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- Prime Rib/Rib Roast -


What you need:

Prime Rib

Meat Church Holy Cow Rub

*Optional* add horseradish powder to your rub

Cooking Temp: 350ºF

Cooking Time: 10 to 15 minutes/lb

Wood: Oak or Pecan

  • Liberally season your prime rib.

  • Cook at 350ºF for 10 to 15 minutes/lb.

  • Take roast off cooker when internal temp reaches 125ºF

  • Wrap prime rib in foil and let rest for 20 minutes.

  • When internal temp of Roast reaches 130/135ºF for rare/medium rare at the center and medium well/well at the outside




- Tri Tip -


What you need:

Ruff's Red Dust

Foil Pan

Tri tip


Cooking Time: 20 min/lb

Cooking Temp: 275ºF

Wood: Hickory or Pecan

  • Season tri tip with rub.

  • Smoke at 275, fat side down until the internal temperature is 120 degrees.

  • Place tri tip into a pan (pan is in your smoker), fat side up until internal temperature is140 degrees.

  • Cover meat, in pan, with foil tent & rest for at least 15 minutes, enjoy!

*another suggested rub is Obie Cue’s Steakmaker.



- Beef Brisket -


What you need:

12 to 17 lb. Brisket

Bessie’s Beef Rub

Worcestershire Powder


Cook time: 1-1.5 hours per pound

Cooking Temp: 250ºF

Wood: Pecan or Hickory

  • Liberally rub your brisket with seasoning

  • Cook fat side up in a foil pan at 250 for half of cooking time (8-10hrs).

  • Wrap Brisket in butcher paper or foil.

  • Cook at 250 until internal temp of meat reaches 200.

  • Brisket is done when thermometer slides into meat without resistance.

  • Rest brisket on counter, still wrapped, for an hour.

  • Slice across the grain.​

- Smoked Pot Roast with Veggies -


What you need:

Chuck Roast

Traeger Rub

3-4 cups of beef stock

2 sprigs of fresh rosemary 

2 sprigs of fresh thyme

potatoes, cut into chunks

8 carrots cut into chunks

1 onion diced

8-16 oz. fresh sliced mushrooms


Cook time: 7 hours

Cooking Temp: 180, 275ºF

Wood: Oak/Cherry Blend

  • Coat chuck roast with rub.  Making sure to pat it in nicely.

  • Place directly on smoker for 1.5-2 hours at 180ºF.

  • After smoking, place roast into a large dutch oven.  Add veggies, broth, rosemary, and thyme.

  • Put on the lid and place into grill for 5 hours at 275ºF.

  • Meat will be tender and veggies soft and delicious!

- Meatloaf -


What you need:

2 lbs. Ground Beef

1 cup Bread Crumbs

1 Egg

1 Onion finely chopped

Chopped pepper (bell, chile, etc)

Bessie's Beef Rub

Golden Toad Colorado Red Sauce

Suckle busters SPG Rub


Cooking Time:  2 hours

Cooking Temp: 300ºF

Wood:  Maple or Cherry


  • Mix ground beef, bread crumbs, egg, onion, peppers, 3 oz of BBQ sauce & rubs to taste.  

  • Roll mixture into whatever shape you like (we like a log).  Put a thin layer of sauce on the outside.  

  • Cook on grilling mesh at 300 for 1 1/2 hrs.

  • Baste with sauce

  • Turn up the temperature to 300 until internal temp reaches 145.

- Beef Ribs -


What you need:  

Beef Ribs

Apple Juice

Brown Sugar

Dizzy Dust


Cooking Time:  4 hours

Cooking Temp:  225ºF

Wood:  Hickory or Pecan


  • Dust your ribs with Dizzy Dust and smoke for 2 ½  hours at 225.

  • After 2 hours wrap ribs in foil.

  • Inside the foil sprinkle ribs with brown sugar

  • Smoke at 225 for another 1½ hours.

  • Set ribs aside & allow cooker to come up to 400

  • Remove foil and place ribs meat side up for another 15 min. basting with apple juice, flip meat side down for another 15 min. basting the bone side as well.

- Burgers -

What you need:

2 lbs. ground beef (our favorite is 80/20 mix)

Frag Out Bunker Buster


Butter for buns

Whatever fixings you like!

Cooking Time: 15 minutes

Cooking Temp: 450ºF

Wood: Char Hickory

  • Start out with cold ground beef, stir in some Frag Out Bunker Buster.

  • Mix together but be careful not to over mix the meat (the more you handle it, the more dense your burger will be).

  • Form patties that are a little bigger than your buns, there will be shrinkage during cooking.

  • Take the bottom of a glass and press in the center of your burger, creating almost a well.

  • Season both sides of your patties.

  • Place in fridge to keep cold until using. *you can make patties ahead of time*

  • Get your grill nice and hot, don't put your burgers on before it's hot!

  • Depending on how "done" you like your burgers will determine how long you cook them for.  A good rule is 4 minutes for rare, 5 for medium rare, 7 for medium, and 9 for well done.

  • While burgers are cooking, now is the time to butter those buns!  With 1-2 minutes left of cooking time, you can put cheese on your patties and place your buns butter side down on grill.

  • When finished pull off your patties and assemble your burger!

- Sirloin Steak -


What you need:  

Sirloin Steak

Frag Out Bunker Buster

Apple juice

Ruff's Worcestershire Powder


Cooking Time:  6-20 minutes

Cooking Temp:  400ºF

Wood:  Hickory or Mesquite


  • Place steads in a container.  Mix together apple juice and Ruff's Worcestershire Powder, pour over steaks.  Seal up and let marinate for at least 1 hour in fridge.

  • Set grill on high/400ºF.

  • Pull out steaks, season both sides with Frag Out Bunker Buster.

  • Place steaks on hot grill grates.  Depending on how you like your steak done will determine your cook time.  A general rule would be: Rare - 3 to 4 minutes per side, Medium Rare - 4 to 5 minutes per side, Medium - 5 to 7 minutes per side, Medium Well - 7 to 9 minutes per side, Well Done - just throw it away.

  • Pull steaks off grill and tent with foil, let rest for 10 minutes before cutting. 

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