1.2M views · 807 reactions | A little secret and the meat turns into a masterpiece! Ingredients: cabbage: 2 pc pork neck: 1.5 kg (3 lb) salt: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) LEAVE: 30 MIN mushrooms: 250 g (8.8 oz) tomatoes: 2 pc cheese: 200 g (7.1 oz) Sauce: yolk: 4 pc melted butter: 50 g (1.8 oz) lemon juice: 30 ml (1 fl oz) milk: 200 ml (6.8 fl oz) sweet paprika: 3 g (0.1 oz) onion: 1 pc sweet paprika: 5 g (0.2 oz) carbonated water: 70 ml (2.4 fl oz) | Cookrate | Facebook

In this episode of Meat the Masters, Nolan Belcher, the owner of B4 Barbeque & Boba in Mabank, TX, shows you step by step how to recreate one of his most popular special menu items - Brisket Elote served with a Texas Twinkie. Nolan makes both of these items with Meat Church products in his daily routine at the restaurant. The brisket elote comes with a whopping 6 ounces of chopped brisket in it and the corn is seasoned with Holy Voodoo. The Texas Twinkie is one of the best I've ever had and is l