I tried my #1 Most Requested Steak Experiment!

Out of everything you can think of, the number one request you guys have for me is to soak steak in motor oil. Seriously? Well, I can't believe this and I don't know if this is a good idea or a bad one. So, I had to ask all of my friends. Uncle Roger, I got a big question to ask you. >> Okay. What? >> So, here's the deal. My audience wants me to dry steaks in motor oil. >> What did you just say? >> Soak steaks in motor oil? >> Yes. >> Don't do this. You're going to kill nephew Leon. >> Absolutely not. >> Motor oil. >> What do you think they're trying to do? >> One, you should save the motor oil for the cars. And I think two, they're trying to poison you. Google, just close your YouTube channel. You completed YouTube. >> Completely inedible. You see what you guys have done? Like I That's not doable. Everybody, are you a truck, a diesel, a engine, A WHAT? WHAT? That makes no sense. >> I don't know what to do. I think they just want me out. >> I'd be very careful. >> You going to die? So, here's the thing. Most people I would say absolutely not. But then I thought, if anybody can pull it off, if anybody can pull it off, it's GooGa. So, you know what? I say go for it. It would be completely inedible. But if anybody can, it's this man right here. >> I thought Max was my friend, but apparently he might want to take me out. But here goes nothing. And this is motor oil. It's not food safe and it should not come close to anything related to food. It's for lubrication, cooling, protection, and sealing the inside of an engine. It even gives you warning that it should not come in contact with your skin. Mixing this with food should never be done. But I understand you guys get really creative on the comment section and you want to see things that have never been done before. And I truly appreciate all your comments. So, I decided to come up with my own version of motor oil, something that you can actually try it at home. But by no means is it this. Let me explain. This is an exquisite ingredient. It's black garlic. It starts off as regular garlic, but then it's aged early and it turns dark, sweet, with a sharp, bitter taste. Now, this is activated charcoal, usually made from coconut shells, wood, or coals. And even though it has a unique flavor, it's mainly used for one purpose, to make food turn black. Which, at least to me, when I think of motor oil, it's black. As you're normally seeing the one that is being used from the engine, not the one that is going in brand new. So, here's what I came up with. I went ahead and threw the black garlic into a blender, followed by oyster sauce, a generous amount of MSG, activated charcoal, followed by avocado oil, which is a neutral oil with almost no flavor. Now, I blended everything on high, and here's what I was left with. A jet black liquid that reminds me of motor oil that was used for a long time. But I only wish you could smell it. It is wonderful, and I think this is going to work great. And in all honesty, this is an oil no one has ever seen or used before. And the same goes for this one, an extremely rare oil used in Morocco. Its name is argan oil. In Morocco, it's called liquid gold. It's used not only for food, but also for beauty. It's nutty, smooth, and extremely versatile. Now, this oil is extremely expensive. So, let's put it to good use. I went ahead and grabbed myself a seven bone rib roast. This is prime grade, straight from Riverbent Ranch, wet aged for 21 days, and in all honesty, beef at its finest. So, after cutting it in three exact size pieces, here's what's going to happen. The first one, I'm not doing anything to it. I'm setting down on my cooling rack and into my dry age it goes. As the second one, I'm going to be using that special oil I just made. I honestly have a feeling that this is going to turn out fantastic. But again, with these crazy experiments, you never really know because things sometimes sound good, but in the end of the day, it can be a complete disaster. But more often than none, I'm surprised with something great. And that is why I keep on going. Exploring things that has never been done before is what I like to do. But whenever you soaking beef, one thing is crucial, and that is to ensure that everything is fully submerged. As now that this one is ready, into my dry aer it goes for 2 months. And we can't forget about the special Moroccan oil, argon. And as you already know, this oil is not only good for food, but also for beauty. And it's extremely famous not only for its good taste and properties, but also this. Yeah, goats always climbs the tree as they apparently understand how good this oil is. With that being said, I've never tried this on beef and I'm excited to see what will happen to it. So, after ensuring everything is fully submerged, inside it goes for 2 months. Once the time was up, I immediately took out the jet black. Now, this is gnarly. I mean, just take a look at it. As soon as I took it off, the first thing that hit me was the smell. And for some reason, it reminded me of wine. Now, I've dry-aged in wine before, and I had an incredible experience. I'm sure it's the combination of the black garlic and the activated charcoal that did something to this. But remember that I also added an additional ingredient, MSG, which makes everything taste better. So, even though this is looking a little bit crazy, and it's a pain to remove a lot of things, it seems like it has great potential of tasting good. At the same time, I'll be completely honest with you, it has preserved the steak extremely well. But most importantly, it also did something to the texture as it feels extremely tender, but also falling apart at the same time. So, I'm excited to see how this one is going to taste as now it was time for the argan oil. Unlike the jet black, this one didn't change much. And with my previous experiments, I know any oil is a great preservative of meat, so that is expected. But argan oil has a very distinctive smell. It's a mix of perfume and toasted almonds. That's the best definition I can give. And cleaning up the outer edges was a must. And that's usually because the outer part is not as good as you might think. Sometimes it's way overpowering. So doing this to both will keep things fair. And of course to go against both of the experiments, we also have our traditional dry-aged cuz check it out. Here I have all three of them. I'm ready to season them and discover their flavors. For that, I went with only salt and pepper, nothing else. Cuz now that they're ready for the grill, there's one other thing that I've always wanted to try. And since you guys are asking me for crazy experiments, I'll give you a crazy side dish. But I have a feeling this might actually turn out reasonable. Let me show you how I made it. First thing to do is to make some mac and cheese. But instead of boiling them in regular water, I'm using this Kettle Fire classic chicken bone broth. This will not only produce more flavor in my pasta, but it will amplify the flavor even more to go along with the hot dogs. I've never done this before, but I think it should be a thing. We'll find out shortly. Cuz the sauce I kept it traditional. First with a generous amount of heavy cream, followed by three cheeses, sharp cheddar, mozzarella, and smoked gouda. Now, whisk that in medium heat. And once it's fully melted, in that goes with the pasta, leaving our mac and cheese ready. Now, we just got to finish it up. So, I went ahead and grabbed myself some hot dogs. stir frying them on the pan. Made sure they got a little bit of color on them. Then I cooked some chiso, which should give extra fattiness and flavor, especially if you let them crispen up a little bit. Now I grabbed myself some bri hot dog buns. And into another pan, I melted some butter, followed by garlic, parsley, mixed them up real good, and this was going to be my basting sauce. So I went ahead and covered the whole hot dog bun with it. Added that toasty dog, followed by a good amount of that chicken broth mac and cheese. Of course, we can't forget about the chisso. and finished with a tiny bit of chives to be healthy because this is something you don't see every day. And I'm wondering if the flavors are going to pair up perfectly with each other. And the same goes for today's experiment cuz even though you asked me for something crazy and almost every one of my friends thought I was crazy to try it. One actually inspired me to be creative. And I have a feeling I'm on to something cuz the only thing left to do now is to go ahead and grill these steaks and see what they taste like. As now I say, it is enough talking and it is time to grill them. So, let's do it. Before trying this insane experiment, I want to thank today's sponsor, Cattle and Fire. This is an experiment, but it does bring up something important. When you're cooking, the liquid you use makes a huge difference in flavor. And that's where kettle and fire comes in. Instead of using water or regular stock, I've been using kettle and fire bone broth as a simple upgrade to my cooking. Same process, same recipe, just way more flavor. Today, I'm using it to enhance my mac and cheese. It's richer, bolder, and it smells incredible. What I like about it is that it's made from real ingredients. 100% grass-fed and finished beef bones or organic freerange chicken bones. Slow simmerred with vegetable, herbs, and spices. No weird stuff, no additives, just real flavor. And here's the bonus. You're getting up to 19 grams of protein per serving just by swapping the liquid you already use. Rice, sauces, brazes, soups, anything you normally add water to. This makes it better. It's also super convenient. You can heat it and drink it in about 2 minutes or just pour it straight into your recipe like we're doing it here. So, check out Ket and Fire today. Click the link in the description down below and get 20% off of your order when you use my promo code 20. Thanks Katire for sponsoring this video. Now, let's eat. All right, everybody. And here we got our beautiful feast. Gentlemen, what do you guys think? Huh? >> I really like how this side dish looks. Google. Yeah. This is like fair food right here. Yeah. Theme parkesque for sure. >> So, here's the deal. I got a really insane experiment that the audience have been asking me to do. >> Really insane. >> Really insane. Okay. And uh I want to know your true honest opinion on here. >> Normally you say insane experiment, but this one's a really insane experiment. >> Correct. This one is as crazy as you guys. >> Should we be scared? >> Slightly. Will you survive? We'll know tomorrow. >> Survive. >> I'm kidding. None of that's happening. That's what they wanted to us to do. And I tell them, "No, but I got something else. Forget it. Too complicated. Let's get on with it." Well, give me a trronous opinion on this one. Cheers. Cheers. >> Cheers. >> Oh, wow. That's it. You don't need to do anything else, everybody. Just have that, everybody. Just have that. Wow. >> That tastes great. I don't feel like I'm that steak is going to send me to the other side or anything like that. It just It's nice charcoal and delicious. If it does send me to heaven, I know they're gonna have that there because that is good. That is good. The crust is so pronounced, so juicy. That's amazing steak. And there's this also nice like funkiness that comes with this steak, too. Bu catching on to you. >> So, that was great. That was our control. I want to see if any of these two will have an improvement or not. Let's go. Cheers. >> Cheers. >> Cheers. >> I mean, I think that tastes good. >> Do you feel something different? It It tastes like extra juicy or extra like moisture. >> The beef is less pronounced than in the first one. And the funk there's more funk here in my opinion. Really? >> Yeah. Yeah. I feel more funk here. >> I'm going to be honest with you, that caught me by surprise, everybody. It's very unique flavor. I'm having a hard time describing it. >> I think it's more tender than the first steak, but I don't >> 100% it's more tender. >> I don't feel that same like charcoal flavor that I do in the first one. I don't know what you did to the steak, but it I don't know. It has like an effect on the crust where it didn't like caramelize and get that nice char that we're used to from charcoal. >> I will tell you what it is immediately. So, this is a very special oil. It's called argan oil, which is straight up from Moroccan. It's kind of different, everybody. It's hard to describe. It doesn't taste like olive oil. It doesn't taste like regular oil, but it's a special oil that they use out there. For me, it's like it's not better. It's not worse. It's whatever. I like the control more. It had more delicious beef elements that we like and we're used to. I'm going to have to agree with Leo there. This one is not better than the control. I think that last one is going to have to be good. >> Okay. All right. Before we try that one, let's go for your side dish cuz I see you all looking at it. Cheers. >> Cheers. >> Cheers. >> Oh, that's amazing. Everybody, >> the actual hot dog is so soft. You have that nice creamy mac and cheese, a little bit of bite from the bacon, but you have those garlic notes from the bun that tie everything together. This is This is super gluttonous, super rich, and freaking awesome. >> I forgot we're doing a video. This is an amazing uh mac and cheese, bacon, hot dog on a garlic bread. >> At first, when I started making, I was like, "This is just going to be so funny." There's nothing funny about it. It's absolutely delicious, everybody. Absolutely delicious. Try it at home. Give it to your kids. They will thank you because that was amazing. Just don't eat it very often. >> No, that's going to ruin our diet. >> All right, let's go for it. Go ahead and grab the next steak. So, I'm really curious about this next one right here. Smell it. Tell me what you smell. Tell me what you what you're feeling right now. >> It It doesn't really smell like a steak. It's like ink is coming off of this. I can write my name on the plate. >> Ink is coming off of it. >> I can write my name on the plate with the juices. That's right. This is a very unique steak. >> Well, here goes nothing. Cheers. >> Cheers. >> Wow. >> Yo, there's definitely a weird flavor going on, but it's not bad. >> Yo, that's amazing, everybody. That's really good. >> That's good crust. Very good crust. >> You feel something different? >> I don't know what that is, though. >> I've never tasted anything like that in my life. >> Me neither. No, I don't think anyone on Earth has, >> guys. I'm I'm struggling right here to come up with a description because the flavor is very very unique. It has a strong aftertaste, but I'm not sure if I like it or I hate it. You can't call this savory. You can't call this sweet. It's good in the most unknown way on this one. Like FF said, it has a nice crust, but I kind of lose the beef flavor a little bit. Like the control tasted more beefy, more funky. This one has a bunch of weird flavors going on and they kind of distract that beef flavor that we all look for. >> But it's edible. >> Oh yeah, it's edible. It's edible. It's just softer but weird. >> Well, what if I told you that it was aged in this >> motor oil? Are you trying to kill us? What's going on right now? >> That's what they wanted to see, but I didn't do that. >> Are you trying to kill us? >> Can you believe that the number one request was to aid steak on this? They wanted us out. I gave them what they wanted, but not this. >> Oh, you didn't use synthetic. You gave me regular. I need to come back at 5,000 mi. >> So, I made my own motor oil with different spices and things like that. This is insane. Every Why would YOU GUYS WANT US TO PUT THIS ON THE STEAK? COME ON, GUYS. PLEASE. We love suggestions, but we want to be here for the next video. We don't want to be bye-bye and go up. >> Google, they were joking. Why would you take them serious? Well, sometimes they are joking and I do it and it come out good. >> That's true, right? Sometimes it works. But come on guys, this is unrealistic. But uh I hope that you guys are happy with the experiment. This actually is kind of weird. Okay, never do this. Obviously, this one here also is very very unique and different. Out of all of these experiment, it was fun, but in the end of the day, at least for me, winner. >> I think this might be the first video that the control dry age wins. >> Yeah, 100%. The control dry age is the I hope you guys enjoyed this video. If you did, hit that thumbs up. If you're not a subscriber, be sure to subscribe. And we'll see you guys on the next one. Take care, everybody.

Try my favorite bone broth Kettle & Fire! Get 20% off your order when you use my code GUGA20 and click the link: https://www.kettleandfire.com/guga20 Sometimes I get the most insane requests from my audience. Most of the time they have really good ideas and I never want to pass on something that can be potentially amazing! But with this one I requested help from @NickDiGiovanni @mrnigelng @MaxtheMeatGuy and @ChefRush for their help. It was just an intense and awesome experience! Get products now available at every Walmart https://linktr.ee/shop.guga Buy my cook book: https://linktr.ee/shop.guga * Become a MEMBER of GUGAFOODS * https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw/join ----------------------------------------------- SUBSCRIBE to this Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- Subscribe to my Sous Vide Cooking Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my NEW Channel https://www.youtube.com/channel/UCnB5HTIi44wDBD56KeT2hNA?sub_confirmation=1 ----------------------------------------------- * Guga MERCH * Shirts and More: https://gugamerch.com/ ----------------------------------------------- My SOCIAL MEDIA, Let's connect! TikTok: https://www.tiktok.com/@gugafoods Instagram: https://www.instagram.com/gugafoods/ Facebook: https://www.facebook.com/gugafoods/ ----------------------------------------------- * MAIL TIME Want to send something? 13876 SW 56th Street (№128) Miami FL 33175 * Premium Beef from Riverbend Ranch * Visit: https://www.riverbendranch.com/guga Use Code “GUGA” for $10 off your first order! Shipping is free. For A Personal Touch Call: 208-918-4244 21 Day Aged Prime and Choice Steaks, TELL THEM GUGA SENT YOU! * My Knives * Every Knives I use is here: https://dalstrong.com/?ref=Guga * My Wireless Thermometer * Meat thermometers: https://bit.ly/43Mc9zH * TORCHES OPTIONS * FLAMETHOWER: https://grillblazer.com/?ref=Guga Use code "Guga" for 10% off Small Torch: http://amzn.to/2BWYvv1 * OFTEN USED EQUIPMENT * Cast Iron Plates: https://amzn.to/2rAevPp My Salt: https://amzn.to/2tofZgN Heat Gloves: https://amzn.to/2HSQwoI Flamethrower: https://amzn.to/2QCRcPi Mini Food Processor: https://amzn.to/2Hca58b Steak Cast Iron Plates: http://amzn.to/2FCTYQc BBQ Large Tongs: https://amzn.to/2Utcrsr Burger Mold: https://amzn.to/2JMh6xW Tongs Tweezers: https://amzn.to/2M6v3Gm Food Grade Gloves: http://amzn.to/2lTd8H4 * BBQ Equipment * Best Portable Grill: https://amzn.to/2HUWEww My Stove: https://amzn.to/2DBwP2C Charcoal: https://amzn.to/2uK95G2 Fire Starter: http://amzn.to/2F1OFJ2 Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Weber Grill: http://amzn.to/2mXaIbp Slow N Sear: https://amzn.to/2uNwd6p Heat Resistant Glove: http://amzn.to/2EZGPnk * Sous Vide Equipment * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Cheap Suction Sealer: http://amzn.to/2mtj1Oi Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Steak Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * The link below has EVERYTHING I USE * https://www.amazon.com/shop/sousvideeverything ************************************************** * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2iqkxxb Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2imtPdA Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2mMWaxV * My Music * http://share.epidemicsound.com/wJ8n7 * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.