Just a little insight, Guga(Or whoever may read it). The smoke chamber steak was pre-cut, exposing considerably more surface area to the smoke. I think minimizing the surface area would probably make it considerably easier to dial in the flavor in exchange for taking a wee bit longer to get there.
Not only what you said but I think because of the lack of airflow the smoke becomes stale like an ashtray under that glass, and there is such a thing as dirty smoke which is what that was.
Yes this. I think if the steak were sous vide, seared, smoked under cloche, and then sliced it would have been a more comparable experience. Though you don't get that fancy reveal at the table if you do it that way which may have been the reason for the pre-slice.
I was thinking the same when I saw it. Thought it'd be a whole steak then saw it was sliced... then watched it sitting on the table for ages. Knew before they went near it that it would be far too strong. I think 1-2 minutes is all it needs, but we don't use ours that much and never tried it with steak, but probably a good starting point.
1. Dry age in liquid smoke 2. Put the liquid smoke and dry aged steak in the sous vide bag. 3. Put the dry aged, liquid smoked sous vide in the smoke bubble 4. Put the dry aged, liquid smoked sous vide, smoke bubbled steak in your smoker.
The control steak was smoked whole. The steak in the glass cloche was cut before you smoked it, therefore the surface area that got smoked is much larger. This is probably why it tasted much more smokey than the control, not just the duration of exposure. For a like for like comparison, you should have cut it after you smoked it.
I think you missed a worthy option, which is to dry brine the steak with smoked salt. That's my go to in the winter season when I want a hint of smoke in my steak.
Smoke, like most flavors, doesn't penetrate into the steak. It adhears to the outside. The control steak was smoked whole, while the smoke gun steak was smoked pre-cut. That significantly increased the surface area and allowed it to become way more smokey than the control steak. I'd try this again by smoke gunning the steak whole.
@@penitent2401 I haven’t used it to marinade. The closest thing I’ve done is mixing it in rubs for my roast or ribs, which gets cooked off in the oven after 2 hours. I guess I’ll try marinading and see if that makes a difference
@@summerant38 I just bought Colgin's last week myself and all it did was make everything more salty with a slightly icky flavor. Lemme know if anything you do ever gets it to taste remotely like smoke, heh. 🤗
I think you need to redo this experiment, cuz one steak was too Smokey and the other steak wasn't Smokey enough. You need to redo this and get the smoke levels correct then give your opinion
I wanted to see smoked raw before putting it in the water bath I’ve been thinking of smoking a steak in a container like he has leaving it in the fridge for a while then vacuum sealing and sous vide
Another method you actually did years ago is the South Asian method called dhungar. You actually used it in a video years ago. You place a lit charcoal on the plate with the food, dribble some melted butter on it, and cover with a pot. Essentially, a cheap smoke gun.
The smoke dish works best if you let it rest well afterwards. It tames the tannic bitterness and gives it time to redistribute. I recommend doing it either to a raw steak pre sous vide or after sous vide, rest in the fridge for a couple hours after, then sear back up to temp. If you do cheese, leave it in a zip lock bag overnight and I usually put in a paper towel for the moisture and to wick some of the bitterness off while in the bag.
I personally dry brine my steaks in smoked sea salt and cook em in my cast iron skillet. It's not as good an actual smoked steak but it's dam sure tasty and have a nice Suttle smoke flavor.
Yes! Dry brining with smoked salt is also my preferred method. It lets the smoke flavor permeate the meat so you get a nice subtle taste throughout. Which is what smoking meats is all about.
Only time I use liquid smoke is to make sauces. A quick bbq sauce is literally liquid smoke and ketchup to your liking. Sometimes add chili powder or chipotle powder for heat.
smoke is a clear taste of burning wood, while charcoil taste is taste of oil/fat that burns on charcoil and its completly different thing. so if you wanna get a charcoil taste, light small piece of charcoil, drop some fat/oil on it, and cover it with your meat by lid/foil/whatever for ~7-8 minutes (depends on amount of smoke, if its like this 6:58 , 5-6 minutes should be enough)
Guga constantly says he doesn’t like chicken, but loves every bite of chicken he eats. I’m convinced at this point that he just doesn’t like chicken breast.
Hey Guga, I just got my first sous vide for my birthday last week and I have been bingeing on your videos. Wondering if over the years with your testing and experiments if any of your times & temperatures have changed in terms of speed, tenderness, and juiciness. Sounded like there might have been something there with your thick vs thin steak experiment. Maybe time for a recap of what you have learned/ beginners guide video? Or some tips and tricks. Seen some videos hoping for a sous vide cookbook to go with your grilling one
When I worked as a prep chef in a restaurant, we would get our smoked beef going first thing in the morning. Basically one of those big old chafing pans, put a rack in it, fill the bottom of the pan with one part liquid smoke and two parts water, foil on the rack and up the sides, then beef, then foil to seal the top. Toss that in the oven low and slow. It tasted like it came from a smoker every time, fall apart tender, and we’d pull it apart and then grab a portion to sear/heat up as ordered. It was a very popular sandwich, we ran out every night. 😊
Not sure if its the same one, its a combo smoker and slow cooker. i like it to cold smoke cheese, although i learned to do it on my porch outside less the house smell like smoke for days
Hey guga, big fan to the extent that I’ve even bought a Sous vide machine cuz of how good the steaks look. Video idea: Sous vide a bunch of different cuts and do a blind taste and guess video!
From my experience, liquid smoke is the best option for homemade BBQ sauces to add a hint of smoky flavor (not so much for meat). Also, requesting Sweet Baby Rays dry age Guga!!!!
With liquid smoke, ive found its better to apply it after cooking. Either baste the steak with it after pulling from the heat, brushing the smoke all over while its resting, or use the smoke in a compund butter. Also, smoked salts can help enhance the smokiness
I'm making French Onion soup latter this week, and looking for recipes, apparently, one can caramelize onions via sous vide. The onions have to be sauteed to translucency first, as cooking raw onion sous vide apparently release gas that swells the vacuum bag. After that, you drop your bag of onions in the water bath and cook until wonderfully browned without the risk of burning them or having to stir.
For those of us that have no BBQ/smoker or fridge space... in a sealable container: liquid smoke, worcestershire sauce, salt, pepper, garlic powder (on both sides of each steak), leave it overnight before cooking or (as I do) vacuum bagging for sous-vide (and then I pan-sear in a cast-iron pan)
How about salt baked brisket using a mix of smoked salt, msg and small amount of wagyu tallow (instead of butter or oil) in the salt baked shell. The flamethrower can be used to give a sear at the end.
They are overrated tbh, I had one that I used a few times that collected dust, and on top of that they are a headache to clean fully without partially disassembling everytime...I ended up curbing it and going back to good ole' charcoal w/ woodchips
@@bmacaulay18true...I have a 2000$ pellet grill but greatly prefer my trusty old Weber. I can never get the pellet grill to do high heat when I need it. The Weber does it all.
I'm not able to use a grill or smoker and have used liquid smoke for 20+ years, that and smoked paprika can give you a great smokey flavor. You can definitely use too much and get an acrid taste but you want to dial it in just below that level to replicate a good smoked meat flavor. I make pastrami this way all the time.
There one other way to get smoke flavour, we use it in middle easy dishes finishing of the dish, Add small plate on middle of the plate, add aluminum foil, fill it with oil and add hot charcoal or smoke chip onto the plate and cover for 10 mins. That is a great way.
Ha... the turkey roaster makes its return. That's a good trick. Also, for those with a gas grill but no smoker, put the roaster full of soaked chips on the bottom grate. Keeping the temperature low, place the meat on the upper rack and smoke it. Then reverse sear. Warning: it will smoke! Duh! I do this on the front porch, and the ceiling gets soot on it.
Guga with liquid smoke: just a few drops, it's powerful Guga with every other test ingredient: I submerged this steak in 60 gallon aquarium full of the test ingredient and left it in for 3 years
We live in an Flat, no balcony, so we smoke our steaks by burning a coal, place the hot coal in the pan where we seared the steak, put some ghee or butter on the coal & cover it immediately for 5 minutes or so, it works
I love using liquid smoke for „quick & dirty“ pulled pork, when I don‘t have the time to smoke it for several hours. Never thought of using it for steak tbh.
Hey Guga, got an experiment Idea for you. Marinate or infuse or whatever else you can think of a high quality steak with tomato. Then make a pizza with the melt in your mouth tomato steak nice and thinly cut instead of sauce
The best way that I’ve ever used liquid smoke on a steak is by putting the liquid smoke and the steak in a wet brine. It works so much better. That also works really well on chicken.
Yeah, from my own experience, cutting the steak and using the smoke dome/gun has a very short margin of error vs keeping it whole, then slice and serve. For anyone who wants a smokey flavor but can't use a grill/smoker, try smoked salt instead of liquid smoke. On that note, any chance you could do a "make your own smoked salt" video using different woods, Guga?
Couple thought... What if more liquid smoke was added to the sous vide bag since it came out weak? (essentially marinating in it while it cooks?) also smoking the steaks under the clear lid, you say a little goes a long way, but perhaps a experiment on what is the right amount is in order? Also does the steak have to be pre cut or smoked whole?
You should do a smoke gun experiment. Have three or four different steaks smoked with the smoke gun at various times to see which steak tastes best like a steak from a smoker!
I would suggest something else. It is longer, but you may get the desired result: use the smoke gun for one minute. Then, take it off, wrap it and put it in the fridge. The meat will continue absorbing the cold smoke. Sear it the next day. If it is not smoky enough, then you have to apply the smoke for more than a minute. The concept is that we apply both warm and cold smoke.
Use the smoke gun before cutting the steak into slices to drastically reduce the surface area, then you have far more control over how much smoke flavor you season the steak with.
i mean... just use more liquid smoke first of all, you added way too less if you didn't taste it at all. maybe balance it all out. but i think the cold smoke method is also something basically everyone can do. buying a few wood chips and such a glass cover should not be that expensive i think i might actively consider it for stepping up my game. but righ now i'm still working on being able to light the binchoutan that i bought in my mini indoor grill... man i really thought that'd be easier. already tried it two times. once with some artifical fire starter. the binchotan didn't light even a little bit. second time i mixed it with normal soft charcoal but i don't know what went wrong, maybe the grill itself was not ventilated enough but i didn't even light the regular charcoal in a way it stays on so... i need to practice more to get this stuff going indoors.
Try making smoky butter, would be interesting to see how much smoke flavour butter can hold. Then compare steaks that have been sous vide in the butter and basted in the butter.
I'd rather use the traditional method. I got me some mulberry tree wood the neighbor chopped down, and I've been using that with stellar results in my kamado grill. Chicken was best, wet brined with a lot of salt, pepper, bay leaf and anis, as well as some others. It's best eaten cold too.
I make beef jerky once a year (usually three batches of different flavor) in my big food dryer. That is the only time I use liquid smoke. A little bit goes a long way.
I think cutting the steak before putting it under the smoke bell was the issue. It gave too much surface are for the smoke to stick to. If it was just in one piece it would have worked much better from my experience
IMO, powdered smoke is better... easier to use and handle in general... does it replace a grill 100%? no... but it does a good job... I even make a faux barbecue sauce using powdered smoke with ketchup and tomato sauce that's quite good
Will it fully replicate grilling, barbecuing, or smoking? No. But, when used correctly, it can get something in the ballpark. Take a beef roast, rub on some salt and pepper, cook it in a slow roaster with some liquid smoke, let it cool, hand shred it and you've got a close imitation of barbecued pulled pork. You don't get the bark, but the tenderness and flavor are pretty close.
Guga could you try sous vide cuttlefish please? I’m curious to see if I It gets more tender by cooking in the sous vide ! Thanks you and btw I really enjoy your videos a lot
Guga....you know you have to a do a smoked video now. Compare the different smoke times and let us know which one is best!! Kinda like what you do with dry age time lengths!
I make liquid smoke for a living. You definitely have to play around with how much to use. And we also make it to a smoke powder and you can use it like salt and pepper but again have to play with it so you get the right amount.
Just a little insight, Guga(Or whoever may read it). The smoke chamber steak was pre-cut, exposing considerably more surface area to the smoke. I think minimizing the surface area would probably make it considerably easier to dial in the flavor in exchange for taking a wee bit longer to get there.
Not only what you said but I think because of the lack of airflow the smoke becomes stale like an ashtray under that glass, and there is such a thing as dirty smoke which is what that was.
Makes no sense
Yes this. I think if the steak were sous vide, seared, smoked under cloche, and then sliced it would have been a more comparable experience. Though you don't get that fancy reveal at the table if you do it that way which may have been the reason for the pre-slice.
I was thinking the same when I saw it. Thought it'd be a whole steak then saw it was sliced... then watched it sitting on the table for ages.
Knew before they went near it that it would be far too strong.
I think 1-2 minutes is all it needs, but we don't use ours that much and never tried it with steak, but probably a good starting point.
@@ryana8174 It makes perfect sense, more surface area means more smoke settles on and is absorbed by the steak.
Liquid smoke also has a small margin of error. If you don’t use enough it barely changes the taste. But if you use too much it’s no good either.
1. Dry age in liquid smoke
2. Put the liquid smoke and dry aged steak in the sous vide bag.
3. Put the dry aged, liquid smoked sous vide in the smoke bubble
4. Put the dry aged, liquid smoked sous vide, smoke bubbled steak in your smoker.
A really wanna taste the camp fire ash huh?
Now your talkin JERKY........yep
Don’t forget to brush it with a brush
Might as well bite on a briquette of charcoal
Serve with a pack of Marlboro red and a glass of scotch.
The control steak was smoked whole.
The steak in the glass cloche was cut before you smoked it, therefore the surface area that got smoked is much larger.
This is probably why it tasted much more smokey than the control, not just the duration of exposure.
For a like for like comparison, you should have cut it after you smoked it.
Read this Guga
@@ruhmuhaccer864 Thats not an analogy
"It's that simple to make" -- Guga, in his massive BBQ compound, with every gadget and piece of culinary technology ever imagined.
"make it healthy" - Guga, as he adds the tiniest bit of shredded green vegetable for contrast
"super easy, BEARLY an inconvenience"
"this takes literally no time at all" - Guga dry ages for anywhere between 1 week to months
@@WednesdayTheCloveand then Angel proceeds to act like he’s being force fed a whole salad
@@dudesonismyheroand ain't no way lil bro looks as toned as he does and doesn't eat his greens lmao
You can also get liquid smoke at the grocery store. Moreover, you gotta marinate the steak in liquid smoke with other ingredients of a marinade.
mix some liquid smoke, rosemary, thyme and sage into a compound butter. Liquid Smoke works well with stews and chunk chili.
I think you missed a worthy option, which is to dry brine the steak with smoked salt. That's my go to in the winter season when I want a hint of smoke in my steak.
My favorite method too 👍👍
That sounds great
Smoke, like most flavors, doesn't penetrate into the steak. It adhears to the outside. The control steak was smoked whole, while the smoke gun steak was smoked pre-cut. That significantly increased the surface area and allowed it to become way more smokey than the control steak. I'd try this again by smoke gunning the steak whole.
I use liquid smoke all the time when cooking, it really brings out that smoky flavor i love in chilli, soups, and meatloaf.
What brand do you use? I’ve tried colgin’s liquid smoke but not a fan of it. The smoke flavor also kinda just get cooked off like guga’s
@@summerant38 did you used it in the marinade and leave it to soak overnight?
@@penitent2401 I haven’t used it to marinade. The closest thing I’ve done is mixing it in rubs for my roast or ribs, which gets cooked off in the oven after 2 hours. I guess I’ll try marinading and see if that makes a difference
@@summerant38 I just bought Colgin's last week myself and all it did was make everything more salty with a slightly icky flavor. Lemme know if anything you do ever gets it to taste remotely like smoke, heh. 🤗
It is definitely the best option for saucy foods, I agree
I think you need to redo this experiment, cuz one steak was too Smokey and the other steak wasn't Smokey enough. You need to redo this and get the smoke levels correct then give your opinion
I wanted to see smoked raw before putting it in the water bath I’ve been thinking of smoking a steak in a container like he has leaving it in the fridge for a while then vacuum sealing and sous vide
He should have sliced the steak after cold smoking it, so only the outer edge would get smoke on it.
Fully agree 💯
We all know what result will happen with little adjustments. Why dont you redo it?
@@BryTe22 Cuz I want to hear Guga's opinion, NOT YOURS
Another method you actually did years ago is the South Asian method called dhungar. You actually used it in a video years ago. You place a lit charcoal on the plate with the food, dribble some melted butter on it, and cover with a pot. Essentially, a cheap smoke gun.
The smoke dish works best if you let it rest well afterwards. It tames the tannic bitterness and gives it time to redistribute. I recommend doing it either to a raw steak pre sous vide or after sous vide, rest in the fridge for a couple hours after, then sear back up to temp. If you do cheese, leave it in a zip lock bag overnight and I usually put in a paper towel for the moisture and to wick some of the bitterness off while in the bag.
I’ve been using that specific brand for years. No sugar, no fillers, no coloring agents. It’s just liquid smoke. I love the stuff.
Dry age steak with durian!
Yes, I hear it's delicious!! Do it Guga!
Liquid durian next, please!
its kinda out of the season
Haha evil
Why would anyone do that to themselves?
I personally dry brine my steaks in smoked sea salt and cook em in my cast iron skillet. It's not as good an actual smoked steak but it's dam sure tasty and have a nice Suttle smoke flavor.
Yes! Dry brining with smoked salt is also my preferred method. It lets the smoke flavor permeate the meat so you get a nice subtle taste throughout. Which is what smoking meats is all about.
Love how Guga friendlyly pats the smoker after closing it 😂
Only time I use liquid smoke is to make sauces. A quick bbq sauce is literally liquid smoke and ketchup to your liking. Sometimes add chili powder or chipotle powder for heat.
smoke is a clear taste of burning wood, while charcoil taste is taste of oil/fat that burns on charcoil and its completly different thing.
so if you wanna get a charcoil taste, light small piece of charcoil, drop some fat/oil on it, and cover it with your meat by lid/foil/whatever for ~7-8 minutes (depends on amount of smoke, if its like this 6:58 , 5-6 minutes should be enough)
Hahaha “Smokey on your meat”. Just cracks me up! 🤣🤣🤣🤣
This is what im waiting for, so long timeee thankyou guga n team❤
Guga constantly says he doesn’t like chicken, but loves every bite of chicken he eats. I’m convinced at this point that he just doesn’t like chicken breast.
Hey Guga, I just got my first sous vide for my birthday last week and I have been bingeing on your videos. Wondering if over the years with your testing and experiments if any of your times & temperatures have changed in terms of speed, tenderness, and juiciness. Sounded like there might have been something there with your thick vs thin steak experiment. Maybe time for a recap of what you have learned/ beginners guide video? Or some tips and tricks. Seen some videos hoping for a sous vide cookbook to go with your grilling one
actually a nice educational video after a while. congrats
"Just brush it with a brush" Thanks guga bro.. I have been trying to brush with a sledge hammer for years!
You ever see the video of that lady brushing ribs with a mop?
LOL
@@DeathCubeKX Mop = Big brush 😂
It's common in bbq restaurants to use a mop bc there is so much meet
I brush it with my gfs hair
When I worked as a prep chef in a restaurant, we would get our smoked beef going first thing in the morning. Basically one of those big old chafing pans, put a rack in it, fill the bottom of the pan with one part liquid smoke and two parts water, foil on the rack and up the sides, then beef, then foil to seal the top.
Toss that in the oven low and slow. It tasted like it came from a smoker every time, fall apart tender, and we’d pull it apart and then grab a portion to sear/heat up as ordered. It was a very popular sandwich, we ran out every night. 😊
I bought a Weston indoor smoker for my apartment, it won't give you a crust but the smoke flavor is great and you can achieve a crust later.
Not sure if its the same one, its a combo smoker and slow cooker. i like it to cold smoke cheese, although i learned to do it on my porch outside less the house smell like smoke for days
Guga should enter masterchef and win it. A talented cook
Hey guga, big fan to the extent that I’ve even bought a Sous vide machine cuz of how good the steaks look. Video idea: Sous vide a bunch of different cuts and do a blind taste and guess video!
From my experience, liquid smoke is the best option for homemade BBQ sauces to add a hint of smoky flavor (not so much for meat).
Also, requesting Sweet Baby Rays dry age Guga!!!!
mayo and sweet chili sauce. so simple but boy is it good, i love that combo on chicken, especially a burger or a wrap.
With liquid smoke, ive found its better to apply it after cooking. Either baste the steak with it after pulling from the heat, brushing the smoke all over while its resting, or use the smoke in a compund butter. Also, smoked salts can help enhance the smokiness
Awesomeness 👌...Watching from Kenya 🇰🇪 ❤
I'm making French Onion soup latter this week, and looking for recipes, apparently, one can caramelize onions via sous vide. The onions have to be sauteed to translucency first, as cooking raw onion sous vide apparently release gas that swells the vacuum bag. After that, you drop your bag of onions in the water bath and cook until wonderfully browned without the risk of burning them or having to stir.
Day 29 of asking guga to dry age steaks in rendang paste
Send it to him
But it's only manufactured ready made paste. It's not fresh stuff.
Day 29 of you being annoying.
Give it up already my guy!! It ain't gonna happen lol
@@shaunwolfe7665 NEVER!
Great comparison! - Cheers!
For those of us that have no BBQ/smoker or fridge space... in a sealable container: liquid smoke, worcestershire sauce, salt, pepper, garlic powder (on both sides of each steak), leave it overnight before cooking or (as I do) vacuum bagging for sous-vide (and then I pan-sear in a cast-iron pan)
Good stuff! I need to try that side dish!
How about salt baked brisket using a mix of smoked salt, msg and small amount of wagyu tallow (instead of butter or oil) in the salt baked shell.
The flamethrower can be used to give a sear at the end.
I really want a pellet smoker but just can’t afford it right now. But I love all my sous vide equipment. Use it all the time.
Just roll with a cheap Weber kettle grill and make some smoke! You are not held hostage from not having a pellet grill.
They are overrated tbh, I had one that I used a few times that collected dust, and on top of that they are a headache to clean fully without partially disassembling everytime...I ended up curbing it and going back to good ole' charcoal w/ woodchips
@@bmacaulay18true...I have a 2000$ pellet grill but greatly prefer my trusty old Weber. I can never get the pellet grill to do high heat when I need it. The Weber does it all.
I dry brine, season and cold smoke. I'll then vacuum seal and freeze. Then can simply sous vide, sear off and eat.
I'm not able to use a grill or smoker and have used liquid smoke for 20+ years, that and smoked paprika can give you a great smokey flavor.
You can definitely use too much and get an acrid taste but you want to dial it in just below that level to replicate a good smoked meat flavor. I make pastrami this way all the time.
Chicken is one of my favorite meats. I can’t believe that you guys don’t like chicken . Chicken is one of the best.
Next time try using smoked sea salt. I don't have a grill, so I use applewood smoked sea salt when I use a frying pan to cook steaks.
liquid smoke is better used in stuff than on I find, if you're making a sauce for something and want it to have a little smokiness to it its perfect.
There one other way to get smoke flavour, we use it in middle easy dishes finishing of the dish, Add small plate on middle of the plate, add aluminum foil, fill it with oil and add hot charcoal or smoke chip onto the plate and cover for 10 mins.
That is a great way.
Ha... the turkey roaster makes its return. That's a good trick.
Also, for those with a gas grill but no smoker, put the roaster full of soaked chips on the bottom grate. Keeping the temperature low, place the meat on the upper rack and smoke it. Then reverse sear.
Warning: it will smoke! Duh! I do this on the front porch, and the ceiling gets soot on it.
Guga with liquid smoke: just a few drops, it's powerful
Guga with every other test ingredient: I submerged this steak in 60 gallon aquarium full of the test ingredient and left it in for 3 years
What kind of wood used in smoke gun?
Maybe next compare different woods for smoking:
Hickory
Mesquite
Cherry
Maple
Pine
Birch
Etc
Every single side dish will please everybody, and is simple to make 🤣
We live in an Flat, no balcony, so we smoke our steaks by burning a coal, place the hot coal in the pan where we seared the steak, put some ghee or butter on the coal & cover it immediately for 5 minutes or so, it works
Hey guga love the content as usual. Im here to ask for pistachio cream once again
I love using liquid smoke for „quick & dirty“ pulled pork, when I don‘t have the time to smoke it for several hours. Never thought of using it for steak tbh.
Guga's audience is the only audience that'll see something with five steps maximum and act like it's impossible to do.
Liquid smoke takes me back! My dad always had some on hand & I enjoyed it
The liquid smoke it’s used to smoke white rice for sancochos and ajiaco. Thats the correct use for it.
Hey Guga, got an experiment Idea for you. Marinate or infuse or whatever else you can think of a high quality steak with tomato. Then make a pizza with the melt in your mouth tomato steak nice and thinly cut instead of sauce
Part of that over smokiness was the smell and smoke that engulfed you all though. Try Pappy's seasoning Guga! Great on steak!
The best way that I’ve ever used liquid smoke on a steak is by putting the liquid smoke and the steak in a wet brine. It works so much better. That also works really well on chicken.
Guga: it's too smokey!
Also guga: let's move on to the side dish to take that smokey flavor away. Now this one is also smoked 😅
I’d like to see tests done with smoked salt. I love making it and using it on everything
its a great alternative. I use it to make Pork Belly Burnt Ends all the time. Better to leave it on overnight
Yeah, from my own experience, cutting the steak and using the smoke dome/gun has a very short margin of error vs keeping it whole, then slice and serve.
For anyone who wants a smokey flavor but can't use a grill/smoker, try smoked salt instead of liquid smoke.
On that note, any chance you could do a "make your own smoked salt" video using different woods, Guga?
I used it to help me make a brisket in a crock pot since that’s all I had and it worked out decent!
Someone at recteq is loving this content lol I love my bullseye!
Couple thought... What if more liquid smoke was added to the sous vide bag since it came out weak? (essentially marinating in it while it cooks?) also smoking the steaks under the clear lid, you say a little goes a long way, but perhaps a experiment on what is the right amount is in order? Also does the steak have to be pre cut or smoked whole?
I can’t believe how long you left that second one in the smoke for. I knew it would be too much lol
You should do a smoke gun experiment. Have three or four different steaks smoked with the smoke gun at various times to see which steak tastes best like a steak from a smoker!
Oh, I use liquid smoke like crazy in stews. I am a huge fan of smoke in food and beer, and I can go to the extreme on it.
I would suggest something else. It is longer, but you may get the desired result: use the smoke gun for one minute. Then, take it off, wrap it and put it in the fridge. The meat will continue absorbing the cold smoke. Sear it the next day. If it is not smoky enough, then you have to apply the smoke for more than a minute. The concept is that we apply both warm and cold smoke.
Use the smoke gun before cutting the steak into slices to drastically reduce the surface area, then you have far more control over how much smoke flavor you season the steak with.
i mean... just use more liquid smoke first of all, you added way too less if you didn't taste it at all.
maybe balance it all out.
but i think the cold smoke method is also something basically everyone can do. buying a few wood chips and such a glass cover should not be that expensive i think i might actively consider it for stepping up my game.
but righ now i'm still working on being able to light the binchoutan that i bought in my mini indoor grill... man i really thought that'd be easier. already tried it two times. once with some artifical fire starter. the binchotan didn't light even a little bit.
second time i mixed it with normal soft charcoal but i don't know what went wrong, maybe the grill itself was not ventilated enough but i didn't even light the regular charcoal in a way it stays on so... i need to practice more to get this stuff going indoors.
Try making smoky butter, would be interesting to see how much smoke flavour butter can hold. Then compare steaks that have been sous vide in the butter and basted in the butter.
I'd rather use the traditional method. I got me some mulberry tree wood the neighbor chopped down, and I've been using that with stellar results in my kamado grill.
Chicken was best, wet brined with a lot of salt, pepper, bay leaf and anis, as well as some others. It's best eaten cold too.
The steak used with the smoke gun had a very thick gray ring for sous vide.
Guga going back to where it al started😮
Thanks for sharing.
The baby back ribs in many restaurants is boiled with liquid smoke, and put in the broiler with sauce.
I make beef jerky once a year (usually three batches of different flavor) in my big food dryer. That is the only time I use liquid smoke. A little bit goes a long way.
I think cutting the steak before putting it under the smoke bell was the issue. It gave too much surface are for the smoke to stick to. If it was just in one piece it would have worked much better from my experience
Exactly the issue here.
Smoking it in the raw might be even better. Cold meat absorbs smoke better and more evenly.
Good next video idea... instead of butter and chicken, "how much smoke is too much smoke on your steak?"
I thought for sure you'd do liquid smoke compound butter... that's actually super easy and effective
Guga, try using Hooters Sauce and their Breading on some steaks. Good Stuff !!
Angel: “This one is like a forest fire” Have you licked a burning tree?
IMO, powdered smoke is better... easier to use and handle in general... does it replace a grill 100%? no... but it does a good job... I even make a faux barbecue sauce using powdered smoke with ketchup and tomato sauce that's quite good
Cap full of liquid smoke in collard greens is life changing
Love it. The smoke gun looks like a toy for someone who got the munchies and then smoked a steak lol
Smoke gun experiment next! Best time to smoke the steak taste test
Will it fully replicate grilling, barbecuing, or smoking? No. But, when used correctly, it can get something in the ballpark. Take a beef roast, rub on some salt and pepper, cook it in a slow roaster with some liquid smoke, let it cool, hand shred it and you've got a close imitation of barbecued pulled pork. You don't get the bark, but the tenderness and flavor are pretty close.
Guga could you try sous vide cuttlefish please? I’m curious to see if I
It gets more tender by cooking in the sous vide ! Thanks you and btw I really enjoy your videos a lot
Guga....you know you have to a do a smoked video now. Compare the different smoke times and let us know which one is best!! Kinda like what you do with dry age time lengths!
I make liquid smoke for a living. You definitely have to play around with how much to use. And we also make it to a smoke powder and you can use it like salt and pepper but again have to play with it so you get the right amount.
This is the most guga title I’ve ever seen
liquid smoke is not meant to be used that way. I use it in sauces to give them a smoky flavor. or in something like mac and cheese.
That's as easy as it gets folks!
Guga: this is perfect if you dont have access to grill...
5 min later FLAMETHROWER
GUGA!!! Aye man!!! Dry age steaks in in Walkerswood Jerk Seasoning in the Jar!!! DO THAT ASAP!!!!!!
Liquid smoke is really good in an old fashioned :)
Side dish will please everyone? What, is Leo on vacation? 😂
I think Guga meant to say the margin of success is very small.