Don't forget to share this video in your social media! You'll be helping a ninja in need if you do! 😂 Other salt experiments here: ruclips.net/video/rJuYfemmkxw/видео.html
I'm subscribing to your channel because you had such great energy on Gugas and I'm really excited to see what you bring to the table. Just an FYI not a lot of people experimenting outside of beef/chicken YT. If you take off don't forget about meeeeeeeeeeeeeeeeeee!
@@pippi7144 They have both agreed that they can work from home, that is why the Videos are done at Gugas home now, not the Office, but Ninja lives over an hour away, so he won't be in many videos from now on. It took me 1 quick google search to find the video explanation.
I added salt to my steaks & left them in the fridge on a rack for 24 hours. it made my steaks INCREDIBLY tender. I didn’t coat them in a thick layer of salt. They were a thick cut steak but i did season them well! i think you should go longer with the salt next time.
Are you saved? Where will you go when you die? Heaven or hell? The Gospel, which means the Good News is the news that God Almighty, the Creator came in the flesh as Jesus Christ to take away the sin of the world. The one God is a trinity of the Father, the Son and the Holy Spirit. The Son came and laid down his own life to save ours. His sacrifice on the cross paid the price for our redemption with his own blood. On the third day he rose from dead and offers the gift of salvation and forgiveness to those that repent and trust in him. Although God's creation was created perfect, having no death, sickness and disease, the creation became corrupted through Adam and Eve in them disobeying God. In this rebellion the creation became fallen through the curse of sin and mankind became separated from God. This world is fallen, but God offers reconciliation to him through his provision at the cross. Ultimately God will restore his creation to perfection when he returns but those that reject his offer of redemption will remain condemned by their sins and go to hell. John 1:1,14 KJV In the beginning was the Word, and the Word was with God, and THE WORD WAS GOD. [14] And THE WORD WAS MADE FLESH, and dwelt among us, 1 John 3:8 KJV He that committeth sin is of the devil; for the devil sinneth from the beginning. For this purpose the Son of God was manifested, that he might destroy the works of the devil. Isaiah 9:6 KJV For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty GOD, The everlasting Father, The Prince of Peace. John 1:10 KJV He was in the world, and the world was made by him, and THE WORLD KNEW HIM NOT.
I was sleeping the other night and my wife told me I was shouting DEEEELLLLIIICCIIOOUUSSSS! I laughed so hard when she told me this😂 I need to try this steak.
Hail to the salt gods, yeah salting for a couple days absolutely works and it’s nice to see you do this test. I salted meat I was going to use for a London broil for four days and it made the meat tender and tasty without having to do a marinade. While I didn’t do the typical heavy salt method you did I just gave a regular coating with Kosher salt, vacuum sealed and let it rest in the fridge for 4 days. I also pounded the meat with a mallet. Fabulous results.
Salt is amazing brother! I've learned so much from all the research and you guys comments that I could make like 20 more videos about salt... I know I'm going crazy here! 😀😀😀 Thank you so much brother!
@@SaltyTales don't you guys work at the same office or do you mean Guga films elsewhere now? I know he has a different kitchen now. Either way we love your channel!
Guga said he doesn't work there and is working out of home or whatever now and made it just sound like they are far apart. I believe it's only like an hour though. Ninja said he hasn't been invited back though, so it sounds like there is a little more to that.
I salt brine, but an hour per inch of thickness, rinse, dry, and I add no salt. The longer brine time allows the meat plenty of time to absorb the salt, and the extra helps tenderize.
-Ninja, that picanha was cooked to perfection! Medium-rare, from outside to inside, just the way I like it! Wish I had won the ‘chout-out-shair’ for that one! I gotta get some of that picanha. I’m not sure any of my Cuban friends have ever shared any with me 🤔 -That knife that you cut the meat with lookeded SUPER sharp. I’ve never had a lot of luck with knife sharpening (I always just buy another one 🙄). Would definitely be interested in your knife sharpening technique. -AND I still want Ms Ninjas recipe for that spinach ricotta! Lookeded amazing! 🤜🤛
HAHAHA We will need to change that man! You are not that far from me! Those are Cangshan knives and I haven't had to sharpen them yet... almost a year with them, I just use the sharpening rod before cutting the steaks and it is awesome! Your name still there man! 😂 I promise!
Same happened to me, I tried it for 20 mins, 30 mins, 1 hour and 2 hours and the best for me was the 20 mins one. I must add that I left it rest for about 20 more mins while I was lighting up the grill. Let me know if you try it! 😀
I do a lot of steaks and tri tips with a dry brining method thats just a little different. My method is to dry brine for 24 hours, heat to 120-135f IT (depending on cut) in my pellet smoker, resting for 10 minutes, then reverse searing on a 900 degree grill. The secret to the dry brine comes in two steps, you don't need to use that much salt, really you just need to use a slightly heavy amount of a normal steak seasoning (the mccormicks sea salt and black pepper blend works great), but you do want to use a binder (especially something that will raise the smoke point, for a better sear) I use a teaspoon of an olive oil based mayonaise (you only need a small amount, as if you were applying lotion to your skin). let that sit in your fridge for 24 hours then smoke and sear.
Long time fan from the guga show and I just wanna say this my first episode watching and before I get into it I’m just thinking “what can be better than ninja for the whole video” he’s the best part of the guga show
Any chef worth their salt knows dry brining requires minimum 1 hour to max 1 day in the fridge to be optimal. Ninja did neither, but good to know 20 minutes even can be effective just not OPTIMAL. Imagine if he just followed basic dry brining guidelines and had done 1 hour in the fridge!
Suggestion...do shirts with Deeeelicious brother and sister on it. Think it would be very cool. If you do would love the first one lol. Great video guys. Awesome as always😎
Listen Brother!! Lol Absolute perfection in this video! Outstanding... gorgeous cook!! You and Mrs Ninja always put out great videos!! Love Ya both Cheers 🍻 La Famiglia
You can just use salt top side, make sure grains are reasonably large(not small) and leave it for an hour or 1.5 hours. Don’t have to use too much salt. I’ve been doing meat this way for a long time, best way to tenderise it
For my experience (and something I recommend anyone try) whenever I make pulled pork with a picnic roast (less expensive than the butt as well a fattier and more flavorful) I dry brine and put in a slow cooker. I done one just as is and one that was dry brined there were actually more juices from the latter than the former. FYI I used those rendered fat and juices to make rice. Love these videos.
Salty Tales word of caution ever since I tried it I haven’t gone back sometimes when I do it so much juice and fat from the meat is rendered out it actually overflows and creates a mess. I recommend to put the slow cooker on a baking sheet and make sure to really clean the slow cooker afterwards.
I did put salt when cooking and a bit after I cut it, that gave it a nice flavor. I didn't put it in the fridge but I let it rest about 20 to 30 mins while I was lighting up the grill. Maybe I should had say that. thanks for the questions!
Ah, my Ninja. I must recommend Hickory smoked salt for a dry brine. Wash it off then cook to your desire! I actually roasted a whole Prime Rib in smoked rock salt once and it was DELICIOUS my brother. You and Mrs Ninja would have ran home with it immediately!
You should try doing this with a cheap meat. I've tried it with a London broil steak (VERY TOUGH!). I let it salt brine about 16 hours. It definitely made it more tender! Just rinse rinse rinse! And then wash it some more! And dont add salt until after you taste, it will have plenty.
thats an amazing experience, try for next time dry brine the fat part with salt & sugar, that will well caramelize on the fat part (but be carefully as the sugar fat will be done quicker)
My dad works for a large meat distribution company in Southern California and one time brought home the whole pichana even the bottom part that's trimmed off before calling it pichana. I cooked it and boy was it DDEEEEEEEEEEEELLLLIIIIICCICIIOOOUUUSS!!! He got it for free too so that helped
@@SaltyTales by any chance might you accept recipes to try? My dad taught me how to make the most amazing carne asada marinade that we leave over night to 24 hours with ranchera meat aka flap steak
Happy birthday Ninja! One question, where do you do your recordings? It seems like your backyard at night, but knowing you live in South Florida, it could be on your balcony with the ocean behind you 😉🤔😁 Just curious, and I love your videos. Don't stop!
Very good video I'm going to try it today with some steaks I have in the fridge. Hey you guys need to so a 2 chair sofa type of shout out haaha I've been here since the beginning and still no shout out LOL.
Another great one is a boneless striploin. Get one about 5lbs. Season with your rub or DM me on Facebook. Let it sit overnight in the fridge. Set up grill for smoking and reverse sear. Cook until 125° Use your favorite wood for smokey flavor. At 125° sear the h*** out of it then let it rest for about 15 minutes before slicing. It's better than prime rib brother!
Very nice experiment and great results I will remember this one for sure keep the great videos coming really enjoy your videos I also have to admit chicken that you pick rate music for the background
I accidentally put my roast into the sous vide without removing the brine once. It was cooking for over a day. Apparently that’s one way to make corned beef.
@@SaltyTales I live in Hawaii and I have NOT seen that cut of meat. Maybe I just overlooked it or something, but you can best believe that I WILL be on the LOOKOUT for it now!!! That looks so deeeeeelicious!!! Thank you!!
@@SaltyTales no problem , ahhh that's unfortunate I miss the wagyu the A5 and it woudlnt surprise me you always fighting with mau mau , sorry cant spell his name
Don't forget to share this video in your social media! You'll be helping a ninja in need if you do! 😂 Other salt experiments here: ruclips.net/video/rJuYfemmkxw/видео.html
Gr8 video Mr. Ninja...i will be trying it next week with a cheaaaap new york just for funs
HAHAHA That will be cool! Share some photos!!
I'm subscribing to your channel because you had such great energy on Gugas and I'm really excited to see what you bring to the table. Just an FYI not a lot of people experimenting outside of beef/chicken YT. If you take off don't forget about meeeeeeeeeeeeeeeeeee!
@@pippi7144 GUGA already addressed what happened and why, and you are very wrong and quite frankly, Offensive!!!
@@pippi7144 They have both agreed that they can work from home, that is why the Videos are done at Gugas home now, not the Office, but Ninja lives over an hour away, so he won't be in many videos from now on. It took me 1 quick google search to find the video explanation.
I was on my home page and I saw the screenshot and went "Wait... is that Ninja?!" - I didn't know you had your own channel bro, good for you my man.
Hahah surprise! Thank you so much brother and welcome to the family!!! 😀😀
Same.
Same
Same here!!! Subscrib8ng here!!
Same
I added salt to my steaks & left them in the fridge on a rack for 24 hours. it made my steaks INCREDIBLY tender. I didn’t coat them in a thick layer of salt. They were a thick cut steak but i did season them well! i think you should go longer with the salt next time.
Are you saved? Where will you go when you die? Heaven or hell?
The Gospel, which means the Good News is the news that God Almighty, the Creator came in the flesh as Jesus Christ to take away the sin of the world. The one God is a trinity of the Father, the Son and the Holy Spirit. The Son came and laid down his own life to save ours. His sacrifice on the cross paid the price for our redemption with his own blood. On the third day he rose from dead and offers the gift of salvation and forgiveness to those that repent and trust in him. Although God's creation was created perfect, having no death, sickness and disease, the creation became corrupted through Adam and Eve in them disobeying God. In this rebellion the creation became fallen through the curse of sin and mankind became separated from God. This world is fallen, but God offers reconciliation to him through his provision at the cross. Ultimately God will restore his creation to perfection when he returns but those that reject his offer of redemption will remain condemned by their sins and go to hell.
John 1:1,14 KJV
In the beginning was the Word, and the Word was with God, and THE WORD WAS GOD. [14] And THE WORD WAS MADE FLESH, and dwelt among us,
1 John 3:8 KJV
He that committeth sin is of the devil; for the devil sinneth from the beginning. For this purpose the Son of God was manifested, that he might destroy the works of the devil.
Isaiah 9:6 KJV
For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty GOD, The everlasting Father, The Prince of Peace.
John 1:10 KJV
He was in the world, and the world was made by him, and THE WORLD KNEW HIM NOT.
I was sleeping the other night and my wife told me I was shouting DEEEELLLLIIICCIIOOUUSSSS! I laughed so hard when she told me this😂 I need to try this steak.
HAHAHAHAH Man! That's amazing! You need to go and grill some stuff brother! 😂😂😂
Bruce Orange 🤣🤣🤣🤣🤣🤣 Love it Bruce! 👊🏻
Love it
So delicious Ninja. You know I’m a fan
Thank you brother! Those results were so unexpected! Love it! 😀
Ninja you are getting better with your video making skills
Thanks brother! Learning every day! 🤣🤣
I think instead of the tomatoes for final presentation some grilled onion or green onion would look awesome for the color along w the limes
Any veggie grilled because we know how much you love charcoal hahaha síguelo Ninja!
Yeah that would be great too! I have to play with presentations a bit more! I love the red of the tomatoes too! 😀😀
HAHAHAH Yeah baby! Thank you so much brother!
Hail to the salt gods, yeah salting for a couple days absolutely works and it’s nice to see you do this test. I salted meat I was going to use for a London broil for four days and it made the meat tender and tasty without having to do a marinade. While I didn’t do the typical heavy salt method you did I just gave a regular coating with Kosher salt, vacuum sealed and let it rest in the fridge for 4 days. I also pounded the meat with a mallet. Fabulous results.
Salt is amazing brother! I've learned so much from all the research and you guys comments that I could make like 20 more videos about salt... I know I'm going crazy here! 😀😀😀 Thank you so much brother!
Hey Ninja, I loved your channel, why you stop making videos with Guga"s? You two rock together, and takes my tongs up Bro!
Locations on SVE changed and I haven;t been invited back to film... that is all I know! Thanks for the support brother!
Marco Kulgara Thanks Marco 👊🏻
@@SaltyTales don't you guys work at the same office or do you mean Guga films elsewhere now? I know he has a different kitchen now. Either way we love your channel!
@@ElGrecoDaGeek they did but then they realized they could run their business from home, according to Guga.
Guga said he doesn't work there and is working out of home or whatever now and made it just sound like they are far apart. I believe it's only like an hour though. Ninja said he hasn't been invited back though, so it sounds like there is a little more to that.
I love it! "Number A and number B" you crack me up!!
I need to give this a shot. Everyone always says bringing makes a difference, and I've always shrugged it off! Thanks Ninja!
If you do please share some photos with us on instagram!
@@SaltyTales I will!!
I salt brine, but an hour per inch of thickness, rinse, dry, and I add no salt. The longer brine time allows the meat plenty of time to absorb the salt, and the extra helps tenderize.
I ran a bunch of tests on it and the best was from 20 to 30 mins... more than that it got too salty. May be the meat but that's what I got.
Another great video. Really liking that shirt my Brotha. You and Mrs. Ninja always look like you have so much fun together.
Garrett Bailey We do Garrett we have lots of fun 🤣....Thanks for your support!
Thank you so much brother! We do have fun!!! 😀😀😀
I had no idea from watching Guga's videos that you knew how to cook this artistically. Wonderful work, well done sir! Or should I say medium lol
Anthony Fraire 🤣🤣 Welcome to the Ninja family Anthony 👊🏻
HAHHAHA Thank you so much! And welcome to the family!!!
Finally someone who understands proper Steak thickness. Go Ninja!
William Sankey Go big or go home 🤣🤣.....Thanks William!
HAHAHA Thank you so much William! 😀😀
wow..another one in my list to try out...thanks Ninja and Mrs Ninja....
Resh your welcome Resh 👊🏻
Thank you so much for the support Resh!!! 😀😀
Man your camera game is improving amazingly! Noticed yor new edit skills on this one! Great job and DEEEEELICIOUS steaks
Juan Camilo Hoyos Thank you Juan and thanks for your support! 👊🏻✌🏻
Oh man! So cool you enjoyed this one brother! Thank you so much! 😀😀
@@SaltyTales Ninja you need to do a white balance on your side camera as you where a little blue.
@@grlmgor yep, that's my old canon... it is terrible! 😂😂😂
This channel is so underrated, also you guys are amazing couple. 😍
Faris 502 Aww!!Thank you Faris 👊🏻💕
That's awesome Faris! Thank you so much!! Help us and share the video on your social media!! 😀😀 Thank you so much brother!
You guys made my day by replying to me, thank you! And I’ll share it to my friends. 😁💙
@@ant3am Thank you so much!!! 😀😀
Faris 502 👊🏻💕
-Ninja, that picanha was cooked to perfection! Medium-rare, from outside to inside, just the way I like it! Wish I had won the ‘chout-out-shair’ for that one! I gotta get some of that picanha. I’m not sure any of my Cuban friends have ever shared any with me 🤔
-That knife that you cut the meat with lookeded SUPER sharp. I’ve never had a lot of luck with knife sharpening (I always just buy another one 🙄). Would definitely be interested in your knife sharpening technique.
-AND I still want Ms Ninjas recipe for that spinach ricotta! Lookeded amazing!
🤜🤛
HAHAHA We will need to change that man! You are not that far from me! Those are Cangshan knives and I haven't had to sharpen them yet... almost a year with them, I just use the sharpening rod before cutting the steaks and it is awesome! Your name still there man! 😂 I promise!
Great video, I have done this before, but for 1 hour and it was too salty for me. I will give the 20 minutes a shot.
Best Greg
Same happened to me, I tried it for 20 mins, 30 mins, 1 hour and 2 hours and the best for me was the 20 mins one. I must add that I left it rest for about 20 more mins while I was lighting up the grill. Let me know if you try it! 😀
You guys are great! Can't wait to try this. Thank you!
Thank you so much brother! 😂😀
The Ninja does it again. Looks amazing! Making me hungry
Thank you brother!
Solid Snake Thanks Solid Snake 👊🏻
I commented on the last vid that you overcooked it. This was absolutely spot on. A+
AHHAHA Nice!!! Thank you so much!
Andrew Wolfson Thanks Andrew 👊🏻✌🏻
Now when am I getting that dinner invite! 😝
I've done this many times, works like a charm! Another great video from my favorite pair of Ninjas!
That was my first time trying apart from the tries I made before the video... love it!
Great video ninja I miss seeing you and guga together but I'm glad your doing your own thing.
Jorge Gomez Thank you Jorge and Thanks for your support! 👊🏻💕
So you Salt for dry brining, wash it off and then salt again when cooking/grilling?
I do a lot of steaks and tri tips with a dry brining method thats just a little different. My method is to dry brine for 24 hours, heat to 120-135f IT (depending on cut) in my pellet smoker, resting for 10 minutes, then reverse searing on a 900 degree grill. The secret to the dry brine comes in two steps, you don't need to use that much salt, really you just need to use a slightly heavy amount of a normal steak seasoning (the mccormicks sea salt and black pepper blend works great), but you do want to use a binder (especially something that will raise the smoke point, for a better sear) I use a teaspoon of an olive oil based mayonaise (you only need a small amount, as if you were applying lotion to your skin). let that sit in your fridge for 24 hours then smoke and sear.
Joseph Maxwell Aweeesome Joseph! Thanks for your input 👊🏻
GREAT VIDEO NINJA!!!! KEEP THE VIDEOS COMING !!!!
Thank you so much Eddie! You are awesome brother!
Long time fan from the guga show and I just wanna say this my first episode watching and before I get into it I’m just thinking “what can be better than ninja for the whole video” he’s the best part of the guga show
alhlioa followmeig Aww thank you so much alhlioa 👊🏻
Oh man! Thank you so much!! And welcome to the family!! 😀😀
Any chef worth their salt knows dry brining requires minimum 1 hour to max 1 day in the fridge to be optimal. Ninja did neither, but good to know 20 minutes even can be effective just not OPTIMAL. Imagine if he just followed basic dry brining guidelines and had done 1 hour in the fridge!
Another awesome video
Richie Nganga Thank you Richie 👊🏻
Thank you brother!!! 😀😀😀
Thanks for the info guys, looks delicious! 😃👍🏻👍🏻👊🏻👊🏻
Fred McIntyre your welcome Fred 👊🏻
Fred!! We love you bro! 😀😀
Ninja! Didn't know you had your own channel. Those steaks looked DEEEEEElicious!
RGTurns Welcome to the Ninja family RGTurns 👊🏻🙋🏻♀️
Oh brother!! Welcome to the family!! 😀😀
Discovered your channel today! Missing your SVE days! wishing you all the best! Got another subscribe here! Cariño desde la RD 💪
First Happy Birthday Mr. Ninja. Thank you again for this experiment, I don't know it before. Great Video 👍👍👍
Bäiderlasbou Thank you my friend! 👊🏻✌🏻
AHAHH Thank you so much brother!!! You should give it a try! It does make a big difference! 😀😀
Thanks for the tip gonna try on my next cook!
Once you come to West Palm Beach you give it a try and you'll see!! 😀😀
Keep the content coming
We keep full steam ahead brother! 😀😀 thank you so much!
Salty Tales you the man
Shout out to the pink flamingo floatie at 9:07. Great video as always!
HAHAHAH That guys is a camera magnet! 😀😀😀
Gambit3678 🤣🤣👊🏻
Ninjaaa! Glad I found your channel bro!
That looks so amazing! And, happy birthday Ninja, I wish you all the best! 😁
Oh thank you so much!!! You are awesome!!! 😀😀😀
Omg I didn’t know you had your own channel. I’m so happy I Accidentally came across this!!
Another delicious video guys!! Gonna try that next steak night!! ❤️❤️
Thank you so much brother!! 😀😀
Nice! Im going to try that today!
Let me know how it comes out! 😀😀
I will do that for sure! 🤙🤙
Happy birthday man!!! 🥳
subisci Aww thank you! He had a great Birthday 💕🙋🏻♀️
@@mrsninja3783 I bet! Did you have a picanha cake made for him? 🤣
Thank you so much Ricky!!! 😀😀😀
Will have to try this.
It DOES WORK! I was surprised! 😀😀
Michael DePew recomendable ✌🏻
Suggestion...do shirts with Deeeelicious brother and sister on it. Think it would be very cool. If you do would love the first one lol. Great video guys. Awesome as always😎
Kevin MacKinnon Thanks Kevin you’re the BROTHER 👊🏻😂
Would vac sealing the salt add or take away in that 20 min
Thank you for this one ninja. I have to try it.
It is worth it brother! So good! Thanks~
Beautifully grilled steaks... nice consistent pink throughout with very little grey band... like a reverse seared /sous vide steak
That was awesome man! We love it here!
Good job ninja. Nice video!
Great channel just subscribed!!
That steak looks DEEEEELLLLLLICIOUS BROTHER!!! I enjoy watching your channel you and Ms. Ninja make my day. 🥩❤️👍🏼
Kevin Bacon 👊🏻💕 Thank you kevin 😁
HAHAH Thank you so much Kevin!!!
Love the vid and this experiment is brought to you by the numbers A and B. Lol
Subscribed, Didn't know you had a channel Ninja. Great content
What if you use pink salt instead of kosher? Your expert opinion?
Listen Brother!! Lol
Absolute perfection in this video! Outstanding... gorgeous cook!! You and Mrs Ninja always put out great videos!!
Love Ya both
Cheers 🍻
La Famiglia
Thank you so much Kris!! You guys are awesome brother!
La Famiglia Thank you Kris/ La Famiglia we love you too 👊🏻💕
I like your approach better than what guga does, u explain more of the technicalities
Thank you so much brother!
Thank you for sharing great things ninja !!!
Thank you so much for the support brother!!
You can just use salt top side, make sure grains are reasonably large(not small) and leave it for an hour or 1.5 hours. Don’t have to use too much salt. I’ve been doing meat this way for a long time, best way to tenderise it
For my experience (and something I recommend anyone try) whenever I make pulled pork with a picnic roast (less expensive than the butt as well a fattier and more flavorful) I dry brine and put in a slow cooker. I done one just as is and one that was dry brined there were actually more juices from the latter than the former. FYI I used those rendered fat and juices to make rice. Love these videos.
That is great to know and for sure a great experiment! Thank you for sharing it with us... I'll try and give it a go myself! Thank you so much!
Salty Tales word of caution ever since I tried it I haven’t gone back sometimes when I do it so much juice and fat from the meat is rendered out it actually overflows and creates a mess. I recommend to put the slow cooker on a baking sheet and make sure to really clean the slow cooker afterwards.
@@nickcutler3802 Thanks for the tip... Doesn't it get dry inside? That sounds like a lot of juices.
Can you salt brine a dry aged steak and should you? I can't seem to find the answer to this anywhere.
My shinobi miss you on the other side. Well you are doing amazing here. Keep it up Ninja.
Thank you so much for the support sister! 😀😀
deeeeeeeeeeeeeeeeeeeeeeeeeelicius brother!
do we need to season the steak after brining? we should take the steak to the fridge durnig brining process?
I did put salt when cooking and a bit after I cut it, that gave it a nice flavor. I didn't put it in the fridge but I let it rest about 20 to 30 mins while I was lighting up the grill. Maybe I should had say that. thanks for the questions!
@@SaltyTales Thank you my friend
Another great video... I use course salt for 15 minutes... Don't wash it... Most of the salt will fall off. And I use the Chimenea as a grill
Jef Santos Thank you Jeff 👊🏻
Thank you so much brother!
Ah, my Ninja. I must recommend Hickory smoked salt for a dry brine. Wash it off then cook to your desire! I actually roasted a whole Prime Rib in smoked rock salt once and it was DELICIOUS my brother. You and Mrs Ninja would have ran home with it immediately!
I will give it a try man! You really made me curious! 😀😀😀 Thank you so much for the suggestion!
Stewart Perthou To the list Stewart 👊🏻
The flamingo living it’s best life 😂😂
Bri Angelle Oh yeah! Happy flamingo for life Bri 👊🏻😂
😂😂😂😂
You guys always making me hungry...lol
Mahendra Persaud 😂😂 that means Ninja did good Mahendra 👊🏻✌🏻
HAHAH That's the idea! thank you so much brother!
Can you try low sodium salt and tell us if it’s a great alternative or not
I'll give that a try! Thanks for the idea!
You do end up washing off the salt so not really sure why an alternative would be needed?
@@maddawgnoll alright
Mycroft Holmes i ment more in general, will seasoning the meat with low sodium salt effect the flavor or texture a lot?
@@tib0980 gotchya I mean it's content right!?😂👍🏽
You should try doing this with a cheap meat. I've tried it with a London broil steak (VERY TOUGH!). I let it salt brine about 16 hours. It definitely made it more tender! Just rinse rinse rinse! And then wash it some more! And dont add salt until after you taste, it will have plenty.
thats an amazing experience, try for next time dry brine the fat part with salt & sugar, that will well caramelize on the fat part (but be carefully as the sugar fat will be done quicker)
My dad works for a large meat distribution company in Southern California and one time brought home the whole pichana even the bottom part that's trimmed off before calling it pichana. I cooked it and boy was it DDEEEEEEEEEEEELLLLIIIIICCICIIOOOUUUSS!!! He got it for free too so that helped
Oh man! Then you know well why we call it the queen! 😀😀 thank you so much brother!
@@SaltyTales by any chance might you accept recipes to try? My dad taught me how to make the most amazing carne asada marinade that we leave over night to 24 hours with ranchera meat aka flap steak
Happy Birthday, and that looks great !!
Thank you so much Bronson!!! 😀😀
It works better than using pineapple or papaya?
Never done it that way but it is really good!
Happy birthday Ninja! One question, where do you do your recordings? It seems like your backyard at night, but knowing you live in South Florida, it could be on your balcony with the ocean behind you 😉🤔😁 Just curious, and I love your videos. Don't stop!
Thank you so much brother! That is my backyard and the water you see is the pool no one uses! 😂😂
@@SaltyTales I know the feeling about the pool no one uses... Once we no longer have a pool then it will be missed.
ElGrecoDaGeek that just how it is! 😂😂
Very good video I'm going to try it today with some steaks I have in the fridge. Hey you guys need to so a 2 chair sofa type of shout out haaha I've been here since the beginning and still no shout out LOL.
DominiKing INC. 🤣🤣🤣🤣🤣 I love “Shout out Sofa” 👊🏻✌🏻
I'm sorry man! There is a lot of names there! 😀😀 Let me know how it comes out!
I'm going to come to Florida and eat steak with you one day! Keep them coming.
Lindsey Ormsbee Come on down Lindsey 👊🏻✌🏻
That will be the day you eat the best steak ever made by the Ninja! 😀😀 Thanks you so much Lindsey!!
@@SaltyTales I'd be glad to join you and Mrs Ninja for some steaks one day!
Just perfect my friend...
thank you so much brother! 😀😀😀
Salt brining does work and happy Birthday Ninja!!!!
Thank you so much Johnny!!! 😀😀😀
Tremendo Saludos desde Puerto Rico 🇵🇷 Ninja 💪🏽💪🏽🔥
Muchas gracias Jonathan!!! 😀😀
How come you are never on souvide everything anymore?
NINJA!!! I MISSED YOU, IM SO GLAD I FOUND YOUR CHANNEL!
another masterpiece ninja, loos really delicious!
Rickysfoods Thank you Rickyfoods 👊🏻🤟🏻
Thank you so much brother!! 😀😀
Im gonna try that technique on my valentines day video. Sounds yummy Ninja!
Let me know how it comes out! 🤣🤣
Another great one is a boneless striploin. Get one about 5lbs. Season with your rub or DM me on Facebook. Let it sit overnight in the fridge.
Set up grill for smoking and reverse sear. Cook until 125°
Use your favorite wood for smokey flavor. At 125° sear the h*** out of it then let it rest for about 15 minutes before slicing. It's better than prime rib brother!
That is a GREAT idea brother! I'll give it a try for sure! Thank you so much!!! 😀😀
When you eat the second steak and look at your wife you guys are thinking “we gonna make love tonight”
😂😀😂
alhlioa followmeig 🤣🤣🤣🤣 alhlioa 🤟🏻
Number B is the winner!!! 😂🤣😂
😂😂😂😂
Looked so amazing! 👍🏻
Thank you so much brother!! God bless!
Very nice experiment and great results I will remember this one for sure keep the great videos coming really enjoy your videos I also have to admit chicken that you pick rate music for the background
That guitar screamed brother! Loved it! Thank you so much my friend!!! 😀😀😀
Wow! Who’d have thought 20 minutes of salt would do so much for tenderness?
Yep, more than that will make it salty and falling apart! 😂 Crazy!
Holy shit I didn't know Ninja had his own channel!!!
Amanda Newman Welcome to the Ninja family Amanda! 👊🏻🙋🏻♀️
@@mrsninja3783 thank you! ♥️😁
I accidentally put my roast into the sous vide without removing the brine once. It was cooking for over a day. Apparently that’s one way to make corned beef.
🤣🤣🤣 I’ll say so! Salt will tenderize the heck out of it! 😀😀
Er ninja es un Artista!! 🔥
What cut of beef did you use?
Jessica Torres is Picahna Jessica 👊🏻
That was the AWESOME and AMAZING and DEEEELICIOUS Picanha!! 😀😀
@@SaltyTales I live in Hawaii and I have NOT seen that cut of meat. Maybe I just overlooked it or something, but you can best believe that I WILL be on the LOOKOUT for it now!!! That looks so deeeeeelicious!!! Thank you!!
@@mrsninja3783 Thank you!!
YALL ARE BOTH ADORABLE 🤗👍❤️😁 I GET SUCH A KICK OUT OF WATCHING YOU BOTH 🥰
Susan Enright Aww thank you Susan 👊🏻💕
Thank you so much Susan!!! 😀😀
I never had picanah steak! Il def mes ri try it !
Man you need to try it!!
NINJA it looks deeeeeeeeliccccioooouss I was wondering why you and guga don't record together anymore makes me sad 😖
Thank you so much brother! Locations changes and I haven't been invited back...
@@SaltyTales no problem , ahhh that's unfortunate I miss the wagyu the A5 and it woudlnt surprise me you always fighting with mau mau , sorry cant spell his name
Really enjoy your Guga spin of this video! Haha Deeeeeelicious!
Muy buena ninja!
Muchas gracias Anton!! 😀😀
Give you some suggestion:
Try to make different kinds of Char-siu (Hong Kong version, Japanese version, etc.)