GRILL your STEAK like a Japanese MASTER CHEF

[@RiazUddin-sk3uw]

A Brazilian 🇧🇷 popular cut of beef... Japanese 🇯🇵 master chef inspired technique... cooked on an American 🇺🇸 grill by a Dutch 🇳🇱 guy... a Bangladeshi 🇧🇩 watching from Australia 🇦🇺 - food brought us all together from across the world 🌏

[@PITMASTERX]

I love your conclusion... this is why I like to make bbq videos 👍🤩👍

[@RiazUddin-sk3uw]

Pitmaster X keep on grilling, mate!

[@northernbeachesguy3245]

@@RiazUddin-sk3uw Miter Bin Es Dirtey

[@AnatomyLab]

I approve from Austria ,..

[@hopelessdreamer85]

Now this is what I’m talking about!! Happy eating from this Mexican!

[@hjge1012]

Maybe combine this idea, with meat glue? Meatglue the fat back to the meat, after cutting the connective tissue out.

[@tomahawk2961]

HJ GE meat glue works with enzymes (transglutaminase). It will bind protein layers together but not fat ..... so it won’t work. 😐

[@hjge1012]

@@tomahawk2961 :(

[@ohhgeese]

The Brazilians started that with picanha, infact it's better when you reverse sear it and cook it like a steak instead of putting it on skewers.

[@bloomfieldgriller2957]

Yes, I am working like that: I cut the picanha into steaks, cook those sous-vide and then put the steaks on the skewer when I finish those on the grill.

[@borischan5252]

he knows he had done it before

[@marcfeuker6392]

Wat jij allemaal maak ziet er "Lekker" uit kijk al jou filmpjes je doet het goed ga zo door grt Marc!

[@ulyssislibor7283]

Picanha??!. GUGA is 👀.. notification squad right here!..

[@we1rd92]

whats with the ceiling? :D btw i miss friday night bbq live streams, are they coming again?

[@wesleyhagenaar8246]

My girlfriend also loves 2 fingers and a bit of love!!

[@johnsweeney6072]

Wesley Hagenaar mine loves the index pinky and thumb I call it the bowling hold 🤟

[@GrabLifeByDaPoosy]

My girl likes having her record spun like I'm Jam Master J on da beat yo. I drop some pretty fire remixes. Check out my Sound Cloud. 🤣

[@unsharted_territory]

Like a bowling ball

[@CrashBashL]

The connective tissue in the middle of the meat will transform in to Jell-O while cooking the meat and it's an excellent source of taste and flavour. Connective tissue is not the same as silver skin that needs to be removed 100%.

[@jtwy161]

Crash Gaming i feed silverskin to my dog

[@CrashBashL]

@@jtwy161 make sure to cut it in little pieces. You can kill the dog with that :))

[@ludvigdreng6315]

It will not. It will be tough after only grilling it for 10 minutes. If you slow cooked it, that is correct.

[@zaxmaxlax]

​@@CrashBashL Yeah if they are fed processed organic vegan dog food only since puppies. What's wrong with people nowadays? Dogs need raw meat from time to time just look at that hungry dog face 11:07

[@jacobhamilton9016]

11:54 Steak tester knows a lot about eating Her expression is priceless Great job your videos are awesome Enjoy all of you on the show

[@matttalbert3954]

I also think you need to season your steaks before you cook them tries both ways and its almost to season before with salt pepper and garlicky get that nice char of flavor

[@Jonsurfsup]

What brand of pyramid salt would you recommend ( is it pyramid or flakes )

[@danmarshall9715]

Would like to see if this is of benefit when it comes to ease of the eat... And ease of cooking by using meat glue. Such as Transglutaminase to bond the fat back to the meat

[@mikeh4613]

Got a picanha here right now goin to do it like this over the rotisserie. Thanks man your videos are my favorite.

[@modnednl7344]

goedemiddag Pitmaster , wat is er met je profielfoto gebeurt, ik zie alleen maar een oranje P staan, dat was eerst toch niet zo?

[@jrsteffen4898]

Denise's happy dance... Love it!!! Lol

[@bivekdahal4170]

Your low ceiling is making me anxious bro. Love your videos

[@chrissutton8344]

Interesting...never thought about separating and cutting out connective tissue and putting fat back on.... Very interesting ... Might be trying this out myself

[@AndrexT]

Sirloin v New York Strip. UK and Europe 'sirloin', USA is New York Strip. UK and Europe 'rump', USA is 'sirloin'. Float your ceiling reinforcing with finish plaster and paint it cream. It will make it less eye grabbing and reflect light.

[@Gozar111]

There seems to be various approaches to seasoning. Chefs tend to season prior to cooking. Others season while cooking and you season after cooking. What is the best approach and why?

[@nobrega79]

I dont know if you ever did it, but we brazilians sometimes turn the "picanha" inside-out. You dig a cut in the whole piece to turn it into a "sock", and then, you FLIP the SOCK, turning it inside out , the fat now is on the inside and you stuff it and then stitch.

[@HamedBenhaddou]

Geweldig!! Een genot om te bekijken. En hou die meid erbij. Top👍🏽

[@harrygroft6127]

‘He got the cut wrong’- me, sipping coffee

[@dwaynewladyka577]

You made that steak so awesome! I like how the studio is progressing. Hope you have a Happy New Year. Cheers, Roel!

[@danzaverdk]

Studio looks dark i miss the old place as the colors are very light, lighter colors lighten up my mood and makes me enjoy watching

[@ikon8275]

They just need to buy an LED light stand when they are shooting now, you are right the studio looks great but it's a little dark. Dark colors make big room seem smaller and bright colors always make a room look bigger.

[@chandrashekharbanerjee8177]

The old studio was beside his house but now his house is beside this studio

[@johnnykratsas5469]

How do you decide which grill to use for each cook. I'm starting to accumulate a number of grills myself and can't decide when to cook on what grill, and of course I want more.

[@kikazzblackguy]

You can't go wrong watching the PITLORD!!

[@morgus81]

Awesome video!!! A little question aside: what's that great colour of your wall? Do you have a RAL number?

[@tjmcgyver]

Denise is always a welcome addition to your videos. Get her in there more. Whether she likes it or not. Lol

[@jacobsweekendcooks8759]

I don't think you'll be fond of this idea, but what if you used meat glue to reattach the fat cap to the meat? I don't know if it'll work but maybe it's an option.

[@xt3hdkx]

Uploaded 22 seconds ago and I already liked it!

[@PITMASTERX]

BOOM!!!

[@AHotHabanero]

Starts grilling at 10:55

[@michaelford1602]

What if you used that meat glue stuff to adhere the fat to the meat? I don’t know if it would affect the flavor?

[@jasonlund6770]

Place is starting to look great 👌 where do I get a Pitmaster X apron 👍👍

[@davidgrossman7965]

You cleaned the knife, but you sharpened it over that perfect beef!

[@mw3danielami]

What if you clean 2 steaks and secure them together. Maybee picanha and strip lion.

[@Lloysss]

Waar koop jij je vlees?

[@johnknapp6328]

Another Impressive video PitmasterX I like your shank over the picanha but your culinary skills shine thru, I did not see it mentioned in your videos, Did you go to any culinary schools. Your techniques and responses are impressive. Studio coming along, Here's to a prosperous 2020.

[@noelsoong777]

Using meat glue a good way of reconnecting the fatcap?

[@simonbimmer1194]

you guys are awsome, watching all of your videos!

[@FightingInsomnia]

Great Video! Love your channel!

[@williambelott1897]

Great work. Love your channel

[@Braaiman]

I’m South African and we understood a lot of Dutch and love it when you speak it so please throw in a few more Dutch comments. Lekker braai!

[@Dominikmj]

@pitmasterx I know I am late to the party (just rewatched the video and strangely didn’t had the idea when I watched it first) - but the solution for your problem is transglutanimase (or for non-scientists: meat glue). This enzyme glues protein back together! It would be interesting if you would experiment more with stuff like that - and also sous vide etc.

[@AM1Mobley]

Maybe turn the skewer 90 degrees so that the sharp edges doesn't cut through the fat cap? Just an idea. Love the videos. Keep it up!

[@jeramysalas7878]

Awesome video I like watching your Channel gives me a lot of ideas when I'm grilling look forward to the next video hope you have a great day all of you guys :-) :-)

[@nicklanderos3059]

thank you pitmaster X, you have tought me so much. for that ill forever be thankful. But the student always surpasses the master.

[@618033988749]

_Rarely_ does the student surpass the master.

[@billcoyne7717]

Great video. I like your ideas. Good work.

[@Forevertrue]

Thanks Roel Good cook. Looks like a lot of work. But, never saw a steak I did not like. Hey man, Keep them coming.

[@ozicoiii]

can you please put a link for the Skewers/Espadas? Thanks!

[@madthumbs1564]

I'd be interested in making something like lardons with the fat in a pan, then returning it with the juice after cooking the steak to cover it.

[@clutchclipperjk5169]

Always amazing videos!

[@mylvan]

Now that you recorded the first video in the newly painted studio you still think dark blue is the best color for the walls?

[@Kayodee]

Any Guga fans here?

[@devanoosthuizen7604]

Nog 'n goeie idee Roel. Baie dankie. Lekker eet 😎

[@JohnVerpeleti]

Brilliant, but I still want you to tell me where I can get one of those leather aprons!

[@battlemorph]

Nice to see you clean the blade. So many butchers don't

[@angel.3496]

Can you make a comparison video between using briquette charcoal vs lump charcoal??

[@derpizzadieb]

After discovering Ketjap Manis in the supermarket recently, i finally get to try your homemade Bacon recipe :D Cant wait for the end of next week. Also made this with Iberico, expectations are high :)

[@RX-500]

Was it good??

[@_J.F_]

"She knows a lot about eating" provided today's best laugh so far 😂🤣😂

[@doctoredable]

Apparently/

[@michele5040]

what is the difference between strip loin and sir loin?

[@nicholashufnagle9735]

You could try using meat glue to reconnect the fat cap.

[@King41385]

Nice episode again!!!!!

[@MrLukelaven]

11:36 you forgot too remove the butcher's twine 🧐

[@morrisonhulshof3224]

Its behind te steak. Trust me i edited it. Just didnt want to let you guys waiting tot the slicing part lol

[@tvideo1189]

Made me cringe. The very first SCA steak competition I entered, I forgot to remove the butcher's twine before turn-in. And got disqualified. I'm still embarrassed to think about that to this day.

[@calvin1mac]

Great as always, looking forward to getting a new kettle so I can try a few of these. Would love to see you do some Txuleton/ basque beef on the show.😉👍🏻 🥩 keep on grilling

[@BigLezBBQ]

Love a good steak, think you have taken it up a notch. Definitely need to give this technique a try 👍👨‍🍳

[@hansmak7321]

I was born in Europe. I like how you show respect for the food we eat. Waste not, want not.

[@gildisnathen330]

Gonna need some tapioca mixed with a little bit of water to put between those pieces. put it on to the freezer for sometime. You won't tell the difference. Try it

[@pankothompson5903]

The fat cap doesn't add to the flavor just save it to make you own ground beef for burgers.

[@mrfaern]

@@hamishmurphy9534 dont listen to panko. Everything that that the cow eat will end up in the fat cap. Notice how grass fed meat would have slight yellow tinge. Anyone who think those fat didnt matter is lying.

[@mythical6763]

Never skip coffee, never ever

[@DRB-Octane]

glad to know that picanha is the most flavorful cut of beef ever, (Brasil's Pride)

[@ioiwut4874]

"Now it's time to skewer." *Pulls out 42" straight sabre*

[@26muca07]

We say there are two kinds of person in Brazilian churrasco (barbecues). The one who eats the picanha with the fat, and the one who bites the fat cap off. Personally, I enjoy tons of cholesterol.

[@Lutharthegreat]

Those steaks look so juicy and delicious. I love your 2 fingers and a little bit of love for slicing the thickness of them.

[@dominiqueleblanc2193]

I don't mind the silver skin on the picanha! That cut of meat is so good!

[@EscapereaIity]

You freak you shouldnt eat that shit🤣

[@ChrPharm]

Might be a bad idear to sharpen ur knife just above the meat so all the metal dosnt fall on top of the meat.

[@TheTamally]

Okay now we need another fried chicken recipe lol

[@joeybeckstead1716]

and im sitting here with my bowl of ramen

[@raylehman3653]

Which filet knife are you using

[@iliykata609]

Did you let it rest because there was steam coming up from the meat

[@lakepostell6912]

U keep on getting better and better, and juicer!!!

[@terriray1384]

Oh my goodness I want to eat both kinds of steaks. Looks so amazing. Beef so rocks. Steaks are my favorite. And where can I get that salt? Lots of Love from Tennessee USA.

[@AndrexT]

Amazon or a good specialist food shop. If you have table salt in the house, throw it out. It is mined and contains silica which makes your arteries thin. Sea salt in its various forms only!

[@battlemorph]

I thought NY strip is the exact same thing as a sirloin- just the US name for it? Studio looks great!

[@GrizzAxxemann]

Same muscle group. Different ends IIRC.

[@DoekeFaber]

Can't wait for a taste inventation! Will do the dishes ;)

[@pauliesworld7585]

Looks so good!!!!!!

[@johnkillingbeck1270]

OMG that looks very delicious 😋

[@peachmelba1000]

I've been doing this for years. Keep the connective tissue for stock or demiglas.

[@xtreemej7]

Skip coffee. Lol. I remember drinking coffee the same time as you and Morrison on the live stream. After the barn and studio is finished hope to see some more. Love all the vids!!

[@ArielleViking]

I love a good steak and both types looked delicious. 👍

[@dblosevn]

Great experiment

[@charlescarlson8283]

You can make sandwiches with the small pieces. Puppy would like the bits you cut out.

[@DrPriiime]

Pitmaster great work!

[@chris9937a]

Try again with meat glue. I’m not a glue fan but interested to see if it works....

[@JoseAguilar-rv7dr]

Looking gd Pitmaster hope to see ur bbq barn up soon

[@chrisscholter3399]

Dark blue? U must be kidding

[@TTH991]

Not sure why the emphasis on how super tough and inedible the connective tissue on sirloin and picanha. I had so many of those and that connective tissue is nowhere near inedibly tough, actually i really enjoy it especially when it was cooked properly. Ofc I know why PMX doesn't like it, when reviewing his other videos, as the connective tissue is often times still white as if still raw. It has to look transluscent to be enjoyable :)

[@saftschinken2353]

Good morning pitmaster xD

[@CrashBashL]

11:53 Oh...WOW. Just ...WOW!!! She even gives us that chubby guilty looking smile after that accusation.

[@guaca7869]

All the Kings Horses And All The Kings Men 2:28

[@danc2581]

Pretty sure those were the same gloves throughout the whole video. And then the greasy glove went into the fancy salt!

[@ikon8275]

To all the Vegans, I say..."do you boo".... I frickin love red meat on an open flame. I will never give it up.