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I Made the Spiciest Steak Ever and Ate IT!



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I made the spiciest steak I could possibly imagine using peppers X, its oils, and a whole lot of regret. What started as a fun idea turned into one of the hottest, most painful meals I’ve ever eaten. Watch me cook this fiery beast and try to survive every bite. Think you could handle the heat?

Thanks to @Davidsbeenhere and @smokinedddie for making this happen!

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43 Comments

  1. @Bloodbound89

    hahaha he almost had a arnold schwarzenegger accent at the end while smelling the pepper x one a second time 😀

  2. @majestic1-76

    My only problem with this is pepper x is one of the few peppers that can actually kill you snd you went crazy overkill instead of het lets just cover it because its already the hottest in the world. This could of gone really wrong for you honestly you got lucky.

  10. @UglySephie

    How do you treat the sea water after you collect it? It looks strained but do you also boil it or is it just raw sea water?

  15. @dedrxbbit

    God I genuinely felt so bad for Guga hahahaha dude I’m so sorry you went through that. You don’t have to do it anymore man hahahaha don’t make this a series hahaha

  17. @Hairyape256

    Man i put a drop of that on a whole roast and it makes the whole thing spicy I can bet this is gonna be horrible

  19. @Vertraic

    You actually made it a LOT less spicy by aging it in that water/pepper bath. Scoville is measured in capsaicinoids (the stuff that makes most things spicy) in parts per million, times 16. So 1,000,000 parts per 1,000,000 would be the maximum of 16,000,000 Scoville units. Mixing it into anything with less (you know, like sea water mixed with a bunch of mostly mild peppers) will GREATLY decrease it. Looks like you had about 5 gallons of water there? Let's be VERY generous and say that the water ended up at 100,000 units. I would guess you had a bit over 1/2 cup of the pepper x stuff? Looked like about 1/2 ounce bottles, so 5 ounces total. 5 ounces into 5 gallons is a 0.039 to one ratio, and the bubbler should make it mix pretty thoroughly, which would make the resulting brine about 206,000 scoville units… Less than a lot of habeneros.
    Even if we assume it was a full cup of the stuff and that a lot of if managed to stick and infuse without mixing into the water, it would not get higher than a million.
    The original stuff should have been around 8 million.

  21. @notj5712

    Does all that bacteria from the sea water help somehow?
    So you know, you can take regular water and add regular salt, that will make the water equally salty if you add the right amount.

  30. @JokellDragon

    Spicy is good and all but with nothing to counter it, it is just unbearable. All that vinegar and oil is just not good.

  38. @Laznu

    Props to guga for even attempting this. Per comment in this thread, Uncle Roger did make you try durian.. just saying..

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