In the early Guga's video, he actually made experiment with garlic, without garlic, his results were that with garlic it was better, then he tested with garlic powder, shopped garlic, minced garlic, crushed garlic, and the powder came on top
There is a certain umami that comes from using garlic powder over fresh. It is good from stocks and concentrated flavors, things that thick cuts of steaks could use
You didn’t include Uncle Roger roasting the skirt steak, saying it was from Waffle House. One of the only times I think I’ve legitimately seen Guga mad. Still a great video, Brian.
I love watching how uncle guga and uncle roger bounce off each other and those steaks are things of beauty, I'm glad you enjoyed the video as well and hope you and uncle guga can collaborate someday 😁
Last night one of my roommates surprised us. He had purchased a bottle of Guga’s seasoning, and used it on chicken thighs in the air fryer. It was eye-crossing good! Mouth-gasm good! Soooo good!
The US actually uses metric under the hood, too. Imperial units are defined in terms of metric units, and the reference units, like the weights used to calibrate scales, at NIST are all metric.
I’ll be honest I remember when guga started actually making videos and gaining some traction and he’s really improved his cooking skills a lot over the years because of all the different things he’s tried out. As much as I used to meme on him I have a lot of respect for his skill with steaks and other culinary skills in general. Would love to see more of you and guga reacting to cooking videos together after just finding your channel
The other thing with Wagyu meat, there is something regarding the specific cow breed that causes the fat to begin to melt at 60-75°F, which is like 30-40°F lower than normal beef fat.
Been enjoying your videos for some time now, glad to have subbed. This was an excellent collab between Uncle Roger and now-Uncle Guga. Enjoyed your react and keep up the great work!
Only reptile meat I've had was at a Pappadeux's. It was the appetizer. The reptile in question was alligator. It was actually pretty good. Had a natural sweetness to the flavor.
ooh after that warzone that Jack made from Sunday, ooohhh that weejio is Guga approved and an Uncle title lol... their mutual convo, seems so friendly and roasting Jamie Olive Oil and Salt Bae (Nusr Et) 🤣🤣 can't wait for the last one... btw 135°F is around 57°C speaking of which, Uncle Roger x Uncle Joshua collab again in the restaurant at Uchiko please react to it, Chef Brian
Guga actually posted a video with more commentary on this particular vid. Nigel actually did burn his right hand when he put that steak in the cast iron. Remember safety everyone.
Personally I like to use both powdered garlic and fresh garlic. I'll put the powdered on directly but then I will cook fresh garlic with vidalia onions low and slow until it is almost a marmalade. The fresh garlic ends up having it's own sweetness come forward.
Didnt know that abt wagyu. Usually always seen it cooked on a flat top especially in Japan. Also always wondered why they season it after it hits the flat top if that makes any difference
I'm not an expert, but if I were to take an educated guess: to my understanding, Japanese cuisine focuses on the purity of the ingredients. So doing a simple sear on a teppanyaki (flat top grill) and doing light seasoning at the end would be an attempt to present the wagyu in the purest form possible and to let the meat speak for itself. Open flame cooking imparts some amount of flavor from the fuel used, whether that be gas, wood, or charcoal. In western cookery, this is desirable as more flavor = more good. However, if you're trying to showcase the wagyu's unique flavor profile, clouding it with "hickory smoked" flavor is undesirable. A flat top grill, on the other hand, is a comparatively flavor-neutral heat source. Heavy seasoning could also overwhelm the natural flavors of the beef. Some amount of seasoning is probably still required to uplift the steak's natural flavors, but adding it too early and letting it seep in and incorporate with the steak is probably determined to change the flavor too much. Again, these are just educated guesses based on what little I know about food theory.
Something I do for skirt and hanger steaks etc is cook them at a super low temperature like 135 to bring them to rare, but keep them there for a long time to break down the connective tissues etc. THEN i go for the seer to bring them to about medium rare. Makes them extremely tender and can cheat and have marinades penetrate into the meat in hours instead of a whole day's time marinading.
You mentioned a video with sous vide and XO sauce, and I thought I remember seeing it, but it's not listed on your channel anymore. Did something happen to it? Been enjoying your videos and the insight you add to these cooking videos!
I recently came across what might be a case of too much money: I happened across a podcast by a venture capitalist group, and one of their guests said that we he reached a certain level of wealth and success, he had to stop sharing his home address with all but his very closest friends and family.
True story: there was a weird reality TV series called Bridalplasty, where the brides were competing for a grand prize of a “celebrity wedding.” Each week’s winner got a procedure of her choice. Anyway, one of the elimination rounds was on selecting the menu, and the brides had to pick the “best” I.e. most expensive version of everything for each course. One course was sliders, and some of the sliders were made of Wagyu beef. One bride definitely came from a working class background, and her face lit up and she said, “wow! I’ve never had anything like this before.” WOULD YOU BELIEVE that they made fun of her for finishing off that little slider, as though she were a pig? I mean, shit, does wasting something like that make you classy? UGH. BTW, this was really good. I love steak, but I don’t know all the ins and outs of it. Also, now I’m hungry too, but tonight is spaghetti 😢
Wow, that's so rude and disrespectful of them, poor girl :( Tbh, I won't be surprised if there was some TV dramatization going on there, but if so, that won't be something unrealistic that they try to throw in, because some people really do act like that. Making fun of someone for enjoying something expensive that you're privileged enough to have easy access to doesn't make you "classy" or "better". It makes you obnoxious. And you're right, it wouldn't make them classy either to waste that perfectly good food. I honestly don't get why they think that makes them classy or look better? Sure everyone will know you're rich, but they will also know you're a privileged spoiled rich person. Plus, I personally feel happy when others enjoy things I have that may not be easily accessible to them
Good video to confess my only experience with steak is eating it well done and with ketchup back when I was like 16. One day I’ll try that raw lookin meat. Pray it tastes as amazing as every chef in existence says it tastes lmao
I cant tell you how many times ive grabbed a pan from my oven at 375f whatever that is in metric because i live in canada, but we use imperial for cooking temps, without my kitchen towel not thinking. Did i burn myself? Yes. Slightly. But not much. Lol
I loves steak but because i live in asian family, i only have wok for a sear which the crust is not too good. how do I convince them to let me buy an iron cast?
Heya Chef BT! Uncle Josh had a bonkers new video drop today that i think you will enjoy. He took a classic recipe and added some new elements to make it really enjoyable. Specifically, he took ramen and did three bananas new recipes for it and i think you will find it fascinating.
Love your channel. Not sure what your mission on UA-cam is but as a follower but not Patreon. I think you should branch out to other reaction videos. I know Uncle Roger got you too where you are and please don't stop those but I'd love to hear your chef insight on a more wide range of foods. As a self proclaimed foodie you get a little repetitive in your advice and would love to see you react to different foods, let's say some sandwich videos😉
Is there a good way to grill Wagyu with Chinese spices? I found Indonesian spices, my origin, are kinda too strong for delicate Wagyu. Is there any recommendation for me?
@@ChefBrianTsao Yeah. That's why I kinda wonder what's good for it. Wagyu itself has a lot of flavor on itself so giving it a complex seasoning sometimes give a result which a little disappointing.
And i will keep saying that Wagyu is just fat marbled with beef in between and even tho Wagyu is 50 50 fat and lean its more like 70 30 lean and fat it makes even Nduja doesn't seem so much and Nduja is a spreadable meat
My guess is the moisture from the fresh garlic is actually facilitating the natural sugars (which is very high) to cook at accelerated rate when heated up over a harsh heat source like fire!
In the early Guga's video, he actually made experiment with garlic, without garlic, his results were that with garlic it was better, then he tested with garlic powder, shopped garlic, minced garlic, crushed garlic, and the powder came on top
What is the name of that video I haven't seen that one
@@darth_ohma Been a while but with a quick search, i think its Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak!
There is a certain umami that comes from using garlic powder over fresh. It is good from stocks and concentrated flavors, things that thick cuts of steaks could use
The prob is he didn't add no other seasoning to it
Guga disciplining his kids: Do your chores or we won't have steak tonight.
😂
You didn’t include Uncle Roger roasting the skirt steak, saying it was from Waffle House. One of the only times I think I’ve legitimately seen Guga mad.
Still a great video, Brian.
🙏
What about the part where Uncle Roger called Guga "Budget Salt Bae"?
Fun and educational! Your commentary really enhances the video. Damn, you're the MSG of reaction videos!! Ok, now I'm hungry. French dip time!!! 🥩🥖
“MSG of reaction videos” ❤️ that
I want that on a shirt so badly rn XD
I love watching how uncle guga and uncle roger bounce off each other and those steaks are things of beauty, I'm glad you enjoyed the video as well and hope you and uncle guga can collaborate someday 😁
🤞I hope so
I wish I could be as consistent as guga with my grill
Last night one of my roommates surprised us.
He had purchased a bottle of Guga’s seasoning, and used it on chicken thighs in the air fryer.
It was eye-crossing good! Mouth-gasm good!
Soooo good!
FOUL! Not only did Guga not make egg fried rice on his road to Uncle-hood, he made Uncle R. do the cooking!
😂😂😂😂
listen, if you get fed perfectly grilled A5 wagyu... that buys you a lot
The US actually uses metric under the hood, too. Imperial units are defined in terms of metric units, and the reference units, like the weights used to calibrate scales, at NIST are all metric.
Guga needed to ask him "Why so weak? Why so weak?" Lol.
This video really made me emotional when FAST ACTION NEON TITLE was shown at 6:39. Had to pause for a bit to get a grip 😂.
😂
This is my favourite episode; one of the best to date so far.
🤘
I’ll be honest I remember when guga started actually making videos and gaining some traction and he’s really improved his cooking skills a lot over the years because of all the different things he’s tried out. As much as I used to meme on him I have a lot of respect for his skill with steaks and other culinary skills in general. Would love to see more of you and guga reacting to cooking videos together after just finding your channel
A Brian Rodger and guga video will break the algorithm.! Maybe 200 million views.
The other thing with Wagyu meat, there is something regarding the specific cow breed that causes the fat to begin to melt at 60-75°F, which is like 30-40°F lower than normal beef fat.
Been enjoying your videos for some time now, glad to have subbed. This was an excellent collab between Uncle Roger and now-Uncle Guga. Enjoyed your react and keep up the great work!
🙏thank you so much
FAST ACTION
Neon title😂
😂
I'm on the Tsao rabbit hole loving it
6:35 FAST ACTION NEON TITLE 😎😎
Yes, editing mistake 🤦♂️
5-6 months ago i wrote in the comment section in one of your videos that Uncle Roger should learn to grill steak from Guga. look how far we have come
Indeed!
Only reptile meat I've had was at a Pappadeux's. It was the appetizer. The reptile in question was alligator. It was actually pretty good. Had a natural sweetness to the flavor.
ooh after that warzone that Jack made from Sunday, ooohhh that weejio is Guga approved and an Uncle title lol... their mutual convo, seems so friendly and roasting Jamie Olive Oil and Salt Bae (Nusr Et) 🤣🤣 can't wait for the last one... btw 135°F is around 57°C
speaking of which, Uncle Roger x Uncle Joshua collab again in the restaurant at Uchiko please react to it, Chef Brian
Will do!
@@ChefBrianTsao YAYEAH!! 🤣🤣
Thanks for finding the time in your crazy busy schedule to react to this weejio I was waiting for it. Still waiting on your Uncle title.
🤞
Guga actually posted a video with more commentary on this particular vid. Nigel actually did burn his right hand when he put that steak in the cast iron. Remember safety everyone.
and woot!! flare up doesn't hurt, just don't linger. who needs arm hair?😁 such fun. love a ribeye
Love your videos Brian they make my week and I’m always looking towards the next one🔥
🙏thank you
Personally I like to use both powdered garlic and fresh garlic. I'll put the powdered on directly but then I will cook fresh garlic with vidalia onions low and slow until it is almost a marmalade. The fresh garlic ends up having it's own sweetness come forward.
this is my own most anticipate video of the year from my favorite channel chef! I've watch your videos repeating to bored
🤘
Guga busting out the knife hand, putting Roger's character away
I actually started watching you before guga. And like your channel, I've seen pretty much all his vids at this point
🤘
Guga is godly.... I always burn sides..... Consistency is something that i see from all 3 of you guys....
🤘
Hey look who listened to the comment section.
But, seriously I am happy that you did so.
🤘
Didnt know that abt wagyu. Usually always seen it cooked on a flat top especially in Japan. Also always wondered why they season it after it hits the flat top if that makes any difference
I'm not an expert, but if I were to take an educated guess: to my understanding, Japanese cuisine focuses on the purity of the ingredients. So doing a simple sear on a teppanyaki (flat top grill) and doing light seasoning at the end would be an attempt to present the wagyu in the purest form possible and to let the meat speak for itself. Open flame cooking imparts some amount of flavor from the fuel used, whether that be gas, wood, or charcoal. In western cookery, this is desirable as more flavor = more good. However, if you're trying to showcase the wagyu's unique flavor profile, clouding it with "hickory smoked" flavor is undesirable. A flat top grill, on the other hand, is a comparatively flavor-neutral heat source.
Heavy seasoning could also overwhelm the natural flavors of the beef. Some amount of seasoning is probably still required to uplift the steak's natural flavors, but adding it too early and letting it seep in and incorporate with the steak is probably determined to change the flavor too much.
Again, these are just educated guesses based on what little I know about food theory.
Guga did a behind the scenes video where he breaks down the video. According to him nigel was genuinely scared when he was cooking the Waygu
Something I do for skirt and hanger steaks etc is cook them at a super low temperature like 135 to bring them to rare, but keep them there for a long time to break down the connective tissues etc. THEN i go for the seer to bring them to about medium rare.
Makes them extremely tender and can cheat and have marinades penetrate into the meat in hours instead of a whole day's time marinading.
Fast Action Neon Title was my favourite part.
😂
You mentioned a video with sous vide and XO sauce, and I thought I remember seeing it, but it's not listed on your channel anymore. Did something happen to it?
Been enjoying your videos and the insight you add to these cooking videos!
It was set to premiere! It comes out Sunday!
@@ChefBrianTsao thanks for the clarification!
Legit one of his funniest videos.
So when can we see the collab episode of Guga & Chef Brian?
That Wizard shirt is sick man! I was excited for you to see this one.
🤘
Otw 80k subs let's go guys
🤘
I thought this video was coming out on Sunday but I don't complain
The Sous Vide Everything comes out Sunday!
@@ChefBrianTsao you're right, i got confused
Fast Action Neon title (Jordan fell asleep while editing xDDD)
😄I wish my husband would learn how cook steaks. I showed it to him zillion times. Uncle Roger is a talent😆
LETS GOOO BABY LOL
Edit: also Uncle Roger and Josh Weisman just did a collab in a restaurant! :D
On it!
love all you guys!
I love that you and Guga mostly had the same reactions to Uncle Roger hahahahhaa
😂
Another great video, Chef Brian!👍🏻
Guga did a reaction video to this video that you may want to check out. Behind the scenes explanations. Enjoy!
Nice! Def gonna check it out
no one's gonna talk about 6:40 "Fast action neon title"?
I recently came across what might be a case of too much money: I happened across a podcast by a venture capitalist group, and one of their guests said that we he reached a certain level of wealth and success, he had to stop sharing his home address with all but his very closest friends and family.
Season-all is the best season
There is a third Guga x Uncle Roger video actually on Guga's Sous Vide Everything channel. Not sure if you have seen it, yet.
Yup! Coming soon!
After the last few risque jokes, was just waiting for Guga to start playing with his belt at 13:31
🤘
True story: there was a weird reality TV series called Bridalplasty, where the brides were competing for a grand prize of a “celebrity wedding.” Each week’s winner got a procedure of her choice. Anyway, one of the elimination rounds was on selecting the menu, and the brides had to pick the “best” I.e. most expensive version of everything for each course. One course was sliders, and some of the sliders were made of Wagyu beef. One bride definitely came from a working class background, and her face lit up and she said, “wow! I’ve never had anything like this before.” WOULD YOU BELIEVE that they made fun of her for finishing off that little slider, as though she were a pig? I mean, shit, does wasting something like that make you classy? UGH.
BTW, this was really good. I love steak, but I don’t know all the ins and outs of it.
Also, now I’m hungry too, but tonight is spaghetti 😢
Wow, that's so rude and disrespectful of them, poor girl :( Tbh, I won't be surprised if there was some TV dramatization going on there, but if so, that won't be something unrealistic that they try to throw in, because some people really do act like that. Making fun of someone for enjoying something expensive that you're privileged enough to have easy access to doesn't make you "classy" or "better". It makes you obnoxious. And you're right, it wouldn't make them classy either to waste that perfectly good food.
I honestly don't get why they think that makes them classy or look better? Sure everyone will know you're rich, but they will also know you're a privileged spoiled rich person. Plus, I personally feel happy when others enjoy things I have that may not be easily accessible to them
The uncle title became the asian version of the michelin star
😂
Having a 3 hour glucose tolerance test. Hope this video is fun instead of torturous, lol.
😂
This is gonna have more views and likes than the amount of customers in all of Jamie Olive Oil's restaurants combined.
😂
🔥🔥🔥🔥🔥🔥🔥🔥
Good video to confess my only experience with steak is eating it well done and with ketchup back when I was like 16. One day I’ll try that raw lookin meat. Pray it tastes as amazing as every chef in existence says it tastes lmao
6:35 might've left an overlay there by accident :'D
Yup 🤦♂️
If you cook, you're gonna get burned. 👍 Fuiyoh. It's a mark of pride. Lol
Chef check 6.36 of the video, there might be an edit mistake (Fast action Neon title?)
Yup, editing mistake 🤦♂️
And you still have yet to get the uncle title 👺 I'll scream the day he reacts to your fried rice video
🤘
Me too!
"...and what Jamie Oliver did..." lol Jamie is a criminal.
I can't wait until you get a studio kitchen set up. Then Uncle Roger can review you, then you review him reviewing you... Inception. :D
😂
which is what Guga did he react to Uncle Roger's weejio and explained what happened
I cant tell you how many times ive grabbed a pan from my oven at 375f whatever that is in metric because i live in canada, but we use imperial for cooking temps, without my kitchen towel not thinking. Did i burn myself? Yes. Slightly. But not much. Lol
6:34 Give your editor a raise!
This was AWESOME 😆new subscriber ❤️
🙏thank you
The don't be a pussy comment got me 😂😂😂😂
I loves steak but because i live in asian family, i only have wok for a sear which the crust is not too good. how do I convince them to let me buy an iron cast?
FAST ACTION NEON TITLE 😂
🤦♂️
I like Thyme over Rosemary for steaks and potatoes.
you must react to him when he has wasabi or The Bomb steak. It's not a normal scream, it's an ambulance Guga.
Heya Chef BT!
Uncle Josh had a bonkers new video drop today that i think you will enjoy.
He took a classic recipe and added some new elements to make it really enjoyable.
Specifically, he took ramen and did three bananas new recipes for it and i think you will find it fascinating.
Cool!
You know, for a guy that complains about other people slapping their meat in videos. Uncle Roger sure loves doing the same thing...
😂
"I make mistakes too.." or are they...miSTEAKS XD
Sorry...I had to take the low hanging fruit! ;P
fast action neon title
🤦♂️
We need Uncle Roger with Max the Meat Guy lol
Also at 06:35 , Is this a Editing Error? I edit Videos too and it is a Common misteak (😉) so yeah
💯
6:38 Fast Action Neon Title
3:50 ngl some reptiles taste good... alligator poboys taste amazing
Love your channel. Not sure what your mission on UA-cam is but as a follower but not Patreon. I think you should branch out to other reaction videos. I know Uncle Roger got you too where you are and please don't stop those but I'd love to hear your chef insight on a more wide range of foods. As a self proclaimed foodie you get a little repetitive in your advice and would love to see you react to different foods, let's say some sandwich videos😉
Awesome
Fast Action Neon Title!
🤦♂️
6:37 Is this the leftover from editing?
Brian! Check out Ordinary Sausage!
Is there a good way to grill Wagyu with Chinese spices? I found Indonesian spices, my origin, are kinda too strong for delicate Wagyu. Is there any recommendation for me?
I think it’s best to keep it simple w Wagyu
@@ChefBrianTsao Yeah. That's why I kinda wonder what's good for it. Wagyu itself has a lot of flavor on itself so giving it a complex seasoning sometimes give a result which a little disappointing.
Cooking A5 Wagyu turns your grill into a Rammstein show.
😂
Hey can you react to Sandra Lee semi homemade videos. Especially the Kwanzaa cake??
And i will keep saying that Wagyu is just fat marbled with beef in between and even tho Wagyu is 50 50 fat and lean its more like 70 30 lean and fat it makes even Nduja doesn't seem so much and Nduja is a spreadable meat
6:41 You forgot to remove "Fast Action Neon Title"
🤦♂️
Hiroshi made sushi with the lizard on his channel and they show when they hunted it
That paused face 7:49 lmao
😅
Chef Brian do a collab with Guga.
One day!
@@ChefBrianTsao I hope in your collab you cook steaks not iguanas, snakes, gators and cow balls.
@6:36 Fast action neon title??
6:11 maillard?
Fast Action Neon Title?
Editing error lol 🤦♂️
@@ChefBrianTsao haha just found it funny :p
How does fresh garlic with much much higher water content burn faster than garlic powder????
My guess is the moisture from the fresh garlic is actually facilitating the natural sugars (which is very high) to cook at accelerated rate when heated up over a harsh heat source like fire!
Finally
Dat ribeye.
FAST ACTION NEON TITLE
Guga would destroy salt bae