YouTube legend SCHOOLS me on steak!

[@Okami3216]

WE NEED THIS COLLAB

[@SHORGOSAIYAN]

Yes your right we really really need this Collab

[@Edge51]

Came to the comments to post this!!

[@TheHateCorp]

Indeed, this NEEDS to happen

[@radbradmusicartist]

​@Edge51 i believe there are quite a few of us WANTING it! 😂

[@larrymcintosh1481]

💯

[@areyoulooney]

I credit Malcolm for teaching me a lot of the fundamentals of good bbq several years ago. Much respect to that man and his work.

[@JustGrillingandChilling.]

Ditto…I couldn’t agree more!!…

[@BrandonScott12241987]

Same

[@richardcardwell6266]

Cooking on the grill is not BBQ. Low and slow smoking is BBQ.

[@ringwormsherm]

i love the "im malcom reed"

[@JustGrillingandChilling.]

@@ringwormsherm the three best words on KZbin!!

[@ekill1395]

I love seeing Malcolm on here, and I’d love to see a collab! One thing I’ll point out is that Malcolm is coming from a competition background. In SCA competitions, virtually everyone uses GrillGrates to get grill marks like that. That’s what the judges are expecting, and if you turn in a steak without grill marks, you’re probably going to lose some points in the presentation category. A lot of stuff Malcolm does on his channel is more or less how he does it for competition, but that’s generally not how he cooks when it’s just for eating. I know for ribs, if he’s just eating them, he cooks them unwrapped all the way but uses more of a 3-2-1 method for competition. I also know that for competition, he over-seasons his steak because he wants a lot of flavor packed into the one bite the judges get, but he’s said that would be way too much if you were eating more than a bite or two. I don’t know whether Malcolm prefers grill marks or not. He might, but it also may just be what he’s used to from competition.

[@Jonny5009]

I would love to see a Guga vs. Malcom steak/burger/brisket competition!

[@hammerfist5788]

The brisket will have to come from The Butcher Shoppe in Pensacola if you want competition level brisket. That is where Malcom said he gets his as well as many other competition cookers. I've got steaks and wagyu from there. It is pricey for a dessert, but their key lime pie is worth the purchase.

[@chrissmith28]

They still at 9th Ave. And Langley?

[@LifelsGreat]

I trust Malcom more tbh

[@davisjohnson7691]

Guga stands no chance if they both get the same meat to work with. Guga is pretty good, but Malcom is a professional pitmaster.

[@scottwilkie6549]

i wanna be gugs new fat boy canadian contrast

[@laytonminnix3200]

Yes you and Malcom is a MUST together for a video! I have so much respect for you both!!

[@LyftedDieSeL_Wv]

I followed him when I first got into bbq. Helped me a lot. Years later I still use his rubs and bbq sauce. Class act

[@benjismith593]

That Killer Hogs is one of my top 3 rubs. It's a definite on ribs!

[@paulbrusuelas6706]

The AP seasoning actually is my favorite burger seasoning. Flavorful without getting in the way of the beefiness of the burger.

[@coleboozer4032]

This is literally watching my two KZbin cooks together! Watching both Malcom Reed and Guga videos always feels like I'm watching Old school and New School BBQ. Watching you two do a collab together would be amazing!

[@IanRobinett]

Malcolm was the first food personality I saw on KZbin, and he has emailed me back and forth with questions I had about my cookers and recipes without any hesitation. The man is an absolute classic of a human being, and also I've tried his recipes and they are amazing in flavor. Guga spotlighting him just makes me happy in so many ways.

[@PeenTip]

How to bbq right was my man to go to for years. Definitely one of those who made food influencers a thing

[@gravity00x]

and yet, that guy absolutely burned his steak.

[@PeenTip]

@@gravity00x shhhhh

[@carladams9345]

it was fine @@gravity00x

[@trussmonkey5910]

Malcom started me on my food journey. He educated me on how to use a smoker.

[@CptGreenJeans]

@@gravity00xI’m pretty sure Guga said it’s a perfect medium rare

[@markshepherd9153]

So glad you came round at the end, cause ive learned so much from both chefs👌

[@THEGlassIED]

I love Malcolm. He keeps his food simple.

[@hudsonm360]

He put on steak rub and used a damn sear mark/steak ruiner griddle 😂 nothing simple about that

[@h2w25]

I’ve watched this tomahawk video five times atleast, _the dude_ is a savant.

[@Pabloesc571]

​@@hudsonm360it's just a steak though it is simple

[@Wxyvs-]

@@hudsonm360 a steak has grill marks regardless of if you have one of those or not

[@channingrhodes6756]

Malcon Reed got me into bbq'ing! This guy is a genius when it comes to bbq! Guga, I have also watched your shows and learned a lot of things! It would be fun to watch you two do something together!

[@ozzy2991]

Malcom is the reason I got into smoking/bbq . Would love to see him on.

[@TheBradleyd1146]

He’s the reason for me and many others too.

[@crisc9280]

Absolutely. Set it up you two and I'm sure it will be thousands of views. Even if it doesn't happen, I have tremendous respect for you both for taking the time to show proper cooking techniques.

[@JonVT01]

Malcolm and Guga have several things in common, they teach, they adapt their methods, they make their methods and tools readily available to their viewers, and they are both class acts.

[@saulloya9877]

I met Malcolm in his hometown and when I say his personality matches his persona. The man is very polite and down to earth. I love watching both Guga and Malcolm and we definitely need a collaboration from these two gents!

[@michaelt6413]

I love the chimney just for the fact that I can light it and finish prepping what I need for the cook. I like adding the extra flavors in the form of compound butter. Would love to see you work with him. I learned a lot of my weber basics from watching him. Especially chicken wings

[@Shreddah]

I love it too. I can crack a cold beer while waiting.

[@RobRosenMyVideos]

I end up sticking my chimney on the side burner of my gas grill to make it faster. Usually use binchotan, so saves me probably 30 min of waiting for those coals to reach temp. Would love a flamethrower but illegal where i live (not in the US)

[@kanny5175]

Ive learnt so much from Malcolm over the years, the guys a legend

[@TMac0925]

Malcom got me started too. Then Chef Tom, then Chud’s. Guga is no slouch either! Yes! Collab please!

[@jeremywebster9598]

I would add chef Eric in there too with kamado Joe's.

[@davidloh4342]

YES! Make it happen (the collab, that is). I must confess, Guga, while I agree with you on most things, I enjoy the grill marks. I don’t mind the slight acrid bitterness as it adds complexity, and also contributes to the visual element (we eat with our eyes!). All the best and I look forward to your next video and, hopefully, the collab!

[@brentbrandon1062]

YES! You both are great! What a collab this would be! 🥩 I look forward to it!

[@KelvinsKitchen]

Wow, what an epic reaction video to Malcolm Reed's Tomahawk Steak masterpiece! Your insights and commentary throughout the video were not only entertaining but also incredibly informative. It's clear that you have a deep passion for barbecue and a keen eye for detail when it comes to cooking techniques. I loved how you shared your own experiences and offered valuable tips while reacting to Malcolm's cooking process. Despite any differences in approach, your admiration and respect for Malcolm's expertise shine through, making this video a delightful watch for any barbecue enthusiast. Your enthusiasm is infectious, and I'm eagerly looking forward to more collaborations and content from you in the future. Keep up the fantastic work!

[@blabberhoof]

The benefit of a charcoal chimney is ... fire&forget... I light the initial lighter (I prefer waxed wood shavings), put the chimney on it and then I can do other stuff... like side dishes, setting the table or whatever... The flamethrower might be fun and quicker to get the charcoal hot, but you have to be there the whole time... It's just one of the things where personal taste decides in the end. Just like with the personal preference for grillmarks or not (as long as they are not bitter burnmarks).

[@Krieghandt]

I've never heard of waxed wood chips. Awesome, as I can make my own (I find starters useful but expensive).

[@blabberhoof]

@@Krieghandt It's very common here in Germany, many people who are doing serious BBQ and use a starter (instead of flamethrower) prefer these to these paraffin cubes or even lighter fluid (yuck!). They are available on Amazon, but I don't know if they sent to your region. As I said, it's basically wool shavings (not chunks) loosely pressed (airflow!) and waxed. Burns easy and hot, you find pics with the keyword "anzündwolle"

[@Krieghandt]

@@blabberhoof they are .08 euro, and I have to spend .5 euro. In America. So you see why I'm happy to see this idea. A chunk of smoke wood, some knife work, cheap wax, viola, starter.

[@mengkhang1037]

I've learn alot from him too, I loved everything that he's put out. When I've needed to impress anyone I've jumped to a random cook he's done to keep that wow factor.

[@MBMedic007]

@howtobbqright & @Guga would be an outstanding Collab!!!! Oh the sides too!!! Good God I am already salivating

[@MrBBQ-si9qo]

Hard pass, guga is cumbersome with his over opinionated self

[@jimmckay2337]

I will have to cook some steaks soon. Almost every time I had a steak on the grill, it was dry and tasted like crap. Guga’s method and this guy using the two zone cooking is the way to do it. Honestly, I prefer steaks cooked on a frying pan or griddle because the fat doesn’t burn off.

[@victorashul]

hey, Guga! Do a sous-vide steak with bay leaves! We use it here in Eastern Europe and it tastes amazing!

[@zuker1952]

I love my GrillGrates!!!! Going on 10 years, they're still GREAT!!

[@duanewente457]

I'd love to see a collab of yourself Guga and Chef Jean-Pierre! You two are MY heroes! I'm a better cook directly because of you two, and I can't thank you enough!

[@TROYCOOKS]

I have to agree with your assessment of cooking a steak Guga. I love a nice overall crust on my steaks, but the grill lines do look appealing to the eye. Sometimes, the eye wants what it wants! LOL Cheers brother!!!!

[@Daniel_Schmaniel]

Small correction Guga, Maillard reaction is a protein reaction not sugar. Caramelization is the process for sugar browning Maillard reaction is for protein. They are 2 different chemical processes. Source: What Einstein Told his Cook by Robert L. Wolke

[@Timmycoo]

It's technically both. But you are right, it's sugar reacting with amino acids (the makings of proteins)

[@davidrussell631]

Great video. Quite entertaining and informative! And look, everyone! This is such a fantastic little example of how of how folks can be candid and passionate with their opinions and still be quite respectful! Why we gotta be so worried about triggering folks for telling em what we think nowadays? Loved this!

[@RaiderPowerTTU]

I do have GrillGrates and I like using them probably more for the control of flareups in the grill rather than the marks. The grill marks thing is still a thing on the competition steak circuit and is something the judges still want to see. Last steaks I made, I took the GrillGrates and flipped it to use as a griddle and I would have to say the overall flavor and quality of the sear was much better than with grill side. Probably will be how I do steaks from now on. I do like me some Malcom Reed videos and I have learned a ton from him since I started really smoking and grilling. Dude is awesome.

[@zano9291]

I feel most of those judges haven't a clue about true, high quality steaks. They're told to match steaks from an image they're trained on and keep a poker face while eating. Go to any Michelin starred chef and they'll tell you grill marks are all show

[@dochaze1]

@@zano9291some of us actually like to have a little char on the steak. That touch of bitter rounds it out. But then again, I love dark 90% cocoa chocolate, while most of the world are milk chocolate lovers. Everyone has their flavor, and gugas dislike of grill marks is about the only thing I disagree with him on.

[@zano9291]

@@dochaze1 That's true, food is a totally subjective art, but it irks me that there are people who "judge" and don't have backgrounds in the matter. But the science is all the same, proteins and sugars within the meat, along with the seasonings, restructure and form more complex, flavorful compounds through the mallard reaction. Yes it's also true that people "eat" with their eyes, but most people have been conditioned to think steaks ought to look like the ones they've seen on media (TV, movies, etc) otherwise it's up their own sense of taste and judiciousness (which is a skill and also lack of knowledge base most don't have). Conforming to the norm and choosing to stay in the abyss type of mentality is unfathomable to me, but again, it's all subjective.

[@takeflight4666]

@@dochaze1same here! Just a preference thing I guess some ppl like some don’t I love it

[@jacobcurtis628]

Yes, please do a video with Malcolm. He has taught me so much about barbecue and now I’m taking my grilling to the next level with Guga!

[@MrWitz90]

You are 100% correct, guga. The grill mark thing is a 80's and 90's thing. It just reminds me of fake processed meat products at Walmart that the manufacturer tries to pass of as having been grilled, when we all know it's fake. Eww

[@revyreigns1718]

That reminds me of the pork rib sandwiches that had the grill marks. It's super cheap and nasty. Luckily, it's not much of a thing anymore other than for the older generations

[@zevelgamer.]

@@revyreigns1718 I don't eat pork, not kosher.

[@dirtyfiendswithneedles3111]

Yeah, you just described something more off putting than burning on grill marks, that being fake grill marks. Actually made me feel sick remembering that is a thing. 😢 it makes me wonder at what point all of humanity went so terribly wrong.

[@easyblades8827]

I just fcked up a Steak few minutes ago doing marks… defenitely not going to repeat that

[@Idk.lol7689]

​@@easyblades8827yeah ive used gugas method for every steak ive cooked after finding his videos has turned out great i use salt pepper garlic and smoked paprika for that extra smokiness turning it every 30 or so seconds really make the steak cook more evenly with less of a grey band guga seriously knows his stuff I have a pretty crappy small char grill i use mesquite lump coal and pecan chips for smoke when i finish searing it turns out amazing👍🏻

[@willx27]

I really like this reaction format. Hope to see more of them!

[@MrBayoublue]

I like the little bits that are burnt.

[@senmetwo42]

I also like the little burnt crispy bits. As guga is always saying, feel free to make it your own. There's at least two of us that like the charred burnt pieces

[@JustGrillingandChilling.]

@@senmetwo42 make that three of us!!

[@firebirdlover4460]

Add me to the list. I love the char.

[@andyshumate5064]

I’ve been following him since the beginning of his KZbin career. I also have been following you for a long time. Two of my favorite KZbin guys ever

[@Caramel_Custard_Flan]

I was dreaming about Guga and Malcom collab, imagine if it really happen.

[@tdoom2421]

His AP rub is my favorite!

[@s.woberts6576]

Been waiting for this one...2 of my favs.

[@detonationpyrotechnics4156]

I love how you can hear the excitement in Malcom’s voice and really drives it home with his accent.

[@mohammadyeasinkhan6885]

Reed was the original, Guga is the upgrade.

[@electrikoptik]

Guga is equipped with OTA updates. He's next-gen!

[@jmoney6900]

Have to disagree, Guga is more focused on steaks, where Reed is more focused on overall BBQ.

[@mohammadyeasinkhan6885]

@@jmoney6900 Well guga shows steaks because that is what he likes but keep in mind that the man can basically barbecue any meat.

[@OnlyJalen]

The update

[@Niagra2011]

I am amazed at you Guga trying to critique Malcom Reed. Ju gotta lotta kahonies🤣 Malcom has been my go to for BBQ for years. He is the man I learned from.

[@PoyuZz]

No Guga!! YOU have the best accent!!!

[@paullopez6620]

Do not need a "flame thrower" just a gas burner, which is a great addition to any outdoor kitchen.

[@Fnino42069]

Guga has beef with burnt meat

[@hexkong5688]

Grill marks are the BEST for flavor

[@andreasleventis]

He's a competitive bbq guy, and the grill marks are what the judges look for

[@PlayafromtheHimalayas]

But as Guga suggested, they are only for looks. A full sear of the outside of the meat will provide way more flavor.

[@andylee3114]

Guga's critiques are always instructive. You can see how much he loves to share his expertise and his opinions.

[@zevelgamer.]

This gonna be good, i can't believe someone schools guga😮

[@slashroar]

Welp, he didn't get schooled at all it seems

[@BrandonMartinez-ob3vs]

HowToBBQRight is definitely a legend who's definitely needs more recognition

[@Luka1180]

I also like Smoky Ribs BBQ.

[@rubo1964]

He grilled didn't BBQ! Just saying.BBQ is slow cooking process 8-12hrs

[@riuphane]

Title seems backwards... What did you learn, Guga? You seemed to have more corrections and agreement than learning

[@richard2090]

Respect to Malcolm the work he put in paved the way for Guga (.....to come along and improve on what other pitmasters started). Would have loved to see you cook 'Your' version after we watched Malcolm. Not to compete but to compare. Cheers Guga you taught me a lot too buddy.

[@MOESPEED2002]

Malcolm is an OG!! The BBQ right podcast they have has been very informative and has been helpful to me with their tips and tricks of the trait. Rachelle asks all the right Q's at the right time, so she is on point! I hope to see a collab together with you both, so we can experience both of your takes on the perfect BBQ together. After all, the left hand dont work like the right hand, but we all know that one hand will wash another.

[@badakota76]

I agree there should definitely be a collaboration with the two of you great pitmasters! I have learned so much between you guys!!

[@jeffsteudler8099]

Malcolm Reed is the reason I got Into smoking and grilling! I would love to see a collaboration with you two!

[@Rich1176]

I’ve learned so much from How to BBQ Right and now from guga. We need this collab, the world needs it

[@chaiszcash4206]

Guga, Guga, Guga. You always impress. In addition to delivering one of the best products on KZbin you have the BEST, THE BEST guest appearances on your channel. I can always count on Guga to have the best chefs, competitors & entertainers on this channel. Go Guga!

[@OhNoMrKoolaidMan]

I love this guy. You know right away hes that guy. Hes been my go to the last 2 years with learning how to BBQ Right!

[@Harvdog1371]

Yes!!!! We need this collab! Malcolm tight me so much when I got my Green Egg. He’s awesome and his AP rub is the bomb

[@ferraricarpaccio1811]

Yes we need this collaboration!!! I think everyone that cooks bbq has seen and learned from Malcom Reed. My favourite Malcom Reed!

[@farradaniff9740]

I like the charred flavor at times and I also like the crust. Different strokes for different folks

[@angeltzepesh1]

Malcoms channel was the first thing showed me true meat grilling. I remember watching him cook all those steaks, briskets, burgers and making amazing dishes based on grilled meat. And Guga is such a humble guy, recognizing the OG. Would be a dream watching you 2 in a video.

[@MadeOnTape]

i'm stoked to hear Guga explain lighting to the audience. That's something that's not totally intuitive if you've never experienced making videos, and i've seen comments all over the internet taking videos as if what they're seeing matches "reality". It does not.

[@pyrochuck4856]

I absolutely love the flavor and texture that grill makrs add to the steak. The fat being charred a bit makes it even better no need to change anything here other than the fact the S/P/G is all you need.

[@redbeard36]

Malcom’s rubs are ALL outstanding. His pork rub has been in many a rib and pork butt at my house.

[@gregoryjones2665]

I’ve been watching you cook steak for a few years now and I must say, my steak game has improved 10 fold thanks to you. I recently switched to avocado oil from canola and I’m having to relearn when to flip as avocado oil gets so much hotter than canola. I will try the 30 second, flip method next time for sure

[@aaronsnell3112]

Would ABSOLUTELY love to see this collaboration!!!

[@claycrowe4032]

Yes. You and Malcolm definitely should do a collaboration. That would be amazing.

[@xxspawnxx]

At the end of the day guga you’re my favorite person to watch Cook because of how much you just genuinely enjoy a good slab of meat being cooked. I mean the amount of happiness on you face , that’s what it’s about.

[@CharcoalDaddyBBQ]

Malcom is the reason I started BBQing with charcoal!

[@jstewlly4747]

Malcom my boy Mississippi all day!!!! Man Guga that sear look good on the, Tomahawk

[@giannib01]

LOVE to see you two guys do a video together. That would be fantastic! Come on in, Malcolm!

[@ButlerOTKing]

Malcolm is a good guy. I'm partial to him because I am a Mississippi boy myself. Every time I go home I make a stop at Malcolm's store to load up on seasonings.

[@acidbran]

I agree on the diamond grill marks. It makes a nice picture but can flavour the steak to a dank taste. I'm digging Sous Vide and yes I got a Searpro torch a few weeks ago. Even use it to start my wood stove. Love your work Guga and never miss an episode.

[@javeryfox5786]

HELL YES, Please collaborate!! GREAT video, look forward to more!!

[@Jaybuloo]

Fantastic. Absolutely love Malcom. Have learned so much from his videos over the years.

[@bishopnick777]

Grill marks or no grill marks - I would be proud to sit down and have a steak with either of you guys !!!

[@FLNative82]

I've been watching Guga and Malcom for years, and they both have their own style. I learn from both of them every video. Malcom comes from the competition world and that's where his GrillGrate use comes from.

[@jonasbennett9237]

Please make this collab happen! I get all of my tips, tricks and directions from you two.

[@roymcintyre579]

I agree with you Guga. S, P AND GP is all you need. I tried different rubs and seasonings when I first started to get serious grilling and smoking. Everything thing tasted just okay at first. As soon as I started using just S, P and GP and learned about fire management it brought my grilling game to a new level. I exclusively use a off set smoker for everything. We have a company wide grilling competition and I have entered a brisket and BBQ Chicken for the last 4 years and placed 1st last year 2nd and 4th the previous years. The things we do for a premium parking spot and a extra weeks paid vacation. Great video as always

[@stephenbradford7936]

I’m personally don’t mind grill marks, I think those little bits of char is what makes a grilled steak unique. If you were to calculate the total surface area of the steak that Gugq calls “burnt,” it’s really insignificant relative to the size and thickness and will only add a bit of that char/grilled flavor. If this isn’t your thing, cook indoors or in cast iron.

[@caliopymusic9847]

Every reaction you had to the grill marks was spot on!!! You are the steak 👑

[@tenderlawncare]

Yes, Malcolm, do it. I watch nearly as many of your videos as Gugas .......you would make a great team

[@schuman22]

Malcolm is my go to! We’ve done many of his recipes and they always turn out great.

[@samm4865]

Yes! I love both you and Malcom!! Would be an amazing collab!

[@trashpandafighter8376]

I was immediately saddened once I realized this was not a collab video. Two of my favorites to watch: Guga and Malcolm! Please sweet little baby Jesus, make this happen!

[@valvenator]

Malcolm is the man who showed me how to make incredible ribs. 👍👍

[@stevep6317]

Yes please collab! I've been watching both of you for years, and would love to see what crazy experiment you two can come up with.

[@MoranisToboggan]

I found that cooking ribeyes specifically salt is all that’s needed. Dry brine on wire rack in the fridge over night. When you sear the steaks with pepper you burn the pepper. I add my pepper on the steak while it rests. Trust try it makes a huge difference. The undisturbed pepper flavor cuts the beef flavor with the saltiness.

[@008Birdman]

I started watching Malcom since he is a big guy. If a guy is that big you know he knows how to bbq right. The collab needs to happen!!!

[@promotinggrandpa]

wow i got excited because thats what i thought this video was heck yea ,,i watch you two and chef jp keeps me motivated in the kitchen and at the smoker/grill

[@sailorjupiter814]

This collab totally needs to happen. We have cooked with a few of his spice rubs and sauces, they are amazing.

[@JokerInk-CustomBuilds]

0:50 Guga talking about a tomahawk while something in the background is looking like his Mohawk...

[@DevinVasquez]

I’ve been watching Malcolm for years!! He needs more recognition!!

[@NoVictimNoCrime]

I ❤ Malcolm Reed and How to BBQ Right! Discovered him before Guga, but to be honest, I watch Guga a lot more now on all 3 of his channels.

[@swayz03]

I've watched malcom for so long. So glad to see you loving him

[@CertifiedStepper]

I've been watching Malcom for years. I really got into smoking meats and BBQ watching and learning his methods

[@EVMANVSGAS]

Yes Malcom is the OG. It would be great to see you guys do something together.