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766,568 Views โข Feb 7, 2024 โข Click to toggle off description
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#cooking #diy #tips
Views : 766,568
Genre: Entertainment
Date of upload: Feb 7, 2024 ^^
Rating : 4.946 (409/29,643 LTDR)
RYD date created : 2024-05-18T11:21:17.428588Z
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YouTube Comments - 1,037 Comments
Top Comments of this video!! :3
14:15 I was not expecting a crazy russian hacker reference. What a throwback. Absolutely nostalgic.
575 |
An extra note to the charcoal reusability! If you use non-additive pure wood coals, catch the ashes, they make for great gardening fertilizer. Most ashes hold approximately a 0-1-3 values of N,P,K (nitrogen, phosphorus, potassium) and I've been using it for years to grow better melons, tomatoes, and strawberries. Use with caution, it's actually quite powerful!
14 |
I actually really like these videos. 90% of this info is known by everyone who grills meat on a regular basis but a lot of these tips are โout of sight out of mindโ for me personally so itโs nice to get a reminder from time to time.
149 |
19 minutes of pure knowledge. Thank you Guga. One of the greatest YouTube cooking videos I have ever seen!!!
103 |
I live in a small studio apartment, have no balcony and thus no barbecue, but these videos are so fun and entertaining. One day when I do have a garden to grill in, you bet imma use all of these tips.
13 |
Got to meet guga today at buc-eeโs over here in Texas!!! Have to say youโre just as amazing in person as in all your videos!!! Huge pleasure to meet you today guga thanks for taking the time to talk and shake my hand, even tho Iโm sure you were busy! 10/10 would highly recommend!!!!
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00:01 ๐ Today's video shares various hacks to simplify tasks and improve outcomes in cooking.
00:14 ๐ช Avoid washing meat under the sink as it can spread bacteria; pat dry with paper towels instead.
00:32 ๐ฅ Use separate tongs for managing fire and handling food to prevent cross-contamination.
00:46 ๐ Employ a two-zone cooking method for grilling perfection: a hot zone for searing and a cool zone for control.
01:06 ๐ง Season steaks from a height for better coverage and distribution of seasoning.
01:27 ๐ฅ Utilize a flamethrower for lighting charcoal and achieving a perfect sear on steaks.
01:41 ๐ฅ Boost fire intensity with a battery-powered leaf blower for better outdoor grilling.
02:02 ๐ซ Avoid lighter fluid due to its negative impact on food taste and longer ignition times.
02:55 ๐งค Properly wear heat-resistant gloves by layering disposable gloves underneath for added protection.
03:18 ๐ A kettle grill is versatile and suitable for various cooking needs, offering consistent results.
03:37 โ Tenderize meat using mechanical tenderization tools or natural methods like pineapple.
04:26 ๐ก Control grill temperature by adjusting charcoal layers, ensuring optimal cooking conditions.
05:11 ๐งฝ Always clean grill grates before cooking to prevent off flavors and ensure a clean cooking surface.
05:39 ๐ฅฉ Trim excess fat from steaks to prevent flare-ups and enhance cooking consistency.
06:06 ๐ฆ Reuse charcoal by removing ash residues, extending its lifespan and saving costs.
06:48 ๐ Use butcher's twine to secure well-marbled steaks and prevent them from falling apart during grilling.
07:00 ๐ Use foil balls or onions to clean grill grates and prevent sticking without specialized tools.
07:31 ๐ง Enhance burger flavor and prevent flare-ups by basting with animal fat or butter during cooking.
08:19 ๐ง Use water and cover to melt cheese evenly on burgers for a delicious finish.
09:01 โ Start grilling on a cold grate to avoid premature burning and achieve a perfect sear.
09:32 ๐ฅ Dismiss ineffective grilling hacks, like using a potato to prevent sticking.
10:03 ๐ถ Use DIY squeeze bottles made from soft drink bottles for easy sauce application.
10:56 ๐ญ Cook hot dogs evenly by skewering them and treating them like steaks on the grill.
11:40 ๐ฅ Control flare-ups on gas grills by using only selected burners and maintaining a safe zone.
12:41 ๐ก Ensure steak doneness with a meat thermometer for accurate cooking results.
13:49 ๐ฅ Manage grease fires by reducing oxygen supply and waiting for flames to subside.
14:53 ๐ Prevent fish from sticking to grill grates by using lemon slices or a cooling rack.
15:50 ๐ง Prepare butter in advance by cutting into small pieces for easy use in various recipes.
16:01 ๐ฅฉ Enhance steak flavor by basting with animal fat or butter towards the end of cooking.
16:45 ๐ฅก Deli containers are versatile kitchen tools suitable for various storage and prep needs.
17:01 ๐ก Account for residual heat when cooking steak and remove it from the grill slightly before desired doneness.
17:16 ๐ช Secure cutting boards with wet paper towels or shelf liners to prevent movement during use.
17:49 ๐ช Slice steak properly by using a single motion for smo
14 |
Two zones is the best thing that i have learned from you! Love you man from Romania!
22 |
Dude I've been cooking steaks and grilling all kinds of things for years. Always managed to do a decent job. I finally gave into the meat thermometer thing as an experiment and holy crap. Whole different worlds of perfect cook
10 |
Gotta love how Guga always keeps everything clean.
151 |
This may be the best video you've ever made, and that is saying a LOT. Thanks for this.
23 |
That grilling salmon on lemon slices trick was an eye opener ๐ฎ. Thanks Guga!
35 |
I'm def using that 'chip bag as a bowl' hack for the Superb Owl on Sunday
43 |
I got a sous vide gun for Christmas. It is now the second week of February. Iโve had it six weeks. I love it. Of course in this climate I have to go out on the snow covered porch to sear my meat but itโs so totally worth it.
36 |
I've used that glove tip for ages. Wiping the grill with a rag is important in case the scrubber leaves metal behind. Great hacks Guga.
8 |
Thnaks a lot, master Guga for sharing wisdom with us!
3 |
On tip 11, I can definitely agree. I was camping last week and was able to cook pulled pork and a brisket on my kettle. The only changes were that I have an extension ring for a rotisserie or as a pizza oven. I put one grill grate on the regular brackets with an old pizza pan as a heat deflector then the ring and a second grate on the top where I actually cooked. I only ran into one flare-up issue when too much brisket fat dripped into the fire, but it was easy enough to knock down and there was no damage to the meat. I heated the brisket back up in a foil pan on the top the next day with my baked potatoes on the lower rack.
9 |
The lemon slices on the grill for salmon, and indirect heating was extremely helpful!! I grew up in Alaska, so I've grilled a lot of salmon, halibut, etc.. I've always wrapped it in foil with butter, garlic.. But I'm looking forward to trying your method. I have some fresh caught ocean run silvers a buddy sent me. I'll try this, I hope they turn out well!
One thing we always do.. Grill limes. Or lemons, we prefer limes. Cut them in half, and rub them with a coarse sea salt and brown sugar mix.. About 60/40. Then grill them. Let that rest, and squeeze onto the fish as it's served. Amazing!
Just an idea for you.. ๐
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I like how Guga says if you're from South America you'll know the meat tenderizer hammer, as if it's not one of the most common kitchen tools in the world. Or at least, y'know, Europe and the Americas, though I've definitely seen it in Asian cooking videos, too.
Oh, for the bottle filling, if you don't have plastic wrap, you can use a freezer bag and cut off a corner. Though, you can also just go to a dollar store and get a cheap set of funnels...
I suppose since this is a grill tips video, it would be appropriate to share my "hack" (I guess) for smoking on a kettle grill. The setup for the charcoal is what you'd expect, y'know, charcoal on one side, meat on the other, vent on the bottom open under the charcoal, vent on the lid slightly open above the meat. The hack is in the wood. I don't know if this works with mesquite, but I usually use pecan and it should work for woods like hickory as well. Don't use wood chips. Get yourself a branch a little bigger around than your thumb, and cut a few 4-5 inch sections. It's best to use a fresh branch, if all you have is dry wood soak the pieces for a couple of hours. Get some heavy duty foil and wrap each piece kind of like a tootsie roll, but twist the ends around your little finger to leave a hole at each end. Once you've got your coals going, toss your wrapped wood directly on the coals. If it stops smoking too soon, add another couple of pieces. Though honestly if I'm doing a brisket I generally just do 1-2 hours on the smoke, or however long the first couple of pieces of wood to finish, then cover it tight and put it in a low oven for another 6-8 hours. Comes out perfect every time, good bark and falling apart tender on the inside.
2 |
@brodieburriss2950
3 months ago
Guga for the next video you should deep fry leo
1.4K |