I have tried so many of Guga's recipes with some success but sometimes he goes way over board and I just don't have patience to do a feast like this.. maybe 1 of them but definitely not all 3 and a side dish, no way. Angel and Leo are 2 of the luckiest guys on the planet.
He never goes overboard. If you think of it like most chefs do. In a real restaurant, I mean a really good honest to goodness restaurant, you have chefs and cooks who do this daily for hundreds of people. Get to charge the big bucks for it too. Now imagine you go to Walmart for your meal. You want a restaurant quality meal for less than restaurant price… you take these steps. And yes Angel and Leo are lucky ducks!!!
Men, i ggot you, you have to do what i do, i start to make a meal because i want it to make it, not to eat it, i start making it with me knowing what im going to lunch and probably dinner, i make a lot of 2 days meals, then, when its ready its ready, but you are not waiting for it 'cause you have another thing to eat, more like a hobbie than, making me dinner you know? (sorry for my english)
I really hope those dudes are giving Guga a birthday, fathers day, Christmas, Halloween, Easter, and every other holiday present for the rest of their lives. I know I would be!
I grilled steaks today like Gugas taught me and all who partook said they were better than most restaurant steaks and they were only choice! They were no Guga steaks but I did my best and they were amazing thank you Guga I owe my grilling success to you!
Leo needs to be on a cooking show. Just the fact that he likes to deconstruct the dish and create a vivid imagery of what he's experience means I need to watch him on a show XD.
@@chickendinner2562 Well the good thing about Angel is that he's very honest. You can tell if he loves it because he'll let you know, just in an unconventional but honest in expression type of way.
He has certainly mastered the "art" of saying the same thing every time, just with the words in a different order. I swear of i hear him say "beefy" one more time...
I watched and rewatched a ton of your videos the last couple of weeks and honestly the phrase "What can I say? It's a Guga Steak." is stuck in my head. I wish you had some masterclass with your favorite butcher on how to cook steak or just how to deal with beef in various ways (in even more detail than the regular runtime of a YT video). There's so much I want to learn from the way you cook but I don't have enough life experience to piece all the info together. I never learned how to cook from my mom and dad and I still struggle when I cook for myself so your channel is just so awesome to me. I didn't know much about trimming silverskin, firming up meat before grinding, etc etc before watching your videos so thank you for posting all this amazing content!
Guga i think its time angel has some greens!!! DRY AGED STEAK IN A SALSA VERDE!! tomatillos, jalapeños, cilantro, some green bell pepper’s, and anything els you can think of thats green!
Next time you make a Wellington, Guga, make sure to add the crepe. It helps keep the inside of the puff pastry from getting soggy with duxelles and grease.
On the ribs id recommend if you wrap in paper to put it back in the smoker bc you will continue to add a little more smoke flavor with the paper. I smoke the tallow too b4 i put it on the ribs. Or alternatively you can wrap in foil instead. Foil will make it more tender than paper but will greatly soften the bark. What i do is i smoke them until the reach 175 or 180 and then wrap in paper with the smoked tallow until theyre tender enough to probe then and has no resistance. And i let them rest for a long time. At least 2 hours usually 4 or 5
This was outstanding Guga... maybe one of the most labor-intensive things I have seen you make. I wish this was on some restaurant menu where I could go with my 3 favorite people.
Mr. Tosta, I was looking for how to cook 4 lovely, thick ribeye steaks. I didn't know about the "ribeye cap". I trimmed, sectioned, and prepared them just as you said. My daughter was over, I was busy with the kids, I had landscape people there, yada yada, so I asked her to just give them some stripes and toast on the grill, and I was going finish them in the oven. Well, she can't cook. (Her husband now, he cooks like YOU.) I look outside and see her hopping around, burning her hand trying to close the raging hot lid over DRAGON FLAMES! I pulled the meat off FAST, gave the raw side a bit of a pan brown, and they were pink in the middle, and still very tasty - especially the rolled ribeye caps. Thank you for the help! (Okay, one side was a LITTLE crunchy, but the 6 year old actually loved that part. He told me that he likes "burned ends". Well, okay then.)
I forward when Leo speaks. He tried too hard. Feels like he’s prepping for his own channel. Not sure if he has one. Guga’s presentation is good enough. Leo is just laying it thick.
Theres a comment on each video that calls out Leo's over-talking and attempts to talk himself up, trying to use each word in the dictionary. Its a commo theme.
Truly one of your best. Standing rib is awesome, but you took it up x100! Great job. Costco has sold ribeye cap in the past and I agree, it is the best!
My mom doesn't like beef. Since I started watching your videos, I made it my mission to make her change her mind. Mixed results so far, but I am trying. Last time I tried to make flat iron steak. Kinda messed up the trimming, but made good cubes. Coals with Mulberry wood makes excellent smoke. It was a shame my neighbor had to cut it down, but at least I will have plenty of smoking wood.
My wife was a vegetarian for ages but she will eat any red meat I make now. But my strategy was to start with the best cuts lol like I bought tenderloin and cut fillets mignon from it for her, I also made thin cuts of it for awesome tender steak sandwiches, I even made an American wagyu (way cheaper then A5) rib eye for her, but she trusts me with any red meat lol I even got her to eat bison tri-tips with me, seared in wagyu tallow and bbq'd. Tri-tips where like 12 a pop. I say go high bar (tenderloin can be like $45-55 and make 11-14 fillet mignons) once you got her you can experiment but she's already a fan lol good luck my dude 👊
@@blakeumthun8128 I'm by no means no expert at this. The wood is dry as it gets cut, and the bark has the resin, which dried after about 2 weeks. It produces a lot of smoke which adds good flavor. I marinade or season my meat as I would usually, then just add branches on top of lit coals before I grill. I use a small kamado grill for this, so the portions I cook are small. Typically I get away with half kg of coal and a couple branches of wood to cook 2kg of meat.
OMG Guga, this is so good, helpful and can be done by mortals on a budget. I watch all your videos for years, recently you started creating stuff using your huge experience. When I start thinking there is nothing more Guga can bring to impress, you hit me with stuff like this. Thank you for sharing knowledge, by following you and trying to get me steak myself, I can say even I am not impressed by steakhouses anymore. Having said that, I would love to fly over to US and have a steak in Guga's steakhouse.
Is it just me or does anyone else wonder what kind Breakfast Guga would make? I would love to see a Wagyu steak omelet or Guga's Version of Pancakes, waffles and French Toast.
Great video! Again, good editing job. Educational and serious in the beginning, epic montage on the middle, and funny editing at the end (but it was used sparingly, which is good). A video like that truly reaches your target audience. Also, if your looking for tips, the people who watch your channel repeatedly are the ones looking to learn. Could you start including things like “facts of the day” a visible on screen recipe at the end of the video, or some additional information to help your viewers become better with meat in general, or have some recipes in their Arsenal? It doesn’t have to be too much, but it would be nice. -Thanks Guga!
@@pipedown7969 I can feel him for the onions. I find it to op all other tastes when not cooked. One bite and it takes over all the taste buds. Not pleasant at all to me :(
é incrivel como a gente não tá nem comendo esses cortes mas dá certa diversão de assistir como se eu estivesse com minha familia provando uma coisa nova acho que é o apreço por coisas boas e gostar de falar sobre comida - tem certas pessoas que não curtem mas o pessoal do guga tem a preocupação em detalhar como se estivessem comendo na mesa de casa haha parabéns pelo conteúdo, acho que não perco um video já deve fazer quase uns 2 anos kkkkkk
Guga é foda. A gente se sente em casa por causa do jeito dele brasileiro de ser, mesmo falando em inglês a gente se sente como se tivesse sido convidado pra casa dele kkk
Just came across your videos guys and I love them...so full of incredible meat ideas and loads of just pure energy and fun...you guys brightened up my night, I am definitely subscribing...can't wait to see more great ideas...Guga is kick ass...Thank you... Scott
I tried dry brine for 24 hrs and seasoned with Salt and msg, fresh grounded black pepper, garlic powder then after I seered it I finish on at 200° on my pellet smoker coating it with butter and this was amazing a must try. Going to do a 4 week dry aged then do the same as I stated above (tomahawk steak)
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. ;)
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
I feel like everyone is sleeping on the fact that guga just showed how to turn a rib roast into 3 completely different meals. And the price of all 3 individually adds up to way more than buying a rib roast alone. Awesome video @Guga. Thank you
Guga, I got to say, you've helped me to cook steaks so much better than before. I was always intimidated but following those simple steps you always give has improved my steak game so much! Keep it up brother.
Seriously, we need to sit Angel down to a side dish of rot-kohl. Roasted red cabbage cooked down in butter, red onion, apple, clove, juniper berries, apple cider vinegar, and a bit of brown sugar. Rot-kohl cuts though fat and is good with pork dishes, however, serve this with the Queen, picahna, and you've hit a new level.
Guga, you *can* peel plantain like bananas, it's just a little tough when green. Also, yellow plantains (fairly ripe) make excellent crisps (Chips for the yanks). And black plantains (when they are over ripe) are amazing when baked.
@@bus6292 I doubt it. I don't think they're actually even very closely related to bananas at all... and you use them a lot more like potatoes than anything else. They're definitely a starch, not a fruit.
@@bus6292 and @Corwin Weber Unripe plantains are similar to tubers like potatoes and cassavas (hence can be used in making fufu, a type of dumpling like dish in parts of West and Central Africa), but over ripe plantains are closer to unripe bananas, but more "slimy", so banana bread with plantains would not be advisable. They would also be overcooked, because you'd have to cook them (preferably roast or grill) till they gain the sweetness and consistency needed, then cooked again in the bread. Best stick to bananas for banana bread.
Hi Guga can you make a list or a countdown of your best tasting steak dry age experiments! This if for people who just discovered your channels. It would also be great to drop links in the description. Thanks!
lol he's literally the worst, all he says is "beefy, tender, juicy" for every single video, AND he gets exposed all the time for not knowing what he's talking about
4:50 the easiest way to remove the green skin of a plantain is to cut off the head or tip, and then just run your blade down the back/spine. Then you just peel it away and you got yourself a whole plantain!
Guga going over the ingredients and cooking process be like “Take the steak? And put it into the pan? And some butter? And some garlic? Put it on the stove? On medium heat? For 3 hours? Until it’s gold brown…” 😂it cannot be unheard
I need to stop stop stop watching this channel. You keep making so much goodness that even after great meal I end up being hungry again. 😋 by far your best video & the ideas you've given me for an easily affordable piece of meat. Definitely the god of steaks. Can someone put this man in Iron Chef, Master Chef, Hells Kitchen, Beat Bobby Flay, etc
Guga try doing a experiment in the side dishes so when angel is expecting something in the steaks its actually in the side dish to "cleanse his palate"
I have wanted to try Beef Wellington for years. I have wanted to try and make it, but usually they make the crust look really difficult to make. I have never heard anyone say just use puff pastry. I think that might be even better. Saved this video, gonna give it a try. I have already tried dry aging steak for the first time ever thanks to this channel. Now I can never eat a regular piece of meat again.
Angel and Leo are my two favorite testers, they explain everything so good and seem legit. Like they'll tell us if they didn't like something.. Especially Angel, he never holds back.. :p
Everytime Guga says "Eye of the Ribeye" I can't help but think about "Eye of the Tiger"... It's the Eye of the Ribeye It's the thrill of the meat Rising up to the challenge of the Wagyu...
To get the Wellington more crispy inside with regards to the puff pastry dough is to make a very thin crepe first Wrap it in that,then next the pastry dough
Prime rib is my favorite food....and I never even thought about deconstructing it...other than the ribs. I have read and watched 100s of recipes. My method is cut off the ribs, tie them back on with twine, brine with salt overnight, coat in butter and pepper. Carve a few little holes and plug them with fresh garlic. Reverse sear, slow cook at 200° until it gets to 133°, then broil to crisp a little more until 135°, let rest for 10 minutes, and then cut. Make au jus from the drippings while it is resting. But this video is the first one in a long time to make me rethink how I do it. Horseradish ruins the flavor. Dip you prime rib in it's own juice...that is the way.
Picanha is 💯💯💯 the QUEEN of steaks, no doubt, as you ALWAYS say!!! Ribeye cap (Spinalis dorsi) KING of steaks!!! Best part of the cow... even over the "hanger steak/butchers cut."
Angel is such an absolute man-child. People who refuse to eat vegetables make me roll my eyes so hard. Not only are vegetables extremely nutritious, but they are also extremely delicious! Anyone who won't touch something just because it's a vegetable obviously never grew out of being a 5-year-old child.
I'd love to see you compete against someone. You get a cheap steak and cook it incredibly. They get an expensive steak that'll obviously be amazing and see if someone else can tell which is which.
The thing is that it’s hard to let them do their dishes and end at around the same time. Cause Giga most likely would need more time,so the other dish would probably already be cold.
@@RK-ig8gc Yes and no. With them both being experienced chefs of their craft, they would know about how long it's going to take so Guga, cooking the lesser quality would need more time, so he starts first and the other person, knowing how long HIS meat is going to take will start at a time that would have his finishing about the same time that Guga's did. It's no difference than how everyone orders different things at a restaurant, but everyone's food comes out pretty much at the same time. Or if you've ever seen a good home cook, how the meat, veggies and carb dishes all finish about the same time.
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like: Steak 1 - puree'd artichokes Steak 2 - blended kalamata olives Steak 3 - blended anchovies Steak 4 - dark brewed soy sauce Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃 P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
When i started watching your channels like two years ago I didnt realize at first, but over the past few month it became clear to me, that Angel is pretty much a latino version of me when it comes to eating habits... I'm not eating any green stuff either (except for green thai curry) LOL... Angel probably even eats more of it than I do :D
I really appreciate this one. Sometimes you can get really good deals but I don't know how best to cut it up. It'd be really nice when we have a big family gathering!
Hey Guga I have been waiting on the verge of Madness for your next take on hotdogs man! You inspired me bigtime with those hotdogs so I made one of my own. here is how is dogs- Brioche center cut hotdog bun, hotdog, mex crema, pickled jalapeños, original mex white cheese, a mix of asian mayo, horseradish sauce, amercan yellow mustard, chili spice, vinegar, brown sugar and lime juice to mix. I hit the top with fried onions and more Mex Crema aka sour cream. And i use your basic store brand of spicy queso to dip the dog into. enjoy 😋😋😋
I have tried so many of Guga's recipes with some success but sometimes he goes way over board and I just don't have patience to do a feast like this.. maybe 1 of them but definitely not all 3 and a side dish, no way. Angel and Leo are 2 of the luckiest guys on the planet.
Yea Angel and Leo are definitely 2 of the luckiest guys on planet 🌎
He is doing it for a living at this point so it makes sense on the effort.
He never goes overboard. If you think of it like most chefs do. In a real restaurant, I mean a really good honest to goodness restaurant, you have chefs and cooks who do this daily for hundreds of people. Get to charge the big bucks for it too. Now imagine you go to Walmart for your meal. You want a restaurant quality meal for less than restaurant price… you take these steps. And yes Angel and Leo are lucky ducks!!!
Men, i ggot you, you have to do what i do, i start to make a meal because i want it to make it, not to eat it, i start making it with me knowing what im going to lunch and probably dinner, i make a lot of 2 days meals, then, when its ready its ready, but you are not waiting for it 'cause you have another thing to eat, more like a hobbie than, making me dinner you know? (sorry for my english)
Agreed.
As a fellow Brazilian, my heart warms up everytime Guga mention that Picanha is the best. It's a very special cut of meat for us, everybody
I make it every chance I get. I get 6-7 steaks out of $25-$28. Carnicerías where I live sell the whole cap for no more than $6/lb.
People everywhere have taste buds bro
Guga, you’re an example of a man who has found his passion. Thank you for inspiring others to find theirs as well!
When Guga Uploads, it’s going to be a good day
You already know🙌🏼
So let's do it
I agree I was the first view
Very true.
You love Gugas Meat.
I really hope those dudes are giving Guga a birthday, fathers day, Christmas, Halloween, Easter, and every other holiday present for the rest of their lives. I know I would be!
I grilled steaks today like Gugas taught me and all who partook said they were better than most restaurant steaks and they were only choice! They were no Guga steaks but I did my best and they were amazing thank you Guga I owe my grilling success to you!
Everything Guga makes just makes me happy!! Guga, eres un artista en tu practica mi hermano!
Looks like a pennhiss tough 👍🏻
@@Joseph-xj4ex ahh Thanks for the compliment… so sweet 😘
Leo is actually pretty good at reviewing. I could listen to his descriptions all day long. He needs his own channel.
Leo burner account? 💀
Leo needs to be on a cooking show. Just the fact that he likes to deconstruct the dish and create a vivid imagery of what he's experience means I need to watch him on a show XD.
ya hes better than Angel. Angel doesnt do anything but eat really
@@chickendinner2562 Well the good thing about Angel is that he's very honest. You can tell if he loves it because he'll let you know, just in an unconventional but honest in expression type of way.
@@chickendinner2562 That's what I love about Angel he's just funny
Your intentions were clearly lost
He has certainly mastered the "art" of saying the same thing every time, just with the words in a different order. I swear of i hear him say "beefy" one more time...
I watched and rewatched a ton of your videos the last couple of weeks and honestly the phrase "What can I say? It's a Guga Steak." is stuck in my head. I wish you had some masterclass with your favorite butcher on how to cook steak or just how to deal with beef in various ways (in even more detail than the regular runtime of a YT video). There's so much I want to learn from the way you cook but I don't have enough life experience to piece all the info together. I never learned how to cook from my mom and dad and I still struggle when I cook for myself so your channel is just so awesome to me. I didn't know much about trimming silverskin, firming up meat before grinding, etc etc before watching your videos so thank you for posting all this amazing content!
Got to love the "a little bit of bacon" while filling up the whole pan 😄
Keep up the amazing work Guga!
Love the content!
Lots of love from Germany
In the grand calculus of the multiverse. That is a little bit of bacon
Every cooking channels "little" to my "little" is insane XD.
Guga i think its time angel has some greens!!! DRY AGED STEAK IN A SALSA VERDE!! tomatillos, jalapeños, cilantro, some green bell pepper’s, and anything els you can think of thats green!
lime
Next time you make a Wellington, Guga, make sure to add the crepe. It helps keep the inside of the puff pastry from getting soggy with duxelles and grease.
That's the point of the prosciutto
@@michaelsanchez347 prosciutto will not absorb grease. Moreover, it will release grease because it is pork.
Try it and get back to me. It's lovely
@@michaelsanchez347 not saying it's not lovely. I'm saying it's better with the crepe.
On the ribs id recommend if you wrap in paper to put it back in the smoker bc you will continue to add a little more smoke flavor with the paper. I smoke the tallow too b4 i put it on the ribs. Or alternatively you can wrap in foil instead. Foil will make it more tender than paper but will greatly soften the bark. What i do is i smoke them until the reach 175 or 180 and then wrap in paper with the smoked tallow until theyre tender enough to probe then and has no resistance. And i let them rest for a long time. At least 2 hours usually 4 or 5
This was outstanding Guga... maybe one of the most labor-intensive things I have seen you make. I wish this was on some restaurant menu where I could go with my 3 favorite people.
Mr. Tosta, I was looking for how to cook 4 lovely, thick ribeye steaks. I didn't know about the "ribeye cap". I trimmed, sectioned, and prepared them just as you said.
My daughter was over, I was busy with the kids, I had landscape people there, yada yada, so I asked her to just give them some stripes and toast on the grill, and I was going finish them in the oven. Well, she can't cook. (Her husband now, he cooks like YOU.) I look outside and see her hopping around, burning her hand trying to close the raging hot lid over DRAGON FLAMES!
I pulled the meat off FAST, gave the raw side a bit of a pan brown, and they were pink in the middle, and still very tasty - especially the rolled ribeye caps. Thank you for the help!
(Okay, one side was a LITTLE crunchy, but the 6 year old actually loved that part. He told me that he likes "burned ends". Well, okay then.)
Guga makes the food, Angel really enjoys the food, Leo talks like a publicity agent that has to choose the right words to make it sound good.
I forward when Leo speaks. He tried too hard. Feels like he’s prepping for his own channel. Not sure if he has one.
Guga’s presentation is good enough. Leo is just laying it thick.
@@andywong448 Totally agree… Leo is kinda annoying
Theres a comment on each video that calls out Leo's over-talking and attempts to talk himself up, trying to use each word in the dictionary. Its a commo theme.
I know right 🤢
And Pete Mac whinges. 🤣😂😘 . Are you a Pom? Teh3h3 🧌
Truly one of your best. Standing rib is awesome, but you took it up x100! Great job. Costco has sold ribeye cap in the past and I agree, it is the best!
My mom doesn't like beef.
Since I started watching your videos, I made it my mission to make her change her mind.
Mixed results so far, but I am trying.
Last time I tried to make flat iron steak. Kinda messed up the trimming, but made good cubes. Coals with Mulberry wood makes excellent smoke.
It was a shame my neighbor had to cut it down, but at least I will have plenty of smoking wood.
My wife was a vegetarian for ages but she will eat any red meat I make now. But my strategy was to start with the best cuts lol like I bought tenderloin and cut fillets mignon from it for her, I also made thin cuts of it for awesome tender steak sandwiches, I even made an American wagyu (way cheaper then A5) rib eye for her, but she trusts me with any red meat lol I even got her to eat bison tri-tips with me, seared in wagyu tallow and bbq'd. Tri-tips where like 12 a pop.
I say go high bar (tenderloin can be like $45-55 and make 11-14 fillet mignons) once you got her you can experiment but she's already a fan lol good luck my dude 👊
Does Mulberry wood not contain latex?
@@JB-324 not that I noticed.
I've always wondered about Mulberry, but was always scared to try it. Does it need seasoned or is it ready to go right away?
@@blakeumthun8128 I'm by no means no expert at this. The wood is dry as it gets cut, and the bark has the resin, which dried after about 2 weeks.
It produces a lot of smoke which adds good flavor. I marinade or season my meat as I would usually, then just add branches on top of lit coals before I grill.
I use a small kamado grill for this, so the portions I cook are small. Typically I get away with half kg of coal and a couple branches of wood to cook 2kg of meat.
OMG Guga, this is so good, helpful and can be done by mortals on a budget. I watch all your videos for years, recently you started creating stuff using your huge experience. When I start thinking there is nothing more Guga can bring to impress, you hit me with stuff like this. Thank you for sharing knowledge, by following you and trying to get me steak myself, I can say even I am not impressed by steakhouses anymore. Having said that, I would love to fly over to US and have a steak in Guga's steakhouse.
Is it just me or does anyone else wonder what kind Breakfast Guga would make? I would love to see a Wagyu steak omelet or Guga's Version of Pancakes, waffles and French Toast.
Awesome idea! 😆
This needs to be top!
Steak and steak
He did
I LOVE how Guga’s side dishes are usually meat-based. That’s my kind of side dish!
Great video! Again, good editing job. Educational and serious in the beginning, epic montage on the middle, and funny editing at the end (but it was used sparingly, which is good). A video like that truly reaches your target audience.
Also, if your looking for tips, the people who watch your channel repeatedly are the ones looking to learn. Could you start including things like “facts of the day” a visible on screen recipe at the end of the video, or some additional information to help your viewers become better with meat in general, or have some recipes in their Arsenal?
It doesn’t have to be too much, but it would be nice.
-Thanks Guga!
The knots on the pickled onions were a beautiful touch ❤️
Yeah angel is weird for not eating them
@@floridaman1644 yeah grown man still acting like a child about vegetables lol
@@pipedown7969 I can feel him for the onions. I find it to op all other tastes when not cooked. One bite and it takes over all the taste buds. Not pleasant at all to me :(
@@pipedown7969 If he doesnt like it he doesnt, cry about it more
@@MattCayen Have you ever had pickled onions? They're amazing
Honestly the fact guga never wastes food is one of my favorites (I hate things especially food going to waste)
Could you imagine being his dog!
I absolutely love that your incorporating the new techniques learned from the pitmaster so awesome!
é incrivel como a gente não tá nem comendo esses cortes mas dá certa diversão de assistir como se eu estivesse com minha familia provando uma coisa nova
acho que é o apreço por coisas boas e gostar de falar sobre comida - tem certas pessoas que não curtem mas o pessoal do guga tem a preocupação em detalhar como se estivessem comendo na mesa de casa haha
parabéns pelo conteúdo, acho que não perco um video já deve fazer quase uns 2 anos kkkkkk
You got that right. 😉
Guga é foda. A gente se sente em casa por causa do jeito dele brasileiro de ser, mesmo falando em inglês a gente se sente como se tivesse sido convidado pra casa dele kkk
Angel needs to grow up… You’re blessed to be able to do what you do. Man up and eat the greens Guga puts in front of you.
Wow. This feast really displays incredible cookery skill and creativity, especially that side!
Just came across your videos guys and I love them...so full of incredible meat ideas and loads of just pure energy and fun...you guys brightened up my night, I am definitely subscribing...can't wait to see more great ideas...Guga is kick ass...Thank you... Scott
Blindfold Angel and have him try some “green” dishes that he might like.
Hands down the best prime rib video I've ever seen. NEVER SEEN OR HEARD OF ANYONE DOING THIS. (not to say there aren't, I just never seen or heard)
I tried dry brine for 24 hrs and seasoned with Salt and msg, fresh grounded black pepper, garlic powder then after I seered it I finish on at 200° on my pellet smoker coating it with butter and this was amazing a must try. Going to do a 4 week dry aged then do the same as I stated above (tomahawk steak)
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. ;)
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I would love to see him dry age with garlic and nothing else
He has done this before
I'm going to report this post
@@GennySavastone tf why lol
@@GennySavastone 🤣🤣
12:02 Leo's reaction is pure Gold!
I feel like everyone is sleeping on the fact that guga just showed how to turn a rib roast into 3 completely different meals. And the price of all 3 individually adds up to way more than buying a rib roast alone.
Awesome video @Guga. Thank you
Guga it would be great if we could get an updated compilation video of all your favorite things to do with various meat trimmings.
A tip: season your “steak” parts before rolling and tying. It’ll make sure the seasoning is throughout the steak and every bite has the seasoning..
I love the steak cushions in the background
I'm always amazed how nice guga is to put up with such a picky child after spending so much time cooking for him.
For some reason, the music Guga used in this video took me back to something in the 80s. Just felt good. What a great video!
I have already eaten but your videos always make me hungry 🤤
AGREED 💯
The real trick is to be eating while you watch
Guga, I got to say, you've helped me to cook steaks so much better than before. I was always intimidated but following those simple steps you always give has improved my steak game so much! Keep it up brother.
imagine guga's reaction to one of his kids saying they want to be vegan
Hes gonna make The most tender and juicy impossible burgers XD
He's gonna dry age them
*i know they don't look good right now, but WATCH THIS*
@@ThePlastikChair Nope still didn't work
he would dry aged em
Seriously, we need to sit Angel down to a side dish of rot-kohl. Roasted red cabbage cooked down in butter, red onion, apple, clove, juniper berries, apple cider vinegar, and a bit of brown sugar. Rot-kohl cuts though fat and is good with pork dishes, however, serve this with the Queen, picahna, and you've hit a new level.
Guga, you *can* peel plantain like bananas, it's just a little tough when green.
Also, yellow plantains (fairly ripe) make excellent crisps (Chips for the yanks).
And black plantains (when they are over ripe) are amazing when baked.
Do over ripe plaintains become sweet enough to make banana bread with them?
@@bus6292 I doubt it. I don't think they're actually even very closely related to bananas at all... and you use them a lot more like potatoes than anything else. They're definitely a starch, not a fruit.
@@bus6292 and @Corwin Weber Unripe plantains are similar to tubers like potatoes and cassavas (hence can be used in making fufu, a type of dumpling like dish in parts of West and Central Africa), but over ripe plantains are closer to unripe bananas, but more "slimy", so banana bread with plantains would not be advisable. They would also be overcooked, because you'd have to cook them (preferably roast or grill) till they gain the sweetness and consistency needed, then cooked again in the bread.
Best stick to bananas for banana bread.
@@afroteddybear Quite an informative reply, thank you.
The way the meats look after cooking and with that excellent video representation, mmm makes me drooling every time.
it all looks really good, I have never broken down a prime rib that way.
Hi Guga can you make a list or a countdown of your best tasting steak dry age experiments! This if for people who just discovered your channels. It would also be great to drop links in the description. Thanks!
i love prime rib. Definitely going to try this on the next special occasion.
Guga please do a video on what you do with trimmings and dry age pelicles!!! Love your videos! Thanks!
Leo is such a good addition to the team, he's able to articulate the taste and let us imagine how good they are eating
Nah maumau, angel, and guga the goat trio
lol he's literally the worst, all he says is "beefy, tender, juicy" for every single video, AND he gets exposed all the time for not knowing what he's talking about
@@TheInfinitesource18 it's so yoocie tho!
@@CamaronesFuegos what ? What does that mean
@@TheInfinitesource18 just making fun of how maumau describes food.
Yes!! I've been waiting for guga to upload! Love your videos guga!!
I just started watching the video that steak looks amazing keep up the good work
I can tell that took a lot of effort to make, good job guga 👍🏻
4:50 the easiest way to remove the green skin of a plantain is to cut off the head or tip, and then just run your blade down the back/spine. Then you just peel it away and you got yourself a whole plantain!
Guga going over the ingredients and cooking process be like “Take the steak? And put it into the pan? And some butter? And some garlic? Put it on the stove? On medium heat? For 3 hours? Until it’s gold brown…” 😂it cannot be unheard
fr he talks like he's asking questions lol
I need to stop stop stop watching this channel. You keep making so much goodness that even after great meal I end up being hungry again. 😋 by far your best video & the ideas you've given me for an easily affordable piece of meat. Definitely the god of steaks. Can someone put this man in Iron Chef,
Master Chef, Hells Kitchen, Beat Bobby Flay, etc
“The tighter it is, the better”
-Guga 2022
I mean he’s not wrong
He's right you know
You can say that again, Guga
I found it!
🤨📸
Guga try doing a experiment in the side dishes so when angel is expecting something in the steaks its actually in the side dish to "cleanse his palate"
I have wanted to try Beef Wellington for years. I have wanted to try and make it, but usually they make the crust look really difficult to make. I have never heard anyone say just use puff pastry. I think that might be even better. Saved this video, gonna give it a try. I have already tried dry aging steak for the first time ever thanks to this channel. Now I can never eat a regular piece of meat again.
Usually you use crêpe for the "shell" if you *only* use puff pastry it will get soggy like you see in the video
EDIT: forgot the "only"
Even Gordon Ramsay uses puff pastry
Angel and Leo are my two favorite testers, they explain everything so good and seem legit. Like they'll tell us if they didn't like something.. Especially Angel, he never holds back.. :p
Guga could you try sous vide bone marrow and then cooking a steak with it? Thought of the idea and wondered what would happen
Everytime Guga says "Eye of the Ribeye" I can't help but think about "Eye of the Tiger"...
It's the Eye of the Ribeye
It's the thrill of the meat
Rising up to the challenge of the Wagyu...
Guga should make a green coloured steak and see if Angel eats it 😂
To get the Wellington more crispy inside with regards to the puff pastry dough is to make a very thin crepe first
Wrap it in that,then next the pastry dough
Prime rib is my favorite food....and I never even thought about deconstructing it...other than the ribs. I have read and watched 100s of recipes. My method is cut off the ribs, tie them back on with twine, brine with salt overnight, coat in butter and pepper. Carve a few little holes and plug them with fresh garlic. Reverse sear, slow cook at 200° until it gets to 133°, then broil to crisp a little more until 135°, let rest for 10 minutes, and then cut. Make au jus from the drippings while it is resting. But this video is the first one in a long time to make me rethink how I do it. Horseradish ruins the flavor. Dip you prime rib in it's own juice...that is the way.
I received my Let's Do It shirt a few days ago and the quality is amazing. Great shirt and great channel.
"There's nothing special about it. Guga and the boys eat like that every day."
P.S. We all know Guga just fattening up Angel to be Dry-Aged...
Picanha is 💯💯💯 the QUEEN of steaks, no doubt, as you ALWAYS say!!! Ribeye cap (Spinalis dorsi) KING of steaks!!! Best part of the cow... even over the "hanger steak/butchers cut."
Angel is such an absolute man-child. People who refuse to eat vegetables make me roll my eyes so hard. Not only are vegetables extremely nutritious, but they are also extremely delicious! Anyone who won't touch something just because it's a vegetable obviously never grew out of being a 5-year-old child.
@@HerrFresh The majority of the world disagrees with you.
I know, why have him as a taste tester, when the man never grew up to taste his veggies 😅
@@ziggiz88 Exactly!
I love the idea of splitting it up and making the most of each different part… Thank you for that❤❤❤❤🎉🎉🎉
I'd love to see you compete against someone. You get a cheap steak and cook it incredibly. They get an expensive steak that'll obviously be amazing and see if someone else can tell which is which.
The thing is that it’s hard to let them do their dishes and end at around the same time. Cause Giga most likely would need more time,so the other dish would probably already be cold.
@@RK-ig8gc Yes and no. With them both being experienced chefs of their craft, they would know about how long it's going to take so Guga, cooking the lesser quality would need more time, so he starts first and the other person, knowing how long HIS meat is going to take will start at a time that would have his finishing about the same time that Guga's did.
It's no difference than how everyone orders different things at a restaurant, but everyone's food comes out pretty much at the same time.
Or if you've ever seen a good home cook, how the meat, veggies and carb dishes all finish about the same time.
@7:28 Oh Goodness just look at the smiles on those boys faces!!
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like:
Steak 1 - puree'd artichokes
Steak 2 - blended kalamata olives
Steak 3 - blended anchovies
Steak 4 - dark brewed soy sauce
Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃
P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷♂️
Amazing video production, you’ve come a long way over the years 👍🏼
That's insanely awesome cooking skills. Liked and subscribed!
Spinalis is so frikin good. If I could only eat one steak for the rest of my life, that'd be the one. You're spoiling those guys for sure.
That looked so delicious! Voy a tener que probar los tostones hechos asi, nunca se me habia ocurrido utilizar el exprimidor de limones.
The video contains NO ADS!
Thanks Guga & Enjoy guys
Whoever is editing these videos really up their game lately!
The ribeye cap... 🤤🤤 My favorite part of the whole cow.
When i started watching your channels like two years ago I didnt realize at first, but over the past few month it became clear to me, that Angel is pretty much a latino version of me when it comes to eating habits... I'm not eating any green stuff either (except for green thai curry) LOL... Angel probably even eats more of it than I do :D
I just saw the steak pillows in the back! Great tough Guga!
I saw something about wet aging? Maybe try that sometime. You have an awesome channel and all the food you make looks absolutely delicious.
Holy... Those ribs looked amazing! I love when the meat is so tender, no fork or knife is needed...
Guga: cooks meat
Leo n Angel:
"Juicy tender beefy"~
This video feels poetic and calm, looks beautiful
The fly that ate the rib at the end of the video makes this perfect😂
The way angel said ketchup "ketchoop" got me thinking about my childhood again.
Well, he is a child..
That plantain recipe is so clever!
I think what’s more impressive is that it’s not prime it’s choice. “I made a choice rib roast better than wagyu” god bless you sir 🫡
I really appreciate this one. Sometimes you can get really good deals but I don't know how best to cut it up. It'd be really nice when we have a big family gathering!
NOT EATING GREENS IS WHY ANGEL IS SO SHORT. HE STUNTED HIS ENTIRE GROWTH
😂😂
What I respect the most is the patience of cam guys
I forgot how good these videos are.... Good at making me hungry
Hey Guga I have been waiting on the verge of Madness for your next take on hotdogs man! You inspired me bigtime with those hotdogs so I made one of my own. here is how is dogs- Brioche center cut hotdog bun, hotdog, mex crema, pickled jalapeños, original mex white cheese, a mix of asian mayo, horseradish sauce, amercan yellow mustard, chili spice, vinegar, brown sugar and lime juice to mix. I hit the top with fried onions and more Mex Crema aka sour cream. And i use your basic store brand of spicy queso to dip the dog into. enjoy 😋😋😋
4:11 yes sir! You tell them how it is Guga 😂