I cooked MOST EXPENSIVE Pork, Better than WAGYU!?
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- Опубликовано: 20 июн 2024
- Today we were lucky to cook and taste the most expensive pork, aka ibérico! This was an awesome experience and I am happy to share it with you. When you get great quality pork like this cooking it is something that you treasure it for ever, specially when you get to share with family and friend.
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13876 SW 56th Street #128
Miami FL 33175
* Iberico Pork by Grand Western Steaks
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F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
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#Pork #Expensive #Grilling 
Развлечения
This one can stand up to wagyu. Should compare them head to head?
Oh Guga, you know you gotta dry age this.
Mhm
where is the dry aged,smoked and dry brined australian wagyu picanha guga?😂
just kidding,but i,d watch a dry aged one tho!
How about an episode where you make Ibérico-Wagyu Ramen? 😍
Please try Jeju black pork, it is the best pork Ive ever had yet is completely different from iberico.
If I could have one wish granted, I would easily wish for taking angel's seat 😂
Or sharing it
Or to end the pandemic 😑
Amir Anderson or to take a joke
69th like
@@amiranderson4544 Nah I like corona
Hey Guga, do you think you will ever make a Top 10 list with the best meats you've ever cooked on this channel?
The A5 dry aged wagyu on top for sure.
@@wenaragoza he said that the wagyu pecania was better
Maybe he will cook every meat first from the best kind
Korean hanwoo should be better then A5! guga give it a try!
Yes!!!
“Corn is amazing, you should definitely give it a try”....ahhh that’s more my financial speed.
With the amount of junk food I'm eating during this lockdown, I'm probably as marbled as the Wagyu A5
10/10 best comment ever😂
😂😂😂😂fattest comment ever
The best comment I’ve ever seen
🤣😂🤣🤣😂😂😂🤣😂😂🤣🤣😂😂🤣🤣😂😂🤣🤣😂😂🤣😂🤣🤣😂🤣🤣😂🤣🤣😂🤣😂😂🤣🤣🤣😂😂🤣
🤣
Who else is watching these videos while starving on bed 🤤
That would be me
Is it halal tho LMAO kidding
Im watching this while eating noodles pancit canton lucky me
Im starving on the couch
@@Crispyrendang64 this is the most beautiful comment
Crazy idea: dry age a big chunk of steak, trim it, then dry age it again.
You could just dry age It longer
@@pablonieto5058 I wish I could laugh react
There will be no meat bro
@@argonianguy6226 ur probably right 😂
@@pablonieto5058 nonono 😂
Am i the only one that absolutely LOVES when Guga talks spanish?
I have had these exact brands of Iberico meat and they are amazing and best of all, very reasonably priced compared to the price difference with Wagyu vs Prime in beef. You can get a rack of baby back ribs for $20 from a good butcher and they melt in your mouth.
@Jonathan Athlin Muntlin ?
@Jonathan Athlin Muntlin use pineaple when you turn off the socket, if not the cloud gets wet.
@@pepegonzalez826 a kilo in sweden of iberico pork ribs is about $5, imported from spain.
@Jonathan Athlin Muntlin nerd
@@killerdude-hz2bb I live in Spain and you can easily find it in any store and quite cheap. I honestly ate so much of it that I dont really like it anymore.
Spaniard here! Glad you enjoy our national products ☺️ I'd like to see you guys try jamón serrano, pata negra if you can get it (ibérico). There's no cooking involved but I think you'd like it!
Not jamón serrano. The best of the best it’s jamón ibérico de bellota, aka “acorn iberico ham”.
Spanish and Portuguese my friend, we technically have the same specie and provide the same care to it so it's more like an Iberian think, not just Spanish.
@@anuevom I mean... Jamón serrano is the term, everything else is just specifics about that particular type of ham, so, like I said, pata negra would be best
@@bykaclyat9140 very true! Península ibérica after all. Greetings dear neighbors ☺️
Un 5J a ver como reaccionan
Hi Guga I'm from spain and I decomend you to try a cut of Pork called lagarto, from my point of view is even better than secreto ibérico.
You should give it a try!
I agree, lagartos are better. We are really lucky to be from Iberia and meats like this are part of our lives
you guys have been pumping out the videos during this whole pandemic and I appreciate it, got lots of time to cook and try stuff at home and you guys are inspiring.
The rest of gugas friends & family: DAMN, why’d he choose Angel for this one😭
*angel
They gave his family some
'angle' XD
He cooks for his whole family and they eat off camera.
Probable because Angel is his coworker.
Angel is doing the post production of the videos.
I just realised that Guga's channel is basically like those flexing hypebeast channels, but for food.
and i keep watching despite the fact i will never touch any of these meats in my life
Pretty much lol
Except Guga is a G
@@joostin123 true
Mask Ye 100%
Great video! Really enjoyed watching. Looking for Iberico pork now!
I cook secreto, every year for new years eve, it's just become a tradition at this point. Absolutely amazing, and everybody is shocked with the flavor! Seasoned with nothing but salt, grilled on my japanese grill, and served with a fresh squeeze of lemon.
I love this channel. Shows me all the good food I will never have.
shows me food if I had I couldn't eat anyways cuz I need teeth 😭😭
Watching while eating .30 cent instant noodles
Guga: It would be a crime to over season this with any weird rub.
Gugas Rub: 🤬
😂
😂
ok
🤣🤣🤣
Seriously my new favorite RUclips channel... I'm literally drooling every episode I watch...
it's raw tho... Pork at the most may only be slightly pink, never more dark than that. Always cook it to well done/ á point. The only exception is when you cure it with salt for example like how they make the parma ham. Otherwise never go medium or rarer!! It's a great risk for salmonella and other bacterias. Here in the Netherlands it's always stated on all packages that you should never EVER attempt that.
You have literally no idea in the Netherlands about this meat
Imberico is fine to cook medium
For Pork bought in Groceries and etc. It needs to be Well Done, But the Pork in the Video is High Quality and can be cooked Raw
Angel: Did I hear expensive?
he's such a gold digger
Day 1 of asking guga to make dino nuggies
Yes, but made out of heritage chickens.
Lmao
@@tristanmendoza7493 Jidori chicken!
Lmao
Elevate it Guga!
I love watching your videos man. You always inspire me to try new things and give me great ideas to surprise the family with a new flavor, cut, side dish, and sauce. Friggin love you channel bro!
Thank you so much for your videos!I have loved all your tips and tricks and has definitely helped me take my meat to the next level! Im sure my family is even more grateful :D
I'm craving for grilled pork like this now.
tap water is your best friend :)
Vaal River what does that have to do with pork
So was everyone else that bought out everything Grand Western had in stock today
@@tonythemurderingtiger4191 Pork is 80% water :)
Vaal River oh I get it
Hey Guga I'm from Spain, the country where that meat came from. There are several "cuts" from "ibérico pork" (cerdo ibérico in Spanish), like "pluma", "presa" or "abanico". Those are as good as tenderloin and "secreto" pieces.
That breed of pork is exclusive from Iberian peninsula (Spain and Portugal), but the secret is the variety who eats acorn and run freely across "la dehesa" (something like meadows or grasslands) typical from south-west of Spain: Extremadura and Andalucía.
Cheers!!
Pork shoulder (presa) is the best cut by far, and the most expensive. The other 2 are really good options because they are relatively unknown and cheaper for that reason. The other outstanding cut is pork cheeks (carrilleras) but it is not a BBQ cut.
If we do not see written acorn feed when we talk about fresh meat, neither they. In fact I doubt they get any 100% acorn fed pork unless they pay a hugemongous extra cost
@@pepegonzalez826 There is no pig 100% fed with acorn. It's literally impossible because the amount needed for that, but it's only required a little % of weight gained by that way to be labelled as "ibérico de bellota". Obviously yes, the acorn fed ibérico pork is mainly used for " jamón and lomo" (2-3 years dry-aged meat for unfamiliar) but many cuts like "pluma, presa and tenderloin" are packaged as fresh meat.
Me alegra ver a Guga disfrutando de nuestro cerdo ibérico español. Un abrazo!
Ty Gugafoods for giving our spanish farmers the best promo one could get! Cheers eb from Spain
*Fresh cooked* Pork is absolutely *truly remarkable* the flavor and the meat just easily falling apart in your mouth..
ye
VISUAL why do you have 400k subs and no video?
Skander Man I have no idea
Skander Man my videos got censored 🤬I had to delete them
VISUAL ahhhhhh that stinks hope it gets fixed
You should try making pulled pork out of this as an experiment
@Pa It's called an experiment. So it's not a waste, it's for science!
@Pa exactly
Pa , that’s why it would be an experiment
@Pa, yeah but it would still be cool to see
Como hagas eso se levanta Franco de su tumba, te fusila y te entierra en una fosa comun desgraciao
Nice video and congratulations on 2m! Keep up the great work :)
Guga pushing the limits to the max. Love how you got those Iberico pigs meats. Love to try it and taste it. Was just researching about it.
Secreto de cerdo Ibérico, glad to see again Guga! Hope you enjoyed it, it's the best meat I've had the pleasure of trying. Didn't have the chance of trying a top grade Wagyu yet tho!
Cheers from Málaga, España :)
I lived in Spain for 2 years and the iberico ham is incredible 🇮🇪🇪🇸
Kind of surreal to see you almost at 2 million subs, Guga! Been watching for three years since the old days of SVE! Congratulations on your success :)
9:31 you know you a good food critic when you start flipping the fork with food on it all stylish like Angel does lol
Greetings from Spain, the land of iberico pig 🇪🇸
Oye en España se come el cerdo termino medio como lo hicieron acá?
Daniel Muñoz depende, si es cerdo ibérico se come a término medio, si es cerdo normal se come un poco más cocido
Great, send me some
@@jakimboor8907 La gran pena es que la mayoria de los restaurantes lo CAGAN cuando lo cocinan, igual que la gente en casa. Gran pena, con ese cerdo tan exquisito.
M H.G. Exacto, la gente no tiene ni idea de cómo tratar este tipo de carne y siempre acaban quemándola y dejándola sin jugo prácticamente
Congrats from Spain. You cooked those perfect.
Secreto is the best. I like the tenderloin in an oven (roasted) rather than on the grill. It combines perfectly with truffle, mustard, onion or red berries sauces.
The ribs are spectacular.
This Channel taught me alot of things, the best thing it taught me tho is to say "I'm not fat, i just have a marbling score of 15"
You are one of my most favourite chefs in the world! I often watch food videos while eating lunch or dinner and your videos ALWAYS make me sooo hungry even after I have eaten! I LOVE your food Guga!
Hi Guga, I'm from Spain and I recommend you to try Iberian pork "Pluma" (Feather) and "Presa" (Prey) cuts. They're amazing, best cuts in an Iberian pork.
*A very good video! Lots of good tips on how to cook as well!* very professional! you cooked it perfectly! I use ibérico all the time here in Barcelona! it's still expensive for us but not, as much, as in the US or UK! keep up the good work and have a great week! :)
Looks amazing!!! I can just imagine how good that tastes.
Been eating Iberico for years and didnt realize how well I've had it LOL
Guga just keeps reminding me of Food Wars. His reactions are almost accurate to the series.
Atleast Guga's shirt didn't blow up
No hentai though
Dam bro you always make me hungry when i see this food 😁
It looks so good 😊
Can’t even spell damn
Stupid
@@csauce1871 lol like i care about spelling bro
I just bought some this morning. you are getting me really excited
Loving the new music Guga! You did a lot different here, I like how you're still doing new things.
The background music is called "flamenco". It's played with a spanish guitar.
He choosed this genre because the ibérico meat proceed from the Iberian Peninsula which is formed by Spain🇪🇸 (where I'm from) and Portugal🇵🇹 (the land of my mother), and in Spain the flamenco music genre is traditional (mostly in the south of the country). In Portugal there are also the "fados", that are played with a portuguese guitar.
Guga will you be trying a wagyu A5 tenderloin at some point, I’m just curious
I tried this and I've gotta say
totally worth my house
love the comment and love the name
@@mineboss1063 thank you kind sir
It’s not that expensive bud go to your local butcher !
Fantastic channel guga your cooking is second to none my favourite cook by far
Looks so good! Thanks for the pork lesson.
Him: eating the most expensive pork
Me: sat here with my potnoodle thinking I'm being fancy by adding hot sauce
Me: fried bologna sandwich
Chewing gum...
I'm eating pork belly from my Chinese take away right now lol
Lucky bastards haha
I've tried Iberico before, it really does taste great :)
Where can I find it?
Mattia Ercole depends on the country and region you live in
@@jpb2541 I'm from Italy, in Campania
@UC-hZhj-Y3Te8zkMpkysa82g ok thanks
your voice, your content and this video itself is just as amazing as THE pork.
Try grilling corn in the husk, silks and all directly over coals. Steams within the husk. Flip after about 10-15 min and finish for another 10-15. Can then peel the husk and silk away and char the kernels over charcoal if you want. Iberico looks awesome. Thx for great video!
Luckily I live in Spain, we have all that meat in every supermarket😍
I live in Portugal so I feel very
privileged to eat this type of meat almost every month :P
A lot of people watch this just because we like to see people enjoy the absolute top of the meat world, literally the finest cuts of beef you can possibly have, and of course to see the food experiments. Something that is really understated here is the amount of skill Guga has. His butchering, cooking the meat perfect every time, giving these cuts the respec they deserve. Just phenomenal. Those are some life goals.
This channel always has my mouth watering 😋😋😋
It's 8:16 in the morning, I don't want to watch this right now. I'll be back in 6 hours
I may have watch the entire thing. Oh well, time to sleep.
Goodnight
goodnight yo
Goodnight girl, see ya
Este hombre hace más por nuestro país promocionando uno de nuestros productos estrella que nosotros mismos. Sigue así!
In Spain we can easily get iberico pork at restaurants and bars. While expensive, it is an affordable occasional treat.
Watching Guga prepare this is wonderful. He definitely understands the meat and respects it. Using basic seasoning and letting the natural flavour pop is definitely the way to go.
Man I love your videos.... I ordered Japanese wagyu beef grade A5 BECAUSE of your videos lol. Keep it up dude!
Its like a steak, with a porky taste-Angel
My sister: Why do you watch Gaga food so much, what did you even learn from it
Me: I’ve learn that the more butter the better
My sister: No it doesn- ARE YOU SERIOUSLY GONNA PUT BUTTER ON YOUR LOLLIPOP!?
Me: Yah
You arent watching him so much if you cant even spell his name correctly.
😂😂😂
KlashStain hol up let me test this. *Typed Guga in my comment*, *Press space*, *Guga turn to Gaga*
GODDAMMIT AUTO CORRECT, IT WAS A NAME, A NAAAAAAMMMEEEEEE
Gaga😂😂😂🤣🤣🤣😆😆😆
Kageki UwU not sure 🤔
Guga's presentation isn't talked about enough. Top notch.
Greetings from Spain 🇪🇸 ! You picked a great quality bellota beef peace ! Olé !
If I had one thing to request, it would be:
*”Guga. Please. Make. Chicharon.”*
Ooh he's done a few crispy pork belly videos in the past. Perhaps those'll interest you?
@@briang.2218 But Iberico chicharon..
Mamao is funnier... Angel don’t add much
4:00 *cooks corn* “let cook till its tender”
Hey Guga! Me, as spanish, i'd like to tell you Iberico Pork is, in my opinion, underrated. The Secreto part is one of my favourites and if you come to Spain some day you'll get in love with it. Have a great day! :)
thank you, guga, for always having a recipe ready for when my parents ask me to whip up a meal with a meat i've never cooked before!
Man I’ve never been more jealous of a person than I am of Angel.
Feeding angel "a corn"... one day Guga will dry aged angel and cook him up
😱😱😱
NOOOOooooo, Not Angel!!!😇
🤣🤣🤣
Best produced RUclips cooking channel, hands down.
This is looking great!
Should make some bangin’ soup stock out of those extra bones
The best pork I've ever tasted was grown by my dad. He really was a master at growing delicious animals.
I agree. Also, some taste tests confirm that the meat from animals who lived a full life taste absolutely better than from those which are butchered quite young. The former can be indicated by the yellowish tint on their fat.
Had a lot of tapas containing iberico pork in Sevilla recently, absolutely top quality
Great channel Guga! Keep it up. BTW, you should do a clip Mangalista pork....I thought that was the Wagyu of pork?
I am a simple woman. I see BETTER THAN WAGYU?? I click!!
Stfu
Wth! Im eating ibérico pork ribs right now and im from Spain 🤣
Donde te has dejado a silencio 😂😂
Holaa Gugaa!! Como siempre, gracias por hacer videos en español.
Soy español y vivo en la zona de cerdos ibéricos. Decirte que quizás sea difícil encontrar allí más partes del cerdo ibérico. Pero te aconsejo que busques y hagas videos con "Presa Ibérica" ya que es una pieza con menos grasa pero muy apreciada y sabrosa. Graciasss
Really love your videos always a grate watch
Nobody:
Guga:
*It's hard to describe everybody!*
Ah yeah that is what he said
Word of the day must be “the kinda correct use of the word ‘prestige’!”
Getting close to 2 million subscribers keep up the awesome videos
I love how whenever he lists ingredients his voice kinda peaks in pitch, and he says “so let’s do it” in such a cool accent
here in Spain is not that expensive, and you can eat that kind of pork in many restaurants and buy it almost in every supermarket
Definitely wont taste the same as the premium ones
Only time I’ve ever said “I want that meat” is watching Guga’s vids
Don't we all want Guga's meat?
@@OverproofMMA k that just sounds dirty
I love The way that you describe The flavor man!!!
Shout out from Spain, Guga!!!
Now that’s raw
I’m going to start doing Gugas quote of the video. Today’s is,” you need to give it a nice tug so it can feel good in your mouth”
😂😂
As much as I didn't like Guga foods in the beginning, this guy has created an absolute masterpiece of a video here. This is cooking television perfection - cinematography, sound quality, pacing, everything. Guga this is your best video.
This is one of my fav channels on YT. :-D
I'm a vegetarian but I watch his videos still lol
I’m vegan and I still love this channel 😂
I'm a meat eater and i am jealous
I eat glass
"they need a litter tug to give a nice feeling in your mouth"
Ok Guga...
Damit Guga I’m just gonna say it to mess with you. Your use of the words “in” and “on” tickles! 😆🤣 Keep up the killer work bro u definitely a king out here!
Thanks for showing me this pork!