BBQ vs GRILL Which is REALLY better!?
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- Опубліковано 20 лип 2021
- The first 1000 people to click the link will get a one month trial of Skillshare: skl.sh/gugafoods07211. Thank you Skillshare for sponsoring this video!
It's time to find out which one is really better? Grill or Smoker and today I choose 2 beautiful wagyu tri-tip to be the star of the show. My goal is to find out which method gives you better results with this beautiful piece of meat.
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* Coconut Mashed Potato *
4 Large Potatoes
4 tbsp Butter
4 tbsp Cream Cheese
1/2 Cup Milk
1/2 Cup Coconut Water
1/4 Cup Chives
Salt to Taste
* Wagyu Tri-Tip by Grand Western Steaks
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#Wagyu #BBQ #Cooking - Розваги
Guga every time he cooks something
“It doesn’t get any better than this…”
Or "it doesn't get any easier than that!"
Like, if nothing can be better or easier, how come the very next thing is even better?! 🤷🏻♀️
"That's not something you see everyday"
Me who watch his video everyday : "Yeah, yeah"
Only thing left to do is many more than things!
You forgot the mo mo at the end
2019 Guga: IT'S A WAGYU, So expensive you can't have it everyday
2021 Guga: We have an experiment, so yeah it's a wagyu whatever.
The youtube views and Raid Shadow sponorship is paying well 🤣🤣
Dry age a roast covered in beef bouillon paste (i.e. Better Than Bouillon)!
I'd like to see this one!
@Captain Sandwich you must have a PhD in youtube comments
@Captain Sandwich That's because it's _Better_ than bouillon! Also PSA: They make more than just chicken bouillon.
@Captain Sandwich they have a ton of different flavors
@Captain Sandwich bruh. The ingredients are:
ROASTED BEEF WITH CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY PROTEIN, SUGAR, CORN SYRUP SOLIDS, FLAVORING, YEAST EXTRACT, DRIED WHEY (MILK), POTATO FLOUR, CARAMEL COLOR, CORN OIL, XANTHAN GUM. CONTAINS: MILK, SOY.
It’s literally just beef stock reduced to a paste, with some thickeners added in. That’s not vegan, nor is it fake garbage.
I wanna see Guga cook the parts he trims off. Maybe a few different ways to use the trimmings for.
same, i know he uses the fat for other stuff but i wanna see something with the pellecos or whatever theyre called thatd be cool
@@eltiolavara9 Pellecos is not edible, I mean you could probably eat it but is tough and hard as rock
The fat probably made into beef oil, is quite flavour
Spare small pieces is too small so stir fry is what he probably did to the excess stuff
@@redace4821 oh he always said that its good on chili
@@redace4821 well, it tastes fantastic for soup!
“Angel’s not here, he’s having a great time in the fridge” 😭
Today on guga foods I've dry aged my nephew.
OK, I admit, the dry aged nephew joke is getting a bit old but this one cracked me up :)
@@davesorrells4603 *knock knock* FBI OPEN UP *breaks door open*
@@vizprave6721 No.
@@BO4_R1 wait what-
everyone ignored the fact that he just picked a coconut off a tree from his backyard
You are not alone anymore
yeah the way he phrased the "special" mashed potatoes, i thought the coconut was the secret ingredient? so confusing
edit: nvm just watched the rest of the video lmao. just didn't see him use it while making the mashed potatoes
Quite the flex lol
@@ultimatumexor @3:57 he says he threw in milk and coconut water. In the drop down description he has listed in the ingredients 1/2 cup milk and 1/2 cup coconut water.
@@dennis1954 ah you’re right. thanks
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
9 months of commenting on every video! GO GUGA GO! GO GUGA GO!
i believe in you
Lots of MSG in easy cheese so I bet it’ll actually work out.
Keep up
Coming up next video 😉
@@GugaFoods oh god cant wait lol
"I had to take it out of my Back yard" * shows football field*
I literally gasped when I saw his backyard
I thought it would be smaller lol
Timestamp?
3:07
@@leeow3n thank you!
I enjoy Guga’s descent into madness as he tries his food
Me too 😂 every time!
He lol he legit gets kinda jokerish / mad hatterish when he speaks after trying his first bite of steak hahaha
It’s the facial expression, fork hitting the plate, and hand smacking the table. The hat trick lol
It does not really matter, you make everything LOOK BETTER :D I'm glad I have lunch in front of me when watching.
Bruh
@DGC Hahahhahah, same comrade :D
@damplips I hope your a good cook cause that’s a large investment for dinner
@damplips A3 kobe isn't a thing. Kobe beef can only be A4 or A5. either way, you're talking out of your ass, so have a nice day.
@damplips I'm the dumb one? you're the one who said all your beef is A5 kobe. maybe you should check what you type before commenting.
Looking at his backyard, now i know how he could afford those wagyu
Why is that?
@@andyC95 bigass yard whit palms...
@@andyC95 what you mean why, man's growing coconuts in his yard😂😂
@@mr.mpampe5902 it's the coast, LITERALLY everyone has coconut in they yard
@@andyC95 He does live in Florida after all.
Why not to do both: smoke first and finish on the grill to get smoke and char flavors?
next challenge: sous-vide/ dry age tri-tip (Wagyu/A5/Kobe beef...)
Came to the comments hoping I wasn't the only one with that thought. Get the smoke flavour and searing with charcoal gives it that nice finish.
''Maumau's mating call'' I'm dying!!!!!!
Lol, got a Guga MEATER ad before the video. He was making a prime rib “wait a minute I didn’t click on a prime rib video, oh look a *SKIP AD* button.”
8:47 coconut water not coconut milk, there is a difference. would probably taste better with coconut milk imo
I love how much fun they're having, their happiness just radiates from the videos and makes me happy as well.
“The more juices it produces”
Bars
That needs to be a t-shirt.
DAMN, Guga! I watch your channel for years now, sometimes I try out a few experiments, and I always learn A LOT! Not to mention the soothing silk like, almost ASMR voice.
But man, today I came to compliment your video team. I don't know if you film and edit it all yourself, or if you have a team behind you, but all the images are very well shot, lighted, filmed and edited. The macro shots of the sliced steaks, gets my mouth watering every time! Congratulations man, nice to see this evolution over the years, the channel just gets better and better! Thank you for the amazing content, Guga!
Many thanks to videos like these. A great chef that I follow always surprises!
Now that Guga uploaded the video the only thing left for me to do is to watch it.. so let's do it!
As a UA-cam editor myself, I appreciate the editing. Great job- you've really improved.
Love the editing work. I also like how it was subtle add-ins and they didn’t go crazy with them
I must say. What i really respect about your channel is that you aren't afraid to show your successes and your "lessons". I also love the energy you and both of your tasters give off!
That needs to be a shirt!:
"The more juices it produces" lol
Whoever edited this needs a raise. Really funny editting man!
The humour man, thats the real change in the past few videos and with the editing,it always puts a smile on my face :)
GREAT video as usual!! Thanks Guga!!
"The more juices it produces" a new saying added to my repertoire.
Looks like Raid Shadow Legends sponsorship buys you Puerto Rico for a backyard
Hahaha love the editing in the video:) the little side captions and camera zooms, nice addition!
I used to serve a very popular dish at my restaurant that your potatoes reminded me of. It was grilled frenched lamb chops, caramelized summer squash and shallots with a mint coulis. All served on top of a creamy white chocolate mashed potato. People couldn't get enough of it.
Add a hitmarker sound everytime they hi-five
I grill and smoke mine. I sear the tri tip with the chimney starter and grill grate on top. then I dump the charcoal in the grill add smoke wood. then I set to smoke at 225° Fahrenheit until 140 internal temperature. Still ends up medium to medium rare. And best of both flavors!
i can never get enough heat to get a good sear, never thought of using the chimeny starter that sounds amazing
@@Koji-888 it’s not a waste of time if that’s what I want. Charcoal brings out better flavor than just a pan sear. charcoal > pan sear. Plus I like smoke flavor.
@@dodgethe762 yes try it ! Just be careful because it’s not a very stable place to cook on lol.
Guga what you need to do is make Kangaroo meat. You can order Kangaroo online from Australia. Don’t tell Maumau or Angel what it is until the end! 🦘
Tri-tip is such an under-appreciated cut. It's pretty versatile too - I just made some killer carne asada by essentially butterflying a tri-tip roast, marinating, then grilling. Phenomenal.
Where I live it's definitely appreciated, in price 😞
Thank you guga I’ve been waiting for this
I got covid on march 2020 and i lost my taste for four months, I still cant taste meat but these vids give me hope that i'll be able to taste some amazing meats in the future. Keep up the great work guga !
Any update brother?
I was really hoping for a tri-tip steak vs tri-tip BBQ comparison when I saw the headline.
Yet another great video. Excellent job guys.
Love the new editing and focusing on these vids. Adds some good "flavor" to them!
Guga, I follow your channels since a long time and I have a silly question today: When you cook on indirect heat until reaching 135°F, how many time do you leave the steak at 135°F ? Do you take it off once the 135°F reached ? Or do you leave it a little time longer ? (Sorry for my poor english, I'm Frenchie) Thank you for learning me so many things !!! kisses !!
should be "Smoker vs Grilled BBQ" cus technically.... both methods were "BBQ"
Dang Guga, you’re almost to 3 million subscribers. 👏 👏 👏
You’ve taught so many of us and made us look like boss grill masters.
I grew up on the Central Coast CA. and one of my favorite things was Thursday Farmers Markets in San Luis Obispo and the smell of Tri-tip grilling on half a dozen BBQs vendors blazing on Higuera Street......
Hell, I’d eat anything guga prepares😭
Hey Guga, try making Steak with Indomie Seasonings, And other instant ramens seasonings
im obsessed with these videos, lol great job every time!
Man! None of your vids have popped up on my feed recently and I've been subscribed for a while ☹️! Love your videos a lot!
I would walk through a field of broken glass, swim across the crocodile-infested Nile River, go 3 rounds against Mike Tyson, soar through the sky in an airplane with only one working jet, dunk my head in a bucket of nearly boiling water, and walk barefoot across the states, all the way to Florida, just for Guga to cook me up a steak so I can moan just as Mamao did.
Guga, we know you're lying about Angel. Just fess up. You've got him dry aging in the cooler.
THESE JOKES ARE GETTING OLD
Guga, I absolutely love this channel. I need to get a hold of some wagyu to prepare at home.
good job guga, this video was so fun, I was smiling the whole time. Very fun and funny video.
For tri-tip, BBQ is going to be better!
The way I cook mine is kind of like a combination of both, I cook it low n slow on the weber charcoal grill with indirect heat slowly at 225F. I throw in a nice couple chunks of hickory wood for smoke flavor.
@@Dhagen6278 that's just BBQ on a webber. If the temp is low it's not grilled.
@@robzilla69 Agreed! All except the part where I sear it over roaring charcoal at the end!
Main reason why I say it is a "combo" is because nowadays when you say BBQ or smoked people either envision you using one of those pellet grills which I think isn't true BBQ, or an offset smoker, which a weber will never stand up to.
@@Dhagen6278 I hear you! I have done some great snake method cooks on a webber but it's just not the same as my offset. Pellets are one baby step above gas imo.
@@robzilla69 100%. In some ways pellet grills are even more lazy than gas grills. I say this because most gas grills you cannot set it to a certain temperature and walk away and the machine will do all the thinking and adjust temperature for you. Most pellet grills I've seen you pick the temperature and the machine does everything else.
In fact, I've seen pellet grills that are "smart", you can get on your fancy app, click a couple buttons and next thing you know the smoker is at your preferred temperature. I'd bet there's models with a meat probe that will also shut the smoker off and send you a notification that your meat is ready.
These things are both incredibly cool and incredibly lame at the same time. One of the things that makes BBQ so special to guests is that they know you put a lot of love into cooking, and this latest trend to automate the whole experience takes away from that completely IMO
Do a gas grill vs coals grill. Most people have gas grills
Most people can't cook so.....
@@robzilla69 Can't cook doesn't mean they don't cook
Also doesn't mean that doesn't have a gas grill
@@redace4821 Yes and why would we lower ourselves to the level of those who don't care enough about food to not use a gas grill? He already did the microwave episode, basically the same idea 🤣
thank you so much , I learn from you every episode .......
I can never get tired of seeing these videos!
anyone else like when Goga says :
DEPLLY INTO THE MEAT 🥩
BBQ all day, everyday of the week and twice on a Sunday.
Love the enthusiasm! And those mashed potatoes sound delicious.
Yo I love these editing when ur with ur cousin the zoom and stuff it’s the best thing ever 😂
STEAK : EXISTS
GUGA FOODS : YES !
😅 I thought BBQ and grilled was the same thing
Absolutely not! BBQ is low heat and imparts smoke flavor. Grilling is high heat and imparts a char flavor.
Legend is back again
I was the one of the first people who was subscribed in this channel Guga thank you for your content good luck 👍😁.
What the hell happened with the editing of this video after 6:17? Fast cuts, added audio, add-on text etc... Please don't turn this channel into "Fortnite attention span quick cut you won't believe what happens next"-video.
The editing killed this. Seems far less authentic when it's all chopped up, nobody inhaled a breath the entire video.
3:40 Oh hell yeah! Yukon golds are my fave.
3:08 thats your backyard?!!! wow!
Guga, i have a request. I love to watch your experiment videos the most. I want you to make a video where you tell about the best practices you have learned
this editing is hilarious, keep going😂
Your voice is so calming 💗
The three criminals of cooking
Guga Foods: budrr
Nick DiGiovanni: knief
ThatDudeCanCook: JOTARO!
His Fridge: DIO!
Guga you are amazing 🤩 thanks for this videos god bless you and your family and friends
The more juices, it produces! Luv it!! Thank u guga and momao! Dunno how to spell the oww 😅
charcoal flavor on the tritip is a great pair. And on top of that grilling it is quicker so you get to eat sooner! 😍
Guga and friends are always a blast to watch. Always trying new things and passing on the ideas. Who would have thought about adding coconut juice to mashed potatoes? Would like to see more experiments with meats from places like Safeway, as most of us can't afford Wagyu without selling an organ.
Amazing editing and interation skills
Been loving the video editing! Nearly choked during Maumau's mating call xD
Ya'll crack me up! And your editing is hilarious! Talking about MauMau's mating call 🤣
Guga has his own ads now. He’s winning 🏆
Another great one Guga! I want those potatoes!
Guga, can you please make a video with things to do with all the trimmings? Thank you, love all your videos!
Absolutely Amazing. ❤️. I Love Tri-Tip
Guga, do you have a start to finish guide for cooking a "Guga Steak" on the BBQ? From arranging the coals to how long it takes to sear without the edits etc? Love your work, just trying to learn more :) Thanks!
Love the montage!
Love how this guy does everything with a smile...even with bad meat :)
I love how Guga directly speak about the subject
no long introduction
Congrats on editor, it really made me laugh.
Grange Guga, beleza? Uma ideia: acho que vale a pena repetir esse teste com uma 3a variação: defumar a carne inicialmente bem gelada e finalizar na grelha (ao invés da tocha). Fiz alguns testes em meu Pit e, se a carne entrar bem gelada, o anel de defumação tende a ficar maior. Depois é só mandar pra grelha pra pegar aquele gosto do carvão. Fica aí a sugestão! Abs do RJ
every of your videos make me wanna be you xD but it would be really fun to see you make awesome content with things that us, common people can make ! :) With your technics and skills i'm sure you could do some really good stuff ! Thanks for all your videos (and sorry for the poor English, i'm French on Reunion Island ! )
These edits are fire
Both of those look killer!
I'm no chef but your videos are ADDICTIVE keep up the good work
looks like the editor switched up the labels in the video (should be grilled on the left, smoked on the right) but i like the zoom ins and the little subtitles. nice touch to the video.
I’ve been using coconut milk in mashed Yukon’s for years, but with sour cream.
I’ll have to try the cream cheese.
Guga i honestly love your channel. You are an extraordinary cook and also an extraordinary person. You're always smiling and you're gentle with everyone. Hope you get everything you want in this life (unless it's something like destroying the world)!
Much love from planet earth! 👌
Tri-Tip is one of my favorite cuts. Grill it over red oak wood. Slice thin and serve on a French roll. Santa Maria style BBQ. Best on the West Coast.
My wife's favourite cut and she prefers it smoked then seared. We use Alder and I think that's the best even if Red Oak was true Santa Maria style. I just smoked one this past Saturday :)
Love the videos I've had a real hard problem grilling a London broil any tips.
That is one nice setup behind you. I hope to one day have that many knives I can display.