The Ultimate Prime Rib Is Cooked In 90-Day Aged Beef Fat - The Meat Show
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- Опубліковано 19 лют 2017
- Professional carnivore Nick Solares loves two things: Dry-aged beef and prime rib. This week on The Meat Show he visits Mu Ramen in Long Island City, where Chef Joshua Smookler helps him combine those joys with a 200 day dry-aged prime rib slow cooked in a giant vat of rendered lard.
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That chef is bad ass. The level of care and patience he put into this only to discover that it's not up to his standards of flavor. Weaker men would've been in love with their own efforts and settled on other people's standards and not bother to push the limits.
And then u end up getting this pretentious host reviewing your work... life is cruel sometimes
Ikr
I like that he was honest. He could've lied and said it was the dreamiest, greatest thing in history. But he kind of said it was too much work and doesn't even taste that amazing for the amount of time/effort put into it.
Thomas & Enzo: spot on! The chef’s honesty is what makes him a great chef 👨🍳. It was unbelievably refreshing to hear him state it so matter of fact. He was brave enough to try and HE didn’t like it to sale to his customers. He wants me to go to his restaurant and spend my hard earned money 💰 because it will be worthwhile. He’s the real deal.
@@syazmanlyman Yeah, this host is a real zit on the gooch of society.
this guy keeps on pushing the boundaries on every episode. its no surprise if he eats a dinosaur fossil the next time i watch his video.
We're simply saying that meat, uh... finds a way
Thank you! This channel has changed my life... it inspires me to try new things and allows me to be passionate about cooking a good steak, burger, ect. Keep up the fantastic work!
Mammoth steaks!!!!
Eater im waiting until he reach the top and eat human flesh 🙄
happymo
“What do you have for next time?”
“Nothing, I don’t want you to come back”
hoot1141 lmao
"this is actually costing me a lot and the cut of the youtube money your giving me isnt coming near to covering it"
LOL, hilarious...
"I am going to dry age a cabbage for 400 days and have YOU eat it next time"
@@chantimothy 🤢🤮
Host: this is the best prime rib i've had
Chef: i wouldn't even serve this
In a period. Means not the best he had ever.
@@leeyaozhong401 No. He says: "This is one of the best pieces of meat I've ever had. Period". Not "in a period". He says "period" as if he's punctuating the sentence with a period. It's just another way to make it clear you're making a statement. Though he does say "one of the best".
i swear hosts like this just say that because of how much work went into making it. its like if something takes a million years to make then it must be amazing! NEWS FLASH! its possible for anything to turn out bad. at least the chef was honest
@@dougdabandit2003 It's not about the food being bad or anything. It just doesn't make any sense to serve this because it doesn't bring anything unique, it would be extremely expensive and time consuming but the result is just a meat that is a prime rib tasting like a very good stake
Then again, you can have great stake with 1/10th of that price
Lmao at the end the chef was basically like "yeah this was a waste of time"
Did not sound like that was what he was saying at all.
Yeah the dude with the tattoo's virtually had a hard-on for it, the Chef was thinking "meh".
Tell me about it, THAT IS WHAT I WANT MY PRIME RIB TO LOOK AND TASTE LIKE
Don't know what the hell they were talking baout with the soft and hard flavors and such...
I appreciate an honest chef who's critical of his own work and doesn't spend all his/her camera time moaning over the food they make.
"a waste of time"......... A WASTE OF TIME!?!?! Looking at that beauty, I'd happly EAT that ultra, slow-cooked waste of time!
"Its a bit overcooked for my taste”.... take him to the farm & let him bite the cow next time..
Boo Ya lmao exactly he sounds like a dumbass
As a prime rib, it was overcooked
Casey Houser no sir
Casey Houser I prefer right around 125 but calling 130 overcooked is a bit much lol still within med rare
For his taste he said,why you are so pissed of about it,he's a rare person,when most people prefere mid rare
129 degrees is overcooked? Sounds like he's saying that to be edgy. That was cooked perfectly.
he is just trying to be special snowflake
Movie Games 122 degrees then rest to 125 is perfect - 129+ is indeed over cooked. There is nothing edgy about it - a silly comment...
Go to a grocery store in Florida and you can just tear it out of the package once you get outside it'll be perfectly temped for you
Boondock Saint who cares? I don’t.
@@fastjazz 120-125 is considered rare. 130-135 is perfect (medium rare).140-145 is well done.
I like chef's brutal honesty at the end. "I wouldn't use this." Even after all that work. What greatness us made of
i love this chef and all his experiments it really shows the love and care he has for food
Kyle Nguyen well said
I do have love and care for my dog too.
I think that dude is Japanese, not Chinese. However I think you also have to look out for people of Switzerland, Belgium and Native Americans. They eat dogs too, just letting ya know cause I am one.
yeah, thats where you want to eat.
Dholezs whats your point?
nick is getting better.i think he reads the comments
Naah if he read the comments he would've killed himself by now. Some people here are animals
Yeah but Nick Solares eats animals for breakfast
Still, Hassan's got a point
MrDJCoulton lol
If he didn't read the comments he wouldn't be on the channel anymore. He was hated a year ago.
Idk if it's just me, but Nick has a very artificial personality. He talks up the food like it's the absolute best thing he's had, but there's no genuineness or compassion in his face or tone at all. He just says it to try to look professional and knowledgeable. It was especially irking how at the end when the chef said he thought it wasn't great, Nick redacted his words about it being absolutely amazing, and said "the last two were a bit gonzo lately." On the other hand, I find the chefs contrast to that personality absolutely delightful though. I love how he's so genuine and personally wants to better his food before serving it. He doesn't lie about the food being great just because it took a lot of time, effort, and resources. He's completely honest about the outcome and cares deeply that his creations are cravable and desirable. Much respect
No
gonzo just means highly unconventional, so it's pretty fitting
I’d put my wiener in that cut of beef 🥩
@Tic Tac but it is a fact that taking a A5 wagyu steak and dry ageing it for 300 days is unconventional even the chef said it was an experiment…
I don't like anyone that buttons their shirt all the way without a tie.
Host: This is one of the best pieces of meat I've ever had period.
Chef: I wouldn't even use this.
Nick should just burying a hunk of meat in a time capsule and dig it up in like 20 years and then let us know if it is the platonic ideal or not
Probably won't have enough funk
This guy needs to stop saying funky
"Finally, somebody said it."
“Overcooked for me” then comes out a perfect rare lol
Chef saved the good prime rib in back.Served the shwag.Tired of this dude tryin to get free steaks.
I love the chef, he's got such high standards. He was like no... I wouldn't serve this, food should be cravable. In my opinion he's right, just because something is interesting doesn't mean its good. This was an interesting experiment but in reality it just didn't turn out the way it was supposed to.
@bobwatters well that's why they tried lol
U have to try and experience it first though , then the cravings follows.
@bobwatters by cravable he means it should leave you wanting more for something that has been cooked in dry aged beef tallow the beef flavor can be quite strong and overwhelming which actually why fancy restaurants serve such tiny portions of certain kinds of food sometimes(to keep you craving more) but that logic doesnt work on prime rib because a traditional prime rib dinner is quite hefty. You might end up with a lot of left overs and I actually applaud the chef for recognizing that and saying " no I cant serve this"
There was nothing cravable to that imo. A roast dry aged for way too long. Floating around in a barely warm vat of aged fat for 8 hours, then seared at the last minute to bring out that burnt aged fat smell. I just can’t imagine that being even the least bit cravable.
Knock the hooves off, cut a steak, sear both sides...... cravable!!!
Dry aged meat is good to a point. Dry aged fat..... not so much
Thanks for repeating exactly what he said
spider web elbow tattoo + sweater vest. what a muppet.
he unlocked a whole new category of douchiness.
Care to explain why its categorized as douchiness?
I use to fucc a girl name svetlana
The host is hitting levels of douchiness that shouldn’t even be possible.
Imagine judging someone based upon the clothes they were or their appearance. KKK hate black people based on their colour, how is this any different?
@@ryanbeatbox8274 It's different because people don't choose their race. They do choose their outfits and tattoos lol
This chef is awesome. seems like a loving and humble guy.
Simon Artymowycz he’s a skinhead
Dennis Reynolds Asians can be skinheads?
@@dennisreynolds3312 the reviewer is not him
Dennis Reynolds was
Chef Joshua Smookler did a great job, but Nick Solares attitude was disrespectful.
I love this chef. No pretentious, hipster nonsense. He takes his craft seriously and with pride, and strives for perfection with objective experimentation. His belief that food should be cravable attests to his priorities: Taste is most important with food (as opposed to just being different for the sake of being different).
1000 day dry aged steak.
Im actually waiting for this in 2020 @Eater-
little more than 1,000 days lol
www.foodandwine.com/fwx/food/world-s-most-expensive-steak-aged-15-years
dat punk 1 century dry age steak if they have century eggs why not steak am I right?
It’s called mummy
I know a place where you can get those for free. Graveyard.
Watch the chef's face near the end when Nick calls his masterpiece/experiement, "Gonzo".
Utter pain.
David Elithorpe I agree. The host is utterly pretentious and edgy just for the sake of it, like the archetypal annoying hipster. He’s not even that knowledgeable. He just says stuff that the chef (which I like) has to correct him on...
>Nick says its great
>Chef says its bad
>Nick says its bad
*tim allen HUUUH sound effect*
"We're going to see if we can replicate that success with prime rib."
WE?!
They do the all the work, he just shows up to eat. He brings nothing but a camera and free publicity.
Ikr, and i could never see him as a food critique because of how pretentious he is
Hate this goofy hipster, he seems like he'd have sex with a prime rib if it's aged.
lol the chef didn't have a wine glass to toast with. nick realized that mid toast.
Haha yep, a bad move
H K i
I love that the chef is humble enough to concede the shortcomings of the process, despite it being really hard to do and expensive. If you're really committed to innovating, then ego can't come into it. People like this are the ones that keep pushing until they really do crack something brilliant. I'd love to visit his restaurant.
I feel like the host doesn’t really even know what he’s talking about. He described the food so vaguely.
"it tastes like a steak"
Ahh yes the best technique in "journalism", shallow-deep words. Words that sound deep, but are just fluff that describe nothing.
Bruh, he lives for steak. He knows what he’s talking about
@@swedish3758 he really, really doesn't.
Isn't he pretty, though? And he looks so good on camera, too!
Im waiting for a 25millon year old dry aged T-Rex Rib Eye 🍖
Hahahaha
Would need to be at least 65 million. That will just make it all the better :^)
An honest chef that recognizes the mistake he made and how to improve it. Love it.
It wasn't a mistake, it was an experiment.
every time Nick says something on the line of "this is the best thing ever", that chef just puts him flat down lol
I love it how he says, " food should be craverable, this is not craverable." What that says is that he is breaking boundaries to this technique. Dude it looks so good.
Got to appreciate the Chef’s candid honesty. And guts to experiment using so much time and a costly cut of beef. You’ll never know until you try. Thank you!
I love how Chef Josh is world renowned but he is super mellow and humble.
"I personally don't think I could serve this."
WHAAAAAAAAT?!
Chefs are perfectionists. It didn't come out the way he was hoping it would. Plain and simple as that.
He ruined the rib. It ended up tasting like a different cut due to the confit process.
The Prime Rib was supposed to be the star but the aged beef fat overpowered the flavor where it tastes nothing like a prime rib. Even if its delicious he couldn't serve it cause it's not Prime Rib anymore.
I think he suggested using it for some other dish and the chef was like "nah". If an Asian won't eat it...... nuf said?
WHY does he not sell it as something else than prime rib then?? I would buy it as a "not prime rib but great steak!"
The respect I have for that chef is immense.
"The last two experiments have been gonzo" way to be disrespectful.
jim halpert yeah I was like wtf is wrong with this dud SMH
Go Tuna !
omg jim halpert
Gonzo (comparative more gonzo, superlative most gonzo) (journalism) Using an unconventional, exaggerated and highly subjective style, often when the reporter takes part in the events of the story. Unconventional, bizarre, crazy.
~Wiktionary
@@fractale4322 Hunter S. Thompson
The human form of a headache. Thats what he seems like..
Wow that is a work of art. I want this job!!!
Raw meat is a work of art?????? hmmmmm?????
@@kirk2061 Have you never eaten prime rib? lol
That’s one talented and above all honest chef that doesn’t compromise when it comes to magnificent food. He calls it like it is, even if it’s his own creation in the making.
The chefs reaction when he said it was ‘Bonzo’ bahah 😭😂
ITS FUCKING RAWWWWWW
DekuStickGamer I know right I don't know how they can eat it like that
Lol Doesn't get joke ^
Now Fuck off!! You fucking donkey!
dez lucas WHERE IS THE LAAMMMB SAUUUUCCCEEEE
IT'S SO RAW IT'S FUCKING MOVING DO IT AGAIN!!! * BLOOD VAIN INTESIFIES*
was it me or did nick throw shade and the chef gave him the stare down at the end??
I think he just didn't get "gonzo".
I looked it up. "gonzo" means crazy or bizarre.
I think the chef just didn't understand his vocabulary, like most of this channel's viewers.
YES THE chef was like, is this guy serious?
man what a pleasure and honor it is to get to watch actual experiments and showing the truth of failure leading to succes..thank you
Respect for the chef. He is always at something amazing 😉
How much of your review is determined by the fact that the chef is standing right beside you?
The close-up magic card trick part.
The perfect word for this review is MISDIRECTION. "Best ever beef, just kidding, just an experiment, you foodies at home can never order it.." Story of LIFE
This chef is a master ! Love watching him
Nice to see an honest chef when it comes to critic his own food
"I dont think this is cravable" as I eat the corner of my phone
I know right !? I’d put my wiener in that cut of meat so quick , security have to pry me off
"this could revolutionize prime rib as we know it."
less than a minute in and i hate this guy.
Smookler was very honest and humble!
Applaud the chef for taking risks and integrity.
I like that chef. He's honest
From what Nick and the chef said at the end, it sounds like it didn't sound good at all. I wish that they'd describe what it tasted like. Like what were the flavors that made it not fit to be served?
Basically a super super stronger blue cheese taste. I would hate that.
Sous viding it in the beef fat is what ruined it.
John Woolrich I think that was the problem primarily. Even the chef admitted the fat permeated to deep into the meat
It may be too uncooked; in places where they serve meats that are undercook they usually have a disclaimer on the menu that says if you get sick or get a case of salmonella it’s on you
DominicanScuf lol
He knocked that lady out at 4:55 with his carnivorous chi
I loved the experimentation and I loved the candidness regarding the perceived failure. I wish I could have tasted it as I know I’ll never make it. Thank you for sharing.
Might try replacing English Nick with someone who actually knows meat...
Clicked so fast because the thumbnail looked incredible and I was already craving some juicy beef! By the end of the video I just want vegetables.... 😓
OfficialJenae thats because the meat is raw.
Pope Francis how is that raw?
"Food is supposed to be craveable ". Chef was bang on with that statement. Very true!
my son brought me over Beef Wellington the other day. a very tasty and an elegant dish. The kid never made it before, but wanted to make it and has enough cooking skills that he pulled it off. I like that the chef, like my son pushed the limits of his expertise
Says right to his face that "the last two [experiments] have been gonzo" really put me off this video. I normally love Nick, but that was pretty rude.
Fair assessment saying that it seemed overcooked for his taste, but that slice was pink as hell so why was that included in the commentary? I'm just very confused by the behaviour of Nick in this video
TheCalderon he meant that in a good way. They're friends
Rex didn't sound like he meant it in a good way
gonzo means crazy awesome
I don't think nick meant that statement negatively, but you could see on the chef's face he was slightly taken aback by it.
TheCalderon gonzo isnt neccesarily a bad thing, it just eludes to the experiments being weird but genius in a kind of... DIY brilliance.
you can still see the cow eating the grass
Outstanding!
very humble chef...hes got my respect
"one of the best pieces of meat I've had period" but can barely finish it and even the Chef admits that he wouldn't serve it. What a bunch of pretentious crap. At least he didn't say funk in this video.
he did..
Twice
Then he says the last two were "Gonzo". Contradicting?...
I thought the same exact thing. From one of the best piece of meat to gonzo. This guy is a phony
4:03 lol sorry
Focus on the chefs face at 5:43
You can tell he was hurt a lil by that
THAT looks INCREDIBLE!
We usually do prime rib on Christmas. It's a recent tradition my family has started instead of cooking a turkey or ham. We don't get this crazy with it but man is it delicious. We don't dry age or anything. We don't have the resources to do it ourselves(never looked into it)and it gets a little expensive buying meat already dry aged.
We just pick out a good roast from our butcher, let it get to room temperature and then it gets coated with a generous amount of sea salt and that's pretty much it. Maybe a little garlic powder and black pepper too. Then it's just a matter of cooking it low and slow. I start with low heat(200-225 degrees) and finish with high heat so I can get a good sear without risking over-cooking any meat. Some recipes say to do it the opposite way but I tried it once and didn't like doing it that way. I like reverse searing like they showed in this video. Once my temp reads anywhere between 120-125 degrees, I pull the roast out and let it start resting. Once the temp reaches 130, it gets carved and served. Works for me every time. Don't need to get too crazy for good tasting prime rib in my experience. But I don't have the financial resources to be experimenting with prime rib cooking methods too often lol.
Says overcooked but its perfectly cooked med rare smh glad this dude is gonnnneee bye fleica!
Nick..you're a bad host.
Jay... You're a sexy tactical operator ;)
“...And that was the last time he was ever invited back to eat”
Great honest chef
this a video of two men One who spent gobs of money to make a prime rib that tastes like A rotting wet dog corpse and the other who ate it... Also probably screwing up a perfectly good sous vide machine buy having it pump fat that's like ten times more viscus then it designed for...
that being said I watched it twice
Thanks for watching (twice) and thanks for the recap. You really capture the stakes. See you next time.
Capture the steaks?
+Nikhil Krishna, yeah, +Eater missed a great pun.
hahaha classic comment
The sous vide machine is fine. It's a super high end product, used to be name brand thermo nucleator, but is now thermo science i think. It pumps any fluid, Thomas Keller likes to fill them with emulsified butter (beurre monte) for poaching.
“A little over cooked for my taste.” Huh? It’s literally perfect you trick
I like how Joshua gives a question and answers it before the chef gives his answer
Chef is a beauty. Respect!
I think these comments killed Nick's Eater career lol
No his douchebaggery did that.
Guy with glasses “one of the best meats he’d ever had” chef “I wouldn’t even serve it” 😂 😂 😂
1982LHERNANDEZ that was literally hilarious
I like this chef. Looks very honest man.
I am new to this channel - and I am glad that I found it. Something different from the usual snobbish "mystery food inspector" type of reviews. And I enjoy every minute of it. It takes courage and class for a Chef to criticize himself and realize and acknowledge - that whatever level you have reached in mastering a technique - there is always room for improvement. That's what separates the "slackers" from the winners. And it takes talent to find such performers and let us enjoy the dialogue.
The machine reads 54ºC. For beef, that means rare. How would it be overcooked?
Also, fuck fahrenheit.
Danke! :)
Bitte!
F**k Fahrenheit! BTW, you spelled it wrong.
I think what he meant by overcooked was not about how the state of the meat ended but more like how over the top the method of cooking was.
Also remember than Prime Ribs are usually oven roasted to that temperature and if a restaurant pulled out a Prime rib at that temperature it would've of carried over to around 136 or something closer to medium.
I am confused. Best meat I have ever had and not possible to serve it.....
It no longer tasted like prime rib. There was nothing marketable about the product. Plus the entire process was incredibly time consuming and expensive. It may very well have been delicious but it wasn't what the Chef was hoping for and not worth the trouble to try and market to customers because it would be too niche. "buy this over priced prime rib that doesnt taste like prime rib in this very small window of time due to how long it takes to make and cook"
Some chefs may stumble upon something like this and then take the effort to refine it so it becomes marketable and viable in the prepping process, but he simply didn't think it was worth the effort.
Paige Pratt excellent answer.
anchorman no it won't it'll be too expensive
Horny Aleks - weird!
Host: _One of the best pieces of meat I've had, period_
Chef: _Nah, I wouldn't even use this. It's not craveable_
Love your videos, the best on UA-cam.
I like seeing people do things just because they have a passion to. He just wanted to experiment. Best reason to try something.
How is that overcooked? Prime Rib tastes the best mid rare!
syed ahmed yeah and i bet you got worms in your guts from eating raw/bloody meat too...
The prime rib was older than my friend's baby.
I like the Chefs honesty.
Wow. A thing of art!
Gordon Ramsay : IT'S RAW!
“this could revolutionize prime rib as we know it”
I hate this man
That’s an honest chef right there.
Ohhh I’d still love to try that!
Nick said that it is one of the best piece of meat he had period but when he sits with the chef they both agree that it is a bit too much. Can someone explain?
he said "too much for prime rib"
The process of what he did to the prime rib changed it too much. The end result was delicious, but the flavor of the prime rib was lost in the confit and dry aging. It no longer tasted like prime rib, it tasted like dry age and tallow
The flavor of the beef fat from the confit process overpowered the intended prime rib flavor. The end product was just too strong, and it lost sight of the intended final product
Looks so so so so good
sorry you didnt get that many likes
@@animeabdi2032 ops lol
Next time open your mouth wider on your photos.
Very honest chef
that contradiction at the end about if it is "the best" or "not even serving it", reminds me on the time I had a waygu.... It was excellent, like absoloutly excellent, but in the end, I wouldn´t change it for what Im used to eat every time I have a BBQ, some ribbs, some loin, and some good achuras
"One of the best pieces of meat I ever had in my life, period."
- "I personally don't think I can serve this" "I wouldn't even use this" :|
Host: Best piece of meat. Period.
Chef: This was a waste of time.
lol
What a humble chef
God bless you and this amazing creation.