60 DAYS DRY AGED STEAK EXPERIMENT
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- Опубліковано 28 сер 2024
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(words that help you find this video) #KEEPONGRILLING #STEAK #DRYAGED
Me hearing the Intro song.
Wait that’s illegal!
Lmao probably not everyone knew what it's about ;)
intro: *plays*
guga fans: 🤭
I've been dry aging for the better part of a year. You really need to use a longer section of the loin (if not the whole loin) for aging so that you don't have so much waste relative to the yield.
Is that gugas searing music
Yup
Sous vide juniors 🤣🤣🤣
ripped off gugas music, was expecting guga to be in the vid
That’s it! That’s why it sounded so familiar.
Lmao, was scrolling through the comments see who was feeling the same way
I admire your patience, I would have started grilling after 5 minutes dry aging!
In our own findings at home, we're finding 30-35 day dry aging at home is the sweet spot.
Both steaks look very similar but there should be some lost in the dry aged one... How much weight would you say was lost on the dry aging process? Nice comparison!
I miss you on SVE
Nebula i miss SVE too... Those were good times...
DEEEEEEEEElicious!
@@SaltyTales Very good times.
@@TMac0925 😂😂😂 You got that right baby!!!
Love the camerawork in this video. Good Job Morrison.
Thanks!!
There is something special about seeing these steaks in high definition😍😍bless you pitmasters
I was really doubting myself.. " could have sweared i pushed pitmaster x, but gugas music?"
Glad Roel appeared on screen proving my sanity
Great getting your opinion on the dry aging! We just did a NY Strip for 42 days and it turned out nice. I am going to do Ribeye next and will do for 30 to 35 days. I would be more toward Denise, less blue cheese flavor and more beef flavor. Thanks for sharing!
Feels like you’ve uploaded after 60 days! Thanks for this excellent video.
I love you guys. From day one. Please don't forget that the rich won't view, they have chefs that do the work. You need to sell grills and help regular folks make the best food possible.
That includes salt, spices, gadgets, charcoal , the whole works...
Thanks Denise.. so true
Pitmaster X you people are the most fun in grilling!...
o can mix the leftovers from the dry aged steak on a hamburguer. guga does is and said is awesome
Buen dia...nuevamente gracias por los consejos....saludos desde Colombia.....👍👍👍👍
I was miss led by the music in the beginning !
You should only dry age the whole 107 sub primal rib loin. There is additional fat and muscle on the 107 protecting the spinalis from becoming desiccated. When it’s becomes desiccated you need to trim it off which is criminal! I love your videos. I’m just passing along this info for future reference.
I love both💙💙😂 but quality is crucial☝😉 have a nice day roel & warm greetings to marson & denise 👋🍻
Excellent job well done my friend
what happened to the yt profile pic?
"60 day's dry age steak" klink na 'n wenner. Sal dit def moet probeer. Dankie vir die resep.😎 Lekker eet...
21 days is just about right for me. The flavor is just different enough from non aged meat and still tasty.
I am kinder curious about extreme ageing a whole beef carcass 6 months or a year?
Trim the entire carcass and then butcher it or does the carcass need to be butchered a specific way because of the dry age process?
How do certain cuts turn out?
Are they extremely funky, the amount of water loss and taste of the more protected cuts? how many days does take until the internal cuts are effected?
ua-cam.com/video/JeWauZQcv2U/v-deo.html
thanks
Love your video
I liked this. Great comparison. Great explanation. Good job.
Great video and Merry Christmas to you all.
Those steaks look perfect the dry age steak blew me out of the water
i never tried dry aging meat, and i really want to try it, thanks pitmaster x
did he get a new camera?( the video looks clearer)
Yes, yes, yes... steaks for good! Thumbs up!
I love your video's man #keepongrilling
Hi brother Ninja, nice to meet you on PitmasterX 😁👍
I think the difference is if you pay homage to meat to make videos or if you buy it from the butcher: with that percentage of loss if you buy it, you cry.
See you soon, bro' and a very happy PitmasterXmas 🔥🍖 to everyone on the channel !!!
👋🎅🇮🇹 Ho Ho Hoooo 🎄🎁
Great video. Ain’t got nothing on Guga though...
Enjoy your videos every time 👍
Gugamaster X?? Could of sworn I clicked on the wrong video 😂
Great video
They both looks delicious, I won't say no to either. I think I would probably prefer the not aged steak. Yummy, Yummy to both tho. Lots of Love from Tennessee, USA. Happy Holidays to all!!!!!
SICK!
Denise 🥰
The law of diminishing returns???? I'm not so sure about ageing beef for that long. However, a fantastic video and Merry Christmas to you all.
This looks beautiful! We don’t eat steak as much as we eat pork here in Jamaica 🇯🇲, but I am intrigued by dry aged steak.
nice video again. But do you also have a dry aging method that doesn't require a vacuum sealer? I mean, like the one from sausagemakers, but one that can be bought in the Netherlands aswell.
Erik Plugge the mentioned dry aging bags by drya can be used without a vacuum sealer, please see the instructions on the following link: drya.nl/alternatieve-methodes/
He's slowly becoming Guga :)
I still think you can determine doneness with the finger test, you just have to work from the raw steak to your desired doneness. You develop a feel for it, i cook 99%of my steaks perfectly and I mostly don't use any thermometer
Love it
He would be great to work with Guga foods. Seems very knowledgeable with recipes
A couple months back, I try dry aging at home for the first time. I pulled it at 28 days, had some steaks from it, and a standing rib roast (choice grade). After that, I bought two prime grade roasts in cryovac. I aged one to 35 days, trimmed, sliced, and froze steaks from it. I’ve got one more that I’m aging to about 46-47 days. I’m going to slice two steaks off of it, and freeze them. The reason will be our Christmas roast. I’ve got my fingers crossed. Later on, I’ll pull one of each out, grill them both up for a taste test. 28 days was good, I’m betting that 35 is the sweet spot though...aged well, but not over-aged.
We don't get those dry-age bags in South Africa. How would you recommend one dry-age a steak otherwise?
I thought we had a special guest with that intro
These steaks are like grandma and granddaughter
Simple the grandma will always be better cause she got more experience 🥴🥴😂😂
Hi.Bon Appetit
Next time, buy beef jerkey and put that on the grill. You dont have to wait for 60 days ;)
I did 180 dry aged at home as I said month ago. Meat is to delicius you cant even amagine. So much better than 90 or 60 days aged. Taste is very gentle.
Denise's face when she tasted the dry aged steak......🤢
That's Guga's song!, when will you host him?
Dry aged gives it a funky taste....when I eat dry aged is between 28-45days
Can you please do the worlds smallest pellet smoker
Awesomely yummy!!!!
this is gugas song
5:53 None I hope ;)
So delicious looking
Try 45 days dry aged taste that maybe the same as 35 days dryaged hopefully you do that experiment
Guga or pitmaster X ?
YAY
What happenned to ur logo
Non dry age 👍
I thought it was guga XD
You used the Guga music for your intro! #steakwars Guga vs Pitmasterx
Nice! theme song from "the pittboys.com!!" Sweet
Have you ever done dairy cow ?
I feel like you lost the entire deckle in dry aging, which basically just made it pointless to be a ribeye.
Pit master, where do you by your steaks?!
Mmmm yummy get in my tummy
60 is a long time man.
Denice is gorgeous though. And the best thing is that she knows it. 😉
I love you Dennise 😍.... Lol
Заебись 👍👍👍
I love your videos but what's up with you biting off Guga's style?
Jayz2cents music check
Now do colab with guga :).
She wanted to spit it out according her facial expressions...... Never do that to Denise please!
😁👍🥩
Das guga guitar
50fps is back :o
Dry aging throws away too much meat compared to any perceived increase in the "taste" that might be gained.
throws away moisture if you do it right.
I'm finding more and more that lightly dry aged or high quality wet aged prime+ steaks are my favorite. Between the time, loss of meat and risk over getting that "too dry aged" flavor, it's not worth it most of the time.
White latex gloves please!!!!!
It's bbq men...
Guga?
Love dry aged but don’t like the wastage that comes with it. Stick to non dry aged. Dry brined, though.
non dryage
wohoo #1
Your intros are pure food porn 😍😍
Im gonna say its not worth because of the waste
Atleast feed it to a dog 😔
That's why you need to dry age a whole loin untrimmed, not the way he did it.
Is it just me or is it alot of meat to trow away with the 60 days aged stake?
Since you say it's an aquired taste, seems like with the loss you have overcomplicated a simple yet awesome steak experience. Please show us simple ways to improve taste and tenderness with beef purchased at a traditional grocery modestly priced. BTW... Is it wrong to look forward to seeing Denise as much as the grilling... She's as hot as your steaks!!!
She's 26. Yikes
16?... Ok then... Cute not hot... LOL
26?... Ok then... The needle just went back to hot with a side order of cute! LOL
Dnieze mistype. Didn’t mean to press 1
How to dry aged????
Please make a video
Illegal intro , you know who we speak of.
unpopular opinion: dryaging is a fucking waste of food. I don't even care if it tastes much better than a regular steak.. Its just a waste and a lil disrespectful towards animals
Can you do a tandoor video
Guga can you here me
I've never had dry aged. Every time I see it my brain tells me it would make me sick