We tried Aging Steak in Dr Pepper for 6 Months… But This Happened

0:01 Outton.

0:02 Outton.

0:04 Yes.

0:03 My good friend Alton Brown.

0:04 How are you?

0:05 Hi.

0:05 Good to see you again.

0:06 Good to see you.

0:06 Go.

0:07 I got a question for you.

0:08 I do some crazy experiments with meat and I want to dedicate one to you.

0:13 What type of thing can you think of that I have not

0:17 dry-aged steaks with and it will be a representation of outton brown?

0:22 I want you to combine teriyak and Dr.

0:27 Pepper.

0:28 Ooh.

0:29 Why?

0:30 Because it balances.

0:31 Both have enough salt.

0:34 Well, especially the teriyak, but the uh the sweetness from the uh the Dr.

0:39 Pepper as well as the carbonic fizz, I think,

0:42 is going to bring something to the party.

0:43 Huh.

0:44 How long should I go for?

0:46 I usually let things soak for quite some

0:48 time because we want deep penetration, but please 6 months then.

0:53 Oh, wow.

0:53 Yeah.

0:53 6 months.

0:54 Half a year.

0:56 dry-aged outton brown.

0:58 It's wet aged half a year wet age outton brown experiment coming up now.

1:05 Now I'm sure you are familiar with Dr.

1:07 Pepper, but just in case you're not,

1:09 there's a huge difference between the Ken stuff and this the original Dr.

1:13 Pepper.

1:14 You see, Dr.

1:14 Pepper was created in 1885 by a pharmacist in Texas,

1:19 and it is one of the oldest soft drink in the United States.

1:22 Now, obviously, Alton Brown loves this stuff, but like I said before,

1:25 there's a huge difference between the canned stuff and the original.

1:28 This one uses canned sugar, so I'm hoping that it's going to be better.

1:32 So, I went ahead and grabbed my steak.

1:34 It's 2 and 1/2 in ribeye, nice and thick, and prime grade.

1:38 Now, for the teriyak sauce.

1:40 Now, I can go ahead and use this one right here,

1:42 but that would not do its justice.

1:44 I have to make teriyaki from scratch.

1:46 And for that, I got a Japanese master chef.

1:48 This is Chef Hero, a true Japanese chef and let's be honest,

1:53 much more qualified than me to make this sauce.

1:56 Hiroan, Alton Brown told me to soak a steak in Dr.

2:00 Pepper.

2:01 What do you think it's going to happen?

2:02 You know, be honest.

2:03 I never had a drink with Dr.

2:05 Pepper.

2:08 But in all fairness, first he told me to coat the steak in teriyak sauce,

2:12 then Dr.

2:13 Pepper.

2:14 And that's why I'm here.

2:15 So, I need you to teach me how to make teriyaki sauce.

2:17 Sure.

2:18 Okay.

2:18 First, we need to burn out alcohol.

2:21 Burn off the alcohol.

2:22 Okay, sounds good.

2:23 The sake and the medium.

2:24 Let's go.

2:27 Oh, just like that.

2:28 Just like that.

2:29 Now, if we don't burn off the alcohol here, it's going to be bitter.

2:32 Is that the reason?

2:33 Yeah.

2:34 Then after soy sauce.

2:35 After that, sugar.

2:38 Sugar.

2:38 Okay.

2:38 And now, very important, you have to watch it.

2:41 It just stir.

2:42 So now all he's doing is reducing the sauce

2:44 so that he can get a nice consistency.

2:47 Yes.

2:47 Now sauce is finished.

2:50 Wow, that looks beautiful.

2:51 Nice gloss, not too thick.

2:54 Very nice.

2:55 Good luck.

2:56 Good luck.

2:56 Yes, I'm going to need it.

2:58 Thank you, Chef Hiro.

3:01 As soon as I got back, I went ahead and started reducing the sauce.

3:04 You just got to heat it up a little cuz in the end, check it out.

3:08 This will now work perfectly.

3:09 So, I went ahead and went for it,

3:11 adding a generous amount of teriyak sauce first.

3:14 And I'll be honest with you,

3:15 the sauce that Chef Hero make is smelling fantastic.

3:19 Once the steak was fully covered,

3:20 I transferred it to a container and I went immediately with the Dr.

3:24 Pepper.

3:24 And I'm not quite sure what was happening

3:26 as I was getting some type of reaction.

3:29 Don't ask me what those bubbles and things are.

3:32 Because I tell you one thing, friends,

3:33 even though it looked kind of weird, it was smelling really good.

3:37 So into my refrigerator goes for 6 months.

3:40 But there was a problem.

3:43 Good morning everybody and something has happened and I must send

3:48 a video to my good friend Alton Brown and I have done it.

3:52 I literally did it and I want to show you what it's looking

3:55 like because things are a little bit different than what I'm normally used to.

3:59 You are an expert at this and I need your opinion.

4:04 Clearly, I'm I'm not an expert.

4:06 Uh because an expert wouldn't have probably told you to do that.

4:09 And quite frankly, I I just thought it would be fun.

4:15 Here it is in better lighting, brother.

4:17 Take a look at this.

4:18 I mean, I don't know what those things are over it.

4:21 What's basically happened is it kind of like cured the outside.

4:25 But all that white stuff, beige stuff floating around,

4:28 I don't know what that is unless it's actually Yeah.

4:36 Take a look at this.

4:39 What do you think?

4:43 But outton, I can't.

4:45 We need to cook this right now.

4:47 And it has only been a week.

4:49 So after removing it from the container,

4:50 I pat it dry really good and it was smelling great.

4:54 As I held it in my hand, a few things stands out.

4:56 Number one, tenderness.

4:58 This thing is literally falling apart.

5:00 Second, the fibers are completely opened.

5:02 Third, it smells like chocolate, like Nutella.

5:06 So now I'm extremely excited.

5:08 Since this thing is completely falling apart on me,

5:11 I went ahead and tied it up cuz I tell you one thing,

5:14 I'm looking forward to this.

5:15 However, this steak is not enough for all of us.

5:19 So, since we went with Dr.

5:20 Pepper because Alton Brown loved it.

5:22 While I was growing up,

5:23 there was one drink that I love more than most, and it was not soda.

5:27 It was actually guarappo, also known as sugarcane juice.

5:30 It is fresh, sweet, light, slightly dressy, but extremely refreshing.

5:36 If you've never had guapo, friends, give it a try.

5:39 But there's another ingredient that I also love,

5:41 and that would be butter and garlic.

5:44 Oh yes.

5:45 So, here's what I came up with.

5:46 I first started with some butter.

5:48 I melt that down on a skillet and threw in a generous amount of garlic.

5:51 As soon as it was nicely golden brown, I took it out and chopped it up.

5:54 Then I got some room temperature butter, whisked it real good, added the guapo,

5:58 whisked it a little bit more, and I went straight with the golden brown garlic.

6:02 Then I went ahead and mixed it a little

6:04 bit more and this thing was ready for the steak.

6:07 So, I went ahead and started spreading the whole thing on the steak.

6:09 The more the better.

6:11 The key is that whenever you use butter,

6:13 you got to make sure you cover the entire steak.

6:15 If not, it will oxidize and it will not be as good.

6:18 So, I made sure of that cuz once I was done, into my dryager, he went.

6:22 Now, remember the Dr.

6:23 Pepper one, extremely tender, and it was only for a week.

6:26 This one, on the other hand,

6:27 I have to take it out now, too, to make a fair comparison.

6:30 But I want you to take a look how well butter preserve steaks.

6:33 Remember, the goal here was to go for 6 months.

6:36 So, I knew that this was going to last, but the Dr.

6:39 Pepper had something else in mind.

6:41 After removing all of the guapo butter,

6:43 I was left with a beautiful steak that smelled wonderful,

6:46 but not much has changed.

6:48 So, I'm curious to see how this one is going to taste.

6:50 And in order to have a true comparison, check it out.

6:53 I got a fresh one, the Dr.

6:55 Pepper one and the guapo.

6:56 I kept the seasoning real simple with a generous

6:59 amount of salt and black pepper, nothing else.

7:01 Because once this was ready, I want to let them rest at room temperature for 30

7:05 minutes so that the salt can penetrate deeply into the steak.

7:08 As that was going, it was perfect because it allowed

7:10 me time to go ahead and make an awesome side dish.

7:12 And this one is from Outon Brown.

7:14 To make it, it's quite simple.

7:16 Check it out.

7:17 We first need a quick rub.

7:18 First, add in some cumin, followed by smoked paprika, mustard powder,

7:21 onion powder, chipotle pepper, and finish it off with some garlic powder.

7:25 Now, mix everything well.

7:26 And this is your rub.

7:27 Set this aside.

7:28 Now, before we can begin cooking our filling, which is going to be fantastic.

7:31 You got another mix to make which is into a bowl

7:34 throw in some brown sugar followed by some ketchup,

7:36 mustard, tomato paste, malt vinegar, worcershure sauce and liquid smoke.

7:40 Now make sure to mix that real good and this is what you should be left with.

7:43 Now set this aside.

7:45 Now into a pan throw in some oil followed by onions.

7:48 Start to cook them for a little bit and immediately go in with your ground beef.

7:51 Now go ahead and cook them until they're fully cooked.

7:53 I like to use this tool here that makes the job easier.

7:56 This is a lifesaver.

7:57 Now go ahead and season it with salt and pepper.

8:00 And I want you to take a look at one thing.

8:01 I'm using 80/20 ground beef.

8:03 See how fatty it is?

8:05 Here's a quick trick to remove some of the fat if you don't want that much.

8:08 Just use a paper towel,

8:09 but don't remove too much because we all know fat is flavor.

8:12 Now, go ahead and add your dry mix.

8:14 Stir and combine everything together.

8:15 You should start having a wonderful smell and color.

8:18 Once that's fully mixed, throw in your wet mix.

8:20 Now, go ahead and mix that in.

8:21 And there's one special ingredient I completely forgot, but that's okay.

8:25 I made a quick well and threw in some garlic.

8:28 I cooked that up for a little bit and let that fried up.

8:30 Then right towards the end, I added some green onions.

8:33 Now the green onions is a guga touch.

8:35 It's not from out and brown, but I just love it.

8:38 So this is our filling.

8:39 Next, I went ahead and grabbed myself some of these, which I love to use.

8:43 So I went ahead and opened one up, added one slice of American cheese,

8:46 followed by the filling we just made, and a tiny bit of pickles.

8:49 Now, you want to go ahead and close your bowl.

8:51 Just make sure to crimp it towards the end.

8:53 And make sure you do multiple.

8:54 Next, go ahead and add some egg wash.

8:56 A tiny bit of sesame seeds goes right on top.

8:59 And bake the whole thing in your smoker at 350° F.

9:03 Because after about 20 minutes, this is what you're left with.

9:06 Sloppy Joe buns.

9:08 Please listen to me.

9:09 Make this.

9:10 It is wonderful.

9:12 It's one of those things that you cannot eat just one.

9:15 So, yeah, it is a perfect side dish for today's experiment.

9:18 But remember, Alton Brown asked me for this crazy Dr.

9:21 Pepper experiment.

9:22 I have a feeling it's going to be good

9:24 cuz now that we have all of our steaks ready,

9:26 the only thing left to do is to go ahead and cook them.

9:29 First, I'll be putting a nice wonderful sear.

9:31 Once that's done, I'll be cooking them in indirect

9:33 heat until they reach the internal temperature of 135.

9:36 As now I say, it is enough talking and it is time to grill them.

9:39 So, let's do it.

10:27 All right, everybody.

10:28 And here we got our beautiful feast.

10:30 Gentlemen, what do you guys think?

10:31 Huh?

10:31 A lot of fat cap meat in here.

10:34 That's right.

10:34 I don't go cheap, everybody.

10:35 Shout out to my good brother, Alton Brown.

10:39 Oh,

10:39 so he asked me for this experiment.

10:40 And uh you know, his reaction said it all because I did show him the steak.

10:45 I'm curious.

10:46 I want you guys to give me your true honest opinion how this tastes.

10:49 Sounds like a plan.

10:49 Oh, I'm ready.

10:50 Let's go.

10:50 Because I am hungry.

10:52 We're going to start right here.

10:52 Please dig in, guys.

10:54 Let's go.

10:55 Cheers.

10:55 Cheers.

10:58 M after 10 years of videos, steak does not get old for me.

11:05 This man ate the whole thing.

11:06 Felito, you went for the first bite and then you went for the second bite.

11:09 What happened?

11:10 It's too good and I'm too hungry right now.

11:11 You can taste that charcoal flavor.

11:13 Aka the kiss of the dragon.

11:14 Felito, super juicy.

11:16 So delicious.

11:17 There's nothing.

11:18 I can't complain.

11:18 Can you guys tell if there is anything wrong with this steak?

11:21 No.

11:21 Tastes like a good control steak to me.

11:22 Yeah.

11:22 Is there supposed to be something wrong?

11:24 No, not at all.

11:24 Oh, then it's beautiful.

11:25 This is our baseline.

11:26 Let's see if it's going to go up or down from here.

11:28 Let's go to the next one.

11:29 Please dig in, guys.

11:31 Let's see.

11:32 This looks extremely juicy.

11:33 Yes, it is extremely juicy.

11:35 And I'll be honest with you, it was so juicy before I cooked it that I

11:39 had to like even try to remove some of the juiciness.

11:41 Oh my god.

11:42 No, I'm not kidding.

11:43 This one of the juiciest steak ever.

11:45 And not only that, the steak was also completely falling apart on me.

11:49 But let me know about the taste.

11:51 Cheers.

11:53 Cheers.

11:56 M.

11:58 It's very different.

11:59 The flavor changes as you take more bites.

12:01 Right.

12:01 Right.

12:01 Right.

12:02 So, the first initial bite you have a flavor

12:04 and then the second bite is a different flavor.

12:06 It's very weird.

12:07 It goes from sweet to salty and now that salty is just kind

12:10 of sitting in there and just kind of like chilling in my tongue.

12:13 I like it.

12:13 Yeah.

12:13 It's pleasing.

12:14 It's good.

12:15 It's almost like got an Asian vibe to it.

12:18 Yes.

12:17 Yeah.

12:17 I'm a big fan of that.

12:19 Wow.

12:19 Normally, you can tell as soon as you take

12:20 a bite if it's like a sweet kind of experiment.

12:23 Yeah.

12:23 It's definitely a sweet experiment.

12:25 I like it though.

12:25 It It g I mean, I don't know what it is.

12:27 It's great.

12:27 If you're wondering if it's bad, no, it's not bad at all.

12:29 Even though it looked horrendous, it's a good steak.

12:32 Only thing I could say is that the steak flavor is heavily removed.

12:36 Yes, we actually marinated this with teriyak sauce and Dr.

12:40 Pepper.

12:41 Dr.

12:41 Pepper.

12:41 Dr.

12:42 Pepper.

12:42 That's his favorite drink, by the way.

12:44 My favorite soda.

12:44 Yeah.

12:45 Surprisingly, that tasted very good.

12:46 But we still got our last one.

12:48 But before we do, I went ahead and made a nice

12:51 side dish here inspired by my good friend Alton Brown.

12:54 You just got to grab it and go for it

12:56 cuz there might be a surprise for you inside.

12:58 You ready?

12:59 Some cheese empanada.

13:00 M.

13:00 Let's find out.

13:01 Cheers.

13:03 Cheers.

13:05 Oh, you like

13:07 it's like a bun stuffed with a burger.

13:09 Yeah, exactly what it is.

13:10 Sloppy Joe to be specific.

13:12 This is amazing.

13:13 The especially the pickles at the end there.

13:15 Perfect acidity to end everything off.

13:17 This really is like kind of like a bow bun shape kind of almost.

13:20 You've transformed Sloppy Joe's Google.

13:23 Uh, no.

13:23 Shout out to Alton Brown.

13:24 It's not me.

13:24 Oh, that's right.

13:25 Alton Brown.

13:26 I cannot get take any credit on this at all.

13:28 What an incredible delicious bite.

13:30 Easy to make.

13:31 Do it at home.

13:31 You guys ready for the last steak?

13:32 I'm ready.

13:33 Yeah, I'm super.

13:33 All right, let's go.

13:34 Which soda use on this one?

13:36 Oh, good question.

13:37 You're going to be surprised.

13:38 This one's extra juicy.

13:41 Ooh.

13:41 How does it smell?

13:42 Like super smokeoky.

13:43 Like too much.

13:44 Oh, no.

13:45 Well, let's find out how it's going to taste.

13:46 Cheers.

13:46 Cheers.

13:52 It's amazing.

13:53 That doesn't taste like that second one.

13:56 And it definitely don't taste like a control.

13:59 No.

13:59 What the hell did you do to that?

14:00 Oh, good question.

14:00 I'll get on that real shortly.

14:02 What do you think, Vito?

14:03 No, this one's really good.

14:04 An extra beefy steak.

14:05 It just amplify the control.

14:08 Exactly.

14:07 It It's fair to say it's the control and crack.

14:11 Yeah.

14:10 So, this one is actually with real cane sugar and garlic butter.

14:14 That one is incredible.

14:16 Let me know in the comments down below what you think.

14:18 And I'll turn brown,

14:19 what did you think of this experiment now that you see us tasting it?

14:22 Because by the looks, I know you were a little bit skeptical,

14:25 but I want to know what you think now.

14:27 Let us know in the comments down below.

14:29 I hope you guys enjoyed this video.

14:30 If you did, hit that thumbs up.

14:32 If you're not a subscriber, be sure to subscribe.

14:33 And we'll see you guys on the next one.

14:35 Take care, everybody.

14:35 Bye-bye.