Max the Meat Guy
14 recipes converted from their YouTube cooking videos.
Rating EVERY Outdoor Boys Meal
A simple, no‑measuring campfire flatbread baked directly on the coals and served with sweet honey butter. Inspired by Max the Meat Guy’s outdoor cooking adventures, this rustic bread gets a smoky char and a buttery honey glaze that makes it perfect for any wilderness meal.
7 Day Honey Cured Steak
A sweet‑and‑savory steak cured in pure honey for a week, heavily seasoned, then smoked over applewood until perfectly pink and caramelized. The result mimics the flavor of Chinese takeout spare ribs or Korean short ribs while keeping the juicy tenderness of a premium cut.
Impress your valentine with…
A romantic Valentine’s Day surf‑and‑turf plate featuring a thick‑cut ribeye partially sliced into a heart shape, grilled hot and fast, paired with succulent lobster tails finished in a garlic‑parsley‑lemon butter, and festive beet‑studded mashed potatoes. Perfect for a special dinner for two.
Candied Bacon Salmon Board
A show‑stopping brunch board featuring cured salmon rolled with a spicy cream‑cheese filling, smoked over applewood, and finished with a maple‑miso glaze and candied bacon crumbles. The combination of sweet, salty, smoky, and tangy flavors makes this dish a futuristic twist on classic brunch fare.
The Complete Guide to Amazing BBQ… INDOORS!
Three indoor barbecue methods that mimic the flavor, bark, and smoke‑ring of traditional outdoor smoking. Learn how to make a low‑and‑slow oven brisket, a 20‑hour sous‑vide pulled pork, and ribs smoked in a stovetop “Grill Master 3000” pot using real wood chips. All three dishes are finished with a light glaze and served with classic BBQ flavor.
Seasoning a steak with the crust of another steak
A bold steak technique that turns the flavorful, caramelized crust of a previous steak into a crunchy, umami‑packed powder. The powder is used to season a fresh steak, creating a double‑crust effect that stays on the meat while delivering an intense beefy flavor.
Buffalo Chicken Mac and Cheese
A decadent twist on classic mac and cheese featuring smoked buffalo‑flavored chicken, melty three‑cheese sauce, and crunchy chicken skin topped with fresh carrots and celery. Perfect for game day or a hearty family dinner.
Cooking Brisket in 10lbs of Salt
A show‑stopping, ultra‑juicy brisket that’s first simmered in a flavorful broth, injected with pepper‑garlic seasoning, then encased in a thick pink Himalayan salt crust, smoked low and slow over apple wood, and finished with a torch‑seared bark.
30lb Buffalo Wing
A massive, buffalo‑butter‑injected chicken wing that’s deep‑fried to golden perfection. This novelty‑size wing packs all the flavor of classic Buffalo wings with an extra‑large, satisfying crunch.
The Rarest Steak I’ve Ever Cooked
A simple yet luxurious preparation for a 100‑day dry‑aged Wagyu A5 ribeye that was accidentally frozen for two years. Seasoned only with salt and seared at high heat, this steak delivers intense umami, buttery richness, and a perfect crust. Serve in small portions to savor the unique flavor.
$2,000 Wagyu Parm Pasta
A luxurious Italian‑Japanese fusion dish featuring hand‑rolled linguine, ultra‑tender wagyu beef caramelized to a crisp, a light cream sauce, and a flambéed vodka‑Parmesan cheese base. Perfect for special occasions when you want to showcase premium ingredients and impressive technique.
I Cooked Every EXOTIC Hot Pepper
A death‑defying chicken wing recipe that combines every pepper from the World's Spiciest Foods challenge – from mild shashidito to the terrifying Carolina Reaper – into a single, blisteringly hot sauce. Perfect for brave spice lovers who want to test their limits.
I Tested EXTREME Steak Recipes
A daring steak technique featured on Max the Meat Guy’s extreme steak series. After a quick sear, thin slices of tenderloin are briefly immersed in near‑boiling butter, creating an ultra‑rich, melt‑in‑your‑mouth bite. This method delivers a perfectly cooked interior with a luxurious buttery crust—simple enough for home cooks yet impressive enough for steak enthusiasts.
Cooking a Brisket Like a Steak
A Korean-inspired brisket point steak marinated in a sweet Asian pear sauce that naturally tenderizes the meat. After a 24‑hour marination, the steak is grilled over semi‑direct heat to a perfect medium‑well internal temperature of 203°F, yielding a juicy, flavorful cut that’s ready in about an hour of cooking.