Max: MSG is fine if used in moderation. Also Max: we're using 10lbs of MSG

@sparkywilson1405

5 ай бұрын

was expecting a chubbyemu crossover

@dinospd

5 ай бұрын

I was writing this exact same comment. :D

@Sand_29

5 ай бұрын

@@dinospd same

@aliyahu76

5 ай бұрын

Msg is sh#t!

@felixtjoanda3841

5 ай бұрын

​@@aliyahu76 we supposed to listen to someone who's too scared to swear or something?

You can definitely tell how much fun Max has making his videos

@bwamenstruik2835

5 ай бұрын

Ofcourse he's having fun, he can eat all the delicious meat

@TrumpsGoofyAssMugshot

5 ай бұрын

@@bwamenstruik2835we would all love to eat max's meat

@bwamenstruik2835

5 ай бұрын

@@TrumpsGoofyAssMugshot 🤨📸

@humungous_hummous

5 ай бұрын

​@@bwamenstruik2835lucky guys

@elwiseguy69

5 ай бұрын

The editing is fantastic.

8:45 would've been an amazing flex to this video by having Uncle Roger walk in carrying "M.S.G. FUIYOH!!!" 😅😂

@Cliff074

29 күн бұрын

But, we know that Uncle Roger woulda found at least 1 thing to haiyah about! lol

Well done my friend. I think Uncle Roger must love this episode, cuz he love MSG.😂

@paulthompson3304

5 ай бұрын

It's the cocaine of cooking.

@beverlyblanton6031

5 ай бұрын

Cocaine is the cocaine of cooking

@ikmwrime29sorryaira60

4 ай бұрын

Either way you're baked

To everyone who sees this comment, keep pushing in life and never give up. Can't wait to see you successful one day and May God bless you!!! ❤️❤️❤️❤️❤️

Been wanting to try your jerky for a while and since my family is all split up for the holidays I figured I’d gift myself the max pack! Super excited and I love the content!

Max never fails to make our mouths water

@theuploaderofvideos.2520

5 ай бұрын

Or Tibby’s mouth

@I1K5

5 ай бұрын

Ayo pause

@isaac_playsroblox

5 ай бұрын

over his big long JUICY meat

@TrumpsGoofyAssMugshot

5 ай бұрын

@@I1K5have you never heard the term mouth watering? thats not an "ayo pause" moment lmao

@redeye1016

5 ай бұрын

@@I1K5you’re the one that sounds dumb saying ayo pause, not him 😂

Really surprising that the dry aged rendered fat didn’t give it a dry aged flavor, though that waterfall of juices was insane! Compound butter and low and slow followed by the torch is definitely the way to go! Nicely done!

I find that running the fat through a meat grinder helps it render faster and more completely.

6:52 max can now officially be a serial killer for a side hustle 😂

i laughed so hard thru this entire vodeo, the quality, jokes and the videography is gettin better and better every video, didnt know it was possivle, congrats mate

That music selection is awesome just like always. Thanks Sofiya!

The MSG snowman had me rolling 🤣 this episode was wonderfully unhinged

“How’s your steak?” “I believe it is being born at the moment, sir”

For that dry aged brisket, even if it's just the trimmings, adding it to chili is a gamechanger.

Yessir 🔥 content max keep it up. Hope everyone has a safe and wonderful holiday. 🙂🎅🏼

I love your edits 😂 your team does a great job

prime rib is the G.O.A.T of meats

@p-__

5 ай бұрын

My farts are better than Max’s farts 💨

@theuploaderofvideos.2520

5 ай бұрын

@@p-__what the heck?

@myvideosbrown4026

5 ай бұрын

and the tomahawk steak is the madonna of steak

@carinhall4508

5 ай бұрын

Unicorn is the G.O.A.T of meats

@leonidasneves7972

5 ай бұрын

Yes and no

Awesome video! I have always cooked bone in, but makes sense to cut off to season the whole roast.

Thanks man , George created Comedy Gold ! R.I.P. George.

I've been lurking your channel for a while now, but now you have a definite fan in me. As a Chinese person with a deep love of food and meat, I will definitely try one of these methods for my next rib roast, but I also want to give you mad props for shedding light on the awesomeness that is Hong Shao Rou, and then also making a Sichuan Chili Crisp flavored chicken jerky that I will very much have to order and try later. I don't like cooking with it because I feel like the flavor is extremely powerful and overwhelming, but have you ever thought about any recipes with lao gan ma?

@MaxtheMeatGuy

5 ай бұрын

Means a lot thanks! We actually use Lao gan ma in our jerky. I’m a big fan of it in small amounts

@aaronhughes4700

5 ай бұрын

@@MaxtheMeatGuylove your videos Max I know you hear it a lot and it don’t mean much probably

@MaxtheMeatGuy

5 ай бұрын

@@aaronhughes4700 it means the world to me!! Thank you

@aaronhughes4700

5 ай бұрын

@@MaxtheMeatGuy always bro

Uncle roger is proud.

@paket6000

Ай бұрын

Indeed

We need more videos like this. Great video BTW really enjoy it.

I used to feel bad that I could never bring myself to eat turkey, but this is like the 6th time I’ve seen something that basically says “Turkey isn’t the best of meats” and I’m here for it.

I absolutely love his added level of chaos in the background it's my favorite

I’ve been making a choice grade prime rib for Christmas for several years and it’s been great. Sufficient marbling for maybe a third the price.

Best brother/sister combo. Always great content

keep up the good work, it looks so delicious.

Yo max as an Australian I think you should do an Australian style BBQ for the summer using only Australian grown meats, seasoning and sauces (by Australian I mean using any ingredient you want as long as it’s only made in Australia) you have no idea what your missing out on

@user-pw8qj2gt1p

5 ай бұрын

Vegemite is the best brisket rub in the world.

@Chico_Julio

4 ай бұрын

Found the AusTrade account.

I love the sassy editing and outtakes. Humor looks good on ya!

Max having meat as his screen saver is so on brand 😂😂

Behind the scenes is great! Love those clips! You also got to keep the hat :)

Thank you for showing me how to make prime rib, I will make it for Christmas 😃😃

The shot was giving bbl 😂 I can't thank you doctor Max for the meat results lol you never fail to make us hungry 😋

Cooked one like this on my KZread using your last years video still great!

Merry Christmas🎄

8:20 max: fortunately these things are easy to open. Also max: NYEEEEEEEEEEEE

Great stuff Max. Genius move taking that dry aged fat and rendering it. When you held up that piece of center cut fat, it just looked perfect for rendering. Great stuff.- CptnRon

@MaxtheMeatGuy

5 ай бұрын

Appreciate it man!!

you should use it for a video where you test what seasonings give the best bark

This video was AMAZINGGGG!!

I recently bought your jerky variety package. They were really good. I'm wondering if you have any ideas for other flavors?

Doing the initial cook using the Sous Vide method (i.e., using an immersion cooker) to 135 degrees is the best way to cook beef. I haven't yet done this on "prime rib" (i.e., standing rib roast) but have done so several times with top and bottom round beef cuts. I did beef tri-tip today and the resulting roast beef sandwich was amazing. I am looking forward to cooking a standing rib roast using the Sous Vide method at 135 degrees for 24 hours then flash searing its exterior. I expect it will be the most awesome "prime rib" I have ever cooked.

Your OG roast is done very similar to the way I have been doing it for years, my Italian Nana and Papa and dad taught me BBQ and the cooking of meats 30+ years ago. Bones are good for ribs, slow cooking.. or the butcher "$". Great job, new to your channel and will sub, your crew is entertaining as well. I would like to share, instead of oil, we like to pour Vodka over it as a binder, then add dry thyme and Rosemary, sprinkle rock sea salt all over then wrap with cheese cloth. Put in the fridge for 5 to 7 days to dry brine. Oak lump charcoal up to 400 for 20 minutes, reduce to 225 and take the roast to 125 and pull/cover. About 25 minutes per inch of diameter, weight is not a factor. High proof alcohol is the thing, I have done Whiskey, and it is good too.

Uncle Rodger would be proud of that msg usage 😂

looking at that second roast, or whatever you call it, with the juices just running out like a waterfall made me cry

i cant even buy such a cut in my local grocery store or most butcheries. It's such a specialised cut to get where I live; pretty much for restauranteurs only!

OK now I've got to get some prime rib, thanks Max.

Literally saw this on my ps4 when this video released a minute ago, W video so far

Learn new thing about meat everyday is what i needed

When the video came I just started to eat my dinner and I wanted to watch the video while eating because I was thinking that the food will taste better and it usually does but my parents stopped me😂😂

*I watched you play with your meat on a Livestream and it was great. Two thumbs up* 👍👍

Max you should honestly have you're own show

If you want to try a good rub that has msg in it i would recommend 2 Gringos Chupacabra. They have a variety of rubs and seasonings

The next video must be done in a Santa costume and I demand it

That looks delicious

We have this crazy smoke sauna where we cook our meats for christmass. Its called Palvisauna and theres no translation for it but its basically just giant smoker. Always very nice meats and many families in our town come to us and pay little so we "smoke" their meats too because its just so good

I haven't had a good prime rib in so long..... uhhhhh life I neeeeeed.

Sensational Mr.Max, that almost looks too good

I love it when she takes it like a champ.

@Akszew

5 ай бұрын

ayo

I tryed this at home it worked out really good

You guys and gal, are absolute rock stars! Love your content. #meatrules

I’m sad that In finlat we don’t get that good meat And all the good mate is rare and super expensive thanks Max for making my day. I made this to my dad and he loved it.

@firehousedogsgamingranch3230

2 ай бұрын

I mean in Finland

life changing tip for anyone who enjoy boiling shell on shrimp/edamame. before your water boils, add a tablespoon (or 2) of MSG with a PINCH of salt. stir & let it boil then drop your shellfish/vegetable in & enjoy. (shrimp floats when cooked) i also suggest you actually try the water before dropping any food in... it gives you a really good idea of how MSG will taste (without the salt of course.)

@babycashhhh

5 ай бұрын

yes i am a MSG crackhead. i even tried it in my salads LOLOLOL

Max hitting us with the harry potter levitation spell 😂

When I dry brine, I do that with salt AND MSG only, let it rest in the fridge overnight uncovered. The next day, I just season with pepper, garlic powder and onion powder and let it marinade in the fridge for 2 to 4 hours. Then off to the smoker we go! During the resting period, I top it with garlic butter and let that melt in. Comes out amazing each and every time!

1:21 The conclusion on thermal protection is dependent on the oven being used. Some ovens have the heating element under the pan and the bones protect the bottom from burning or cooking too fast. Also, depends on how you're cooking the prime rib. If you're reverse searing, then the uneven cooking from the presence of bone is likely moot.

for the brisket, I would leave the pelicle on, vacuum seal in a chamber vacuum sealer, leave in fridged for 30 day, and watch the remaining juices from the brisket soften the pelicle to an edible soncistancy. Meanwhile you will get even more dry-aged flavor throughout the brisket. Then sousvide it to your desired doneness. I have done this numerous time, and it really elevates that dry-aged flavor, along with the most tender brisket (evenat medium rare). I've done this with several different cuts of beef and the outcome is the most outstanding that I've been able to produce.

Wow you sure make stuff look good.

Thanks for making me hungry

you should use the brisket for soup it is delitious.

another banger from maximilian the morsel man 💯

Your's phone wallpaper is raw bro 🔥🔥🔥

Man’s does not miss.

Your voice reminds me of another Grant from TKOR. You should do a memorial voice over for one of their new videos. I think everyone who knows will be happy.

You look like a polite Chris Evans

The editor is having a lot of fun editing the video 😂😂

Went over the top for this one.

yup

steaks for christmas would be the best

Another great video

It looks great

You could braise the dry age and finish in the smoker

There's a tradition in Poland to hold a special family dinner on Christmas Eve evening and we're not allowed to eat meat that day. So a special video of cooking fish would be fantastic. Just an idea

Bro really maxe my mouth water

What garlic herb seasoning did he use? Also what was the BBQ seasoning he added to to the butter?

“Beef is better” Thats why I ate the rarest cut of prime rib I could on thanksgiving

Uncle Rodger probably wouldn’t be able to contain his excitement seeing this.

Looks good

Bro have you tried adding MSG to the fat that was inyected? I tried it once and it came up pretty good

1:49 no Ronald, it's Wingardium Leviosaaaah!!

I would also note that 3-bone prime rib is minimum. Anything less then the surface area to volume ratio is too high and you'll end up losing too much moisture during the cook.

I would also think you get some smoke flavor with the regular roast but with the msg crust you probably don’t get as much smoke

Dude the editing approach on this one was seriously great, if you were trying out a new editor/style I definitely think it worked

For the compound butter. Are you using salted or unsalted butter?

Definitely gotta make an MSG orime roast or brisket with Uncle Roger, and of course gift him the hat.

I love your videos

Love ya vids

The snowman lasted for seconds 😂😂😂😂

Think you should sous vide the brisket and see how the flavor of the dry age is so different to a traditional smoked brisket. It will preserve more of the moisture too. Or deep fry it 😂

Max appointed a memer as editor😂