Must do: you should try dehydrating seafood like crab and lobster and making it into a powder to put on a steak. It will essentially be a surf and turf. Love what you are doing guga it’s been fun to watch the channel grow from the beginning!
Very Interesting idea as an eastern shore guy that grew up catching alot of my dinners as a kid... Rethinking I think the easier answer might just be carrying seafood seasoning which people carry... i dated a gal that in her purse kept "old bay" in that big messy bag of stuff for seafood flavor surf and turf anywhere... I can tell you a funny story about a coworker he had to do work in australia... he tried to get the guy to try "old bay" on some cooked corn. Guy thought it was drugs or something... just tossed it out of hos hands hahaha ..
Yeah.... He does have a freeze drying machine and that will do the job rel good. It'll be fun to see that experiment. It'll be like a bomb of umami flavour. I think it will work the best when the prawn/lobster/crab is cooked and then freeze dried which will give it a proper flavour.
There are times where I have to pause the video and go make some food because of this and others where I just get sad at what I'm eating. The struggle is real.
I wonder what wouldve happened if you had allowed the steaks, sausages, and brisket to rest in the fat for a day or two, like how a traditional confit would be.
There is always an issue with losing the seasoning when using a large volume of fat in a pan. It was a great initial experiment - the brisket needed the moisture loss and I am happy that solved a question that I would have tried otherwise. Not trying to act snobby; I just really do alot of home BBQ here. Thanks Gents.
@warrenpenner2315 well, I don't think confit is typically meant for barbequeing really. Though I've never used the technique myself, only heard about it from an article by J Kenji Lopez-Alt on the Food Lab. I'm not sure when you're supposed to season for a more traditional confit, or even when you're supposed to cook it before letting it rest in the fat.
I feel like comparing confit to oven baked would have been fairer, as naturally anything smoked would pick up better depth of flavour. Still, great video!
Love seeing the Recteq getting some love! By far my favorite grill I've ever used. And also the reason my family trusts me with the Thanksgiving Turkey and the Christmas beef tenderloin.
I think you learned something similar when using fat in sous vide. My hypothesis is that the flavors we associate with good beef are highly fat soluble. You could figure that out by analyzing the confit fat, meat from control, and meat from the confit version. HPLC could probably be used to do a component analysis to these three samples.
GUGA!!! Great to see you in the RecTeq family!!!! My 1250, El SoloToro, is my go to for all things smoky and wonderful. Love your videos, I learn a lot.
been watching awile myself and cooked raw meet for the first time a couple days ago and wasnt just edible it was pretty good.porkchop marrinated in carribian jerk sauce reverse sear. ty guga dont got money to waste and my first dish didnt have to go in trash
When my boss first showed me the sous vide technique almost 10 years ago, he recounted a story of when he bought an A5 whole Ribeye for $2500 and then poached it in Plugra butter for a James Beard Award dinner
Hey guga I’ve been watching your videos for awhile now and every time I watch I’m left with my mouth watering any chance you could pick a subscriber once in awhile to try your delicious food 🙏
“I’m gonna let these two beautiful briskets smoke for at least 6 hours. That’s perfect because it allows me just enough time to eat something. I have these to beautiful Ribeye!” Never change, Guga 😂
VIDEO IDEA GUGA . with the holidays coming up i'd like to sous vide some sort of large portion of beef that can be sliced up and served instead of ham but i don't have the money for prime rib and i was thinking you would know of a cut that is similar in size and what not. just an idea. love your content.
Instead of cooking it confit you could try adding the garlic butter to your sous vide bag. Let it rest in butter for a day, then slow cook, then sear. If nothing else, it would save a lot of butter.
Love this Guga, I've been a big fan of reverse confit for years and this was incredibly interesting to watch. On a different note, maybe you could try another thing that I've done a few times when dry ageing. Two ways: 1. Temper 99% dark chocolate and encase the steak in it, you need to quickly chill it to harden the chocolate. 2. Make a thick 99% dark chocolate ganache with heavy cream, you want a consistency of nutella. Would love to see you run an experiment on these :)
Video idea: I’m a complete amateur at cooking, but I think my steaks turn out decent. I buy Walmart or Kroger and just use what I got in the fridge. You should do a cook off with somebody like this to show the difference of what your time and experience can do
I've done a confit finish for a select brisket in tallow rendered from its own trimmings, and it definitely made it better, almost as good as regular choice brisket. Perhaps smoking the tallow first could help to preserve the beefy smoky flavor.
I live in SW France where confit is not just a method, it's a religion. But now you understand why we NEVER confit beef. This traditionnal method fits to white meats a lot better. Ducks & Chickens, and less popular but still very good, prok. It has a tendency to dry the meat but give a very strong flavour to it (we mostly use duck fat). this is also a good method to preserve cooked meat for years whithout altering the flavor
You have to do a best experiments video, or something like a competition between all the dry-age vids and all the fat vids etc. It would be the most epic vid every made
I wish you would deep-fry the steaks in clarified butter. I've heard that steak houses would put frozen steaks in the fryer and finish it on the broiler for customers that would up right before closing time and I'm certain they would come out better in butter than frymax.
Seems like the confit didn't let the meats cook and taste like most people expect them to taste, instead of adding something to them. Maybe some combination of normal meat cooking as well as confit? Like confit the meat for a bit then smoke it to concentrate the flavor? Or smoke it first to dry it a bit then confit moisten it up? Maybe you can get the best of both methods
Hey guga have you ever considered doing a one month dry age with horseradish? I figured with it being fermented and have that spicy kick to it itd do great
I would like to see this test done again but with Wagu Fat and Bone Marrow as well as the butter but I suggest smoking the butter first then smoking the meats in the smoked Butter, Wagu Fat, and Bone Marrow!
I have an experiment for you bro. Steak Dry Aged In LASAGNA. Use MacDonald patties coz those don't spoil. Make sure the sauce got a little extra vinegar.
I realy love your videos for years, could you please use the metric system and celsius degres also? its realy hard to calulate every time. by the way, the are only 3 countrys there are using imperial system as i konw. you would do a gread benefit to all your followers outside US.
Must do: you should try dehydrating seafood like crab and lobster and making it into a powder to put on a steak. It will essentially be a surf and turf. Love what you are doing guga it’s been fun to watch the channel grow from the beginning!
Yea I bet angel would love it 🤣🤣
Sounds gross
The only thing that would work is anchovy, and guga already did it I guess
Very Interesting idea as an eastern shore guy that grew up catching alot of my dinners as a kid...
Rethinking I think the easier answer might just be carrying seafood seasoning which people carry... i dated a gal that in her purse kept "old bay" in that big messy bag of stuff for seafood flavor surf and turf anywhere... I can tell you a funny story about a coworker he had to do work in australia... he tried to get the guy to try "old bay" on some cooked corn. Guy thought it was drugs or something... just tossed it out of hos hands hahaha ..
Yeah.... He does have a freeze drying machine and that will do the job rel good. It'll be fun to see that experiment. It'll be like a bomb of umami flavour. I think it will work the best when the prawn/lobster/crab is cooked and then freeze dried which will give it a proper flavour.
Anyone else watch Guga while eating their own food? I swear it makes it taste nicer.
All the time 😂
There are times where I have to pause the video and go make some food because of this and others where I just get sad at what I'm eating. The struggle is real.
I do everytime
always
Meeeeee
I wonder what wouldve happened if you had allowed the steaks, sausages, and brisket to rest in the fat for a day or two, like how a traditional confit would be.
Liking for visibility, great suggestion
yeah fs
Agreed, proper preparation can not be rushed. 🍻
There is always an issue with losing the seasoning when using a large volume of fat in a pan. It was a great initial experiment - the brisket needed the moisture loss and I am happy that solved a question that I would have tried otherwise. Not trying to act snobby; I just really do alot of home BBQ here. Thanks Gents.
@warrenpenner2315 well, I don't think confit is typically meant for barbequeing really. Though I've never used the technique myself, only heard about it from an article by J Kenji Lopez-Alt on the Food Lab. I'm not sure when you're supposed to season for a more traditional confit, or even when you're supposed to cook it before letting it rest in the fat.
With Thanksgiving approaching, I would like to see Guga perform his mad science on a whole turkey.
No longer Thanksgiving, but check out Guga's Frankenstein Turkey... The "Turducken"... 3 birds in one.
@Repent-and-believe-in-Jesus1 this isnt a church bro
I really missed the "I cooked every meat in" series. Glad you're bringing it back!
Papa John's gonna have to make those jugs of garlic butter available cause of guga!!!
It's not butter, it's margarine
I feel like comparing confit to oven baked would have been fairer, as naturally anything smoked would pick up better depth of flavour. Still, great video!
I always watch Guga's videos whenever i am about to break my fast..
Feels like heaven, i legit smell the heavenly stakes from the screen! 😂
My respects to Papa for giving the sauce
My thoughts exactly. I was like, "Hm, that's pretty damned cool they reached out and gave him the real deal."
I mean...it is free advertising so why wouldn't they? lol
@@jenkem4464not free tho
but damn cheap
Ah! Ok ❤
Unhealthy sauce
Love seeing the Recteq getting some love! By far my favorite grill I've ever used. And also the reason my family trusts me with the Thanksgiving Turkey and the Christmas beef tenderloin.
First bite will be like heaven, second bite will send you there
I swear everybody is making all these comments as if he gobbled up the 20lbs of butter afterwards
My all time dream is to just eat one Guga steak in my life.
same tbh
i be here eating ramen while watching them gobble up those meat
for real. just some choice grade guga steak is all i dream of
guga should pick a subscriber like mr beast
It's just a steak. You could make it the same way at home.
It's not just a steak, it's a guga steak, which is if a steak had god mode
Dry age steak in oyster sauce PLEASE
Nice to see you with the Recteq! I had mine for years and love it. One of the best pellet grills out there.
Love the video. Awesome to see the Mad Scientist. Love watching his videos.
I think you learned something similar when using fat in sous vide.
My hypothesis is that the flavors we associate with good beef are highly fat soluble. You could figure that out by analyzing the confit fat, meat from control, and meat from the confit version. HPLC could probably be used to do a component analysis to these three samples.
YES! I've been waiting for a confit video. Very interesting results.
After all this time watching Guga i finally tried a dry aged steak that was the best steak I've ever had
"if your gonna come to my house im gonna treat you real good" guga out here cooking up rizz fr
"I'm not gay but a steak is a steak"
@@ffwast FR
My Doctor is gonna love this!
Your doctor is gonna love their paycheck later
The myth about saturated animal fat has been thoroughly debunked. You're living in the 80's-90's, mentally.
My doctor is a carnivore, he’ll love the technique!❤️
@@miltonbates6425which myth
@@tilsit8464the myth that says fat is totally unhealthy
My 7yr old is sat with me and said 'i wish we could go to his house' we love what you do.
Is the title correct? Papa John's garlic sauce doesn't contain any butter, so the only butter is the few cubes he added.
Agree, salt, garlic and onion powder added to the butter would be much better than adding soy based PJ’s.
Can we just take a second to appreciate those BEAUTIFUL raindrop damascus knives he's using?
GUGA!!! Great to see you in the RecTeq family!!!! My 1250, El SoloToro, is my go to for all things smoky and wonderful. Love your videos, I learn a lot.
Garlic sauce, throws in 20 bits of garlic... Guga i love you !
It is always a good day when Guga publishes a new video
...ya know, I've been watching your stuff for a while now... I have learned a quite a bit from you and your pursuit of amazing steaks... thanks. :)
been watching awile myself and cooked raw meet for the first time a couple days ago and wasnt just edible it was pretty good.porkchop marrinated in carribian jerk sauce reverse sear. ty guga dont got money to waste and my first dish didnt have to go in trash
I'm sick and been fasting for over 40 hours.. watching this video is pure torture.. lol
These look absolutely amazing!
Is Guga inviting us all to come to his house? LOL
0:13 I saw Cowboy Kent in the top middle panel, and I was hyped, I watched all of his videos about cooking, and tried a lot of them, they are amazing
Guga
“If you come to my house, I’m going to treat you REAL good”
Me
I’ll be right over
Guga
“Who are you and how did you find my house”
2:45 We all know Guga messed up! Washed away half the seasoning 🤣🤣
It's crazy, I never cared about Papa John pizza or even to try it but this show has made it a go to destinations for me.
When my boss first showed me the sous vide technique almost 10 years ago, he recounted a story of when he bought an A5 whole Ribeye for $2500 and then poached it in Plugra butter for a James Beard Award dinner
I want to know what Guga does with the pellicles he trims from his dry age experiments. I refuse to believe he just throws it all away.
Good to see Joe back on your channel. Man is an absolutely pro at bbq
Guga has the best videos to watch while eating.can't change my mind
Hey guga I’ve been watching your videos for awhile now and every time I watch I’m left with my mouth watering any chance you could pick a subscriber once in awhile to try your delicious food 🙏
I was thinking the same thing while watching. LOL
Have you guys ever shown how you store the meat? Curious on freezing, packaging and taking care of high quality meat before cooking.
“I’m gonna let these two beautiful briskets smoke for at least 6 hours. That’s perfect because it allows me just enough time to eat something. I have these to beautiful Ribeye!” Never change, Guga 😂
Guga's guests be waiting and watching him prep and cook everything one after the other while they stay salivating 💀💀
I'm an amateur knifemaker, gotta love his raindrop Damascus pattern chef knife 🔪
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 26 MONTHS IN A ROE! 2 YEARS+
I’m at the beginning of the video: EVERYTHING? CONFIT EVERYTHING? WITH PAPA JOHNS GARLIC SAUCE?!
VIDEO IDEA GUGA . with the holidays coming up i'd like to sous vide some sort of large portion of beef that can be sliced up and served instead of ham but i don't have the money for prime rib and i was thinking you would know of a cut that is similar in size and what not. just an idea. love your content.
The first bite tastes like heaven; the second one takes you there
5:30 - if you come to my house. But lets be honest. no strangers can go there 😂
I would commit crimes if it meant guga would make me a tomahawk.
Instead of cooking it confit you could try adding the garlic butter to your sous vide bag. Let it rest in butter for a day, then slow cook, then sear. If nothing else, it would save a lot of butter.
So 2:45 Guga gives the brisket a golden shower 🤭
Also Guga, please dryage steaks in remoulade!🔥
Guga where are the eye of round buttermilk tenderizing and wet age videos?
Guga I wanna start cooking but idk where to start, can u make a dishes for beginners video involving ur experiments that are 10/10
Love this Guga, I've been a big fan of reverse confit for years and this was incredibly interesting to watch. On a different note, maybe you could try another thing that I've done a few times when dry ageing. Two ways: 1. Temper 99% dark chocolate and encase the steak in it, you need to quickly chill it to harden the chocolate. 2. Make a thick 99% dark chocolate ganache with heavy cream, you want a consistency of nutella. Would love to see you run an experiment on these :)
Guest episodes are always great!
As usual, love the video. The only thing I could think to make it better is to add a subtitle to convert fahrenheit to celcius for the non-US people 👍
Video idea: I’m a complete amateur at cooking, but I think my steaks turn out decent. I buy Walmart or Kroger and just use what I got in the fridge. You should do a cook off with somebody like this to show the difference of what your time and experience can do
I've done a confit finish for a select brisket in tallow rendered from its own trimmings, and it definitely made it better, almost as good as regular choice brisket. Perhaps smoking the tallow first could help to preserve the beefy smoky flavor.
I again humbly request a pumpkin spice steak experiment. The people need to know.
Steak and Italian brie cheese experiment pls!
"If you come to my house, I will treat you real good" Guga, I WANT to come to your house 😁😍
I live in SW France where confit is not just a method, it's a religion. But now you understand why we NEVER confit beef. This traditionnal method fits to white meats a lot better. Ducks & Chickens, and less popular but still very good, prok. It has a tendency to dry the meat but give a very strong flavour to it (we mostly use duck fat). this is also a good method to preserve cooked meat for years whithout altering the flavor
You can do confit egg yolks, confit chicken wings, confit potatoes and confit tomatoes.
You have to do a best experiments video, or something like a competition between all the dry-age vids and all the fat vids etc. It would be the most epic vid every made
My doctor called me before I even finished this video in a panic to tell me my LDL-C and Triglycerides jumped massively just from watching this.
3/6 of my favorite cooks together in 1 video 💪🏾you're only missing Franklin, Ant's BBQ,,an Chuggs
Idea: brown chicken to a delicious golden brown. Dehydrate and make into a seasoning powder.
I'd to see a "how to". Guga makes a quick and easy cheap steak with minimal prep in a cast iron pan on a hot burner 😊video
Happy for Guga's growth, I also miss the old days when they didn't edit so much. The authenticity
Guga: If you come to my house, I'm gonna treat you real good.
Me: Waiting on that invite... 😁
I’m gonna get a Heart attack seeing the title
U never fail to entertain us GUGA , we love u ❤🫡🥩😎
I wish you would deep-fry the steaks in clarified butter.
I've heard that steak houses would put frozen steaks in the fryer and finish it on the broiler for customers that would up right before closing time and I'm certain they would come out better in butter than frymax.
Im 1 minute and 20seconds in and already having a heart attack... Good god Guga..
Can you do a charcoal comparison to see if the type makes a difference - you brand choice v the most popular in the US v binchotan. Thank you
Seems like the confit didn't let the meats cook and taste like most people expect them to taste, instead of adding something to them. Maybe some combination of normal meat cooking as well as confit? Like confit the meat for a bit then smoke it to concentrate the flavor? Or smoke it first to dry it a bit then confit moisten it up? Maybe you can get the best of both methods
Hey guga have you ever considered doing a one month dry age with horseradish? I figured with it being fermented and have that spicy kick to it itd do great
I see you paid close attention to Chud with that foil boat! Killing it Guga!
You should make a best of compilation for all the side dishes
Guga biggest fan.
Suggestion: try tenderizing the meat with pineapple juice, I've heard it was "One of the best tenderizers" but I wanna see your opinion about it.
He’s done this before
You guys are the best!!!! Viva guga 🎉
I would like to see this test done again but with Wagu Fat and Bone Marrow as well as the butter but I suggest smoking the butter first then smoking the meats in the smoked Butter, Wagu Fat, and Bone Marrow!
The first bite tastes like heaven, the next one will take you there
As the saying goes:
"The first bite tastes like heaven, but the second bite takes you there"
😂
The myth about saturated animal fat has been thoroughly debunked. You're living in the 80's-90's, mentally.
We need angel to defend his belt against another fan! It’s been long enough Guga you can’t keep hiding angel from us any longer, he WILL be defeated.
Love y’all all three of you I watch.
Please do a video with Ordinary Sausage
"However no more salt" immediately zooms in on a salt crystal 😂
Guga quote "If you come to my house i will always treat you good" here is a tomahawk steak. Erm where is our invite Then?
Great Collab!!!!
I have an experiment for you bro. Steak Dry Aged In LASAGNA. Use MacDonald patties coz those don't spoil. Make sure the sauce got a little extra vinegar.
Damn Guga! That’s going all out! Beautiful meats!
I realy love your videos for years, could you please use the metric system and celsius degres also? its realy hard to calulate every time. by the way, the are only 3 countrys there are using imperial system as i konw. you would do a gread benefit to all your followers outside US.
Hey Guga, can you make butter from goat/lamb milk? Or can you do steak with lamb or goat?
Please try MSG and black pepper uncle roger will be happy
Just imagine how amazing it must be to be his neighbor and smell these cooking all the time
A nightmare 🤤🤤🤤🤤🤤
I would love to see your take on Oklahoma Onion burgers. It changed my life when I had one
Bro the amount of flashbacks at the end 😭 bro thinks he’s family guy 😭😭
You should try marinating the steak in Old English 800!!! Always works for my hubby and I.
you know you made it when papa john's gives you a jug of garlic butter