And here we have the star of today's show. This is a very special ingredient, it's mostly
used in Asia. Now it tastes and feels very weird it's almost impossible to describe so
I brought on some people to give it a try and here's what they have to say about it.
-Citrusy but it's like numbing my tongue and the roof of my mouth. -My tongue specifically
is tingling at the same time losing feeling, like I feel like it's going numb. -It's like I can't feel it.
-This is a different experience for me it's like a burning sensation. -I feel it like here. -But it
does have a citrusy flavor to it. -Just my whole tongue is numb now. -Should I be worried Guga?
Is this like hello? -Yep I told you this thing is weird it's called Sichuan Peppercorn and it's
something you gotta try at least once in your lifetime. But today we're gonna be pairing it up
with some steaks and the first thing I wanted to use is for seasoning. So I grabbed my spice grinder,
threw two tablespoon in there, ground it all up until it was fine and this is what I was left with.
It is a very unique smell, but it reminds me of citrus, almost like lime because believe
it or not this peppercorn is more related to citrus than anything else. Now for the seasoning
the first thing I decided to do is some salt. I went with a ratio of two tablespoons of coarse
salt, followed by one of szechuan peppercorn, mix everything well and it was ready. This is szechuan
peppercorn seasoning salt, but that's not all we're doing with it. Another way that it's used in Asia
is by doing this, usually it's made with seasoned oil. And here's how to do it; Into a pan I threw
in 3 tablespoons of wagyu beef tallow, let it fully melt until it reached a temperature of 400 degrees
fahrenheit, once reached I poured it on top of the peppercorns. Now take a look at this the oil is
getting infused by this incredible pepper and my hopes is not only that it's going to be an
incredible flavor but it will also transmit that numbing sensation. Because once it stopped boiling
the only thing left was to strain it, and there you have it wagyu beef tallow flavored with szechuan
peppercorn and it should be perfect to go along with some steaks. Talking about that I want to try
one more thing and that's this; compound butter, to be specific szechuan compound butter. And to
make it it's super easy and here's how; Into a food processor I threw in one stick of butter,
followed by one tablespoon of szechuan peppercorn, and a good amount of parsley. Blend everything
high on the food processor, spread out some clinch plastic, throw that compound butter right on top,
and roll everything up because the only thing left is to let it rest in the refrigerator so
that it can solidify. And once the time was up take a look! Hopefully this is going to be fantastic as
I'll be using in some beautiful stakes. Take a look. These as you can see are ribeyes, they are choice,
but at the same time you can see a good amount of intramuscular fat. Always look for this. Now here's
how this experiment is gonna go down; The very first steak is going to be the control so I put
this one on a separate tray and kept the seasoning like I always do a little bit of salt, followed by
freshly ground black pepper, and garlic powder. Now this is our control steak. The other two I chose
to use the szechuan peppercorn seasoning salt, followed by some garlic powder, and as always I
made sure to season both sides. Because one of them I'll be using that compound butter that we just
made, the other one is for the seasoned oil. Now you know I gotta have a side dish and today I'm gonna
try this sichuan peppercorn on the side dish as well, because take a look at this. Doesn't that look
incredible? To make it it's super easy into a bowl I combine one stick of room temperature butter,
followed by garlic powder, all-purpose flour, one egg and some chili oil. Mix everything out and set
it aside because this is gonna be the topping. For the filling I combined it all of the cheese I had
left in my refrigerator, then I added some szechuan peppercorn, followed by parsley and of course more
cheese. Mixed everything well and that's it, this is my filling. The next thing to do was to compress
everything into a bowl, I did it as much as i could. Then I used this dough to make some balls, I put it
right on the top of the dough, closed everything up, and that was it. Now that butter mix we just mixed
in the beginning I laid it right on top. I knew it was gonna melt so I then go crazy trying to spread
the whole thing around. Because the next thing to do is to put it in the oven at 350 degrees
fahrenheit. As it's cooking everything will melt take a look. Because these are some cheesy szechuan
peppercorn bread and hopefully it's gonna paralyze our mouth just as much as the steak. Talking about
paralyzing what about the steaks? Here's how I'm gonna cook them. I'll first be putting a
beautiful sear, once that's done I'll be cooking them in indirect heat until i reach an internal
temperature of 135 degrees fahrenheit and for that I'll be using my wireless thermometers. Then I'll
be putting my compound butter right on top and of course basting with a sichuan wagyu tallow. Because
now I say it is enough talking and it is time for us to try some incredible steak. So let's do it!
[rock music]
Before going ahead and trying this insane experiment I want to thank Greg from Ballistic
BBQ because this is your idea. Thank you so much! Now the big question is, is it good or bad? Let's
find out right now. So we got a little experiment going on, I just want to know your honest opinion,
if it's good, if it's bad, if it's ugly, or if it's delicious. -It's not ugly so. -It looks delicious.
-It looks good right? -Uh let's start this way right here, you guys tell me. All right go for it.
Okay enough talking let's give this a try you ready for it? Cheers everybody. -Cheers guys.
Oh!
-It's like rewarding. You know what I mean? -Yeah. -You don't eat nothing all day
and then you come out you try this out. What do you think Leo? -This is just a waterfall of
juices that comes out of this steak it is so perfectly cooked that crust on it is to die for.
What can i say it's a Guga steak. -I think I need to make sure it's a Guga steak real quick I gotta
make sure. -Okay we going to continue going because these boys are hungry everybody. That's what happened
Now let's go for the second one I want to know your honest opinion yeah. Okay
go for it! All right let's see let me know if it's a little bit different or not let's see.
Smells different, well let's find out right now. -Oh! -Oh what happened? -Oh wow that smells way different.
-You know sometimes I try to make sure I can smell it yeah you almost inhaled it. But I, I taste it
with my nose. -Enough talking before they find out what the experiment is all about cheers everybody. -Cheers.
-It's different. -Yeah. -I don't know about you guys but I enjoy that quite a bit. -I think i enjoy it
too. -That is a phenomenal steak right there. -Is that the pepper that you made me try? -Yes I'll tell you
one thing when you cook with it you know it's not as potent as if you tried the pepper by itself. -No.
-I still feel a little bit very slightly but at the same time it just you know give a nice overall
tasting for the steak. -It does taste very good with the steak and the combination with the steak
is good. -I agree 100% I think that it still has all the best elements of a steak where it's beefy, it's
juicy, but it's just like a subtle hint of citrus. Subtle enough where it actually blends well with
the steak, it's not overpowering at all. I agree 100% I thought it was going to be numbing like when we
tried the pepper by itself but it's not numbing at all. This is phenomenal everybody highly recommend
tastes amazing it just improved the steak. -I think so. -Yeah it doesn't give that numbing attack. If you
ask me which one do I prefer the first one or the second one? I'll go with the second one how
about you? -No man I'm sorry this is a Guga steak. -You still going with this one?
-What about you Leo? -I'm sorry Guga I'm gonna have to go with Angel on this one.
-Hey that Guga steak is quite powerful everybody. -Gotta relax your making so bold,
this is a Guga steak. -I really enjoyed the flavor that it
produced on this one here. I did another experiment but this time with the bread
let's give this one a try. Leo are you ready? I know you're excited for this one Leo. -I'm, I
could not be more excited. -And scared at the same time. -Yeah. -And I'll be honest with you guys I got a
little bit addicted with this peppercorn. I've been putting on my mouth and I just been like chewing
it a little bit. -I would look at him like he was crazy because he literally just kept on going. I was like
bro you're not gonna feel your mouth for the next week. -It gives a very nice sensation everybody, it's
not a bad in any way. It's not spicy you guys know I don't like spicy. -But at the same time by itself
I feel like a very different feel for the way that it actually feels in your mouth than with food. -Yes!
-Yeah -So far. -100%. -So far. -Well let's find out right now with this one right here,
because this one has it as well. -Oh yeah -All right let's find out right now. Cheers everybody! Cheers.
-Whoa! -I feel it. -Yeah. I feel a lot too. -It tastes exactly like the peppercorn. -Whoa! -Yeah.
Oh man. -Yeah my mouth is numb right now, right now. -Mine is paralyzed.
-It makes you salivate. -Yes. -Your mouth starts tasting like the peppercorn
in the saliva. -This is pretty good, pretty interesting experiment if you want to taste the
tingling, do it with the peppercorn if not just put it up, just put it out it'll be better okay.
Very good let's go for the last one you ready? -I don't know if I can taste this next one.
-This is a weird peppercorn everybody. Okay enough let's try the last one cheers. -Cheers guys.
-Wow. -Hum!
Well that one has more of that peppercorn flavor. -Yeah. -Yeah quite a bit. Oh
quite an um a lot. -Yeah, yeah yeah, oh I don't like that. -You don't like that? -No that's too much
peppercorn. That's way too much peppercorn. -This one's a little bit too much. I don't know. Angel what do you think?
-If we're going off of these two. -Yeah. -I would probably pick this one just because it's more of a
subtle. -I agree, by the way I made a compound butter in this one. -Yeah my mouth is even more numb now.
-I'm, I'm calming my mouth with a Guga steak right. -Not a bad idea. -This one is a little bit
too much for me, the one with the compound butter. -For me it's a lot a bit too much.
-It is extremely powerful, maybe because I put way too much on it. -You can definitely tell
that compound butter penetrated a lot more because before I even actually start chewing on the steak
it's like the juices infused with the peppercorn and just the juices alone they already give you
that numbing feeling. You already start getting that peppercorn immediately. -No you're right.
-And it's very powerful. -Anyway guys these are the results, I hope you guys enjoyed this video. If you
did enjoy make sure you give it a thumbs up, if you're not a subscriber be sure to subscribe for
future videos. Remember if you are interested in anything I use everything is always in the
description down below. Thank you so much for watching and we'll see you guys on the next one.