We tried CHARCOAL RUB on steaks and here's how it tastes!
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- čas přidán 8. 10. 2021
- We love charcoal flavor, but many times we can't fire up the grill. If you live in an apartment you know exactly what I am talking about.
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* Mini Potatoes *
2 Cups Mushrooms
1/2 Cup White Onions
3 tbsp Butter
1 tbsp Garlic Paste
1/2 Cup Chicken Stock
1 Cup Bacon
6 Cups Potatoes
5 tbsp Cream Cheese
1/2 Cup Milk
Salt and Pepper to Taste
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#Steak #Recipe #SousVide - Zábava
6:49
Angel: "If I ate steak every day, I think I would look a little bit bigger."
Guga: _Nervous Laughter_
nah, steak is the healthiest food a person could eat. he would look smaller if he cut out junk food and ate steak everyday...trust me...
@@MooseMoosely Cows: oh oh oh shiver me timbers shiver me timbers
@@ChickenParm152 Charring create more carcinogens.
@@leonpse thats comical
@@ChickenParm152 /s?
Charcoal Rub vs. Propane Rub: The Ultimate Test
Traditional 10w-30 rub vs synthetic 10w-30 rub. That’s what I wanna see lol
Hank Hill approves this message
I see what you did there
Lol
Afterburning jet engine rub steak test
"It's like mashed potatoes, but inside of a potato"
‐Angel
Susi bacca
He's a good kid...you can just tell
@@babajimobile48 berry?
I will definitely be preparing that potato recipe.
There's these machines that spin eggs real fast, and they get scrambled in their shell.
Sooo...
Guga's lady: Get ready big boy. I'll be over in 30.
Guga: That's perfect, because it gives me enough time to work on a side dish.
Kkkkkkkkkkkkkk
I think the flaw in the charcoal is that grilling taste doesn't come from the charcoal, it comes from the stuff that leaves the charcoal when it's burning. Grilling doesn't give it charcoal flavor, it gives it smoke flavor. You don't get the smoke flavor from this, you just get charcoal.
I wonder if you could get closer if you use the charcoal and add a little bit of liquid smoke flavor as well? And now that you know the rub wasn't quite salty enough you can add a little bit of salt as well.
liquid smoke 24 hours aged?
kinda like his whiskey and wine age experiments on his main channel
There is a better way. Fill a small tin about the size of a piece of charcoal with vegetable oil. Get a piece of charcoal and light it, and i do mean light it. White with a red glow. After you cook your meat, place it in a bowl, place the small tin in the middle of the bowl and drop the piece of charcoal in it. Cover with foil and wait a few minutes. It will have the charcoal flavour. I use that all the time since i live in an apartment and cant have a grill
Putting charcoal on your food to get that charcoal grilled flavor makes about as much sense
as putting hickory sawdust on your food to get a wood grilled flavor.
Makes you wonder who comes up with these "brilliant" ideas.
@@valvenator It's actually worse than your example. Activated charcoal absorbs and neutralizes aromas, so you're gonna have less of all of the flavors. Maybe it would work *better* if they added it right before serving so it wouldn't have time to remove the flavors of the meat, pepper, and garlic. But it would still be at best like the meat fell into the charcoal, which is actually an unpleasant rather than a desired experience in grilling.
@@pubcollize "Activated charcoal absorbs and neutralizes aromas". Excellent point! It seems like it's just another gimmick anyway. I'd bet that if you were to remove the charcoal from the spice blend there would be very little difference and actually it might even taste better. We eat with our eyes and the illusion of a nicely charred steak might be what makes it seem more appetizing. Having said that I noticed that on the site that sells the mix, from over a hundred reviews, most are 5 star positive with only a few 4 stars and nothing lower. Something fishy about that to me.
Hey Guga! In my country (Denmark) we usually eat our picanha as a roast. We call it culotte steg. You should try it out since it's been a while since we had a good picanha video :D
always wondered what Picanha was called here in Denmark!
A recipe to follow, has one in the freezer, a bbq that covid killed, greetings from Your friends I Sverige!
Vent er det picanha? det vidste jeg ikke
rød grød med fløde gang
@@SheikAbdulAzizBinBaz Ja det er nemlig der cuttet kommer fra :D
I just made those potatoes for dinner tonight. They were truly amazing! My family absolutely loved them. Incredible recipe, Guga!!
5:50, I love Guga's expression. He is always so happy with his creations. It just makes me want to eat all of them too!!!
Just started watching! Can’t wait to see the result!
Another killer side dish!! Im definitely going to make this. Respect !!
Reckon he should've added salt with the rub to the third steak and see how that tasted as well.
But as always, great vid!
I find it wholesome how guga can make his family members day in seconds
Guga all your side dishes are works of art
I always like the video when guga say: and I know what you thinking, my steaks don't look that good right now, but watch this
I have a solution for you to be able to use pre-made rubs that contain salt while still controlling the amount of sodium added:
I normally season my beef with 3g salt per pound of meat. 1g of salt is around 390mg sodium, so if I have a 1 pound steak, the 3g of salt I use contains 1,170mg sodium.
Now, if I am using a rub, I look at the amount of sodium per serving and the number of grams per serving, and then I dose it out accordingly.
For example, if your dry rub has 150mg sodium per serving, and a serving is 2g of rub, the calculation goes as such: (1,170mg / 150mg) * 2g = 15.6g of dry rub used.
It involves a bit of math, but it opens up the world of available dry rubs.
Alternately, you can always control the sodium by doing exactly what you do, which is to make your own rubs.
Steak science
That's a good idea if you want to try out different rubs to test them out and get inspiration for making your own later. I probably wouldn't bother with this math even though I often use decigram scales when cooking.
@@pubcollize I 100% agree that it is effective for testing out different rubs in a controlled manner.
Personally, I have found that 3g salt per pound of meat, and then 1g per pound of other non-dried-herb seasonings (e.g. garlic powder, onion powder, pepper, MSG, etc), and around 1g per 5 pounds of meat for dried herbs (e.g. dried thyme, dried oregano, etc) gives us the seasoning level and dry brining we like in our meats.
In the end, the best method is the one that results in the most delicious product for you. It sounds like you have found that.
@@james.randorff those are pretty good rules of thumb. I assume by g/pound you mean the total amount of spice, not each one?
@@pubcollize I mean 1g of each one per pound of meat, For example, I recently seasoned a 3lbs beef heart. I used 9g salt, 3g garlic powder, 3g onion powder, 3g black pepper, 3g MSG, 3g smoked paprika, and 1.5g dried thyme. I vacuum sealed it, let it brine for 24 hours, and then cooked it sous vide for 30 hours at 131°F, seared, sliced, and served. It came out tender and ultra flavorful.
I use this same formula (just the spices, not necessarily the cooking method or technique) for lamb, pork, and chicken, and it works just as well.
What if you cook the steak without charcoal, then add some right before the sear. That way, the charcoal is dry and will actually burn away and give you the flavor?
Anyone with half a braincell would know that the charcoal is not the flavor, but this channel is not for smart people. This is the best idea so far but just making smoke would be way easier
Do you also add wood to your seasoning when you're looking for that smokey flavor?? Smoked paprika, now with extra wood dust! Yum...
Glad angel it’s around more often!.. different vibe💪
Guga, I saw the potatoes and stopped the vid right there to go make them. I guarantee I’ll be making those for a long time to come. Thank you!
Oh geez, had to stop at 3:17 because I've watched so many of your videos that I know those steaks will be great. BUT those potatoes, Guga that has to be the best side dish I've seen you make I could love! Going to finish now, thanks Guga!
In Denmark where I live, we eat potatoes at least 4-5 days in a week - so we are also trying different kinds of potatoes every day.
And I must say, that those "petite potatoes" look's great !!!
Im from the Netherlands and just wondering..
Is denmark basically the netherlands but colder? They eat potatos almost everyday too.
@@schonkigplavuis8850 both are germanic culture so yes fairly similar more so than most people know about
Guga makes our days better
That potato recipe you did OMFG😍🤤🍽️
You could have done normal steak propane sear vs charcoal seasoning vs grill steak
That way you could see how the charcoal seasoning compares to the grill flavor
I really want to see you make some food with Dan O’s seasoning
Didn't even know this rub existed! Another Great video Guga
The charcoal rub from fogo charcoal is better because the balance of the spices is better
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. ;)
Steaks: Underwater for hours
Guga: “Ik my steaks don’t look so good right now but watch this!”
Steaks: oh god pls no
love your videos Guga what's the best sous vide temp for fall of the bone baby back ribs and for how on for 12 hours or 24 hours
Salt pepper garlic for the win ,!!!!good video as always
I love you, Guga. I use activated charcoal on everything, I even have a pepper mill for my Hawaiin charcoal volcanic salt. I think it's great! All the best, be well and please carry on doing what you do.
If I'm cooking things and want a Smokey flavor I use smoked paprika from spain, it has so much smoky flavor and everyone I know loves it when I use it
This guy is so good he should do a collab with Guga Foods
Separate complete post I think that side is absolutely f****** awesome and deserve the separate post!
Glad angel is back
I've become a huge fan of your channel and wish I was part of your family, if I'm being honest. You guys seen to have a lot of fun and it's obvious that you eat well (LOL) which is 50% of a life worth living. I notice that salt, pepper and garlic powder are your go to seasonings, but what garlic powder do you use? I have noticed a lot of difference between brands and I want to try your preference.
Guga, would you experiment something with Liquid Smoke? Would be great to find a solution for people living in apartments who can't grill or barbecue at home.
liqid smoke its cancerogen. dont it this
@@user-tl6vt2rv9z No more than actual smoke. The amount of hydrocarbons in liquid smoke is quite small. Although I wouldn't drink the stuff, I don't think the occasional use of liquid smoke to prepare an occasional recipe is anything to be concerned about.
he already done that on his older videos.. he use it on pork if im not mistaken. check it out
@@davidesilvio8147 liquid smoke is also kinda dogshit in comparison to real smoke so why use it anyways
@@chief5002 They mentioned that they live in a location where they can't grill. And wondering if liquid smoke could replicate the real thing.
You should do a dinner cost break down on a budget. That would be a pretty good challenge
Hey Guga! Would love to see an ash aging experiment.
Have you already, or will you ever put together a compilation of just the sides, or a list with those recipes like the potatoes in this one? It's tough to find them specifically when they aren't labeled in each other topic video.
could u do a video about all of the best steak methods that u have tried on one steak
hey Guga, niice video I appreciate it... :D but one thing that makes me curious: Would you make the experiment "phase 2" with your own charcoal-rub? :)) I would definitely like to see it :D
You have me seriously considering getting a sous vide.
i love how guga uses the steak cooking as a segway into a side dish
0:42 Guga and his butcher, A love story made in heaven 😂😂😂😂
I'm actually here before the dry age caviar guy. Wild.
Hi Guga, I'd love to see your take on Vietnamese pho :)
Have you looked at or used the Anova percision cooker oven? It has a sous vide mode on it. I'd love to see you compare "sous vide" from it with traditional sous vide.
I use a black rub from fire and smoke society called black and tan. It’s got black salt, lots of pepper, garlic, rosemary and a hint of coffee. I love it. But I do always reapply some seasoning after sous vide.
Guga, I cant find that slicing knife you used at 4:55. I looked through all of your knife links and didn't see it. Do you know if its still available or what the name is? Thanks!
7:15 that HM got me cracking up
Hey Guga! Would it be possible for you to make a unique channel playlist detailing all these MARVELOUS side-dishes that you have made/created over the past 4 or so years - that go with these various sous vide videos you have posted here on this channel? I'm going crazy trying to remember and locate which of your videos had a particular side dish that I now want to make to go with my most recent sous vide creation... Thanks for all your sous vide instructional/experimental cooking videos! I (and others) watch them, and then try to duplicate the ones that we think would appeal to our various friends and family members...
I did already. Salt first, next is the rub. Its the best guga..
Guga, thank you for showing me how to cook steaks and meat properly. :) my family and I thank you, sincerely.
As a Colombian I’m so happy guga used papa criolla (the tiny potatoes) ♥️
love the videos, but i wanted to ask. were these steaks frozen for sometime? when i freeze steaks for too long, the texture of the flesh turns out like this as well.
cara, logo do eu vi os primeiros 2segundos do video sabia que era seu video Guga! Pra ser sincero, qdo vi o video na lista ja sabia que era vc. Esses bifao de picanha eh sua assinatura!!
Great American Spice Company makes a really good charcoal seasoning that I use. I usually use it very sparingly, along with some smoked maltodextrin, MSG, inosinate & guanylate, and a spice rub that I brush on with hot oil for the last minute or two of cooking. When I can't cook on charcoal, that gives me a good grill flavor. And the charcoal seasoning should be put on after sous vide, not before. I also use the charcoal seasoning and smoked maltodextrin when I cook cowboy-style pinto beans, and it makes a HUGE difference in the flavor in that recipe.
It also contains papain, what digests the muscle fibers in the pineapple.
Guga, can you please compare the liquid smoke and sous vide vs regular grill/ smoker steaks?
The way he drops the fork after he taste 😅😅😂😂😂
Can you do a test using mustard as a binder on steak and one without
I love when potatoes "hold their shit together." 2:08
I need to try that mini potato side dish
Gaga, you should try to make your own charcoal activated rub!
Guga- I think you should try taking a chuck steak, and sous vide it, then smoke it. Maybe even sear it after that. I have been wanting to experiment with this myself but I don't have much time right now!
Angel seems like just the nicest dude in the world. Cool as hell!
Guga always seems to be more proud of his side dish!!🤭🤣
ur knife is so beautifully sharp guga
Guga: Prepares two regular steaks and a char coal rub steak
Me: Ah yes, so he can cook the char coal steak and one control steak sous vide and the other control steak on a grill to really see if the rub compares to a steak grilled with coal.
Guga: grills all three steaks the same way
Me: :/
I thought he would do it too
same!
and present us with just 2 steak lmao
right there with you buddy
@barry boem cooked Sous vide yes, but could have been seared differently for the 3 separate flavor profiles. To have 3 steaks cooked and 2 presented was just strange.
Guga : Which one do you want to try first Angel?
Angel : ...Let's go with the the potato
Guga: po... *WHAT!!!*
5:29
Lol hahah. The potatoes 🥔 looks so good 🤤 tho
No better cooking channel!!!
Try Hard core Carnivore black. Its great
I just want to share my differences now I've be sous viding for a year now. I sous vide from 129° to 131° depending on thickness. If it's really thick I bump up tempt to 135 for last 30 min. U have a grill I removed regulator, I set to 550f. I throw ok grill for 60 seconds a side. And I finish with a blow tourch after I flip. I always do a 24hr salt crust. And always use Daddy Hinkley after cure right before sous vide. Hope I help someone or give u any ideas.
Your butcher is an artist
You should try it on an oystrich steak!
im gonna make this
Love your channels but damn what does your DR say about your salt and butter intake?
I use KosmosQ charcoal rub called "Prime Steak." Tastes great!
Believe it or not I swear to God I thought of this but I didn't want to waste the steak on the idea! Now I actually get to see you do it and find out if it works!
Appended thank you for saving me money I was curious about this for years!
I made the potatoes aaand. Holy. Crap. They are sooooo good.
I run Steak Out by BBQ Mafia on smoked short ribs, its also a activated charcoal rub and its amazing. Not sure that I would use it on something that wasn't smoked, the charcoal is all about helping build the bark on smoked meats.
It’s crazy I don’t even eat meat anymore but I still watch these lol
Hey Guga, you should try black volcanic lava salt. It will change your life
Really want to know the tune you use when the b roll is happening after "I know my steaks don't look good right now, but watch this " can someone link the tune?
Guga, you should test Spiceology's spices and rubs
Aside from keeping the salt out of the charcoal rub, is there any other improvements you could make to it? or is it just not worth using charcoal in a rub?
I feel as if I MUST try this! 😇
God I was watching you when you had taste test with the funny older guy. The ultimate taste tester guy. He was nuts
I made the potatoes.. And now my stomach hurts.
I just couldn't stop eating them, they are incredible!!
Since Guga said that fermentation is good for dry aging...... Try Dry aging beef in sauerkraut or pickles!
Those new york strips lookin great
Guga have to try bamboo salt.
Use that stuff to make a charcoal compound butter.
I was expecting the third steak to be grilled as a true control since charcoal flavoring was the variable. However, can't deny, sous vide is absolutely amazing!
boil small potatoes, and caramelize them in lots of brown sugar on the frying pan until dark golden brown.... keep stirring it while it cools to make the caramel stick to the taters... it is perfect... with glazed ham and mustard it is awesome
4:35 my new ringtone
What does he use to brown the steaks ? I would like to purchase one for a family member
Hey Guga, it would be great to see you try out Black & Blue steaks, I was just viewing the video when Angel said « how do you manage to keep it rare while burning the outside of the steak. Well that’s precisely how you do Black and blue except even rarer. My favorite cut for this method is NY strip.
Just a suggestion Try hanwoo beef. It’s usually compared with wagyu beef so you can make a a lot of different video on it. Very hard to get thu Best luck and keep the good work 👍🏻
Hi Guga that’s my second message as I can’t see my first one..!! Anova came up with a precision oven that has sous vide function without the need to submerge in water or use plastic bag..!! I would really love to see a test in that..!! Would you please try it..? Thanks bro..!!