Thanks Keeps for sponsoring this video.
This is a disposable charcoal grill. No I love charcoal and when I saw this
I had to give it a try so i went ahead and quickly opened it up.
One of the things I could tell immediately was the smell, they're definitely using some lighter fluid.
And hopefully this is going to be fantastic which opens up possibilities for everyone to give it a
try as this is the cheapest grill in the world. So today we'll be putting it to the test with
several different steaks. Some are not going to be expensive but one will and I want to see how
this grill is going to handle it. So to begin our very first steak is going to be this one, a nice
beautiful skirt steak. This is the perfect steak to give it a try with that grill, it's extremely thin
so we're going to need direct grilling, which is the only thing that this grill can do. To season it
i kept it real simple; a good amount of salt, followed by freshly ground black pepper, and garlic powder.
Once I was done this steak is now ready. And here's our second one, a filet mignon. Direct grilling this
is challenging for any grill, especially of how thick it is. So to ensure success I'm going to be
splitting it in half. And when I sliced it up and take a look. Two beautiful steaks! To season it I
kept it real simple; a good amount of salt, followed by freshly ground black pepper, and garlic powder.
Once it was nicely seasoned it was now ready. The first thing I needed to do was to find somewhere
to put the grill and if you're using a disposable grill make sure you are putting it on a safe place.
When I lay down the legs it is not stable at all, for that i just used a baking tray. Then it was
time to light it up. Since it's full of lighting fluid it was no problem at all. But is it gonna
cook good? Well we're about to find out because the first thing I needed to do is to let that lighting
fluid burn off. If you don't do this it's gonna be a horrible experience you really want to let it
burn into your charcoals are no longer fully black. Because once that was done I placed my skirt steak
right in the middle, followed by the two filet mignon on the edges. When I put my hand over the
top of the charcoal I can hold it for no longer than eight seconds, that tells me that it's not
that hot. But cooking this steaks it look like it's working, however it's taking some time and whenever
you direct grilling it you want it a little bit hotter than this. So the key here for me was to
keep flipping the steak until I reach an internal temperature of 135 degrees fahrenheit and as you
can see we are even getting a nice little crust. At the same time once I was done take a look, a
nicely charred skirt steak which is actually presentable. But what about the filet mignons?
This was a completely different story. Since the grill is not that hot, putting it in the edges
really took a toll on it, but I did not want to overcook it to keep it a fair comparison. So once
the internal temperature of 135 was reached I took it off and here is what I was left with; Three steaks
one which looks really, really nice, the filet mignons just look sorry. But I'm curious to find
out how they are gonna taste and for that we gotta slice it up. And when I did wow, nice and juicy,
medium rare, just the way I like it! Because take a look at the filet mignon it's nicely cooked, tender,
and I'm also curious to find out if it's gonna be good or bad. Well we'll find out real shortly
because just in case these steaks are gonna turn out terrible I decided to make an incredible side
dish for us today, and this one is an explosion of flavors. To make it it's super easy and here's how.
The first thing to do is to wash some potatoes and cut them the same exact size, next thing to do is
to get them cooked. So I went ahead and grabbed a tray with a parchment paper and put them in there.
Got them seasoned just a little bit. Some salt, followed by freshly ground black pepper is good
enough. Then into the oven they go at 425 degrees fahrenheit for 45 minutes. Because the next thing
to do is to make some filling, and for this one I started with a little bit of butter first.
Then I threw in some ham, followed by garlic, mixed it well and cooked it for about two minutes.
I kept it under medium heat, then I added a little bit of all-purpose flour, then mixed it well.
You really want to cook the flour a little bit this will help thicken our sauce. Talking about
that the next thing to add was a little bit of milk. To thicken it up all you got to do is to
bring the heat high and stir it. To finish it off I just add a little bit of salt followed by nutmeg,
mix it well once again and that is our sauce. Nice and easy! As by this time my potatoes were
fully cooked. As you can see the skin got nice and crunchy. So now I went ahead and grabbed the
paring knife and start it to remove the middle. With a spoon it made it easy to pull it out
as to finish it up. I added that beautiful sauce we just made, followed by some grated mozzarella
cheese, one raw egg yolk, and a little bit more of that sauce, because the only thing left to do now
is to put it in the broiler in the highest setting for about five minutes. As once the
time is up i took it out added a little bit of chives right on top and this is today's side dish.
It's just heavenly everybody and it's gonna be fantastic to go along with some steaks.
Talking about that we still got one more to cook and for that I'm going all out. This is
a japanese wagyu a5 picanha, the best and greatest piece of steak that I've ever put in my mouth.
This is as good as it gets and even though I know the disposable grill will probably cook it,
I'm really hoping that this is not gonna get messed up by it. But if it does at least it will
be me not you. To get it seasoned I kept it real simple; a little bit of salt, followed by freshly
ground black pepper, that's it. You don't want to go crazy with a beautiful piece of meat like this.
As now it was time to go outside and cook it. After letting all of the charcoal get nice and white
I placed my picanha and I'll be honest with you, this was sad. Whenever I cook a japanese wagyu a5
everyone always says one thing, it doesn't matter where you cook it it's always going to be great.
Even though I disagree with this statement this meat is as good as it gets and if this
grill can cook this meat then I can recommend it to everyone to give it a try. But as you can see
I kept cooking it non-stop, I kept flipping it as many times as necessary and little by little
I started to get a crust, however the grill is way too small and honestly not that easy to work with.
Because once I was done take a look. Maybe the world's first japanese wagyu a5 picanha cooked on
a disposable grill. It is difficult for me to watch. That the steak does not have an even crust but
hey that's what you get with a disposable grill. The only thing left was to slice it open and see
what we got and as I did, take a look. It's still medium rare and I'm only hoping that it tastes
really good. Because now that we have everything ready the only thing left to do is to find out how
it all tastes. Does that look good or what? And before we try it I want to thank today's sponsor
Keeps. Yes, Yes I know what you're gonna say it is too late for me, but it is not too late for
you my brothers keep that hairline. You see two out of three guys will experience hair loss by
the time they're 35, however with Keeps you can keep your hair. Keeps offers clinically proven
research back treatment to stop hair loss and improve hair loss. Treatment plans are doctor
recommended and delivered straight to your door at about half the cost of traditional pharmacy.
You get quality expert care without ever visiting a doctor's office. Keeps has a network of expert
medical advisors, prescribers and care specialists that will give you 24/7 care and support. 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. Hair loss
stops with keeps. To get 50% off your first order go to keeps.com/gugafoods or click the link in the
description. That's keps.com/gugafoods Thank you keeps for sponsoring this video now let's get right back to it.
All right everybody here we got our beautiful feast today gentlemen. huh. -Almost.
-What do you mean almost? -It looks like you boiled down in the middle. -Are you complaining about
my crust? -Nah. -Bro my crust looks amazing. -Wait you made this? -Yes. I need to go back to grilling school?
We have three steaks here. We're not testing which steak is better we're just testing if any of them
taste weird or if it just tastes amazing. We got a skirt steak, we got a filet mignon, and we got a
japanese wagyu a5 picanha. -Oh man I am excited now. -And then I got two side dishes here, this one will
just be extra this is just really the side dish right here. With all that being said I say enough
talking let's give this a go and give you guys an honest opinion. We'll start this direction please
dig in. -Strong smell of charcoal on this. -That's not a bad thing though. -Even though it's cooked
perfectly I'm curious to find out the taste. Enough talking let's give this a go. Cheers everybody.
-That's pretty good. -Thats strong charcoal! -Strong charcoal flavor but amazing, I enjoy that. -I really
like this steak a lot. I do agree that it does have a powerful charcoal flavor on it but even though
it does taste a lot like charcoal it doesn't have that same pronounced charcoal crust that I
am used to. -I'm loving it! I just like McDonald's over here. -I'll be honest not normally what I'm
used to, but it tastes very nice. I really enjoy this steak okay. -It's so full of charcoal flavor
but if you go a little bit more it would be so bad. -It will be overpowering. -So bad if it had just a
little bit more it would be horrible. -What you're saying is it's a little bit less than too much. -It
is a little bit less than too much, yeah it's right there where it's like at the limit. -But it's good.
-It worked really well, it actually rendered the fat properly, the guys are going for a second. This was
a very nice successful cook on that specific steak. Now let's go for your uh boiled filet mignon like you
said sir. Let's give it a go for the filet mignon and give you guys an honest review. -Oh this one
smells like charcoal as well. -Well let's give you guys an honest review. Cheers everybody.
-Uh. -Ah. -That's too much. -That's what it is it's way too. -Oh my gosh! -Oh Jesus!
-This is bad! -I'm about to cry right now if this picanha taste like that you're gonna see many
tears coming out of my. -I don't know what you did to this steak, but whatever it is it is so
powerful that it completely changes the flavor of the steak. -That's not good, that's not what
you're supposed to do to filet mignon. -It is not a wonderful taste, as a matter of fact let's be real
it is terrible. -It's bad, it's i it's a failure. -It almost tastes chemically. -I said before we
try the picanha let's clean our palate with this wonderful side dish yes. -This is very
needed right now. -Okay very good okay dig in here. -Oh oh my it's got running yolk, oh let's go! -That's
right there's a little bit of egg yolk there, we got a little bechamel which is your favorite sauce.
-I do like my bechamel. -Together with some potatoes and to finish it off some mozzarella cheese and
ham. -Oh man this sounds like it's gonna clean that filet mignon right up. -Enough talking because my
gooey egg is flowing. Are you guys ready? -Let's do it. -All right let's give it a try, cheers.
-Oh man! -Wow. -That is so creamy. -That's a 10 out of 10 will highly recommend.
-I've completely forgot about the filet mignon and I'm just enjoying these beautiful flavors. The yolk
of the egg and the bechamel combine together and make something even better it's so delicious. The
potato is perfect a little crispy on the outside. The ham is a nice touch. -Guga's been killing it
on the side dish. -Wow I must say everybody the little egg yolk like this everybody it's just
heaven. -That's nice! -I'm a little bit nervous right now about this picanha. -Me too.
-You too? -If it's anything like that filet mignon. -Oh man. -We have something to be worried about. -Enough
talking let's give it a go. -Okay. -Dig in. -Feels kind of rough. -It feels kind of rough on A5 right?
Let's give this a go all right. Cheers everybody.
-Are you sure this is wagyu? -That's tough. -I'm still chewing. -It has a weird texture that I'm
not used to, especially for an a5 everybody. It did something weird to this thing here.
That's not preferable. -No it's so different than a normal a5 it is so soft to the touch as soon
as it hits your tongue it immediately starts melting but this one you don't get that effect
at all you very much have to chew it. -Don't get me wrong everybody this tastes amazing.
-It's got good flavor, you know it's a wagyu because it's just extremely rich. -Yes I agree.
-But it's chewy. -I think that even though it got overcooked it was because it was sitting down
on that grill for too long. By the way I use a disposable grill to cook all of these steaks
and they had a lot of lighted fluid stuff. -You use a disposable grill to cook wagyu? -Literally the most
expensive cut of meat you got. -But to answer the question did it work? -Yeah it worked it worked on
the skirt steak. -Is it the best? -No, no definitely not. -Very far from the best. -Do we recommend it?
-Hell no. -Exactly. I hope you guys enjoyed this video and it was informative to you, if it was
hit that thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember
if you are interested in any of the equipment I use everything is always on the description down
below. Thank you so much for watching we'll see you guys on the next one. Take care everybody. Bye-bye.