Can You Make a Hand Cut Dry Age Beef Burger in Just 10 Days? - Prime Time
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- Опубликовано: 7 янв 2019
- On today's episode of Prime Time, Ben and Brent are joined at The Meat Hook by Chris Kronner, a burger master. Chris gets the boys going on a mini dry-age set-up in their office and teaches them how to make dry-age burgers at the shop.
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Хобби
college students across the world rejoice with the possibilities to dry age in their dorm room!
heck ya.
Going into my junior year and thinking about it. I'll have to save for the price of the meat though lol.
I'm not sure wrapping it in a dirty sock works!
@Brad Calzone Probably has a very active and diverse culture of bacteria in that fridge🤣
So are we just not talking about the fact he is basically bob from bobs burgers
And the other one is the little guy from the cleavland show
We do every time someone comments about it.
No the little gut is biff from back to the future
Chad Frank and Tiny Biff
Glad to see Biff Tannen got his own RUclips show.
stets that’s great. Did you get that from somewhere or did you come up with it all on your own??
“Your Biff Tannen right?”
Not funny. Now make like a tree... and get outta here! 😡
Corey Brooks it’s make like a tree and leave... butthead!
If Biff shrunk little but aged much better
I really like these two guys. Genuine down to earth chaps! Love the videos
Continue to really enjoy this series!
I love these guys man. Great content as always!
Thank you for showing me a new burger place right down the way. Getting there soon.
Prime Time should be its own channel.
Nick would love this. Bet it tastes "funky" !
Funky is an actual common word though...
You guys always make me hungry.
100% my favourite ending of all your vids!
You guy's rock!!!! I am going to try this. Thank you. And the meat you guy's cooked looked delicious raw.
There goes my New Year's resolution diet, that burger looks phenomenal
You can still eat the burger on a diet.
They were using Dimond Kosher salt, the dry aging look pretty easy in the texture look delicious I gotta to try this!
perfect. i was gifted a mini fridge and i have a mini fan.
so dry aging it is!
Have you guys ever tried the Dry Age Bags? I use them with great success for Strip Loins and Standing Rib Roasts. That way I can use my second fridge and place the meat on a rack for air circulation. I've been doing it for 5 years.
2 Prime Times in one week! Happy days
DIY dry aging at home?! I am definitely going to do this!!! Time to empty out that college dorm fridge
Ive been watching for some time but I never noticed I subscribe or liked video. My bad but you two guys are amazing at what you do and I could definitely see a food channel series
I love you guys. I'm totally doing this
I'm surprised they didn't watch Alex French Guy Cooking's first. Hes got a whole 5 part series on how to dry age at home.
Right? It was interesting to see how dry the meat turned out without a dessicant though. I had thought that may be an issue with no ventilation.
@@phone4189 I wonder if the fact that their cuts were probably already sitting out and had 'dry' (no drip) surfaces that it worked out better. Or maybe they cleaned out the bottom of the fridge every couple days with paper towels, who knows.
I think the fact that Alex still used his fridge as a fridge made it more complicated. Serious eats has done a dry age experiment more like this.
Well...they are professional butchers after all. I don't think they really need instruction on this sort of thing.
A really great idea and episode loved it!!!!!!
Dry aging at home!! 😱❤️
Alton Brown did it more than a decade ago.
@@recoil53 Imposibru. People did it thousand years ago.
@@Dougerro They didn't have a TV show.
@@recoil53 Are you sure? :D
@@Dougerro Of course - nobody posted their videos on RUclips. If there are no pics, it didn't happen.
These guys are so much better! Relatable and quirky is far more fun than pretentious hipster.
I am so going to do this. It`s burger time!!
It’s gamer time
I have to try this! Man, I am hungry... cannot wait 10 days though
I appreciate the amount of content you guys are pumping out. I know it's not easy, but its really enjoyable. Stay Authentic!
Need to do this
Love this show n love them
" Hey, Vince....You ever had a dry aged burger?....I LOVE A TASTY BURGER!!!"
I love these guys. They are funny and great hosts!
These guys are the best.
Oakland Cali....oh I'll be checking the dude out for sure!
These boys are the only reason I'm subbed to this channel
The beef drippings will make the beer more flavourful.
This is so awesome 👌 guys.
It's funny. I saw the thumbnail and wasn't to interested, then I saw buddy's face in the back ground and clicked it instantly. You guys rock. Cheers
Thanks so much!
Loved this might even give a try and compare to the UMAi bags everybody should dry age at home
Fridge dry aged is MUCH more funky. I did a prime strip UMAi and it had no funk compared to my local shops 21 day. Don't get me wrong, what I did was probably one of the best I've had. But in in terms of funk and nutty my local butcher shop blows my mind.
"drools".....Sweet video boys keep em coming
Wow pretty cool thought process going into this. Dry aged DIY @ Home and you don't need the fancy steakhouse lol.
Man I miss this show.
I think the dry aging creep fridge is the star here. Well played. Thanks guys.
Got an old fridge and I am so doing this. Will drill a hole to wire the fan and happy days.
Man I love this show. The little guy looks like a much saner version of Richard Hammond.
These guys have really grown on me. I don't even miss Nick anymore 😆😆
I bought a dry aging refrigerator a few years back still works good I get the best dry aged around. You got to put some boneless Prime grade ribeye I put a 25 lb roast in there and leave it for 45 days talk about melt-in-your-mouth such a great beef flavor the best prime rib around never had anything close to it in a restaurant.
I’m inspired. I may need to try dry aging at home
Cut the burger in half and show the audience.
Burger TV 101, come on
Right where the cross section at?!
Thank you. I was pretty excited for the cross section.
I really enjoy these videos
what was the temperature of the fridge?
The beers in the fridge with the meat make it work. For sure.
I'm tryin this out
In going to do this but add a small tube going from the freezer to under the fan to circulate that I've cold air. Also I'm going to do twenty days. Should be interesting. Just waiting on a fridge of the right sort to come up on craigslist. Vive la dry aging we can believe in
alex french guy cooking also has a great series on homemade dry aged beef
was that mayo that he fed him at the end? LOL!
What temperature did you guys set the fridge at? I'm thinking about trying this myself.
The moisture loss "drying" is just one part. The other part is to let the enzymes in the meat break it down and make it more tender, which takes more time. I'd imagine this would get way too dry if you let it go over a couple weeks
I think that's why regular dry aging is done with untrimmed meat. The outside, which gets overly dry, gets trimmed off. But that ends up being part of the fat cap or the outer, less tasty parts of the meat.
Well I'm sure you do know, however I'd like to add that the dry aging enzymes also add significant flavour
I have a extra normal sized fridge I think I’m gunna do this looks so good bet it taste even better
I almost imagining it like they assembled the burger first then dry aged it as a whole burger 😂
That looks so good
Awesome! Now I'm hungry!
Should have also shown a kitchen aid grinder as well. Since that is something most people would have as well or more likely.
Chris seems so stoked to be there
Hey I would appreciate if u can sub to me I will sub right back, thank you
Could you guys make a proper and in depth video on how to build that fridge dry aging machine
They just cleaned the fridge and stuck a fan in there.
Channel has gotten so much better with actually intelligent "meat guys" instead of that snob
Thats a funky tone you have there
@@AngryTxicChaobla the platonic ideal
I miss his crescendos.
What happened to Nick Solaris? He said he was gonna launch a new show in fall 2018 but there's nothing so far.
I hate that dudes stache but otherwise yea much less cringey than nick.
You guys should try the umai dry aging bags
what temperature was the refrigerator set at? We raise and sell our own beef at our farm andmarket some in new York city.
I have that exact same fridge and fan in my dry age setup
What is your set up??? Literally just a mini fridge and a small fan? What's the model of fridge? What are you looking for?
Yeah what is your setup and how wat is your experience with this setup
Is there a recommended fridge temp? Or on most mini fridges it's a 1-9 dial
When/how often to sanitize?
I don't think this guy is going to answer you. Probably just said that to have a comment on here
So what temperature setting do you use in the fridge?
So, when are you guys going to make out? The suspense is killing me!
I bloody love a good burger!
Was the fridge on? If so what setting?? Awesome video!
I'm assuming it's on. That guy Chris said something about the humidity from the freezer...
you would not want to see this done with the fridge off dry aging is a controlled rot
What temperature was the fridge set on? I wish to do it myself...
This is pretty revolutionary, I would love to try this in the future! Also to anyone that tried this.... Does it smell?
DRY agein', across de nation!
What about adding some kosher salt to help regulate moisture? Before seeing this I was thinking about a kosher tray on the bottom. Now I'm thinking of adding a door fan to make a swirl to even the airflow between top and bottom. Did you find a need to rotate the meat to prevent jerky on the bottom and soggy up top?
+1 for Dry Aging at home. I began doing it in November.
Did u do it like they did in the video? And how have the results been? Needed any changes?
Oh Yeah, scoping Craigslist right now! Thanks, guys, keep up the great work. I don't think I'd be far from doing cured meats, what do you think?
I thought they had said Cronenberg as in David Cronenberg lol! Those would be truly a nightmare burger
What do you guys think of Umai Dry Steak bags?
Yelp says that KronnerBurger in Oakland is closed. Henry's is open.
This looks crazy delicious. I notice that you didn’t cut the pellicle off of the meat, which I would imagine adds to the flavor. However, if you did, what would deep fried pellicle be like? I feel like it would be deeply satisfying, and keto/paleo/other-fad-diet friendly.
What we're the cans in for?
What was the temp set at?
Would it be better to have salt blocks in their?
Can we keep them in longer... say 30 days?
I so wanna do this. Wasting as little meat as possible.
Also shouldn't you have cut the outer layer off first?
I dig this show so much. It's like watching Magnum P.I. and his pal Rick, who owned the Tiki Lounge. Where's T.C. and his tour helicopter at?
Burger looks great
dry-age sausages next!
lol that's something some of us has been eating for a long time. Once you had a good dry aged juicy burger and a good nice bun. You wouldn't want to go back to those chain franchise resturant burgers..
I have two of these fridges in my room. Im totally doing this. But does the beef ever go bad? Is there a certain temp it needs to stay at?
What a world we live in. Famous butchers.
Danm it now I want a burger.
can you give more details about dry aging at home?
"Its Raw!"
How long is the maximum you should be doing this method without salt or something to extract humidity?
Good u question no answer tho
These guys are Meat Busters 😂
The switched pans. I see you
I was wondering why use an all clad.
Just get those Bag umai stuff to dry age at home, no need to get a completly new/used fridge :)
Besides the fan, what are those two cans?
What temp did they set the fridge to?
Having a meatgrinder in the household is pretty common though, might be a manual one, but most people still have one. >.>