There are so many grill and outdoors cookers to choose from. Today I put the most 3 popular ways to cook steaks against each-other to find out which one is really best. The results were awesome.
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#Steak #Experiment #Cooking
I'm definitely a charcoal man, but the gas was really used in an odd way here imo. Most suprising part was that it wasn't even seared on the flame but instead the flat top, also it didn't get the epic music which of course adds the most flavor
Ya I feel like the gas grill was intentionally misused here… sure would hate to add too much flavor and ruin the experiment! I think we all knew how it was going to go. I primarily cook with charcoal but I’ve had some seriously good steaks off a gasser!
It was a very hokey and disingenuous video, to be sure.
@@AnalogPipeDream eh the gas is more annoying to clean tbh
I have never cooked a steak like Guga did on the gas... It didn't look right at all. I usually just get the gas as hot as possible and go medium rare. You get char and such good flavour.
Yeah. Much like hank hill, I prefer my clean burning propane grill. Charcoal tastes dirty to me. And yeah…… no sear on the grill……
I’m charcoal man myself. But I don’t think the gasser steak got a fair shake without being flame grilled. Also side dish looked amazing will definitely be trying that one. Thanks guys.
I was thinking the same, should've seared first on the gas then let it cook indirectly. It won't beat charcoal but will be better than the skillet sear
Yea, different sear methods is not going to produce the best results. If the smoked steak was seared on charcoal, it would have been much better. For me, I normally sous vide then charcoal sear.
@@Kujashin We do a charcoal sear, then cook indirect with applewood smoke... Pretty amazing.
For real I he might as well have gone with a cast iron on an electric stove with that one. Gotta get those grill markets for extra flavor which he couldnt...
yep nothing beats a steak cook over raging hot charcoal
Guga, my man... I always love your videos, but this experiment wasn't fair to the gas grill. I'm a charcoal guy, but when you use gas, you use it the same way you do charcoal. Do that reverse sear on it, and let the fat drip down on the flames and plates below to let the fat smoke hit it just like it would on charcoal, and you will get a different result than what you got here. It won't be quite the same as charcoal, but it will be a LOT better than what you did on this video. I promise.
You are correct.
Reverse sear is nonsense - on ANY grill. Doesn't matter.
@@foobarmaximus3506 and you would be wrong sir
Weber grill is the goat.
exactly, this was not a fair comparison and I'm a charcoal guy too. The gas steak needed to be seared over an open flame
Guga, I've been watching your videos for a few years now and I've never made anything you've made before until yesterday. I made the side dish from this video for my friends and although our twists were sloppy, this was by far one of the best things we've ever eaten. The recipe is so simple and yet the flavor is far beyond what you would expect from how little effort goes into making this. If you're making this on a pizza pan, either stick a tray underneath or get one that doesn't have any holes, because the oil from the butter and mozzarella will drip out and smoke up the house.
Exactly that side dish is divine
"The Smoked Steak Experiment": Does different woods really affects the taste? Or does different woods just barely make any noticeable change?
great idea
The answer is yes. Wood has different smells based on origin.
I find cherry my favorite for steak. Definitely big differences
Well a wood chuck would chuck wood like a wood chuck would, if a wood chuck could chuck wood. Hope that helps
@@chinaboss6683 💀
Feel the gas grill got a bit done dirty. Should've turned the heat up for that nice flare up for the sear on the fats just like on charcoal instead of using flat top. Many people are really quick to dismiss gas grilling just because it might not have that same flavor or smoke flavoring that charcoal gives, but gas grilling definitely can give a good cook when done justice.
I didn’t understand why the gas grill steak it wasn’t cooked on open flame either. I personally don’t know one person who grills steaks outdoors, on a gas grill, on a flat top instead of the flame.
Came to comments just to tell this. Myself a charcoal lover, but newer seen anyone grill a steak like this on gas grill. Normally underneath the flames with the smoke/flavor shields giving of some smoke.
Glad I wasn't the only one thinking this. No one cooks on a gas grill like this 😂
Yeah why reverse sear the gas grill but not the charcoal??
@@rondorthecruel124 either way the flavor of the charcoal can't be beat. And honestly he probably did that so the gas doesn't affect the flavor. The burning of propane does give off a gassy flavor
Hank Hill would be fuming over this video. That being said the charcoal one looked best overall!
“Taste the meat, not the heat”!
🤣
I've been in the charcoal game for only 2 months and I love it. Such an amazing flavor so it's the only way I grill now 😋
You should’ve seared on the gas grill too for a fair comparison.
I know right. Half ass everything.
he did?
Cast iron skit over has, while searing salt into the meat, still the easiest with great results every time.
This experiment isn’t fair to the gas grill as you didn’t cook it first on high heat causing fat flare ups like with the charcoal steak, charcoal will still be better but the gas can be better if you cook it on high causing fat flare ups
tell me you overcook your meat without telling me you overcook your meat.... respectfully
@@CaptainBuggyTheClown key word: first. Not the whole duration Tell me you never use your brain without telling me you never use your brain
@@triparadox.c Cooking it that way will end up having your steak overdone 60% of the way in by the time it reaches the correct internal temperature. You absolutely never sear it at a super high temperature when finishing the cook on the grill afterwards. Doing a super high sear on a grill like that is when you finish the steak off cooking in an oven, the fast high sear seals in the juices for when it goes in the oven. That is the absolute only time you do that, unless you're trying to over cook it to medium well/well.
Guga I watch your videos and I will say you are the real deal. You never leave details out. And I know everything you show is just about right everytime. Thanks!
Your production quality is top notch!!! Thank you!!!! Really great product you put out!!!
Why not finish off the gas grill on the grill itself? There was no need to use the flat top. Also, if you cook the steak less during the reverse sear, it won't get overcooked and the crust will be better than the flamethrower
It helps give a uniform sear and do it quicker since there’s much more surface area on a flat grill top opposed to grill slots.
When doing reverse sear, I only cook the steak to 110F before the sear. It keeps it from getting overdone.
Yeah, I dunno what this experiment is supposed to be, it's clearly not comparing the gas vs charcoal cooking methods. It's just steaks cooked completely differently at every step of the process. Feels more like a covert ad for the grill than anything else
Yup should have ran the gas grill the same as charcoal, seared it hot then indirect to temp.
I have had charcoal steaks that had a dirty char taste but haven't cooked on one even once to give it a fair shake. I've done a ton of Propane grill and electric smoker pellet grill steaks (with direct flame sear options) with great success. One of the best steaks of my life was on a $120 abused Walmart propane grill with no upkeep so maybe Gordon Ramsay is right when he says "The flame is the flavor." Even though he does a ton of cast iron steaks. (Which I also enjoy basted in butter, garlic and thyme.)
Can Guga teach me how to make a steak on an electric stove in an apartment where the smoke gets so bad you can't see your hand in front of you?
I feel you bro
Use a higher smoke point oil.
Use avocado oil
I use grapeseed oil sometimes and use my cast iron, medium heat without going too high on the temps. Keeps the smoke pretty low til the butter and herbs come into play
@@kvngamo205 This! I thought avocado oil was just some marketing hype but it's so useful. It's high smoke point allows me to cook multiple steaks at higher temperatures to get that nice sear without worrying about the oil burning or the temperature dropping too low.
I made a simple little smoker pan for my gas grill out of a small aluminum pan, fits right in between the heat shields it works well. I definitely prefer steaks cooked on my green egg, they turn out 10 out of 10. Hardwood lump is simply the best. Still have my ole classic weber kettle even though I don't use it often.
There were a lot of differences outside of the method being tested that could have messed with the results. E.g. the first 2 were reverse sear and the 3rd wasn't. The 1st was seared on the flattop and the 2nd was with the torch. I experience fairly different results when I switch between those things.
Yeah, I was thinking for a true gas grill steak, he should've seared on the gas grill, just turn it up to high. Most people probably don't have a flat top.
Reverse seating for the gas grill is just over engineering a steak. You can throw that steak on high for 3 minutes on each side and it will be a perfect medium rare with a nice charred crust. Maybe not as good as the charcoal one, but definitely much better than this one was.
I think the best way is to smoke over charcoal(like with a Kamado Joe) and then either sear it on charcoal or sear it on cast iron with butter/garlic/rosemary
Guga needs to make a recipe website for all side dishes..
Seriously though. I got to sift threw his videos trying to find the side dish I wanted to try. He should make a list on his website.
I'd subscribe to "Guga Sides"
Cookbook, and Guga branded gear would be an idea to look into
90% are potatoes so maybe build a cookbook around that idea as well
He actually has a third channel now that does shorts with all his side dishes. Its a little slow to catch up right now but they are going back through old videos and uploading them by popular demand
Angel has been doing this so long, he knows almost exactly what Guga has done to every steak.
He's a *PRO*
I looking for new grill and the gas grill / smoker sounds ideal. Thanks for showing me something I did not know was available. Man, I love your channel and can sometimes almost smell the delicious stakes cooking. 😁👍
I found a way many years ago to elevate the flavor when grilling steaks & chops on propane gas grills. Most of the flavor charcoal gives beyond the wood smoke is from the fat & meat juices falling onto hot coals creating both smoke & aerosols (a fine super small droplet size particles). I upped my game after finding ceramic pyramid shaped char rocks. When laid out side by side on the rack covering the burners I got both much higher temps (and IR output) and instant "poof" when drippings hit the "rocks". Last time I saw them may have been at a Walmart.
Best way to sear on a gas grill without a searing insert is to just put the steak fat cap down and create flare ups from the fat. You get a great smokey taste and crust. Just create your own flare ups.
Basically. Different methods of grilling yields different techniques, just like using a different type of grill
Definitely didn't use the gas grill how it is made to be used if you want to go 250 and get no benifits use a oven... Turn it up get some flame going you'll melt that fat get a great charred taste ect....
@@joeykennedy5910 for a lot of people it's not the technique, they just like the taste of charcoal.
That side dish blew my mind. So creative. Good job, Guga!!
Great video i have lately been exited about learning about cooking on grills. Thanks.
I have a pellet smoker that has a section that can be used to sear. Porterhouse smoked at 180 until internal temp hit 130 then seared. Turned out perfect. Side dish was smoked mac-n-cheese. Love your channel it has taught me a great deal.
It's all about the smoker! I reverse sear on my pellet grill all the time. It's easy to just set the temperature on the smoker, put the steak in, and wait until it hits that internal 125. No babysitting is required.
Had to upvote. Smoking is definitely the best whenever you want to cook steaks for multiple people. Since you don't have to be perfect on your timing, you can smoke all the steaks at once, set a timer & do something else. Smoking is like a cheat code to make great tasting steaks with very little effort.
i love guga showing his personality and humor more and more on camera, it just makes me so happy watching his videos lately! edit: all i see npc's in this thread. very disappointed. i just wanted to give a positive message to guga and everyone in the thread shoots it down. thank you people who agree but as for the rest, you need a shape up. guga is a human too and a great one at that. angel has something called free will and can do whatever he wants. if he isn't healthy that's up to him.
I feel Guga a little bit... fake, in this video
I’m the opposite. I find their personalities very cringe and not appealing at all.
And angel makes me cringe especially removing bits of vegetables in his food
@@TonnoNinja yeah i agree. Been watching for years now and I used to like the videos more. Feels like every video now is the same almost and even the phrases are the same every time.
@@marioh.3014 yeah I agree
Awesome video! I always use a combo of hickory and charcoal and get the wood and a good sear. Best of both worlds!
Guga's my boy!!! One of the best channels going!! 👌
You should have seared it on the gas grill for a fair comparison
Very confusing decision. Was he just showing off the grills features?
You don't know what you're talking about
Because you can't, that's why!
What ever is your point the taste and smell of steak cook in charcoal is better.
@@xofmetleh6618 not the point, nobody who uses gas grills is going to sear on a flat top, the grill itself is much superior for flavor when you get flare ups from the fat
This is hands down my favorite channel. I love the content and it's a dream of mine to eat the food y'all make.
THANK YOU SO MUCH FOR THIS CONFIRMATION!!! I will be using this to help prove to everyone who is a doubter about the awesome might that is the charcoal grill.
I'd love to see another version of the experiment where you finished the smoked one on charcoal. I think that would be the best of all worlds.
Just do it on a weber kettle, move from the indirect side to the direct heat to finish it. That's why I love my 26" kettle
@@gdidieu Yup I use my smoker for big cuts I alwase you my weber 22 for steaks
Kamado grills are good for this.
I did a 2 inch thick strip starting with standard dry aging for 24 hours, then submerged it in sparkling apple cider for another 24 hours. Seared it on a smoking hot cast iron, using the fat cap to grease the iron, nothing else. One of the best steaks I've ever tasted. Definitely worth a try. Cheers, everybody.
Yep, I've been watching a ton of Guga for the last six ish months, but he definitely fudged this experiment. To sear a smoked steak with a gas torch was bad enough, but like most of the comments said, doubling that up with a griddle seared steak... This one was leaning towards the charcoal from the beginning. With a pellet grill, best way I've found is to let it sit on the grill at 200° for at least 15 minutes or until it reaches about 100°, then if I'm patient I'll take the steaks off and heat the smoker up to 500° and put a sear on then. If I'm being impatient I'll honestly just leave the steaks on while it heats up and that's usually good enough (mine can get from 200 to 500 in about 5-7 minutes). Just have to keep an eye on it and flip it at the right time and it'll be so tender, juicy, and so soaked in flavor that I haven't had many steaks that'll beat it. I vote a remake on this video! With doing both the steaks as correctly as you do charcoal! 😁
Any ideas how one could smoke a steak on a regular gas grill? Possible?
Thanks for saving me the time. 😉
This video is like this because it's an ad for the Camp Chef grill lol
@@tioswift3676 Honestly, I wouldn't think it would be very possible. You need the wood chips/pellets/whatever to really get the good smokey flavor in there. That said, I do think that if you followed Guga's usual instructions for cooking them - searing them in direct heat but letting them cook in the "coolest" part of the grill, with a burner set low. Even that, though, is entirely possible to not work at all - I don't really experiment with gas grills anymore. I'd also suggest keeping an eye out over the next couple of months. I got a Cuisinart Wood Creek Pellet Grill/Smoker from WalMart - normally about $600-700 - for $250 a couple years ago, and it's been amazing. You can sometimes find them drop down to at least decent prices.
@@tioswift3676 use a pellet tube to get smoke on the meat
You did it again Guga! If ever I experience a dry mouth I can watch your videos and remedy it quickly! All three of those steaks got my mouth watering!
He should dry age a giant mushroom. Why waste a cows life for an unhealthy slab of hormones and fly eggs. Grilled giant mushroom is healthier and tastier.
Good job guys. That cheesy bread dip idea is awesome. Al carbon seared is the way to go.
I like to reverse sear on the smoker then finish on charcoal or use the grill grates on the smoker to sear. Great video as always Guga.
Not really great if 80% of the comment section is telling him that he messed up.
Guga can you make a video on every side dish you have made? I want to add it to a playlist.
You should have also tried a gas-fired infrared grill. Infrared grills are the types used by restaurants to cook their really expensive high-end USDA Prime steaks.
Depends on the cut IMO. I love to slow-cook tritip on the smoker with just coals, no wood. Then again a prime NY strip is good on charcoal but has the best flavor on a gasser. But in the end I'd eat a good piece of meat off a hot trash can lid...:)
That side dish is worth an episode all by itself. Surprised Maumau didn't show up today considering the side dish haha.
I would love to see a classic Guga steak, cooked in real time. Share the love brother!
I gotta say, a smoked steak is incredible - but it's also pretty damn intense too! About the only way I cook steaks anymore is a 4-24hr dry brine followed by reverse searing, and sometimes I'll smoke them, but it's too much for regular eating so most of the time I'll just bake them in the oven at 175° until reaching 120° internal and finish on cast iron to 130-135°. I love charcoal - but that's typically too much hassle; and, if you're thinking about using a gas grill, consider just reverse searing in the oven/on the stove top(in either cast iron or steel) instead. That's how your preferred steak house probably does it after all. Gas grills definitely have their place, but, IMO, they're just unnecessary for cooking steaks unless you're just having a cookout hanging out with people of course. BTW, sprinkling some ground cumin on a steak can help add a lil depth if you aren't smoking or charcoaling it, cranks up the 'beefiness'. REALLY light dusting of cayenne paper can open up the flavors too. And, no matter what, dry brining for at least a few hours is a MUST else you're just leaving flavor on the table, definitely the most important part!
Great video. Thank you!
Guga: how’s the steak Leo? Leo: the flavour is so pronounced, the crust is on the highest level of crust it can achieve on this human earth, there are so many layers of flavour, so many elements going on in my mouth right now. The texture is so special and the smokiness is the highlight of the night. Guga: oh really, I didn’t like it. Leo: actually now I had the time to reflect, the flavour is not as pronounced as I said 3 secs ago.
Typical, that guy is fake as hell
the sear was done 3 different ways, and charcoal was cooked backwards from the other 2. Good experiments have consistency and reduced variables.
His experiments have such mistakes all the time, different steaks, different tools, different preparations
Agree Hightower. A true comparison would be all 3 steaks cooked the same way.
I dunno i can see both sides of that argument. The engineer in me wants to see conditions controlled like you say. However i think what he's really doing is comparing methods you're be likely to use at home. Direct flame over charcoal, smoked then seared, and the gas grill. That being said, i dont think the gas grill got a fair shake, it shoulda been cooked direct flame like most people would at home.
@@tippyc2 if it's a real comparison then it has to be real. Methodology is key to outcome in a comparison. Everything is done exactly the same way, just with a different heat source. I know that a frozen, stuffed burger turns out better cooked at 400 on the pellet side of my bbq compared to the gas side because I do everything the same. This comparison didn't do everything the same.
Guga, your videos make me smile laugh and want a steak at 3 am keep it up man!
Thanks for the content man
Your welcome alkan
I switch it up. I prefer charcoal for steaks overall but it takes a while to get the coals going just right. On the other hand nothing beats gas for a quick steak to unwind on the weekend. Gas for Friday nights, charcoal for Sunday afternoon.
Guga, you should do more videos where you focus on the difference between Grilling (charcoal) and Barbequing (smoking). They are essentially two different culinary fields, one mainly rooted in American / Asian culture (bbqing), and the other in European (grilling). For instance: Why not do a comparison between barbeque marinated spare ribs (bbq) and plain salt and pepper marinated spare ribs (grilling)? If you haven't tried it before, I think you'd be surprised by the results
Love your videos.. that side dish looks delicious.. going to give it a try..
I 💯 agree. I do the same charcoal process except reversed sear. I do add Royal Oak's charcoal pellets to my smoker to get charcoal flavor in my other meats. But can't sear the steaks though on smokers - nothing beats the sear over hot charcoal.
That last bit about feeding Leo and he never left reminds me of my second wife. She came over to my house, I cooked some steaks for her, and she just basically never left 😂 We were moved in together a few months into dating. I actually have to thank Guga for that, because I had just discovered his channel and was trying to be a better cook. Now both my girls love when I cook and I am confident in what I make for others
I'm curious to know what happened to the first wife! I guess she didn't like what you had to offer in the ... kitchen.
@@delinquense lmao, nah she's still around. I got two 😂 Just way harder to impress the first because she's a culinary student!
Guga Ive always loved your videos! But bruh......im a little confused to your use of the gas grill. Im not sure many people use it that way? Ive gotten a great crust and sear directly over flames. If you use a gas grill...let your steak get a flame lick.
It's not charcoal, but a well seasoned old gas grill (the type with drip guards that let the flames lap and burn the drippings/runoff and the meat at the same time) man they have a flavor of their own that's hard to beat.
Exactly. Plus, his gas grill is too new to be cooking great steaks. You have to get some drippings all over those bars under the grate and get some flames kicking up in the hot spots. Come on Guga, get it together!
It's gas no flavor man. 😒
@@embo22000 flame...smoke from drips... creates flavor.
Charcoal or wood give great meat indeed. But gas is handy, you fire it up and you're ready. Also, that smoke feature is really nice! I enjoyed the video! Thanks Guys!
Always good videos. Couple things: 1. How long is the steaks sitting before taste test - looks like cooked first 2 on same grill so one would have not rested same as other. 2. Too many variables changed. Reverse sear 2 but not the last one. If reverse searing either sear on same method as cooked or sear on same process eg hot plate. Would love comparisons with less changes in variable to really compare cook fuel source
Weird, I picked up a small camp propane grill recently, the flavor it produces is better than most things I make in my smoker. I prefer to use a charcoal or smoker on thick cuts of meats, but for smaller cuts or veggies I definitely go with propane
For high quality steaks gas is the best. Smoke and charcoal hide that sweet, delicious beef flavor!
I get charcoal from a gas grill by putting bricketts into aluminium foil and get them hot and smoking on the gas grill. Charcoal flavor and taste on a gas grill. Likewise you can use any gas grill as a smoker in the same way. And, before you say you cannot get a reverse sear or a slow and low indirect heat on a gas grill, surprise, you can! An aluminium pan with it's own grate you put that on the gas grill and you can even bake bread on it. I have. But it's perfect for a slow 225 - 250° slow smoke to get it cooked perfectly inside, and then kick the temp of the grill up to 450 - 475° to sear it all the way around for a nice crust! I go camping a lot and always have those tricks for the perfect steaks out in the middle of nowhere with my portable webber gas grill!
I'd be interested to see Guga try something like this and see if the other two guys can pick up on any differences
I'm curious if you have compared the flavors that you get from charcoal versus wood (freshly chopped firewood of various types). I guess you could also see what type of wood you prefer, pecan, hickory, mesquite, or some combination of woods...my mouth's watering just thinking about it.
Guga you make all this amazing food you must allow one of your followers on a vid to try your amazing food 🤘🏼
I'd love to see a series from you either on here or on Sous Vide where you make various international dishes (pho, pierogis, lasagna, etc) and then make the same dish the Guga way and see which one is better. You gotta DOOO IIIITT! Call it Guga vs The World
Yes, pirogies guga style…. What would that even be? 🤯🤯🤯
It’s called butchering international cuisine.
I want a cook book w/ Guga's side dishes
Hey Guga, there is a undocumented cooking method where you use dehydrator in place of a sous vide bath to 'slow cook' the steak for 1-2 hours before finishing it. Since air is harder to transfer heat than water, it requires a bit of experimentation. My Air fryer has a dehydrate function and I'm testing if a setting of 135F for 1 hour would be enough for a 'marinated' steak. Also, this is something you'd want to use a flamethrower for. I saw a blog posting on the internet where someone dry cured the steak for 1 hour, then 130 F for 2 hours in dehydrator, and resulted in a internal temp of 110F which is then seared.
Thank you, I have cooked all three ways at home and at friends house and always wondered if charcoal was the best.
I am a steak lover, with over 45 year experience. My favorite steak is cooked in a cast iron skillet on either gas or charcoal. It cooks evenly and has the best crust. Charcoal alone tends to burn or not cook, as there are hot spots and it is hard to keep even temperatures. Gas grills are consistent, but sometimes hard to get a good crust without burning.
Charcoal is the best. I cook it perfect evrytime.
>Charcoal alone tends to burn or not cook i think you're running your fire too hot if thats the case. You're burning the meat because its too hot, so to compensate, you're using the cold side of the grill which isnt hot enough. Try spreading out your fire till it's 2 briquettes thick. It would be the same thickness if you're using lump charcoal like you should be, but i'm using briquettes as a reference because they're a consistent size.
Is there any chance we could get another experiment involving your home made MSG (MSGuga) like a dry age or a compound butter? Thanks for the videos Guga.
Guga Boys, I love your alls videos! Not only are they informative, but extremely entertaining. I agree 100% with your all's findings in this video, but I was hoping you'd have another video that compared all of the most popular cooking methods. Gas, Smoker, Charcoal, Iron Skillet and last but not least Cooked with Charcoal & Smoked w/Bourbon Barrel Wood. It's a Kentucky Thing lol! Thanks Guga Boys! Bruce L. Flaherty, Kentucky
Came for the steak experiment left for the side dash. Man that looks good!!
I think your use of gas could be improved greatly. Additionally your gas grill looked brand spanking new and usually needs a couple of cooking cycles to burn off anything that was left from the manufacturing. Also while most gas grills use the type of burner that you do which is mostly convection cooking, if one uses one with lava rocks or other such bricks it turns in back to the radiant cooking gas grills of yesteryear and that makes a huge difference, including the drippings really adding to the smoke flavor, and many people have converted their newer gas grills back to a lava rock type to get improved cooking and also a hotter grill. So while what you did was a decent way to cook on gas and many people do, using a different gas set up could yield dramatically better results yet still have the connivence of gas grill cooking.
I had my last Grill converted to Lava Rocks, almost like charcoal, but overtime it ruined the burners, I replaced, and it was gone really fast again... It was great for as long as it lasted, my new one I'm not converting again, Got one with great flavoring plates and its very good, I love charcoal, but my picanhas in the Gas Grill are very close and tastes amazing.... cooking in indirect heat then searing in a griddle is not even close to what a gas grill can do... if you do a blind test with a few people, you might be amazed how many will get it wrong... and you are totally right about a brand new grill
Definitely doesn’t do gas grilling too often 😅
It’s a commercial …
I started with a gas grill long ago, as I experimented and learned I did away with it and went charcoal grills and a charcoal gravity smoker..the flavor cannot be beat, also the meat isn't gray.
I often use my Char Griller 980 Charcoal smoker to make steaks. Occasionally I will add wood to the charcoal (maple, hickory - dealers choice) chimney. I have grill grates on it, so its gets extra hot, and the juices evaporate back into the steak . Done it both ways, reverse sear and sear first and then bring it up to temp. Use Wagyu beef tallow towards the end to finish them. Steaks come out amazing - rivaling my Weber Kettle when all other variable are kept constant. Was wondering if you would do some experiments using a charcoal gravity smoke? LOVE your content, Love your Sous Vide Channel too. Wishes for a great day, David/
My compliments to the editor, lately the video edits have been on point!
i have been using the dry age umai bags, before doing it had legit dry age in a proper cooler. My wife says it tastes different is there a way to test the dry age differences between the umai dry age bags vs traditional dry age?
No you haven't
@@GennySavastone not sure what you mean
That you haven't been doing this
@@GennySavastone i have pics to prove so sure, feel what you want but i have done it both ways via a proper cooler/dry aging machine and umai dry age bags.
@@Ali__C I'm sorry but you do not have that Ali, you're lying to impress people on the internet and thinking you'll be invited to one of Adam fairhead restaurants in watford 😂😂🤣🤣 behave mate
I’ve already tried this. Charcoal wins with the pellet smoker being 2nd and gas last.
You're a liar
Love the video but I honestly wanna know where you got them steak pillows in the back drop from :D
This episode put a smile on my face.
I have all three of these and I personally think the best (meaning most convenient with good flavour) is to smoke on traeger at lowish temperature with super smoke on and then use the infrared side burner on my napoleon gas bbq to sear the steaks at a really high temperature and cause fat flair ups. Really gives it a good taste to finish off.
lol
No. Just no.
I feel like you missed the point of the gas grill there, you treated it like an oven, not an actual grill I don't know about the camp chef grill, but you can get a really good char with gas as well, I don't know about the taste difference though which I was hoping we would see in this episode, but don't think we do
I have a pitboss and I honestly like using the “freedom blend” pellets. It’s hickory and charcoal. Maybe try that next?🤷🏼♂️
Guga can you post a video compilation with JUST your side dishes? They seem great! Thank you
Surprise Episode: Angel has learned so much about cooking steak that he does the grilling and Guga gets to taste test in Angel's seat on the left
To me, when it comes to steaks, especially my beloved ribeye, I always start by searing it directly on really high heat (around 600 degrees) on the gas grill, in fact I do the cross searing so those great cross marks show up. Then for the remainder of my cooking time, I flip it and place the steak on the middle grill and cook it low-off-low the rest of the way. It always comes out perfectly medium rare and juicy as all get out. Plus it has a fantastic smoky flavor. No knock whatsoever on the other two methods, but for simplicity's sake, not to mention excellent flavor and texture, I'll always be a gas grill guy.
i do charcoal by leaving the kettle blazing 500+. and cook it indirect. may finish up with some flame kiss depending on color. also do my prime rib roast this way.
I have a Napoleon 665 prestige pro. Doing steak I fire up that smoker box for a hit of smoke flavor. After getting temp, I either use the 1800 degree sear, or crack on all the burners to high, wait 30 secs for it to get to 700 plus degrees, and toss those steaks back onto the grill to eat beautiful licks of flame. I would never toss them on a flat top after reverse sear. I don't feel you gave the gas a good chance. But either way, good video.
This test was completely skewed toward the charcoal from the get go. Wrong technique on both the smoke and gas steaks, really boofed the crust lol. On a gas grill I like to go for a nice coating of oil on the steak pre seasoning and a roaring hot grill. Oil will cause some small flare ups and you get a fantastic sear/crust with medium rare consistency after about 3 minutes per side. Guga's bias is showing here :D
Guga!!! Dry age a steak in pistachios 😎 Please 😌
as a korean.. korean short ribs on non stick pan vs gas grill vs kamado joe charcoal.... the difference is incredible.
i have smoked stakes by cooking at 220 (ish) till it reaches the desired internal temp and then feathered the smoker temp down to keep the internal temp constant ( according to a meat probe) for 3 hours or so to let it bask in the smoke without over cooking and have had great results .... Slow & Low is the way to go .... also a great opportunity to smoke corn on the cob or other sides in the smoker .... i vote a re-due like the others
Weird you cooked the gas and charcoal differently. If it's a comparison video, least keep the methods as simular as possible.
Maybe he should try a grilled mushrooms since this is completely horrific. People who eat meat are the worst of humanity.
@@Mehsam.sheikh7003 I'm the worst at many things, just another to add to my growing resume.
@@craigs831 This is the top badness of it all.
Like I said you should have had your grill on high flame you should have seared it and then cooked it in indirect heat by lowering the temperature of the burners and put it to the other side of the grill to cook it in indirect heat just like you do on the charcoal grill and it's a fair fight then what you did I don't get cuz that's not how you cook in a gas grill
Yeah for sure. 400 degree grill to start with some oil and butter for crust like he does. He'll get some roasted comments on this for sure 😂
Always finish my smoked reverse sear over the burn pot! 🔥
I've experimented with several ways of doing steaks and my go to for the best steaks is reverse sear using the oven to get to 120° with a short rest and sear over charcoal. Gives me the opportunity to get the charcoal just right while they're in the oven.
All the dislikes are from fake accounts created by Hank Hill
Guga as always love your Channels and content, but I felt like that if you were doing an experiment just on the cookers then you should have seared them all the same way, and done the reverse sear method for all three as well. *Omg I had just watched one of Mikey Chen's videos and put down the wrong name. I'm so embarrassed Guga you are the man sorry about the confusion
Mike?
mIkE?
Who the f*ck is Mike?
I was thinking the same thing. I cook them on my gas grill the same way as the charcoal grill. I swear first and then indirect heat. I also use Montreal Steak Seasoning a day before.
Mike
I already knew the outcome of the taste profiles unless they were cooked improperly for the methods used. Charcoal always reigns for cooking. It takes longer but the effort pays off in a better overall taste/flavor profile. Now that bread, bacon, cheese dip appetizer looked amazing.
I reverse sear my steak all the time. I set it on my traeger for about and hour at 180 then go right to my charcoal m16 and finish it off. Absolutely amazing.
Hi Guga! Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 69th time asking btw!
Um....wut
“You can’t eat just steak”… Me as a Keto weight-lifter- “Blasphemous!”
That side dish is a true masterpiece!!
So on my smoker I can reverse sear with the smoker and on the other side I have the charcoal. I also always base with butter garlic rosemary and thyme. Takes a long time but worth it.