We tried TABASCO Dust to make better SPICY steaks!

I am in the quest to make the best spicy steak in the world. Today I have a chance to use an ingredient most people don't have access to. I went straight to the source to get it and this is what happened.
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#Food #Cooking #Experiment

[@victorvila1056]

Welp, now you're morally obligated to dry age some steaks with that

[@christophernoble76]

he probably is for guga foods

[@mohamedhussein2780]

Hopefully he got enough from tabasco

[@DEVOTED2YaHUaH144k]

Exactly what I was thinking 🤔

[@DEVOTED2YaHUaH144k]

He can also make a compound butter

[@straindmind]

@@DEVOTED2YaHUaH144k GREAT idea

[@LastWordKaraoke]

As a spicy foods lover, my respect for Guga grows with videos like this one! I know he can't take his spice, but he's willing to still try it.

[@rustymtg8700]

Why didn't he eat it after it was sous vided..video... he said that was all he had left to do....

[@sjoerdsjoerdsma1205]

He is a fat little man. I would be impressed if he lost some weight.

[@Murasame]

Bro no way a rich guy ate a little bit of a barely spicy thing so he can keep making even more bank! He's my role model!! Just kidding I do like Guga but the praise is kinda dumb here.

[@DMSProduktions]

Brazil hangs its head in shame!

[@DMSProduktions]

@jason sankar OFF TOPIC SPAM!

[@MrMichaelLaw2011]

I'm surprised he didn't make a Tabasco dust compound butter.

[@mciejgda88]

I think we might see compound butter on Guga Foods on some charcoal grilled steaks

[@marcusbailey3988]

Hes probably going to dry age in tabosco dust and make a steak with compound butter then try both

[@jman9838]

Probably would be too strong

[@atx0025]

"If you swallow it, it ends quicker"......yeah Angel has used that line a few times. 😆

[@pike666db]

I'm gonna use that line next time I feed my girl a few squirts of protein. Also, Guga said something about the sauce "penetrating nicely and deeply inside". Good thing she watches this channel and also has a dirty mind.

[@tannerspeigner3278]

Guga really does have the absolute best food channels. The pacing, the editing, no extra fluff added to the videos. Straight to the point and super helpful. Guga the GOAT

[@dylanl.bagley9382]

couldnt have said it better myself

[@g60force]

@@dylanl.bagley9382 wait lemme try: Guga really does have the absolute best food channels. The pacing, the editing, no extra fluff added to the videos. Straight to the point and super helpful. Guga the GOAT WELL I'LL BE DAMNED IT'S THE SAME XD

[@he-mansuncle7661]

I enjoy the older videos with the other guys. But, it’s pretty amazing that this isn’t a TV show. Would never know if someone told you to watch this and a TV show on Food Network.

[@hermestrismegistus3962]

NEVER get rid of angel. He's quiet, but he brings an everyman edge to the videos. Leo's cool too.

[@benzakonium]

I hope you saved some dust for a dry age and compound butter experiment too!

[@SaberTooth_TFG]

Guga: “I miss steak, everybody!” Guga’s weekly videos: *90% steak*

[@vuphamconganh4447]

the CC: I mistake, everybody!

[@Tamachii12]

10% is a lot for a steak lover

[@SaberTooth_TFG]

@@Tamachii12 I wanted to be fair, ‘cause he sometimes makes non-steak videos 😂

[@stixman58]

No compound butter with the dust????? BTW your channel has made my friends so happy with my steak cooking expertise now. Thank you Guga. You guys are awesome. My Christmas present from the family last year was a whole prime Picanha from my butcher. We also had Wagyu Filet Mignon. I used the method of dry brining that was learned from you and to say it was sensational just doesn't do it justice. Thank you thank you

[@davidhawley9291]

I was expecting a compound butter, too! It's a bit out of character for him to skip out on compound butter in an experiment like this.

[@jrtoledo2214]

Doesn't he do the compound butters on main channel and not the this one?

[@SA-5247]

I’m surprised tobasco doesn’t sell it as a rub lol

[@DreadKyller]

@@jrtoledo2214 he does it here sometimes too, not as often.

[@timothyfloyd3269]

well he calls it dust in the video but he says it is pulp somewhere near the start probably wouldn't make a great butter. would be flavorful but pulpy.

[@lylemoore3827]

You mentioned gumbo and jambalaya and I would love to see your take on those recipes! I've been trying to find some good recipes for a while

[@jerotoro2021]

Guga's take probably replaces the rice with steak 👌

[@djabeacocteau132]

I'm 100% sure he did a jambalaya recipe once.

[@saucysaiyan5332]

That dust seems like it would be good in a chicken marinade, like mixing with buttermilk and letting something like chicken wings sit in it over night. Or even put the buttermilk dust mixture into the vacuum bag with the chicken and sous vide 😅 I might want to try that, is there anywhere we can get the dust?

[@emtims1670]

I was thinking of a spicy fried chicken. Maybe add it in the flour or as part of the seasoning? Tabasco is sleeping on selling this to the public.

[@dra6o0n]

@@emtims1670 Yeah, Tabasco is wasting leftover of their peppers, since these still have compositions of their pepper left in them. Maybe use them in Tabasco siracha sauces since that sort of sauce is on a supply shortage.

[@convincedquaker]

@@dra6o0n Not wasted. They're selling it to the pharmaceutical industry as an ingredient in IcyHot... making Shaq happy and huge coin! 🌶️❄️ You can buy a bucket, too.

[@adrienhb8763]

With this kind of experiment, it’s missing the compound butter test! And when you do a spicy test, we need Mau Mau!

[@Hozbaldo]

Guga, I want to tell you a story. I bought a sous vide machine. When I opened it and set it up, it did not work. I had everything ready and was super disappointed. I thought about what to do and I dint give up. I turned on my stove on Lo and measured the temp with a thermometer. I tried my best keeping it at 129 degrees. I kept checking the temperature for the whole 2 hours. I brought out the steak and I patted it dry and seared it on my stove. When I tell you it was the best steak I ever had in my life I mean it. I was not going to let a cheap sous vide machine keep me from enjoying that steak. Thank you for all your videos!

[@-A-c]

Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔

[@billiemack64]

Seriously it’s mind boggling to me that I can watch basically the same content/video over and over again, and never grow tired of it lol. I learned more life skills from KZbin than from high school and college combined

[@pike666db]

If you think about it, formulaic content is a proven method in most media. The same is true for comic strips, radio shows, the news, sitcoms, procedurals, villain/monster-of-the-week tv shows. Quality and production value have got a lot to do with how entertaining the content can be made to keep the audience hooked.

[@SteveJonesPookieMan]

Heya Guga! I know this comment is late, but I got the Grand Western meat from the side-dish in this video and made the steak/cheese buns you described. Hahaha, you always say it's easy and make it look easy and then I try it and my whole kitchen is on fire while I try basic multi-tasking, food prep, and device management, lol. In the end, after a stressful bit of preparation the side-dish turned out great. Korean sauce marinated wagyu skirt steak with provolone encased in a soft bready ball. Well- we took this as our dish to pass to a Halloween party. We came home with an empty bowl. (I only got to eat half of one as a test-case /sob) Thanks for the idea and the how-to!

[@wafflemop]

I love Avery Island! I’ve gone multiple times as a kid. So cool to see it on your channel! Thanks Guga!

[@wadehatle5121]

Guga! We need a recipe book of your side dishes!!!

[@Kolby.with.a.K]

As a huge Tobasco fan, I am so ready for this episode! Thanks Guga

[@pike666db]

A huge fan would at the very minimum spell the name correctly.

[@ThirdFoot]

If Tobasco dust were ever released as a seasoning, it'd be permanently stocked in my kitchen.

[@wulfwalker2514]

Hey Guga, when are you going to come out with a cookbook of all of your awesome side dishes? I can't afford to eat wagyu but I love your side dishes but it a pain having to flip through a bunch of your vids to find a specific one. Thanks Brother, love ya.

[@jamesmorrison7847]

I took a tour of the tabasco factory and plantation 30 years ago. Just walking through the factory cleared out my sinuses. But, I've been a fan of Tabasco ever since and have 3 different kinds of it on my counter right now.

[@zacharywhitney7295]

To say that Guga's experiments are legendary is a complete understatement. Talking about that I'm so glad I've subscribed to his channels. I mean, to say that I'm happy to have discovered his channels would be a complete understatement.

[@tacogaming4361]

Please do a dry age timelapse video

[@NorthernThaiGardenGuy]

Still my favorite hot sauce. I still have a bottle of their 150 year anniversary hot sauce. Awesome stuff.

[@Alceste_]

I hate that they only come in super small bottles, but definitely a reference hot sauce when it comes to simple stuff.

[@PutXi_Whipped]

Tabasco Scorpion Pepper is nice

[@convincedquaker]

@@Alceste_ Order online or through a restaurant supply store.

[@WNL965]

This is why my favorite hotsauce is Tabasco. And has been for many years. Such passion for a good quality hotsauce.

[@georgecostan3248]

1. Dry age with tabasco dust. 2. Dry age with butterfly pea powder. 3. Sous vide with butterfly pea powder.

[@jakebrown9829]

I actually lol'd at the Rollercoaster section. Love it

[@bastimixacoustic3958]

One thing I would like to know is Guga's stance on ice baths before searing. He's never talked about it but I see it all the time on the SVE group on Facebook, like putting it in an ice bath for a couple of minutes after SV and sear it then to prevent the temp from going up any further while searing and getting less of a grey ring. I've tried it before and it does work but I'm always scared that I do it for too long and then the steak might turn out a little cold even after searing. Would be nice to see Guga talk about this since I've never seen him do it.

[@000phill000]

Many years ago Guga did an experiment where he took a Sous Vide steak, chilled it quickly then kept it refrigerated for a week. The conclusion was there was no difference after gentle reheating. I do it all the time. Cook more in larger batches that can live in the fridge for easily a week or even put it in a freezer. You can gently reheat by either putting it back in your Sous Vide until it comes up to eating temp or I'll just put it in a pan with hot water from the tap. You can even do it from frozen cooked steak, pan of hot tap water until soft, then change the water and leave until it gets to temp. Then sear as usual.

[@convincedquaker]

The steaks that Guga uses are at least 1-1/2" thick. Then, his searing is hot and fast. So, no reason for an ice bath pre-sear. Ice bath is for thin steaks to prevent them from overcooking during the sear. Or, if you are not eating them immediately in order to quickly move them through the Danger Zone.

[@twoheavensgaming]

Now you’ve got to try the Chipotle Tabasco flavor!

[@spf-92.5]

Yes they all do, the chipotle is better then the regular on most food but I still like both. 👍

[@twoheavensgaming]

@@spf-92.5 I would have to agree with that!

[@markshabert7350]

you do it like it's never been done before, love your channel rock on bud.

[@u140550]

I would seriously want guga to develop his spice tolerance, it would be cool to see them eat spicy things without guga feeling like he’s having a heart attack on some spicy things; and only have spicy looks when it’s something that actually feels spicy. What mean is that some spice shouldn’t phase him, plus some spicy is good for you; and honestly is just more yummy flavors.

[@kyleeisenhauer5501]

That side dish looks delicious and also looked like the first side dish I've seen Guga make where I thought I could also easily make it.

[@convincedquaker]

He should have thrown the skirt steak in the sous-vide tank.

[@michaszypua1596]

Guys, Leos classroom is OK, but as you may have noticed several months (if not over a year) ago i asked for: 2 best types of Beef challange : Corean Hanwoo VS Japanese Wagyu Actually I have been asking for that in every single episode. Plus also for: Pomegranate molasses NARSHARAB experiment. I hope one day Leos classroom will be filled with another position and both my ideas will be taken care off :) cheers!

[@PutXi_Whipped]

The Korean Philly Cheesesteak looks like the star of this episode.

[@It-b-Blair]

1 barrel to 1000 bottles…. Now it makes sense 😜 I’d always been confused as every video has shown them having this awesome process, yet their bottles are everywhere and doesn’t hold a candle to the local/home brew variety. Sounds like a delicious idea! Thanks for pushing the envelope Guga!

[@eric_d]

I thought he said 10,000 bottles, not 1000.

[@andrewrchooven1996]

@@eric_d he did say 10,000

[@dra6o0n]

The pulp Guga used on that steak is enough for maybe a 200g bottle with a shaker function on the cap. If dried and pulverized into fine dusts you could turn it into a seasoning condiment.

[@favre4ever39]

0:07 my man Guga looking like he runs the pepper Cartel

[@polgarbalazs1109]

I just watched a video from 4 years ago and damn, there is hella progress, love every single video

[@tianjohan4633]

I just love how you often end up serving steaks with a side order of steak.

[@mckenzie99]

Thank you for visiting New Iberia! Come back for more southern cooking!!

[@exploringwithsolwalk3726]

I love Tobasco, I put it on everything. So this steak I would enjoy. Thanks for another adventurous video!

[@Jays_video_watcher]

Sweet home Louisiana! Having been to Avery island, he’s not wrong about the smell. The area where they ferment the barrels is amazingly pungent.

[@bernardsbbq]

Wow, that factory visit must have been great. The barrels look awesome.

[@rogermccaslin5963]

6:05 "Welcome to Sous Vide Everything everybody" as long as everything is steak!

[@heeroyui9439]

hey guga i love your videos can you use TAJIN to dry age a steak? i love that stuff and only just discovered it recently in my 30s.

[@adamsteinhardt6393]

I had a Crystal pepper dust Nashville hot chicken once at Commanders Palace in New Orleans. It was incredible!

[@sideeffect1591]

Am I the only one who plays a drinking game when Guga says "everybody"? I take a drink of beer and sometimes I need a new one. All love Guga. You're the man! 🤘

[@BarbieSong]

Honestly Guga, I come here for your sides just as much as the main course. Your sides are so dang good.

[@fredflintstone358]

I poured a ton of Frank's Red Hot Sauce, some Lee & Perins Worchestshire sauce, and a lot of fresh fennel pieces into my sous vide bag along with some prime short ribs. Cooked at 131 for 48 hours, and 160 for another 8 hours. Tasted fantastic. I love Frank's Red Hot Sauce.

[@Edatron]

Leo is that one guy that replaces that one actual family member we all know and love. Rip Maumau.

[@Noctem_pasa]

What happened to Mau Mau

[@ketameanii]

he is still alive and has his own channel

[@SelevanRsC]

Shame he is gone. I just cant stand this leo guy, seems so fake.

[@Escapadoo]

Guga should try a dry age with the Tabasco powder!

[@whoknows6002]

Guga, you are living the dream. But you also deserve it 100%. incredible work, keep it up!

[@michaelmyers5496]

I would love this so much! I love Tabasco sauce and Louisiana sauce as well.

[@polgarbalazs1109]

Man, I am literally loving all the vids Guga makes

[@TheGuyFromWI]

I got so excited when I saw MauMau in the intro. BRING HIM BACK!

[@notsomadscientist9602]

Bro I can't watch your videos when I am hungry. I have corned beef in the crockpot and pumpkin pie made with fresh pumpkins in the oven... The smell here and that side dish you made have my mouth watering hardcore right now!

[@sniktripn7217]

Love ure channels guga you give me all kinds of weird and wonderful ideas and it's great to see even though ure not good with spicey stuff you still jump in and have a go now you just need to dry age with the dry pulp to see what happens

[@-ram-m2664]

Love this video idea. Perhaps Raichlen's take on Steak Au Poivre would be a good compromise and would prob work great sous vide: plenty of fresh, cracked black pepper, dry mustard powder, Tabasco or fave hot sauce.

[@Trevlee74]

I eat Tabasco every single night after work on my over easy eggs. It’s probably my most used condiment.

[@mineboss1063]

6:04 his serious face is so hilarious

[@TheRealChigs]

@9:11 “they use that to make icy hot” Guga next video. “Today I will be cooking a steak in icy hot. So come on everybody, let’s do it”

[@graysonjohnson9219]

Coming from Louisiana I am an absolute lover of Tabasco

[@91kingkay]

“It tastes very controlled” 🤣🤣🤣🤣 that killed me.

[@TheMovieBrosXD]

Loved this experiment! Fried chicken and hot sauce go hand in hand - Tabasco dust mixed into fried chicken batter, I’m just saying

[@emtims1670]

This is immediately where my mind went.

[@r6slayer217]

try making a steak with salt and old bay seasoning also make one with compound butter old bay

[@Alceste_]

Am I the only one who got shocked by the casually-dropped fact-bomb about Icy Hot production?

[@aborachis1649]

As a Tabasco fanatic, I'm so hyped for this. Love ya Guga!

[@bigj3490]

Next level spicy steak challenge - take the one chip challenge chip and turn it into a powder for a steak ! Or just trick angel into eating it

[@mashnoonislam1126]

Let's goooooo have been waiting for your video so long!

[@sportsboyjon]

i need me a crossover episode where guga makes chicken wings and is a guest on "hot ones." hot ones brings the sauces, guga brings the chicken

[@eadumm]

make a video about the double searing method: small sear -> bath -> finish sear. does it retains more juice? if so would you be able to water bath it with more liquids inside the bag (like compound butter) without loosing flavor? does it make the crust better or worse?

[@eirrenia]

“Chicken with spice.” “Smells powerful.” Cakes it on. 🤣

[@yesandno3754]

I know this isn’t related but I just made picanha and it was by far the best steak I’ve ever had. I wouldn’t have known about it if it weren’t for you

[@-tzadakim-7805]

“If you swallow it, it ends quicker bro” yeah just wait till you have to poop lol

[@vincem00]

Guga, have you ever thought of making a separate channel of just your side dishes. You have a lot of great ideas but can never remember what video they are with. Please, Please, Please 🙏 make another awesome channel..

[@MrKeithstrickland]

Guga I wonder what it would taste like if you dry age a steak with the Tabasco dust 🎉❤

[@gEtar87]

8:36 "if you swallow it, it ends quicker" - Angel

[@x-raydjen338]

To say i get hungry when watching ur vids is a complete understatement

[@holocenesage]

양념고기! Korean Marinated Steaks are awesome, especially when the outer layer gets caramelized just right (+ the smoky flav from grill). Man, I would gulp those down with a soju.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@convincedquaker]

Bar Keepers Friend

[@MyEvilLaugh]

Souvide then grilled is my favorite. I just put a small grate on my charcoal chimney to keep it simple.

[@donhgr]

Have you ever tried to use the torch with the torch attachment inside in a black skillet to brown the steak, it’s going to get too cold to do it outside shortly where I live

[@jamesellsworth9673]

Guga's voice went deep after swallowing that steak. I really like Tabasco Sauce (red and green) but I would use MUCH LESS OF THE DUST. I would buy it for the heat and flavor WITHOUT the vinegar: that is not always wanted. I am with Guga on how I like to cook steaks: hardwood charcoal for crust and flavor; sous-vide for tenderness.

[@joey_dangerously]

Now, dry age with it!

[@james.randorff]

Future videos: “I made Tabasco Dust Compound Butter” “We Dry Aged a Steak in Tabasco Dust for 60 Days”

[@PutXi_Whipped]

What happened to the steak with a compound butter made with Tabasco dust?

[@darkwitness9482]

A tabasco dust compound butter would be insane 😲

[@FlameOp786]

Agreed 100%

[@thehalalreviewer]

I have asked on every single video for you to make Kangaroo burgers for over three years on every single channel, and I won’t stop until it happens.

[@shawnfoogle920]

That side dish Holy moly 😘

[@terrancecaad915]

When I was growing up I always wondered why my dad likes Tabasco because I thought it didn’t smell good. I forgot why I tried it, but one day I did when I was around 12 and been hooked on that crap since and now I’m 33 lol

[@jpbours]

You should try dry aging in Tabasco dust!

[@chanceharmon6491]

Well I just learned something new, they use Tabasco to make icey hot. Don't know what I'll do with this info but I'm sure I'll be telling everyone at work tomorrow

[@haros2868]

In the future we might see somewhere "thanks Guga for sponsoring this video"

[@dpt6849]

5:26 Angel that's one sneaky dude😂 8:02 Allready celebrating Brazils worldcup???

[@sinkorswimcreativemedia8889]

“Notice I season this generously” That man called out the whole suburbs

[@Thecor13]

No Swearing GUGA!!! 🤣🤣🤣🤣 souv vide matcha powder on steak or make a dry age matcha steak experiment!! Excellent video as always.

[@_letstartariot]

If you’re making dipping sauces, Kewpie mayo is superior to Euro mayo. Guga knows what he speaks of.

[@Little_Ricky]

0:37 I though that was Lynja for a second

[@OddHijinxx]

This is honestly so creative, glad it came out yummy! Even if it was a little bit of torture for Guga lol

[@ahmedal-sharabi5322]

"To say that I almost died is an understatement" 😂😂😂