I Cooked a Prime Rib in 10lbs of MSG (and ate it)
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- čas přidán 19. 05. 2024
- Prime rib is the ultimate holiday roast and surprisingly easy to make. But around here we like to experiment, and cooking one completely covered in MSG was the answer! This one was mind blowing.
Here are some other things to keep in mind when cooking your prime rib:
1. Find a rib roast close to the “chuck” end (nearest the shoulder). These have the biggest cap muscle
2. Find a rib roast with good marbling
3. Trim off the first layer of silver skin
4. Remove bones and cook separately (optional)
5. Keep your oven or smoker around 250F and expect ~30 min/lb
6. Pull at 123F internal for medium rare
7. Rest for 30-60 min
8. Keep searing step short to avoid a grey band
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#ribeye #liquidgold #dryaged #primerib #dryagedbrisket #brisket #mediumrare #juicy #bbq #msg #holidays
Max: MSG is fine if used in moderation.
Also Max: we're using 10lbs of MSG
was expecting a chubbyemu crossover
I was writing this exact same comment. :D
@@dinospd same
Msg is sh#t!
@@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
Ofcourse he's having fun, he can eat all the delicious meat
@@bwamenstruik2835we would all love to eat max's meat
@@TrumpsGoofyAssMugshot 🤨📸
@@bwamenstruik2835lucky guys
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!!!" 😅😂
But, we know that Uncle Roger woulda found at least 1 thing to haiyah about! lol
“How’s your steak?” “I believe it is being born at the moment, sir”
Well done my friend. I think Uncle Roger must love this episode, cuz he love MSG.😂
It's the cocaine of cooking.
Cocaine is the cocaine of cooking
Either way you're baked
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.
Max never fails to make our mouths water
Or Tibby’s mouth
Ayo pause
over his big long JUICY meat
@@I1K5have you never heard the term mouth watering? thats not an "ayo pause" moment lmao
@@I1K5you’re the one that sounds dumb saying ayo pause, not him 😂
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!
6:52 max can now officially be a serial killer for a side hustle 😂
The MSG snowman had me rolling 🤣 this episode was wonderfully unhinged
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?
Means a lot thanks!
We actually use Lao gan ma in our jerky. I’m a big fan of it in small amounts
@@MaxtheMeatGuylove your videos Max I know you hear it a lot and it don’t mean much probably
@@aaronhughes4700 it means the world to me!! Thank you
@@MaxtheMeatGuy always bro
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
Yessir 🔥 content max keep it up. Hope everyone has a safe and wonderful holiday. 🙂🎅🏼
For that dry aged brisket, even if it's just the trimmings, adding it to chili is a gamechanger.
prime rib is the G.O.A.T of meats
My farts are better than Max’s farts 💨
@@p-__what the heck?
and the tomahawk steak is the madonna of steak
Unicorn is the G.O.A.T of meats
Yes and no
That music selection is awesome just like always. Thanks Sofiya!
I love your edits 😂 your team does a great job
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!!! ❤️❤️❤️❤️❤️
Awesome video! I have always cooked bone in, but makes sense to cut off to season the whole roast.
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
Vegemite is the best brisket rub in the world.
Found the AusTrade account.
I absolutely love his added level of chaos in the background it's my favorite
Uncle roger is proud.
Indeed
We need more videos like this. Great video BTW really enjoy it.
Max having meat as his screen saver is so on brand 😂😂
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.
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.
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 😃😃
I love the sassy editing and outtakes. Humor looks good on ya!
keep up the good work, it looks so delicious.
Best brother/sister combo. Always great content
The shot was giving bbl 😂 I can't thank you doctor Max for the meat results lol you never fail to make us hungry 😋
you should use it for a video where you test what seasonings give the best bark
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
Appreciate it man!!
Uncle Rodger would be proud of that msg usage 😂
I recently bought your jerky variety package. They were really good. I'm wondering if you have any ideas for other flavors?
looking at that second roast, or whatever you call it, with the juices just running out like a waterfall made me cry
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.
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😂😂
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
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.
I haven't had a good prime rib in so long..... uhhhhh life I neeeeeed.
OK now I've got to get some prime rib, thanks Max.
Cooked one like this on my CZcams using your last years video still great!
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!
*I watched you play with your meat on a Livestream and it was great. Two thumbs up* 👍👍
You guys and gal, are absolute rock stars! Love your content. #meatrules
Definitely gotta make an MSG orime roast or brisket with Uncle Roger, and of course gift him the hat.
This video was AMAZINGGGG!!
Literally saw this on my ps4 when this video released a minute ago, W video so far
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!
Max hitting us with the harry potter levitation spell 😂
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.)
yes i am a MSG crackhead. i even tried it in my salads LOLOLOL
“Beef is better”
Thats why I ate the rarest cut of prime rib I could on thanksgiving
The next video must be done in a Santa costume and I demand it
10 out of ten from Italy 👍 👍. The msg shit is fantasy. But I agree the smoke left bark no need to sear looked 😃
Merry Christmas🎄
The editor is having a lot of fun editing the video 😂😂
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.
Max you should honestly have you're own show
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.
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.
I mean in Finland
Max’s next video:
We cooked a whole human in 100 pounds of salt!
(And ate it)
I volunteer my hellspawn brother for this. You might want to use a bit less salt tho, he's only, like, seven
@@I_DoThingsSometimes perfect flavor and tenderness at that age
you should use the brisket for soup it is delitious.
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 😂
Hey Max, I would like to know if your jerky company will at some point have deliver to Norway ( specifically south in the Telemark Region ) ?
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
Learn new thing about meat everyday is what i needed
Sensational Mr.Max, that almost looks too good
I always wondered why people said bone in is better because you absolutely don’t get an even cook, I guess it’s prob only correct for cooking fish ..? Thank you for confirming my instincts 👍💕
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.
MSG has been a staple in the black and Asian community for sooooo long. I’m glad it’s getting its props now
R.I.P George. You will be missed.
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
Your's phone wallpaper is raw bro 🔥🔥🔥
You look like a polite Chris Evans
Dude the editing approach on this one was seriously great, if you were trying out a new editor/style I definitely think it worked
I tryed this at home it worked out really good
Thanks for making me hungry
1:49 no Ronald, it's Wingardium Leviosaaaah!!
Bro have you tried adding MSG to the fat that was inyected? I tried it once and it came up pretty good
Max: In moderation, it's totally fine to eat!
Also Max: 𝒕 𝒉 𝒓 𝒆 𝒆 𝒕 𝒖 𝒃 𝒔 𝒐 𝒇 𝒎 𝒔 𝒈
I love it when she takes it like a champ.
ayo
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
The snowman lasted for seconds 😂😂😂😂
Wow you sure make stuff look good.
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.
That looks delicious
Uncle Rodger probably wouldn’t be able to contain his excitement seeing this.
Bro really maxe my mouth water
another banger from maximilian the morsel man 💯
Dry aged corned beef??? Maybe... maybe not... but we will never know if our boy doesn't try it!! lol
Uncle Roger hooked him up with the supply 😂
My family be eatin low and slow prime ribs on charcoal for christmas since way before i was born, way better than turkey for sure
Is this the new Max the Guga Guy channel? 😆 Love me some Prime Prime Rib!
my sides have left orbit
Went over the top for this one.
Max appointed a memer as editor😂
Max The Meat Guy❌
Max The Magician ✔