I cooked $500 Steak on $5 Grill and this happened!
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- Опубліковано 3 вер 2022
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If there is one thing I love is to grill steaks. Today I will test if its the grill or the type of meat you cook. Can an expensive steak be cooked on a very cheap grill? lets find out.
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#steak #cooking #recipe - Розваги
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Hey Guga
Love the videos.
Have you tried dry aging with instant coffee or a garlic paste?
Guga, we need a "Best Of" video of the Side Dishes presented by Angel & Leo. Your Side Dishes are incredible! Absolutely mouthwatering. 🤤 Or even a dedicated playlist of all of the Side Dishes.
Hummus dry age
You should dry age with apple butter
LOL I thought this was a joke but is a bald guy really hawking snake oil hair loss treatments?
Honestly would love for you to have a website for all your side dishes and more successful experiments
We need a "Best Of" video of the side dishes presented by Angel & Leo. 👍
Most definitely
I second this, they look amazing!
this.
right.
here!
I agree, sometimes I save a video just for a side dish, then never remember why I saved it lol. 😅
I want to take a second to thank Guga (and a handful of other cooking channels, but definitely mainly Guga as of late) for making every steak shot so tantalizingly beautiful, that I ended up impulsively cooking my first steak just yesterday. I'd grown up eating steaks exclusively well-done and drowned in steak sauce (really since that's what literally everyone else around me was doing as I was growing up, so I figured that that was the "best" way to do it; fully cooked and then sauced), so I pan-seared a strip steak (seasoned with sea salt, freshly-ground black pepper, and garlic powder) to medium-rare, basted it with butter before plating it for a little bit, and then cut it up with some grilled asparagus and a rice/grain mix for sides.
When I tell you that the very first bite made me have to physically pause for a minute and reprocess everything that I'd ever known about steak... I'm not exaggerating. I didn't even have to put steak sauce or any other type of sauce/dressing on it. I just ate it as-is since it was that juicy and flavorful on its own, and I could feel my soul doing backflips with every bite that I took of it. I finished my plate, and then instantly got hit with the strongest food-based "...what now?" moment of my life, since it's been so long since tasting food has been that much of an experience for me.
Sadly, I don't think that I'll ever get a chance to try dry-aging or sous vide cooking anything, but hey, that's what this channel network is here for, to hear what it's like. Thanks for all of the amazing content.
hey man, I just want to let you know that sous vide is totally possible without the fancy equipment, the very least you need is a pot, a thermometer, and a zip-lock bag
if you have a hickory tavern near you, they tend to have a really nice 55 day aged rib eye, one of the best restaurant steaks ive ever had.
I recommend the dry age bags that he uses to dry age your own steak at home! It’s relatively inexpensive and you should only age it for 2-3 weeks just to see if you like it.
Yeah, same experience with our family, grew up eating well done steak, basically cook it till it was brown. The best thing is using a thermometer, changed our lives! :D
Yooo!! Being Indian, I was always told to eat well done. I even went to resteraunts and did medium rare, but never saw the appeal. Looks like i'm going to have to do what you did. I WANT that experience
I know this is a minor component in your basic salt, pepper, and garlic powder line-up but I would really like to see a Guga test between store bought garlic powder versus homemade dehydrated garlic powder. So many of the flavors of garlic are lost within hours, days, and weeks of dehydrated garlic that it reminds me of the reason of why freshly ground black pepper is a must.
I love garlic. It is so flavor dynamic based on how you cut it, how long you let it sit (fresh), how you dehydrate it, etc. Garlic powder is one of those things that stands out often when I cook for other people because they say how garlicky my food is both for better and worse much like they say how strong paprika or cayenne flavors are in my dishes (because I dehydrate my own and often from what I have grown myself.)
So, yeah. I'd love to see: control, store bought garlic powder, homemade used within a few days, homemade a few weeks, and maybe a composite butter with garlic (unfair advantage because of the butter but whatever.)
Great suggestion
i would love to see this, hopefully he does this soon!
This sounds like a great Guga experiment. I'm all on board for this on next video!
Does it have to be dehydrated homemade or can a normal person just use fresh garlic turned into a paste? I have to imagine the excess water is decimated 5 seconds after hitting the bbq
Hey Guga, can you make a video about how to save bad steaks, like if the texture/taste just isn’t right could you dice it , shred it, add it to soup, etc. Maybe just “5 ways to save a bad steak”
The answer is always tacos
@@liesalllies Came here to say this. Chop it up and make tacos. The extra ingredients will fix a lot of the problems you can run in to.
Poorly seasoned? Freshness and flavor of the veg will offset it and create balance
Dry? Salsa, crema, and lime will compensate
Tough? Cut it up in to very small cubes so as to reduce the amount of fibers you have to chew through
Overcooked (too tender it falls apart)? This makes great taco filling. Overcooked brisket is great if you just shred it up. Ends up being like barbacoa.
Tacos 100%.
That's not saving it, it's just drowning it in other ingredients so you taste it less.
@@liesalllies or stew
@@remnant24 That's saving it from being thrown away or being seen as undesirable.
Once you screw up a piece of meat, it's screwed up. There's no reversing it. There's just repurposing it.
If you recall Guga has tried to rehydrate meats with fats before and it just doesn't work out. Once you dry it out, it's dried out.
Your best bet at saving a poorly cooked meat, is finding a better purpose for it than a plain steak that will show all it's imperfections.
"this is the cheapest grill in the world"
Me: just gathering wood and grilling on some broken chain fence
Priceless
Seen videos where people are cooking a steak dinner just on a flat rock over a fire in the woods. Same idea basically, 0 cost.
@@braddorcas9363 And I bet it tastes better than with that cheap grill with tons of lighter fluid
Me in the army in woods: Taking spring from my magazine, placing it on top of tent stove and cooking some meat on it. That's the best experience you'd get in the army, lmao.
@@Zero1380X Probably yeah, a slab of rock heated up would be applying a pretty even sear.
Guga, you need a website or channel of your sides, they end up getting lost and most I've tried have been amazing. Trying to find them months later in the videos is impossible unless you remember the main that video is titled as. They're too good to get lost in the shuffle
One thing to do if you see a good one make a playlist on youtube with the sidedish name and save it there repeat for other side dishes you want
A website would be good. But I think he needs to publish his own cookbook!
Exactly man.
There's many times in the past where I wanted to try a side dish and spent far too long going through various videos to find which video has that particular side dish.
@@MyBlackandRedCZ No one buys cookbooks anymore, I'd rather have an app or a website honestly. Guga foods app would be amazing :)
@@russchultz6312 I would be on board with that! 😊
That was an interesting test. Charcoal brickettes use a variety of wood dust with binders so that they hold shape. This was challenge enough. But to add another challenge with brickettes saturated with lighter fluid was crazy. That said Guga, lot’s of viewers wouldn’t know that lump charcoal is the only way to cook on a grill. I’d love to see an experiment using self lighting charcoal brickettes vs regular charcoal brickettes vs lump charcoal, vs wood that has burned to to hot coals…..”Let’s Do It” !
It wasn't an interesting test. We all knew exactly what would happen.
@@ShawnyPlays try reading it again from the context of my request…or not 🤡
@@ShawnyPlays That seems subjective. How do you know that we all knew what would happen? 🤔 There's a lot of novice cooks in Guga's fanbase. It was an interesting experiment for someone. 🤫
@@BroCallMeCai just because it's interesting doesn't mean it's good. It's not about being a novice cook. If you went through most curriculums basic science you would know that heat would transfer worse with a disposable grill. This is for if you have an emergency survival kit. Not somthing you use out of choice.
This comment right here!!! Yes please Guga!!!
Angel & Leo are fantastic as judges for your Steaks, Guga. Pls add MauMau more often as well as he brings a very different dynamic to the overall critique. All 3 would be the perfect episodes. Your channels are my favourite on UA-cam and are inspiring me to start on the road to grilling meat perfection. Thanks for the great videos! Much love from the UK 💚
That look so good.i almost bite my phone
LoL🤣
Yo im down here, look down to you'r comment👋🏾😂
How did it taste? please share your experience 😆😆🤣🤣
LMAO
@@Rina_seth the taste are weird or maybe that the blood in my mouth
guga these side dishes bro are amazing keep making them. I always end up wanting to create new side dishes with the ones you made.
Yes, but would like to see something different as ingredients than "bacon, cheese, potato, cream" every single time
cap
Guga I'd love a test where you compare cheap seasonings vs expensive ones! I always wondered if there was a difference between them!
Cheap ones are usually just mainly salt
Side dish game is litteraly insane🤯he’s mainly always just cooking steak so it’s always interesting seeing how creative he gets with them
guga is from brazil and lives in miami yet he says sorry like he's a native canadian lmaooo
pitbull has some competition
The competition is going to be epic
MR.Worldwide vs MR.Grill
I love this stuff. I love Guga and people like Alton Brown because they're not above cheap stuff. Not snobs. They recognize the necessity and ways of the cheap stuff thats all some of us can get while also showing us the good stuff. All good
Love your videos! I learned sooo many things and details on how to grill various cuts in best possible way!
Ooohh...., and your side dishes are just awesome!! So original!
Keep up the good work Guga!!
Gotta ask... How did you managed to make these perfect grill marks on the couch pillows behind you?? 😂
Hey Guga, I absolutely love your videos, in particular your dry age experiments. It's always really interesting seeing how they turn out. It's given me an idea for a dry age.
Have you tried to dry age using Italian Green Pesto? I was thinking there are often a umami flavours in Pesto, including parmesan and anchovies, plus you have basil providing aromatics.
I think it would be really interesting to see if the aromatics of the basil penetrates the meat and if the umami flavour comes through.
great idea !
I always watch this channel when I’m eating and I just get hungrier 😂 youre killing it with the side dish recipes 🤙🏼
Guga! I loved seeing you cook up the potatoes, sometimes steaks like these are inaccessible on my budget. Would love to see you prepare more side dishes in the future!
That side dish looks amazing. I look forward to making them in the future!!! Thanks guga!
The fact that it's not a complete disaster (bar the fillet mignon) is a testament on how great of a cook Guga is.
Guga's pumping out good videos so fast!
Yes, he is!!!
Dang Guga! Always making bangers🔥🔥🔥
As he always has
Bringing in your side dishes has been a fun addition.. keep up the great work!
i second that side dish menu on a website would be my fav menu ever the sides i have made from you have been the best i love the beef and egg dish u just did thank you one of my fav to eat
“It will be me not you”
Guga I apologise but I can’t afford a Japanese A5
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I use shrimp paste for my kimchi. Lots of umami flavor to it. Probably would do well on a steak.
but the smell of bagoong is something else
Your videos are all so good! Even the fails are entertaining to watch
Thank You for all the work you put into this video! I freaking love you guys! 😁
Hey Guga! 👋🏼 since you tried cooking on a cheap grill, mind if you try cooking them on flat stone? I've been wondering how different the taste would be from a typical grill! Thanks!
I would love to hang out with this guy for a day, lots of knowledge and experience.
Every time I use one of those disposable grills I pull up a corner so I can add more charcoal. Once they're lit and going it shrinks and it always needs just a handful or two more charcoal to really make it work right
Ok, so I have been enjoying your videos very much. I want to thank you for the introduction on the wireless thermometers, used them last night, perfection. Also, I made the side dish in this video, just wow. I had friends over for some prime ribeye with the side dish, they said it was the best steaks they have ever had. They also raved about the side dish.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
they’d probably burn
My take away here is that with the cheap grill, the cheaper meats seem to do well enough. But if you have the means to buy a pricey wagu steak, spring for at least a small real charcoal grill.
Including sides in the video’s really adds on to the watching experience!
I’ve gotten to the point of habitually eating anytime i watch your vids cuz your cooking makes me so hungry. if you stop posting i might starve! Keep up the good work Guga much love
So what about the other way around? Does a 500$ grill make a 5$ steak better?😂
Now that is interesting exsperimen
The simple answer, I think, is no. Just like the old saying about computing - garbage in, garbage out.
I know you're joking but no lo
imagine you're at the cashier, know who guga is, and see him buy the $5 grill knowing he's gonna make a video about it 💀
If I was the cashier- “Hey can I come to the cookout?” 😂
Love your videos man!
Can’t wait to make this side you absolutely killed it bro I love your videos and the honesty. Angels reviews are the best😂 sending love and support from Albuquerque , New Mexico.
A steak can be cooked in various methods. Most of the time it turns out great! Good work on this video, Guga. Here’s another request for Squid Ink Dry Age.
Hey Guga, what do you do with failed experiments? Such as the $1 steaks that aren't worth chewing through. I have ideas of what I would do, but I'm interested in seeing how they are actually saved from waste.
Garbage disposal.
Feed to the dogs I think
A website with all the side dishes, a side dish cook book, or a video featuring all of your side dishes. We need something to give these side dishes the respect they deserve.
Guga my man, there are a lot of great UA-cam cooking channels out there, but yours is by far the best.
Tip from using these "grills" while camping: *Get another Foil Tray to use as a cover.*
The $5 grill has air vents in it, so you won't suffocate the charcoal and trapping the heat will let everything cook much, much faster. Faster cooking = less Charcoal flavor and less toughness.
From my experience with disposable grills you overloaded them. If you fill more than half of the surface they tend to lose heat and do a far worse job grilling things, especially around the edges.
Guga you are a genius, I swear. After watching dozens of videos, I decided to try making my own Guga Steak (with the side dish from this video). My goodness, it was the best steak I've ever had, even better than the steakhouses in my city.
Thank you for teaching me the proper methods of dry brining and grilling!
guga i've made several of your side dishes and they are absolutely terrific. please do mote of them!
Yo Guga..you should do a video teaching a non expert how to cook amazing steaks like you...I'll volunteer if you need an experiment subject..seriously though..I have learned so much from watching you..my family definitely appreciates your knowledge 🤤🤗
Guga - can you show us why a non-disposable grill is better for the Wagyu A5? Is it the density of charcoal, the material of the grilling surface, or something else? Maybe you could try different amounts of charcoal or different types of grilling surfaces (stainless steel, flat top, grated grill, etc), and see which ones come out best!
I think the reason is because the disposable grill couldn't get very hot like he said, so he had to keep the steaks on the grill for much longer which made them tougher and exposed to the charcoal and smoke much longer than usual which is why they had a much stronger charcoal smell and more than needed.
Loved the video. I would love to see a video testing charcoal at different price points.
Just subbed great videos and format
Hey Guga, technically couldn’t you put the charcoal on only one side of the grill so that you can use both direct and indirect heat?
Hey Guga, I was just wondering if you do anything to keep the steak warm while you prepare everything? Not just the food, but people and cameras. It can probably take a awhile to get everything lined up, so do you wrap the steak in foil or something after you cook it?
I wonder this same thing for shows like Masterchef. After they taste numerous dishes, wouldn’t the food all be cold?
@@D71219ONE MasterChef bro they keep tasting while they cook. the judges during the tasting upnin front is for TV. . they taste as it's being cooked hot
I think they prefer to let the steak rest 5-10 mins
I have never eaten a steak before but I have watched every single one of your videos on both channels and It looks so good
Hi Guga, i love your videos and follow your recommendations on my own Bar-Be-Q journey and thanks a ton for all the help i got from you 🙂.
I have a request for you, how about an episode on Goat Meat Steak ? Would love to see you try that and tell us what do you think about it!! 🙂
Guga sometimes I wonder how much meat your neighbors have smelt over the years💀
through smell alone his neighbours have digested the nutritional value of at least six of his steaks, guaranteed
Legend has it that Guga's sidewalk still smells "Ah-mazing!" just like a guga steak, maybe even his lawn smells delicious, but... "how does it taste?"
Me: Mom, can we have a grill?
Mom: We have a grill at home.
The grill at home:
Side dish request for the next time Guga wants to do Mashed Potatoes just to see how he'd like them the way they are done here
- Peel and cut the potatoes
- Place them in a pot with cold water that has been flavored to taste (I use salt and a meat stock cube, but you can go crazy here)
- Boil them until ready
- Take most of the water out, but save it in a bowl
- Mash and add the saved water as you see fit until you are happy with the consistency
- Add butter and dry spices (I used white pepper, garlic powder, thyme, oregano and rosemary last time)
You can also add grated carrot or something along those lines to the mash to introduce a new taste
I'd like to a suggest a road trip video: what to pack on a camping trip for grilling the best steak? The disposable grill is light for sure, but are there alternatives? And how should you prepare your meat?
Not sure i would recommend that little grill thing. Particularly if the pan is made of aluminum. Charcoal can for sure get hot enough to cause the aluminum to fume. Breathing and eating those fumes can be no joke.
PS: also, pro-tip on bechamel. You, Guga, always add seasonings to bechamel after you've made the sauce. That's not the best way to make bechamel, because you often don't develop a lot of the flavors of herbs and spices. Back in the day, French chefs used to steep the flavor ingredients in the milk (onions, peppercorns, etc) before adding the milk to the sauce, so that they'd get maximum flavor out of spices and herbs. Today, you can do that too, or also add spices into the butter to flavor it before you make the roux.
Also PS: that wasn't a true "bechamel". Frying off the ham in the butter before making the roux technically makes it more of a country gravy. Not saying, just saying.
Might ask ya for some tips should I try to make a bechamel
The way angeo said running yolk thts wht i was like when guga cut it and showed it before they all tested i love tht kind
I want to tell some ideas for videos .
1: make burgers with eye-round meat and wagyu fat (mix them ) .
2: try to dry age or rehydrate steak with wagyu fat.
3: dry age steak with apples/apple cider.
4: rehydrate steak with pineapple juice .
Suggestion for a video: make homemade ghee, and then take the milk solids that usually get thrown out and use that to dry age steak! Would love to see that
Proves once and for all...
"It's not the grill it's the grill master."
What, this proved it was literally the grill xd Like it made the fillet mignon and wagyu not so good, even with Guga's knowledge... It's more like "You need at least a decent grill, but very much a grill master"
@@daftbence but tbh the looks can be fixed with a torch, but if you overcook it you cannot do anything
@@daftbence It's not how I saw it. Even with the shitty grill guaga was able to make a meal that would actually pass pretty well for most steak restaurants. If you have an amateur with an expensive grill you're going to get charcoal. If you have a master with a shitty grill you will get a decent meal.
It really is about talent and skill even with mediocre equipment skill and talent can compensate but if you don't have the skills or the talent you can have the best equipment in the world and it's not going to help you.
@@highlander723 As I said it's more like "You need at least a decent grill, but very much a grill master". Never disagreed about having an expert, but you very much need decent equipment as well. In hungarian, we have a saying for this: "You cannot build a castle out of sh!t".
Great and funny Keeps Ad!😄
Hey Guga, have you made any cook books? I would love to have some of your favorite recipes in a book.
Guga, please cook for Gordon Ramsay! ♥
wtf? why? that makes zero sense
He just going to say"you donut"
@@justtony21 why not?
@@justtony21 the steak is leaking watahhh!
Disposable grill?? Guga must be running out of ideas 🤷🏽♂️
my boyfriend and i love watching your videos. he’s picked up some of your tricks and tips! he was already a great cook, but now people constantly rave and bug me about when he’s gonna cook again. lol.
Steak and eggs especially with a compound butter is one of my favorite meals. Also those fried potatoes scrapes looked really good
Try dry aging a steak in soy sauce
You should do an experiment video with Macayo's taco sauce. I love using it as a marinade, especially for seafood.
Guga and the guys are awesome🙏
Jajajajaja!!! Leo's face when Guga tells them where did he cook it..!! Priceless 🤣😅🤣🤣
When is your international hotdog volume 2 coming out Guga because here in Colorado our summer time is running out soon buddy. Winter storms don't stop me from grilling but you can't enjoy a hotdog outside by the pool with snow on it. We can't wait to see more amazing hotdogs bro!
9:12 great wallpaper, thx mr editor
hey guga love your stuff, love that you always link what you use, sadly the food grade gloves link no longer works.Shouting it out since i was looking for some after making some chicken parm and going through the flower, egg wash, breadcrumb mix. That stuff sticks to everything.
Guga, you need to do the test with the good old 2-4 bricks and a random metal rack grill, aka trijolo e grelha.
It somehow feels as if it tastes better than those expensive ones.
small grill cooking can benefit by stacking the meat strategically to keep it in indirect heat as needed to get the desired results. alternate what meat is sitting on top of the other meat. keeps it warm and the juices from the top meat goes down onto the bottom meat.
Wow I was watching you like 5 years ago and so much has changed
it was very informative indeed
last week i was on a trip and about to get a tiny grill like that for my premium steak
so glad i asked the neighbors to borrow their grill
I’m definitely making that side dish !!! Those potatoes look amazing !
Would love to see a cook-off series of only the best side dishes from 2022!
I recently cooked T-bone/Porterhouse steaks on a $20 Old Smokey Grill, but finished the crust in a cast iron pan. Thank you Guga for spreading the word to the masses!
I used a ton of those Grills as student before. If you put too much stuff you kill the heat, because the fire gets most of its air from the top.
Guga, can you please make a side-dish channel? I need it! It's impossible to re-find the recipies when you need them!
Hey Guga I want to thank you for reigniting my passion for cooking. Those potatoes I’m gonna make ‘em because they look dope. My mom is allergic to eggs. Is there a substitution I can use?
I have never had a home made steak in my entire life. But I've been watching Guga for so long that I few ideas of some things I would try :)
This may be an idea going forward even though it didn’t really work with the steaks. The disposable bbq may be an answer for a lot of people who can’t afford a good grill or don’t have room to keep one. It may be a good idea to try some more traditional bbq meats like burgers, hotdogs and chicken on one.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Learnt a lot in this video, it's eye opening
GUGINHO! you should try cooking some brazilian alcatra one of these days!!
big fan from Italy🇮🇹🍕
That pan is beautiful guga!!! Reminds me of Chowder the cartoon
We use this type of grill when we are on the beach or on a trip all the time in Norway but only for sausages and burgers x)
Hi guga try dry aging in natural peanut butter where there is no added sugar because I always hear you saying dryage tastes a little nutty and with natural peanut butter it will not ferment like the others that you have tied :)
Dig two 6 inch wide holes, and slightly deeper than the wood you will use and 2 inches apart. At the bottom of the holes connect them. One of the holes is for air intake and the other is for wood. Chop the wood into thin fingerlings.
Very cheap and it produces an impressively high heat.
That laugh with the two heads got me good!