Pro Chef Reacts to Guga grilling a $500 Steak on a $5 Grill
For more great Instant Pot recipes, please visit InstantPotEasy.com
If you feel like impressing your friends on a hike by cooking the most expensive piece of meat on earth, you might want to choose …
Picana is my absolute favorite.
Guga didn't put enough charcoal, that's honestly it, you see so much extra room and that just meant there'd be cold/hot spots in that really thin "grill"
I wonder if the lack of fat made the flavor be so bad on the filet. If the smoke was infusing with the fat on the other steaks it could be dripping off but on that one it would just hold all of it in
Just go join the Fine bros already lol
Every time I see a Japanese wagyu I experience an overwhelming desire to eat it sashimi style with a light sauce that's been warmed up. I don't even know if it would be good that way because it has such a high fat ratio: but I just can't shake the desire to want to try it. Especially cold smoked – again I have no idea if that would even be good and it's just an irrational desire: but I want that cold smoked and served sashimi with a warm light sauce.
Gugas side dishes are always good
With this type of grill, I think it's best suited with a thin slice of meat. I mean really thin like a Yakiniku meat or something that cooks really fast.
What are the name of the songs man? Especially at the final part of the video when they are eating the fillet mignon
Wagyu is beef with extra fat in it. Get a prime grade rib eye and smother it with talow = budget wagyu hahaha!!!!
If your going down the giga rabbit hole don't forget gugas second channel sous vide everything he does a ton of experiments over there as well not as crazy as the main channel but he does experiments he could normally not do because he sous vide the steaks
when you heat up thin aluminum like that you're for sure going to be putting some of that into whatever you're cooking as well. these things should not be available for sale imo.
Hanwoo > Wagyu
4*2=10. Good thing you went into cooking 🙂
the filet was def most likely a thick 10 oz, growing up the only stake we ate were filets 99% of the time with the occasion t bone or porthouse, my dad would buy 6 oz fliets and there were probably just a little biigger than t he ones cut in half if memory serves correct
Brian you're killing me with all these drinking games!
I’m not a fan of these one use grills. I’ve used them and there’s a chemical taste no matter what. It’s not strong, but it’s there. It’s like using quick light briquettes; lighter fluid is soaked through so it’s always there.
I am once again asking Chef Tsao to react to gugas gochujang chilli paste dry age video
Bruh, those potatoes though… got my oven preheating now. and thank you for that last drink.
Please check out Guga's microwaved brisket video 😂
What do you think about the metal they used on that cheap grill?