0 views
Check out MaxJerky here! https://www.maxjerky.com/pages/all-products
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US
-Instagram: https://www.instagram.com/maxthemeatguy/
-TikTok: https://www.tiktok.com/@maxthemeatguy
-Facebook: https://www.facebook.com/MaxTheMeatGuy
-YouTube: https://youtube.com/c/maxthemeatguy
OTHER LINKS
https://www.beacons.ai/maxthemeatguy
WEBSITE
https://www.maxthemeatguy.com/
FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
—————
Date: October 1, 2025
How to waste food… F… You
With all that wasted meat I wonder why the market value gets so high
'AFter cooking it in salt, it was shockingly very salty.'
WHAT DO YOU EXPECT YOU COOKED IT IN SALT SO WHY WOULDN'T IT BE SALTY
"Mhn, fiberglass!" Bro that had my dying out of the world to laughter 🤣😂😭
Wow I’m so gone…
salt baked steak might be nice works well cooking whole fish
GOLD IS NOT A F*KN INGREDIENT
Hey all; some quick practical tips from a professional cook here:
Old school grilling or pan-searing is still the most used method, because it just works. Clarified butter or animal fat are the best oils for searing, clarified is the standard because we usually have butter around anyway, stuff like beef fat works great too.
If you want particularly fine control over the core temperature / how cooked it is on the inside, reverse-sear in a sous-vide.
Baste it with butter if you want it extra buttery. Lotsa butter' is basically that restaurant magic that sets your average decent restaurant meal apart from your average decent homecooked meal.
If you want extra flavour, either smoking (the hay sounds lovely) or miso are good avenues to look in to.
If you want to keep things simple and accessible, in my experience, there's three things that make the most difference.
1 – Learn how to do a good sear (there's a TON of videos on youtube, it's really not complicated),
2 – rest your steak properly after searing (my rule of thumb is rest it for AT LEAST hafl the time it cooked, wrap it in foil if you want to stop it cooling though that does mean it'll keep cooking on the inside a little.
3 – get some good quality meat with a nice amount of fat. Meat that's too lean will taste lean, meat that's too fatty will taste fatty, meat that's cheap will taste cheap
Mannn none of that shit is cooked
Gordon Ramsay's going to be jealous