Thanks Manscaped for sponsoring this video. For today's cook I'm going to be combining
two of the most used methods of cooking we're talking about barbecue and deep fry.
Oh yes! And my ultimate goal is to find out if these two combination makes barbecue even better
than it already is. Because by the end of this video some of them are gonna work great others not
so much. So let's do it! And we're gonna start out with the most popular steak in the United States,
we're talking about the ribeye. As you can see this one is one and a half inches thick. It is a choice
grade steak with bone-in. The first thing we need to do is to get it seasoned, for that I like
to put it in a steak plate so that my seasoning does not go to waste. Talking about that i kept
it very simple a little bit of salt followed by freshly ground black pepper and garlic powder. One
of the most common mistakes people make is they do not season their steak properly so make sure
that that's not you because besides cooking that's the most important step. Now I'm first going to be
smoking this ribeye at 250 degrees fahrenheit, I'm looking for an internal temperature of 115 degrees
fahrenheit because once you reach that take a look. It looks good enough to eat already it's fully
cooked inside but we're gonna take it to a whole new level by deep frying it so that we can get a
nice crust. For that i'm using beef tallow and the temperature is at 400 degrees fahrenheit. Remember
I'm not trying to cook it, I'm just trying to get a nice crust. And once I was happy, take a look, now
that is a beautiful steak. The only thing left to do is to slice that open. And when I did, oh man! If
that's not a juicy steak I don't know what is. That is what I'm talking about. And if you take a closer
look you can even see a little bit of smoke ring. But like i always say the most important thing is
how does it taste and let me tell you something it is hard to describe you have to experience it.
-Dude this is the perfect steak. The crust is on point, the juiciness is on point, not even Gordon
Ramsay can complain. Barbecue and deep-fried steak in beef tallow is definitely a winner.
Now it's time to jump on to the next one and we're talking about deep-fried spare ribs. And of course
the first thing we need to do is to start with a full rack unlike baby back ribs, saint louis ribs
does not have that much meat. However at least for me does have a lot more flavor. One of the things I
highly suggest doing is to remove the membrane from the back that is not a big deal you just
gotta get a butter knife, wiggle that thing around a little bit, once it comes out grab a paper towel
and pull it all out just like this. As you can see that's not a big deal and it does give you a much
better result. For a binder to make sure everything will stick I like to use mustard you can also
use many other things like oil and worcestershire sauce. The next thing to do is to add a good amount
of salt followed by your favorite barbecue rub. By the way I'm using Guga's rub if you want to learn
how to make this just make sure you check out the description down below. As you can see removing the
membrane from the back allows you to add seasoning as well and that is a very good thing. Because now
it's time to throw it into the smoker. I set it at 275 degrees fahrenheit I let it smoke for a total
of three hours, that will give it a nice color. Check it out! You see that? That's exactly what i
was looking for. This mahogany color is a sign that the smoke penetrated in the meat making it not
only look good but taste good. However, this thing is not tender yet, to help it tenderize I like
to use aluminum foil. And of course if you want additional buttery flavor just add some butter. You
can also add a little bit of liquid if you choose to but for today I'm gonna use a little sweet hint
of honey. Now the next most important thing to do is to make sure that we have a nice tight seal.
Using three sheets of aluminum foil we ensure that that happens. This will allow the meat to
steam inside making it super tender. Talking about that after two and a half hours in the smoker take
a look. As you can see the bone is slightly pulled back that should be a sign that your rib is ready.
To slice I like to put it on its back first, this way you can clearly see the bone and to say that
these ribs are juicy is a complete understatement. Take a look that nice smoke ring is also something
else. I mean come on now! It's good enough to eat already, however as you already know we
gotta take it to a whole new level by deep frying it. And unfortunately for that I gotta pat it dry
real nicely because I gotta do the three-step deep frying process once again. For this one I seasoned
my flour quite well. First with a little bit of black pepper, then onion powder, garlic powder,
smoked paprika and salt. Mix everything around and that was ready. For the egg wash I'm only using milk and
eggs. The first step is to get this thing fully coated with the flour this will allow the egg
wash to actually stick to something because the ultimate goal is for the bread crumbs to stick.
And if you do everything right you should have a nice coating just like this. Now that is ready to
be deep fried. Talking about that for the oil I'm using lard. I set the temperature at 375 degrees
fahrenheit. Remember it's already fully cooked so I'm only looking for color. Once it has reached a
nice golden brown color that I'm happy with it's time to take it out. And yes they do look gorgeous!
Once I finish deep frying all of them take a look; smoked deep-fried spare ribs. Now you tell me if
you ever heard those words. This one is literally making my mouth salivate because after dipping
it on barbecue sauce come on now let me keep my mouth shut and let you experience this with us.
This one is definitely a winner. Be careful because it is addicting. Now we can't forget
about rack of lamb, one of the most popular meat in fine dining. But today you already know
that's not the route we're going. And everything starts off with the full rack. This is a domestic
lamb unlike imported lamb it has a much better flavor in my opinion. It does not taste gamey and
it is just wonderful. To ensure that the fat is going to render nicely I like to score it.
You don't want to go too deep just let the knife do the work. As you can see once I was done this is
what it looks like. You definitely want that fat to render making it much better. For the
seasoning I first started with a good amount of salt, then i went ahead and threw in a good lamb
rub. This rub is super easy to make let me show you. I first started with one part black pepper,
followed by one part onion powder, one part smoked paprika, one part onion powder one part tajin and
half part cumin. Mix it well and your lamb rub is done! Like always make sure to season it properly
just like all of the other meats lamb needs some good seasoning because the next thing to do is
to go ahead and throw it in the smoker. For this one I set it at 275 degrees fahrenheit let it
smoke until you reach an internal temperature of 125 degrees fahrenheit once that has reached you
should be left with this. If you've never tried lamb take a look at this. Juicy to the max! And
for whatever reason if you tried it and you did not like it I highly recommend you using domestic
lamb it is a world of a difference. And I have a feeling that if you give this one a go you will
definitely love it. But as much as it kills me to do this we have to pat it dry for the next step.
Now they are all ready for the deep fryer threw them in there until I was happy with the color.
Because take a look, that is beautiful my friends. That golden brown color is exactly what I was
looking for. Once I was done deep frying all of them you can see that we achieved perfection. But
like always the most important thing is how does it taste? Well let's find out right now. -Wow this is
it's not too greasy, super tender. This is perfection.
-The lamb itself tastes perfect like it's tender, it's crunchy, it's beautiful. -I'm telling you right
now if you tried this one you might get addicted. You've been warned! -Before moving to the next one
I want to talk about some grooming because this video is brought to you by Manscaped. Manscaped
offers the best tools and solution for the three big odor zones; we're talking about your body, your
butt and your balls. They've just launched their new lawnmower 4.0 waterproof electric trimmer and
now you can get their ultimate menscape experience when you purchase their new performance package
4.0 bundle. This kit has everything you need for your grooming experience with the new lawnmower
4.0 waterproof cordless trimmer you can tackle your private areas grooming without any mess and
prevent nicks and cuts. It has these replaceable ceramic blades with skin safe technology and a
built-in led light. I mean come on you got to see the road where you're going right. It also has a
wireless charging system and a new travel lock feature. This package also includes so many other
cool stuff like the crop preserver ball deodorant, the crop reviver ball toner, their new weed whacker
nose and ear hair trimmer. On top of that for a limited time you can also get two free gifts the
shed travel bag and the Manscaped anti-shafing boxer brief. So go to manscape.com today and get
20% plus free shipping with code Guga or click on the link on the description down below. Thank you
Manscaped for sponsoring this video but now let's get right back to it. Moving on to the next one we
got pork belly and you tell me what do you think of this. For some reason I can already read your
thoughts. And the first thing to do is to prep our pork belly. If there's one thing I always preach
is that pork belly has already a lot of fat on it so whenever you get in yours make sure you get one
that has plenty of meat. Also notice that for this application I'm using skin off and you're gonna
find out real soon why. The first thing i like to do is to score the fat, doing this will help the
fat render a little bit more. Now let's talk about seasoning, for that I first started with the master
of all seasoning which is salt, then I followed it up with my favorite barbecue rub and just like
I previously mentioned I made sure that every single edge of this thing was perfectly coated.
Because the next thing to do is to throw it in the smoker. For that i set the smoker at 300 degrees
fahrenheit, once I reach an internal temperature of 175 degrees fahrenheit I took it out and take
a look at this. The fat has rendered nicely it is extremely juicy. Now here's an important tip you
don't want to cut in right away it's extremely hot. If you do a lot of the fat will just melt away so
restrain yourself for at least 30 minutes because once it's time to slice. Oh man! Take a look at this!
That right there is heaven on earth. It is fatty, smoky, juicy and I cannot wait to try it. Oh my God!
That is one of the most delicious pieces of meat you can have. However, at the same time we're gonna
take this to a whole new level, so for that I went to the three stages of breading. We first started
with seasoned flour, followed by egg wash and finish it off with breadcrumbs. The most important
thing is to ensure that every single edge of these pork bellies are perfectly coated. As now the only
thing left to do is to deep fry it, for that I'm doing so using duck fat at 350 degrees fahrenheit.
Remember they're fully cooked already. The only thing I'm looking for is color and yes I'm using
duck fat. If you have not seen my previous video on chicken duck fat you should check it out.
There's something very special about this fat and hopefully it's gonna make my pork belly amazing.
Because once I've achieved the color that I was looking for, take a look. That is something you
do not see every day. There's not much to say when you get reactions like this. Friends this
is a winner, deep fried pork belly and duck fat. Yes that's a thing! For the next one we got the
king of all barbecue and we're talking about short ribs. Yes smoked delicious short ribs! And
as you can see once they arrive from my butcher this is what it looks like. It is what we like
to call the short rib plate. As you can see this one has four bones. To ensure that my seasoning
is gonna penetrate deeply into the meat I like to remove the silver skin right on top. Trust me
it makes a huge difference if you take it out. Once that's done to speed the cooking process I like to
split them individually. As you can see I was left with four beautiful pieces of meat. Now that right
there after picanha this is my favorite. For the seasoning I kept it real simple; a good amount of
salt, followed by freshly ground black pepper and garlic powder. As always I made sure to season it
well. Remember this is a big chunk of meat so go slightly heavy on the seasoning because once you
have done so the next thing to do is to throw it in the smoker. I set my at the temperature of 275
degrees fahrenheit. I let it smoke for a total of four hours and once the time was up take a look
It has a nice bark, it smells amazing, it is looking good enough to eat already but at the same time
It is not tender. For that we're gonna be doing the same thing we did with the previous ribs.
I threw it back in the smoker for two hours, once the time was up I took it out,
removed it from the aluminum foil and now they are fully cooked. Now remember we did not remove any of
the silver skin on the back so now it is a good practice to go ahead and take it off. It is chewy,
unpleasant to eat and i highly recommend taking it off. Because once you chop everything up in
small cubes you should be left with this. Every single bite of this thing is perfection. Fatty,
smoky, tender and just a true piece of heaven and I'm wondering what deep fried is gonna do to
it. For that I went ahead and made the three-step process once again but to make things easy I threw
everything into the ziploc bag. And if you think I let anything go to waste you are absolutely
insane. I almost licked the board! After shaking the bag I threw everything into the egg wash. For
my bread crumbs I'm using a combination of regular ones and also panko this way should give me a nice
crunch. Because now the only thing left to do is to throw them all in there and shake and bake.
What you're really looking for is to make sure that every single one of them has that coating
of breadcrumb. Because now I gotta go ahead and deep fry it. For this one I'm using a different
type of oil, it is a wagyu seasoned oil with garlic that is very easy to do and i've showed it on the
channel before. If you have not seen that video make sure you check out the deep fried brisket.
And just to make it official I kept my oil at 350 degrees fahrenheit. Just like the other ones these
short ribs are fully cooked. I'm only looking for a nice beautiful color like this because once every
single one of them were deep fried. Look, these my friends are not chicken nuggets. It is some next
level... excuse my language. I don't have words to describe it you just have to experience it with us.
This one gets a thousand out of ten. Now of course we gotta throw in the most popular steakhouse
steak in the world and that will be the filet mignion. Because come on now, who doesn't like a tender
juicy steak? But let's find out the best way to cook it and for that of course I started with two
beautiful filet mignons. As you can see these are not only lean but they have a good amount of fat
on them as well. I seasoned them well with a good amount of salt followed by freshly ground black
pepper and garlic powder. One of the most important things here is to make sure that we season this
thing properly. I'm sure you already know that by now. To ensure that I'm going to be getting
the perfect temperature I'm going to be using my wireless thermometers. Talking about that I threw
them in the smoker at 250 degrees fahrenheit until I reached an internal temperature of 115. Once the
temperature was reached take a look. Look at that man! They look good enough to eat already but hey
we're gonna find out which way is the best way for steak. Deep fry it without bread crumbs or with it.
For my oil I'm using wagyu fat at 400 degrees fahrenheit. I first started with the one without
breadcrumbs. As you can see I got the perfect crust. Once that was done I jumped right into the
one that had bread crumbs. I kept flipping until I achieved the perfect golden brown color. Look
now that is a deep-fried filet mignon and here's what both looked like once I was done. Put down on the
comment section right now which one do you prefer just by the looks. Because as I slice them oh
man! This thing is tender everybody, and as you can see perfectly cooked. Wow my mouth is just
watering right now! And the one with the breadcrumbs, oh man! Perfection. Just as
expected. But now the big question is which one is better. Well we're gonna find out right now.
All right everybody here we have our final steaks. Are you ready Angel? -Uh well first I want to say
Guga I've been enjoying this video a lot today. -Let's go ahead and see it and uh let's try it.
Filet mignon is his favorite yes? After picanha. -Yeah. -Oh man really? No crust cheers everybody. -Cheers.
-Super tender, crusty, nice smoky flavor. -This is fire. This is like
I'm a caveman and I discover fire. You understand? -Yes let's go for the next one.
-Dude! -It's so tender that the crust is so nice. -That crust is the one. That might be one of the top 10
steaks that I've ate in my life. -Really? -This crust right here. -Gotcha. -Because it is stupid tender it's so
tender that it's stupid. -Yeah I agree. -These are awesome this is a great video man. I'm enjoying
this video. -For you which one is better out of these two? This one same for me everybody. Which one
is your favorite overall for the whole video today. This one? Oh man really? For me my favorite one is
-Uh can I, can I try that? -Come Leo come try it. -I heard angel hyping this up so I, I just had to come
try it. -You're gonna go caveman style Leo huh? Look at Leo you're hungry everybody. Isn't it tender?
Try the other one now. -These are two different? -Yeah -Yeah. -It's both filet
mignon but then we got the crust. -I must say, I really like this video.
Wow that adds a whole different layer that texture is to die for. -If you had to pick between these two
which one you're picking? I'm picking the crust, I'm picking the fried one. -The fried one is better. Now here's the
big question, for you out of everything you tried today, what was your favorite thing that you ate
all of it. -I'm gonna have to say this one but it's a really tough call because that rib eye everybody
was crazy was insane. -If you are wondering about me, my favorite one was the short rib everybody. I
am a sucker for short rib. That's it everybody I hope you enjoyed this video if you do enjoy
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 and we'll see you guys on the next one. Take care everybody. Bye.