I was commenting to his videos countless times before to do dry aging and then smoking 'cause I know it would be really good and this video answered my curiosity. I hope Guga would also do something like this or even bigger and better
All the stuff he discarded is I agree perfect for ones doggies, but there was sooo much. I would've cooked it long and slow and shared it with the dogs.
Roel, I've watched so many of your videos, and you're part of the reason my BBQ is better than anything I can get at any restaurant in Mobile, AL. Roll Tide btw! I gotta know.... What do you do for a living? What are you up to when you're not smoking meat? All of your patrons wanna know...
It's the flavour that comes from the dry aging process, which makes it well worth it. I'm originally from a very large farm in Alberta. My dad had cattle. I remember him using a hacksaw to portion up cuts of beef. It was interesting to watch him do that, because he wasn't a butcher. Those ribs turned out great. Cheers, Roel!
Excellent knife work, Roel! You prove that size isn’t anywhere near as important as experience. I bet your wife appreciates your precise movements, maybe even more than the meat you provide her.
Wat ontzettend fijn dat jullie al die moeite doen om deze dry aged video voor ons mogelijk te maken! Het was een feest om naar te kijken! Keep on grilling🤙🏼
Dryaged Wagyu beef "TONGUE and HEART..full fatty heart . Two cuts of meet that are spoken about with great respect. That would be unseen from other youtubers!
yeah you cook it down and make tallow, then you smoke the tallow. then next time you bbq you spread the tallow all over the ribs and wrap them in butcher paper and throw it back in the smoker. these guys are good but are beginners compared to american standards on the competition bbq circuit, there are people out there in the usa that have been perfecting this kinda stuff for 40-50 years and are still at it today in their senior years!
I frequently grind it into burgers. But never off anything aged for more than forty days and always being careful to avoid any mold or too dark material
That was interesting. I remember the hotel my Dad worked at in England, when I was a kid. They used to age rump steak, what we call Sirloin here in Canada. You had to cut the black off first, in England that was considered the finest steak of all! Klaus
Rump steak is rump steak. The Sirloin sits in front of the rump - doesn't matter where in the World you are. Also the rump is only pipped by the Ribeye, which is a fact or just my opinion, one or the other.
I think you should do a dry age comp. Dry age a whole chicken and the exact same cut from all types of protien. Beef, pork, lamb, turkey and whatever else you would like to try. Find out what protien truly taste the best dry aged.
Dry age Picanha (also known as rump cover, rump cap, sirloin cap or even culotte steak), then smoke it. I smoke it without dry aging and its amazing, would really love to see what that process could do to it, especially that it has a ton of meat margin!
Fantastic as ever, really interested in the buying in bulk aspect and own dry aging but can't really justify the expense of a dedicated fridge/ dry ager :( . Made me hungry for beef ribs so I am off to the butchers to get some for tomorrow to throw in the smoker 😋. Can we also talk about your automated mower?!🤣
Plenty of vids on how to cheaply modify a mini fridge right here on youtube. People dry aged for cost and resource saving for thousands of years. You can do it toom
Get something like a 7 bone ribroast and dry age that. Make sure that it retains the fat cap and the bones aren't separated and tied back on. That way you lose a minimal amount of meat as the bones and the fat-cap protect the meat surface from drying too much. You'll lose a bit on the sides, but it's minimal in the overall scheme. Once aged you have plenty of choices: slice it into monster steaks, or separate the spinalis dorsi (rib-cap steak) which is a unique steak, or roast the whole thing in one huge piece. I've taken a rib-roast to 90 days aging and it was spectacular. Some of the best steaks that I have ever tasted!"
I'm gonna throw one out there that might be outside the box. How about dry aging some beef shanks or ox tail,...then smoking and cooking down for a broth for something.. pho,noodles, ramen, beef stew... just wanted to be different. Keep up the great work!!! Love the content and super jealous right now!!
Wow that looked good. Beef belly bacon with the rest? Or what is it good for? Also saw your robot lawn mower doing work, how cool!! You have all the best toys
I think Roel and Morrison need to barbeque some Beef Offal. Or other species offal. Heart, Lungs, Brains, Kidney, Liver etc etc. It would make a great video and some new content for the channel.
Guga is going to see this as a challenge and try to dry age an ENTIRE cow
Lmao that would be bad ass
Or angel
And he will do it in something crazy like mustard or something
Jajajajajajajajaja you are so right dude
I was commenting to his videos countless times before to do dry aging and then smoking 'cause I know it would be really good and this video answered my curiosity. I hope Guga would also do something like this or even bigger and better
You know the video is in Holland when even the pigs in the background are stoned.
Love you guys greetings from Greece!
😆😆🙃⚡️
That Dog has the best life. 100% loved and part of the family.
All the stuff he discarded is I agree perfect for ones doggies, but there was sooo much. I would've cooked it long and slow and shared it with the dogs.
Looked like an episode of the Flintsones 🤣🤣 Yabbadabbadoooooo!!!
Fantastic job X! That dry aged meat looked so good. 👍
Roel, I've watched so many of your videos, and you're part of the reason my BBQ is better than anything I can get at any restaurant in Mobile, AL. Roll Tide btw! I gotta know.... What do you do for a living? What are you up to when you're not smoking meat? All of your patrons wanna know...
It made me pretty happy when he gave the dog the whole rib 🥰
He is a good man !!
That dog likely ate 10 pounds of scraps also.
That dog gets better food than me…🤷🏽♂️
It's the flavour that comes from the dry aging process, which makes it well worth it. I'm originally from a very large farm in Alberta. My dad had cattle. I remember him using a hacksaw to portion up cuts of beef. It was interesting to watch him do that, because he wasn't a butcher. Those ribs turned out great. Cheers, Roel!
Excellent knife work, Roel! You prove that size isn’t anywhere near as important as experience.
I bet your wife appreciates your precise movements, maybe even more than the meat you provide her.
WTF? 😂🤣😂🤣
WTF？🤣🤣🤣
Troll mad that his dog gets servers better then He 😂😂🖕😘
Ayo
That's pretty damn creepy.
Some folks have a cocktail ti get an appetite, I come here!
A rib Fred and Barney would be proud of after a hard day at the quarry.
You got in before me.
I was thinking the exact same thing.
Wat ontzettend fijn dat jullie al die moeite doen om deze dry aged video voor ons mogelijk te maken! Het was een feest om naar te kijken! Keep on grilling🤙🏼
I loved the little Wall-E lawn mower 🤩
OH MY GOD… you took the bite and my heart just dropped!!! Amaaaaaaazing ribs!!!
Dryaged Wagyu beef "TONGUE and HEART..full fatty heart . Two cuts of meet that are spoken about with great respect.
That would be unseen from other youtubers!
Geweldig weer Roel, heb mn droogkast besteld!!
Awesome!!! But what do you do with all of the triming? Can it be used for anything else?
Also wonder about this!
yeah you cook it down and make tallow, then you smoke the tallow. then next time you bbq you spread the tallow all over the ribs and wrap them in butcher paper and throw it back in the smoker. these guys are good but are beginners compared to american standards on the competition bbq circuit, there are people out there in the usa that have been perfecting this kinda stuff for 40-50 years and are still at it today in their senior years!
I frequently grind it into burgers. But never off anything aged for more than forty days and always being careful to avoid any mold or too dark material
beautiful piece of beef.😃 and nicely cut also a bit of craftsmanship 💪great video guy's thanks for sharing this 😀
Looks absolutely amazing
I love it you always what to fry age next I like to see you do the side again but break it down before dry aging
dang its like watching fred flintstone and barney rubble chewing on dino ribs, looks yabadaba delicious too
cheers! from wisconsin,usa
Such a cool project
That thing is a monster!
good old Franziskaner beer glasses in the background
I bbq a lot but that beautiful pup eats better than I do 😆
Love how i get an ad for the thermometer hes using
love the dry aged content, keep it coming 🙌
Dry age a ribeye (roast) in your cabinet, and one in an UMAI bag in your regular fridge and spot the differences if any?
At this point you guys are just showing off. Looks so good
Love what you guys are doing......
That was interesting. I remember the hotel my Dad worked at in England, when I was a kid. They used to age rump steak, what we call Sirloin here in Canada. You had to cut the black off first, in England that was considered the finest steak of all!
Klaus
Rump steak is rump steak. The Sirloin sits in front of the rump - doesn't matter where in the World you are. Also the rump is only pipped by the Ribeye, which is a fact or just my opinion, one or the other.
@@waynereid6103 en.wikipedia.org/wiki/Rump_steak
he talked for like 3 seconds and my mind goes "a yes this man is dutch"
Already excited!
The dog ate better than me today. Geez. Didn’t even cut the meat off to give her the bone, she got it all.
so glad you keep posting content, thought you went on vacation!
Great episode
This on an offset with pure wood to flavor it would be also crazy good i think
I think you should do a dry age comp.
Dry age a whole chicken and the exact same cut from all types of protien. Beef, pork, lamb, turkey and whatever else you would like to try.
Find out what protien truly taste the best dry aged.
ohhhh my😉😋well done sir.
That’s some nice grass
Anything useful to do with the trimmings? Broth?
Dry age Picanha (also known as rump cover, rump cap, sirloin cap or even culotte steak), then smoke it. I smoke it without dry aging and its amazing, would really love to see what that process could do to it, especially that it has a ton of meat margin!
This is pure masterpiece. Michaelangelo - PitmasterX. You just did BBQ version of Sistinn Chapel. Cheers mister Flintstone and Barney Rubble. 🙈🙉🙊
Sorry guys. As a Disabled Veteran on a pension....I can not afford this meat. Love your videos. Take care and stay safe!!!
The trim would make some awesome burgers and sausage.
Fantastic as ever, really interested in the buying in bulk aspect and own dry aging but can't really justify the expense of a dedicated fridge/ dry ager :( .
Made me hungry for beef ribs so I am off to the butchers to get some for tomorrow to throw in the smoker 😋.
Can we also talk about your automated mower?!🤣
Plenty of vids on how to cheaply modify a mini fridge right here on youtube. People dry aged for cost and resource saving for thousands of years. You can do it toom
Get something like a 7 bone ribroast and dry age that. Make sure that it retains the fat cap and the bones aren't separated and tied back on. That way you lose a minimal amount of meat as the bones and the fat-cap protect the meat surface from drying too much. You'll lose a bit on the sides, but it's minimal in the overall scheme.
Once aged you have plenty of choices: slice it into monster steaks, or separate the spinalis dorsi (rib-cap steak) which is a unique steak, or roast the whole thing in one huge piece.
I've taken a rib-roast to 90 days aging and it was spectacular. Some of the best steaks that I have ever tasted!"
Something tells me that the dog had a field day with all the trimmings and ofcuts
Mouthwatering foodporn
Nice, really like to see big chunks. Only, what knives did you use? The axe is not in the description for example.
Both of you are awesome 👌👏😎and inspiring 👍
Immediately made me think of the Flintstones lol
I have request! Can you try a dry-age bag, like Drya or Umai, and compare the difference?
Richtig geil und wieder hab ich hunger😜
I'm gonna throw one out there that might be outside the box. How about dry aging some beef shanks or ox tail,...then smoking and cooking down for a broth for something.. pho,noodles, ramen, beef stew... just wanted to be different. Keep up the great work!!! Love the content and super jealous right now!!
This sounds like an amazing idea.
Every Japanese ramen chef wants to hug you now lol
Dry aged ribeye rack, on the Kamado Joe. Yes please 😁👍🏻
How about dry aging a brisket and making pastrami or better yet, Montreal smoked meat.
Montreal smoked meat isn’t even smoked, it’s chemically smoked and steamed.
I was thinking brisket as well! Wonder how well that would go.
Is it possible to cook a wagyu picanha like a pork belly with crackling finish?
Ow..that looks so delicious. 😍
I would say..dry aged a chuk-eye and make pulled beef
Awesome job you 2, can you do a whole turkey?
What is the type of pepper that you use in this video? I think you said it was your favorite.
Wow that looked good. Beef belly bacon with the rest? Or what is it good for? Also saw your robot lawn mower doing work, how cool!! You have all the best toys
Dry age wagyu meat and make biltong after you trim it. Maybe like smoke flavor before you make biltong
60 days dry age prime rib for Thanksgiving
Eating those ginormous ribs….You look like Fred and Barney on the Flintstones. Yabadabadoo!
we call it Matambre here in shouth america :D (the thick skin like layer you removed)
That is a 4 rib flank with the bavette still attached 10 kilo tops with the bone in
That was awesome! Dry age cow Tongue!
I think Roel and Morrison need to barbeque some Beef Offal. Or other species offal.
Heart, Lungs, Brains, Kidney, Liver etc etc. It would make a great video and some new content for the channel.
Great Knife
Have you tried to bbq Halibut or Cod with a nice recipe?🤔
Please try fish/shrimp or any seafood for mini series 👍
Have you tried dry aging osso bucco? I think that would go nicely
i aspire to have a dryager so big one of this days :)
What about dry aging a typically tough part to see if it gets more tender?
It will make it more tender
ik zou een heel stuk Côte de boeuf / rib eye gaan rijpen, zal ook wel waanzinnig zijn met de combinatie vet en vlees.
What is that long knife you use? Is that handmade or can be bought?
Put some beer in your beer glasses.
Me: looks at lawn that I’ve left grow for a couple of weeks too long…
Fine I’ll mow it now
Stunning!
Dry aged Rocky Mountain oysters!!! Morrison’s favorite!!!! Lmao
could u do a filet mignon? just very curious how it can transform. something much smaller in size for a change.
Why don't you do it yourself?
Great job! Take some of the beef tallow you made earlier and paint it on the butcher's paper, then wrap.
What’s the width of the butcher paper he uses?
Will your dry ager hold an entire side of beef?
is it cold after all that hours?
Dry age some rib-eye or cote de boeuf?
I think you should dry age the tail, it's already tender but how tender can it be???
I know this is off topic but what brand is that mower?
Was that a remote control lawn mower in the background?
Dry age a beef shoulder and put a salt block in there while dry aging
What is the pellet smoker?
I don't know if it can be done but maybe try to dry age some barbacoa?
What is the name of the wireless thermometer
Dry age chuck roast
Dutch people ROCK!! MAX MAX MAX SUPER SUPER MAX MAX!!! Awesome ribs!!
The dog gets fed better than me
What exactly is the pepper you used ? Is it Home Made (smoked) or available in supermarket
Smoked White Penja pepper. It is not home made and is probably not available at the supermarket. It is available online.
What is the brand of your dryer?
Dry age a leg!
Dry aged, smoked Chuck roast and burnt ends
This’s awesome, Roel. Loved it 😊