Honey glazed turkey for the holiday table
Matt shared a turkey recipe with a honey and brown sugar brine, butter under the skin and a final honey glaze.
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Matt Pittman
Matt Pittman is the Texas pitmaster behind Meat Church, sharing barbecue recipes, outdoor cooking lessons and conversations with friends from food, sports and music.
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meatchurch.comGet the turkey recipeA double fry for lemon pepper wings
His latest wings tutorial uses two rounds in the fryer, followed by lemon pepper seasoning and fresh lemon zest.
meatchurch.comWatch and cook the wingsNo notes yet
Smoked meatballs with a wild game twist
Matt used ground elk and breakfast sausage for smoked meatballs finished in barbecue sauce. The recipe also offers venison or beef as alternatives.
meatchurch.comSee the meatball recipeNo notes yet
Buffalo turkey sliders for football season
He smoked a turkey breast, rested it in buffalo sauce and butter, then built sliders with pepper jack cheese.
meatchurch.comMake the slidersNo notes yet
Leftover brisket becomes Hatch chile dip
Matt combined smoked brisket, roasted Hatch chiles and cheese in a dip cooked on a Traeger, giving fans another use for leftover barbecue.
meatchurch.comGet the brisket dip recipe
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