I DRY-AGED steaks in Da'Bomb HOT SAUCE and this happened!

Today we try the most spicy and insane hot sauce of my live. Now not only did we try it, I also dry age steaks with it. The results are some of the craziest things we ever tried.

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#Spicy #DryAge #Steak

[jerryliu]

Fun fact: capsaicin, the chemical that makes peppers "hot" is fat soluble. by attempting the dab on a steak (which is oily) probably intensified the sauce significantly. It is also why the steak was so throughly "seasoned" by the hot sauce during it's dry age process :D

[FlashAndClearOnZulu]

Have you ever thought about experimenting with Szechuan peppercorns? They have chemicals in them that do really weird stuff to savory flavors and spice. They also make your mouth feel like it's buzzing.

[guardian]

Concentrate hot sauces like Da Bomb are great for bulk application. It's not really meant to have a flavor of it's own because you're supposed to dilute it into a Large quantity of food. You can put 1 or 2 drops of that into a 20 gallon pot of soup, gumbo, or chile to give it more spice without washing out the flavor of the base ingredients.
Say you make a massive quantity of chile beans to serve to 100 people but it is too mild for your liking and you want to add a bit more spice quickly. You could dump a whole bottle of regular hot sauce in but then the flavor of the chile beans will get washed out by the flavor of the hot sauce. Instead, you can add a single drop of Da Bomb and the Chile beans will be more spicy but keep the flavor you intended. I'd really like to see someone using Da Bomb for real dishes like this.

[SlideIX]

That bottle of hot sauce was in my father’s cupboard when I was growing up. He also had the other Da’Bomb sauces because fun fact the one they are using is called Beyond Insanity and it is actually the weakest one of the Da’Bomb range at 130, 000 scovile units.
The others I remember are Ground Zero (260, 000 scovile units) and The Final Answer (1.2 million scovile units).

[jokerproduction]

Guga! Chick-Fil-A sauce dry age experiment! Lets do it!!!

[mrnexus]

It wasn't the butcher, it was Da'Bomb that killed the cow.

[crazyk]

Angel: I'm gonna drink this whole milk

Me: That's 2% milk Angel

[greenbluemonkey]

Da Bomb is one of those products that lucked out. Its not even rated extremely high in the scoville scale, 130, 000 compared to some of the hottest ones at a million. But they just went for damage and pain. They took no care in what it tastes like. In fact that only makes the heat all the more unbearable. Yet they probably make millions now than before Hot Ones ever showed up.

[TROYCOOKS]

You guys are nuts!!! I don't even wanna hear about the next morning! LOL Cheers!!!!

[ISurfHawaii]

So the issue with Da Bomb seems to be partly the intensity of the heat, but also it just generally tastes bad. I'd like to see another experiment using a similarly hot sauce, but one with good flavor.

[kiratso]

Guga: Today were gonna be dry aging angel in the last dab sauce from hot ones so lets dew it.

[realcoy]

that was a heroic amount of the bomb you both took at the end. ive personally seen people actually cry from a couple drops

[slyboy.]

Guga! Don't you wanna make a tierlist of all the DRY-AGED steaks you tried before?

[countjondi]

Im interested in a less extreme version of this, maybe with a softer hotsauce, cause a steak that's got a little heat down to the bone has an appeal to me.

[prttybyflcko]

Bruhhh, Guga took that like a champ. Crazy.

[devixntromeo]

Whenever I watch Guga’s dry age videos, it always reminds me, he had to wait about a month to make a video. Even with the amount of dry age videos he comes out with. How many steaks does he have in his fridge just sitting there?😂

[thatmightyninja]

If you haven't done it yet, I feel you should do a dark chocolate dry age experiment. You can either choose a dark chocolate sauce or a dark chocolate powder. The key is to use 100% dark chocolate. which is the most bitter. To add, mix just a bit of coffee grounds to boost the flavor. I hope you do this

[johnhughes]

As someone who had Da Bomb, I know your pain, we had a jerky joint about an hour away who used da bomb for a coating of their hottest jerky. It was a straight 10 minute burn, and not and flavor. For those that like pain, enjoy, but those that like flavor and heat, find something else.

[DrDangerNerd]

Guga: "Salt is the master of all seasonings."

Uncle Roger:

[darthmagnum]

I would be genuinely curious to see a steak done using all your best methods at once. An herbed dry -brine, perhaps salt, pepper, thyme. Dry-aged in garlic, probably in a bag. Sous Vide (with some butter?), then sear on the charcoal. Dry-brine, Dry-age, Sous Vide, charcoal sear. Go for the Mega Steak! The Guga Plus Ultra!