I Stuffed a PRIME RIB with a BRISKET (the Frankensteak)
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- I’ve always felt that prime rib is overrated. It leaves an expensive piece of meat without seasoning or crust on the inside, and I’ve always felt that slicing it into ribeye steaks just makes more sense. However… with the addition of juicy burnt ends on the inside, it’s a completely different story. This experiment was insane!
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#primerib #brisket #smokedbrisket #primeribrecipe #mediumrare #juicy
I know it's not as normal but I actually love the eye of the ribeye. It's my favorite piece of the entire cow. Just enough fat for good flavor, but not too fatty to make the texture all weird.
Unreal as alway max! Love the creativity!
This is like a high tier epic meal time
Had the similar thoughts as well
Better, even.
Epic Meal Time but remastered for the 2020's
I have always watched your brisket videos, but never got to try one. But thanks to your inspiration and my family’s trip to Texas, I finally could eat the savory brisket that you always cooked. Best meat I have ever tasted.
New video for the new year 👍! By far the most creative video of yours I've seen. The steps on how to create the brisket/prime rib combination was time consuming but you pulled it off! I'm not much of a cooker of 🥩 s and roasts but this may get my creativity flowing again! Thanks for this video and may you have a blessed 2023!
Thanks so much. Happy new year!
What if you were to do a pork loin and some brisket, and then cook it until would be fatty yet flavorful.
he did that in another video!! it’s a little older though
Rib cap is the best cut for steak and there's no changing my mind about that. I like it cooked medium or more; the higher temp renders and softens up that fat which makes for better flavor and *way* better texture. Costco used to (maybe still does) sell rib cap in 1.5" thick pinwheel steaks... phenomenal.
That was insane freaking amazing
🙏
I made prime rib for Christmas this year it was amazing and in the past I’ve eaten it at different places but you’re right that fat in the middle can be chewy so it was crazy seeing you trim it out haha
Video idea: cook your ideal last meal
This is something I can get behind I do love the fat but this is a nice twist to the prime rib !!! You asked what to make next? That's easy try your prime rib stuffed with onions and wild mushrooms and do it half time smoker half time slow cooker and make a gravy for it to finish in the pot in trust me it's worth every bite !! Awesome video as always!!!
These vine booms lmao
Your videos are so good and they never get boring because of stuff like that
You’re #1 for these unusual yet somewhat practical mashups. Keep up the great creativity!
Max is pretty creative with his meat! 🫠
Happy New Year, Max!
You're almost at 4 mil subscribers too! Well deserved.
You know when you hear Max say, "as usual, this is uncharted territory for me, and I have no idea how its going to turn out", the video is SURE to be a banger 🔥🔥
Looks amazing, I actually might try this, but the crust you got wasn't from high heat on the smoker, but from the smoke absorption. Maillard reaction takes place beginning at 285.
I wish Guga was there to get his reaction ; you need to make him one and his team
Happy new year max
I have a question, how many pairs of gloves do you go through a day
Perfect way to start the new year 😁👌
Happy new year!! And GOD BLESS YOUUU!!!!
God bless you to
God bless you too 🙏🏾
Im an atheist
@@Atas_yt there's no such thing as atheism, it's called being stubborn. Love GOD
@@Brownskinlvl1 AMEN!
Pork belly carnitas and pork Butt carnitas comparison video would be interesting.
5:00 Max the muscle guy 🥵😂
This is some guga level experiment 😂!
Keep doing the crazy shit man 👍🏼 this is how people stumble on to greatness. This looks like a really awesome way to fix the issue.
The editor had some fun with this one. 😂
Hey Max I had a question. So recently I picked up a Japanese A5 Wagyu steak from crowd cow. I had really high hopes in this steak and I cooked it perfectly & only seasoned with salt & pepper. But for some reason after I ate the steak it was very juicy yes but it was wayy too rich and I threw up a few hours later and the next day it still hurts my stomach. It was extremely disappointing because I really wanted to love that steak. So my question is is there another type of wagyu that I can try that is not as rich? Or maybe an Australian wagyu? I’m still on the hunt to find the best steak or even the best brisket. Also second question is the Japanese A5 Wagyu brisket the same as the steak in terms of richness & fat? If so I’ll avoid getting it because I don’t wanna get sick again.
I’m so sorry to hear that! Definitely checkout Australian wagyu or American wagyu. Also keep in mind the fat content is a lot bigger, so you should eat less of it at a time.
@@MaxtheMeatGuy I’ll definitely check out Australian & American Wagyu for sure! And you know what’s weird is I only ate an extremely small amount of the Japanese A5 Wagyu but it still made me extremely sick for days. Either my stomach is extremely sensitive to the fat count or something was wrong with the meat which I doubt. I was so bummed out because I really wanted to love the A5 Wagyu. But anyways I’ll try the Australian and American Wagyu and see if there is any difference. If I still get sick from those I’ll just stick with regular meats and hope I find the best of the best lol. Thanks for the reply Max I appreciate it and I love your videos keep it up!! ❤️
The rendered beef fat makes amazing dog treats. You couls let it go for a couple hours and it will crisp up a bit and give you more tallow.
Happy New Year! I have always been this early in your videos. I like the experiment. Keep it up! Cheers!
Happy New Year Max. As always you have me hungry wanting to recreate your recipes
Happy new year🎉 I’d like to see this displayed and a taste test please😮😊
Max please I want to see you make a beef Wellington out of the rib-eye cap and another one out of just the eye of the rib-eye I think that would be amazing and the tasting Wellington you’ve ever cooked !!!!
That might have been the most powerful 'LOW AND SLOW' I've ever experienced on this channel
We have prime rig every year for Christmas dinner and it's MARVELOUS!!!
Mr Low and Slow...Still busy dishing out videos even on a holiday. Great entrepreneur!
Appreciate you watching it!
First prime rib looked amazing. The stuffed one had hardly any fat. I will stick to just the prime rib.
Curious if the point came out overcooked in the finished product. This may mess up the burnt end aspect, but I would have guessed you'd cook it to maybe 170 before stuffing it so the finished temp would be closer to that 205-210.
I smoked it all the way to 203F. Then let it cool down. At which point when I put it back into the prime rib, it never got over about 130F on the second cool, which is basically just heating it up again. Worked out well!
@@MaxtheMeatGuy ahhh, great thinking.
@@MaxtheMeatGuythanks for sharing, I also wondered about the exact same thing.
1st crazy idea of the new year! Can't wait for more!
I hear than its a bad idea to put cook meat with non-cook beacause of the bacteria
Franken a prime rib with a plate of ribs.
Somewhere Guga is salivating in his mouth and shaking his fist in the air for not coming up with this first.
Happy new year, Mark
... "that i like to eat as a snack" ... omg that look on his face lol.
Be great if you could do videos with store bought steaks and how to improve them.
If you have....🙏
This is the kind of stuff that should be sold at those hyper fancy restaurants, not those tiny little dishes that wouldn't even fill up a 5 year old.
If you can't season the hole thing you must dry brine just with salt so the salt can penetrate in the meat
Amazing first new year video
Thank you!
This is art.
I’d be curious if moogloo would work as a bonding compound, not sure if it works as a cooked-raw meat adhesive?
At this point man I’d rather just do both separately. It’s trying to solve or combat such a minuscule problem.
You’re crazy bro. This video was awesome and love the creativity. Let’s hang out in 2023 and shoot content!
My man is going to starve to death with this ✨low and slow✨
Masterful man. 2023 bout to be a good year for you for sure
Very bold of you to think I can afford those cuts of meat😂
You know what they say about meat experiments: High brisk, high reward.
I'll see myself out now.
This was so cool man. Thank you for the ideas and entertainment.
Happy New Year.
I would like two of these to go please
The beef tallow is even better when you smoke it for 8-10 hours omg
You have the best job in the whole world.
Happy New Brisket, Max!
Great content, keep it up man, and the hardwork, definitely respected🤗
My guy created the new holiday roast!
9:33 forbidden amogus
Could you imagine living next to him. I'd be knockin on his door everyday for a plate
The problem statement is why I sous vide prime rib for about 6-8 hours, covered in seasoning and with fresh herbs and garlic in the bag. Deconstruction and stuffing is worth a try for me!
The surface area is not the problem, the ratio of area/volumen is what needs no be big for a well seasoned meal
Ooooooh... timestamp stop @1:22 thank you for the food experiment ( I have not watched the rest of the video yet) . Now I know why the very best prime rib has melt in your mouth fat!! * we all thought it was purely the grade of meat and of course the Cut location, for why the greatest Prime ribs cost so much. The secret is the food science that we didn't understand!
You know what you should have a barbecue shop or a restaurant
I don't know if I have ever been this envious.
Happy New Years!!!!! First video of 2023! 2023 will be a good year!!!!
Happy New Year, Victor Max-Enstein
This punches my hunger in the mouth. Thank you for sharing. 💖
HAPPY NEW YEAR.
Man that shit don’t make yo stomach hurt
Videos are always top notch max man. Question… do you feed the whole apartment complex lol. Asking for a friend. Keep on keeping on bro.
I appreciate it! I actually shared this one with the firefighters by my house
3:39 damn those hand rubs🥴
Can you try cooking hearts of Beef, Pork, Lamb, Bison or Elk and Venison?
I mean putting a brisket flat in there seems a little impractical for the average person, but I could absolutely see making the same cut to remove the fat vein, and to then fill it for example with onions or garlic cloves.
Happy new year!! Praying for your success and growth 🙏
P.S.- you should open a restaurant 😊
The big take for me is to make sure I start earlier to finish at serving time
That looks really good. I'd love to try it but I'd have to make a couple of substitutions to fit my budget. Mine would have to be a hotdog wrapped in hamburger. And, to make it as close to Max's as possible, I'll have to snitch a couple of packets of Horsey Sauce from the Arby's down the road.
im hungry now, thanks max
The deliciousness is unreal!
"how american do you want your meal?"
max: YES!
the quest to stuff something instead of that fat in the prime rib roast continues
How much is a Prime Rib in the US? In England, from my country butchers I'm paying more than I bargained for with a Prime Rib. They don't normally sell it. It's like...silverside joints are the most popular thing. Whats your cost for one of those?
Thanks for sharing! Looks incredible! Definitely going to try this...I've never thought about this
Mail me any prime rib blubber you got. I will eat that right up.
Hey max, I have a whole pork belly and I don't know what to do with it. Have any ideas because you are The Meat Guy.
Smoke that thing whole! Or slice and go direct heat Korean bbq style
@@MaxtheMeatGuy thanks for the suggestions will do the Korean BBQ style.
What he dislikes about prime rib I love. The inside will never be seasoned, he says. He is right. This is where the taste of beef comes in. Good quality beef needs nothing but salt and pepper and cooked correctly.
Love yours vids i watch all of them
thank you! I really appreciate the support
10:26 "Who wants to eat this flubber" I do. I wanna eat it. I always eat it when I have prime rib.
6:40 YEAH YOU LIKE IT HUH!??!?!?! YOU TOTALY LIKE IT HUH?!?!?!?
Omg thanks for hearing my comment :)
Beef scratchings are awesome!
Hey max
You should try to sous vide bacon
And also happy new year :D
IMHO, the 'Steakenstein' is a better name than the 'Frankensteak'.
Question...brisket is normally cooked to a 200 degree internal. It wouldn't seem that an overall temp of 125 degree wouldn't get the job done with the brisket. how was the texture?
During the first cooking step I smoked the point to about 204F. Let it completely cool down, then essentially just reheated it during the second cooking step (in the prime rib). The texture was really good!
@@MaxtheMeatGuy aaah! I was so distracted by the glorious thing you were doing i missed it. TY. We're going to give this a whirl.
Day 1 of asking to to put a steak crust on a chicken breast then put it in a drybriane in the dry ager
Max, Check out Real Salt on line from an ancient sea bed in Utah. Great Stuff, good stuff.
He can’t keep getting away with this
Max as Dr Frankenstein gave birth to his creature 'Frankensteak'. 🧟♂️👨🏻🔬Max what a genius you are !!!! 😜😹😹😹
I know how unnecessary this “experiment” is, but the way he butchered the prime rib to remove its problems of lack of surface area and thick fat was interesting and worth a try