You've just witnessed some amazing Australian steaks.
Some of them were prime grade, but most were wagyu and i'm talking about
australian wagyu. That right there is what meat lovers
love to see. Now as you might already know I love dry aging all types of
steaks and I also love experimenting and sometimes I just go a little crazy
especially when you dry age beautiful steaks like this in peanut butter.
That was a crazy experiment. After doing so many different dry aging experiments
today is all about my Australian viewers. They asked me how about dry aging on
vegemite? I said there's no way I'm gonna let any of my viewers down so
this is the world's first vegemite dry aging experiment.
So let's do it!
And here we have the special ingredient. And as far as I know every single house
in Australia has one of them and my australian friends
absolutely love it. And as you can see it is yeast extract.
I mean when I open the packaging take a look at this. And boy does this smell!
I know it looks like chocolate but let me tell you right now
it is not. When I turn it around we can actually see every single ingredient
that they use. But i'm actually wondering how thick it
is. Check it out! Oof! This thing is like a rock. I mean take a
look at it. Oh boy it is a hundred percent stuck to the spoon. But hey none
of that really matters because what really does matter is actually the taste.
And for today I got my awesome cousin over here which has never tried vegemite
before. Vegemite is this the thing that the
australian people love? That's right. This thing's black. It is black, smell it.
Okay very unique smell. Wish me luck. Wow!
It's very interesting. Like this it tastes like
some burnt paste. Like very creamy burnt paste. Please tell me they don't
eat it like that. No Maumau they don't hit it like that. Maumau
try with some bread. Here I prepared some nice bread and
toast.
Mmm okay! All right I can get behind this. Now that
we know what it tastes like it's time to start our experiment. And for that i'm
gonna be using this beautiful rib roast, which is a seven pound pure goodness of
beef. To really be able to tell if there's any difference between them I'm
going to be splitting it in half. This way I'll be saving one of them,
freezing the other to compare how different it actually is with the
vegemite. Talking about that the next thing to do
is to cover this whole thing with it and let me tell you something this thing
is thick. I mean real thick! The consistency is nothing
like a spread but it's more like a very dried out
thick play-doh. By no mean is this smooth, it is also
very sticky and it has a very strong smell.
But after fighting with it for about 45 minutes I was able to get the whole
thing covered with it. And when I was done this is what it
looks like. That friends is definitely something you do not see every day. But
now all there's left to do is to let a dry age on my refrigerator for a total of 35 days.
Once the time was up I removed it from the fridge and here's what I got.
As you can see the vegemite started cracking and the smell is like 10 times
stronger than when I originally applied. But I'm excited to find out what the
meat looks like inside. So I got my knife and started to remove
it and as I did what in the world this thing is like a
rock. It seems like the vegemite acted as a glue
and it is a hundred percent stuck to the meat. But i'm not giving up because I
really want to see what it looks like underneath this rock. But the more
pressure I try and the harder I try it just flakes off.
I think this thing has become a fossil and it is the hardest and the most
stickiest dry age experiment of my life. I've never got frustrated with any of my
dry aging experiment but this one got to me. But then I said, you know what
You want to play rough? Okay say hello to my little friend. This
should do the trick, so I grabbed another piece of parchment paper so that I can
transfer it. And as I did, check out the bottom. What is this? It is
nice and soft. Maybe now I can just remove that part
off. And as I tried it, it worked like a charm.
As you can see it removes like nothing. And when I was done, this is what it
looks like. Now I'm really curious to see what the
inside reveals. So I started by removing the bark which
is basically the outer skin that forms once you are dry aging meat.
Then I took the bones out and saw some beautiful red meat. Next I jumped into
the sides, the edges called pellicles unlike
traditional dry aging gotta go to the garbage.
Because come on, who wants to eat a rock? But once I was done with the cleaning
this is what I was left with. Yep 35 days vegemite dry aged beef.
That right there is not something you see every day. Now the only thing left to
do is to cut it into steaks. As I did of course I gotta also trim the
edges. Once I was done with the trimming this is what I got.
Now that is definitely something I can eat. If you just took a look at this you
would never know the journey that he actually went through.
But hey here we are. To make sure that this steak is not going to fall apart on
me I decided to tresen it with butcher's twine, that should keep
everything in one piece. And remember that we still have the
original piece that we started with. I just took out the bone and as you can
see we have a nice beautiful rib eye. But when you put it next to the other one oh
boy take a look at the difference. But now that we got both steaks ready all
there's left to do is to season them. And for that I'm going to be keeping as
simple as possible so that we can actually taste the beef.
So I only season it with salt and freshly ground black pepper nothing else.
Now it's time to cook these beautiful steaks. And for that the first thing I'm
going to be doing is putting a nice hard sear on both of them. Once that's
reached I'lll 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 cook them.
So let's do it!
All right everybody here we have our beautiful steaks. I got my cousin Maumauzinho
over here. -What's up guys. -He's normally always with
me on Sous Vide Everything but he said he want to try
some Guga Foods. What happened Maumau? -I think it deserve some grilled steaks.
-Let's try it Maumau. That's right Maumau has been with me from the beginning of
everything everybody. Believe it or not Maumau a lot of people
don't know that I have a second channel or first channel. I don't even know what...
-It's a first channel but come come visit us. -Guys I have another
channel called Sous Vide Everything if you have not seen it make sure you
check it out. Okay with all that being said
are you ready to try it Maumau. -Oh the smell is making me drool over here.
-The smell is phenomenal, I'll tell you that. So like always Maumau
I like to experiment. This is an experiment. -Of course it is!
-Yes. That's right always experiment everybody. Now I got steak
over here and then I got another steak here
and we're gonna find out there's any difference between them. Are you ready?
-Yes I'm ready. -Okay that sounds good. Alright let's go over here first Maumau. -This one?
Yeah. -Oh. -Perfectly medium rare everybody
just the way we love it. -Maumau loves sous vide so medium rare is our
thing. Right Maumau? -Cheers everybody. -Cheers.
-Wow. -Ha, ha
-That's a perfect steak! Perfect piece of steak. The little
char on the outside. -Yeah from the charcoal? From the charcoal it's been a while since I
had that. -Maumau is used to the flamethrower
everybody. -Yeah. -Now I got to put some charcoal on his life, huh Maumau?.
-Uh and then the salt over here perfectly salted too, wow. -I think Maumau
really, really enjoys the grilled steak, huh?
-Yes! -Maumau missed some charcoal everybody.
Don't worry we're going to convert Maumau to a charcoal lover yeah? Well you're
already a lover. -I'm already a lover. -All right so that one is phenomenal
that's all I have to say about that. -10 out of 10.
-10 out of 10. I 100% agree. I like to call that a Ggua steak everybody because it's
good all the time. -The second one looks a
little funky the Guga. -Yeah it has no juice. It feels, -It feels
hard. -And it feels tough. It does feel tough what's going on here Maumau.
Huh? -Wow! -Let's, let me take a sniff at it and make sure it's...
That smells weird everybody. Maumau? -I want to say it almost smells
like dry aged. -Yeah oh I don't know about that. -But it's
almost it's not quite dry aged. -Okay. It's a little like extra funky.
-That's right, it is a little extra funky. It is a
weird a different smell. I don't know what to tell you everybody, the only
thing left to do is to give it a try. You're ready Maumau? -I'm scared of this one.
-Second one. Cheers everybody! -Cheers.
-No!
Oh. We have to apologize for that quick excuse right there, huh Maumau? -A little technical problem over here.
-That is as bad as the Nutella steak I've ever
I made. I don't know if you, you you've seen it but you didn't try it. -No I didn't
try it. -But it's pretty bad guys. It's pretty bad guys.
-How would you describe this kind of flavor Maumau. -Allright it's perfectly salted the salt was on point.
-The salt is amazing. -The searing was on point like
-Yes! -You can't get a more perfect sear than that. -And?
-And the steak sucks! -I 100% agree with maumau it is not a
very pleasant steak. -Not very no, not pleasant at all, not pleasant
at all! -It's bad guys. It's really bad -It's just bad, straight bad.
-I really want it to be good but it is it is not not good. It is not good. -You know
what I need, I need another piece of this -You need to wash it down? -to wash it off.
-So here's the deal Maumau, remember a while back when you came to the house
and I had you try vegemite for the first time? -The yellow
tube thing? -Yeah the from Australia. -Oh shout out to all my Australian
friends over there. Remember? You kind of enjoyed it not that
much the first try, and then you enjoyed it the second time with bread and stuff.
-Yeah the bread was a little better. -So they
had a wonderful idea of dry aging this on vegemite. -That's not a wonderful idea.
-And that is exactly. -That is a bad idea! -That's exactly what I did.
I dry aged it for 35 days with vegemite. -Maumau, would you recommend it?
-Never on your life. Don't do that. Guys it is absolutely
not a good thing. I don't recommend it. If you want to try it with just bread
that's okay, but putting on steak to dry age it, absolutely a no-go. Anyway guys
these are the results. I hope you guys enjoyed this video if you do 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 and we'll see you guys on the next one. Take care
everybody bye-bye. -You can keep that one, I'll keep this one. -See you guys
on the next one everybody. Take care bye-bye I'm gonna go for this one.