What I COOK & PAY for a week of STEAKS!
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- Опубликовано: 30 май 2024
- It takes a lot of meat to run 3 RUclips cooking channels, many variety of meats and different grades. After being on RUclips for over 8 years today I share how much meat I order per week to run all 3 channels.
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* SOUS VIDE EQUIPMENT *
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* EVERYTHING I USE in one LINK *
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* I get my steaks at Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "GUGA" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#cooking #food #review
Wow now we call that cooking the good stuff!! Only providing the best to the legend himself 🔥 Thank for you being a great supporter of Grand Western!
There is so much plastic!!! 😊can’t help but love the packaging 🤩
@@supremelordoftheuniverse5449there is so much hate😚can’t help but love the bigotry ⭐️
eeh youre not at all known as the STEAK guy? sous vide an w/e stuff for laughs, sure.
@@supremelordoftheuniverse5449 This might come as a surprise to you, but that's how every company packages their steaks, so shhhh.
@@GU_671 "There's a lot of plastic." "YOU BIGOT!"
i couldnt afford to even watch this video
Thanks to your son, you’re in credit card debt
My internet cut before I could finish the video 😢
Not many people can
I can't even afford the electricity to get online to watch the whole clip had to cut it off halfway to make type this comment otherwise my budget will blow out
Of course. You are poor
This is the entire reason why Angel wanted his uncle to start this channel. I understand totally
I don’t understand totally
It is not but I admire your enthusiasm
@@supremelordoftheuniverse5449I fully understand why , but I’m unfortunately opposed to your enthusiasm
@@GU_671 if I weren’t on the opposite side of happiness I could counter my agreement to your comment
this video called me poor in 19283 different languages 💀
You and me both, friend. You and me both.
No Benjamin’s?
lmaoo same
😂😂😂😂 here here brother
I'm watching this on an ipod shuffle
I have to buy whatever is on sale. But with all the tips I've picked up from Guga, even the most inexpensive cuts turn out delicious. Thanks, Guga!
Exactly. Nobody I serve has any clue that my Ribeyes are chuck or rounds. Also, the brisket is very versatile and not expensive.
I always shop sales. Guga is a reference for techniques. And sides.
You are well come!!!!
@@supremelordoftheuniverse5449you aren’t welcome
@@GU_671 I know. My trick is: I get whatever “welcome” I can get and then I overstay it
I enjoyed the video because GUGA explains in more detail allowing us to get the visual step by step so that's always a plus.
I love the way Guga show that he make mistakes sometimes, it encourages me to cook for my wife without being afraid of failing.
There is no failing. You still get food and nutrition. It's more like if you get it exactly right, you win.
"smiling from here to here" we must protect Guga at all cost.
It's ear to ear not here to here
@@matthewwestenberger6101 He's translating a brazilian expression directly, I think.
@@matthewwestenberger6101watch the video
@@HansiOlbrichyes, I'm Brazilian and I can confirm that this is the case
@@matthewwestenberger6101 did you not watch the video? 5:14
My local butcher has most all of these at much lower prices than what Western Reserve shows. A Premium ribeye is $42 for 14oz, vs locally around $16-18.
Guga is really becoming out of touch, Great Western doesn't selll to non-commerical buyers.
We buy half a cow with all the various cut, enough to feed a family of 5 for a year. take a lot of space though and you gotta fork the cash, but it comes down way cheaper than any weekly groceries trip.
mine does too, and i will tell you that they look identical visually but honestly IDK if its just the ranches they buy from or what, I'm just not that impressed by them. I like to order grass fed online or just buy the cheap grain fed from the supermarket when its on sale.
@@s7r49yeah knowing how your beef is fed & where it comes from definitely helps. look around and shop, there's good stuff for sure.
If he Australian beef for $16-$18, I'm coming to wherever you are.
Thanks for this video. I love behind the scenes type of things. It's also helpful in a way.
You are an artist when it comes to grilling. My mouth waters every time I see a thumbnail of your videos. 😋
I thought it was cool to get more of a look behind the scenes, cheers Guga!
i love when you tubers are transparent!!!
Lmao I see what you did there
@@DMaleki dont get it
@@SafeSpaceGaming1 this vid is clearly just a huge ad for his meat dealer
Wish I could afford to treat myself. Prices are crazy in Canada for nice steaks. As a parent of 4 i must budget every penny. love your videos been watching sense you had around 60 thousand followers your rise is truly amazing!!!
Guga, you're all right, man. I really enjoy your videos. I love seeing the experiments.
A true grill master at work. The way you effortlessly work the grill is truly something. Started watching you in highschool and you taught me how to grill 😂
You know, as a subscriber and instant fan of Guga and the family aince their beginnings. I was thinking yeaterday as I was rewatching the video he reacted to Gordon Ramsey. I was thinking as myself. GR has a massive multi million hospitality empire and is super famous and rich, Guga is famous, loved and above all built an amazing community, maybe he doesnt have a hundred global restaurants or worth billions, but who would i choose hypothetically to be. Absolutely Guga, the life he runs is happy, fun and down to earth. Money and fame means nothing of you don't have people to share the love with. Also he is frikken an amazing guy, enough said. 🎉
I had to put a bucket under my mouth watching this. The drool was too much.
This my very first time seeing meat unboxing… guga is a legend
Regarding your comments on ribeyes. I hear you, this is why I HIGHLY recommend buying primal roasts and cutting your own steaks. With a ribeye roast you can separate the ribeye filet from the Ribeye cap and even treat them as separate kinds of steaks while saving a lot of money.
Not even hungry right now, but my mouth is watering!!! WOW!
Ordered some ribeyes about a month ago for my Wife’s Birthday! We still haven’t eaten them, but it’s getting close! Can’t hardly wait!!!
One time though I had a thin (half inch) ribeye and I don't know what I did but the the eye rendered perfectly, more so than usual. I did Guga's recipe where you add the nashville powder before adding the korean chilli butter. So it may have been the extra heat from the sugar in the rub and the fact the steak was cooked only on the pan as it was thin. The entire eye was basically just like beef butter, it was insane, as soft as melted butter and very flavourful. Best steak ever
Guga spends more in 3 weeks on steaks than I get a year being disabled. Granted, he offers ppl so much and does so much that he deserves every penny. 🙏🏽 God bless.
What exactly does he offer people and do other than make stupid “experimental” videos. Wastes food most of the time too.
@@bunns420 he does it to inspire. I may not afford what he does, but I definitely picked some good stuff from him. Take it or leave it.
So how much do you get in a year?
@@Sniperboy5551 15k I think
@@Sniperboy5551 I guess if I break it down accurately it might break 15k. However, SSD overpaid me for one month so they've been taking some out each month to get back the money.
With summer sneaking up it's time to take a trip to my local butcher. Watching Guga has shown me what to look for in a steak as far as marbling and quality, so even though I'll never in my life be able to get my hands on A-5 wagu, I can do pretty well. Also, more often than not a local butcher shop will be cheaper for the fancier cuts than a normal grocery store.
Guga I must say! Beside your stakes looking great, recently, YOU are looking great! I can see you are working out and taking care of your body! The results are visible and I am sure you are feeling better too. Keep up the good work and be sure I am proud of you! Keep it up!
Man, the editing on this channel is just PRIME! Cracks me up
You always make me feel so hungry!
I reckon this would have to be the best unboxing video on youtube 🤤
I live about a 5 minute drive from the Jack's Creek Head Office and their warehouse here in Australia, I really need to head down and get some meat!
Fantastic video thanks 👍🏻
And Australia has great beef and lamb, we love it, great video Guga, cheers from Melbourne Australia 🇦🇺
Honestly it’s hard to find truly high quality meat though. We see, to export it more than make it available domestically.
Early! Yesterday was my birthday! Thank you so much Guga for posting this video today! You guys have made my birthday even better!
happy belated birthday my g
@@sabbialmighty7249 Thank you!
would love to see you try a chorizo burger sometime, I made one recently and the gist of what I used was 2/3 beef, 1/3 chorizo ratio for the patty, fresh homemade pico, french fried onions, shredded lettuce, sour cream, on a toasted kaiser bun and some slices of lime on the side to squeeze on as you eat. it was my own random idea and it came out quite tasty
I love the background information.
I do hope all that packaging is enviro friendly.
Styrofoam isn’t biodegradable.
Neither is tape. It’s plastic and glue.
@@Tonyhouse1168 I have seen some supposedly compostable packing and packaging on all sorts of deliveries here, the only problem is, they are all for "hot" compost. Not suitable for my traditional open system.
Mouth watering thru the entire video…esp the end 😭 so hungry rite now
Absolutely Amazing ❤✅✅❤️😎Thank you so much Guga for all your Lessons for Us. Cheers 🥂 😊
Love it!
OK, I really REALLY enjoyed the indepth explanation of how Guga likes to cook the steaks at the end. Usually the cooking part is all flash and no explanation (which is very fun, don't get me wrong). But this slow explanation was a nice change of space.
Great video, I liked the behind the scenes look a lot.
Good video, thank you!
Guga, você e o Max The Meat Guy podiam se juntar e fazer um baita churrasco estilo brasileiro com Picanha na brasa, vinagrete , pão de alho, coração de galinha e guaraná antártica com limão
Forget Max, I want that
Muita gente ficaria com água na boca 😂
Guaraná Brahama é melhor
@@outogetyougotyou5250nunca será
@@outogetyougotyou5250 nunca será [2].
Appreciate you sharing
I’d love to see Guga compare beef streaks against things like tuna steaks and magret de canard
Great video
Guga, you and badlands booker need to film the ultimate bbq this summer with family and friends. Good food good drinks good company and lots of love and fun❤
Sounds great
Oneday i would love to eat a Steak made by You Guga, bless you and stay healthy !
I have a question Guga, you always show how to cook steaks on the round grill and to rotate the grates, but what are your suggestions for people who cook on grills with rectangle grates, like a smoker that can be used as a charcoal grill? Please do a video on that and show us how to cook better on them!
I think you just move the steaks manually to the other side, but I'm not a cook whatsoever, so you probably shouldn't listen to me)))
Still the same method, a hot side and a cold side, the difference is you just move the steaks yourself.
@@glennquagmire34👈This guy knows how to do it if you have a rectangular grill
@@glennquagmire34the one difference between this and Guga’s method on the round grill is that the reason he turns the grates isn’t just to move the meat, it’s so that the grates cool off and don’t burn grill marks onto the steak and instead you get an even crust
Keep the heat up or on just use the less lit side or use a higher rack
Amazing ❤
Guga I haven't eaten a ribeye or any other steak since 2021. I consume beef vicariously through your yootoob channel.
Guga we need a tour of your house. I'm sure it looks beautiful 😊❤
Guga, love your vids you and how to bbq right have both taught me alot.
My question is whats the brand you use for your charcoal cooker you always use
Looks like a bunch of boxes of the good stuff, man could live like a king on that kind of diet
THANKS FOR THE INFO'
You are a meat god Guga. I live vicariuosly live thru you.. I hit my local Shaws market twice a week to get 50% off meat and use your recipes.
I love that Guga got here by the sheer strength of his personality and will to succeed
I was worried you were doing your meat dealer dirty, im pleased to know it was from your plug 🤙🏼😉
Guga! You should do a video of you cooking a steak from start to finish with no cuts! Just so we can really get an idea of how long it takes for us visual learners.
You are making me hungry!
Love watching your sizzle on the steaks. Just wondering, how much charcoal do you use? I know you split the tub in half, but it seems like there are a lot of good usable coals after you are done. Do you continue cooking more after the video is done shooting.
Buying a fully cut and processed half cow soon and watching this just made me more excited lol it wont be Wagyu but still pumped to have a bunch of ribeyes, fillet mingons and NY strips. I will be able to eat like a rich man for a while. 😂
I'm thinking of ordering some steaks to try a picanha for the first time. Looks like they arrive frozen. What is your process for thawing them before cooking? Do you just put them in the fridge for a couple of days? Defrost at room temp? And if you're going to Sous Vide, do you defrost first, salt/pepper, and then re-bag them to cook?
I enjoy these more behind the scenes type videos. Granted I feel poor when I choose my choice ribeye from my Publix compared to watching Guga but this type of video is a nice change
I wouldn't think too much on it. The price of beef has skyrocketed over the last decade to a point where I am thinking it's not worth eating on any sort of regular basis.
Lol i cant even afford the cheapest steaks around. So dont sweat it man. Im hungry everytime i watch his videos. But his entertaining entertaining
@@XBluDiamondX I'm willing to bet Guga is the reason why the price of beef went up so high. He's buying a lot of it.
I personally would love to see you local resourcing meat and what to look for from a local butcher to support the community. This is absolutely awesome for convenience, but it's like being provided the meat from a fast food place and being able to season and cook it yourself
My local butcher has recently started selling Australian ribeye, ny steaks and he is waiting for filet mignon… I’m so happy 😎👍
It’s why Australians put up with the spiders and snakes. For the steaks at the local butchers. The only imported meat I even see at my butcher is Japanese wagyu
Even in this behind the scenes video I still learned a lot.
salt and pepper im good using garlic powder on everything I cook. salt and pepper is perfect to me for bringing extra flavor and keeping the original taste of the meat. i like regular and gamey meats so i don't like to cover up the flavors to much
Guga's videos for me is the equivalent to eating a big hot bowl of pot roast of a wet chilly day
That brisket is massive holy 🐮!
Thank YOU Guga for teaching me how to make better steaks
niice. I definitely prefer ribeye over NY strip, but agree that the cutting is neater with the strip (incidentally, strip is my second choice. I can't seem to find any picanha here and I don't want to break down a whole sirloin primal, at least until I have a chest freezer here). I can never decide what to do with the fat cap, will probably just sear the hell out of it next time I cook one. Also, I bought a grill gun because of you, and it's glorious, haha.
I'd love to see Guga on a TV cooking competition
Hey Guga, I have a question for you: I gave up beef for Lent, and I want to cook something really special for Easter Sunday. What cut should I treat myself to after going 40 days without steak?
I dunno what you sprayed on those picanas but I never saw a steak look so shiny. Looks like candy. Hope you're not getting too mainstream on us, Guga!
@guga if you want to hit 135 internal, what temp do you pull them off at? I've heard 125-127, but that seems very early.
Hey Guga, I love your videos, thank you for them! I have a question, if I wanted to buy steaks in bulk, or get the best steaks for the best prices, what would recommend? I know you use grandwesternsteaks, is costco a good place? I just want to be able to buy in bulk and get the most bang for my buck. Thank you in advance.
What temp do you pull off the grill though, because if you wait until 135F it'll be well done by the time it's done resting. 110F? 115F?
What type of thermometer do you recommend? Can you do a video on what the difference is in certain thermometers?
I just ordered a pork and steak bundle for 300. Steaks are 🔥 too. Glad u have sponsors. Id never
I don't know if you've ever done this before, but you should try cooking the same cuts in various ways... charcoal, wood chips, propane, convection oven, pizza oven, etc. to see how much of a difference it makes.
That just 1 week?! Crazy! But I would love all of it!
I share your preference for NY steaks. Back when I thought superhigh heat with propane was grilling, I preferred ribeyes but getting a weber grill and learning how to keep a small fire with natural lump mesquite and indirect heat, I've actually started to prefer NY slightly over ribeye and whole tritips strongly over both.
there will always be preference with the cuts
Kudos to Guga for proper box opener safety and using the knife away from him
Hey Guga, can we see more cooks in that Alfa pizza oven please !
1:26
"There's nothing wrong with ribeye..."
"but what i don't like..."
💀
What I usually do is tie my ribeyes up. So they won't separate. Good video 👍🏾✌🏾
At the min 10:30 Guga is like Salt Bae. Doing that thing on the cutting bord with the knive. Guga is becoming the next Salt Bae 😂
Haha shout out Ainsley 😂😂 yeah bwoiii
I watch your technique with spinning the whole grate. I have had several different brands of charcoal grill and I don't think I have ever had one that I would trust to not fall off one of the crappy little tabs that holds the grate up. I think my webber ones bent the first time i used it. So i bought the replacement one with the doors on either end to add wood or charcoal. Both sides the door oper too far it fell apart i cant get them back in the right way so the grate will sit flat now. I just wondered if anyone else has any of these problems or is it just user error or did i get two lemons?(Obviously I doubt that). Any help would be appreciated
Guga "Meet Probe all the way in to the line” No pun intended guga😭
Cheers from Kazakhstan 🇰🇿
We love borat❤
This is so interesting, but outside of the ribeye, I don't know how to identify the cuts without reading the label or being told what it is.
Might be a cool video to see how you distinguish the cuts and what part of the cow they belong to.
Always a plus when your cousin works at the meat supplier.
uhuh - people forget that quality charcoal has no volatiles - the "smoke" from a charcooal fire all comes from the fat sizzling - same as on gas *but charcoal can easily be a more intense heat. Controlling the flair is the Guga level skill.
In Australia we are more accustomed to cooking BBQ on wood - banking up our own coals (very hard well dried Eucalypt - Ironbark, Redgum and Varieties of desert hardwoods are fantastic for BBQ - (for making charcoal as well.)
Guga... I so want to go to Your place for a BBQ. You rock.
Still need my invite out there Guga! :)
Guga, Angel and Leo: "Despite what you guys think we dont eat steak every day."
Also guga: "I spend 5000$ on steak every week."
Bro we NEED a house tour, that outside looks insane
Guga out here doing more advertising for the australian wagyu farmers , than anyone else in the world.
Grassfed lamb is GOATED
RIB EYE vs. NY, YOU'RE OUT OF YOUR MIND! Ok I feel better now, resume. lol