I cooked every MEAT in an AIR FRYER | Guga Foods

The video starts with the host's intention to elevate airfryer cooking to a new level, focusing on various meats. The first meat highlighted is a ribeye steak, chosen for its rich flavor and marbling. The host explains the process of dry brining to enhance seasoning and avoid moisture, which is crucial for achieving a good crust. The steak is seasoned with salt, black pepper, garlic powder, smoked paprika, and onion powder before being cooked in the airfryer at 400 degrees Fahrenheit for 8 minutes. A compound butter made from room-temperature butter, garlic paste, dry parsley, and shallots is prepared to accompany the steak. Despite the steak lacking a crust, the taste is praised for its juiciness and flavor, with a majority of the host's Instagram followers agreeing that it was cooked perfectly.

Following the ribeye steak, the host prepares a pork tomahawk, a thick pork chop with a bone, that has been frenched for presentation. The tomahawk is seasoned with coarse salt, black pepper, garlic powder, smoked paprika, onion powder, and chipotle powder. To ensure a crispy crust, the host preheats a cast iron plate in the airfryer. While the tomahawk cooks, a sweet garlic sauce is made with butter, minced garlic, white vinegar, fish sauce, and honey. The tomahawk is cooked to an internal temperature of 145 degrees Fahrenheit and is deemed 'phenomenal' by the host, with the sauce elevating the dish further.

The host then tackles the challenge of cooking a cheeseburger in the airfryer. Brioche buns are toasted, and the host grinds and seasons beef for the patties. The patties are cooked in the airfryer, and the host notes that the airfryer-cooked burger is not the best they've had but is acceptable for a quick meal. A simple sauce made from mayo, ketchup, mustard, and sweet relish is prepared to accompany the burger.

The host cooks two tuna steaks using different methods in the airfryer. The first is seasoned with sesame seeds, salt, and black pepper, while the second is blackened with a rub of black pepper, garlic powder, smoked paprika, onion powder, dried thyme, and brown sugar. The sesame-crusted tuna is cooked for four minutes, resulting in a slightly overcooked edge but a good taste. The blackened tuna is cooked for eight minutes and is found to be well cooked and visually appealing. The host prefers the sesame-crusted version over the blackened one.

The host experiments with sweetbreads, an organ meat from the thymus gland and pancreas of veal or beef. After brining and drying, the sweetbreads are seasoned and cooked in the airfryer, resulting in a tender and juicy dish. The host also cooks a Denver steak, which comes from the Chuck flap tail and is known for its marbling. The steak is dry-brined, seasoned, and cooked to a medium-well temperature, yielding a pronounced beef flavor that is unique and enjoyable.

Lastly, the host cooks squab, a game bird also known as a 'fancy pigeon.' The bird and its organs are seasoned and cooked in the airfryer. The organs taste similar to chicken parts, while the squab itself is found to be gamey. The host initially cooks the squab to an internal temperature of 135 degrees Fahrenheit but finds it too rare for their liking. Upon overcooking it for an additional five minutes, the flavor becomes too strong and less enjoyable. The host concludes that squab is not among their favorite meats.