I think it’s time for an “Hall of fame”. Make the five most impressive experiments again and put them head to head.
@cyberdazer74152 жыл бұрын
Yes
@vughtelingjb2 жыл бұрын
Top idee
@willnewcomer21252 жыл бұрын
More upvotes for this guys!
@timezero84092 жыл бұрын
Let's do it!
@aaronsebastian51562 жыл бұрын
My thought would be to do an end of the year best steak ranking. He could even do multiple days or a March Madness bracket: best dry aged, best sous vide, best alternative method, best compound butter, etc.
@samuelbeavers35692 жыл бұрын
With fall approaching, you should try dry aging with Apple Butter. I’m curious how that flavor combo would work with steak.
@larsmiles72312 жыл бұрын
That sounds wonderful.
@Foxxie0kun2 жыл бұрын
Take it a step further and try aging with multiple different fruit preserves/jams alongside the apple butter. If I recall correctly, pear is used in Korean barbecue for both flavor as well as a unique effect it has in tenderizing the meat.
@Grunttamer2 жыл бұрын
@@Foxxie0kun you have to be careful. if it's like the effect pineapple has it will just ruin the meat.
@Taluvian2 жыл бұрын
That maybe great with a pork chop.
@buffalocrackerdong69782 жыл бұрын
i ate apple butter with hamburger once it was great
@Halfthewaysir2 жыл бұрын
Guga, I tried this experiment with Mayo last night. I did add a twist though, during the sear, I was basting with brown butter. This steak turned out so tender and savory. It had such a rich flavor. I would put it up there with one of the best steaks I’ve ever had. If I were to ever do it again, I would probably skip the salt in the seasoning stage. Mayo and butter already have their own salt and the steak was a bit saltier than I like, but over all great experiment!
@BijinMCMXC Жыл бұрын
You’re supposed to baste steak with unsalted butter.
@ricorodriguez3579 Жыл бұрын
This is what I was looking for, thanks for being my guinea pig
@satanstan11 Жыл бұрын
@@BijinMCMXC we're on guga channel here where it's all about experimentation
@BijinMCMXC Жыл бұрын
@@satanstan11 What the hell are you talking about? Using salted butter instead of unsalted butter for this was not due to “experimentation” but lack of cooking knowledge. Just stop talking 🙄
@TheItalianoAssassino Жыл бұрын
Butter has no salt lol
@adamwarren56542 жыл бұрын
It’s always funny to me how Guga makes a “side dish” with something that could be a main entree.
@fatcat22able2 жыл бұрын
I don’t think they eat the entire thing, they probably give the rest to their family
@davidkubes46012 жыл бұрын
facts
@VillanuevaMedia2 жыл бұрын
they feed the crew afterwards lol
@Alex-ye1br2 жыл бұрын
Guga's side dish game is extremely underrated. Some of them look incredible!
@VarsityMichai2 жыл бұрын
And the side dish is always like 70% meat
@Z33K.2 жыл бұрын
I feel like a smoked BBQ sauce would be a good idea
@tie76262 жыл бұрын
Factss on Maljalk
@sweepingtime2 жыл бұрын
Well, that's what BBQ sauce is for, for marinating steaks.
@somerandomperson41432 жыл бұрын
@@sweepingtime yeh
@spicydiarrhea56622 жыл бұрын
mm~ smoked BBC sauce...♥
@GennySavastone2 жыл бұрын
It won't, horrible idea
@SniperTrader20232 жыл бұрын
My dad used to use a butter, mustard and Worcester shire sauce to marinade steaks before cooking..... very good. I've done it a few times as well. Can also brush it on during cooking if desired.
@1tubax Жыл бұрын
Your dad's onto something
@GigaChad-jt2ys Жыл бұрын
pogi ako Translate to English
@SteamMau52 жыл бұрын
I'd love to see a part 2 to this where he uses BBQ sauce, Ranch, and some kind of Buffalo sauce. Also would love to see what the result of mixing all three ingredients together would be like. Would it bring out the best of each ingredient? Or lose what makes each ingredient special? Great video, Guga, looking forward to seeing more!
@chesscomsupport86892 жыл бұрын
I bet the BBQ would taste amazing
@boootzi66362 жыл бұрын
@Repent and believe in Jesus Christ shut up
@jasonmiller23792 жыл бұрын
a steak done in "big mac" sauce basically, since that is pretty much a mix of ketchup, mustard and mayo
@natalieisagirlnow2 жыл бұрын
@@jasonmiller2379 no mustard, orange french dressing
@apatternedhorizon2 жыл бұрын
Golden mustard bbq would be interesting.
@TheRealChibby2 жыл бұрын
With the surprise success of the Ketchup Steak, I think the next move is to dry age a steak in tomato paste, which won't be quite as sweet as Ketchup but still have that intense acidity and rich umami flavor. Apologies if you've done this already and I happened to miss it.
@mxruwa57412 жыл бұрын
Nah molds instantly.
@jimmayorga18632 жыл бұрын
@@mxruwa5741 I've left my paste like a day in the fridge and it molds right away it's crazy.
@RonkeliFIN2 жыл бұрын
@@mxruwa5741 Mby use unsweetened ketchup? Still has all the added preservatives
@C_Castillo2 жыл бұрын
Ive been waiting for a Japanese A5 dry aged in truffles
@lionelboulay97322 жыл бұрын
what i like is that we tried already aging with shugar salty or pre fermented medium , this is the science show
@thejmelus2 жыл бұрын
We need a Guga Side Dish Recipe Book, easier to access instead of having to look for the video every time 😜
@daltonmooring2573 Жыл бұрын
you got it!
@Lourage2 жыл бұрын
Guga first of all: I love your videos and recipies! Not only the steaks, but your side dishs as well. However I found myself once or twice in the position, that I remembered a side dish that I saw in your videos, but I couldn't remember in which one. Since there is no mention of the side dish in the video title, I wasn't able to use the search for it. Can you think of a solution? Or do you plan to make a side dish playlist, or even series? Cheers and keep it cooking!
@yes56232 жыл бұрын
He is adding some of the side dishes in his new channel called Guga
@Papa_Klink2 жыл бұрын
I've had this problem before as well. My solution was when I see a side dish I really like, I save it to a "side dish" playlist, and kinda just make the list as you go along watching his videos.
@benilak2 жыл бұрын
Can’t the uploader add tags to each video? I think that would be the simplest solution, add the side dish as a tag and it should show up in searches
@batialexis93392 жыл бұрын
Bro you speak for thousands of people, just give me the link of that incredible guga's mashed potatoes. For real guga, only the devil could imagine something that evil.
@spokehedz2 жыл бұрын
Also, we need to do a "ketchup+mustard+mayo" version. The Triple Threat!
@seronymus2 жыл бұрын
That's called Bürger Sauce
@monunyabidness59492 жыл бұрын
Or a mayo on the bottom and ketchup on the top version.
@arkbom Жыл бұрын
8:56 "What a hell is wrong with you" 🤣🤣🤣🤣
@adambarron40152 жыл бұрын
We here in St. Louis eagerly await Guga discovering the porksteak. It's the porkbutt cut through the bone into steaks. Originally, as a cheap steak substitute, the traditional method is to sear a select grade cut on a charcoal grill and then simmer in St. Louis style BBQ sauce for 30-120 minutes. Simmering in beef stock is also good. However, get some good choice grade cuts and the possibilities grow. With a nice thick porksteak, you can grill it like a T-bone or hot smoke it. I look forward to Guga trying it sous vide and reverse seared as well.
@aaronsebastian51562 жыл бұрын
Could easily run a whole series of these videos. Dijon mustards, barbecue sauces, horseradish, plum sauce, sweet and sour sauce, A1 sauce, sriracha, Chipotle mayo, garlic mayo, miracle whip, ranch dressing, Caesar dressing, thousand Island dressing, Hollandaise, gravies, Hoisin, etc. The possibilities are endless.
@SuperNetSpyder2 жыл бұрын
endless, and potentially delicious. The series will be called "The Condiment Isle"
@TheOfficialTarynTots2 жыл бұрын
I wish someone would have told me about reverse searing steaks when I was learning. I can't bear the idea of screwing up a good steak. I got it down now but it took a while. This is the first video I have seen of yours and these experiments seem crazy to me. I'm not ready to try to cook a rib eye steak (my favorite) in mayo but I might be willing to try it if it wasn't as good of a cut.
@TheMillennialGardener2 жыл бұрын
I’m still waiting (im)patiently to see a full rib roast dry aged 30-35 days in miso paste! Not an overnight marinade on a steak, but a real dry age! It has to be better than 90% of what you have tried from comments 😂 You said put it on the comments down below 😊
@eltiolavara92 жыл бұрын
still waiting for pepper dry age too
@C_Castillo2 жыл бұрын
Ive been waiting a Japanese A5 dry aged in truffles
@ymfro2 жыл бұрын
@@C_Castillo 'in' truffles? how would you dry age something 'in' truffles, like the oil, dust, shavings, paste or what?
@C_Castillo2 жыл бұрын
@@ymfro like shavings, get enough (white or black) truffles to cover the entire Japanese A5 wagyu for a proper dry age
@sam-ke1zt2 жыл бұрын
Let's get this man the likes he needs for Guga to get off his butt and acknowledge him.
@TyshonBritt2 жыл бұрын
Guga will never let us forget that someone made him try Nutella dry aged steak 🤣
@LordRaine2 жыл бұрын
Not surprised by these results. I'm from the American South, and whenever we smoke beef or pork down here, we always cover it in mustard first before we set it down overnight. It doesn't need to be a fancy mustard, that doesn't really help. You can get the cheapest bargain brand you can find, as long as you get it in bulk. Cover the entire cut of meat in mustard, and it helps keep moisture inside the meat while still allowing the smoke to penetrate. By the time an overnight smoke is done, the mustard has become part of the bark, you don't even need to scrape it off. So I'm not shocked by this.
@r.hakimi11582 жыл бұрын
Guga, in some parts of the middle east they use raw figs and make it into a powder and use that as a natural tenderizer. I don’t know if you can find that stuff in the USA, but its a staple ingredient to tenderize kebabs and steaks in Middle East.
@PatrickRatman2 жыл бұрын
Fig powder appears to be available on amazon here in the US.
@creepybihon44512 жыл бұрын
Guga has a dehydrator so he can also make the fig powder himself
@kurbiskuchenliebhaber2 жыл бұрын
i love fig newtons
@ericmendenhall28672 жыл бұрын
That spunds interesting
@The_Keeper2 жыл бұрын
According to what I've been told, fig powder is as effective at tenderizing as Pineapple, so a dry age might be too much for the steak.
@AR-qq6gp2 жыл бұрын
Dry age in Plum Sauce, Apple Sauce, or Cranberry Sauce? Id be inteteresed to see how those traditional sauces go with dry ageing. Maybe buy the fruits and blend them so there isnt as much added sugar
@breakatmo2 жыл бұрын
Seconded. I often get beef in plum sauce from Chinese restaurants and it's fantastic. Dry aging in it honestly feels like cheating.
@tannerspeigner32782 жыл бұрын
This is such a good idea
@C_Castillo2 жыл бұрын
Ive been waiting for a Japanese A5 dry aged in truffles
@SheaRants2 жыл бұрын
Those aren’t exactly traditional sauces
@AR-qq6gp2 жыл бұрын
@@SheaRants maybe not with steak but more with other dinners or roasts
@treasuretrails Жыл бұрын
Genius video idea: A wagyu steak with a filet o'fish compound butter! Yum!
@SageAnastasia972 жыл бұрын
Here I am again, watching steak videos right before bed and making myself hungry 😋😋😋
@deminybs2 жыл бұрын
Here I am watching /listening at work and still got 8 hours before I can go home and grill up some steaks lol
@SageAnastasia972 жыл бұрын
Damn dude! Something to look forward too that is for sure but teasing yourself isn't very nice haha 😉
@eldorado12442 жыл бұрын
@@SageAnastasia97 Sage try some tube steak
@elcapitano19722 жыл бұрын
@@eldorado1244 🤣😂
@elcapitano19722 жыл бұрын
🤤 same. Ordered Maccas instead... 🤤🏡🇦🇺
@redrackham68122 жыл бұрын
I think it would be interesting to try this with some of the things you have dry-aged steaks in. Dry-aging with hummus, for example, did not turn out very well, but maybe baking a steak in a tub of hummus and then searing it might give better results. I don't mean to just try this with hummus, though; I am just giving that as an example.
@Dervalanana2 жыл бұрын
Conversely, I'd love to see the horror of dry aging with all of these
@almogdov2 жыл бұрын
Loved seeing the Shakshuka, it's one of my favourite dishes, though we usually make it without meat and more seasoning.
@niekesselbrugge11322 жыл бұрын
guga made it completely wrong. its basically a poorly made bolognese sauce with sparse seasoning and poached eggs. it didnt even have bell peppers. and Shak Shuka is supposed to be meatless.
@almogdov2 жыл бұрын
@@niekesselbrugge1132 I too usually do with peppers and without meat, but I once added spicey beef hotdogs and it turned out quite well
@surebilly60252 жыл бұрын
@@niekesselbrugge1132 he did say it was “his style” at 5:34 so I don’t think he intended on the traditional way 🤔🤔🤔 looked amazing though.
@myagrimm47192 жыл бұрын
@@niekesselbrugge1132 they barely eat vegetables on this channel even when the side dishes would normally contain more vegetables. It makes me wonder about their health
@giuliaquintal80462 жыл бұрын
@@myagrimm4719 you know that they have a life outside the screens, right? It's a channel about meat, grill etc, of course they will show more meat them vegetables, it doesn't mean that they don't eat it.
@ronmaximilian69532 жыл бұрын
I think mayonnaise actually might work well for leaner cuts of steak, or bison. I make shakshuka at least twice a month. I've never considered making it with beef before. But it really is better with pepper and North African spices. I'm going to give it a try this weekend.
@nonaurbizniz74402 жыл бұрын
I find that blue cheese dressing makes a great marinade and sauce with a bit of bit of hot sauce mixed in.
@sfr21072 жыл бұрын
Yeah I'm wondering why he added beef to it, esp if it was a side dish for steak. Had to go back and see that there weren't any peppers either? Lol I don't like gatekeeping recipes but he made a meat sauce. Nothing like shakshuka
@danf74112 жыл бұрын
@@sfr2107 guga memes steak side with their steaks
@DangerousOne3262 жыл бұрын
🐠 DRY AGE IN CAVIAR!! 🐠 12 MONTHS IN A ROW! 1 YEAR! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
@DangerousOne3262 жыл бұрын
Let's gooooo
@GlowOf.Science2 жыл бұрын
Let's gooooo
@Cyclopeantreegiant2 жыл бұрын
Let's gooooo
@boxofpotato23932 жыл бұрын
Lest goooo
@couththememer2 жыл бұрын
Les gOoooo
@diegodavila4258 Жыл бұрын
You should start a baked reverse sear series! Do yogurt or butter chicken sauce or bbq sauce or hot sauce
@Kritacul2 жыл бұрын
Guga so needs to do ALL the steaks. Imagine him trying all the different kinds of steaks from venison, elk, bison, gator etc. Would be interesting plus he can make them in different ways and get more episodes out of it.
@Foxxie0kun2 жыл бұрын
I'd welcome seeing more variety of animal steaks, though venison, elk, and bison are probably the most accessible they're still not nearly as common as beef.
@seronymus2 жыл бұрын
And capybara steak
@MScotty902 жыл бұрын
I wanna see him deep fry a rat
@seronymus Жыл бұрын
@@catrice1296 the cuteness makes them taste even better. :3 coconut doggy I pull up
@maxschmidt9461 Жыл бұрын
@@Foxxie0kun if the guy gets all sorts of Japanese wagyu some wild game from the same country shouldn't be that hard to get. except for moose who went extinct here and are just slowly starting to come back I could get any one of them from different hunters, either whole, in the major bone in pieces or as a specific cut, seasonal of course, but that's what the freezer is for.
@Odaroka2 жыл бұрын
In a non weird way I wish Guga was related to me. I’ll say it till the day I die but, Angel and Leo are the luckiest guys alive to have such a cool uncle.
@Luigi-ts8ec2 жыл бұрын
Who wouldn't want to have an uncle like Guga. Just grilling meats and dry aging.
@SetZor6662 жыл бұрын
you only know how he is in front of the camera, for all we know he could be a mean abusive mofo behind the scenes :D doubt it but you never really know.
@Odaroka2 жыл бұрын
@@SetZor666 doubt it considering how much pride he puts into his craft
@matthewlanglands69432 жыл бұрын
Hey Guga! A recipe I love is a thick sirloin steak marinated in soy sauce, habanero powder and fresh basil and oregano. Then I crumb it and deep fry till nice and rare. I have it with sandwich stacker pickles and roma tomatos.
@michaeltiefenbach72062 жыл бұрын
When Guga took those steaks out of the three condiments I was half expecting him to say "I know it doesn't look that good right now, but watch this!"
@acsound2 жыл бұрын
I was expecting him to crack out his blowtorch to sear the steaks like he does in SOUS VIDE EVERYTHING; b/c he effectively "sous vide'd" his steaks in ketchup, mayo, & mustard in the oven.
@michaeltiefenbach72062 жыл бұрын
@@acsound 💯
@dragonsamurai69582 жыл бұрын
Wow, so glad to know this was a success! I usually do a reverse sear & I love all 3 condiments. I've also seen ppl use mustard or mayo as a binder. I'm definitely gonna try this with other meats as well, & combine it with a mayo sear which always works perfectly everytime 😄
@MrDiamondGeeza Жыл бұрын
Hey Guga, I love your experiments and magical steak ideas and your sides (basically everything you have made so far). Ever thought of dry aging a steak with cured egg yolks?
@ge27192 жыл бұрын
now you're going to have to do this with a ketchup, mayo, mustard mix "burger sauce".
@BitcoinAndChess2 жыл бұрын
Great minds think alike. I just posted this above before I saw your post.
@blazingeek2 жыл бұрын
I was surprised he didn’t try that
@porsche911sbs2 жыл бұрын
I bet that would taste amazing. Also with my steak sandwich sauce (a mix of mayo, Dijon mustard, and Worcestershire sauce).
@Procyan19822 жыл бұрын
I love you guys energy, sincerity and, general positive attitude. And the crazy stuff you try out. Y'all are my favorite food channel hands down. 🤘
@JaQba91 Жыл бұрын
Hellman’s is almost not a mayonaise, but just oil-jam. And it has a little amount of egg yolk, but also powdered. Best Mayonaise that i know is this home-made one low and slow in blender of oil, water, yolks (as many as we like, but don’t needed much), some vinegar or lemon juice, salt and „freshly ground black pepper” - that’s it! 👌 From shop - polish „Kielecki” is my liked, a bit big-acidy though.
@thomaspayne76172 жыл бұрын
I thought I learned that the Maillard reaction is reduced by acids and increased by bases, that's why people add baking soda when they make caramel. So how many basic (high pH) substances have you used to dry age or to simply increase the Maillard reaction? Also, how many fermentation products (live cultures) have you used to dry age steaks? Love the simple yet fun experimentation. Be blessed.
@fenixchief72 жыл бұрын
You're right, which is why baking soda is preferred in high sugar foods like caramel and used in baked goods. The maillard reaction occurs by breaking down the sugar, so in foods that are carb heavy (caramel, breads, pastry) its a good idea. Steak, however, is predominantly fat and protein and the other basic method of creating a faster and better maillard reaction is increasing the heat, so in general increasing the pH isn't necessary.
@NumberSixAtTheVillage2 жыл бұрын
That looked so good. May I suggest using the "lime" mayo once? The next time you do a mustard steak, you might try dipping a piece in ketchup (at the table). I can't think of what you could do about the ketchup one, it just sounds great. (Love hamburger steaks with ketchup.)
@Naturalhighz2 жыл бұрын
Lime and jalapeno mayo is amazing
@justafloridamanfromthe75thRR2 жыл бұрын
No, you mayo not suggest
@NumberSixAtTheVillage2 жыл бұрын
@@Naturalhighz - Where do you get it?
@Naturalhighz2 жыл бұрын
@@NumberSixAtTheVillage here, just at the supermarket tbh
@HoesLoveCoCo2 жыл бұрын
Who dips steak in ketchup 🤢🤮🤮
@cakeorrdeath2 ай бұрын
Guga has definitely got better at this in the last 2 years. Steak seer looks better in his new videos and his voice is smoother. Interesting to see the evolution.
@idokeren65282 жыл бұрын
Very interesting take on shakshuka. In my house, we usually make it with peppers instead of ground meat, but I think the meat would work well too. I might try it.
@firestuka88502 жыл бұрын
Yeah, we use peppers too. Lebanese. I know some Afghani and Egyptians and their takes are really really good. My Indian family members use Ghee. Holy smokes.
@zackwu62982 жыл бұрын
I really think that it is more of an Italian take on it, with the tomato sauce and the mozzarella cheese
@darthplagueis132 жыл бұрын
@@zackwu6298 Agreed. He basically just made a simple bolognese sauce, cracked some eggs on top and served it with toast. Which is pretty neat though I wouldn't neccessarily call it a shakshuka since to my knowledge that dish is rarely made with meat and if, it's usually sausage instead of just minced meat.
@zackwu62982 жыл бұрын
@@darthplagueis13 Yeah, and Shakshuka uses way more vegetables like bell peppers and chilies and green onions and all sorts of stuff. While in technicality Shakshuka means "mixture", there are a lot of things that you really have to do to make it a shakshuka and one of the things is to not add ground meat. I do appreciate Guga for calling it his version of Shakshuka, which many KZbinrs today do not when they drastically change a recipe.
@DirtyHairy012 жыл бұрын
That was a great experiment! I’m curious what a 4th steak would have tasted like, with all 3 ingredients mixed!
@DaKurupt192 жыл бұрын
Mac Sauce!
@RobbieSykes2 жыл бұрын
I was looking for this comment.
@RynRobitske2 жыл бұрын
I'd want to try it if it didn't mean using up an entire bottle of each. 🤣
@ianrichardmcomber81332 жыл бұрын
@@DaKurupt19 would Mac sauce also have some amount of relish?
@JustinEmlay Жыл бұрын
I figured the mustard one would be good. Frying burgers in mustard is amazing! Any beef in general. Put a lot of cuts in a hot dog. Rub in mustard and let them sit in mustard over night. BBQ them up and they are AMAZING! I fed them to people who hate mustard, without telling them and they loved them. Juiciest dogs you will ever eat.
@Bigmiquimby2 жыл бұрын
A steak with a side of ground beef and eggs? I'd love to be a guest for dinner at Guga's so bad!
@Fanta....2 жыл бұрын
fart-tastic.
@timmyrau28062 жыл бұрын
Guga it would be great if you could make a video ranking all of the experiments you’ve done that way we know which ones to try!
@adrienhb87632 жыл бұрын
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
@jondeiconic25522 жыл бұрын
I am still waiting for you try using oyster sauce on the steak along with dark soya sauce and light soya sauce
@QueenOfArabianSea2 жыл бұрын
Cooking in mayonnaise is pretty much a confit, so will get a similar outcome. Cooking in ketchup has sugar on top of vinegar with the umami of tomatoes. Mustard is pretty much salt and vinegar, it tenderizes while the salt draws out the water making the steak a bit more drier. This is my scientific 2 cents.
@shinreilba2 жыл бұрын
cooking in mayo is nothing like confit. then again he didnt even use mayo there (nor mustard) but their ersatz so who knows really
@BijinMCMXC Жыл бұрын
@@shinreilba what do you mean he didn’t really use Mayo and mustard?
@shinreilba Жыл бұрын
@@BijinMCMXC i mean he used the fake mayo and fake mustard sold in the usa.
@BijinMCMXC Жыл бұрын
@@shinreilba Never heard of this Mayo and mustard snobbery, but we don’t care. You do it yourself then using your “real” Mayo and mustard.
@shinreilba Жыл бұрын
@@BijinMCMXC it's not mayo and mustard snobbery to point out those American products are totally different recipes and thus not mayo or mustard
@ninetailednaruto11a Жыл бұрын
I saw this video randomly on Facebook a year ago. It's the reason I found Guga, and it's an experiment I really wanna try!.
@artrich70682 жыл бұрын
Hey Guga. My steak game has massively improved, thanks to you. Wondering if you have experience grilling tri-tip. I know it's similar to picanha, but not sure if it cooks the same. Was gonna give it a 24hr dry brine with MSG salt, then reverse sear it. What do you think? I don't own a sous vide set up, so going oven to grill here.
@TheRaptor700Rider2 жыл бұрын
smoker to grill ;)
@wesmiller91962 жыл бұрын
This works great for me. I 1st use a jaccard to tenderize and slice the fat cap into 1" squares (don't remove fat cap, cutting squares lets the seasoning and smoke penetrate). Kosher salt dry brine in the fridge for 24 hours, then mustard, SPG + BBQ rub and smoke it till 120 internal. Then I sear it on my GrillGrates(buy some, you won't be disappointed)...comes out amazing (medium-rare-medium).
@artrich70682 жыл бұрын
@@wesmiller9196 Awesome. I'm in the process of doing almost exactly that right now. But I don't have a smoker, so have it in the oven at 225. Gonna pull it at 110 internal since I like a slight bit rarer. Thanks for the input
@reynaldodiaz24162 жыл бұрын
Same thing as Picanha, it’s a cut that is almost right under the Picanha. Just make sure to cut against the grain, the change directions from the middle to each end
@dyingbreed77402 жыл бұрын
I'd like to see a steak experiment featuring the ubiquitous "Montreal steak seasoning". Should we be using this stuff on our steaks Guga?!
@LK252782 жыл бұрын
@Repent and believe in Jesus Christ will jesus forgive me
@DinosaurPartygames2 жыл бұрын
@@LK25278 depends on how much Montreal seasoning you used.
@brinnyn68812 жыл бұрын
Prolly biased, given I am French Canadian, but yes lmao
@BamaMophi Жыл бұрын
For an experiment, can we see you cook a steak in oatmeal, porridge, and congee
@CarlosPerez-lr3zb2 жыл бұрын
Guga you should try to see how brisket tastes when cooked like a regular steak. Try it both as the larger piece of meat and as smaller pieces. Keep up the good work
@dra6o0n2 жыл бұрын
Mayo is a emulsifier due to the oil and egg in it, meaning if you want a very very crispy crust on bread when you make grill cheese, you can prevent it from burning early on while melting the cheese inside the sandwich. The oil distributes the heat around it. In a container of mayo baking a submerged steak, you are basically 'deep frying' the steak somewhat.
@julybabylio2 жыл бұрын
pseudo-confit, not deep fry
@jonhernandez44692 жыл бұрын
Now since you did those 3. I think you should try honey mustard, bbq sauce, and spicy ketchup (sriracha)
@justmythoughts882 жыл бұрын
I love seeing new techniques while cooking. It never would have occurred to me to simply spin the grill grate to adjust the heat as needed. Noice.
@progamerman272 жыл бұрын
Since you already made shakshouka my friend, I think it's time you learn more Egyptian foods because you'll love them they are AMAAAAZIN Best regards from Egypt
@danm80042 жыл бұрын
You misspelled Tunisia
@bigtanaka2 жыл бұрын
We tried the recipe for shakashuka you posted guga and we love it! However we recommend using more than a tablespoon of ground beef! Cheers!
@coreyjones34432 жыл бұрын
The mayo one is gonna have an amazing sear.
@Tawleyn2 жыл бұрын
Absolutely. It's oil and egg whites - two things that would crisp up a steak very nicely
@davidzeng41182 жыл бұрын
Great video as always Guga! I'd love to see you make a "Steak Experiment Tier List" where you rank each kind of steak from S tier to D tier.
@tulanitau2 жыл бұрын
man I appreciate your channel so much Guga. love from Botswana
@vxphan26012 жыл бұрын
Your video is always awesome. We want to be on your taster team 😂
@Foxxie0kun2 жыл бұрын
Considering what effects some fruits have on meat as far as tenderizing it, I'd love to see marinades made with fruit puree, with each fruit being used on its own in a similarly-formulated marinade. One could make marinades with apples, pineapples, pears, peaches, various berries, etc. and what they do to steaks.
@minokawa57542 жыл бұрын
They already did some of that
@nathangamble1252 жыл бұрын
Well, we've already done the pineapple, but other fruits would be interesting.
@TheItalianoAssassino Жыл бұрын
Ground beef with an egg on top on white bread is INSALEY rich. That's crazy. 😂😂😂
@tangibz69872 жыл бұрын
Damn Guga never forgets to let the viewers take part in making such incredible content!!! Best wishes to you and your channel!! Hope to see the Guga fam grow even larger!!!
@kellandaniel472 жыл бұрын
i can’t even imagine how much of a nightmare cleaning those baking dishes must have been
@BijinMCMXC Жыл бұрын
Huh? That is super easy to clean. Just get a spatula and scoop the sauces into a plastic bag then trash it and wash the dishes as normal.
@BookwormFUT2 жыл бұрын
Make a steak with *Adjika Paste* (georgian recipe). It's a mix of spices. You could also try dry aging in Adjika too
@DrPWNS-fz6yh2 жыл бұрын
Yo! Can we get this to Guga? Mix heated Worcestershire sauce with cornstarch to make a paste and dry age in that! That would be a bomb steak!!!
@riuphane2 жыл бұрын
Would be really interested to see you do this again on SVE and see if it works with a lot less of the condiments and in a moist environment... Awesome video, and love the take on shakshuka!
@NoOneDrummer2 жыл бұрын
I can’t be the only one who thought the mayo was ice cream for a split second
@WagnerGuilherme8402 жыл бұрын
imagina ser vizinho do guga e sentir o cheiro de churrasco todos os dias
@ThatKyFam2 жыл бұрын
Eu não reclamaria com certeza! Eu poderia até comprar um bife para ele cozinhar!
@JayOfBurn2 жыл бұрын
I know you guys have done a bourbon aged steak, but I'd love to see what happens with a true smokey, highly peated scotch whisky, something like Octomore or Laphroig. The sweet smokey flavour could be amazing everybody, or could totally overpower it.
@elcapitano19722 жыл бұрын
Mau Mau would like that 😉
@JayOfBurn2 жыл бұрын
@@elcapitano1972 He could keep the bottle ;)
@elcapitano19722 жыл бұрын
@@JayOfBurn of course. I rekn Guga prolli has a pretty good bar. ;) 👊🏼❤️🏡🎨🎩
@tweakypoppy2 жыл бұрын
Yes, I think that's why the whiskey dry age was considered a fail; no whiskey was used.
@zashmnk2 жыл бұрын
My dad uses mustard + dry rub on the smoker, it's really really good, keeps things moist.
@borntobirdie84752 жыл бұрын
You have to try Coleman’s English Mustard, it’s a totally different experience to American yellow mustard, would be wild to see you do that…
@youngtc7754 Жыл бұрын
I wonder if you put some green food coloring in the yellow mustard, if the mustard would turn blue 🤔? If so, then you'd REALLY have the "All American Steak" ... Red- Ketchup, White- Mayo, Blue- Mustard. I don't know how it'd turn out, but it'd be good to try out around Independence Day 🤔😉👍🏽
@katelynelms3062 Жыл бұрын
Blue+yellow=green yellow+green=/=blue
@theoriginal____starwalker Жыл бұрын
@@katelynelms3062 green - yellow does equal blue
@katelynelms3062 Жыл бұрын
@@theoriginal____starwalker troo
@ninenine58042 жыл бұрын
do the "inception" steak, dry age a steak using ground up dry age steak paste
@centarisky21852 жыл бұрын
It cracks me up, every time Guga likes the food he always says, "THAT'S AMAZING!" lol
@sandervanderheiden96642 жыл бұрын
Gordon ramsey seeing this on tiktok: 😱😭
@jayccreed38322 жыл бұрын
GUGA. I think I have a good idea. Dry age in Lipton onion soup mix. Then serve with caramelized onions and mushrooms when you cook it. Guga... I think I'm on to something here. Please try it!! I have been a huge fan of yours for years. Let me know if you try it :) thank you for all your content! I love it!!
@lucascunha17742 жыл бұрын
Guga, qual é a marca dessa maionese? Parece bem cremosa! Encontro, ou similar, ela aqui no Brasil?
@gustavolrcoelho2 жыл бұрын
É a mesma Hellmann's que tem aqui.
@prankmonkeyxs6502 жыл бұрын
Try dukes instead. Hellmans changed something and the taste is bad
@b________2 жыл бұрын
1:07
@tarultoyarto2 жыл бұрын
I'm curious how this would do with a spicy deli or Chinese mustard.
@severalwolves Жыл бұрын
I kinda just wanna sleep in, chill out all day, and learn how to make shakshuka
@JoeHusosky2 жыл бұрын
Thank you for the keto friendly side dish, up until putting it on bread, but that's very easy to skip. Also, I'd be curious if you used Heinz instead of the Publix ketchup. The Publix catch up is sweeter than Hines. They pretty much use the same recipe as hunts with more sugar than vinegar.
@pretendtobenormal80642 жыл бұрын
Are you a child with epilepsy or something?
@Matt-dc8lp2 жыл бұрын
Sounds like a good opportunity for a paid product placement vid (several different flavored mayo's).
@numbstuffpeoplesay93092 жыл бұрын
there are only 2 types of ketchup- home made one and the heinz.
@starekttheghost30532 жыл бұрын
@@numbstuffpeoplesay9309 what is heinz
@andydeneef47902 жыл бұрын
Tomato sauce isn't keto tho... Maybe replace it with some cheese?
@mattIbg2 жыл бұрын
Hi Guga! Why don't you try to make Cured Egg Yolks in a mixture of equal parts of MSG/SALT/SUGAR and also one with 100% MSG?
@Hishui Жыл бұрын
He is so adorable how he keeps looking at his two tester's with that "ah, do yah got it? Yeah, you're almost figuring out what I did to these by taste alone!" look.
@danielwalch45212 жыл бұрын
Hey Guga love your videos, I‘ve tried searing several steaks after they reached their internal temperature already like you did in this video But when I‘m searing them the internal temperature always increases to much and the steaks are well done :( I don‘t have a flame thrower but my grill is always really hot What am I doing wrong? How long do your steaks rest before you sear them? Would be great if I get an advice from my steak idol Greetings from Austria
@gambleproductions67762 жыл бұрын
Try searing them first then offset until desired internal temp
@CurtisBallard2 жыл бұрын
Two Solutions: 1) Freeze the steak after cooking. It allows you to char the outside while barely warming up the inside. 2) He might be doing the shot for show. If you really want that effect, do you see that charcoal tower he uses? Put the grill on top of that and sear it. Works better than a flame thrower. Kenji Alt-Lopez has a video where he experiments with a few different methods and this won out.
@speed17872 жыл бұрын
I'm from Israel and I can say you basically can put everything on shakshuka, so it's look looking good Guga 🔥 I would recommend adding chopped Margez Hot dogs Instead of the ground beef and adding something that's called chuma pepper (that's a blend of spices that's familiar in the Middle East)
@MaxSxB Жыл бұрын
OK, I discovered you some days ago (thx YT algorithm !) and now I know my next steak will be 30-45mn pineapple tenderized then reverse seared in mayo. Damn you Guga ! Love your videos and your family, what a bunch of great people
@acenoir25762 жыл бұрын
I’d be interested in trying the mustard one with a finer, higher quality mustard
@steveomac3852 жыл бұрын
I was thinking the same thing. Seems loves mustard then uses that. Definitely gonna have to try this with a nicer mustard.
@CurtisBallard2 жыл бұрын
You don't have to do all what he did. I was put on this over a decade ago. With chicken, try mustard (like how you would slather on bbq sauce) and some cajun seasoning. BBQ it. Taste bomb.
@Ansem16892 жыл бұрын
The same happens if you marinate meat in a sauce containing mayo, the crust is more pronounced. That is at least my experience with Kebab skewers grilled directly over charcoal.
@fenixchief72 жыл бұрын
The same thing happens when you add fat to literally anything. Thats why people brush the tops of pies or breads with butter or egg washes. Thats why people cook meat in oils. Mayo is egg yolks and oil, and pretty much 100% fat.
@eric818722 жыл бұрын
Thank you for the video! ☺ ♥
@SRProductionzZz2 жыл бұрын
I’d recommend Heinz ketchup over any other brand for this experiment… or any meal regardless. The specific recipe they use is not so much “sweet”, it is great for baking as well.
@wanderinwolf38042 жыл бұрын
what about a homemade ketchup? That way you dial in the amount of sweet it has to your own liking. But granted, not everybody has the time, or equipment, needed to do that and so I agree, Heinz ketchup is a good choice.
@rgerber2 жыл бұрын
Heinz is the comercially most sucessful ketchup brand but i wouldnt say it's the best i actually dislike Heinz and most big brands
@SRProductionzZz2 жыл бұрын
While yes I've grown up around Pittsburgh so I do have a bit of a preference towards Heinz. I've traveled and tried many foods and in my own culinary explorations Heinz has just been the best to pair with most any dishes. Homemade ketchup can be good especially if you want to control the specific flavor and ingredients. I just can't say that I've ever found another ketchup to even rival the flavor that Heinz imbues
@SRProductionzZz2 жыл бұрын
Which is also funny because I am slightly allergic to tomatoes and get a fun inflammatory reaction in my face but hella worth it for the foods that I pair it with.
@MacaRownicus2 жыл бұрын
My family is Irish and I think it'd be really cool for you to make a corned beef steak!
@winstongodwin53842 жыл бұрын
Agreed
@rickdagrexican73516 ай бұрын
Hey Guga! I have a recommendation based on this video. In the past I made a mayo, butter and garlic powder mix and put it on fish after flipping them under the broiler. I'll bet that mayo on the steak, instead of clean, would have elevated that steaks flavor even more. I know it's been a year, but I haven't seen this one yet 😂 Thanks for the great ideas
@hihunter7 Жыл бұрын
(From another comment( You need to have a hall of fame or list of your top steak experiments, and then a hall of shame with the worst ones. Maybe a top 5 or 10 each, and a few honorable or dishonorable mentions. Would be pretty cool to see so we could know what your favorites are and remember all of your experiments and see how far you've come. And then if you try a great or terrible steak you could announce that it's gonna end up in the hall of fame/shame and afterwards see which place it ends up in. That would be a great concept, and one we would love to see, Guga. Thanks again to the guy who commented this first, cause credit where it's due, and no taking someone's idea as my own
@regularguysmokingfood Жыл бұрын
Have you ever dry aged steaks with Maille Old Style Whole Grain Mustard and/or gray Poupon mustard? Thanks for helping keep grilling fun and new. Love your book too
@Emili-and-Tori Жыл бұрын
I *LOVE* shashuka! I never thought about putting ground beef in it! I’ll definitely try it, thank you!
@ScreaminMime Жыл бұрын
Sashuka @1:54 Just tried it, my improvements; Chives instead of onion, chorizo instead of hamburger, cilantro instead of parsley
@durandalo11 Жыл бұрын
Guga IMMEDIATELY and QUICKLY adds everything
@poonpoonsmith3992 жыл бұрын
How long do you think a 1inch thick steak takes to get to 125 degrees when the oven is set at 250 degrees?
@mikemosh8268 Жыл бұрын
you've done so many experiments i think you should do a vid ranking which ones came out the best