I soaked Meats in HOT Sauce for days and tried it!
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- Опубліковано 16 бер 2024
- Hot sauce is something loved by almost everyone. It brings in heat, flavor and it's loved by many. Usually not used as marinade today I wanted to push the limits of hot sauce and I tried it with several meats. The results where not what I expected.
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#spicy #food #challenge - Розваги
"It is so easy, you can replicate it at home"
*Me buying two gallons of hot sauce*
They sell it at costco.
It's still a bad idea, Franks is terrible.
Use Valentina. You can get the big 32oz jars for like 4 bucks and it tastes so much better than Frank's NotHot.
Just use a brush. That way, the meat won't fall apart, and that you won't waste the sauce.
or just a ziplock bag
@@SkywarpSeeker i love franks with some wings
I had read before that you can't marinate salmon for too long before you cook it, because the salt will cook it. Which would explain why the salmon was overcooked.
The vinegar in the hotsauce will cook it as well.
@@katb.6132 Ceviche
Kimchi does the same thing on some seafood.
Yeah, the salmon looked pretty much done already when he just took it out of the marinade. No need to cook it anymore. Maybe just add some crust with a flamethrower?
Isn't that kind of the whole point behind Ceviche? That acid "cooks" fish meat?
“With all this meat we need a side dish to balance things out” proceeds to put a deep fried steak as the side dishes 😂
"I used the stones to destroy the stones"😂
😂😂😂
I think he secretly knew the hot sauce steak was going to be awful, so he had to redeem it somehow.
😂 Can't be putting steak in the sides too Guga.
My nephew has a severe celiac problem, to the point where early on the doctors thought he was anorexic. I was able to come up with a simple recipe he loves. Chicken tenders marinated in Frank's then "breaded" with egg and parmagian cheese.
Nice. That's good he is eating.
Nice tip! Cassava starch and cassava flour are gluten free and also substitutes wheat flour quite well.
16 food allergies here, including wheat, rye, and barley. There are many great substitutes and alternatives out there. For flour, try checking out Better Batter, Bob's Red Mill, and King Arthur (which I haven't personally used but I've heard great things about). For ready-made breads etc, BFree is one of the better options. It doesn't live up to regular bread, but it works in a pinch in my opinion. Mission brand has decent gluten free tortillas. Sensitive Sweets also makes GREAT breads, cakes, and other sweets. Good luck!
He is VERY picky. He will just not eat if he doesn't like it. Hot Sauce flavored potato chips, steak, and hot wings are regulars. He likes to make pizza without dough in the microwave. It's sauce, meat, and cheese on a silicon cooking sheet. The sad part is my other sister owns a diner, and he can't enter it with feeling sick the rest of the day.
@@harebrainedrabbit The only baked goods he likes so far are gluten-free Oreos. We've tried just about every type of bread alternative. I think years of it making him feel sick have just turned him off to the items.
Secretly feeding angel veggies. With the side dish Aint you guga 😂
Heheh, secret evil maestro!
For the people who don’t know who Angel is it’s his newphew I think
@@patrickbartlett9956 We all know that.
angel wasn't holding back either hahaha 🤣🤣
Well, he's gotta fatten Angel up somehow for the dry age and/or sous vide experiment.
Many hot sauces are vinegar forward and like lemon juice in ceviche it will start the cooking process.
Yeah, denatured proteins from the acid, much the same thing that heat does.
We use hot sauce marinades down in Louisiana but I would recommend a quick marinade like 30-60 minutes.
A lot of vinegar in many cases. Ruins a lot of hot sauces drowning out the peppers. Also causes an unnatural tongue burn.
@@1014p I don’t like buffalo for this reason, way too sour for me
That salmon was already cooked before he even applied heat. Kinda like ceviche.
Only in US can you by gallons of everything, including hotsauce. Here in Norway, hotsauce is usually sold in glass bottles with 1 desiliter/3 fl oz.
lasts longer and bulk buying is cheaper, you don't actually use much each meal unless you're marinating like in the video
The bulk is generally for refilling smaller bottles or cooking on a large scale. We usually use small bottles too lol
I'm certain in Norway restaurants can buy in such bulk as well. The common household in the US isn't buying in gallons
It's likely he bought it from a supplier meant for restaurants. You don't normally see hot sauce sold by the gallon in a typical US grocery store.
The US lives in a constant state of dick measuring contest, it's their culture. More fat people, bigger vehicles, bigger junk food, bigger guns, bigger wars, bigger corruption, etc. Good OR bad they want to be BIGGER
Whoever made the music for the grilling section clearly clearly loves ACDC.
Does'nt ZZ-Top have a riff almost identical to this one?
I was scrolling through the comment section looking for someone to say this lol.
yeah sounds like sharp dressed man by zz top
@@holymahogny No the guitar is definitely more Angus Young than Billy Gibbons
I think there is a lot of cross influence that happened here but the riff itself seems to be fairly common in rock. But yes, this definitely has more of the ACDC flavor.
Also, some people call it the Tush riff for obvious reasons.
I'm from Buffalo, NY. And I'll put Franks on almost anything. It's great with a breakfast quesadilla. Certainly wings. Mix it with melted butter, add some of your favorite spices... liquid gold.
Ayyye buffalo ny native here too! 😂 living in Colorado now but I was born there!
Also from the area and always have tons of franks in the house
Franks is trash af XD wtf
Been watching you since I got stationed in South Florida in 2020, just ordered your book and can’t wait to cook up some Guga recipes on my new grill!
i would love to see this done again with the steak for 6, 12, and 24 hours, i feel like the amount of time was just too much maybe like 24 hrs at most and it might come out delicious.
Love these, I dont marinate with hot sauce for long term but briefly yes. Especially with steak. 1hr or so max.
These experiments are so great....you try stuff people dont usually try!
ya im trying to figure out why that steak was marinated for 400 hours (16 days).. Even guga had to know that wasn't going to be good
Yep 30-60 minutes.
@@75novaguy73... Guga and his crew read the comments & if he sees enough comments mentioning the same thing like marinating meats in hot sauce for days or hours, that's what he will base is next video on.
@@Lp-cd5mx sure sure. I just dont how the salmon got 1 day but the steaks for 16. I dont read ALL the comments but idr seeing anyone asking him to marinate a steak for 16 days in hotsauce. Lol oh well
YES, keep sneaking in vegetables to get that kid to fix his diet. Good job Guga!
That kid is beyond saving. As soon as his young man metabolism seizes to work his intestines will need stool softener as a side dish.
It's honestly getting pathetic how little he eats. Guga is all about experimenting and discovering new tastes and foods. And everytime Angel just has to say how he doesn't like this and doesn't like that. Doesn't like fish, doesn't like chicken, doesn't like vegetables. Bro grow up. You only like steak and coca-cola and then pretend to appreciate dry-age flavour as if you can taste that with a pallette as basic as yours.
"Kid"? He looks to be in his mid 20s, pretty far away from being a kid.
There's irony in how judgemental some of these comments are. Genuine concern is one thing, not knowing your lane is another. Y'all know who you are, and I know you'll just deflect. Have at it 😂
@@3xeplodng_3agle_studios You could be right.
As soon as you pulled the salmon out, it was already officially cooked.
was looking for this one lol
I noticed it too
Guga, I never miss one of your videos - you're addictive, dude!
I love the side dishes they taste amazing iv tried them love you content keep it up GUGA
Guga, your side-dishies are always mindblowing
Dishie fishy bo-bishie.
Dry age with caramelised onions
I usually soak fish in Crystal Hot Sauce(and maybe garlic) for an hour or so before breading and frying it. Same with Grilling chicken wings except I leave those overnight.
Hey Guga, I love when you do collaborations with other creators!
i like your collabs with outdoor boys and best food review show. cheers
Yes finally a video on this i do this all the time. I love my steaks Is marinated in hot sauce. I love it i usually soak the steak. 24 hours
Awesome. I want to try it. Do you add any other seasonings after…..what temp do you eat at? Just wondering if the hot sauce pre-cooks the steak bc I like mine med rare
Most of the hot sauce the spices in i just cook it Is medium rare or rare. With some rice and black beans tobacco hot sauce i use
I do steak quesadillas with the steak marinated in habanero sauce for a few hours. It's delicious, but open a window when you cook it.
At 6:55 he actually admits he screwed something up unlike most cooking youtubers. Props to him
Guga Foods Vids Are Da Greatest
Yooo new music!!! loving it the spicy vids lately man
I got an crazy idea:
Soak steaks with clam chowder.
That sounds intriguing. I hope Guga sees this.
Manhattan or New England? LOL
@@Birchwood1976definitely New England
Gotta love Guga's experiments.
I freaking love this channel
new guga grilling song , hype
I love the AC/DC style tune you got in the background. Kick ass tunes and cooking! Solid!
AC/DC sucks.
@altapp702 when Donald Duck makes a rock band, you have AC/DC
to everyone who just started ( like myself ) or been doing it for a while and feel like giving up.... this is a sign to NEVER GIVE UP YOUR UA-cam CHANNEL! you got this❤
Every time I hear Guga's voice at the beginning of one of his episodes, it instantly takes me back to my childhood of the talking lamp in the hardware store scene in the movie The Brave Little Toaster. 🤣🤣🤣
Great video 😁
Hey Guga do you think you can make a video on your take of a meaty style chili/s and also your style on meatloaf/s?
We need a chili series. All different home made
i love how guga's side dishes can actually be a main dish
I’m definitely going to try lamb😮, Thank you for the idea
I mean, you put the steak in for 400 hours, no wonder it didn't work as well as the others lmao
Oh man I love Frank's red hot. I'm trying all of this. Especially on the chicken. Love the idea Guga thank you
I can only imagine how good this all must have been!!
Yo, Guga. Why didn't you perforate the chicken????
"Yes, hello? Frank? I need to place an order for 50 gallons"
I think he gets it in 44 gallon drums
You have been my favorite tv chef for a couple of years now 😄
Guga makes some great food, but the side dishes always seem to amaze me the most! 😍🤤😩
Your inspiration, rib roast dry aged for 1 week in ground up Gardetto's garlic rye chips (Special Request)
Wow. You got to try it
Guga should do one pushup for every like this comment gets
with help or without it?
Guga did the heavy lifting providing this video. It should be YOU doing the push ups.
I'm pretty sure we better stop at 8.
This push up nonsense is like saying 1st, it's F'n lame dewd. Seriously lame
@@thetvbaby83 who
guga love the passion you are great
I Love Guga Foods Videos 💖
"RedHot, also known as 'I put that sh*t on everything'." had me confused whether I should be dying of laughers or complain that Tabasco would have been a better choice. > < (0:44)
He already did a Tabasco sauce experiment.
I concur *_"McIlheny's_*_ for the win"_ ! However I would recommend avoiding at all costs their new _"Scorpion"_ sauce. It's just too hot as opposed to spicy & savory and will just set your mouth on fire.
@@traviswalker8933I know, but following "I don't want spice I want the most flavour" with picking a vinegar-intensive version of Tabasco still felt wrong.
And it's not like switching from one to the other make it a whole new experiment anywae, I'm pretty sure the novelty here was trying different meats. ^^'
Guga knows how to cook a lot of things, but he can’t cook chicken correctly if his entire family depended on it.
I think we need to try this experiment again Guga. Marinating all meats for the same length of time may give better results for the steak. Also why no pork! Pork with chilli and fennel 🤤
A hot sauce without too much vinegar and just hot enough to taste nice. Guga You always cook awesome.
"RedHot, also known as 'I put that sh*t on everything'." had me confused whether I should be dying of laughers or complain that Tabasco would have been a better choice. > < ().
Valentina or Cholula would be better than both of those personally.
That's what Angel always says. Thus the name.
400h?? That's more than 16 days bro, I don't think that's safe to eat 😂
??
Who's gonna tell OP? Lol
@@DK-nc9wr let it be you!
smart approach. another 2 years of quality guga vids.
Being from Buffalo and having Franks as a staple in literally every facet of life, I loved this video lol
Marinading Chorizo in Franks is like a spicy frank in franks.
Just saw Guga on Best Ever Food Review Show - I knew he had bad takes on British food/products (like thinking Scotch Eggs are "Scottish" Eggs, or that the UK uses HP Brown Sauce on steaks (we don't) and we all love it (it's as divisive as Marmite)... but who knew he had bad takes on seafood as well, and seems to have forgotten Tabasco despite touring their facility.
God help him if he ends up trying German style food like Currywurst, he'll probably just drop some Salami in a Vindaloo.
First here let’s gooooooo!!!
So?
Been trying for a minute, closest I have gotten so far is third lol
@@danielrichards4927for a minute. Dumbest saying ever.
So? Why do people care about that? You weren't even first
You weren't the first one to make this lame as* comment though 😅
Great experiment thanks 👍🏻
Guga I love your videos you should try fry aging a steak in garlic and rosemary with a butter binder
I love Frank's Red Hot. All the flavor with a little kick! I wonder why you varied the soaking time so drastically across the different meats? Clearly, 400 hours for the steaks was too much, but I bet a shorter soak time would produce better results. Thanks for sharing.
Denver is my favorite cut of steak. Affordable and delicious
I'm with Angel, I love seafood but not into salmon. The side dish, omg yes please! Your side dishes never fail Guga!
Guga should get a bottle of that Korean fire noodle sauce and use it on vaccuum sealed meats.
This is me in a meal!🤣 if I could dump this much hot sauce on everything I would… absolutely tempted to give this a try.
That lamb looked so good! Making me miss the rack of lamb I made years ago.
Flavor guy went above and beyond with the side dish. He deserves a raise 😂
Mate, a good lamb chop with the fat, beautiful! One of the wonders of the world. If marinating in hot sauce makes it better, ima gonna give it a try!
I just bought a whole sous vide setup from your Amazon list. Let's hope it goes well.
yall should do the same hot sauce soak, but with a brisket 18 hour cook!!!!
Hey there Guga... so, what do you do with the hot sauce after? Put it back in the jug for other dish or throw it away?
Im thinking of stuffing an eye of round with raisins and broiling it to see if it tenderizes it. Or some mincemeat like combination but less sweet. Maybe Chinese chestnuts which are soft.
I love how Leo gives a whole dissertation on how good the side dish is then they pan over to angel who just goes wow lol
Hey Guga, When ya gonna show us how to correctly cook the "The Old 96er" big round steak from "The Great Outdoors"? Seems about time you did that!
Hey meat boss, i got one of those Bill Baileys Santa maria tri tips thats in wet marinade vacuum sealed bag. Its passed its best buy date by a few weeks but since youre the pro at aged meat, would it still be good to cook?
Should try this experiment again but with a Sriracha-type hot sauce that has no or way less vinegar. Or make your own more purely-peppers hot sauce. Curious how that would go. Enjoying this experimental approach, thanks!
This channel has become my new obsession. Another incredible video guys.
Have you guys tried leaving meat in cola yet?
yes, few years back
Here is an easy one for you to try Guga. Airfry some chicken leg quarters. Cut them first into legs and thighs. Score the meat in a couple of places. Pull back the skin and season with cumin, garlic powder, paprika, black pepper, salt, and accent (an msg salt like crystal). Rub into the meat. Stretch the skin back into place then season the skin with the same spices. Airfry until done to temp and skin is crispy. Then brush on Franks Sweet Chili sauce. Back into the airfryer until it is glazed. Whole process just takes about 35 minutes total. 5 minutes to cut and season then around 30 minutes to airfry at 385. This is something everyone needs to try. It is sticky like Korean bbq chicken and tastes so good. Thanks for the video Guga and co.!
And of course let it rest for about 10 minutes after cooking.
Oh yeah almost forgot. A little sprinkle of salt on it right before resting makes the sauce chilis really pop.
Could you try CLAMATO JUICE? I think the acid from the tomato juice break down fats and the spices add some unique depth to flavour
So was it the vinegar pre digesting the meat that made it better or was it all of those extra spices
i would love a side dish tier list for steaks from Guga.
OMG! That looks spicy - you might have a coronary!!! 😂
Use the hat on the mandolin Guga!!!🫣😫
I think I'll make a ringtone of Guga saying "That is spicy boy!!"
I watched this, and got inspired to marinade a round steak in Frank's for 2 hours, then made swiss steak and it was excellent
Sometimes I like the side dishes better than the experiments. They always look phenomenal!
Here’s a tip
Drinking water and milk after having extremely hot/spicy things don’t help it just makes it burn worse
The best cure is bananas or cucumbers
I kinda wanna see you guys do something with the hot chip challenge.
I like the new music! Did Fleet Farm complain?? ;)
Guga you should try a comparison between salt and chicken salt on steak it's a seasoning exclusive to Australia
The salmon looked already cooked because of the acids in the vinegar from the hotsauce. not surprised it tasted overcooked after being on the bbq as well.
As soon as i saw that hot suace my mouth started watering i want some buffalo chicken also hot suace fish is crazy guga i dont know anyone else that has done that
"I gotta fill up the whole bow" 😂 😂I'm sorry I laughed so much hahaha
We need an episode where angel describes all the flavors 😂 and it's nothing but fish and veggies
One of the easiest marinades for salmon and chicken, red hot and Italian dressing
You should try to combine your dry aging process with this expirament but with different levels of heat. Like Hot Ones but with marinated with the seasonings instead of coated.
PS: Thank you for all the side dish recipes they are soooo good everytime especially with butter lol
try to dry age steak in coconut you can mix coconut oil with shredded coconut and dry age with them
watching this channel during fasting month is a challenge
Guga can you please release a sidedish cookbook??? 😋
I grew up eating lamb and it don’t matter what u give to that lamb Imma eat it but of course u need to know how to cook it first. Lamb is not a beginner kind of meat for people to cook lol. Imma try to do that with the hot sauce excellent video guga
@GugaFoods If I were to recommend anything to infuse with meat as well as a base of a sauce. I would recommend trying coconut milk to help with the tenderising of different types of meat. Which can even give an incredible flavour and fragrance to the dishes you may be able to create. One such dish I highly suggest is a Jalfrezi Chicken or Mutton Curry that will tickle your taste buds, and it will all begin with a can of coconut milk.
Used Truff hot sauce and Cholula to marinate (at different times), on Elk and Lamb. Both are killer.