Thanks Manscape for sponsoring this video. For today's video we are doing the unthinkable; we
are dry aging steaks with chick-fil-a sauce. Now this is not my idea it's all about one subscriber,
Joker Productions. You see he requested this a while back, but not only that he has commented
in almost all of my videos. So this video is for you, but most importantly make sure you put
a comment down below and be persistent you can have one made just for you. Because this is the
chick-fil-a dry age experiment. So let's do it! And everything starts off with this chick-fil-a sauce.
Now if you take a look at the ingredients look we got soybean oil, sugar, barbecue sauce, tomato paste,
corn syrup, vinegar, natural hickory smoked flavor, caramel and spices, plus a bunch of other stuff.
But what really caught my attention was sugar. I already know that sugar and dry aging does not
do very well remember we dry aged with nutella previously and that did not turn out that good,
so I'm hoping that this would turn out a lot better. And if you've never tasted chick-fil-a
sauce let me tell you it's sweet kinda creamy and it's real good on chicken. But on steaks? I have no
idea what's about to happen but we're gonna find out together and we can't do that without the beef.
And for today i'm using this four bone rib roast, as you can see it is not prime grade
we went with choice. Now since it's a really big one the first thing i need is a control
that way we're going to be able to tell the differences between chick-fil-a dry age and
real dry age. So I went ahead split everything in half, put it in a cooling rack so the air can
circulate all the way around, as you can see I was left with a beautiful piece of beef, and the
only thing left to do was to put it on my dry aging cabinet and leave it there for 35 days.
Because now is the real reason you came to watch this video and the first thing I need to do is to
put down some parchment paper. Things are about to get messy! Then the beef went right on top,
and now it's pretty self-explanatory, so I'll keep my mouth shut so you can watch what happens.
[epic music]
That is the world's first chick-fil-a dry aging experiment. Hopefully this is going
to turn out real good, if not Joker Production is about to get roasted on the comment section.
I'm hoping that it's one of the best steaks I ever had as now that I got everything set
up the only thing left to do is to let it rest on my dry aging cabinet for 35 days.
Once the time was up I took it out and take a look at this. What is that? It looks like caramel.
Everything has completely transformed, but most importantly take a closer look.
What are these watery spots? It's something I've never seen before now they're not water
they're actually hard and i only wish you could smell this it's indescribable the smell not in
a very good way. This is a weird experiment! This is what it looks like after 10 days.
As you can see water spots was already forming. I have no idea what's happening guys, maybe you guys
in the comment section will know. And in the end I was left with something looking like caramel sauce.
It is absolutely ridiculous! Right at this point I almost quit because like every dry age experiment
the first thing we gotta do is to remove everything to see what happened underneath.
And as I start to wipe down the sauce, oh man the smell just hit me on the face! It smells like spoiled
milk, think about a gallon of milk left in your car for 30 days, then go ahead and open it, that is what
this smells like. It is terrible. But hey we went all this way we're going to go ahead and continue
this experiment, so I did all I can to remove as much as possible because I really wanted to see
and learn what happens to the meat when you're dry aging with chick-fil-a sauce. Now once I was
done removing everything this is what I was left with. The world's first chick-fil-a sauce dry age
that is something you do not hear every day. It is as bad as you think or maybe even worse.
Taking a closer look you can see what i'm talking about, there is mold underneath and the smell that
is coming out of this thing is intoxicating in a very bad way. Right about this time I was thinking
my choices in life. This is not looking good. Like every dry aging experiment we gotta take out the
pellicles, that is the outer skin that is produced whenever you dry aging anything. So I went ahead
and started by removing the bones, once that was done I went ahead and removed the side as well.
I continued to doing the opposite side, removed all of the edges, and once i was done removing
everything I was left with two steaks, take a look. I know what you're thinking they don't look that
bad but I only wish you could smell them. It is not good friends, this experiment is not looking great.
At least they look edible. Well we're gonna find out real shortly how good or how bad it actually
is because as you remember we also have a control one and this is what it looks like.
It is perfectly dry aged, you can see a little bit of white mold which is okay, but that is what is
expected. I went ahead and did the same exact thing as the chick-fil-a one, remove all of the pellicles
and in the end i was left with some beautiful steaks. Take a look! Now the smell of this one
is completely different than the chick-fil-a. It smells like beef but it has a nutty smell like a
fine wine that is how I would describe it. And if I put both of them side by side take a look
the chick-fil-a does not have almost any oxidation, but the dry age one is expected to have some. So
the next thing to do is to get them seasoned, for that i kept it really simple because I don't
want to mask any of the flavor because hopefully the chick-fil-a sauce is gonna be amazing.
So I season it with salt, followed by freshly ground black pepper, that's it. I made sure to season both
sides and also the edges as the only thing left to do now is to go ahead and cook them. First I'll
be putting a beautiful sear, once that's done I'll be cooking them in indirect heat until I reach an
internal temperature of 135 degrees fahrenheit and for that I'll be using my wireless thermometers.
As now I say it is enough talking and it is time to grill some incredible steaks. So let's do it!
[rock music]
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free international shipping with promo code GUGA at manscape.com. Thanks Manscaped for sponsoring this
video and covering me from head to toe but now it's time to try this insane experiment.
All right everybody here we have our beautiful steaks, perfectly cooked. I'm excited for this one.
You guys ready? -I'm very excited. -I must say this is 100% a subscriber's idea. As you guys already know
i don't know if it's gonna be good bad or ugly but at the same time I love trying new things.
-You guys gotta like give good ideas. You know, gotta make sure I'm out here eating good you know.
-Hey just you, me no? -Just me, just me. -I'm a little bit excited I must say. All right
let's give it a try all right enough. Let's go for the very first one here, you guys let me
know if it's good, bad or ugly. Oh my god it is extremely tender, that I can tell you right away.
Now I want you to notice one thing everybody it is a freezing here in Miami
yeah right now it's 50 degrees. I know for a lot of people that's hot. -I'm pretending not
to be cold. -We are going to give you an honest opinion first one cheers everybody. -Cheers.
-Hmm. -That's beautiful. -That is a good steak right there. -So tender, so juicy, and what do you feel?
-Dry aged. -He beat me to it, i was about say funkiness, that's what I get. -Yeah absolutely highly recommend.
If you never had a dry aged steak give it a try you will not regret it and you will thank us
later, I promise you all right. That was the very first one perfection would you guys agree? -Yeah
-I would agree, that is the right way. -Okay very good let's go for the second. Alright let's go for this. As you
can tell this is a dry aging experiment so. -So now I'm worried. -Now you should be worried. -Very much
so. -It's really juicy too. -It does, smell it first. -It smells very different, it has a different smell my
goodness oh man. -Kind of like spoiled milk. -Give me five, that is exactly what I said on the video. -Really?
-Are you serious. -Yes. -He's a hound dog out here. -It just smells real bad. Is it safe? -I hope so we're
going to find out. All right let's give it a try, enough talking and cheers everybody.
Interesting. -That is very different. -Very interesting. -Nope. -Hold on.
-That is not good. -That is not good. -That is not good. -That is terrible! -I mean I chewed it, it's not,
it's not bad it's just there's something really off about it. it's almost like this
-I don't like it. -Strange tanginess. -No. -It's like a lingering tanginess that's what I get. -So Leo
is from Canada, he's extremely polite. This thing tastes like everybody! This is nasty, it's probably
one of the this is worse than the Nutella. -Nutella was a long time ago, this is just really bad.
-I have a very strong nose. -Spoiled milk. -And that smell just stayed throughout the whole thing
and I didn't enjoy it. -Still have it in my mouth everybody. The flavor was different than the smell. -Yeah.
-The flavor was more like a steak, but that smell stays and it kind of like ruins it. -Again not my
idea you know whose idea was, it was dry age on. -Is that chick-fil-a sauce? Chick-fil-a sauce that's
right. -Wow! -Hey I guess it goes really, really well with chicken, but not so much with steak. -Yeah.-Well let's
take that back let's give this a try yeah. Let me see. -Okay that is going to be so much better
than dry aging in it. -Let's give it a try right now with steak and see if it's good, bad or ugly.
I will say even though chick-fil-a owes me a lot of money because it crashed my car.
-That was you.
-No it was chick-fil-a's fault by the way chick-fil-a I'm still waiting for your call.
-Hold on. -All right? -Hold on, can we take a moment? Really quickly let's acknowledge what leo just
did. -Yeah why did you win on his Leo? I put one for you. -Oh I thought we're gonna do like each
separate like I don't know, over there over here. -They're all different Leo? -It's an experiment? -I don't know
bro I'm just saying like I thought we wanted to keep it consistent and I'll be on the same side.
-I'm like why did he go for that one, I put one for you bro! -Hey bruh. -Man not everything's
an experiment bro! What are you doing? -I thought we were gonna take turns going one at a time.
-It's the same sauce!
-Okay bro what can I say. -It's okay Leo it's okay. -I'm, I'm conditioned at this point I'm always following
everything. -All right enough! -If I get a chance to mess with Leo I'm gonna take it. -All right let's give it a
try let me see with the chick-fil-a sauce. Now I feel like a weirdo. -Now you're gonna dip it over there. -I gotta go this
side. -I want it back, I want it back. -All right let's try. Enough, cheers everybody. -Cheers.
-Oh yeah. -That's so much better already. -Do this do not do that. -Okay, I don't think it's that bad I
don't think the chick-fil-a dry age is that bad. Like definitely different, it's not as good as a
traditional steak, but I don't think it's oh let me spit this out of my mouth right now because
it's that disgusting. -So happy you said that this is all for you take it home and enjoy it with your
family. -Hey you don't have to tell me twice Guga. -This was really bad highly recommend you not doing it
all right. And chick-fil-a don't forget to give me a call to fix my car it's still broken.
Now let me know in the comment section what you would like to dry age next because you might
just make it on a video just like this one did. I hope you guys enjoyed this video, if you did enjoy
make sure you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always on the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care everybody bye.