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.

[@WorkingBeard]

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.

[@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]

💚

[@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

[@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.

[@blahblahblahblech]

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

[@azargX]

@@blahblahblahblech 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.

[@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!!!

[@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

[@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

[@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.

[@davep.7099]

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

[@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!

[@Eric_VP2020]

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

[@pedroyodice3675]

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

[@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.

[@NotPsycho]

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

[@TheDrewtucker]

Leo has amazing input and opinions, well spoken fella

[@GuardianWolf85]

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

[@_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

[@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. ;)

[@burningscorcher]

Where's the sauce recipe 🥺

[@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

[@macrodriguez8834]

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

[@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?????

[@JN-53]

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

[@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

[@EmilM-pb2hn]

"Angel currently dry aging" HE SAID THE THING

[@Asnes45]

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

[@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?

[@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.

[@emphatic001]

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

[@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.

[@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

[@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)

[@b.r.fowler785]

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

[@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!

[@AZ-yc7lt]

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

[@debadyutimondal2659]

Finally dry aging angle cant wait to see the results.

[@WesR1111]

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

[@mechouilli]

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

[@macielnascimento1363]

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

[@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...

[@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 😂

[@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

[@Ohio420]

7:43 leo can you explain to me what did you just say

[@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

[@thames_music1219]

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

[@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

[@Gometa_]

The sauce isn’t in the description, guga

[@theempirebruh9697]

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

[@kingairvwable]

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

[@savagemodeii7931]

How did you dry aging Angel?

[@Uldihaa]

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

[@trippsie]

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

[@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.

[@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.

[@The_Nameless_Entity]

Whats the ingredients for the sauce?

[@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...

[@jerrykco]

I love the zoom-in on the fist bump!

[@baconfister]

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

[@therichieboy]

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

[@dansong.tolman2793]

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

[@SamsonsLeader]

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

[@WorldwideDarts]

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

[@haseoyamazaki8897]

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

[@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

[@N-FINITE.E]

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

[@eyesack2215]

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

[@WorkingBeard]

"Angel currently dry aging" 😅

[@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!

[@JJTheFoodie]

Leo is killing it !

[@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"

[@terihubbard4247]

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

[@ioio5993]

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

[@PaulW0ng]

Guga: Those balls are incredible, highly recommend.

[@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).

[@tortiraz]

At this rate, one day we’ll see Guga experimenting steak cooking in different gravitational levels while orbiting around a blackhole, then he’d say “I know they don’t look that good right now, but watch this.” ,then proceed to do searing by exposing the steaks to solar flare.

[@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

[@georgecostan3248]

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

[@ryu3180]

Did I miss something? What was the sauce for the rice balls?

[@SeanyTheHeartsFan]

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

[@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.

[@thegoliard7]

Angel is currently dry aging

[@jessebock3485]

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

[@geekfreak2000]

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

[@prestonwilbanks5726]

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

[@amarug]

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

[@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

[@mikahopkins8627]

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

[@justthompson]

@11:03 I don't see the ingredients for the Sauce in the Description, or am i missing it?

[@mikesautomotivediagnostics8080]

I have some fat leftover from trimming my 45 day dry aged ribeye. Do you think that it would smoke fine?

[@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

[@jaymlly8067]

Quote of the year 2023 "We're gotta go for those big balls, Guga" -Lio "Verry important to share your balls" -Guga "Those ball's were incredible" -Guga

[@zakhaevshub4735]

3:20 i think Uncle Roger send Guga this rice cooker 😂👌🏼