Thanks Ziprecruiter for sponsoring this video. As I am opening this package take this as a warning.
Do not try anything you are about to see in this video at home! You've been warned. And here's the
star of today's show Mad Dog 357 Plutonium Number 9 Hot Sauce, the hottest hot sauce in the world.
It has nine million scoville units. As I opened it up the first thing that hit me was the smell.
I'm telling you this scares me, however it's not the only thing that came in the box,
check this out. Yellow cake pure capsaicin, now if you don't know what capsaicin is let
me quickly explain, it is the chemical found in food that triggers the same reaction as
heat. It's basically telling your brain that your mouth is on fire. If that was not enough something
else also came in the box, premium pepper extract. This is now getting a little bit out of hand
you can really see how thick and red it is. This is one of the worst smells I've ever had in my life.
But hey we are here to experiment and we're going to be using all three of them to dry age steaks.
Are we even going to be able to eat this? Well let's find out right now as I'll be using this
beautiful rib roast. And in order to really see what happens with meat and this amount of spices
I'm going to have a control. To do that i just gotta split it in half, one will be dry aged the
normal way I do it always which all I really have to do is to put it on a cooling rack and put it
in my dry ager cabinet. Because the second one is the one that made me rethink about my choices in life.
First I laid down some parchment paper, then immediately put in the beef. I started with
the plutonium sauce first, as you know this thing is real thick so to help out I added a little bit
of the extract. If this does not look like a horror show to you I don't know what does. I think this is
the only sauce in the world that is trying to put you under the ground. Because as I continued to add
the extract and everything else the room became intoxicating. The more I spread it on the beef,
the worst everything became. To say that this was one of the most scariest experiments of my
life is an understatement. As now the worst part is yet to come which is to add the capsaicin on
top. Now you're probably thinking, am I going to use a little bit? No, no, no, no we're gonna be using the
whole thing. As I was spreading around using my fingers the only thing I can think of was this;
Please glove do not break on me, as that would probably be one of the worst things that could
ever happen to me. But once i was done with everything I immediately transferred it into a
cooling rack and this is what I was left with; The world's hottest dry age experiment. I mean I cannot
even think about how hot this thing is actually going to be. Because now the only thing left to
do is to let it dry age in my refrigerator for 35 days. Once the time was up i took it out and look.
The meat itself is unrecognizable, it looks exactly like mars, and if you could only smell it. To say
that his bed is a complete understatement. However I know you want to know as much as me what this is
going to taste like. So I started by removing the pellicles, that is this outer crust that is created
whenever you dry aging steaks. And as I'm doing so you can see that this hot sauce really penetrated
deeply in there. This is probably one of the worst experiments I've ever done. I mean take a look at
it, the more i take the uglier it looks. So now I transferred it to a cutting board removing
everything that I thought was necessary. Because once I was done this is what i was left with; the
world's first plutonian dry age experiment. And as you can clearly see there's no way I was able to
remove all of the hot sauce. It penetrated all the way through. But remember we still have a real dry
age one to compare, and unlike the previous one this one smells phenomenal, you can even see a
little bit of white mold starting to form. And even though it was dry aged right next to the
plutonium one I still have high hopes. As once I was done removing all of the pellicles I was
left with two beautiful steaks. This is what a dry age experiment should look like. Here's what the
plutonium dry age looks like next to them. Because the only thing left to do now is to go ahead
and get them seasoned. For that I went with salt, followed by freshly ground black pepper, and garlic
powder. And just in case we could not take the heat I went ahead and made a very creamy mashed potato,
all of the ingredients will be in the description down below for you. I'm only doing this side dish
to make sure that we were not gonna go six feet under. Hopefully all of the steaks are gonna turn
out fantastic as the only thing left to do is to go ahead and cook them. First I'll be putting
a nice sear, once done I'll cook them in indirect heat until I reach an internal temperature of 135.
As now I say it is enough talking and it is time to grill them. So let's do it!
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but now let's get right back to it.
All right everybody here we got our beautiful steaks, my two uh champs.
Don't worry about it i I made a beautiful side dish. -That side dish is beautiful! -This
is a very nice video guys we got a whole extra steak we got a nice looking side
dish, I am pumped up right now. This is gonna be sick! -We got a little experiment here, I put one
steak in the middle for the very first time just for separation so we don't get confused.
I say enough talking let's go for it yeah. -Fork in hand. -We're going this direction sounds good?
Okay. -Do it! -Let's go all right. Please dig in. -All right. -Dig in gentlemen let me know about this one.
-Tender. -Oh yes I have a feeling it's gonna be a real good. -I feel like I say this every
video but these thick cuts are perfect. -What can I say Leo likes it real thick everybody,
there's nothing wrong with that. -Hey yo. -I know I like it thick too it makes you feel any better.
-Yeah it makes me feel a little bit better. -Hey yo! -Hey this video is going in a direction that
I was not expecting, so I say enough talking let's give this a go. Cheers everybody! -Cheers.
-Um! -Oh lord have mercy!
-That is a good steak right there. -That's nice and dry aged right there. -Yes that's correct, but at
the same time the perfect amount of dry ageness. Oh you're gonna leave me hanging. -Oh I'm sorry I
didn't I thought you were saying a statement I'm. -Leo you're cancelled. -Guga I get you back, I got your back.
-Much better! -But like you were saying Guga I agree 100% it's the absolute
right amount of funkiness on it, the perfect balance of that beefiness, that juiciness, and
that funkiness. -I think this is a perfect amount of dry age. -Yeah I agree. -It's like, it's like you have
everything you like about not dry aged and then some of what you like for dry age, and then you
boom. -I say now I can't wait anymore I want to try this mashed potatoes. Yeah? -Oh! -Let's go for
it because we got a -Mashed potato? -Yeah we got to cleanse our palates. Oh hold on. -No don't do, that's
so unfair. -Man that is amazing! Holy moly! -I'm jealous. -Let's go cheers everybody official.
-Oh my God. -For the first time ever I didn't put any milk. -No milk? -No milk doesn't it taste
creamy? -I get a lot of, not a lot of but I do get a good amount of that cream cheese. Wow it is so
delightful I literally bathed in cream cheese from how much I love it. -I like what he said,
delightful. -Yeah that's the right word. -It is very, very nice. -I agree. -With all that being said let's
dig in. -Let's do it, let's go let's dig in. -Oh man this is a good video. -Hey Guga why'd you get that
random slice right there. -There's no reason. No sometimes I got to be careful with you, you know.
You okay what's up are you all right Leo. -Oh no I know. -Why are you coughing already? -There's some in
here that's making me cough. -It actually smells like gasoline. -My favorite dessert. -My favorite
ice cream flavor, wouldn't you say the same? -Enough talking let's give it a go. Cheers everybody! Cheers.
-Oh my god! -That needs some mashed potatoes to wash it down.
-I knew something smelled really weird about the crust of that steak. -Normally
I don't make side dishes for dry aged steak, I knew i was gonna need it everybody.
-I'm gonna be honest it's it's I don't think it's that crazy but it is there. -It's not crazy
for you but it is ridiculously crazy for me. It is not good. Did you like it? -Yeah it was okay.
-What the...
-It was just a little bit spicy. -So hear me out this is spicy not to the point where I'm like my mouth
is like I'm shooting flames. -Hey man it's spicy but it's okay. -What I will say that is not a bad steak.
The spiciness does not take away from the flavors that this steak has. -I am very happy
you guys enjoyed it, you guys can have that entire steak okay. I'm very happy with the
regular dry age, it is way too much. I dry aged this one here in the 357 Mad Dog together with capsaicin
and the concentrate. Now I will say this because I dry aged it and it was on the outer crust and when
I removed it, it is not like the sauce I want to be very clear. It is very spicy for me. -It can't be close.
-Not for you guys. -It's something I highly recommend staying away from everybody.
Anyway guys these are the results, I hope you guys enjoyed this video, if you did hit that
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 in the description down below.
Thank you so much for watching. We'll see you guys on the next one. Take care everybody bye-bye. -Bye guys.