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Sam at Creekstone Outdoor Living making reverse sear picanha steak for some tasty tacos.

Watch Ribeye reverse sear on the Big Green Egg!

Wondering how to cook the perfect turkey for Thanksgiving? Check out this short clip from Creekstone Outdoor Living!

Brine your turkey in Meat Church Bird Bath Brine
Pull it out, rinse it off, and cover in HEB Roasted Garlic + Herb butter and Meat Church Honey Hog BBQ seasoning
Put your turkey on your Big Green Egg at 300-350 degrees
Monitor your cook with a Meter Plus Thermometer

Let it rest and carve it up!

Come see us at Creekstone for all your grills and grilling accessories for your holiday cooking!

Check out this prime rib cooked to perfection on a Lynx Grill.

Looking for an easy yet delicious dessert? Try this blueberry dump cake cooked on a @biggreenegg
⁠
Dump Cake Recipe:
⁠1. Prepare your big green egg to cook at approx 375 degrees with the conveEGGtor in place for indirect cooking⁠
2. Oil your Dutch oven,⁠
3. Empty 2 cans of your favorite pie filling into the Dutch oven⁠
4. Top with a box of white cake mix, level off across top but do not sir⁠
5. Slice and top with 1 stick of butter⁠
6. Cook for approx 45 minutes until the top is a golden brown⁠
7. Remove from the egg and serve hot⁠
⁠
@fogocharcoal⁠
@duckfatspray

Recipe:
St Louis style or baby back pork ribs
Pull membrane off back of rack (hint:use a butter knife and a paper towel to grip)
Season back side with meat church hot honey hog
Flip and season meat side with meat church honey hog
Smoke at 275 for two hours
Layout 2 layers of foil
Add brown sugar, butter, and honey
Remove ribs from smoker, lay meat side down on brown sugar bed
Wrap both layers of foil tight and return to grill
Cook additional 2 hours at 275
Prepare glaze - mix 1/2 cup maple syrup, 2 Tablespoons hotline pepper products evil ooze, 1/4 cup butter, 1/4 cup ketchup, 2+ tablespoons lime juice (to taste), simmer 15 minutes
Remove ribs from foil, glaze, and cook for 5-10 minutes to set glaze
Pull off grill, cover with foil, and rest for 15 minutes before serving.

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Beef Spare Ribs Recipe:

Remove from package
Pat dry. Do not remove membrane.
Apply binder - we use a soppin sauce, mustard, or duck fat
Season liberally with Meat Church Holy Cow and Holy Gospel
Big Green Egg set up for indirect with the convEGGtor installed, temp at 250 degrees. Add wood chips or chunks - recommend oak or hickory
Smoke the ribs about 3-4 hours, spritzing with apple cider vinegar 1 time per hour until ribs are at 165 internally
Prepare 2 layers of pink unwaxed butcher paper and spritz the paper
Wrap ribs tight and place bag on egg
Continue cooking at 250 until the ribs are probe tender. Typically at 195-203
Pull from egg and rest in cooler for at least 1 hour
Slice and enjoy

https://www.creekstoneoutdoors.com/videos/

Texas Style Brisket

Start Yoder pellet smoker, preheat at 275
Fill hopper with BBQ’r Delight Oak pellets
Remove from plastic wrap
Pat dry
Trim fat
Apply binder - we use a soppin sauce. Mustard or Worcestershire sauce work also
Apply Meat Church Holy Cow rub
Inject rub using jaccard meat tenderizer
Flip brisket and repeat
Place brisket on top rack of Yoder and insert meat probe (Monitor your cook using the built in FireBoard app)
Spritz with an apple cider vinegar or Worcestershire once an hour
At 165 degrees, wrap with 2 layers of pink butcher paper and return to the smoker
Continue to cook until brisket reaches an internal temp between 195-203. Brisket is done when you can probe and get little to no resistance, similar to inserting probe into butter.
Remove from smoker and rest in Yeti cooler covered with towels for approx 1-2 hours. If holding longer, wrap tightly with foil first.
Slice against the grain (hint: the flat grain runs perpendicular to the point (fatty end) so it can be easier to cut the point end, approx 1/3rd, in order to rotate and slice).


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