The GREATEST Indoor Steak I ever Made!
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- Nothing like cooking the perfect steaks, sometimes doing that indoor can be challenging. But I finally made the best version of my indoor steak with no compromise! Results were just perfect.
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"What if you don't have a grill? like if you live in an apartment? Well, just get your smoke gun and flamethrower..."
The apartment smoke detector be like: arghhhhhhhhhh
Smoke gun costs like 15€ from china..
Yeaaaa….
Gotta say man - Angel’s been on point with his guesses lately.
He can tell choice from prime, guessed the compound butter. He’s become a taste genius
I was just thinking the same thing. so nonchalant too.
Plot twist: He actually works as a Michelin taster agent
Just said the same thing lol . The last few videos he’s been so on point 🔥
His palate has really been trained by tasting all the experiments. More and more I think he could start his own channel.
He’s like a bloodhound
Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇
You can use a smoke gun to cook? I been using that thing for years to light........................ I mean to provide smells and stuff.
@PewDiePie ᨆ
My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪
Can you smoke cheese with it?
@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.
Sounds extremely unhealthy
My family doesn’t understand my obsession with steaks lately!! Definitely so much to learn from Guga!!!
Just gotta have the right equipment, budget and ingredients and you're good to go.
Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc
CONVERT THY FAMILY UNTO GUGA FOODS
Yeah it’s dangerous. My kids actually ask if I learned something from watching Guga whenever I cook something new.
Lol. Have you been sous viding? I feel like most people would find that to be extreme
if you watch Guga a lot you have to be obsessed with steaks!
Guga thank you for showing us that smoke gun I totally am going to use this with wood pellets for food and not weed for my lungs
How about a weed-smoked steak? That probably be the first steak that gives you "the munchies" 🤣
@@drewt1717 one experiment guga wont ever do lol
can you smoke weed with it? asking for a friend
let me know if you do this...
I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!
Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.
That compound butter looks good. Put the steak on a rack so the bottom gets some smoke, too!
I've been watching both channels for the longest time. I have to say, Leo is an awesome addition to the videos. 👍🏻
Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥
The smoked sliced steak looks like it has the most potential for me personally. Maybe the trick is to smoke it for less time so it's not overwhelming.
For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat
Made 100% indoor
**brings grill indoors**
Can use cast iron
Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think
Each one of those is it's own flavor king... makes me wonder if it would be super confusing on the ole tastebuds
You are a mad scientist.
@@drewt1717 worth trying though! Guga is all about the experiments and I think it would be a a crazy take on his butter of the gods
Sounds good, but I do prefer regular garlic to black garlic. I like savory more then sweet.
Loved this one. The fact that Angel guessed how the last one was prepared is cool hahah!
As Guga smoked everything else, I was waiting on a smoked whiskey cocktail.
Ah yes, the 420 steak
😤😵💫
about to try my first dry aged steak today along side with a control from the same loin, super excited 😊
my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!
Guga, you do all these great experiments. But how do you keep track of what your best experiments were so far? You should consider incorporating some sort of grading system, so that you can go back to all of your experiments and rank them by how successful they were or how good the steaks tasted.
Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor
Smoke steak five minutes, then sous vide, then sear with smoked compound butter. Pair with Irish Champ (mashed potatoes with roughly equal parts mash and green onions by volume, the mash being very heavy on the salt, butter, and cream), and salt water steamed vegetables lightly torched, smoked for not more than a minute, and then tossed with sesame oil. A good red wine, dry but with some sweetness on the palate and pronounced acidity (not sour, but acidic enough to cut the richness and smoke) or an Irish red ale or stout like Smithwicks or Guinness to drink with it, and followed by a Creme Brûlée based on a custard flavoured with a touch of rose water, a hint of vanilla, and a dash of whiskey, and the sugar topping made from sugar smoked generously. Total cooking time: 2.5-3.0 hours at a fairly leisurely pace for one person cooking, assuming the creme brûlée custard was made the day before. Total cost: for dinner for two, should be able to keep it at less than $100 even with quite high quality steaks.
I always imagine Guga playing that flute riff 😂
Now I will too
Waiter:
-How much cheese will you like on your side dish sir?
Guga:
- Yes
Props to the editing department for the subtle touch of the 'celebration' confetti all looking like wood worms!
Lol I get pumped every time guga says “I know they don’t look that good right now, but watch this!” 🔥
Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.
I really hope I wasn't the only one who wanted to buy the smoke gun for other purposes.
My first thought..
I normally like great steaks with no sauce... but I was waiting for Angel to dip a piece of steak into the cheese sauce!
Actually Fat absorbs the Smoke. Therefore compound butter won as fat amount in that was higher than others.
I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.
Guga’s voice intonations when he’s listing instructions or ingredients crack me up
We have a place in Sadkatoon that cold smokes steaks for (I think) 24hrs. Even with no seasoning, just cooked in a pan and it's the best flavour
Greetings from the netherlands. I love your videos keep it up
Guga, as someone who is trying to lose weight, keep your path!
I did the gnocci meal yesterday.. it was awesome!
Love you guys
Use a fork to create deep ridges in the butter you get several times the area so you can decrease the time. Smoking the shredded cheese for your dip is the ticket to getting it done quickly.
this looks amazing!! that smoked steak with compound butter was screaming "I will blow your mind through the screen"
Great idea and so easy to have sitting there ready ant waiting
I've complimented it before, but Guga's knife display absolutely blows my mind.
Smoked queso:
Smoked gouda
Velveeta cheese
Colby jack
Diced Jalapeño
Cream of Mushroom soup
Minced Red onions
Roasted tomatoes
Seasoned with guga rub
350 15 minutes stir
350 for 5 minutes
Smoked 5 minutes or more
Paired with crackers
Guga, you should make a compilation of all your side dishes!
Yes, please!!!!🙏🙏🙏
Or just individual youtube shorts for them. He did do that for a few of them though so maybe it didnt work out.
@@Magmafrost13 yes, totally agree, hope guga listens!!
I love to experience the excitement through you guys , even if I don't do it myself I get to know if it will or won't be good , thank you guga 😉💙
Oh, yeah…I remember seeing Emilio’s new accessories shop on Instagram. Nice to see you trying it out!
10:05 Angels face😂😂
I'd love to see "smoked after sous vide, before sear". I feel like that might hit a sweet spot.
Thumbs up for the electric bong...lol.
I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.
Next time try Cream of Jalapeño or Poblano or even Cream of Bacon for the queso!
It’s soooo good.
Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.
As always, amazing vid Guga & team! Mouth watering 🤤
I was thinking I should get my smoke gun out again. Haven't used it over the winter.
I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.
The BEST! I love you Guga 💪🚀
I can’t wait to do this, with smoked black garlic compound butter ❤️
Suggestion, a cheap coffee grinder might make short work of the pellets.
YT needs a 10 second fast forward for every time Leo starts talking
Cold smoke the steak, and use the smoked compound butter as well.
Your right guga smoke does make everything taste better!
This bowl of cereal tastes amazing!
I am speaking directly to the Sou vide everything people. Today for dinner did an experiment, I sou vide pork chops in nothing but Himalayas pink salt and Irish butter at 400 degrees for 4 hours after which I patted them dry then coated them in lemon pepper bread crumbs finally air frying them at 390 degrees for for 10-12 minutes flipping at 5-6.
The taste was perfect you won't even need a sauce to add flavor. You should try it and make a video of it
How can you sous vide something at 400 degrees??
Again to the sou vide everything people. If you sou vide can't reach 400 degrees then that's fine just go as high as you can and try from there you can even explore flavors with different salts, butters and bread crumbs to compare. Hey maybe you can do a video on that
I always like when the OG music is back during the "WATCH THIS" section of the video lol
My friend Jason invented a cold smoker that was a smoke gun and container to keep the smoke in all in one
Now what you should do is top the steaks with the smoked cheese dip
I live in an apartment and so this video was invaluable to me. Thank you very much!
9:47 no words but I understand😂😂😂
I think we can all agree that Angel is a genius on top of Guga’s already crazy experiments and he still guessing the ingredients right.
crazy idea here: PMS - Pressurized Meat Smoker:
Step 1: get a smoke gun and pellets
Step 2: get a pressure cooker/container
step 3: get a air compressor
step 4: place the meat inside the pressure container and close it
step 5: send smoke into the pressure container
step 6: connect air compressor and send air inside pressurizing the smoke into the meat
step 7: leave it for 5 minutes
step 8: release air and remove meat from container
step 9 COOK AND EAT IT :p
This method infuses the smoke into the meat without removing the smoke from the container as a vacuum sealer would.
have fun!
Do a Tapatio or Valentina (black label) steak
Video idea: Pork battle. Iberico vs Mangalitsa vs Kurobuta vs Berkshire vs Jeju etc.
Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.
2:29 Smoked compound butter
when you use compound butter smoke essence work better that smoke the butter
take worshichier sauce, thicken it and use it to dry age a steak.
Angel is developing his palate fantastically!!!! I want to see Angel reviewing restaurants.
Maybe do one smoke before after and use the compound butter
Greetings from Abu Dhabi...love the videos, they don't come out fast enough lol
3:40 Smoked Guga, a preview of Dry-Aged Angel
You can also break up the pellets with a "tobacco" grinder. Also that smoke gun looks fun to try with "Tobacco"
Just realised Angel sounds like Sid the Sloth off ice age! No wonder the vibes are elite in this channel.
I think the last one was probably smoked a little longer which overpowers it a little. Also the sous vide process probably loses some of that smokiness making it a more subtle, yet, still pleasant experience. But come on. You cannot beat smoked butter. 🤤
Me- “What if you’re trying to cook a steak indoors?”
Guga- “Watch this” *pulls out a flamethrower* 😂😂😂
never change Guga
You should do a wood battle. See which wood works better with beef, pork, and chicken.
Angel never let's Guga forget about sidedishes! always before the last steak!
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. ;)
It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.
so for a fair test i would have put not smoked butter on the other two steaks, because is it the smoke or the butter making the steak better at that point
Since you are testing trying to get the smoke flavor while indoors, you should try putting a bowl of smoke over a cast iron skillet while cooking the steak, The methods tried in this video either put the smoke one before or after the meat is cooked this would allow it to have smoke while it is cooking.
Guga can we have a video merging all you best videos: the best meat you ever used with the best butter you ever used with the best seasoning...
I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor.
I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.
Guga if u put the pellets in just a lill water they will expand then let them dry out thell become a saw dust kinda.
You can buy the pellets on Amazon
"You don't want to swallow it; you just want to savor it in your mouth." I hear that She said that at one time.
Not a compound butter, but would be interested in seeing what Smalec (a Polish lard & bacon spread) would do
You can get get the tropical spark coffee wood pellets for 13 bux on that one site that delivers all the time.
Guga, you can find those wood pellets on Amazon and other web sites. They're pretty easy to find.
I used my smoking gun to make smoked chocolate chip scones. My tip is to not let it sit long. The chocolate picked it up quick!
Go to your local head shop and get a grinder. It'd be perfect for breaking up the pellets
Please do a herb experiment! How much rosemary and thyme basting do you need to feel the flavour? Something along those lines.
I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol
Or use smoked salt.
:)
I JUST built myself a cold smoker out of an old moka pot. Great timing!
Says Thor's Hammer, produces something straight out of the Stormwind armories.
Can you use the smoke gun for a brisket after cooking it Sous Vide? I found a video with pork where Guga uses a smoker and the smoke gun. Would be nice to see that done with a brisket.