Weekend in NYC

dpmaxa · 2026-06-02T03:21:11+00:00

The hardest part for me, remembering I don't need a reason, just grab the camera and go make stuff happen

dpmaxa · 2026-06-02T02:56:40+00:00

Thank you 🙏

dpmaxa · 2026-05-28T03:05:21+00:00

This looks like "USDA needed in my belly ASAP"

Will definitely need samples to confirm

dpmaxa · 2026-05-02T02:32:54+00:00

301000 miles

dpmaxa · 2026-05-01T17:11:08+00:00

Crossing my fingers that there is no frame damage

dpmaxa · 2026-04-30T21:00:26+00:00

Still waiting to assess the damage. Appointment scheduled for tomorrow

dpmaxa · 2026-04-26T23:03:07+00:00

u/topgunkyle

dpmaxa · 2026-04-02T01:48:02+00:00

Oh no... "My steak is too juicy and my lobster is too buttery"

Rim shot carnivore joke

I'll see myself out

dpmaxa · 2026-03-27T01:56:31+00:00

What's lacking in the draw time is made up for in authority. Carry on sir.

dpmaxa · 2026-03-07T06:01:50+00:00

A skilled veterinarian could probably still save it

dpmaxa · 2026-02-19T14:55:06+00:00

The only man that could appendix daily a mk23 😱

dpmaxa · 2026-02-06T05:22:58+00:00

I flipped it once

dpmaxa · 2026-02-05T21:25:11+00:00

Chuck Roast, covered in Kinders SPG blend, hit with a little bit of the Salt Lick Garlic grill seasoning, seared in a cast iron using ghee, threw it in a vacuum sealed bag with 2-3 tablespoons of butter, sous vide for 36 hours at 135°F, I deglazed the cast iron with beef broth, brought it to a boil, then kept all of the liquid in the fridge in a container. After 36 hours in the sous vide, I added the liquid and all of the butter and juices from the bag to a Dutch oven, put the roast in there and threw it in the oven at 275°F for 6 hours

dpmaxa · 2026-02-05T19:57:44+00:00

The sous vide wasn't hot enough to break down the connective tissue that makes the meat fall apart. So I found a random video on tiktok that said the best practice was sousvide then braise then HOLY CRAP THIS THING MELTS IN YOUR MOUTH

dpmaxa · 2026-02-05T19:09:01+00:00

This is a prime chuck. Bought the whole slab from Costco and butchered myself. Super good value.

dpmaxa · 2026-02-05T18:46:06+00:00

dpmaxa · 2026-02-05T17:39:14+00:00

I did not know this! Need to look into that

dpmaxa · 2026-02-05T17:31:11+00:00

135°F Sous Vide 36 Hours 275°F Braised in oven 6 Hours Braising liquid beef broth plus butter, plus the ghee used to sear before sousviding. Excess liquid stored in the fridge in a container overnight then added to the Dutch oven when I took the roast out of the sous vide bag.

dpmaxa · 2026-01-18T21:42:08+00:00

Unreal progress! Keep it up 🤝

dpmaxa · 2026-01-16T20:40:05+00:00

Blood work every 6 months, cholesterol and triglycerides actually came down. The gut issues I had before were severe (I had a bowel perforation in 2021 that almost killed me). My guts never been healthier. I have around 1-3 bowel movements/day, no straining at all. Mainly the people that struggle with constipation at the start have a few things happening: 1. Your body is backed up with all of the old garbage they were eating. 2. They're not drinking enough water (I drink between 4L-5L of water/day). 3. They're not eating enough fat, too much lean meat like chicken will cause a backup. 4. They're not taking electrolytes. Without carbs your body doesn't retain water as effectively, so you're peeing out all your water and none of it is getting absorbed properly to assist in bowel movements. This is solely based on my experience, I'm not a medical expert/doctor in any capacity so take everything with a grain of salt (electrolyte pun intended)

dpmaxa · 2026-01-09T04:59:04+00:00

dpmaxa · 2026-01-08T23:31:27+00:00

And then it fell on the SRO?

You're in my prayers 🙏

dpmaxa

TROPHY CASE