Red Meat Lover: Fan Feedback #1

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Hey, Meat Lovers, I’m Joey and this is a special edition of Red Meat Lover: Fan Feedback Edition #1!

We love getting feedback from our growing community whether it is about my t-shirts, recipes, my poor choice of beer, or my obsession with conspiracy theories. We like the comments so much I want to share just a few of them with you today! So, let’s get started!

How To Grill Steak – MONSTER 48oz Porterhouse

Jim Goff: First you say it’s 48 oz. Later say it’s 2 1/2 pounds. Do the math @#$%$. Then you say grill over direct heat 2 minutes each side. Later you say 5 minutes total. Your worse than my wife.

Thanks for the heads-up Jim. Sorry to hear about the divorce.

Pan Seared oven Roasted Pork Tenderloin

Baked Pork Tenderloin Video Recipe

Luke Lack: You’re that guy that I always hope invites me to his super bowl parties. No, I don’t know a damn thing about football, but I do know that you’ll be serving up something delicious, and that I’ll try to get away with bringing a premade dessert.

Well Luke I drink my dessert usually in the form of bourbon.  It’s the best premade desert you could possibly bring.

Darth Duggan: I plan on trying this soon. This channel has motivated me to get back into the kitchen more often. Thanks for the great content!

Well Darth that’s why we do what we do. And may the meat be with you!

Oven Baked Chicken Wings

drizzy5ify: Dawwwwwwggggg dawwwwwggggg you’re funny man. I like you. I’m about to make some wings right now with some mango teriyaki marinara Thanks for the recipe.

Mango Teriyaki Marinara! … that’s a new one, please send me that recipe!

Lord Bustanut: Aaaahh, you had me at “let’s get Baked

Thanks man – We’ve heard from quit a few fans who like getting baked…. chicken wings.  Turns out, they’re cooked best at 420 degrees

dboyedoe: I’m not trying to sound like an asshole so please don’t take it that way, but your product value is really really good for having so few subscribers. Thanks for a great video!

I’m with you DBoy.  We work really hard on all our videos. Even though you see me you don’t see all the amazing people behind the scenes who make this channel possible. So, share the love with your friends and keep this community growing!

Harriet Callahan: HOLY COW!!!!  I am a TERRIBLE cook, but these turned out so well, NO………….. AWESOME…. that my husband said I should make EVERY time we have company!!!  THANK YOU!!!

Well Harriet, Thank you. My cooking has always been the best marriage counselor I have.

Vincenzo M: I did not like the way he walked towards the camera in the beginning, menacingly.

Sorry Vincenzo, maybe we’ll try something different in the future like a jaunty gallup. 


Queenie Botox: Try to pronounce it Wus ter shu…. Wustershu sauce. The word is a lot shorter than it looks. Practice makes perfect. Great recipe will try this, thanks.

Well I’ll just have to keep practicing it.

Donnybrook: well I tried your cooking instructions and it completely ruined 5 filets.  The 3 minute/1 minute searing time didn’t make sense to me at first and I should have listened to myself.  The oven time was far too long and far too hot.  The cook inside was uneven and dry.  Ruined.

Hi Donny, everyone’s, pan, stove, grill, and environments can affect cooking time. I’m truly sorry about the meat. But if it didn’t work once why in the name of all that is holy did you keep going four more times?!

This special episode is in memorial of Donny’s 5 steaks may they rest in peace.


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