Hacks I learned from 30yrs of grilling!
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- Опубліковано 6 лют 2024
- Today I share things I use every day when grilling, cooking and making awesome food. These are things that help me be a better steak master and create amazing dishes the fastest and easiest way possible.
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#cooking #diy #tips - Розваги
Guga for the next video you should deep fry leo
He has to dry age Angel first.
@@joelofjudah9144 In vegetable based something
@@laoxep broccoli dry aged angel for 30 days
Man does that on the regular with his roasts bro
Hahaha haha haven't hears these jokes for the past 4 years!
14:15 I was not expecting a crazy russian hacker reference. What a throwback. Absolutely nostalgic.
It got a little chuckle from me. I literally said out loud, "noice".
went to check him too
Came to post this. You beat me to it.
come back to pub halls
I also learned 11:15 from Crazy Russian Hacker.
I actually really like these videos. 90% of this info is known by everyone who grills meat on a regular basis but a lot of these tips are ‘out of sight out of mind’ for me personally so it’s nice to get a reminder from time to time.
A lot of these were new to me. Looking forward to putting them to use in the spring!
@@keister1169 I'm buying the gloves on Amazon after watching the video!
😂😂😂
Do you think anybody believes what you said that you know what's in everybody's head that grills? you don't ,so don't pretend that you do, you don't know it all, nobody does, so don't come off like you do, you make yourself look ridiculous even one of the other comments is mentioned that he didn't know certain things and the proof is you didn't make any video to tell anybody anything so nobody has any belief or credibility in anything you said about this matter! anybody can be a Monday morning quarterback and that's what you are the Monday morning quarterback of grilling !next time be silent please your comment served no purpose
I’ve been using Doritos to light my charcoal for 87 years!
19 minutes of pure knowledge. Thank you Guga. One of the greatest UA-cam cooking videos I have ever seen!!!
yup i didnt pause once video was so good
One more fact he missed. Barbecue in high quantities is carcinogenic.
So is water@@notmewooshme9916
@@notmewooshme9916 Almost everything is carcinogenic, and being carcinogenic doesn't mean everyone is affected. Your genetics decide what you're putting in your body is bad for you. So no, that wasn't needed in the video because not everyone has the same body.
@@notmewooshme9916 so is just about everything in life, no reason to be scared of everything
An extra note to the charcoal reusability! If you use non-additive pure wood coals, catch the ashes, they make for great gardening fertilizer. Most ashes hold approximately a 0-1-3 values of N,P,K (nitrogen, phosphorus, potassium) and I've been using it for years to grow better melons, tomatoes, and strawberries. Use with caution, it's actually quite powerful!
I live in a small studio apartment, have no balcony and thus no barbecue, but these videos are so fun and entertaining. One day when I do have a garden to grill in, you bet imma use all of these tips.
00:01 🛠 Today's video shares various hacks to simplify tasks and improve outcomes in cooking.
00:14 🔪 Avoid washing meat under the sink as it can spread bacteria; pat dry with paper towels instead.
00:32 🔥 Use separate tongs for managing fire and handling food to prevent cross-contamination.
00:46 🍔 Employ a two-zone cooking method for grilling perfection: a hot zone for searing and a cool zone for control.
01:06 🧂 Season steaks from a height for better coverage and distribution of seasoning.
01:27 🔥 Utilize a flamethrower for lighting charcoal and achieving a perfect sear on steaks.
01:41 🔥 Boost fire intensity with a battery-powered leaf blower for better outdoor grilling.
02:02 🚫 Avoid lighter fluid due to its negative impact on food taste and longer ignition times.
02:55 🧤 Properly wear heat-resistant gloves by layering disposable gloves underneath for added protection.
03:18 🍔 A kettle grill is versatile and suitable for various cooking needs, offering consistent results.
03:37 ⚙ Tenderize meat using mechanical tenderization tools or natural methods like pineapple.
04:26 🌡 Control grill temperature by adjusting charcoal layers, ensuring optimal cooking conditions.
05:11 🧽 Always clean grill grates before cooking to prevent off flavors and ensure a clean cooking surface.
05:39 🥩 Trim excess fat from steaks to prevent flare-ups and enhance cooking consistency.
06:06 📦 Reuse charcoal by removing ash residues, extending its lifespan and saving costs.
06:48 📏 Use butcher's twine to secure well-marbled steaks and prevent them from falling apart during grilling.
07:00 🍔 Use foil balls or onions to clean grill grates and prevent sticking without specialized tools.
07:31 🧀 Enhance burger flavor and prevent flare-ups by basting with animal fat or butter during cooking.
08:19 💧 Use water and cover to melt cheese evenly on burgers for a delicious finish.
09:01 ❄ Start grilling on a cold grate to avoid premature burning and achieve a perfect sear.
09:32 🥔 Dismiss ineffective grilling hacks, like using a potato to prevent sticking.
10:03 🍶 Use DIY squeeze bottles made from soft drink bottles for easy sauce application.
10:56 🌭 Cook hot dogs evenly by skewering them and treating them like steaks on the grill.
11:40 🔥 Control flare-ups on gas grills by using only selected burners and maintaining a safe zone.
12:41 🌡 Ensure steak doneness with a meat thermometer for accurate cooking results.
13:49 🔥 Manage grease fires by reducing oxygen supply and waiting for flames to subside.
14:53 🍋 Prevent fish from sticking to grill grates by using lemon slices or a cooling rack.
15:50 🧈 Prepare butter in advance by cutting into small pieces for easy use in various recipes.
16:01 🥩 Enhance steak flavor by basting with animal fat or butter towards the end of cooking.
16:45 🥡 Deli containers are versatile kitchen tools suitable for various storage and prep needs.
17:01 🌡 Account for residual heat when cooking steak and remove it from the grill slightly before desired doneness.
17:16 🔪 Secure cutting boards with wet paper towels or shelf liners to prevent movement during use.
17:49 🔪 Slice steak properly by using a single motion for smooth cuts and optimal mouthfeel.
the effort that went into the emojis tho
There are a few missing time stamps and some time stamps are off (and i watched through the whole video again to get this information)
@@user-dl9is1pj9c Indeed. Your summary is so much better than mine.
Two zones is the best thing that i have learned from you! Love you man from Romania!
Gotta love how Guga always keeps everything clean.
till he swears or turns 'dirty'
@@kingAqueensEveryone swears, it’s a common thing in everyday life.
I'm honestly shocked by the amount of people who think you're supposed to wash your meat before cooking. That sounds like an old world tradition from 3rd world countries where your food is probably festering in the dirt before you cook it 🤢
swearing as a concept actually comes from the bible and that means in hebrew to - make an oath to God - aka a promise, the other "swearing" is cursing and has to do with a causality of manifestating demonic patterns in peoples life and hence they have been "cursed" of etc "bad luck"........... But "bad words" is not swearing... Its just simple - words you dont like..@@kingAqueens
@@LinkMcStink no, it's a common thing in Germany for example and it's to remove blood. Don't know why I got told to always remove the blood tho
Dude I've been cooking steaks and grilling all kinds of things for years. Always managed to do a decent job. I finally gave into the meat thermometer thing as an experiment and holy crap. Whole different worlds of perfect cook
Got to meet guga today at buc-ee’s over here in Texas!!! Have to say you’re just as amazing in person as in all your videos!!! Huge pleasure to meet you today guga thanks for taking the time to talk and shake my hand, even tho I’m sure you were busy! 10/10 would highly recommend!!!!
This may be the best video you've ever made, and that is saying a LOT. Thanks for this.
That grilling salmon on lemon slices trick was an eye opener 😮. Thanks Guga!
Is there anything else that works good? I know I'm crazy but I hate lemon on my fish/seafood since I'm there to taste the fish not lemons.
@@TheEricj1337 orange for the salmon
dont know about other fish/seafood
@@TheEricj1337 You could probably use any fruit or vegetable slices but they would infuse some flavor either way. Hot Lemon becomes sweet which can be pleasant but I prefer limes. You could probably get away with Oranges or Apples as well.
@@TheEricj1337 you could probably use potato slice just anything that will keep if off the grill to avoid sticking. I'm definetely doing the lemon slices next time I do fish on grill.
I'm definitely going to try it. Or maybe limes as someone suggested.
Thnaks a lot, master Guga for sharing wisdom with us!
This is my new favorite YT video!!! Thanks so much for all these incredible tips! Wow! You've improved the quality of food my friends and family will enjoy for the rest of my life! Thank you Guga and crew!!!❤❤❤❤
I'm def using that 'chip bag as a bowl' hack for the Superb Owl on Sunday
I'm more of an Outstanding Eagle kinda guy
In my experience, it works great until the bag is near empty. Then it becomes a pain to find chips among the folds.
F'n guy.@@permanentfitness1919
Yeah, that's an old jail trick lol there's also a way I learned to seal a bag without the need for a chip clip, that keeps the bag sealed and prevents it from rolling back out. I don't even know what to call it, like as in to have a reference to Google search for a how-to guide.
@@billbrasky7540 Yeah no... that trick has been around almost since chip bags were a thing. Stop being slow.
Also you can pull apart the whole back seam and you end up with a big bowl which is good for a group of people sharing. Not going to say it is from some dumb place like jail so I can pretend to be interesting... even though it doesn't make you interesting, getting a personality does that.
I've used that glove tip for ages. Wiping the grill with a rag is important in case the scrubber leaves metal behind. Great hacks Guga.
Not Guga doing a Crazy Russian Hacker impression 😂😂
That video was fantastic, so much good info. Thanks, Guga!
I watch the Guga regularly, but this is some great knowledge laid down here. I loved all of it.
I got a sous vide gun for Christmas. It is now the second week of February. I’ve had it six weeks. I love it. Of course in this climate I have to go out on the snow covered porch to sear my meat but it’s so totally worth it.
The only manly way to ignite wood oven at winter :)
On tip 11, I can definitely agree. I was camping last week and was able to cook pulled pork and a brisket on my kettle. The only changes were that I have an extension ring for a rotisserie or as a pizza oven. I put one grill grate on the regular brackets with an old pizza pan as a heat deflector then the ring and a second grate on the top where I actually cooked. I only ran into one flare-up issue when too much brisket fat dripped into the fire, but it was easy enough to knock down and there was no damage to the meat. I heated the brisket back up in a foil pan on the top the next day with my baked potatoes on the lower rack.
Thank you so much Guga. I have been watching your videos and have been wanting to get into grilled steaks. And these tips will definitely allow me to get into the charcoal game with ease!
Single most helpful grill tips video on UA-cam. Yall knocked it out of the park with this one
You can also use a ziploc bag and cut corner off to use as a piping bag to help pipe sauces into squirt bottles as well or even use it to help decorate cakes with icing
Great video, I learned a few things. I have a couple little ones to add...When I open a can of tomato paste I open both ends of the can and just push it through, no waste and no spoon to clean...When I buy a round box of salt I bend the very tip of the metal spout back just a bit to make it easier to open. This next one is sure to get me in trouble....Take 4 or 5 Campbell soup cans, cut both ends off all of them except the bottom, duct tape them together, put a small hole in the bottom one. Now spray some aqua-net into the tube, jam a tennis ball in (it fits perfectly), and hold a lighter to the small hole at the bottom. It's unbelievable how far that tennis ball will go!! Cheers everybody!
The lemon bed for salmon on the grill is a great idea. Thanks Guga!
Great video. Answered a lot of my questions. I've just started grilling more and I know I'm going to come back to this video several times. Thank you.
Hi Guga, since you and Uncle Roger loved MSG, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG.
I can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, I hope you give it a shot!
the determination 😭
@@miniiore Imma keep commenting longer than that Swedish Jacuzzi guy
Guga would make a great master class.
Thank you for your generosity. Sharing tips is really a generous act.
For me everything is useful, teach us how to be mindful like you
Thank you Guga, I’ve known most of these from watching all your videos but forgot some of these hacks. Keep them amazing videos coming. Your an artist with those steaks🔥
14:16 "I understood that reference!"
ayo the moment i saw it, i paused the video to search for a comment like yours😂, that smirk tho🤣🤣
That reminds me of a certain russian...
Crazy russian hacker
Taras kul?
I'm feeling Houston Jones on that one
I'm not a grill man ( steak well done in the pan ), but this guy is a god send for you folks.
Explains the best way to grill but also gives plenty of tips to not blow your face off or burn your house to the ground.
Well done steak? Oh dear...
As someone who did not know literally any of these, this was extremely helpful as I start grilling for the first time.
Thanks guga
Thanks Guga! Super tips and tricks. Keep em coming!
Chef brian and Frenchie need to react to this
Can you dry age with honey?
This was one of my favorite video Guga, very insightful! The editing is hilarious also:D
Loved this video Guga! Thanks for sharing your tips!
PAPA FRANKU :'((
Unexpected Filthy Frank 😂
Guga, you have truly helped me up my steak game.
Before this channel I rarely made steak.
You changed my life.
Thank you n
Guga guga guga you did it again now this is the best video i seen this year man i love the tips that i can recommend for other grillers or just things that i learn from you its a blessing and your cooking is definetly making a difference when i apply it man i hope i get to meet you soon your are the best of the best! I hope i said this right haha
Pin this or youll never be able to eat a steak again, this is your warning guga
Halal Cooking video when?
he is not Muslim
Pork and alcohol is halal.
@@Boddah. Lmao since when?
@@AhmedYasse0 I am aware he is not Muslim.
I am asking for possibly a collaborative video where all the food is halal even though it is not a requirement for him.
Just because he isn’t vegan, doesn’t mean he can’t showcase vegan food.
I feel like Guga does a really good job of suggesting alternatives during most videos, especially when it comes to animal products and pork, he will always say that beef here is okay or you can use a alternative that fits your diet needs etc.
I understand that you want it more specific but overall, take the idea or recipe he shows and swap out the products that contain non halal stuff and just make your own! Half the fun of cooking is making it yours!😊
Thanks to u GUGA i have been following you for some time now and will say i am a self proclaimed MASTER on my Kettle thanks to you!!!
As a beginner in grilling this video was so helpful! Loved this content
This was a fun video Guga! Glad to see your tricks behind the camera, hope you will make more videos like this in the future!
Watching your videos has made me become a medium rare person, they taste so much better. Before your videos GUGA I was letting myself down with well done steaks. Thanks😂
I will use all the methods for the rest of my life!! Thanks Guga, this is going in the permanent watch list!!!
I love these tips Guga. Do more videos like this one!
Actually a gold mine of tips, favorite ones, ways to clean the grill, 30sec flips, cold rack to start, lemon for fish, and others still , so thanks ! :D
dude that 30 second flip editing was funny and the cold rack head blown
Excellent video. I have been grilling for many years and we don’t know it all! The salmon on the lemon slices is genius. Sausages with skewers is also very clever.
Am also going to invest in a rotating grate for my kettle joe and try the ‘cool grate’ method as well.
Love these tips man!
I'm loving these long form videos guga, keep it up 👍
@Guga thanka alot for this Video! So detailed, so much Genius and important Information! And all for FREE. Also love the video quality🎉 greetings from italy
Thank you so much for this video! I learned a lot. ❤
You’re a wealth a knowledge and have always been an inspiration! 19 year old me started cooking for myself as a single soldier in the barracks and never looked back
Incredibly useful knowledge, Guga! Thank you for sharing... your content has definitely stepped up my grilling game. Even though I can't yet afford a good charcoal grill, I'm getting great results from my Weber gas grill. Appreciate it!
A priceless video from Guga!
really great video!!!! i showed it my community here in germany!!! thx for your work. best greetings from germany!!!
Guga - we need a playlist with all your side dishes! I love them and I want to find a good one to make for the Super Bowl
I always learn more then any Chanel out here thank you sow much bless you and fam
Excellent advice from the master. Thank you Guga.
@Guga this is an amazing video. Cleaning the grill is always very important. I don't have a charcoal grill yet, that's my next investment. Thank you for your tips!
Have been watching you for years my friend! I definitely have the notification bell turned on for you! Cheers mate! 🇦🇺
This is going to help so many people. Thank you Guga
Perfect time. I was just starting to get distracted RIGHT at the end. Bravo
Hi!!! Thanks for all these tips. I will be saving this and sending it to my Children...Great Video!!!...🦋
I have a PitBoss and have fell in love. Charcoal flavor with the continuance of gas (without gas). No judgement on whatever anyone else uses. But yea the opening the lid on starting is a must for a pellet grill. It won't always blow, but there is a good chance it will 😂 had a buddy it happened too. It was hilarious.
I'm so glad I found your channel. From Porterhouse to Flank Steak (Fajitas) I've always wanted to make better steaks and your videos have been a big inspiration on trying to make that perfect steak. Going to try to see what happens when I take some Fajita Marinade and make Compound Butter out of it and see what does to one of two Fajita Flank Steak for an experiment. May sauté the peppers and onions in the compound butter while I'm at it.
I love watching guga. He's a wonderful enterainer and has really fed my desire to cook.
“Worth its money in gold!” Nice! Thank you Guys.
The Doritos trick is awesome. I figured out the same thing when i was younger with Fritos while camping. Great fire starter!
Wow, Guga. Thank you so much!!!! Amazing tips.
I learned alot from this video! Thank you Guga. 🙂
"Eat chips straight out of the bag" Thx Guga, this one was a lifesaver 🙏🏻
Lemon layer for the Salmon is a great tip, cheers Guga...
Thank you, Guga. Truly.
Thanks for sharing your experience, take care.
One of the best videos, love all the hacks.❤
these are amazing tips! thank you this will change my bbq experience!
I think all these tips are excellent Guga - Thanks! - Cheers!
You’re amazing Guga thank you :)
Great video Guga! I learned a few extra tricks!
Thank you heaps guga i really needed these tips :)
Awesome tips Guga, I almost don´t grill but this is great knowledge for when I do!
Hi Guga. I LOVE Your back yard. That Miami / Florida vibe man, I would love such space myself
Thanks for the smoker tip. I always kept my lid closed (pit boss navigator) on start-up. Also the deli containers is a must my fridge is full of them 😂❤
Awesome video - lots of great info packed in tightly.
Hey this was genuinely good info, thanks!
Bacon skin as a leftover we always keep to use to oil the bbq, and it adds additional flavor
Guga, I’ve never eaten more steak in my household until your videos. We learn a lot and my fiancé watches your videos everyday, you help us figure out dinner and side dishes lol thank you 😂
Guga, you and your team are the BEST content creators on here. hands down. thank you for continuing to be awesome. Also, I live in south Florida, if you ever need an extra "tester". ;-)
I usually put a little plastic wrap or a sandwich bag on the hammer when tenderizing real lean cuts like eye of round or flatting out chicken or something to keep it from sticking and making it much easier to clean up afterward.
Thx to you I'm hooked on sous vide. I purchased the Anova circulator and bag sealer ( even emailed Anova to tell them you recommended them) a torch and even purchased 4 Prime NY Strip steaks from Grand Western Steaks. That was the only fail as those steaks @ $51+ each came out perfectly medium rare but tough/chewy with a very long gristle like piece on the side of each one. ( emailed them however it was my loss).
I like how Guga says if you're from South America you'll know the meat tenderizer hammer, as if it's not one of the most common kitchen tools in the world. Or at least, y'know, Europe and the Americas, though I've definitely seen it in Asian cooking videos, too.
Oh, for the bottle filling, if you don't have plastic wrap, you can use a freezer bag and cut off a corner. Though, you can also just go to a dollar store and get a cheap set of funnels...
I suppose since this is a grill tips video, it would be appropriate to share my "hack" (I guess) for smoking on a kettle grill. The setup for the charcoal is what you'd expect, y'know, charcoal on one side, meat on the other, vent on the bottom open under the charcoal, vent on the lid slightly open above the meat. The hack is in the wood. I don't know if this works with mesquite, but I usually use pecan and it should work for woods like hickory as well. Don't use wood chips. Get yourself a branch a little bigger around than your thumb, and cut a few 4-5 inch sections. It's best to use a fresh branch, if all you have is dry wood soak the pieces for a couple of hours. Get some heavy duty foil and wrap each piece kind of like a tootsie roll, but twist the ends around your little finger to leave a hole at each end. Once you've got your coals going, toss your wrapped wood directly on the coals. If it stops smoking too soon, add another couple of pieces. Though honestly if I'm doing a brisket I generally just do 1-2 hours on the smoke, or however long the first couple of pieces of wood to finish, then cover it tight and put it in a low oven for another 6-8 hours. Comes out perfect every time, good bark and falling apart tender on the inside.
Guga, for me, this video is life changing. I'm 49 and my whole life pretty much did it all wrong cooking, and especially grilling.
Your presentation, content and editing were as delectable as the steak you grilled.
Thank you so much for sharing these hacks.
Hello Guga and your crew! You have often stated that a vacuum allows improved penetration of marinades.
I would like to see a video where you demonstrate this by starting with three white meats, fish, chicken, and pork. Use a dark-colored marinade.
Marinate all of them with vacuum and also all of them without vacuum. Before cooking them, cut them all in half to show the level of penetration of the dark marinade.
Thanks; I love all your videos on both channels.
Gary