The CHEAT code for the most GRILLED Flavored steak!
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- čas přidán 3. 06. 2022
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#Recipe #food #challenge - Zábava
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Guga. Try dry age steak on meat extract. It's a product we have in Uruguay 🇺🇾 used to season meals and soups
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Sauce? It's not in description. :)
Also, maybe do some duck breast experiments?
hey guga... could you put the smoked wagyu and smoked butter in the vaccum seal bag and sous vid them that way? then sear them after?
I keep getting hopeful that your next video is my request but I keep getting let down for 6 months. I will still patiently be waiting for the chamoy dry age experiment.
This is perfect for me because I "cannot grill at home". Now all I need is a smoker, a vacuum sealer, a sous vide circulator and a flame thrower.
I see what you did there 😅
this was also the first thing I thought and I didn't even start watching the video haha. typical guga
XD.its like u only need few things one that one this one this ..... goes on and on
You can mix some liquid smoke with butter, and sear the steak in a pan instead of using a flame thrower. It might not be as great as what Guga does, but it'll be close.
So when are you moving? 😉
Guga: “oh man they look fantastic”
Also Guga: “I know my steaks don’t look that good right now..”
gotta appreciate that he's still doing "the thing" after all these videos
"BUT WATCH THIS!" So Iconic.
Maybe fantastic in the sense that they look like they were perfectly sous vide (which they were). With his experience he can probably just look at a sous vide steak that came right out of the water and tell if it’s done or not.
"For anyone who cannot grill at home"
> proceeds to use a smoker still
You can cold smoke without a grill.
@@SlainteFromFlorida Well, that is what I expected him to do if he gives advice for stuff you can do when you can't grill. Show if it works with cold smoking. This way I can just smoke my steak if I have one anyway..
@@DarkbaseTTV I see it as a proof of concept more than anything. Now if a company somewhere wants to start selling smoked butter or smoked tallow, it would be available to those without the equipment or desire to smoke it themselves.
I live in an apartament that doesnt allow grilling, but if I visited a friend or family and smoked the butter or tallow then I could store it and have it available for whenever I need.
Can't wait see how dry aged Angel is gonna look like.
Guga after a few days : "Aaah perfectly juicy and tender, highly recommend everybody!"
the scary thing to think is, since it's the internet, there will be the odd person who would ACTUALLY want to see a dry aged angel 😂
@@amarug cannibalism being experimented
You: break into someone's house.
Guga, walking out of corner with a flamethrower: I know, my steaks don't look that good right now, but *watch this*
I used to cook a lot a long long time ago, but it eventually went from a hobby I really enjoyed to seeming like a chore that I hated and I stopped.
Your joyous attitude has reignited my love of cooking and I just finished making my first thing back at it: Beef Jerky and it's amazing!
Thank you man.
Facts!’ I agree with this. I’m 25 just started working with meats like steaks and he makes cooking enjoyable.
💚
Don’t let your dreams of cooking become a chore! So glad you got back into it!
Here's another awesome compound butter you can try: broth fat compound butter.
I made a a beef stock adding roasted beef ends with the bone marrow, roasted onions, celery, carrots, parsley, and a bay leaf. After the broth finished, I scooped off the fat floating on top, and combined that fat with good quality butter.
This made an awesome basting butter.
That's sounds amazing 👏
DAMN this sounds gooooood
I'm starting to think, Guga, that you should have done cold smoking for the fat. It would have preserved the butter's milk solids and so on. It also would have made it more readily used.
guga needs to cold smoke the fat. He should do a comparison with butter or ghee or duck fat
@@bennickerson9581 duck fat is a great call. Should have a proper fat off, duck, goose, tallow, pork, ghee and butter.
I was thinking the exact same thing. I've got one of those smoking gun cold smokers and that carton of Wagyu fat. Think I'll give it a go over the weekend.
I scrolled back through the video, as you told us to "try the sauce" for the rice balls and you filmed it so nicely - but I can't find the recipe anywhere in the video?
True. If someone finds the recipe plzz link it.
Yeah we want the sauce man!!!
Same here 😂💔
It kinda looks like a Sriracha Kewpie Mayo 🤔
Where is the Sauce recipe, I want to make this!!!
Leo is such a good commentator, he is very clear, and always gives his honest opinion
definitely!
Leo is a one big nonsense .
@@JANvanX ?
he's a nice addition, but I feel like whenever he's present that Angel doesn't get a lot of chances to speak
Leo takes the obvious and uses fancy words. I don't like him
We need more Leo in these videos. His input is always super articulate.
I agree
I really enjoy his descriptions as well
He’s annoying to me
@@1209MArky your comment is annoying to me
@@1209MArky yeah he tries too hard, he’s a nice guy though.
"Just the two amigos today!"
*Angel currently dry aging*
Both laughs
I'm ded😂
This is the first experiment I’ve actually done myself way before watching this vid 😆 I usually smoke a bunch of rendered fat during the summer (bbq) days then use it indoors to cook my steaks with during winter!
I love how still Guga pulls out a choice steak just as much as he would in the old days.
This man taught me how to buy good steaks in my budget
I would love to buy a Guga's cookbook with seasoning, times, temps, side dishes, searing tips, etc.
Does anyone see the sauce ingredients? I don't see it in the description or pinned comment
There is no sauce
@@joseluissilvazegarra 10:31. Yes there is.
@@joseluissilvazegarra He made a sauce for the rice balls.
@@The063091 Yea but he didn't mention during the video
@@joseluissilvazegarra he has on the bottom of the screen to look in the description for the sauce info. And he does mention & show it because they tried the rice balls with & without the sauce. They both said to eat it with the sauce.
Where's the sauce recipe 🥺
7:24 "You know Angel's not looking that good right now, but watch dis!"
Leo has amazing input and opinions, well spoken fella
We can't get enough of Leo, he is awesome!
AWESOME episode as always!, now i have a few ouestions, things i would love to try cooked /heated in the smoked butter, or fat , but cant 1 eggs,fried,and scrambled,2 par cooked fries,or hash browns 3 fried breakfast ham 4 shrimp for scampi(yes i now scampi means shrimp), THANK YOU best wishes to you,and your team,Y'ALL ROCK!
Love your videos, just wish I was there to do the taste tests too. Thank you so much for sharing ❤
You're the man. These experiments are rad.
Love Leo's descriptions of how the Steaks taste and feel! really puts things into perspective for the viewer! CHEERS!!!
I've been using this method for 3 years and it work perfect! I smoke the butter too and it's was a damn good when you put it into pasta or risotto
Ok, now we need to do a triple threat with smoked compound butter, smoked Wagyu fat, and smoked bone marrow.
Godd video Guga. I could not find the sauce recipe. Keep it up!
to restore initial texture, butter would need to be tempered/crystallised at 25-27°C = stir in a bowl on ice bath to ensure homogeneous structure
I love the zoom-in on the fist bump!
I'm working on a Venturi cold smoker right now to do just this to my butter!
Keep the vids coming. Love them
Rice balls are called Onigiri (お握り). Very common food every Japanese kid has eaten thousands of times. It's most common with just rice and some seaweed outside. But other common versions include sour plum, dried fish, tuna with mayonnaise.
And the production quality is awesome. Idk if gouga edits the video or chooses the camera and audio equipment but this id a really good channel Great content and great production quality
looks 'Amazing' as always Guga!
I get a similar effect using cold smoked kosher salt before Sous Vide. The smoked salt is really good in things like clam chowder too!
Will definitely try this, but with duck fat as well. Also, still waiting for the butterfly pea powder dry age video.
Here in Italy we have a fried variant of the Rice balls. They are almost the same of what you prepared, but the rice has no seasoning and the balls are coated with breadcrumbs and then fried. We call them Arancini (or Arancino as singular)
Perfect!! I can’t grill at my home but I can smoke so this works out great😅
You are my overwhelming choice as the top chief. The things you try (that most people can copy) are beyond belief. You just keep knocking it out of the park. Thank you so much for your wonderful suggestions. Ted
I have a few ideas!
Demiglace dry age
Smoke a brisket, but when you soak the wood chips add liquid smoke to the water
Smoked MSG, kind of like how you made smoked salt
Would love to see Guga make Lap Yuk (Chinese Bacon)… thumb this up for Guga to see if you agree 👍
Finally dry aging angle cant wait to see the results.
I would like to see you sou vide a choice steak in some high quality beef broth to see if it is better. You could even use some saved drippings from a higher grade steak.
Thinking about doing this to some A5 ribeyes. Great experiment!
Hey Guga, recently I have seen a lot of burger recipes in which they add bread soaked in milk to the meat mix and they claim that it makes it juicier
Also known as how you make meatballs, right? (Yeah, I assume breadcrumbs soaked in milk is an internationel known ingredient in meatballs.)
I mean it’s not that hard to make them juicy, just don’t cook the shiz out of them 😂
I think you should try dry ageing with beef oxo cubes. Could be interesting.
Have you ever heard of the Chianina cow-breed? Its an ancient Italian breed and possibly the biggest cow in the world, it is famous in Italy for being used to make the Fiorentina steak a giant porterhouse-steak.
keep up the great content guys!
Guga you have to try dry aging in Bovril from the UK 🇬🇧. Look it up and you will see why!
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. ;)
12:07.... Gugas' inner samurai comes out! 😝🤣🤣
Guga you should try STARFRUIT marinate & compound butter on steaks. Cheers!
In the background second knife from the left do you have a lino for that? I really want a high lemmet chef knife and that looks perfect.
Great stuff guga
I loved the message at the top that said angel is currently dry aging.
Leo has been doing his thing with the descriptions on the steaks, good work man.
Love the Channel GUGA!!
Yummy I want to try that!!
@Sous Vide Everything -- I wonder if the smokiness would be enhanced (without becoming overpowering), if the smoke were bubbled through the butter and fat (e.g.: with an aquarium air pump).
Guga and Leo had good chemistry just by themselves, good back and forth, and their mannerisms were almost identical throughout the reviewz Guga and Guga Jr lol
Great review!
Man, i love the sear song.
I want to try and make the rice balls. Any chance at getting the full recipe or are all the ingredients to taste? Mainly I'm curious how.much rice seasoning was used
Guga I have a great idea!!
Dry age steak in sazón con achiote Goya!
Awesome video Guga. Still hoping on the horseradish dry age, and on side dishes getting fried in various fats. Maybe smoked Wagyu fat is better for fries than unsmoked Wagyu fat? Or what about duck fat or onion rings?
I'm curious about some fish experiments since you used to be a fisherman, no doubt you know quite a bit about good seafood
I love Angel and Leo. Leo's enthusiasm is so amazing and reminds me of myself. Keep up the amazing content Guys!
The video was great but the “Angel is dry aging” got me laughing out loud
I would love to see the wagu smoked with different woods
Could you list the sauce ingredients please? Is it the same one you usually use? Thanks!
A Japanese hangiri is the best kitchen tool for mixing the seasoned sushi rice vinegar into rice.
7:25
Oh, Lawd…what did Angel do to get himself put in the Dry Ager?!
😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣
when doing things this way, I would use liquid smoke as my means of improvising the smoke effect.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
You should do a video where you combine all the best methods of flavor enhancements, best dry aged method and best cooking method to make the best steak ever
Guga where is the recipe for the sauce used on the rice balls? It looks amazing!
I love rice with butter and soy sauce. It's super simple and good! I also love wasabi and soy sauce on some sushi rolls!!
I know my steaks don't look good right now, but watch this! Perfect evertime.
I'm just happy seeing Leo getting upgraded to Guga and himself for the video. My boy on the come up
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste
after you made the rice balls did you refrigerate them or did you just leave them out? and do you eat them hot,cold or warm
about the side dish guga, what if i smoked it as well? would it enhance the flavor?
Guga… Another great video. But unless I missed it, what is the recipe for the sauce that you used for the rice balls? Is it on a different video or is there a link to it?
Do you warm the rice balls through for serving? Or are they good cold?
looks good
Leo is killing it !
"Angel currently dry aging"
HE SAID THE THING
im going to try this but sous vide steaks with the smoked wagyu fat on them then sear
7:24 finally... DAA (Dry Aging Angel ) 🤣
So quick question. Instead of having to smoke every single steak, can you use this method to just smoke a bunch of tallow/butter up front and keep that in the refrigerator for an extended period of time? How long will it last in the fridge? What is the best way to store it? I can think of so many different things to just have this instantly available for...
Guga, if in Russia beef would not cost like half of my salary, I would repeat all your experiments to feel this taste that you describe!
Нянечкой в садике работаете, или вы целую корову имели в виду? 😂
@@_Dwarkin Очень смешно. В кинопроизводстве, но хорошая говядина по пятёрке за кило от этого доступней не становится.
Guga, please do a compilation video of all your best side dishes! I think they get overlooked and lost in the steak videos.
Yes Please: Title: "Guga's Sauces and Sides"
I was so focused on the side dish that i forgot that he was even cooking steaks
Guga...I am not sure if it already exists, but we need a list or even an area of a cook book with just recipes for all the sauces you've made over the years along with recommendations for what kinds of dishes they'd go best with. I'm always trying to track down some of the sauces you've made!
Guga, try this experiment: smoke the beef tallow and put some of it in the bag with the steak to cook in sous vide... does it make a difference? vs. just basting at end and creating a crust...
I like your channel, it lets me look at food that I will never be able to afford.
Next time I make a burger or ground it up for something try using the waygu tallow u will love it
How long can the smoked butter or fat last after smoking? And what would be a good way to store it?
Guga sounds sick 😫!!!! Congested!!!!!
I've watched so many of his videos I can tell the difference in his voice!!!
What if u did the tallow and butter together after its smoked. Then baste it with the garlic and herbs in a skillet? I wonder if it will be too much
I imagine mixing liquid smoke with the tallow or butter would be comparable to those in apartments or spaces without outdoor space
Poor Angel... But that's what you get when you leave the cast iron outside. Just be glad you didn't get the rack. 🤣
I really wanna see Jordan back in the show. I love his reactions to Guga's cooking. His reactions are so wholesome and innocent. He's also adorable. Lol please bring Jordan back on occasion.... And I hope I got his name right because it's been awhile since I've seen him. Lol