Welcome back to Guga Foods everybody we're gonna do something different today.
We're gonna put Texas Roadhouse Grill against Guga and we're gonna find out
which one you guys like best. If you're unfamiliar with Texas Roadhouse it is a
popular restaurant chain that serves steaks throughout the entire United
States. They serve popular cuts like sirloin and also bone-in ribeyes. After
asking my waiter for a recommendation she said that I should definitely have
the 20 ounce bone-in ribeye. When your ordered that you also get two legendary
side dishes. And you get to choose from a bunch of them. I decided to go with the
mashed potato and as you see it on your right I decided to go with a loaded
mashed potato for an additional $0.99. Once I place the order the first thing
that came in was the rolls, and let me tell you something these are delightful.
They are nice and fluffy and kind of sweet, that golden exterior has a buttery
flavor and it tastes kind of like a mix of Hawaiian buns and brioche it is
really fantastic. They also have this incredible butter which is like a
cinnamon butter and that was fantastic. I tried asking the waiter for the recipe
but she would not give it up, but it was incredible. When I was tasting that I
said; you know what I gotta learn how to make this. And we're gonna stop eating so
we just order a few more and my nephew angel went to town on those things they
are incredible. Besides those amazing bread rolls they also give you some
peanuts and it's a bunch of fun peeling them and chopping them up while you wait
for your food. After few minutes of enjoying that wonderful bread and peanuts our
dish arrived here we have a 20 ounce choice grade ribeye. Since you guys are
the judge you tell me what this looks like. Does it looks great to you? And here's
the loaded mashed potatoes.
As you know I like my steaks medium rare and once I
slice that open this is what it looks like. I say then now that temperature is
perfectly medium-rare now all we have to do is give it a try and this is what I
had to say about it.
I'm missing a crust man the crust is
just not there for me. Missing some salt too. Angel you try it.
Yeap he's taking a little while.
Oh my God you are chewing forever bro.
Well you got chew it there's a lot of silver skin I guess.
They could use a little salt, it's good though you're just missing a
crust. Put some salt in there Angel.
Then we dig me into that mashed potato.
I need to fix it. I mean it's all right there's no seasoning but it's it's mashed potatoes, cheddar,
sour cream and bacon is exactly what it is. Nothing else.
I could eat it, its good, I like it, it could be better but it's pretty good.
You guys saw it there now it's my turn I'm
gonna make my version of it and you guys be the judge and you tell me which one
is best. So let's do it!
the first thing I decided to make are
those sweet rolls these are all the ingredients I'm gonna be using remember
exact amount always in the description down below. I started with some lukewarm
milk and added my yeast. Then I threw in a bunch of honey inside mix it well and
wait about 10 minutes. What you're looking for is to make sure that you see
bubbles so that your yeast is active, once you have seen this you know it's
ready. Then I throw everything into my mixer bowl starting with the flour,
followed by salt, one extra-large egg, melted butter, using the mixing paddle I
combined all the ingredients followed by the yast milk. Then change it to a dough
hook and mix it on low for 5 minutes. You should end up with a nice soft dough use
your hand as fast as possible shape it into a ball. Put some oil on a bowl end
and throw it in there. Cover it with Clinch plastic and let it rise into it
double its size mine usually takes 1 hour. Now we want to take it apart and
stretch it until we have a nice flat surface. Since these are gonna be buns we
don't want it too thin. I would say leave it at least half an
inch thick then cut them into squares and set them in a baking sheet with some
parchment paper. To ensure that they're not gonna dry out I like to add a little
bit of olive oil I've tried this recipe quite a few times in order to get it
right it is a good idea to let it rise one more time, however if you are feeling
hungry you are able to bake it just as is the difference is that they won't be
that fluffy. Then you want to bake them in the oven at 450 degrees Fahrenheit.
To finish it off get a coat stick of butter and rub it right on top the goal is to
get every single corner covered with butter and as you know the more butter
the better. Once you are done with the butter your buns are ready.
The other star in Texas Roadhouse was the sweet butter and here's how to make
it throw in a stick of room-temperature butter followed by some cinnamon and
honey and as always exact amount in the description down below now all there's left
to do is mix it well in your sweet butter is done.
As you saw they did a loaded mashed-potato but I'm gonna do something different
which I think it's a lot better they're called twice baked potatoes. And
I started off by adding a little bit of olive oil fold them nice and tightly in
aluminum foil then into the oven they went at 450 degrees Fahrenheit it took
about 45 minutes. Once that was done I quickly took them out of the foil and
they were ready. I wasn't really counting on time I was more doing the poke test
if he goes in like butter you know it's done. Then I cut off the top as you can
see they're blazing hot so make sure you use the right tools. Using a small spoon
I try to remove as much as I can without breaking the skin. I did the same thing
with the cover as well. Then I season them with salt, freshly ground black
pepper, cream cheese, salted butter and cheddar. Mix it well and mash it really
good. To finish it off combine a little bit of bacon bits now all there's left to do
is to take the cover put it back inside and load them up with that beautiful mix
you just made. Now because you're using the cover you will over float and that's
what you're looking for. Be sure to stuff them as much as you can.
And now for the star of the show
it is a 1 and a half inch choice grade bone-in ribeye steak.
Even though this is a choice grade steak you can see the intramuscular fat is
phenomenal. This is such a nice steak that if I put it on the grill as is I am
pretty sure that the cap will completely come off so to ensure that does not
happen I decided to tie it up with butchers twine. It's pretty
straightforward just go around it and finish it off by tying it to the bone.
Once I was done this is what you're looking for there's no way that the cap
will separate from the eye this will insure my presentation the end will be
perfect. This is a thick cut make sure you season it well to ensure that I will
have perfect seasoning on the steak I like to dry brine it that's just a fancy
word to say put salt on it and leave it under your refrigerator overnight. What
that does it allows the salt to penetrate deeply into the meat making
every bite very flavorful. The very next day you can see that the salt penetrated
deeply into the meat now all there's left to do is to season it well with freshly
ground black pepper and garlic powder. As always be sure that you season both
sides. But now that we have our steak ready and also that beautiful twice
baked potato I am going to be searing the steak
off and then cooking it in indirect heat until I reach an internal temperature
of a hundred and thirty degrees Fahrenheit. For additional flavor I'm
also basting with butter but now I say it is enough talking and it's time to
cook them so let's do it
Alright everybody we have our beautiful feast here huh Angel. This is looking very appealing.
What do you think about yesterday and today? I think today is a great day.
I agree so we have our rolls here. You ready to try them? I'm ready. We are going in order?
Did you notice that I made a little extra? all Thank God. Ah I know right.
Alright go for it! Oh. They just smell, smell it Angel you have... Smells good.
And that butter. We're dipping? We're dipping. Cheers buddy!
Wow it's the same thing to me what do you think? You nailed it bro. Yeah it's the same thing
everybody this is a wonderful recipe, wonderful. Man I probably tweak it like
three times but I finally came out right with it. Then that butter it's so nice and
sweet, honey with cinnamon and the bread is also kind of sweet. It's a little bit
brown I think maybe a little bit too much cinnamon. It is that's what the only
thing that I didn't get it. But it taste right you taste of the right way. I tried it
with less cinnamon and the color was more white kind of like the one we had
it there but then the flavor wasn't there I needed the extra cinnamon so I
said hey I don't care about the color and so long as the flavor is right. Right. So it
is darker but the flavor is definitely, what do you think? I got the flavor? The
taste is exact. Mm-hmm. It's just uh the color is a little darker but whatever who cares.
The color is off. The color is off I agree.
Im gonna give you the big one yeah.
Oh Im not gonna finish man. Look at that! I think is the size of my head.
Twice baked potato everybody cheers!
Wow!
That loaded mashed potato got nothing on this one let me tell you. This is much better
it's basically mashed potato goodness inside together with some bacon
obviously yeah and other good stuff the outside is a little crunchy has a little
crust. Flavor is amazing. It's killer, it's killer. I recommend. Its just really hot.
It's super hot. I am gonna get a little bit of time before I take another
bite. It's super hot are you ready for the main event Angel?
Oh I could tell already, I could tell already I mean you know I want you guys
to be the judge of this challenge me against the restaurant you'll be the
judge. I cant say anything? No you can say you can say your opinion. I am not gonna
judge myself because I'm kind of biased. Cuz you made it? Yeah cuz I
made it and I'm obviously I'm going for my style, but anyway cheers everybody! Cheers!
Oh my...
hmmm come on. So here's the big difference about my steak;
I think the steak that they have over there is good I'm not gonna say it's bad
because it's not bad, but there's no crust.
You know the crust there they have a lot of the focus on the grill marks itself
and if they had grill marks in every little section it would have been good
but since there's no crust I really enjoy the crust because it gives them
much better flavor. What do you think? Yeah there was no crust on the on the
steak over there. It was not noticeable. Look it's not a terrible steak but with no crust
it's. Yeah it's kind of like takes away from, having a crust, the flavor. Grill marks
looks great. Looks nice. I like the way they look
don't get me wrong. But I don't like the way they taste. I go for this though.
Yeah I like a big grill mark. Nice
golden brown color - Yeah that's what I like. Yeah just like crust a little bit
like this and everything else is just you know gray and whatever I don't like
it. So it's important to have a nice crust. So like I said everybody it is
your decision, if you guys want to see more videos like this where we go out
and see other restaurants compare eat what they have there I'll make
everything I can possibly make from the restaurant. If you guys have a favorite
restaurant you would like me to visit I love to do it. Which restaurant you like?
This one! My favorite one right here. Besides this one? This is my favorite restaurant bro!
Anyway guys I hope you guys enjoyed this video if you do enjoyed this video make sure you give it a thumbs up.
If you are not a subscriber be sure to subscribe for future videos. Remember if you're
interested in anything I use everything is always on 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.
I went back for the bite with the steak in the potato. Mm-hmm. The
potato is so creamy. The potato is good. So creamy like the texture is you know
is heavenly. Cuz it's mashed potato inside and basically just made it you know
double-baked potato is amazing everybody and you can make it ahead of time have
it on your refrigerator and just heat it up whenever you want. Its amazing. You know what it is?
That you have that the restaurant doesn't have? What?
Amor! Amor!
You have to tell them. Google that one, google that one how bout that!
And I have amor when I eat your food.
I eat it with love you have a lot of amor
there bro. I have amor for eating. I agree with you a hundred percent.
I'm sorry Texas Roadhouse. Be nice! Look I love you
guys. Be nice! You were my favorite restaurant. Be nice.
I might. I might still
go you know why cuz they got great drinks too. Yeah I don't have that.
I can make drinks but... You can make drinks we out before he says something stupid.
Bye, bye everybody!