Hacks I learned from 30yrs of grilling!

[@SpookyBoi420]

14:15 I was not expecting a crazy russian hacker reference. What a throwback. Absolutely nostalgic.

[@jpizzleforizzle]

It got a little chuckle from me. I literally said out loud, "noice".

[@yofavloser]

went to check him too

[@iroccata]

Came to post this. You beat me to it.

[@BLCRAFTGaming]

come back to pub halls

[@xSamuraiVeneno]

I also learned 11:15 from Crazy Russian Hacker.

[@stefansommer3579]

An extra note to the charcoal reusability! If you use non-additive pure wood coals, catch the ashes, they make for great gardening fertilizer. Most ashes hold approximately a 0-1-3 values of N,P,K (nitrogen, phosphorus, potassium) and I've been using it for years to grow better melons, tomatoes, and strawberries. Use with caution, it's actually quite powerful!

[@flamerollerx01]

Makes perfect sense as this is how forests grow back after a fire.

[@propaganja7264]

Its carbon, plants love carbon

[@stefansommer3579]

@@propaganja7264 Plants get carbon from photosynthesis. You burn the carbon when you burn the coals, making CO2.

[@Borbungus]

Guga for the next video you should deep fry leo

[@joelofjudah9144]

He has to dry age Angel first.

[@laoxep]

@@joelofjudah9144 In vegetable based something

[@Borbungus]

@@laoxep broccoli dry aged angel for 30 days

[@fawlkire5072]

Man does that on the regular with his roasts bro

[@SuperMontsta]

Hahaha haha haven't hears these jokes for the past 4 years!

[@ratlips4363]

19 minutes of pure knowledge. Thank you Guga. One of the greatest KZbin cooking videos I have ever seen!!!

[@michaelgallardo395]

yup i didnt pause once video was so good

[@notmewooshme9916]

One more fact he missed. Barbecue in high quantities is carcinogenic.

[@ratlips4363]

So is water@@notmewooshme9916

[@lanzi7912]

@@notmewooshme9916 Almost everything is carcinogenic, and being carcinogenic doesn't mean everyone is affected. Your genetics decide what you're putting in your body is bad for you. So no, that wasn't needed in the video because not everyone has the same body.

[@jamesm6638]

​@@notmewooshme9916 so is just about everything in life, no reason to be scared of everything

[@Gundumb_guy]

I actually really like these videos. 90% of this info is known by everyone who grills meat on a regular basis but a lot of these tips are ‘out of sight out of mind’ for me personally so it’s nice to get a reminder from time to time.

[@keister1169]

A lot of these were new to me. Looking forward to putting them to use in the spring!

[@JC-life-is-good]

@@keister1169 I'm buying the gloves on Amazon after watching the video!

[@TheRealWattLife]

😂😂😂

[@Iambriangregory]

Do you think anybody believes what you said that you know what's in everybody's head that grills? you don't ,so don't pretend that you do, you don't know it all, nobody does, so don't come off like you do, you make yourself look ridiculous even one of the other comments is mentioned that he didn't know certain things and the proof is you didn't make any video to tell anybody anything so nobody has any belief or credibility in anything you said about this matter! anybody can be a Monday morning quarterback and that's what you are the Monday morning quarterback of grilling !next time be silent please your comment served no purpose

[@Tonyhouse1168]

I’ve been using Doritos to light my charcoal for 87 years!

[@lucifurtuna]

Two zones is the best thing that i have learned from you! Love you man from Romania!

[@dameanvil]

00:01 🛠 Today's video shares various hacks to simplify tasks and improve outcomes in cooking. 00:14 🔪 Avoid washing meat under the sink as it can spread bacteria; pat dry with paper towels instead. 00:32 🔥 Use separate tongs for managing fire and handling food to prevent cross-contamination. 00:46 🍔 Employ a two-zone cooking method for grilling perfection: a hot zone for searing and a cool zone for control. 01:06 🧂 Season steaks from a height for better coverage and distribution of seasoning. 01:27 🔥 Utilize a flamethrower for lighting charcoal and achieving a perfect sear on steaks. 01:41 🔥 Boost fire intensity with a battery-powered leaf blower for better outdoor grilling. 02:02 🚫 Avoid lighter fluid due to its negative impact on food taste and longer ignition times. 02:55 🧤 Properly wear heat-resistant gloves by layering disposable gloves underneath for added protection. 03:18 🍔 A kettle grill is versatile and suitable for various cooking needs, offering consistent results. 03:37 ⚙ Tenderize meat using mechanical tenderization tools or natural methods like pineapple. 04:26 🌡 Control grill temperature by adjusting charcoal layers, ensuring optimal cooking conditions. 05:11 🧽 Always clean grill grates before cooking to prevent off flavors and ensure a clean cooking surface. 05:39 🥩 Trim excess fat from steaks to prevent flare-ups and enhance cooking consistency. 06:06 📦 Reuse charcoal by removing ash residues, extending its lifespan and saving costs. 06:48 📏 Use butcher's twine to secure well-marbled steaks and prevent them from falling apart during grilling. 07:00 🍔 Use foil balls or onions to clean grill grates and prevent sticking without specialized tools. 07:31 🧀 Enhance burger flavor and prevent flare-ups by basting with animal fat or butter during cooking. 08:19 💧 Use water and cover to melt cheese evenly on burgers for a delicious finish. 09:01 ❄ Start grilling on a cold grate to avoid premature burning and achieve a perfect sear. 09:32 🥔 Dismiss ineffective grilling hacks, like using a potato to prevent sticking. 10:03 🍶 Use DIY squeeze bottles made from soft drink bottles for easy sauce application. 10:56 🌭 Cook hot dogs evenly by skewering them and treating them like steaks on the grill. 11:40 🔥 Control flare-ups on gas grills by using only selected burners and maintaining a safe zone. 12:41 🌡 Ensure steak doneness with a meat thermometer for accurate cooking results. 13:49 🔥 Manage grease fires by reducing oxygen supply and waiting for flames to subside. 14:53 🍋 Prevent fish from sticking to grill grates by using lemon slices or a cooling rack. 15:50 🧈 Prepare butter in advance by cutting into small pieces for easy use in various recipes. 16:01 🥩 Enhance steak flavor by basting with animal fat or butter towards the end of cooking. 16:45 🥡 Deli containers are versatile kitchen tools suitable for various storage and prep needs. 17:01 🌡 Account for residual heat when cooking steak and remove it from the grill slightly before desired doneness. 17:16 🔪 Secure cutting boards with wet paper towels or shelf liners to prevent movement during use. 17:49 🔪 Slice steak properly by using a single motion for smooth cuts and optimal mouthfeel.

[@ShouterOfSanity]

the effort that went into the emojis tho

[@BensonYang-m7f]

There are a few missing time stamps and some time stamps are off (and i watched through the whole video again to get this information)

[@JudiChristopher]

@@BensonYang-m7f STOP being RUDE and MEAN!!! I don't SEE YOU doing all this great work... Be NICE or Be Gone

[@jacobplummer-k5y]

Got to meet guga today at buc-ee’s over here in Texas!!! Have to say you’re just as amazing in person as in all your videos!!! Huge pleasure to meet you today guga thanks for taking the time to talk and shake my hand, even tho I’m sure you were busy! 10/10 would highly recommend!!!!

[@infernovae]

I live in a small studio apartment, have no balcony and thus no barbecue, but these videos are so fun and entertaining. One day when I do have a garden to grill in, you bet imma use all of these tips.

[@RAIN-AGAIN]

Those little baby grillest fit nicely in the kitchen cabinet or under the sink! Barbecuing is fun and your date will love your homemade food ❗️ Take them to the park with you….. when done, clean.. wrap the entire grill in a plastic bag restore under the sink…. Tip❗️= the more You barbecue….. the better you get 😉

[@timrahto658]

This may be the best video you've ever made, and that is saying a LOT. Thanks for this.

[@lordlemond1350]

Everybody..This man recorded hours of tips and tricks until sunset but edited Down to just 20mins everybody. Boss!!

[@zacharybigger4144]

Dude I've been cooking steaks and grilling all kinds of things for years. Always managed to do a decent job. I finally gave into the meat thermometer thing as an experiment and holy crap. Whole different worlds of perfect cook

[@XBartekX2017]

Gotta love how Guga always keeps everything clean.

[@kingAqueens]

till he swears or turns 'dirty'

[@professorzoom2108]

@@kingAqueensEveryone swears, it’s a common thing in everyday life.

[@LinkMcStink]

I'm honestly shocked by the amount of people who think you're supposed to wash your meat before cooking. That sounds like an old world tradition from 3rd world countries where your food is probably festering in the dirt before you cook it 🤢

[@el29]

swearing as a concept actually comes from the bible and that means in hebrew to - make an oath to God - aka a promise, the other "swearing" is cursing and has to do with a causality of manifestating demonic patterns in peoples life and hence they have been "cursed" of etc "bad luck"........... But "bad words" is not swearing... Its just simple - words you dont like..@@kingAqueens

[@antiheld7323]

​@@LinkMcStink no, it's a common thing in Germany for example and it's to remove blood. Don't know why I got told to always remove the blood tho

[@paulh7589]

Great video, I learned a few things. I have a couple little ones to add...When I open a can of tomato paste I open both ends of the can and just push it through, no waste and no spoon to clean...When I buy a round box of salt I bend the very tip of the metal spout back just a bit to make it easier to open. This next one is sure to get me in trouble....Take 4 or 5 Campbell soup cans, cut both ends off all of them except the bottom, duct tape them together, put a small hole in the bottom one. Now spray some aqua-net into the tube, jam a tennis ball in (it fits perfectly), and hold a lighter to the small hole at the bottom. It's unbelievable how far that tennis ball will go!! Cheers everybody!

[@bridgetboyle687]

I got a sous vide gun for Christmas. It is now the second week of February. I’ve had it six weeks. I love it. Of course in this climate I have to go out on the snow covered porch to sear my meat but it’s so totally worth it.

[@javakalle8615]

The only manly way to ignite wood oven at winter :)

[@berelinde]

I've had a lot of experience with grill fires and campfire flare-ups over the years (I used to grill whole pigs for community events), and step one before you even start to cook is to create a landing pad for your protein in case of emergency. As you say, a few seconds of fire aren't going to do any harm, so you have time to rescue it. Have a cooling rack by the grill, or even a fire-proof platter. Somewhere you can park the meat while the flare-up subsides. It won't last long. Pull the meat off with the long tongs you should be using, let the flare-up die down, and carry on. If you're doing 2-zone cooking, your landing pad might just be the cool side of the grill, but I like to have a handy tray on a side table, just in case. After that, I do what you do: close the lid, close the air vents, and give it a minute.

[@beeg725]

That grilling salmon on lemon slices trick was an eye opener 😮. Thanks Guga!

[@TheEricj1337]

Is there anything else that works good? I know I'm crazy but I hate lemon on my fish/seafood since I'm there to taste the fish not lemons.

[@andreaspaschalis7277]

@@TheEricj1337 orange for the salmon dont know about other fish/seafood

[@ApolloAlto]

@@TheEricj1337 You could probably use any fruit or vegetable slices but they would infuse some flavor either way. Hot Lemon becomes sweet which can be pleasant but I prefer limes. You could probably get away with Oranges or Apples as well.

[@richblunt1309]

@@TheEricj1337 you could probably use potato slice just anything that will keep if off the grill to avoid sticking. I'm definetely doing the lemon slices next time I do fish on grill.

[@TehKarmalizer]

I'm definitely going to try it. Or maybe limes as someone suggested.

[@fhertlein]

I've used that glove tip for ages. Wiping the grill with a rag is important in case the scrubber leaves metal behind. Great hacks Guga.

[@TheBigburcie]

On tip 11, I can definitely agree. I was camping last week and was able to cook pulled pork and a brisket on my kettle. The only changes were that I have an extension ring for a rotisserie or as a pizza oven. I put one grill grate on the regular brackets with an old pizza pan as a heat deflector then the ring and a second grate on the top where I actually cooked. I only ran into one flare-up issue when too much brisket fat dripped into the fire, but it was easy enough to knock down and there was no damage to the meat. I heated the brisket back up in a foil pan on the top the next day with my baked potatoes on the lower rack.

[@KamiNoBaka1]

I like how Guga says if you're from South America you'll know the meat tenderizer hammer, as if it's not one of the most common kitchen tools in the world. Or at least, y'know, Europe and the Americas, though I've definitely seen it in Asian cooking videos, too. Oh, for the bottle filling, if you don't have plastic wrap, you can use a freezer bag and cut off a corner. Though, you can also just go to a dollar store and get a cheap set of funnels... I suppose since this is a grill tips video, it would be appropriate to share my "hack" (I guess) for smoking on a kettle grill. The setup for the charcoal is what you'd expect, y'know, charcoal on one side, meat on the other, vent on the bottom open under the charcoal, vent on the lid slightly open above the meat. The hack is in the wood. I don't know if this works with mesquite, but I usually use pecan and it should work for woods like hickory as well. Don't use wood chips. Get yourself a branch a little bigger around than your thumb, and cut a few 4-5 inch sections. It's best to use a fresh branch, if all you have is dry wood soak the pieces for a couple of hours. Get some heavy duty foil and wrap each piece kind of like a tootsie roll, but twist the ends around your little finger to leave a hole at each end. Once you've got your coals going, toss your wrapped wood directly on the coals. If it stops smoking too soon, add another couple of pieces. Though honestly if I'm doing a brisket I generally just do 1-2 hours on the smoke, or however long the first couple of pieces of wood to finish, then cover it tight and put it in a low oven for another 6-8 hours. Comes out perfect every time, good bark and falling apart tender on the inside.

[@Hikari_Ishimori]

You can also use a ziploc bag and cut corner off to use as a piping bag to help pipe sauces into squirt bottles as well or even use it to help decorate cakes with icing

[@lowlightevangelist9431]

Guga, for me, this video is life changing. I'm 49 and my whole life pretty much did it all wrong cooking, and especially grilling. Your presentation, content and editing were as delectable as the steak you grilled.

[@HappyGothGal]

I'm def using that 'chip bag as a bowl' hack for the Superb Owl on Sunday

[@permanentfitness1919]

I'm more of an Outstanding Eagle kinda guy

[@FriendB]

In my experience, it works great until the bag is near empty. Then it becomes a pain to find chips among the folds.

[@josesuayandds4003]

F'n guy.@@permanentfitness1919

[@BillBraskyy]

Yeah, that's an old jail trick lol there's also a way I learned to seal a bag without the need for a chip clip, that keeps the bag sealed and prevents it from rolling back out. I don't even know what to call it, like as in to have a reference to Google search for a how-to guide.

[@thomgizziz]

@@BillBraskyy Yeah no... that trick has been around almost since chip bags were a thing. Stop being slow. Also you can pull apart the whole back seam and you end up with a big bowl which is good for a group of people sharing. Not going to say it is from some dumb place like jail so I can pretend to be interesting... even though it doesn't make you interesting, getting a personality does that.

[@simongail8428]

As someone who did not know literally any of these, this was extremely helpful as I start grilling for the first time. Thanks guga

[@MasterJay1985]

Thnaks a lot, master Guga for sharing wisdom with us!

[@warrior21poet]

The lemon bed for salmon on the grill is a great idea. Thanks Guga!

[@Mojova1]

Guga would make a great master class.

[@hobiegary]

Hello Guga and your crew! You have often stated that a vacuum allows improved penetration of marinades. I would like to see a video where you demonstrate this by starting with three white meats, fish, chicken, and pork. Use a dark-colored marinade. Marinate all of them with vacuum and also all of them without vacuum. Before cooking them, cut them all in half to show the level of penetration of the dark marinade. Thanks; I love all your videos on both channels. Gary

[@kensosaramos]

14:16 "I understood that reference!"

[@YorokobiMusic]

ayo the moment i saw it, i paused the video to search for a comment like yours😂, that smirk tho🤣🤣

[@yuukishin242]

That reminds me of a certain russian...

[@dunnooh9977]

Crazy russian hacker Taras kul?

[@permanentfitness1919]

I'm feeling Houston Jones on that one

[@thefireninja7601]

Something my dad always does is he gets half an onion dunks it in oil then just moving it on the grill and it just gives so much flavour you should try it Guga

[@shaneb1203]

Can you dry age with honey?

[@tontinofficiel5012]

Actually a gold mine of tips, favorite ones, ways to clean the grill, 30sec flips, cold rack to start, lemon for fish, and others still , so thanks ! :D

[@michaelgallardo395]

dude that 30 second flip editing was funny and the cold rack head blown

[@ХристопетровПетров]

Chef brian and Frenchie need to react to this

[@TitusFFX]

I usually put a little plastic wrap or a sandwich bag on the hammer when tenderizing real lean cuts like eye of round or flatting out chicken or something to keep it from sticking and making it much easier to clean up afterward.

[@iasonmachairas4227]

Not Guga doing a Crazy Russian Hacker impression 😂😂

[@OlweCalmcacil]

Single most helpful grill tips video on KZbin. Yall knocked it out of the park with this one

[@helo6790]

im eating chicken rn

[@brandonfaulk3787]

Watching your videos has made me become a medium rare person, they taste so much better. Before your videos GUGA I was letting myself down with well done steaks. Thanks😂

[@salojan4571]

PAPA FRANKU :'((

[@sleepyslothentertainment1947]

You’re a wealth a knowledge and have always been an inspiration! 19 year old me started cooking for myself as a single soldier in the barracks and never looked back

[@rodanhibiki5980]

Unexpected Filthy Frank 😂

[@macakucizmama831]

Bacon skin as a leftover we always keep to use to oil the bbq, and it adds additional flavor

[@CasparOBrien]

Pin this or youll never be able to eat a steak again, this is your warning guga

[@GearJamminHank]

1:33 "Or just look like a badass"...😂😂😂😂

[@MultiEe123]

Halal Cooking video when?

[@AhmedYasse0]

he is not Muslim

[@Boddah.]

Pork and alcohol is halal.

[@eljhd2246]

​@@Boddah. Lmao since when?

[@MultiEe123]

@@AhmedYasse0 I am aware he is not Muslim. I am asking for possibly a collaborative video where all the food is halal even though it is not a requirement for him. Just because he isn’t vegan, doesn’t mean he can’t showcase vegan food.

[@DylDoe_xD]

I feel like Guga does a really good job of suggesting alternatives during most videos, especially when it comes to animal products and pork, he will always say that beef here is okay or you can use a alternative that fits your diet needs etc. I understand that you want it more specific but overall, take the idea or recipe he shows and swap out the products that contain non halal stuff and just make your own! Half the fun of cooking is making it yours!😊

[@boarbot7829]

Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 180th time asking btw

[@nickwatson2786]

Firstly, I am a big fan. Easily the best pro tips on the web. I have some additional tips. 1. Use an infra-red temperature light gun (good for checking hot plate surface temp) 2. Line the inside of BBQ with a thick aluminum foil (makes cleaning the BBQ easier as you just peel off and replace, but also it reflects heat back towards the food).

[@Fosdos4790]

Guga, you are the man. I instantly liked the video after tip 1 of NOT washing your meat. The spread of false information is rampant on social media and the people who believe that you need to wash STORE BOUGHT chicken and other meats are about as ignorant as you can get considering the massive amounts of scientific data to the contrary. Happy to see you havent been duped.

[@skparvin]

The lemon slices on the grill for salmon, and indirect heating was extremely helpful!! I grew up in Alaska, so I've grilled a lot of salmon, halibut, etc.. I've always wrapped it in foil with butter, garlic.. But I'm looking forward to trying your method. I have some fresh caught ocean run silvers a buddy sent me. I'll try this, I hope they turn out well! One thing we always do.. Grill limes. Or lemons, we prefer limes. Cut them in half, and rub them with a coarse sea salt and brown sugar mix.. About 60/40. Then grill them. Let that rest, and squeeze onto the fish as it's served. Amazing! Just an idea for you.. 😀

[@oldjoeclarke.]

Lemon layer for the Salmon is a great tip, cheers Guga...

[@CarlosHuiskens]

30 Years of grilling has taught Guga the optimal way of eating a bag of chips!

[@luciana-hs8cg]

Thank you for your generosity. Sharing tips is really a generous act. For me everything is useful, teach us how to be mindful like you

[@zay-lias]

I will use all the methods for the rest of my life!! Thanks Guga, this is going in the permanent watch list!!!

[@Deja117]

Another one that seems very obvious, but to some people isn't... Keep scissors in the kitchen. Ideally a few different pairs for different purposes. They're good for cutting some meats, twine off meat, as well as trimming veg like spring onion easily, or just even for opening some difficult packaging.

[@StrobeFireStudios]

Guga is easily the top meat/cooking/grilling channel on the entire internet. Likeable, charming, knowledgeable, all round great entertainer. Really enjoy your work

[@Lee-sti8wrx]

Man, I love your channel. I live in Australia, and I'm lucky to use an amazing company to get my Australian Wagyu from. They deliver straight to my door and are well priced, but the meat is the best. I have been waiting for you to do this video for such a long time. Really love your channel bro and thank you for this video as I am in love with my kettle cooker and smoker. Not sure of you have ever tried it, but next time you get Australian Wagyu, grab yourself a couple of Australian Wagyu skirt stakes and do a video on that. They are a really nice cut of meat. I roll it up and tie it with cooking twine after seasoning both sides really well. Then sear it, then smoke it. Awesome tasting cut and really cheap for Wagyu. Trust me, you won't regret it. Love the channel, so keep the vids coming man.

[@j777]

The lemon trick is gold!

[@cutevswretched]

I watch the Guga regularly, but this is some great knowledge laid down here. I loved all of it.

[@GavinBB]

“Worth its money in gold!” Nice! Thank you Guys.

[@drewt1717]

This is my new favorite YT video!!! Thanks so much for all these incredible tips! Wow! You've improved the quality of food my friends and family will enjoy for the rest of my life! Thank you Guga and crew!!!❤❤❤❤

[@Jimmyc724]

Guga! I need you to try a very easy recipe for grilled chicken. You don’t even need to film it but it’s such an easy recipe and it’s so delicious you won’t be disappointed. It’s called Cornell (yes like the university) recipe chicken. It’s salty and tangy and smoky and perfect. 3 tbsp salt, 1 tbsp poultry seasoning, 1 tsp black pepper. 1 egg, 2 cups cider vinegar and 1 cup veg oil. I like to add some cayenne and red pepper flakes and a clove of garlic but the original recipe is just as good. Put all that in a bullet blender to make it creamy. Marinate some chicken thighs with skin on for 1-24 hours score meat is optional. Cook over charcoal or wood only. I like to dunk my chicken back into the marinade every time I flip and the marinade dripping onto coals is what gives it its flavor. Do a side of Syracuse salt potatoes and it’s a perfect meal. I’m in the lower keys and it’s always a hit when people taste it.

[@Gremlack13]

Guga, you have truly helped me up my steak game. Before this channel I rarely made steak. You changed my life. Thank you n

[@AlsoMeowskivich]

For thick sauces, I use a funnel and a chop stick to get it into the bottle. Just pumping the stick up and down in the hole helps things move through, I find. Not terribly hard, and doesn't waste plastic wrap.

[@PrefaceofDysphoria]

Drill brush is great if your grill is a little worse for ware lol Also get a butter dish. You just put the stick of butter in the dish and leave it on the counter. Used one most of my life and its great. Doesnt spoil like youd think.

[@MichaelRei99]

This is a quintessential lesson on how to grill . It should be standard viewing for anyone who wants to grill properly. I’ve been grilling for longer than Guga and even I learned a few tips. The only thing I would not do is burn holes in plastic. A small drill bit will do a fine job without leaving the residue of burnt plastic in the cap.

[@hogue3666]

I had my first great experience with tallow last week. I took the beef fat and put it in the slow cooker on low with a cup of water. Now it's not getting over 212 f or 100 c. Render for a day low and slow. Add all the liquid to mason jars with the lids sealed very tight. Into the fridge UPSIDEDOWN. The fat will float and the water will be touching the jar lid. Chill overnight. Come back and open the jar. The water is now at the mouth of the jar and easily discarded after a quick shake. Now. Make some homemade popcorn with that tallow and add garlic salt. Your life is changed for the better. :)

[@fenix7167]

Finally 😤. Now we just need a video ranking all his best experiments!

[@ironlion45]

This video is worth its money in gold :D

[@RequiemDead]

That dorito bag trick is really gonna elevate my steaks to the next level! 🤣

[@Krizz8]

Guga, I, after cleaning the grill with a cloth, cut the onions in half and clean the hearth several times. The grill is clean, smells wonderful and also the taste of the onions transfers to the meat

[@KelvinsKitchen]

Wow, what an incredible wealth of knowledge you've shared in this video! Your 30 years of experience really shine through as you effortlessly guide us through the essential hacks and tips for mastering the art of grilling. I love how you've not only provided practical advice but also debunked common misconceptions, like washing meat under the sink. Your enthusiasm and passion for grilling are contagious, and I can't wait to implement these techniques in my own backyard BBQ sessions. From using two sets of tongs to creating dual grilling zones, each tip is a game-changer! And let's not forget about the creative hacks like using a leaf blower or Doritos to light up charcoal - genius! Thank you for sharing your wisdom with us and helping us elevate our grilling game to the next level. Keep up the fantastic work, and I eagerly anticipate your next video!

[@user-je3fx2ev1u]

Amazing! Thanks 🙏🏻

[@yaneisirella]

As a beginner in grilling this video was so helpful! Loved this content

[@elmatador1852]

Thanks to u GUGA i have been following you for some time now and will say i am a self proclaimed MASTER on my Kettle thanks to you!!!

[@Simple_Dave_Jr]

I have a PitBoss and have fell in love. Charcoal flavor with the continuance of gas (without gas). No judgement on whatever anyone else uses. But yea the opening the lid on starting is a must for a pellet grill. It won't always blow, but there is a good chance it will 😂 had a buddy it happened too. It was hilarious.

[@TheHonestFoodTeller]

A priceless video from Guga!

[@grizzly5117]

Thank you Guga, I’ve known most of these from watching all your videos but forgot some of these hacks. Keep them amazing videos coming. Your an artist with those steaks🔥

[@beansdad70]

I absolutely love the Wagyu Tallow! Makes my 🥩 sooo much better.

[@condar419]

That video was fantastic, so much good info. Thanks, Guga!

[@Miyoshikuze]

Guga, I’ve never eaten more steak in my household until your videos. We learn a lot and my fiancé watches your videos everyday, you help us figure out dinner and side dishes lol thank you 😂

[@JAF30]

There are also a number of fish baskets out there you can use as well, but I think adding some lemon between the basket and the fish is also a good idea.

[@GrillTopExperience]

Great tips, Guga. You burp a kamado because puling up quickly will create a vacuum that sucks air through the intake and into your fire. That quick burst of oxygen make the fire flare up. Burping it breaks the vacuum so that doesn't happen.

[@marinoperez1]

@Guga this is an amazing video. Cleaning the grill is always very important. I don't have a charcoal grill yet, that's my next investment. Thank you for your tips!

[@midastheVI]

I love watching guga. He's a wonderful enterainer and has really fed my desire to cook.

[@JudiChristopher]

Absolutely the BEST of the BEST Video I have ever seen about cooking on a Grill Thank you kind Sir... for making this great video.

[@JuggernautSPQR]

My Dad's been grilling meat as a job and at home for about 30-40 years or so and tought me a lot of the things in this video, can cofirm 11/10 tips, great video guga

[@DVNKF1Sh]

The Doritos trick is awesome. I figured out the same thing when i was younger with Fritos while camping. Great fire starter!

[@2FastKarting]

What I learned is On the Cast Iron grills even the regular stainless grills, the fat from the steak trimmings work great on reseasoning/lubing up the grills, plus adds flavor as well as a treat for the grill master you know just to know you got that seasoning down properly.. also works well on the flat tops.

[@myst0307]

4:20 "Emzyne" -- Guga 2024 ;)

[@xpyr]

3:36 when you use one of these meat tenderizers on steak, you may be pushing some of the bacteria on the outside of the steak, to the inside. So then you need to cook it well done to be sure it is safe to eat. I would avoid these mechanical meat tenderizers because of this. 5:30 what is sut? I think you meant soot Guga 😆

[@allanwilson8642]

Excellent video. I have been grilling for many years and we don’t know it all! The salmon on the lemon slices is genius. Sausages with skewers is also very clever. Am also going to invest in a rotating grate for my kettle joe and try the ‘cool grate’ method as well. Love these tips man!

[@Wetopie]

For tip 6# another couple great options is a battery operated mattress pump (was what i used in boy scouts actually cause so much more portable and easy to pack) or an old hairdryer from a 2nd hand store (what my grandpa uses actually)

[@mattynes]

Guga - we need a playlist with all your side dishes! I love them and I want to find a good one to make for the Super Bowl

[@BlessBeNice]

Watching ppl having some fire problem😂😂😂😂😂that is hilarious man.I think gugas body is getting nice, somethin like tan, somethin like slim . It don't matter but he looks nice. The chicken episode got me daydreamin of eatin it. During watchin.

[@lukesomers3120]

Honestly my steak is exponentially better now, been grilling for years but wow your tips made a huge difference

[@KiloKaze]

Thank you, Guga. Truly.

[@propaganja7264]

Yo that pineapple one makes so much sense when you think about it! The acidic bromine from the pineapple breaks things down which is why if you ever ate a lot of pineapple at once you get that raw feeling inside your mouth. Dope video man

[@ABDESSELAMYasserTakieEddine]

Guga's "Enzyme" is like African American's "Ask". Also, did he just blend Slushy with Slurry and made Slurshy?

[@michaelb.42112]

This is the best video I've seen to improve my happiness is a LONG time. This and motorcycle videos... EDIT : I bought a big jar of WAGYU lard on Amazon and it's been AMAZING. I seasoned my cast iron pans better than ever, and I used it on my grill the other day. It also made wonderful steak and eggs for breakfast.

[@Saige07]

I was a fast food and unseasoned jokester before I found your channel(s). OMG thank you for sparking my jealousy and giving me some amazing recipes and hacks. I have gained so much knowledge and GOOD DARN FOOD. Thank you Guga and thank you editing team for the amazing videos!