Okay, here’s my attempt at a blog post, channeling my inner seasoned, down-to-earth blogger, and focusing on the “Meat Church Holy Cow Copycat Recipe”:
Alright, folks, let’s talk BBQ. Specifically, let’s talk about that killer, peppery, garlicky goodness that is Meat Church’s Holy Cow rub. I’m a sucker for a good brisket, and that rub? Forget about it. It’s legendary. But buying it all the time gets pricey, so I decided to try and crack the code myself.
The Mission: Recreate Holy Cow
First thing I did was hit the internet, looking for any clues. I found a few recipes claiming to be “close,” but nothing that really nailed it. So, I kind of combined a few, added my own twists, and started experimenting.
My initial batches? Eh…not quite there. Some were too salty, some too peppery, one was strangely sweet (I don’t even know how that happened). But I kept tweaking, kept tasting, kept adjusting.
The key, I found, is the balance. It’s not just about throwing a bunch of spices together. It’s about getting the right amount of each one. Here is my ingredients.
- Salt: This is the base, don’t be shy!
- Black Pepper: Freshly ground is the way to go.
- Granulated Garlic: Don’t use garlic powder, it’s too fine.
- Paprika: Adds a bit of color and subtle flavor.
- Ground Jalapeno
- Spices
My “Aha!” Moment
I was getting close, but something was still missing. Then it hit me. Then it get a good smoky flavor. I played around with a few, I got the best flavors.
Here’s the rough breakdown of what I ended up with (remember, this is my version, you might need to adjust to your own taste):
- 1/2 cup Salt
- 1/4 cup Coarse Black Pepper
- 2 tablespoons Granulated Garlic
- 1 1/2 teaspoons Paprika
- 1 teaspoons ground Jalapeno
- 1/2 teaspoon other spices
I mixed it all up in a big bowl, making sure everything was well combined. Then, the moment of truth: I rubbed it on a brisket, smoked it low and slow, and…BAM! There it was. That familiar, mouthwatering flavor. Was it exactly like Meat Church’s? Maybe not. But it was darn close, and it was mine.
The Final Verdict
This whole process was a blast. It was like a science experiment, but with delicious results. And the best part? I now have a big jar of this amazing rub, ready to go whenever I fire up the smoker. Will I still buy Holy Cow from time to time? Probably. But knowing I can make a pretty solid version myself? That’s pretty cool.
So, give it a shot! Don’t be afraid to experiment, to make it your own. And most importantly, have fun with it. That’s what BBQ is all about, right?
