The brisket will have to come from The Butcher Shoppe in Pensacola if you want competition level brisket. That is where Malcom said he gets his as well as many other competition cookers. I've got steaks and wagyu from there. It is pricey for a dessert, but their key lime pie is worth the purchase.
I love seeing Malcolm on here, and I’d love to see a collab! One thing I’ll point out is that Malcolm is coming from a competition background. In SCA competitions, virtually everyone uses GrillGrates to get grill marks like that. That’s what the judges are expecting, and if you turn in a steak without grill marks, you’re probably going to lose some points in the presentation category. A lot of stuff Malcolm does on his channel is more or less how he does it for competition, but that’s generally not how he cooks when it’s just for eating. I know for ribs, if he’s just eating them, he cooks them unwrapped all the way but uses more of a 3-2-1 method for competition. I also know that for competition, he over-seasons his steak because he wants a lot of flavor packed into the one bite the judges get, but he’s said that would be way too much if you were eating more than a bite or two. I don’t know whether Malcolm prefers grill marks or not. He might, but it also may just be what he’s used to from competition.
Malcolm was the first food personality I saw on TH-cam, and he has emailed me back and forth with questions I had about my cookers and recipes without any hesitation. The man is an absolute classic of a human being, and also I've tried his recipes and they are amazing in flavor. Guga spotlighting him just makes me happy in so many ways.
This is literally watching my two TH-cam cooks together! Watching both Malcom Reed and Guga videos always feels like I'm watching Old school and New School BBQ. Watching you two do a collab together would be amazing!
Malcon Reed got me into bbq'ing! This guy is a genius when it comes to bbq! Guga, I have also watched your shows and learned a lot of things! It would be fun to watch you two do something together!
I will have to cook some steaks soon. Almost every time I had a steak on the grill, it was dry and tasted like crap. Guga’s method and this guy using the two zone cooking is the way to do it. Honestly, I prefer steaks cooked on a frying pan or griddle because the fat doesn’t burn off.
Malcolm and Guga have several things in common, they teach, they adapt their methods, they make their methods and tools readily available to their viewers, and they are both class acts.
Wow, what an epic reaction video to Malcolm Reed's Tomahawk Steak masterpiece! Your insights and commentary throughout the video were not only entertaining but also incredibly informative. It's clear that you have a deep passion for barbecue and a keen eye for detail when it comes to cooking techniques. I loved how you shared your own experiences and offered valuable tips while reacting to Malcolm's cooking process. Despite any differences in approach, your admiration and respect for Malcolm's expertise shine through, making this video a delightful watch for any barbecue enthusiast. Your enthusiasm is infectious, and I'm eagerly looking forward to more collaborations and content from you in the future. Keep up the fantastic work!
I love the chimney just for the fact that I can light it and finish prepping what I need for the cook. I like adding the extra flavors in the form of compound butter. Would love to see you work with him. I learned a lot of my weber basics from watching him. Especially chicken wings
I end up sticking my chimney on the side burner of my gas grill to make it faster. Usually use binchotan, so saves me probably 30 min of waiting for those coals to reach temp. Would love a flamethrower but illegal where i live (not in the US)
Absolutely. Set it up you two and I'm sure it will be thousands of views. Even if it doesn't happen, I have tremendous respect for you both for taking the time to show proper cooking techniques.
The benefit of a charcoal chimney is ... fire&forget... I light the initial lighter (I prefer waxed wood shavings), put the chimney on it and then I can do other stuff... like side dishes, setting the table or whatever... The flamethrower might be fun and quicker to get the charcoal hot, but you have to be there the whole time... It's just one of the things where personal taste decides in the end. Just like with the personal preference for grillmarks or not (as long as they are not bitter burnmarks).
@@Krieghandt It's very common here in Germany, many people who are doing serious BBQ and use a starter (instead of flamethrower) prefer these to these paraffin cubes or even lighter fluid (yuck!). They are available on Amazon, but I don't know if they sent to your region. As I said, it's basically wool shavings (not chunks) loosely pressed (airflow!) and waxed. Burns easy and hot, you find pics with the keyword "anzündwolle"
@@blabberhoof they are .08 euro, and I have to spend .5 euro. In America. So you see why I'm happy to see this idea. A chunk of smoke wood, some knife work, cheap wax, viola, starter.
I have to agree with your assessment of cooking a steak Guga. I love a nice overall crust on my steaks, but the grill lines do look appealing to the eye. Sometimes, the eye wants what it wants! LOL Cheers brother!!!!
I met Malcolm in his hometown and when I say his personality matches his persona. The man is very polite and down to earth. I love watching both Guga and Malcolm and we definitely need a collaboration from these two gents!
Small correction Guga, Maillard reaction is a protein reaction not sugar. Caramelization is the process for sugar browning Maillard reaction is for protein. They are 2 different chemical processes. Source: What Einstein Told his Cook by Robert L. Wolke
YES! Make it happen (the collab, that is). I must confess, Guga, while I agree with you on most things, I enjoy the grill marks. I don’t mind the slight acrid bitterness as it adds complexity, and also contributes to the visual element (we eat with our eyes!). All the best and I look forward to your next video and, hopefully, the collab!
I'd love to see a collab of yourself Guga and Chef Jean-Pierre! You two are MY heroes! I'm a better cook directly because of you two, and I can't thank you enough!
i'm stoked to hear Guga explain lighting to the audience. That's something that's not totally intuitive if you've never experienced making videos, and i've seen comments all over the internet taking videos as if what they're seeing matches "reality". It does not.
I do have GrillGrates and I like using them probably more for the control of flareups in the grill rather than the marks. The grill marks thing is still a thing on the competition steak circuit and is something the judges still want to see. Last steaks I made, I took the GrillGrates and flipped it to use as a griddle and I would have to say the overall flavor and quality of the sear was much better than with grill side. Probably will be how I do steaks from now on. I do like me some Malcom Reed videos and I have learned a ton from him since I started really smoking and grilling. Dude is awesome.
I feel most of those judges haven't a clue about true, high quality steaks. They're told to match steaks from an image they're trained on and keep a poker face while eating. Go to any Michelin starred chef and they'll tell you grill marks are all show
@@zano9291some of us actually like to have a little char on the steak. That touch of bitter rounds it out. But then again, I love dark 90% cocoa chocolate, while most of the world are milk chocolate lovers. Everyone has their flavor, and gugas dislike of grill marks is about the only thing I disagree with him on.
@@dochaze1 That's true, food is a totally subjective art, but it irks me that there are people who "judge" and don't have backgrounds in the matter. But the science is all the same, proteins and sugars within the meat, along with the seasonings, restructure and form more complex, flavorful compounds through the mallard reaction. Yes it's also true that people "eat" with their eyes, but most people have been conditioned to think steaks ought to look like the ones they've seen on media (TV, movies, etc) otherwise it's up their own sense of taste and judiciousness (which is a skill and also lack of knowledge base most don't have). Conforming to the norm and choosing to stay in the abyss type of mentality is unfathomable to me, but again, it's all subjective.
I am amazed at you Guga trying to critique Malcom Reed. Ju gotta lotta kahonies🤣 Malcom has been my go to for BBQ for years. He is the man I learned from.
Respect to Malcolm the work he put in paved the way for Guga (.....to come along and improve on what other pitmasters started). Would have loved to see you cook 'Your' version after we watched Malcolm. Not to compete but to compare. Cheers Guga you taught me a lot too buddy.
You are 100% correct, guga. The grill mark thing is a 80's and 90's thing. It just reminds me of fake processed meat products at Walmart that the manufacturer tries to pass of as having been grilled, when we all know it's fake. Eww
That reminds me of the pork rib sandwiches that had the grill marks. It's super cheap and nasty. Luckily, it's not much of a thing anymore other than for the older generations
Yeah, you just described something more off putting than burning on grill marks, that being fake grill marks. Actually made me feel sick remembering that is a thing. 😢 it makes me wonder at what point all of humanity went so terribly wrong.
@@easyblades8827yeah ive used gugas method for every steak ive cooked after finding his videos has turned out great i use salt pepper garlic and smoked paprika for that extra smokiness turning it every 30 or so seconds really make the steak cook more evenly with less of a grey band guga seriously knows his stuff I have a pretty crappy small char grill i use mesquite lump coal and pecan chips for smoke when i finish searing it turns out amazing👍🏻
Guga, Guga, Guga. You always impress. In addition to delivering one of the best products on TH-cam you have the BEST, THE BEST guest appearances on your channel. I can always count on Guga to have the best chefs, competitors & entertainers on this channel. Go Guga!
I also like the little burnt crispy bits. As guga is always saying, feel free to make it your own. There's at least two of us that like the charred burnt pieces
I was immediately saddened once I realized this was not a collab video. Two of my favorites to watch: Guga and Malcolm! Please sweet little baby Jesus, make this happen!
Great video. Quite entertaining and informative! And look, everyone! This is such a fantastic little example of how of how folks can be candid and passionate with their opinions and still be quite respectful! Why we gotta be so worried about triggering folks for telling em what we think nowadays? Loved this!
Malcolm is an OG!! The BBQ right podcast they have has been very informative and has been helpful to me with their tips and tricks of the trait. Rachelle asks all the right Q's at the right time, so she is on point! I hope to see a collab together with you both, so we can experience both of your takes on the perfect BBQ together. After all, the left hand dont work like the right hand, but we all know that one hand will wash another.
Malcoms channel was the first thing showed me true meat grilling. I remember watching him cook all those steaks, briskets, burgers and making amazing dishes based on grilled meat. And Guga is such a humble guy, recognizing the OG. Would be a dream watching you 2 in a video.
I’m personally don’t mind grill marks, I think those little bits of char is what makes a grilled steak unique. If you were to calculate the total surface area of the steak that Gugq calls “burnt,” it’s really insignificant relative to the size and thickness and will only add a bit of that char/grilled flavor. If this isn’t your thing, cook indoors or in cast iron.
I found that cooking ribeyes specifically salt is all that’s needed. Dry brine on wire rack in the fridge over night. When you sear the steaks with pepper you burn the pepper. I add my pepper on the steak while it rests. Trust try it makes a huge difference. The undisturbed pepper flavor cuts the beef flavor with the saltiness.
I've been following Malcom for close to 10 years, he's taught me so much! Not to give all the shine to him, Guga, I have learned equally as much with you... so yes, a collab is in order! His hanging, smoked Tomahawk recipe, I've made it 3 times and, by far the best steak I've had!
I've been watching Guga and Malcom for years, and they both have their own style. I learn from both of them every video. Malcom comes from the competition world and that's where his GrillGrate use comes from.
Malcolm is a good guy. I'm partial to him because I am a Mississippi boy myself. Every time I go home I make a stop at Malcolm's store to load up on seasonings.
I’ve been watching you cook steak for a few years now and I must say, my steak game has improved 10 fold thanks to you. I recently switched to avocado oil from canola and I’m having to relearn when to flip as avocado oil gets so much hotter than canola. I will try the 30 second, flip method next time for sure
I've learn alot from him too, I loved everything that he's put out. When I've needed to impress anyone I've jumped to a random cook he's done to keep that wow factor.
Malcolm is the godfather of youtube bbq and i agree his voice is soothing to the ears just want to crack a beer open with the man! Love to see the collab ❤❤
I hear you Malcolm! - BUT! - The Grill Grates do a number of other functions in addition to just creating the "Grill marks". 1) They prevent uncontrollable flair-ups by controlling the amount fat drippings directly into the fire below. 2) They distribute the heat more evenly from the source coming from under them. 3) They can be flipped upside down to create a flat top griddle with all the advantages mentioned in #1 and #2 above. - I'm planning on adding some to my pellet smoker, to see how that works out. Malcolm is an OG and he does rock - I'd love to see the you two together! - Cheers!
At the end of the day guga you’re my favorite person to watch Cook because of how much you just genuinely enjoy a good slab of meat being cooked. I mean the amount of happiness on you face , that’s what it’s about.
I absolutely love the flavor and texture that grill makrs add to the steak. The fat being charred a bit makes it even better no need to change anything here other than the fact the S/P/G is all you need.
I agree with you Guga. S, P AND GP is all you need. I tried different rubs and seasonings when I first started to get serious grilling and smoking. Everything thing tasted just okay at first. As soon as I started using just S, P and GP and learned about fire management it brought my grilling game to a new level. I exclusively use a off set smoker for everything. We have a company wide grilling competition and I have entered a brisket and BBQ Chicken for the last 4 years and placed 1st last year 2nd and 4th the previous years. The things we do for a premium parking spot and a extra weeks paid vacation. Great video as always
I always reverse sear. It's easier to control the final product. On a kettle, I remove from the indirect heat at 118 and use a leaf blower to bring the coals up to white hot and then sear, flipping frequently. By the time it's golden brown on both sides and it rests, its a perfect medium rare edge to edge. Place a chunk of oak on the grate over the coals so it smolders for a mild smoke flavor.
Completely agree with you Guga about the grill marks on steaks. People always give me weird looks at steak restaurants when I request no grill marks. All I can taste is the burnt
WE NEED THIS COLLAB
Yes your right we really really need this Collab
Came to the comments to post this!!
Indeed, this NEEDS to happen
@Edge51 i believe there are quite a few of us WANTING it! 😂
💯
I credit Malcolm for teaching me a lot of the fundamentals of good bbq several years ago. Much respect to that man and his work.
Ditto…I couldn’t agree more!!…
Same
Cooking on the grill is not BBQ. Low and slow smoking is BBQ.
i love the "im malcom reed"
@@ringwormsherm the three best words on TH-cam!!
I would love to see a Guga vs. Malcom steak/burger/brisket competition!
The brisket will have to come from The Butcher Shoppe in Pensacola if you want competition level brisket. That is where Malcom said he gets his as well as many other competition cookers. I've got steaks and wagyu from there. It is pricey for a dessert, but their key lime pie is worth the purchase.
They still at 9th Ave. And Langley?
I trust Malcom more tbh
Guga stands no chance if they both get the same meat to work with. Guga is pretty good, but Malcom is a professional pitmaster.
i wanna be gugs new fat boy canadian contrast
I love seeing Malcolm on here, and I’d love to see a collab!
One thing I’ll point out is that Malcolm is coming from a competition background. In SCA competitions, virtually everyone uses GrillGrates to get grill marks like that. That’s what the judges are expecting, and if you turn in a steak without grill marks, you’re probably going to lose some points in the presentation category.
A lot of stuff Malcolm does on his channel is more or less how he does it for competition, but that’s generally not how he cooks when it’s just for eating. I know for ribs, if he’s just eating them, he cooks them unwrapped all the way but uses more of a 3-2-1 method for competition. I also know that for competition, he over-seasons his steak because he wants a lot of flavor packed into the one bite the judges get, but he’s said that would be way too much if you were eating more than a bite or two. I don’t know whether Malcolm prefers grill marks or not. He might, but it also may just be what he’s used to from competition.
Yes you and Malcom is a MUST together for a video! I have so much respect for you both!!
How to bbq right was my man to go to for years. Definitely one of those who made food influencers a thing
and yet, that guy absolutely burned his steak.
@@gravity00x shhhhh
it was fine @@gravity00x
Malcom started me on my food journey. He educated me on how to use a smoker.
@@gravity00xI’m pretty sure Guga said it’s a perfect medium rare
Malcolm was the first food personality I saw on TH-cam, and he has emailed me back and forth with questions I had about my cookers and recipes without any hesitation. The man is an absolute classic of a human being, and also I've tried his recipes and they are amazing in flavor. Guga spotlighting him just makes me happy in so many ways.
This is literally watching my two TH-cam cooks together! Watching both Malcom Reed and Guga videos always feels like I'm watching Old school and New School BBQ.
Watching you two do a collab together would be amazing!
So glad you came round at the end, cause ive learned so much from both chefs👌
I followed him when I first got into bbq. Helped me a lot. Years later I still use his rubs and bbq sauce. Class act
That Killer Hogs is one of my top 3 rubs. It's a definite on ribs!
The AP seasoning actually is my favorite burger seasoning. Flavorful without getting in the way of the beefiness of the burger.
I love Malcolm. He keeps his food simple.
He put on steak rub and used a damn sear mark/steak ruiner griddle 😂 nothing simple about that
I’ve watched this tomahawk video five times atleast, _the dude_ is a savant.
@@hudsonm360it's just a steak though it is simple
@@hudsonm360 a steak has grill marks regardless of if you have one of those or not
Malcon Reed got me into bbq'ing! This guy is a genius when it comes to bbq! Guga, I have also watched your shows and learned a lot of things! It would be fun to watch you two do something together!
Malcom is the reason I got into smoking/bbq . Would love to see him on.
He’s the reason for me and many others too.
I will have to cook some steaks soon. Almost every time I had a steak on the grill, it was dry and tasted like crap. Guga’s method and this guy using the two zone cooking is the way to do it. Honestly, I prefer steaks cooked on a frying pan or griddle because the fat doesn’t burn off.
Malcolm and Guga have several things in common, they teach, they adapt their methods, they make their methods and tools readily available to their viewers, and they are both class acts.
I love my GrillGrates!!!! Going on 10 years, they're still GREAT!!
Malcom got me started too. Then Chef Tom, then Chud’s. Guga is no slouch either! Yes! Collab please!
I would add chef Eric in there too with kamado Joe's.
Wow, what an epic reaction video to Malcolm Reed's Tomahawk Steak masterpiece! Your insights and commentary throughout the video were not only entertaining but also incredibly informative. It's clear that you have a deep passion for barbecue and a keen eye for detail when it comes to cooking techniques. I loved how you shared your own experiences and offered valuable tips while reacting to Malcolm's cooking process. Despite any differences in approach, your admiration and respect for Malcolm's expertise shine through, making this video a delightful watch for any barbecue enthusiast. Your enthusiasm is infectious, and I'm eagerly looking forward to more collaborations and content from you in the future. Keep up the fantastic work!
I love the chimney just for the fact that I can light it and finish prepping what I need for the cook.
I like adding the extra flavors in the form of compound butter.
Would love to see you work with him. I learned a lot of my weber basics from watching him. Especially chicken wings
I love it too. I can crack a cold beer while waiting.
I end up sticking my chimney on the side burner of my gas grill to make it faster. Usually use binchotan, so saves me probably 30 min of waiting for those coals to reach temp. Would love a flamethrower but illegal where i live (not in the US)
Absolutely. Set it up you two and I'm sure it will be thousands of views. Even if it doesn't happen, I have tremendous respect for you both for taking the time to show proper cooking techniques.
The benefit of a charcoal chimney is ... fire&forget... I light the initial lighter (I prefer waxed wood shavings), put the chimney on it and then I can do other stuff... like side dishes, setting the table or whatever...
The flamethrower might be fun and quicker to get the charcoal hot, but you have to be there the whole time...
It's just one of the things where personal taste decides in the end. Just like with the personal preference for grillmarks or not (as long as they are not bitter burnmarks).
I've never heard of waxed wood chips. Awesome, as I can make my own (I find starters useful but expensive).
@@Krieghandt It's very common here in Germany, many people who are doing serious BBQ and use a starter (instead of flamethrower) prefer these to these paraffin cubes or even lighter fluid (yuck!). They are available on Amazon, but I don't know if they sent to your region. As I said, it's basically wool shavings (not chunks) loosely pressed (airflow!) and waxed. Burns easy and hot, you find pics with the keyword "anzündwolle"
@@blabberhoof they are .08 euro, and I have to spend .5 euro. In America. So you see why I'm happy to see this idea. A chunk of smoke wood, some knife work, cheap wax, viola, starter.
I have to agree with your assessment of cooking a steak Guga. I love a nice overall crust on my steaks, but the grill lines do look appealing to the eye. Sometimes, the eye wants what it wants! LOL Cheers brother!!!!
YES! You both are great! What a collab this would be! 🥩
I look forward to it!
I met Malcolm in his hometown and when I say his personality matches his persona. The man is very polite and down to earth. I love watching both Guga and Malcolm and we definitely need a collaboration from these two gents!
Small correction Guga, Maillard reaction is a protein reaction not sugar. Caramelization is the process for sugar browning Maillard reaction is for protein. They are 2 different chemical processes.
Source: What Einstein Told his Cook by Robert L. Wolke
It's technically both. But you are right, it's sugar reacting with amino acids (the makings of proteins)
YES! Make it happen (the collab, that is).
I must confess, Guga, while I agree with you on most things, I enjoy the grill marks. I don’t mind the slight acrid bitterness as it adds complexity, and also contributes to the visual element (we eat with our eyes!).
All the best and I look forward to your next video and, hopefully, the collab!
I'd love to see a collab of yourself Guga and Chef Jean-Pierre! You two are MY heroes! I'm a better cook directly because of you two, and I can't thank you enough!
i'm stoked to hear Guga explain lighting to the audience. That's something that's not totally intuitive if you've never experienced making videos, and i've seen comments all over the internet taking videos as if what they're seeing matches "reality". It does not.
I do have GrillGrates and I like using them probably more for the control of flareups in the grill rather than the marks. The grill marks thing is still a thing on the competition steak circuit and is something the judges still want to see. Last steaks I made, I took the GrillGrates and flipped it to use as a griddle and I would have to say the overall flavor and quality of the sear was much better than with grill side. Probably will be how I do steaks from now on. I do like me some Malcom Reed videos and I have learned a ton from him since I started really smoking and grilling. Dude is awesome.
I feel most of those judges haven't a clue about true, high quality steaks. They're told to match steaks from an image they're trained on and keep a poker face while eating. Go to any Michelin starred chef and they'll tell you grill marks are all show
@@zano9291some of us actually like to have a little char on the steak. That touch of bitter rounds it out. But then again, I love dark 90% cocoa chocolate, while most of the world are milk chocolate lovers. Everyone has their flavor, and gugas dislike of grill marks is about the only thing I disagree with him on.
@@dochaze1 That's true, food is a totally subjective art, but it irks me that there are people who "judge" and don't have backgrounds in the matter. But the science is all the same, proteins and sugars within the meat, along with the seasonings, restructure and form more complex, flavorful compounds through the mallard reaction. Yes it's also true that people "eat" with their eyes, but most people have been conditioned to think steaks ought to look like the ones they've seen on media (TV, movies, etc) otherwise it's up their own sense of taste and judiciousness (which is a skill and also lack of knowledge base most don't have). Conforming to the norm and choosing to stay in the abyss type of mentality is unfathomable to me, but again, it's all subjective.
@@dochaze1same here! Just a preference thing I guess some ppl like some don’t I love it
HowToBBQRight is definitely a legend who's definitely needs more recognition
I also like Smoky Ribs BBQ.
He grilled didn't BBQ! Just saying.BBQ is slow cooking process 8-12hrs
@howtobbqright & @Guga would be an outstanding Collab!!!!
Oh the sides too!!! Good God I am already salivating
Hard pass, guga is cumbersome with his over opinionated self
I’ve been following him since the beginning of his TH-cam career. I also have been following you for a long time. Two of my favorite TH-cam guys ever
hey, Guga! Do a sous-vide steak with bay leaves! We use it here in Eastern Europe and it tastes amazing!
I am amazed at you Guga trying to critique Malcom Reed.
Ju gotta lotta kahonies🤣
Malcom has been my go to for BBQ for years. He is the man I learned from.
Ive learnt so much from Malcolm over the years, the guys a legend
Respect to Malcolm the work he put in paved the way for Guga (.....to come along and improve on what other pitmasters started). Would have loved to see you cook 'Your' version after we watched Malcolm. Not to compete but to compare. Cheers Guga you taught me a lot too buddy.
You are 100% correct, guga. The grill mark thing is a 80's and 90's thing. It just reminds me of fake processed meat products at Walmart that the manufacturer tries to pass of as having been grilled, when we all know it's fake. Eww
That reminds me of the pork rib sandwiches that had the grill marks. It's super cheap and nasty. Luckily, it's not much of a thing anymore other than for the older generations
@@revyreigns1718 I don't eat pork, not kosher.
Yeah, you just described something more off putting than burning on grill marks, that being fake grill marks. Actually made me feel sick remembering that is a thing. 😢 it makes me wonder at what point all of humanity went so terribly wrong.
I just fcked up a Steak few minutes ago doing marks… defenitely not going to repeat that
@@easyblades8827yeah ive used gugas method for every steak ive cooked after finding his videos has turned out great
i use salt pepper garlic and smoked paprika for that extra smokiness
turning it every 30 or so seconds really make the steak cook more evenly with less of a grey band guga seriously knows his stuff
I have a pretty crappy small char grill i use mesquite lump coal and pecan chips for smoke when i finish searing it turns out amazing👍🏻
Yes, please do a video with Malcolm. He has taught me so much about barbecue and now I’m taking my grilling to the next level with Guga!
Been waiting for this one...2 of my favs.
Guga, Guga, Guga. You always impress. In addition to delivering one of the best products on TH-cam you have the BEST, THE BEST guest appearances on your channel. I can always count on Guga to have the best chefs, competitors & entertainers on this channel. Go Guga!
I was dreaming about Guga and Malcom collab, imagine if it really happen.
Malcom my boy Mississippi all day!!!!
Man Guga that sear look good on the, Tomahawk
Reed was the original, Guga is the upgrade.
Guga is equipped with OTA updates. He's next-gen!
Have to disagree, Guga is more focused on steaks, where Reed is more focused on overall BBQ.
@@jmoney6900 Well guga shows steaks because that is what he likes but keep in mind that the man can basically barbecue any meat.
The update
I love how you can hear the excitement in Malcom’s voice and really drives it home with his accent.
I like the little bits that are burnt.
I also like the little burnt crispy bits. As guga is always saying, feel free to make it your own. There's at least two of us that like the charred burnt pieces
@@senmetwo42 make that three of us!!
Add me to the list. I love the char.
LOVE to see you two guys do a video together. That would be fantastic! Come on in, Malcolm!
No Guga!! YOU have the best accent!!!
Malcolm Reed is the reason I got Into smoking and grilling! I would love to see a collaboration with you two!
Guga has beef with burnt meat
I was immediately saddened once I realized this was not a collab video. Two of my favorites to watch: Guga and Malcolm! Please sweet little baby Jesus, make this happen!
This gonna be good, i can't believe someone schools guga😮
Welp, he didn't get schooled at all it seems
Great video. Quite entertaining and informative! And look, everyone! This is such a fantastic little example of how of how folks can be candid and passionate with their opinions and still be quite respectful! Why we gotta be so worried about triggering folks for telling em what we think nowadays? Loved this!
He's a competitive bbq guy, and the grill marks are what the judges look for
But as Guga suggested, they are only for looks. A full sear of the outside of the meat will provide way more flavor.
Malcolm is an OG!! The BBQ right podcast they have has been very informative and has been helpful to me with their tips and tricks of the trait. Rachelle asks all the right Q's at the right time, so she is on point! I hope to see a collab together with you both, so we can experience both of your takes on the perfect BBQ together. After all, the left hand dont work like the right hand, but we all know that one hand will wash another.
Title seems backwards... What did you learn, Guga? You seemed to have more corrections and agreement than learning
I agree there should definitely be a collaboration with the two of you great pitmasters! I have learned so much between you guys!!
Malcoms channel was the first thing showed me true meat grilling. I remember watching him cook all those steaks, briskets, burgers and making amazing dishes based on grilled meat. And Guga is such a humble guy, recognizing the OG. Would be a dream watching you 2 in a video.
I really like this reaction format. Hope to see more of them!
Guga's critiques are always instructive. You can see how much he loves to share his expertise and his opinions.
I’m personally don’t mind grill marks, I think those little bits of char is what makes a grilled steak unique. If you were to calculate the total surface area of the steak that Gugq calls “burnt,” it’s really insignificant relative to the size and thickness and will only add a bit of that char/grilled flavor. If this isn’t your thing, cook indoors or in cast iron.
Like you said, 2.5 min is too long at that temp. Those are BURN marks. Not sear marks. And I love using grill grates. GRILL GRATES FOR LIFE!!!! 💎
I’ve learned so much from How to BBQ Right and now from guga. We need this collab, the world needs it
Malcom is the man! I learned a lot watching his videos. Still do! lol
I found that cooking ribeyes specifically salt is all that’s needed. Dry brine on wire rack in the fridge over night. When you sear the steaks with pepper you burn the pepper. I add my pepper on the steak while it rests. Trust try it makes a huge difference. The undisturbed pepper flavor cuts the beef flavor with the saltiness.
Do not need a "flame thrower" just a gas burner, which is a great addition to any outdoor kitchen.
I've been following Malcom for close to 10 years, he's taught me so much!
Not to give all the shine to him, Guga, I have learned equally as much with you... so yes, a collab is in order!
His hanging, smoked Tomahawk recipe, I've made it 3 times and, by far the best steak I've had!
I love this guy. You know right away hes that guy. Hes been my go to the last 2 years with learning how to BBQ Right!
I've been watching Guga and Malcom for years, and they both have their own style. I learn from both of them every video. Malcom comes from the competition world and that's where his GrillGrate use comes from.
Malcolm is a good guy. I'm partial to him because I am a Mississippi boy myself. Every time I go home I make a stop at Malcolm's store to load up on seasonings.
HELL YES, Please collaborate!! GREAT video, look forward to more!!
I’ve been watching you cook steak for a few years now and I must say, my steak game has improved 10 fold thanks to you. I recently switched to avocado oil from canola and I’m having to relearn when to flip as avocado oil gets so much hotter than canola. I will try the 30 second, flip method next time for sure
His AP rub is my favorite!
I started watching Malcom since he is a big guy. If a guy is that big you know he knows how to bbq right. The collab needs to happen!!!
I've learn alot from him too, I loved everything that he's put out. When I've needed to impress anyone I've jumped to a random cook he's done to keep that wow factor.
OG M.R. is the king of TH-cam BBQ!!
Yes!!!! We need this collab! Malcolm tight me so much when I got my Green Egg. He’s awesome and his AP rub is the bomb
Every reaction you had to the grill marks was spot on!!! You are the steak 👑
Malcolm is the godfather of youtube bbq and i agree his voice is soothing to the ears just want to crack a beer open with the man!
Love to see the collab ❤❤
Yes. You and Malcolm definitely should do a collaboration. That would be amazing.
I hear you Malcolm! - BUT! - The Grill Grates do a number of other functions in addition to just creating the "Grill marks".
1) They prevent uncontrollable flair-ups by controlling the amount fat drippings directly into the fire below.
2) They distribute the heat more evenly from the source coming from under them.
3) They can be flipped upside down to create a flat top griddle with all the advantages mentioned in #1 and #2 above.
- I'm planning on adding some to my pellet smoker, to see how that works out.
Malcolm is an OG and he does rock - I'd love to see the you two together! - Cheers!
Yes we need this collaboration!!!
I think everyone that cooks bbq has seen and learned from Malcom Reed. My favourite Malcom Reed!
At the end of the day guga you’re my favorite person to watch Cook because of how much you just genuinely enjoy a good slab of meat being cooked. I mean the amount of happiness on you face , that’s what it’s about.
Please make this collab happen! I get all of my tips, tricks and directions from you two.
Malcom is the reason I started BBQing with charcoal!
Yes, Malcolm, do it. I watch nearly as many of your videos as Gugas .......you would make a great team
Grill marks or no grill marks - I would be proud to sit down and have a steak with either of you guys !!!
Malcom’s rubs are ALL outstanding. His pork rub has been in many a rib and pork butt at my house.
Grill marks are the BEST for flavor
I absolutely love the flavor and texture that grill makrs add to the steak. The fat being charred a bit makes it even better no need to change anything here other than the fact the S/P/G is all you need.
Yes! I love both you and Malcom!! Would be an amazing collab!
Malcolm is my go to! We’ve done many of his recipes and they always turn out great.
0:50 Guga talking about a tomahawk while something in the background is looking like his Mohawk...
I agree with you Guga. S, P AND GP is all you need. I tried different rubs and seasonings when I first started to get serious grilling and smoking. Everything thing tasted just okay at first. As soon as I started using just S, P and GP and learned about fire management it brought my grilling game to a new level. I exclusively use a off set smoker for everything. We have a company wide grilling competition and I have entered a brisket and BBQ Chicken for the last 4 years and placed 1st last year 2nd and 4th the previous years. The things we do for a premium parking spot and a extra weeks paid vacation. Great video as always
Fantastic. Absolutely love Malcom. Have learned so much from his videos over the years.
I always reverse sear. It's easier to control the final product. On a kettle, I remove from the indirect heat at 118 and use a leaf blower to bring the coals up to white hot and then sear, flipping frequently. By the time it's golden brown on both sides and it rests, its a perfect medium rare edge to edge. Place a chunk of oak on the grate over the coals so it smolders for a mild smoke flavor.
I've watched malcom for so long. So glad to see you loving him
Best BQQ Chicken thighs I've ever had in my life came from Malcolm.
Awesome to see him on Guga XD
I gotta agree with Guga regarding the grill marks. You two should 100% do a colab 🤩😍
Completely agree with you Guga about the grill marks on steaks. People always give me weird looks at steak restaurants when I request no grill marks. All I can taste is the burnt
Malcolm is the man who showed me how to make incredible ribs. 👍👍