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.
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
@@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. 🤗
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.
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.
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.
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
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)
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!
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.
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. 😊
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.
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 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
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.
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)
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!!!!
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.
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.
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
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!
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.
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.
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.
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!
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.
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
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?
Sous vide smoke gun test. Try a taste test with some smoked steak, 30 seconds, 2 minutes, 5 minutes. Or something like that. Let’s find out the ideal time.
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.
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.
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.
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.
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 have a smoking gun, but I've never had much luck with it. May have to try again. Things never really got smokey, or worse, they tasted ash-y rather than smokey. Similarly, I've always found that I need a lot more liquid smoke to get a smokey flavour than is typically recommended. Everyone says its so strong, but I don't think it is at all.
8 seconds in and I will say that liquid smoke cannot completely replace a grill. It has some good uses, but grilling is the better option just about every time.
Put enough smoke where you can still see steak maybe. Then go off time frame ;) hire me guga I’m in Vegas!! Lol I would love to sit next to you stallions haha
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.
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.
The liquid smoke you can buy here in Sweden is so potent that if you spill one drop of it in the wrong place your kitchen is going to smell like a smoke house for a week. I prefer to just use smoked paprika.
For the smoke gun you need to do an experiment with different times, you already know how much minutes you exposed it this time, and it was "too much" Also for the liquid smoke, another experiment of how many drops/ml/teaspoons per steak
Guga I’ve got it!! I was just watching the video where you dry aged a steak in dough for 6 months… that’s the answer surely? Can you sous vide in dough rather than in plastic? That would be amazing!!
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.
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.
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.
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
Guga does not care about analogies.
"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
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
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?
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 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?
@@gordlord6738 Cuz I want to hear Guga's opinion, NOT YOURS
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
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.
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.
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.
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.
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.
Love how Guga friendlyly pats the smoker after closing it 😂
Chicken is one of my favorite meats. I can’t believe that you guys don’t like chicken . Chicken is one of the best.
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
"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
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 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!
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.
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. 😊
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.
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
actually a nice educational video after a while. congrats
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.
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
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.
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)
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!!!!
Good next video idea... instead of butter and chicken, "how much smoke is too much smoke on your steak?"
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.
Guga's audience is the only audience that'll see something with five steps maximum and act like it's impossible to do.
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.
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
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!
This is what im waiting for, so long timeee thankyou guga n team❤
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
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 😅
Its getting outlawed in EU btw. Every single product containing liquid smoke needs to change their ingredients.
What kind of wood used in smoke gun?
Maybe next compare different woods for smoking:
Hickory
Mesquite
Cherry
Maple
Pine
Birch
Etc
I dry brine, season and cold smoke. I'll then vacuum seal and freeze. Then can simply sous vide, sear off and eat.
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.
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.
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.
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!
Every single side dish will please everybody, and is simple to make 🤣
Hahaha “Smokey on your meat”. Just cracks me up! 🤣🤣🤣🤣
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.
I can’t believe how long you left that second one in the smoke for. I knew it would be too much lol
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!
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.
Smoke gun experiment next! Best time to smoke the steak taste test
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?
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.
Hey guga love the content as usual. Im here to ask for pistachio cream once again
Liquid smoke takes me back! My dad always had some on hand & I enjoyed it
Good stuff! I need to try that side dish!
Sous vide smoke gun test.
Try a taste test with some smoked steak, 30 seconds, 2 minutes, 5 minutes. Or something like that.
Let’s find out the ideal time.
Love it. The smoke gun looks like a toy for someone who got the munchies and then smoked a steak lol
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.
Didn't add nearly enough liquid smoke.
And that one, didn't look like it had been reduced even remotely close to enough.
This deserves a redo.
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’d like to see tests done with smoked salt. I love making it and using it on everything
Believe me it's day 101 of asking to try bedouins MSG Jameed on steak and make Mansaf as side dish.
Maybe try doing a 2, 5, 10 minute smoke experiment on the sous vide steak to dial it in?
Awesomeness 👌...Watching from Kenya 🇰🇪 ❤
its a great alternative. I use it to make Pork Belly Burnt Ends all the time. Better to leave it on overnight
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.
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 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.
This is the most guga title I’ve ever seen
I think Guga meant to say the margin of success is very small.
The baby back ribs in many restaurants is boiled with liquid smoke, and put in the broiler with sauce.
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?
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.
I used it to help me make a brisket in a crock pot since that’s all I had and it worked out decent!
I have a smoking gun, but I've never had much luck with it. May have to try again. Things never really got smokey, or worse, they tasted ash-y rather than smokey.
Similarly, I've always found that I need a lot more liquid smoke to get a smokey flavour than is typically recommended. Everyone says its so strong, but I don't think it is at all.
Guga: Now with liquid smoke, a little bit goes a long way.
The entire crew: Man, that smoke flavor weak af.
next experiment is rating smoke flavour by the minute on that smoking thing
8 seconds in and I will say that liquid smoke cannot completely replace a grill. It has some good uses, but grilling is the better option just about every time.
Great comparison! - Cheers!
Put enough smoke where you can still see steak maybe. Then go off time frame ;) hire me guga I’m in Vegas!! Lol I would love to sit next to you stallions haha
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.
Challenge for Guga: take a bit of a steak right off the sous vide bag (without crust)
You know what you have to do now Guga. Dry age it in liquid smoke. 1 steak for a day, one steak for a week and 1 steak for 30 days 👀
I thought for sure you'd do liquid smoke compound butter... that's actually super easy and effective
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.
GUGA!!! Aye man!!! Dry age steaks in in Walkerswood Jerk Seasoning in the Jar!!! DO THAT ASAP!!!!!!
Sounds like we need an experiment for the best length of time using the smoke gun.
You should use the biscuits that come frozen. The taste & texture is much better.
The liquid smoke you can buy here in Sweden is so potent that if you spill one drop of it in the wrong place your kitchen is going to smell like a smoke house for a week. I prefer to just use smoked paprika.
Smoked sea salt is my favorite alternative. You can also get smoked black pepper.
@@valvenator Oh, i did not know of smoked black pepper. :)
For the smoke gun you need to do an experiment with different times, you already know how much minutes you exposed it this time, and it was "too much"
Also for the liquid smoke, another experiment of how many drops/ml/teaspoons per steak
Guga, you should 1. Not slice the steak up before smoking it and 2. Run an experiment to see how long you should smoke the steak for 5min, 10min, etc
You've never heard of liquid smoke??
Guga I’ve got it!! I was just watching the video where you dry aged a steak in dough for 6 months… that’s the answer surely? Can you sous vide in dough rather than in plastic? That would be amazing!!