I absolutely love your channel. Especially that you do side dishes and sauces with most videos. Keep up the good work mate!!

Thanks for this Roel excellent question and answers. This is something I have wondered. Thanks again!! Keep them coming!

@PITMASTERX

6 жыл бұрын

I will thanks for watching

I wouldn't wet brine my steak either. Thanks for showing the difference. I prefer the dry brine method for Tri-Tip

I’ve dry brined, wet brined and marinated in a heavily seasoned mixture of herbs garlic and soy. All are great but depends of the cut and size. Steaks work best with that marinade or dry brine. Roasts are best wet. You definitely needed more salt and longer time to brine. No salt need be added prior (or after) to cooking. I would also recommend for wet brine that when removed and dried, to let it sit and come to room temp. Brush roast with a water and baking soda mixture and wait at least 20 minutes. Chemical reaction needs time to tighten up the proteins and retain the moisture you added during brine. This will help with browning tremendously.

I think there's one more test comparison you can do and that would be wet brine vs. Dry brine and dry brine for the same amount of time as you would the wet

Wet brine for roasting cuts, Dry brine for steaks. I brine for 12-24 hours in the fridge regardless of the type of meat or whether wet or dry.

Great info! I'm glad to see someone try this. Thanks!!!

There was nowhere near enough salt in that water lol... needs at least 5x that much

@markkalsbeek5883

4 жыл бұрын

If you want to know exactly, you want 6% salt in your brine by weight.

@weaverpsu

3 жыл бұрын

I agree. I posted that on another one of his videos where he did the same thing.

Hey Roel weer supergaaf hoor deze vergelijk vids van je :-) Ga zo door !

Hey pit mastersit’s ya boy lit master once again. I like how you communicate with your subscribers your in my top 5 youtubers

Hoi Roel, je laatste video's zien er erg gaaf uit. Goede close up's en goed gemonteerd, dat doet de recepten ook eer aan. Ga zo door Groeten Rob

Once again, Roel, you are the Jonas Salk of Barbecue. Doing all the hard work for us! Thanks for another great video!

@Quitt_Chan

Жыл бұрын

🤣. He completely mislead you as a wet salt brine is so stupid even an idiot should know not to do it. He completely failed to mention that you should dry salt brine it. Preferably overnight if you have the time. Only use wet for a marinade.

Hi! what i'd REALLY like to see is a test showing if rest is really useful, i'm curious both about a roast or a grilled steak and about something like a brisket/beef ribs... That would be awesome! Thanks for the show!

"Dry brine" your steak. Season it well, even with a marinade and let it soak if you like. Then dry it and put it on a cooling rack so the air can get all around it and put it in the fridge. Do NOT cover it! Just be sure to put something underneath to catch any drippings. Turn it once during the process, as the moisture that gets pulled out will run to the bottom. Go at least 8hrs and preferably a long, over-night to get a good, dry surface to your steak. This will do a rapid, abbreviated "dry age" to your steak, pulling the moisture away from the surfsce, which concentrates and intensifies the flavor of the meat (think of it as "distilling" your steak!) and helps get a really good, hard sear when it hits the hot pan flames. I'm a "sous vide and sesr" person for any large cut of steak which happens in my life, now... But that's another video... :) As for the fat you trim... Keep all the clean, dense, pure fat (not grissle) from your beef trimmings. Put it in the freezer if it takes you a while to save up a couple pounds of it (not long for me at all ;D ) then, when you have enough, trim away as much of any remaining meat bits and hard gristley stuff as possible. That doesn't render. Put the trimmed fat in a pot and slowly heat the fat and let it cook at a LOW simmer until all the remaining bits of meat/gristle crisp up and float to the top. When it's done and there's just a bunch of brown, crispy stuff floating on top, use a "spider" or seive, etc. and skim off all of the floating debris. When you've got the fat nice and clarified, pour the fat into a "heat and leak proof" container, like a ramekin, etc. (I use mini-loaf pans, lined with wax paper so nothing leaks, which gives me about a 1lb block of what it is now actually "tallow." Fully rendered beef fat, which you can use to grease your pans to fry and cook with (it makes excellent biscuits) and also make candles if you like, that's how it was done for many years. The fat will be fine and since the meat parts are gone will not spoil however it will start to soften and melt at room temperature so, keep it in the fridge. It keeps a long, long time... And forever in the freezer. Since we're here, this is the secret to seasoning your cast iron. Do NOT use oil unless you have to, it doesn't cure as thoroughly. Heat your oven to 400-425°F., coat the cast iron with a THIN layer of fat then put it in the oven for 1hr+. Turn off the oven and DO NOT OPEN THE DOOR until the oven has cooled to room temp. If the pan still needs more seasoning, go again. It's far better to do several thin coats than to try to do it all at once. That way the polymers fully convert. If you go too thick, It just make s a glomy mess that never really cures right. Especially if you use vegetable or seed oils (grape, flax). Not opening the door is what actually cures the "season" of your pan and keeps the smoke under control, as well. It can take 5 coats for a "green" pan. New pans say they're "pre-seasoned." Give them a couple coats, anyway. They're only seasoned enough to keep them from rusting. To really get a good cooking surface takes time, so be patient. The more burgers, bacon, steaks, and eggs in butter you cook, the better it gets. :) As you cook with the pan, don't wash out the "seasoning." Just scrape loose any stuck-on stuff with a wooden spoon (and a half teaspoon of salt, if it's heavy) until nice and smooth, then just wipe out the pan with a paper towel or get it hot again and hit it with a littlecold water. It'll blast out the loose stuff, then put it on the heat for a minute, to dry it out. After several cook sessions, the seasoning actually starts to convert to a natural polymer, like a plastic surface and THAT'S what makes your non-stick surface. After I make bacon and eggs or a burger, I just knock loose any stickies with a wooden spoon/spatula and wipe it out. Done. If you cook something substantial and need to wash your cast iron, you absolutely *can* wash it in hot, soapy water. Just don't scrub away the seasoning and be sure to rinse it well. It won't "soak in the soap." That's an old wife's tale. I digress. Good video... : D Keep up the good stuff.

@Jason-pf8qc

5 жыл бұрын

You beat me to it...lol... who puts steak in water?

@sangpark7172

5 жыл бұрын

I saw people brine the chicken and fish.but never seen with beef. can anyone explain why it's more preferred in chicken and fish?

@GaryGonzalo

4 жыл бұрын

@@sangpark7172 Probably cuz you don't cook the skin of the cow.

@Layarion

4 жыл бұрын

@@GaryGonzalo any tips on when you should marinade vs dry rub? I think it's...don't marinade if it has good fat? also, what is gristle?

@nonyobussiness3440

4 жыл бұрын

Gary Gonzalo might be the dumbest logic I’ve seen.

Can you please give me the details what temperature and how long will take to cook . Thanks

What tongs are those? The pointy ones with teeth. They’re not the same as the ones you have linked in the description. Cheers

Another great video, the unbrined definitely looked better, the tapenade finished the whole thing off perfectly

Good experiment. A couple of suggestions: cooking meat treated differently I think might be the issue. As you can see from the juice that escaped, the brining does in fact draw more liquid into the meat. That's because the salt initially draws out moisture, but then gets absorbed into the meat and brings the moisture with it. And salt does denature protein and helps tenderize. I would suggest a higher heat setting for the salt brined meat, espcially for the searing portion. Nice video!

Great video. What is the brand of the blender you used in the video?

What's the name of the song that the video opened up too? Great video as usual by the way!!

Great comparison. I do like to dry brine red meat. Any thoughts on that method?

Nice one PX will give this a go, not sure if Tri -tip is that easy to find.

Hi I'm Stelios from Greece. You are doing one hell of a job. I like your setup , your cooking, your bbq and bravo for everything. Hope to meet you one day so as to exchange recipes. Cheers.

Can you please tell us how long you cook them for ? And what temperature? Please !!

Do you still need to _rest_ the meat if you sear the steak _after_ the meat is cooked?

Thanks for the experiment.

what about a dry brine, overnight in the fridge exposed to the fridge air? what's that called?

Whaat is the knife you used to cut those steaks

Your tapenade looks incredible, and I will stick to brining just my poultry now!

3 seconds in and I had a feeling u were a fellow Dutchman, nice video very helpful

@wouterbakker7729

4 жыл бұрын

PIne tree nuts, I knew he was Dutch

PLEASE where can I find this tapenade recipe?

Great vid!

With the tapalade you start with a herb, ricola? what is that please? Thanks and great film showing not to brine steaks. I ceratinly have saved some money by avoiding it.

Great looking stuff! Maybe next time try to Dry brine the meat. (water is a solvent thats why it discolors) Also I thought a Tapenade was made with Olives? What you made looked wonderful Though!! (love the pine nuts!!) Great juicy meat, on both!! One last question what is the device to your left? (the domed device) Thanks have a great day!!

Luv the channel! Deff not enough salt in the wet brine.lol. But, I do a dry brine for my TriTip/Picanha tho… cover in pink salt & fridge 45mins, rinse & dry, season, cook (I prefer a reverse sear for this... In oven @ 250°F, til internal temp of 120-125°F, sear over high grill.), wrap & rest for 15mins, & amazing served w/ sum chimichurri!

What type of knife was he using?

Which is more tender? The brined on unbrined?

Hey Roel! Looks absolutely fantastic! :) Question: where did you get that pepper grinder? love the bigger bottle :) Kind regards!

@PITMASTERX

6 жыл бұрын

Hi Gerard... die is van de Hanos

@gerardekkel1700

6 жыл бұрын

Super hartstikke bedankt!! heb een tri tip besteld bij B&S, ben benieuwd! :D heb je de Ierse sherwood of de USA grain fed gebruikt hiervoor?

What's that sauce called?

The subtitles are spot on. lol

Good content. You barely poked those steaks with your thermometer, I'm not sure if you intended on doing that but it's general practice to get a temp from the middle of the thickest part of your meat.

Wow, wat een marmering in deze tri tip. Waar heb je deze vandaan als ik vragen mag?

I do the reverse-sear on my porterhouse steaks. I marinade them in my own wine, oil, and spice mix for a few hours to enhance the flavor and when just about done I pour a drizzle of olive oil over the top which makes the coals flame up. Let it go for a minute, flip, and repeat. Comes out on the rare side of medium-rare just the way the wife and I like it with a nice bark every time. Appropos of your other video on freezing steaks, we were both home quite late one night and had forgotten to switch the tri-tip from the freezer to refrigerator to thaw during the day. I dropped it on a flaming grill until it was tender. The outside was charred but the inside was delicious pink. Our desperation move turned out to be pretty good! Not recommended for every day but it worked that time.

Question what do you do with excess fat

awesome tips

Make a Ultimate Steak video when you find out what the best way is to make steak

@PITMASTERX

6 жыл бұрын

Yes... one day

Why don’t you use your Napoleon Pro? I haven’t seen it for a while.

For some reason this guy reminds me of Lawrence Welk........thanks for posting :)

Great video! Have you changed something in the production? This one is quite different from your past videos - a lot of jarring cuts in the editing/discontinuity, and a bit cold and dark - color used to be more natural.

The subtitles are genius. Umami becomes: oh Mommy!

What is the title of the intro music?

i know this video is older but i really hope you got a better knife by now

where can i find that kind of apron

@brianburroughs

6 жыл бұрын

I wanna know too

where can I find such a marbled tri tip???

pit master always with the gully hip hop intro

You good mate!!!!!😊👍👍👍

I love tri-tip probably more than ribeye, strips and filet. It just has a better flavor.

Whats the song in the beginning?

What does this cut is called? I did not understand him

@Heiryuu

6 жыл бұрын

Greenlage it’s called tri-tip because of the shape it’s in

Try dry brining overnight. It actually enhances the sear by drying out the surface.

Where do you get your Meat? Greetings from germany

I have never brined a steak in my life, but just watching your video I'm wondering if you could add a lot more salt to the water so the steak stays less time soaked in (therefore absorbing less water). I would also try matching the temperatures from the steak and the water (and letting it brine inside a refrigerator) to preserve a little more blood, even though the tri trip does not have much. Vacuuming your steak with the brine could also potentially speed up the process even more.

@fredericogoldfeld7104

6 жыл бұрын

Torching it could also get the steak to be more crispy on the outside, but it would certainly add a different flavor to it (Maybe unwanted?? Who knows.)

I always dry age my meat, but I don’t like the flavor of dry brine. It sort of brings out a vinegar flavor in the meat. I just enjoy pure umami. I do salt and it season my beef right before cooking, for a flavorful crust.

man wat ziet dat er weer smakelijk uit :)

@PITMASTERX

6 жыл бұрын

Lekker he 😁🤘... thanks

Looks GREAT, PitMaster! You really know how to torture a guy.

Just one thing... in my knoledge, Tapenade is an Olive paste (with ocationally some other ingredents).. but that is nowhere close to a Tapenade... those steaks looked great by the way

Hey PITMASTERS!

@PITMASTERX

6 жыл бұрын

Hey bro

Hey man, you should do the confrontation scene from Les Miserable.

Damn that's raw!

I think they could use more char from searing as well.

I didn't really catch y the brine should be responsible for a not so crispy crust?! Did you take all of the pieces from the indirect zone at the same temperature to sear them?

@Balthazzarr

6 жыл бұрын

I was thinking the same thing. As long as the excess water from the brine is removed, I can't think of a reason why searing it wouldn't give the same texture as the unbrined steaks. I hope he answers, because I would also like to know.

@davidtoh83

6 жыл бұрын

Moisture from the brine stop the steak from crusting. even if u dry it up before hand, the brine solution inside the meat will try to escape during the cooking process and that cause the lack of browning of the meat.

I like your video but will also still love a good pastrami sandwich or corn beef with cabbage...but your vid gave some common sense info

Jup…. I am for sure a no-briner when it comes to steaks… salt can easily be added other ways… and... brines should be more complex than just simply with salt… lemon, coffee, red wine, pineapple juice or a good old Leffe blonde from Belgium should do it with a surplus of their own ingredients applied to the proper choice of pork, beef or poultry. Anyway… this is a valid experiment… thumbs up!

@PITMASTERX

6 жыл бұрын

Thanks bro... we had to put it to the test... but nothing changed

I'd be interested in dry brine (like on amazingribs website) versus no brine.

@PITMASTERX

6 жыл бұрын

Can be tested for sure

Your editor needs to employ slow-motions more effectively .I love this channel and I love every evolution it made so far but the slo-mo footage looks lazy, not so slo-mo like which it supposed to be

@guser436

6 жыл бұрын

He's doing the slowmo in post which makes it look slideshow effect. He needs to film slow mo shots at a faster frame rate and then when he slows down in post it doesn't look so jittery

@PITMASTERX

6 жыл бұрын

Thanks for the feedback guys...every little bit of it helps us..and drives us to do better every time. Trust me the slow-mos of the future will be epic

You got me...

I brine fish for smoking, that’s my only familiarity with the term. The brine we use though is much denser than the one in the video. It’s not ready until there is enough salt in it to float a potato. And then the fish just sits for a few minutes at best. Definitely no more than five. My immediate question with this video was if the brine was not too thin, and the soak too long?

Legendary

@PITMASTERX

6 жыл бұрын

Thanks

Roel do real nitrate free bacon next! and invite me to come eat it! :D

Try balsamic vinegar for a marinade. You will be pleasantly surprised..

Absolutely gorgeous bruh!

A brine should have equal parts salt and sugar. Sugar would defiantly make it crisp up more, but I don't think I want a sweet steak...

Nice try! Sometimes I brine, sometimes I don't. Depends on various things f.i. the kind of meat. :-)

You're telling me you can't get a sear on those? I salt mine, bag it over night, then take it out of the bag and let it sit in the fridge to air dry over the next day/night, then put it over at least a few hundred degrees and flip it liberally Tastes well salted throughout and gets an amazing golden brown crust

I thought you used the top of your mixer to squeeze out the lemon juice!

Great looking tapenade.

Yes you should, but DRY brine them overnight with kosher salt (some people use coarse sea salt).

GOOD video whats the name of the song in the intro

@haifiz6731

6 жыл бұрын

Patman220, I would like to know to..

Dry brining? Duh!

I once tried to soften beef fillet slices with baking soda. Although a fillet is soft enough. But I’ve heard the Chinese do it that way& I was curious. Let me tell you, it was horrible. A awful taste& soft like whipped cream. Even if a cheap cut would get softer, I can’t live with the taste.

Is American Style BBQ a big thing where you are from, or did you just fall in love with it when you got here?

@PITMASTERX

6 жыл бұрын

I am born and raised in The Netherlands... still live in the Netherlands...and barbecue was not really popular here in my youth. Now it has become more and more popular, but here it is more about grilling instead of the traditional American BBQ

@4000marcdman

6 жыл бұрын

Pitmaster X awesome thanks for that bit of personal info. Have a great weekend. Love you channel.

@xaap8408

6 жыл бұрын

As a Dutchman i can confirm, we in Holland call it BBQ, but it is actually grilling we do when we do a BBQ.

@4000marcdman

6 жыл бұрын

xaap hey man, that's awesome. thanks for your comment. I appreciate the input.

@richardrichardsen6611

6 жыл бұрын

I grew up an American in the South of the NL..Limburg..not far from Geleen. BBQ is an Americana thing. In it's pure definition it is "low and slow" cooking or low temperatures for a long time. But the word BBQ is now used for just about anything done on the grill. Usually steaks are not brined. I think this demo shows why. Red meat is sometimes marinated but brining is reserved for fish ( where it not needed at all ) pork and poultry. Steak, if given the finesse treatment, is seasoned with salt and then left uncovered to air dry in the refrigerator for 24 to 48 hours. The salt will draw fluid out of the meat osmotically, become diluted by that fluid and then go back into the meat. The surface will dry and the salt will be evenly distributed within the flesh. That makes the meat much easier to sear.

You should have allowed the brined steak to air dry in the fridge on racks so it would get that crust.

@PITMASTERX

6 жыл бұрын

Good suggestion Matthew

Not sure why anyone would do a wet brine on any steak. I employ a dry brine overnight on my steaks, then follow with a reverse sear cook. They are always super juicy and have that crisp exterior.

What about a Cognac Cream Pepper sauce over a Porterhouse?

Stop cutting off the fat!

@bradg23

4 жыл бұрын

AND Stop wiping up the juice with a paper towel! WTF!? he didn't even cut it yet! c'mon now..

Well, I've always been under the impression that you should not use black pepper in a rub if you intend to sear the meat as the the pepper will burn.

You made arugula pesto... looks good.

I never had a tri tip with that much marbling😢

oh god, that steak look delicious

Did u pat ur brine steak completely dry ?