The CHEAT code for the most GRILLED Flavored steak!

[@SousVideEverything]

🎣Install Fishing Clash app for free on your iOS/Android device: fishingclash.link/SousVideEverything Use my gift code SOUSVIDEEVERYTHING to get a special $20 value reward for free! (available for new players only)🐬

[@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? 😉

[@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]

💚

[@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.

[@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

[@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.

[@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.

[@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

[@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

[@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

[@arcadiusgamingofficial]

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 😂💔

[@3K2-k3m]

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.

[@RyanRYFA]

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!

[@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*

[@davep.7099]

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

[@TheDrewtucker]

Leo has amazing input and opinions, well spoken fella

[@pedroyodice3675]

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

[@_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

[@Eric_VP2020]

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

[@NotPsycho]

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

[@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.

[@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

[@GuardianWolf85]

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

[@JamesMiddletonIV]

"Angel currently dry aging" 😅

[@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. ;)

[@macrodriguez8834]

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

[@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

[@Asnes45]

Not often you hear 2 grown man talk about balls this much..

[@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.

[@CaiJabari]

@@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.

[@WesR1111]

Would love to see Guga make Lap Yuk (Chinese Bacon)… thumb this up for Guga to see if you agree 👍

[@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!

[@shankbucker]

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!

[@fostervf16]

Screw the smoked oils. Use smoked salt on the steaks. I do it all the time and it's phenomenal. Then add butter while searing. Another option is a smoke gun. I smoke my steaks in a food plastic container for around 30-40 minutes. Then sous vide. Also incredible. But the salt method is a lot easier.

[@siulotrebla7427]

Hey Guga, recently I have seen a lot of burger recipes in which they add bread soaked in milk to the meat mix and they claim that it makes it juicier

[@Ekergaard]

Also known as how you make meatballs, right? (Yeah, I assume breadcrumbs soaked in milk is an internationel known ingredient in meatballs.)

[@3K2-k3m]

I mean it’s not that hard to make them juicy, just don’t cook the shiz out of them 😂

[@EmilM-pb2hn]

"Angel currently dry aging" HE SAID THE THING

[@Uldihaa]

~Angel currently dry aging~ Make sure you serve him with lots of "green stuff". I'm sure he would have appreciated that.

[@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)

[@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.

[@D-OveRMinD]

So quick question. Instead of having to smoke every single steak, can you use this method to just smoke a bunch of tallow/butter up front and keep that in the refrigerator for an extended period of time? How long will it last in the fridge? What is the best way to store it? I can think of so many different things to just have this instantly available for...

[@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!

[@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

[@JJTheFoodie]

Leo is killing it !

[@burningscorcher]

Where's the sauce recipe 🥺

[@emphatic001]

Best experiment in a long while. Sad that Angel missed it.

[@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

[@thames_music1219]

Angel is going to lose his job if Leo keeps killing the descriptions of the experiments

[@ТатьянаЗмейкина-н3я]

Guga, if in Russia beef would not cost like half of my salary, I would repeat all your experiments to feel this taste that you describe!

[@_Dwarkin]

Нянечкой в садике работаете, или вы целую корову имели в виду? 😂

[@ТатьянаЗмейкина-н3я]

@@_Dwarkin Очень смешно. В кинопроизводстве, но хорошая говядина по пятёрке за кило от этого доступней не становится.

[@JN-53]

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

[@thegoliard7]

Angel is currently dry aging

[@trippsie]

I love Angel and Leo. Leo's enthusiasm is so amazing and reminds me of myself. Keep up the amazing content Guys!

[@PaulW0ng]

Guga: Those balls are incredible, highly recommend.

[@Waterpassion]

Poor Angel... But that's what you get when you leave the cast iron outside. Just be glad you didn't get the rack. 🤣 I really wanna see Jordan back in the show. I love his reactions to Guga's cooking. His reactions are so wholesome and innocent. He's also adorable. Lol please bring Jordan back on occasion.... And I hope I got his name right because it's been awhile since I've seen him. Lol

[@theempirebruh9697]

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

[@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?

[@SamsonsLeader]

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

[@jerrykco]

I love the zoom-in on the fist bump!

[@debadyutimondal2659]

Finally dry aging angle cant wait to see the results.

[@Assassin0Ninja]

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

[@mechouilli]

And here I am. Watching your video, eating stale bread at 4 am

[@eyesack2215]

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

[@amarug]

*always uses the green low sodium soy sauce* *then adds in salt*

[@phoenixrising7777]

It’s so you have more control over the salt levels.

[@maroc-al-helmidi]

I think shouldn’t always try the control steak first to mix it up a bit. I’d love to see Leo’s/Angels/Maumaus reactions if the first steak doesn’t taste like a Guga 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"

[@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

[@joegallagher4528]

You're the man. These experiments are rad.

[@macielnascimento1363]

Garlic Bread Guga --- You can do it. And How about Duck Fat? Is it allowed in US?

[@Motty-Mateh]

Hi Guga. The steaks look AMAZING! And the rice balls look MARAVILHOSOS! And here's an idea, if you're going to make it again, I suggest you coat the balls (the rice balls) in bread crumbs and sesame seeds, and then deep fry them.

[@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...

[@jorgechidote]

10:42 Leo be like: “ohh ma gaw, ohh ma gaw, he on x-games mode”

[@georgecostan3248]

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

[@AZ-yc7lt]

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

[@JacksonHall2004]

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

[@amarug]

As someone who isn't a huuuge fan of smoked flavours, I watched this video anyway.

[@kingairvwable]

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

[@MarkBeckstrom]

Hmmmmm. For those who grind their own meat for burgers. Take some of the smoked fat and freeze it hard. Then add to meat while grinding. Will this bring grilled flavor to the burgers when using a frying pan? I can't really do this experiment myself but would love to know the results if someone else tries it. Maybe you Guga?

[@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).

[@DavidTheEntity]

Angel currently dry aging 😂

[@michaszypua1596]

They say never give up :) (chapter 15) List of ideas: 1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment 2.) Hanwoo VS Waguy Beef experiment PS don't get me wrong i know that hanwoo is hard to get but lets say for 4 000 000 subscribers on Guga Foods or 2 000 000 on Sous Vide Everything? That would be sth special to see. thanx

[@therichieboy]

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

[@dawsonbaptiste3479]

"very important to share your balls', earned my like! keep up the great content guys! love it

[@baconfister]

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

[@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

[@reed8136]

Idea Take a wagyu eye round roast Dry age it Cut it into steaks Pineapple marinade Salt pepper garlic powder msg Then sou vide =filet mignon

[@Random42]

Life lessons from Guga, 'share your balls.' Words to live by.

[@haseoyamazaki8897]

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

[@WorldwideDarts]

8:20 brought me here. Just kidding, been subbed for a long, long time! 😁

[@ioio5993]

It would have been interesting to try a half and half option - half smoked butter and half smoked wagu fat.

[@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

[@theguyyyyyfrom]

I come from France, and I have never seen this hot dog in France. Besides, hot dogs don't exist in France, it's a food considered as purely American and very mocked (I love it). If you want to try a real typical French sandwich, try the "jambon-beurre" (everything must be homemade though).

[@javiertineo3084]

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

[@Tom-yc8jv]

Why didn't you COLD smoke the fat and butter? That imparts the smoke flavor into them without cooking them...

[@Tom-yc8jv]

@11:30 "Do it with the sauce every body" .......... WHAT SAUCE?????

[@Beezzzzy_]

The Beef Talow steak sounds amazing

[@geekfreak2000]

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

[@viniolie]

I died at "we're gonna go for those big balls Guga"

[@James_D.]

"We‘re gonna go for those big balls Guga" -Leo

[@hellomgatao123]

Guga!! You forgot the rice ball sauce ingredients!

[@Nobun4g4]

You’re on a ball with those side dish quotes

[@eligioflores5134]

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

[@dansong.tolman2793]

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

[@josuecarvajal6271]

“Ángel currently dry aging” lmao 🤣