What's like trying WAGYU for the FIRST Time!
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- Опубликовано: 13 сен 2024
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Have you ever wonder what's like having wagyu for the first time? On this video on of my friends tried it for the first time. But we took it to another level and gave him the hottest hot sauce to try. The results are crazy!
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Guga u should try eating wagyu! I recommend
Guga i love ur videos
Haha! My name is apple cider! Try dry aging with apple cider?!
Guga i love u and angel and leo and maomao
Gua hello
Hey Guga, I've got a request. Can you try dry aging steaks in sweet mustard like the German brand "Händlmaier". There's two, one without horse radish and one with a bit. If you want I'll send it to the US out of Germany. Keep the content coming. The entire family likes it.
Or Dijon mustard, it goes well with steacks
Yess! Pro tip: make sure it’s extra salty so the salt penetrates deep into the steaks!!!
I love that mustard and i would LOVE to see this!
“I’ve”?
@@lauens short for ”i have”
“We get to break off the richness a little bit” - with melted brie cheese wrapped in puff pastry 😂
That made me chuckle as well
If that's used to cut the richness you get a rough idea how rich wagyu A5 is
Thank you Guga!! Here is a funny story for all those who follow Guga for a while. Every time I get a new product or a sample I send it to Guga right away because I know it takes some time to record the video and edited, also this allowed me some time to get the actual product in stock available for sale. So Guga after tasting the meat calls me right away and start talking to me about how amazing and delicious it was blah blah blah follow by this question: have you taste it yet? My answer: No!!!! Because I gave the first sample I receive in my hands!!! (kind of upset inside with myself because sometimes those pieces look amazing but i share with my brother Guga). And to top it off his final comment always is: wait until you try it, you gonna love it!! Really Guga!!
hey Emilio! big fan of your appearances in Guga's videos! I went to your channel in search of content and did not find any but noticed some references to Costa Rica. are you tico?
@@pike666db si, de Liberia!
@@emiliocharpentier qué bueno! para mi es un gusto ver a otros ticos haciéndolo bien en el extranjero, como yo espero hacerlo algún día. saludos desde Chepe, un abrazo y Pura Vida!
@@pike666dbPura Vida!! Gracias!
What would you suggest for trying wagyu the first time ? I’m signed up for texts about sales at your place and just waiting for some extra money to buy something from you for the first time
My mom got an A5 Ribeye for me last Father's Day. Made it for the family and it was MIND BLOWING. Like it's one thing to watch Guga make it and try it. But experiencing the cook, the fat melting to the touch, and the intense rich flavor is just incredible
Yummy A5 ribeye!
I got to cook an a5 wagyu strip steak last week and it was just amazing
Guga: “I’m Going to cook the second one in a more traditional way”
Also Guga: pulls out his flamethrower
Gotta remember traditions.
Always remember: When Guga talks about the quality of the steak he is actually complementing the cow that piece was cut from. Very polite 🥰
The cow: MWOOW...how nice and thoughtful...
@@raultifrea5549 The cow:
The:
@@ketameanii t:
Seeing another Alex on the show gives me hope that some day I can taste one of Guga’s steaks.
Also, Leo was a great addition to the show. Glad he’s been on a lot of episodes lately. He gets really into describing the food and has an upbeat personality.
Thanks to you, Guga, I've discovered the magic of Sous Vide. I've got one Sous Vide machine on Christmas and tried to cook some steaks for my family and even for my friends on New Year's Eve. Everybody absolutely loved it. Thank you for this amazing experience.
Guga: “If you don’t have a smoker at home, here’s how to do it.”
*grabs flamethrower*
I love this guy so much.
That was fun. Great job guys. I always love seeing Leo in the videos and Alex you’re an absolute natural. Now we just have to get Nick in the game. Tell him his non-presence has not gone unnoticed ;-)
This rare triple negative had my brain doing backflips for a second XD
@@lo-keyloki9986 lol Me too and I wrote it.
dude turns into Mad Eye after he got his first Wagyu short rib
Broo its too early for this savagery
😂😂😂
Guga, I got a snake river farms gold (bms9+) cowboy ribeye for dinner on new years day. My friends had never had wagyu before. I reverse seared that 3.1 pound monster (on the smoker at 225°F until I reached an internal temperature of 125°F then seared with my torch and rested for 10 minutes) then separated the eye from the cap and served them separately with greens, black eyed peas and corn bread. That steak changed my friends' lives. They never understood how I could spend $150 on a steak. But, now they know.
I was so mesmerized by the beef, I drooled on my keyboard and now I typing this from my phone
The taste test is proof that being Angels friend pays off. Angel isn't even in the taste test and Leo is there XD
Leo is just part of the show now, I wait for the day we get the Leo, Angel and Maumau combo
@@TrolleyMC Yeah and he started as Angels friend, just like I said.
Guga! If you havent already made a cookbook for your side dishes... please do!!
What's the point fake tasting of DaBomb? Poor acting :(
Why do you think it's fake?
@ All of them didn't even get red on a face for the moment trying it. Have you even tried DaBomb, I like spicy food but such amount is giving a really strong kick.
Love to see Leo in the videos, his enthusiasm is contagious! And great job to Alex too! Very fun to watch!
Chili oils are alcohol soluble - a shot of bourbon would knocked that fire out out quickly, while dairy fats mostly spread the oils around and the cold temp makes them stick to your mouth better. I have grown and eaten habaneros, ghost chilis, scotch bonnets, etc. since I learned to walk. Use rubbing alcohol or vodka to get the oils off your hands - **obviously don't ever drink rubbing alcohol** but a shot of a high proof spirit like bourbon, tequila, or vodka is very efficient, especially if you swish it around. This is also useful if you are taste testing several peppers or chili based sauces to rate their bit and flavour. Can I get some of that wagyu, though? Cheers
@kristin Burkett Can you swish the tequila around and then spit it out, if you don’t drink?
@@melstarr1864 Yes, you can!
Tastes so good the dude turned into one of Picasso pictures
Holy shit dude that comment deserves 10 000 likes you made me laugh so hard when I watched it 🤣🤣🤣
Sir, you've won the internet
i had a tournedos(fillet mignon) australian wagyu score 8 a few days ago and let me tell you something it was life CHANGING!!!! yeah it was expensive but forsure a life experience.
I made the Picanha GUGA STYLE few weeks ago too! My family loved it and I’m making them again next week!!!
I make wagyu a5 ribye for the family once every 2 weeks, the taste never gets old.
Hey Guga im from Germany and i am a longtime Follower and i would Love to See some typical German thinks on your Channel. Trust me it is real Good🙏🏼
Guga pulls out wagyu: Let me blow your tastebuds away!
Guga pulls out Da Bomb: Now let me burn your tastebuds away!
On one hand you have a rib that was seasoned then smoked. On the other hand you have a rib that was seared then seasoned. Both were cooked using sous vide. I'm going for that preseasoned, smoked rib every time.
Guga! What do you think jelly or jam dry age steaks?!
7:25 when you get eye failure after having a bite of heavenly meat, you know that thing is guuuuuuuuuuuuuuuuuuuuuud!!!
Blind on left eye :) still enjoying life ^^
I think I found out the best way for rehydrating a steak! I think you should put the steak into fat then put the whole thing in a vacuum chamber. The process will start taking out all the steak’s juice and replace them with the fat! You can check out “Action lab shorts” channel of their pickles video! Hope you make a video out of this! I think this will be incredible🙏
wait, can you dry age a steak with jello?
Wow!! U r a wild one for this idea major W for thinking this! Do u like pineapple jello? Will that tenderize the steaks? 😳 The Bomb jello?! U r so smart Joan Esteban Rodriguez Lopez! That is a long name! Can i call u Joan for short? Or Esteban? Or Rodriguez? Or Lopez? Do tell me! U r so smart thinking of this idea! What made u come up with this brilliant idea?! Did u think or did it suddenly popped in your head haha! Btw did i tell u this was a good idea?! U r like albert enstein of ideas for dry aging steaks! What else would u recommend next! I think u r going to suggest a really wild idea too! Wait.. let me guess… is it.. JELLO BUTTER?!? Wow u r so smart! U should be a president of thinking of ideas! Damn u r so smart!! Tbh im quite.. jelly(jealous) 😜 pun intended!! What if its jello made with bacon grease and the gelatine?!?!? I bet it’ll add some extra flavours?! Baconatorz! I dont want to steal ur thunder but i think we should call it bacojello! Hahaha!? U r so smart btw! Do u like sean kingston by any chance? He is a good artist! What artist do u listen to?! U probably listen to jazz music bcs u r smart! I think thats it from me! Bye (dont let anyone tell u r not a genius(ur a genius btw did i mentioned?)) yee haw hoping u reply with more wild ideas!! Bye smart Joan Esteban Rodriguez Lopez!!
@@applecider29 You're weird bro
@@applecider29 LMAOOO
Hey I have a suggestion! Why don't you you try Dry aging beef in Jamaican Jerk seasoning. You can buy it at the West Indian store or Korean or Chinese markets, or you can make it from scratch. Coat the entire, rib eye in it and do three steaks, one brined overnight, one dry aged, and the other Souvite. And see how they come out.
Two days ago I tried Japanese A5 wagyu for the first time. My goodness, it was insane. I ate about half a steak and that was all I wanted, it was so rich.
A5 is decadent in every sense of the word. It literally melts in your mouth and coats your palette with intensely fatty beefy goodness.
Had an A5 wagyu NY strip for the 1st time on New Years day.
Almost cried after the first bite.
Because I knew I wouldn't be having it again for a long time.
The day Emilio gets you some hanwoo beef is the day I know he is the KING of meats
Hey Guga, why did you choose to sear first before sous vide this time when you usually do the opposite. As usual the video was informative and entertaining. Thanks for posting.
They're falling apart. Need pre-sear.
In this video you sear the meat before you sous vide it. In other videos I’ve seen you sear steaks after sous vide. Is there an advantage between doing it before or after? Does it depend on the type of meat?
You wouldn't be able to sear short ribs after sous-vide... They're falling apart.
What about a double dry age experiment ? Try to dry age untrimmed prime rib for 30 days and then trim it and do another 30 day and see whats happens .
Good idea!! But he’s gonna need to do with a large piece of meat so it’ll be a decent size after carving twice xD
GUGA. SHORT RIB. IS LIKE A SLICE OF HEAVEN ON A PRESENTATION BOARD. GREAT STUFF MY MAN YOU NEVER FAIL TO WARM MY HEART WITH SUCH MAJESTIC MEATS .
0:59 I need a camshaft smoker😁
I think Emilio Is a very fortunate man, surrounded by wagyu
Pro tip:
Milk wont help you when your mouth is on fire. Instead, try swishing apple cider vinegar and spitting it out. Repeat 3-5 times. The vinegar emulsifies the capsaicin oil and then you spit it out. I've experimented with a bunch of stuff and vinegar works the best. You can also swish "anbesol" numbing gel all over your mouth before eating spicy stuff which totally works at making you impervious to the pain but tastes aweful and then you cant taste the wonderful pepper flavors.
Shut your stinky butt. This is the internet. Watch literally any major spicy food challenge, there is no tried and true easy way through the spice doors. You just have to accept your fate. Spicy Boyz Champion of over 6 years here! If you want the win, you gotta accept the pain!! Nice try though. Guga says, "..."
could u do a video about all of the best steak methods that u have tried on one steak?
That thing so good it got Alex eye twitching
HAHAHA yes!
Worlds greatest combover
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Alex has some "special" face expressions, funny tho
Prosthetic eye I think 🤔
@@AhmadHafez01 ohhh, that makes sense. I noticed it, but it wasn't that distracting.
You NEED to try dry-aging a steak in garlic paste!!! i need to know what it will be like!!! please
We need to break the richness of the steak, so let's eat a whole 30% fat brie cheese 🤷🏻♂️
Leo, The analytical one
Guga, Meat connoisseur
Alex, Sweet chill guy
1:26 I almost licked the screen of my phone looking at this
Only Guga can “cut the richness” with molten fatty cheese :D
Love watching the new to wagyu tasters lol! It really is something to try at least once!
Guga, I have to ask where you got that rubber seal for your container lid?
A huge fan of both channels. Have 2 different sous vide set ups. Absolutely love it. Also have several smokers. Can't afford wagyu but, made some short ribs at Christmas. Everyone was blown away. Phenomenal. Started smoking the meat first with a couple tri-tips about 2 years ago. Definitely the way to go. My mouth is watering just thinking about it. Lol.
Alex really combed over that description of the short ribs.
Omg priceless XD we’re still laughing about it.
Hey guga, can you cook kangaroo?
Love the surprise at the end!
Hey guga I have a great dry aging idea how about dry aging with garlic or onion paste
7:25 can we just admire how his soul went to heaven, hung out with harambe, played basketball with kobe, and then came back to talk about the shortrib
I buy as a treat 1 A5 Ribeye every year. Me and my son's share it and it's so worth the treat.
Hey Guga!
I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you!
But I couldn't help but notice, you did not make sous vide goose breast yet.
I highly recommend it, since it could be an interesting video and also it is delicious.
I think it's even better than sous vide duck breast.
Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready.
Thanks,
David
One time, I was at a mall with my family and there’s this one stall that sells cubed wagyu on a stick (like 4 small pieces) and as someone who likes to watch cooking videos I knew what wagyu was and my mom asked if I want to try it and ofc I wouldn’t say no, so we bought it and we have to share it (I’m a family of 4 so we got one cube each) and I ate mine and it was really good! Melts in your mouth like butter, juices coming out and is very tasty! Would love to try some more!
How much did cost? (Sorry for my english)
@@danielsallesse it costed around $2
When you pre sear your meat, does it still have a crispy crust after its done sous vide?
No.
I ordered wagyu a12 as a starter on a fancy resturant, my first time ever eating wagyu. It was absolutley amazing and worth every penny, yes it was very expensive and something you only do on special occasions.
Ciao Guga,here a request could you try dry aging in pork fat?
Omg!! Dry aging in bacon fat!? Yummy!
jesus christ y'all dun opened up that new guy to two new whole ass worlds with the wagyu and the hot sauce--so much you got that mans CROSS-EYED D: THIS HOT SAUCE COULDN'T WAIT TIL ANOTHER VIDEO??? LMAO
Guga, could you cook several different cheap steaks and try several different seasoning combinations? I'd love some good ideas because i can't often buy the good stuff. Thanks and much love! You're the best!
Trying making a chilli or a Bolognese with literally 1-2 drops in the recipe. I use it at home and in a big pot it bring a nice heat spread throughout the meal!
OMG ROBERT!!! U R A GENIUS!!!!
@@applecider29 why thank you, make sure you keep it to the couple of drops other wise you'll need a replacement face😂
Is there any planned Q & A content comming up? Would love to see Angel, MauMau, Leo, Production setup maybe
Yes good idea! U r genius handsome too!
There is a very unique sauce from the Middle East and North African called "Amba". It's a very strong and unique sauce that I absolutely love but can't describe, it is essentially a mango sauce but it's not sweet. Try experimenting with it, might surprise you.
Glad to see Leo got better on camera
Baked brie is always a winner
i have the lapavi containers but where did you get the collars around the opening for the cooker on the lid?!?
The milk scene was gold lmao good job guys
Guga I know that you love smoke on a brisket but you use some wood to create that smoke but how about using wood smoke instead of butter or wagyu smoke.
Will that be good? There is only one way out
Hey Guga, was wondering if you could try Hanwoo beef and compare it to wagyu and prime steaks!
You should do a series where you cook different countries favorite meat dishes. Think it'd be a great way to expose people to new cuisines
I have wagyu shortribs in the freezer, the restraint I'm needing right now...
“This is not something you see everyday” Guga literally making hundreds of videos about wagyu steak
DaBomb so godamn lethal it fixed Alex's eyes
Waygu striploin was the first thing I ever Sous Vide. It was amazing.
Hey Guga I always see wagyu in the most common popular cuts. What do you think about this wagyu but use the chuck roast or bottom round cut?
Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!
The link to your pepper grinder still doesn't work. Please fix it so I can buy it. Thanks Guga! Also, how about a crossover episode with Sam The Cooking Guy?
I hope Guga does fan videos some day, I'd like to join him for a experiment or a normal video! Would be so fun!
Guga love it
Have you tried to dry age a prime lamb loin or rack of lamb ???
no way man, i dont believe in words, it might be only for the show, i have to try it to believe it, if i come to US i will search for you to try this ;)
Haiyaaa guga , where your chilli jam where your chilli jam
Leo is acting like he's been in the videos for years, Get Angel back in!
Guga: Can you explain the texture? I don’t know how to explain it
Also Guga: that’s exactly what it tastes like!
😂😂
Lmao his face when he took the first bite was priceless
If you don't have a fancy smoker, you can make it simple by just using your flamethrower!
Ah yes, the flamethrower. A common and essential tool no one can live without. XD
Wow first time so near of publication time !
I got a request for you guga.... You should dry age waygu in the Kombu... That seems like a match made in heaven
He dry aged a prime rib in kombu, though not Wagyu.
Guga, you should try that pepper jelly on some corn bread. my favorite
Guga, give ostrich a try. The meat is very lean and should be done sous-vide. But despite ostrich beeing that big, big birds - their meat is red, not like the one of chicken! That’s somethin you don’t see every day!
Guga, I am curious what wood do you typically use when smoking ribs and brisket?
so Guga just fed Alex the best dish he had so far and Leo decided to burn his taste buds away to only remember the greatness of the short rib for the rest of his days.
As a Canadian I must request maple syrup dry aged steak!
Love short ribs! Favorite way to cook them is slowly over natural real wood embers Argentina-style (use only coarser sea salt or fleur de sel). When cooked that way, something happens to the fat and it becomes almost like softened butter inside as a texture...
You should do a score steak experiment... Score some steaks and not the others and see the difference
7:25 when she won’t get up
Guga needs to do a video where he cooks for his meat dealer