Thank you Raid Shadow Legends for sponsoring this video.
And this is the star of today's show hops. To be specific leaf hops.
You see it's one of the main ingredients of making beer and today we're gonna
be dry aging with it to see if it's gonna turn out good. There are two different types of hops you can
buy online; one is made out of pellet and the other one is the leaves. Now take a look at the pellets.
It almost looks like rabbit food. To use this the dry age is gonna be very tricky so I'm gonna go
ahead and use the leaves. But at the same time I'm also going to be using the real deal, beer. To be
specific I'm going to be using this black Guinness, and we can't dry age beef without the meat.
And this is what I'm going to be using for today's experiment, we got our four bone rib roast we're
talking about choice and that's because I want to find out if this experiment is going to make a
cheap steak taste good. The first thing we need to do is to split it in half, that's because with one
of them I'm gonna be dry aging for real. But the second one you already know what's about to happen.
Talking about that, the first thing to do was to put it on a cooling rack and a tray
and then give it a beer shower. For that I'll keep my mouth shut so that you can watch what happens.
Once it was nice and sticky it was timing to go with the hop leaves.
And I tried to cover the whole thing with it, but as you can clearly see it's coming off.
That is not what we want! So I tried everything I could to make sure that this thing sticks.
I went as far as adding more beer on top of it, but as you can see it's completely coming off.
So I had to bring in the cheesecloth, this will still allow the beef to be dry aged
because it's breathable, but most importantly the hops will stay. Once everything was fully covered
it was time to go in with another beer shower. As you can see once I was done this is what I
was left with. Now that is either gonna turn out real good or real bad because remember I still
have the real dry aged one as well. Now the only thing left to do was to put this to dry age and
for that I'll be using my dry aging cabinets. As now all there's left to do is to wait 35 days.
Once the time was up I took it out and look this is what it looks like. Not much has changed except
everything is completely dry. I only wish you could smell this it is absolutely horrifying.
Not good friends! Once I took it completely out take a look. Now that is something you do not
see every day. And the most interesting part for me is that some parts did not dry. You see how
it's still wet? That is not a good sign. As you can see the opposite side is drier that's what we're
looking for. To learn more what the beer hops did to the meat I went ahead and start cleaning it up.
So I took my butter knife and went to town. And once I was done removing all of it take a look.
This is a 35 days beer hops dry aged beef. That is something you might never see again, unless this
turns out fantastic, because right now my hopes are way down. As I took a sniff, oh man it smell like
spoiled beer. It's just terrible! So I went ahead and started removing all of the pellicles doing
as best as I can to make sure I don't remove too much. As once I was done check it out. If you found
something just like this on your supermarket you would definitely buy it because it looks fantastic.
And the best part the smell is completely gone, it actually smells like good beer, perfectly dry
aged steaks. Talking about perfection remember I still have the real dry age one and this is what
it looks like. You see a little bit of white mold which is completely normal, but most importantly
the smell that is coming out of this thing is fantastic. As like any dry aging experiment we
also have to remove the pellicles so I went ahead and went to town removing as much as possible
and only keeping the good stuff. As in the end I was left with two beautiful steaks. But notice
that we had more lost than the previous one. Don't believe me? take a look at both of them
side by side. Someway somehow the beer hops preserved more meat, but of course the most
important thing is how is it going to taste. Well we're about to find out right now. To make sure I
don't mask any of the flavor I kept the seasoning extremely simple, a little bit of salt, followed
by freshly ground black pepper that's it. And as always I made sure to season it well because the
only thing left to do now is to cook them. Talking about that first I'll be putting a beautiful
searing all of them, 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.
So now I say it is enough talking and it is time to grill this beautiful steak. So let's do it!
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Alright everybody here we have our beautiful steaks. I mean they do look beautiful today yeah. -They look
real nice. -Now as you guys know we got doubles so what does that mean we got an experiment going on
but I have a feeling this is gonna be a real good one Leo. -All I know that there's one good steak here.
-That I can guarantee. -All I know is that we have a truce we're gonna share you know we're gonna be
good friends. -We're not gonna be ravenous, we're not gonna attack each other or fight each other off
camera. -Okay enough let's go for it. Let's go here first let's find out how good it is, how bad it is.
Just let me know right away. -Oh my god this smells so good. What does it smell like Leo? -This smells
like a good damn steak that's what it smells like. -All right. -This smells dry aged -Enough talking
before something happened here and they figured out what's happening. All right cheers everybody. Cheers.
Oh man! -I miss a dry age steak baby. -That's right.
-That is a delicious steak. Angel what do you think? -Yeah this one's good it has a lot of flavor it's
like what I'm used to you know. -Listen it's not even fair anymore they can tell you immediately
what dry age is so here's a big question; How many days Angel? Hurry up stop thinking.
Leo how many days? -Thirty-five. -Thirty has to be at least a month. -So close 35 good job. -I didn't want to say 35.
-35 days exactly. Now obviously we got an experiment dry aging going on so you can start spinning your
head and so you can figure out what I did with this one. -That's the bad one. -Let's go for the second
one. -How do you know that? -Either the bad one or the different one. -Go for it Leo. Smell it and let me know if you smell anything.
For me it's just a such a nice pleasant smell. -No I don't, I don't smell anything different
I think it just smells really good which is something I don't know if it should be
scared of or, or, or what. -Smells kind of like more strong of a smell that's like dry aged.
Does that make sense? -Makes sense. Enough talking let's give it a try cheers everybody. Cheers guys.
-Oh! that's actually interesting. -Oh I enjoy that. -I like that a lot! -I think the flavor isn't as strong as
the original one. -You think so? -I think there's a little bit less flavor. -It's so nice right now
take a closer one towards the middle, as it gets in the middle I think it gets even better try it
Leo let me know. -It has like a different look to it like it's wetter that's more juicier. -Yeah this one
gave her a much bigger it gave a much bigger yield than this one. I want to know from you Leo what do
you think. -I was gonna say very beefy very similar to the first one but I think it's something in the
juices that when you when you when you bite into it and those juices start going into your mouth
it's something like extra there, there's an extra note. -I think both steaks are good. Preference wise
which a lot of times it just comes down to the preference. -Sure! -I would have probably went for
the traditional one. -The first one. -This is a little bit of a close call but I think I'm going with the
experiment one. -Yeah I'm in with you. You know why? Because I am so used to this taste and that's
what you're used to as well, but this one is so unique, it produces a little bit of a funkiness
and a weird flavor that I really enjoy. By the way I use beer but not only beer, I use beer hops.
You know the little thing that they make beer with? -That is so funny because I'm so not a beer guy.
I'm not a beer guy either. -I guess I'm a little bit of a beer guy but not that much. -So here's
the deal everybody this is a terrible experiment for you to try at home all right for one reason
and one reason only; it smells terrible! Your entire house will smell, so I wouldn't recommend
giving this one a try. Try another experiment but if you want to know if it tastes fantastic 100%.
That's amazing! -I'm just happy that the results are different because that means I get a whole steak.
-No fighting there's plenty for both of you all right. This was your idea guys put it down in
the comments down below your next idea you would like me to try. It is a fantastic idea thank you
for the suggestion. 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 in the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care everybody bye.