Can You Make Bologna from Dry-aged Steak? - Prime Time

[@tomleonhartITC]

PLease never stop making this series of these 2 guys.

[@GrimKeeper9011]

These guys need their own.

[@megandarlene2080]

These two dudes are the reason I'm subbed to this channel.

[@eater]

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 KZbin. Here’s how to watch: trib.al/3pa4igE

[@heretomakeyousalty6126]

Eater ur supposed to remove any black from ur meat. Enjoy the long term effects.

[@jdmerlis]

Guys...no need for charcuterie. Make a fried bologna sandwich. I bet it would move!

[@neipamocal]

So here we are just over a year later. Turns out Ben shaving his mustache was a sign of the end times.

[@StoneUSA]

The stache hath spoken.

[@benjaminfigueroa1833]

I was about to write the same, the world just hasn't been the same ever since

[@BjrnOttoVasbottenbjovas]

OMG

[@youngslap1628]

You don't just say "dry age flavor", I need a gugas "mmmmmm oh my God that dry age flavor!" Lol

[@solomonkinziehawver6624]

👍

[@eoghanjones9042]

Young Slap 👍👍

[@victorbelisle5961]

Guga and Angel make meat look sooooooooo good The got the vocabulary

[@fatmike6415]

Fr

[@Kher4m]

No, you definitely need Ninja for this. its DEEEEEEEEEEEEEEEEEEELicious bro.

[@Afrosamuri24]

Sunny has impeccable taste in death metal.

[@DeathBYDesign666]

She likes her meat Dismembered.

[@redactedsapien9090]

We need outtakes from this series, i imagine they're hilarious.

[@RUBIZEN]

These guys are funnier than a lot of people who have comedy shows and podcasts.

[@aquietplace5832]

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?

[@valcan321]

Nah and they also didnt smoke it. Muh sadness.

[@aquietplace5832]

@@valcan321 exactly!

[@Uldihaa]

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.

[@seanharrison4817]

@@andrewweninger1059 Newfie Steak?

[@lucasgardner6189]

Spicy whole grain mustard and good homemade mayonnaise on some crusty sourdough

[@stephaniejaniczekssmugglerscan]

Bens stasche is gone! Lost to us forever. I declare a month of mourning is in order!

[@johanottoson1373]

Stephanie Janiczek’s Smuggler’s Cantina We already got one planned, it’s called no shave movember

[@stephaniejaniczekssmugglerscan]

Johan Ottoson Oh I know about that. Huge Vince Flynn fan here

[@JakeLovesSteak]

It's already been about a month since he shaved it.

[@stephaniejaniczekssmugglerscan]

Wutsizface so?

[@JakeLovesSteak]

@@stephaniejaniczekssmugglerscan so... we've already been mourning for a month.

[@levismith9788]

When she ask you what that thang do 5:27

[@fedorabros8708]

and were done

[@countl3ss_rainy_dayz15]

Aaaand we’re done

[@qaz120120]

Wanna taste my dry aged bologna?

[@unidielts]

Lmfaooo!

[@jobbob1477]

these guys make such a cute couple... glad they're living their best life

[@ralft323]

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 🤓👍😍

[@DarkItachi1]

Get yourself a "Fancy Picknick Goth GF" I think I´m in LOVE

[@Ravenblues]

We all are

[@brandwild1]

You guys are the only reason I watch eater. You are awesome!

[@toXXic501]

Her taste in music is top tier

[@semillerimages]

A charcuterie master wearing a Dismember T-shirt! *perfection* \m/ \m/

[@stevenhendricks1362]

She must get something else out of butchering huh

[@shaurya6601]

7:32 - I wonder what her favorite Dismember song is.

[@DeathBYDesign666]

I'll bet at least once a month she gets down with an overflowing stream.

[@TheDecree93]

These just keep getting better and I love the guest appearances lol

[@Ghonosyphlaids]

Man that board was on point. Even when she takes it easy it's crazy well done

[@DimT670]

It's so beautiful too

[@PiggyTownUSA]

Me just playing Minecraft: Zombies: 0:44

[@haidangben5015]

Cant unhear

[@jakobgroselj5898]

If u hear closely their ooooo matches with the drum beat

[@blaidel5823]

Miss these guys. They haven’t put out any new videos in almost 2 years.

[@varungowali09]

I like the chemistry between these two!

[@TheBestFilmOneLiners]

The best food duo ever

[@crancelbrowser5478]

Of course you can. The thumbnail of this video perfectly captures the core themes of this series.

[@Anonymous-ux3tu]

Bologna is the most underrated meat.

[@darrinnoble]

These guys remind me of my high school baseball coaches. They were hilarious and awesome coaches/teachers.

[@suitablefortreatment]

Sunny Sanchez: Meat Hook butcher, charcuterie/cheese master, AND death metal connoisseur!

[@DrFunTimeZ2234]

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.

[@zockettewy3647]

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.

[@Dobbie03]

The Dismember t-shirt just makes this all so much better

[@DeathBYDesign666]

Every metalhead: Look she's wearing a dismember shirt. Everyone else:

[@poncho2431]

5:36 I bet that isn't the first time he's had to say that 😂

[@Merosity]

Hahah stoked. Made Ben laugh. Cheers for the vids lads, much love xo

[@jabrettell]

After spending some time in Germany I've aquired a new appreciation for bologna in all it's forms

[@F38U]

Except its from italy and bologna is the city where it came from

[@sasukeuchiha6251]

It’s so satisfying to watch them cut meat

[@RandomsFandom]

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

[@derkaiserzen]

I just noticed something.. Did they upload this on Season 1 playlist instead of Season 6? 😅

[@phoff5850]

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.

[@recoil53]

They've done that for a couple vids iirc.

[@silvanstamm8068]

Dismember? looking forward to the gigs nexst year

[@pulseweld]

im from illinois and a breakfast favorite of mine is fried bologna sandwiches topped with sliced cheese and a fried egg.

[@natoshaward7588]

I love the videos, you guys do alot of really cool stuff.

[@nonoshake6960]

0:44 was that the minecraft zombie

[@bourbonbear218]

Every night, before I go to sleep, I say a little prayer in thr hopes of seeing the return of the glorious Stash.

[@GrahamSmith1523]

Favourite show on all of KZbin 👍

[@NoThisIsPatrick94]

Ben looks weird without his stache. Grow it back!

[@mohammedaljamal2138]

He looks sad without it, right?!

[@fatmike6415]

Omg that's what it is

[@achyutdeka4074]

you are so right

[@Roggel93]

Haha i was wondering why he looked so sad and swollen, but the missing mustasche explains everything

[@matthewmains2462]

Can you guys make dry-aged Lebanon bologna next?

[@Korium84]

The second I saw this I thought of lebanon bologna

[@winkieandleah]

Sweet Lebanon bologna especially!

[@matthewmains2462]

@@Korium84 yeah, me to too. The thumbnail looked liked Lebanon bologna I was drooling.

[@matthewmains2462]

@@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.

[@matthewmains2462]

@@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.

[@shkraus]

Do you guys ever give out the recipe for the bologna? I'd love to make this at home myself!

[@DavidFSloneEsq]

I'd totally buy this, but I feel like Dry Aged Steak Pellicle Jerky would go viral.

[@nickymurillo2170]

Love this series

[@carnalcarnage4637]

Often times science asks "can I" without stopping to consider "should I."

[@Bluemilk92]

Preach!

[@dusthastricks]

So glad to see Ben is a Y member!

[@rw9495]

Next time, do the same thing but BBQ smoke it, BBQ dry aged bologna sounds AMAZING

[@zillaman7674]

My 2 favorite homers

[@MrNSup]

One of my favourite parts was you guys reading through all the top comments I did from last video.

[@datokareli]

What kind of pliers are you guys using to clamps the sausage casing?

[@wojomojo]

I’ve always wondered what John Cleese without a mustache look like. Thanks Ben!

[@hanj31]

Wow! I gotta make this at home!

[@my1998mgm]

I'm a meat cutter and I aproved this show.

[@OffTheWallJosh]

What temp did you sous vide the bologna?

[@ActionHero4]

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.

[@danielpinh]

Man do i love this show!

[@JulioTheBusDriver]

Instead of Sous Vide, can you smoke it around 200 degrees for a few hours until it reached 160 internal instead?

[@lenamueller3415]

Where is your shop?

[@vilijanac]

Awesome, would like to see how you clean the big grinder. Does it come apart?

[@feliciaalbanese3338]

Love you guys! So cool! I’m a fan I love bologna!

[@kathyerickson9402]

Charcuterie board as adult Lunchable...perfect! Does that mean my glass of wine is a Capri Sun? Oh yeah!

[@derekwilliams1716]

Never substitute caprisun >:(

[@bobbysweeney5377]

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. 🙏

[@DimT670]

Wow that board !

[@kurtsulzberger]

Hi guys. A question? The casing simulates this being a smoked sausage. Why not just "smoke this sausage"? Dry aged smoked balogna mmmmmmmmm

[@sheldonpillay7767]

Absolutely enjoy this show 💪

[@Graveyard_666]

She's wearing a Dismember shirt, awesome!

[@catfish1312]

Ben without a mustache looks like Karl Pilkington from An Idiot Abroad.

[@harveymitchell8728]

i can never unsee that now thanks bud 😂

[@mickvk]

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.

[@BrandonScheepers]

5:28 I'm... uncomfortable

[@Shinning_Sky]

Brandon Scheepers “when she asks you what that thang do”

[@D-Z321]

This is awesome.

[@The2ptan]

0:43 sounded like zombies from minecraft

[@csmith5082]

Very different, I look forward in trying this passing by the shop.

[@Connor16Reid]

The Editor/Director/Producer has got a good name 😏😏

[@kimzastrow1268]

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....

[@kimzastrow1268]

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

[@kimzastrow1268]

She always got us old wisconsin oscar meyer or spam

[@kennethcuevas5060]

I kinda miss that Freddie Mercury mustache of your😂

[@samuelsheff1007]

I wish you would made a fried bologna sandwich! That would've been awesome!

[@jonconkers]

Hi, is there a full recipe for this?

[@bbb1007]

Yes need recipe

[@protocolofficer2629]

Just excellent!

[@matthewjackson9615]

I notice you neglected to add Federal dye and coloring Red #6 to this recipe. What is bologna without the familiar pink color?

[@Bilskirnir3124]

A butcher in a Dismember shirt. That's pretty brutal.

[@TK1980]

Oh man, I was really hoping you would smoke it. Maybe next time.

[@AnhTrieu90]

Dry aged steak got a distinct aroma( or funkiness, depends on who you ask). I think smoking would get in the way of such flavor.

[@LonghornInRaiderland]

Been a while since I've seen a Dismember shirt. That's killer!!

[@TheOnlyVickJames]

love the face off reference lads 👌🏼

[@scottking5555]

I love her shirt

[@zachwebb6879]

I watch this channel just for prime time

[@joshuapatrick682]

I want a charcuterie board so bad right now....

[@saif1980saif]

Say we don't want pork. What would you advise for boloni, salami etc

[@SirBluemanchoo]

dry aged fried bologna sandwich and tomato soup.......?????

[@ritavester111]

i agree it needs a guga MMMMMmMmMmmmmMmMmmM that dry age flavor omg so good so juicy so tender

[@michaelburesh5823]

Just wondering is that okay to do from a food safety standpoint? That outer layer is exposed to bacteria and most often in the dry aging process there's growth of a variety of microbes. And isn't grinding that into an area that possibly won't be fully cooked unsafe?

[@Syrkyth]

Literally just finished a chicken dinner . . . somehow I'm now hungry and salivating. God damn it.

[@Genessis001]

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!

[@TheAnjizz]

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

[@ThatTattooGuyOfficial]

So what you are saying is...they are vegans?

[@r7yrb7]

This is the funnest vid. 👍🏼

[@hunterrose2600]

I wanna work for these guys