Max The Meat Guy

Smoked & Deep Fried Turkey… Don’t get me wrong, I love my spatchcock/dry brined recipes. But if you want to take things to the next level, this method is pretty tough to beat! IMPORTANT: Deep frying turkey is no joke… Only use this method if you have a dedicated turkey frying setup, and follow all directions closely. Other notes: -Rest turkey for at least 20 minutes -During rest, turkey will increase in temp by ~20F degrees. This allows you to safely pull at 150F internal in the breast, while keeping it juicy. -Drop turkey in fryer with the “legs/dark meat facing down”. This should help the dark meat cook faster. In my case, the internal temp of the dark meat was already 165F even though the white meat was only 150F, which is ideal. -Use homemade chicken stock in the injection if possible. You always hear people say this, but I’m telling you it makes a big difference! -Keep an eye on the color. If turkey skin gets too dark too soon, reduce heat. #thanksgiving #turkey #deepfried #smokedturkey

Steak School: T-Bone… The smaller tenderloin inherently cooks faster than the larger NY strip, which is a problem because the tenderloin is the one cut on the cow that truly shines when cooked to rare (imo). The bone separating both steaks also poses a problem. The sides of the tenderloin and strip that are touching bone cook a lot slower than the edges which are exposed to air. That’s why you’ll often see overcooked edges, while the bone side is still extremely rare. Lastly when buying this steak in a store, it isn’t as simple as choosing a porterhouse with the largest tenderloin possible. Porterhouses with the largest tenderloin come from the back of the animal, and generally have lower quality strips. IMO the best strip steaks are taken as close to the ribeyes as possible (towards the front of the animal), so in the context of a porterhouse, a large tenderloin can lead to a chewy strip. It’s a balance between a quality strip, and a larger tenderloin. Despite these complications, t-bones and porterhouses are a lot of fun to cook, and with care, can come out great! Which cut do you want to learn about next? Shout out to @Alpine Butcher for the shortloin roast! #porterhouse #filetmignon #steakschool #nystrip #tbone #learning

Salmon Pastrami #salmon #pastrami

Truffle Parm Beef Hump #parmesanwheel #truffle

Harvesting 3,000 lbs of Axis Deer… From the moment I set foot on the base, I knew this would be the experience of a lifetime... I am incredibly grateful to the whole team at @mauinuivenison and Ulupalakua Ranch for the hospitality and for teaching me what community truly means! Thank you Jake, Mark, and the whole team for having me. #mauinui #hawaii #axisdeer #venison #maui

#ad Prime Rib Pho… After hours of roasting and boiling, the bone broth was packed with an intense umami flavor. The prime rib added a touch of smoke and richness to the dish that brought it all together. I will definitely be seasoning my prime rib with five spice again… the flavor was incredible! @CHEF iQ’s 1-probe CHEF iQ Smart Thermometer ensured I pulled the prime rib off at the perfect medium rare! Use code MAX20 for 20% off at the link in bio. #ad #primerib #pho #ribeye #bonebroth #soup #soupseason