I cooked every meat in 20lbs of BUTTER and gave to PROs!
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- čas přidán 4. 11. 2023
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Butter is fantastic with steaks and several other meats. There is a method called confit which is to cook in butter. Today I explore this method by cooking every meat I have available in 20lbs of butter. The results was not what I was expecting.
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#cooking #food #recipe - Zábava
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
probably similar to that umami experiment where he dehydrated all the umami vegetables to make a seasoning. it had enough nitrates to chemically infuse the steak but the actual powder seared off
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 ..
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.
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!
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
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
Dry age steak in oyster sauce PLEASE
I really missed the "I cooked every meat in" series. Glad you're bringing it back!
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.
Love the video. Awesome to see the Mad Scientist. Love watching his videos.
Nice to see you with the Recteq! I had mine for years and love it. One of the best pellet grills out there.
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! 😂
YES! I've been waiting for a confit video. Very interesting results.
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.
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
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.
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.
"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
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.
Guest episodes are always great!
Good to see Joe back on your channel. Man is an absolutely pro at bbq
...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
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 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
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 has the best videos to watch while eating.can't change my mind
thanks for the inspiration!
After all this time watching Guga i finally tried a dry aged steak that was the best steak I've ever had
Love y’all all three of you I watch.
You should try marinating the steak in Old English 800!!! Always works for my hubby and I.
Have you guys ever shown how you store the meat? Curious on freezing, packaging and taking care of high quality meat before cooking.
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.
Garlic sauce, throws in 20 bits of garlic... Guga i love you !
It is always a good day when Guga publishes a new video
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
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
Thanks for doing another confit episode.
I wonder how the results would be with confit pork, duck, and chicken. Also if you used confit in the historical preservation method and seared after several months of storage.
Love your videos!🩶
You can do confit egg yolks, confit chicken wings, confit potatoes and confit tomatoes.
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.
I'm sick and been fasting for over 40 hours.. watching this video is pure torture.. lol
These look absolutely amazing!
You guys are the best!!!! Viva guga 🎉
You should make a best of compilation for all the side dishes
Damn Guga! That’s going all out! Beautiful meats!
I would love to see your take on Oklahoma Onion burgers. It changed my life when I had one
I'm an amateur knifemaker, gotta love his raindrop Damascus pattern chef knife 🔪
Great Collab!!!!
My 7yr old is sat with me and said 'i wish we could go to his house' we love what you do.
I’m at the beginning of the video: EVERYTHING? CONFIT EVERYTHING? WITH PAPA JOHNS GARLIC SAUCE?!
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 👍
I remember this reflects something very similar you did with Sous Vide
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.
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
Steak and Italian brie cheese experiment pls!
3/6 of my favorite cooks together in 1 video 💪🏾you're only missing Franklin, Ant's BBQ,,an Chuggs
Hey Guga, love your videos! Could you please experiment with resting times, from 0 to a few times more than the cooking times and what creates the best result? Thank you
Please do a video with Ordinary Sausage
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
I see you paid close attention to Chud with that foil boat! Killing it Guga!
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.
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 🤣🤣
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.
Can we just take a second to appreciate those BEAUTIFUL raindrop damascus knives he's using?
works with pork like the "Anchaud" confit style for it
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
U never fail to entertain us GUGA , we love u ❤🫡🥩😎
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
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
OMG! This is ultimate!!
What about comfit sous vide steak? Fill the bag with butter and put in the sous vide cooker. An idea!
Is Guga inviting us all to come to his house? LOL
Guga's guests be waiting and watching him prep and cook everything one after the other while they stay salivating 💀💀
Make another control brisket and finish in the butter mix and another one to rest in the butter mix
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
You definitely guild the lilie!!!
The first bite tastes like heaven; the second one takes you there
Guga can you compare the reverse sear method vs sear method? I'm curious to see if it makes any difference
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.
Idea: brown chicken to a delicious golden brown. Dehydrate and make into a seasoning powder.
I again humbly request a pumpkin spice steak experiment. The people need to know.
Guga biggest fan.
Dehydrated/flash frozen eye round with beef tallow deep fry or confei to flamethrower bark/sear?
You sir are a True Meat Genius! Looks delicious asf!
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.
Guga i wish you good health my friend
you should try dry aging steak with çemen
The first bite tastes like heaven, the next one will take you there
What would happen if you dry aged a steak in hollandaise sauce?
we need this episode
guga you should cook pupusas one day, would be great idea
Dry age steak in mustard and a pork loin in mustard (yellow)
Can we get dehydrated fruit powders over meat used like a topping?
Im picturing like grill pork chops with dehydrated cranberry and apple powder or like elk with a sage and blueberry powder.
Maybe even mix some dehydrated pepper powders…like a seafood mix of dehydrated jalapeños/habeneros, lime, garlic, (random experimental fruit) etc
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!
My cat loves your channel:D
Guga needs a restaurant ASAP!
Guga you had me at Chorizo.
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 26 MONTHS IN A ROE! 2 YEARS+
Hey Guga, can you make butter from goat/lamb milk? Or can you do steak with lamb or goat?
LAs best fries are fried in clarified butter. Pls compare to tallow, duck fat, peanut oil or anything you can think of :)))