Traeger Kitchen Live: Beef Ribs & Smoked Queso with Matt Pittman

Hey guys, I'm Matt Pittman, welcome to another episode of Trager Kitchen Live, so here we are, beautiful Waxahachie Texas, probably 95 degrees, we're in my backyard, this is the meat church outdoor

kitchen

, It may not seem like it, but this is an outdoor

kitchen

, very excited. We'll come again today guys, this is our third kitchen life trigger. Here we've done brisket, we've done chicken, but today is probably the king of them all, which is the monster

beef

ribs

and when I say monster I literally mean the biggest ones. I've cooked alongside

smoked

cheese at some point in my life, so my friend Doug Shotting has a recipe on the trigger app for a

smoked

chili con carne and if you don't know it, you're probably the only one who doesn't.

The recipes basically broke the internet and Instagram in particular over the last two weeks since we released a video on the Church of the Flesh YouTube page, so we're excited to discuss the case with you because I mean what goes the most with a

beef

rib or what is it. more Texas cheese than smoked the answer is nothing. They asked me to make a vegetable and we don't have time for corn or broccoli or potato salad or beans or macaroni and cheese we're going to make cheese and we'll make it upstairs but nonetheless, I'm very excited to be here with you today on the eve of Mother's Day.

Father, so Father's Day is obviously this weekend, very excited because I'm a father of four, so to all the dads, happy Father's Day, Traeger is putting on a special like As usual on Father's Day , there's a hundred dollars off select grills, so you can see here at the bottom of the screen information about that sale, so you might want to check with your local dealer or turn on grills com or the app to check it out if you

live

in the Metroplex, you should definitely come to the meat church BBQ supplies store in Waxahachie because it's the best store for trigger owners in our store, so anyway, get excited to be here today.

I think beef

ribs

are probably the top of the food chain in terms of barbecue, if you believe that. know a barbecue item that is better or more popular, feel free to comment or ask questions. We will answer questions today. I have the future famous Robin, BBQ with me here today to answer all your questions, so away in the comments, let us know anything you want to know, whether it's about what we're cooking today or anything in general, you might want know where I got my amazing Jordans, you know, I'll let you know what you want.

You know what I'm drinking, you want to know, you know how I get the best hair at the barbecue, anything is a free game today, so don't hesitate to ask, let's get started because like I said, there's 95 here in Texas cheese. it's starting to melt and come together on its own before we even put it on the trigger so I'm ready to start cooking so again I'm Matt Pittman CEO and owner of Meat Church for a six year old company that We basically create barbecue products. and we teach barbecue all over the world, the proud ambassador of Traeger grills nobody in the game doing what Trager is doing, so we thank you for coming together to do this

live

class for you, you reached out to me a couple of months ago to do this and I'm sure you've seen a lot of live streaming classes out there, but you know one goes off every week with star talent, not me, but everyone else, if I had been involved, so what a great deal that are willing. put them at no cost to all our friends, Jeremy Andrus, CEO of Traeger, told me years ago that we don't sell grills, we sell experiences and triggers, all about community, so that's what we're here for, we're all here. to get together and have a good time, prepare a good meal.

Hopefully you can take this recipe with you and cook it this weekend for Father's Day or whenever you want, so I'll stop talking about it and start doing it, okay? let's make the cheese and I know you're here for the beef ribs no one is going to argue about the cheese but I'm literally going to make the case and we'll cook it during class while it's cooking we'll talk about beef ribs and we'll put it all together at the end , first things first, let's start with a dutch oven, so this is a dutch oven. I have it.

This is an outdoor gourmet that I bought at the Sports and Outdoor Academy, we'll go with that. You can certainly do this in a disposable steamer pan and some type of skillet, in any container you want to use, but I love cooking Dutch style, so that's what we're doing today and again, this recipe is from my friend Doug shooting a fellow Texan. You should follow him on Instagram. He is a rebellious cook. He is a world champion. Therefore, he is an amazing barbecue cook. This is his recipe. I approached him and asked if I could take a video, so thanks to Doug for letting us do it. that and everyone and his brother has been cooking this and preparing it which is great for the last few weeks so I thought why not do it today.

Let's start here. The recipe is on Traeger grills com or in the app. I'll tell you what the recipe is and then you can feel free to make it your own to any extent you want. First things first, first, we start with a block of velveeta and before you ask me why Velveeta. Look, we're in quarantine times and you know a lot of the things we're doing are like what's in your pantry and Velveeta, aka liquid gold. Let's start with a block of that that I just cut. a little bit so you're going to use a pound of smoked gouda so these are 2 8 ounce packages and you can use any type you want you can substitute other cheeses if you want so we're going with a full pound of smoked cheese. gouda, so Doug's recipe calls for a tube of hot breakfast sausage, so it's already been cooked in a cast iron skillet, so let's throw it in and again, I like to make it my own a little bit.

Texas, I'm going to add more meat, so this is a tube of beef chorizo ​​that I sautéed, it's already cooked. I cooked it right before I started, so why this? I compare it to making chili in Texas, we don't do that. We put beans in our chili, we put more meat. I'm team meat, so I'll add more meat if you want, no need, okay, so we'll add the most controversial ingredient. Doug orders a can of cream. of mushrooms I'll tell you from experience, people like oh my gosh, mushrooms, you don't know mushrooms, you can sub cream many other options, this is because we are using Velveeta and Gouda and this will help it from sticking. together it's basically for consistency, today we're going to substitute jalapeno crema for the cream because again we're in Texas, we like to spice things up a little bit, so we're going to use two cans of Rotel, one regular and one fire roasted. you can use any type you want another big advantage of this recipe this is basically this era we are in now is not the Cova era this is the great shortage of the Rotel era we are in many of you are cooking this recipe I get emails emails and comments every day that no one can find Rotel, you can use regular Rotel, you can spice it up with other things.

Doug's recipe calls for Trager coffee, which makes a great massage. In fact, I'm going to use our holy voodoo, because because my kids have voted it the number one seasoning in the history of barbecue seasoning, it's four tablespoons, I just want to add a little bit of pop, it's got a little bit of jalapeño in it, it's well and lastly, there is cilantro, but We add that the last five minutes of The Cook's we will leave it aside. We'll put it on a 350 degree Traeger trigger for about an hour. Now I have beef ribs there.

I've been cooking all day. I'm about to take them out in a few minutes, so it's at a lower temperature now, but we just turned it up to 350. I'm going to put this Dutch oven with all this goodness right into the uncovered Traeger. I'll stir it a couple of times in that hour and it's that simple, we'll add cilantro at the end and then we'll enjoy it with our beef rib and live happily ever after. I said I have meat. ribs hanging there we'll get to them in just a few minutes how big is the cast iron I think it's a 12, it could be a 14 I don't remember exactly what it doesn't actually say there but it's just an average size and again like I said you can use a deep cast iron skillet, you can use a disposable steam tray, you know what you want to put in.

I always come out of this, where did I get this cutting board which is probably the number one question of the last one, this is a block of rosewood, so this is from my friend in Arkansas Tyler who custom makes them for me . This is Tyler on the Rosewood block. Don't worry, you can log into Instagram on the Rosewood block. All my boards are from Tyler. I highly recommend this type of conditioner that we use walrus oil, which I can take and show you. Oh conditioner, oh man, oh man, conditioner for my hair. I'm glad you asked me.

Actually, I don't know if I can tell you. because I don't need anyone in these hard times right now, it's hard to cut your hair just thinking it means it feels good, like I'm feeling it right now with the twist, so you know, I don't know, I use a variety . product grade, so we'll keep that close to the vest. Well, it's time to move on to the beef ribs. I asked what Rotel is, that's funny. I take it for granted. I've gotten a lot of questions about thymine, it's diced tomatoes and chili peppers. You get it at any grocery store, so every grocery store in Texas has it.

Can you start lowering the temperature to get a smoke flare? I mean, you're just melting this cheese, you can leave it there and stir it longer. Today I run oak pellets on the trigger because they are all beef. I cook with oak and obviously this case will only last about an hour so to get maximum smoke I want a heavy smoke pellet so I like that. Oak Mesquite Texas Beef Big Game Blend Hickory I would try to stay away from the lighter smokes and we can top that with beef too, but very similar, so short heavy smoke, you know, heavy;

It's not going to be very smoky, obviously, just being there for an hour, but I like to add an element of smoke to every dish, every drink, every entree, so anything I can do, you know, the trigger question is what I'm drinking and how I got the salt to stick to my glass first. that's not salt that's meat church gospel that's delicious this is a yippie-ki-yay that's two ounces of whiskey that I use TX whiskey half an ounce of agave and half an ounce of freshly squeezed lemon juice mixed together and then rimmed with our Voodoo Gospel is also very good on the edge, so, oh, I can get it to stick by putting lime on it.

What else does the key use instead of Velveeta? You can use whatever cheese you want, but I'll tell you this. What has been incredible for me is this. It's a store bought ingredient type recipe and the reactions are unreal. I mean, you're talking about 99 percent of people thinking it's cool with the Velveeta. You can use other cheese if you want. You can use any cheese you know and like. Whatever your favorites are. I've seen people do it in different variations, but starting with Velveeta, the base is a $7 recipe and the lady is $10, it's an inexpensive way to get it going and I was blown away by how the video took off and how.

A lot of people cook it and post it on social media so I think it's a win, but everything I do my way is not the right way, it's just what I do at the time, so feel free to change the things and make it yours. do whatever you want, you know, if you find a winner, contact us and tell us, we'd love to hear it, here we go, so let's talk beef ribs, let's get into the monsters, these are Snake River farms. Wagyu Beef Ribs, so I'm going to explain what they are, where you find them, things like that before we start the cooking process.

It'll be pretty simple actually, it's short ribs, I mean, it's kind of an ironic name, which is why people jokingly call it. these dinosaur ribs these are the big ones these are huge if you come to Texas you go to a steakhouse you order beef ribs this is usually what you'll get these are the giant ones I think this produces the best bite on the barbecue so you might like brisket, a the one we jokingly call brisket on a stick, it's hard to beat and if you look at this marbling, they're absolutely beautiful, they're going to be unreal and the grill we cooked today started at over 11 pounds.

I posted it on Meet Church Instagram, so if you haven't seen it, go to Meat Church on Instagram and look at the photo of my 7 year old holding this rack that I'm bringing cooked, I mean, they're going to cook. down and not doing it that much justice, literally the biggest beef ribs I've ever cooked in my life, so thank Trager for hooking us up with their meat partner to send us the biggest beef ribs in the history of man, this one is an eight. pound of ribs,so this is certainly not bad at all, but let me show you this.

These are short ribs, but if you count the bones, there are three bones, so they are also known as three-bone ribs. Butcher cut is a 1 2 3 a. ribs again these are the big ones so they are sometimes hard to find obviously these are Snake River farms so you can get them from their website. Snake River Farms chill out you can go to your local butcher and ask for ribs when you go to your grocery store most of the time you won't see these in the case even in Texas you almost never see a three bone short rib aka a rib, two, three, also known as plate ribs, these will not be in the case if they are for everything they have.

I would order them, which you will find in the case. Many are ribs, so pull ribs so they have four bones, so instead of one, two, three, you actually see four, they're not as long as these. You know, 12 to 14 inch long ribs are shorter, much shorter, but they are very good and also very common here you can find them. In most grocery stores in Texas, you can frequently find them at Costco, for example, and if you ever go to a grocery store and they don't have beef ribs on the counter and if you see beef ribs cut into a cross, then something is known as that tablet. hatchet or a rib cut on the flank or a Korean rib, that's what ribs cut in this direction are, they look like slices of bacon with pieces of bones to be determined, they are very good, you can take today's lesson and apply it to the ribs.

Cooking will be a little faster, but it works just as well and sometimes it's a little easier to find the other type of beef ribs we talked a little about. Our beef ribs. They don't have much meat. Personally, no. I'm a big fan of them because again I'm on the team and I want all this meaty goodness right here. I don't like beef ribs, but that's another very popular option in Texas for those of you around the world who aren't in Texas, this is a staple on Texas BBQ menus for all my friends, all the restaurants, this is extremely common, you'll find it everywhere you go, it's about 20 dollars a pound, my first experience or not, my first experience.

A memorable beef rib experience would have been at Louie Mueller's barbecue in Taylor, Texas, so now, Wayne Miller, good friend of mine, you know, when I walked in there years ago with my dad and my brother to be Fred, I already It was late. They have a lot left in the day and the set of cutters is a two and a half pound beef rib. It's going to be a problem. I said no, it won't be a problem, so we moved on, but it would be difficult for one person to eat a whole one. full rib, but we're going to give it a big push today, so anyway, okay, so let's start with the prep, so let's look at this first, so on the meat side, you know, great marbling, you've got an excess of fat here.

Some of this may be hard for you to see, but this is silverskin here, so fat on top of the silverskin and a little bit of excess fat here and then we flip it over on the bone side, you can see there's a very thick membrane, okay, so when we talk about preparation, I'm not really going to bother removing this membrane, so if I were showing you pork ribs, I would grab a paper towel on the corner of this membrane or on the middle membrane and You will succeed because when you go to eat a pork rib, if you don't remove it, you will know that it will be a little problem, it will leave you with an unpleasant bite, this is a little different, there is no meat.

The back side of this and what I've learned over the years of cooking these beef ribs is that it doesn't do you much good to remove that membrane, but it also prevents the meat from puffing up as much as you do. We will see that these meats accumulate a little on the ribs. We'll show you some of the wrapping stage and obviously the final product, but what I learned from my pit master friends in Texas, they don't know. The most prestigious steakhouses in the world that I know of often don't make them, you can make them.

I'm not saying it's wrong, I just choose not to, so this will be a little easier for you. I do not think it is like that. What it takes to know the church is about teaching you the most direct and simplistic way to make amazing barbecue, so if there is a step you can eliminate or something you don't have to do, I will share it with you, so that's what do. I'll take my boning knife and poke just a couple of holes through that membrane between the ribs to help get in there and draw out some of the fat, but that's all I'll do on the back if there's anything really excessive that's going on.

If you feel like you need to remove, you can, but again, there's no meat down here, so at the end of cooking we'll take a couple of slices and basically remove all the meat on top of the bone. or sometimes you can even just remove the bones and then you can easily remove that membrane at the end of cooking, so I'll leave it on. You'll probably see that there are some flies here. Flies are common in the church of the flesh, you know. What's going on back here they like amazing food, don't worry again, it's 95 degrees, everything's fine, again on the meat side, so let's start trimming them.

They've been here for a few minutes, it's easier to trim the beef ribs. whatever, when it's really cold right out of the fridge and the fats are nice and hard, this has been outside it's hot outside so the fats get a little unstable so it can be a little hard to trim, that's ok. I have a very sharp boning knife. For those of you who are going to ask, this is a win, the next flexible boning knife, this is a $20 budget knife, no big deal. I love these because they make quick work of my cutting when I sharpen it multiple times.

I can throw it away and buy another one, but use whatever you want. Basically, I'm going to trim off the excess fat, but I'm going to tell you from above. I'm going to cook this for a long time. My cooking process is long and these fats. I'm going to give up, so I'm going to take this big excessive thing off right here, so let's talk about this right here. Those things are going to come off, but you don't have to remove every ounce of this silver skin and make this just a full red meat. I see some people do that, okay, if you want to do it, this is not going to be in a competition, this is in your backyard and again, if you cook it long enough, this fat will melt and merge with this seasoning and It will taste delicious. we're going to remove an average amount so I'm going to get to work I'm going to start grabbing anything that's excessive and I can grab it I'm going to grab it I'm going to put my knife flat and Basically, I start filleting it and just being careful not to cut slits in this meat .

I want to try to keep this meat as big, thick and flat as possible. The question is when we will teach classes again in Texas. Honestly, I really don't know, this is where we teach and we love teaching, we are known for that, but with the pandemic restrictions things are up in the air, so Texas is back open at 75%, but we still have to maintain a distance of six feet. my backyard is not huge we take 40 people our classes are very limited there is something like I don't know I guess something exclusive and we don't do them much we have a big family you know I don't teach them every weekend so If I had to space everyone six feet apart we just couldn't put that many people in here and the big facility I teach in at the Fort Worth Whiskey Ranch isn't open to the public yet, so honestly, I mean now I myself get this question 50 times a week and I hate it but as you all know I'm just not allowed to do it, it's not worth teaching a class for five people so we're completely on hold at the moment that's why I'm so grateful that Trager is allowing us to do this, but you can sign up for the newsletter at the bottom of my Church com the moment we start opening and doing classes, I'll get on that email list and Everybody Knows, but I mean I'm an optimistic person, but I think it'll be a while so we'll see what kind of sharpener I use.

I have a small tapered work unit that has like a belt system. I have a local friend who sharpens for me and then recently I started using knife help a little bit, where you send your knives and they sharpen them and bring them back. By the way, I'm still grabbing this excess fat and trimming it as we talk questions Cory, do you sell Matt Goodman cologne on my Church website? Do I sell Matt Pittman cologne on the Meet Church website? No, no, it would smell like brisket and I can tell you that my wife is sick of that smell, so it probably won't be on the next product release schedule.

Do I use Super Smoke? Let's save that question absolutely. I use Super Smoke whenever I can, so we'll talk about that during cooking. Do I go through a lot of pellets in a kitchen like? This will be an 8 to 10 hour bake, usually 8 hours, this one is closer to 10 because of how big they are, so I don't know, I mean, maybe half a bag, maybe on the high side, probably not even that big question is. I rap, I'm going to hold off on that too because we're definitely going to talk about that here in a moment, so I've limited myself to just the silver skin here and like I said, some people like to remove that.

I don't think it's necessary if you want to work on your knife work and your knife skills and you want to cut all that, then you can do that, but because of how long I'm going to cook this, it's going to be fine and no. I'm going to have to worry about that, it's very painful to cut, so I'll cut a little bit and show you that it will take quite a while, but I think you'll see that what we're cooking today will cook for so long and so low that it won't

matt

er. , but if you want to take it off, forget it, what do I think about winemaker's balls?

What I think is that I love red wine, so I was excited when they came out. I'm usually very, I don't do it. I don't use many different granules. I've tried my likes, but I like oak and hickory is basically all I use. I don't have time for lighter granules, so you know. trying to get maximum smoke in my kitchen so I usually stick with hard stuff and no I don't venture too far, that's my preference. Texas, a beef is king, it has to smoke a lot, so we're going to smoke a lot, a lot of smoke. pellet is fine, we're almost done.

I'm going to let this sit for just a second. I'm going to see what this case looks like because it probably needs a stir. I'll give it a quick stir. Began. Let these things start coming. together, I mean, it's going to take some time, the temperatures are still getting to where they need to be. A good question is: do I ever inject my beef ribs? No, I don't think it's necessary. I am very traditional. When it comes to cooking things like this, I only inject competition and this is coming from a guy who sells injectable meat.

The church has pork, chicken and beef injection. It doesn't

matt

er if you do, but when you look at this beef rib. and you see all this intermuscular fat and these Wagyu beef ribs, honestly, I think it would be a bit of a sin to inject them. I don't think I need them, they'll be full of flavor and moisture, so you know, no. I wouldn't ask how thick beef ribs should be. You know, I mean they're really thick on this side and then you look, you look on this side, they're pretty thin and you know, this week I bought some grills and some of them.

They are thinner than others, but I mean it is a product of where you buy your meat, obviously Snake River farms have an incredible reputation, their products will be big, thick and meaty. I mentioned before. I don't like beef ribs because I don't like the lack of meat in them so you know meteor better obviously in my opinion I don't know if I can answer how thick they should be but what thermometer for meat use? The one that accidentally fell on the ground I only use thermal work, this is the NK thermapen for 99 dollars, the biggest investment you can make, besides buying a trigger and buying meat, Church, this is the number one tool you must have, This is what took me as a newbie.

I guess something a little more than a rookie, but a hundred bucks. I have tons of these. I buy them as gifts for all my friends and family. This is how you can determine the internal temperature, like the internal doneness, take the temperature of any meat you are cooking. but also where I'm going to show you today how we're going to use it to feel, so without even looking at the numbers, the minutes that your temperatures drop, right now there's only 91 here in Texas, so we're going to show you how you can use it. this probe to feel the flesh too, so you should have this if you don't have it, this is what you should tell your partner or your kids to get you this weekend for Father's Day after they get you that trigger, OK? let's talk seasoning real quick, it's okay in Texas, our barbecue is very simple, very simplistic, you go to Austin, you order beef ribs, you'll get abeef rib seasoned with kosher salt, you probably already know, and coarsely ground pepper, like a 16 mesh. pepper and that's it, we're going to use our holy lime rub, which is very Texan, it's got a little bit of garlic added, not a ton, so it's mostly salt and pepper, a little bit of garlic to touch up the paprika for color, made here in Texas, all you get from us is me.

The church calm is less than a week old, it's mixed here in DFW, only text messages are sent and it's the only thing we put on the meat. Sometimes we add a little of our holy gospel, but this is it. all you need, so let's put a pretty decent application of this here, this is a large cut of meat, it's going to be hard to damage it, so before anyone says anything in the comments about how much I seasoned, I make seasoning for a living so I think I already understood this part. I'll show you what I think is a perfect amount of seasoning and we'll go from there, but we'll start on the bone side.

I won't use any binder. so I'm not using I'm not using I'm not using olive oil or anything like that. You can use any type of liquid such as olive oil with mustard. Those things are just ways for the seasoning to stick to the meat faster. but you're not going to get a ton of these beef sides anyway. Sorry about the bones side, but I'm going to season this anyway, I usually do, even though I told you we're not going to eat much. I'll just press it with my hand and we'll move on to more important things which will be the meaty sides. and you'll see it's on the meat side and I barely touched it, everything stuck together, that's why I don't use the folder, it's great if you use one, but again, simplistic, simple, less ingredients, less steps, better, what do I do?

I use it to store my pellets so you know I've used the Trager cubes but honestly, I try to pour a whole bag into the hopper and use it and then, you know, I use another bag so you know I don't change my flavors. I often do it, I mean I'm lucky to have a couple of triggers, so sometimes I have a different pellet and another trigger, but you know the good thing about triggers, you can open the door and evacuate all the pellets if you want . change the flavor so I can put them in a five gallon bucket if you don't have the Trager buckets, but I usually try to use the whole bag like I put a whole bag of oak pellets in this and I'll use them until they're gone so ya You know, I'm not really crazy about coming here on a Tuesday night saying oh man, let's leave the oak and go to the nut, you know, I'll probably just roll with my oak because I like the smoke.

Again I've said it a couple of times, but I like that smoky element, so I'm generally fine with the pellets I bought. Turn it over, if I had all the time in the world, I would let you know the same thing in The breast I would cover it, it will stick for 30 minutes and I will go on the other side. This dressing is very fresh and the method that I'm showing you season I don't think any of you are going to eat this and say oh man that. It needed more seasoning or it needed to stick longer, but on the top definitely on the meat side I definitely want to leave it here for probably half an hour and I like, by the way, I like to season about a foot and a half high because this will give you it will give an even application if you season lightly you will get real stains in some areas so now it's nice and it's even a pretty thick rub not very thick but again a big cut of meat reminds me of a rib you know I don't It's not that big but don't be alarmed by the amount I put in that really wasn't that much this is a twelve ounce bottle and you can see I hardly took any of that from there and I'm going to press this down with my hand if we We move away, we will leave in ten fifteen minutes.

I picked this up, my knees will barely fall out, so that illustrates why I don't do it. use a folder again if you want, okay, I'll just press this. I'll pick it up right now. It's been thirty seconds since I seasoned it and look, I don't know if anything fell out, so that's why. I don't use binders, I often use mustard on my pork ribs, things like that, but with this I don't think it's that necessary, so I'll let it sit like that again. I'd let it rest at least. 15-20 minutes I prefer 30 Do you know what the best advice is?

If so, you'll be making them this weekend for Father's Day. You know, season them on Friday night. Put them in your refrigerator. Do I always tell people that you don't have to season them? go ahead, but I'd love to do my trimming work the night before because it's going to be a long cook. There's nothing worse than waking up at dawn and a man. I have to take out a sharp knife. I have to cut these out. ribs and you know, make this early in the morning, so you know, open a beer on Friday night, make these beef ribs early, let them sit in the refrigerator, you know, trim them, season them, put them in your refrigerator, let them sit overnight.

To not hurt them, put it in a pan and cover it with aluminum foil and let them sit here, you know, and it's okay if you don't have that time, it's okay. I normally season it, let it sit for 30 minutes. put it on and then cook it and you're going to like that too, but you know if you have the time, it certainly won't hurt to put it on the night before. The question is long. I fell in love? grilling at a young age or did it happen organically okay I'll tell you I grew up in the deep south I was born in Tennessee and spent a lot of time in Alabama I grew up eating pork so barbecue to me was pork pulled beef and ribs, and I love barbecue, but it's not like I'm an eight-year-old kid learning from my dad how to barbecue.

In fact, you know, I guess technically I taught my dad how to barbecue, but I was around it, but it wasn't a big part of my life. life, you don't know, second or third generation pitmaster moved to Texas, you know, the minute you come to Texas and honestly, it's pretty funny, this is what made me fall in love with barbecue. He was in Lockhart Texas, which is now kind of the barbecue capital of Texas. Austin probably is, but Lockhart is where I started for me. Lockhart is the barbecue capital of the world, if you ask me, sitting there in front of black people, taking a bite of beef ribs seasoned with nothing but salt and pepper, so Paul goes back to when I grew up. you know, pulled pork ribs with sweet barbecue sauce, a sweet flavor profile, if that's what it tasted like, and then I came to Texas and took a bite of a beef rib that has no sauce, so in Texas good barbecue doesn't need sauce, right? you'll get Post Oak smoked salt and pepper seasoned beef and that's all wrapped in brown paper.

I take a bite and my head moves back and I'm like, wow! I mean, first of all, it was completely different from what I grew up with. but secondly, I mean it's like changing my mind, you know, I love all barbecue regions. I love Kansas City. I love it, you know? The West Tennessee Dry Rub. I love the vinegar and mustard sauces of the Carolinas, they may not be how you would barbecue on a day-to-day basis, that's how I love barbecue on a day-to-day basis, but I appreciate those barbecue regions with all that said. I truly believe Texas is the best barbecue.

I think beef is king. It's pretty indisputable in my opinion. I mean, I know people are proud of their regions, but when you travel the world you see Joe's Texas BBQ, like everyone wants to be Texas BBQ to some degree, so I'm not trying to be arrogant, I just think it's the best. when I had that bite I thought I wanted to do that and I started my barbecue journey on my own and I tried to emulate it and you know, I was self-taught, you know, I bought a pit at one point, I got a reverse flow pit and I started experimenting and I want That is, meeting the church was an accident.

I competed with my brother Josh and we were okay, we didn't do it fifty times a year, but you know, we were having a decent vacation. results and more importantly anyone who ate our food said man your barbecues are really good and I started an Instagram page and started telling people how I made the barbecue I put on there, well now fast forward, we have 300 and no I don't know 65,000 followers and it's usually about me saying this thing I did, this is how I did it, no secrets and just paying it to you guys, and that's my deal.

I'm super different, I lean toward barbecue. I intentionally don't have a restaurant because I can choose to do these fun things with you on a Thursday night. I can create really cool barbecue products. There's nothing more satisfying than you guys using this at home saying, "Hey, I just made brisket and my kids said it was the best thing they were ever eating, so it's unique and I know it's a long answer to the question." question, but I went on the Barbecue Pitmaster TV show six years ago and I had two Holy Cow products and another game pig and it was a hobby and it took off and now it's my full-time job and I love it anyway so thanks for watching more typically special questions.

I usually special order meats or buy locally. I mean, I'm lucky to have really great meat buddies but just because of the nature of what I'm doing, but I'm a big local, you know, people buy local, so first of all, I would love to support my local farm, so if we're going to do local festivals and things like that, then You know, we get local beef, whether it's pork, chicken, beef, we want to make things Fortunately, the good thing about being involved in the meat church is that we have access to a lot of great meats and things like that and, again, we don't brag about it, but it's really cool when people come up and say, "Hey, You know, I've been raising this traditional breed of pig for ten years and it wants you to try it.

It's an interesting thing about quarantine, our freezers have been filled with people's meat, so you know there are people like Snake River farms that want to send you their stuff and let you try amazing things, you can't go wrong, so it's important Know your rancher if you can, sometimes it's not practical, but in the age of crazy marketing you should know where your meat comes from. Don't be fooled by the labels at the supermarket. Don't walk in and say like you know it's grass-fed. that doesn't mean it's better or if something says it's organic I mean do your homework and know where it comes from try to know where you're eating learn your preference do you like grass fed you know do you like a product never ever like that? that there are no hormones or antibiotics? you know whatever, whatever is important, you try it, you learn and you find out what you like and stick with it and I support the small ones, so I do everything I can to support the small businesses , Safely.

BBQ books. I recommend a big fan of the Hardcore Carnivores Cookbook. A big fan of the Tuffy Stones cookbook. One of the most beautiful cookbooks. two that I've probably liked the most in recent years, so you know one thing about today's classes, last week my friend John Dudley taught and he's a professional archer and he stopped the middle class when he saw that the change was like shooting a deer with your PSC bow, so You know I hate to disappoint you, but I don't have 3D targets here to shoot, so we're trying to think of something to keep your attention, maybe I'll jump in the pool in a moment.

I don't know anyway, okay, let's move on. I'm going to talk about the cooking process and I'm going to sort of show you that and then we're going to eat this stuff and move on, so I'm going to get these raw ribs out of the way and then, real quick, I'm going to put on cotton gloves with some latex gloves on top so I don't use grilling gloves, these are my grilling gloves. so let's talk about the cook, come to Texas, you will cook meat with Post Oak. I mentioned it, so we'll smoke with oak pellets.

All my recipes are at 275 degrees, not the magic number you can cook this at. 225 250 anything up to 275, but that's why I choose 275. I'm going to try as hard as I can to cook as quickly as possible without sacrificing quality, so we're cooking today at 275. This cook is super simple. Take these beef ribs and we'll put them in this Traeger at 275 degrees and a rack of beef ribs will cook for seven to eight hours total and I'll blow you away with how simple it is, we put these ribs raw. put a couple of photos on Meat Church's Instagram today, you can go to the story and see them in Raw, you can see them in the 4 hour stage and I'll show them to you in the six hour stage, so if you have I got a big grill about seven eight hours, right, the huge grill took a little over nine inches to cook, but anyway, an average-sized eight-pound grill like the grill I would prepare, it's an eight-pound grill, it takes about an hour a day. pound and you will have plenty of time to cook in a tower, it is that simple the first six hours they were in the Trager unwrapped, meat side up and unwrapped, then we will wrap them in butcher paper, which I will do right now in the six hour mark and the last twohours they're going to browse butcher paper until they finish why butcher paper butcher paper and today we're going to use my butcher paper, but you guys should use it, you know, Trager has its own butcher paper.

I just did it. I don't have anything on hand. Brown paper is permeable. You can wrap it in aluminum foil if you want, but at this point I'm going to pull out these beef ribs. I'm going to cut a couple pieces of this. I'm serious. It's a very good butcher paper. I'm not going to lie, this is 18 inch paper, so I'm going to overlap the two pieces just a little bit so that these rubs here to hold this up. I'm going to use the Trager large cut meat spatula, which is absolutely my favorite tool these are in a pan, they weren't, we're going to put them here while others are sitting for the second one Emma, ​​I'm going to stir this case real quick, okay they're in the rap stage so you can look how pretty these beef ribs are this is what you're looking for so it's six hours straight six hours and at 275 you see these bones the meat is removed right here, the bones stick out, you have an amazing crust. here I want to say this is the sacred cow in the meat they've just been sitting like this now okay remember I put this Traeger at 350 when I put the case on so these ribs have been rolling 275 degrees and I turned.

We turn them up to 75 degrees, so you know the magic of television because we're cooking two things on the same grill. Normally I would have left them at 350, so they are a little hot right now, but anyway, that's the bark. I'm looking, they already look epic. I tested them right before I started my Thurmond pin, they were around 185, that's a six hour mark, they're at 190 right now, but I'll show you something first. looking for the visual cues you have the meat removed you have this beautiful crust right that's what we're looking for now you're going to wrap we're going to wrap it in paper so the paper protects this crust so you spent all these hours building this beautiful crust.

When we wrap it in paper, the steam will not be released from this crust. If you wrap it in aluminum foil you will be steaming the meat and that is a good option, this crust will become a little unstable so this foil will ensure that the crust stays intact, that is why I am using it so that They look really beautiful now and there is no right or wrong way to do this, just what you want. to wrap them tight I'm going to take this paper and I'm going to wrap them let me move them just a hair I want enough room to be able to get them under the meat that's how I like to do it because you want them to be tight, okay, so I have it very tight, it's okay, not too tight and tighten it again, put it back under, hold the ends now we're nice and tight and we're going to go back to the trailer just like that and what we're looking for, so again we're eight hours, eight hours, cooking , we're six hours in, we've wrapped them in this paper, we're going to put them back on the trigger, okay, here we go now, I know this trigger is still hot, they won't be there that long normally again to be 275, but the cases they come out in a couple of minutes we're going to take this down again so again stay at 275 or less now if you're using you can use the meat probe the internal meat probe on the trigger you can just feed this through the paper no It will hurt you go straight to the meaty part try to go right between the bones get it right, I set an alarm for 2:10 We talked about the eight hour cook.

I'm going to cook them a little longer than a brisket, so when I cook brisket, I'll take it until it's tender, which is usually around two hundred and three degrees. I'm going to go a little further and show you that in the cooked product I typically bring my beef ribs closer to 210 again looking for visual cues in the feel. I'm going to go to 10. I'm going to tighten those ribs. I'm going to make sure they feel tender. I will open them. I want them to move, that's kind of what I'm looking for and then if I have to look at the probe, I want it to be, you know, north of a breast wood, so above 2 or 3, somewhere somewhere between 205 and 210, this probe says they're at 190 right now, so you know we could use two hours, not three, not 350, that's for sure, 275. it's probably at most two more hours and you'll be ready when you pull out those beef ribs you want to rest a little bit for about an hour and I'll show you now I have to grab enough let me grab a knife.

I'm going to start my case, so one last time the cheese already looked pretty good, so that's a good sign, so by the time we get our beef ribs out, it will be time to eat well. I have a rack of cooked beef short ribs. my cooler, I'm going to take them out, I'll show them to you, so let's go over this cooking again, super, super simple, you're probably impressed by the simplicity of this. I put the beef ribs at 275 8 hours, wrapped them at 6 hours. Let's ride another two hours and we're done. Very important tip: grab those beef ribs.

I like to keep them in a pan, slide them into a cooler, put them in a Yeti and let them sit for 45 minutes to an hour at any time. You're cooking a big meat, the moisture comes out of the end of those muscle fibers, if you cut right into it, you're going to lose all that moisture, the steam, or any kind of moisture that escapes, you're just robbing yourself of a juicy bite, so you have to let the meat to sit and relax and let the meat cool and then the moisture will redistribute throughout the meat so you can eat that bite there at the end, so I have a rack that's been sitting for about an hour and we're going to say that this it's the big one so again if you go to our Instagram you can see the 11+ pound grill and I'll show it to you since we're close to the end of the cheese.

Kook, I'm going to drop in some cilantro to stir it in, get ready for the final product, what flavor differences can you expect using a Trager sieve? A drum smoker will drum smokers or charcoal, you know, these are wood pellets sent by hunters. so it's a nuance. I mean, I have all kinds of kitchens. I think Traeger is the best, so you know, it's whatever your preference is, but Trager allows me to cook more often for my family and I love the taste and myself. Traeger's team eventually participated in a couple of world championships for triggers, so we know they produce amazing barbecue, so why change?

Okay, I'm grabbing these beef ribs, okay, I haven't looked at them, this is right, this is the huge grill, so again. I Church Instagram in my Church you can see these raw look how big they were, they were gigantic, the biggest I've ever cooked and a true story. I haven't unwrapped them, you know, the crazy thing about cooking beef ribs, now it's going to be like Christmas. I'm going to open it up and see what it looks like, but you can see that this butcher paper is completely, I guess you'd call it grease sweat, which is a good sign and we're going to open them up for kind of The big reveal: this grill was cooked between nine and ten hours due to size.

Questions: Did I spray him? Good question. I didn't spray them at all. Some people sprayed on the rap stage again, going back to what I said before. In a simplistic and direct way. Some people. I like to sprinkle and it's okay man these are so tender I can barely keep them together wait long enough about that man these are I mean look at this look at this crust I mean it's like black gold there wouldn't be anything better if you took this year. of what we're about to experience here when I feel, I mean, look, the bones are this bonus that's coming out.

I can tell you that I will grab this middle bone and see if it gives. I mean, okay, so you know something is pretty. well cooked when you get the big bone pull of 2020 it's like it's not even a hashtag trigger fair so there we go there's the membrane at the bottom I'll show you but look how easy it was there's your photo , Robinson. Honestly, it doesn't get any better than that right there, perfectly cooked, the bone slid out so you know they're like tinder, it's quite an epic bark to come out, it's probably hard for you to see this has been sitting for a whole hour , but when I do this right here, they move super here, I mean, it's like it's not even fair, I'm okay, let's let it sit for a second, I'll take out my case, so I'll take out my case again, these are insulated, I have the cotton gloves.

That's why I can grab hot things, I have a ladle. I'm going to give it a little stir, man it looks a little. God bless Doug shining. I mean, can you watch this epic too? Don't be mad about it, okay, let's do this session, Cory, you can. show up here and take a photo no one will care a bit OOP ok so how do we end this unparalleled thing? This is the best barbecue bite. I always repeat that my way is not the right way. My way is the right way. when it comes to this, tell me what's better than this, it won't be a whole pig, it won't be a fire, it won't be banks, it won't be a rib, I mean I love all of those but this is the king of all barbecues , undisputed heavyweight, pound for pound, whatever you want to call it, this is where it's at, so okay, let's get on with it.

I'm going to make an epic portion. I mean, I wish I could have held one. big beef rib for you, but unfortunately I also cooked them so tender that it's going to be a little difficult to do, so let's do this, we're going to cut into what would have been a beef rib and the only reason this works is because I have an epically sharp rib. knife and right there is like a serious Bart, very difficult to cut, okay, let me show you something, let's take this. God, that crust is crazy, there's even a crunch on part of that crust.

I will tell you that with my beef rib method I like to go a little longer in the smoke because I want an epic crust and then look, I mean, this could be wrong, but let's put some beef rib in there, why not? no? Well, I mean, why wouldn't you? Oh, Cory said he wants a little more, so we have hot pork sausage, we have beef chorizo ​​and now we have Wagyu beef rib cheese. I mean, come on, you want me to dress this up, man, look at that right there, come on in, Cory, you okay, oh yeah, it's supposed to make it look pretty, let's put some Bay cilantro on it, okay, it's okay, let's mix it up.

I'm known for being a little ridiculous, so I don't think any of you will be too mad about it. okay let's do this first let's go to Ford we have cilantro River listen let's get the money here oh my gosh look at that big key lesson a lot of people cook beef ribs a lot of you put them on Instagram here's something that I want everyone to look I want you to look at this fat here, you want it to be rendered properly anyone can cook their beef rib not everyone can cook a beef rib and render all the fat properly I don't want to see big pockets of fat in there I mean , look at this, this is like an accordion, it's not even fair BAM, this is what we're going to do, we have to figure out what age you serve this right, this is how meat is served in church, let's imagine Toca the accordion again, it's probably this one, this is amazing, look how soft, it's perfectly cooked, it'll be like lights out, God, I want to eat it so badly, I'll do it, okay, let's make a sandwich, freshly baked croissant.

Pam, you can see that. well I have to prepare for this Trager told me to take a ridiculous bite I have to prepare oh I have a wire on it's like I'm a very important informant you guys keep your social distance during these times Oh how else do you eat cheese ? Look, you might think it's wrong. It's fine for all the purists. Let's see how it is. I say I'm going to need a minute, ma'am. You can come here and take a photo of it. It's okay Cory, we can see the back of your head. I'm making the executive call.

Wow, that was good! I can't wait to try it. Okay, guys, ready for this. Okay, here we go, you can get it. Okay, we wait. an hour, we've done another five seconds with you, okay, oh, that's the case, those hot ones, okay, let's see, see if we've created something good here, ready, hmm, I'm not mad about it, man, that's it well just when you thought about a meat. rib to get no best friend that case those next level you haven't made that mega better this weekend on tag me I have a cookbook we have turned down so many cookbook offers man we don't have time and I'm enjoying doing things like this blessed for everyone to know the business of the Church.

I have a ton of recipes, a quiet meat church, and our newly launched YouTube channel. Do we share things with you? If I make a cookbook later, it's not now. Cory, we have other questions. What is the most exotic? "The meat I cook, I don't know if it's that exotic, but I always talk about cooking reindeer because it might make my kids angry in Sweden. Is that true? My brother Josh can cook better than me. Yes, he can. I just take better pictures. We're about to finish here guys, we have one, so you have morequestions firefighter it's not the last call yet, but my friend Chad Ward and I are going to jump on the Instagram activation page and do a live.

I'm going to have a cocktail, we'll talk about what we've done for you, you know, 15 20 minutes, we'll just wrap up for a few minutes, we'll be a little more informal, so I'll come back to the last call for questions. Matt Pittman, meet Church Superintendent. I'm excited to have them here in my backyard again, if you want me to make another one of these contact Trager and tell them what you want me to cook. We've made beef ribs with chicken breast so you know what's next. for fun I love being with you guys having a drink sharing my passion for BBQ, this is what it's all about so if I have any more questions, if any new problems arise, man I understand all the time.

I'll be lynched if I don't release our chili seasoning this year so I'm going to commit to that, that's the first thing on my list, it's actually ready, we're all cooking at home right now, everyone's buying a lot for me. Church calm and all of our retail partners who were a I'm a little busy with all that, but I'll get you some things this year. My team's teams have refined some things and we have some interesting things coming out, so yeah, later in the year you'll see some stuff from us. What else can they use? aluminum foil in weekday brisket recipe if you don't have a butcher favorite yes you can use aluminum foil in a good recipe so that's a very good question we talked about that so today we were six hours with these beef ribs and wrapped them in paper. you can use aluminum foil, in fact if it's your first time I would use aluminum foil, it will cook a little faster and it's okay if your bark isn't his epic.

It will still taste delicious. Your family will love it. I would absolutely start with Grad in foil there is a learning curve with paper you are guaranteed to produce amazing results if you go to foil and get to paper in the future last question What is Father's Day like in the kitchen of the church? Great questions, so someone brought this up. To this day, you know, I mean, I think everyone wants to be taken care of and your kids could cook for you many times. I finish cooking. We've been spending time at our house on our lake, so I think I'll be out there, hopefully, grilling.

I don't care if we burn burgers, as long as we're outside cooking. My philosophy is to just go out and cook in no right or wrong way. You know, for us, hopefully, just around the round, all the kids and you know, hopefully, grill some things, definitely grill some things. Get up and just take it easy, so that's it, no forget Traeger's Father's Day sale, $100 off select grills, go activate the girls comic or the app or come see us at the church of meat and Waxahachie again, you know, thanks for coming. We love spending time with us here in our backyard so much that we leave this set up every week and we come back and just clean the place up and do it again so I can't wait for you guys to come back and do this again so tell us what You want us to cook next time, something creative.

I mean, it's going to be hard to beat this beef rib wrap. Oh it's still super spicy and super delicious, thanks to the trigger for putting this together, no one makes it like those guys. I appreciate you watching, go to Instagram. I'll join Chad here and let me make another drink. I'm going to join Chad and kind of goof around with you guys and answer any questions you guys have. Visit us at Meat Church on Instagram and me. See you soon you you