Can You Make Bologna from Dry-aged Steak? - Prime Time
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- Опубликовано: 9 сен 2019
- On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young make bologna from scratch, using scraps of steak and pork loin leftover from their shop to make a dry-aged version to add to a charcuterie plate.
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Хобби
PLease never stop making this series of these 2 guys.
These guys need their own.
So here we are just over a year later.
Turns out Ben shaving his mustache was a sign of the end times.
The stache hath spoken.
I was about to write the same, the world just hasn't been the same ever since
OMG
You don't just say "dry age flavor", I need a gugas "mmmmmm oh my God that dry age flavor!" Lol
👍
Young Slap 👍👍
Guga and Angel make meat look sooooooooo good
The got the vocabulary
Fr
No, you definitely need Ninja for this.
its DEEEEEEEEEEEEEEEEEEELicious bro.
These two dudes are the reason I'm subbed to this channel.
Guys...no need for charcuterie. Make a fried bologna sandwich. I bet it would move!
We need outtakes from this series, i imagine they're hilarious.
These guys are funnier than a lot of people who have comedy shows and podcasts.
So I guess I'm the only one from the south who wanted to see them fry a slice in a cast iron skillet and slap it on some bread with some spicy mustard?
Nah and they also didnt smoke it. Muh sadness.
@@valcan321 exactly!
That was my exact thought at the end of the video. I'm all, "Now fry those slices."
...And now I want a fried bologna sandwich.
@@andrewweninger1059 Newfie Steak?
Spicy whole grain mustard and good homemade mayonnaise on some crusty sourdough
Sunny has impeccable taste in death metal.
She likes her meat Dismembered.
When she ask you what that thang do 5:27
and were done
Aaaand we’re done
Wanna taste my dry aged bologna?
Lmfaooo!
Me just playing Minecraft:
Zombies: 0:44
Cant unhear
If u hear closely their ooooo matches with the drum beat
Bens stasche is gone! Lost to
us forever. I declare a month of mourning is in order!
Stephanie Janiczek’s Smuggler’s Cantina We already got one planned, it’s called no shave movember
Johan Ottoson Oh I know about that. Huge Vince Flynn fan here
It's already been about a month since he shaved it.
Wutsizface so?
@@stephaniejaniczekssmugglerscan so... we've already been mourning for a month.
Get yourself a "Fancy Picknick Goth GF"
I think I´m in LOVE
We all are
A charcuterie master wearing a Dismember T-shirt! *perfection* \m/ \m/
She must get something else out of butchering huh
these guys make such a cute couple... glad they're living their best life
These just keep getting better and I love the guest appearances lol
How can you not love these guys? Either I’m a total food geek or just love easy humor... ok fine, it’s both. Love these guys. Fun episode and I learned something too 🤓👍😍
7:32 - I wonder what her favorite Dismember song is.
I'll bet at least once a month she gets down with an overflowing stream.
5:36 I bet that isn't the first time he's had to say that 😂
Her taste in music is top tier
Every metalhead: Look she's wearing a dismember shirt.
Everyone else:
These guys remind me of my high school baseball coaches. They were hilarious and awesome coaches/teachers.
I like the chemistry between these two!
Sunny Sanchez: Meat Hook butcher, charcuterie/cheese master, AND death metal connoisseur!
Often times science asks "can I" without stopping to consider "should I."
Preach!
You guys are the only reason I watch eater. You are awesome!
I love the videos, you guys do alot of really cool stuff.
Hahah stoked. Made Ben laugh. Cheers for the vids lads, much love xo
Man that board was on point. Even when she takes it easy it's crazy well done
It's so beautiful too
Bologna is the most underrated meat.
Miss these guys. They haven’t put out any new videos in almost 2 years.
Absolutely enjoy this show 💪
Very different, I look forward in trying this passing by the shop.
Love this series
Charcuterie board as adult Lunchable...perfect! Does that mean my glass of wine is a Capri Sun? Oh yeah!
Never substitute caprisun >:(
After spending some time in Germany I've aquired a new appreciation for bologna in all it's forms
Except its from italy and bologna is the city where it came from
Awesome, would like to see how you clean the big grinder. Does it come apart?
The best food duo ever
Man do i love this show!
Ben without a mustache looks like Karl Pilkington from An Idiot Abroad.
i can never unsee that now thanks bud 😂
I’ve always wondered what John Cleese without a mustache look like. Thanks Ben!
Every night, before I go to sleep, I say a little prayer in thr hopes of seeing the return of the glorious Stash.
I'm only a minute in, and this videos made me so happy!🤗
Beautiful!!!
What a great life you guys live.
Was there any unpleasant tastes whatsoever from the darkest of the dry aged?
I see so many people say that it is just nasty left on a steak, but then how can it be so good, used in other applications?
Excuse the ignorance. 🙏
The Dismember t-shirt just makes this all so much better
I’ve made mashed potatoes in a Hobart mixer that big. It was also my own recipe. So was the fried chicken, and I was only 17 cooking buffet at my uncles restaurant
Of course you can. The thumbnail of this video perfectly captures the core themes of this series.
Dismember? looking forward to the gigs nexst year
Favourite show on all of RUclips 👍
"Break your sausage" Dudes... 😂🤣😂🤣
Love you guys! So cool! I’m a fan I love bologna!
I have a question. I've dry aged steaks for maybe a week or so. I dont trim them at that point because there is no black outer part. But if I do so for however long it takes for it to develop further. Do I have to trim the black part off. I've heard you do have to trim it. I built a sous vide machine and it works perfectly. Perfects steak everytime.
You may already know this, but here you go: That dark layer (pellicles) is edible, given there's no rot on it. It hardens around day 45, and its taste and smell become really pronounced and "funky" (like dry wood, beef stock and old cheese, IMO). It is usually trimmed and used in burgers or stock, so I'd see no problem if you cooked and untrimmed steak.
0:43 sounded like zombies from minecraft
It’s so satisfying to watch them cut meat
Wow! I gotta make this at home!
0:44 was that the minecraft zombie
Do you guys ever give out the recipe for the bologna? I'd love to make this at home myself!
im from illinois and a breakfast favorite of mine is fried bologna sandwiches
topped with sliced cheese and a fried egg.
Can you guys make dry-aged Lebanon bologna next?
The second I saw this I thought of lebanon bologna
Sweet Lebanon bologna especially!
@@Korium84 yeah, me to too. The thumbnail looked liked Lebanon bologna I was drooling.
@@winkieandleah I, personally, never really got the whole cream cheese and sweet Lebanon bologna thing, but I will always love Lebanon bologna. No matter sweet or regular. The rest of the world really needs to know about Lebanon bologna.
@@winkieandleah I, personally, never really got the whole cream cheese and sweet Lebanon bologna thing, but I will always love Lebanon bologna. No matter sweet or regular. The rest of the world really needs to know about Lebanon bologna.
No one:
Absolutley no one:
Literally no one on this whole Planet:
Americans: Spells Bologna Bologni
A butcher in a Dismember shirt. That's pretty brutal.
Ben looks weird without his stache. Grow it back!
He looks sad without it, right?!
Omg that's what it is
you are so right
Haha i was wondering why he looked so sad and swollen, but the missing mustasche explains everything
lmao brent: beer? i love it chap i totally would have taken you up on that offer how dare ben be doing anything other than thinking about his next beer while making food
I wish you would made a fried bologna sandwich! That would've been awesome!
Next time, do the same thing but BBQ smoke it, BBQ dry aged bologna sounds AMAZING
What temp did you sous vide the bologna?
Myosin binds to actin at a binding site on the globular actin protein. Myosin has another binding site for ATP at which enzymatic activity hydrolyzes ATP to ADP, releasing an inorganic phosphate molecule and energy. ATP binding causes myosin to release actin, allowing actin and myosin to detach from each other.
Southerners: I wanna fry it and put it on a sandwich
Can totally tell these guys are East Coast. I moved from PA to AZ 17yrs ago and went to the store and asked about their different "baloney"(ies) and they looked at me stupid and said they don't know what it is. West Coast is Bologna only..... I miss home!
When you’re alone on the 11th day of quarantine
5:28
One of my favourite parts was you guys reading through all the top comments I did from last video.
I just noticed something..
Did they upload this on Season 1 playlist instead of Season 6? 😅
I wondered that as well when it popped up on my homepage. I almost skipped it because it said season 1 so I assumed I had already seen it and had just forgotten it.
They've done that for a couple vids iirc.
Get a first look at episode one of Prime Time in New Orleans exclusively on Roku for one week starting January 30th, before it hits RUclips. Here’s how to watch: trib.al/3pa4igE
Eater ur supposed to remove any black from ur meat. Enjoy the long term effects.
love the face off reference lads 👌🏼
DISMEMBER SHIRT 🤘🤘🤘 great video too!
Literally just finished a chicken dinner . . . somehow I'm now hungry and salivating.
God damn it.
I want a charcuterie board so bad right now....
She's wearing a Dismember shirt, awesome!
I'd totally buy this, but I feel like Dry Aged Steak Pellicle Jerky would go viral.
I always say it in my head "bal-ongna
5:28 I'm... uncomfortable
Brandon Scheepers “when she asks you what that thang do”
I'm a meat cutter and I aproved this show.
My grandma made dry sausage one time i think she did that cause we were always getting stuff at old wisconsin outlet store when we were really little....
Do you know where the meats were kept and smoked in a house before there was the sausage company is that like the farmer cheese your aunt buys
She always got us old wisconsin oscar meyer or spam
I heard “dry age” and kept an eye out for Nick Solares sneaking in to eat the bologna.
Only 30 days might be too pedestrian for him.
mysterymanforu lol. You are right. 180 day dry aging would have enticed him
1:32 Nice bit of meat cement ;-)
What kind of pliers are you guys using to clamps the sausage casing?
Just excellent!
Way to go guys!! That was a great video. I love me the Bologna. Cheers.
Notice how covid-19 came around after Ben shaved his mustache? Yeah, thanks Ben, very cool.
Been a while since I've seen a Dismember shirt. That's killer!!
Where is your shop?
Ben is a prequel to Bob in Bob's Burger
My 2 favorite homers
Can I ask a technical question, at 2:24 when you got all dreamy, was it Ryan Gosling or Rachel McAdams that made your putter flutter? I've always wondered.
So glad to see Ben is a Y member!
Anyone knows the Track ID on 7:25?
Just when I thought this episode couldn't get any better, a cool chick with a Dismember Shirt walks in.
i agree it needs a guga MMMMMmMmMmmmmMmMmmM that dry age flavor omg so good so juicy so tender
I watch this channel just for prime time
3:42 dump it in this comically big bowl, attach this comically big paddle....this lead to King Bach pull out a comically large spoon
Ben loses the mustache...and a Year later...well, here we are...thanks Ben.
Wow that board !