Smoking or grilling meats is a fantastic way to elevate their flavor. However, smokers can be bulky and inconvenient. Today, we’re exploring an alternative method that could potentially replace traditional smoking techniques. I’m approaching this experiment with cautious optimism, and I can’t wait to share the results
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Under 24 hour gang
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.
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.
Day 41 of asking to make chattagram style beef kalabhuna
I think the liquid smoke need to be mixed with other ingredients to make it more effective.
Check out ChefSteps indoor oven Brisket as an example where it's mixed with molasses and soy sauce before adding to the meat.
A few other content creators have tried it and said it was amazing (v=ZlwFxgOa9Ww)
You shouldn’t have pre cut the steak
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
I’d like to see tests done with smoked salt. I love making it and using it on everything
Liquid smoke is nasty
That’s how easy it’s get
Good stuff! I need to try that side dish!
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)
Great comparison! – Cheers!
why buy it online you can buy liquid smoke at any grocery store around where i live
We just out a tiny coal inside the pan, and whatever you cook there will smell and taste smoky
Liquid smoke + Mayo = smoke burguers and sandwiches everytime!
Again, Leo proving he's a pansy.
There’s no reason to soak the wood chips or pellets. All you are doing is slowing down the point near combustion where smoke is created.
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.
2 things… firstly, smoke will only penetrate for a couple of hours at best. It's pointless smoking longer as it doesn't penetrate. After those first couple hours you simply switch to heat. You know shit. Secondly, you sliced the fucken steak BEFORE putting it in the smoke dome, so of course it's going to be overpowering. Fucken moron.
Liquid smoke takes me back! My dad always had some on hand & I enjoyed it
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. 😊
Chicken is one of my favorite meats. I can’t believe that you guys don’t like chicken . Chicken is one of the best.
Liquid smoke is good in marinates…it needs time to penetrate through the meat.
I'm just a chill guy with my $51K biweekly and not bothered about anything else anymore!!!
How long was the steak in the smoke gun smoke? How long was too long
I noticed Guga no longer calls his rub mix Guga's rub, he don't sell it anymore?
how about vape liquid? does that same?
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.
IMO homemade biscuits are much better than the boom tube biscuits. Their are some killer recipes out there!
None of your viewers said “liquid smoke is really good”… so it if you want but DON’T LIE. Liquid Smoke is disgusting.
Maybe the smoke bubble would be better if the steak wasnt cut before.
Guga: this is perfect if you dont have access to grill…
5 min later FLAMETHROWER
Who is everyone? I still prefer to braai
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.
"if you've never heard of it you're not wrong" uhhh ok
Thanks for sharing.
Guga Struggle Meals
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.
Does anyone told Angel that he looks abit like Stephen Curry? 😅
I wouldn't cut the steak before smoking with the chamber. Only cut it after.
Mince the beef real nice and smoke it in a blunt
You only have to overdo the liquid smoke once… youll never do it again. 🤢
Didn't you make this video already?
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.
If you're using a smoke machine you have to handle it like you would a smoker. Just as you would with a regular smoker, the smoke needs to brush past the food and then be ventilated out.. it should never sit in a cloud of stagnant smoke. The food will pick up the wrong flavors and too much creosote will build up (leading to that burnt flavor).