Max The Meat Guy

7 Day Honey Cured Steak #honey #steak

I Tasted The World’s Most EXOTIC Meats #zebra #froglegs

How to Carve a Turkey… Everything you need to know in 30 seconds. At the end of the day, the right to equal turkey skin is decided by the nominated slicer of the family… so if that is you, use this information as you see fit 😉. Check out my last videos for Turkey recipes! I will be posting a couple more this week. #turkey #howto #thanksgiving

Smoked & Deep Fried Turkey… Don’t get me wrong, I love my spatchcock/dry brined recipes. But if you want to take things to the next level, this method is pretty tough to beat! IMPORTANT: Deep frying turkey is no joke… Only use this method if you have a dedicated turkey frying setup, and follow all directions closely. Other notes: -Rest turkey for at least 20 minutes -During rest, turkey will increase in temp by ~20F degrees. This allows you to safely pull at 150F internal in the breast, while keeping it juicy. -Drop turkey in fryer with the “legs/dark meat facing down”. This should help the dark meat cook faster. In my case, the internal temp of the dark meat was already 165F even though the white meat was only 150F, which is ideal. -Use homemade chicken stock in the injection if possible. You always hear people say this, but I’m telling you it makes a big difference! -Keep an eye on the color. If turkey skin gets too dark too soon, reduce heat. #thanksgiving #turkey #deepfried #smokedturkey

#ad 6M Scoville Hot Honey Dry Age #ad Habaneros, Carolina reapers, and a crazy spicy extract, this hot honey comes out to 6,000,000 Scoville heat units… bringing some serious dry-aged heat for the Jones vs Miocic heavyweight title bout! Check out UFC 309 on Saturday, November 16th at 10PM ET! Head to ESPNPLUS.COM/PPV to purchase. UFC 309 is only available on ESPN+ PPV. @ESPN MMA #UFC309 #espnmma #dryaged #porterhouse #spicy

$200 Zebra Steak #zebra #steak

The Perfect Prime Rib… This is why I always remove the bones and cook separately: -The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly. -The bones will be more flavorful with better bark since they are exposed to seasoning and heat on all sides. -Without the bones, we develop flavorful bark on all sides of the prime rib. Prime Rib Recipe: 1.Remove silverskin and trim rib roast 2.Remove bones by following curve with knife 3.Tie roast with butchers twine. Don’t go too tight, it will slightly expand while cooking 4.Season roast and ribs with a coarse rub like Montreal steak seasoning or my McCormick X-tra coarse seasoning 5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour) 6.Remove from fridge and apply paste (recipe below) over all sides of prime rib 7.Place roast and ribs into a 250F oven or smoker, try to have roast in the middle of the oven 8.Remove once roast hits 123F internal for rare/medium rare and 133F for closer to medium 9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender 10.Rest prime rib for 30 min (1 hour maximum) then place back into oven at the highest temp, searing for 5 to 10 min. Remove as soon as color looks good. 11.Immediately slice, serve with horseradish sauce Horseradish Paste: -2 tbsp Mayo -1 tbsp Mustard -1 tbsp Prepared Horseradish -1 tbsp Worcestershire sauce -2 Garlic gloves chopped -1 tsp Fresh rosemary chopped -1 tsp Fresh thyme chopped Creamy Horseradish Sauce: -2-3 tbsp Horseradish -1/4c Sour cream -1 tsp Dijon mustard -1 tbsp Mayo -1 tbsp Chopped chives -Dash of cayenne Notes: -this was a 10lb bone-in prime rib. Adjust paste according to size of prime rib -this recipe works great if cooking a boneless prime rib #primerib #holidays #mediumrare

The Perfect Thanksgiving Turkey… Deciding how to cook your Thanksgiving turkey can be stressful! I’ve gotten tons of messages about how to cook the perfect turkey so I will be posting various turkey and Thanksgiving recipes this week and next! There’s a few things we need to prioritize: Crispy skin, juicy white meat and timing… The key to all of these is “spatchcocking”. Crispy skin: The flat shape of a spatchcocked turkey faces all the skin upwards, allowing us to cook evenly at a higher temp. Juicy meat: The exposed dark meat will cook faster and finish 20F degrees hotter than the lean breast meat, for optimal internal temps. If cooked whole (not spatchcocked), the turkey would need to be pulled at around 160-165F, at which point the breasts would be over cooked, thighs undercooked. Timing: Lastly, the thinner shape allows an average sized turkey to be done in about 1.5 hours! Dry brining is another important step (avoid if turkey is pre-brined), and the compound butter adds additional richness. It imparts flavor under the skin, but perhaps more importantly, leaves us with buttery herb drippings that can be used to moisten up the turkey prior to serving. Note: the USDA recommends cooking turkey to 165F (at this temp, poultry is pasteurized immediately). However pasteurization is a combination of temperature AND time. After pulling at 150, it will carry over to 160F during the rest, for a fully pasteurized (and way more juicy) turkey. Check out the full recipe on my website! Guest chiropractor appearance: @Dr. Alex #thanksgiving #turkeyday

Jalapeño Popper Pork Belly Accordion #porkbelly

Forging With The World’s Rarest Materials ($50,000)… T-rex tooth, meteorite, diamonds and gold... thank you @Ryan Searls and @Tristan Dare this was an absolutely insane project and they dedicated a lot of time and effort into making it happen. Please check them out! Shout out to @Alpine Butcher for the Wagyu A5 steak! #meteor #trex #dinosaur #gold #wagyua5

Salmon Pastrami #salmon #pastrami

How to slice every type of steak… Slicing steak incorrectly is the easiest way to ruin what could be a magical experience. These are the most important points: If it is a premium steak, such as a Ribeye, NY Strip or Tenderloin, the way you slice is less important. Part of the reason for the premium price tag is the inherent tenderness. If it is essentially any other cut, cutting against the grain is CRITICAL. Determining which direction the grain is running is easiest when the steak is raw, so try to keep that in mind. Also, the thinner you slice, the more tender it will be. So for tougher cuts, cutting thin AND against the grain is key. #tomahawk #ribeye #steak #brisket #nystrip #filetmignon

Steak School: T-Bone… The smaller tenderloin inherently cooks faster than the larger NY strip, which is a problem because the tenderloin is the one cut on the cow that truly shines when cooked to rare (imo). The bone separating both steaks also poses a problem. The sides of the tenderloin and strip that are touching bone cook a lot slower than the edges which are exposed to air. That’s why you’ll often see overcooked edges, while the bone side is still extremely rare. Lastly when buying this steak in a store, it isn’t as simple as choosing a porterhouse with the largest tenderloin possible. Porterhouses with the largest tenderloin come from the back of the animal, and generally have lower quality strips. IMO the best strip steaks are taken as close to the ribeyes as possible (towards the front of the animal), so in the context of a porterhouse, a large tenderloin can lead to a chewy strip. It’s a balance between a quality strip, and a larger tenderloin. Despite these complications, t-bones and porterhouses are a lot of fun to cook, and with care, can come out great! Which cut do you want to learn about next? Shout out to @Alpine Butcher for the shortloin roast! #porterhouse #filetmignon #steakschool #nystrip #tbone #learning

Dry Aged Camel #camel #dryaged

Parm Wheel Dry Aged Steak… It’s the parmesan wheel that keeps on giving… I finally used it up in this video and it was our best tasting dry age to date. One of the benefits of dry aging is a more concentrated beef flavor that is often described as “funky”. A word that is also used to describe aged cheese like parmesan. Sometimes the dry age “funk” can be too intense on the palate, but the cheese rounded it out with added richness and umami. It was REALLY good. Also, @MaxJerky is a massive 40% off for a limited time! Stock up now to get your jerky in time for the holidays at www.maxjerky.com Shout out to @Alpine Butcher for the beef! #dryagedsteak #parmesancheese

30 Tacos in 30 Hours… A short trip to Mexico meant as many tacos as humanly possible, and they did not disappoint! Don’t forget @MaxJerky is 40% off SITE WIDE for only a couple more days! Our variety packs are the perfect holiday gift. #tacos #beeftacos #beeftongue #spicy #hotairballoon

Monte Cristo Big Mac #frenchtoast #ham #montecristo

The World’s Crispiest Turkey… There are infinite Thanksgiving turkey methods and all of them have their pros and cons. Some lead to the juiciest meat but chewy skin, while others have the crispiest skin but often lead to dry meat. This method allows you to slowly smoke or roast your turkey for ultimate juiciness while cooking the skin separately for guaranteed crispiness. Simply remove the turkey skin, ideally season then place on a rack for a few hours to dry out, then roast. I roasted at 350F for 10 minutes, flipped and continued roasting, finally cranking the heat to 450F to get it bubbly. Add some weights during the first 10 minutes or so to help it keep its shape. Fried herbs are another great touch that adds a pop of texture and color. I used chopped sage and rosemary, and after about a minute in 350F oil they get super crunchy. Let me know if you try this one! Guest chiropractor appearance: @Dr. Alex #turkey #thanksgiving #crispy #thanksgivingrecipe #smokedturkey #turkeyrecipe #dinnerrecipe

Harvesting 3,000 lbs of Axis Deer… From the moment I set foot on the base, I knew this would be the experience of a lifetime... I am incredibly grateful to the whole team at @mauinuivenison and Ulupalakua Ranch for the hospitality and for teaching me what community truly means! Thank you Jake, Mark, and the whole team for having me. #mauinui #hawaii #axisdeer #venison #maui

Why is this sandwich soggy… #brisket #chicagoitalianbeef