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

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

Jalapeño Popper Pork Belly Accordion #porkbelly

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

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

Dry Aged Camel #camel #dryaged

23 Day Dry Aged Wagyu A5 @Cloud23 @Alpine Butcher #dryaged #wagyua5

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

Smoked & Deep Fried Prime Rib… I’ve learned that there are multiple benefits to smoking something before deep frying. Of course, there is the flavor element, providing smokiness that an otherwise non-smoked & deep fried piece of meat wouldn’t have. However, possibly the greatest benefit is the impact on the crust. We know that dry brining dries out the exterior which leads to a significantly better crust. But what I’ve found is that smoking for a couple hours first can compound this effect. The smoking step significantly dried the exterior of this prime rib which helped to create the perfect crust. Also, I tried two processes when it came to prime rib. In one case I smoked it to 100F internal then deep fried until it reached 115F internal. There was a huge grey band this way… The much better option was to smoke the prime rib all the way to 123F, let it rest for a full hour, then quickly deep fry for about 8 minutes right before carving. This was significantly better. One final note, always be careful when deep frying large cuts like this. Always follow the deep fryer directions closely and make sure the flame is off when you add the meat! #ribeye #primeribdinner #holidayrecipe #primerib

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

#ad Pork Chop Accordion…   The beauty of a bone-in pork chop is you get two cuts in one, the tender ribeye as well as a meaty baby back rib. Combined with the accordion shape for flavor penetration, and you’re left with some really fun (and tasty) presentation! #ad   For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F with a 3-minute rest.   Recipe: 4 pork chops ~1.5 inches thick (with the rib meat attached)   Marinade: 1/2 cup hoisin sauce 1/4 cup soy sauce  4 tablespoons dark brown sugar  1 tablespoon five-spice powder  3 finely chopped garlic cloves 2 teaspoons grated fresh ginger  2 teaspoons red food coloring    Candied Bacon: 1 package of thick-cut bacon (use roughly half) 2 tablespoons hoisin sauce 3 tablespoons maple syrup 1 teaspoon brown sugar ½ teaspoon lemon zest   Garnish: 1 tablespoon sliced chives   Pork is truly one of the most versatile proteins to work with. Find the full recipe and more on pork.org @National Pork Board!   #porkchop #accordion #spareribs #chinesefood

#ad Prime Rib Pho… After hours of roasting and boiling, the bone broth was packed with an intense umami flavor. The prime rib added a touch of smoke and richness to the dish that brought it all together. I will definitely be seasoning my prime rib with five spice again… the flavor was incredible! @CHEF iQ’s 1-probe CHEF iQ Smart Thermometer ensured I pulled the prime rib off at the perfect medium rare! Use code MAX20 for 20% off at the link in bio. #ad #primerib #pho #ribeye #bonebroth #soup #soupseason