I Dry Aged Steak in Worcestershire Sauce for 40 DAYS - - EXPERIMENT!

[@dexterm2003]

I always use worcestershire on my burgers and steaks. I use a Montreal steak seasoning and the worcestershire directly on the top side of the steak or burger then once the bottom is seared flip and repeat. Sometimes I will marinate them in the sauce ahead of time but I don't think it is strictly necessary. It definitely adds amazing umami flavor to my beef. For burgers I use directly from frozen. The key is to get a good patty that has a fine texture as it stays tender rather than breaking apart and only flip them once. If you flip them more than once they will dry out!

[@Australian_4Beer]

I think it's an awesome idea! I would like to see yall dry age a brisket in sweet Thai chili sauce! Cheers!

[@TheBilly6978]

Wooster-shire is the pronunciation. It is a fantastic ingredient, goes really well with beef but I like to use it in a salad dressing with a little oil and vinegar. makes the salad come alive. Great videos!

[@richardcrew4303]

Hey, great video. What did you do with the left overs? The dark crust, bone, fat? I reckon they would make great stock out of them

[@-ram-m2664]

if you haven't, you may need consider a mayonnaise and/or mustard aging experiment. My recent go-to is: lightly season steak with favorite seasoning then add a slather or 50-50 mix of mayo/mustard and marinade overnight (up to 2 days), for a chuck roast, slow-roast at 225* until it gets close to that med-rare (115-120) then sear off, slice thin against grain for pretty good results (at 1/3 the price of ribeye)

[@harrygroft6127]

Morrison has all the knowledge of a stellar cameraman/barbecue enthusiast with the swagger of my 13 year old cousin

[@rodmackenzie1450]

I do not have a dry ager but I do have a vacuum tumbler for marinaiding. I'm going to try...

[@robwilson1184]

Curious to know the flavor difference if you would have just marinated a dry aged steak in Worcestershire sauce for a few hours before cooking and compared it to the other steaks in the video.

[@rooster_saucer]

right.. that’s what i do.. seems a lot easier than making a steak mummy and waiting 40 days. lol

[@JayB-JayB]

I love Worcestershire sauce! Really curious how this turns out 🙂

[@Rage_80]

X how about a dry age in liquid smoke?

[@RiazUddin-sk3uw]

Far juicer than the Johnny Depp v Amber Heard defamation trial. Thanks, Roel!

[@AndrexT]

Great experiment. I might try this in my fridge, perhaps for a week. I lived near Worcester as a manager in a hotel. My first wedding ring came from Worcester. It is pronounced 'wuster', as in 'rust-er' and 'wuster -shire' as the county. You pronunciation was pretty good!.

[@jeanpierre.durrant]

Loving this video. You should try different meats with the Worcestershire sauce!

[@offylibertylover4868]

You mentioned mummified by Worcestershire sauce, and it instantly reminded me of season one episode of South Park called Pinkeye. At any rate they accidentally used Worcestershire sauce as an embalming fluid and basically changed people into zombies. Totally old school pop culture reference, but extremely funny AND now I have to mummify my steaks like this and keep them under lock and key so I don't get a zombie cow. :)

[@jamesemery3639]

I might be able to help you with something that has been driving me nuts for a couple of years watching your videos.....try this. Wooster shire sauce. Or woosta shire sauce. I watch,and like everyone of your videos and would love to meet you and Morrison in person.

[@garethstanden3732]

“Oi, mate! Where’s the other half of ma T-Bone”?

[@PrabaBaskara]

This all dry aged experiment alway i waiting for. But now i curious to know if you would like to dry aged with sweet soy sauce or "ketcup manis". It will be great or bad?

[@richardmaracle9471]

I like the idea and I must try

[@nileshjagjivan1531]

for some reason I was waiting for him to say IL BE BUCK

[@leadgindairy3709]

Teasing Ava like that, tsk tsk! 😂

[@killerkilley1]

where is the fillet part? t bone has sirloin and fillet

[@johnkillingbeck1270]

Wondering if it would work for lamb chops

[@megajeroen]

I’d say marinating it vacuumed would do the trunk as well. Not dry aged, but marinated. Given the taste profile I’d like to sprinkle some sesame seed over it…

[@robvegas9354]

I just call it 'W Sauce'. Great video guys!!!

[@firecogs]

Looks great. I’m going to try this next time I dry age.

[@DrPriiime]

Looks fantastic like always pitmaster! Now let’s make goat on the joe

[@kensmith5538]

it's actually 'woostaSHIRE' sauce... but .... keep doin what ur doing... just bought a new pellet grill... gonna hve some fun trying some of your crazieness

[@billholland2076]

Where’s the tender part of the t-bone?

[@DarkbaseTTV]

my brother, what did they do to your T Bone? Sure, it's not going to have as much filet on the side as a Porterhouse, but there is none on this one at all?

[@SoumikBiswas-sn8ll]

Where's the tenderloin ??? Is it Still t-bone ?

[@bradcampbell624]

I'd be all over that. But, being Cinco de Mayo, I would definitely do fajitas with a Margarita! Ole' and Skol!

[@thecopperiris]

this guy's voice reminds me of the family guy episode with the European guys talking about drinking liters of beer at the discotech

[@Asdasty]

In my country (south Africa) we use the Afrikaans pronounciation which is the same as you pronounced it but with a V instead of a W sound at the start.

[@ryangrunow5965]

Curious to know what happened to the dry aged nutty flavour with the steak ?

[@kyalocrosson917]

Hey you and #gugafoods need to do an international edition! European and Brazilian grilling! #priceless

[@toddcorbett3210]

I’ve heard that sauce name butchered before but this is the first time I’ve heard it get neutered. Same with the T-bone.

[@MoesSmokeStackGrill]

It looked pretty crazy at first 😂🔥

[@Sharky762]

Fantastic cook Roel! Ome Roel ging uit varen met z'n bbq uit zuid Alphen! Gelukkig zien we jullie wel terug en is t geen Berend Botje verhaal

[@ramonzeira]

Wurster Worcester Worcestershire Molho Inglês (English sauce, in Brasil)

[@1984theoneandonly]

Looked good. Age it in peanut butter

[@tommybarken]

Would it win against beefbroth?

[@wernerschless1000]

Ah I see you wrapped the broken bone😅 Great video good information also

[@donhughes8465]

Mmmm. Lea and Perrins!

[@andrettski8686]

I literally take straight shots of Lea & Perrins which btw is the 'ONLY' true worcestershire sauce.

[@kevcleaver]

Where do you get the thin nosed tongs from that you were working the steak on the grill with please?

[@animalanimalanimal1622]

Okay let’s see

[@EnglishLevy]

Correction: wus-ter-shire

[@OnTheFritz602]

Fuck yeah!

[@KingBjord]

Morrison says "I've been waiting 40 days, imagine how that feels" meanwhile watched a video of him eating plenty of other amazing things, I'm sure it was that bad mate :P

[@rickydona919]

next video "I Dry Aged Morrison in for 40 DAYS - - EXPERIMENT!"

[@garywilliamowski6814]

I like steak and I like hot stuff but not too hot I was wondering if you could do a video with Worcestershire sauce A1 steak sauce in a hot pepper juice Combination if you inject it would that be different and more enhanced

[@MyBBQFoods]

@Roel… het wordt toch eens tijd om dit filmpje te gaan kijken en vooral te luisteren. Dan kan ook jij vanaf nu “Worcestershire sauce” correct uitspreken 😎 kzbin.info/www/bejne/rmXJf3mlZ9OmhNk

[@rayaussie8325]

That looks like "DEVILS TOWER "ancient volcanic plug in America ! Is it hot to eat?

[@anthonyrobinson9808]

We generally just call it Lea and Perrins

[@craigoskin5634]

I want to be his friend and hang out being a taste tester.

[@realtalk1590]

You sound like you would enjoy smoking his Italian sausage and slurping his special sauce.

[@billholland2076]

My father-in-law called it war horse.

[@rolandsankar]

Dry age a stake in Trinidad scorpion pepper 🌶

[@porkopio9468]

The W-sauce is something I have yet to pronounce properly. Why did they not create a simpler name lol

[@pbfirearms5388]

To each his own a good steak needs nothing no spices or sauce it only needs a couple minutes of heat on both side's.

[@compagnomarco]

I would like to see a steak dry aged in mayo.

[@sasidhar_v]

Biryani dude 😬

[@thejacobhill]

Bone in strip steak, but cool experiment

[@Zhyniq]

Give it to her already, you monster! ;)

[@RVDL]

Glad it wasn't a....🥁🥁misSTEAK🥁🥁 muhahaha

[@MrCherrybottom]

Looks like a Strip with bone Missing the Filet

[@1994ToyotaCelica]

Guga? Is that you?

[@mattiasorre1718]

"Wooster sher sauce"

[@FreshfrogmarketingUk]

I grew up not far from Worcester. Been a subscriber for tears and love your videos, but it's pronounced Worcester-shire sauce.

[@derpizzadieb]

@MrAbletospeak Wuster-Sher. The "u" is spoken short and in Shire you dont speak the e at the end

[@FreshfrogmarketingUk]

@@derpizzadieb This is actually.a better way to say it.

[@thesavage4552]

Looks incredible but calling it “wooster” sauce, makes my brain itchy!!

[@sherlock5720]

That’s what we call it in the UK as a shorter version

[@homenettablet1081]

Top 2

[@RazDaz74]

Bro where was the pepper or salt pre reverse sear?!!!! Killing me smalls!!! Hate the salt afterwards 😒 🙄 😑 😤

[@randomviewer8188]

Ummm... half of your T-bone is missing. Is this a supply chain issue? Are the cows on strike?

[@derpizzadieb]

Worcestershire sauce and Worcester Sauce is similar to Kobe and Wagyu. Worcestershire sauce is Worcester Sauce, but Worcester Sauce isnt Worcestershire.

[@grindelwalk]

correctly spelled as "wuhsterschier" sauce

[@andrettski8686]

Your Butcher is a criminal. Filet thief. Selling NY's with extra bone kills the price per pound. Hahaha

[@johnstrong6994]

I totally concur with that statement!

[@Vaelorian]

Did you say: wash my sister sauce?

[@Baetzibaer]

Dry aged meat ... Wasn't that simply called carrion not too long ago?

[@johnlwagner1]

Quit teasing the dog!

[@leethurston4774]

Technically those were bone in striploins, t-bones have part of the tenderloin.

[@bobbybusche2716]

Then what's a porterhouse??

[@Stanbott]

why would you smoke them? the point is to find out what the worst sauce did to them

[@BigJohn29]

Why is it that in the UK & Europe we call it Worcester sauce, but the Yanks call it Worcestershire sauce?

[@Shreddah]

It's pronounced wu·stuh·shuh saws.

[@cryce9104]

It's called wet aged.. just look for it

[@stevenvaudry5164]

Wouldn’t the smoke mask most of the sauce taste

[@DonPandemoniac]

You've been robbed, those aren't true T-bone steaks. There should be a decent amount of tenderloin on the other side of the bone.

[@sleaverbar3717]

Do it with your sweet soy sauce see how that works for you hell let’s do it With gochujang

[@atcq14]

Why would u do that to such a good quality of beef,all flavor gone

[@augustwest8559]

It’s pronounced. Whatsthatheresause.

[@1aPPro]

Yeah, nooo. Its not wooster sauce.

[@thomasmiracle7826]

It's wash-ur-sister-sause

[@patfilipczak6888]

Its a strip steak

[@Cheradanine]

Arrrggghh....it's pronounced "Woos-ter-shur" not "Wooster"

[@tonyludlow2871]

Wrong it's wooster.

[@johnlevine4716]

I'd bet that taste hideous