Steak Bourbon and Sports Ep. 46

Chopping it up with Max the Meat Guy and the mad science behind cooking

@maxthemeatguy 

https://www.maxthemeatguy.com/

On this weeks episode of Steak, Bourbon & Sports Jeremy Mandel (@jeremymandel) and Ari Temkin (@arisports) welcome Max The Meat Guy, a rising star in the cooking content world. Max discusses his unique cooking videos, his cooking influences, what he learned about meat in China, and the the double crust seared steak.

2:33

Who are Max's cooking influences?

4:17

Jeremys interest in Max's youtube shorts and TikTok's, making beef jerky with Wagyu A5 beef.

7:15

How are you able to get such entertaining content in minute long videos?

9:03

Car Cooking.

11:50

Max's time living in China and its impact on his cooking.

15:22

What is it like going to a wet market and do you go in with a plan?

17:07

What were you doing before TikTok fame?

20:07

Max's video on the double crust ribeye and his thought process cooking like that.

https://www.youtube.com/watch?v=NbDokM_Ikqg

23:20

How often does the science behind cooking the perfect steak give Max inspiration for a new idea?

24:48

Was the double crust sear an improvement over the traditional reverse sear?

27:15

Max started dry aging 300+ days before his first video, was his intentions always to make videos and become well known in the meat game?

28:55

What is the ideal meat to cook?

34:05

What kind of interactions does Max have with the people that watch his videos?

35:00

What's the future like for Max the Meat Guy?

 

Available for download on iTunes, Spotify, Stitcher and on clnsmedia.com