We tried TABASCO Dust to make better SPICY steaks!
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- čas přidán 21. 10. 2022
- I am in the quest to make the best spicy steak in the world. Today I have a chance to use an ingredient most people don't have access to. I went straight to the source to get it and this is what happened.
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#Food #Cooking #Experiment - Zábava
Welp, now you're morally obligated to dry age some steaks with that
he probably is for guga foods
Hopefully he got enough from tabasco
Exactly what I was thinking 🤔
He can also make a compound butter
@@DEVOTED2YaHUaH144k GREAT idea
As a spicy foods lover, my respect for Guga grows with videos like this one! I know he can't take his spice, but he's willing to still try it.
Why didn't he eat it after it was sous vided..video... he said that was all he had left to do....
He is a fat little man. I would be impressed if he lost some weight.
Bro no way a rich guy ate a little bit of a barely spicy thing so he can keep making even more bank! He's my role model!!
Just kidding I do like Guga but the praise is kinda dumb here.
Brazil hangs its head in shame!
@jason sankar OFF TOPIC SPAM!
I'm surprised he didn't make a Tabasco dust compound butter.
I think we might see compound butter on Guga Foods on some charcoal grilled steaks
Hes probably going to dry age in tabosco dust and make a steak with compound butter then try both
Probably would be too strong
"If you swallow it, it ends quicker"......yeah Angel has used that line a few times. 😆
I'm gonna use that line next time I feed my girl a few squirts of protein. Also, Guga said something about the sauce "penetrating nicely and deeply inside". Good thing she watches this channel and also has a dirty mind.
I hope you saved some dust for a dry age and compound butter experiment too!
Guga really does have the absolute best food channels. The pacing, the editing, no extra fluff added to the videos. Straight to the point and super helpful. Guga the GOAT
couldnt have said it better myself
@@dylanl.bagley9382 wait lemme try:
Guga really does have the absolute best food channels. The pacing, the editing, no extra fluff added to the videos. Straight to the point and super helpful. Guga the GOAT
WELL I'LL BE DAMNED IT'S THE SAME XD
I enjoy the older videos with the other guys. But, it’s pretty amazing that this isn’t a TV show. Would never know if someone told you to watch this and a TV show on Food Network.
NEVER get rid of angel. He's quiet, but he brings an everyman edge to the videos. Leo's cool too.
Guga: “I miss steak, everybody!”
Guga’s weekly videos: *90% steak*
the CC: I mistake, everybody!
10% is a lot for a steak lover
@@Tamachii12 I wanted to be fair, ‘cause he sometimes makes non-steak videos 😂
No compound butter with the dust????? BTW your channel has made my friends so happy with my steak cooking expertise now. Thank you Guga. You guys are awesome. My Christmas present from the family last year was a whole prime Picanha from my butcher. We also had Wagyu Filet Mignon. I used the method of dry brining that was learned from you and to say it was sensational just doesn't do it justice. Thank you thank you
I was expecting a compound butter, too! It's a bit out of character for him to skip out on compound butter in an experiment like this.
Doesn't he do the compound butters on main channel and not the this one?
I’m surprised tobasco doesn’t sell it as a rub lol
@@jrtoledo2214 he does it here sometimes too, not as often.
well he calls it dust in the video but he says it is pulp somewhere near the start probably wouldn't make a great butter. would be flavorful but pulpy.
You mentioned gumbo and jambalaya and I would love to see your take on those recipes! I've been trying to find some good recipes for a while
Guga's take probably replaces the rice with steak 👌
I'm 100% sure he did a jambalaya recipe once.
That dust seems like it would be good in a chicken marinade, like mixing with buttermilk and letting something like chicken wings sit in it over night. Or even put the buttermilk dust mixture into the vacuum bag with the chicken and sous vide 😅 I might want to try that, is there anywhere we can get the dust?
I was thinking of a spicy fried chicken. Maybe add it in the flour or as part of the seasoning? Tabasco is sleeping on selling this to the public.
@@emtims1670 Yeah, Tabasco is wasting leftover of their peppers, since these still have compositions of their pepper left in them.
Maybe use them in Tabasco siracha sauces since that sort of sauce is on a supply shortage.
@@dra6o0n Not wasted. They're selling it to the pharmaceutical industry as an ingredient in IcyHot... making Shaq happy and huge coin! 🌶️❄️ You can buy a bucket, too.
With this kind of experiment, it’s missing the compound butter test!
And when you do a spicy test, we need Mau Mau!
I love Avery Island! I’ve gone multiple times as a kid. So cool to see it on your channel! Thanks Guga!
you do it like it's never been done before, love your channel rock on bud.
Guga! We need a recipe book of your side dishes!!!
0:07 my man Guga looking like he runs the pepper Cartel
Banger video once again, great job Guga!
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Let's goooooo have been waiting for your video so long!
I just watched a video from 4 years ago and damn, there is hella progress, love every single video
Hey Guga, when are you going to come out with a cookbook of all of your awesome side dishes? I can't afford to eat wagyu but I love your side dishes but it a pain having to flip through a bunch of your vids to find a specific one. Thanks Brother, love ya.
Heya Guga! I know this comment is late, but I got the Grand Western meat from the side-dish in this video and made the steak/cheese buns you described. Hahaha, you always say it's easy and make it look easy and then I try it and my whole kitchen is on fire while I try basic multi-tasking, food prep, and device management, lol. In the end, after a stressful bit of preparation the side-dish turned out great. Korean sauce marinated wagyu skirt steak with provolone encased in a soft bready ball. Well- we took this as our dish to pass to a Halloween party. We came home with an empty bowl. (I only got to eat half of one as a test-case /sob) Thanks for the idea and the how-to!
Please do a dry age timelapse video
Now you’ve got to try the Chipotle Tabasco flavor!
Yes they all do, the chipotle is better then the regular on most food but I still like both. 👍
@@ArcConAK I would have to agree with that!
I actually lol'd at the Rollercoaster section. Love it
I love Tobasco, I put it on everything. So this steak I would enjoy. Thanks for another adventurous video!
I would love this so much! I love Tabasco sauce and Louisiana sauce as well.
To say that Guga's experiments are legendary is a complete understatement. Talking about that I'm so glad I've subscribed to his channels. I mean, to say that I'm happy to have discovered his channels would be a complete understatement.
If Tobasco dust were ever released as a seasoning, it'd be permanently stocked in my kitchen.
Seriously it’s mind boggling to me that I can watch basically the same content/video over and over again, and never grow tired of it lol. I learned more life skills from CZcams than from high school and college combined
If you think about it, formulaic content is a proven method in most media. The same is true for comic strips, radio shows, the news, sitcoms, procedurals, villain/monster-of-the-week tv shows. Quality and production value have got a lot to do with how entertaining the content can be made to keep the audience hooked.
That side dish looks delicious and also looked like the first side dish I've seen Guga make where I thought I could also easily make it.
He should have thrown the skirt steak in the sous-vide tank.
Thank you for visiting New Iberia! Come back for more southern cooking!!
Guga, you are living the dream. But you also deserve it 100%. incredible work, keep it up!
Wow, that factory visit must have been great. The barrels look awesome.
Love ure channels guga you give me all kinds of weird and wonderful ideas and it's great to see even though ure not good with spicey stuff you still jump in and have a go now you just need to dry age with the dry pulp to see what happens
The Korean Philly Cheesesteak looks like the star of this episode.
As a huge Tobasco fan, I am so ready for this episode! Thanks Guga
A huge fan would at the very minimum spell the name correctly.
Man, I am literally loving all the vids Guga makes
This is why my favorite hotsauce is Tabasco. And has been for many years. Such passion for a good quality hotsauce.
I took a tour of the tabasco factory and plantation 30 years ago. Just walking through the factory cleared out my sinuses. But, I've been a fan of Tabasco ever since and have 3 different kinds of it on my counter right now.
Bro I can't watch your videos when I am hungry. I have corned beef in the crockpot and pumpkin pie made with fresh pumpkins in the oven... The smell here and that side dish you made have my mouth watering hardcore right now!
Still my favorite hot sauce. I still have a bottle of their 150 year anniversary hot sauce. Awesome stuff.
I hate that they only come in super small bottles, but definitely a reference hot sauce when it comes to simple stuff.
Tabasco Scorpion Pepper is nice
@@Alceste_ Order online or through a restaurant supply store.
Guga, I want to tell you a story. I bought a sous vide machine. When I opened it and set it up, it did not work. I had everything ready and was super disappointed. I thought about what to do and I dint give up. I turned on my stove on Lo and measured the temp with a thermometer. I tried my best keeping it at 129 degrees. I kept checking the temperature for the whole 2 hours. I brought out the steak and I patted it dry and seared it on my stove. When I tell you it was the best steak I ever had in my life I mean it. I was not going to let a cheap sous vide machine keep me from enjoying that steak. Thank you for all your videos!
I just love how you often end up serving steaks with a side order of steak.
6:05 "Welcome to Sous Vide Everything everybody" as long as everything is steak!
As a Tabasco fanatic, I'm so hyped for this. Love ya Guga!
Sweet home Louisiana!
Having been to Avery island, he’s not wrong about the smell.
The area where they ferment the barrels is amazingly pungent.
Love this video idea. Perhaps Raichlen's take on Steak Au Poivre would be a good compromise and would prob work great sous vide: plenty of fresh, cracked black pepper, dry mustard powder, Tabasco or fave hot sauce.
Souvide then grilled is my favorite. I just put a small grate on my charcoal chimney to keep it simple.
Loved the video.
1. Dry age with tabasco dust.
2. Dry age with butterfly pea powder.
3. Sous vide with butterfly pea powder.
One thing I would like to know is Guga's stance on ice baths before searing. He's never talked about it but I see it all the time on the SVE group on Facebook, like putting it in an ice bath for a couple of minutes after SV and sear it then to prevent the temp from going up any further while searing and getting less of a grey ring. I've tried it before and it does work but I'm always scared that I do it for too long and then the steak might turn out a little cold even after searing. Would be nice to see Guga talk about this since I've never seen him do it.
Many years ago Guga did an experiment where he took a Sous Vide steak, chilled it quickly then kept it refrigerated for a week. The conclusion was there was no difference after gentle reheating. I do it all the time. Cook more in larger batches that can live in the fridge for easily a week or even put it in a freezer. You can gently reheat by either putting it back in your Sous Vide until it comes up to eating temp or I'll just put it in a pan with hot water from the tap. You can even do it from frozen cooked steak, pan of hot tap water until soft, then change the water and leave until it gets to temp. Then sear as usual.
The steaks that Guga uses are at least 1-1/2" thick. Then, his searing is hot and fast. So, no reason for an ice bath pre-sear. Ice bath is for thin steaks to prevent them from overcooking during the sear. Or, if you are not eating them immediately in order to quickly move them through the Danger Zone.
What a great video!!!
I poured a ton of Frank's Red Hot Sauce, some Lee & Perins Worchestshire sauce, and a lot of fresh fennel pieces into my sous vide bag along with some prime short ribs. Cooked at 131 for 48 hours, and 160 for another 8 hours. Tasted fantastic. I love Frank's Red Hot Sauce.
I had a Crystal pepper dust Nashville hot chicken once at Commanders Palace in New Orleans. It was incredible!
Am I the only one who plays a drinking game when Guga says "everybody"? I take a drink of beer and sometimes I need a new one. All love Guga. You're the man! 🤘
hey guga! My family sears our steaks and then brings them to temp in the oven on top of a bed of rosemary and we absolutely love it. I also have a version where I use a new york strip on a bed of Cilantro, onion, and lime. You should try them on your main channel!
6:04 his serious face is so hilarious
This is honestly so creative, glad it came out yummy! Even if it was a little bit of torture for Guga lol
I got so excited when I saw MauMau in the intro. BRING HIM BACK!
Honestly Guga, I come here for your sides just as much as the main course. Your sides are so dang good.
make a video about the double searing method: small sear -> bath -> finish sear. does it retains more juice? if so would you be able to water bath it with more liquids inside the bag (like compound butter) without loosing flavor? does it make the crust better or worse?
I don't see precise amounts for the sauce down in the description below™ but I'm happy for the link to the steak. I think this side might be my dish to pass at this year's Halloween party. Thanks!
Ok, last try. I'm sure you're busy making new concoctions and keeping the Internet entertained. BUT- this is try # 3 for me- is there, or will there be an updated recipe for Guga's Rub? I SWEAR you said on a video that you were workshopping it and would publish it later.
hey guga i love your videos can you use TAJIN to dry age a steak? i love that stuff and only just discovered it recently in my 30s.
I would seriously want guga to develop his spice tolerance, it would be cool to see them eat spicy things without guga feeling like he’s having a heart attack on some spicy things; and only have spicy looks when it’s something that actually feels spicy. What mean is that some spice shouldn’t phase him, plus some spicy is good for you; and honestly is just more yummy flavors.
Coming from Louisiana I am an absolute lover of Tabasco
To say i get hungry when watching ur vids is a complete understatement
Have you ever tried to use the torch with the torch attachment inside in a black skillet to brown the steak, it’s going to get too cold to do it outside shortly where I live
Guga should try a dry age with the Tabasco powder!
Can you send the link to the salt shaker you use to distribute the Maldon’s flaky salt. I know you used to use the sugar shakers a long time ago but they never worked for me with that particular salt. Only fine grain salt did that work. Thanks Guga!
“It tastes very controlled” 🤣🤣🤣🤣 that killed me.
양념고기! Korean Marinated Steaks are awesome, especially when the outer layer gets caramelized just right (+ the smoky flav from grill). Man, I would gulp those down with a soju.
Love This... gracias.
Hi Guys and gals is this legit or a scam ?
I eat Tabasco every single night after work on my over easy eggs. It’s probably my most used condiment.
Guys,
Leos classroom is OK, but as you may have noticed several months (if not over a year) ago i asked for:
2 best types of Beef challange :
Corean Hanwoo VS Japanese Wagyu
Actually I have been asking for that in every single episode.
Plus also for:
Pomegranate molasses NARSHARAB experiment.
I hope one day Leos classroom will be filled with another position and both my ideas will be taken care off :)
cheers!
1 barrel to 1000 bottles…. Now it makes sense 😜 I’d always been confused as every video has shown them having this awesome process, yet their bottles are everywhere and doesn’t hold a candle to the local/home brew variety. Sounds like a delicious idea! Thanks for pushing the envelope Guga!
I thought he said 10,000 bottles, not 1000.
@@eric_d he did say 10,000
The pulp Guga used on that steak is enough for maybe a 200g bottle with a shaker function on the cap.
If dried and pulverized into fine dusts you could turn it into a seasoning condiment.
I enjoyed this video so I hit the thumb up 👍
“Chicken with spice.” “Smells powerful.” Cakes it on. 🤣
Can you try one with Mexican mole I’ve been curious how that would taste
got here earlyy! i wanna try this out one day
because my family loves spicy food❤️
try making a steak with salt and old bay seasoning also make one with compound butter old bay
Leo is that one guy that replaces that one actual family member we all know and love. Rip Maumau.
What happened to Mau Mau
he is still alive and has his own channel
Shame he is gone. I just cant stand this leo guy, seems so fake.
“If you swallow it, it ends quicker bro” yeah just wait till you have to poop lol
Loved this experiment! Fried chicken and hot sauce go hand in hand - Tabasco dust mixed into fried chicken batter, I’m just saying
This is immediately where my mind went.
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. ;)
Bar Keepers Friend
Welcome to the roller coaster, Nice.
@9:11 “they use that to make icy hot”
Guga next video. “Today I will be cooking a steak in icy hot. So come on everybody, let’s do it”
Man that pepper mash has to be powerful stuff 😂😂
Now, dry age with it!
Nothing really to say, but I enjoyed this video. Thanks for making and sharing it.
Am I the only one who got shocked by the casually-dropped fact-bomb about Icy Hot production?
That side dish Holy moly 😘
0:37 I though that was Lynja for a second
5:26
Angel that's one sneaky dude😂
8:02
Allready celebrating Brazils worldcup???
Can you try and dry age a rib roast using garlic paste or garlic confit?
8:36 "if you swallow it, it ends quicker" - Angel
I need some of that Tabasco dust for brisket
i need me a crossover episode where guga makes chicken wings and is a guest on "hot ones." hot ones brings the sauces, guga brings the chicken
You should do a compound butter showdown and take the best compound butters and put them against each other
the way it covers and holds onto the steak it would be perfect for the dry age