Never have I ever made better meat than incorporating what you and Guga do in your videos, a genuine blessing to have your channel on TH-cam Max! Learned quite a bit and figured out why certain things weren’t as good as they could’ve been. Really appreciate ya.
Because the proteins in the egg whites will create a better seal when it's baked so there's less chance of your salt crust cracking in the oven and releasing all the moisture that's supposed to be trapped inside.
@@CaptionGator The amount of things you can learn in this world is limitless and limited. Just because you know something, doesn’t automatically mean everyone else have that knowledge too.
Three things all I have to say looks amazing! 2: use a fillet knife silver skin down on cutting board to take it off with less loss. And 3: pretty much all wild North American hoofed animals are venison moose elk deer caribou. Pronghorns not so much or any other goat. Any species of the venison group loses its antlers every years and regrows ,sheep and goats do not.
Yup, removing silver skin is as easy filleting a fish skin side on the board. Much less meat wasted. I cannot believe he took that amazing elk loin and ruined it with this silly experiment. "Reverse sear with a blow torch". oof.
The planning ahead you have to do for these videos cannot be understated. Thank you for all of the ideas you've been introducing to us over time and the consistency of the uploads 🏆🏆🏆🏆🏆🏆🏆
That is similar to how I cook my crispy pork belly. The only thing is, I mix my salt with eggs and plaster it on top of the skin. After it's done being baked, I take off the salt crust and then broil it for a few minutes afterward to get that skin crispy. It keeps the inside juicy as hell and the skin crispy and delicious. 😋
I really admire your recipes, Well prepared and look tempting, delectable food. I respect everyone who where involved in this. Seriously the best piece that I've ever seen on TH-cam & is so excited for this all to be back. Delicious! Thank you, Chef!🥰🥰🙏🙏
THE BLACKBERRY GLAZE!!! I was literally wanting something like this around 3 days ago thinking it wasn’t something people did! Admittedly I thought far simpler just mashing blackberries and pouring the juice over the meat
As a man who was born and live in “Elkhart”, we all see elk every once in a while. I saw one pee the other day. You see them more in places like Canada and Michigan though
@Michael Harris God has been, and is, and always will be, so good to us y’all" 4 Kings 2:23-24 "And he went up from thence to Bethel: and as he was going up by the way, little boys came out of the city and mocked him, saying: Go up, thou bald head; go up, thou bald head. [24] And looking back, he saw them, and cursed them in the name of the Lord: and there came forth two bears out of the forest, and tore of them two and forty boys." 42 children killed with bears Leviticus 21:17-24 "Say to Aaron: ‘For the generations to come none of your descendants who has a defect may come near to offer the food of his God. 18 No man who has any defect may come near: no man who is blind or lame, disfigured or deformed; 19 no man with a crippled foot or hand, 20 or who is a hunchback or a dwarf, or who has any eye defect, or who has festering or running sores or damaged testicles. 21 No descendant of Aaron the priest who has any defect is to come near to present the food offerings to the Lord. He has a defect; he must not come near to offer the food of his God. 22 He may eat the most holy food of his God, as well as the holy food; 23 yet because of his defect, he must not go near the curtain or approach the altar, and so desecrate my sanctuary. I am the Lord, who makes them holy.’” Banning people from eating food because... They're ugly Genesis 7:21-23 "Every living thing that moved on land perished-birds, livestock, wild animals, all the creatures that swarm over the earth, and all mankind. 22 Everything on dry land that had the breath of life in its nostrils died. 23 Every living thing on the face of the earth was wiped out; people and animals and the creatures that move along the ground and the birds were wiped from the earth. Only Noah was left, and those with him in the ark." Wiping out pretty much all of Earth while keeping only two of each animal (Which would cause MASSIVE inbreeding) because people sinned. Instead of using his limitless power to... Make them not sin Need I go on?
A classic Mediterranean & Chinese technique that I used to see all the time on the Original Iron Chef with Chen Kenichi & Hiroyuki Sakai. They did it with Pork, so it should make perfect sense to also do it with Elk.
Nice to meet you, I'm from Japan ^_^ This is a very interesting challenge! In the case of fish, the skin prevents salt from entering, so I was worried about the saltiness of the meat that comes into direct contact with the meat, but I was relieved because it's not marinated. In Japan, American beef was cheap and the most popular at first. However, when mad cow disease became popular, grass-fed beef from Australia and other countries came in, but I didn't like it because of its strong smell. So I made a hamburger steak by mixing Wagyu beef fat with lean grass-fed beef rump, and it was delicious. Now that this method has spread, the price of grass-fed beef red meat has risen and it has become difficult to buy. I can see why it was chosen second in this challenge. Wagyu beef has a delicious fat that makes everything Wagyu, so you can't tell the original taste 😆 Japanese food is gradually being recognized now, but there are two ways to make fish that doesn't taste good. One is to broil it and add ponzu sauce. The other is to mix it with egg yolk.
3 minute salt on the control steak. Loin only added oil and black pepper too. And at 4min16 and lastly the wagyu injected in the steak. Next we have the Wagyu Tallo injected.
Depending on how old the bull elk is the more the meat will have a game taste to it, there are a few ways to remove the game taste because sometimes it can be overwhelming one is soak it in buttermilk or salt water for 10 to 20 mins.
Hey Max! I loved this and I really want to try it! My mouth was already watering from 3 minutes into the vid lol. I was wondering as a genuine request, I'm autistic and the pregiven subtitles don't work too well for me because the audio never matches up completely. If you're okay with it, could you maybe do subtitles on your videos? Thank you!
Hey Ares. Thanks so much for the feedback and for watching the videos! I hope you get to try this soon 😃. I’m going to look into the subtitles and see if I can manually make them better on the next one!
I know that Max probably already knows this but elk is venison. "Although venison is most commonly meat from deer, the term technically refers to the meat from any game animal including elk, caribou or antelope"
My ancestors every Christmas show us and the young ones how to eat elk meat basically raw (in the camp fire around a stick for a few seconds with salt ) it taste amazing
I've done a salt baked chicken before and I used egg whites instead of water to make the salt crust. Also, I mixed herbs into the salt. IDK if that makes a big difference or not...?
did you get that wagyu tallow from guga? either bought it from him or extract it from his body lol, since guga is probably part beef charcoal and wagyu tallow.
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
Never have I ever made better meat than incorporating what you and Guga do in your videos, a genuine blessing to have your channel on TH-cam Max! Learned quite a bit and figured out why certain things weren’t as good as they could’ve been. Really appreciate ya.
thanks so much!
Right it’s like any crazy thought I’ve had in the kitchen they’ve tested lol they’re paving the way for our pallets
your username is legendary :)
@@urlocalperson756it sure is
Pro tip: use egg whites instead of water to create your salt crust
Why
Why
Because the proteins in the egg whites will create a better seal when it's baked so there's less chance of your salt crust cracking in the oven and releasing all the moisture that's supposed to be trapped inside.
@@nicks1063fr idk how people don't know that
@@CaptionGator The amount of things you can learn in this world is limitless and limited. Just because you know something, doesn’t automatically mean everyone else have that knowledge too.
Tbh, the longer videos are actually better than the shorts, nice job man! 👍👍
I appreciate that!
Hey Max I’ve been watching you for a while and I’ve learned a lot of techniques watching these videos. Keep up the good work.
Thanks so much man!
@@MaxtheMeatGuyE
Three things all I have to say looks amazing! 2: use a fillet knife silver skin down on cutting board to take it off with less loss. And 3: pretty much all wild North American hoofed animals are venison moose elk deer caribou. Pronghorns not so much or any other goat. Any species of the venison group loses its antlers every years and regrows ,sheep and goats do not.
Yup, removing silver skin is as easy filleting a fish skin side on the board. Much less meat wasted. I cannot believe he took that amazing elk loin and ruined it with this silly experiment. "Reverse sear with a blow torch". oof.
@@ellea3344 you'll survive.
The planning ahead you have to do for these videos cannot be understated. Thank you for all of the ideas you've been introducing to us over time and the consistency of the uploads 🏆🏆🏆🏆🏆🏆🏆
You should try injecting it with rendered elk fat! And then putting a salt crust on it. That way you don’t have the contrasting elk and beef flavors
That is similar to how I cook my crispy pork belly. The only thing is, I mix my salt with eggs and plaster it on top of the skin. After it's done being baked, I take off the salt crust and then broil it for a few minutes afterward to get that skin crispy. It keeps the inside juicy as hell and the skin crispy and delicious. 😋
I really admire your recipes, Well prepared and look tempting, delectable food.
I respect everyone who where involved in this. Seriously the best piece that I've ever seen on TH-cam & is so excited for this all to be back.
Delicious! Thank you, Chef!🥰🥰🙏🙏
Thanks so much 😃
Him and Guga are so good and it just makes me mad being an Indian I can't easily get my hands on quality meat like that.
@@MaxtheMeatGuy the blackberry glaze looks delicious, but you should also try a red currant glaze sometime too.
@@MaxtheMeatGuy max the chad guy
@@MaxtheMeatGuy This is my steak oh wait I’m vegan
Can I ask 2 things? 1. What kind of jelly did you use! 2. How does jelly counteract the acidity of a blackberry?
I think it was for the acidity of the balsamic vinegar mate.
Never go full R-tard man
I used strawberry jelly. But any will work! And yeah the jelly counteracts the acidity of the vinegar
@@MaxtheMeatGuy thank you sir. I shall make this the next time I thaw out some deer. Wife isn’t really a fan of venison.
THE BLACKBERRY GLAZE!!! I was literally wanting something like this around 3 days ago thinking it wasn’t something people did! Admittedly I thought far simpler just mashing blackberries and pouring the juice over the meat
I enjoy watching your videos. I have seen a great many that I want to try. Keep up the amazing job.
Thanks 😃
As a man who was born and live in “Elkhart”, we all see elk every once in a while. I saw one pee the other day. You see them more in places like Canada and Michigan though
Max, you really gotta post more of these long videos! They are even better than your shorts, I don't watch that many cooking channels but you rock 🏆
Really appreciate it!
@Michael Harris God has been, and is, and always will be, so good to us y’all"
4 Kings 2:23-24
"And he went up from thence to Bethel: and as he was going up by the way, little boys came out of the city and mocked him, saying: Go up, thou bald head; go up, thou bald head. [24] And looking back, he saw them, and cursed them in the name of the Lord: and there came forth two bears out of the forest, and tore of them two and forty boys."
42 children killed with bears
Leviticus 21:17-24
"Say to Aaron: ‘For the generations to come none of your descendants who has a defect may come near to offer the food of his God. 18 No man who has any defect may come near: no man who is blind or lame, disfigured or deformed; 19 no man with a crippled foot or hand, 20 or who is a hunchback or a dwarf, or who has any eye defect, or who has festering or running sores or damaged testicles. 21 No descendant of Aaron the priest who has any defect is to come near to present the food offerings to the Lord. He has a defect; he must not come near to offer the food of his God. 22 He may eat the most holy food of his God, as well as the holy food; 23 yet because of his defect, he must not go near the curtain or approach the altar, and so desecrate my sanctuary. I am the Lord, who makes them holy.’”
Banning people from eating food because... They're ugly
Genesis 7:21-23
"Every living thing that moved on land perished-birds, livestock, wild animals, all the creatures that swarm over the earth, and all mankind. 22 Everything on dry land that had the breath of life in its nostrils died. 23 Every living thing on the face of the earth was wiped out; people and animals and the creatures that move along the ground and the birds were wiped from the earth. Only Noah was left, and those with him in the ark."
Wiping out pretty much all of Earth while keeping only two of each animal (Which would cause MASSIVE inbreeding) because people sinned. Instead of using his limitless power to... Make them not sin
Need I go on?
This looks amazing! I tried elk once and it was really good but didn’t look near as good as yours. I’m going to have to try it again with your method!
A classic Mediterranean & Chinese technique that I used to see all the time on the Original Iron Chef with Chen Kenichi & Hiroyuki Sakai. They did it with Pork, so it should make perfect sense to also do it with Elk.
There it is, thx Max and crew.
We eat something similar here in Finland. Reindeer, Lingonberry jam, and mashed potatoes. It's great! 😊
What the hell why are you eating rudolf?
Jk
Reindeer seems amazing is it like deer?
It is one of my favourite foods here in Finland 😅
Wow I’m early for the vid! Looks like a great recipe chef!
Bro I was trying to find this channel for months I’m so happy I found it
This looks amazing! 💯
Nice to meet you, I'm from Japan ^_^ This is a very interesting challenge! In the case of fish, the skin prevents salt from entering, so I was worried about the saltiness of the meat that comes into direct contact with the meat, but I was relieved because it's not marinated. In Japan, American beef was cheap and the most popular at first. However, when mad cow disease became popular, grass-fed beef from Australia and other countries came in, but I didn't like it because of its strong smell. So I made a hamburger steak by mixing Wagyu beef fat with lean grass-fed beef rump, and it was delicious. Now that this method has spread, the price of grass-fed beef red meat has risen and it has become difficult to buy. I can see why it was chosen second in this challenge. Wagyu beef has a delicious fat that makes everything Wagyu, so you can't tell the original taste 😆 Japanese food is gradually being recognized now, but there are two ways to make fish that doesn't taste good. One is to broil it and add ponzu sauce. The other is to mix it with egg yolk.
Bro can turn anything into a steak
3 minute salt on the control steak. Loin only added oil and black pepper too. And at 4min16 and lastly the wagyu injected in the steak. Next we have the Wagyu Tallo injected.
Max never runs out of yummy
Your knowledge about cuts is commendable
Loving the new office ❤️
best video by far, great job Max
🙏🙏
max the meat guy is my new comfort youtuber
Woah that looks insane
Smoked Elk is amaaaazing. Should try if you haven’t Max.
❤️ all your informative videos, thx Max! looks so good😋
use normal emojis
Love the long vids
Appreciate it man
Shoulda did a comparison with the sauce after the no sauce review
Drooling rn it looks so good
Depending on how old the bull elk is the more the meat will have a game taste to it, there are a few ways to remove the game taste because sometimes it can be overwhelming one is soak it in buttermilk or salt water for 10 to 20 mins.
keep the gamey taste.
Great video max, as usual!!
Always love Max the meat doctor.
no dont
Great video sam , missing applewood, low and slow hahs
Max the Max guy
every one of his titles: it was a game changer
good quality content, keep it up max!
love these experiment recipes
2:36
Netflix: are you still watching
Someones son:
bro💀
I love these videos so much
in my opinion elk is the best wild meat. its pretty scarce around here so theyre top priority if someones got a tag.
I grew up in Sweden an absolutely loved eating moose. It's like beef but almost with a dry age funk without the dry age.
I had no idea u posted actual videos
Yessir
Caution:don't watch it late at night
Hey Max! I loved this and I really want to try it! My mouth was already watering from 3 minutes into the vid lol. I was wondering as a genuine request, I'm autistic and the pregiven subtitles don't work too well for me because the audio never matches up completely. If you're okay with it, could you maybe do subtitles on your videos? Thank you!
Hey Ares. Thanks so much for the feedback and for watching the videos! I hope you get to try this soon 😃. I’m going to look into the subtitles and see if I can manually make them better on the next one!
Keep it up max thank you
Max the experiment guy
Incredible amazing vid! Sauce on the side is a great idea. Also, our fave. We learned it from you.
I was literally just watching the alligator beef jerky video
You need to cover the meats with MSG( King of flavor)
Sounds insane
You should do crab, chicken, lobster and salmon grilled or marinated
Damnit you got me thinking bout crabs now
@@SirQwert You're welcome 🤗
Whats for dinner tonight
Max:SALT!
Max The Butter Guy
Max the master of game
Awesome content as always
Completely happy with this
It's funny how my dad is a hunter and he specializes in hunting elk, therefore this piece of meat is not anything special to me lol.
This video was awesome makes me wanna try elk good work
Man that “fish” gonna be saltier than the dead sea 😂😂😂😂
I’m loving that CUTCO Table Knife 😉
I know that Max probably already knows this but elk is venison. "Although venison is most commonly meat from deer, the term technically refers to the meat from any game animal including elk, caribou or antelope"
Alternative title: How to get a heart attack in under 5 mins working 2022
Pretty sure this is actually pretty good for you
I could listen and to max say “low and slow” all day
I love some good venison and elk meat. My favorite is baby back ribs with venison meatballs slow cooked with bourbon bbq sauce
Love Elk! Have a family cabin in northern Michigan, known for their elk festival
Oh god max what happened to “apple wood low and slow” 😂 good job man on the elk
My ancestors every Christmas show us and the young ones how to eat elk meat basically raw (in the camp fire around a stick for a few seconds with salt ) it taste amazing
Max Bae in the house!!
You suppose use eggs white.. it will gave it a better crust and make meat less salty.
Could you please tell us the exact measurements for the Blackberry Glaze? I want to try it this weekend
You should've added a couple longitudinal trusses as well
Looks amazing
Great Recipe.
I have a freezer full of Oryx going to try it on that
The one thing I always say the best type Of bacon with salt is no salt oven at all.
I made the blackberry sauce & it is SO YUMMY! I also made vison in salt but I overcooked it, so it tasted aweful. Lol
Jb7v😅
You know that a channel grew using shorts when it has 4M subs and gets under 100k views under videos
Yummy, btw the animals on the pictures are Roosvelt Wapitis.
next video: dry aging a whole bear (results are shocking)
I love watching your videos and making is more fun and when you make it looks like olala
The back strap is one of the best parts of the elk easily
Did you snatch that wagyu fat when you visited Guga? I'm not much on sweet sauces but that blackberry sauce looks good.
Bro went slowmo on the bust and then rubbed it with the cream 😭😭😭
💀💀💀
Interesting, and how would you describe elk meat?
Salt bae is jealous right now
Max make every single animal meat u can get and say which is best
that wagyu tallow room temp looks like beer, boutta trick my mom on drinking wagyu tallow
I've done a salt baked chicken before and I used egg whites instead of water to make the salt crust. Also, I mixed herbs into the salt. IDK if that makes a big difference or not...?
wow, these videos are even better than the shorts
did you get that wagyu tallow from guga? either bought it from him or extract it from his body lol, since guga is probably part beef charcoal and wagyu tallow.
youre supposed to add and egg to the salt to bind it and make it hold its shape more
Cool video Max haha
Salt
elk and moose are two of my favourite meats. i think you need to cook the latter now!
What I don’t understand is wouldn’t the salt cover only affect the outside? And the inside wouldn’t be salty at all?