Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇
@PewDiePie ᨆ My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪
@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.
Just gotta have the right equipment, budget and ingredients and you're good to go. Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc
I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!
my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!
Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.
I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.
For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat
I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol
Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor
Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥
I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.
I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.
Hey Guga! Thank you so much for making this video! You made me so happy. And the compound butter is genius. Now I can't wait to get a smoking gun and give it a try. 😎😎😎
Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.
That cheese dip bro, wow that looks amazing! I'm not sure if I'd go to the trouble for the smoking but man I would love to try that being a black coffee and steak consumer!
Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.
Hey Guga! I love your videos and I've been a subscriber for a long time! I'm going to be in Miami in the next days, it would be nice to have a video with a Brazilian subscriber, don't you think? Hahaha. Thank you for the videos!
Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁
It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.
I was thinking I should get my smoke gun out again. Haven't used it over the winter. I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.
I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips
Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)
Can you use the smoke gun for a brisket after cooking it Sous Vide? I found a video with pork where Guga uses a smoker and the smoke gun. Would be nice to see that done with a brisket.
Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think
don't know you guys but i look forward to the side dish too other than the mains. yo Guga! please do a compilation of your side dishes! they are awesome!
Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.
I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor. I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.
Hey Guga, I had an idea and I wanted your opinion. I'm a huge fan of fish and chips, and I was wondering if you could cook the cod sous vide, then batter it and fry it at high heat just long enough to make the batter crispy. Do you think that would be any good? I only just found out about this channel and the concept of sous vide cooking very recently, so I don't know a lot of the ins and outs yet, but I'm really curious and I want to learn. Keep up the great stuff, man. I'm really loving the videos.
"What if you don't have a grill? like if you live in an apartment? Well, just get your smoke gun and flamethrower..."
The apartment smoke detector be like: arghhhhhhhhhh
Smoke gun costs like 15€ from china..
Yeaaaa….
Been using a smoke gun for a couple of years. Best thing ever. You can smoke pasta dishes with this thing and it's incredible. Pizza is fantastic. Eggs terrific. Shrimp. Crab meat. I mean everything even ice cream with the right smoke and ice cream combination. 😇
You can use a smoke gun to cook? I been using that thing for years to light........................ I mean to provide smells and stuff.
@PewDiePie ᨆ
My favorite is using Ben & Jerry's vanilla and then using a cherry smoke. Green apple smoke is also a favorite.🤗😇 any product with a lot of wetness soaks up the smoke really well and it's not a chemical type of smoke flavor it's actually smoke.🤪
Can you smoke cheese with it?
@@frostnight2680 yes. The cooler the cheese the more smoke it absorb. Chop it to thick slices or cubes for more exposed surfaces. Try to resist the urge of having it straight away. Give it few days in the fridge for the flavor to penetrate deep in the cheese.
Sounds extremely unhealthy
Gotta say man - Angel’s been on point with his guesses lately.
He can tell choice from prime, guessed the compound butter. He’s become a taste genius
I was just thinking the same thing. so nonchalant too.
Plot twist: He actually works as a Michelin taster agent
Just said the same thing lol . The last few videos he’s been so on point 🔥
His palate has really been trained by tasting all the experiments. More and more I think he could start his own channel.
He’s like a bloodhound
My family doesn’t understand my obsession with steaks lately!! Definitely so much to learn from Guga!!!
Just gotta have the right equipment, budget and ingredients and you're good to go.
Watch his videos on how to cook steak/meat with a dish washer, pan, oven etc
CONVERT THY FAMILY UNTO GUGA FOODS
Yeah it’s dangerous. My kids actually ask if I learned something from watching Guga whenever I cook something new.
Lol. Have you been sous viding? I feel like most people would find that to be extreme
if you watch Guga a lot you have to be obsessed with steaks!
about to try my first dry aged steak today along side with a control from the same loin, super excited 😊
I have a Cameron stovetop smoker that uses wood chips (only a few tbsp will impart a lot of smokey flavor). It’s excellent for smoked wings, homemade bacon, potatoes, and all sorts of things. I’ve even used it to smoke tomatoes that were puréed and turned into smokey ketchup. And all indoors too!
my God I'm so thankful to find this channel! just sous vide a tomahawk steak last night for the first time & it was AMAZING! been watching your videos non-stop now so thank you for that!
Two things to consider when cold smoking butter, or anything. It's better to do it in a bag than under a bowl, as most of the smoke will stick to the bowl/chopping board and not make it into the food. It's also several times more effective on liquids than solids, so I would suggest melting the butter in a jar or bottle, smoking it and then shaking it with the lid on. If you shake hard, you will see the smoke magically disappear (into the liquid)! You can also repeat this as many times as you want. And if you go to far and find the smokiness overpowering, just mix in some more butter after.
That compound butter looks good. Put the steak on a rack so the bottom gets some smoke, too!
As always, amazing vid Guga & team! Mouth watering 🤤
I've been watching both channels for the longest time. I have to say, Leo is an awesome addition to the videos. 👍🏻
I did not expect that winner for the steak. Maybe I will look into a smoke gun. I was VERY interested in the dip because I just picked up that cast iron serving tray recently. I need to try that recipe. On another note, I'm not much for knives but yours are really great looking.
Guga thank you for showing us that smoke gun I totally am going to use this with wood pellets for food and not weed for my lungs
How about a weed-smoked steak? That probably be the first steak that gives you "the munchies" 🤣
@@drewt1717 one experiment guga wont ever do lol
can you smoke weed with it? asking for a friend
let me know if you do this...
For those that don't have a flamethrower cook slightly less time in the bath. Next pre heat oven on broiler mode then put steaks in a cast iron pan, put in oven sear one side flip steak repeat
Loved this one. The fact that Angel guessed how the last one was prepared is cool hahah!
this looks amazing!! that smoked steak with compound butter was screaming "I will blow your mind through the screen"
I've bn waiting for this!!! 😆 so happy to see all you guys together. I would love to see the behind the scenes video. I can just imagine the craziness already. Lol
Great idea and so easy to have sitting there ready ant waiting
Love the channel Guga. Long time fan. Keep up the good work
I love to experience the excitement through you guys , even if I don't do it myself I get to know if it will or won't be good , thank you guga 😉💙
Try doing a liquid smoke compound butter, will have the same effect and surface penetration but much easier to make and can better control the intensity of flavor
Angel is really good at calling out what’s different between the steaks, he’s never too far off from what ever the experiment is . I wouldn’t mind seeing him on chopped chef or iron chef as a judge 🔥🔥
The smoked sliced steak looks like it has the most potential for me personally. Maybe the trick is to smoke it for less time so it's not overwhelming.
I plan on doing this on Friday with steak. I cold smoked some salmon with applewood before I did a sous vide on it a few weeks ago and it turned out fantastic.
The BEST! I love you Guga 💪🚀
I can’t wait to do this, with smoked black garlic compound butter ❤️
I've used oak chips gotten from barrels used from aging wine, beer, and other spirits that acts pretty good as a smoking medium. Might want to try some if you can get your hands on them, I used to be able to find them at a local store but at the time I was living in northern California so you might have a bit more trouble.
Maaayyyynnn another great video guys!
Been loving the videos, the steak, oh man looks good. Curious, but have you thought about a round table? It might be easier to share the dishes.
Greetings from the netherlands. I love your videos keep it up
Lol I get pumped every time guga says “I know they don’t look that good right now, but watch this!” 🔥
Hey Guga! Thank you so much for making this video! You made me so happy. And the compound butter is genius. Now I can't wait to get a smoking gun and give it a try. 😎😎😎
We have a place in Sadkatoon that cold smokes steaks for (I think) 24hrs. Even with no seasoning, just cooked in a pan and it's the best flavour
Your right guga smoke does make everything taste better!
This bowl of cereal tastes amazing!
Try Hoosier Hill Farm Hickory Smoke Powder, it's great stuff. You add it to a steak like you do with garlic powder and it adds amazing hickory-smoked flavor.
That cheese dip bro, wow that looks amazing! I'm not sure if I'd go to the trouble for the smoking but man I would love to try that being a black coffee and steak consumer!
Awesome bro, cheers!
You can get get the tropical spark coffee wood pellets for 13 bux on that one site that delivers all the time.
Props to the editing department for the subtle touch of the 'celebration' confetti all looking like wood worms!
Hi Guga, fascinating work. Maybe you could try parmesan dry aged maybe mixed with a little butter so it sticks. Horseradish could be another good one since it worked really well with wasabi would be great to know if it works with something cheaper.
I need to get 1 of those smoke machines 🤣 top job as always 👍
Yess this is what I was waiting for
As Guga smoked everything else, I was waiting on a smoked whiskey cocktail.
Hey Guga! I love your videos and I've been a subscriber for a long time! I'm going to be in Miami in the next days, it would be nice to have a video with a Brazilian subscriber, don't you think? Hahaha. Thank you for the videos!
I always get so hungry when I watch these videos!
Guga, cheers from Brazil!
I’d like to suggest an Idea, a Video with the 10 top side dishes shown in the channel.
Oh, yeah…I remember seeing Emilio’s new accessories shop on Instagram. Nice to see you trying it out!
Those smokers are great! I like to put the meat raised on a rack to get some smoke on all sides of the meat. Works great with wings! Good video, I haven't tried smoked butter, but it sounds like I'm missing out! 😁
Made 100% indoor
**brings grill indoors**
Can use cast iron
Greetings from Abu Dhabi...love the videos, they don't come out fast enough lol
It'd be nice if you had a top with a cut out that fits the indoor smoker nozzle so that none of the smoke escapes. It would also save on smoke pellets. You should look into that Guga.
Maybe do one smoke before after and use the compound butter
Guga, you can find those wood pellets on Amazon and other web sites. They're pretty easy to find.
I normally like great steaks with no sauce... but I was waiting for Angel to dip a piece of steak into the cheese sauce!
I was thinking I should get my smoke gun out again. Haven't used it over the winter.
I over-smoked my compound butter attempt, so I'll have to try Guga's timing. Too long and the smoke turns a bit bitter because unlike in a smoker it's not being refreshed. I wasn't too impressed with the smoking a steak itself either, it just doesn't make enough of a difference to be worth it. Get better results just using smoked salt in a rub.
Guga! Can you do a video of using the the flavored palets as an ingredient for your outside grill?
I've been watching Your videos for some time now... Been doing some sous vide at few jobs (but never on a big scale) and started playing with sous vide at home (using thermomix as circulator xD). After watching this video I ordered smoking gun followed by... Anova circulator :D The convenience and playing with food starts now. Cheers for all the tips
when you use compound butter smoke essence work better that smoke the butter
could u do a video about all of the best steak methods that u have tried on one steak?
Smoked butter? That's actually a great idea. I used to pre smoke my custom BBQ sauces with applewood. (I highly recommend doing two large trays of this for a whole hog pig roast btw((separate obviously)), i have a granny smith apple tree outside my house, getting a bit difficult to climb cuz the lower switches have been removed, lol, had to let it rest a bit)
Guga, do you remember your video about using steak to season steak? Could you use the Pelicos from dry aging steaks to grind and make the seasoning???
Also try using a coffee grinder for the pellets it works great
You should also try liquid smoke in the butter and see if that works as good or better than normal smoke.
He's done liquid smoke video.
My friend Jason invented a cold smoker that was a smoke gun and container to keep the smoke in all in one
Thank you Guys,......i tried, ....its amazing!!!!!
This technology keeps blowing my mind! I’m super excited about the duck video.
You can also break up the pellets with a "tobacco" grinder. Also that smoke gun looks fun to try with "Tobacco"
Dang it Guga! Now I see several things I want to buy!
Not a compound butter, but would be interested in seeing what Smalec (a Polish lard & bacon spread) would do
Can you use the smoke gun for a brisket after cooking it Sous Vide? I found a video with pork where Guga uses a smoker and the smoke gun. Would be nice to see that done with a brisket.
I'd love to see "smoked after sous vide, before sear". I feel like that might hit a sweet spot.
Where do you get the mallet? That is freaking awesome!
I live in an apartment and so this video was invaluable to me. Thank you very much!
I've been waiting for this video.
Awesome channel!
Guga if u put the pellets in just a lill water they will expand then let them dry out thell become a saw dust kinda.
I wonder what quality of in door smoke could you impart on different cuts of meat. Like for an example of an indoor smoked brisket
Guga’s voice intonations when he’s listing instructions or ingredients crack me up
Guga, you have to try peach wood for beef, it's fantastic! 😉
Guga! These look awesome! Something I’d love to see is a smoked compound butter with bone marrow, the cured egg yolk, and possibly some black garlic. Not sure how well those flavors would mix but I’d love to see what you guys think
Each one of those is it's own flavor king... makes me wonder if it would be super confusing on the ole tastebuds
You are a mad scientist.
@@drewt1717 worth trying though! Guga is all about the experiments and I think it would be a a crazy take on his butter of the gods
Sounds good, but I do prefer regular garlic to black garlic. I like savory more then sweet.
That smoke gun looks like a lot of fun, I wonder if it works with other kinds of smoke
3:40 Smoked Guga, a preview of Dry-Aged Angel
2:29 Smoked compound butter
Try using a food processor to powder your pellets. Works great!
Angel is developing his palate fantastically!!!! I want to see Angel reviewing restaurants.
Love your content Guga. God bless
Hello Guga! Question for the compound butter. Would you be able to give the exact measurement for it? Pleaseee
don't know you guys but i look forward to the side dish too other than the mains. yo Guga! please do a compilation of your side dishes! they are awesome!
Guga can you try to make canner cutter and utility grade steaks taste good?
10:05 Angels face😂😂
Can't find the pellets anywhere? they are on amazon. I'll need to try them out in my smoke gun. look cool.
Guga says try at home, I look the Breville Smoker Gun on ebay and it's 250 AUD, with shipping. Ouch. I guess I have to start saving, and that is the GUN only no pellets.
Nice one need 2test it
I would've smoked the unmelted ingredients instead of after it was a melted glob. More surface area = more flavor.
I bought a plastic cloche and drilled a hole to fit the nozzle of my smoke gun. I've been using alder for smoking some of my dishes.
Please do a herb experiment! How much rosemary and thyme basting do you need to feel the flavour? Something along those lines.
Suggestion, a cheap coffee grinder might make short work of the pellets.
Hey Guga, I had an idea and I wanted your opinion. I'm a huge fan of fish and chips, and I was wondering if you could cook the cod sous vide, then batter it and fry it at high heat just long enough to make the batter crispy. Do you think that would be any good? I only just found out about this channel and the concept of sous vide cooking very recently, so I don't know a lot of the ins and outs yet, but I'm really curious and I want to learn. Keep up the great stuff, man. I'm really loving the videos.
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste
Guga, that is quite the headline for the video!
The smoked guda is missing from your queso recipe in the description.
Next time try Cream of Jalapeño or Poblano or even Cream of Bacon for the queso!
It’s soooo good.