Same here i rewatched all of your Prime time episodes. Binging it during my free time in the day and night. Great production, great hosts and content. Very insightful and fun. I love it 10/10
Are they ever coming back to YT? It’s been almost three years since I’ve seen a new episode of this series and would definitely keep watching if they did!!
Water steaming in the pan and throwing a lid on like that is good for three things. Water vapor is wet and HOT as it's over 100°C and ... vapor! Melting cheese is only one thing you can do. Water vapor is WET and hot as it's over 100°C and ... great in collecting loose particles and flavors if you want the liquid for sauce . Water vapor is WET and HOT as it's over 100°C and ... great for cleaning out your frying pans without detergents.
Good video but the chemistry was weird between the fellas. As well as the new kitchen. Whole thing was odd. Hope more videos coming soon! Miss this content!
Please, for the love of god, stop filming from the side when the presenters are talking to the camera. I know its the 'in thing' for some pretentious bullcrap reason, but its intensely annoying. Makes the whole damn video difficult to focus on, because your camera views are constantly insisting I be kicked out of the presentation being made for no good reason.
Woah. Okay. That is absolutely the wrong format for your videos based on your energy and previous editing style. Big room, big reverb, no camera movement, flat lighting. Guys, you've done way better. Play to your strengths, you got 'em.
An idea. An episode about why there are only 22 cuts of beef in the US, 35 across the pond in Great Britain and France, and 120 in Korea. Perhaps talk about the differences, thanks!
I missed the show. It’s totally different now though. The use of music is completely off, it’s shot completely different and they don’t look as happy. I don’t like it, change it back.
Hunters have know for a while that Elk may be the best tasting red meat, period. Just enough of the subtle gamey flavor common (and often overwhelming) in deer or lamb but with far more far fat than deer. We always mix beef fat into the grind, but not much. Shoot for 8-10% fat content.
Prime Time is such a great show. I've missed you guys. Educational and amazing comedy rapport and timing. So entertaining 😃 Keep the great content coming!
Why did the elk cry at the funeral? He had lost a *deer friend.* Hopefully that jokes not too grim considering they're grinding up part of an actual elk here 😆
Wow dude, you are pretty new to the platform and already have over 7K in subs! How have I not come across your channel?? I probably never would've if I hadn't scrolled through the comments!
Great to see these guys again. Just wondering why the backdrop changed to some fancy studio/kitchen. Part of their appeal was them trying out random stuff in their basement or backyard. Just my opinion though.
There is a restaurant in Colorado that serves nothing but wild game. I feel meats like bison, elk, venison and others like that need more love. Meat of all kinds has soooooo much different flavors and tastes, that so many people are missing out.
In Austria we love our horseradish. The best thing is when you smell a fresh portion and you feel the punch in your nose and you start to tear up because of it. An awesome spread: curd cheese, horse radish, salt and pepper. Super tasty
My dad hunts elk and drinks beer. We grind elk all the time and it's pretty much replaced beef in our diet altogether. But I don't actually think we've turned it into burgers that often. I bet my favorite fast food burger would be twice as delicious with an elk patty.
I wish these two would go to the Deluxe Meat Market and talk to a Chinese or Taiwanese butcher about the differences in their butchering techniques. As far as I know, East Asian butchery would break the meat up into smaller parts and I want to see how they do it
So I am curious about the elk fat. I am a hunter and have killed serval big game animals in my career including 4 elk over the years. I have told and have also found that the fat from game animals is best avoided with rare exceptions. This could be a function of a couple things to start with I cannot get a whole elk consumed quickly enough to not freeze it and I hear most game fats don't freeze well. Also all the elk I have handled have been wild and have been forced to live through a lean winter and I have heard that when they are browsing on less tasty brush in the winter the fat holds those not as good flavors. Curious to hear your perspective here? Have you tried elk fat that has been frozen? If that is good still I suspect farmed elk get fed during the winter so maybe this is less of an issue there.
Make an emulsified beef sausage w pork fat but seasoned exactly like texas style beef chili, add high temp cheddar cubes. Pack in hot dog casings and smoke.
Outstanding video, as always. I live in Arizona and my friends and I take elk as often as we can and make our own burger grind and myriad sausages, chorizo, etc. Elk is just excellent meat. Crack on boys.
I cant tell if hes young or old with that gray hair. And you're throwing salt everywhere! That's bad luck, now you need to throw salt over your shoulder!
Neither of these dorks even hunt or have the true respect for the animal it deserves. I’m not saying you need Joe Rogan on for elk but leave the city boys out of this
ughh man you should have trimmed that meat a lot better and you never want to use wild game fat. Not only does it add a strong gamey taste it also rots in the freezer.
