3-Course Southern Dinner Recipes with Meat Church’s Matt Pittman

Has there ever been anyone more aptly named than a world class pitmaster named Pittman? CEO/owner of Meat Church, Matt Pittman, has traveled all over the country for BBQ competitions, national television spots, and has even cooked for celebrities – including country legend George Strait.

Since 2019, Matt has been busier than ever with the opening of his Meat Church storefront in downtown Waxahachie, Texas. Matt also continues to host BBQ classes to share his passion for creating meaty, delicious delights with others.

Ingredients:

• 1 block cream cheese, softened

• 1 can diced green chiles

• 8 oz shredded sharp cheddar cheese

• 1 tbsp chili powder

• 1 tbsp Meat Church Honey Hog Barbecue Rub

• 1 package thick cut bacon

• 1 package smoked sausage, sliced into 1/2 in. discs

Tools:

• Toothpicks

• Grill-safe metal tray

Directions:

• Heat your smoker or pellet grill to 350F, using a lighter smoking wood like pecan or hickory.

• Mix cream cheese, chiles, shredded cheese, chili powder and Honey Hog thoroughly in a mixing bowl. Set aside.

• Slice sausage into 1/2-inch slices.

• Cut bacon strips in half. Wrap each 1/2 strip of bacon around each sausage disc, creating a bowl and secure with a toothpick.

• Fill the bacon/sausage bowl with the cream cheese mixture. Top with more Honey Hog BBQ rub.

• Place the pig shots in the smoker until the bacon is crispy and golden brown, about 60 minutes.

• Remove the Pig Shots from the grill and cool for 10 minutes, cream cheese will be hot.

In a recipe he calls “near and dear to his heart” Matt puts his flavorful Meat Church spin on a traditional Southern favorite.

Ingredients:

• 1 Fresh Whole chicken

• Meat Church Holy Voodoo Barbecue Seasoning

Alabama White Sauce Ingredients:

• 1/2 up high-quality mayonnaise

• 2 tbsp apple cider vinegar (more or less, depending on desired consistency)

• 1/2 tsp fresh horseradish

• 1/2 tsp lemon juice

• 1 tbsp sugar

• 1/2 tbsp Meat Church Holy Cow Barbecue Rub

Tools:

• Medium sized mixing bowl

Step 1

• Spatchcock the chicken by cutting the backbone out with kitchen shears or a sharp knife. Remove breastbone to ensure an even cook.

• Season underside of chicken first with Holy Voodoo. Continue on all sides, pat in to help the seasoning stick.

• Let sit for 10 minutes for seasoning to fully adhere.

• Heat the smoker or pellet grill to 325F using Hickory Wood or pellets.

• Lay chicken in the middle of smoker with the skin facing up.

Step 2

• While chicken is cooking, in a medium sized bowl start with the mayonnaise and stir in about half of the apple cider vinegar, lemon juice, fresh horseradish, sugar and Meat Church Holy Cow Rub.

• Mix everything together well, slowly add in more apple cider vinegar until your sauce has the right consistency to easily pour over the chicken without being too thin. Set aside - the sauce will thin out once poured onto hot chicken.

• Keep sauce chilled until the chicken is fully cooked and ready to use.

Step 3

• Once chicken hits the internal temperature of 165F take it off. This should take about an hour or so depending on the size of the bird.

• Pour sauce over hot chicken and either let rest for about 10 minutes before serving or stick back in the smoker for 5 minutes to let sauce tack up.

Recipe courtesy of Matt Pittman

After feasting on deliciously crafted smoked meats all day, there must be a little extra room for dessert, right? Top off your palate with this added sweetness from Meat Church.

Ingredients:

• 4 ½ cups fresh blackberries

• 1 tbsp lemon juice and zest of 1 lemon

• 1 tsp vanilla

• 1 pinch of salt

• 1 tbsp cornstarch

• 1 ¼ cups granulated sugar, divided

• 1 cup self-rising flour

• 1 egg

• 5 tbsp butter, melted

Directions:

The Cobbler

• Heat your smoker or pellet grill to 375F, using a lighter smoking wood like pecan or hickory at the most.

• In a small bowl, mix the ¼ cup granulated sugar with 1 tbsp cornstarch. Add this mixture to the blackberries, in a larger bowl.

• In the larger bowl with the blackberry mixture, add in lemon juice and zest, vanilla, salt, and mix.

• Pour the mixture into the cast iron skillet.

The Topping

• In a bowl, stir the flour, 1 cup sugar, and egg together until crumbly.

• Spread the crumbly topping over the berry mixture in your cast iron skillet. Then, drizzle with melted butter.

• Smoke on the pellet grill or smoker until topping is golden brown, about 45 minutes.

• Serve with vanilla ice cream & enjoy!

Recipes courtesy of Matt Pittman

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