indoor steak is easy as f if you got good ventilation 😁 i have to open my windows & put an outdoor-facing fan in one of em, and turn on all the ceiling fans so my smoke detectors don't go off
I like your evolution into the teacher's role, Guga. I cooked my first A5 Wagyu steak because of you, and it came out amazing. I cooked some smash burgers the other day based off of your "outdoor burger" video and they came out perfect. I appreciate what you do. 😌
Guga I have to thank you for this. I have 3 young children including a set of twins. I love to cook, and try to keep them from being picky. Unfortunately its hard to consistently make things that they eat willingly and just love. Well they loved these burgers they ate them all and then asked me to make more. I know you just love food and sharing with people but you genuinely made my life better. I cannot thank you enough.
Guga I have to say. I made this recipe today. It was amazing! My mum said it was the best burger she ever had. I also liked it a lot. And I didn't even have access to all the tools and I'm no cook. Hats off to you sir! Huge fan 👏
That's basically what I do but I don't have the smoke gun so I use liquid smoke mixed into the beef. Also. I've used a spoonful of mayo in place of egg yolks onve which actually worked really well and developed a really nice crust
Neat juxtaposition with the grilled version. Do you have a good one for thicker burgers (not smash)? The recipe I have been using is based on many of the techniques you have found good in your various experiments. 1. I take the ground beef and make the patties (I prefer 1/2 pounders made to just wider than the buns due to cook shrinkage). I haven't tried the yolk addition but that sounds good. 2. Then I salt them and place powdered milk overtop and dry brine for 8 hours. 3. I then sous vide to an appropriate temp (i.e. as low temp as possible to provide safe cooking depending on meat origin). 4. Then I cool the cooked patties in the fridge. 5. When time to eat, remove from sous vide bags, pad dry, lightly dust in more powdered milk, and more heavily dust in ranch seasoning powder. 6. I then deep fry the patties by full submersion in clarified butter at high temp to desired outer crust appearance (the meat should still be partly visible through dustings). 7. Upon removal the last patty step is to brush with seasoned butter of choice (I usually just have a garlic and cracked black pepper infused brown butter I brush on). 8. Then you can pate on a bun with whatever cheese, sauce, and other additives you prefer. 9. Finally you can smoke it, as you did, with the smoke gun (I have done this on the patty specifically before assembly and this is sometimes preferable depending on the other assembled burger additives). 10. Enjoy p.s. Do note that black pepper (or any pepper really) very readily infuses into butter and upon creation you will want to adjust concentration to taste by simple dilution with more browned butter.
Guga, any advice on stopping the garlic powder seasoning from burning during the sear? I've tried using oil as a binder first and patting the powder in, then letting it rest for an hour. I also use some oil in the pan too 😔
No smoke. Olive oil in the pan before heat. 4 burgers on medium heat. 3 minutes on each side. White blood. Flip. Pink oil from the. top. 60 seconds after another flip
Guga I just discovered your content earlier this year, but thank you so much for sharing your cooking knowledge on this platform! I've learned a lot from watching you attempt so many wild experiments. My cooking skill has improved tremendously since and I feel more confidence in the kitchen than I ever did as a local gigging musician. One day when I can afford a quality PC and camera/tripod setup, I'm gonna attempt to make my own cooking channel! :)
I love this! I always want to make better burgers, and living indoors in an apartment I can't always get that nice smoky grill special guga can. I don't even have to watch the video to know this will be great. Also that first shot, has Guga lost weight? So glad to see Guga is taking care of himself so he can be around a long time to spoil his family and share this great content with us.
@@zomgthisisawesomelol thank you so much. Much appreciated. So you're flipping it immediately after you sear it down with press. Got it. But what about after you flip it, how long do you let it sit in heat on the non-seared side after the flip? And when you let the cheese melt over the patty for 30secs should the heat still be on? Or do you turn off the heat then put the cheese on and cover?
I love your videos Guga, i will continue to comment on all of your videos I watch (including shorts and instagram posts and any other ones I find) until you dry age a steak in garlic and rosemary with a butter binder. Keep up the good work!
Can you make a video for how to make dirt cheap, low-quality steak as good as possible please? I love your videos but I can't afford a lot of high quality meat
It almost look like crack burger, it’s so addictive that I had to go burger rehab, I’ve lost my job, my missus, my kids, those burgers ruined my life and now I have to attend burger anonymous helping each other to stop eating burgers and our burger addiction, now I’m out of burger rehab, 3 months burger free with a badge of burger soberity 😂😂 I couldn’t resist, I definitely keep making my quality homemade burgers of my own 😁
Thanks for the video. What temperature should you cook the burger at? I have a 12" cast iron pan and an exhaust fan right above to get rid of smoke, so don't care about a little smoke. Will be cooking with gas or electric not induction.
Yes, Yes, YES to an indoor steak video. We don't just want it, we NEED IT!!!
He technically has when he cooked sous vide, he's used cast iron for the crust before.
💯
indoor steak is easy as f if you got good ventilation 😁 i have to open my windows & put an outdoor-facing fan in one of em, and turn on all the ceiling fans so my smoke detectors don't go off
Yes
@@intraterrestrial5035 lol wow you don’t play around, but yea it does get Smokey if you want the best crust
I like your evolution into the teacher's role, Guga.
I cooked my first A5 Wagyu steak because of you, and it came out amazing. I cooked some smash burgers the other day based off of your "outdoor burger" video and they came out perfect.
I appreciate what you do. 😌
Guga I have to thank you for this. I have 3 young children including a set of twins. I love to cook, and try to keep them from being picky. Unfortunately its hard to consistently make things that they eat willingly and just love. Well they loved these burgers they ate them all and then asked me to make more. I know you just love food and sharing with people but you genuinely made my life better. I cannot thank you enough.
This is so wholesome. I respect the hell out of you ❤🫡
Finally, cooking tutorials. This is exactly what we needed. Thank you, Guga!
Guga I have to say. I made this recipe today. It was amazing! My mum said it was the best burger she ever had. I also liked it a lot. And I didn't even have access to all the tools and I'm no cook. Hats off to you sir! Huge fan 👏
Loving this series. Keep them coming, Uncle Guga!
One stick of butter y'all
for whenever u need it .
Slap day butter der
Some cajun seasonin' babe
My first thought. Entire stick?!?
need more indoor cooking videos just like this for us regular folk
Impressed you can speak fluently and cook at the same time - do more of these!!
So you can't?
He lives in Miami
@@Nick-00001 And? 🤦♂️
Yes to all indoor videos. This was very helpful for me as I’m pretty exclusively an indoor cook
I'm honestly loving the "why my.... are BETTER" series. LOVE IT!
You wait until him pitting his dry aged nephew against his meat dealer's
4:58 angel is hitting the gym man
Great video, you had so many great tips that the everyday cook can take advantage of to make some amazing burgers. Cheers!
Nice, i dont often cook burgers indoors so might try this sometime. Soketkes i put lid over the burger while it's cooking
Dude. I’ve been watching you since you were cooking in your office, and this new style of instructional video is awesome. Keep it up!
YES! To the indoor steak
Hi Guga! Amazing video i wonder if you can do a video that you dry age a steak wiht cinnamon.
Amd one with clove. Would be a good Christmas episode
Steak** with**
I review gfuel on my UA-cam channel while I’m smoking weed 😅
@@SevenHunnidno one asked buddy
@@darksideofthesunpodcast1272 yeah dude, we got that, no need to correct others
we need an indoor steak
Book ordered! Thank you for all you do! Happy New Year 🎉
I will definitely do them guga. You are the only one I can trust with these things.
This is the series I've always wanted, for all us apartment guys.
That's basically what I do but I don't have the smoke gun so I use liquid smoke mixed into the beef. Also. I've used a spoonful of mayo in place of egg yolks onve which actually worked really well and developed a really nice crust
Yes but the smoke is stuck in your meat. That smoke actually reacts with the bun and the external parts of the burger.
This is EXACTLY the video I've been looking for! Just so many good techniques I've never tried before.
Guga, you’re a treasure!!!
Really cool to see Angel behind the camera well played and the burger looks fantastico!
yeeeeessssss!!!!!! from your biggest fan in Colombia yes to all ! thanks guga and team!
Smile Angel! Awesome!! MIA(Pinecrest) in NC loving it!
yes pls, do indoor steak! Love these instructional videos... well done
That's it! I really like this new video format
I started a ketovore diet about 9 months ago. Thank you Guga for keeping a meat based diet so interesting! I've never been healthier BTW!
Neat juxtaposition with the grilled version. Do you have a good one for thicker burgers (not smash)?
The recipe I have been using is based on many of the techniques you have found good in your various experiments.
1. I take the ground beef and make the patties (I prefer 1/2 pounders made to just wider than the buns due to cook shrinkage). I haven't tried the yolk addition but that sounds good.
2. Then I salt them and place powdered milk overtop and dry brine for 8 hours.
3. I then sous vide to an appropriate temp (i.e. as low temp as possible to provide safe cooking depending on meat origin).
4. Then I cool the cooked patties in the fridge.
5. When time to eat, remove from sous vide bags, pad dry, lightly dust in more powdered milk, and more heavily dust in ranch seasoning powder.
6. I then deep fry the patties by full submersion in clarified butter at high temp to desired outer crust appearance (the meat should still be partly visible through dustings).
7. Upon removal the last patty step is to brush with seasoned butter of choice (I usually just have a garlic and cracked black pepper infused brown butter I brush on).
8. Then you can pate on a bun with whatever cheese, sauce, and other additives you prefer.
9. Finally you can smoke it, as you did, with the smoke gun (I have done this on the patty specifically before assembly and this is sometimes preferable depending on the other assembled burger additives).
10. Enjoy
p.s. Do note that black pepper (or any pepper really) very readily infuses into butter and upon creation you will want to adjust concentration to taste by simple dilution with more browned butter.
Just tried this today and made the best burger ever!!!
Nice! I love my electric griddle for indoor cooks, but it does nothing for the smoke. These look great!
Guga, any advice on stopping the garlic powder seasoning from burning during the sear? I've tried using oil as a binder first and patting the powder in, then letting it rest for an hour. I also use some oil in the pan too 😔
I’m 11 years old and I LOVE cooking, I’ll use this since I’m making burgers rn
4:35 BRO REALLY SAID ⚗️===[🍔] WAHT??! 😂
Yes I would love to see a indoor steak video on cast iron! Please😊
You need the egg yolk in the ground beef for it to bind together otherwise it's going to fall to pieces
I asked, you delivered... You deserve a subscribe. Thanks Guga !
I love this new format of video you guys are doing.
2:33 "Nice and pretty" 😄😍
These deserves a whole new channel Guga!!! I've been forever stuck with indoor steaks and still haven't been able to nail it as I'd wish to
That mini smoker with hickory wood was mind blowing. Excellent video.
ive always wanted a cooking video from Dr. Evil!!!
We want indoor steak! Yes!
No smoke. Olive oil in the pan before heat.
4 burgers on medium heat. 3 minutes on each side. White blood. Flip. Pink oil from the. top. 60 seconds after another flip
This was exactly what I need since I live in an apartment. Now I'm off to make some burgers for dinner, thanks Guga!
Loving these style videos guys!
Indoor steak, let's GOOOOOOOOOOO!!!!
nice work, guga!
i dont people who use an entire bar off butter, try to do it with a spoon and u see how less grease you use
Guga I just discovered your content earlier this year, but thank you so much for sharing your cooking knowledge on this platform! I've learned a lot from watching you attempt so many wild experiments. My cooking skill has improved tremendously since and I feel more confidence in the kitchen than I ever did as a local gigging musician. One day when I can afford a quality PC and camera/tripod setup, I'm gonna attempt to make my own cooking channel! :)
Yes absolutely worth my thyme!
I love this! I always want to make better burgers, and living indoors in an apartment I can't always get that nice smoky grill special guga can.
I don't even have to watch the video to know this will be great. Also that first shot, has Guga lost weight? So glad to see Guga is taking care of himself so he can be around a long time to spoil his family and share this great content with us.
I made them for my family, they loved it. My niece said it was the best burger ever
I really love the editing for these videos, I don't know why or what it is about the effects, I just do.
Hi Guga, been following you since about 6 years ago, got to say, I love the videos on this channel.
Yes
Perfect, absolutely perfect.. i found a new hobby thanks to you ❤
Really love this new series Guga :)
After searing it down for 2 minutes with the press, how long do you let it sit for in heat, until flipping it, and than until it's done?
@@zomgthisisawesomelol thank you so much. Much appreciated. So you're flipping it immediately after you sear it down with press. Got it. But what about after you flip it, how long do you let it sit in heat on the non-seared side after the flip? And when you let the cheese melt over the patty for 30secs should the heat still be on? Or do you turn off the heat then put the cheese on and cover?
@@zomgthisisawesomelol more than 30 seconds?
@@zomgthisisawesomelol also, do you turn off the heat when you put the cheese on ?
@@zomgthisisawesomeloli forgot, do I cook on high heat on the non seared side too (after the flip)
Good editing with the face on that burger
that looks very good im gonna try to make it
Didn't know Angel was the cameraman. Really love your dynamic.
These kind of videos are great!
I just made these and these are 🔥
.... the editing . i dont know man ... its ridcilous ... awesome !!!!
Did you really add a fart noise when the butter hit the pan!? I love you guys! Always informative and entertaining!
Not the best cook in the family.
But when I follow your burger recipes, they are astonished, thx guga.
I love your videos Guga, i will continue to comment on all of your videos I watch (including shorts and instagram posts and any other ones I find) until you dry age a steak in garlic and rosemary with a butter binder. Keep up the good work!
Mmmmmh guga would be the best hangover cook
Great vid idea guga
I’ve never been here this early hey guga vids are great
awesome idea for a video. super helpful
Great format!
What did you put on the bun?? B
Love it Gugellini! Will try next time altough I did somth similar due to your previous vids already
Thats my favourite level of crust!
Try a little worcestershire sauce with the butter
C’mon everybody. Make Guga proud and do this outside on the griddle.
A local chef is making a pop up with dry aged beef, 20% bone marrow, and an umami porcini rub. Would love to see you take on this!
WE WANT INDOOR STEAK !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Yes indoor steak please 😌
brown butter and pasta ... its amazing just try it
I use an electric heat gun a lot for my stakes as suggested by you, Guga. Always perfect results.
Seems you’ve got all the toys in making your burger your way!
Ur my favourite content creator guga❤️ amazing,easy,practical
The trick with the burger smasher on is genious!
My kitchen allways looks like i sprayed it with oil
this is so great! fast and compact guide to make tasty burger
Superb! I love my burgers thus far, but that's a top notch different way of doing them. Home made tops every bought burger
Can you make a video for how to make dirt cheap, low-quality steak as good as possible please? I love your videos but I can't afford a lot of high quality meat
Want to see an indoor steak
Looked AMAZING
Again another great recipe
It almost look like crack burger, it’s so addictive that I had to go burger rehab, I’ve lost my job, my missus, my kids, those burgers ruined my life and now I have to attend burger anonymous helping each other to stop eating burgers and our burger addiction, now I’m out of burger rehab, 3 months burger free with a badge of burger soberity 😂😂 I couldn’t resist, I definitely keep making my quality homemade burgers of my own 😁
Ever tried a stovetop griddle? Been making smashburgers on a charcoal steel griddle that i put on top of my stovetop for the last month now.
Thanks for the video. What temperature should you cook the burger at? I have a 12" cast iron pan and an exhaust fan right above to get rid of smoke, so don't care about a little smoke. Will be cooking with gas or electric not induction.
What is the sauce you put on the bun? That burger looks AMAZING!
And now make 10 of them because you have visitors and we'll see how the smoke conquer the whole apartement :D
I can't tell if the audio editor is intentionally messing with Guga, or if y'all are having fun in post. Either way, great video!
After flipping do you leave it for 2 minutes again or less? Is the cheese added a few seconds before taking it out or earlier?