Max The Meat Guy
@maxthemeatguy • 6,400,000 subscribers
Videos
How to slice every type of steak… Slicing steak incorrectly is the easiest way to ruin what could be a magical experience. These are the most important points: If it is a premium steak, such as a Ribeye, NY Strip or Tenderloin, the way you slice is less important. Part of the reason for the premium price tag is the inherent tenderness. If it is essentially any other cut, cutting against the grain is CRITICAL. Determining which direction the grain is running is easiest when the steak is raw, so try to keep that in mind. Also, the thinner you slice, the more tender it will be. So for tougher cuts, cutting thin AND against the grain is key. #tomahawk #ribeye #steak #brisket #nystrip #filetmignon
Max The Meat Guy1,400,000 Aufrufe • vor 1 Jahr
Pork Chop Accordion… The beauty of a bone-in pork chop is you get two cuts in one, the tender ribeye as well as a meaty baby back rib. Combined with the accordion shape for flavor penetration, and you’re left with some really fun (and tasty) presentation! #ad For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F with a 3-minute rest. Recipe: 4 pork chops ~1.5 inches thick (with the rib meat attached) Marinade: 1/2 cup hoisin sauce 1/4 cup soy sauce 4 tablespoons dark brown sugar 1 tablespoon five-spice powder 3 finely chopped garlic cloves 2 teaspoons grated fresh ginger 2 teaspoons red food coloring Candied Bacon: 1 package of thick-cut bacon (use roughly half) 2 tablespoons hoisin sauce 3 tablespoons maple syrup 1 teaspoon brown sugar ½ teaspoon lemon zest Garnish: 1 tablespoon sliced chives Pork is truly one of the most versatile proteins to work with. Find the full recipe and more on pork.org @National Pork Board! #porkchop #accordion #spareribs #chinesefood
Max The Meat Guy480,200 Aufrufe • vor 1 Jahr
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