Reverse Sear Ribeye and Lobster Tail

Grill Used: Traeger Silverton 620

Initial Temp Setting: 180 / 450


  1. 24 Ounce ribeye steaks.

  2. Meat Seasoning (Meat Church)

  3. 16 Ounce Lobster Tails

  4. 2 Teaspoons of butter, melted

  5. 2 Teaspoons of garlic powder

  6. 2 Teaspoons of onion powder

  7. 2 Teaspoons of chives, chopped

  8. 2 Teaspoons of parsley, mined

How to Prep the Ribeye

Simple - Liberally season Ribeye steaks on all sides with your favorite seasoning. I recommend a 2:1 combination of Meat Church Holy Cow and Holy Gospel. Let the seasoning adhere to the steak for 10 minutes.

How to Prep the Lobster Tails

Score down the middle of the lobster, cutting all the way through the top shell and the flesh but not through the bottom shell. Open the tails up and apply the butter mixture. Don't be shy, lather those tails!

Butter Mixture - Melt 2 tsp of butter and combine with 2 tsp of garlic powder and onion powder.


  1. Place Ribeye steaks on the smoker once the grill comes to temp at 180.

  2. Place the steaks on the smoker for 30 minutes. After, take them off and crank the smoker up to 450 degrees.

  3. While grill is preheating, prepare the lobster tails. (see above)

  4. When the grill has heated to temp, place the steaks back on the grill, for 8 - 10 minutes for the perfect medium rare. Let the steaks rest for 10 minutes.

  5. As well, place the lobster tails on the grill for 8 - 10 minutes, until they are fully cooked.

  6. Top the steak with remaining butter, chives, and parsley.

  7. Mangia!

Grilled Asian Style Salmon Tacos

Grill Used: Weber Genesis II

Initial Temp Setting: Medium/High

Ingredients For Salmon Marinade

  1. Equal parts Soy Sauce and Olive Oil to cover the salmon

  2. Garlic - the more salmon, the more garlic

Ingredients for Slaw - 1lb of Slaw

  1. 3 tablespoons olive oil

  2. 1 tablespoon toasted sesame oil

  3. ¼ cup rice wine vinegar

  4. 3 tablespoons honey

  5. 1 tablespoon soy sauce

  6. 1 garlic clove, finely minced (use a garlic press)

  7. 1 tablespoon ginger, finely chopped

  8. ½ teaspoon salt

  9. ½ teaspoon chili flakes (optional)

Ingredients For Spicy Sour Cream

  1. Sour Cream

  2. Hot sauce of your choice - and amount up to you!


  1. Marinade your salmon, 1-24 hours. The longer the marinade, the more intense the flavor

  2. Grill your salmon for about 8 minutes, 4 minutes on each side, or until desired doneness

  3. Cut salmon into strips, or shred to your liking

  4. Place into a tortilla of your choice, this time we used a flour and corn tortilla

  5. Top with the Asian slaw, slice of avocado, spicy sour cream, and cotija cheese.

  6. Mangia!

Classic Pulled Pork

Grill Used: Traeger Pro 780

Initial Temp Setting: 225

Smoke Time: 10+ hours

Ingredients for the Spritz

  1. Equal parts apple cider vinegar and apple juice

How to Prep the Pork Shoulder

  1. Rub yellow mustard, not a lot, all over the pork shoulder to act as a binder

  2. Coat your pork shoulder with whatever BBQ rubs you like. We used a heavy amount of Meat Church Honey Hog and Honey Hog Hot

  3. Place on a rack for easy transfer on and off the smoker


  1. Place the pork shoulder on the smoker once the grill comes to temp at 225.

  2. After 3 hours, begin to spritz the pork shoulder with the ACV+AJ mixture every hour until the internal temperature hits 160. Make that butt glisten, but don't over soak it.

  3. When the internal temp of the shoulder hits 160, pull it off the smoker and place in an aluminum pan and cover tightly with foil. Inset your thermometer and put back on the pit until it hits 200 internal. If you're being impatient, you can bump the smoker temp to 250 - no higher.

  4. When the shoulder hits 200, take it off the smoker and let it sit for a minium of 30 minutes.

  5. Put all of the juices from the pan in a fat separater, shred the meat and pour the juice (NOT THE FAT) back over the pulled smokey deliciousness you made.

  6. Mangia!