Thanks Bright Cellars for sponsoring this video.
And here we have the star of today's show,
to be specific it is a three bone rib roast. This is an amazing piece of meat! But today we're going to be
doing something unthinkable; Not only am I going to be dry aging in maple syrup but I'm gonna be
doing it for a very long time. I'm talking about 169 days, this is something I've never done before.
And hopefully it's going to be one of the best experiences of my life, let's find out right now.
Because the first thing I needed to do was to split this thing in half, we need to have one as
a control, this is really gonna let me know if the maple syrup is gonna make any differences or not.
As you can see once I was done splitting them open I have two beautiful pieces of beef.
And like I said one is gonna be the control which is completely dry aged by itself, for that I just
put it on a cooling rack and let it sit. But on the second one oh man you already know what's about to
happen. Now it was extremely important to find the right maple syrup and as you can see this
is the one I wanted to use; a hundred percent maple syrup. Now the big question is how will
this interact with meat? Because refined sugar just does something really weird to the meat.
I've learned that through my Nutella dry aging experiment, however maple syrup is 100% natural so
maybe this is going to be fantastic. But now that we got our maple syrup ready it was time to start.
The first thing I needed to do was to put a little bit of parchment paper underneath, right after my
beef went right on top I started to pour the maple syrup. I'm talking about really pouring the whole
thing and it quickly got super messy because it was starting to run out. So I had to transfer it to
a baking sheet so that it stops from happening. And now that the borders are not gonna let me overflow
I went to town adding even more maple syrup ensuring that the whole thing was fully covered
with it. Right off the bat I had one concern that was because the maple syrup is not that thick. So
as you can see I try to flip the whole thing so that all edges are perfectly covered with it. But
once everything was done into my dry ager it went. First our control which has nothing on it and then of
course the maple syrup. Now the only thing left to do is to let it rest for a total of 169 days.
Once the time was up I took it out and look this is what I was left with 169 days is a lot
of days, and as you can see that the maple syrup and the dry aging time destroyed this thing.
It looks like it was made in Mars and it looks to me like even without opening it the maple syrup
really penetrated in there. Take a look at the bottom part. This thing really went inside deep and
the smell is not something I was expecting. It's just wonderful, it smells like freshly baked pastry!
This is looking good, real good! But the next thing to do is to remove all of the pellicles,
that is the crust that is formed whenever you dry aging steaks. And to my surprise this thing
actually feels nice and soft. For 169 days I was not expecting that to be this way. As I
was starting to carve this thing even more maple syrup came out of it, this thing really penetrated
deeply in there. But like I always say one of the most important thing whenever you're dry aging
anything is not to be cheap and since this has never been done before we really gotta dig in deep.
I went ahead and carved it even more as once I was done this is what I was left with 169 days maple
syrup dry aged steak. That is something that has never been done before and I'm really curious to find
out how it's gonna taste. As you can see everything started off with a seven pounds roast
now we are only left with an eight ounce steak. This is a huge loss so it better taste real good.
For comparison take a look at the real dry aged one, this one looks like it was mummified. You see
the deep crevices on the stake? This thing got really really dry, and if you take a closer look
you can even see a little bit of white mold. I have no idea what to expect, but again if we
don't try it we'll never know. So I went ahead and started the same exact process as the previous one.
First removing the bones, then I went ahead to the edges. Now the oxidation is deep on this one, and
unlike the maple syrup this one is super tough and removing the pellicles was not easy either.
Because once I was done take a look; this is 169 days dry age steak. 100% completely oxidized. Now one of the
things that I really got surprised one was the smell. It was like charcuterie or a fine salami.
I've never experienced anything like this before. But the big question is; how is this going to taste?
Especially when I put both side by side. Take a look, the most interesting thing to me is that
the maple syrup really preserved that pinkness. But on the real dry aged one it's completely gone.
Hopefully it's gonna taste a lot better than it looks. Now the next thing I needed to do was to
get them seasoned, for that I kept it real simple, a little bit of salt, followed by freshly ground
black pepper. and garlic powder. As now the only thing left was to go ahead and cook them. First
I'll be putting a nice 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 them. So let's do it!
[rock music]
What do you guys think does that look good or what? But before trying it I want to thank today's
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This one's so good! Take care everybody. Now back to the video.
Alright everybody. Here we got our beautiful steaks gentleman.
What do you guys think huh? -I think we got one good beautiful steak.
-I thought this was Guga Foods not not baby foods. -Damn, damn! -They are kind of tiny. -Leo's
getting fed up with the small dishes Guga. -Where's the side dish?! -Sometimes you got to be without the
side dish because the steak is so special that's exactly what's happening here today. -It doesn't
look that special. -Oh no right now especially this one right here I know it looks fully overcooked
everybody but it was cooked to 135 degrees fahrenheit. -That don't look 135. -I know right.
-Now here's the most interesting part of this experiment, this was a full roast okay.
-A roast huh? -Oh you know what's happening! -I know what time it is. -I saw it as soon as you told me
that this one was 135. -Oh you already know? -Yeah I think so. -So we can all understand this is a dry
age experiment. Let me know how it tastes sounds like a plan? -For that to be that tiny I don't even
want to know how many days you left this thing out. -Don't worry about it that's not important.
Enough talking let's give this a go. Go for it guys, grab it. -And we're starting there? -Damn this thing's
tough. Normally for a Guga steak you just put the fork in a little bit it doesn't work. Look at this.
-Now here's the interesting part, this is the control. Are you guys ready? -What? -What does it
smell like Leo? -It smells actually pretty good, but it looks like pork.
-It does. -That's exactly what I was thinking it looks like freaking pork. -Enough talking let's
give this a go. You guys ready? All right enough talking cheers everybody. Cheers.
-Damn. I feel like I fell asleep when I ate that steak and I woke up in funk town.
-Yeah so I'm, I'm very big on texture that texture was disgusting. -I will say this it does not taste
like a steak. -It's not juicy. -No. -I need a juice and there was no juice. It's not nice, it's not
nice guys. -Not nice, I agree 100% that was not a pleasant experience, it just doesn't taste
like steak. -I will agree with you that it doesn't taste like steak, but I didn't think the flavor was
terrible, it was just extremely salty. -We all agree it's not a very nice steak. -No. -I wouldn't recommend
for you to try that. -Highly recommend don't do that one. How about this one here? -I am excited. -It looks
good. -I think that's the good one. -Let's give it a go let's see. -This one smells better. -Oh it smells
nice. -Smells more fresh. -It has some pinkness. -It's a little bit more tender. -All right give me your honest opinion on
this one. You guys ready? Enough talking cheers everybody. Cheers. -Oh that's sweet! -It is sweet! -As
you chew it gets sweeter. -I like it! -This one is way better. -Head and shoulders better than the
last one and more tender. -Way more tender, way more juicy, it's edible, the other one is not that edible.
-Boom! Going twice! -I'm very fascinated by the fact that when you actually take a bite of it you don't
taste sweetness, you have to keep chewing and then as you chew it's like that sweetness flows from
the steak juices itself. -Here's what I will say everybody, this is extremely surprising to me I, was
not expecting these results. Now believe it or not both of these steaks were dry aged for the same
exact amount of time. -Wow! -Both of them for 169 days. -Oh my God! -Why 169? Use your imagination why okay.
-Okay Guga all right. -That's how long it was dry aged for. Now here's the deal
this one here was the control. Believe it or not extremely dry, I thought it was going to be great.
-It was disgusting. -Yeah it didn't taste like a steak it was more like pork. -It was a good pork.
-It was a good pork. Now this one right here to celebrate with all my Canadian friends,
maple syrup. -Oh my God that's awesome! -Now here's the thing, do I recommend you going for 169 days?
No absolutely not maybe less, but what I did learn from this cook is that for some odd reason
maple syrup preserved the steak. Usually sweetness gets bad with steak, but not
maple syrup. Sometimes you get busy everybody and certain things happen because you forget.
This one I'll be honest for you I was planning on 35 days. -Got busy for 139 more days? -Correct.
Honestly it could have been taken out in 150 days but i say 69 just sound better.
This steak tastes better than the real dry aged one for the very first time. That never happened.
-That's pretty crazy that it looked so much better too. -Does pineapple have a new challenger?
-I don't know maybe. Pineapple is good for tenderizing but maple might be good for a dry aging.
-That's why I love to experiment everybody you always learn something new. Anyway guys these
are the results, I hope you guys enjoyed this video. If you did enjoy it 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. We'll see you guys on the next one. Take care everybody bye-bye.