I Discovered the BEST Way to Cook Picanha

  Рет қаралды 567,817

Max the Meat Guy

Max the Meat Guy

Жыл бұрын

Picanha is quite possibly the greatest cut on the cow, but what is the greatest way to cook it? Today we experimented with three different methods including taking it all the way up to brisket internal temps. The results were unexpected and tasty to say the least!
Thank you ‪@GugaFoods‬ for the Picanha insights and ‪@alpinebutcher‬ for all the meat!
-----
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat: www.snapchat.com/add/maxtheme...
-Instagram: / maxthemeatguy
-TikTok: / maxthemeatguy
-Facebook: / maxthemeatguy
-KZfaq: / maxthemeatguy
DISCOUNTS
www.beacons.ai/maxthemeatguy
WEBSITE
www.maxthemeatguy.com/
FILMED BY
Sophia Greb / sophiagreb
-----
#picanha #churrasco #brisket #grilling #grilledpicanha #mediumrare #cookingsteak #juicysteak #juicy

Пікірлер: 598
@GugaFoods
@GugaFoods Жыл бұрын
Listening to Max say CHURRASCO made my day! Let us know on the comments what me and Max should cook next!
@dancool6174
@dancool6174 Жыл бұрын
You should try an Eye of Round roast
@DerrickHoffman545
@DerrickHoffman545 Жыл бұрын
I just want to eat one of your steaks! My entire diet is pretty much meat
@danielgyatyel8270
@danielgyatyel8270 Жыл бұрын
Just cook Leo at this point
@Jason-tz7ir
@Jason-tz7ir Жыл бұрын
GUGOR?! WOW HE IS LEEKWEED GOAD! DAT IS NAHT SUMDING YOU SEEN EBREE DAY! LEEKWEED GOAD!
@eivindsnilsberg4691
@eivindsnilsberg4691 Жыл бұрын
Can you tecah me how to Cook a elk i got a lot of it since i live in Norway and it is easy to get. (Btw love the vidios ❤)
@victorsantos9884
@victorsantos9884 Жыл бұрын
We only use “sal grosso” when cooking churrasco, rarely with herbs and other stuff. Just coarse salt over fire, not on the pan. Before serving some people hit the meat (little taps) to remove the excess salt prior to serving. The pointy thing is called “espeto”
@thiagopaiva2756
@thiagopaiva2756 Жыл бұрын
@rodrigoleal5713
@rodrigoleal5713 Жыл бұрын
Couldn’t have put it better myself, but those grains of salt looked even larger than what we normally use. Cheers, pal.
@benikk
@benikk Жыл бұрын
And "sal de parrilla" sometimes too
@bernhardjordan9200
@bernhardjordan9200 Жыл бұрын
"espeto" can be translated as spike
@leonidasneves7972
@leonidasneves7972 3 ай бұрын
Sal de parrilha é melhor do q o grosso só falando
@camarao5590
@camarao5590 Жыл бұрын
max, in Brazil, we eat picanha with farofa (cassava flour fried with spices) rice, and pinto beans, chimichuri is an Argentinian thing, although it's delightful
@leonidasneves7972
@leonidasneves7972 Жыл бұрын
"Pinto beans" .....
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Sounds amazing! I’ll be giving it a shot
@camarao5590
@camarao5590 Жыл бұрын
@Leonidas Neves #suicide(sad💔) ehhh, idk where you from, but the 'carioquinha' as it's called in portuguese is 'pinto' in english, but 'pinto' means dick in portuguese, that's just funny
@camarao5590
@camarao5590 Жыл бұрын
@@MaxtheMeatGuy you won't regret, btw I'm actually in love with your videos, the editing, your narration, tibby, sophia, everything in them makes your channel one of my top 5 favorites
@leonidasneves7972
@leonidasneves7972 Жыл бұрын
@@camarao5590 eu sei disso kkkk sou br pinto melhor nome
@johnyvu3200
@johnyvu3200 Жыл бұрын
We need a competition between guga and Max to who is truly the meat king
@paxtontherabbitpigpigworld1920
@paxtontherabbitpigpigworld1920 Жыл бұрын
Agreed
@leonidasneves7972
@leonidasneves7972 Жыл бұрын
They should do a traditional BRAZILIAN PICANHA BARBECUE, with some Guarana with lemon and ice, and ofc, garlic breads and vinaigrette
@creatormanualdarytendotmve4748
@creatormanualdarytendotmve4748 Жыл бұрын
I don't disagree, but I feel like both of them would skin me alive.
@ronaldhu5124
@ronaldhu5124 Жыл бұрын
They both suck lol
@billycarroll9153
@billycarroll9153 Жыл бұрын
I’m a bit prejudiced. For me it’s Max all the way.
@theok4994
@theok4994 Жыл бұрын
Just a reminders, on Brazil we have many ways to cook picanha, including pan-seared and brisket like, we also use pressure cookers, slow cookers, roasted on oven, even fried on it's own fat, the churrasco style is the most traditional and most common style, but you should ask Guga later for the other methods since I believe he can show more.
@pacotera
@pacotera Жыл бұрын
Chimichurri is an Argentina season. Brasil keeps only the "rocky" salt. Chimichurri is pretty nice, but if you want a brazilian experience, just the salt! If you want some extra seasoning, you can do a brazilian farofa to eat with it (you dip the meat in the farofa and eat it, dont throw over the meat)! Potato mayonese salad is pretty common in brazilian churrascos also! And for god sake, dont forget the beer! And to get perfect, call your friends, do it all outside, with some music!
@pacotera
@pacotera Жыл бұрын
@Thamires Ventura hmmmmm... bom tbm! hehehe
@rodrigosouza2712
@rodrigosouza2712 Жыл бұрын
Sabe muito
@luizalexandrenezzocalado2840
@luizalexandrenezzocalado2840 Жыл бұрын
Mandioca! Don’t forget about mandioca.
@Moetastic
@Moetastic Жыл бұрын
I love how much collabs Guga does, he seems like a really fun person to hang out with.
@thewhitehousevietsubarchiv2625
@thewhitehousevietsubarchiv2625 Жыл бұрын
Max: "You are the Picanha master" Guga: "Of course!" I love Guga's honesty
@thiagodeoliveiraflorentino6605
@thiagodeoliveiraflorentino6605 Жыл бұрын
here in brazil, picanha is the most expensive meat you will find, and it's everyone's favourite, we prepare it directly on the coals to toast it well, but we don't smoke it, I myself have never seen a smoked barbecue, and don't worry, your grill is ok, here we made our grills with bricks, wood, stones, earth and a lot of other things, and allways works
@wilberdebeer4696
@wilberdebeer4696 Жыл бұрын
In South Africa we refer to it just as rump steak, usually we braai it ( BBQ) in steak cuts or we cut it into cubes and put it on a skewer for some rump kebabs. Usually, especially if you buy it whole its cheaper than rib eye but more expensive than T bone steaks. Filet is the most expensive cut here.
@asAbsolute
@asAbsolute Жыл бұрын
@@wilberdebeer4696I’ve been trying out south african braai dishes and methods recently, and I’ve got to say, skilpadjies and Potjiekos are pretty amazing. We don’t each that much liver nowadays in America, and it’s certainly not common to season our savory dishes with coriander, cloves, and allspice. Wonderful food.
@wilberdebeer4696
@wilberdebeer4696 Жыл бұрын
@@asAbsolute I myself don't really like skilpadjies but I definitely use coriander, cloves and nutmeg in many dishes.
@billycarroll9153
@billycarroll9153 Жыл бұрын
Great episode Max. I live in a Latin American country where beef is butchered completely differently from how it is in the US. Picanha is readily available here and now I know how to attempt to cook it. (Unfortunately “national” meat doesn’t have the fat content or taste that I grew up with back home, but I’m learning to adjust). Thanks again.
@summatim
@summatim Жыл бұрын
Summary was generated by Summatim, let us know if there are any inaccuracies! 🤖 0:01: Introduction 0:28: What is Picanha? 1:28: Trimming the Picanha 3:15: Cooking Picanha like a Brisket 5:35: Pan-Searing Picanha 7:53: Traditional Churrasco Style 12:01: Testing the Brisket 13:16: Overview 13:31: Cooked like a brisket method
@chip4039
@chip4039 11 ай бұрын
Nice
@carlphilippgaebler5704
@carlphilippgaebler5704 Жыл бұрын
Guga: "If this is your first time cooking picanha, you should cook it the traditional way" Max: "Yeah I'm gonna do the opposite"
@pemborsky
@pemborsky Жыл бұрын
Make sure to only include up to the third vein (roughly 1KG). Anything past that in Brazil is called coxao duro which is much tougher than the rest of the picanha.
@bernhardjordan9200
@bernhardjordan9200 Жыл бұрын
That's very important
@dreamdthecurseking
@dreamdthecurseking Жыл бұрын
For a second i thought the video caption said how to cook a piranha
@jamiebruner8463
@jamiebruner8463 Жыл бұрын
Piranya lol
@elliotb1795
@elliotb1795 Жыл бұрын
Awesome vid, Max! I've seen Guga make this cut a bunch and now you. I've never had it before but I feel like now I have to try it... Churrasco style!
@THOMAS_VANN
@THOMAS_VANN Жыл бұрын
Guga and max are just two of the most wholesome chefs on KZfaq
@matthewmerritt5631
@matthewmerritt5631 Жыл бұрын
As a butcher, thanks for the shout out for the trade! Feels very underappreciated at times.
@WetPumpkin
@WetPumpkin Жыл бұрын
It’s amazing how close together all of the cooking channels on KZfaq are
@MikeVlcek
@MikeVlcek Жыл бұрын
Thank you for doing this. Picanha is my favourite steak by far. Love it grilled or seared on a pan. Never thought of cooking it like a brisket, though. It’s nice to see different cultures introducing new methods of cooking Picanha. I’m all in for it. Just a quick side note: chimi churri is actually from Argentina and Uruguai. Some people in the far south of Brazil also have it traditionally but, for the most part, Brazilians don’t associate churrasco with chimi churri, let alone eating it with Picanha. Congrats, mate.
@CanalGabrielCoelho
@CanalGabrielCoelho Жыл бұрын
here in Brazil most of "churrasqueiros" I know don't use salt that coarse anymore, it used to be the only option after iodized super thin table salt, but with parrilla salt becoming more common, most have moved from coarse salt to granulated salt (parrilla salt), I basically only use fully coarse salt for slow cooked ribs, it's done over charcoal, but following the same principles of a brisket, 4 to 6 hours on low heat, covered with several layers of aluminium foil, on a skew or on the grill, but on direct fire(ish... we keep it far from the fire), the last 30min we remove all the cover and let it develop a crust and it's done... it isn't as smokey as brisket, but it is very tender and has a very beefy deep taste with the charcoal on top... you should try... and Guga too, never seen him do the classic Brazilian ribs (well, there's 'fogo de chão', which is an even more traditional way of doing it with an entire rib wall on large skews stuck on the ground and whole logs burning around on the floor)
@medardoperez23
@medardoperez23 Жыл бұрын
I love how theres no comparison it's a contribution thing we can watch both channels.
@EBeazy420
@EBeazy420 Жыл бұрын
Been seeing a lot of post of alpine glad to hear you use them as a source, I might try order one day
@user-qu4bl6er8p
@user-qu4bl6er8p 7 ай бұрын
The way you edit the video is crazy!! i love it
@Benjamin-bo4rc
@Benjamin-bo4rc Жыл бұрын
Max I love your vids! thanks for being a great youtuber and keep putting out great content! 💯
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Thank you!!
@GXT_ROGUE
@GXT_ROGUE Жыл бұрын
You’ve outdone yourself again max, well done 👍
@AirJ13
@AirJ13 7 ай бұрын
Max stumbled across your vid while trying to decide how to cook my first pichana, when you mentioned respecting butchering it for me think when are we going to see a @beardedbutchers/you video.
@progambol
@progambol 3 ай бұрын
For anyone wondering why the wagyu looked less juicy than the prime. It's because wagyu fat is a different type of fat and renders out at a lower temp. From memory cooking to around 180f is ideal when smoking wagyu.
@mafrendi9118
@mafrendi9118 Жыл бұрын
Great video man! It’s good fun to see an América experimenting with the Brazilian cuisine. 👏🏼👏🏼👏🏼👏🏼
@shadowr2d2
@shadowr2d2 11 ай бұрын
Thank you for posting this video 🎉. You have a new subscriber. Keep up the great work 🎉. I have never heard of this kind of steak 🥩. But I’m drying to try it now 🎉. Have a great day.
@o.b.3375
@o.b.3375 Жыл бұрын
Luv the vids man, it’s been awesome watching the account grow so much
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Appreciate it 🙏
@wigiwade5553
@wigiwade5553 Жыл бұрын
Liking the new editing, keep the good work my man.
@jonathanstone4308
@jonathanstone4308 Жыл бұрын
Aussie MS5-9+ Wagyu Picanha is amazing, I occasionally get a whole one and cut it up into steaks. The tip section that is too small for steaks I dice up into decent size cubes and make Massaman Beef Curry with it, it's absolutely amazing.
@o.b.3375
@o.b.3375 Жыл бұрын
Max the type of guy to say " I needed this" while hanging out and laughing with friends
@thatfish1209
@thatfish1209 Жыл бұрын
Sorry spoonkid
@snail2755
@snail2755 Жыл бұрын
Finally someone said it
@guilopesg665
@guilopesg665 Жыл бұрын
You should come to Brazil, Max! Love your content
@flavioc5389
@flavioc5389 Жыл бұрын
6:50 for picanha on the pan, also try pan frying it without salt, then when it’s ready just slice it and use flower of salt. Delicious
@georgedudek1859
@georgedudek1859 14 күн бұрын
thank you for the like a brisket part, I couldnt get myself to do that to one.
@beaniiman
@beaniiman Жыл бұрын
My brother did a year of HS back in the 90s in Brazil. The food info he brought back was has been amazing.
@beaniiman
@beaniiman Жыл бұрын
truasco!
@luisdavidvasquez579
@luisdavidvasquez579 Жыл бұрын
Great video Max! Keep it up 🔥
@janosvitez7569
@janosvitez7569 Жыл бұрын
You are my favorite youtuber, keep it up
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
🙏🙏
@buhbird4698
@buhbird4698 Жыл бұрын
Lmao max looked so sad/upset when he was told to wait for the brisket picanha
@tenderlawncare
@tenderlawncare 8 ай бұрын
I'm about to dry brine one for tomorrow for grand final day ( go the pies) I'll be doing it brisket style as it's very low grade. I often smoke pretty decent ones and pull them at 150f......highly recommend. Cheers for the video
@IanRobinett
@IanRobinett 11 ай бұрын
New sub here, but fan from Guga's channel... Now an insta-fan because of Tibby. Orange Tabby's have graced my home for many years, and on top of it, I love learning about how to smoke and cook meats in different ways. Tibby I can guarantee lives a great life!!! Now I need to try picanha for the first time! Oh and wagyu... But picanha because of how much Guga and you rave about the tenderness and flavor!
@kyrophantomproductions8978
@kyrophantomproductions8978 Жыл бұрын
Hey Max! Quick question for you. I love marinating steak but I don’t have a grill. I love cooking in my cast iron. How do I get a good sear on a marinated steak? I don’t use oil because the marinade I do already has some avocado oil in it. The heat is as high as can go. But after a while the steak just kinda boils in its own juices and I can’t get a crust. Thank you so much for your videos it has really got me working in steak more to my meal prepping!
@Kikkatar.
@Kikkatar. Жыл бұрын
Whomever edited this had a lot of fun! :)
@isaksidenius7059
@isaksidenius7059 6 ай бұрын
In denmark we cook the pichaha (we Call it culotte) like a brisket but to medium rate and Cut against the grain. You Sear it first so the entire Cut has a good crust.
@itsz_risham
@itsz_risham Жыл бұрын
Love the content max
@SharkShow398
@SharkShow398 Жыл бұрын
it is like i influence the world, a day ago I searched picanha on youtube, and now he made a video about it.
@PaceyHoskins
@PaceyHoskins Жыл бұрын
your vids are the best
@uneviedefilleblog
@uneviedefilleblog Жыл бұрын
Ngl the samuraï one made me salivate when you sliced it, i wish i could taste some so bad🤤 i felt that heartbreak when she said wait! 😅
@nickgreer6306
@nickgreer6306 Жыл бұрын
Hey max how do you like the campchef pellet grill ? I couldnt help but notice 😅
@jukai1368
@jukai1368 Жыл бұрын
So nice to see Guga getting the recognition he deserves. Dude is the god of meats
@o.b.3375
@o.b.3375 Жыл бұрын
Max the type of guy to float in the air while smelling pie
@pemborsky
@pemborsky Жыл бұрын
@MaxTheMeatGuy Dude! Thank you so much for the meat plug, the prices are incredibly reasonable for the quality. As little as 20 bucks for prime picanha, 12 bucks for prime denver steaks, and free shipping over 100 bucks is absolute INSANITY. I used to use Porter & York out of Washington which I thought was amazing. Their prime picanhas went for 35 bucks and did free 2 day air shipping for anything over 140 bucks *in the beginning *. By halfway through Covid, they went up to 55 bucks, were almost always sold out, and didn't ship free for Ny less than 400 bucks! I live in central CT so Alpine Butcher is a serious blessing. I couldn't be happier, thank you brotha 🤙
@justawiltingheadofcabbage
@justawiltingheadofcabbage Жыл бұрын
I NEED one of these!
@isaacheatley7989
@isaacheatley7989 Жыл бұрын
Hyped everytime this man posts
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
🙏🙏
@0x80O0oOverfl0w
@0x80O0oOverfl0w 5 ай бұрын
Just picked me up two A5 ribeyes from Alphine. I've never had Japanese Wagyu before, I'm super excited! Can't wait to try them.
@josephchapman7014
@josephchapman7014 Жыл бұрын
Have you ever tried pecan wood? It’s so aromatic and not overpowering or bitter
@luigigallo125
@luigigallo125 Жыл бұрын
Hi max, I cook a lot of picanha for my family and just want to share the way I do it, maybe you guys pull out a crazy idea out of it. I smoke the whole picanha over apple wood low and slow until 135 then I sear of the fat cap un cast iron (to give it a crispy bite), then rest for 30 min. It is absolutely fire!!!
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Love it!!!!
@eldibs
@eldibs Жыл бұрын
If found that when I'm using cast iron for picanha, I like to cut off a small bit of the fat cap and render it down to grease the pan, that way the beef is cooking in beef fat. Plus, it gives a nice flavor if I'm searing my potatoes or other veggies in the same pan.
@MaxtheMeatGuy
@MaxtheMeatGuy Жыл бұрын
Great call! I’m going to give that a try next time
@raiderng
@raiderng Жыл бұрын
I love watching guy make all this good neat while I’m eating pizza rolls for breakfast lunch and dinner
@closecat2777
@closecat2777 Жыл бұрын
Max, im from Brazil, i love yours videos man
@o.b.3375
@o.b.3375 Жыл бұрын
Max the typ of guy to say "now a silly one" when taking pics with friends
@fsunolejoe
@fsunolejoe 11 ай бұрын
I’ve made picana a dozen times and my favorite by far is low and slow but only up to 125. I cube fat cap and sear it on the finish. It’s perfect mid rare throughout and the flavor is 100/10. Making one today.
@stevengrant3219
@stevengrant3219 Жыл бұрын
when cooking churrasco style, do they actually cook it all the way through on the first pass over the fire? or do they cook it so the first few seasoned cuts are to temp then it goes back and gets reseasoned and refired?
@janosvitez7569
@janosvitez7569 Жыл бұрын
Thank you for The video
@DreOrozco
@DreOrozco Жыл бұрын
How many miles did you bike to get the seasoning?
@rtbd-uj2fb
@rtbd-uj2fb Жыл бұрын
I love it how u make your Videos With the Jokes and the memes i just love it keep It up :3
@charliecharlie5244
@charliecharlie5244 Жыл бұрын
Aren't we gonna talk about the fact that max's phone case is a marbled steak?
@Sergio_Paulo
@Sergio_Paulo Жыл бұрын
Yeah Max, with just one video you summoned an entire country, welcome to Brazil
@CapnRiggs2k5
@CapnRiggs2k5 Жыл бұрын
When he said that this was uncharted territory, I was literally thinking "Just ask Guga" and then just like that, he appears! 😂
@bradlopez3681
@bradlopez3681 Жыл бұрын
I have one in my slow cooker right now 😂
@S0ulsinner
@S0ulsinner Жыл бұрын
I’m glad to see Max is SLAPPING the steaks now haha
@Tmanstomp100
@Tmanstomp100 Жыл бұрын
Oh damn bro, you actually called him this time, mad respect
@idoitalltv6587
@idoitalltv6587 Жыл бұрын
Great, now I want some brisket
@-RJ-hw6qq
@-RJ-hw6qq Жыл бұрын
I'm a fan. You are a master, man! 🤝🏻🙂
@Idontwantahandle239
@Idontwantahandle239 Жыл бұрын
Thank you for the education on this cut of beef.
@FeZampolli
@FeZampolli Жыл бұрын
in Brazil we sear the picanha before slicing in stakes
@christopherday210
@christopherday210 11 ай бұрын
Max think herb holiday roast. Season up a Pichana in this form add heavy black pepper to it as well as MSG. The herb butter method works if you replace it with olive oil. Anyway try a Pichana of any grade this way smoked to around 200 degrees turning the smoker up right at the end to get a crispier exterior. I doubt your disappointed in the flavor then.
@CmdrViper
@CmdrViper Жыл бұрын
shoe hass co - say hass like you do with hass avocado the wife is Brasilian. ive been a little scared of the Picanha since i moved down here, but seeing this makes me wanna start trying it. well done.
@bondspider007
@bondspider007 6 ай бұрын
You can smoke a tri-tip like a brisket as well.
@user-rn9gm9tm9q
@user-rn9gm9tm9q 11 ай бұрын
bro was like its the queen its tender its juicy
@andonemore
@andonemore Жыл бұрын
Imagine how much wedding propositions Max got after saying "You gotta appreciate..."
@w420beers
@w420beers Жыл бұрын
Yall need to do a colab again soon :)
@friendlyrager6659
@friendlyrager6659 Жыл бұрын
What smoker do you use
@lucasbohemia
@lucasbohemia Жыл бұрын
In Brazil we rock Salt only fire. On pan we use regular salt or we season after its done
@Spchlorgendy
@Spchlorgendy Жыл бұрын
It’s 3:49 am and I’m eating a butter and peanut butter sandwich cause you make me hungry
@PerthLuxury
@PerthLuxury 8 ай бұрын
Max, what temp did you have your camp chef at please? You Don't say in the video what you've set it at and it's not in the description.
@Gril_the
@Gril_the Жыл бұрын
When dude pulled the exact same salt that i have here it got me smiling bro
@tropicalbartender6510
@tropicalbartender6510 Жыл бұрын
You can also go low and slow and finish the picanha at 120degrees. Actually my preferred way as I do not have a sword, but you still cook it for an hour allowing it to properly render and get some nice fire on it.
@damilolaakinfenwa3738
@damilolaakinfenwa3738 Жыл бұрын
Always wondered if all bovidaes get broken down like cattle into different textures of beef. Or do they have some other thing
@wagnergauer9133
@wagnergauer9133 Жыл бұрын
How did you like the seasoned salt?
@BigPandaGamer
@BigPandaGamer Жыл бұрын
It's a good 1st try on the espeto, as we call it, but you should try to make it inside the meat, so it stay hidden, mostly for presentation purposes
@kemillionaire2
@kemillionaire2 Жыл бұрын
small grain salt for seasoning, big grain for finishing
@Mr_Mundee
@Mr_Mundee 4 ай бұрын
dat ass slap, bro got the gyatt
@pedrovsilva1
@pedrovsilva1 Жыл бұрын
Max recebeu o vale picanha??
@MEU2k
@MEU2k Жыл бұрын
After trimming it resembled as Tri Tip
@Blazzee
@Blazzee Жыл бұрын
Great video, but the traditional way (in Southern Brazil at least, which is known for their Churrasqueiros) is cooking on a grill without those sticks for those are for small meats like chicken hearts, sausages, chicken wings and thighs while those fancy sticks are used only in Big Restaurants (sorry for bad English).
@JTRAIN_99
@JTRAIN_99 11 ай бұрын
Ima start calling max doctor strange the way he move his hands so much😂
@americanmade-1
@americanmade-1 Жыл бұрын
Monotone Max cracks me up. I wonder what actually gets him excited in life lol?
@realkgn
@realkgn Жыл бұрын
you really tried to say churrasco, that's so nice of you
I Cooked a Brisket like a Steak
13:18
Max the Meat Guy
Рет қаралды 1,3 МЛН
We Tasted The World's WEIRDEST Meat Snacks
16:00
Max the Meat Guy
Рет қаралды 98 М.
Василиса наняла личного массажиста 😂 #shorts
00:22
Денис Кукояка
Рет қаралды 8 МЛН
Which one is the best? #katebrush #shorts
00:12
Kate Brush
Рет қаралды 26 МЛН
Они убрались очень быстро!
00:40
Аришнев
Рет қаралды 3,5 МЛН
ИРИНА КАЙРАТОВНА - АЙДАХАР (БЕКА) [MV]
02:51
ГОСТ ENTERTAINMENT
Рет қаралды 3,4 МЛН
Which Condiment is the BEST Brisket Binder?
12:08
Max the Meat Guy
Рет қаралды 517 М.
I Turned Meat Into Cotton Candy
11:17
Max the Meat Guy
Рет қаралды 297 М.
I Soaked Steaks for 24 hours THEN Dry Aged Them
9:01
Max the Meat Guy
Рет қаралды 1,4 МЛН
Feed a family of 6, four times with one rump!
18:20
Andy Cooks
Рет қаралды 1,5 МЛН
Every Way To Cook PICANHA - Steaks Experiments
10:36
Salty Tales
Рет қаралды 127 М.
Don’t Cook a Ribeye Until You’ve Watched This
16:06
Max the Meat Guy
Рет қаралды 779 М.
50 Ways To Use A Watermelon
42:30
Nick DiGiovanni
Рет қаралды 1,8 МЛН
I Cooked with Movie Theater POPCORN Butter
9:53
Max the Meat Guy
Рет қаралды 616 М.
Василиса наняла личного массажиста 😂 #shorts
00:22
Денис Кукояка
Рет қаралды 8 МЛН