We tried TABASCO Dust to make better SPICY steaks!

Рет қаралды 371,891

Жыл бұрын

I am in the quest to make the best spicy steak in the world. Today I have a chance to use an ingredient most people don't have access to. I went straight to the source to get it and this is what happened.
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#Food #Cooking #Experiment

Пікірлер: 726

@victorvila1056 Жыл бұрын

Welp, now you're morally obligated to dry age some steaks with that

@christophernoble76 Жыл бұрын

he probably is for guga foods

@mohamedhussein2780 Жыл бұрын

Hopefully he got enough from tabasco

@DEVOTED2YaHUaH144k Жыл бұрын

Exactly what I was thinking 🤔

@DEVOTED2YaHUaH144k Жыл бұрын

He can also make a compound butter

@straindmind Жыл бұрын

@@DEVOTED2YaHUaH144k GREAT idea

@LastWordKaraoke Жыл бұрын

As a spicy foods lover, my respect for Guga grows with videos like this one! I know he can't take his spice, but he's willing to still try it.

@rustymtg8700 Жыл бұрын

Why didn't he eat it after it was sous vided..video... he said that was all he had left to do....

@sjoerdsjoerdsma1205 Жыл бұрын

He is a fat little man. I would be impressed if he lost some weight.

@Murasame Жыл бұрын

Bro no way a rich guy ate a little bit of a barely spicy thing so he can keep making even more bank! He's my role model!! Just kidding I do like Guga but the praise is kinda dumb here.

@DMSProduktions Жыл бұрын

Brazil hangs its head in shame!

@DMSProduktions Жыл бұрын

@jason sankar OFF TOPIC SPAM!

@atx0025 Жыл бұрын

"If you swallow it, it ends quicker"......yeah Angel has used that line a few times. 😆

@pike666db Жыл бұрын

I'm gonna use that line next time I feed my girl a few squirts of protein. Also, Guga said something about the sauce "penetrating nicely and deeply inside". Good thing she watches this channel and also has a dirty mind.

@MrMichaelLaw2011 Жыл бұрын

I'm surprised he didn't make a Tabasco dust compound butter.

@mciejgda88 Жыл бұрын

I think we might see compound butter on Guga Foods on some charcoal grilled steaks

@marcusbailey3988 Жыл бұрын

Hes probably going to dry age in tabosco dust and make a steak with compound butter then try both

@jman9838 9 ай бұрын

Probably would be too strong

@tannerspeigner3278 Жыл бұрын

Guga really does have the absolute best food channels. The pacing, the editing, no extra fluff added to the videos. Straight to the point and super helpful. Guga the GOAT

@dylanl.bagley9382 Жыл бұрын

couldnt have said it better myself

@g60force Жыл бұрын

@@dylanl.bagley9382 wait lemme try: Guga really does have the absolute best food channels. The pacing, the editing, no extra fluff added to the videos. Straight to the point and super helpful. Guga the GOAT WELL I'LL BE DAMNED IT'S THE SAME XD

@he-mansuncle7661 Жыл бұрын

I enjoy the older videos with the other guys. But, it’s pretty amazing that this isn’t a TV show. Would never know if someone told you to watch this and a TV show on Food Network.

@hermestrismegistus3962 Жыл бұрын

NEVER get rid of angel. He's quiet, but he brings an everyman edge to the videos. Leo's cool too.

@SaberTooth_TFG Жыл бұрын

Guga: “I miss steak, everybody!” Guga’s weekly videos: *90% steak*

@vuphamconganh4447 Жыл бұрын

the CC: I mistake, everybody!

@Tamachii12 Жыл бұрын

10% is a lot for a steak lover

@SaberTooth_TFG Жыл бұрын

@@Tamachii12 I wanted to be fair, ‘cause he sometimes makes non-steak videos 😂

@benzakonium Жыл бұрын

I hope you saved some dust for a dry age and compound butter experiment too!

@stixman58 Жыл бұрын

No compound butter with the dust????? BTW your channel has made my friends so happy with my steak cooking expertise now. Thank you Guga. You guys are awesome. My Christmas present from the family last year was a whole prime Picanha from my butcher. We also had Wagyu Filet Mignon. I used the method of dry brining that was learned from you and to say it was sensational just doesn't do it justice. Thank you thank you

@davidhawley9291 Жыл бұрын

I was expecting a compound butter, too! It's a bit out of character for him to skip out on compound butter in an experiment like this.

@jrtoledo2214 Жыл бұрын

Doesn't he do the compound butters on main channel and not the this one?

@SA-5247 Жыл бұрын

I’m surprised tobasco doesn’t sell it as a rub lol

@DreadKyller Жыл бұрын

@@jrtoledo2214 he does it here sometimes too, not as often.

@timothyfloyd3269 Жыл бұрын

well he calls it dust in the video but he says it is pulp somewhere near the start probably wouldn't make a great butter. would be flavorful but pulpy.

@lylemoore3827 Жыл бұрын

You mentioned gumbo and jambalaya and I would love to see your take on those recipes! I've been trying to find some good recipes for a while

@jerotoro2021 Жыл бұрын

Guga's take probably replaces the rice with steak 👌

@djabeacocteau132 Жыл бұрын

I'm 100% sure he did a jambalaya recipe once.

@saucysaiyan5332 Жыл бұрын

That dust seems like it would be good in a chicken marinade, like mixing with buttermilk and letting something like chicken wings sit in it over night. Or even put the buttermilk dust mixture into the vacuum bag with the chicken and sous vide 😅 I might want to try that, is there anywhere we can get the dust?

@emtims1670 Жыл бұрын

I was thinking of a spicy fried chicken. Maybe add it in the flour or as part of the seasoning? Tabasco is sleeping on selling this to the public.

@dra6o0n Жыл бұрын

@@emtims1670 Yeah, Tabasco is wasting leftover of their peppers, since these still have compositions of their pepper left in them. Maybe use them in Tabasco siracha sauces since that sort of sauce is on a supply shortage.

@convincedquaker Жыл бұрын

@@dra6o0n Not wasted. They're selling it to the pharmaceutical industry as an ingredient in IcyHot... making Shaq happy and huge coin! 🌶️❄️ You can buy a bucket, too.

@adrienhb8763 Жыл бұрын

With this kind of experiment, it’s missing the compound butter test! And when you do a spicy test, we need Mau Mau!

@jakebrown9829 Жыл бұрын

I actually lol'd at the Rollercoaster section. Love it

@markshabert7350 Жыл бұрын

you do it like it's never been done before, love your channel rock on bud.

@wafflemop Жыл бұрын

I love Avery Island! I’ve gone multiple times as a kid. So cool to see it on your channel! Thanks Guga!

@wadehatle5121 Жыл бұрын

Guga! We need a recipe book of your side dishes!!!

@mashnoonislam1126 Жыл бұрын

Let's goooooo have been waiting for your video so long!

@favre4ever39 Жыл бұрын

0:07 my man Guga looking like he runs the pepper Cartel

@billiemack64 Жыл бұрын

Seriously it’s mind boggling to me that I can watch basically the same content/video over and over again, and never grow tired of it lol. I learned more life skills from KZfaq than from high school and college combined

@pike666db Жыл бұрын

If you think about it, formulaic content is a proven method in most media. The same is true for comic strips, radio shows, the news, sitcoms, procedurals, villain/monster-of-the-week tv shows. Quality and production value have got a lot to do with how entertaining the content can be made to keep the audience hooked.

@OosbLIVE Жыл бұрын

Banger video once again, great job Guga!

@michaelmyers5496 Жыл бұрын

I would love this so much! I love Tabasco sauce and Louisiana sauce as well.

@polgarbalazs1109 Жыл бұрын

I just watched a video from 4 years ago and damn, there is hella progress, love every single video

@-A-c Жыл бұрын

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.🤔

@Hozbaldo Жыл бұрын

Guga, I want to tell you a story. I bought a sous vide machine. When I opened it and set it up, it did not work. I had everything ready and was super disappointed. I thought about what to do and I dint give up. I turned on my stove on Lo and measured the temp with a thermometer. I tried my best keeping it at 129 degrees. I kept checking the temperature for the whole 2 hours. I brought out the steak and I patted it dry and seared it on my stove. When I tell you it was the best steak I ever had in my life I mean it. I was not going to let a cheap sous vide machine keep me from enjoying that steak. Thank you for all your videos!

@wulfwalker2514 Жыл бұрын

Hey Guga, when are you going to come out with a cookbook of all of your awesome side dishes? I can't afford to eat wagyu but I love your side dishes but it a pain having to flip through a bunch of your vids to find a specific one. Thanks Brother, love ya.

@kyleeisenhauer5501 Жыл бұрын

That side dish looks delicious and also looked like the first side dish I've seen Guga make where I thought I could also easily make it.

@convincedquaker Жыл бұрын

He should have thrown the skirt steak in the sous-vide tank.

@SteveJonesPookieMan Жыл бұрын

Heya Guga! I know this comment is late, but I got the Grand Western meat from the side-dish in this video and made the steak/cheese buns you described. Hahaha, you always say it's easy and make it look easy and then I try it and my whole kitchen is on fire while I try basic multi-tasking, food prep, and device management, lol. In the end, after a stressful bit of preparation the side-dish turned out great. Korean sauce marinated wagyu skirt steak with provolone encased in a soft bready ball. Well- we took this as our dish to pass to a Halloween party. We came home with an empty bowl. (I only got to eat half of one as a test-case /sob) Thanks for the idea and the how-to!

@tacogaming4361 Жыл бұрын

Please do a dry age timelapse video

@Kolby.with.a.K Жыл бұрын

As a huge Tobasco fan, I am so ready for this episode! Thanks Guga

@pike666db Жыл бұрын

A huge fan would at the very minimum spell the name correctly.

@mckenzie99 Жыл бұрын

Thank you for visiting New Iberia! Come back for more southern cooking!!

@bernardsbbq Жыл бұрын

Wow, that factory visit must have been great. The barrels look awesome.

@zacharywhitney7295 Жыл бұрын

To say that Guga's experiments are legendary is a complete understatement. Talking about that I'm so glad I've subscribed to his channels. I mean, to say that I'm happy to have discovered his channels would be a complete understatement.

@ThirdFoot Жыл бұрын

If Tobasco dust were ever released as a seasoning, it'd be permanently stocked in my kitchen.

@exploringwithsolwalk3726 Жыл бұрын

I love Tobasco, I put it on everything. So this steak I would enjoy. Thanks for another adventurous video!

@twoheavensgaming Жыл бұрын

Now you’ve got to try the Chipotle Tabasco flavor!

@ArcConAK Жыл бұрын

Yes they all do, the chipotle is better then the regular on most food but I still like both. 👍

@twoheavensgaming Жыл бұрын

@@ArcConAK I would have to agree with that!

@polgarbalazs1109 Жыл бұрын

Man, I am literally loving all the vids Guga makes

@whoknows6002 Жыл бұрын

Guga, you are living the dream. But you also deserve it 100%. incredible work, keep it up!

@sniktripn7217 Жыл бұрын

Love ure channels guga you give me all kinds of weird and wonderful ideas and it's great to see even though ure not good with spicey stuff you still jump in and have a go now you just need to dry age with the dry pulp to see what happens

@aborachis1649 Жыл бұрын

As a Tabasco fanatic, I'm so hyped for this. Love ya Guga!

@MyEvilLaugh Жыл бұрын

Souvide then grilled is my favorite. I just put a small grate on my charcoal chimney to keep it simple.

@WNL965 Жыл бұрын

This is why my favorite hotsauce is Tabasco. And has been for many years. Such passion for a good quality hotsauce.

@PutXi_Whipped Жыл бұрын

The Korean Philly Cheesesteak looks like the star of this episode.

@Jays_video_watcher Жыл бұрын

Sweet home Louisiana! Having been to Avery island, he’s not wrong about the smell. The area where they ferment the barrels is amazingly pungent.

@tianjohan4633 Жыл бұрын

I just love how you often end up serving steaks with a side order of steak.

@rogermccaslin5963 Жыл бұрын

6:05 "Welcome to Sous Vide Everything everybody" as long as everything is steak!

@bastimixacoustic3958 Жыл бұрын

One thing I would like to know is Guga's stance on ice baths before searing. He's never talked about it but I see it all the time on the SVE group on Facebook, like putting it in an ice bath for a couple of minutes after SV and sear it then to prevent the temp from going up any further while searing and getting less of a grey ring. I've tried it before and it does work but I'm always scared that I do it for too long and then the steak might turn out a little cold even after searing. Would be nice to see Guga talk about this since I've never seen him do it.

@000phill000 Жыл бұрын

Many years ago Guga did an experiment where he took a Sous Vide steak, chilled it quickly then kept it refrigerated for a week. The conclusion was there was no difference after gentle reheating. I do it all the time. Cook more in larger batches that can live in the fridge for easily a week or even put it in a freezer. You can gently reheat by either putting it back in your Sous Vide until it comes up to eating temp or I'll just put it in a pan with hot water from the tap. You can even do it from frozen cooked steak, pan of hot tap water until soft, then change the water and leave until it gets to temp. Then sear as usual.

@convincedquaker Жыл бұрын

The steaks that Guga uses are at least 1-1/2" thick. Then, his searing is hot and fast. So, no reason for an ice bath pre-sear. Ice bath is for thin steaks to prevent them from overcooking during the sear. Or, if you are not eating them immediately in order to quickly move them through the Danger Zone.

@jamesmorrison7847 Жыл бұрын

I took a tour of the tabasco factory and plantation 30 years ago. Just walking through the factory cleared out my sinuses. But, I've been a fan of Tabasco ever since and have 3 different kinds of it on my counter right now.

@notsomadscientist9602 Жыл бұрын

Bro I can't watch your videos when I am hungry. I have corned beef in the crockpot and pumpkin pie made with fresh pumpkins in the oven... The smell here and that side dish you made have my mouth watering hardcore right now!

@keithkamps77 Жыл бұрын

Loved the video.

@georgecostan3248 Жыл бұрын

1. Dry age with tabasco dust. 2. Dry age with butterfly pea powder. 3. Sous vide with butterfly pea powder.

@NorthernThaiGardenGuy Жыл бұрын

Still my favorite hot sauce. I still have a bottle of their 150 year anniversary hot sauce. Awesome stuff.

@Alceste_ Жыл бұрын

I hate that they only come in super small bottles, but definitely a reference hot sauce when it comes to simple stuff.

@PutXi_Whipped Жыл бұрын

Tabasco Scorpion Pepper is nice

@convincedquaker Жыл бұрын

@@Alceste_ Order online or through a restaurant supply store.

@adamsteinhardt6393 Жыл бұрын

I had a Crystal pepper dust Nashville hot chicken once at Commanders Palace in New Orleans. It was incredible!

@Wetsloppytomatoes Жыл бұрын

What a great video!!!

@sideeffect1591 Жыл бұрын

Am I the only one who plays a drinking game when Guga says "everybody"? I take a drink of beer and sometimes I need a new one. All love Guga. You're the man! 🤘

@michaszypua1596 Жыл бұрын

Guys, Leos classroom is OK, but as you may have noticed several months (if not over a year) ago i asked for: 2 best types of Beef challange : Corean Hanwoo VS Japanese Wagyu Actually I have been asking for that in every single episode. Plus also for: Pomegranate molasses NARSHARAB experiment. I hope one day Leos classroom will be filled with another position and both my ideas will be taken care off :) cheers!

@TheGuyFromWI Жыл бұрын

I got so excited when I saw MauMau in the intro. BRING HIM BACK!

@-ram-m2664 Жыл бұрын

Love this video idea. Perhaps Raichlen's take on Steak Au Poivre would be a good compromise and would prob work great sous vide: plenty of fresh, cracked black pepper, dry mustard powder, Tabasco or fave hot sauce.

@mineboss1063 Жыл бұрын

6:04 his serious face is so hilarious

@91kingkay Жыл бұрын

“It tastes very controlled” 🤣🤣🤣🤣 that killed me.

@heeroyui9439 Жыл бұрын

hey guga i love your videos can you use TAJIN to dry age a steak? i love that stuff and only just discovered it recently in my 30s.

@SteveJonesPookieMan Жыл бұрын

I don't see precise amounts for the sauce down in the description below™ but I'm happy for the link to the steak. I think this side might be my dish to pass at this year's Halloween party. Thanks!

@SteveJonesPookieMan Жыл бұрын

Ok, last try. I'm sure you're busy making new concoctions and keeping the Internet entertained. BUT- this is try # 3 for me- is there, or will there be an updated recipe for Guga's Rub? I SWEAR you said on a video that you were workshopping it and would publish it later.

@x-raydjen338 Жыл бұрын

To say i get hungry when watching ur vids is a complete understatement

@u140550 Жыл бұрын

I would seriously want guga to develop his spice tolerance, it would be cool to see them eat spicy things without guga feeling like he’s having a heart attack on some spicy things; and only have spicy looks when it’s something that actually feels spicy. What mean is that some spice shouldn’t phase him, plus some spicy is good for you; and honestly is just more yummy flavors.

@Escapadoo Жыл бұрын

Guga should try a dry age with the Tabasco powder!

@OddHijinxx Жыл бұрын

This is honestly so creative, glad it came out yummy! Even if it was a little bit of torture for Guga lol

@angelaelainel.jacinto8342 Жыл бұрын

Welcome to the roller coaster, Nice.

@BarbieSong Жыл бұрын

Honestly Guga, I come here for your sides just as much as the main course. Your sides are so dang good.

@Krehfish534 Жыл бұрын

hey guga! My family sears our steaks and then brings them to temp in the oven on top of a bed of rosemary and we absolutely love it. I also have a version where I use a new york strip on a bed of Cilantro, onion, and lime. You should try them on your main channel!

@adielee50 Жыл бұрын

I enjoyed this video so I hit the thumb up 👍

@D4RK21 Жыл бұрын

got here earlyy! i wanna try this out one day because my family loves spicy food❤️

@Edatron Жыл бұрын

Leo is that one guy that replaces that one actual family member we all know and love. Rip Maumau.

@Noctem_pasa Жыл бұрын

What happened to Mau Mau

@ketameanii Жыл бұрын

he is still alive and has his own channel

@SelevanRsC Жыл бұрын

Shame he is gone. I just cant stand this leo guy, seems so fake.

@shawnfoogle920 Жыл бұрын

That side dish Holy moly 😘

@-tzadakim-7805 Жыл бұрын

“If you swallow it, it ends quicker bro” yeah just wait till you have to poop lol

@graysonjohnson9219 Жыл бұрын

Coming from Louisiana I am an absolute lover of Tabasco

@eirrenia Жыл бұрын

“Chicken with spice.” “Smells powerful.” Cakes it on. 🤣

@christianvalenzuela9528 Жыл бұрын

Love This... gracias.

@christianvalenzuela9528 Жыл бұрын

Hi Guys and gals is this legit or a scam ?

@ajlassick5982 Жыл бұрын

Man that pepper mash has to be powerful stuff 😂😂

@It-b-Blair Жыл бұрын

1 barrel to 1000 bottles…. Now it makes sense 😜 I’d always been confused as every video has shown them having this awesome process, yet their bottles are everywhere and doesn’t hold a candle to the local/home brew variety. Sounds like a delicious idea! Thanks for pushing the envelope Guga!

@eric_d Жыл бұрын

I thought he said 10,000 bottles, not 1000.

@andrewrchooven1996 Жыл бұрын

@@eric_d he did say 10,000

@dra6o0n Жыл бұрын

The pulp Guga used on that steak is enough for maybe a 200g bottle with a shaker function on the cap. If dried and pulverized into fine dusts you could turn it into a seasoning condiment.

@TheMovieBrosXD Жыл бұрын

Loved this experiment! Fried chicken and hot sauce go hand in hand - Tabasco dust mixed into fried chicken batter, I’m just saying

@emtims1670 Жыл бұрын

This is immediately where my mind went.

@fredflintstone358 Жыл бұрын

I poured a ton of Frank's Red Hot Sauce, some Lee & Perins Worchestshire sauce, and a lot of fresh fennel pieces into my sous vide bag along with some prime short ribs. Cooked at 131 for 48 hours, and 160 for another 8 hours. Tasted fantastic. I love Frank's Red Hot Sauce.

@longdongsilver3267 Жыл бұрын

Nothing really to say, but I enjoyed this video. Thanks for making and sharing it.

@r6slayer217 Жыл бұрын

try making a steak with salt and old bay seasoning also make one with compound butter old bay

@eadumm Жыл бұрын

make a video about the double searing method: small sear -> bath -> finish sear. does it retains more juice? if so would you be able to water bath it with more liquids inside the bag (like compound butter) without loosing flavor? does it make the crust better or worse?

@adrienhb8763 Жыл бұрын

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. ;)

@convincedquaker Жыл бұрын

Bar Keepers Friend

@Little_Ricky Жыл бұрын

0:37 I though that was Lynja for a second

@dpt6849 Жыл бұрын

5:26 Angel that's one sneaky dude😂 8:02 Allready celebrating Brazils worldcup???

@deminybs Жыл бұрын

I bought 2 of the BMS 4-5 wagyu picanha's from grand western steaks like right after that hurricane hit Florida, not sure if they lost power but both of them smelled real rancid when I thawed them to dry age, luckily I emailed Emilio saying guga sent me and explained what happened, just got replacements in the mail yesterday, fingers crossed these ones are good

@donhgr Жыл бұрын

Have you ever tried to use the torch with the torch attachment inside in a black skillet to brown the steak, it’s going to get too cold to do it outside shortly where I live