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Best way to Cook PULLED PORK Sous Vide - Liquid Smoke VS Real Smoke Pulled Pork

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Warning! The Worlds Best PULLED PORK will be shown on this video and it will make you hungry! I answer the question. What's better? Liquid Smoke or Real Smoke? I finally make a video about liquid smoke. On this episode I cooked 2 pork shoulder butts, each were about 7.5lbs. I smoked one and the other I used liquid smoke. I wanted to compare one against the other. We had a clear winner on this challenge. I cooked them both sous vide on an awesome container which I was able to cook both at the same time, same temp keep them both equally the same. The results may or may not surprise you. I really hope you enjoy this video!
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HOW TO COOK SMOKED PULLED PORK SOUS VIDE
Cooked them both for 60hrs @ (145°F) / (62.7°C)
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IMPORTANT NOTES ON PULLED PORK SOUS VIDE
* How to use LIQUID SMOKE for sous vide?
I used 4 tbs of liquid smoke with 1lbs of molasses mixture
* How to SMOKE PULLED PORK for sous vide?
I smoked this pork should butt for 3hrs @ 154°F
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INGREDIENT I USED ON THIS COOK
BBQ Rub - amzn.to/2pwTJh2
Liquid Smoke - amzn.to/2q0IY97
Molasses - amzn.to/2pi3tQ7
Yellow Mustard - amzn.to/2pxxzei
WHAT IS THE BEST WAY TO COOK PULLED PORK SOUS VIDE?
Watch the video to find out... :-)
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Опубликовано:

26 авг 2024

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Комментарии : 993

@gavcom4060 7 лет назад

dude that was way too much liquid smoke

@SousVideEverything 7 лет назад

Funny everyone is saying that. But there was zero taste of smoke on that pork, as you can see ninja, maumau and me all said no smoke flavor at all, if I would have used less would have made zero difference I am sure of it. Thanks for the support. 👍👍👍

@malikmattison4091 7 лет назад

I think people are constantly mentioning this because of how much you emphasized the smell of the liquid smoke. It may not have tasted different, but the smell would definitely have been A LOT more tolerable. And at the end of the day, smell effects taste :) Awesome video once again

@SousVideEverything 7 лет назад

You are correct the smell was crazy, but watch when we taste it. I even say its not bad... :-) But its nothing like smoked pulled pork, its like roasted pork. The smell is very strong when you are preparing it. Its crazy strong.

@malikmattison4091 7 лет назад

Good point! I cracked up when ninja was like "this one is a piece of s#@T!". Nothing beats truly smoked meat.

@carlsbl 7 лет назад

Reading the feedback on Amazon lots of people use amounts similar to what you did and say the same thing. It's not overwhelming. More aroma than taste.

@olensoifer9901 5 лет назад

I use liquid smoke all the time, and it is great. You made the same mistake a lot of people make and that is to be afraid of using too much of it, because it smells strong before cooking. But, as you and your testers found, because you didn't use enough, the smoke flavor after cooking was weak. Also, don't forget that a smoker is drying the meat, somewhat, and concentrating the smoke & meat flavors. Think about it: You smoked one piece for 3 hours, and the other one you just painted on some liquid smoke. To give it an even shot, you should have painted on the liquid smoke repeatedly, over the same 3 hour period while it is in a dehydrator on its lowest setting (about 90-95 degrees), then done the sous vide and the searing. Plus, even on low smoke, you are heat-treating the meat somewhat....whereas the other piece of meat got none of that. So, you can't really say the overall cooking was identical. Alternatively, you could have painted the liquid smoke on, repeatedly, while the meat sat, uncovered, in the refrigerator...which is a naturally low humidity environment that will dry the meat a bit like a real smoker. The molasses is a good idea, but you can also try maple syrup. Also, you don't need to spend a huge amount for brand names. I buy Castella brand liquid smoke by the quart, from the Webstaurant store, for something under 3 dollars. If I want to spend more, I can buy a gallon of Figaro brand mesquite liquid smoke for 8.50 and a gallon of Wrights Hickory for 13.50 per gallon. Wright can be found in a good supermarket in hickory of mesquite. The only other common brand I would buy in a local store is Stubbs...but it is expensive for, maybe, 4-6 ounces. Colgins is the most common, and it is watery garbage. Experiment some more and you will get the hang of it for use when the actual smoker is not convenient. You probably won't get there, but ideally you should not tell the difference because liquid smoke is just condensed smoke in a bottle...whereas, when you smoke a piece of meat, you are just condensing the smoke on & in the meat. The difference is the heat of the smoker, but the actual smoke flavor is from the same identical organic, aromatic chemical...namely, believe it or not, creosote: The same stuff you find on the outside of (old) telephone poles or railroad ties. Here is a great, simple BBQ sauce that uses liquid smoke. This is my secret, but I enjoy your experiments, so I'm offering it to you: Equal quantities, say 1/4 cup, of lemon juice, soy sauce liquid smoke & molasses; 2T onion powder, 1t garlic powder, 1/2 t ground bay leaf, as much Sriracha sauce as you like (if you want "heat"); one of those very small cans of tomato paste (4 ounce); and a couple of tablespoons of peanut oil. Better uet is the dark (Chinese) sesame oil, if you have it. For the instance, you would not use olive oil and not butter either. I am not putting down actual smokers but, believe me, with practice & the right techniques, you would hardly know the difference with the liquid smoke. I make a smokey salmon (liquid smoke, salt, sugar, dill weed & allspice) and it is as good, in my opinion, as some of the best Scottish smoked salmon I have had. Takes about 2-3 days in the refrigerator (flipping every 12 hours in a ziploc) and a couple of hours in the dehydrator...again, at the very lowest setting.

@yihan5067 2 года назад

dude, you are amazing! really appreciate the knowledge you shared!

@miagy420 2 года назад

Thank you for your comment, i bought unknowingly some colgin set off of amazon, and i was happy with it, i use it combination with dark soy sauce for pretty much anything i use tomato paste in... I need advice, what would you recommend as q good price/quality ration?🤔

@akadeadahot7067 2 года назад

Dude it like small liquid smoke chapter from your bbq reference book if you dont mind can i have some more tips because im studying it for my cloud kitchen in india please shear your mail or any thing which will be easy to communicate thank you once again for this liquid smoke chapter👍

@AndresGarcia-hu8ij 7 лет назад

I come here to hear Ninja say "Oh wow! That's good. That's real good"

@leonkim418 6 лет назад

Andrés García you forgot AMAZING

@E_Rico 5 лет назад

You still enjoy him saying it?

@MaroonCVentura 4 года назад

Deeeelicious bro

@davidturner1079 6 лет назад

I appreciate the fact that you guys made an attempt to try this. Yes, as others pointed out the test was flawed, but there was one other issue with this. As others have mentioned, liquid smoke is highly strong. It is created by bubbling smoke through water, so it is the same smoke, just in a different form. The reason one tasted like smoke, and the other had no smoke flavor at all, is because of the method you used with the liquid smoke. Smoke is only good when it has time to work into the meat. Since liquid smoke is the same thing in a different form, you must do the same, but in this manner, in a brine. Please try one again with a brine. It's a lot shorter, and I think you'll appreciate it. What's more, your health will as well. Studies continue to show that in liquid smoke, there is 1/10000th the amount of carcinogens as in the same volume of wood smoke. It's healthier for you if you can learn how to use it.

@berighteous 6 лет назад

no lie, I get happy when the searing music starts playing.

@2st0ned2pwn1 5 лет назад

Each of them had a peice from the middle with the liquid smoke and then for the real smoke each of them had a piece from the exterior wouldn't that mean more flavour surely ?

@dopxchxf2726 3 года назад

My thoughts exactly, they didn't try the equal parts, of course the exterior gives more flavor and all the seasoning

@banethermo 4 года назад

Colgin liquid smoke. 9$ at amazon for 16oz, lasts me forever. Trick is not to use in cooking. Make a sauce or a glaze and put it in there

@MyREDTAIL 6 лет назад

I always add liquid Hickory Smoke to all of my Marinades for Pork or Chicken all comes out great also Then on to the Charcoal Grill where I add more Wood smoke to them while Slow grilling them etc. " Works for me "

@patriciaorsborn7165 7 лет назад

I just discovered your channel today, and I have been binge watching ever since! I love your enthusiasm, you have a very engaging and entertaining personality. My grandpa was Portuguese, but I wasn't able to be around him much as a child, as he lived on the east coast and I lived on the west coast, but your voice/accent sort of reminds me of him.

@hmm-wu4qd 7 лет назад

My parents are vegan so i watch these videos lmao

@SousVideEverything 7 лет назад

+David McCarthy hahahahaa 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

@dudeman7738 7 лет назад

David McCarthy just ask them to take you somewhere to try it.

@hmm-wu4qd 7 лет назад

They are the ones that wear "we are not ingredients shirts" lol, I had steak a few times before but never sous vide style and it was delicious

@SousVideEverything 7 лет назад

Yes I can not imagine being vegan but I respect everyone opinions but I could never do it. 👍👍👍👍👍👍

@AetherRiddick 5 лет назад

No worries, they'll die from severe lack of essential nutrients and protein needed for the human body to function. Then, you can be smarter than them and eat all the meat you want. :)

@terek86 7 лет назад

Request from Sweden! Make Oxtail soup or something with Oxtail

@TheNyzzler 7 лет назад

terek86 yes oxtail!!

@SousVideEverything 7 лет назад

Yes oxtail soon.

@terek86 7 лет назад

Sous Vide Everything yey!

@lancelindlelee7256 7 лет назад

Be careful. Last time I made ox tail stew in a slow cooker, it turned into jelly the next day. (It finished cooking after dinner) Well, it was good none the less :)

@Truckngirl 7 лет назад

Lance Lindle Lee Hawaii has a wonderful ox tail soup. Search it, easy and very delicious!

@PatricioDan 5 лет назад

This guy is a food scientist. Iterating to perfection all the time. Good job

@PITMASTERX 7 лет назад

Love your T-shirt bro :D

@SousVideEverything 7 лет назад

+Pitmaster X thanks brother. 👍👍👍

@gerhardbecker3781 3 года назад

pitmasterX.... I'm not hungry

@b.z.6348 4 года назад

I love you guys, especially when going extreme. This time though, I can't help myself mentioning that every time you tasted the real smoked pork, all of you had chosen the exterior (extensive smoked part) of that shoulder.

@realityobscured8936 7 лет назад

My mouth literally waters every single episode this guy does.

@Ja89Br 7 лет назад

Ninja is my favorite and also I'm sooo jealous of him in ALL of these videos. You folks are great.

@SousVideEverything 7 лет назад

+Ja89Br 👍😎thank you!

@darkhanurmurzin504 7 лет назад

I don't know why, but when I listen to your voice, it reminds me of Peter Griffin

@jack8946 7 лет назад

Sweet jesus I've never been this hungry in my life

@TheBohndog 2 года назад

Guga, I have been addicted and binging your videos for a couple weeks now. Love it, all of it. Glad you got more enthusiastic in the later videos...😄

@BundyPoppy 3 года назад

The 3 AMIGOS, I miss the 3 of you doing these videos together.

@obeythelaw5504 5 лет назад

4:50 The Smell Remains the Same was a great album by Led Zeppelin

@allanhetfield1922 2 года назад

These Led Zep puns are gold 😂

@sahraei1 5 лет назад

if you don't have a smoker (which is not acceptable) LMAO!

@aBluegrassPicker 10 месяцев назад

Just found your channel and am working my way through the videos. Love you guys! LOL

@tominator99988 7 лет назад

try brining the pork shoulder for 48 hours in salt (5% total weight), 4 drops liquid smoke, and brown sugar. I personally do do that step before smoking.

@EHCBunny4real 7 лет назад

Wow, liquid smoke is a concentrate and you should only use a few drops at a time. I use it to boost bbq sauces, and baked beans.

@SousVideEverything 7 лет назад

There was zero taste of smoke on that pork. If I used less it would have been no different.

@EHCBunny4real 7 лет назад

I never used them on meats but I've seen restaurants who use it in their marinades. Add a few drops in your baked beans, or mac and cheese.

@talesin_batbat 7 лет назад

I think that may have been due to how little was brushed on; it'd be like waving something over a campfire and calling it 'smoked'. The comments about using too much are probably more as far as the mixing, and why it smelled so bad. I use a teaspoon of hickory liquid smoke in 2-3 cup marinades, give it time to penetrate (and put slices in the fat to help) and it comes out nearly identical after cooking the next day, minus the smoke ring.

@harpodjangorose9696 7 лет назад

Put a drop of liquid smoke in a jar of garlic stuffed olives. Thank me later.

@remixgod6869 7 лет назад

Harpo Django Rose I was like... okay.... and it was good. Not gonna lie.

@pineyken1927 7 лет назад

I'm with that dude. Let's eat already lol

@SousVideEverything 7 лет назад

+Josh Tui 😂😂😂

@marianosantopinto 3 года назад

i love the gestures when they eat , that's enjoying your food!!!

@joealese 5 лет назад

you got the wrong liquid smoke. also, you should have done mustard on both

@luckylucky344 5 лет назад

60 hours? Omg

@chrissandoval7675 5 лет назад

damn, guga, with a wife, kids and business, you're still cranking out cooking vids. don't know you do it all, but much respect to you.

@timadams1827 5 лет назад

I absolutely love all your videos. You guys are fun to watch. Please keep up the good work. I’ve been wanting to try Sous Vide for a while. Your videos pushed me over the edge. I appreciate it.

@tmmmedia731 7 лет назад

"The smell reamains the same" cooking with Led Zeppelin

@SousVideEverything 7 лет назад

lol.... love Led Zeppelin

@tmmmedia731 7 лет назад

Been watching your channel all day since I found it last night doing my first sous vide with my candy thermometer the fiancé is excited

@yazilliclick 6 лет назад

So is 60 hours the best time or was that more just convenient for when you wanted it ready? Seems like a really long time. Wouldn't it have gotten up to temperature and been fully cooked long before that?

@Splinter48708 5 лет назад

Not with sous vide. As I understand it, Guga could have used a 30 hour cook or another time as long as the pork was cooked through. The secrets to sous vide are two fold: The first is the plastic bag and that it's devoid of air (Guga uses a vacuum pump, but, push comes to shove, use a gallon size ziplock, but, in this cook, that would be too small). The second is the sous vide circulation pump. Those are designed to maintain the water temp +- 0.1°F of the target temperature while providing a constant flow. Guga has a video where he, Ninja and MouMou (sp?) review different sous vide circulation pumps and they all kept the water at the desired temps. Heck, Guga could have been really patient and pushed this cook to 66 or 72 hours and the meat would have come out the same regardless (even with the "S^*(^!" response from Ninja and Guga.) Basically, the timing is up to the discretion of the cook.

@TheBauwssss 5 лет назад

@@Splinter48708 No it is not up to the discretion of the cook. The timing (the length of the sous vide) along with the temperature are very important. They: 1. make the food safe to eat (kill any bacteria inside the meat for poultry or ground meats; this means lower temperature needs more time to be food safe. This is not as important for whole pieces of meat as the searing before or after sous vide-ing kills any bacteria on the surface of the meat) 2. tenderize the meat in case of tougher cuts (the lengthy cooking processes causes the connective tissue to break down, making the food "falling off the bone tender", that degree of tenderness requires anywhere from 50 to 72 hours (in my experience, depending on the temperature)) 3. the longer you cook the meat sous vide the dryer the meat gets, the effect is not as extreme as when baking or grilling but sous vide-ing (for example) a steak for 8 hours is way too long and causes it to be noticably dryer when compared to a 1 or 2 hours cooked steak at the same temperature (EDIT: maybe dry is not the right description here. Sous viding for a long time causes the muscle fibers to separate, basically causing the meat to fall apart, making it lose more moisture. This changes the texture of the meat and makes it a lot softer. This can make a steak way too soft, but in case of pulled pork this is exactly what you want)

@JoeyMrTurbo 7 лет назад

The amount of time and effort you put into your videos is amazing! By far the best sous vide channel on RU-vid. You can really tell how passionate you are about sous vide, and your videos have helped me so much as a long time chef but brand new to sous vide! Thank you so much and keep the content coming!

@Saffrone221 6 лет назад

Good video, good music, good vibe, good people. I shared your video to 10 ppl. Great job man. 👌🏼

@PetterXC 7 лет назад

How do you calculate the ammount of time to be cooked, it depends on tghe weight, the thickness or is there a formula? Excellent video, keep on going!!

@KiwiFuzzball 5 лет назад

Weight and thickness

@robertotucat 5 лет назад

Guga: love your videos. I have one question: why 60hrs, why not 24? Thks

@EndoSurf 5 лет назад

Since no one has answered you. Temperature in Sous Vide = Doneness. Time = Tenderness. It needs that long time to break down to pull pork. 24hrs you would still have a firm bit of delicious pig :)

@fallingautumnleaves5838 7 лет назад

I don't even know what Sous vide is but I've binge watched these videos

@SousVideEverything 7 лет назад

+A Sombre Dream thank you so much. 👍👍👍

@Z04RD 4 года назад

The music (guitar riff and beat) when video starts, sous vide bags were opened and you guys were doing the taste test, was awesome.

@aldo1773 7 лет назад

you need to marinade the pork in the liquid smoke

@SousVideEverything 7 лет назад

I thought about doing the brine but takes too long for me. We were going fishing the next day.

@roberttirpak474 7 лет назад

Absolutely right, should of marinated the meat. Also, all liquid smoke is different, some just few drops, but some need more, depends on the concentrate. I use liquid smoke when precooking sausage, sausage does pick up a smoked flavor.

@aldo1773 7 лет назад

if you want to make the process faster inject the meat with the liquid smoke

@etfremd 6 лет назад

Sous Vide Everything brining is not needed. Just add more to the bag before sealing. Higher temperature sous vide will drive the flavor into the meat much better than low temperature brine. I think the trick is finding the right amount of liquid smoke to add to the bag. But I agree forget about liquid smoke. Get a smoker! The question I have is whole smoked turkey? Smoke 3 hours before then sous vide overnight and smoke again 1-2 hours and sear?

@Hunter-os5yx 6 лет назад

Sous Vide Everything lol takes to long you sous vide the pork for 60 hours

@wicketewok5857 7 лет назад

Sorry, but your experiment is flawed. By changing the variables, one had mustard while one had molasses, you completely change the test. Also, you should not use a rub if you are testing the flavor of smoke. Please watch Alton Brown's video on smoke and liquid smoke. And, remember, keep it simple and consistent when testing. Good luck!

@TRHoldorable 7 лет назад

finally someone says something logical, im a little too worked up to keep it as civil as you. as someone who works with both natural smoke and liquid smoke in a professional environment, this just grinds my gears

@SousVideEverything 7 лет назад

mustard is just a binder it does not effect the flavor at all. The test was which is better liquid smoke or real smoked. Regarldess of how it was made. I could even brine the liquid smoke one which I didn't, I could have put 1000s of things on the liquid smoke one and it would not have matter. The test is about which is the best way to make it regardless of the ingredients that goes on them. Its not about only liquid smoke, its about liquid smoke preparation. Hope I explained it right. Thanks for watching.

@wicketewok5857 7 лет назад

Sous Vide Everything I'm sorry, but I respectfully disagree. Molasses and mustard are both strong flavors that are drastically different. the amount used and application of them were different. However, I must say the meat looked delicious. I will happily keep watching your videos.

@larflabergasted 7 лет назад

They didn't think the liquid smoke pork had as much smoke flavor as the real smoked one. How would putting less liquid smoke in change that>

@wicketewok5857 7 лет назад

larflabergasted Sorry, but your comment does not correspond to my comments. please check which person you intended to respond towards.

@MrCidVicious 5 лет назад

Yeah man, so it's like 12:20AM and I see that amazing smoked pulled pork at this hour and I'm supposed to go to sleep....

@montycyriac4935 7 лет назад

You guys are committed.....nicely done....good experiment

@SousVideEverything 7 лет назад

+Monty Cyriac thanks brother

@aldphillip2003 7 лет назад

Char siu!

@mib3487 7 лет назад

aldphillip2003 tai hao la

@michaelcoco1594 7 лет назад

nothing like char siu

@chrisrivera2012cr 6 лет назад

aldphillip2003 I actually made char siu sous vide duck came out amazing!!

@peppertime1 7 лет назад

If we were neighbors... we'd be friends. +1 to ninja for the smoker comment. respect.

@SousVideEverything 7 лет назад

Thanks brother... 👍👍👍

@Wheelman1966 2 года назад

Wow Guga has come a long ways.. 😁

@augustcelineiii946 7 лет назад

I think liquid smoke is probably good for some applications. My dad used to marinate his burgers that he would put on the grill with Colgin's brand liquid smoke. They tasted amazing, but maybe it's just nostalgia talking...

@EHCBunny4real 7 лет назад

Liquid smoke is 1.99 at Walmart.

@SousVideEverything 7 лет назад

Wow, I got those in amazon for way more. But, again I will never use liquid smoke again. Unless you guys ask me to...

@torridice 7 лет назад

Sous Vide Everything it's good in a BBQ sauce.

@EHCBunny4real 7 лет назад

The brand you're using isn't the most popular, or the cheapest. The brand you should use is called "Colgin." It's a vegan extract of Hickory i5.walmartimages.com/asr/6c8ea284-3c3e-4f23-b4a9-aef30b601ffd_1.a0148b11d275d785092399c56dfd4642.jpeg?odnWidth=588&odnHeight=588&odnBg=ffffff

@bdr7557 7 лет назад

EH CBunny is correct, there is no way you wouldn't taste the smoke flavor with the Colgin brand. The Colgin one starts out darker than the the Amazon one was after the molasses.

@LostEndsStudio 6 лет назад

Liquid smoke is only really good for when you make homemade BBQ sauces

@barryrecipes9377 4 года назад

I do pulled pork. I often use liquid smoke. You should always marinate your meat when using liquid smoke. Also, use the mustard as usual, but add the molasses and liquid smoke to your rub, making a mud/rub. Marinate overnight and then sous vide. I enjoy your videos and the FYI smoker is great. I have learned a lot from you.

@phil.paulastocks2276 6 лет назад

Wright's liquid smoke is the very best. The most natural hickory smoke flavor available.

@theonlygus 7 лет назад

uh ya like lots of people ha e pointed out. you used the liquid smoke completely wrong. first your proportions are completely backwards. 4 parts molasses to 1 part liquid smoke would have been better. why did they taste different? You also didn't use mustard on the liquid smoke one. not sure why not. Most important though, brine your pork shoulder for 24 hours with some liquid smoke added. add the liquid smoke and molasses only when sous vide and again before searing.

@SousVideEverything 7 лет назад

+Jonathan Gomes no time for brine going fishing next day. And the amount I used even though it was too much like you said. I had zero smoke flavor. Not sure I will every use it again. I might be kick out of my house by my kids as the smell is wild.

@TRHoldorable 7 лет назад

if you don't have time to do it right, wait till you do, this isn't something that has a dire need to get out asap, you cooked it for 60 hours for pets sake. Learn about something before you make judgments ...

@theonlygus 7 лет назад

Did you read my entire comment? You did 3 things very wrong. 1. You mixed too much in the bowl. Your ratio was as wrong as it could have been. 2. You applied it wrong. Instead of brushing it on you needed to put it in the brine for 24 hours 3. Brush a mixture thats properly proportioned on before AND after sous vide along with more rub. I'm not commenting just to shit on your video. With what you guys have done here, there's more wrong information that correct information. If you have any notion of delivering correct information to your audience you'll do it again the right way. Maybe this time after you've done lots of research.

@samiches2008 7 лет назад

Thomas Holder Maybe YOU should do some research yourself before you make judgements! What's wrong with 60 hours for a pork roast? He cooked it at 145°F, not 165°F. That's how long I do mine and it turns out amaaaaazing every single time. It comes out fall-apart-tender without being mushy and so juicy that everything else on your plate will have pork juice on it. I also prefer extended times for beef short ribs and pork ribs.

@bemccune7671 6 лет назад

As usual, biased comparison- you tried crust pieces from the smoked pork and center pieces from the liquid smoked.

@markfrye9178 4 года назад

I love how pull-apart-tender both are

@Ironpanda 6 лет назад

I love your vids. the music the way you add enthusiasm and then make it chill.

@Flornmonk 7 лет назад

Too much liquid smoke, bro!

@SousVideEverything 7 лет назад

Its funny you said that as we did not even taste any smoke on that port at all. As you saw me, ninja and maumau said it was the same thing as putting nothing on it. So, not sure about if it was too much as there was zero taste of smoke.

@Flornmonk 7 лет назад

Maybe something about the moisture of using a sous vide neutralised the smoke taste? Interesting anyway!

@iamdavidtheking 7 лет назад

Sous Vide Everything Make brine with liquid smoke, inject it into the meat and let it rest for a day in the fridge.

@GlueFactoryBJJ 5 лет назад

@@SousVideEverything I'm assuming that y'all also tried the outer edge ("bark") of the liquid smoke shoulder because all three of you only tried the inner meat on camera? Personally, I would have just added all of the liquid smoke mix you made before vacuum sealing the bag. It probably would have absorbed into the meat while cooking and maybe even formed a "ring"...

@thefalcon2point0 7 лет назад

I say more liquid smoke. At least a 5 gallon bucket full, meat soaked submerged all night. Then just drink/eat it raw. You have said Ninja will eat anything...

@curseesruc 7 лет назад

I love these experiment videos. Another great video

@kevinmeadows6045 3 года назад

I found that if you mix the liquid smoke with water and inject it it works better thanks for all your tips and tricks love both your shows

@anthonycoccaro5124 7 лет назад

Way too much liquid smoke!!!! Only a teaspoon is needed for like 7 pounds of pork. I knew the result the second you used 4 tablespoons.

@SousVideEverything 7 лет назад

One teaspoon is for your steak. Believe me when I tell you this, there was zero taste of smoke on the liquid smoke one. ZERO taste! if I used a tea spoon would not modify anything as there is ZERO TASTE of smoke... thanks for the support. 👍👍👍

@kennylin2003 7 лет назад

Anthony Coccaro lol clearly u didn't watch the whole video before posting

@TRHoldorable 7 лет назад

one table spoon is for a gallon of bbq sauce...a teaspoon for a steak is gag inducing.

@Jarejander69 7 лет назад

One teaspoon for your steak? No way Jose! I agree with Thomas on this. Furthermore, you don't even need to worry about brushing it over the steak, just splash a drop or two in the bag before putting the steak in.

@J_LOVES_ME 6 лет назад

After all that, and you say there was no taste left after cooking? I make a kalua pork and use 1 Tbsp for a 3lb pork roast, and there is always plenty of flavor left when it's done. We have always used Wrights Hickory Seasoning liquid smoke - maybe it is better than what you guys used?

@mitchellguthrie1156 7 лет назад

Pulled pork tacos!!! Liquid smoke should be banned in all civilized countries.

@SousVideEverything 7 лет назад

lol.... no liquid smoker period. 👍👍👍

@TTGTO288 9 месяцев назад

Lol, I love Guga's old videos before he found his way ... love the Bob Ross music. The Joy of Sous Vide ...

@MrMojitoguru 4 года назад

U won me with the Tabasco shirt. Viva Tabasco!

@antoinebenzerara8566 7 лет назад

I am using liquid smoke and did it twice with pork shoulder. As for myself and like other people told you you should use way less liquid smoke. I go usually for 1 tbs liquid smoke and like 6 tbs molasses and 4 tbs liquid aminos. As for the rub I do it differently too, I coat the pork before pulling it in the bag cook it for 60h at 63°Celsius. Then when I pulled it of the bag I do a molasses/liquid smoke/amino coating again and the put the rub then roast it on the oven or on the grill. Trust me it taste REALLY good !

@SousVideEverything 7 лет назад

+Antoine Benzerara thanks for the info. But using the amount I used there was no smoke flavor. So I am guessing less will make no difference.

@antoinebenzerara8566 7 лет назад

The amount of molasses was too little for it to stick on the roast and you did not applied it a second time after the sous vide cooking. But I trust you if you feel that would make no difference or at least less than a real smoker. If you want to try again feel free to (and btw that the way chefsteps do too :p )

@sidey2368 5 лет назад

Liquid smoke is good for injecting. Try 1 stick melted butter to 1 TSP granulated garlic to 1 TBSP Liquid smoke. Inject it heavily, then smoke on top of that. That's really good for Turkeys as well

@foolsplay5880 6 лет назад

Ninja thought that the liquid smoke would taste shitty. Ninja has got to be the best character on TV today. Ahhhh May Scene !!!

@shoogra 7 лет назад

I finally broke down and purchased your entire setup from Amazon. The only thing I did differently was the smoker. I got a vertical smoker instead. Keep making videos and giving me ideas for meals! I can't wait to make pulled pork!

@SousVideEverything 7 лет назад

+andrew damm awesome. Great to hear. Hope you like it. 👍👍👍

@shanebeaudrot777 6 лет назад

I would prefer the natural smoke over the liquid smoke. The time spent at the smoker is relaxing and creative. The liquid is a short cut. I bet they are both still very tasty.

@milesjacob4979 7 лет назад

Love the antics between Ninja and Mommy

@Nosensev57 3 года назад

Old but gold

@EmortalMane 7 лет назад

You weren't lying, that smoke ring looks great, this time I made sure to watch before dinner. Im making some samon!

@SousVideEverything 7 лет назад

Awesome, thanks.... Have a great salmon dinner, my fav.

@willbmw 7 лет назад

You guys are having to much fun! Love your videos.

@novercalis4846 Год назад

wth I didnt expect guga when searching up liquid smoke info

@iPACKgoldDOTS 6 лет назад

Im curious how many people complaining that you used the liquid smoke wrong have ever actually smoked something. There is no comparison between liquid smoke and something going in a egg for hours over lump charcoal. I wouldn't trade my green egg for any amount of dirty water but since finding your channel I did decide to pick up a Joule to compliment it.

@Jasonellis1981 7 лет назад

What a day to put this video up. I have a shoulder in the Sous vide right now that I SMOKED! I can't wait.

@SousVideEverything 7 лет назад

Awesome you are in for a treat!!!!

@fnxtugboat3541 6 лет назад

I think you should revisit this same test but inject the pork

@Nox20001 6 лет назад

In the middle of the night? Respect

@mrd3863 7 лет назад

Mau mau laying the smack down! Love it

@SousVideEverything 7 лет назад

+Mr D 😂😂😂👍👍👍

@markstill8258 3 года назад

Did one last weekend 165 for 24 hours then into my Big Easy oil less turkey fryer for the sear. Used some liquid smoke but then had chips in the Big Easy but now sure that added anything at the end of the cook. It was delicious. If you have never seen a Big Easy look it up it is great especially for whole chickens.

@bakerman4444 7 лет назад

I work for a brewery. We tried smoked malt vs liquid smoke. Liquid smoke is a trigger around the crew now. genuine smoke vs liquid smoke. Hint: one makes us gag and the other gives us the good feels. Thanks for the video. I'm currently sousvide-ing in a Grainfather (homebrew rig). It's like an all self contained unit. I want to try a big cut like you've just shown or a brisket but I def will cold smoke with pellets first!! Thanks for your videos!

@SousVideEverything 7 лет назад

+bakerman4444 awesome. Thanks. 👍👍👍

@e90steez 7 лет назад

Jesus the way the meat melted when you pulled it apart sooo tender

@irishmigit 6 лет назад

As soon as he started pulling apart B I knew exactly which one was the good one

@rannychin7497 7 лет назад

I love the comparison videos guys! Keep up the good work!

@SousVideEverything 7 лет назад

+Ranny Chin thanks. 👍👍👍

@J_tylera53 7 лет назад

Why does Mamão always look like he just woke up from a nap??😂😂

@Louissimarine 5 лет назад

I love it when maman and ninja fight

@demevs 7 лет назад

I think using a brine (salt and brown sugar) with the liquid smoke injected directly in the pork would make a difference on tasting. Also, the real smoke pork had mustard with it, which should change a little bit on the seasoning of the pork adding more savory flavor to it. By injecting the brine in the liquid smoke pork shoulder you still could brush mustard and have the exact same seasoning. I've made pork with and without mustard coating and the mustard ones always seemed to me better than non-mustard pork. I don't know if the difference would be that big that it seems on the video but it's a thought. Anyway, excellent job. I'm new to the channel and I'll be binge watching your videos soon. Cheers.

@SousVideEverything 7 лет назад

+Demetrius Santos you could probably be right. But was going fishing the next day. No time for brine. Welcome to the channel 👍👍👍

@MariosDoumou 7 лет назад

It would be great if you could bring other people to serve and eat your foods. But it would be awesome if you could go to shelters and serve poor people. That would be ultra satisfying. You've got a subscriber! Keep it up!

@LTdan457 6 лет назад

I decided to use this recipe, though my ratio of liquid smoke and molasses was 1:1 instead of 4:1, and I let my pork sit in a brine for 6hrs beforehand. Following your cooking instructions, it was fantastic with the brine giving is a "faux" smoke ring. Can't say I have a good comparison to real smoked, though I'm looking forward to trying that next time :)

@roberttirpak474 7 лет назад

Love the videos, keep up the good work and all the best from Brooklyn.

@SousVideEverything 7 лет назад

+Robert Tirpak awesome Brooklyn in the house. 👍👍👍

@john-ze7eu 5 лет назад

Really good videos from this guy....

@stratecheese1302 7 лет назад

at first I thought you were the chefstep guys!

@SousVideEverything 7 лет назад

+Myster Shin Lin 😂😂😂 not chef and we don't do steps. 😂😂😂

@robertgarcia7323 7 лет назад

You Wait........ I love it. You guys are the best. Thanks for the test!!!!!! Peace out.

@SousVideEverything 7 лет назад

+Robert Garcia thanks. 👍👍👍

@randomactsofcooking 7 лет назад

I agree, way too much liquid smoke. That being said, I've use it in small amounts, like several drops, to add flavor to beans and veggies. Can't beat real smoke though. I just cooked sous vide and then smoked a chuck roast and it came out great. Next time I'll try the smoke first then the sous vide. Thanks.

@SousVideEverything 7 лет назад

You are right nothing beats the real deal. Thanks for watching and the support.

@vharrald 5 лет назад

When I cook my pork shoulder I boil it for 4-5 hours with all my seasonings boiling with the pork. Then I cook it smoke style on indirect heat on the bbq's grill. For about 4 hours

@something34100 7 лет назад

I am glad I watched this video before ruining brisket with liquid smoke :) I will go with real hickory. Thank you so much for the experiment and the video!

@SousVideEverything 7 лет назад

Awesome glad to hear. Stay with the real deal, its much better.

@dylanderoo1063 7 лет назад

I am so happy you don't use butter in the bag anymore! You're getting good at this man, great job!

@SousVideEverything 7 лет назад

+Dylan de Roo 👍👍👍

@dylanderoo1063 7 лет назад

Bro! I just made red braised pork belly sous vides.. it is absolutely amazing!! Gotta try it man

@sousvidebrasiloficial8036 7 лет назад

Guga esse video ta demais!!! Irado!!! Me ajudou muuuuito!!! Abraço parceiro!

@SousVideEverything 7 лет назад

+Sous Vide Brasil Oficial valeu. 👍👍👍

@darrenvegamusic 6 лет назад

Try eating your food together. So that you all get mind-blown together too. Anticipating Ninja's reaction gives you a hint already. Good videos BTW. I'm subscribed just yesterday and been binging everything here. Good job! 👍