Amazing Salt Trick for Roast Beef

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Опубликовано:

26 июн 2019

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Комментарии : 154

@Auger3504 5 лет назад

I have to say, not one of his better videos. I'm not sure if he is getting lazy or just didn't think this one through. A better explanation on why the salt, cook time, and internal temp before removal would have been appropriate. For some who are more experienced perhaps this is not necessary, but he has a wide audience.

@exyi 5 лет назад

Salt crust is the name given to the method of covering of an ingredient, commonly fish such as sea bass and grouper, in a sand-like mixture of usually egg whites and salt. The salt acts as insulation and helps cook the food in an even and gentle manner. After baking, the golden-brown shell is cracked, resulting in moist and evenly cooked food. The technique is used often with chefs as it simultaneously roasts, steams and seasons.

@savitbharadwaj4023 5 лет назад

@Aaron Wells Yes, but I'm willing to bet you didn't cover them in paper!

@SHENDOH 4 года назад

Blah blah blah. Just do it. Nobody likes a crtic

@DeadBrokeBBQ 5 лет назад

My grandma did chuck roast very similar to that style. Always turned out awesome!!

@delsurf71 5 лет назад

Dead Broke BBQ That is an awesome I to cook a cheaper cut of meat to try this technique. Thanks!

@limetownbbq3092 4 года назад

Surely 140°C? Core temperature. I can not believe that. But it looks awesome. Very cool video 🤘

@seanfatzinger 5 лет назад

New camera?? Looks good. Love the humor. You guys always make me and my wife laugh.

@johnyoung8586 5 лет назад

Looks awesome I will definitely have to try

@marvingacuya8323 5 лет назад

Yo congrats to getting 300k subs keep making he bests videos

@thegalleryBBQ 5 лет назад

Hello Pitmasters.... great cook Chef.!

@munenex 5 лет назад

Wow. Nothing tops seeing the beto loco go to town on that "pure local" bad boy!

@chopsddy3 2 года назад

The thermometer is a great idea. I’m going to try a whole deer buried in hot coals like this next year!

@InfiniteQuest86 5 лет назад

That looks amazing! Is there a reason we can't do this in cast iron? I'm not sure on the reactions with salt and heat and stuff...

@mattbrooks5882 5 лет назад

Love the video Pitmaster . Have been a fan for a long time! But I have to ask. . . . . Where did you get your apron from brother?

@shawntl 5 лет назад

Wow nice bud will have to try this

@thegourmetgrandadandfamily 5 лет назад

Wish I could afford a piece of meat like that...😢😢

@mogarcia9755 5 лет назад

One of your more creative cooks, I wonder if cooking at a lower temp for longer period would produce a brisket type piece of meat, I like the herbs.

@SjiekkeHenk 5 лет назад

did you comment this before?

@mogarcia9755 5 лет назад

@@SjiekkeHenk Nope Big Joey you have a good day.

@peopleddiagram2920 4 года назад

A thing of beauty and indeed great taste. 🍷

@OnTheFritz602 5 лет назад

Damn I love this channel!

@l.p.5259 5 лет назад

Run! Get to the chopper !!!!

@falconejo 5 лет назад

I’m slightly new to the channel, where can I get your knife you call betaloco? I hope I spelled it right? Thank You in advance

@kevinpeck 5 лет назад

Amazing technique.

@brucewailes7744 5 лет назад

What knife is it that you are using to carve the roast? It isn't the one in your link. I would really like to know where I could get one of those knives. Keep up the good grilling. American here, but my girlfriend is Dutch and she is more willing to let me try stuff if she sees you doing it first. Thanks. :-)

@andreaazzaroni2650 5 лет назад

What is the Point of the salt if the meat is wrapped in paper?

@jjcooks7401 5 лет назад

Andrea Azzaroni sucks out the moisture

@andreaazzaroni2650 5 лет назад

@@jjcooks7401 doesn't the paper wrap prevents them to go away?

@savitbharadwaj4023 5 лет назад

It's like he tried something like salt baking but it fell flat because he covered the meat in paper.

@jjcooks7401 5 лет назад

Andrea Azzaroni I think the salt would still have an affect (effect?) on the meat. You saw how the salt stayed together when he took it off? That’s because the moisture from the meat turned it into a salty crust of sorts.

@savitbharadwaj4023 5 лет назад

@@jjcooks7401 I think you are mistaken. Salt crusting is a separate cooking technique, used mostly to cook fish. In salt crusting, where the meat is coated with a thick layer of salt, or salt baking, in which the salt is folded into a dough which then encloses the meat, there are no barriers between the meat and salt. If you're going to have barriers why use the salt at all? Also salt crusting or salt baking don't make the meat overly salty, just like cooking meat over a salt block doesn't impart too much salt.

@checho77cr 5 лет назад

A friend of mine slow cooked a giant roast beef in salt for 12 hours in a wood oven... The result was absolutely amazing..!!! And finish it with a superb dressing, "The green fairy" made with lots of tarragon and egg yolk... Insane!!!

@doctoredable 4 года назад

Strip Loin as in conventional New York Strip Roast or a Sirloin Roast? It looks delicious!!

@savitbharadwaj4023 5 лет назад

What's the point of using all that salt? You could have just used a dutch oven.

@savitbharadwaj4023 5 лет назад

I'm still waiting Roel. Please take some time to respond to us. You have multiple comments questioning the need for the salt. Cheers!

@joshuastephens301 5 лет назад

That herb mix on the cutting board was a fine chop "mince" not a paste.

@dominiqueleblanc2193 5 лет назад

Where can I get that big knife? The one you cut the roast with.

@phattomato 5 лет назад

I want to see you cook and taste an authentic Santa Maria Tri-Tip.

@bigpoppabass 5 лет назад

Looks omg delish.

@BrettWilliamson 4 года назад

The meat is always good but that is a lovely knife. The new Classic 2?

@marlandwilliams186 4 года назад

Back in the day watched an old timer rap a duck in foil rolled into a big ball of mud and threw it into the campfire. When you're 200 miles into the wilderness hunting, worked great

@coeniebre 5 лет назад

How long did it bake?

@walterwhite3538 5 лет назад

Amazing technique but does the salt soak into the meat as much as it seems or no, because if it did that would be crazy

@fastjazz 5 лет назад

I am curious to know what the difference would be if it was only butcher paper and no salt... that cut of beef is going to taste fantastic no matter but I wonder if lesser cuts like bottom or eye round would be turned into tender, juicy feasts as well...

@jamesevans817 5 лет назад

What is that knife and where can I get it

@lequipejournallequipejourn6069 5 лет назад

Where did you buy your apron???

@enriconovian5647 5 лет назад

boi thats a big steak

@dwaynewladyka577 5 лет назад

So,would this be similar to a salt crusted fish, with the technique? Cheers, Roel!

@SHENDOH 4 года назад

Bravo!!

@SonOfAcin 5 лет назад

Hey pitmaster , try to cook some Rendang , it's an Indonesia dish ( Padang to be precise ) , it's so rich in taste and so delicious 😄

@THEOZZYFUL 5 лет назад

Did you measure the exact mm's between the strings? ;-))

@abukhalid7447 4 года назад

Is that knife a prop from the gladiator set?

@IICLUII 4 года назад

I grew up on rump roast. Don't know if that's okay or not. lol

@BaetenJohn 5 лет назад

Waar koop je die mooie vellen butchers paper?

@nicholassicilian7406 5 лет назад

You let the meat come up to 140 before pulling off? What do you have the grill burners set to? High/med/low? I’m loving this and want to try it!!

@cashuma5010 5 лет назад

. . . look, watch and understand: the grill was set to 140° C and the roast was put in untill the desired core temperature (54 to 55°C ??? - it wasn't said) was reached . . .

@kaypee1972 5 лет назад

Nicholas Sicilian I am sure he meant the internal grill temp at 140 and not the internal meat temp. 140 for the meat would be a hard stick!

@nicholassicilian7406 5 лет назад

kaypee1972 ok my confusion is his numbers are in Celsius. The meat being cooked to 140F would not be overcooked, it’s just a coincidence. Thank you for the clarification!

@nicholassicilian7406 5 лет назад

Cashuma I did watch and I was trying to understand. I missed that the numbers were in Celsius, that’s where the confusion was. Sorry to insult you lol. Thank you for the clarification.

@cashuma5010 5 лет назад

@@kaypee1972 . . . . 140° C is simply not possible as long as there are any juices (water) left in the meat . . .

@tesla3176 5 лет назад

More sear please! 🤘😎🤘

@scrubsrc4084 5 лет назад

Yellow is also a sign it been fed on animal based feeds. But that deep red is lush

@baronvanneemweggen5012 5 лет назад

Lekker man!

@baronvanneemweggen5012 5 лет назад

My other account got deleted :(

@Markivest 5 лет назад

We've reached 300k haha nice

@kennyl4186 5 лет назад

Great vid! Little different, but still entertaining Just for best practices, light your propane grill with the lid open. Less potential for boom.

@hashimina_ 5 лет назад

5:00 doing the floss baby

@niegezien8866 4 года назад

Mooi stukske vlees!

@Dale_Higgins 5 лет назад

What's the point of the salt if it never touches the meat?

@kylel4628 5 лет назад

paper gets saturated from juices and the salt can absorb through is what im thinking but just my thoughts

@cashuma5010 5 лет назад

@@kylel4628 . . . first I thaught so, too, shortly. But there is no point in draining the juices into the salt - what I could imagine is that the temperature is going up still slowlier than without - he neither mentioned cooking time nor core temperature . . . maybe he had two glasses of wine or bottles of beer, already . . . ?

@mogarcia9755 5 лет назад

@@kylel4628 I think that technique and cooking it at say 275F and longer would allow for more of the salt method to work it magic and produce a more tender and juicy brisket type of meat...

@SH-lb1nu 5 лет назад

You dont need to use the paper. Salt crusting is great doing it right on the meet. It doesn't get salty at all. Especially fish is great. Do it for good friday and christmas eve

@bradcavanagh3092 5 лет назад

That's how the "House of Prime Rib" restaurant in San Francisco cooks it.

@chrischanism 5 лет назад

140°C internal?? Or is it the Temperature of the Grill?

@JaktOscar 5 лет назад

Herbert IstEventuellNichtMeinEchterName feels like he meant 140° F or something. Cause the meat looked medium rare

@markachternaam8481 5 лет назад

Eet smakelijk!!!!

@vanq884 5 лет назад

Oh MY

@thegourmetgrandadandfamily 5 лет назад

Wowsers that peice of meat really looks fantastic .. *DROOLING* ...

@tesla3176 5 лет назад

Internal temp of 284F ?????? Isn't that over cooked temperature Roel?

@steveegbert7429 5 лет назад

I think that was the barbecue temp, not the roast.

@mogarcia9755 5 лет назад

@@steveegbert7429 Yea that's right, an internal temp of 284F that meat would have been drier than the Sahara, and definitely not rare looking like it did..

@kauerpc 5 лет назад

Problems with units, it was 140 deg F, not C, for the roast.

@alkeholic7334 5 лет назад

Roel do a Jamaican jerk chicken next episode 👌🏻

@YouTubeYouTube-qg6vl 5 лет назад

RU-vid channel periodic video

@guiloumevanhoo2891 5 лет назад

Eet smakelijk

@kristjan7975 5 лет назад

Idk but I can smell that good smell through my screen

@poormofo1 4 года назад

Dude feeds himself like a bird

@CrashBashL 5 лет назад

"Woooooooo"

@nickjardine6720 5 лет назад

If a was the camera guy ad be giving him a slap for teasing me while he ate 😂

@bobby_greene 5 лет назад

I was picturing a cow fish hybrid swimming in the river

@jaytalbot8603 5 лет назад

Definitely tomorrows dinner haha

@Thewiz729kdojdj 5 лет назад

@1:54 chills

@chaist94 5 лет назад

That doesnt look like it was cooked to 140C. More like 140F.

@bobby_greene 5 лет назад

140K

@deadmeat1240 5 лет назад

Yes this is a poorly edited video. The edit makess it seem like he is telling you to cook it to an interior temperature of 284 degrees ferenhight! Dumb!

@bugmanmatt9492 5 лет назад

It hurt to watch you cut that cardboard with your beautiful knife. But, the Roast looks amazing! Well done.

@georgecutting4265 5 лет назад

I love beef roast but my favorite is a pork roast now can you do a pork roast the same way and get as much flavor as you do in a beef roast

@TheGruspastej 5 лет назад

Can't imagine why not.

@MrJjs246 5 лет назад

blast, i was like 999...SO CLOSE!!!!!!!!

@Arnav-by6je 5 лет назад

Amazing work.. improve the lighting please..:)

@brendakrieger7000 5 лет назад

I enjoy a succulent pork roast🍽

@OpEditorial 5 лет назад

You might say the secret ingredient is salt 🤔

@KhansKitchen 3 года назад

Waaaooo👍❤️

@jasoncatt 5 лет назад

No mention of the internal temp of the meat!

@klaywert 5 лет назад

Can You grill some chicken drumsticks?

@georgekallis3337 5 лет назад

So did you wait for the BBQ to reach 140c or the meat. If it was the BBQ why did you have a probe in the meat?

@kauerpc 5 лет назад

Wrong units, 140 deg F, not C, for the roast probably.

@georgekallis3337 5 лет назад

@@kauerpc You're absolutely right. 140F is about 60C which is what the thermometer showed.

@plankhill 5 лет назад

Did you get kicked out of your other place? what happened to the nice backyard set up you had with all the grills and such? whats going on !!!!!

@johnknapp6328 5 лет назад

Ole Milk Cow

@kooterass1442 5 лет назад

1:40 all tied up...... SHIT

@walterwhite3538 5 лет назад

5:00

@christianhansen3292 5 лет назад

Just feed thats all i am concerned about!

@NemUK 4 года назад

OK. First of all, I have read a lot of the comments below and I think most people have missed the glaring mistakes made in this video. When I watched it I thought that it was a joke. I have watched Roel for years now and I shudder to think why he would treat a good joint of meat in this way. This striploin needed to have all the silver skin removed, not just half of it. It makes it look crazy. The bit of fat that there was yellow and was no good. If you save the fat from your brisket trimmings then this fat would have been perfect (just keep the sliced fat in the freezer until you need it for a dish like this one). I also noticed that there was a cut going right through the eye of the meat. I wonder what happened there. OK, when the striploin is cooked it's quite clearly bucked and bent because of the silver skin. It has shrunk and taken the meat with it. Maybe this video was a test. Maybe Roel wanted to start a comments war, who knows. Or maybe he had one too many beers in the sunshine. Roel I do hope that you reply, thanks mate.

@tesla3176 5 лет назад

Love the dance next time finish it off with a couple of dabs.

@AAB6432 5 лет назад

It’s between me and my MEAT.

@sazzadhossain132 4 года назад

if you done it with a leaf then it would have been perfect

@getback1878 5 лет назад

almost unsubscribed from that dance dont even do that again :P

@morrisonhulshof3224 5 лет назад

Haha i will make sure it never happens again

@yaboii9922 5 лет назад

Lmao fr tho

@cashuma5010 5 лет назад

. . . . . . maybe he had two glasses of wine or bottles of beer, already . . . ? CHEERS !

@tukzaro1959 5 лет назад

Pure Torture, well done mate. 😭😭😭😂😂😂👊🏾👊🏾👊🏾

@42warboy 4 года назад

Grass fed, not grain finished . Typically, they're grain finished for 70-90 days to turn the fat white.

@SaorAlba1970 5 лет назад

tasty looking piece of beef, prefer the Aberdeen Angus Popeseye steak

@xxdjrage8111 5 лет назад

I saw salt bae do this a while ago and the meat was falling apart

@the_nut_cracker4154 5 лет назад

I really want to share this recipe with my family But the thing is they don’t eat meat until it’s cooked full grey

@Doyle-Nutbush 5 лет назад

284F Internal, you're kidding right ?

@cashuma5010 5 лет назад

. . . look, watch and understand: the grill was set to 140° C and the roast was put in untill the desired core temperature (54 to 55°C ??? - it wasn't said) was reached . . .

@Doyle-Nutbush 5 лет назад

@@cashuma5010 He stuck the probe into the meat, then the part about 284F was the next discussion in the video clown. The communication was bad for a novice watching this, and I'm not the novice.

@fastjazz 5 лет назад

Cashuma your sanctimonious noise is uncalled for since that’s not what Noel said. He meant letting grill come up to that temp but he actually erred in saying he was sticking the thermometer in and letting it come up to 140c/284f. Pay attention yourself.

@cashuma5010 5 лет назад

@@fastjazz 03:03 : " . . . on the outer burners . . . what a Monster . . . . close the lid . . . and let it come up to 140° C / 284°F . . . " (by additional writing the temperatures in °C/°F in the lower left corner ) . . . who - Rizzo Razzo - is is not able to understand this ? ? ?

@cashuma5010 5 лет назад

@@Doyle-Nutbush . . . he stuck the probe into the meat . . . . . . . . . then the part about *lighting up the grill and letting it come up to 140°C / 284F* was the next partin the video - simply rewind and watch again . . .