Sander van der Leeuw: You are, and you know it. Don't do it.
TardRepellent: everytime I see you say thanks for stopping by to someone I always want to say: you stay classy san diego
TardRepellent: "awesome product, it allows you to just pierce the steak like that" these were your exact words lol. why don't you just use grill tongs
Umur Devellioğlu: if you want to dry age individual steaks use paper towel method
EManBN: You literally say in this video, "It allows you just to, you know, pierce the steak like that." Interesting.
Rodney Vargas: disappointing that you didn't show the actual steak as you cut into it. was it overdone, too rare, just right? video is all about presentation and you lacked on this video. looking forward to the next tone.
Joseph Bonavita: You should use tongs. The food hook you are using is meant for bbq moving racks of ribs, briskets, etc around a large smoker or grill.
Johnny B: next time please show us the cut. lets see the inside of the steak please!!!
GrillingNetwork™: the main reason why is you loose 15-20% weight when dry aging. The other is because it develops a skin layer on the outside of the steak that needs to be removed. From all the research that I have done and asking of high end butchers, they all recommend using the whole loin.
Hope this helps and thanks for stopping by....
CreazioniPinnacolo: exactly why cant you dry induvidual peices? meat is meat.
viol8r007: Try plating finished products on white plates, as the color contrast will help the apparent detail in "HD ". Brown on Brown is hard to see other wise great job . On the pig tail flipper , only total purists and wankers would really consider the little pricks that thing does as detrimental to the steaks . I am a head chef of a 300 pax steak house . I have also cooked in in very upmarket hotels . Use what ever you feel comfortable with.....Been a chef for over 25 years.... keep on grilling ......
Chase Randall: you said "pierce the steak" in your own words XD
Chase Randall: You should have cut into it man
GrillingNetwork™: using the PigTail you are not piercing the steak......
GrillingNetwork™: No can not seal individual steaks. You have to buy the entire roast. By buying the entire cut you save tons. I did a price comparison and you save about 2-3 a pound buy cutting steaks yourself....
Thanks for stopping by...
Randy Madison: I just bought my Food Saver with UMAi bags and looking forward to drying the beef. I do have a question. Can a person dry indiviual steaks that you buy from a market insteat of buying the entire roast? If so, is the process any different? In advance, thank you for your time.
kevinp860: never pierce a steak nube!!
GrillingNetwork™: Thats Awesome!! Glad to hear such great feedback. Thanks for taking the time to watch my videos and Rock on!!
Carlos Gregory: Just finished aging a choice grade ribeye roast from costco in a umai bag for 31 days ...grilled them with some weber steak and chop seasoning ...BEST STEAKS I HAVE EVER MADE ! No more will I buy and grill steaks straight from the counter. Thanks for the vids Allen ...you sold me on this process !
FizzlNet: Because he way overcooked it.
Hector Silva: I know.... I was waiting for that.
HypeBeGone: How dare you... not show... the crosscut... of that... delicious... Piece of...? XO
GrillingNetwork™: I love that thing :)
Carlos Gregory: Uhhh ...nice Summit
IRTOMM: hey man great video! made my mouth water.
StokedOnSmoke: Awesome job man. I haven't ever attempted dry aged steaks before but your videos have been getting me motivated... :) And...ribeyes are hands down my favorite, so I was drooling this entire video :) Thanks for the great video!
TangoSpiceCompany: Oh Man! Killer steak - I need to raid your backyard!
GrillingNetwork™: hey great to see you stopping by, you should come over with the family.
Rich Sladick: Looks awesome!! Cook me one..
GrillingNetwork™: the lights are daylight balanced LED panels. Dont know why it would look that but appreciate your feedback....
tigran914: looks a bit funny......maybe it's the lighting on you making you seem like you're on a green screen
GrillingNetwork™: lol, the hardest part is waiting for the final product :)
GrillingNetwork™: nope thats my backyard :)
tigran914: is the background a green screen? o.O
MrEZCooking: These steaks you are making are KILLING me! I can't afford to keep drooling on my keyboards computers cost to much!
GrillingNetwork™: Yes it was a "choice" select meat. I dont think aging a better select would make a difference. This was amazing!! Thanks for stopping by
tdjtx: I bet that was a good steak. I don't remember from 28 days ago, did you mention if this was select, choice or prime meat.
GrillingNetwork™: Yeah I know, I was so excited to try it and totally spazzed.... It was fork tender!!! and very delish!!
GrillingNetwork™: The easiest ones are the Foodsaver 2000 models. You can find them at Walmart or Target.
Food Porn Network: Allen you didnt give us the money shot? Come on now gotta see inside that beauty after you slice into it. lol
Smoky Ribs: Oh man! I can't wait to try this! Already have the bags, but my son told me my vacuum sealer is not working, when I ask him to bring it back to me, lol! Guess I'm gonna have to buy another one, and with that being the case, which sealer would you recommend for doing these bags?
Ballistic BBQ: Looks like you got a great crust there Allen. I'll bet that steak was out of this world!
boomer9168: looked good
Sangwan Kim: Good
SmokeyGoodness: Looked tender enough that even my dull, dull unsharpened knife would go right through!
S.A Miller: now that's what you call a good lucking steak..lol made me hungry by just watching this video
ManCaveMeals: Glad it was good! It must have been worth the wait!