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Meat Church BBQ #14413017 07/06/22 03:27 AM
Joined: Jun 2016
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V-Bottom Online Content OP
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In Waxahachie. Has anyone eaten there?


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Re: Meat Church BBQ [Re: V-Bottom] #14413085 07/06/22 11:43 AM
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Big Hopper Offline
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I go there to buy seasonings. Nice Store, and always smells great, but there is no food for sale.

Nice people, and pretty good seasoning. Tee shirts and stuff too.

Cool place to stop in, if you're in the neighborhood.


I'm glad there are wine drinkers in this world ..... it saves more beer for the rest of us.
Hopper
Re: Meat Church BBQ [Re: V-Bottom] #14413741 07/07/22 01:18 AM
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Bigbob_FTW Online Content
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Love the rubs.


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Re: Meat Church BBQ [Re: V-Bottom] #14416312 07/10/22 02:55 PM
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Tritonman Offline
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Matt's a good dude


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Re: Meat Church BBQ [Re: Big Hopper] #14416531 07/10/22 08:04 PM
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V-Bottom Online Content OP
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Originally Posted by Big Hopper
I go there to buy seasonings. Nice Store, and always smells great, but there is no food for sale.

Nice people, and pretty good seasoning. Tee shirts and stuff too.

Cool place to stop in, if you're in the neighborhood.



And all this time I thought that was good place to eat.


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Re: Meat Church BBQ [Re: V-Bottom] #14420088 07/14/22 05:07 PM
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I just saw a video of his and I'm still shaking my head. Two one inch rib eye steaks seasoned liberally with his Holy Cow and something else. He patted it dry and then put in a vacuum bag and sucked all the air of it!! With a plastic tub of circulating 129*F water, he put the steaks in there for 1 1/2 hours. Using his griddle at 500*F , he placed a steak on it and seared each side (weighted down with a iron weight) for about a minute and a half on each side. Pulled it off the griddle, set it on his cutting board. He then placed his four "special butter" pads on top, covered with tin foil and let rest for about ten minutes. According to him, this was his perfect medium rare steak. Have you ever heard of this technique?


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Re: Meat Church BBQ [Re: V-Bottom] #14425630 07/20/22 09:02 PM
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Brian Spagnola Offline
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Originally Posted by Tritonman
Matt's a good dude


Iv'e had the pleasure of selling him and his father Steve both trucks. Both incredibly down to earth people.


Originally Posted by V-Bottom
I just saw a video of his and I'm still shaking my head. Two one inch rib eye steaks seasoned liberally with his Holy Cow and something else. He patted it dry and then put in a vacuum bag and sucked all the air of it!! With a plastic tub of circulating 129*F water, he put the steaks in there for 1 1/2 hours. Using his griddle at 500*F , he placed a steak on it and seared each side (weighted down with a iron weight) for about a minute and a half on each side. Pulled it off the griddle, set it on his cutting board. He then placed his four "special butter" pads on top, covered with tin foil and let rest for about ten minutes. According to him, this was his perfect medium rare steak. Have you ever heard of this technique?


Sous Vide is pretty hard to beat.

Re: Meat Church BBQ [Re: V-Bottom] #14426057 07/21/22 12:21 PM
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Big Hopper Offline
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Yes, he is talking Sous Vide (Sue-Vee) cooking. Something French.


I'm glad there are wine drinkers in this world ..... it saves more beer for the rest of us.
Hopper
Re: Meat Church BBQ [Re: V-Bottom] #14426910 07/22/22 01:54 AM
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TomRom Offline
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U use a good cut of meat (aka steak) and you dont have to do all that work to get a great meal.

Re: Meat Church BBQ [Re: TomRom] #14437832 08/02/22 09:34 PM
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tech Offline
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The idea is to cook the steak perfectly all the way through without overcooking the outside.


Trust your own instinct. Your mistakes might as well be your own, instead of someone elses.
Re: Meat Church BBQ [Re: V-Bottom] #14440013 08/05/22 12:40 AM
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Minner Bucket Online Content
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I like their rubs!

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