I DRY-AGED steaks in Da'Bomb HOT SAUCE and this happened!

[@GugaFoods]

Get 20% OFF + Free Shipping at Manscaped code GUGA at www.manscaped.com/guga Thank you manscaped for sponsoring this video.

[@springwoodslasher79]

Im a hot sauce guy and the bomb is disgusting it has a nasty taste.

[@1carusGG]

Guga Dry age with Carolina reaper paste.

[@vagabondwastrel2361]

Maple syrup or maple sugar. Could also try molasses. Or if you want to go really crazy cook down some whiskey until it thickens, I would go for a pot stilled whiskey to get more oils.

[@ttytty6940]

Try dry age in next Shrimp paste 😏😏

[@spicyclips552]

Guga: Dry age every meat in a mixture of 3 things to dry age in Example: msg, peanut butter and marshmallow Or in burger sauce Make it happen :)

[@jerryliu4665]

Fun fact: capsaicin, the chemical that makes peppers "hot" is fat soluble. by attempting the dab on a steak (which is oily) probably intensified the sauce significantly. It is also why the steak was so throughly "seasoned" by the hot sauce during it's dry age process :D

[@ollie7070]

Good comment 9/10

[@nom6758]

Yeah all the fat on the inside was probably fully seasoned, and when they cooked it the entire thing was flowing with the stuff inside and out.

[@grimprime0158]

@@nom6758 daaaamn with the right sause that could be delish

[@MarionetteKazuko]

It is also the reason why hot chili oil is so good, the oil absorbs the capsaicin.

[@kleetus92]

Yep. And the best way to get away from it is to use a fat with a high lipid content like cream cheese, or a very soft cheese, like gouda or even a brie. Oddly I've not had much luck with melted butter, solid maybe, but it makes me gag... The softer the cheese, the faster it will pick up the capsaicin in your mouth. Whole milk is kinda getting there, but the water content in it screws it up and just spreads what the slight fat content can't pick up. Yeah, i've given this some thought!

[@mrnexus1996]

It wasn't the butcher, it was Da'Bomb that killed the cow.

[@ajoliver74]

@Peter Ji Bawahahahahaha!!!!!!!!!!

[@desireevega7787]

😂😂😂😂😂

[@flamingrubys11]

ANGELS BACK ON THE MENU

[@LeviSpauld07]

Japan flashbacks

[@Atheism-And-Normative-Ethics]

No it was my uncle Terry

[@jokerproduction]

Guga! Chick-Fil-A sauce dry age experiment! Lets do it!!!

[@Nick_Tank]

bump!!!!

[@squatty9994]

So much No

[@3YearsApart1613]

love love love that idea

[@benjaminjunior7570]

might as well use pinesol and corn syrup

[@SouledOutToChrist]

Lets do itttt!

[@SlideIX]

That bottle of hot sauce was in my father’s cupboard when I was growing up. He also had the other Da’Bomb sauces because fun fact the one they are using is called Beyond Insanity and it is actually the weakest one of the Da’Bomb range at 130,000 scovile units. The others I remember are Ground Zero (260,000 scovile units) and The Final Answer (1.2 million scovile units).

[@russellmillett5642]

Lol, I see why Hot Ones went with "Beyond Insanity" lol, those other names are a bit edgy

[@patrickhayden9740]

was he suicidal?

[@connorissexy4209]

the final answer.... ummmm, yea, i hope thats not what i think it is lol

[@DanSchelin]

Thas Sean on hot ones know about this

[@rogerhale4982]

Ground zero is by far the spiciest hot sauce ive ever tried, I have consumed fresh ghost and reaper chilis and the burn was no where near as bad as that sauce!!

[@ChinchillaNamedSkillet]

Have you ever thought about experimenting with Szechuan peppercorns? They have chemicals in them that do really weird stuff to savory flavors and spice. They also make your mouth feel like it's buzzing.

[@landonsmith2154]

I imagine it would develop a strong floral taste. I like drinking these peppercorns as a tea.

[@freshFerdinand]

Maybe infusing lard with sechzuan peppercorns and use it as coating? Maybe rub the meat with extra peppercorns before, to make sure the flavor properly penetrates.

[@BiggyJimbo]

I like to crush then put them in sparkling water for a refreshing drink

[@freshFerdinand]

@@landonsmith2154 If you make tea with sechzuan peppercorns, do you cook them in boiling water or do you just steep them? I just tried it with water out of the watercooker and while the taste is good it is a bit weak and I let it steep for about 10 minutes.

[@ChinchillaNamedSkillet]

Asian grocery stores sell an oil extract of the numbing chemical. The oil is called Ma La.

[@crazyk369]

Angel: I'm gonna drink this whole milk Me: That's 2% milk Angel

[@TheTimN8er]

LOL stop

[@greenlatte6959]

Lmfao

[@adamloper]

Lmfao 😆😹 lol 😂 🥛 🥂

[@nirro6]

damnit

[@Bruja_71]

2% or regular don't make a difference... The reason why milk soothes the pain is not cuz of fat! It's calcium that neutralizes the pain.

[@kiratso3014]

Guga: Today were gonna be dry aging angel in the last dab sauce from hot ones so lets dew it.

[@_Crem_]

less dew eitt

[@greenbluemonkey]

Da Bomb is one of those products that lucked out. Its not even rated extremely high in the scoville scale, 130,000 compared to some of the hottest ones at a million. But they just went for damage and pain. They took no care in what it tastes like. In fact that only makes the heat all the more unbearable. Yet they probably make millions now than before Hot Ones ever showed up.

[@benwu7980]

a million is still almost half the rating of my goto 1.8m stuff, problem seems to be... it's just not a good flavor

[@LowPoppy34873]

I couldn’t agree more with you @greenbluemonkey. I like spicy stuff, but it has to have flavor to it. It can’t just be unbearable hotness without flavor.

[@chrismanuel9768]

It's famous for just being bad. I don't know why people buy it. Flavorless spice. Might as well eat pepper spray.

[@toxicgracie3772]

The 130k SHU rating was a massive under-rating Da Bomb and they even got sued for it after lab test results came back to 6-700k SHU. The Da Bomb came out with a claim that the way they test was different so thats why the SHU is so off.. blah blah blah... clearly they're lying about it.

[@1918BARsam]

Maybe that's the reason a habanero burns more than a scorpion or ghost pepper to me. They have more than double scovilles and still are somehow easier to handle

[@TROYCOOKS]

You guys are nuts!!! I don't even wanna hear about the next morning! LOL Cheers!!!!

[@SolaceMcfly]

You just hear yelling from the bathroom 😂

[@JimBob-vb8oz]

Next video “we dry aged a steak in next day chilli effects”.

[@xerilaun]

@@JimBob-vb8oz lmao

[@SenorGooch]

Its not even in the morning, probably half an hour later. That stuff rips through you like a demon

[@CAESARbonds]

And it burns burns burns the ring of fire.

[@slyboy.6138]

Guga! Don't you wanna make a tierlist of all the DRY-AGED steaks you tried before?

[@devilhunter7860]

Great idea !

[@OpalAeon]

I think he said in a previous video that he's preparing something huge in that style, but I'm not the most reliable source

[@theinatorinator761]

They should do it before the year ends

[@cactus3051]

Yeah great idea

[@fakhruz3105]

wasabi dry age no 1 for sure

[@guardian35]

Concentrate hot sauces like Da Bomb are great for bulk application. It's not really meant to have a flavor of it's own because you're supposed to dilute it into a Large quantity of food. You can put 1 or 2 drops of that into a 20 gallon pot of soup, gumbo, or chile to give it more spice without washing out the flavor of the base ingredients. Say you make a massive quantity of chile beans to serve to 100 people but it is too mild for your liking and you want to add a bit more spice quickly. You could dump a whole bottle of regular hot sauce in but then the flavor of the chile beans will get washed out by the flavor of the hot sauce. Instead, you can add a single drop of Da Bomb and the Chile beans will be more spicy but keep the flavor you intended. I'd really like to see someone using Da Bomb for real dishes like this.

[@marksummers666]

That's interesting. In that example I wonder if the flavor of the sauce would come through at all in the chile beans, because that's the really gross part. It's like eating battery acid.

[@Arlacent]

It tastes like that because it is just spice extract. It's not like the others that have the flavor of a pepper or other mixed ingredients in tact.

[@eyeTHC]

This makes sense. I use a drop or 2 of my 1,000,000 scoville hot sauce on my pasta and it gives it a great kick without washing out the flavors

[@ICee712]

They don't put pure capsaicin into it as far as I know. Which is interesting since, most extreme heat sauces or concentrates are built around just throwing capsaicin in. @@Arlacent

[@PhilippeCarphin]

@@ICee712 They do some kind of extract (maybe not pure) but something that disqualifies it from being sold by Heatonist. I bought the box set from one of the seasons (one with a pepper X mash as the last dab). DaBomb Beyond Insanity is the only one that was not in the box (with another sauce replacing it) and they say it's because they sell only "all natural" sauces and they consider capsaicin extracts don't qualify as natural.

[@realcoy2115]

that was a heroic amount of the bomb you both took at the end. ive personally seen people actually cry from a couple drops

[@judgepage6605]

It's not the heat of da bomb for me, it's the texture that makes it feel so much hotter

[@mambamlife7477]

I put a drop in my breakfast the other day and I spent an hour on the toilet after 🚽

[@lightwizard8593]

@@mambamlife7477 I instantly imagined putting it in cereal and can't stop laughing now

[@devixntromeo4930]

Whenever I watch Guga’s dry age videos, it always reminds me, he had to wait about a month to make a video. Even with the amount of dry age videos he comes out with. How many steaks does he have in his fridge just sitting there?😂

[@nogglebeak]

thieves gonna break into Guga's house and get $10k of meat out of the fridge... hope they get the one with da bomb.

[@BlackMoridin]

Must be a labeling nightmare

[@mayuravirus6134]

Probably more than enough to pay off your car payment

[@mayuravirus6134]

@@nogglebeak That's a whole wagyu cow lets just take the same amount of money but instead of meat get his knives collection

[@xChrisyFTWx]

Had this thought myself lol

[@ISurfHawaii]

So the issue with Da Bomb seems to be partly the intensity of the heat, but also it just generally tastes bad. I'd like to see another experiment using a similarly hot sauce, but one with good flavor.

[@nemiza8288]

Chalula!

[@Zucr_]

Yeah da bomb is the hottest hot sauce I have ever had note the 135,600 scoville units on it lie big time. I would rather drink the whole bottle of The Last Dab which comes in at 1 million+ than to take a spoon full of da bomb partially because it feels 10 times hotter and taste like moldy ass. Well ok it did go ok with chili but even then I would rather add something else to the chili.

[@ethanwells1230]

@@nemiza8288 chalula is delicious but nowhere near as hot as da bomb

[@Marckillius]

Legit my mouth was watering when he said da bomb, I'm a sucker for hot sauces.

[@jackdud8793]

@@Zucr_ they do have 4 different types of dabomb so did you by any chance accidentally get the hot one? lol it is around 1,500,000 scoville units so that one I heard is pretty nuts but have you tried the Apollo last dab? That one measures at an estimated 2,500,000 scoville units and man it is one of the best I've had off the show

[@countjondi9672]

Im interested in a less extreme version of this, maybe with a softer hotsauce, cause a steak that's got a little heat down to the bone has an appeal to me.

[@peetee32]

I had a bottle of this stuff...and never used it straight. I would blend a 1/2 teaspoon in 1 cup of mayo or put a few drops in my chili or regular barbecue sauce. It's insanely spicy and works very well when you dilute it in something else. You get a very intense heat, but enjoyable and brief and won't ruin your day

[@vrushanksimpi2787]

Then he should try it with Los Calientes, hot ones' own milder hot sauce..

[@jasonlewis4164]

I'm definitely going to try this with my own hot sauce- Lethal Injection Hot sauce😋

[@BalefireBombshell]

Yeah. Preferably something which doesn't use capsaicin extract for its main source of heat. One of the Last Dab bottles could work, and hell, maybe even Guga could partner with Hot Ones for it. Instead of hot wings, it's dry-aged steaks dipped in the hot sauces, and the Last Dab is just a steak that was dry-aged with the sauce.

[@zyanidwarfare5634]

A good thing to do would be mix it in with other things when using it but that’s a bit much work to try to figure out the ratios But using different hot sauces would work, like “cold blooded killer” which is a jalapeño hot sauce, still decently hot and it has good flavor

[@DrDangerNerd]

Guga: "Salt is the master of all seasonings." Uncle Roger: "HAIYAAAAAAAAA!!!"

[@DerHeiligeKek]

Netflix: „Are you still watching?“ Someone‘s daughter: 9:48

[@rahulsup]

lmao

[@apnodoubt4333]

Bruh 🤣

[@lola-to9om]

i didnt get that 😒😒

[@Cestariarts]

@@lola-to9om because you're the daughter then

[@NiquidFox]

Broooo 😂😂😂

[@darthmagnum2007]

I would be genuinely curious to see a steak done using all your best methods at once. An herbed dry -brine, perhaps salt, pepper, thyme. Dry-aged in garlic, probably in a bag. Sous Vide (with some butter?), then sear on the charcoal. Dry-brine, Dry-age, Sous Vide, charcoal sear. Go for the Mega Steak! The Guga Plus Ultra!

[@williamtse4462]

Don’t forget about the pineapple method!

[@bimsel_cs1055]

that would just be a piece of coal at the end tho

[@darthmagnum2007]

@@bimsel_cs1055 Doubt it. Until the sous vide, it would still be raw. After the bath it would be cooked but poorly colored. sear to finish. The sous vide could even go for under-temp cooking to finish in the sear. I cook. this could only come out perfectly cooked. the only failures I see are potential over seasoning!

[@beatfromjetsetradio8239]

On some Wagyu, or is that too much?

[@thatmightyninja8465]

If you haven't done it yet, I feel you should do a dark chocolate dry age experiment. You can either choose a dark chocolate sauce or a dark chocolate powder. The key is to use 100% dark chocolate. which is the most bitter. To add, mix just a bit of coffee grounds to boost the flavor. I hope you do this

[@GrahamCStrouse]

That’s a really cool idea!

[@pr3ttyb0yfl4cko]

Bruhhh, Guga took that like a champ. Crazy.

[@thevalet2011]

OMGGGG GUGA! Please dry-age a steak in Kare-Kare sauce, a savory peanut sauce that we use as a stew in the Philippines.

[@jjdogg0]

I've had that many times in Maui Hawaii, my roommate was a Filipina, so was my best buddy

[@Jason-ui3vq]

Uhm, no

[@shaynesimmons7487]

@@Jason-ui3vq yes

[@paupau1687]

tsaka sa bagoong (HAHAHA jk)

[@googlemail754]

@@Jason-ui3vq yes

[@DATA-qt3nb]

A very ambitious and risky endeavor, i love it though! Since we are doing sauces i think a basil-pesto dry age would be pretty cool in the future if it seems appealing ;o

[@TimeLapseRich]

That's a really good idea. Instead of just basil (pesto), other herbs could be tried to. Dry age with mint, mint is pared with meat in some types of cooking. Rosemary might be amazing.

[@jammy008]

basil seems one of the least appealing since its flavor deteriorates so fast. but some more pungent herbs would be really cool

[@boarbot7829]

dry age in edible soil/ clay. It’s a thing and it would be so interesting. By the way this is my 15th time asking…

[@Darkray16]

Angel - "I'm not okay" at the end was the funniest part.

[@fliedlice6985]

I know it didn't look or smell good, but my mouth was watering uncontrollably the whole time. I love super spicy stuff like that.

[@NGHbreezy]

frfr

[@alvareo92]

Even if it doesn’t look or smell or taste good you love the spice? 😮

[@CalamityCain]

But have you actually _tried_ Da Bomb? Because everybody hates it. *Everybody!!* xD

[@Gift0r]

@@CalamityCain Yes. It doesn't taste that good, it burns as soon as it is on your tongue, then it becomes scoldingly hot, and when you swallow it burns again. The next up the ladder in the Hot Ones lineup are nominally hotter, but not as bad, and taste much better. The Whatermelon Ghost is awesome.

[@CalamityCain]

@@Gift0r A few years back, my roommate had Da Bomb in the fridge (do you even put hot sauce in the fridge?) We added it to a homemade goulash. *Absolutely* ruined it with only a few drops 😂 Yeah, no, hot sauce just ain't it for me, but thanks for the suggestion. Love Hot Ones though!

[@mouse2689]

There has never been a more wholesome uncle nephew duo than Angel and Guga

[@davecrawley4634]

Have you heard of Josef Fritzel?

[@seantierson2633]

Zuko and Iroh?

[@mouse2689]

@@seantierson2633 IRL....that was a low blow man lmao

[@mouse2689]

@@davecrawley4634 nope

[@433honda334]

In the spirit of Hotones, I would be super interested in seeing you do a "hot ones" styled video, where you incorporate the sauces from this current season into the steaks. It would be even more epic, if you got Sean Evans to join for that one too.

[@scottstewart3884]

I was just thinking this myself.

[@horneytoaster4773]

This is confusing to me as I have a coworker named Sean evans and don’t know the show very well. Lmfao.

[@brettburns6232]

i want to see guga fam on hot ones

[@CapnCoconuts]

I was gonna say he already made a Sous Vide Everything Hot Ones video, but then I realized you're talking about the current season. Carry on, then.

[@bruh419]

That would be awesome

[@johnhughes2058]

As someone who had Da Bomb, I know your pain, we had a jerky joint about an hour away who used da bomb for a coating of their hottest jerky. It was a straight 10 minute burn, and not and flavor. For those that like pain, enjoy, but those that like flavor and heat, find something else.

[@robertstrom5398]

I tried a tea spoon and that was hell

[@thewritinglefty4889]

Where can I order some of the jerkey from?

[@johnhughes2058]

Im afraid that it was a victim of covid. It closed its doors mid 2020

[@Spthomas47]

If rancid battery acid was a flavor, Da Bomb is it.

[@Diz_XS]

I like it… the burn is great .. not the greatest flavour but ok for a hot one..

[@brunoroedel]

unbelievable, another silly Guga experiment. i love it, keep em coming!

[@JG124_]

Can we just take a second to appreciate the production value? Those b-roll shots of the steak getting cooked were incredible.

[@a_changedworld]

I've always thought that too!

[@bpregont]

Guga knocks it out of the park for production value on all his videos.

[@soulessshadow5356]

The shots of all the food before and after cooking as well

[@Bman32x]

Production and presentation definitely don’t get enough credit

[@vincenzosplate]

🤣🤣🤣🤣 one of the best videos ever

[@iamhshai2992]

Hi vincenzo :)

[@clarkpatrick90]

Vincenzo!!

[@shartazokhan1043]

Have you ever considered doing a hot wings challenge?

[@tsgillespiejr]

Dry age in authentic ragù ala bolognese?

[@shartazokhan1043]

@@tsgillespiejr I would, as long Da'Bomb Hot Sauce is added in it!

[@vevitier]

When Angel said “you bro what are you doing” when you dumped the sauce on his plate was the best part of the video and needs to be a meme.

[@stefankok7962]

6:07 but what about this

[@alakazaam4292]

He actually said “Gu-ing” which makes it so much better😂😅

[@BST4321]

Hands down a fun episode. Love it. Had to watch again.

[@a_m3195]

I could not stop laughing at Guga laughing when Angel ran for the milk! Eating the extra hot sauce was a mis-steak 🤣🤣🤣

[@cabbakai7682]

Thank you so much for catching on to the accident steak pun, I thought I was the only one

[@littlehell9163]

Dry age experiment - take every hot sauce from Hot Ones, dry age steaks in them, then try them and rate them from best to worst. Maybe if you get the chance, get Sean Evans in the video, that collaboration would be hella nice :D

[@t.l.]

That would be the ultimate, I wanna see it!

[@hundragant]

Thanks Da Bomb for being spicy enough to make Angel lift his shirt :D

[@gtrsean2429]

Mistake was using a horrible tasting sauce. There is a reason every person doing the Hot One's wings challenge/interview with Sean Evans are in pain and disgust when Da' Bomb is tasted.

[@jasonfritz838]

It tastes like absolute ass.

[@BeersAndBeatsPDX]

Not only does it taste like battery acid, it's an extract so while only be in the 100,000 range on the scoville scale it's ungodly painful.

[@ryanbennett1314]

I mean, is it meant to taste good? I'd suppose it's just meant to be painful.

[@tobubiify]

yeah, that's kind of the point

[@drakeorion94]

Lol i eat it everyday! Is the quantity they ate

[@Bobbnoxious]

Angel's payback: Not bringing Guga a glass for the milk

[@LUCIAN8016]

🤣🤣🤣🤣

[@juvenal83]

@@LUCIAN8016 he cant even think in another glass Lol, just survive

[@chic0latin0]

I actually made a huge mistake years ago before hot ones was a thing. I bought it at a store and when I try spicy things I always try it on its own. I got a spoon put some one it and just took it straight… guga is right it’s not sweet at all it’s just pure spiciness lol

[@ryanlc9610]

It tastes like pure hell lol

[@chic0latin0]

@@ryanlc9610 right it doesn’t have any sweetness at all it’s like their goal was just make it spicy. Forget the taste 😂

[@insignificantdamage3446]

I once made the mistake of preparing habanero sauce by first extracting the chilis with vodka. Turns out you only take out the flavor and the sauce becomes pure pain for your mouth.

[@itsmeliza3700]

I feel sorry for your mouth and stomach

[@chic0latin0]

@@itsmeliza3700 this hot sauce is nothing compared to the Carolina reaper. I’ll go as far as saying it burned like living hell and made my stomach twist and turn. I won’t explain what else happened just know it was horrible I wouldn’t wish this on my worst enemy 😰

[@3rdgenbestgen21]

Screw the steaks i’m here for entertainment lmaoo. Y’all funny fr

[@damienalvarez2957]

“I dry aged steaks in pain and violence and THIS happened!”

[@charlesrocks]

Absolutely no one: Guga: Here’s a dry aged steak marinated in DEATH SAUCE.

[@MegaChad-lh8uz]

Absolutely everyone:

[@edwardrossiter9612]

2 seconds into the bite: “it’s immediate!! I GOTTA GO!!!” Had me rolling lol

[@seancampbell5751]

You should try dry aging with the last dab. It's horrifyingly hot in every version, but hot ones always takes great care to ensure it has a beautiful and balanced flavor.

[@BPSpigley]

I've loved seeing the editing for the videos over time emphasis the little funny and reactive moments. Definitely adds a solid and subtle comedic effect to an already awesome video. Love this channel.

[@rodseitz4947]

Rod from Ohio here. I don't know if you have done any of these before. These are some suggestions for different things to use to experiment with to dry-age your steaks. - Flour - Charcoal - Bud Light - Liquid Egg - Brown Gravy - Big Mac Sauce - Jalapenos Seeds - General Tso Sauce - Strawberry Preserves - Caramel and Bananas

[@joostin123]

Half of these items are wet

[@tfree7273]

@@joostin123 is da bomb dry or wet?

[@theabiodunbada]

Hey Guga. Dry age with African Locust beans (we call it 'Iru Pete' in Nigeria 🇳🇬). Try and make a paste with it. A week (Max) should be fine because it has a funky smell already. That should be fun! 😇 Please try and get the fresh one. Very important 👌🏾 *//Whispers//...Grandma's secret recipe in fried stew or 'efo riro' 😋*

[@hungerycustomer1531]

I would like to see that#

[@Dariet88]

Are you a prince?

[@Kris_Harp]

Make a video, bro. That sounds really interesting.

[@theabiodunbada]

@@Dariet88 Heheheh 😂 "We don't do that here" 😂

[@ManoVirag]

He is like ..Im not okay ! 😂😂 i know that feeling ,tried that hell sauce 3 times 🤦🏻‍♀️

[@PWNHUB]

9:27 no the whole wing is coated, they add an extra dab of the final sauce on the wing to add extra heat.

[@DuriensBane]

i said that myself, i think thats somehting alot of people dont understand about hot ones, its not just a little on the wing, they fully coat them and then they sit on the plank. The last dab just gets that little extra.

[@jabuchanan5]

I mean. The whole thing was dry-aged in the sauce. If that isn't already coated, idk what is.

[@purum6060]

This is the last channel i would expect to find you on lmao.

[@christopher152]

They cut off the part that was actually coated.

[@Jacob-ed1bl]

@@jabuchanan5 They remove it before cooking as shown in the video so it's not the same thing. Only a tiny amount penetrates the meat if any.

[@Cakebattered]

Pro Tip: When suffering from spicy food, eat bread or chips, then drink after that. The bread will absorb the oils.

[@ArizonaDetailCorp]

Pure sugar actually reduces the heat

[@senpaiasmr3889]

Pro Pro Tip: you just lay back and enjoy ur suffering to train for spicier things

[@socool1216]

Or wrinse your mouth and gargle and spit and repeat, that will work way quicker

[@gegegregor]

Use sugar lemony water that is cold it is one of the best things to kill heat

[@muzza773]

or drink casein protein powder

[@joevano]

Oh my… the beads of sweat on Angel’s forehead as soon as he put that in his mouth. 😂🤣😂🤣

[@puffybara]

That's what she said.

[@SouledOutToChrist]

Thats what she said.

[@D.H.1987]

That's what she said

[@runetide]

dias ehs tahw s'tahT

[@rambo8863]

Thats what she said

[@yung_the_inhaler941]

Brother it ain’t dry aging at this point , your basically tenderizing the meat with hot lava 😂😂😂 lord I wanna do this

[@danielmaynard6837]

Guga, been watching your videos for a couple years now. Outside of the great content you deliver, everyone can see with how you interact with Angel, Mau Mau, and everyone that comes on. You have mad love and appreciation for family, friends, and fans. Keep it up and an early Merry Christmas to you and your family.

[@pewpewpanda4726]

I've had several hot sauces that are hotter than this on the scoville scale, but this one has to be wrongly rated because this one lights me up more than most others that are supposed to be hotter

[@LuckyMoniker]

right? even on the show its obvious, but i have tried 2 lineups and that one is the worst every time

[@dngrspapercut]

That, and other sauces even though extremely spicy, actually tastes good. The bomb tastes like chemical. There's no redeeming factors to this sauce. It's trash. Mad Dawg 357 is spicier but still tastes good. The bomb is no bueno.

[@chengkuoklee5734]

Trevor described something like this: Nando's sauce can be hot but it makes you think of something else.

[@IronSquid501]

Da Bomb DEFINITELY has to be wrongly rated, because 135,000 Scoville units is only about as hot as a mild habanero, which I'd describe as being "pretty hot" but not the liquid death everyone says. Although in saying that, there are a few variants of Da Bomb, one of which is over 1.5 million Scoville units.

[@eric_d]

I haven't tried this sauce yet, but 130,000 isn't that hot. It seems different sauces hit people differently too. I've had sauces that claimed to be 2,000,000 or more, and they barely affected me, but Daves Insanity Sauce, at only 180,000 hurts me BAD! Daves original Insanity sauce is by far the hottest sauce I've ever had, even though it's rated less than 10% as hot as the so-called "hottest" sauces I've eaten. In my opinion it's more than twice as hot as Daves Ultimate Insanity, which is rated at 250,000!

[@DanniArterberry]

I was so ready for him to say "Let's do it!" I lost it when he said "We're about to die" he legit looks scared 😂😂😂

[@Mfernandez429]

I watch your videos off and on, I love them. For some reason I didn't realize you were based out of Miami, my home! Full support engaged! Keep at it with the mouth watering videos Guga!

[@JesusPerezakaPincheChuy]

U should dry with coffee grinds. It would be interesting to see if it’s similar to a coffee rub.

[@dukoth6552]

one time my mom made a pot of chili with a VERY mild, almost non-existent spicyness to it, you would miss it if you weren't paying attention, but WoW did it make the chili better, the vauge spicyness in the back of your throat made you want to eat more and more, it didn't hurt or burn, it just enhanced the flavor any way I want to see that in an experiment like this, Guga, get a bunch of milder hot sauces and mabey even start with raw peppers, and find that sauce that serves to enhance the flavor of the steak, that gives you that burn that makes you want to keep eating

[@Formless999]

“One time” hahahahahah love moms

[@Naarii528]

Unfortunately I think that level is different for everybody, hard to get it right

[@ThePeacePlant]

My parents make chilli a few times a year for as long as I can remember, but the same thing happened with the pot of Chilli they made 2-3 times ago, but it had a little spice but nothing crazy one bit, my parents couldn't handle it if it was but I think my dad used just a tad bit of my own mix of dried extreme peppers, like ghost peppers and other relatable super spicy peppers and oh man it was the best Chilli we ever had, even had my mom and dad saying the same thing. Thinking about it makes me want to eat my parents Chilli so bad right now lol, even if it doesn't taste the same as our best tasting pot we ever had, I want a bowl now!!

[@EclecticSundries]

I want to see dry aging done with A1 steak sauce. The garlic, tomato, raisins, orange, and celery in the A1 would likely produce a wonderful flavor.

[@nelax44]

Bet it would be awesome. I use A1 in my marinade with a little Italian dressing.

[@bladeshred01]

Da Bomb is literal paint remover, no flavor, just a reaction and your mind being forced to go elsewhere 🤣

[@yowmemperor]

I havent watched Hot Ones in a while, but would love to see you guys run the gauntlet of sauces and interview yourselves! Guga, Angel, MauMau, etc. pick what you guys want to put the sauces on... chicken, steak, etc. Would be a just for fun video

[@brentfugett2700]

That would be a great experiment. Da Bomb is just a show sauce. The Hot Ones lineup is a great array of sauces (minus this one) so I'd really like to see that spectrum applied to dry aging.

[@Grimspeaker]

honestly im surprised they went with da bomb, a notoriusly nasty but spicy sauce, instead of hot ones last dab

[@yowmemperor]

@@Grimspeaker I thought the same. Or at least something between da bomb and last dab

[@alessandrodimasi4869]

Hi guga Why don’t you dry-age with ‘nduja? It’s a spreadable italian salumi made of pork fat and chili peper powder. It’s very spicy but also very tasty

[@davidblanck4131]

This was awesome! But, the thing that makes the bomb so crazy, is the flavor. The built up heat from "The Last Dab" pushed the heat level. But, it is more palatable, because it actually tastes good. The thing is, that is still not pleasant. I would honestly love to see what a "Los Calientes" dry age would be like. The pain level is super low. But, the flavor is epic! Please try it. I could drink the stuff and be happy lol. I love it.

[@raisinsofpain]

As someone who owns a bottle of this hellish creation I find the concept of dry aging a steak in it absolutely terrifying

[@SemiSpartan]

I've done the Hot Ones wing challenge with a buddy before, Da Bomb was literally the worst, I was dying for 20 minutes straight, it's soooo spicy and not at all tasty. The Last Dab is AMAZING in comparison, 1000% better tasting

[@gavinmartin7187]

Agreed. The Last Dab is very tasty. As for Da Bomb, that "sauce" is the devil. It tastes horrid and burns instantly like fury. There is nothing good about it.

[@juliem6696]

Really no excuse for a bad taste. Even the hottest stuff should have a decent flavor.

[@Hydrazine1000]

@@gavinmartin7187 So it's obvious, the next dry age experiment should be in The Last Dab Apollo.

[@S-RankGoon]

I have last dab Apollo in my pantry definitely hot af but has really good flavor

[@zacharycooper6384]

@@juliem6696 I agree. I make hot sauces and grow super hots and I can make a reaper sauce that will make you regret eating it. But those peppers have a fruity taste to them. It’s easy to make them taste amazing while still melting your tongue.

[@TheMillennialGardener]

When I saw the sauce pour, it looked delicious! I’m actually sad to hear it doesn’t have good flavor. I love me some flavorful HOT hot sauce 🌶

[@nihlify]

Da bomb is the worst... I've had stronger but da bomb is still worse.

[@Rafael_Fuchs]

There's a lot of sauces that are just as hot, and taste better. Hot One's Last dab sauce is very good, but it's so hot, you won't taste it for long. Lol

[@Peroy1]

Da Bomb does not taste good...! It has no real discernible flavor, it is mainly just pain in a bottle that you use to torture your enemies. :P I've also had hot sauces with more Scoville that did not hurt as bad as Da Bomb and still tasted good...

[@JayPlusForerunner]

I don't care about the flavor, I just care about the pain I'll receive from said hot sauce. I bought a bottle of the last dab, it doesn't taste very good, but I enjoy the heat lol

[@proxyhx2075]

@@nihlify Yes, it's nowhere near strong.

[@boywithahalo]

would love to see many other kinds of *milder* hot sauces to experiment on, Tabasco, Chalula, etc. even ketchup

[@elliotcutliff7779]

This right here, was going to comment this.

[@baybie8628]

ketchup aint hot sauce thoo

[@chanosalinas77]

My mother is Mexican, and loves spicy things. She is nicknamed the Mother of Dragons!I bought her a bottle of Da'Bomb, she had a bad review. She said it is nothing but chemicals in the sauce and you can't really taste what type of "Chile" that is in it. This is a woman that will eat habaneros as a side dish. I ended up throwing the bottle away!!!

[@ryanwatterson4038]

Its for bulk dishes to add spice without flavour Its extract mostly not ground chillies

[@justindearmond1]

i was a paraeducator at my kids elementary school for years....about 2 years ago i took some Da Bomb to school for the kids to try.....i told them ahead of time exactly what it was and they still insisted to try.....sooooo. yeah that was fun! Gave it to them right before they left for the day. Probably had a fun bus ride home. It really does taste horrible, like battery acid, but the novelty of seeing people try it is worth every penny. Made right here in Kansas. Its by far the hottest sauce ive ever had. The 130,000 rating seems really low to me. I eat ghost peppers and habeneros all the time and none of them are even close to the heat from Da Bomb. I think its because extract is used in the sauce making it hit harder, or something.

[@aaronhowey2819]

1.5 million

[@bellacose3837]

Funnily enough, my first experience with Da Bomb sauce was as a student at school. Was a lot longer than 2 years ago though.

[@heyzeuscreestow9394]

Boy what is sam hell

[@erickthompson3428]

Angel : "this is a bad idea" as he's cutting the steak😂😂

[@kevinschultz6091]

My understanding of Da Bomb is that they pull the capsasian out of the peppers via a reduction; ie, they simmer the chopped-up peppers in oil, and then strain all of the flesh out afterwards. That leaves them with what amounts to capsasian-infused olive oil at the end, which forms the base of the sauce. As a consequence, you end up tasting the capsasian directly. (In contrast, in other sauces, the capsasian is still locked in the flesh of the pepper, which slows down the burning and retains the flavor of the pepper itself.) So, yeah - you're tasting capsasian directly, which is appearently pretty bitter.

[@carsonk.5899]

that might be why this sauce tastes terrible

[@toxicgracie3772]

​@@carsonk.5899That is exactly why it tastes bad, because it uses extract. Its not the only sauce yo use extract though and the other ones that ive had that use it also taste bad

[@jeffpesos1480]

the crust on da bomb steak looked like people burning in rivers of lava.

[@johnkenley4687]

A slightly less extreme alternative to this would be their new scorpion disco sauce, it has a very sweet initial taste, while not near as spicy

[@renchesandsords]

I think that sause illustrates the difference between chemistry and cooking perfectly. That bottle is what happens when you ask a chemist to make you something spicy

[@Tom-yc8jv]

PLEASE try to dry age in Salt, Pepper, Garlic, Onion, MSG and Baking Soda made into a paste using Corn Starch. The Baking Soda should mix with the salt when water is mixed into the paste and enter deep into the meat to make it SUPER tender and the rest should pull more flavor into it as well.

[@boarbot7829]

Please dry age in edible soil/ clay. It’s a thing and it would be so interesting. By the way this is my 15th time asking…

[@mannycamacho3892]

There are only three I'd ever recommend. In the spirit of what you just did consider, 'The Source' which is over $100 a bottle and is 7.1 Million Scoville. People who use this barely put a drop from a toothpick in an entire pot. I'd be curious what that does in a dry age because it's more of an oil. The other would be, I imagine, far sweeter and its the Chik-Fil-A Polynesian sauce. The last would be a Bourbon Aged Maple Syrup. :)

[@Zorro9129]

"The Source" lol "I dry-aged a steak in PEPPER SPRAY"

[@mannycamacho3892]

@@Zorro9129 LOL

[@michaelraphael2160]

Guga is quickly becoming one of my favorite KZbinrs. The subject material is great but his attitude just makes my day. Cheers

[@HamChex]

Thbsks you

[@deathstack4567]

This one is a real twist but have you ever thought about dry aging meat with other meats? Maybe turn the meat into a paste or slice it very thin, layer it onto the meat, seems cool to me. If you want guga to see lets try to get this comment to the top because that seems like a really interesting experiment to me.

[@frost94]

Dry aging in shrimp/fish paste sounds nice

[@boarbot7829]

dry age in edible soil/ clay. It’s a thing and it would be so interesting. By the way this is my 15th time asking…

[@aneeshnadgouda5524]

The way angel said "it's immediate" had me in tears hahaha

[@jacole1234]

Glad to see someone else seasons steak exactly like I do! Ofc salt n pepper... but a little garlic powder adds just that extra bit of additional flavor I like.

[@SahalRehman]

I think you should use the dry bag in both cases as that may effect your experiment in some of the cases where the meat spoils

[@DoubleDee]

"This is such a bad idea" while grinning and probably already clenching his buttcheeks. I love how both of them, immediatly after trying, turned 30% more motivated! Hot food is life!

[@Real_Iceout]

What did you mean when you said they turned 30% more motivated? Maybe more energetic? I think I know what you mean, but can’t find a word for it. Almost full of life is the best way I can put it. (as I am a huge fan of peppers. I like powders a lot if you haven’t tried them. If you like salsa, try Mrs Renfroe’s! You won’t regret it. I don’t know your tolerance, but I’d at least get the habanero and ghost pepper ones. I enjoy mixing them.

[@bironcaldwell3923]

I never thought I'd say this but the show keeps getting better and better

[@Rally825]

Guga... you are out of your mind. And I love it! Keep up the great work!

[@danielpalacios2541]

Man, I will never get used to Guga talking about shaving his "jingle balls" just before eating a steak

[@saucysven1505]

Guga, waiting for you to appear on a hot ones interview, i can't wait!!

[@numbthumbhero8529]

I second this.

[@charlesr.8159]

Ever since his 3m special, aside from guga saying "no joke", so did the content. Also, that dry aged bomb looks graphic.

[@ArchangelExile]

8:47 Angel: Yo, what are you gooing?!

[@HugoDahl]

2 thoughts... a) We need a "This is a BAD idea" playlist! and b) Gotta try with the Hot Ones brand sauce. They make theirs hot AND flavourful, because hot for no reason but heat is just pointless.

[@paradcliffe1685]

Now I want to see this done with “The End” hot sauce. Around 6 million scoville units. I’m sure the recipient of that prank would enjoy it

[@Thigsy]

That's like seasoning your food with pepper spray. Hahahaha

[@Bozza36]

Da Bomb was one of the first "actually hot" sauces I've tried, and while the heat didn't get to me too badly, the taste was awful.

[@houstonbaxter5537]

DaBomb flavor just wasn't for me. The last dab isn't too tasty either but I usually use it in small doses for a large batch. It doesn't change the flavor much but adds a kick in the end

[@charlieinabox1164]

Blair's is the only good HOT hot sauce I'll use.

[@SvenTviking]

It’s the extract capsaicin. The chemical actually tastes metallic

[@SvenTviking]

@@charlieinabox1164 That’s extract too.

[@charlieinabox1164]

@@SvenTviking you're talking about the megadeath stuff. Not all Blair's sauces are extracts. DaBomb is straight nasty and not just cause of extracts.

[@notthatguy1447]

A 1:37 I felt actual anxiety along with salivation as I watched you pouring and brushing the sauce on the meat... I do use Da' Bomb from time to time to boost the heat in something. I especially like mixing in a teaspoon or so into a bottle of Louisiana hot sauce. It gives it a kick without altering the flavor but, oh my God, imagining the unstoppable burn from one mouthful of that lovely steak...

[@cavemanspongebob1373]

Hey man - try to dry age in Samyang spicy sauce! That's the sauce they use for the Korean fire noodles. Incredible taste, but very hot! But since the flavor is awesome I think it might work well on meat :D

[@fahimmiah]

Guga, I may have a potential experiment that I’m intrested in. What if you dry age meat in lemon/orange (or any other) zest?

[@joshhigdon4951]

Could be interesting. I just wonder how much acid content would be in the zest of citrus? If not careful, I could see some inadvertent "cooking" in the pelacle area. Definitley am interesting idea. Even for salmon.

[@fahimmiah]

@@joshhigdon4951 I didn’t even think about the citrus content. Now I’m intrigued to see what happens with dry ageing meat or even cooking sea food with it

[@joshhigdon4951]

@@fahimmiah me too!

[@Blackend16.61]

I only recently found this channel and I'm loving it. Never even knew dry aging was a thing. Idk if he has tried it but has he tried dry aging in jam? If not that would be cool

[@3amir126]

he said dry aging in sweet stuff doesn't taste that good..

[@Yokaii-w5z]

Can we just take a second to appreciate how it turns into a minute and then an hour and then a day and a week and a month and a year and soon a decade

[@jayfitmob8645]

😂😂😂 Angel: "imma drink this whole milk" I've heard from multiple channels that that stuff does not even remotely taste good.

[@bryanlednik7807]

Wait, whole milk doesn’t taste good or this sauce doesn’t taste good?

[@louisdellalucca8969]

I’d love to see him on an episode of Hot Ones

[@WelziFC7]

This would be awesome with the Hot Ones Last Dab sauce. I’ve only had a their original last dab from a couple years ago but it had a really rich and really really nice citrus flavor before the heat hit you that I think would pair extremely well with a dry age experiment

[@STSGuitar16]

Apparently what makes Da Bomb so bad is because it’s not only stupid hot, but it also tastes awful. Many compare it to tasting like battery acid; the only thing “good” about it at all is just how hot it is lol. I’ve never tasted it, but I’m sure it would at least be better than Da Bomb. What Hot Ones should do is sell like a sampler four pack of some of the sauces on the show so you could try it at home. I definitely would like to try some of them, but I’m not about to go buy a full bottle of Da Bomb, for instance) just because I’m curious. A smaller mini-bottle package would be perfect and I’m sure it’d be extremely popular as well.

[@WelziFC7]

@@STSGuitar16 speaking as someone who’s had Da Bomb it is awful. It just tastes terrible. It’s clear the people making it were only concerned with how hot they could make it and not so much the flavor. That being said no hate to them for it, I’m sure if they tried they’d make a tasty hot sauce but Last Dab is both excruciating and has a nice flavor to it as well

[@MegaPerson012345]

The last dab is not that hot. It is a let down.

[@MegaPerson012345]

I think it tastes good

[@smokeonthewater5287]

@@STSGuitar16 Scoville units do not tell the entire truth. I have had jalopeno hot sauce of only 5000 SCU:s that tasted way hotter than 20/20 Death sauce that is supposed to have 20 times the SCU:s. The jalopeno sauce just hit instantly and nastily where the death sauce built up over time.

[@BM-pp3tr]

Guga: OMG this is 🌶️ everybody! Also Guga: Lets eat some more. 😂