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



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  1. The hottest thing I have ever tasted was an orange Habarero. I bit into it and chewed for about 10 seconds or so as a dare when working in the produce department of a store. Habareros go from 100,000 to 350,000 Scoville units apparently, and being orange, I think it was in the upper levels of that range. I couldn't function for like 30 minutes. I'll never do that again. I prefer spicier Jalepenos to Serrano peppers, and almost nothing hotter. Apparently Cayenne pepper is hotter than Serrano, but that's not my experience with it. I like Cayenne. I also like Thai Hot Peppers with mushrooms. Yum.

  2. Da bomb isn’t really that hot.. stooped hot is up to 10x hotter on the Scoville scale, and my previous boss used this as most would use a bit of ketchup

  3. da bomb is pretty good on pizza, if you spread it out. the magnum 357 sauce is much hotter and good for maybe the first few bites until you can no longer taste lol

  4. I think dry aged in their Los Caliente Rojo would be really good. Very mild spicey and I think also has pine apple in it as a tenderizer.

  5. Sean: Okey okey, bring us your dry-aged wings in next 5 weeks. No controlled ones necessary.
    Sean: I'll scavenge your very own questions from the comments below. You may get prepared

  6. Hey there Guga, new fan! I have been binging dozens of your videos and they are all so great!
    That being said, I think dry aging a steak in cherry ice cream (or strawberry) would be really cool if you haven’t already! I feel like it may yield a sort of desert steak!

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