I turned a $5 Ham into a $50 Masterpiece | GugaFoods
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- Опубликовано: 22 май 2024
- Thanks to National Pork Board for sponsoring this video!
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#Ham #Pork #HamsAcrossAmerica 
Развлечения
"a bit of brown sugar" dumps entire bucket in
I came here right after that to see if anyone else noticed lol
There is a reason why Americans are so fit ;)
@@fuxklove8287 Me too
Yeah that was funny. Usually Guga's "little" is little, but when that dump truck load of sugar went lol.
eltiolavara9 Two shots of vodka....
The boneless one simply had a little more space and gaps (as small as they can be) allowing BOTH the glaze and brine to penetrate better all around the meat. IMHO.
Yea true
Ciao terenas pareri su kindred giungla?
@@GugaFoods can I meet you please.
@@jessemosgrove2027lmao
If Maomao was there:
is tender.
is yuicy.
is beefy.
is tëñdęr
It will keel
Hahaha so true
LMAOOO so true
>pork
>beefy
>wut
I think when you removed the bone you are opening up more potential surface area allowing for more flavor penetration.
Yep. Has nothing to do with the bone--except that when you open it up and remove the bone, you are also providing huge cracks for the brine to get into and reach the depths of the meat.
This one
@@RICDirector so what you're saying is you could get the same effect but just cutting it open a bit beforehand
@@joshklein987 Quite likely. I'd be inclined to loosen the bone, but not extract it, by cutting as closely as possible, then brining, and see how it worked.
@@RICDirector Now that sounds ideal.
Guga: Then add a little bit of brown sugar
Guga: *adds 3 cups of sugar*
Food have to taste good. Yolo
That’s how the best chefs do it! Haven’t seen Gordon Ramsey? “Add a little olive oil...” adds the whole bottle, so this is actually good he’s on his way! 😂
edwin _ a little is under 1 kg.
He doesn’t say -“a little bit”
Marcy Mark second time he does with the maple syrup
Imagine having guga as the uncle that hosts thanksgiving 🤤🤤
angel: 😚
Dude. I would be in HEAVEN.
@Holden Mcgroine I'm already fat, might as well have more good eats.
After 3 months I would be the fattest person alive and not even mad.
I'd always bring my pillow and blanket.
maybe a suggestion: put on the screen how much time u spend for the individual/total preparation process/es
sooooooooDark why? It’s subjective since we all use knives at different efficiency levels.
@@froochie123 so we know if we have enough time, like say u need it for tomorrow, it took guga 23 hours, for us probably 25 so its not gonna be done for the next day
@@froochie123 it's called a rough estimate you dingus
@@NajidHajee Rough Estimate Dingus was my nickname in high school
5:44 you can see guga’s face on the spoon
He does intentional things like that all the time. He's masterful behind a camera.
😂😂
Woah I’ve never seen his face before!!
JoshL yeahhh mannn
I see his face on my spoons too. I think I need help.
*Add a bit of sugar*
Yo is that amount American standard?
😂😂😂🤣🤣🤣
70% of americans are either Overweight (BMI over 25) or Obese (BMI over 30).
Americans are the fattest country on this planet, by a huge lead.
What do you expect?
@@livinlicious Except they aren't. There are plenty of countries with an average BMI around the USA's, and both Jordan and Egypt's are worse. Obesity is a global problem.
@@livinlicious To much is always unhealty, but the way Googa Foods cooks his meat?.......I like it.
Go ahead...
Eat sugar with protein and fat...
Watch the blood pressure rise and health problems follow...
Angel: "There's something familiar to me in it"
Guga: "There's a lot of bourbon"
Angel: "😳"
When prepping the boneless, save the bone and let it brine as well, also smoke it. Then it will add amazing flavor to any soup stock made with it.
Brilliant!
"Enough talk, let's do it😀"
Makes my day everytime
From South Africa🇿🇦🇿🇦🇿🇦🇿🇦
5:42 the montage is well edited and professional until you see this hilarious Guga reflection
JEsus crist transforms water into wine , Guga does something similar
😂😂😂
@TheMetalWeasel The Law of Moses was not done away with. It is still in effect for those who do not respect Hamasiach's sacrifice and his New Law of the New Testament. Those non-messianic Israelites (which includes anyone still preaching the Law of Moses rather they claim to believe in Jesus with their words or not) are still under the WHOLE LAW of the OT, which no man is keeping, and they will be judged by that WHOLE LAW. Fail in one aspect of it and they have failed it in it's entirety.
@@GoodNight-qe8rq what does the law of Moses got to do with making ham ?!?
@@raulgutierrezconstante8119 I'm replying to TheMetalWeasel's comment. This isn't a conversation for you.
@@nom6758 lol right might as well have a harry potter argument
Guga, you might not see this but I just wanted to say how much I adore your channels and your food. I think you're everything that's right with the world, aaaaand it's refreshing to see such a generous soul who truly loves his friends and family.
Since finding your channels, i've been amazed at the amount of genuine love you radiate in the things you do. To me it's inspirational. I just wanted to say thank you.
You scored the boneless ham more because you followed the indentations left by the butchers netting. The extra scoring allowed the boneless ham to hold onto more glaze. Which therefore made the boneless ham taste sweeter due to the higher sugar content.
From all the videos you can tell angel and guga are close
You know thats his favorite nephew
Yo every week Angel is getting a new haircut😂
Right?!?!? 😂😂😂
spoiled
As well as some Lipitor and a stent.
ANGLE LMAO
arjithki bross *A N G L E*
I'm way more pumped about seeing those skin recipes, lol.
Make this a series
You know, making a cheap steak,pork, any kind of meat, into a better version of it
Good idea Pew
@@GugaFoods calling pewds casually. Just "Hey Pew, wanna hangout?"
I wish he's the real pewds lol.
Good content.
@@maxhaibara8828 guga for meme review
yes
With de-boning the ham, the finished cut has a much larger amount of surface area for the brine to affect, which creates additional flavor.
The National Pork board is totally trolling the National Beef Board when they have Guga making hams.
@Ghettobible I thibk pork is huge everywhere outside the US lol in Central and Eastern Europe it's the main meat next to poultry and beef is not that popular, and I thinak Asians would also agree though I'm not sure
@@Sylkis89 no europe is really varied
in spain we eat a ton of it though, like every single part of the pork
@Dieter Petersmann since when Balkans are Eastern and not Southeastern Europe? It's a different cultural/geographic region so wtf are you even talking about. Your culinary tradition is more similar Middle Eatern/Greek than any other European region cause you've been occupied by Turks for so long. And in Central and Eastern Europe (V4 countries, Ukraine, Belarus, Russia, etc.) pork and chicken are the 2 absolutely main of the main meats. Beef is rare and lamb is something that only some Turkish fast food kebabs have (and even then it's not real lamb but some minced bullshit from factories) otherwise it's totally nonexistent
There is not a single more basic meat dish than a cutlet, so a pork loin schnitzel, this is like the absolute staple of the entire culinary culture of Central and Eastern Europea, right next to pierogis that can have any minced meats, but typically chicken and/or pork since those are the most popular/readily available in stores
But the national meat board approves this message.
@@Sylkis89 pork is also among the main meats for east asians and the non muslim southeast asians like us, in fact we tend to eat more pork and chicken than beef
Yesterday he cooked for his family and today he cooked for us! Man of his word!✊🏻✊🏻
I love that when smoking the ham you had this zen like music and when it got thrown on the grill, the music got switched it. Love and and a great video to use for Christmas.
I turned a $2 cheeseburger into a $50 cheeseburger by watching Guga's Food while i eat
Me too
Thank you for all the Meat Joy my friend! Never get tired of watching the sheer happiness on your faces. Keep the content coming. Happy New Year Guga!
#5:41 The way Guga apears as a reflection on the spoon's surface is kinda mesmerizing.
the "a bit of brown sugar" is literally the modern version of "two shots of vodka"
Im not a scientist but..
when u debone it and put it together it`ll have gaps and the sauce will just go inside the ham
I'm a scientist and a agree.
But not sure if that's relevant here. XD
Iñaki Gutierrez maybe there is a science behind it 🤔🤔
@@k3lzZz Haha I was thinking the same thing as a trained working scientist too!
Idk I’m a bit skeptical it was wrapped very tight. There shouldn’t be much of a gap
Angels so lucky to have a uncle like you Guga!
Nothing but love for you Guga, you and Angel keep up the good work!
Thank you so much 😊
5:19
Guga: "Then I add in a _little_ bit of brown sugar..."
Me: I see a heaping bowl full.... 1) I need to redo schooling, and 2) I need a bigger bowl ;)
Guga has all the cheat codes written down on a piece of A4 paper for cooking meat. Just like old school GTA.
🤣🤣🤣
na, he's probably about my age....more like a piece of 3 hole notebook paper with cheat codes gotten outta the back of a magazine at the local grocery store.....no internet back in the 80s. Used to do that all the time for cheat codes/hints for games like mega man, old school NES, and then later on for SNES, games like Super Metroid etc.
Love these videos! Production and sound is always great!!
I've watched this 3 times now, love the excitement! Ham looks fantastic!
I also think that the brine was able to penetrate into the cracks where the bone was
Thanks for the profil pic you got me 😏
05:21
Guga: and then throw in some brown sugar
“Pours in the whole bag”
-diabetes has joined the chat-
Guga! You’re the best, man I absolutely love watching your videos
Amazing music and shots Guga!!
I would love to see you make biltong one day🙂
80% of the viewers are just watching not cooking
I'm from Argentina, it's impossible to cook more than 20% of guga's foods
@@AgustinBernardo Why?
@@johnchase4408 because we don't have the capability To make the (for us) expensive cuts of meat and use his technology. A video of guga tilted like "affordable cut of meat" for me it's like "every day meat"
Yeah funnily enough I dont have 50 differed smokers, grills, flamethrowers, etc.
@@Magmafrost13 at least have one in my case it's a huge invest
Love when you bring us shopping with you
I don’t think I have ever been disappointed with one of these videos, I’m left satisfied, wanting more and hungry as hell!
Guga: Meat Natty
Me: 🤨 ???
*2 Seconds later*
Me: OHHH THATS HOW THEY GET THOSE LINES?!
Meat netting* :)
I know, right? I had that exact same moment.
bruh???? do you people even have brains
Totally Nonsense well seeing how collective reality doesn’t exist; only individual perception of what we “see” then who is to be sure that we humans have brains?
@@totallynonsense1728 ok smartass alien
Me: playin game
Phone : gives me a notification from guga
Me: oh hell yea ✌️
Hey notification gang in the HOUSE!
Hahahahahahaha, loved it
Going to do this for sure. Thanks for the lessons and recipes.
Birthday releas for me. in Germany we have a lot of different cut´s for pork and beef. We love to take our vacation in florida since 2015, every year. Now i am glad i have found your channel. Great job.
Got notification from guga
Me: Ahh I will be hungry again..
It's like a dinner bell but I don't have the food lol
5:20 “then throw in a little bit of brown sugar” wtf...??
For caramelization
Fat American ur name explains u being clueless over the measures he uses.
@@normiepatrol3715 you a normie lol so i dont get your name
Triggered bugger noises*
Normie Patrol lol I bet you put raisins in your potato salad 🤦🏻♂️and use miracle whip.
GOOD as always Guga!
Love the complete cleaning of the meat! Tendennts and all! Just like your heaven chicken drumsticks! Beautiful!!
Boneless had more surface area that's why 😎
DrCKJ wow you’re cool
Mutated__Donkey don’t be a dick
way more surface area
Guga logic
“ a little bit of brown sugar” = half of the bucket
actually 1/2 cup if you bother to read the "description down below"
Again nailed it Guga! You do an amazing job now I am hungry for ham!!! Going to send to my mom and hope for Christmas dinner. Thanks brother!!!
Love the reflection of guga in the spoon 5:43
GuGod - Master of cooking 😂
Mr.Guga Please adopt Me, LOL. Great video as always.
Even though you have the netting around the meat, you have the opening "seam"" where the liquid can penetrate, so the brine AND the glaze can still make their way inside the rolled-up ham.
Your video's have inspired me to step up my cooking game, i appreciate you immensely!
Guga can you make a video with a wagyu eye of round steak?
🧐
"smoke ring" bro that was brine
The pink salt kept the meat pink.
Man I love this guy. Started watching yesterday and can not stop!
Thanks Paul! Welcome to the channel 😎
yes,guga always makes everything BETTER!
😂 thanks electros
kim kardashian: i know it does'nt look that good right now, but watch this!
...Jumps on Photoshop. lol
The hams did not brine long enough. You could tell IMMEDIATELY once he cut into it.
I have no clue. What should have looked different?
@@jago668 it should have been pink all the way through no white. The pickling salt is what turns it pink. It penetrates the meat over time. When you have white it means it didn't sit long enough.
@@quedizzle7378 Thank you, I've never brined and cooked a ham before.
@@jago668 I have an it tastes amazing! You control the flavor, and it's much easier than you think. Just set it and forget it for a few days. Maybe a week.
@@quedizzle7378 bruh the pink is from the smoking, that's why at one point he was holding a piece and gugah told that the smoke penetrated deeply. the pink ring is from the smoker
Anther great Guga video. Love it.
Every time i watch your videos i feel so jealous of all the different smokers you have but i also know you worked hard to get them!!!!
All I wanna know is how is so many people up at this time after thanksgiving seesh I’m still drunk lol
Absolutely nobody: ....
1:40
Guga: “The boning is very easy”
I did this for Christmas and my family absolutely loved it! Both the boneless and the bone in. I couldn't really tell the difference but they both were great!
I recommend that anyone watching these videos eat before watching, and you'll still be drooling but hey it's awesome stuff!
Guga at the store : I need 'just a lil bit of brown sugar'
Store next day : yo we are all out of brown sugar.😂
Just kidding, Guga does amazing work. Love this channel!😍
Guga: "add a little bit of sugar"
Me: 😨 umm...how much sugar?!
Guga: yes
eres un crack! saludos desde Perú!!! tienes razón, esta comida tan increíble es para COMPARTIR, COMPARTIR es lo más importante!!
good video Guga, I especially enjoyed the music choice in this video
Imagine sending this channel to a vegan
Stop putting cloves in ham. Nothing ruins ham like cloves.
Except some people love the flavor added by cloves. I find ham to be one of the few places clove adds good flavor, though maybe not as many as he used.
Love your videos pls keep up the good work🙌🏼
Thanks so much Megan
Love this channel!!!
10:38 "I'm sure you guys are geniuses you know a lot more than me..."
*Reads comment section* TATS A LOT OF BROWN SUGA! ANGEL BAE! PEOPLE ONLY WATCH NO MAKE!
Me: Maybe I'm exaggerating a little but, I wouldn't go as far as called them geniuses...
Looks like it didn’t cure all the way
love it when you guys are surprised...............
Guga that looked amazing, would love to do that for my family!!
Do it
Woke up hungryyy this looks so good🤤
My guess on why the boneless ham is sweeter is because disarranging the tissues of the ham permits the brine to more thoroughly penetrate the meat, then, during smoking, the fat is also more evenly distributed through the ham, the result being that you get a juicier product.
Truly a special video. Two "Let's do it"'s in this one.
Whomever is Guga's neighbors must spend an inordinate amount of time with their mouths watering given all the amazing meats he grills and smokes in that backyard, lol.
Guga, abraços do Brasil! Te acompanho há muito tempo, parabéns pelo canal compatriota 😁
Looks amazingly tasty!😍
You can make everything you cook look amazing. I can practically smell it from here
Hey Brother i love your Videos love the food you do makes me hungry every time i am Puerto Rican and i drool every time!! :)
Wepa boricua in the house!
Guga knows his trade very well.Big up bro.Hardwork pays.
This man is a treasure.
Love the dramatic sound track
5:45 😂, i love you guga🥰🤟
love you guga!❤️
Love you right back! 👋
Your vids are the best!!!
Will be trying this. Looks so good.
The editing in this is amazing
one of the only channels that make my mouth water