Made sous-vide beef ribs for company BBQ. 72 hrs at 145😮. Finished over charcoal, and juices reduced with cola for glaze. Yeah, they were amazing.

@undercoverat

4 ай бұрын

Even oven ribs finished on the grill is fantastic

I “smoked” a brisket in my crockpot by using Liquid Smoke and I think it came out pretty good 😅 a bit dry, but considering it was my first time I thought it was okay.

@tc5140

7 ай бұрын

Hmm 🤔... Thanks for sharing! I MAY have to try something like that 😀👍🏽

@Godb4anything

7 ай бұрын

Until I get a traeger I’m using one of those mini Walmart grills and I’m able to “smoke” tri tip just using a hadfull of coals. After 4 hours on low adding a couple coals and chips every hour it comes out exactly like brisket

Warning to anyone who uses this recipe: Activated charcoal is used in detoxification protocols because it can absorb things like poisons and medications! If you are on any medications that are especially important to you, skip out on the activated charcoal

@alexmax6050

6 ай бұрын

Not in such dosing. You should take Tens of Grams to have such an effect. If you are still full of concerns, Just take your pills an hour before tasting the meal.

@lextatertotsfromhell7673

6 ай бұрын

Stuff like HRT, Birth control, ADHD meds, etcetera

@garfreld

6 ай бұрын

@@lextatertotsfromhell7673 its great for getting poison out of your body then lol

@lextatertotsfromhell7673

6 ай бұрын

@@garfreld which of those are poison?

@garfreld

6 ай бұрын

@@lextatertotsfromhell7673 all of the above

Great stuff Max. Everyone should be able to enjoy tasty BBQ!

This video will definitely be shared with my family who have the time and equipment to try this out. I will need to try this over a weekend, but worth the effort!! Thanks Max

max I binge all your videos when I play games and my only complaint is that there arent enough. 10/10 as always

Ventilation is essential for the 3rd method. Not doing so could be really bad if there is too much smoke. Like lethal.

I live in a college apartment, I made ribs in my pressure cooker not too long ago and they were so good. I didn’t have liquid smoke so that definitely took away from the flavor, oh, and I also kinda cheated by taking them to a friends apartment who had a grill to finish cooking them

Great indoor methods. It all look so similar. Thanks for sharing

Thank you, I am so happy to see I can still eat brisket during the winter in my home. Will definetly give it a try!

I'd HATE having to wait that long for some brisket...I'd have to start making this the day BEFORE my cravings kicked in. If I was ALREADY craving it, that'd be a torturous wait 😳

Damn it, boy! Just when I think that you couldn’t get any better recipe, you throw a delicious and mouth watering hit!! 😊😊

That bark and smoke ring on the oven brisket is crazy 🔥

That oven brisket looked good from the outside but there was a lot of unrendered fat compared to the smoked one.

@samsonhorvath3614

7 ай бұрын

Yes, didn’t even look close. Way to much unrendered fat. And the ribs also looked unrendered as well. Yuck looked fatty

I appreciate this video! I don't have a smoker and 2 briskets in my freezer. I finally know how to cook them in my oven!!! Thank you!!!

Bro the editing of ur vids is genuinely amazing

Thank you so much for this video! I always wanted to make brisket but I can’t afford a smoker. Will be trying this in December and tagging you! ❤❤❤

Love binging your videos bro keep up the great work

awesome vid max love bbq looks delicious!

definitely using this during the winter

My fiancé and i turned one of your lines into a running joke where we'd just get a bowl of cereal and put it in the oven and say "Now we're gonna smoke this badboy over applewood low and slow"

@MaxtheMeatGuy

7 ай бұрын

I love that so much haha

I was just planning out my ribs for Thanksgiving. Thanks for doing this one!

I just use a crockpot for indoor BBQ. I cook ribs almost weekly using my wife's crockpot. I've also made pulled pork in it too. Always good. I'll try adding liquid smoke next time.

Your long vids are underrated bro i love it

Baby back ribs just use your favorite rub, with liquid smoke as a binder. Put on a foil lined cookie sheet and bake for 10 hours at 200 degrees, 6 hours covered, 4 uncovered. Simple.

Looks amazing!!!

the pot smoke method is awesome

Bro can literally cook anything anywhere💀

I can hear the smoke detecters going off already😂😂

WOW! Thanks!

Thanks man I live in a small apartment I hope this is handy

"Anytime, except 1am" 😂😂 Look for me, I am always down to try out BBQ. My closing time is 3am though lol

Thanks Max!

Curing salt needs time to convert into nitric oxide to become safe. At least 12 hours. Cooking and eating immediately after applying is dangerous.

@DeIta.

7 ай бұрын

Automatically a concern I had.

@Stephen-br5hd

7 ай бұрын

Depends in which curing salt your using actually. PCS #1 (nitrite) is used for cooking and shorter "cure" times while PCS #2 (nitrate) is more of your lengthy cures like sausages and stuff.

@phillipcarroll6625

7 ай бұрын

@Stephen-br5hd cure #1 needs at least 12 hours to convert. It can't be consumed immediately. Cure #2 is used for things that need to cure for more than a month and would be absurd to use in this application.

@phillipcarroll6625

7 ай бұрын

@Stephen-br5hd cure #2 can be used for sausage but usually only long cure sausages such as salami/pepperoni

I was looking for a video like this :o

improvement suggestion for the sous-vide method, cool down in the fridge overnight and blast in the oven on the highest setting. better bark

Personally my favorite rubs for brisket and many other things I cook is kinders I think you would love it and should try it.

I actually did the brisket today. Came out perfect. I can't believe I achieved a smoke ring. I have never did anything like this. It tastes amazing too. Will definitely do again and going to try the ribs next after I eat all this meat lol 😅 thank you @maxthemeatguy

Love it Great Content

I liked the preparation

I love your vids so much

I’ll watch this… even though I don’t have a grill 😅

Max is like a mad scientist of the culinary world

I asked for this video in the last vid, cant believe u listened, papa Max

Wow amazing video!

I will try the oven method next week, I got both a brisket and sorra. Dunno what the name is in English but it's basically a shoulder piece between the shoulder top and bottom muscles. Relatively lean, has a thin fat line, and lots of connective tissue inbetween, cuz it's used for slow roasts

I smoked two Pork Tenderloins a few years ago in the oven. Bacon wrapped too. Two deep aluminum pans stacked on it each other, top with poked holes throughout the bottom and the meat inside, the bottom with wood chips you wet a bit to prevent fire, and wrap in aluminum foil and cook. However long you’re cooking you may have to replace your wood chips once or twice. But makes a smoke ring and everything.

this is how discord mods aspire to cook

@thanosduckplease

7 ай бұрын

Underrated

@lorenzovlucid9118

7 ай бұрын

​@@thanosduckpleasenah, it's moderated

@NahToSeivac

7 ай бұрын

Yes

@OOO19415

7 ай бұрын

I don't even get the joke here

@Drcoconut4777

7 ай бұрын

Do you mean with non aged meat?

You should try "scrapple" smoked or dry aged, that would be interesting..

Adorei o vídeo!

Smoke until 130 then sousvide… could be a winner

Adorei o vídeo 👏👏👏

Adorei o vídeo! Muito bom

Subscribed and liked. Dude, you're stick'n to the BBQ cartel (lol!).....BRAVO, BRAVO!! rocket (p.s. I googled the Grillmates you used here. I dig the chunky textures....I'm ordering me some on Amazon, absolutely)

Please make videos of BBQ utensils like BBQ basket and many.

I’ve cooked brisket in the oven with the curing salt and didn’t let it sit before and I still got the smoke ring leaving for 2 hours hopefully brings it further in

Exelent ❤

Ótimo video!

Sophia and Kyle look so alike i could be convinced they were siblings. anyways, great video as always!

I know my pork doesn't look that good right now, but watch this!

hey max thanks for emailing me back just wanna say it made my week!!

Adorei o video❤

Adorei o vídeo

Excelente canal😊😊😊😊🎉🎉🎉🎉

Heyo, I started picking those seasonings up not a month ago

Smoky and succulent

Thank you, Max. This is very helpful. I live in a small apartment. I'm definitely going to try the Smoky Stovetop Grillmaster 3000 method this Saturday. Wish me luck. Hopefully I won't be stopped by firefighters 😂 what kind of note should I leave for my neighbors so they won't call them?🤔

Muy buen video

9:58 That pot is well protected from mind control

Well, know what I'm doing this weekend

Ohhhhh weah letsss gooo

this that keygen music in the background

Damn they all look good Max!!!! 😳😳 How can I apply to be a taste tester? 😅😅😅

8:55 chazer!!

8:07 "it might not look good right now but watch this" oh wait wrong channel

Did the curing salt do that much for the flavor?

Max you so good at what u do man I was like ma u want brisket😂

What about doing a whole chicken my friend? Have you done that with the pot method?

Pls make a video on the topic "BEST VEGAN STEAK IN MY LIFE "

IMO the bark isn't an issue in the oven, smoke however, is.

hey, max what do you think about Arden indoor smokers?

Hey you always do wagyu A5 but can you try a wagyu A1 ?

My dad is so pessimistic about the pot smoking idea but I need to try it and prove him wrong.

Your voice reminds me of Grant RIP ❤ TKOR

Try dry aged crab

Wife: "Honey, you spend too much time outdoors. Come cook inside!" Husband: "Okay, but then I'm going to need the oven for the next 2 days straight."

Max, I need to know the pot you used for Smokey Stovetop grillmaster 3000. All the pots I have seen are thin sheets of metal. also what F did you put those ribs in?

can u use the smokeringceats for a brisced on the smoker

Esse muito bom

That will not pass in Texas, but try it

Hey max, i heard about not going to culinary school, so if not how can i begin a culinary career, i'm willing to listen to even some obscure tips and pointers to begin a path i always want to pursue, since i love cooking so much and wish to make it my life job. Love your videos and editing that comes with it ❤

@jonathancormack

6 ай бұрын

Step 1: get a job

@realjfk5350

6 ай бұрын

@@jonathancormack done.

@jonathancormack

6 ай бұрын

@@realjfk5350 any questions?

@realjfk5350

6 ай бұрын

@@jonathancormack waiting for step 2

@Adenfall

5 ай бұрын

@@realjfk5350 When working inside a restaurant, watch what the cooks and chefs are doing. When watching ask questions. Ask plenty of questions and see if the cook/chef will show and teach you. If the cook/chef doesn't want to teach you, find another workplace. Even if it's a busboy position it'll work. Just get your feet in the door at an upscale restaurant it's in the door. Try and be a sponge for knowledge and work hard. If they see you working hard it'll be much easier to ask questions and start to learn. Even if your question sounds stupid a good teacher will be willing to answer and teach you

Dear Max, so can you use spud vide method on the brisket? What would be the things to note there? I don’t necessarily care about the visual bark or ring, just want that nice taste and texture from indoor comfort. Also running the oven for that long can create much too heat IMO. If I can do it in soups vide I would love to try. Any advice?

Hey Max. What would you recommend for a coffee rub on a steak. I'm 17 and my dad and I got a coffee rub and it was great. I don't remember the brand. But can you recommend anything?

Instead of activated charcoal give some kind of esspresso powder/granulated coffee no flavor but same bark results

@MaxtheMeatGuy

7 ай бұрын

Genius idea

To be fair, most smoking doesn't require continuous monitoring, and you can stay inside a lot. Wireless thermometers are great.

so a sous vide / smoker combo would be best of both worlds?

I thought you're gonna put Pink Sauce in there when you show that Pink Salt. It almost gave me a heart attack

Melhor bbq😋

gordon ramsey be like go outside you lazy donut you are not max the meat guy you are max the lazy guy

I love them low and slow smoking