How To make Bar B Que Beef Sandwiches C/P

Grilled Tri Tip Steak Sandwich with Tomato Jam

Chef Tom grills up a Tri-Tip over charcoal on our Napoleon P-500 and cooks up a tomato jam on the infrared side burner. Enjoy!
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Smoked Shotgun Shells

Smoked Shotgun Shells
Smoked Shotgun Shells make a fantastic appetizer or tailgating treat! We have made these with many different fillings and this Summer settled on this recipe that my family and guests loved. It's a very hearty version and it is filled mostly with meat and a little cheese and hatch chilies for a Southwestern flavor profile which we think you will love.

It's key to allow the meat mixture to rest in the pasta tubes in the refrigerator for at least 4 hours. We have test 1 hour, 2 and 3 hours as seen in this video and the results are not as good.

Recipe:
Meat Church BBQ Supplies: meatchurch.com
Apron:
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:

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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

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Smoked Texas Brisket Recipe - Confit Brisket

Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
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Thanks for watching
Smokin' Joe

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AMAZON LINKS
Wagyu Beef Tallow -
Pistol Grip Injector -
16 Mesh Black Pepper Used In My SPG -
Pickling Spices -
Dukes Mayo -
Fleur De Sel (Salt)-
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Nikon D5600 Camera -

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Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance

Rodney Scott cooked his first whole pig at 11 years old, sealing his fate to become a barbecue pit master. Today, he runs the pit his parents — Roosevelt and Ella — opened in a converted garage in 1972: Scott's BBQ, in Hemingway, South Carolina. Watch the video above from the Southern Foodways Alliance to learn more.


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Day In The Life of The #1 BBQ In Texas

Hundreds of pounds of brisket, ribs, sausages, and turkey are smoked at this somewhat hidden spot in Kennedale, Texas. Long lines start piling up 5 hours before the place even opens. People come from all across the country just to try their food, especially their house-baked bread (which is unheard of in Texas). I had the honor of shooting with the team at Goldee's BBQ, and it was an unforgettable experience (:

2 months of editing later, this might actually be my favorite video I've ever made.

Goldee's BBQ:

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EASY smoked brisket recipe to nail it your first time

Smoking a brisket for the first time can be intimidating. I hope this makes it easier for you to make a pitmaster-level Texas smoked brisket on your first try! #Meater #meatermade

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Recommended Products

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Dalstrong Knives:

- 14 Slicing Knife:

- Fillet Knife:

Oklahoma Joes Fire Basket:

MEATER +:

Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):

Meater website:

Get the MEATER on Amazon:

Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe):

Cutting board (get a big one with juice channels, trust me):

Cotton and black nitrile gloves (use them both for heat + liquid protection):

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):
Pellets (for pellet grills):