you know i'll challenge you as we go through the recipes to kind of make these recipes your own there's a lot of latitude in how you cook this stuff there's certainly a lot of latitude in the flavor profiles if you don't like something that i'm doing then you know feel free to tweak it to your liking i'll talk a lot about pulling your head out of the recipe and really looking at the visual cues of the food that you're preparing and we'll go over that with each of the recipes that we're cooking today all of these recipes can be found on traegergrills.com i personally use the trigger app which is the greatest app in the history of apps on my iphone you know you can you can watch today's episode there you can click and view all these recipes get step-by-step instructions send them to your grill uh it's super easy and you know shout out to the traeger culinary team who will take our creations recreate them at headquarters shoot photographs of them and just do a killer job nicole's team is amazing at representing our recipes and show them to you guys in ways that are just honestly easy to digest and replicate and do at home all my recipes are always on meatchurch.com we put a lot of super bowl content out this week and dropped two new videos on our youtube channel the past two days so you can check those out if you need additional ideas um for things to cook but speaking of the super bowl lots of great stuff coming from traeger this weekend it's super exciting so this weekend is going to be the last episode or the last time you can enter traeger game day so if you're not familiar with that take your creations and post them on instagram using the hashtag traegergameday on sunday and i would do it early i would do it early and often to be honest with you there are super cool prizes and i'm not just blowing smoke so to speak you can win really cool magnets that you can't buy anywhere else i always see them on folks hoppers and things and people like where'd you get that well this is how you get it you can get you know a traeger flag probably the thing i'm most excited about is traeger has developed basically super bowl rings so you ever get on an airplane and you look over and somebody's wearing like the 10-pound gaudy ring and you're spinning the whole flight like going who is that who's that guy and you're taking the awkward selfie and you're texting your buddies when you land like who am i sitting next to well just imagine i mean i know i look like a football player but if i get on playing with that ring everybody's gonna be like dude he must be the kicker so anyway there's a bunch of those coming sunday i'm gonna try my best to post photos in hopes of getting one of those leave it to traeger to create the coolest most fun prizes ever enough about that it's time to cook um so it's 5 p.m central here as this episode goes on it'll start to get dark but we've got lots of likes here so we should be good to go so what are we going to cover today we're going to start out making sweet thai chili wings which are honestly one of my favorite things to make at tailgates then we're going to get into shrimp brochettes there's a lot of history behind that as it relates to the super bowl and a party that i attended most of my life since college that i'll tell you about and then we're going to finish up with with spare ribs so i grew up in the south i grew up on pork pulled pork and ribs i moved to texas as a teenager and if you know texas barbecue we're all about beef now but growing up on pork there's something special about it and i'm excited to share with you some amazing snake river farms ribs today that i think you guys are going to love and they're going to be really easy to prepare but we've got a lot honestly to cover for an hour we've pre-cooked a little bit but we're also going to cook everything we're talking about with you guys with you know with the exception of the ribs which we're just going to sauce at the end because ribs for me are generally about a five hour cook and we can't get that done in an hour but everything else we're gonna actually cook in the class and then bring in some that we have cooked this afternoon and we'll kind of pull it out at the end and be sure to ask questions in the comments below whether you're on facebook or on youtube fireway questions i have someone here that's going to take the questions and read them to me so try to keep them in order for what we're doing and we'll try to answer as many as we can and if there's something i don't answer today live i will go back on the post these posts live on those platforms you know i guess forever and so i'll go back and try to catch other questions and i'll personally answer those for you guys um tonight tomorrow things like that or whenever you might watch this episode so okay let's get going first rule of barbecue in texas goes without saying can't make barbecue without having a beer all right let's get going on chicken wings the reason i love making chicken wings so i have season tickets with the cowboys for 20 years and if you know the cowboys you know that it's more about the tailgating than the football lately because the football doesn't end up being a good story no offense to my cowboy friends uh but anyway chicken wings what we're gonna show you you can actually season wings one way cook them and then at the end you can take them a lot of different directions so while we're doing sweet thai chili wings today i'm going to season these and cook these and when i pull them off before i sauce them i could actually apply several different sauces and have different flavor profiles to a piece of crowd i'm telling you this is number one in my book whether you're cooking at home tailgating whatever the case is you can have sweet thai chili lemon pepper hot buffalo wings dry whatever you want so today again we're doing sweet thai chili and this is a massive crowd favorite it's not hot if you're not familiar with sweet thai chili it's just as it sounds it's actually sweet with a lot of flavor in it and it's not hot so you know it's it's really good for a lot of folks we're going to start out today with a whole wing and i'm going to show you how we actually cut these just to break them apart so when you cook wings you can either cook the drum you can cook the flapper you can cook the whole thing i'm actually a flapper guy because i like to remove all the meat off the bone when i eat it it's just easier even though when i eat chicken or like fried chicken i love legs drums so anyway if you have a whole wing like this you know we like to go in and just separate them this is a sharp boning knife you can leave the wingtip on or not i don't normally eat the tip but i have a lot of buddies that do when i don't prepare these i have a lot of friends that ask me like hey can you can you cook these for me so that's it's up to you so drum flapper we're just going to separate a few again so that we make sure that we've got enough time to get these completely cooked and and what you're doing you know you want a really sharp knife but when you when you take this knife down in this joint you can just really naturally feel where it need where the knife needs to go without really any effort so this isn't like i'm doing anything you know anything magical or anything like that and today we're going to season these with a particular seasoning and with meat church we've got actually quite a few options for how you could season those wings and i'll go over that as we uh as i pick a pick of seasoning here in just a second right so that's enough for well one more honestly this is the cheapest way to buy chicken wings so if you don't mind taking this little extra step just a way to save a little bit of money [Music] so we got our drums got our flappers and our scratchers all right i'm doing my raw prep on this block here i'm gonna get asked this bottom block which you'll see in a minute is a rosewood block it's a butcher block i use everywhere and this is a topper that i do my raw prep on it could act as a butcher block as well after we do this raw prep we're gonna get rid of it you always want to keep a clean hand when you're seasoning lots of options in our arsenal holy gospel uh let's just go this way gospel is our all-purpose rub this is a great choice the holy gospel has a little more pepper than that this is probably my favorite if i want to take the wing multiple directions but my absolute favorite chicken wing is a heavy dose of our holy voodoo so today we're gonna go with the holy gospel um and just so i can explain this a little further i'm gonna start seasoning these season i've got i went with a clean hand so i can grab the bottle you don't wanna take a glove that's had raw chicken on it i'm you know pretty particular about cross contamination you want to be careful with it and i'm going to season these pretty liberally so the good thing about this holy gospel seasoning is like i said i can take this many different directions this is great if you just want to smoke wings this is all a very good base if you want to do what i said in the beginning which is we're going to cook these and then sauce them a certain way i could take this down the path of a buffalo wing you know sweet thai chili obviously straight barbecue sauce you know whatever you're wanting to do so this is when when we're going to cowboys games i'll normally go to costco and buy a 10 pound bag of frozen wings and i'll season them all with this and just take them usually three different directions in the parking lot all right i would love to let this seasoning sit for about 15 minutes total but i don't want you to sit there for 15 minutes so we're going to keep seasoning normally i season about 18 inches high to get a real even real liberal application but it's a little bit windy today there's a there's a front coming in so i'm if you can tell i'm kind of playing the slice here but you know get them dirty no biggie you could do this in a bowl too and toss them in a bowl i'm gonna do the scratchers while i'm at it okay big tip i love to use a baking rack cooling grid whatever you want to call it when we we cooked a bunch earlier on larger on larger racks this is a little bit smaller because i wasn't going to be doing that many anytime i'm doing small items in the grill i will often use these stainless racks i get these on amazon whether i'm doing pig shots pork belly burn ins wings this allows you to open your grill one time in one time out and not have to leave the grill open and put you know 97 chicken wings on it so we're just going to throw these on here guys fire away questions i don't know if we've already got any that we got on sunday man first question is going to be the toughest of the day who do i have on sunday i've been thinking about this all week we have a number of meat church customers that play on both teams and that makes it really tough for me and a couple of them have been commenting on our photos on instagram this week so that makes it even more hard for me um by the way we delivered a traeger timberline to patrick mahomes house right before training camp so that's you know my heart's really there also just sent mitchell schwartz lineman kansas city some rub but there's a great story out of tampa bay ted larson played in league for a long time sat at home in arizona working his butt off all year and got picked up by the bucks late in the year he's playing um their center's also a customer and it's tough to wrote root against tom brady i'm not a patriots fan but when he went to the bucks and they're doing well that's hard to see so i'm just hap so i'm alabama boys i've already got my championship the good thing about this is i don't care who wins it's a win-win for us either way and i think it's gonna be i think it's hard to root against patrick mahomes and team texas boy but i'll be a winner either way we're cooking a day on the timberline 1300. we're cooking with pecan pellets you've got a lot of variability in what kind of pellets you use let me come back to that so i can put these on real quick so that grill is running at 500 degrees like i said this is going to be a very easy cook you can get these wings cooked in 20 minutes on the you know running that hot if you don't have a timberline uh other grills go to 450 that's fine you can run 450. it's 20-ish minutes to cook so let's start with the pellets i'm going with pecan today that's a little lighter smoke other great choices would be hickory which is a little more smoke mesquite a little more smoke than that very texas flavor oak that is traditional texas smoke wood very good the signature blend is very good if you want lighter smoke in anything you do like maybe your spouse like i don't like it too smoky well first off these aren't going to get real smoky because they're only in there for 20 minutes so when i go to a cook i think if i want more smoke and it's only in 20 minutes then i want to go a heavier smoked pellet if you really are trying to lighten the smoke then go with lighter things like alder maple or your fruit woods which i don't i rarely use those types of things i want the smoke so anyway we went with pecan today pecans a great all-purpose if you only ever go buy like one or two types of pellets pecan and hickory are the middle of the road ones that will never do you wrong nothing you cook will you know taste odd wood or pellets are an ingredient in your cook so the paring of it is very very important to me but traegers run such clean fires i mean this thing's rocking at 500 degrees and you see no smoke at all coming out of the grill i often get comments from non-traeger owners to say that's not smoking what's going on that's actually perfect the best smoke is thin blue smoke that you can't see if you ever go to a barbecue joint and you see a stack smoking like a locomotive you will actually taste that in the barbecue and you don't want that you don't want that thick billowy smoke so you know the patented downdraft system in this grill is amazing and you can't beat the timberline so anyway we're going to let those go for 20 minutes by the way i want to mention this we're going to jump into shrimp in just a minute we're going to get to cooking that and then i'm going to have to come back and sauce these so i forgive me for bouncing around a little bit but once these are where they need to be we're going to sauce them and put them back on for five minutes or so we're looking for you know chicken has to get to 165 to be done but a big tip with chicken wings you need to go beyond 165. i constantly get asked how do i make them more crispy you need to dry the chicken off which we had dried that chicken off before we seasoned it you can leave it open on a rack in your refrigerator for several hours or overnight to help dry it out and cooking at a very high temperature like 500 that will help you we're not frying chicken it's not going to be that extreme crispiness but those tips will help you get the crispiest chicken that you can get so you want to take these to more like 185 190 you're not going to draw them out trust me i when i first saw that you could cook a chicken wing to 190 i was like that's overdone why would anybody say that and that was years ago you need to go to those temperatures to really get it where you want it to be yeah the question is do i ever use baking powder or corn with my rubs so the cornstarch trick is a is a is a good trick where people will apply corn starch um to the chicken before the seasoning um i've done it i don't do it on a regular basis but that's a super popular way to help crisp up your chicken as well what's your favorite feature for wings my favorite meat church rub for wings is definitely voodoo holy voodoo was kinda all purposely but the cajun influence has a slight jalapeno kick i can't eat super hot stuff and i love this so don't be worried about the bite it won't work with certain flavor profiles but like you know this just as a smoked wing it can't be beat just on chicken in general i have yet to find a rub just in the world that i like better than this so that's my favorite but you know what we went with holy gospel obviously very good another one that is quite good is honey hog hot it's about 10 dried jalapeno in it super good if you want something for your kids it's really good um my son that's eight eats this straight like like literally straight puts it on popcorn it's great on wings so when i'm trying to get my little kids who eat like two things ever like just like spaghetti and pizza i put honey hog on meat so that's really good for your family so the question is do outside temperatures affect smoking so obviously we're in the dead of winter and a lot of you know in winter here in the states the weather is good here today but it's going to be in the 20s next week so how does it affect you on a traeger i mean the whole deal is the colder it is outside the more fuel the traeger has to burn to maintain those temperatures but honestly traegers are very efficient and great at holding temp a lot of other i'll just say lower brand pellet grills that compete with trigger aren't as good as efficient and their temperatures are all over the place but the d2 models um with you know with the technology in there these things i mean you know it was cold here recently and every time i came out and looked at the temperature it was within you know a couple degrees of where i was trying to be if you're in an extremely cold part of the country some people put you know the blankets on top of their grills luckily we don't have to do that here in texas but all the cold weather does is just burn more pellets generally yeah the question is if you don't have super smoke on your grill could you go lower temperature and get the same smokiness that's exactly the trick you don't have to have super smoke in anything you cook you know i told you i would talk about pulling your head out of the recipe the lower you cook it the more smoke you're going to apply on it with chicken the more rubbery it's going to be so you've got to think about that as you finish the cook do you jack up the heat on a grill do you end up flash frying something at the end or you know whatever depending on where you're trying to go with it but yeah if you don't have super smoke it's fine to just go lower you know these wings certainly we're not running super smoke that's 225 that's an option that's available at 225 degrees or below and we're at 500 right now do i recommend brining wings yeah i didn't do that today um because we're we're running these really hot and i don't think generally you need to i brine a lot of things and we even sell a brine and i'm not you know to prove to you i don't think you have to do it i didn't even bring it up so you know i brine my turkeys at thanksgiving when it's a really huge piece of meat that you don't want to dry out but there's you know such little meat on a wing i know people that do it i don't think it's necessary but you could dry brine or wet brine absolutely if you've got the time i'll tell you one thing i do love to do is take my raw wings and i have you know again costco boxes of ziploc bags i drop those wings in ziplock bags and pour marinade in them throw them in my fridge overnight so especially for football i love taking buffalo sauce pouring in a ziploc bag closing it up putting that in the fridge when you go to cook that you have imparted serious buffalo flavor in it versus just you know coating the outside and you go to wingstop they cook your wings they toss it in whatever that's kind of what we're doing today but if you marinate something in a flavor profile you're it's really really going to change the flavor so that may be something you want to do okay we're going to jump into shrimp while these wings are rocking by the way one more thing you don't have to flip these wings but i'll tell you i'm going to flip them at one point i like to get char kind of on all sides cooking the wings directly on the metal grates would give us more char than the little grate i put in there but anyway i would recommend flipping them a time or two during the 20 minutes again you don't have to but i probably will so i'll probably stop after we put the shrimp on and depending where we're at and see how they're looking and i might flip them you know no matter when i'm grilling wings i usually try to flip them so okay let me grab some gloves and we'll do shrimp you guys want to hear a funny joke um we're talking super bowl and we got a cowboys helmet and shot that's been a while that was funny all right we've got some pretty big shrimp here they were going to make probably my historic most favorite super bowl appetizer these are big enough to be called a mill to be honest with you i'll tell you about them when i got out of college my buddy dave jimenez that i was i'm a fighter with dave made these at his super bowl party when we had no money we're all right out of college and he went and spent ton of money on a bunch of shrimp and you know we walked in his house he had this huge tray of these shrimp brochettes he made and i just remember eating one and then i just kept eating them and kept eating them the guys are outside drinking beer and here i am just keep eating all this shrimp and i was like this is the greatest thing ever and so anyway he held that party for a number of years we ate this every year and then he also has season tickets with me to the cowboys now and so we make this at games so it's you know nostalgic for me but just honestly uh super good and it's pretty hearty you can make it anytime very easy to make you're gonna see how easy we put this together how quick it cooks and they're going to be great so we've put a bunch together to start out the day to start out the cook so that you don't have to watch me put all these together but the ingredients are very simple you know really big shrimp that we have peeled deveined and slightly sliced open i'm going to grab a different knife all right let me go with the ingredients real quick um what we've got are obviously the shrimp we've got fresh jalapenos that we just cut little slivers of and then we've got a sliver of monterey jack cheese so you can you know use whatever cheese you like and obviously bacon here i forgot to mention that so we've peeled these we've deveined them and what we've done on most of these i left one to show you is i'm going to take this chef knife very carefully here and i'm just going to kind of fillet this open just to split it open a little bit more to get it nice and split open so that we have something to uh to actually hold these two pieces in so we're gonna put the jalapeno actually i'll put the cheese in first throw the jalapeno in there and we're going to wrap it in some bacon this is standard bacon this is not thick cut i love thick cut bacon but when i'm grilling something like this and i'm going to toothpick it by the way a lot of things i do i don't toothpick but this you need it to stay together so we're going to toothpick that thick cut bacon when you're grilling it takes longer to to fully cook and uh and longer to crisp up so i usually go with a standard cut to give yourself a shot at it you know being more more crispy and more done before this shrimp is going to cook really quick and so i don't want this shrimp to turn into complete rubber if i had thick cut bacon it probably would be pretty rubbery by the time the bacon was done we're just wrapping it around nice and tight i'm gonna come back up to the middle with it and then toothpick it so when i make jalapeno poppers you guys have seen that i've got a we've got video on the meat church youtube with that we don't toothpick it because the bacon the bacon will usually hold and there you go you can see that really good just tuck it in there but on these this stuff in the middle can come out fairly easily so we're gonna that's why we're using the toothpick here obviously don't forget to take toothpick out at the end or you're gonna have pretty bad bite you want to ask me any questions while i get these ready what model trigger do i recommend great question so we're fortunate enough to run a pro an ironwood and a timber line and we cut it honestly i'll be totally totally honest we rotate our cooks around a lot in fact just to tell you the honest to god truth right here in this kitchen right here you can't see like right within my line of sight i have obviously the timberline i have a pro 780 right in front of it and you guys see the ranger right here um the last time i used this particular timberline in my outdoor kitchen was actually in the november episode of traeger kitchen live i've been cooking on my pro ever since then so that you know that that's true so that goes to show you pro makes amazing food there's a couple people at traeger they're probably laughing right now because little known fact i left my last dish in this 1300 and when we came to clean it this week we found it and i think i can still smell it but anyway the bad thing was that dish was prepared in a griswold vintage skillet from 1930 ish and i wasn't letting that bad boy go so i basically spent all night worrying about my baby cleaning up that skillet but anyway back to the question uh we have a barbecue splash shop in waxache and when people come in and ask us which traeger it's the ironwood you know middle of the road so in price perspective you got pro then the ironwood then the timberline this timberline's a beast a tank i've literally never had one issue with it with that said there's nothing wrong with the timberline or the pro for that matter the timberline i think is really the best bang for your buck if your budget can afford it i would go iron wood um you know but honestly the main thing for me make sure you get a d2 model if you've got a historic model they're great been around forever but i think there's a really big difference in the d2 models with the independent air and pellets capability these things are just dead on i've got this one set at 500 and it's running 497 right now love it what size shrimp what were these u-tins yeah i think they are u-tins i didn't actually grocery shop these so i have a friend here that's a better grocery shopper than me who provided us with the shrimp today i mean look at this amazing spread we've got here complete with brie we've got you guys know i'm not eating any of this like this is meat church so we'll have to talk about that from a food styling perspective next time but it is pretty for camera all right let's season these um okay so we're supposed to season these with the gospel all purpose but i'm gonna i'm gonna shift gears on you that's what the recipe says but it is tough to beat voodoo on shrimp and we already got holy gospel on something so we're going holy voodoo lots of options any of our honey rubs our gospel our holy gospel our holy voodoo all would be great i'm going to season these on both sides so here the wind's not blowing now you can see my 18 to 24 inch application i'm just going to pat these just a little because i'm going to flip them over and get going i don't want you guys to have to wait so ask me some questions while i season these and then i'm going to put these on the ranger that i've got set at 425 degrees with pecan pellets for a pretty quick grill do i soak the toothpicks first i might have but i didn't have time today so i didn't they're going to be on here pretty quick but here's the thing with the traeger they cook indirect there's no direct fire hitting these if you were cooking on an open fire like if you're on a cedar plank or with toothpicks there'd be a lot more risk of these things catching on fire but in a traeger running indirect it's it's a lot more simple one of the reasons i love it and i don't think you need to you could if i could only pick one wood pellet type to cook with what would it be it would be hickory i grew up on hickory uh my granddaddy's farm in alabama is covered in hickory so it's just something we had it pairs nicely with pork but i feel like it's the best all-purpose out there so that's kind of what i like it gives me a fair amount of smoke great flavor i can use it on anything so hickory is my favorite what model do you think what model do i take tailgating great question um we always take the ranger but for bigger groups sometimes we take the tailgate a little bit bigger but i love just carrying the pro the pros the lightest um you so my truck's kind of tall shocker in texas and so loading up a timberline in real fun and i'm afraid if it falls out it's like a lot of money so i love taking the pro because it's easy i'm going to check in on these wings while these are these are just kind of adhering for just a quick second same thing as i said the wings i'd love to let it sit about 15 minutes when the seasoning is adhering to your meat no matter what you're cooking what's happening it you know if we came back in 10 minutes these shrimp would look really wet the seasoning is pulling the moisture out of the meat but the point of that for me is that it's just really adhered and on there you're applying a seasoning to an appetizer you don't need to do this the night before anything like that however the great thing about this i always stress prepping when i talk tailgating and then football in general so now you know not a lot of tailgating going on you're doing this at home y'all do this on saturday do all this prep on saturday wrap it up and put it in your fridge enjoy sunday it's no different than thanksgiving or christmas do your prep the day before crack open a beer and do this prep so that you can just enjoy the cook on sunday sunday it could just be about having a cold beer cooking your food watching the last football game of the year because we're all going to be sad come monday unless you win those awesome traeger prizes we're going to realize there's no football we'll be forced to watch basketball or hockey let's check in on the wings real quick [Music] i'm gonna flip a couple over the ones on the edge out here are a little hot that's okay [Music] [Music] i'm gonna pull the little scratchers off they're pretty crispy [Music] leave the rest of those wings they're already looking really good very key point you got to get yourself an instant read thermometer no matter what you're cooking this is how you nail the desired doneness of anything you cook this is a thermapen mk4 limited edition multi-color so i know when people steal my stuff but this is how you determine the desired doneness and we'll check the temperature here in just a few minutes because they're getting pretty close to being done but with all that said it's time to put the shrimp on and i'm not trying to be crazy about gloves like hey gloves are like super scarce during the pandemic so i gotta ration these but just to keep myself clean i don't mind handling this bacon but just because i'm doing a bunch of different food it'll just help me stay clean without having to run off to a sink all right we've got the ranger going at 425 open it up and show you guys what's going on this one is being powered by my goal zero yeti battery pack which is great for portability i wanted to use that today to show y'all when we get back to tailgating this is how i power my traegers remotely goal zeros allow me to not have any sort of power source i don't have to run a lousy noisy generator um you probably can't see it there but the goal zero back there it's smaller than this and it says it's got 30 hours left on it and it's only been run in an hour so they're great for traegers we're gonna load this grill up with these shrimp see how many i can fit on here the question is can the shrimp get overcooked by waiting on the bacon that's the trick you really got to watch these because it certainly can we're going to watch these and we'll kind of keep an eye on it and see when they look right pull them and hopefully be good to go and not overcook them [Music] oh yeah so if you don't have a ranger i'm just showing you certainly don't have to have a ranger you can use any grill for this one of the reasons we're using multiple grills is i need multiple temperatures today and this just gives you an option and we're known for tailgating so this is good for me to show you this question was the fajita rub on the shrimp fajita is great fajitas salt pepper garlic onion it's what i use on obviously if he does all vegetables it would be really good on shrimp it's got a little more black pepper in it than the rub we used would the voodoo make the bacon too salty um we can't fit all these so we're gonna save these for later no i don't think so um i think voodoo is magical so anything so here's the thing anytime you think a rub is too salty this sounds cheesy use less of it our fajita rub is often considered too salty that's because people use too much of it so just back it off voodoo bacon is amazing all right it's time to jump into ribs you know what i think what i'm going to do is before we do ribs i'm going to check the temperature on these real quick i think they're probably far enough to sauce them i hope so get my thermopin it's hot okay just to show you guys this wing is at 186 degrees so there's no magicka tv there that's the real deal that's perfect beautiful color you guys see that holy gospel on there um 186 187 this is great so we can go ahead and sauce these put them back on and get into ribs all right little trick i get asked this all the time get yourself a cotton string glove you can get these at like harbor freight or wherever amazon and then put a nitrile on top of it that's how you handle hot meat so i'll just have one of those on for [Music] now so i can pick up this rack with that and it doesn't burn me [Music] all right this is my hot glove this is my non-hot glove so let's talk about saucing these this is the point where i mean that wing is gorgeous that's the benefit of cooking at 500 degrees right there get all that caramelization that wing looks epic just like it is and you could serve these just like this you can have some dry rub wings just like this if you want now again third time i've said this you could put any sauce in here you want and toss them up put them back on the traeger for maximum five minutes to let that sauce set you're just letting it tack up because you can just sauce it but if you just sauce it and you go to eat that wing the sauce is gonna run down your face so i'm going back in the traeger to tack it up for just a couple minutes actually i'm gonna normally i'd throw it back in the 500 degree grill i'm actually going to turn my grill down which is going to take a few minutes that way i can put my sauced ribs on there in a little bit the grill is going to be plenty hot to tack these up so i'm going to dial this down to 275. almost there you can do that from your app which is my favorite thing i love laying in my bed and controlling my trigger so again you can do any number of sauces so the the recipe in the app or on meat church on the traeger app or meatchurch.com will show you how to make the sweet thai chili sauce from scratch and so with time in mind we've already prepared it in advance so we're just going to toss in this but i want to explain a key point to you and i'm just going to pour a little bit in here while we're talking this sauce is great by the way just a little bit of sauce so by the way go easy anytime you do something like this because you can always add more but you can't take it away just toss them around so i want a key point to my teaching i mentioned in the beginning that looks really good wait i'm gonna add just a little bit more key key point we can we can work on ouch you know we can be super chefy when we want to be meet church one best bite at chefs for farmers in dallas which i think is texas's premiere food and wine festival we can go in and be fancy barbecue's not fancy and it doesn't have to be so what i find when i teach you don't have to make everything from scratch you know you're not out trying to win a competition a lot of people might come to a recipe and say dude i don't want to make that i don't want to go buy the eight things i just want to be easy cool go buy yourself a store-bought sweet thai chili sauce no shame in this and you could just use this sauce and apply you go down the condiment aisle get yourself a bottle of barbecue sauce sweet thai chili you know frank's buffalo sauce take your wings and sauce them three different ways in three different bowls and have three different options for your guest awesome way to do it super flavorful so now i can appease again all kinds of different flavor profiles that's the way you can make super hot wings for the dudes that think they're tough and you can have the more savory flavorful ones for somebody else and make everybody happy all right we're just going back in the traeger for just a few minutes [Music] with someone new to smoking what yeah the question is for someone new to smoking would this be an easy recipe absolutely this is very easy my scratchers in there so think about it you seasoned wings you cooked them for 20 minutes you tossed them in sauce and you cooked them for three to five more minutes it doesn't get much easier yes go do this okay we're gonna jump in the ribs hey we're doing pretty good on time too let me look at my shrimp before we pull the ribs out suckers look good i am going to flip those in a few minutes so i'll pause the rib talk in a second to do that but for now let's jump into ribs shout out to snake river farms who have provided some beautiful ribs for us today and i'm going to pull a little disposable cutting board out here so i can preserve my pretty board for the end this is just a pretty popular disposable cutting board that we'll do prep on amazing for tailgating amazing for deer camp time you want to go remote and not have to clean cutting boards these are the way to go so i love to use them for this so i want you guys to look at these ribs these suckers are marbled these are st louis cut ribs admittedly a pretty small rack but just like amazing marbling on these ribs they look super super pretty this is going to be the quickest rib lesson i've probably ever gone through in my life but the great thing is again go the traeger app it'll walk you through step by step this is very very easy so i'm just gonna give you the high points and some key things to uh to remember we're going to talk about these raw i'm going to season them i'm going to talk about what you look for in stage 2 of the cook which is when we wrap them and put some goodness in the wrap we're going to do that then i'm going to talk to you about the final stage of the cook the third stage which is saucing the ribs and kind of finishing things up so again this is a this is a st louis cut so it's the whole spare rib cut down to st louis cut this rack this actual one i picked out randomly isn't that thick so not real big but they have gorgeous marbling when i'm picking out ribs and i'm looking in the case at the grocery store i'm looking here for this little white fat to find the ones that have that marbling it's like looking at a wagyu steak the more that you have the better it's going to taste normally i'm looking for a really thick rack of ribs to get something nice and meaty this is my favorite type of rib to cook if you compete in barbecue this is what you cook so you're kind of used to this the taste is superior to a baby back rib in my opinion baby backs are usually more meaty but it's the the st louis or spare ribs are widely regarded to have a better taste snake river amazing company heritage breed hog so it's it's it's great tasting the minute you have a heritage breed hog it's tough to go back to a commodity brand pork rib but using this recipe you can make any ribs you buy at your grocery store taste amazing to be honest with you so we're going to jump into it tell you what i'm doing this way i can keep things kind of separate i'll put my heat glove on and flip these shrimp can get some questions here from kate and then we'll go straight through these temperature is 425 on the shrimp they look good man the bottom side looks real good people want to know what i'm drinking huh i'll show you later more questions [Music] question is am i three two one guy i'll hold that for a minute um because i'm not we'll talk about that we do a three-step process just not on those same hours okay i'm trying to keep them in over the over the deflector plate here so that they're the drip plate drip pan so they don't get to burn from the fire by the way this thing's a beast if you like to cook steak that's a searing machine okay i'm gonna use these same gloves for this more questions okay let's jump in a rib cook for me is a three-step process the question a second ago was am i three two one guy what's three two one three two one is cook the hours cook the ribs for three hours unwrapped in the traeger wrap them up in foil for two hours open them up and leave them out for an hour back on the grill so three hours naked two hours wrapped an hour back open and sauced at some point so my recipes to cook ribs at 275 six hours would be too long they'd be overcooked even for a big rack of ribs much less these small ones you can cook ribs by the way anywhere from 225 to even up to like 325 there's no real right or wrong way lower temperature little more smoke i don't think you need to cook it 325 i think you safely go 250 or 275 the higher you go the more attention you have to pay to it hotter cooks can get away from you but don't be afraid to cook hot you can cook a brisket pork butt ribs all at 3 25 you think i'm crazy the best competition cooks in the world do it you just got to pay more attention to it so all my recipes are generally written barbecue recipes are generally written at 275 because to me that's a good mill the road it's cooking it quick enough while not sacrificing quality but like i said in beginning my way's not the gospel it's not the only way if you want to go lower add more time to your recipe if you want to go hotter check it more often it'll cook quicker it's that simple so we're going 275 today so let's pretend these aren't this small on a normal rack of ribs i buy from the grocery store at 275 my process is more like two to two and a half hours in the smoke usually two and a half okay step one two and a half hours not three step two is two hours in the smoke so that's about four and a half ish and then i unwrap them and sauce them at the end for just 10 or 15 minutes so i'm you know four and a half ish hours is how long mine take normally and that's tried and true for me and i'm going to talk to you about key points along the way get those numbers out of your head forget how many hours i want you guys focusing on what these look like you can cook ribs with your eyes not your watch that's what it's about barbecue is about the feel and the look it's not about electronics it's okay to use electronic tools as safeguards the essence of barbecue is about what i'm smelling right now what i'm seeing right now how it's looking and that'll get you where you need to be just use this as your sanity check if you need it i don't use it really on ribs and i'll talk to you about that first things first you're going to get yourself a dry paper towel and you're going to pull the membrane off the back of the ribs i've actually already done that from this rack because we're trying to teach you three things in an hour dry paper towels the key you can either grab the edge of it right here or a lot of people grab the middle i grab the edge this keeps the membrane dry and you hopefully peel it off in one pool why do i do that two reasons i want the seasoning to penetrate the back of the ribs and also when i'm done cooking i want when i go to eat a rib i don't want that what i consider a nasty film underneath that that's a really bad bite when you go to take a bite of ribs and you have that film underneath i'm just going to say this you go to barbecue joint and the membranes aren't pulled that's a lazy barbecue joint owner that doesn't want to pay somebody to pull the membrane so pull the membranes uh i skipped over this but another thing i look for when i buy ribs is in the case flip them over and look at the bones and try to find the straightest bones that'll help you when you go to cut at the end when you go to cut your ribs can't always see the bones you can cut them a lot easier if the bones hook when you're cutting all of a sudden you're going to cut into a bone so look look for a straighter ribs as you can get if you ever go and see a guy picking through every rack of ribs is probably a competition guy trying to find the meat most marbled meaty and straightest ribs we're going to start on the bone side and we're going to season today with our honey hog hot i know that i'm touching this with this hand i'm going to get rid of this glove in a second it's pork honey hog hot on the bone side i season pretty liberally believe it or not it's hard to put too much of this stuff on here and i'm going to pat it dry i'm a powder i'm going to pat it in because i don't have time on my side today skipped over one thing i just realized should you use a binder and i brought some yellow mustard we're in texas so we're using whataburger mustard if you don't know what whataburger is it's the best hamburger chain in the country it basically makes in and out its lowly little brother eight days a week mustard would be a binder if you want to use it squeeze this on raw and rub it in that is just a way for the seasoning to adhere to the meat it doesn't affect the flavor profile it's not necessary but again i grew up in the south where you slathered all your ribs and all of your pork butts so you can do it but if you've got 20 minutes you don't necessarily need it i go both ways with it i like to season and walk away for 10 minutes flip it over and repeat the process in 10 minutes these ribs will be soaking wet but because we're in a hurry i'm just going to kind of encourage it and i'm gonna flip these ribs over look at that little police line we left there learned that from my friend kirk not even here to hear it and then on the top we're gonna go with one of our og rubs honey hog honey hog is one of the two rubs i took on barbecue pit masters in 2014 where we were told we had best taste so tuffy stone meyer mixin um and moe case on all wanted some of this so honey rubs are very popular in barbecue this is our all-purpose with honey powder added to it it's great i told you earlier kids love it well i want maximum coverage on this and for those of you that just watch me season and think i went a little crazy and i don't know what i'm doing i love it when people say that on social media i own a seasoning company i think i'm pretty good at how much to put on here but for my years in competition this is what you do trust me it's not going to taste too salty or anything like that i'm going to pat it a couple times and i'm going to set it aside while i talk about the cook and then i'll kind of reference this here in just a second let's check in on our shrimp me that is looking so good yes i'm touching it i'll save that one for me all right let's switch gloves one more time now that i've touched my shrimp be all right let's talk about cooking these any questions okay so i told you we're going 275 we're rolling pecan pellets today pecan and hickory are my favorite i also love we're gonna forget about these hang on we're supposed to be five minutes on the sauce and we just about forgot look at those tell me those don't look sexy i'm gonna set these aside until we played at the end dude they'll smell epic okay so um 275 with hickory pecan i also recommend adding some cherry cherry gives a great flavor and a great color to pork so that's another great option for you going to the visual cues you're going to put these in your traeger these ribs in your traeger after they've adhered and we're almost to a point where i can show you what i mean there they're starting to get wet here this whole thing will be wet within a couple minutes once you've achieved that you're good to put them on you by the way you don't ever need to season ribs the night before i love prepping the night before the best rib cooks in the world don't season the night before they season within the hour of putting them on the grill the top rib cooks i know they go one hour before the cook 30 minute rub adhere on one side flip it over in 30 minutes on the other side never anymore so for what it's worth there's a tip for you but we're going to put these in the traeger 275 degrees and what i want you to do is be looking for nothing more than a visual cue these are going to start to turn reddish and they start turning to a mahogany color you're looking for that beautiful red mahogany color and at that point you want to pull them and wrap them and i'm going to show you that because i've cooked a rack for two hours that i've prepared for you guys to show you the color that you're looking for let me hop down here into my warmer i got a warmer down here off camera okay so after two hours let's this is uh i've just i'm just holding these in foil so these these aren't technically something that was wrapped in foil quite yet this is just uh and this is all just the seasoning and um ignore the foil like i said i wrapped it in foil just to hold it actually i'll put it on the edge of this white board so you can see that question is do i wrap to finish so that's jumping ahead just a little i will um i'll cover that here in just a second so this is where this is what we did with these raw ribs this these cooked for two hours and that's the color i got this was right at if they were bigger it'd be two and a half hours since they're these are on the smaller side you see this color that's what you're looking for do you don't need to temp it you don't need to worry about how much time has it been when you get that beautiful color and by the way they wouldn't look wet like this they look wet like this because i wrapped them in foil before we started to hold them for you they would be dry but that's the color that you're looking for when you get to that color it's time to wrap these ribs and we'll go in next into talking about wrapping i'm actually going to wrap them so you're going to grab yourself two pieces of heavy duty aluminum foil so don't get the standard weight get the heavy duty that's because the standard you can rip a hole in it like fairly easily so you wrap for two reasons one to protect that beautiful color i wrap it it won't take on any more smoke and it'll stay that bright red color and the second reason is you can add things to the rib wrap should you choose to enhance the flavor and that's something that a lot of competition guys do you can choose to do this or not um some people would just cook their ribs all the way through to their until they're done then they'll wrap them in foil just to hold them until you're ready to cut them and eat them but doing what i'm about to show you is a really popular way to honestly have like just a super good super good rib i get a ton of feedback on this recipe off meatchurch.com people like dude those are the best ribs i've ever made what is that comprised of it's going to be super simple we're going to put down a bed of just a little bit of uh of brown sugar like a handful so i mean this is like a light handful not too much so a lot of people do brown sugar butter and honey i'm not doing honey today and i'm gonna go ahead and tell you another tip if you ever do this and your ribs turn out really black and you email me and you're like hey matt my ribs turned out hard as a rock what i do wrong sugar and honey burn if you put too much in it if you cook it too hot so just go light with it and check it often to make sure you don't burn it so i went brown sugar and i'm adding four packs of a really good butter like a european butter not nothing cheap and then i'm gonna add a bead of pepper jelly so this is apple cherry habanero this is actually two times heat this is optional you don't have to get this out of houston it's my buddy craig sherry but apple cherry hob is a competition secret of mine from back in the day i don't compete much anymore but i'm just going to do a nice little bead this stuff's great this would be the equivalent of you this is like liquefied pepper jelly if you bought yourself a jelly like a jalapeno pepper jelly you could put that in here um you could heat that up in a saucepan and that's basically all i'm doing and then i'm going to lay these ribs meat down in that goodness i'm gonna wrap them up my traeger is coming down to 275 it's at 300 i'm gonna throw them in the trigger [Music] by the way let's check back in on these ribs here i mean how long has it been seven or eight minutes and it's almost completely adhered you see how wet that is so when it's completely wet i'm ready to throw them on so i'm gonna remove that better check in on our shrimp i'm gonna pull some of those before we finish the ribs so bear with me a quick second oh yeah those are hot a couple of those aren't done yet so i'm just going to start with a question the hottest rub i have is honey hog hot and it cooks down to not be very hot to be real honest with you um and then the holy voodoo it has a kick but i don't consider it hot favorite traeger barbecue sauce we're going to use today which is sweet heat so i'm always looking for a sweet heat flavor profile that's my desired profile and barbecue so that's my favorite there's lots of good ones trigger queue is good but that's my favorite we're going to sauce in just a second with that let's just go on to talking about the rest of the rib cook while we wait on those shrimp to finish so we put we we take our wrapped ribs and we put those back in the traeger the next step is honestly very simple um what you're going to do from there is you're probably going to go about two hours like i said earlier so i'm usually two and a half on the first step second step is about two but you're going to need to open up that foil packet and you're again looking for another visual cue you want the bones to be popping out on those ribs by about a quarter inch when they do that the ribs are telling you they're done you can use an instant read thermometer if you want but i actually don't care what the number says i actually i just want to feel in between the bones i'm going to feel no resistance and i know they're done if you're looking for a number it's just over 200 but i honestly like i don't ever use my thermapen at home on ribs i just look for the bones to pop out and i've got a rack that's at that stage that i'm going to pull out and show you questions question was can you use mayo as a binder on ribs if you guys follow my thanksgiving videos i put dukes mayonnaise on a turkey breast i don't actually put it on ribs i've heard you can do it mustard is very popular i don't see mayo as much but i tried i mean coach clark put ma and and matt chapman in kansas city put mayo on a brisket this year and said it was great so give it a shot let me know i'm gonna grab these ribs all right so this rack was you know what i was talking about four and a half hours in or so and as they've sat in the warmer you can tell they've continued to cook that was a little risky these probably are on the oh actually these look super sexy it's going to say they might have been almost overcooked look at that so here we go you guys see this bone poke these bones poking out quarter inch that tells me those ribs are done and if you wanted to sanity check go in the meatiest part in between i don't feel any resistance right there it just goes right through that's when i know these are done so at this stage we want to sauce them um and put them on same thing like the wings we're going to put them on for like five minutes forgot my sauce so here's my sauce so what i've done today is i've taken the traeger sweet heat this would be a great sauce by itself but what i did was i added the same pepper jelly we used i added some of the apple cherry habanero just poured it in and if you ask me for a recipe it's to taste so i'll usually go about three parts barbecue sauce to one part pepper jelly what am i doing i do this with a lot of sauces it has nothing to do with it doesn't like the traeger sauce needs this but i want an even more sweet heat those sauces are really going to give you that sizzle at the end you're going to feel that in that bite i've heated this sauce up in a cast iron skillet it's nice and thin and what i'm going to do is i'm just going to drizzle this sauce and i'll do it right here even though i'm going to use this board at the end just to show you i don't like to paint like look i don't want to do this i don't like doing that because i don't want brush marks this sauce is thin enough that i can drizzle it and i'm going to put this back on the trigger like this i would normally do this in foil the same foil i used i would open it up and make it act like a little foil boat and that way it'll keep your grill nice and clean but i wasn't thinking and i just threw my foil away and i just like to let it drizzle on like that and run down and we're gonna throw this back in the traeger for you know five to ten minutes and uh and just let it lock in same thing with the ribs now i know this sauce won't just run down my face i want it to be nice and even look you eat with your eyes first you're hungry for these and you're not even here with me so you know i want these to look perfect put them back on the traeger for just a few minutes and it's going to be time to eat in just a quick minute do you spray with apple juice great question that i totally missed do i spray with apple juice you can spritz so i brought my spritzer everything's bigger in texas don't get your little hair bottle hairspray bottles and throw them away get yourself a real sprayer this is a competition hog sprayer that we get at feed stores here in texas you get them online i spritz with apple cider vinegar if i spritz and i do this about every 45 minutes this is a great spray gun check this out i just get this like beautiful little mist it's actually how i get the flip in my hair also i can dial this up shoot all the way across the yard kids love it get yourself one of these every 45 minutes with cider vinegar totally skip that great question i'm gonna pull the rest of these shrimp while that while that stuff's tacking up guys fire away questions because we're gonna be we're gonna be uh trying to pull this stuff all together here get ready to eat how do you get to know a butcher that's a good question i would um i would certainly find one you know procuring really good meat is important you know great barbecue starts with great ingredients and i'd certainly want to know uh my butcher or no i want to i want to know my rancher if possible that's not always you know real practical but if you can know where your meat comes from fantastic i would definitely find a local butcher and um buddy up with them and that's how you get the best cuts man those look good let's see here um we've got other ribs coming we're going to bring the wings out you guys fire away the questions and let me start getting all this stuff together what's your favorite dessert what's my favorite dessert on the traeger and that's a really good question um i'm known to cook everything from cocktails all the way to desserts on the traeger i have a chocolate pecan cobbler recipe on meatchurch.com that's pretty tough to be really easy to put together very not healthy for you of course look nothing i do here's healthy i'm not here to help you lose weight i'm here to help you enjoy your life and have amazing food so try that recipe do i have on jordan's that's actually a great question um i don't i actually have on a pair of retro nikes today um kind of on a little retro nike kick so you guys know jordans are my thing but i'm afraid to wear them uh in these classes because i can't get anything on them the question was thin or thick cut bacon so we went thin with these because the thick cut bacon would have taken too long to be cooked like this bacon's pretty good this is great this bacon is pretty crispy the shrimp looks good the shrimp would have been really overcooked i'm gonna shut my ranger down okay i'm gonna start bringing other stuff out feel free to fire away more questions i'm gonna grab the rest of my chicken wings charred hickory i don't really know what that means have i i don't know the question was have i used chart hickory i don't really know what that question means what kind of knives i actually use a couple of types of knife i use messer meisters i use shines i use today we're using this victorinex boning knife i'm actually using one of their chef knives i'm going to use a shun slicer here in a minute on ribs a lot of good knives is it dangerous is it dangerous to leave the raw chicken uncovered well the dangers your wife's gonna be pissed take that from personal experience it's not dangerous people do it all the time they air dry out chicken make sure your kids don't grab it and try to do without your wife looking any recommendations any recommendations on jalapeno poppers heck yes jalapeno poppers we make all the time um meatchurch.com has a recipe for chorizo jalapeno poppers there's also that same video on our youtube channel really easy i saute some chorizo and that's optional soften a block of cream cheese is what you need to do and then take a bunch of our honey hog rub tablespoon and put this in the cream cheese or our deez nuts honey pecan rub put that in the cream cheese mix that up season the cream cheese it's a game changer wrap it in a half slice or even a whole slice of standard cut bacon and a little more seasoning on top cook them at 275 for just over an hour amazing these ribs been in five minutes i'm pulling them look how pretty those look man we'll let those sit for just a second we can talk a little garnishes again you eat with your eyes first so we want to make this stuff look pretty i've got some toasted sesame seeds here sweet thai chili works great with that a little pop good taste good look i've got some green onion it's good for contrast you're going to take a picture of this give your eyes a little rest with the green you're welcome nod to the food stylist okay we've got some pretty good dipping sauces tonight we've got like a a garlic butter sauce i mean dip it all in butter we got that to go with the shrimp here um over here we've got uh we've got some parmesan ranch that we're that we've got going here with these wings if you want that we've charred some lemons we've got some more ribs out here we're going to bring in i'm going to show you guys how to slice these take your last questions this rack by the way was pretty straight so these should be hopefully fairly easy to slice a lot of people flip these over and slice on the bone side then you mess up your paint job you just put on here and these are gorgeous i certainly don't want to mess those up so i'm just going to do just a real simple slice here my go-to cocktail when i'm barbecuing at home uh if you guys have watched these before you've seen me make my smoked old fashioned i love to take tx whiskey or bourbon primarily the bourbon i know old fashions are usually made with rye whiskey and i put traeger smoked simple syrup in it along with some bitters and it's really really good that's my favorite cocktail we're in texas and so i'll show you my beer in a minute i drink a texas beer that you need a light beer in texas because it's hot we all love craft beer but you need what we call a porch pounder in texas because we usually barbecue when it's 105 and you can have about one ipa or one craft beer and you're done so i drink a lot of light beer i'm gonna put some more ribs out here say that again i got a little lost for that question three eight bone slabs of beef ribs it's roughly 30 pounds eight hours at 250 is that enough yeah i usually cook beef ribs in eight hours so that's probably good uh you may need to wrap them kind of the last couple hours or so um but you shouldn't eat any more than eight hours but if you start getting in trouble on a long cook by the way just tip for your cooking anything aluminum foil can be your friend and cooking barbecue if you're running out of time wrap it in foil and crank the heat that's funny i just like put two racks of ribs together question is best for pork butt favorite seasoning uh 250 either our honey hog or our gospel rubs are really good this is cutting boards rosewood block we actually sell this one in my shop in waxache um gorgeous epoxy inlay rosewoodblock.com to get something similar with your own logo on it great friends of ours love them god this looks good and it smells amazing i'm gonna i'm gonna get it prepared for my super bowl party here shout out to snake river farms for the for all the fine meat here today uh and for this little special thing this is gonna be pretty fun in a minute and i'm gonna make myself a little plate here this is such an epic meal that i'm gonna bring in the meadow bandito box this is this thing's legendary by the way this thing only comes out for the finest meals i mean this is like raiders of the lost ark here my cutting board has its own box oh yes mido bandito our mascot here i make myself a little plate i don't know where to go first those are too pretty to eat i'm just gonna have to go with some of these get myself a couple ribs excited to see what you guys can create on sunday i'm gonna go with this one here we go told you i'm a flapper guy but i'm also equal opportunity i'll get some a little bit of everything here man that looks good got to go with those shrimp and i'm ready i'm running out of room my dipping sauces man gotta get ready it's time i can't wait anymore it's hot and i don't care um i'm gonna need a minute all right we nailed the shrimp sorry about talking my mouth full that is good don't be scared of the jalapeno i didn't tell you this earlier but if you take the membrane out of the jalapeno they're not hot seeds aren't where the heat in the cap station is it's the membrane that just flavor not hot at all let's get in on the wings sweet thai chili you can taste the rub it tastes a lot more of the the sauce on there that's tough to beat everyone will love that it's not too hot bam now we're gonna try these snake river farms ribs oh yeah you want a rib where you can leave teeth marks that's perfectly cooked fall off the bones overcooked if you like that that's cool but when you can take a bite and leave the bite marks that's good man i ain't mad about it one last question that's the last question what's new for meat church in 2021 well we just dropped our chili seasoning in late november and we just released it to our wholesale partners last week so now that's more widely available for you guys that was the big one we've got one massive one in the works um that we can't talk about quite yet because it's not quite ready to reveal yet but we're pretty excited about it be a little bit closer to the summer time we do have a huge spring collection release in march we got a ton of our popular cool merch coming out um so that's kind of that's kind of the next thing hey i appreciate you guys hanging out with me putting up with my antics listening to my hot air giving me my my creative release for the last couple months haven't done this since november if you like this you can catch me again on may 27th may is national barbecue month so that definitely will be a fun time the next traeger kitchen live is in two weeks these are always a good time so be sure to tune back in two weeks my buddy clarence joseph also from texas is gonna be on doing some comfort food so we're gonna shift gears and talk about what my favorite food is comfort food you guys stick around or hop over to instagram if you had fun here tonight want to ask more questions chad ward aka whiskey bent barbecue chad is at the dan patrick studio getting ready for the super bowl i think he passed his coveted test and they're going to let him in the facility so he and i are going to go instagram live in about 10 to 15 minutes and kind of talk about what we did in bs have a drink that's always a good time but want to thank you guys again for tuning in don't forget traeger game day all day sunday but take my advice do it early good luck get yourself some prizes go check out the last two youtube videos on the meat church channel drop this week we'll give you a couple more appetizer recipes for sunday for your family and again thank you guys for spending time with me cheers and see you guys in may you

Channel: Traeger Grills

Views: 301,048

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Id: W3WI0nelrdU

Length: 82min 5sec (4925 seconds)

Published: Thu Feb 04 2021