Thanks Hello Fresh for sponsoring this video.
And this is the star of today's show it is the only piece of meat that have made me forget about steaks.
When you take a closer look you can understand why. Take a look at the marbling
of this. Nothing is better than this. We're talking about a wagyu marbling score 9
short rib, It is perfection, and for today I'm going to be doing an
experiment with two of them. Since it's the first time me having a piece of meat like this I always
like to try different things. The very first one we're going to keep it traditional I'm going to
be putting a nice beautiful smoke and enjoy it. The second one on the other hand we're gonna
be deep-frying it. Now the question is, which one is gonna be better? That we're gonna be finding
out real shortly. As this is the only piece of meat that have ever made me forget about steaks.
So let's do it! The first thing I like to do is to remove a little bit of the external fat. We want
to expose the meat so that we can get a little bit of seasoning on it. Remember this, salt does
not penetrate fat so by removing the external fat we're actually helping it become better.
Because once I was done take a look. This is what I was left with and the more I look at it the better
it looks. Take a look at this marbling friends. This is not something you see every day, It is
a very special piece of meat! Now to season it I'm going to keep it real simple, first I went in with
salt. This is a thick piece of meat so I made sure to season it properly not only the top but also
all sides. Once that was done I went in with black pepper. I am using coarse black pepper today this
will help create that traditional barbecue bark which I absolutely love. As you can see once I was
done everything was perfectly seasoned, so into my Camp Chef smoker it went at 275 degrees Fahrenheit.
usually, about four hours is good enough but the actual time is to be determined real shortly. And
here's a huge tip if you do not like a crunchy bark, grab a spray bottle and fill it up with this
mix which consists of three parts water and one part apple cider vinegar. Like I mentioned if you
don't want any crunchiness on your bark spray it every 30 minutes keeping it nice and wet is the
way to go. At the same time don't overdo it because you don't want the temperature in your smoker to
fluctuate. Do everything you can to maintain the temperature as steady as possible that is the key
of good barbecue. As the short ribs was cooking it was perfect because it allowed me time to make an
incredible side dish. And to do it it's super easy and here's how; the first thing to do is
to cook up some bacon. We want to cook them all the way through but we don't want them crunchy.
Usually when they start foaming up like this is a sign that it's ready. Then go ahead and strain
the bacon oil. In the same exact pan throw in some white sweet onions, mix it well under medium high
heat and let that onion absorb that bacon fat. And in case you are running out you can always
put a little bit more. Let them cook until they start getting a little bit of color, now throw in
some dehydrated garlic followed by the bacon we just cooked in a good amount of corn. I am using
sweet corn from the can, yes that's right this is the easiest recipe you'll ever make, I'm telling you.
For some color and flavor I threw in a little bit of green onions, mix everything well and combine
those ingredients together. Then I seasoned it with a good amount of salt, followed by tajin seasoning,
a good amount of heavy cream and then I threw in some cotija cheese. As always exact amount and
ingredients always on the description down below for you. Now you want to mix this well and let this
thicken up. Keep it under medium low heat, we don't want to bring this to a full boil
as once you are happy with the thickness of the sauce throw it into a pan, spread it out
nicely, add some more cotija cheese followed by a little bit of extra tajin seasoning and finish
it off with some parsley. Now that is one of the easiest elote to make at home and it is delicious.
Trust me when I tell you, you want to make this! It will be perfect to go along with the short rib.
Talking about that, after four hours in the smoker this is what it looks like. You can clearly see a
good pullback on the bone, that is a sign that it's cooking. But most importantly take a look at the
redness it lets you know that it got a nice smoke ring which means that this has a good smoky flavor.
But hey it's not fully cooked yet, for that I'm going to be giving some extra help with aluminum
foil. Wrap it up nicely and it's ready to go into the smoker. It will stay there until everything is
nice and tender, usually takes about 2-4 hours, it all depends on the size. That's real good because
it allows us time to go ahead and prepare the second one and I can't get over off how beautiful
these short ribs look.Take a look, that's what I'm talking about! Now for the second preparation the
first thing I needed to do was to split them, so I ran right through the bones and cut them up. Once
I was done I was left with some incredible pieces. Look at the marbling of this thing! Like I mentioned
previously this is not something you see every day and I cannot wait to find out how it's gonna taste.
Now for this one we're gonna be keeping it really simple with the seasoning, I just went with a good
amount of salt followed by freshly ground black pepper. I seasoned them individually to make sure
that every single one of them got a nice coating. As you can see once I was done they were perfectly
seasoned, every single edge is covered. Now to cook them I'm gonna be using the wagyu fat as I'll be
deep frying all of them at 350 degrees Fahrenheit. As soon as they go in i'll be lowering the
temperature to 300. I'm looking for an internal temperature of 190 degrees fahrenheit internally,
once that's done I'll be letting them rest for 30 minutes. But now that you know exactly how
this is gonna go down I say it is enough talking and it is time to deep fry them. So let's do it!
Before moving forward I want to thank today sponsor Hello Fresh. Yes you see me
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All right everybody here we have our beautiful short ribs. You guys like short ribs?
-I love short ribs. -Here's what we got, it is a very new special cut so I did a little
experiment. We have this one here the traditional version and the Guga version. I don't know if
the Guga version is going to be good, but if it's not good I'm gonna be real mad everybody
cuz I don't want to mess this one up. And then we got a little elote here as a side dish. -That looks good.
-Listen enough talking let's give this a try. Just dig in okay. So I, can I cannot be
I cannot be as fancy as you I'm just going with my hands. -Should we just grab the bone and go caveman
style? So what do we should do? I think that's the only way we can do this. Ah let's do it. Huh? -I think so.
-Ready for it? -Oh my god dude. -All right you know what I'm gonna go, I'm gonna go caveman style.
Angel you wanna switch? I feel bad for you. -Whoa look at that everybody. -Angel you're sick I feel like
you should get the big piece. -Angel got the smallest ones. -No I'm okay. -Are you sure? -When I'm sick I don't need as much. -Damn.
-Look everybody check that out. Not off the bone but hanging on by a thread, all right. -I think
if I wiggle mine you know. -Yeah I don't think I can uh take a bite like this. So I'm forced
to use a fork and knife. All right let's see I'm gonna try Leo I'm gonna try hold up.
All right i got it everybody! Oh I got it, I got it. Now here's one of the things
So I was trying to explain one of the things that is important if you don't
want a crunchy, crunchy bark you got to spray it. And we definitely don't
have a crunchy bark we have a nice and tender. -My mouth is not only salivating.
-Oh my god is so tender. -I have a waterfall going on right now. -Okay -I cannot wait to eat this.
-Guga's was like fell off the bone not fall off the bone. -Exactly
okay enough let's try it. Cheers everybody!
-Oh my god! -Wow. -That is otherworldly good. -You don't need teeth. -Damn that's good! Respect to
this one right here buddy I'm telling you right now. Extremely tender what do you think Leo? Tell
me. I know you're excited Leo. -I had to go for another bite. It's like this one you don't even
need anything as soon as it hits your tongue it just starts immediately disintegrating this gives
a whole new definition to melt in your mouth. =Yeah this is melt in your mouth. -The seasoning
of it is perfect, that bark is absolutely to die for man. This is an absolute treat thank
you so much Guga, this is awesome. -I know if you can tell but I'm crying inside everybody.
-I'm just eating, I'm not even thinking about it, I'm just eating. -I give this a 10 out of 10. What do you think?
-I 100% agree.
-Okay very good exciting I can't wait to finish this one right here, but I'm ready to dig in,
let's go to the next one. I think the sick guy is trying to say something. -Bring that to this side.
-You want to try the elote? Okay come over here Leo let's see oh angel's gone okay all right
he gets. -He's got he's not feeling great and that little sauce that is on the bottom. -Oh my
God I don't know what smells better the short rib or the elote. -The elote is absolutely crazy
-So aromatic. -By the way there's a little bit of bacon in there okay because we need it.
You know what I mean? We don't have enough meat. Okay let's try the elote cheers everybody.
Oh man, oh lord have mercy I'll tell you that right now. -I've died and gone to heaven.
-Give me five Angel. -This is so good! -That is the perfect side dish for these ribs
right here but. -That side dish is no joke. -Enough stop eating that one, we got another one. You got
the biggest one from here. -I can't stop eating the elote. -Angel you pick first. A big fat one that's
good. -You have the honors oh okay. -This one looks oh this one is not as tender I tell you that right
now, look at that. This one don't wiggle everybody. -Not as much as the last. -No this one let me see.
Not tender.
Now here's the big difference though, this one here took eight hours to cook now this
one here I only cook it in three hours. So you know let's, let's, let's think about that yeah. -I took a
little sneak peek. -Oh what? -Okay hey listen enough talking let's give this a try. Cheers everybody!
-Oh my God is good. -That's good but it's not as tender. -No. -But the flavor! -Yeah the flavor is good it's salty
it's fatty, it's super juicy. -This one feels more like stew meat. -Like a stew, yes like a
pressure cooker style. You know what I mean? It also has that little taste too. -Oh my lord I hope you guys can see this
and it's coming through the camera. Look at that fattiness everybody. Flavor is amazing,
not that tender falling apart, but I think it has its place in the kitchen. -Absolutely 100%.
-If you want to have a different style. -I think the smoked one is the way to go though. -Yeah come on. -I
mean. -Is it unanimous? Isn't the smoke one much better? You ate it all already? Damn! -The smoked one
is way better, but don't diss this one because it has its place in the kitchen and if you're in
a hurry just cook it like this because you eat it faster. -That smoke is really, really good but
this is no joke either, this is amazing. -Oh no cursing. -I'm sorry Ggua had to do it.
-That was no joke.
-You see it has a little bite. -Yeah. -Anyway guys these are the results, I hope you guys enjoyed
this video. If you did enjoy make sure give it a thumbs up, if you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use
everything is always in the description down below. Thank you so much for watching
and we'll see you guys on the next one. Take care everybody bye bye.