G'day Guga. 👋 I've asked before, we need a "Best Of" the Side Dishes. With Angel & Leo presenting it. It would be very appreciated by all viewers. Also, i would love to see a Steak experiment with "Chicken Salt". But you need to use Anchor Chicken Salt from here in Oz. Don't know how readily available that is over there.
I've cooked steaks on a forced air, 1200 degree charcoal fire. As soon as you put it on the glowing-red grill, the whole damn steak catches fire. The marbling fat just immediately melts and burns, no matter what you do. Same results as here - 80% of the streak turns out perfect, but all the edges and corners get charred and bitter tasting. Don't add pepper until you're done cooking either, 'cause it just burns.
That is a galvanised bucket, do not heat galvanised materials because doing so will yield a harmful, toxic gas which is evident in the yellow discolouration at the top of the bucket. This is definitely not food safe people, do not try this at home.
I mean literally every one says that "OH i am going real simple", but if that is simple what is complex then I wanna see when someone dont go simple seasoning
@@vivektripathi3238 Complex seasoning is when you get seasoning blends or rubs. It's not very simple to put salt, pepper, garlic powder, onion powder, paprika, monosodium glutamate, thyme, cloves, rosemary, oregano, etc.
So cool to see Nate on here, and glad he got to try a Guga steak. Now I wonder what else you will try to cook in the furnace? Perhaps chicken or turkey?
The yellowing of the steel bucket means that it was galvanized (coated with zinc) which is poisonous if inhaled or ingested. Might want to use an uncoated bucket next time if you're going to use it for cooking food.
galvanised does not equal a sinc coating. nikkel and chrome are also used and it's also called galvanising. however zinc oxide is the one that turns yellow. so that's what was used here. btw i think every single one of these metal buckets are indeed coated in zinc. i don't think there exists one without it. except for the ones that are painted wich obviously is also something you want to avoid.
@@darkracer1252 "Galvanization or galvanizing is the process of applying a protective zinc coating to steel or iron, to prevent rusting." I prefer the actual dictionary definition of galvanized over yours.
@@K-Fed galvanising is the process of electroplating a metal onto the surface of another metal for the purpose of protecting the metal from corrosion. common 3 materials used are. ZINC,NIKKEL,CHROME
I never would have thought just searing and wrapping in foil would finish the cooking process! With colder weather coming in Pennsylvania, I might give this a try since I won’t need to spend so much time out at the grill.
I'm not a super experienced cooker, but one of the things that I don't like about wrapping a steak in foil after it's cooked is that the heat and steam makes the outside wet and soft. Almost as if it gets rid of the sear that I put on it.
From what I understand, high-end steakhouses typically already cook on flat-top grills around 1500-2000 degrees to get that perfect reverse sear. Of course an open flame grill is a lot more risky but it's the same concept.
Guga should make fried bananas to cleanse the pallet between steaks in experiments like this to have the best experience. They’re all so fun to watch but i wonder if the flavor from the first few samples stays in their mouth or if they do something to cleanse between bites.
COOL EPISODE! This reminded me of something that I read several years ago. It has to do with how "Pittsburgh" steak came into existence. The story is that in the early 20th century steel mill workers would at times cook their steaks in/on the blast furnaces.
Joooo getting Goosebumps! I knew years ago when Nate mentioned the Sous Vide Channel, that this colab needs to happen! Happy to see that Nate is doing well without the TKOR! Much love!
Ever since I stopped Nate in another video I've been waiting to see this, hoping there's more still to come from this Collab... On both channels! Thanks Guga and NFTI for this!
I’m only a minute in and I already know that churrasco is gonna come out awesome. If there was ever a cut that was made for that type of cooking, it’s most definitely that one. Edit: hahaa, so I’m at 3:36 and really feeling myself rn.
Hi Guga! My name is Sarah, me and my boyfriend Benjamin have been huge fans for a while now, we never miss a video, my boyfriend is obsessed with meat and cooking we both have learned so many tips and tricks with your videos, keep up the good work! I wanted to reach out because we live in Spain and we are going to Miami to visit some family in February, I know it a long shot but I don't know if you might have an event or something in February where we could go and I could surprise my boyfriend with meeting you as an anniversary gift that funny enough is in February! I hope you see this and if you do so thank you so much for your time And regards to Angel, Leo and Maumau. Love from Spain!
As soon as you pulled that first piece of skirt steak off the grate and cut it, i said, "oh f**k yeah, he knows what he's doing." Gained a new subscriber today, all those steaks looked amazing.
Interesting ways to cook steaks! Personally I will stick to the grill method ;) The side dish looks awesome as always - what if you did a video of the best of Guga side dishes??? Curious to know which side dishes are your favorite!
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. ;)
You should try dry ageing in beef tallow. I just saw a video of a guy doing it but he hasn’t done a taste test. He melted a bunch of beef tallow in a pot, took a very cold piece of meat and dipped it in then pulled it out , let the tallow solidify in the fridge or freezer, then dipped it in the tallow again. 10 coats. It was like watching someone make a candle. Then he put it to dry age
Don't know if you will ever see this, but I would actually LOVE to see you try my mom and dad's way of marinading steaks. I know it may not be "just" them that do it, but I would like to see you do it once. They use; Garlic Powder, Onion Powder, Chili Powder, Paprika Powder then Worcestershire Sauce. They let it marinate a while (my dad know specifics), but you just do it however long you think. Just use those powders and sauce. 😄💖
In Texas cattle country, we have a technique to grill steaks called "Burn It". This technique is to throw a solidly frozen steak directly onto the white hot coals. When the outside is charred it is done. The outside is crunchy and the inside is bloody. It is delicious! No one has ever demonstrated it on YT. Crickets. Will you accept this challenge?
I knew when watching that TKOR video in 2020 that Nate was a fan of Guga.... he gave the "I know it doesn't look that good right now... but watch this" tip of the hat in his video ^^
Nate from the internet is the most under-subscribed channel on TH-cam. He was the best thing about the King of Random, and continues to make great content. Doesn't even have 200k subs!
Wait what would a dry aged stake tast like on the furnace without cutting off the ends of the dry age since you would normally cut it off but if you cooked it on the furnace then cut it off I would love to see that it would have to be amazing
I noticed the burners are made using galvanised malleable iron fittings. I'm not sure if it's unsafe but 2000deg F Is definitely hot enough to vaporise the zinc coating.
How to know your food is good: People don't want to stop eating it so you can talk to them. 😄 I need Guga to open a chain of restaurants where all chefs/cooks are required to train using his TH-cam videos so I can experience a Guga steak and side dishes.
I had a similar experience once when I left my coals in the chimney starter too long, and the thing was too hot for me to pour out. So, I threw a grill grate on top of the chimney, and it was like grilling on a jet engine.
This is actually a cooking method called Pittsburgh rare. It comes from the train industry. The rail layers would be working all day. Pull out a chunk of meat and put it into the furnace and it would char the outside but leave the inside rare
I see you did a video on salt flavors but what about just salt? For us regular people....iodized table salt, pink Himalayan salt, coarse salt, Hawaiian black salt? Which ones provide good flavor, penetrate deep into the meat and best taste?
Hi Guga! Please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 82nd time asking btw!
Get 20% OFF + Free Shipping at Manscaped code GUGA at www.manscaped.com/guga
🐠 DRY AGE IN CAVIAR!! 🐠
14 MONTHS IN A ROE! 1 YEAR+
COMMENTING ON ALL YOUR VIDEOS.
COME ON GUGA! LETS GOOO! :)
G'day Guga. 👋 I've asked before, we need a "Best Of" the Side Dishes. With Angel & Leo presenting it. It would be very appreciated by all viewers.
Also, i would love to see a Steak experiment with "Chicken Salt". But you need to use Anchor Chicken Salt from here in Oz. Don't know how readily available that is over there.
A horrible question to ask but can you make a vegan steak taste good and compare it to other steaks?
@@SuperRoo_22 onion powder is to chicken what garlic powder is to beef
Hey Guga I do not know if you’d be up for this but dry age steak in Cannibus
Glad you took that challenge, it... well I don't want to spoil it for people who haven't watched yet!
Nate!!!!!!!
Great video idea!
Love ya Nate! Keep cruising
Love to see Nate doing his thing. Always been a very interesting creator.
I miss the original TKOR ...
I've cooked steaks on a forced air, 1200 degree charcoal fire. As soon as you put it on the glowing-red grill, the whole damn steak catches fire. The marbling fat just immediately melts and burns, no matter what you do.
Same results as here - 80% of the streak turns out perfect, but all the edges and corners get charred and bitter tasting. Don't add pepper until you're done cooking either, 'cause it just burns.
Guga is one of the chosen few who could forge a viable steak on a furnace of all things!
"Today, we are going to be forging a steak at the steel mill!"
It'd be funny to see Guga forge a damascus steak of sorts.
That is a galvanised bucket, do not heat galvanised materials because doing so will yield a harmful, toxic gas which is evident in the yellow discolouration at the top of the bucket. This is definitely not food safe people, do not try this at home.
He sucks at cooking steak
@@NYmech I don't see you doing it.
So basically guga can cook under any circumstances
After watching hundreds of Guga's videos I can confirm he does keep the seasoning "real simple"
finna get dat seasoning on yo
Pls be the top comment
I just wish I knew why he doesn’t put the garlic powder sometimes
I mean literally every one says that "OH i am going real simple", but if that is simple what is complex then I wanna see when someone dont go simple seasoning
@@vivektripathi3238 Complex seasoning is when you get seasoning blends or rubs. It's not very simple to put salt, pepper, garlic powder, onion powder, paprika, monosodium glutamate, thyme, cloves, rosemary, oregano, etc.
Guga’s experiments just get crazier and crazier
Yes...almost like it s no longer about confort food anymore
WE COOKED A WAGYU A5 COW INSIDE AN EXPLODING VOLCANO
then proceeds to say "adds a char flavor to it"
@@reihanboo more like a Kobe cow
@@georgeamesfort3408 jumping the shark and running out of ideas
This kinda of steak is called a Pittsburgh style ribeye. Charred on the outside, very medium rare from wall to wall.
9:20 *"Salt, pepper, garlic powder, fire!"* Gotta love this man 🙂
Guga and Nate from TKOR - the collab we didn't know we needed and definitely didn't deserve. Woo-hoo!
*Nate from the internet
That guy isn't a worthy succesor to grant
@@Fatality_32 go home ur drunk.
@@Fatality_32 but grant is dead
@@Fatality_32 I think you made a slight typo, after "is" you typed "n't" instead of " definately"
Nate embodies what the "King of Random" should be known for. This was SO RANDOM!!! And that's what I love about him!
I'm in the middle of a Guga marathon and guess what happens? The best kind of interruption.
*cue intense music* now let us watch the next video
Believe me when I say
So cool to see Nate on here, and glad he got to try a Guga steak. Now I wonder what else you will try to cook in the furnace? Perhaps chicken or turkey?
👀 Waygu steak 🥩 would be more interesting.
The yellowing of the steel bucket means that it was galvanized (coated with zinc) which is poisonous if inhaled or ingested. Might want to use an uncoated bucket next time if you're going to use it for cooking food.
I was JUST going to say the same thing.
Glad someone said it …
galvanised does not equal a sinc coating.
nikkel and chrome are also used and it's also called galvanising.
however zinc oxide is the one that turns yellow. so that's what was used here.
btw i think every single one of these metal buckets are indeed coated in zinc. i don't think there exists one without it.
except for the ones that are painted wich obviously is also something you want to avoid.
@@darkracer1252 "Galvanization or galvanizing is the process of applying a protective zinc coating to steel or iron, to prevent rusting."
I prefer the actual dictionary definition of galvanized over yours.
@@K-Fed
galvanising is the process of electroplating a metal onto the surface of another metal for the purpose of protecting the metal from corrosion.
common 3 materials used are.
ZINC,NIKKEL,CHROME
I'm more appreciative that Nate is carrying on the legacy of Grant with the furnace after all these years
Rip Grant. He was a huge part of my childhood.
Now I'm sad about Grant again
The internet in general will forever be just about as sad about Grant, as about Steve Irwin...
@@3xeplodng_3agle_studios don't forget Michael jackson
Very very true! I miss the good old King of Random, so I’m very happy to see Nate carrying on the legacy
“Have you ever cooked a Wagyu with a jet engine” - Guga probably.
Missed watching Nate on TKOR. Didn't know about his channel. Now I can watch him again there. Glad to see this collab.
CONGRATS NATE!!! You finally got in one of gugas videos! I remember when you name dropped him a while back... like a couple years at this point right?
I never would have thought just searing and wrapping in foil would finish the cooking process! With colder weather coming in Pennsylvania, I might give this a try since I won’t need to spend so much time out at the grill.
Oh, another PA resident
This is called Pittsburgh style steak/ribeye. Charred on the outside, medium rare wall to wall.
I imagine it might not work quite as well on a 600 degree grill as on 1600 degree furnace
I'm not a super experienced cooker, but one of the things that I don't like about wrapping a steak in foil after it's cooked is that the heat and steam makes the outside wet and soft. Almost as if it gets rid of the sear that I put on it.
@@Gutslinger this!
From what I understand, high-end steakhouses typically already cook on flat-top grills around 1500-2000 degrees to get that perfect reverse sear. Of course an open flame grill is a lot more risky but it's the same concept.
That furnace is hot enough to melt copper (melting point 1985F), absolutely insane!
I have melted copper in this type of furnace several times!
This puts into perspective what a crazy material we are actually made of- yeah the fat could melt, but muscle can take a lot of damage!
Only thing better than watching a TH-camr I like, is watching two TH-camrs I like working together! Love this one!
EXACTLY!
No I sincerely doubt it will survive
It survived
Cmon bro it’s Guga, have a lil faith 😅
Well, i believe you. I even believe it was already dead by the time he showed it first
@@Elektronick.online as soon as i saw “steak” in the title, i already know it didnt survive.
huge fan of collabs between Nate and Guga !
Can we get a series where Guga makes people’s mom’s recipes?
Guga should make fried bananas to cleanse the pallet between steaks in experiments like this to have the best experience. They’re all so fun to watch but i wonder if the flavor from the first few samples stays in their mouth or if they do something to cleanse between bites.
Crazy to see the crossover of 2 cool dudes I like together lol. Surprised how good it turned out!
COOL EPISODE! This reminded me of something that I read several years ago. It has to do with how "Pittsburgh" steak came into existence. The story is that in the early 20th century steel mill workers would at times cook their steaks in/on the blast furnaces.
I guess that Guga is going to have to take it to the next level and cook a steak with lasers next 😂
That's gotta be with styropyro
This is Guga and today we are visiting Vesuvius with a Wagyou A5.
@@hubertnnn It could be the long awaited Guga/Hacksmith Labs collaboration!
That would be a next level steak no doubt !!
William Osman would do this in a heartbeat
its cool to see nate crossing over with one of my favorite youtubers!
Joooo getting Goosebumps! I knew years ago when Nate mentioned the Sous Vide Channel, that this colab needs to happen! Happy to see that Nate is doing well without the TKOR! Much love!
Those Magic Potatoes look freaking AMAZING!!
Time for Guga to replicate the molten salt experiment now that he has that furnace!
Ever since I stopped Nate in another video I've been waiting to see this, hoping there's more still to come from this Collab... On both channels! Thanks Guga and NFTI for this!
Great seeing a ‘Nate from the Internet’ collaboration!
I’m only a minute in and I already know that churrasco is gonna come out awesome. If there was ever a cut that was made for that type of cooking, it’s most definitely that one.
Edit: hahaa, so I’m at 3:36 and really feeling myself rn.
Yup, we're gonna need more colabs with Nate
It’s good to see Nate being noticed
I challenge Guga to make a dessert out of a steak :D
I love Nate, so happy to see him on here
Hi Guga! My name is Sarah, me and my boyfriend Benjamin have been huge fans for a while now, we never miss a video, my boyfriend is obsessed with meat and cooking we both have learned so many tips and tricks with your videos, keep up the good work!
I wanted to reach out because we live in Spain and we are going to Miami to visit some family in February, I know it a long shot but I don't know if you might have an event or something in February where we could go and I could surprise my boyfriend with meeting you as an anniversary gift that funny enough is in February!
I hope you see this and if you do so thank you so much for your time And regards to Angel, Leo and Maumau. Love from Spain!
As an Italian I'm so impressed by your English! Best of luck to see guga! Con Amore!
the fact that Nate never went "let me make this furnace even better", NAH. leave it exactly as it is because that shit is timeless.
Nate is awesome! I love this collab
As soon as you pulled that first piece of skirt steak off the grate and cut it, i said, "oh f**k yeah, he knows what he's doing."
Gained a new subscriber today, all those steaks looked amazing.
Dude I'm so glad Nate showed up here that bro is awesome! 👍😎
Interesting ways to cook steaks! Personally I will stick to the grill method ;) The side dish looks awesome as always - what if you did a video of the best of Guga side dishes??? Curious to know which side dishes are your favorite!
Can you make a compilation of your favorite side dishes made on the channel???
damn they came out a lot better than I expected.
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. ;)
🐠 DRY AGE IN CAVIAR!! 🐠
15 MONTHS IN A ROE! 1 YEAR+
COMMENTING ON ALL YOUR VIDEOS.
COME ON GUGA! LETS GOOO! :)
LETS GOOOO
very expensive
@@rllydude3600
Guga can afford it
OMG!! I remeber thinking this when watching TKOR. I cant believe i was not the only one who wanted to see Guga do this!!!
This guy looks like a laughing Buddha, such a pure and joyful smile he has. So relaxing to watch along with the steaks being made.
Guga: There’s nothing wrong with eating more and more steak
Human colons: Hey buddy, lets talk about that
Something about guga saying “your mum” is funny i dont know why😂😂 8:03
You should try dry ageing in beef tallow. I just saw a video of a guy doing it but he hasn’t done a taste test. He melted a bunch of beef tallow in a pot, took a very cold piece of meat and dipped it in then pulled it out , let the tallow solidify in the fridge or freezer, then dipped it in the tallow again. 10 coats. It was like watching someone make a candle. Then he put it to dry age
Ruth’s Chris cooks their steaks at 1800 degrees, so this will definitely work. My mouth is watering!!!!!
„Salt, pepper, garlic powder, fire, and heart. With our power combined, I am Captain Steak!”
Guga:“Nothing wrong with eating steak”
Cholesterol: “Am I a joke to you”
Guga & NFTI, a crossover we didn't know we needed.
Sometimes i make a very similar potatoes, only difference is i add 1 or 2 eggs to the cream and whisk it before combining with the potatoes.
Don't know if you will ever see this, but I would actually LOVE to see you try my mom and dad's way of marinading steaks. I know it may not be "just" them that do it, but I would like to see you do it once. They use; Garlic Powder, Onion Powder, Chili Powder, Paprika Powder then Worcestershire Sauce. They let it marinate a while (my dad know specifics), but you just do it however long you think. Just use those powders and sauce. 😄💖
In Texas cattle country, we have a technique to grill steaks called "Burn It". This technique is to throw a solidly frozen steak directly onto the white hot coals. When the outside is charred it is done. The outside is crunchy and the inside is bloody. It is delicious! No one has ever demonstrated it on YT. Crickets. Will you accept this challenge?
"The rosemary and thyme on the top" is not something I'd ever expect to hear coming out of Angel's mouth
3:46 the steaks is on fire! Literally!
As the Great Harry Carry Jr. often said "Holy Cow!" What a Great Lady!
I knew when watching that TKOR video in 2020 that Nate was a fan of Guga.... he gave the "I know it doesn't look that good right now... but watch this" tip of the hat in his video ^^
Nate from the internet is the most under-subscribed channel on TH-cam. He was the best thing about the King of Random, and continues to make great content. Doesn't even have 200k subs!
Guga great video with Nate! You guys are awesome together. Please do another video with him! 🙏🏼
Guga, The Mad Cooking Scientist
Wait what would a dry aged stake tast like on the furnace without cutting off the ends of the dry age since you would normally cut it off but if you cooked it on the furnace then cut it off I would love to see that it would have to be amazing
I haven't seen Nate for awhile. The KoR channel was awesome. Two of my favorite channels in one spot!
I noticed the burners are made using galvanised malleable iron fittings. I'm not sure if it's unsafe but 2000deg F Is definitely hot enough to vaporise the zinc coating.
Props too the first human who came up with cooking meat!
How to know your food is good: People don't want to stop eating it so you can talk to them. 😄 I need Guga to open a chain of restaurants where all chefs/cooks are required to train using his TH-cam videos so I can experience a Guga steak and side dishes.
Cross over I never knew I needed, but grateful it happened.
This is amazing. Two different channels that I throughly enjoy but that are not connected, find each other and collab. Love it
I love collabs with my favorite TH-camrs
How about Hawaiian Volcano Steak - Marinade with Pineapple and Mango Juice then Lava!
I cheat and use a Hand Torch.
Cook a steak on a hot air balloon flight.. Using the balloon heater as your stove! 🤣👍🏻
Nice, now Guga has a 2,000° F furnace
What experiments can he do with that?
- Dry age Steak cooked at 2,000° F
- Pork Ribs cooked at 2,000° F
etc
I had a similar experience once when I left my coals in the chimney starter too long, and the thing was too hot for me to pour out. So, I threw a grill grate on top of the chimney, and it was like grilling on a jet engine.
This is actually a cooking method called Pittsburgh rare. It comes from the train industry. The rail layers would be working all day. Pull out a chunk of meat and put it into the furnace and it would char the outside but leave the inside rare
Never thought i'd see nate on a guga video. Very cool.
Yum. However, every ad you do I skip right through it so I can imagine me eating the steaks with you all.
This has to be an idea for a new TH-cam channel for Guga. Steak forge. How many different ways can you cook a steak in a blacksmith's furnace.
Nothing like a good manscaping commercial before thinking about food........
Glad you brought Nate on!!!!
The magic potatoes are the real star here😩😩😍
@8:24 but Angel that's Green Stuff! Lol
Cool to see two of my favorite youtubers on one video
TKOR, wow it's been a long time... The King of Random used to be the channel back in the days...👏
When guga gets a challenge, he always.... raises the steaks 😎*csi miami theme*
I think we found the new tool to sear all your sous vide steaks 🔥
Brings me back thinking of Grant and TKOR!!! Loved his videos so much. Great collab!
I see you did a video on salt flavors but what about just salt? For us regular people....iodized table salt, pink Himalayan salt, coarse salt, Hawaiian black salt? Which ones provide good flavor, penetrate deep into the meat and best taste?
did not think a collab like this would happen buy ay it’s great
Nate From The Internet! Oh I just adore him and Calli. So long tkor, Nate and Calli for life.
You said you got lucky. I'm reminded of Gary Player saying, 'The more I practice, the luckier I get.'
Hi Guga! Please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 82nd time asking btw!
The PERFECT way to finish a sous vide steak.
That char flavor is so good as long as the steak is still juicy and it's not overly charred.