That A1 steak looks straight out of resident evil

Man, max is a kinda guy I’d wanna hang out and have a beer with. And a steak obviously

@customgrow7109

5 ай бұрын

Gayyy

@floppabruh

5 ай бұрын

how the f is that gay@@customgrow7109

@ordinaryfellow9093

5 ай бұрын

@@customgrow7109There's nothing gayer than 2 straightest man hanging out

@customgrow7109

5 ай бұрын

​@@ordinaryfellow9093 gotta have some bitches there to they like tube steak lmmfao

@customgrow7109

5 ай бұрын

​@@ordinaryfellow9093and wasn't talking about max being that way talking about the guy wanting to drink and eat some tube steaks lmmfao

Sodium Phosphate isn't soluble in Alcohol. Meaning it likely didn't do its job cuz it wasn't able to. Maybe try it with a water based sauce with a light flavor

Man I love these experiments! Keep them up Max!

Max I was the viewer whom recommend the taste tester tie. I am glad you got one.

@MaxtheMeatGuy

6 ай бұрын

🤝🤝🤝🤝🤝🤝🤝

@garageofscrap

6 ай бұрын

@@MaxtheMeatGuyyou should do Max the meat guy branded ties as merch. Use them as the taste tester tie

These experiments are always fun to see. Keep up the great work Max!

So one thing you might have done wrong with the whiskey is the whiskey, alcohol dehydrates so you have two opposing ingredients in one dish. Maybe try buttermilk or something with a high fat content the next time you try the powder. Also, I bet there’s cornstarch or some kind of thickening agent in the A1, that’s why it gelled up like that.

Hi Max. You are the only person I would get advice on cooking steak. Your content is very entertaining and knowledgeable. Keep up the good work!❤❤❤

Max never fails to make me go out and buy some steak....

Wow! Max, you're channel has grown so much. You deserve every subscription. I love your content.

“And start blowing her up like a balloon. Oooh we got a squirter” MAX WHAT THE FU-

The sibling bullying is my favourite part

Awesome video max. I come to your channel often for tips and advice

I really enjoy your shows. Thank you and your staff for all your talent. I’ll stay tuned.

Its been a while since i watched ur videos good to see your still uploading

M’axes cow blanket is priceless 😂

Surprised you didn't try Wagyu Tallow. After all, Guga only did that for an overnight experiment, not a week long marination time. That could effect things like texture and taste. Same goes for duck fat.

One thing I wonder is the reason you can eat a rare steak is because bacteria only develops on the outside that will be cooked away during the cooking process but when you inject your introducing the bacteria from the outside inside. I am curious if that's anything to be concerned about.

One of my favorite marinades is a decent whiskey ( usually JD works and it's easy to find ) mixed with " Bold and Spicy " A-1 steak sauce .

It's fitting how I had an ad pop up as soon as you sipped that A1 sauce, an ad for Pepto.

Hey max, I love these videos! 😊

I like the flavor of A1. Never thought about using it to inject as a flavoring.

Love the production quality 😂

For a control steak that thick I probably would have dry brined it for a day or two to let the salt penetrate the meat more profoundly. Did you find that the interior of the control steak was bland without that step?

MAX!!!! The swag you put on spinning that whisk before you retired the injector was SICK!! Lol.

The second you pulled that A1 sauce I saw people sharpening pitchforks and lighting torches

Great video man, can’t wait to buy the jerky.

Love the videos and shanaggins keep em coming...

I live for the Tibby cameo in every vid. :D

Great video again mate

Can you dry age them after marination please Max .??!!

What are you doing using Makers. Use a honey maple version of bourbon. I use that on oven ribs. No smoke, but very good if you don't have a smoker

I finally saw the day max said "lets MAXimize flavor"

Hey Max i dont know if you had issues with the sodium phosphate plugging up your needles, but boiling water with it dissolves the sodium phosphate so you can inject it easier. I do also think you added too much phosphate.

Hey max i'm an uruguayan guy that loves barbacue and started last year to watch your videos in order to improve my english, you have been a really good inspiration for me and i want you to come and let me make some steaks for you in regards, just let me know, i know that you are in florida now and i will be proud of cook an steak for the steak guy

I did it last year with milk overnight and I have to say it was the most delicious thing I’ve ever made. The rib roast was so tender I had the pickiest adult I ever meet say best rib roast he ever had. So milk does work better then what I seen here

@PandorasFolly

6 ай бұрын

Yeap. Milk soaks are amazing. It is the only way to eat stuff like livers and where I learned about them. You can also add traditional marinade ingredients to the milk like garlic or onions or spices. But no vinegars or citirs because it will make the milk curdle of course. Also check any other sauces like soy or worchestshire putting out a small cup of milk and mixing.

@pinbi7

6 ай бұрын

the acidity of milk works really well, that why butter milk is so popular for marinating fried chicken

@PandorasFolly

6 ай бұрын

@@pinbi7 hell yeah Brother! I forgot to mention that. Also if you are a crazy person after the holidays buy a couple frozen turkeys on deep discount and do a milk marinade on them. I suggest butchering the turkey down into its component pieces first. Much easier to marinade and uses less butter milk

@pinbi7

6 ай бұрын

you and me are two peas in a pod , i did that for Canadian Thanksgiving ended up eating turkey for a month , fried turkey , roasted turkey , turkey sandwiches , turkey soup , turkey stew , turkey pot pie , turkey salad , turkey burgers ect...@@PandorasFolly

The advertising pic really had me thinking Max was making Frankenstein's monster. Haha

11:03 this is madness, THIS IS SPARTA!

You always make me hungry

I love chili crisp so much, probably one of my favorite smells in the world.

Max forgot about dry brining for a day in the fridge to penetrate seasoning and flavour

max i’m a huge fan and I also have a brother named max that loves your content I like on this comment would make my day

5:24 I know I ain't the only one who heard the Minecraft drinking sound effect. 😂

Good day when max uplouds

Yooo! I wrote you on Snapchat ages ago asking you to try injecting the steaks before dry aging them

You waited 7 days for steak and I’m waiting 7 days for Christmas

Max, do you think biltong will ever be added to the maxjerky line?

Mini petition to rename the steak experiments to steakperiments

@MaxtheMeatGuy

6 ай бұрын

I vote in favor

I have a question i am a homecook can you take a prime rib that was dry aged for 1 mont sous vide it in a marinade for 4 hours and then cut thick steaks out of the piece of meat and grill them i think when you sous vide it the marinade penetrates it more

Thanks!!

I’m very thankful to be able to learn so many tips and tricks straight from one of leading authorities in steak sciences.

Can’t wait for my 3 jerky variety boxes to come in

Maybe next time when you are going to do a comparison like this you can try the whiskey again. Great video as always!

Bro looking like an anime villain in the thumbnail 😂

Another banger!!

you make a video this long all for these steaks and by the time it comes to eating them, it’s over after a minute, cheers lad.

Steak is the best! especially brisket.

Wow you got the good stuff I'm talking about the chili crisp. That stuff is good with rice. I just cook rice and spoon some over the rice and eat.

The wiskey throw was risky

A-1 is really good stuff.

theres a plythora of beef based sauces in our local japanese store in china... it just elevates steaks to unbelievable heights

Good sir question,any experience with antelope? Have an event coming up and was thinking of stuffing shroom caps with it..

Max waht about a steak tomato stew when will u try this?

Hi Mac great vid

I've always wondered. Is there such thing as to much. When it comes to wet or dry aging. Thanks

You must of gone shoppin at Publix 😂

Max the meat guy lore???

This video is making me hungry

I'm eating your jerky right now. I use to make jerky back in the day at the butcher shop. Had to support. Mine was Thai style.

I knew the whiskey was going to ruin it.... I think you knew too!

where to get the meat pillow??

got my half off jerky from black friday as a white elephant gift!

When I was watching this I was eating A1 sauce with fries. It is a great combination

liking “max the sigma male” in the thumbnail there

Can you do cooking with normal temperature and speed

That's crazy. I thought the whiskey steak would win!

The easiest $50 I ever got was when I chugged an entire bottle of A1 because one of my Marine buddies didn't believe me when I said how much I love A1. I can do A1 on just about any meat because I love it so much. And I've always wanted to do something like that with A1.

@ed2of663

6 ай бұрын

What I'd give to be the face of A1 for their commercials. Why because A1, it's that important.

Max you should have known the ingredients in the a1, it has vinegar and citrus that's why it changed color.

I don't like A1 pure on a steak, I use it to make my own sauce. I mix it in with a mild tasting mayo to mellow out the overpowering taste of A1 and then add cracked black pepper and msg.

Hey MA you should try some south African biltong

I love the vid 😊

Oh I love that pillow

Hey Max, question on a recent cook. I tried duck confit recently, full duck fat and duck/Cornish hen mix. Added maybe? too much garlic/shallot along with a bunch of fresh herb, but the problem is this... I preserved/refrigerated (in the cooking fat strained) the rest of the meat I didn't immediately scarf down, and after going for seconds I discovered what I can only describe as duck/hen stock. Is this normal? Or did I do something wrong? If so what.

@pinbi7

6 ай бұрын

if the duck doesn't have enough collagen , you could try adding a bit of gelatin to keep the consistency of the dish , the collagen is most prominent in the bones, so it really depends what part of the bird you used, personally duck 2 ways confit the leg and sear the breast ' bit of demi glace on top and we're in for a good time :0)

i accidently left some NY strips marinadiing in some teriyaki sauce for like 2-3- weeks in the back of my fridge.. Them bitches were so tender. Best ever

What if you grill a whole Prime Rib without dividing it into the Ribeye Steaks

Can you do thing with normal temperature at normal speed

I’m gonna get crucified for this- I actually like A1 best when it’s on grilled chicken or turkey

u should marinate a ribeye in shrimp paste for the asian fans

"That feels wrong, in the most right way possible" Bumper Sticker or T-Shirt, but let's do it.

LETS GOOO ANOTHER MAX VID!!!!

Sodium Phosphate is usually only 50g per 10kg of meat. I would assume thats about 1kg, you would need less than a teaspoon for that amount. 1/8 of a cup is far far too much, 1/8 of a cup is about 50g of it. Basically 10 times too much.

2:13 here I was thinking I was the only person who drank A-1 hell yeah dude

when delivery to germany / europe ??

Do Ajou next time

Bro got the lightskin stare in the thumbnail 💀

Max up that steak 😂😂😂

Ronnie Coleman lived on A1 sauce

I love you included A1. It's tasty, steaks are tasty, what's the issue?

If you haven't tried it yet ,I suggest country Bob sauce instead of A1

I can’t be the only one who wants to see a follow-up video of just whiskey, and just sodium phosphate to see what made the flavour bad

@l_ndonmusic

5 ай бұрын

My guess is that the Sodium Phosphate provided that texture, and since Max only brought these up to like… 145 at most (probably 135 tbh), the alcohol didn’t evaporate out of the whiskey

@AManChoosesASlaveObeys

5 ай бұрын

The problem is that he used two dehydrantors. Alcohol dehydrates, sodium phosphate too, even though they are good on it''s on (If not marinated for a week). The steak literally became rubber.