Life bringing you down? Make it better with the sous vide searing song! Turn a disappointing 2020 into a much better 2021 with some charcoal, smoke, and flamethrower to go with that searing song.
I have been to a meat processing plant where they produced Arby's meat. It's beef ground extremely fine (think bologna fine) then packaged in a bag (tightly like sous vide). At the restaurants, it is then cooked sous vide style (or something close to it, maybe in an alto sham) then sliced thinly. That is why the texture is so fine. Your sandwich looks outstanding!!
@@flyinghighorlow3476 Those don't work for everyone. My parents and sister are all severely lactose intolerant, and the prescription grade lactaid doesn't even help. Me? No issues. But I'm the only one in the family who can't eat cilantro.
Actual real Cheddar cheese is usually low enough in lactose that most - but not all! - lactose intolerant people can tolerate it. (Most of the lactose breaks down into glucose and galactose during the aging process.) Unfortunately most "cheese" sauces used in fast food are made from a combination of milk, oil, soy protein, salt, and artificial flavours/colours. They don't even use Cheez Whiz; it costs too much.
@@Ea-Nasir_Copper_Co so thats why every single lactose intolerant person I meet is always ready to die over some cheese. I swear I've never seen someone throw away their health concerns out the window faster than lactose intolerant people and any cheese.
But seriously, a lot of cheap small appliances (mixers, food processors, and the like) have motors that can only be used for three minutes before they overheat. I bet that's what happened with your cheapo slicer.
That looked fantastic. I remember many years ago when you went to Arby's they had a great big chunk of beef on the counter and they would shave it as you ordered it. Their sandwiches were so much better back then. Great video Guga. Happy New years guys.
Man, I remember when you guys shot this show in your break room at work or whatever that little room was. It doesn't even seem like real life that you have such an awesome and fully developed production now. You guys deserve it!
As somebody who's owned a couple of slicers, my biggest piece of advice is this: Do NOT get one with serrated edges. They just tear up the meat, especially if you cut it super thin. Some experts recommend serrated blade if you're going to use it for cutting bread, but I find that it does just fine with a straight edge spinning blade since it goes fairly fast.
Hello Guga. I just recieved my first sous vide cooker and cooked a fillet mignon at 135 for 2 hrs then finished it with a flamethrower. Oh my god. What a freaking steak. You're right. Best way to do a steak. I have a Wagyu steak that will get the same treatment this weekend. Cant wait. Thanks
I tried this sandwich and made it the exact same as you did. I didn't care for the taste. It was more of a smoked steak sandwich to me instead of a roast beef taste. While its still good it wasn't a comparable sandwich to a roast beef. Thanks for getting me into sous vide btw!! Keep the recipes coming
The Arby's beef is so tender because it is a roast beef ground into a paste that is then slow roasted at 200f for 3 hours. The red sauce is called "red ranch" and the cheese is a big bag that is put into a heated dispenser. From a former employee.
My wife and I are both of different diets. It would be really amazing to see you make some steaks with vegan butters or possibly some other vegan alternatives. I've loved your channel because I missed meat and can now eat it again so its been nice. But my wife cannot have steak due to a medical vegan diet. So some of the vegan yogurts and butters would be cool to see in some videos. I would also ask if you would be so kind as to try impossible meat. Its delicious. Thank you for making these videos. Your enthusiasm has given me many smiles as I see you and your family eat and be merry on this channel. Much love guga!! I hope that you keep it up!!
former arbys employee here. the cheese is an aged cheddar that comes in a giant tin can. but its wonderful on pretty much anything! the sauce is a red ranch or Catalina dressing. as for the meat? you don't want to know... its beef, in the same way that chicken nuggets from the clown are chicken... without slicing it thin it is almost tasteless. the buns are buttered (butter flavored oil) and toasted fresh. I prefer the beef and swiss with aju.
The sauce on the bottom of the BnC is actually "Red Ranch" which is closer to a Catalina dressing. Some franchise stores actually use mayonaise instead.
Worked at Arby’s about 35 years ago. The sauce was a closer to Catalina or Russian salad dressing. Super sweet. Correct on the pump cheese. A little thicker than nacho cheese. Not sure much has changed.
I found that Western salad dressing was closer. I used to buy the regular roast beef when they were 5 for $5 and then 4 for $5 and use the Western dressing. Western dressing is not available in all markets.
"They're not cheap with the meat." I guess that depends on what you mean by 'cheap.' To get what you have here, you have to buy one of the upgraded doubles or half-pounds....for 5 times the price of what we paid 20 years ago for the same thing, when there was just one size available.
That just means that the franchise you are buying from isn't putting the amount of meat that corporate calls for. A lot of janky franchises cut back to save cost, but that hurts the end product. Another thing they tend to do is dial down the syrup on the sofa fountains. Source: have worked many different franchises for many companies.
Well yeah but 20 years ago on Tuesdays i could go to McDonald's and get 20 burgers for $1. I'm not saying that Tuesday deal factored into my meal planning for the whole week while in college, but I'm not not saying it either.
Had these for dinner last night (and lunch today). They were fantastic. Also made some of Guga's buns for the foundation. Highly recommend those as well. Here are a few takeaways. • The cheese sauce needs some sharp cheddar added to it. It's definitely on the weak side just using CheeseWiz. 1/3 cup sets if off nicely. • Remove the water from the BBQ sauce. It's too watery otherwise. • When you're making your sandwich, heat up the bag juices and dunk your beef in it before putting it on the bun. Makes the flavor pop. Loving your videos Guga! Thanks for giving us some great ideas and also having a blast while DEWing it!!
Guga, get him lactaid pills!! I am lactose intolerant as well, if I could attach picture I would but they're called lactaid ultra strength vanilla flavoured.
Beautiful recipe.. Catalina dressing is what I used to mockup the sauce.. it hits just the same. I love my breville oven.. same one you have! I put almost 2000 hours on mine in 4 yrs.. and Breville has a out of warranty replacement.. and holy cow.. good company.
Here's the thing, You're not being mean at all-cause cheez whiz isn't dairy! It's processed cheese, non-dairy. So no farty problems for mow mow. The mouth is watering and will be making this next week
And this is why Guga is better at thisthen Joshua. 'It's not great, but it is good' 'don't judge a book by it's cover' saying 'my take' instead of 'doing better'... it's like night and day.
I work at Arby's so I'll let you know what's in the sandwish. Cheddar cheese sauce Roast beef sliced to wafer thing (it's what we're supposed to slice it to, it's usually 1 or 2/100th of an inch). It is NOT seasoned as far as I am aware. Red Ranch, I don't know what's in it unfortuantely.
Cheese is usually lactose free or very low in lactose as most of lactose breaks down in first 24 hours of maturing. Just use lactose free milk on the sauce and you are good to go!
just so you know arbys uses a super ground up meat mush thats in plastic bags. we put them on a pan and cover with foil. its kind of like making a meatloaf without a pan. its not a roast till its cooked, but thats how its tender. all of the fibers are ground to hell.
The thing about Arby's roast beef... you won't find a single muscle fiber in it. It's ground to a paste, stuffed into a plastic bag that weighs in about 10lbs, shaped into a block, and frozen. At the actual shop, it's then roasted at 250 for 45 minutes, before being put on the slicer under a warmer. This shit is rubbery AF. Once dropped one, and it bounced right back into my arms.
Easier way to do the cheese sauce: About 8 ounces Shredded cheddar (shred it yourself) small amount of liquid (about 4 ounces) Use milk, half and half, beer, or water a tablespoon of sodium citrate- can be bought on Amazon Cook over medium heat, whisking until it comes together. Add more liquid if necessary. It will thicken as it cools. salt and white pepper to taste
⭕⭕ happy new year. You will never find fat in an Arby's roast beef sandwich because all of there meet goes threw a centrifuge. This is a proses that spins the meet at a very high rate. This process separates the fat from the meet. Also there is no grain. It comes out like a red paste. Many people know this as re consummated meat. It is then formed in to the shape of a roast or loin, cooked then sliced very thin. Love your show.
Gave this a try and it was actually very good. My meat slicer is the same brand and fortunately it worked like a charm. The meat was incredibly tender with a perfect smoke ring. I reheated the meat (after slicing it chilled) for about 1 hour at 130 degrees via sous vide and it was ideal.
I work at Arbys and i can tell you that we do not use cheese whiz. It is a cheddar cheese sauce as for the sauce on the bottom of the beef and cheddar is called red ranch and the closest thing would be a catalina dressing. I do understand that you are doing your take on sandwich
The hidden gem at Arby's is the gyro. Except for the sauce, it pretty close. The sauce is more like ranch than a yogurt dill sauce. 2 for $6 at the Arby's near me.
I go for the french dip. Mainly because its one of the few places near me that sells them, and I love dip sandwiches. But yes, the gyro is pretty good.
@@Ahglock I turn the French Dip into an Italian beef. There's an Arby's near work and I keep Italian seasoning, garlic powder, and hot giardinera at work. Garlic and Italian seasoning in the dip. Giardinera on the sandwich.
Guga, I've got an experiment for you. I saw a FB video by Gordon Ramsay about tips & tricks for delicious burgers. He said to freeze some butter, then shred it into your burgers for super juicy and delicious burgers. You could do a normal burger, a shredded butter burger and then shred your "butter of the gods" (the one with the bone marrow and shredded egg yolk) into a third burger. I'm sure Angel and Mau Mau would be more than happy to participate in this experiment. Haha.
GUGA you inspired me to ask Santa for a sous vide for Christmas and thankfully I was a good boy and got an Anova Precision Cooker. Wish I could have had it a day before when I cooked a USDA prime grade rib roast for the entire fam. Man, you MUST use the horsey sauce when eating Arby's, would love to see your take on making it. Much love my friend, keep killing it and happy new year! - from a huge fan in small town in Virginia!
Love some arbys. Used to work at one, and i can tell you the roast beef isnt what you think it is, its highly processed and more akin to spam in texture.
I gave mine a water bath for 24 hrs first then sat in the fridge over night, then cut into small slices with my meat slicker and then smoked it all for three house at 200 degrees.
I used to work at Arby's, breakfast cook. I'd put the "Roast Beef" in the over before I left every day. It is not beef...it is a liquid meat mush in a plastic bag that hardens when it is roasted for several hours. After making one and seeing what it was...I've never eaten another.
Which is why i make my own lunch meat. Brown an eye of round in the broiler with a simple rub, then slow cook until 133 deg. Cool and slice. I've done Sous Vide and I like the ones I broil then roast better.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
