VTV02-0016_DELIVERABLES_DSOL_S2_SHOW_POSTER_2000X3000

Vegas, the Prime Rib Capital of America

Matty and Master Rang head to Vegas in a Caddy convertible to shoot machine guns, try their luck as cowboys, and uncover the secrets of great prime rib.

Tagged:
bullets, Burgers, calf roping, cooking, Culture, Documentary, Freemont St, Golden Steer Steakhouse, Idle Spurs Steakhouse, LAS VEGAS, Master Rang, Oscar’s Steakhouse, primarily prime rib, prime rib, ranch, Rang Nguyen, route 66, steak house, steakhouse, SubBrand – TV Programming, team roping, Travel, vegas, vice_videos:premiere, world series of team roping

More Dead Set On Life

The Matty of Manila

Matty heads to Winnipeg and hosted by Ron and “Hot Rod” Cantiveros learns how to make Longanisa sausages and cooks at a traditional Filipino Boodle Fight.
Urban Farming and Chainsaws in British Columbia

Matty explores organic urban farming in British Columbia with Shira from the Acorn and Paul from Hannah Brook Farms. Matty gets real deep with Paul in a sauna (shout-out to the sock on Paul’s dick!), cuts down a tree with a chainsaw, enjoys a salmon lunch in the foot of the mountains and bonds with two 1,000 pound pigs before heading back to Vancouver to reconnect with his extremely talkative friends from the band Ladyhawk. While in Vancouver Matty explores Vancouver’s Asian food scene, dinning at Meanam and Peaceful Restaurant before stopping at the Granville Island Market to shop for ingredients for a West Coast inspired Whistler chalet feast. Finally, we head up to the top of Whistler Blackcomb to partake in Matty’s favorite Olympic sport, snow tubing. See you next season, Trolls!
Skeet Shooting, Trout Fishing, and the Turd Confederacy in Quebec

In this episode of Keep It Canada, Matty heads to the Quebec countryside to hangout with Emma Cardarelli, chef and co-owner of Nora Gray. Emma’s catches quickly outnumbers Matty ten to one when the two go fishing for trout. Before returning their bounty to Nora Grey, they manage to sneak in a quick skeet-shooting session with expert Charles Antoine. Matty also visits the headquarters of Société-Orignal—plus their offsite beehive, Gourmet Sauvage, and Ferme la Rose Des Vents—to source local ingredients for a huge family-style meal where he prepares whelk pie, tourtiere, and roasted chicken with root vegetables. (Oh, and we should mention that Matty also becomes an official member of the Turd Confederacy.)
Where the Bison Roam

Matty meets Ivan Smith, the Bison Whisperer in Alberta and learns the ins-and-outs and raising bison. He then travels to meet up with Chef Edgar Gutierrez for an off-road adventure.