1. Dry age in liquid smoke 2. Put the liquid smoke and dry aged steak in the sous vide bag. 3. Put the dry aged, liquid smoked sous vide in the smoke bubble 4. Put the dry aged, liquid smoked sous vide, smoke bubbled steak in your smoker.
Just a little insight, Guga(Or whoever may read it). The smoke chamber steak was pre-cut, exposing considerably more surface area to the smoke. I think minimizing the surface area would probably make it considerably easier to dial in the flavor in exchange for taking a wee bit longer to get there.
Not only what you said but I think because of the lack of airflow the smoke becomes stale like an ashtray under that glass, and there is such a thing as dirty smoke which is what that was.
Yes this. I think if the steak were sous vide, seared, smoked under cloche, and then sliced it would have been a more comparable experience. Though you don't get that fancy reveal at the table if you do it that way which may have been the reason for the pre-slice.
I think you need to redo this experiment, cuz one steak was too Smokey and the other steak wasn't Smokey enough. You need to redo this and get the smoke levels correct then give your opinion
I wanted to see smoked raw before putting it in the water bath I’ve been thinking of smoking a steak in a container like he has leaving it in the fridge for a while then vacuum sealing and sous vide
Another method you actually did years ago is the South Asian method called dhungar. You actually used it in a video years ago. You place a lit charcoal on the plate with the food, dribble some melted butter on it, and cover with a pot. Essentially, a cheap smoke gun.
@@penitent2401 I haven’t used it to marinade. The closest thing I’ve done is mixing it in rubs for my roast or ribs, which gets cooked off in the oven after 2 hours. I guess I’ll try marinading and see if that makes a difference
Not sure if its the same one, its a combo smoker and slow cooker. i like it to cold smoke cheese, although i learned to do it on my porch outside less the house smell like smoke for days
They are overrated tbh, I had one that I used a few times that collected dust, and on top of that they are a headache to clean fully without partially disassembling everytime...I ended up curbing it and going back to good ole' charcoal w/ woodchips
@@bmacaulay18true...I have a 2000$ pellet grill but greatly prefer my trusty old Weber. I can never get the pellet grill to do high heat when I need it. The Weber does it all.
The smoke dish works best if you let it rest well afterwards. It tames the tannic bitterness and gives it time to redistribute. I recommend doing it either to a raw steak pre sous vide or after sous vide, rest in the fridge for a couple hours after, then sear back up to temp. If you do cheese, leave it in a zip lock bag overnight and I usually put in a paper towel for the moisture and to wick some of the bitterness off while in the bag.
I'm making French Onion soup latter this week, and looking for recipes, apparently, one can caramelize onions via sous vide. The onions have to be sauteed to translucency first, as cooking raw onion sous vide apparently release gas that swells the vacuum bag. After that, you drop your bag of onions in the water bath and cook until wonderfully browned without the risk of burning them or having to stir.
For those of us that have no BBQ/smoker or fridge space... in a sealable container: liquid smoke, worcestershire sauce, salt, pepper, garlic powder (on both sides of each steak), leave it overnight before cooking or (as I do) vacuum bagging for sous-vide (and then I pan-sear in a cast-iron pan)
How about salt baked brisket using a mix of smoked salt, msg and small amount of wagyu tallow (instead of butter or oil) in the salt baked shell. The flamethrower can be used to give a sear at the end.
I think cutting the steak before putting it under the smoke bell was the issue. It gave too much surface are for the smoke to stick to. If it was just in one piece it would have worked much better from my experience
With liquid smoke, ive found its better to apply it after cooking. Either baste the steak with it after pulling from the heat, brushing the smoke all over while its resting, or use the smoke in a compund butter. Also, smoked salts can help enhance the smokiness
Only time I use liquid smoke is to make sauces. A quick bbq sauce is literally liquid smoke and ketchup to your liking. Sometimes add chili powder or chipotle powder for heat.
Not quite the same. The smoke actually chemically reacts differently with the meat when smoked. Liquid smoke has less carcinogenic potential. It also, as the video shows, tends to make a less flavorful piece of meat. It is more like calling pulp less fruit juice artificial. It isn't, but no doctor is going to call Minute Maid orange juice the same as eating an actual orange.
Hello Guga, I love your experiment and truly appreciate all the hard work you and your team put into it! However, it’s important to note that the experiment might not be entirely fair because your smoke gun uses applewood, while the liquid smoke is hickory. These will naturally have different smoke flavors, and to be honest, applewood tends to taste much better.
Guga constantly says he doesn’t like chicken, but loves every bite of chicken he eats. I’m convinced at this point that he just doesn’t like chicken breast.
Ha... the turkey roaster makes its return. That's a good trick. Also, for those with a gas grill but no smoker, put the roaster full of soaked chips on the bottom grate. Keeping the temperature low, place the meat on the upper rack and smoke it. Then reverse sear. Warning: it will smoke! Duh! I do this on the front porch, and the ceiling gets soot on it.
Hey guga, big fan to the extent that I’ve even bought a Sous vide machine cuz of how good the steaks look. Video idea: Sous vide a bunch of different cuts and do a blind taste and guess video!
We live in an Flat, no balcony, so we smoke our steaks by burning a coal, place the hot coal in the pan where we seared the steak, put some ghee or butter on the coal & cover it immediately for 5 minutes or so, it works
I personally dry brine my steaks in smoked sea salt and cook em in my cast iron skillet. It's not as good an actual smoked steak but it's dam sure tasty and have a nice Suttle smoke flavor.
Try making smoky butter, would be interesting to see how much smoke flavour butter can hold. Then compare steaks that have been sous vide in the butter and basted in the butter.
The liquid smoke you can buy here in Sweden is so potent that if you spill one drop of it in the wrong place your kitchen is going to smell like a smoke house for a week. I prefer to just use smoked paprika.
I'm not able to use a grill or smoker and have used liquid smoke for 20+ years, that and smoked paprika can give you a great smokey flavor. You can definitely use too much and get an acrid taste but you want to dial it in just below that level to replicate a good smoked meat flavor. I make pastrami this way all the time.
I make beef jerky once a year (usually three batches of different flavor) in my big food dryer. That is the only time I use liquid smoke. A little bit goes a long way.
I make liquid smoke for a living. You definitely have to play around with how much to use. And we also make it to a smoke powder and you can use it like salt and pepper but again have to play with it so you get the right amount.
I've taken to using rubs that include smoked salt, when time or weather make using the smoker too much of a hassle they seem to be the next best thing.
IMO, powdered smoke is better... easier to use and handle in general... does it replace a grill 100%? no... but it does a good job... I even make a faux barbecue sauce using powdered smoke with ketchup and tomato sauce that's quite good
8 seconds in and I will say that liquid smoke cannot completely replace a grill. It has some good uses, but grilling is the better option just about every time.
Yeah, I thought so. Guga has been smoking his steaks in that bong - versus chewing on them. Maybe put a little green garnish on the steak as well and puff up a nice New York steak, at the same time you get the munchies to puff the rest of the steak.
i mean... just use more liquid smoke first of all, you added way too less if you didn't taste it at all. maybe balance it all out. but i think the cold smoke method is also something basically everyone can do. buying a few wood chips and such a glass cover should not be that expensive i think i might actively consider it for stepping up my game. but righ now i'm still working on being able to light the binchoutan that i bought in my mini indoor grill... man i really thought that'd be easier. already tried it two times. once with some artifical fire starter. the binchotan didn't light even a little bit. second time i mixed it with normal soft charcoal but i don't know what went wrong, maybe the grill itself was not ventilated enough but i didn't even light the regular charcoal in a way it stays on so... i need to practice more to get this stuff going indoors.
I think you should have did the liquid smoke second because I feel like it when you eat something sweet before drinking coffee the taste then feels weird when you do drink the coffee, same thing with the liquid smoke steak like your taste buds got used to the previous steak that you might have taste the last one differently or it could also be taste preferences
For the smoke gun you need to do an experiment with different times, you already know how much minutes you exposed it this time, and it was "too much" Also for the liquid smoke, another experiment of how many drops/ml/teaspoons per steak
I wonder if maybe the second steak was too smoky because you smoked it after slicing it, giving it more surface area for the smoke to penetrate. Either way, it's good to know that the smoking gun can actually get plenty of smoke flavor into the meat, even if the technique does need to be dialed in with practice.
Thanks Guga! I forget which brand of liquid smoke I tried a few months ago, but I threw that one out due to strange lingering aftertaste. Anyone else know what I'm talking about?
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1. Dry age in liquid smoke
2. Put the liquid smoke and dry aged steak in the sous vide bag.
3. Put the dry aged, liquid smoked sous vide in the smoke bubble
4. Put the dry aged, liquid smoked sous vide, smoke bubbled steak in your smoker.
A really wanna taste the camp fire ash huh?
Now your talkin JERKY........yep
Don’t forget to brush it with a brush
Just a little insight, Guga(Or whoever may read it). The smoke chamber steak was pre-cut, exposing considerably more surface area to the smoke. I think minimizing the surface area would probably make it considerably easier to dial in the flavor in exchange for taking a wee bit longer to get there.
Not only what you said but I think because of the lack of airflow the smoke becomes stale like an ashtray under that glass, and there is such a thing as dirty smoke which is what that was.
Makes no sense
Yes this. I think if the steak were sous vide, seared, smoked under cloche, and then sliced it would have been a more comparable experience. Though you don't get that fancy reveal at the table if you do it that way which may have been the reason for the pre-slice.
Dry age steak with durian!
Yes, I hear it's delicious!! Do it Guga!
Liquid durian next, please!
its kinda out of the season
Haha evil
Why would anyone do that to themselves?
You can also get liquid smoke at the grocery store. Moreover, you gotta marinate the steak in liquid smoke with other ingredients of a marinade.
Liquid smoke also has a small margin of error. If you don’t use enough it barely changes the taste. But if you use too much it’s no good either.
I think you need to redo this experiment, cuz one steak was too Smokey and the other steak wasn't Smokey enough. You need to redo this and get the smoke levels correct then give your opinion
I wanted to see smoked raw before putting it in the water bath I’ve been thinking of smoking a steak in a container like he has leaving it in the fridge for a while then vacuum sealing and sous vide
He should have sliced the steak after cold smoking it, so only the outer edge would get smoke on it.
Fully agree 💯
Another method you actually did years ago is the South Asian method called dhungar. You actually used it in a video years ago. You place a lit charcoal on the plate with the food, dribble some melted butter on it, and cover with a pot. Essentially, a cheap smoke gun.
Love how Guga friendlyly pats the smoker after closing it 😂
"It's that simple to make" -- Guga, in his massive BBQ compound, with every gadget and piece of culinary technology ever imagined.
"Just brush it with a brush" Thanks guga bro.. I have been trying to brush with a sledge hammer for years!
You ever see the video of that lady brushing ribs with a mop?
LOL
@@DeathCubeKX Mop = Big brush 😂
It's common in bbq restaurants to use a mop bc there is so much meet
I brush it with my gfs hair
I use liquid smoke all the time when cooking, it really brings out that smoky flavor i love in chilli, soups, and meatloaf.
What brand do you use? I’ve tried colgin’s liquid smoke but not a fan of it. The smoke flavor also kinda just get cooked off like guga’s
@@summerant38 did you used it in the marinade and leave it to soak overnight?
@@penitent2401 I haven’t used it to marinade. The closest thing I’ve done is mixing it in rubs for my roast or ribs, which gets cooked off in the oven after 2 hours. I guess I’ll try marinading and see if that makes a difference
Hahaha “Smokey on your meat”. Just cracks me up! 🤣🤣🤣🤣
I bought a Weston indoor smoker for my apartment, it won't give you a crust but the smoke flavor is great and you can achieve a crust later.
Not sure if its the same one, its a combo smoker and slow cooker. i like it to cold smoke cheese, although i learned to do it on my porch outside less the house smell like smoke for days
I really want a pellet smoker but just can’t afford it right now. But I love all my sous vide equipment. Use it all the time.
Just roll with a cheap Weber kettle grill and make some smoke! You are not held hostage from not having a pellet grill.
They are overrated tbh, I had one that I used a few times that collected dust, and on top of that they are a headache to clean fully without partially disassembling everytime...I ended up curbing it and going back to good ole' charcoal w/ woodchips
@@bmacaulay18true...I have a 2000$ pellet grill but greatly prefer my trusty old Weber. I can never get the pellet grill to do high heat when I need it. The Weber does it all.
mix some liquid smoke, rosemary, thyme and sage into a compound butter. Liquid Smoke works well with stews and chunk chili.
Guga should enter masterchef and win it. A talented cook
Good next video idea... instead of butter and chicken, "how much smoke is too much smoke on your steak?"
This is what im waiting for, so long timeee thankyou guga n team❤
Awesomeness 👌...Watching from Kenya 🇰🇪 ❤
The smoke dish works best if you let it rest well afterwards. It tames the tannic bitterness and gives it time to redistribute. I recommend doing it either to a raw steak pre sous vide or after sous vide, rest in the fridge for a couple hours after, then sear back up to temp. If you do cheese, leave it in a zip lock bag overnight and I usually put in a paper towel for the moisture and to wick some of the bitterness off while in the bag.
I'm making French Onion soup latter this week, and looking for recipes, apparently, one can caramelize onions via sous vide. The onions have to be sauteed to translucency first, as cooking raw onion sous vide apparently release gas that swells the vacuum bag. After that, you drop your bag of onions in the water bath and cook until wonderfully browned without the risk of burning them or having to stir.
For those of us that have no BBQ/smoker or fridge space... in a sealable container: liquid smoke, worcestershire sauce, salt, pepper, garlic powder (on both sides of each steak), leave it overnight before cooking or (as I do) vacuum bagging for sous-vide (and then I pan-sear in a cast-iron pan)
How about salt baked brisket using a mix of smoked salt, msg and small amount of wagyu tallow (instead of butter or oil) in the salt baked shell.
The flamethrower can be used to give a sear at the end.
I think cutting the steak before putting it under the smoke bell was the issue. It gave too much surface are for the smoke to stick to. If it was just in one piece it would have worked much better from my experience
Exactly the issue here.
With liquid smoke, ive found its better to apply it after cooking. Either baste the steak with it after pulling from the heat, brushing the smoke all over while its resting, or use the smoke in a compund butter. Also, smoked salts can help enhance the smokiness
Hey guga love the content as usual. Im here to ask for pistachio cream once again
I dry brine, season and cold smoke. I'll then vacuum seal and freeze. Then can simply sous vide, sear off and eat.
Only time I use liquid smoke is to make sauces. A quick bbq sauce is literally liquid smoke and ketchup to your liking. Sometimes add chili powder or chipotle powder for heat.
Calling liquid smoke artificial is like calling dried fruit artificial. It's literally smoke captured in water.
Yeah but it can taste really nasty imo
Not quite the same. The smoke actually chemically reacts differently with the meat when smoked.
Liquid smoke has less carcinogenic potential. It also, as the video shows, tends to make a less flavorful piece of meat.
It is more like calling pulp less fruit juice artificial. It isn't, but no doctor is going to call Minute Maid orange juice the same as eating an actual orange.
Hello Guga, I love your experiment and truly appreciate all the hard work you and your team put into it! However, it’s important to note that the experiment might not be entirely fair because your smoke gun uses applewood, while the liquid smoke is hickory. These will naturally have different smoke flavors, and to be honest, applewood tends to taste much better.
What kind of wood used in smoke gun?
Maybe next compare different woods for smoking:
Hickory
Mesquite
Cherry
Maple
Pine
Birch
Etc
Guga constantly says he doesn’t like chicken, but loves every bite of chicken he eats. I’m convinced at this point that he just doesn’t like chicken breast.
Every single side dish will please everybody, and is simple to make 🤣
Ha... the turkey roaster makes its return. That's a good trick.
Also, for those with a gas grill but no smoker, put the roaster full of soaked chips on the bottom grate. Keeping the temperature low, place the meat on the upper rack and smoke it. Then reverse sear.
Warning: it will smoke! Duh! I do this on the front porch, and the ceiling gets soot on it.
Hey guga, big fan to the extent that I’ve even bought a Sous vide machine cuz of how good the steaks look. Video idea: Sous vide a bunch of different cuts and do a blind taste and guess video!
We live in an Flat, no balcony, so we smoke our steaks by burning a coal, place the hot coal in the pan where we seared the steak, put some ghee or butter on the coal & cover it immediately for 5 minutes or so, it works
I can’t believe how long you left that second one in the smoke for. I knew it would be too much lol
I personally dry brine my steaks in smoked sea salt and cook em in my cast iron skillet. It's not as good an actual smoked steak but it's dam sure tasty and have a nice Suttle smoke flavor.
Its getting outlawed in EU btw. Every single product containing liquid smoke needs to change their ingredients.
I used it to help me make a brisket in a crock pot since that’s all I had and it worked out decent!
Oh, I use liquid smoke like crazy in stews. I am a huge fan of smoke in food and beer, and I can go to the extreme on it.
The steak used with the smoke gun had a very thick gray ring for sous vide.
I thought for sure you'd do liquid smoke compound butter... that's actually super easy and effective
Try making smoky butter, would be interesting to see how much smoke flavour butter can hold. Then compare steaks that have been sous vide in the butter and basted in the butter.
The liquid smoke you can buy here in Sweden is so potent that if you spill one drop of it in the wrong place your kitchen is going to smell like a smoke house for a week. I prefer to just use smoked paprika.
The baby back ribs in many restaurants is boiled with liquid smoke, and put in the broiler with sauce.
Maybe try doing a 2, 5, 10 minute smoke experiment on the sous vide steak to dial it in?
Try to make some smoked salt or smoked sauce next too Guga!
Its a Guga bong !!!
I'm not able to use a grill or smoker and have used liquid smoke for 20+ years, that and smoked paprika can give you a great smokey flavor.
You can definitely use too much and get an acrid taste but you want to dial it in just below that level to replicate a good smoked meat flavor. I make pastrami this way all the time.
Guga, try using Hooters Sauce and their Breading on some steaks. Good Stuff !!
Love it. The smoke gun looks like a toy for someone who got the munchies and then smoked a steak lol
Angel: “This one is like a forest fire” Have you licked a burning tree?
I love how Liquid Smoke is an oxymoron but it really is that 😆
I make beef jerky once a year (usually three batches of different flavor) in my big food dryer. That is the only time I use liquid smoke. A little bit goes a long way.
I think Guga meant to say the margin of success is very small.
I make liquid smoke for a living. You definitely have to play around with how much to use. And we also make it to a smoke powder and you can use it like salt and pepper but again have to play with it so you get the right amount.
Side dish will please everyone? What, is Leo on vacation? 😂
Dry age steaks in Chinese Five Spice and Char Siu sauce, Guga!
That's as easy as it gets folks!
Need to try the GE Profile Smart Indoor Smoker.
This is the most guga title I’ve ever seen
You've never heard of liquid smoke??
I've taken to using rubs that include smoked salt, when time or weather make using the smoker too much of a hassle they seem to be the next best thing.
Guga gave them all the smoke 😂
Shouldn’t have sliced the steak up before putting the smoke gun to it. Too much surface area after cutting it
As an apartment dweller, yeah I use this. But a little goes a long way!
Guga: Now with liquid smoke, a little bit goes a long way.
The entire crew: Man, that smoke flavor weak af.
IMO, powdered smoke is better... easier to use and handle in general... does it replace a grill 100%? no... but it does a good job... I even make a faux barbecue sauce using powdered smoke with ketchup and tomato sauce that's quite good
8 seconds in and I will say that liquid smoke cannot completely replace a grill. It has some good uses, but grilling is the better option just about every time.
Believe me it's day 101 of asking to try bedouins MSG Jameed on steak and make Mansaf as side dish.
Hi there guga, how about dry aging in lemon zest
Guga you need to try dry aging in garlic sauce for shawarma the steak will be so garlicky
Someone has used a smokegun like that for other purposes before, guaranteed! 😂😂
Y'all need to give chicken more love!
You know what you have to do now Guga. Dry age it in liquid smoke. 1 steak for a day, one steak for a week and 1 steak for 30 days 👀
Yeah, I thought so. Guga has been smoking his steaks in that bong - versus chewing on them. Maybe put a little green garnish on the steak as well and puff up a nice New York steak, at the same time you get the munchies to puff the rest of the steak.
yeah i was thinking, don't hand that to a stoner, they might just inhale the liquid smoke lol
Bong ... Yeah, bet the editors slip some cannabis in it and then get everybody in the room high as hell 🤔
2:32 and of course we're smoking over applewood, *low and slow*
Smoke gun reminds me of a bong. Liquid smoke is fine if you know what you’re doing
i mean... just use more liquid smoke first of all, you added way too less if you didn't taste it at all.
maybe balance it all out.
but i think the cold smoke method is also something basically everyone can do. buying a few wood chips and such a glass cover should not be that expensive i think i might actively consider it for stepping up my game.
but righ now i'm still working on being able to light the binchoutan that i bought in my mini indoor grill... man i really thought that'd be easier. already tried it two times. once with some artifical fire starter. the binchotan didn't light even a little bit.
second time i mixed it with normal soft charcoal but i don't know what went wrong, maybe the grill itself was not ventilated enough but i didn't even light the regular charcoal in a way it stays on so... i need to practice more to get this stuff going indoors.
I can't believ you didn't do liquid smoke compound butter. It has to be attempted in the future!
I think you should have did the liquid smoke second because I feel like it when you eat something sweet before drinking coffee the taste then feels weird when you do drink the coffee, same thing with the liquid smoke steak like your taste buds got used to the previous steak that you might have taste the last one differently or it could also be taste preferences
So 10 seconds max is the optimal time you reckon, Guga? Im assuning you left it for over a minute, hence why it rasted too strong?
Challenge for Guga: take a bit of a steak right off the sous vide bag (without crust)
*Sous Vide Everything ----> Stay Deliciously Mad*
For the smoke gun you need to do an experiment with different times, you already know how much minutes you exposed it this time, and it was "too much"
Also for the liquid smoke, another experiment of how many drops/ml/teaspoons per steak
What’s the best smoke time with the smoke gun?
I wonder if maybe the second steak was too smoky because you smoked it after slicing it, giving it more surface area for the smoke to penetrate. Either way, it's good to know that the smoking gun can actually get plenty of smoke flavor into the meat, even if the technique does need to be dialed in with practice.
Have you ever tried cracked dried juniper berries to enhance the smokiness in a dry rub?
You should try Hemp seed compound butter
Your smoke gun is basically a bong :D
Says there not chicken guys but has dedicated to making videos on chicken 🍗 lol you tried to pull a fast one uncle Guga 😆😂
You should smoke a steak with high marbling. Smoke pairs well with fat, giving it intence flavor.
Do a tequila vs wiskey vs sake vs wine vs beer sous vide
SO LETS DO IT 🗣️🗣️🗣️🗣️‼️
Thanks Guga! I forget which brand of liquid smoke I tried a few months ago, but I threw that one out due to strange lingering aftertaste. Anyone else know what I'm talking about?
Just burn a piece of charcoal put it in a metal cup or bowl, put some oil or ghee on top it for smoke to come out of it.. It's that simple..
Hmm seems delicious per usual 😂❤
I use liquid smoke in brisket marinade
Damn, Guga slurring his words in this one, never seen him like that in a video before.