Wednesday’s are my toughest day at work, but I always come to this channel oh my lunch break on those days to get something and it makes it so much better. Thanks, Matt! My kitchen (and more importantly patio) is much better thanks to you.
@@truefirebbq9444 Have to say if it's as good as my starting attempts I can't wait to get better at it. The guys in the fuel store I've been going to have been a great help too
@@Gamer4Eire I am looking into it...Our fuel guys have been a great help, but I'd be up for some massive BBQ days. Any specific ones' you'd reccomend? My smoker was 150 euro and I'm already planning my next one...
I did a pulled pork fundraiser this past month and I used Meat Church seasonings. I needed to raise funds for my homeless ministry. With that, I’m looking for easy, creative sides to go with the extra special meal days. This will definitely make an appearance! Thank you for the inspiration. Plus, I’ll be in the area on the 1st or 2nd of November. I need to stop by the store.
Dude! IMO charred is the ONLY way to do grilled corn. As a resident of Phoenix, Az the “corn man” is out there year around…nothing like hot cotc, with Mayo, Parmesan, and a hot chilli sauce….adding briskit is a whole other level! Excellent video. Looks so good.
We like to cut the raw corn off the cob and char it in just a bit of butter in a hot cast iron skillet. Then we add crema(sour cream), cilantro, a squeeze of lime, cotija cheese, and some hot sauce. I like to mix it in with my Spanish rice but seeing this has me wanting to try it with brisket. That looked really good. Edit: Just got my chili seasoning in yesterday so I’m making a brisket or two or three this weekend. Gotta make some brisket chili.
Videos are great, the rubs you have are perfect, Holy Cow is great on everything, Honey Hog & Hot & Voodoo great as 2nd seasoning. Need to try the fajita next. So thanks from the East Coast of England
For a while I have been doing a Mexican street corn dish my family loves. Absolutely must be grilled for us. Never thought of doing it as a "build your own" bar though. Great idea!
Nailed It!! lol... yes, more side dishes to go with the amazing meats please. I like the idea of allowing people to dress their elotes how they like. going to add this to the next gathering.
I can’t tell if this is a Meat Church video or not…if only the words “meat church” were somewhere in there…like…maybe on the hat, or on the wall (with and without lights), maybe a couple on the cutting board or the apron?? Help! Jk love you Matt! Thanks for everything you do for the bbq world!! Don’t ever stop
Very interesting recipe will definitely try it. I also ordered your Meat Church Texas Sugar rub from my local bbq supply store here in Ontario Canada 🇨🇦. Can’t wait to try that new rub! Cheers
Love Elote, definitely different than we make is San Diego. Wish Duke’s was sold out here, have to deal with Best Foods(Hellmans.) We also top it with Tajin, instead of lemon pepper. The brisket on top sounds amazing!!!
Question Matt. I couldn’t find cojita here in PA. So I bought fresh queso fresco. Do I do a fine grating of the cheese over the corn? Love all your videos and recipes! Keep up the good work my friend!
Wonder if a big pan of that put in the smoker for about 20 - 25 minutes wouldn't be good? if it's anything like the smoked queso and brisket dip I made the other night, it should be fantastic.
@@MeatChurchBBQ if you ever get a chance to try Mirai, you'll be disappointed with everything else. (it's good enough to eat right off the stalk...yes, I've done this :))
This is delicious, for anyone who lives somewhere where you can't get Mexican cheese. Parmesan will work, I live close to the Border and a lot of the elote men use parmesan even.
That fact that you have to say “do it however you like” in almost every video kills me…people ask for recipes and yet they still critique you 🤦🏻♂️ I personally dig all the content and this recipe will come in handy at the deer camp 👍🏻
I love your videos but for the common people could you possibly say if you don’t have the seasoning you have then use these ingredients. We all can’t afford to order all these things. I’m just saying in general. I’ve watched 100’s of your videos
In this video we use our Fajita & Lemon Pepper so those are pretty obvious. We have been talking about the flavor profile of the seasonings we use in some of our upcoming videos, but use what you like.
Wow! I stumbled across your channel the other day watched a couple videos and subscribed. I want to get some of your rubs and incorporate into my videos. Like what I am seeing.
Well sir, I got a jar of Gospel rub. Tried it on burgers last night. Just rub and a slice of cheese. It was terrific. I will definitely do that again. Fine with you if I mention on my channel?
What’s going on Matt, your the reason why I came up with making a TH-cam channel and thing of a really good name for my bbqing Check it out The HotBox BBQ Spot, I love watching your videos and learning new things, which is why I make my own videos now. Much love From Alex in Oxnard California
I love all your videos, but….coming from the Deep South of Texas….this was brutal. No lime, no cilantro, waaaaayyyyy too much crema, butter, and Mayo, and you said “traditional like what you get at the gas station.” I’m sure it turned out ok but that’s not traditional elote (doesn’t need the “S” at the end) at all. Was stoked for this as I make brisket elote all the time but this was underwhelming. Take a trip to the border and get some elote from a raspa stand. It will be a good education. The only video Of yours I’ve disagreed with. Anyway, keep at it!
You will find as you travel that things vary by region and folks are very passionate about "their way." My recipe in the description has cilantro & lime, but it's not my preference when I make an individual one as I did in the video, and in North Texas, it usually doesn't come that way by default. The whole elote vs. elotes is going to get commented on either way it's written. I was at the state fair last week and saw 3 Elotes signs. Panther City BBQ is owned by 2 hispanic friends and they even told me to call it elote. Thanks for watching......although not thanks for calling it brutal. I'll wait for your video. ;)
@@MeatChurchBBQ I’m not brave enough to broadcast my humble BBQ “skills” lol. In all my years down in south Texas I’ve never seen elote made this way. Was just jarring lol and you’re right, everyone has “the right way,” and the only right way is the way you like. I still can’t give you a pass on gas station food being traditional though, you’re better than that!
Wednesday’s are my toughest day at work, but I always come to this channel oh my lunch break on those days to get something and it makes it so much better. Thanks, Matt! My kitchen (and more importantly patio) is much better thanks to you.
I love this. Thanks Ryan!!!!
Only started smoking this summer. Very grateful for your videos. Smoking meat is a fairly new thing here in Ireland
Thank you!!!!
Damn are you blowing peoples minds with your meat my man?!
It’s an amazing adventure man. Stay with it and don’t get discouraged if it doesn’t come out perfect. Keep trying and eat good.
Smoke on!
@@truefirebbq9444 Have to say if it's as good as my starting attempts I can't wait to get better at it. The guys in the fuel store I've been going to have been a great help too
@@Gamer4Eire I am looking into it...Our fuel guys have been a great help, but I'd be up for some massive BBQ days. Any specific ones' you'd reccomend? My smoker was 150 euro and I'm already planning my next one...
And they say Michaelangelo was the masterpiece artist------Pfffft! You sir created perfection.
Haha thanks Gary!!
I did a pulled pork fundraiser this past month and I used Meat Church seasonings. I needed to raise funds for my homeless ministry. With that, I’m looking for easy, creative sides to go with the extra special meal days. This will definitely make an appearance! Thank you for the inspiration.
Plus, I’ll be in the area on the 1st or 2nd of November. I need to stop by the store.
🤤🤤🤤!!!! Always love it when you refer Dukes as (the only mayo)!!!! We love our fresh corn done on the grill!! In husk or out can’t beat it!!
Agreed!
Dukes is the ONLY mayo
"Come at me with your Parkay comments...That's how we get it here in Texas" hahaha I'm in San Antonio and you're 100% right!
Dude! IMO charred is the ONLY way to do grilled corn. As a resident of Phoenix, Az the “corn man” is out there year around…nothing like hot cotc, with Mayo, Parmesan, and a hot chilli sauce….adding briskit is a whole other level! Excellent video. Looks so good.
Love it!
I like the addition of brisket, adds a nice delicious touch.
I agree!
We like to cut the raw corn off the cob and char it in just a bit of butter in a hot cast iron skillet. Then we add crema(sour cream), cilantro, a squeeze of lime, cotija cheese, and some hot sauce. I like to mix it in with my Spanish rice but seeing this has me wanting to try it with brisket. That looked really good.
Edit: Just got my chili seasoning in yesterday so I’m making a brisket or two or three this weekend. Gotta make some brisket chili.
Videos are great, the rubs you have are perfect, Holy Cow is great on everything, Honey Hog & Hot & Voodoo great as 2nd seasoning. Need to try the fajita next. So thanks from the East Coast of England
Thank you!!!
For a while I have been doing a Mexican street corn dish my family loves. Absolutely must be grilled for us. Never thought of doing it as a "build your own" bar though. Great idea!
👊🏽
Nailed It!! lol... yes, more side dishes to go with the amazing meats please. I like the idea of allowing people to dress their elotes how they like. going to add this to the next gathering.
Exactly!!
This is now on the list of sides for game day on Saturday! Thanks for all the recipes and tips! Go Dawgs!!
Yessir!
Hell yeah. Goooo!!!! Dawwwggssss!! I’m in Athens area myself actually!!!
@@jaysonescoe5799 sic ‘em!!
Cowboys are looking good this year. Keep it up Matt love your videos.
Thanks! Will do!
8:05 Nailed it! Love you buddy! Great video and ill be making this soon!
Yep, I’ll be making this very soon!
I literally yelled with excitement when I saw you put the brisket on top! Excellent job!🍻
Thanks 👍
I’m Canadian, so this is my first time seeing this dish. Can’t wait to try and make it.
It's so good!
I've never heard of this, but I will definitely be trying it soon! Thanks, Matt Pit-man!
Hope you like it!
Looks fantastic! We started making this dish after going to Windy City smoke out and eating it at hurtado and truth.
Good stuff!
Awesome Matt love the recipe and vid! Huge fan
Awesome! Thank you!
You had my at elote! It’s my fav wing dipping sauce too. Going to try this, this weekend with some leftover pork shoulder. Thank you.
Sounds great!
Always my go to.. great content and easy recipe! Appreciate you, man!
Thanks Rod!
Looks sooo good Matt, thanks for the vid.
Welcome!!
Nice! Yes you nailed it! Props brother!
Appreciate it!
I can’t tell if this is a Meat Church video or not…if only the words “meat church” were somewhere in there…like…maybe on the hat, or on the wall (with and without lights), maybe a couple on the cutting board or the apron?? Help!
Jk love you Matt! Thanks for everything you do for the bbq world!! Don’t ever stop
Another fanstastic video! I don't BBQ without my Meat Church seasonings! And you use top notch blades from Montana Knife Company!
These release today. super excited!
Cool video Matt Pittman!!! That is a cool grill. 🇺🇸🖤🍻🍺🌽🌽🌽
Thank you!
Very interesting recipe will definitely try it. I also ordered your Meat Church Texas Sugar rub from my local bbq supply store here in Ontario Canada 🇨🇦. Can’t wait to try that new rub! Cheers
Fantastic. Cheers!
I’m in Ontario as well but haven’t found a store that has meat church products, do you buy them online?
@@joetkalcevic6767 Dickson Bbq from Toronto! They have everything Meat Church and much more! Highly recommend you check out the online store!
@@TheStevelaing 👏 thanks so much 👍🏼
I used it in my Texas twinkies last game day. Perfect. The guys loved em…scarfed down 24 during the half. That’s a star rub/seasoning.
Hoosier with a smoker would like to say thanks for the video can’t wait to try Brisket Elotes Hoosier style
Fantastic!
Matt, long time follower. It’s Fall in New England. Would love some smoked soup options for my Traeger.
Deal!
God Bless you sir
bring out the Helmans and bring out the 👌. nice video and thanks for sharing your ideas! be safe and be blessed
Duke’s is the only answer. 😜
The beer did it for me 😄
Looks awesome, gonna have to make it!
You should!
Gotta try it with white corn its a game changer
Love Elote, definitely different than we make is San Diego. Wish Duke’s was sold out here, have to deal with Best Foods(Hellmans.) We also top it with Tajin, instead of lemon pepper. The brisket on top sounds amazing!!!
I need to try with Tajin!
Thanks Matt. Fantastic.
Thanks Ben!
YOU ARE THE MAN!
Awesome. Thanks for being here!
Damn! Ain’t mad at that recipe either 👊🏻
That looks AMAZING Matt. And dont pay attention to the keyboard critics..
Look at all that FLAVOR
YES!
Fantastic!
Thank you!
So freaking killer! I’m needing a new phone because I just shorted this one out drooling over this! 👊🏻
LOL!
Only the TEXAN WAY buddy. greetings from SAN ANTONIO..
Thanks man!
looks great! Maybe add some Valentina. 👊
Good idea!!
Question Matt. I couldn’t find cojita here in PA. So I bought fresh queso fresco. Do I do a fine grating of the cheese over the corn? Love all your videos and recipes! Keep up the good work my friend!
You make everything look so easy!
I just love to cook. Thanks for the compliment!
I don't think we can get Parkay here any suggestions on subs for it?
This would be a perfect spot for cowboy candy garmish.
Brisket topper, hell yea !! 🙌🏻
Of course!
I cook corn in the husk for the first half, then take it out. Little char and burns off the silk.
Is it traditionally served with brisket or is pulled/chopped pork also common?
Man, corn season ended like a month ago. Where was this recipe this summer?
Wonder if a big pan of that put in the smoker for about 20 - 25 minutes wouldn't be good? if it's anything like the smoked queso and brisket dip I made the other night, it should be fantastic.
We smoke it in pans for festivals because we can’t possibly grill that much. It’s great!
Mr Church sir where did you get the apron?
Man I’m instantly hungry!
Welcome to my life. ;)
When will the Navy Blue New Era Meat church hat be available? I need it! 😎
That is a personal hat, but as soon as New Era opens ordering back up, we will make them.
What type of corn do you use? I miss Mirai super sweet during the summer (can't find it anywhere in TX ☹️)
At this point in the year I had to use what they had at my local grocery store.
@@MeatChurchBBQ if you ever get a chance to try Mirai, you'll be disappointed with everything else. (it's good enough to eat right off the stalk...yes, I've done this :))
Cilantro would be great in it!
Ageee. It's in the recipe in the description for the side dish.
No not all in Texas , Houston go to refresqueria to get real corn in cup not in gas stations or from paletero
I try to avoid Houston. I don't like my truck being broken into. :)
Then tops it off with a brew, that’s my guy!
👍 Dukes!!
Will you be doing anything in or near burleson soon? I’m dying to try some of your Q.
Nothing planned as of now.
Making me hungry as always
That is our goal!
What the!! Why the hello kitty have I not seen this dam video and I watch you everyday. I’m getting tired of TH-cam democracy shit. FJB
someone grab a napkin... my mouth is WATERING!!!!!
Same!
Thats a "side"?!! shittttt thats a meal! 😂
True!
I’ve never had this 😮
It’s delicious
Husk on soaked in water, u get a steamed and charred corn
Yessir!!!!
Tajin is the play I'd do rather than lemon pepper. Other than that..killed it. 👍
I've been told I need to try that!!
@@MeatChurchBBQ It goes with everything!
We’re gonna go with Cotija.. How much? A lot 😂
Looks delicious! BTW, Kewpie is pronounced cue-pee, not cue-pie
This is delicious, for anyone who lives somewhere where you can't get Mexican cheese. Parmesan will work, I live close to the Border and a lot of the elote men use parmesan even.
Great tip!
Hell yeah
My man.
The hardest ingredient to find in California is squeeze Is bottled Parquet margin or butter
Man, with my kids and spaghetti or rice I have to keep it stocked!
That fact that you have to say “do it however you like” in almost every video kills me…people ask for recipes and yet they still critique you 🤦🏻♂️ I personally dig all the content and this recipe will come in handy at the deer camp 👍🏻
Yea the struggle is real. Can’t please everyone.
Yes!!!
Was he mad at it or not?
Lived in South Texas 50 years and have NEVER seen this at a gas station. You're trippin.
Sounds like you need to move. 😜😜
We live in North Texas. Ask anyone about the famous Elote at Fuel City.
What happened to the second way of serving it? 😂 looks great though!
That method to make a family side vs. making how you want is in the recipe in the description.
Sure, now that the corn growing season is over!
Thought about that. ;)
I love your videos but for the common people could you possibly say if you don’t have the seasoning you have then use these ingredients. We all can’t afford to order all these things. I’m just saying in general. I’ve watched 100’s of your videos
In this video we use our Fajita & Lemon Pepper so those are pretty obvious.
We have been talking about the flavor profile of the seasonings we use in some of our upcoming videos, but use what you like.
Make a brisket Crunchwrap
We talked about doing crunchwraps on the griddle soon!
@@MeatChurchBBQ I think it would be excellent!!🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Where’s the Valentina? 😂
Wow! I stumbled across your channel the other day watched a couple videos and subscribed. I want to get some of your rubs and incorporate into my videos. Like what I am seeing.
Thanks Dennis!
Well sir, I got a jar of Gospel rub. Tried it on burgers last night. Just rub and a slice of cheese. It was terrific. I will definitely do that again. Fine with you if I mention on my channel?
$6 these days (Summer of 2023)
That’s not burn…that’s char. That’s what o told my wife when I made her toast. She didn’t buy it either 😅
😂😂😂
The simplest looking grill and somehow it's $2000 🤣🤣
What’s going on Matt, your the reason why I came up with making a TH-cam channel and thing of a really good name for my bbqing Check it out The HotBox BBQ Spot, I love watching your videos and learning new things, which is why I make my own videos now. Much love From Alex in Oxnard California
Will check it out. Thanks for being here!
Esquite is what it's called when it's off the cob. Elote is for corn on the cob.
Tell me you didn’t watch the video without telling me you didn’t watch the video. …where I fully explained that. 😂😂😂
Watched the video and it's still an esquite. Just because you live in Texas it doesn't change what it is lol
I love all your videos, but….coming from the Deep South of Texas….this was brutal. No lime, no cilantro, waaaaayyyyy too much crema, butter, and Mayo, and you said “traditional like what you get at the gas station.” I’m sure it turned out ok but that’s not traditional elote (doesn’t need the “S” at the end) at all. Was stoked for this as I make brisket elote all the time but this was underwhelming. Take a trip to the border and get some elote from a raspa stand. It will be a good education. The only video Of yours I’ve disagreed with. Anyway, keep at it!
You will find as you travel that things vary by region and folks are very passionate about "their way." My recipe in the description has cilantro & lime, but it's not my preference when I make an individual one as I did in the video, and in North Texas, it usually doesn't come that way by default. The whole elote vs. elotes is going to get commented on either way it's written. I was at the state fair last week and saw 3 Elotes signs. Panther City BBQ is owned by 2 hispanic friends and they even told me to call it elote. Thanks for watching......although not thanks for calling it brutal. I'll wait for your video. ;)
@@MeatChurchBBQ I’m not brave enough to broadcast my humble BBQ “skills” lol. In all my years down in south Texas I’ve never seen elote made this way. Was just jarring lol and you’re right, everyone has “the right way,” and the only right way is the way you like. I still can’t give you a pass on gas station food being traditional though, you’re better than that!
Nice
Yes to seafood!!
Almost perfect. You forgot to milk/scrape all the milk out of cobs. Mmmm!! Great recipe.