The response to this video has been incredible. New followers & orders are pouring in. Thank you so much, Matt. My wife and I truly appreciate what you and your team have done for us.
I'll be ordering as well, hon-- as soon as I can find the right stove top smoker! Hey, I've got pork ribs in the freezer-- I'll be seeing you on payday, hon!😊TGC!
My Mom was a microbiologist at a lab that dealt with the worst germs in the western US, and her fear of getting the family sick meant a lot of overcooked chicken and pork growing up. I used to think I hated chicken, but having learned to cook it properly I smoke chicken several times a month. Thanks for another great recipe Matt!
Few things irritate me more than people overcooking meat, and worrying about every dam little germ. We have an immune system people! Of course the Standard American Diet (SAD) Destroys the immune system, but for hell's sake, 160° - 165° for chicken and you're fine, the chicken is fully cooked and you'll live, And enjoy a delicious meal.
There are a lot of great TH-camrs -- Matt's in the top tier as far as I'm concerned. What a sincere, nice guy. Love his recipes and love his style of doing business.
Love it! Old School BBQ chicken. Heading over to Big Wicks to grab multiple bottles. Forget the food cops. BBQ was meant to be messy and eaten and prepared with the kitchen utensils that God gave you when your mama brought you into this world.
Caught me off guard with the full submersion of the chicken in the glaze. My mouth watered so much at that point i dribbled on my self! I've done several of your recipes and this ones next. Thanks for what you do.
Man that's what we eat on a regular basis 69 cents a pound comes in a 10 pound bag then we freeze them 2 or 3 to a bag. Gonna try your method here. Just recently got a few different seasonings of yours and OMG!!! I'll never use anything else again and the Meat Mitch is unbelievable , we tried the regular and the naked will never use another sauce again. Thanks Matt great video!!
Matt, you have the greatest technique when coming to adding rub to the meat. I have been practicing, and I am the example of an exception to the rule...at 70 "You can teach an old dog new tricks."
This is low-cost, fulfilling meal for my family of 6 and cost effective for my homeless ministry as well. I’ve cooked plenty of chicken over the years, like many of the others on here too I’m sure, but I’ve never done a jalapeño glaze…definitely going to give this one a try.
Bought a couple bottles of the glaze from Big Wicks site, and the brine and seasoning from Meat Church site.... Can't wait to try this.... Thanks for the vids Matt, I've made several of your creations and always badass
I can’t believe how good this is. Pork. Chicken. Poppers. In competition I’ve replaced other glazes with big wicks. Love it. (Won an award at the American Royal in sausage with 😜)
Here from Michigan, just north of Detroit by just over 1 mile. Went to my local ACE Hardware (on 9 Mile) to pick up some black rifle coffee for my husband and wandered into the bbq section thinking it would be close. It wasn’t. However, I did find a few Meat Church spices and rubs. Unfortunately no sauce, and my elation dimmed. On the upside, I got me some meat church seasoning/rubs that I didn’t have and am still supporting a local owned business. Every A.C.E. Hardware is a franchise, but still for the most part locally owned. Ours is all about supporting small businesses, especially but not only locally. This is how growth can still happen, and that’s a beautiful thing.
I love smoking at the same time I watch these. I also am a girl and my son turned me on to Meet Church and Pellet grills. I so appreciate the step by step, live videos.
Hey Matt, really enjoying your seasonings and your videos. I am heading to your area in a couple of weeks and plan to stop by your shop. Really looking forward to checking out the mother ship! Take care.
Another awesome video Matt. And it’s super simple , keep doing what your doing , we love it . But now I gotta come to your shop Saturday because I need some stuff to make this lol .
‘Dude, I had some business in the Dallas area and rushed out ti your place before you closed and bought a bunch of stuff! Would have been cool to see you, but Oh well. Cheers from Canada, Eh! Love what you do. P.S. Used some of your seasonings & techniques when I hosted my family recently and it was a HIT 🎉
I used your video for the smoked country style ribs. For someone who is new to "smoking", the directions for time and temp were so easy. The meal turned out fantastic. The meat was devoured completely. I look forward to trying this one out and many more in the future. Thank you, Matt!
I am now a Meat Church follower...Matt...thanks so much for all the recipes!!..I dont have a Traeger smoker...so have to adapt using our oven....No problem!!..We make it work!!!❤❤❤❤🎉🎉🎉🎉
I glazed some baby backs with Wicks and meat Mitch for the last 30 minutes. Real lite coating but it was really legit! I’m using Wicks more and more. Sneaky good!
Just want to say thank you for the great recipes. I've made dozens of your BBQ for my family, just got my first Traeger Timberline this year and I can't stop using it. I just bought the rest of your rub lineup and can't wait to try them. Everything so far has been a big hit. Cheers.
Thank you Matt for the recipe!! As always a fantastic video!!! Thank you for your time and passion for turning out great videos, for your Meat Church Family!!! It is very much appreciated, and we look forward to many more ass kicking content!!! Look forward to attending a class in person, to sit in front of one of the masters of smoke/BBQ! Much appreciated!!
That’s a fantastic approach. Thanks for these short videos, no bullshit, pure BBQ advise. Since I am located in Germany I always struggle to buy the important ingredients. As for this. The wood and the jalapeño sauce would be more than nice to have, I’ll have to search for substitutes, wood is ok, sauce is eminent and not Lissi me. But I need MC to get a distribution partner in the EU best case Germany. Maybe consider this. Thanks !
This looks incredible. The extra steps to brine and season under the skin probably do add great moisture and flavor. I personally just do a combo of holy gospel and honey hog + pecan wood on leg quarters lately. 250-275 and it’s always moist and dude… the COLOR! Don’t even need any sauce. Your videos got me hooked on barbecue and your products are my secret weapons. Keep on keepin on 🫡 💨
I have to do this for sure this weekend, also my seasoning rack is full of meat chruch and i gift a lot seasoning to friends and family i like to call it "Spreading The Gospel" Thanks for the educational videos!!!!!
Wednesday drops…the best! I learn something every time I watch. I never thought about pulling the skin back like you did, seasoning the meat and then pinning it down….interesting. Gives me some ideas. Thanks!
Matt I love your stuff and I’m a learning pit cook. Just bought my first Yoder pellet. Had to move away from Traeger, not USA made any more. Can you please set up your videos to where we can save as a favorite. You maybe able to do that but I haven’t figured it out yet. The pulling the skin back, perfect. I can’t believe I didn’t think of it. I usually just skin because it’s suppose to be healthier.
Man that looks beyond tasty. That’s our go to meal on our fishing trips. We will definitely try this twist on it. BTW. We call the Jalapeño stuff, Cowboy candy.
"Bite through ..... no tug... not too dry, not too .." looks like we have a winner, come on up here Matt!! Looks amazing, sir. Matt, one question. Does the brine give the chicken somewhat of a ham texture? That is for quarters or breast. My wife will not eat any BBQ that becomes hammy from prep techniques. Looks good to me though, I want to give it a try with your brine seasoning. Thanks man
The response to this video has been incredible. New followers & orders are pouring in. Thank you so much, Matt. My wife and I truly appreciate what you and your team have done for us.
Cannot wait to give this a try!
Just ordered myself a bottle. Can't wait. Thanks for the 10% code.
I'm looking forward to my jalapeno glaze. Do you have any other recipes that this glaze is good with?
I'll be ordering as well, hon-- as soon as I can find the right stove top smoker! Hey, I've got pork ribs in the freezer-- I'll be seeing you on payday, hon!😊TGC!
Awesome!
My Mom was a microbiologist at a lab that dealt with the worst germs in the western US, and her fear of getting the family sick meant a lot of overcooked chicken and pork growing up. I used to think I hated chicken, but having learned to cook it properly I smoke chicken several times a month. Thanks for another great recipe Matt!
Happened to me. Women just like to go very safe, still in my adult life, I prefer to do meat myself instead of the meat done by the women around me
@@SimonZimmermann82interesting....🤔 Not surprised you like to deal with your meat yourself.
Few things irritate me more than people overcooking meat, and worrying about every dam little germ. We have an immune system people! Of course the Standard American Diet (SAD) Destroys the immune system, but for hell's sake, 160° - 165° for chicken and you're fine, the chicken is fully cooked and you'll live, And enjoy a delicious meal.
There are a lot of great TH-camrs -- Matt's in the top tier as far as I'm concerned. What a sincere, nice guy. Love his recipes and love his style of doing business.
Thank you!!
Love it! Old School BBQ chicken. Heading over to Big Wicks to grab multiple bottles. Forget the food cops. BBQ was meant to be messy and eaten and prepared with the kitchen utensils that God gave you when your mama brought you into this world.
Caught me off guard with the full submersion of the chicken in the glaze. My mouth watered so much at that point i dribbled on my self! I've done several of your recipes and this ones next. Thanks for what you do.
For those wondering, his website says to cook at 250 degrees.
🙏🏻
Glad i read comments first because I was gonna ask that question.
Thanks. Was about to head to the website. I like going hotter. My cheap offset makes the skin inedible on anything less than 300°.
The skin has to be rubbery at 250, no? I’ve got a pellet smoker and presume I need to cook this at 350 at least.
Skin has got to be inedible @250. What is Matt’s secret?
Man that's what we eat on a regular basis 69 cents a pound comes in a 10 pound bag then we freeze them 2 or 3 to a bag. Gonna try your method here. Just recently got a few different seasonings of yours and OMG!!! I'll never use anything else again and the Meat Mitch is unbelievable , we tried the regular and the naked will never use another sauce again. Thanks Matt great video!!
Matt, you have the greatest technique when coming to adding rub to the meat. I have been practicing, and I am the example of an exception to the rule...at 70 "You can teach an old dog new tricks."
This is low-cost, fulfilling meal for my family of 6 and cost effective for my homeless ministry as well. I’ve cooked plenty of chicken over the years, like many of the others on here too I’m sure, but I’ve never done a jalapeño glaze…definitely going to give this one a try.
Holy moly, those look incredible.
Bought a couple bottles of the glaze from Big Wicks site, and the brine and seasoning from Meat Church site.... Can't wait to try this.... Thanks for the vids Matt, I've made several of your creations and always badass
Thank you so much. We hope you enjoy it.
I can’t believe how good this is. Pork. Chicken. Poppers. In competition I’ve replaced other glazes with big wicks. Love it. (Won an award at the American Royal in sausage with 😜)
👊🏼
Here from Michigan, just north of Detroit by just over 1 mile. Went to my local ACE Hardware (on 9 Mile) to pick up some black rifle coffee for my husband and wandered into the bbq section thinking it would be close. It wasn’t. However, I did find a few Meat Church spices and rubs. Unfortunately no sauce, and my elation dimmed. On the upside, I got me some meat church seasoning/rubs that I didn’t have and am still supporting a local owned business. Every A.C.E. Hardware is a franchise, but still for the most part locally owned. Ours is all about supporting small businesses, especially but not only locally. This is how growth can still happen, and that’s a beautiful thing.
Yum! Looks fantastic!
We glazed some chicken with Big Wicks the other night turned out amazing Wes and Sarah have a hell of a product
Thank you so much!
That chicken fantastic I have to try that myself
I love making these recipes at the same time. As a girl, I'm pretty excited with the results as well.
You know I have a BBQ file, but you know how much I love your recipes. I have a Meat Church file just for you! Can't wait to try this one!!!
I love smoking at the same time I watch these. I also am a girl and my son turned me on to Meet Church and Pellet grills. I so appreciate the step by step, live videos.
Matt --you usually tell us at what temp and a general idea on how long it took to get to 165???
Absolutely enjoy your videos. Lots of love from Heath, TX. You guys rock.
Really nice scald on those birds. Need more chicken recipes. Everyone is up on ribs, brisket, pulled pork, steak etc.
Hey Matt, really enjoying your seasonings and your videos. I am heading to your area in a couple of weeks and plan to stop by your shop. Really looking forward to checking out the mother ship! Take care.
That's an amazing looking chicken. And you've been turning out banging chicken recipes the last few months.
Beautiful enough said i just learned dip the whole chicken 🍗 in the bowl. As my mom used to say knowledge is power. Thank you sir
your videos are an inspiration to where I'm trying to be on TH-cam
Old school bbq. Great, That’s what I grew up on.
That jalapeno sauce looks great! So many good tips on this video!
Another awesome video Matt. And it’s super simple , keep doing what your doing , we love it . But now I gotta come to your shop Saturday because I need some stuff to make this lol .
‘Dude, I had some business in the Dallas area and rushed out ti your place before you closed and bought a bunch of stuff!
Would have been cool to see you, but Oh well.
Cheers from Canada, Eh!
Love what you do.
P.S.
Used some of your seasonings & techniques when I hosted my family recently and it was a HIT 🎉
I did a apricot jalapeño glaze on pork loin. Wow good.
I used your video for the smoked country style ribs. For someone who is new to "smoking", the directions for time and temp were so easy. The meal turned out fantastic. The meat was devoured completely. I look forward to trying this one out and many more in the future. Thank you, Matt!
Love how clean you are when prepping your food and even gloving up the seasoning bottle. You’re a true chef! 🎉
I appreciate that
I am now a Meat Church follower...Matt...thanks so much for all the recipes!!..I dont have a Traeger smoker...so have to adapt using our oven....No problem!!..We make it work!!!❤❤❤❤🎉🎉🎉🎉
Another classic to the collection. Chicken looked amazing. I like the dunk method vs the brush on method. :) Thanks for sharing the new sauce as well.
Thanks for watching!
I glazed some baby backs with Wicks and meat Mitch for the last 30 minutes. Real lite coating but it was really legit! I’m using Wicks more and more. Sneaky good!
Thank you so much! We appreciate it.
Just started this journey, bought a pellet grill and really enjoying this inspiration
Oh heck yeah, I can't wait to try this. I'll order some the Big Wick's glaze, too.
I love the trick with pinning the skin back. I don't brine as much as I should but clearly it makes a difference.
good lord i love this channel! sure have learned a lot. thanks Matt!
Thank you!
Reminds me of the BBQ I grew up with. This is going on the grill this weekend.
That jalapeño jelly is legit!! Really good
Just want to say thank you for the great recipes. I've made dozens of your BBQ for my family, just got my first Traeger Timberline this year and I can't stop using it.
I just bought the rest of your rub lineup and can't wait to try them. Everything so far has been a big hit.
Cheers.
Thank you Matt for the recipe!! As always a fantastic video!!! Thank you for your time and passion for turning out great videos, for your Meat Church Family!!! It is very much appreciated, and we look forward to many more ass kicking content!!!
Look forward to attending a class in person, to sit in front of one of the masters of smoke/BBQ!
Much appreciated!!
Best content for BBQ. Appreciate the knowledge and time Matt as always.
Looks amazing and can't wait to try these
Every video I always learn some thing. Just appreciate the way you do your cooks!
Yaaassss!!!! Gospel on (anything) is awesome. Did chicken halves Saturday for the Dawgs game !! Oh my side what a winner!!
My favorite all purpose seasoning. I use that for all my bbq. Even brisket just not as heavy. And I add more black pepper
Man, that looks incredible. I'd give anything to be able to just make bbq for a living
Certified Gold!!!!!
I need to plan a trip down to Waxahachie soon. That looked delicious.
Wow that looks so good !!! I just ordered the bbq and the jalapeño sauce
Thank you so much. We hope you enjoy it.
Definitely trying this. This would be amazing for party wings on game day Sundays
That’s a fantastic approach. Thanks for these short videos, no bullshit, pure BBQ advise. Since I am located in Germany I always struggle to buy the important ingredients. As for this. The wood and the jalapeño sauce would be more than nice to have, I’ll have to search for substitutes, wood is ok, sauce is eminent and not Lissi me. But I need MC to get a distribution partner in the EU best case Germany. Maybe consider this. Thanks !
Awesome recipe! And love that GWP cooking wood!
That really looked delicious! Very easy and yes good old fashioned BBQ! Thanks Matt!🎉
Cheap, Easy, and Delicious (Like always) Great Job Matt
This looks incredible. The extra steps to brine and season under the skin probably do add great moisture and flavor. I personally just do a combo of holy gospel and honey hog + pecan wood on leg quarters lately. 250-275 and it’s always moist and dude… the COLOR! Don’t even need any sauce. Your videos got me hooked on barbecue and your products are my secret weapons. Keep on keepin on 🫡 💨
Like the "dunk" saucing method. I've never thought of that one before.
Looks great
Thx Matt, another killer video. I will be trying this recipe for sure!
Damn!! That is one recipe i will definitely try on the smoker in the next couple of weekends. Thanks Matt.
This looks amazing and super simple. Definitely putting on the "To Cook" list!
Awesome job!
Love the simplicity and the deliciousness. I bought a bottle of the jalapeño glaze a while ago and been looking for an excuse to use it
Thank you!
@@BigWicksTX thank you for making such a great product! It always Takes my ribs and chicken up a notch.
The Whomp sauce is my favorite!!
I have to do this for sure this weekend, also my seasoning rack is full of meat chruch and i gift a lot seasoning to friends and family i like to call it "Spreading The Gospel" Thanks for the educational videos!!!!!
I love BBQ chicken! I need to try that sauce
Unbelievable colour and so juicy 👍👍👍 Greetings Bernd
I love the content brother. I just recently got a pellet smoker, you are my go-to recipe man. Cheers.
great looking chicken Matt
Love watching your videos! I’ll have to make a road trip to your store someday!!
Fantastic. Thanks so much
Just ordered 4 bottles. Thanks Matt
Hope you enjoy it!
@@MeatChurchBBQ sure I will
Thank you so much. We hope you enjoy it.
outstanding I think I could smell that chicken thru the computer lol cheers!!! 🍻🍻🍻
I have learned so much from this guy
Love the seasonings! Thank you!! amazing flavors.
Glad you like them!
Thanx Matt... another great idea to add to my arsenal of quick, easy dinners! Love all your products and recipes I've tried! Keep them coming...
Great stuff as always Matt. Thanks for the recipes, can't wait to try this!!
Good looking birds!!
I almost picked some up at your store this past weekend. Now I'm regretting it even more. This looks so good!
Hopefully next time
Great video Matt! Doing whole chicken on Saturday. I’m trying this out as it looked absolutely amazing.
Thanks for sharing!!!
I LOVE mesquite chicken. If you haven't had it go get some mesquite chips at the store and grill or smoke some chicken immediately.
That sounds dang good Matt thanks for the great content
Wednesday drops…the best! I learn something every time I watch. I never thought about pulling the skin back like you did, seasoning the meat and then pinning it down….interesting. Gives me some ideas. Thanks!
This video inspired me to create a spicy jelly. Thank you. Love the videos.
Looks amazing! I can’t wait to try it.
Great looking chicken. Cheers, Matt! 👍🏻👍🏻✌️
Wow! Looks Amazing! I will make this. Thanks Matt! Hallelujah! baptize that chicken in that brine! Can I get a Witness!!! Oh, I'll be making this!
Great cook Matt!
Looks delicious right there
Nicely Done! I put up my own Jalapeno Jelly, I'm trying this! Thx...
Thank you so much. We hope you enjoy it.
Matt
I love your stuff and I’m a learning pit cook. Just bought my first Yoder pellet. Had to move away from Traeger, not USA made any more. Can you please set up your videos to where we can save as a favorite. You maybe able to do that but I haven’t figured it out yet.
The pulling the skin back, perfect. I can’t believe I didn’t think of it. I usually just skin because it’s suppose to be healthier.
Every time I watch a video from you I feel like I'm back in Fredericksburg
Man that looks beyond tasty. That’s our go to meal on our fishing trips. We will definitely try this twist on it. BTW. We call the Jalapeño stuff, Cowboy candy.
That looks fantastic, never thought of brineing but will give that a shot.
Yes sir!
Shout Out @Meat Church #Lets Go 👊🏼
"Bite through ..... no tug... not too dry, not too .." looks like we have a winner, come on up here Matt!! Looks amazing, sir. Matt, one question. Does the brine give the chicken somewhat of a ham texture? That is for quarters or breast. My wife will not eat any BBQ that becomes hammy from prep techniques. Looks good to me though, I want to give it a try with your brine seasoning. Thanks man