Meatdad
@meatdad • 1,700,000 subscribers
Videos
The ultimate lunch meat hack. 💪🐔 Chicken breasts were on sale for $3/lb, so I stocked up and made my own premium deli meat. 🔥 Half got a garlic herb marinade and went into the sous vide at 165°F for 4 hours. 🌶️ The other half got a buffalo seasoning before the same sous vide treatment. 💨 Then I smoked another batch at 225°F for about 2½ hours until they were perfectly juicy with that smoky flavor you can’t buy in a package. The result? Incredible sandwich meat with real ingredients, no fillers, and a fraction of the cost. Store-bought premium chicken breast lunch meat is pushing $17/lb around here. Mine cost about $3/lb plus a little seasoning and smoke. Meal prep, save money, and eat better. That’s a MeatDad win. 🥪🔥 #MeatDad #MealPrep #SousVide #SmokedChicken #LunchMeatHack
Meatdad118,600 次观看 • 4 个月前
That dark, slightly slimy layer you sometimes notice on meat after it’s been sitting in the fridge for about a week doesn’t automatically mean the meat is rotten. A lot of times, the outside is just oxidized and dehydrated from exposure to air while the inner meat is still perfectly fine. Even if the surface feels a little slimy at first, rinsing it off and trimming that outer layer can reveal fresh meat underneath. As long as it doesn’t have a strong sour or foul smell, that darker exterior has actually been protecting the center and can even add a deeper umami flavor — similar to the process behind dry-aged beef. People are too quick to throw meat away without understanding the difference between natural aging and actual spoilage. #FoodScience #DryAged #Umami #CookingTips #FoodKnowledge
Meatdad142,600 次观看 • 6 个月前
Let’s walk the meat counter and talk about a couple of things there’s always some confusion… A petite steak or a medallion cut or anything that looks like a filet mignon is gonna be a lot tougher than the actual tenderloin for less money at the store. The alternative is buying a porterhouse steak which comes with a tenderloin and a New York strip and it’s gonna cost you less.
Meatdad47,500 次观看 • 8 个月前
Replying to @tamielee1961 The short loin is in the middle which has the New York and the tenderloin connected which most people know as porterhouse. The side with the biggest fillet mignon is the sirloin side of the New York the complete opposite side is the loin end of the ribeye they all connect… Very close but not the same! #meatdad #meattalk #meats #sirloin @Travis stockstill just did a video on bone in sirloin!
Meatdad59,200 次观看 • 4 年前
I hope some of these ideas help they definitely helped me. I was able to lose 34 pounds in just 30 days by following the carnivore diet of my choice, meat, eggs, dairy coffee, and hot sauce. Let’s go baby. There’s no rules to it make it your own. You will feel a lot better by just taking all the other shit out of your diet.
Meatdad16,400 次观看 • 2 年前
没有更多内容可加载