I tried an EXQUISITE Steak Experiment and this happened!

Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
I never heard of hump fat aka camel fat. Today I tried to cook this on some amazing steaks, the results were not what I expected!
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#Steak #Experiment #BBQ

[@GugaFoods]

Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.

[@Greatesttasteyet]

Bruh moment! You should have used it bro??

[@georgeamesfort3408]

Nice Guga, just watching this ehile doing your grilled rabbit recipe

[@Greatesttasteyet]

Oh no it's not an insult

[@nahidrul]

Why not try camel MEAT?

[@boarbot7829]

Guga, please dry age in edible dirt or clay. It would be so interesting to see what tones and flavours it would give the meat! (Day 37 of asking btw!)

[@BakersTuts]

Lactose intolerant Mau Mau always gets the cheesiest side dishes lol

[@ytnewhandlesystem42]

Guga applying the Asian method of curing allergies

[@leon930]

guga must have his life insurance to his name

[@ytnewhandlesystem42]

@Russell White I'm sorry if I wasn't obvious enough, but it was a joke.

[@elmazielmazi6203]

I think cheese i like yoghurt where lactose gets broken down so you can eat it even though you have lactose intolerance

[@959tolis626]

@@elmazielmazi6203 And you'd be right to think so. Whenever you ferment milk to make cheese or yoghurt, the thing that goes bye bye is lactose. So lactose intolerant people can't drink milk but that's it, other dairy products are fair game, as long as they're done properly.

[@bastimixacoustic3958]

Guga, have you ever thought about revisiting older videos from the beginning stages of your channels and show if your opinions/results changed with all that you've learned over the years? Might be cool to see. Plus, I remember a video where you said you use the pellicles from (regular) dry aging for burgers but I don't recall seeing a video where you actually showed that. I would love to see that. Cheers!

[@christophernunez139]

Nah shut up

[@SevenSieteSeven]

I support this!

[@thetimeiscoming]

@BastiMix Acoustic he does have one video where he uses it but I think the outcome was not that good.

[@Frosty_RpT]

@@christophernunez139 negative. FOH

[@general_fail4887]

that sounds interesting

[@leroyderamus8311]

Man my food bill has significantly increased watching this show. I have made purchases of food items I never even knew where a thing. Thank you for performing these experiments. It really expands the culinary consciousness.

[@JerryGiesler09]

Well…my steak purchases have gotten quite more expensive now that my favorite is a Texas Wagyu Denver steak!

[@skillsn_8288]

Hey Guga, I love your videos and have been following all of your channels for a long time. Because of this I think it would be awesome to see a stake featuring all the wining stake experimente features. I mean dry age, cured egg, compound butter,.... everything in one

[@SYKO_Phoenix]

Hey guga, just a guy who appreciates the process of experimentation. Saw the content and felt like i had to share an experience i had that you could appreciate. There is a breed of cow called Zebu, Sahiwal cattle. What makes this cow unique is in the fact that it has a hump, someone BBQ'd this for me once in a trip i had to Kenya. This cut of beef when served up with some salt and lime was simply exquisite. It's what i'd imagine a more accesible version of wagyu might be. Like a reverse steak, fat marbled with meat. I'd love to watch your experience with this unique cut of beef and the touch of Guga flavour you could bring to it.

[@LacerdaRafael]

Hassan, actually most zebu cows have that hump you said. In Brazil the most common breed is called Nelore, and as others zebu cows, it has that same hump and we call it "cupim". Google "cupim carne" and you'll find it. I'm pretty sure that as a good brazilian and meat lover he is, Guga loves cupim as well. He did a video in his other channel where he made some cupim, just look for "cupim sous vide everything"

[@SYKO_Phoenix]

@@LacerdaRafael Hey, appreciate the reply. Checked it out the cow i was told it comes from looks the same however the cut he uses in the video isn't what i had seen 🤔. If you google Kenya "Nundu" Beef, the images are closer to what i saw grilling on the BBQ, so i wonder if it's the difference in breeds?

[@BigSteve93015]

I used camel Hump Fat, same product you show, in the Steak Cookoff Association last year. Amazon purchase. People thought I was joking, but no. Works great for the grill grates. Has a slightly gamier taste than beef fat.

[@qwerty-tf1jg]

Yukk

[@brantleytinnin6258]

How did you do in the cook-off

[@BigSteve93015]

@@brantleytinnin6258 can't honestly remember. I'd have to go back and research. 2021 season I had top 10 calls in 66% of my cooks. Finished 59 is overall SCA points & 1st in Calif.

[@brantleytinnin6258]

@@BigSteve93015 very impressive!

[@BigSteve93015]

@@brantleytinnin6258 2022 season is under way, no one cares what I did last year. New Year, new start. All the best.

[@MuseAiluros]

Absolutely love your videos. Love listening to you talk and love watching the food. Any chance you could do some videos on how to make the cheapest cuts and grades good? Like with the low grade steaks and such?

[@dradeel]

Now: How about a combination of both? I wish there always was like a 50/50 combination alternative between the head to head experiments. Sometimes result are greater or lesser than the sum of its parts, after all, and that's quite interesting.

[@gregoriusmaximus64]

I totally agree! 50/50 would be fun to watch!!

[@shreyanaik26]

MAUMAU!!!! Yesssss thank you Guga for bringing him back!! We use ghee at home all the time as it is a staple in Indian homes. Have to try the hump fat next!!! Good to see you again maumau :)

[@mogarcia9755]

Must be some great food using ghee a lot..

[@g60force]

Heck a cameltoe without fat will always be nr1 ;)

[@stranger2654]

BUt not on Cow itself . Shreya hindu right but still.

[@thatvexiol]

My ma uses ghee for every where she could>

[@ninjabieber7695]

What do u use ghee in ? Idk it’s kinda hard to incorporate it in some foods bc of the distinct taste

[@user-zf3mb2rh9n]

GUGA needs to do a monthly short video of which steaks came out best.. then a yearly review of the top ten or 20.

[@ogkevoo]

Love watching your videos Guga, great energy always !

[@tedtitmus8900]

Amazing. You just keep blowing my mind with the things you are PREPAIRED to try. You are the very best, Ted

[@cliffx7]

Hey Guga, I just wanna let you know that your videos are incredible brother! Your personality, your family, your cooking habits, your voice ALL complement the beautiful steaks that you tease us with every week! Keep up the great work and I’ll keep recommending your channel!

[@offroad-adventure]

Love that out of all the grill tools Guga has access too, he sticks with the classic Weber to cook his steaks. Love my Weber too!

[@timrushing81]

Technically, it's a Slow n Sear, but yeah, it is a kettle grill. He rally does cook some amazing steaks on it.

[@kyalrobinson284]

Love the video once again man. Would love to see a video down the track of you making your favourite experiment steaks and getting your family to rare them from best to worst. Would be interesting to see which experiment you most recommend

[@christopherpalm8023]

Hey Guga! I love you videos, I’ve learned some from your experiments and tutorials. Could you make a video about the grills and smokers you use?

[@ytnewhandlesystem42]

If Guga ever decides to start another channel one day, I hope its main theme will be the side dishes.

[@black_nyello7663]

he actually does have another channel! It's focused on Sous Vide, called Sous Vide Everything

[@ytnewhandlesystem42]

@@black_nyello7663 I actually meant another channel besides the ones he already has, including Sous Vide Everything, which has a main theme of side dishes.

[@SelevanRsC]

I would hate it cause itd full of him counting the ingredients the annoyIING wAAAAY.

[@marcodestefano7119]

@@SelevanRsC just don't watch it then lmao

[@prestonmendoza2234]

Guga in honor of crawfish season starting, I think you should do some type of steak experiment involving Zatarains or crab boil seasoning. Im not sure what exactly a good thing to do would be but im sure you can think of something

[@marcusroussy9124]

Love this show man. Keep up the good work!

[@Spankeers]

Man with the consistency and production value that guga brings hed rule the world with his own cooking show broadcasted over Netflix or some other streaming service

[@matthewchristenson3875]

I love this channel and the fact every steak and burger is the best or most epic ever made.

[@traviswalker8933]

Dry age steaks in ginger paste. PS: you never disappoint with different steak experiments.

[@ashleytorres8979]

Dang I can’t get bored watching y’all I love these videos

[@ExcisionTheories]

I love your videos !!! Keep making videos like this!!! Your the best!!!

[@elijahmccourtney1438]

This dude is literally the steak master!

[@breadinyoface]

More like god

[@karlbryanison2660]

No

[@allaboutanime2108]

Meat master

[@Chino-Kafu]

Wish he was my uncle so I could eat all his experiments

[@couththememer]

@@Chino-Kafu Nevermind being called dead you might experience something even way worse than death 💀

[@kencoffman7145]

I love the deep dives into cooking! If you ever get a chance you HAVE to try yak!!! You can order from ranches in Montana or Michigan. Its really high in omega 3 so has a fishy smell while raw and cooking but tastes similar to buffalo. Great content man

[@jeffreygrivas]

Hey guga, this is my first time commenting. You have done a great video on beef cheeks. I have tossed around the idea of dry aging beef cheeks for barbacoa. I could only imagine how much more tender they could be and the flavor!

[@toddhadfield]

FINALLY! OG back in the house! Back to my favorite format. I highly recommend!

[@battlebeard2041]

I missed Maumau. Glad to see Guga treating this man right today 👌🏻

[@BentusiProgenitors]

It would be cool to see a face off between your absolute favorite experiments. Like maybe top 8 or something.

[@raymonroe1983]

I always learn so much from this channel. I now make my own compound Butter and use it on steak, Grilled cheese sandwiches and all kinds of other foods.

[@WhizBeats069]

Hey guga. Idk if you have ever done one before, but i would really like to see a full uncut video of how you cook your steaks and your thought process throughout.

[@GUESOS59]

That side dish is honestly the star of this video that looked so good

[@etamar3]

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know that this comment doesn't have a lot of likes right now, but watch this!

[@afiqkarnain]

keep going until he makes it

[@MikeR65]

He sees your posts and he won’t do it until you stop commenting about it so stop already.

[@austinthomas5672]

Shut up mike

[@pasutkhwanphae5538]

fellow Asian? I think I can smell Som tum

[@sidek5150]

Shrimp paste, one of Uncle Roger preferred ingredient in fried rice 😋😋😋

[@nicholas104]

Guga I love your videos. You need to have a channel dedicated to side dishes, pasta, and etc. I'd watch it. It would be *amazing*

[@TJD405]

Been watching from the very start of both your channels. It's great to see MauMau back. I hope he can appear more often.

[@lootgoblin6505]

i always come here for the steak and end up staying for your side dishes Guga i'll see about making that baked gnocchi it looked awesome man cheers

[@shoppak1]

Hey Guga when are you going to make some Haitian food. Please make some Haitian pork not enough people on KZbin give attention to this culture of great cuisine

[@williamhughes5197]

OMG this side dish is amazing! Great content and WOW what a great idea to use the Camel hump fat.

[@tonycucchiaro5807]

Great job as always, Guga!

[@HelderMartinho]

Guga: "Steak never gets old!" Also Guga: "Let's Dry Age this steak..." Love the channel congrats from Portugal. Suggestion: dry age steak in " Massa de Pimentão"

[@SoSme]

Guga really be out there discovering stuff he is a real food researcher Much respect because i use his advices and they work wonders

[@zackfacekilla2768]

I know you won't see this but, Guga your one of my favorite youtube channels. Great person, great family. Your personality is rare! I wish I could have you and your family over for a BBQ with my family. Thanks for the inspiration and love you've given this world! Angel you the best!

[@alshohb]

YES GUGA IS BACK, love you

[@DigijuniorMC]

Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your facorite pork belly recipes work with beef?

[@joshuawannenberg281]

Camel fat is by far , such an amazing fat.. Especially to fry in or just eat as is.. fantastic flavour profile. Would highly recommend you get the actual fat. then render out the oil , make some scramble eggs in that rendered fat.😍

[@qwerty-tf1jg]

Fukk mate don't just eat fat

[@Senault_]

@@qwerty-tf1jg bro u fry your eggs in water or sum?

[@DontarrestmePLZ]

@@Senault_ theyre saying don't just eat fat by itself.

[@joshuawannenberg281]

😅😅🤣 mate it taste freakin great.. I'm definitely eating it as is.. its rich in oliac acid so. Especially similar benefits as eating coconut oil. Buy this way, I get a better energy source.

[@stphndrn]

Does the camel has to die to get the fat, or can it be extracted without hurting the camel?

[@ivan.0475]

Smoked goeda😂😂 very nice guga. That made my day

[@ravenmoon1165]

You always deliver! Strange, surprising, but makes me want to try it!

[@worldwide_cruising]

*Wishing everyone the best sleep of their life after having seen this relaxing video!* 🥰🥰🥰

[@jamiehalfkin5813]

My mother makes that same exact side dish whenever we get some fillet mignons (without mushrooms though) and my god it's amazing and pairs perfectly!! Only thing better to eat with a nice steak IMO is some good ole twice baked potatoes made with real bacon bits!!!🤤🔥🔥🔥

[@mixofgamez1724]

Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!

[@diogodias2855]

Yes Momo is back, great experiment Guga!

[@codyperfect1801]

I dont know how he can literally make anything in to a steak 🥩 I love it 👌

[@Method343]

Would be nice to have a "behind the scene" video one day ! I loved your collaboration with Bestfoodreview last time and we discovered a bit of your work and place. It was nice to see and would love to see more. Anyway, keep up the great work Guga ! Cheers from France

[@michaelschrock2838]

Guga, love you, man!! I've learned so much from your videos! You're awesome, you're a bald guy doing a hair growth ad!!! That's your power! (PS: Make homemade gnocchi, it's easy and far exceeds store bought). You're still the man though.

[@madelikemen]

Hi Guga, I think it would be a really cool idea to start having one of your viewers on the channel once a month. I feel like it would promote people to actually try the crazy experiments if they actually come out better than a steak we would normally eat.

[@mattburnett3755]

Hey Guga, you've said before in rubs to avoid ones with salt, as it's hard to control the amount of salt on the meat when you don't know how much is in the rub. You added salt to your compound fats, then salted the steaks. Why not leave out the salt in the fats and just rely on the pre cook seasoning?

[@eats4cheaps305]

Because he would use a salted butter if he used just regular butter on his steaks. So add a little salt into the compound butter and it makes it semi equal to normal salted butter.

[@CraZyBoTGeometryDash]

I always wanted to taste your steaks because I'm a steak lover.

[@willardconley3740]

Geez...even the B-roll makes me hungry...looks so good sir...and it's choice steaks...lol...awesome

[@nomical]

Love your deboning knife guga!

[@pratulagarwal6503]

I was watching this video when I noticed that you used Ghee. In India, ghee is primarily used to cook dishes like chicken Barra , where tender pieces of chicken are marinated and then fried in clarified butter. Absolutely brilliant to see you using traditional Indian ghee to make this exquisite steak. Love from India ❤️🇮🇳

[@mrzerogaming4012]

Ghee is lub

[@mrzerogaming4012]

Ghee is very close to my heart figuratively and literally as cholesterol

[@Mickcotton]

Absolutely Amazing 🐪🐪 No one would ever believe this. It’s Crazy & Exotic 🐋 What about Whale Blubber Steak ? 😆😆Thank You So Much Guga Foods Another Lesson Learned Cheers Mate from Los Angeles

[@HansenFT]

I had whale steaks a few times when I grew up. It can taste fishy..

[@TheWolfCook]

Steak looks good. Love the video. 😋will have to try it.

[@rafaelortega9119]

The facial expressions kill me every timeeee 🤣🤣🤣 best parts of the videos but damn I’d really kill to try those steaks🥴🥴

[@mkheliotropeinc]

I know it's anathema, but can you please explain in an episode what you would do different if you were trying to cook a steak to medium or even medium well? What would you do to try and keep as much flavor, tenderness, and juice? Some of us have unconverted family members. Love all I've seen and I only found you a week ago, probably watched 3 dozen vids already.

[@texaspowerman]

Sous vide the steaks to medium and sear. They even turn out ok well done. Don’t try medium well to well on a grill the outsides get to dry getting the inside up to temp. We do it all the time.

[@himdabo]

Like David said, sous vide to medium, then for those who want medium-well to well done, sear their steaks and then finish them on the cold side of the grill (covered) until the internal temp is to their liking.

[@mkheliotropeinc]

@@texaspowerman thank you

[@mkheliotropeinc]

@@himdabo thank you

[@rogermccaslin5963]

I'd just cook it until it was to their liking and maybe provide something to dip it in, maybe some melted garlic butter or a sauce like béarnaise. Once you get past a certain temperature, the juice is driven out of the meat. At that point, your only option is to smother it in something that will add "juiciness" to the bite. If they are eating it well done, they probably wouldn't appreciate any enhancement from special treatment anyway. When I say they wouldn't appreciate it I don't mean that they wouldn't be grateful, just that they probably wouldn't pick up on the extra work put in. I don't mean to sound like a snob but they obviously don't have a palate for properly cooked steak.

[@Jonathanstx]

These videos make me happy about food!! So how about dry aging in ranch?!!!

[@nomad5709]

We used Camel fat to cook rice too, also we chop the hump into cubes and sear the cubes and eat them . So delicious

[@bepe4279]

"hump fat" sounds like it comes from a very questionable process 👀

[@shammaabdulla4617]

I’ve never been this happy to see someone 😂 Welcome back MauMau, we missed you!!! We started to think that guga dry aged you or something 👀

[@shork1847]

I've missed Maumau so much! Awesome video guys.

[@mikeee_e4606]

Hey guga had to add the camel fat to my shopping list on Amazon and came across lamb tallow! Please give that a try on steak as a compound butter! 🙂

[@chaosfnbr23]

Hey Guga! I've seen you take out your steak at 135 degrees internal and then rest it. But I've seen many people tell that you must take the steak off at 125 to 120 degrees internal because the temperature rises when being rested so you will get a perfect medium rare. So you could you please test this out in an experiment?

[@vinquinn]

You should take off the steaks at 125 if you are just grilling them on high heat. He is kind of resting them over low heat so the temp will not continue to rise as much.

[@johnsantiago4810]

Guga, try dry aging with banana ketchup. It tastes a lot better and it's not too acidic compared to a traditional tomato ketchup. You can buy it at any Filipino grocery store.

[@zennvirus7980]

Two things I want to point out about this episode: 1. I don't know... somehow, the words "It hits a special spot in your heart" when speaking about food make it sound... deadly good. and 2. All camels of the world surely experienced one hell of a chill running up n' down their humps after today's episode.

[@nathanballou7022]

Mau Mau is officially back!! Great video guga

[@helpmereach45ksubswithoutvideo]

Fun fact: these videos makes our days better

[@assurhex1449]

Have you considered using a THC infusion setup to infuse your butter? I'm telling you it works wonders. Grinds it down as it's heating the butter and letting it infuse with all the flavors, then strain and solidify. Your butter will change colors though.

[@mbv_chico6451]

Guga my dad passed away yesterday from a drug overdose while he was incarcerated and your videos along with nicks videos and ribs videos help me alot thank you for making some amazing videos they are helping me keep my mind of it a little thank you so much guga

[@tylershatley7412]

Hey guga! I was wondering if you could make a video where you cook and talk about several different types of wagyu beef, ie: Kobe, Miyazaki, olive and any other ones you feel like are important and then do a taste test between a similar cut yet different style of the wagyu. I want to buy a wagyu steak soon and I don’t know where to begin.

[@boarbot7829]

Guga, please dry age in edible dirt or clay. It would be so interesting to see what tones and flavours it would give the meat! (Day 37 of asking btw!)

[@gladeonrav22]

Pathetic

[@boarbot7829]

@@gladeonrav22 be quiet.

[@AsmaraDz]

now, make camel steak

[@Soakingdegree02]

I'm curious wouldn't you taste the butter if you basted the steaks instead of on the grill? Love your vids guga keep up the awesome work!!!!

[@wyrmbuster]

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.

[@Leo-im8bz]

Hey do a steak with Humanfat. This one is still missing guga😂

[@jperin001]

Angelfat?

[@northeastslingshot1664]

Long Pork.

[@crystalmeth1789]

Is there anything you wont get to try? I swear one day this man will really eat Angel.

[@marcogarcia4696]

Nice to see Mamau is back..awesome Video you guys .

[@lizkeith1356]

good to know. drooling. you're the best. i just watched some men in the Caucuses cut up a camel and grill it. they cut off the two humps...didn't see what they did with it though. i'll have to go back and watch. the channel is Georgy Kavkaz and they do prep, cook and eat videos of exotic stuff...ostrich, snake and ram testicles...so interesting.

[@joshuadoland5479]

Guga steak videos just make me hungry. I could have just eaten. I watch a guga vid. I’m defrosting a porterhouse immediately

[@tom_something]

7:22 - "Se acabó." I've recently been watching "3%", a Brazilian drama. Aside from samba music, I have very little exposure to Portuguese. But I learned this phrase very quickly because they say it a _lot_ on that show. The same phrase, with the same pronunciation, means essentially the same thing in Spanish, but despite watching a fair amount of programming in Spanish, I don't hear it very often.

[@vaniapaulahernandezfabela8029]

Guga please , a best side dishes video

[@bigspintantien]

Beautiful pairing of dishes.

[@joekenneally1844]

Guga! Can we please get the peanut butter dry aged steak video! I love your all your videos by the way

[@trixium518]

Guga I love your channel and food, but do you have a website strictly for your recipes? Especially your side dishes. My family loves the potatoe gnocchi recipe but I always have to remember which episode it came from. If you have a website strictly for recipes that would be awesome! Thank you so much for the great content and food!!

[@ruukusanla]

Good tip for gnocchi in all formats side or main course is to pan fry after boiling. Gives a nice toasting to the gnocchi then make the sauce. This is common culinary practice and believe me it makes a huge difference to the flavour.

[@belikewater640]

Guga, you should try Gyukatsu (Deep-Fried Wagyu Beef Cutlets) with different kinds of breading. I'm curious on what kinds of breading you can make.

[@tristonfabie9637]

I'm not sure how many video it is already, BUT almost everytime mamaw is in it the side dish has dairy! Guga is doing this on purpose! 🤣🤣🤣

[@sss333s3]

That's why I told you to try to ripeye Camel steak many times I know you will love it Must have dryage too

[@dbpsons5201]

Hump fat?! Guga, wtf??? I really do love your channel! lol! VERY original! Gracias!!!!

[@senmetwo42]

You started making that side dish and I could say way "oh, guga..." And that's when my mouth started watering