![The Mangal Grill](/img/default-banner.jpg)
- 36
- 117 860
The Mangal Grill
United States
Registrace 1. 04. 2019
If you are a foodie, you are looking at the right channel. You will see various cooking videos, dominated mostly with beef. However, I will have videos about different cuisines, as well. Ultimately we are looking to "see" the most flavorful dishes that are also a pleasure to watch.
Kamado Joe Grills: Setting up Big Joe 3 and it's Accessories
Kamado Joe Grills: Setting up Big Joe 3 and it's Accessories
zhlédnutí: 7 463
Video
Dry Aging USDA Prime Ribeye 60 Days Batch 2
zhlédnutí 727Před 3 lety
Dry Aging USDA Prime Ribeye 60 Days Batch 2
Dry Aging USDA Prime Rib 47 Days Batch 2
zhlédnutí 426Před 3 lety
Dry Aging USDA Prime Rib 47 Days Batch 2
Dry Aging USDA Prime Ribeye 33 Days Batch 2
zhlédnutí 477Před 3 lety
Dry Aging USDA Prime Ribeye 33 Days Batch 2
Dry Aging Select Ribeye - Is It Worth It?
zhlédnutí 2,3KPřed 4 lety
Dry Aging Select Ribeye - Is It Worth It?
Insane Kofte Made With Dry Aged Ribeye Pellicles
zhlédnutí 3,3KPřed 4 lety
Insane Kofte Made With Dry Aged Ribeye Pellicles
Succulent Chicken Wings Recipe on Charcoal BBQ
zhlédnutí 277Před 4 lety
Succulent Chicken Wings Recipe on Charcoal BBQ
Chicken Margherita Recipe That Will Impress Your Guest
zhlédnutí 1,1KPřed 4 lety
Chicken Margherita Recipe That Will Impress Your Guest
Kola Dolabını Kuru Dinlendirme İçin Et Dolabına Nasıl Çevirdim?
zhlédnutí 4,4KPřed 4 lety
Kola Dolabını Kuru Dinlendirme İçin Et Dolabına Nasıl Çevirdim?
How I Built My Dry Ager From A Used Soda Fridge
zhlédnutí 71KPřed 4 lety
How I Built My Dry Ager From A Used Soda Fridge
This is absolutely amazing but I think it's important to point out that a lot of this isn't necessary for someone just wanting to dip their toe into dry aging. As long as you can keep the humidity between 60-85% and temperature between 30-39F, you'll be okay. A device to monitor these levels is absolutely necessary though. Don't trust the fridge's temp controller for this.
Yes, you're definitely right about what you said. That's why I explicitly stated that it is overengineered.
glglglglglglg
Ellerine sağlık çok leziz gözüküyor. Afiyet olsun.
Selamlar böyle bir dolap yapmanın daha ekonomik daha uygun pratik bir hali var mıdır yoksa en pratik ucuz yolu bu mudur
Merhabalar. İllaki vardır, ama ortam küçüldükçe değerler çok hızlı değişebiliyor. Ayrıca etin bozulma olasılığı da artabiliyor. Nem kontrolü herhalde en zor kısmıdır projenin. Dolap yapmak mümkün değilse dry age poşetleri kullanabilirsiniz. Ben denediğimde gayet başarılı sonuç almıştım.
Can we get an update on this. I built a small one years ago. I am ready to upgrade, I would like to know what you would change and or anything else
Thanks for the follow up! I've made some changes and will make an update video this fridge.
Are you no longer doing videos?
Thanks for checking in but I have been extremely busy with projects. Next video is about my outdoor kitchen and I'm just waiting for the right time. But my kitchen is getting old, too lol
You don't post recipes or anything?
Thanks for checking. I've been extremely busy with projects but I want to.. Very soon hopefully
Add sauce to dough then sprinkle cheese, sausage and pepperoni, and then more cheese. There ya go.
Nice work, thanks for sharing this!
Thanks.
can u not just put a shade infront of them UV lights? if it is only used to purify the air, surely it doesnt matter if there is a shade? unless having a shade wont make a difference and u can still mess up ur eyes and skin?
You probably could. I didn't know about this in the beginning. So, I have a UV filter film on the glass door. Haven't been hospitalized ever since lol
Learn how to cook a steak dude
learn how to eat it raw dude
Well Your video is no use for me. It’s really above my level… Not your fault… It’s my fault for not being up But seems like great info for people to your level
I thought this was an actual kitchen, nice delicious looking food too
I'm still planning for some renovation :) thanks
Big deal you have a tesla 😂 I wanted to know how to make those patties 😂
Full recipe is on my channel 😁
Exactly the video I was looking for, extremely well made too. Thanks definitely subscribing
Much appreciated! Been inactive for a while but planning to come back with MORE videos.
What about the uvc light? Is it safe to consume such meat after it was exposed directly to the uvc?
Of course! It's just like sunlight.
Too costly
Hi. I am running a true gdm 10 and am having the same issue you had with your coils freezing up. Could you give me some info on how you wired the evaporator fan to run 24/7. I haven’t been able to find a diagram that tells me what color cables are the fan. Thanks
Hi. The wiring diagram should be affixed to the inside of the electric box cover. I brought a direct power line into the box for the fan. If you still cannot find it, open the evaporator fan and look for what color power wire it gets.
your space is SUPER nice !
Thank you!
Wowww
Looks so yummy!
Amazing!
Awesome video!
How long u us Allah smoke for
No I didn’t
burgers without a sus joke isn’t a real burger 😅😂
Who says it was a joke 😂
Too much onion
I'll put less for you next time if you sub lol
im hungry now
What are the holes for?
They make the pan a holey pan. Other than that it allows the food to get the wood flavor.
Hey I don't know if you're still active but what model fridge was this?
Thanks for stopping by and checking on the channel :) I am able to respond to messages only due to a very busy schedule. It's a True GDM26 fridge.
Any idea on how much this thing costs to run per month or year? Just snagged a bev cooler and am considering doing this! Great vid!
Thank you and good luck to you. All fridges will be different based their HP. Mine uses 500W when the compressor on. But I have no idea how much it costs Electricity rates are constantly rising in CT 🤷
Eline saglik Hocam, kuru dinlendirme kabuklarini ne yapacagimi dusunurken buldum bu videoyu, denemeye deger. Bir de aklimda sucuga katmak var ama nasil olur bilemedim.
Teşekkür ederim 👍Ben, et az dinlenmiş ise kıymaya katabiliyorum, veya menemen tarzı bir şeye atınca da kullanılabiliyor. Sucuğu bilemem ama ben muhtemelen yapmazdım. Ancak yapıp tecrübelerini paylaşırsan tecrübenden herkes faydalanabilir. Şimdiden yolun açık olsun :)
Great video. As I watched I wondered what a variable speed condenser fan would do to the humidity.
Thank you, David. There's only one way to find out, I guess. But I think the condenser area should always be super dry to prevent frosting.
ayrıca tuz taşları da koymalısınız diye düşünüyorum.
Bu sistemde gerek yok. Tuz kullanılan sistemde ince ayar yapılamıyor. Bu şekilde parametreleri değiştirerek dinlenmenin etkisini değiştirebiliyorum.
emeğinize sağlık çok bilgilendirici bir video olmuş
Great video. You are very clever. Great work and very good. Video. Your caution about the UV lights is great too. I had mistakenly worked on my locker with the UV light on. My eyes were affected and my skin was affected too. I really like all the safety features. Can you post a video about how it is working?
Thank you, Mario. That was a sour/painful experience for me too. The dry aged ribeye videos are the result of this set up, actually. There's also an update video for this dry ager.
Helal olsun adam ingilizce tanıtımınıda yapmış
Worst teacher ever
Startling example of DIY video. Thx! What's the cooler size and how much meat fits in? Jacob
Much appreciated, Jacob. I can comfortably fit 8 very large ribeyes in it. It's a full sized single door soda fridge that you see in stores.
Great job looks amazing but after buying the fridge, humidifiers, dehumidifier, temperature controllers, wires, gadgets and all the hours you spent on it wouldn't it have been cheaper and safer to just have purchased one already designed for this purpose? (saw your list of items on the description and calculated the costs)
Thank you. Excellent question. A dry ager at this size is around $10K. You can get smaller ones for $1.8K. I needed the size and for my purpose it is definitely cheaper to go this way.
Müthiş anlatım, bravo.Tüm cevapları Türkçe bulmak harika.Emeğinize sağlık...
Çok teşekkür ederim.
That has a lot of marbling for a select roast… Are you sure it was select?
It was stamped and sold as select grade. I have several experiences where choice grade came out even better than prime!
Where did u find the diagrams for the electrical to bypass the Internal temp control so that the fridge will use the inkbird? I heard u can just hook up the main power from the fridge to the inkbird but that never made sense to me... ur way makes more sense but have no idea where to start figured I would ask if u had some diagram or something on how to do this
Mine was on the inside of the electrical box cover. When you use the ink bird it also controls the light circuit. I wanted to bypass that.
pc kasa fanı kona bilirdi içeriye en üste hız ayarlamaları daha kolaylaşırdı yerden tasarruf edilebilirdi. gerekirse alta da konabilirdi. kablo delikleri için tek bir delik delinebilirdi içerisine köpük sıkılabilirdi izolasyon için.. .. . ultraviyole ışık en üste alınabilirdi yada onların şeritleri var onlar kullanabilirdi. tüm sistem için tek bir devre kartı yapılıp profesyonelleştirilebilirdi.
Why do you keep the temperature so low?
You mean, between 34F and 37F is low?
@@TheMangalGrill I realized my mistake. I thought this was a sausage /Salami drying chamber. I realize now that it's for dry aging beef. My mistake.
@@TheMangalGrill Cool build btw.
All good, sir. Thank you!
Tint the front glass
What for?
@@TheMangalGrill minimize uv exposure
In my update video I have installed the UV protection film.
What are the parameters for meat aging I see u use 32f which in insane low for maturing salami which I do.. and u also use 65 humidity which is also low for maturing chamber 75
I never said I use 32f, which I agree is very low. I use 34-36 and my top humidity level is 80. When the compressor kicks in, it can get below 60 but quickly climbs to 80. Dehumidifier kicks is if it goes beyond 80 and brings it down to 76. In the meantime, curing and dry aging are just not the same.
@@TheMangalGrill Thats why I am asking what are the parameters for meat aging I already know how to cure and mature.. but wanna get into aging beef would u mind explaining what is the ideal range of temp and Humidity and where did u get ur info from
I had researched a lot of sites and watched several videos and tried to compile everything in one video. So, this video explains it all if you want from the beginning to end. I wish you good luck and hope that you can dry age a nice slab to enjoy with your people.
@@TheMangalGrill so at the end what are the parameters ..
Around %75 humidity, 34F-36F temp, and about 1mph air circulation.
a glass uv resistant tint would be ideal
Thanks for the recommendation. In my update video I already applied it 😊
very helpful thanks
dude! aged meats and kamado joes, exactly the content im looking for! great videos
Glad to hear that! More videos finally coming after a super busy schedule.