I Cooked a Prime Rib in 10lbs of MSG (and ate it)
ฝัง
- เผยแพร่เมื่อ 24 ก.ค. 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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FILMED BY
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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?
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
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.
6:52 max can now officially be a serial killer for a side hustle 😂
“How’s your steak?” “I believe it is being born at the moment, sir”
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!
The MSG snowman had me rolling 🤣 this episode was wonderfully unhinged
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
I wonder if cocaine degraded with heat. Marijuana doesn't.
I'm off to experiment!
@@beverlyblanton6031 I thought Cocaine is the cocaine of cocaine, not of cooking.
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!
For that dry aged brisket, even if it's just the trimmings, adding it to chili is a gamechanger.
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 😂
I find that running the fat through a meat grinder helps it render faster and more completely.
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
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.
That music selection is awesome just like always. Thanks Sofiya!
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
Yessir 🔥 content max keep it up. Hope everyone has a safe and wonderful holiday. 🙂🎅🏼
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
Awesome video! I have always cooked bone in, but makes sense to cut off to season the whole roast.
I love your edits 😂 your team does a great job
I absolutely love his added level of chaos in the background it's my favorite
Max having meat as his screen saver is so on brand 😂😂
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’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.
We need more videos like this. Great video BTW really enjoy it.
keep up the good work, it looks so delicious.
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!
Behind the scenes is great! Love those clips! You also got to keep the hat :)
8:20 max: fortunately these things are easy to open. Also max: NYEEEEEEEEEEEE
Uncle roger is proud.
Indeed
Thanks man , George created Comedy Gold ! R.I.P. George.
Best brother/sister combo. Always great content
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😂😂
Uncle Rodger would be proud of that msg usage 😂
The next video must be done in a Santa costume and I demand it
I recently bought your jerky variety package. They were really good. I'm wondering if you have any ideas for other flavors?
8:04 I can hear the uncle roger is roasting u like” why u cannot open it, u r so weak”😂😂
Cooked one like this on my TH-cam using your last years video still great!
Max hitting us with the harry potter levitation spell 😂
OK now I've got to get some prime rib, thanks Max.
The shot was giving bbl 😂 I can't thank you doctor Max for the meat results lol you never fail to make us hungry 😋
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!!
Merry Christmas🎄
This video was AMAZINGGGG!!
you should use it for a video where you test what seasonings give the best bark
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.
The editor is having a lot of fun editing the video 😂😂
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
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!
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!
You guys and gal, are absolute rock stars! Love your content. #meatrules
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
That looks delicious
I love it when she takes it like a champ.
ayo
Learn new thing about meat everyday is what i needed
“Beef is better”
Thats why I ate the rarest cut of prime rib I could on thanksgiving
*I watched you play with your meat on a Livestream and it was great. Two thumbs up* 👍👍
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.
Sensational Mr.Max, that almost looks too good
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
The snowman lasted for seconds 😂😂😂😂
looking at that second roast, or whatever you call it, with the juices just running out like a waterfall made me cry
Literally saw this on my ps4 when this video released a minute ago, W video so far
Uncle Rodger probably wouldn’t be able to contain his excitement seeing this.
I tryed this at home it worked out really good
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.
Looks good
yup
What garlic herb seasoning did he use? Also what was the BBQ seasoning he added to to the butter?
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
Max you should honestly have you're own show
Wow you sure make stuff look good.
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!!! ❤️❤️❤️❤️❤️
may god not bless me lmao
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
Thanks for making me hungry
Bro have you tried adding MSG to the fat that was inyected? I tried it once and it came up pretty good
It looks great
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.
Bros trying to get a uncle title from uncle Roger
Question on the dry brine: If you coat the meat in oil, isn't that going to prevent an actual dry brine? Salt is water soluble, not fat soluble, so pouring on the oil creates a barrier to the salt penetrating into the meat. Would it not be better to salt and dry brine first, then add oil and seasoning before the cook?
Max The Meat Guy❌
Max The Magician ✔
I haven't had a good prime rib in so long..... uhhhhh life I neeeeeed.
For the compound butter. Are you using salted or unsalted butter?
12:56 uncle roger's favorite hat lol
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.
Max casually chucking a 20lb turkey in the beginning:
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
you should use the brisket for soup it is delitious.
Uncle Roger hooked him up with the supply 😂
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
Love ya vids
1:49 no Ronald, it's Wingardium Leviosaaaah!!
Another great video
Salted or unsalted butter for the compound butter?
Uncle Roger would be shi**ing his pants looking at all of that msg
Trimmed, seasoned, injected with liquid and buried in white powder? Sounds like a good time.
Went over the top for this one.
Uncle Roger: I approve this nephew 😂😂
Uncle Roger: FUIYOOOHH!but a little msg