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Butt coming along alright. Used Kosmos Q Honey Killer Bee and it gives it a really nice pop of color.


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Fish, that Holy Gospel is my favorite all purpose rub. I really like all of the Meat Church rubs, Honey Hog is great for ribs and pork butt too. Try the Holy Voodoo as well, got enough jalapeno kick to keep it honest.

Yeah, I liked it so much I definitely want to try the other flavors. Especially the Voodoo. I think I'm going to get this 4pack next time. It seems to have all the flavors I was wanting to try. Should have done that in the first place.

https://www.meatchurch.com/products/...-shootin-match

Yes that will cover all the bases you want it to. I've got to the point that I'm such a loyalist to their rubs that I'll gladly try others out here and there and by necessity(walmart 7am this morning and needed a rub) but they gotta really impress me to replace any of those 4.

Slaps is damn good. I preferred it over Joe's during my last KC visit.

Pulled at 204 and let rest for an hour. Little too done but no real complaints

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FYI Ace Westlake on Antioch Rd in Gladstone carries Meat Church products along with a lot of others and Que sauces. I think most of the other Ace do also. Also I have seen it in Academy Sports.

Tri tip with a cheesy cauliflower mash

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Ditto on the Meat Church seasonings. Holy Voodoo on Salmon is my favorite. It is a perfect Cajun for many things and it’s always the first of the Ocho to run out for me.

Poor man's burnt ends... This time all sweet, including brown sugar and honey... They were a hit. Woot.


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I was in Munich 3 years ago. Bought 4 boxes of Cuban Partigas anniversary cigars. Stevie Ray was out here a year ago and had one. Smoked the last 4 with my soon to be (next month) son in law today.
I know it ain't grilling but it was a great smoke.

Well done sir!

I was going to do ends GD, but I got tired and just went to slice it.

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Wife got in there and stole the fatty pieces before I could grab a picture LOL

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I sliced it too thick like an asshole, but it was still good as hell.

OUTSTANDING!

Wow, these turkey breasts turned out freaking awesome. Just a simple Texas style deal, I injected them with a mix of lemon pepper marinade and melted butter, used corse pepper, course salt, and some poultry rub and put them on the smoker running at 270ish (about as hot as it'll go!!!). After getting an internal temperature of 140°, I double-wrapped them, rounder side down this time, with half a stick of butter split between the bottom and top of each wrapped breast. I pulled them at an internal temperature of 162°, let them sit in the foil for 20 minutes, and bam... Moisture was perfect, flavor was just as perfect and lots and lots left over so Mrs. GloryDayz will be making some fun dishes...

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