Restaurants: Meat + Three

Meat+Three was a pop-up venture started in the summer of 2020 to create jobs in the restaurant industry and raise funds for Women’s Place of South Niagara, a vital service supporting people affected by gender-based violence.

With hard work and community support, Meat+Three became a popular BBQ spot, thanks to partners like Kendale Restaurant Supply. What started as a small idea in an unused parking lot grew into a thriving dining destination for many during the pandemic.

It was a fun few summers filled with delicious BBQ dishes and amazing desserts!

BBQ food at Meat+Three

Meat+Three logo

BBQ food at Meat+Three

Team at Meat+Three

If you're craving BBQ, check out this nostalgic springtime episode where Matty brings Meat+Three’s Poulet Royale to life!

Chicken Ingredients:

  • 2 cups Frying Oil
  • 4 Bone-in, Skin-on Chicken Thighs
  • Pickle Juice
  • 2 cups All-purpose Flour
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 2-4 Tbsp Cayenne Powder
  • 2 Tbsp Ground Fennel Seeds
  • 2 Tbsp Paprika
  • Salt and Fresh Cracked Pepper

Cheese Sauce Ingredients:

  • 1 cup Cheese Whiz
  • Whole Milk
  • 1 can Rotel Tomatoes, drained and chopped
  • Salt, Garlic Powder, and Cayenne Powder to taste

Sandwich Ingredients:

  • Potato Buns
  • Mayonnaise
  • Pickles
  • Shaved Ham
  • Fried Chicken
  • Cheese Sauce

Cooking Method:

  1. Heat frying oil in a cast-iron pan to 350°F (or bubbling).
  2. Remove the bone from chicken thighs. Submerge chicken in pickle juice (add water if needed). Refrigerate for 3 hours or overnight.
  3. Mix all spices in a medium bowl.
  4. Dredge brined chicken in the flour mixture, ensuring it's fully coated. Rest on a wire rack for 5-10 minutes.
  5. For the cheese sauce: Combine Cheese Whiz and milk in a pot over medium heat. Add Rotel tomatoes, salt, garlic powder, and cayenne, stirring until smooth and melted. Set aside to keep warm.
  6. After resting, re-dredge chicken if needed to remove excess flour.
  7. Fry chicken thighs in batches, 4-5 minutes per side, basting lightly. Season with salt and pepper as they come out of the oil.

Assembly:

  1. Toast potato buns in a medium-heat pan.
  2. Spread mayonnaise on the bottom bun, then layer with pickles.
  3. Add fried chicken thigh, then top with shaved ham.
  4. Drizzle with cheese sauce and finish with the top bun.

For more recipes with meats try Matty Matheson's A Homestyle Cookery Cookbook