I SMOKED Ribeyes Before DRY AGING
ฝัง
- เผยแพร่เมื่อ 29 ต.ค. 2022
- My favorite way to cook a dry aged ribeye, is on the smoker. There’s something about the dry age/smoke flavor combination that is truly hard to beat. But what if you don’t have a smoker and need to cook your steaks indoors? I wanted to find a way to incorporate smoke flavor for those situations, and that is what inspired this experiment.
The results were exciting and I think this concept has a lot of potential. Let me know what you want me to dry age next!
-----
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat: www.snapchat.com/add/maxtheme...
-Instagram: / maxthemeatguy
-TikTok: / maxthemeatguy
-Facebook: / maxthemeatguy
-TH-cam: / maxthemeatguy
DISCOUNTS
www.beacons.ai/maxthemeatguy
WEBSITE
www.maxthemeatguy.com/
FILMED BY
@SophiaGreb
-----
#liquidsmoke #coldsmokedsteak #powderedsmoke #dryaging #dryagedbeef #dryaged
BEHOLD THE STEAK SCIENTIST!! **evil laughter**
Average Ohio comment
@@ExNeoLander on god💀
weird
@@ExNeoLander So truee XD
This is the content I watch at 3:00 in the morning knowing damn well I can’t cook anything
me rn:
"A little goes a long way" pours the entire bottle! I love your channel! It has helped me cook some really great steaks!
That’s awesome to hear, thanks!
Over the summer I smoked a Bison brisket. I found it worked rather well and tasted similar to beef, but had it's own unique flavor. I think it would be interesting to see what dry aging bison would be like. It has less moisture than beef. Your videos have really got me interested in dry aging meat.
That sounds amazing, and great idea! I added it to my list. Now just need to find a whole bison leg…
I wonder how many attempts 5:34 took 😂 it was so smooth
you shoult see how often he does it
@@grampa_boomer I do something similar at work everyday. There are still times when I mess up lol. It probably didn’t take many tries but probably more then one. Think of this. We’ve been chewing food since we were born just about. We all still bite our lips or cheek or tongue every once in awhile. We aren’t perfect and can never be so.
@@horneytoaster4773 whoah XD
@@horneytoaster4773 everyone is always perfect but in a different way
I find that the funniest thing is that even after a lengthy amount of time like 70 days, he doesn't change as if it were only 10 seconds haha
That smoke machine makes me think you have been smoking some mary jane, low and slow
nobody noticed how the powder smoke was hickory wood and not applewood
That pepper flip was smooth AF
How do you manage to keep up such consistent content that still includes the long dry aging process
Appreciate it! Doing my best 😃
My best bet is that he thinks about these beforehand and goes through with them, records the process, and then cuts the best parts together.
Love the quality of your videos
Thank you!
This is literally my fav channel. I can't stop watching your videos! Good job!
Means a lot man!
Exactly sameee
Giving your meat a bong is always a great idea 👍
Maltodextrine is still a sugar, so that is why you get a taffy-like texture.
Ahh makes sense. Thanks!
@@MaxtheMeatGuy The Powder Smoke Was Hickory Not Apple Wood
Dude the pepper grinder trick was so sick. Your production quality is crazy.
Appreciate it man!
2:42 Maltodextrin is a sugar so that's why it is sticky
u and nick r the only reason y I started cooking and you have tought me so much about steaks and meat
Literally my favorite cooking channel
🙏🙏
I love your long form content
You are so dedicated to your vids. Really amazing stuff!
🙏
I think you should do a dry age in butter. Always seemed like an interesting idea to me. Love the videos 🤞🤞
Thanks for always experimenting. Love that shi
You are incredible
Max I love your videos and I learned a lot of things from you in my old dog was named Max before he passed, and I just want to say thank you
I have been watching you for so long, you are my inspiration for cooking!
That’s awesome man! Appreciate hearing that and keep it up
Much respect to you, Max. Over 70 days just to dry-age and prepare this video...
His voice along with the sizzling is so soothing.
You should do a Timelapse of the steaks dry aging were you take a picture of it once every day and then stitch it into a video
I like watching these longer videos while I go to sleep. I dunno why, it soothes me.
I love your content!
Awesome effects vid!
I like the ideal of cold smoking very informative I don't dry age because steaks are too expensive to waste so much in that process but love your content. cheers
Love the new kitchen Max.
Okay that spin at 5:34 was so satisfying in slow mo
You got me into cooking steaks and now it’s my favorite thing to do beside cooking in general.
That’s so awesome to hear!! Keep it up 👊
Love it man makes me hungry
I just love the longer videos
Thanks 😃
1:17 yeaaahhhh booyyyy
When you do a cold smoke it should be much much longer. But that depends on the smoker I'd say. With that little smoker gun thing you should probably run it for a few hours.
Been binge watching your videos for about 3 hours now.
🙏
Thank you for motovating me to Cook steak with your amazing content, I am still keeping it simple but maybe one day I will start experimenting too
Great idea! As always :-)
Try to cook bullfrogs, please 🙏
This channel is very imformative and entertaining
1:18 amen brother 😶🌫️
The meat guy makes me excited
Marinate it in liquid smoke before dry aging
I think that if you cut the roast into indivdual steaks BEFORE cold smoking, the smoke will penetetrate deeper into the meat. Then again the yield might be lower… but something to think about
How about a ribeye with coffee and powder smoke? 1/2 and 1/2 to thin out the amount you had on this one?
I think that would be perfect actually.
Someday you should cook a blue catfish
nice vid max
Been making meat so fucking well ever since I started studying your methods, straight up love the content man. Same with my wife, she doesn’t watch, but she REALLY appreciates the taste. ;)
Also I love your videos you are very inspiring.
Thank you 😃
Wether it’s powdered, real or liquid smoke… *Nothing beat smoked over applewood low and slow*
💯💯
1:20 Yeah mahn
Please make another cold smoke video
We need a Max vs Guga super steak showdown
i’m a vegetarian but i still love max’s videos lol!! food is like an art form to him!
These cattle are being respected lmao.
Not a liquid smoke fan. Years ago a popular smoke themed BBQ place opened near my home. There was liquid smoke in almost everything, including the mashed potatoes and Mac n cheese. Still grosses me out remembering it.
For sure you need Guga next to you 😂😂
smoke it in the fridge and run the hose through a bong or something to cool down the smoke
Yes.
Could you crush up a few one chips and put them on a steak and dry age it
Cool vid👍👍
YESS MORE MEAT BEATING AND COOKING
Has anyone wondered how much it would cost for him to cook for you
I would kill somebody to have him cook for me
Free 😃
@@mustafaqasimi1084 Yeah he be a nice chef :)
Can you dry age fish? I've read a lot about it but haven't seen a video of the process. Salmon and trout would be great as test subjects. Thanks man, keep it up with the videos!
You can! I did a dry aged blue fin tuna, salmon, and a couple others that are on my channel!
every video. best ever had
yo max. Can you try dry aging a whole chicken?
So I wanna learn to cook steaks, and I watch your content daily, yet I can never get a good sear without overcooking it, can I get some tips, Max?
1:28 HE SAID IT! HE SAID THE THING!!!!
Also, I use a very delicious coffee rub.
2 parts coffee, 1 part salt, 1 part pepper and 1 part brown sugar.
What about one with a little bit of all three?
As an experiment, you should've left the coffee out, maybe for another video, now you don't know what the liquid smoke does by itself...
I saw max in a commercial about grass feed steak
Aweome Max
Bro we need a fajitas recipe
Uncle roger saying heyaaa max spoil the meat with coffee
I love your videos but i’m wondering what you use to dry age meat I just got a smoker but don’t have a lot of money?
Check out the Umai dry bags! They work great and you can use your at home fridge. If not you can even age in a regular fridge by itself, check out seriouseats.com, good article on there how to do it in normal fridge
@@MaxtheMeatGuy Thanks
Now I have to know what would happen if you cold smoke it with some dispensary nugs?
As for the Cold smoker, why not rig that up in a mini fridge?
I really want to see dryaged k-bbq if that is even possible
That steak looks gorgeous
One of the best steaks I have ever seen
1:16
“Hey that kinda looks like-“
“Some of you might already know how to use this thing”
“He’s even lighting it like a bong!”
I'm fan of your voice.. Good cooking
It would be cool to see this without dry aging too
Do you have any leftover Rocky Mountain Oysters? I’d love to see you smoke some of those
Ohhh man that would be crazy! Might have to try
I've recently decided that smoke is nature's MSG
Dry age ground beef plz
Cold smoke longer with coffee
solid liquid and gaseous smoke
Keep up the good work!
Maybe do some more vids on turkey
Good idea!
Max hotboxed a ribeye with apple wood 😮💨
I would like to use that smoke chamber for something else 😂
reminds me of snake , solid snake and liquid snake
The chosen meat guy
2:08 he used hickory smoke
Dry aged wagyu withe trufle and champagne
that vegan teacher is hyperventilating while watching this