The Best BBQ Side Ever?

I'm Matt Pittman CEO and Pit Master of meat Church throughout my barbecue life I've been lucky enough to make some amazing relationships with some of the top pit Masters in the world for this series I've convinced them to share with you guys some of their best kept secrets so fire up your pits it's time to meet the Masters [Music] foreign [Music] [Applause] [Music] [Applause] [Music] [Music] foreign [Music] feed store and no I'm not here to buy chicken feed today amazing Barbecue Joint inside B4 barbecue and Boba so this is part of our obviously Our Guest Pit Master Series I'm very excited today this barbecue joint is owned by Emily and Nolan and let me tell you something I found out about this kind of accidentally I got a lake house out here at Cedar Creek and one of my buddies said to me hey man you ever had that barbecue in the feed stores like no two days later another buddy said hey man have you had that barbecue in Maybank what are you talking about a week later my lawn guy Chris who's Big in the barbecue he said hey Matt you need to go have that barbecue inside Maybank feed and I thought all right I gotta go so I came in in early June this place had just opened in April platter drops in front of me and it was all awesome so we talk about you know a lot of big time people and meet the Masters these guys may be considered up and comers but I'm here to tell you amazing barbecue I'm excited about what we're gonna make today let's go inside [Music] foreign [Music] [Applause] [Music] [Applause] [Music] I love it all right well here we are I've built you up now it's time for you to join the meet the Master Series yes sir looking forward to it I'm excited so I want to talk first about my very first visit here I came at the beginning of June I've already told everybody how I heard about you guys but we walked in the door it wasn't really fair because I came in kind of the end of the barbecue Day by 2 30. yeah which is a big No-No and my wife had said don't get it don't get caught up talking to people and I was like no they won't know who I am I lock the door and you're like hey Mr Pittman and you proceeded to serve me this amazing tray that we sat right over there and when it got put in front of me my eyes popped and I thought this isn't supposed to look this good this quick it was an amazing tray and top to bottom everything was awesome I appreciate it man and that's why we're here so it's my early stages for sure yeah I mean you know you you've had a you've skyrocketed like you just started in April we're shooting this uh not even a year into you being open and you're making a lot of noise you've had the editor of the barbecuator Texas monthly out here I've seen you've had the Goldies boys out here um everybody in barbecue and DFW area is coming out here so here we are yes sir our road pays off yeah I agree with that well I loved your sides and I always ask guys in the series what do you want to make and I kind of left this up to you so why don't you tell us what you're going to make today so today we're going to be doing our signature brisket Lotte which we topped with the Texas sugar Texas Twinkie so wait you put Texas sugar in it yes sir and we use Voodoo inside the elote so everybody knows I didn't put you up to this you naturally just use meat Church stuff in your sides every day that's part of our everyday recipe I love it well this is one of my favorite sides um we've made these in videos before yours is unique and different especially because you serve them together so let's jump in yeah sir let's do it all right all right so typically we would be using seven pounds for to start for our daily lunch today for the purposes we're going to be using three pounds okay so we take three pounds of our fire roast did straight corn this corn is already cooked so it looks like yep so what you do here and then for seven pounds we would normally use one cup of the Mayo yep but today we're only going to use half a cup just do the three pounds so I'm gonna take half a cup okay then we would normally use um half a cup of Crema but today we're going to use a quarter cup of creamer okay and then from here we use two ounces of hot sauce looks good already we use 10 ounces of butter I mean here to help you lose weight and then you can use to per liking but we like to use four tablespoons for a seven pound batch so for today I'm going to use two I love voodoo on corn I didn't tell you to do this like I said so it's super cool to me that you do this and once you have all the ingredients mix until everything is beautiful in your pan love it so this is already cooked obviously we just have to let it come together curious how you do it in a restaurant setting how you bring this together to hold it for service so once we get everything done it's we put everything in here obviously the sour cream the mayonnaise is in the fridge because it's going to stay cool but the corn we go ahead and get it heated up once we get everything mixed we normally just take it over to our Hot Table the steam table we put it on there and we so typically for a service day we get everything prepped about 45 minutes to an hour prior to service we'll get everything in put the lid on it and then that way it has plenty of time to marinate and kind of all the ingredients coming together yes sir easy peasy I see this done a lot of different ways we did a video on a recipe on it as well you have a different ratio we also have hot sauce in it I love it and it should look something kind of like that once you're done perfect all right so we need to go put this in the steam table we'll put a lid on it and then just let her do her thing for an hour all right let's do that and then we're going to come back and kick it up a notch yes certainly look forward to it all right we've got the corn warming so now let's get into probably my favorite part that's my favorite part too brother all right so what we're doing is our Texas Twinkie that's what these bad boys are right here they are the jumbo four inch and up jalapeno peppers and what we do is everything's bigger in Texas everything brother everything so what we end up doing is we're going to take some brisket and chop it up which right here I went ahead and got some pre-made okay so right here we got about six ounces of brisket we're gonna go ahead and throw this or if you want to do it you can throw that into our KitchenAid yes sir okay we're gonna have two ounces of Texas sugar made by one and only meat church I like the sound of that yes sir okay we're gonna have eight ounces of cream cheese we're pretty traditional so far okay six ounces of shredded cheddar cheese not everybody does that I like that yes sir okay one of my favorite things a little secret so meat mix barbecue sauce been my favorite for as long as I can remember this is unplanned everybody knows I love Mitch Benjamin and womp sauce I had no clue you did this until today yes sir so take two ounces of meat mint swamp sauce throw that in there people ask me why I don't make barbecue sauce because I can't make it as good as Mitch yeah me neither figure out that recipe we might be onto something we're good to go yes sir so what we'll do go ahead and turn that on perfect not too fast let that do its thing yes sir it smells good doesn't it yeah it does you already got some made up yes sir I do what's up I'm gonna turn this off so everybody can kind of see what we got see what we got going here that's a good little mixture smells good I could just eat that yeah for sure so these right here we do them about number three number four scoop almost a little bit smaller than size of a golf ball okay take that here's the consistency right here okay we take those and kind of roll them up and get them kind of going like this a little bit right so then take that jalapeno so this is a raw jalapeno yeah I don't cut the tips nothing then we literally just take this stuff that inside of there yeah like search and yes it does get messy sometimes guys it's all right now last time I did something like this people talk about Piping Bag this that and the other like whatever just do it works so you take that and you pinch it right this is a little trick that my wife taught me so once you pinch it scraped a little bit extra off right there when we take the rights 18 to 22 bacon strips good bacon very good like the thick cut okay go ahead and get that on there kind of pull it tight as you wrap it because you don't want it to come apart perfect yes sir everything's better than big twists like that then once again I take it and we roll it around and our Texas sugar which I got some right here for us big fan of this by the way yeah it's pretty good stuff Texas sugar and cream cheese is my number one Texas sugar favorite pairing this stuff by the way but when this video comes out it's actually going to be the week when there's no NFL football but the next week is the Super Bowl I think this is a good idea that's how she looks perfect not too bad right perfect so if you want to yeah let's take them to the smoker let's do it all right [Music] all right brother you ready to throw these on heck yeah tell me about this smoker so I got the ASW Austin smoke Works thousand gallon um it's my baby man I cooked a lot of meat on this thing so what I like to do so right now I got some briskets cooking over here we cook our briskets about 250 but what I like to do my Texas Twinkies is I like to run them down here at the stack side keep them on the bottom rack so they're normally cruising about 215 220 down on this end and just kind of low and slow for about three hours hit them with that post oak a little bit of Hickory yeah and these things make love underneath the smoker love it oh this smells good I guess we're gonna glaze these at some point yes sir we're gonna glaze them so what we're doing is we're looking for the bark descent obviously the brisket the cheese all that stuff's pre-cooked it doesn't have to be messed with so the only thing on this pepper now that's raw is the bacon okay 18 to 22 it's a thicker cut so all I'm doing is I'm literally just getting that bacon to go ahead and set get nice and dark and once it's set and dark I can glaze it once I keep it hard so that way once I'm glazing it I don't have to worry about the bacon sliding off the pepper you know what I mean awesome kind of like whenever you glaze your ribs you don't want that bar to come off right yeah sounds good that's it right there brother Perfect all right it's been a couple hours so now we got to make a glaze yes sir we do all right so back to my all-time favorite meat mix barbecue wamp sauce then gotta hit it with that Wickers Texas man jalapeno jelly I like the shine that it puts on it and I love the flavor that comes out of this meat the two together gives you the flavor the shine everything you need to make these suckers nice awesome so what I like to do here so I pour about a half a bottle okay okay and then get that Wickers Texas jelly you can get it open if you can get it open man it's tight sealed bottles so it's a whole bottle of this to a half a bottle of that wamp sauce I like it that's a big ratio right there it is right there I'm a big fan of favorite barbecue sauce and a pepper jelly so I dig this although you're going pretty hot so I That's Unique it sounds good yes sir ready for the magic right here easy it's easy get you a little taste of that see what you think that's good I'll let you know it's there too yeah it's good stuff man heck yeah sir time yes sir let's go glaze them all right all right all right we're about two and a half hours in I gotta tell you this is my favorite part the glazing here man I'm telling you all right so with the timing it's been two and a half hours but I don't really have an actual time frame on glazing I just go based off the bark once that bark is nice it's a little bit dark you can tell that everything's kind of hardened up a little bit once I put this glaze on it's not gonna just peel it right off that's when I know it's ready okay typically that's you know 30 minutes to 45 minutes before it's time to okay so we got a half hour to go or so on the cook oh they look pretty I always say you eat with your eyes first and when you glaze something it just pops all right let's let this ride yes sir [Music] all right now everything's cooked so show everybody why they're here today all right so with our finished product on the fire versus tree corn we got 10 ounces inside of a 16 ounce Deli cup I'm gonna take six ounces of chopped brisket I'm gonna put this on right here if you hear me that lime juice please put just a little bit of lime juice a couple Little Squirts and what I like to do is I like to get that brisket down in there a little bit so that way it's in every single bite sometimes you make a little mess like that but it's all right okay you're messy with it so then once it looks like that we'll go ahead and hand me a little bit of Pico please got about five ounces right here just kind of add to your pleasure okay all right there switch you there a little bit of Cotija cheese gotta have that yes sir crumble that around right there oh man there we go a little bit of cilantro a little too much about right there okay now what you can do here since we added the lime juice in it this is mostly just for pretties right here okay garnish her up yes sir a little garnish right there oh yeah I need a little bit of that hot sauce please oh yeah and then just a little bit of our cilantro lime sauce in-house right there a little cilantro ready for the magic take this Twinkie I stick that sucker in right there man and that is it brother so the crazy thing about this or the crazy I said this is a meal this is literally a menu item here this is a special you can come get this in a drink like this is a meal it comes with a drink too that's a great change of pace you don't have to come in and get half a pound of brisket or whatever you can get that yes sir which I guess there is there's six ounces of brisket in there so it's a meal in itself yeah I promise you um I'm gonna dig in go for it brother I mean it's so pretty I'm kind of afraid to dig in but I'm gonna do it anyway look at that by the way I said earlier I ain't here to help you lose weight I'm here to help you enjoy life and the amount of butter to Corn ratio we got going there is perfect I got to get all that here we go camera guy hates when I take a big bite but there's so much going on with that I mean The Buttery corn got a mouthful of brisket Pico just a little bit of the hot sauce like that is super super good impressive yes sir but we're gonna set it off right here look at that look at that all that goodness we got on there here we go a little longest bite with a little crunch dude okay I don't glaze my Texas Twinkies with all that pepper jelly that's good that's Texas Texas yes sir this whole thing is like this is Texas barbecue yeah in Maybank Texas that is man I'm gonna go back to what I say when people try to tell me Kansas City Barbecue's better North Carolina Barbecue I love all those you ain't beating this dude this is this is so good thank you very much for letting us come out in Airplane man and uh and visit with you today and share your secrets for everybody all right first off you guys have to like And subscribe so we can bring you more of these guest Pit Master videos but most importantly you have to make the trip to Maybank Texas come out to the Maybank Feed Store come to B4 Barbecue Wednesday to Saturday lunch sold out yes sir all right that's how the best do it so you guys get out here come see Emily and Nolan and crew and order this and tell them tell them you saw this uh he's gonna be cutting for you he's right here so when you get here say hey I saw you in the me Church video and you guys got to make this see y'all next time is it cool if I get these in a doggy bag sir well this is continuing our post video wrap up that we've been doing the past two weeks gives us a spot to reflect on the video we shot at any final thoughts just talk about how it went first off I always say Texas barbecue is about the journey uh road tripping for barbecue in Texas is a thing in fact people fly to Texas just to vacation and go try barbecue the drive out here to Maybank is a beautiful drive how cool is it that there's a barbecue joint in a feed store loved what we made today uh you know we made in a Lotte video before I loved all the people by the way that jumped in saying that's a ski taste because it's off the cob yet again here's another barbecue joint in Texas that calls it a Lotte love Nolan's take on it it's amazing obviously that Texas Twinkie and how cool is it that they use meat Church in it all of it super super good if you haven't been out here you've got to make the trip these guys are making a ton of noise I talked to my buddy Chase Colston founder of troubadour Festival last year and he invited these guys to Troubadour festival and they were Bar None the MVP they basically brought their entire restaurant to the place and just crushed everyone with their barbecue I know they're going to be at Fort Worth food and wine uh in April which is super exciting but one thing I failed to mention the desserts this is definitely Mrs meat Church's favorite part about B4 so this is a strawberry Tres Leches they have a Texas chocolate pecan they've got sopapilla bites they have Fruity Pebbles Tres Leches but let me tell you something about this right here I like to take this out to my lake house late at night everybody's in bed I'll stand in front of the refrigerator nothing but my underwear and a glass of ice cold milk and enjoy this it's awesome that's what I'm about to do right now don't forget to subscribe your subscriptions help us keep bringing these awesome videos but for now I'm gonna bring myself this bite I'll see y'all next time foreign

Channel: Meat Church BBQ

Views: 434,332

Keywords: meat church, matt pittman, bbq, barbecue, grilling, meat church bbq, meat church bbq youtube, Meat Church BBQ YouTube, Meat Church, Matt Pittman, BBQ, Barbecue, Grilling, how to, how to make, cooking, cooking show, b4 bbq, brisket elote, texas twinkies recipe, elote, esquites, mabank feed, cedar creek lake, bbq side dishes, superbowl food, ba bbq and boba

Id: B14REnzA5wk

Length: 20min 57sec (1257 seconds)

Published: Wed Feb 01 2023