Max the Meat Guy
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Recipes
Tender chunks of salmon with a sweet and spicy mango habanero glaze, paired with smoked cream cheese for a delightful contrast of flavors and textures.
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A luxurious shawarma recipe combining thinly sliced Wagyu and Picanha beef, seasoned and roasted to perfection. Served with homemade pita bread for the ultimate gourmet experience.
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A unique take on porchetta, this recipe involves slow roasting pork covered in a vibrant chimichurri and encased in a neon green salt shell, finished with a deep fry for extra crunch.
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A flavorful and tender Jamaican oxtail recipe using Wagyu beef, highlighting the collagen breakdown into gelatin.
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A luxurious take on the classic Big Mac, featuring dry-aged Wagyu A5 short rib, picanha, hanger steak, foie gras, and a special black truffle sauce.
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A classic backyard barbecue brisket seasoned simply with salt and pepper, then smoked for 12 hours to achieve a perfect bark.
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An extravagantly marbled Wagyu A5 brisket, smoked to medium rare and finished with a caramelization process for burnt ends, offering an unparalleled juicy and tender experience.
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A spicy twist on the Big Mac, using ground chicken thighs with a buffalo sauce and blue cheese dressing.
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A unique twist on the classic lobster roll, featuring smoked lobster mixed with a flavorful cowboy butter, made with heartburn lemon, shallots, spices, Dijon mustard, and chives.
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An upscale brisket with significant marbling and a deep red color, smoked for 12 hours to enhance its juicy and rich sweet flavors.
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A Wagyu A5 flank steak marinated in an acidic mixture and grilled to medium rare, showcasing its tender and flavorful profile.
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A unique jerky made from Wagyu A5 brisket, seasoned simply and dehydrated to create a beef candy experience.
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Creator Content
