Thanks keeps for sponsoring this video.
And this is today's special ingredient hump fat, or better known as camel fat. And the best part
it's super food, straight from the desert. Honestly I thought the hump contained water and the fact is
it doesn't. This thing is also rich in vitamin b12 and traditionally it's used for a coconut
oil replacement. So i said what would be the best way for me to use it? How about turning this
into a compound butter. Once I open up the lid and took a spoon out take a look, it really reminds me
of butter, so I'm thinking that this is going to be a great application. To make compound butter
i kept it real simple, into a food processor i threw in about eight tablespoons, followed
by one tablespoon of freeze dried parsley, one teaspoon of garlic paste, and half a teaspoon of
salt. Mixed everything well so that everything can be combined together, laid down some clinch plastic
and when I opened up the food processor this thing was ready to be rolled up. One of the important
things whenever you're making compound butter is to make sure you remove as much air as possible
that way it will give you a nice round shape. The only thing left is to put it in the refrigerator
so that it can completely solidify. Now here's the most interesting thing that happened, I thought
this was going to be just like butter but check it out when I started slicing it, it crumbles, it's not
as creamy. And since it was 100% fat I thought it was gonna slice like nothing, but hey that
was not the case! Doesn't matter because this was just for looks and what really matters is how is
it going to taste. Well we're gonna find out that real shortly because I'm putting this against the
most expensive butter in the world and i'm talking about this. Now it's important for you to know that
this is ghee, which is basically clarified butter, but that's not why this is so expensive there are
many health reasons and several other things but here's what you need to know it is amazing. I did
a whole video about it on my sous vide channel and we determined that this tastes fantastic, and as far
as I know it is the best butter in the world. And to really test out the hump fat I'm going
to be doing the same exact thing as I just did. I first started by putting the butter into the food
processor, followed by parsley, garlic paste, and a little bit of salt, mixed everything together threw
it down on the clinch plastic, rolled it up, and let it set on the refrigerator. As once I was done I
took it out and it was time to slice. Now this one sliced pretty nicely and as you can see it turned
out fantastic. And i cannot wait to find out which one is going to be best. But as you know this is a
compound butter so we need some steaks and these are the ones i'm going to be using for today. They
are three beautiful choice grade ribeyes, now even though they're choice grade you can see they have a
good marbling on them. Now the first thing I gotta do is to get them seasoned. For that I kept it
really simple because I want the compound butter to shine. So I added a good amount of salt, followed
by freshly ground black pepper, and garlic powder that's it nothing else. As you can see I seasoned
them real good. Now these steaks are perfect but if you know me I like to cook a full meal and here's
what we got for side dish today. I mean take a look at it! Come on now! If you've never tried this you
got to do yourself a favor because it's not only easy but perfect to go along with steaks. And to
make it here's how; I started by cooking up some bacon, we want to crispen them up nice and slow
that way you will allow the fat to render. Once they're bubbling it's a sign that the fat has
rendered quite a bit so I threw in some baby portobello mushrooms, followed by a good amount
of salt. What we're trying to do here is to cook up the mushrooms but at the same time remove all of
its moisture. Now you will end up with quite a bit of fat. Using a paper towel you can remove as much
as you want because if you leave too much your sauce is going to be real oily. Talking about that
the next thing to add is a good amount of heavy cream, mix everything well to combine all of the
ingredients. As now it's time to add some garlic paste, followed by parmigiano-reggiano, mix it once
again and bring it to a light simmer. As that's happening throw in some potato gnocchis into the
boiling water, as you know as soon as they start floating it means that they're ready. Then go ahead
and combine them with the sauce, mix everything together and let it simmer for one minute. Your
sauce consistency should look something like this. Now throw everything into a baking tray
and lay down whatever cheese you like, for today I'm using smoked gouda. As now all we have to do
is to throw it in the oven in the broiler setting and make sure the cheese fully melts. Because once
that has happened it's done! It does not get any easier than that, and I'll tell you one thing, this
is delicious and it's gonna be perfect to go along with our steaks. Talking about that the
only thing left to do is to go ahead and grill them. First I'll be putting a nice beautiful sear
in all of them, once that's done I'll be cooking them in indirect heat until I reach an internal
temperature of 135 degrees fahrenheit, for that I'll be using my wireless thermometers. As they
are cooking in indirect heat I'll be placing the compound butters. Because all there's left is to
melt those butters right on top and let them come up to temperature inside of the cooker. So
now I say it is enough talking and it is time to grill some incredible steaks. So let's do it!
[rock music]
Does that look good or what? You tell me! And before we try it I want to thank today's sponsor Keeps.
Two out of three guys will experience hair loss by the time they're 35, but that does not have to
happen to you. Keeps helps you keep your hair. They offer clinically proven researched back treatment
to stop hair loss and improve hair loss. Get quality expert care without ever visiting
a doctor's office. Treatment plans are doctor recommended and delivers straight to your door
at about half the cost of a traditional pharmacy and they have a network of expert medical advisors,
prescribers, and care specialists that will give you 24/7 care and support. You can connect
with your prescribing doctor anytime, they will establish a routine that works for you whether
you're looking to prevent hair loss, stimulate hair growth, or just take better care of the hair
you have keeps got you covered. Check it out they also have an award-winning all-natural thickening
shampoo and conditioner system. Hair loss stops with keeps! To get 50% off your first order go
to keeps.com slash gugafoods or click the link on the description. That's k-e-e-p-s dot com slash
gugafoods. Thanks Keeps for sponsoring this video but now it's time to try it.
All right everybody here we got our beautiful steaks. Maumauzinho in the house. Are you hungry Maumau? -It's been a
while the Guga those things look amazing. -Maumau are you hungry Maumau? -I'm starving! -Maumau I prepared a little feast
for you. -Are you dry aging these any crazy thing. -No, not at all. -Is there some
crazy spicy sauce or anything. -Not at all Maumau well there's something crazy but nothing crazy.
I want your honest opinion tell me which one is the best one we're just voting which one is
better. -Okay. -And then I got a little wonderful side dish which I'm super excited about can't
wait for you to try it. Okay enough talking Maumau. -All right. -We're gonna start this way.
-This one okay. -Closer to you let's go for it, very first one. Cheers everybody!
Oh man! -Wow. -Steak never gets old never if you cook that steak properly, at the right temperature it's
going to be tender. You go you overcook it -Yeah. -Se fue, bye-bye, se acabó. -Hello shoe letter. -Hello shoe
leather yeah say hello to the chancleta. Right Maumau? Let's go for the second one you ready? -All
right. -All right let's go. There's a little something on the top. -There's a little something on top over
there. -I'll tell you Maumau it's a compound butter, no, no mystery meat today all right.
-Yes! -If you guys have not seen Mauamu on sous vide he is the mystery meat guy, he loves mystery meat.
-I do too as well, especially the tongue and some crazy tripe and other things that we've tried
everybody. -Come on! -Maumau is the mystery meat guy. Enough talking let's try this one. Cheers everybody!
-Wow! -Whoa the gates of heaven has just opened up everybody! That is how wonderful that one is this.
-This one is crazy. It's almost it's creamy and I want to say buttery but it doesn't taste like butter.
-It's buttery without that buttery in it's taste. -Yes. -Because it's an extremely expensive butter
and it's not real butter, I know you're going to go in the comment down below and say it's ghee Guga.
Yes it's ghee! You know the difference between ghee it's that it's you know you take out all
of that. -The solids of the butter. -Exactly. -That explain why it's buttery but it doesn't taste
like butter. Wow! -Maumau, which one is better the control or this one. -That one. -Hundred
percent everybody. -Hands down. -This one is phenomenal highly recommend all right. -Enough! Are you ready for the
last one Maumau. -Yea but I want to try that one first. -The side dish? -Of course come on! I gave you two
steaks first. -Yeah all right let's give it a try because I'm excited too Maumau. This
is a baked gnocchi. You know it's like pasta but made out of potato, should be extremely cheesy.
-Mushrooms on it. -Has mushrooms bacon, cheese, cream, garlic. Gnocchi time, cheers everybody!
Oh that hit the right spot! -Oh my God! -That hit that spot in your heart everybody, right in the middle
right there you know just turn on the key and say hello baby. This is the right way to do it. Okay for
the last one, I'm super excited. All right let's go for it let's give this one a try. -I'm excited. -Yeah.
-So far it's been a good experiment today. -I told you Maumau you're gonna have a good day today.
I say Maumau was like man am I going to have a good day or a bad day? I said you're going to
have a good day today Maumau. You ready? -Let's go. -All right let's find out right now. Cheers everybody.
-Whoa! -That's amazing! -Oh my god that's not a steak, isn't it weird and delicious at the same time?
-Wow! -There's an additional flavor in there that is hard to describe, it's like get the extra flavor
of umami and then put on everything that is already on the steak to take it to another level
and another level on top of that. It changes the flavor of the steak. Completely, yeah. -Completely
and then the spices that are already there it made my tongue more sensitive to it. Yeah -I think. -It is
absolutely delicious everyone, I'm telling you right now, I'm highly surprised. By the way this is
a very expensive butter that I use and this one is camel fat. It is amazing, it is a very unique flavor.
-Very unique, it's very exotic. -Exotic that's the word. -So camel butter? -Camel butter that's right. This
is an exotic steak everybody. I will recommend you do exactly what I did use it as a compound butter.
I don't know if you fry on it it's going to be good but I just made a compound butter of this fat
Maumau. -Do that just to try it. -So you can really taste it you know what i mean. It just enhanced the
steak overall. This is amazing! Out of all of them Maumau, since this one is so surprising, which
one is your favorite? -That's the one that I got three pieces already of so I guess it's that one.
-I cannot believe that the camel fat will beat the most expensive butter in the world that is
how delicious. Me and Maumau enjoy the caramel fat everybody. -It's like camel or butter which one is
better? -Anyway guys these are the results I hope you guys enjoyed this video. If you did enjoy it
make sure you 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 we'll see you guys in the next one. Take care everybody bye.