I DRY-AGED this STEAK for 120 days. I can't believe how good it is

[@kathraeber8632]

You guys keep on expanding our cooking mind. Thanks from Canada.

[@JayB-JayB]

Perfection guys! Every recipe from you is great.

[@PITMASTERX]

Thanks Jay👍

[@donellalyden6470]

Had 120 dry aged ribeye recently. The absolute best ever.

[@Giveme100ksubs]

wait how? how did u also have a 120 dry aged steak like them in the video?

[@wolfigraz5791]

I‘d love to have some! Great video Roel!!

[@PITMASTERX]

Thanks 👍

[@jnorth3341]

Hopefully I'll have a dry aging chamber by next year, I've done it using the wraps before but my fridge just isn't big enough to do one for 120 days but I plan on doing it when I can.

[@MadsMilkyton]

Aged cheese, aged meat and wine I think you guys are onto a winner!

[@7frodo7]

You and guga we would like a video next week please! You guys make my mouth water and I just cooked ribs and chicken on my smoker. Ok I fooked up I used some Carolina reaper sauce on mine but they weren’t bad 😬!!

[@PITMASTERX]

😂😂😂 I would have loved to try that sauce

[@7frodo7]

@@PITMASTERX you wouldn’t after about 30 mins it started to calm down and it was infused with garlic pepper terrible idea!!

[@sunderlandbertram931]

Wow. That just wow 😮

[@PITMASTERX]

💪🤩💪

[@ice2hotlord]

I have done 90 days and the flavors come out intense. I love it but the major crowd didn’t like the funkiness. I have seen the best deal comes at 40 days max without loosing too much in weight and also get the flavor and tenderness.

[@PITMASTERX]

Same here... but this is really something for the meatheads

[@oseijler]

Great video and great channel! Uptill now the oldest beef I had was 60 days dry-aged … and in a bbq-restaurant. I must admit that I had to get used to the combination of smell and flavor. I guess if I can see the steak before cooking, or cut it myself, I would try it .. But I totally get the wine, cheese and pieces of steak idea. Just a salad and fries as sides and eat a whole steak would be to much I guess! When can I come? 😉

[@PITMASTERX]

Hahaha... anytime

[@flytelaw1]

I love dried aged Angus….haven’t had 120 days though….on the other hand I love very old Iberian Portuguese or Spanish Prosunto which ages for like 2 or more years….the really expensive stuff has a small cup on th3 bottom when the leg hangs since the high quality fat fed from Acorns, melts at room temperature….I wonder if you experiment by smoking, and aging like Prosunto only with beef….thanks, Roel! ✈️

[@PITMASTERX]

Hmm.. you just opened some doors in my 🧠 now the only way to close them is do a project like that

[@flytelaw1]

@@PITMASTERX you are the man to do it! I can’t wait to see what you come up with! You live my parallel dream life… me an Airline Pilot you, star chef/content creator…

[@MoesSmokeStackGrill]

Yep, delicious 🔥🔥🔥

[@PITMASTERX]

Thanks Moe

[@peetsnort]

I dry age my potatoes in the cupboard. They need to be cleaned of the sprouts occasionally but don't let the soft texture put you off. The chips or roast potatoes will be creamy with more flavour. One year old

[@rmarasco1420]

Looks phenomenal. I've never tried a Dry aged steak but it's on my to do list. I liked the idea of pairing it with a fine wine and a aged cheese. What kind of cheese was it?

[@PITMASTERX]

It was a 3 year old Dutch cheese

[@rmarasco1420]

I appreciate your reply. Living in Holland, Michigan would n the U.S., I'll check a local shop that sells aged Gouda. Thank you.

[@michelgerard3672]

Hi, may I dare a beginner question ? What do you do with all the ashes from the ashtray when full Can you ue it as fertiliser or something ? Thank You, Michel in Belgium

[@Encrypted_user_]

What’s kind of wine did. You have with this? Year and cuvée please 😁🤘🏻

[@jeroenderksen5016]

This looks nice!! Try it once to dry age at home with a umai bag.. but I messed up.. and have to trow a way 5 kilo of steak..😪

[@PITMASTERX]

Ouch... that is shame

[@ahlushko]

Truss (tie up) the meat before putting it into the dry ager! It will help retain the shape, avoid voids where meat can spoil, etc

[@PITMASTERX]

Thanks for the suggestion 👍👍👍

[@dioad1739]

Wow Roel that look like a mummy autopsy lol but the steaks turned out beautiful and I know they were fantastic.

[@BC-ev4hl]

Another great video Sir ....I'm so amazed that you're both not 136 kilos from all the rich decadent foods. I'm jealous. Lol May God richly bless you all

[@PITMASTERX]

Hahaha.. no carbs

[@nickh402]

Absolutely. I want this so bad.

[@thecarnivorecanoe5167]

Good stuff!

[@PITMASTERX]

Thanks

[@OlaoluwaJ]

Would love to try this. Done the old cheese and old wine. Would be good to add the steak…

[@PITMASTERX]

You'll love it

[@koenkirstenbuijs4400]

Vraagje, op welke temperatuur stel je de bbq ongeveer in bij het indirecte hitte?

[@harrygroft6127]

The view inside the dry Ager is like looking into a trophy Case

[@PITMASTERX]

It is a good look 👌

[@brifo5779]

🙋 Hey PitmasterX !!! 🍻😎🇮🇹 The question is: is 6 kg to 1 kg of excellent meat worth the sacrifice? Then the cost becomes exaggerated ... 💰💸 🤔 What's the wine and what's the °C of dry aging ?

[@petedandrea8463]

Too much waste to do too often IMO, but interesting to experiment non the less. I have dry aged to 40 90 and 120 days in bags to great resuls. I have also 'dry aged' a tomahawk ribeye wrapped in kitchen paper in the fridge for a week and it was the best dry aged steak I ever experienced..go figure

[@Pseudochick01]

Looks like your cluckin’ chickens want a piece of steak too!! 🐓

[@PITMASTERX]

He, they do.

[@keesmeerlo9050]

Geweldig!!!

[@PITMASTERX]

Dank je Kees

[@webofhair]

You should try a beeswax aged!

[@cristiantinti4385]

indirect and direct zone xD

[@compagnomarco]

I tried once a 200 days aged steak. It was really awesome, and I strongly suggest you to go ahead, and try to age beef for a longer period of time.

[@PITMASTERX]

Excellent

[@PITMASTERX]

I will

[@bradcampbell624]

You may be onto something with that "dry aged fragrance" idea. Maybe a candle? There's a kid in Ohio I believe, that started making "Man Candles" with scents like charcoal, and sawdust. It's been years, but you could look him up and maybe create a Transatlantic partnership?

[@PITMASTERX]

🤔 hm... good idea

[@jimmythebomb]

So what was the weight before and after. Try wet age see what the difference would be. Cheers.

[@cutterairsoft3350]

I'm thinking that chicken making all the noise in the background will be seen in a future video

[@PITMASTERX]

Hahaha... we are low on stock at the moment

[@soumynonareverse7807]

Oeh, lekker. Maar uhm, jij had toch een kaasmes? Had je die niet beter kunnen gebruiken? En ik neem aan dat de hoge kant indirect is en de lage direct? En overal saus overheen? Is dat nier een beetje Hollands op een verkeerde manier voor zo een delicaat stuk vlees?

[@PITMASTERX]

Zat ik zelf ook aan te denken

[@abdullahhamdulillah2594]

Dat zag er heerlijk uit. Ik drink geen alcohol maar die combinatie leek me echt stijlvol. Zou er een andere manier zijn om vlees te rijpen zonder dat duur ding.

[@tirthaabanerjee]

"CRUST ON THE INSIDE"

[@PWNHUB]

If you mean try this experiment as in eat 120 day dry aged steak yes absolutely, however I'm too damn poor to potential ruin such an expensive roast lol!

[@paulied31]

Time for a band saw.. After all you going to run a restaurant soon, aren't you?👍

[@PITMASTERX]

Hehehe... bandsaw yes.... 😄

[@edwinheerlien6688]

Pohh lekker hoor. Iets langer gedroogd, dan dat ik met een gebroken enkel thuis zit. Morgen wordt de kettle joe geleverd, komen jullie deze inwijden? 😉

[@PITMASTERX]

Neee... met die hitte ook niet in het badje zeker

[@edwinheerlien6688]

@@PITMASTERX nee, het is meer knuffelen met de koelkast

[@Not_very_grey]

Bro, you didn’t need to cut that whole cap off 😭

[@piffiiiiiiit]

Should have done a control steak without smoke or butter sauce.

[@PITMASTERX]

Nah..

[@panjimoulana]

Next up: Dry aged bone marrow 🤤

[@PITMASTERX]

Sounds like a plan

[@Alex-zi1nb]

shame the spinalas got ruined. would it actually hurt you to eat? or just doesnt taste good??

[@godfatherog4204]

Every time you cook my mouth is just as juicy as the steak

[@PITMASTERX]

😂👍

[@BigT27295]

WOW..

[@LikeMoby]

Real good stuff, but, i can´t make it. too far away. Love from germany

[@jonathansongco4302]

Tasty.

[@PITMASTERX]

Thanks Jonathan

[@stualdrich]

I just tried my first dry aged ribeye after 33 days. I had it in a bag, I should have just seared it, instead of reverse seared it. It got up to medium to medium well, I'm usually a rare to med rare guy. Next time I won't be in a rush, the kid had to go to bed and we were eating it an hour after his bed time, so the grill was hotter than it should have been to rush it so we didn't eat past 9 PM. I pulled the steaks at 100 degrees F during the reverse sear, but they still got too hot during the sear. I have a pork shoulder in a bag right now, that one is next....

[@PITMASTERX]

Don't be too harsh for yourself. Dry aged meat ussually feels tastes and looks like it more done then you intended it to be! Looking forward for that pork tough!

[@stualdrich]

@@PITMASTERX Thanks, yeah I noticed as I was cutting off the pelico, it had the texture of Jamon ham, my wife said it she thought it was more pork in texture than beef.

[@Alex-zi1nb]

time to invest in a small bandsaw lol

[@PITMASTERX]

Yes, for sure

[@gm3801]

10:12 ?

[@joshmoynahan35]

Im not sure I would smoke it after dry aging... lol

[@PITMASTERX]

Try, you'll love it

[@HomesByPatrick]

you guys need to brew beer or make whiskey

[@PITMASTERX]

💪😄 one day for sure

[@newboldboy]

Amazing steak , amazing cheese paired with a £7.50 bottle of wine 😂

[@PITMASTERX]

Try the wine with a 120 days Dry aged steak.... you'll be amazed

[@daniel1996_]

You can get smoke flavour from cooking over charcoal can't you?

[@ernstverhoev12]

Beste oude kaas!!

[@RiazUddin-sk3uw]

Even without watching, I know it’s gonna have a very strong flavour. It’ll taste stinking good though may not be everyone’s cuppa? How about 365 days!

[@PITMASTERX]

Let do it

[@RiazUddin-sk3uw]

@@PITMASTERX ✅✅🥳

[@billholland2076]

🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯

[@PITMASTERX]

💪😃💪

[@erwinamesz7642]

That cheese……!!!!!

[@PITMASTERX]

Lekker he

[@nightdevil7758]

😋😋

[@PITMASTERX]

🤩

[@billholland2076]

I’d eat it if I didn’t have to trim it. That initial appearance is a bit daunting.

[@PITMASTERX]

I can imagine... if you could just order it would you?

[@mgmcd1]

What steak? Oh, I see it… I think 🤔

[@nodrama490]

Couldn’t go past 30-40 days

[@Drikus001]

Volgende x met een lintzaag....

[@PITMASTERX]

Ja, graag 💪💪💪

[@janvanderwegen01]

Just to 'clarify': caramelisation has nothing to do with fat! It are the carbohydrates (mainly sugars) reacting to proteins when exposed to heat (i.e. the Maillard reaction, much less caramelisation)! Why would bread or toast otherwise turn brown - there is no to little fat inside?!

[@PITMASTERX]

👍

[@PITMASTERX]

If you toast bread with butter on it. It will caramelize beter and more even. The same goes for beef

[@janvanderwegen01]

@@PITMASTERX the end result may differ but the actual processes are not, so color and fat don't mingle 🙂 fat can only conduct heat better than air...

[@FrankAWagnerAmbrosius]

In both cases, bread with butterspread and meat with grease, "raises" the surface for heat to attack and thus produce major Maillard

[@janvanderwegen01]

​@@FrankAWagnerAmbrosius Maillard reactions are between carbohydrates and proteins when heated, no fat is even needed, so I really don't know where you are going with your theory on ''raising' the surface? unclear to me... do you mean elevating? do you mean heat transfer? ...

[@gd-mn2yw]

lucky dog...

[@LLS21]

Isn’t that a lot of waste for beautiful meat my friend?

[@Smile4MyAC130]

Dry aging is such a waste.

[@PITMASTERX]

Nah

[@knokname6466]

Nope, not for me. Seems like a lot of wasted meat here.

[@DrPriiime]

I but too much waste. Make goat.

[@robinhuntmusic]

lol, expensive meat with a cheap alibali

[@zekebones34]

Dry age for 120 days then pours butter all over it 🫣

[@PITMASTERX]

Why not..?