The CHEAT code for the most GRILLED Flavored steak!

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#Recipe #food #challenge

[@SousVideEverything]

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[@emesor78]

Guga. Try dry age steak on meat extract. It's a product we have in Uruguay 🇺🇾 used to season meals and soups

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 11 MONTHS IN A ROW! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)

[@connorskudlarek8598]

Sauce? It's not in description. :) Also, maybe do some duck breast experiments?

[@donlongo25]

hey guga... could you put the smoked wagyu and smoked butter in the vaccum seal bag and sous vid them that way? then sear them after?

[@Deepwaterjew]

I keep getting hopeful that your next video is my request but I keep getting let down for 6 months. I will still patiently be waiting for the chamoy dry age experiment.

[@leeroderick]

This is perfect for me because I "cannot grill at home". Now all I need is a smoker, a vacuum sealer, a sous vide circulator and a flame thrower.

[@JamesMiddletonIV]

I see what you did there 😅

[@Psiilocybe]

this was also the first thing I thought and I didn't even start watching the video haha. typical guga

[@aces2266]

XD.its like u only need few things one that one this one this ..... goes on and on

[@connorbnjgg67754]

You can mix some liquid smoke with butter, and sear the steak in a pan instead of using a flame thrower. It might not be as great as what Guga does, but it'll be close.

[@charlesrovira5707]

So when are you moving? 😉

[@Veltree]

Guga: “oh man they look fantastic” Also Guga: “I know my steaks don’t look that good right now..”

[@xaendark]

gotta appreciate that he's still doing "the thing" after all these videos

[@macrodriguez8834]

"BUT WATCH THIS!" So Iconic.

[@out_of_the_BOX]

Maybe fantastic in the sense that they look like they were perfectly sous vide (which they were). With his experience he can probably just look at a sous vide steak that came right out of the water and tell if it’s done or not.

[@DarkbaseTTV]

"For anyone who cannot grill at home" > proceeds to use a smoker still

[@SlainteFromFlorida]

You can cold smoke without a grill.

[@DarkbaseTTV]

@@SlainteFromFlorida Well, that is what I expected him to do if he gives advice for stuff you can do when you can't grill. Show if it works with cold smoking. This way I can just smoke my steak if I have one anyway..

[@dennett316]

@@DarkbaseTTV I see it as a proof of concept more than anything. Now if a company somewhere wants to start selling smoked butter or smoked tallow, it would be available to those without the equipment or desire to smoke it themselves.

[@1ninjaemo]

I live in an apartament that doesnt allow grilling, but if I visited a friend or family and smoked the butter or tallow then I could store it and have it available for whenever I need.

[@diniaadil6154]

Can't wait see how dry aged Angel is gonna look like. Guga after a few days : "Aaah perfectly juicy and tender, highly recommend everybody!"

[@amarug]

the scary thing to think is, since it's the internet, there will be the odd person who would ACTUALLY want to see a dry aged angel 😂

[@lancetheking7524]

@@amarug cannibalism being experimented

[@Redarmy1917]

I used to cook a lot a long long time ago, but it eventually went from a hobby I really enjoyed to seeming like a chore that I hated and I stopped. Your joyous attitude has reignited my love of cooking and I just finished making my first thing back at it: Beef Jerky and it's amazing! Thank you man.

[@Nick_Tank]

Facts!’ I agree with this. I’m 25 just started working with meats like steaks and he makes cooking enjoyable.

[@flyingmuntliger2808]

💚

[@Wetsloppytomatoes]

Don’t let your dreams of cooking become a chore! So glad you got back into it!

[@adambarron4015]

Here's another awesome compound butter you can try: broth fat compound butter. I made a a beef stock adding roasted beef ends with the bone marrow, roasted onions, celery, carrots, parsley, and a bay leaf. After the broth finished, I scooped off the fat floating on top, and combined that fat with good quality butter. This made an awesome basting butter.

[@mikenevo]

That's sounds amazing 👏

[@sizzlenbacon512]

DAMN this sounds gooooood

[@EnDeRBeaT]

You: break into someone's house. Guga, walking out of corner with a flamethrower: I know, my steaks don't look that good right now, but *watch this*

[@kw91]

I'm starting to think, Guga, that you should have done cold smoking for the fat. It would have preserved the butter's milk solids and so on. It also would have made it more readily used.

[@bennickerson9581]

guga needs to cold smoke the fat. He should do a comparison with butter or ghee or duck fat

[@azargX]

@@bennickerson9581 duck fat is a great call. Should have a proper fat off, duck, goose, tallow, pork, ghee and butter.

[@jchristianmusic]

I was thinking the exact same thing. I've got one of those smoking gun cold smokers and that carton of Wagyu fat. Think I'll give it a go over the weekend.

[@semjanssen602]

Leo is such a good commentator, he is very clear, and always gives his honest opinion

[@apa182]

definitely!

[@JANvanX]

Leo is a one big nonsense .

[@geezyexe3889]

@@JANvanX ?

[@Sinaiii]

he's a nice addition, but I feel like whenever he's present that Angel doesn't get a lot of chances to speak

[@arcadius853]

Leo takes the obvious and uses fancy words. I don't like him

[@amarug]

I scrolled back through the video, as you told us to "try the sauce" for the rice balls and you filmed it so nicely - but I can't find the recipe anywhere in the video?

[@natv1022]

True. If someone finds the recipe plzz link it.

[@jorispremium8133]

Yeah we want the sauce man!!!

[@mahmudal-hunaif6273]

Same here 😂💔

[@user-sy5bj5nd6x]

It kinda looks like a Sriracha Kewpie Mayo 🤔

[@rmessi]

Where is the Sauce recipe, I want to make this!!!

[@A.M......]

We need more Leo in these videos. His input is always super articulate.

[@waiianzociety6962]

I agree

[@LockArthan1996]

I really enjoy his descriptions as well

[@1209MArky]

He’s annoying to me

[@mikenevo]

@@1209MArky your comment is annoying to me

[@andrewdolan4350]

@@1209MArky yeah he tries too hard, he’s a nice guy though.

[@ryanfarrugia2774]

This is the first experiment I’ve actually done myself way before watching this vid 😆 I usually smoke a bunch of rendered fat during the summer (bbq) days then use it indoors to cook my steaks with during winter!

[@chuckery5177]

I love how still Guga pulls out a choice steak just as much as he would in the old days. This man taught me how to buy good steaks in my budget

[@burningscorcher]

Where's the sauce recipe 🥺

[@Eric_VP2020]

7:24 "You know Angel's not looking that good right now, but watch dis!"

[@davep.7099]

I would love to buy a Guga's cookbook with seasoning, times, temps, side dishes, searing tips, etc.

[@lisapop5219]

Does anyone see the sauce ingredients? I don't see it in the description or pinned comment

[@joseluissilvazegarra]

There is no sauce

[@The063091]

@@joseluissilvazegarra 10:31. Yes there is.

[@BroCallMeCai]

@@joseluissilvazegarra He made a sauce for the rice balls.

[@joseluissilvazegarra]

@@The063091 Yea but he didn't mention during the video

[@lisapop5219]

@@joseluissilvazegarra he has on the bottom of the screen to look in the description for the sauce info. And he does mention & show it because they tried the rice balls with & without the sauce. They both said to eat it with the sauce.

[@macrodriguez8834]

Love Leo's descriptions of how the Steaks taste and feel! really puts things into perspective for the viewer! CHEERS!!!

[@jasonreed9429]

AWESOME episode as always!, now i have a few ouestions, things i would love to try cooked /heated in the smoked butter, or fat , but cant 1 eggs,fried,and scrambled,2 par cooked fries,or hash browns 3 fried breakfast ham 4 shrimp for scampi(yes i now scampi means shrimp), THANK YOU best wishes to you,and your team,Y'ALL ROCK!

[@joegallagher4528]

You're the man. These experiments are rad.

[@NotPsycho]

"Just the two amigos today!" *Angel currently dry aging* Both laughs I'm ded😂

[@Gruxixo]

to restore initial texture, butter would need to be tempered/crystallised at 25-27°C = stir in a bowl on ice bath to ensure homogeneous structure

[@therichieboy]

I'm working on a Venturi cold smoker right now to do just this to my butter!

[@jerrykco]

I love the zoom-in on the fist bump!

[@dansong.tolman2793]

Godd video Guga. I could not find the sauce recipe. Keep it up!

[@FuentesDj]

I've been using this method for 3 years and it work perfect! I smoke the butter too and it's was a damn good when you put it into pasta or risotto

[@terihubbard4247]

Love your videos, just wish I was there to do the taste tests too. Thank you so much for sharing ❤

[@pedroyodice3675]

We can't get enough of Leo, he is awesome!

[@nicolaprendin7075]

Here in Italy we have a fried variant of the Rice balls. They are almost the same of what you prepared, but the rice has no seasoning and the balls are coated with breadcrumbs and then fried. We call them Arancini (or Arancino as singular)

[@ratbob196]

looks 'Amazing' as always Guga! I get a similar effect using cold smoked kosher salt before Sous Vide. The smoked salt is really good in things like clam chowder too!

[@TheDrewtucker]

Leo has amazing input and opinions, well spoken fella

[@sergiourquijo4000]

And the production quality is awesome. Idk if gouga edits the video or chooses the camera and audio equipment but this id a really good channel Great content and great production quality

[@prestonwilbanks5726]

Perfect!! I can’t grill at my home but I can smoke so this works out great😅

[@connorbnjgg67754]

Keep the vids coming. Love them

[@georgecostan3248]

Will definitely try this, but with duck fat as well. Also, still waiting for the butterfly pea powder dry age video.

[@kingairvwable]

12:07.... Gugas' inner samurai comes out! 😝🤣🤣

[@charlesrockafellor4200]

@Sous Vide Everything -- I wonder if the smokiness would be enhanced (without becoming overpowering), if the smoke were bubbled through the butter and fat (e.g.: with an aquarium air pump).

[@padraigtakahashi7498]

Rice balls are called Onigiri (お握り). Very common food every Japanese kid has eaten thousands of times. It's most common with just rice and some seaweed outside. But other common versions include sour plum, dried fish, tuna with mayonnaise.

[@tedtitmus8900]

You are my overwhelming choice as the top chief. The things you try (that most people can copy) are beyond belief. You just keep knocking it out of the park. Thank you so much for your wonderful suggestions. Ted

[@monkeypantera94]

I would like to see you sou vide a choice steak in some high quality beef broth to see if it is better. You could even use some saved drippings from a higher grade steak.

[@SeanyTheHeartsFan]

I think you should try dry ageing with beef oxo cubes. Could be interesting.

[@timtimtimmay4654]

Thinking about doing this to some A5 ribeyes. Great experiment!

[@pino_de_vogel]

In the background second knife from the left do you have a lino for that? I really want a high lemmet chef knife and that looks perfect.

[@debadyutimondal2659]

Finally dry aging angle cant wait to see the results.

[@GuardianWolf85]

Ok, now we need to do a triple threat with smoked compound butter, smoked Wagyu fat, and smoked bone marrow.

[@JacksonHall2004]

I loved the message at the top that said angel is currently dry aging.

[@ralphmartinez5717]

I want to try and make the rice balls. Any chance at getting the full recipe or are all the ingredients to taste? Mainly I'm curious how.much rice seasoning was used

[@_Dio_Brando_69]

I have a few ideas! Demiglace dry age Smoke a brisket, but when you soak the wood chips add liquid smoke to the water Smoked MSG, kind of like how you made smoked salt

[@CasperActual]

keep up the great content guys!

[@haseoyamazaki8897]

when doing things this way, I would use liquid smoke as my means of improvising the smoke effect.

[@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. ;)

[@Talonthir]

Great stuff guga

[@baconfister]

A Japanese hangiri is the best kitchen tool for mixing the seasoned sushi rice vinegar into rice.

[@aarayzyousufkhan606]

Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste

[@davidsmith5766]

im going to try this but sous vide steaks with the smoked wagyu fat on them then sear

[@bennickerson9581]

I would love to see the wagu smoked with different woods

[@lu70lo]

Guga you should try STARFRUIT marinate & compound butter on steaks. Cheers!

[@javiertineo3084]

Guga I have a great idea!! Dry age steak in sazón con achiote Goya!

[@Assassin0Ninja]

7:24 finally... DAA (Dry Aging Angel ) 🤣

[@Wetsloppytomatoes]

Yummy I want to try that!!

[@drevas7779]

I'm curious about some fish experiments since you used to be a fisherman, no doubt you know quite a bit about good seafood

[@theempirebruh9697]

I'm just happy seeing Leo getting upgraded to Guga and himself for the video. My boy on the come up

[@Kiba_a.z]

Have you ever heard of the Chianina cow-breed? Its an ancient Italian breed and possibly the biggest cow in the world, it is famous in Italy for being used to make the Fiorentina steak a giant porterhouse-steak.

[@nateynate1235]

Guga, please do a compilation video of all your best side dishes! I think they get overlooked and lost in the steak videos.

[@whiteb0rd]

Yes Please: Title: "Guga's Sauces and Sides"

[@Miles420.]

I know my steaks don't look good right now, but watch this! Perfect evertime.

[@wonka0004]

You should do a video where you combine all the best methods of flavor enhancements, best dry aged method and best cooking method to make the best steak ever

[@b.r.fowler785]

7:25 Oh, Lawd…what did Angel do to get himself put in the Dry Ager?! 😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣

[@KPHVAC]

I love rice with butter and soy sauce. It's super simple and good! I also love wasabi and soy sauce on some sushi rolls!!

[@eyesack2215]

The video was great but the “Angel is dry aging” got me laughing out loud

[@296jayce]

What if u did the tallow and butter together after its smoked. Then baste it with the garlic and herbs in a skillet? I wonder if it will be too much

[@kw91]

Awesome video Guga. Still hoping on the horseradish dry age, and on side dishes getting fried in various fats. Maybe smoked Wagyu fat is better for fries than unsmoked Wagyu fat? Or what about duck fat or onion rings?

[@followmeandsee7589]

I wonder how would it taste if you put the butter or fat in the bag as it cooked then finish it on the grill.

[@GlobalTrance]

Guga where is the recipe for the sauce used on the rice balls? It looks amazing!

[@shanebuck3337]

Guga and Leo had good chemistry just by themselves, good back and forth, and their mannerisms were almost identical throughout the reviewz Guga and Guga Jr lol Great review!

[@GarageItYourself]

Do you warm the rice balls through for serving? Or are they good cold?

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@tajvir]

looks good

[@Potato-wz4ke]

about the side dish guga, what if i smoked it as well? would it enhance the flavor?

[@sirvajraputr445]

Man, i love the sear song.

[@nobodyimportant9583]

Next time I make a burger or ground it up for something try using the waygu tallow u will love it

[@JN-53]

I was so focused on the side dish that i forgot that he was even cooking steaks

[@debbiewhite6278]

How did you make the sauce for the rice balls? Recipe please

[@EmilM-pb2hn]

"Angel currently dry aging" HE SAID THE THING

[@JJTheFoodie]

Leo is killing it !

[@josuecarvajal6271]

“Ángel currently dry aging” lmao 🤣

[@JAJA-iz7zq]

after you made the rice balls did you refrigerate them or did you just leave them out? and do you eat them hot,cold or warm

[@AZ-yc7lt]

Could you list the sauce ingredients please? Is it the same one you usually use? Thanks!

[@ArmandoZarco]

Guga, try this experiment: smoke the beef tallow and put some of it in the bag with the steak to cook in sous vide... does it make a difference? vs. just basting at end and creating a crust...

[@SamsonsLeader]

Guga you have to try dry aging in Bovril from the UK 🇬🇧. Look it up and you will see why!

[@Nobun4g4]

You’re on a ball with those side dish quotes

[@luketoofamous2922]

Do a dry age with fresh ginger

[@mecha1018]

What if you put the smoked butter or the smoked wagyu fat in with the steaks when sous vide-ing?

[@geekfreak2000]

I imagine mixing liquid smoke with the tallow or butter would be comparable to those in apartments or spaces without outdoor space

[@dragonnight22]

So this makes me wonder would dry aged fat make it taste even better and also what would something fried in the smoked and possibly dry aged fat taste

[@mikahopkins8627]

Leo has been doing his thing with the descriptions on the steaks, good work man. Love the Channel GUGA!!

[@jessebock3485]

How long can the smoked butter or fat last after smoking? And what would be a good way to store it?

[@eligioflores5134]

Guga sounds sick 😫!!!! Congested!!!!! I've watched so many of his videos I can tell the difference in his voice!!!

[@JediGokuLee]

Guga… Another great video. But unless I missed it, what is the recipe for the sauce that you used for the rice balls? Is it on a different video or is there a link to it?

[@ShOxCooking]

What if you sous vide the steak with the tallow in the bag so it absorbs more instead of just on the outside