For today's cook we're gonna have the battle of the Wagyu crust and we're
gonna find out which one is better, is it charcoal or deep fry. There's only one
way to find out so we got to do this test so let's do it.
This is a wagyu rib roast. It is a marbling score eight. You can already tell the marbling from the
cryovac but once I open it up and put it on the table now you can really tell.
In order to appreciate this prime rib as best as possible I am going to trim it
removing quite a bit of the fat. I know some of you are cringing, but when you
have this kind of marbling and intramuscular fat it is the right thing
to do. If you don't remove it your seasoning will not penetrate, and you
want a flavorful prime rib. Since there's quite a bit of
intramuscular fat already you don't want to bite off a big chunk of fat, so for
prime cuts and wagyu it is okay to trim it. Now to be very clear I don't
throw my fat away it has several different applications for it and you
will see in a very future near video. Once I was done this is what it looks like.
This meat is so tender by me just handling it it's falling apart. And as
you can see here we have the eye and the cap, and if you don't tie these they will
completely fall apart in the cooking process. Since this experiment is about
two different crusts I decided to split it in half. For a large cut like this I
like to dry brine it and what that means is that I will be seasoning it now, I'm
gonna be leaving in my refrigerator uncovered so that the seasoning can
penetrate deeply into the meat. I started with a very light coating of olive oil,
this is just so that it ensures that my seasoning will stick. Once that was done I
heavily coated it with Guga's rub. If you want additional flavoring on your
meat I recommend adding more salt. Guga's rub does not have enough salt even
though it has a tremendous amount of flavor. So for thick cuts like this add a
little bit more salt. To ensure I cook both of them to perfect doneness I am
using my wireless thermometer. For an additional layer of flavor I'm making my
famous garlic butter. And it's very simple a whole stick of melted butter
and some garlic paste remember exact amount and ingredients always in the
description down below. But now that we have our prime ribs ready I am going to
be smoking both of them at 225 degrees Fahrenheit until I reach an internal
temperature of 125. Once that's done one of them we're gonna sear with charcoal
and the other one we're gonna bread it and deep-fry it for that wonderful crust.
But now I say it is enough talking and it is time to cook them so let's do it!
Angel we have these beautiful prime ribs over here I ready to try it?
Let's do it! We have two different kinds everybody with this type of meat you
want to have different texture if you have a large piece of meat like this.
And obviously you are only gonna cook this for special occasions. I say enough talking
and let's give them a try, yeah? Let's go for the grilled one first. I can't see what I'm doing.
Cheers buddy! Cheers! Let me know.
Oh Lord.
Lord have mercy! Ha, ha, ha!
Wow! That is extremely flavorful.
Oh boy. Yeah that's the one. Super tender. Charcoal just makes everything
better bro. That charcoal... well what about deep fry you love deep
fry you deep fry everything. You cooked it with charcoal too. Yeah I cook it with charcoal too
And I cooked it with charcoal and deep fried it. Make sure you grab a little bit
of the crust here we go go for that one. I will. Cheers buddy! Cheers Man! Let's see.
Oh Oh Lord.
Oh my god! They're so different right?
Completely different experience everybody. Wow so different. Oh my god this was so good.
I said this before on sous-vide yes you did,
what did you say? I've been there before. Yes it has been there with the other
guys with Maumau and Ninja. No, no the other guy.
Oh this that's right my twin. Yeah I told him this... Hmm
I'ma tell you now. Tell me. They're both great is what you're in the mood for.
I agree a million percent they are both fantastic because they are very
different from each other and it depends what the mood you are in for and
obviously if you're going to cook this for a special occasion
give your family member this type of experience, don't, if the meat is so big
that you have space and room to cook it at different ways. And I recommend this
one a million percent. Make sure your oil is very very hot and
make sure you only deep-fry it quickly for five seconds so that you can burn
the crust and you still get a perfect medium-rare like I did.
Oh my God.
Are you alright Angel? I went, I went for one again and the other one again too. You
can't choose. Yeah it is impossible to choose I agree 100%. This one is so
unique and is so delicious. You can't choose. This crust is incredible. This one here you
get that charcoaly flavor together with the inside and the basting butter it is
incredible everybody. I hope that you do it this way when your next holiday or
special event that you might have. You enjoy it Angel? Do you see me... like.
Thats my take on a double ways prime rib everybody, done two different ways. I hope
you enjoyed this video. If you do enjoy this video make sure you give it a
thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you're interested in anything I use everything is always in
the description down below. Thank you so much for watching and we'll see you guys
on the next one everybody take care bye bye.