Guga.. You are the only person alive that pisses me off on how good you can cook and none of it is in front of me. And I watch of lot of cooking shows. Thanks bud.
As someone who has gotten to enjoy A5 Wagyu, it's worth it. It's expensive, without a doubt, but the quality is out of this world. The meat actually feels like it melts in your mouth. My girlfriend and I got it for a New Year's dinner between us, and we still remember the flavor. Congrats on reaching the top of the mountain and savoring the rewards.
I just wanna say to you guga , that i love your channel for the food. But also because your accent and personality reminds me of my grandfather. He was the best man i ever knew. He was from Puerto Alegre. He moved to the states when my mother was a baby. And I grew up in the US in mobile, alabama, and lost half my heritage. And he sadly died from lung cancer in Brazil two weeks before my daughter, His first granchild, was born. But watching your videos always reminds me of him.
I tasted an A5 picanha once. It was out of this world. It's insane. I was never able to procure a piece ever again because everyone is clamoring for it. I dream of tasting it again.
You know .... I watch Gugas channel all of the time and I enjoy it so much. I get to learn things about cooking that I never knew. I have wanted so many times to experiment with some of the things that I have seen but I have yet to do so. Simply because of grocery prices and what not....I gotta say though. ....in all honesty....I wish I could just have a day or two with Guga to watch and learn.....I can say that my family thinks Im a really good cook. My wife even stays out of the kitchen usually because of my cooking. I would still be so embarrassed to let him/you try anything I make because I know I cannot match that level of cooking. I do however have a passion for cooking. Just no formal training and lack of funds to cook and practice the way I would like. Everytime I watch any of your videos I want to get out and hit the store and hit the grill. You bring great joy and inspiration. I still don't think I would even try to cook and let you taste though...I am so amateur compared to what you do....but by God...I would love to just be there and watch and listen and learn. One of my favorite things to do is smoke/grill meats. I've never had a chance to grill/smoke any fine cuts of meat though. I tried a brisket once.....and I realized....after I messed it up.....how hard they are to get just right... My electric smoker recently caught fire too. So now I'm down a grill/smoker. In the mean time all I can really do is keep watching, learning, and enjoying. Keep it going. I try to stay on top and updated on your videos, but with two kids and my wife working full time ...I don't get to be as regular as I would like, but that's okay. I still tune in every chance I get. Thank you for your videos and inspiration!
It was fine the first few times, but now I find myself fast forwarding through his descriptions. "It's beefy, flavorful, the crust had a nice crunch" ad nauseum. Personal opinion only, of course.
@@godking_ginge I feel like ever since he was dubbed the "description guy" he's probably felt compelled to try and say more than necessary. I'd rather just get a good reaction and a "that's amazing" rather than the "beefy, juicy, tender, flavorful" spiel every time.
Guga, my man! We love you and the whole crew. You've helped elevate our steak and burger game by many levels. For those of us who will never pursue these elite, international meat sources, we'd love to see you propping up the best domestic beef producers. Help us lead the revival of the independent American ranchers who are raising great animals in regenerative ways!
Awsome goga you got me and my family cooking outside more often.i learn lots from you and im mexican and i now love picanha and my family enjoys everything i cook.go visit tequila jalisco you will love it good food and cantaritos.
Every Guga video be like: This side-dish is super simple and easy to make! Just throw in some super rare specific type of custom made garlic, start up a Nuclear Fusion Reactor to power your $20,000 Oven, custom make 70% of everything else, and then to top it all off, kidnap the President to get the final ingredient. Super Easy!
It only took a few years but we finally got to see Emilio. Give that man a raise. He has been elevating BBQ's across the world thanks to Guga's skills and Emilio's meats.
We LOVE Emilio! My butcher is getting me some picanha this week...asked him to slice them and inch and a half thick. Cannot wait to grill these. Thanks, Guga!
Seriously Guga, above and beyond. The steaks were increasingly fantasy level. That side dish was a master class. I know I will never afford even cooking my own limited version but thank you for the dreams.
I forever thank Guga for introducing me to Picanha. Recently went with coworkers to a Brazilian Steakhouse and Picanha was their specialty, I hyped it up, and it was EVERYONE's favorite cut of the 20 of us that were there. They thought I was overhyping it, then apologized after.
RUclips is his revenue. We watch, he gets paid, he buys meat, he makes a video, we watch-- and so on, and so forth. Whatever was "spent" for this video is a drop in the bucket by comparison. He feeds us entertainment, and our entertainment feeds him. Make no mistake. Lol
W for emilio coming through with the goods. Guga is not lying Picanha is by far my favorite steak followed by ribeye now. i found a good deal at a local public and cooked it with only salt and lump charcoal. i was legit eating the steak off the board, no sides or anything!
Leo’s voice sounds really off pitch this video. I’d say everyone sounds at least a little off during the review portion, but Leo especially. Wonder if something happened with the audio mixing.
I’ve been working on my Picanha for a while. I grill a lot of various steaks for my family. It’s something I and they look forward to. I made Picanha for Mother’s Day. She said it was the best steak she ever had. In 76 yrs that’s pretty good. Thanks Guga!
05:23 as a dutch man i am no stranger to deep fried breaded snacks with rice in them. (nasi) but i recommend putting thick noodles in there. (bami) it is SO much better. oriental style is best. trust me it's going to blow this side dish you made out of the water.
Eating Japanese Wagyu as a steak can get overwhelming due to its fatty richness… eat it thinly sliced like in shabu shabu or sukiyaki and most important with some wasabi
It's so awesome you're so generous and close with your butcher. You probably made his career so much more rich, and vice versa; I mean that in many different ways ways. You're the man Guga!
I had never even heard of picanha until you and I could not believe what I had been missing out on! It really is the queen of all steaks!! I would love to get ahold of the wagyu version lol!
Not sure if you have heard of this, but I recently watched a video that tested a theory that unlike pretty much every other cut of beef, picanha is meant to be cut with the grain instead of against when serving. Didn’t make any theoretical sense but actually turned out way better according to the chef. Super interesting!
I cooked this cut up for my family. It was a big hit. Thank you Guga. I am a big fan of your seasoning choices. I make them my own but your base is always A5.
GUGA, been watching your channels for years, when you started on Sous vide everything. I believe I know, one steak you have forgotten about. That is Ribeye Cap. You did it once a long time ago, and some of you liked it more than Picanha. I think a cool idea would be Wagyu Ribeye cap, would probably be the bomb! SoFlo rocks too! Florida native. Love the videos, keep it up!
Tip for the Americans out there, it's illegal to export wagyu, mizusawa and many other beef from Japan to America. Also if your meat comes in a box labelled (Grand Western Steaks) or are graded A5 or K-2 it's American.
Last year me and my kitchen manager ended up buy this from the website and with all the discounts codes it was only around $650 which is absolutely crazy and we even up getting a total of around 20 cuts from it as well especially since ours was a little over 15 pounds which is also crazy and huge the video truly doesn't do it justice for how large that honestly is and it was absolutely amazing as well
Hey, Guga and the fellas I've been watching your channel for around 4-5 years now. This will be my first comment/recommendation. So you've done the pineapple tenderizing trick/marinate several times, and every time you do it, you grind up the entire thing. I think you should rerun the experiment without the husk/skin. I believe that's where you're getting that "off taste" Also, another request for an experiment - dry age a steak with Worcester or fish sauce using a cheesecloth!
I recently for the first time - tried a A5 ribeye - bruh. It doesn’t necessarily mean you’ll enjoy it more than this that whatever your favourite steak or beef is - but it was insane. The flavour is crazy - but the fat. Absurd - and hard to describe but just every aspect of it was better than anything I’d ever had. More tender than any fillet I’d ever tried. More tasty than any Picanha I’d tried. More fatty than anything if anything I’d ever tried 😂 my family actually didn’t like that much 😮 they don’t go for the fatty stuff much - but me being the freaking pig I am - it was mind blowing for real.
broooo that scotch egg style risotto carbanara looked so good!! love your channel for inspiration! you always come up with such neat unique side dishes
I thought Leo was going to kiss Guga. Always great to see Emilio and the mouth watering meats he brings to the table. Salute to Guga on making a side dish that had me drooling.
Was contemplating getting a whole wagyu picanha...but the pricing on them seem a bit wild. They have a set price for the whole, not priced per pound.. so according to their description in sizes of "whole" picanha's... I could possibly be paying $40lb or possibly $51lb...its a "who knows what you will get, but you get what you get".. Thats marketing trickery, and that doesn't sit right with me 😏
I be watching these guga, max the meat guy, Joshua Weissman steak videos knowing full well all I can afford is ramen and ground beef 😂
Better times will come!
Bami soedjoe! Put some egg alongside it, maybe some union crisps. But not too much, that would be decadent 😂
ikr when you can barely afford to watch the video
Ramen and ground beef be budding though
My dude, I'm lucky enough to have gotten a screaming deal on a freezer full of steaks. Supper tonight was ramen and hot dogs. 😂
The meat dealer coming for the side dishes is hilarious
Usually Guga's side dishes also involve meat, but today he gypped the meat dealer 😂
@@MrVovansim *jipped
it had bacon
@@THESLlCK nope. Look it up on Wiktionary, the definition of "jip" is "alternative form of gyp". So gyp is the primary spelling.
@@MrVovansim
Anyways - side dish has meat ;)
@@JaQba91 I'd say an ounce of bacon doesn't count as meat, when it comes to a Guga side dish 🤣
Always nice to see Emilio come through. Such a great guy. Seems like an incredible friend. I love seeing him even if he doesn't bring a crazy gift.
Did you not watch the video ? Gift?
@@cocacostI think you need to read it again
i thought angel ate too many leftover experiments at first
You getting ground beef!?
I just looked at the website. That A5 Picanha is.. $990 (and sold out).. Wow. What a gift.
Emilio knows what he's doing, just "casually" drops something special on Guga's channel every so often, and his entire stock's sold out for months!
@@cocodojo I mean $990 is a great price for a good ad spot, and getting to eat such good looking food. Win Win
Ive got the money to buy it and still can't access it
Back In Stock!!
Oh man if I could get that price. For me a 1000€ only gets me a whole A5 tenderloin which is nothing compared to Picanha 😭😭
If Leo has no words to describe food, it's absolutely fire
Bro, I was about to say this!! he always has a say for every food he eats. So, if he's lost for words it really must be peak wagyu picanha.
He sounds slightly sped up here too.
Guga.. You are the only person alive that pisses me off on how good you can cook and none of it is in front of me. And I watch of lot of cooking shows. Thanks bud.
As someone who has gotten to enjoy A5 Wagyu, it's worth it. It's expensive, without a doubt, but the quality is out of this world. The meat actually feels like it melts in your mouth. My girlfriend and I got it for a New Year's dinner between us, and we still remember the flavor.
Congrats on reaching the top of the mountain and savoring the rewards.
It's a nasty greasy mess.
@@deker0954 Become a vegetarian.
@@deker0954 LMAO my guy called A5 Wagyu "greasy" 🤣🤣🤣
@@deker0954 says the guy who never had it
@@deker0954 agreed I'll take a USDA Prime any day over a Wagyu A5!
I just wanna say to you guga , that i love your channel for the food. But also because your accent and personality reminds me of my grandfather. He was the best man i ever knew. He was from Puerto Alegre. He moved to the states when my mother was a baby. And I grew up in the US in mobile, alabama, and lost half my heritage. And he sadly died from lung cancer in Brazil two weeks before my daughter, His first granchild, was born. But watching your videos always reminds me of him.
Whenever Guga gets something from the "meat dealer" I always imagine something else inside the box with how excited he looks........
What's in the box!!!?
WHATS IN THE BOX?!?!?!?!
@@ivanmarensius"Nothing!! Nothing's in the box!!!" 😅
Release this poor cat
@@drewt1717 red snapper... Hmm very tasty
Emilio and guga is the friendship we all need
Angel is gone, because you finally dry-aged him? 😅
I also miss him!
But if worst comes to worst, I hope guga at least releases the video
Emilio ate him. Angel was the side-side-dish.
@@luisvegaazua9148 what happened?
@@andydwyer5968he’s probably playing along
@@andydwyer5968he got sacked because he kept complaining about vegetables
I tasted an A5 picanha once. It was out of this world. It's insane. I was never able to procure a piece ever again because everyone is clamoring for it. I dream of tasting it again.
Need more Emilio in the videos, very well spoken and knowledgable, he describes the food very well
@@apollozid without him, we wouldn’t get any high quality steak videos
@@apollozid no he’s the meat dealer, he’s the one supplying all of these grade a steaks
You know .... I watch Gugas channel all of the time and I enjoy it so much. I get to learn things about cooking that I never knew. I have wanted so many times to experiment with some of the things that I have seen but I have yet to do so. Simply because of grocery prices and what not....I gotta say though. ....in all honesty....I wish I could just have a day or two with Guga to watch and learn.....I can say that my family thinks Im a really good cook. My wife even stays out of the kitchen usually because of my cooking. I would still be so embarrassed to let him/you try anything I make because I know I cannot match that level of cooking. I do however have a passion for cooking. Just no formal training and lack of funds to cook and practice the way I would like. Everytime I watch any of your videos I want to get out and hit the store and hit the grill. You bring great joy and inspiration. I still don't think I would even try to cook and let you taste though...I am so amateur compared to what you do....but by God...I would love to just be there and watch and listen and learn. One of my favorite things to do is smoke/grill meats. I've never had a chance to grill/smoke any fine cuts of meat though. I tried a brisket once.....and I realized....after I messed it up.....how hard they are to get just right... My electric smoker recently caught fire too. So now I'm down a grill/smoker. In the mean time all I can really do is keep watching, learning, and enjoying. Keep it going. I try to stay on top and updated on your videos, but with two kids and my wife working full time ...I don't get to be as regular as I would like, but that's okay. I still tune in every chance I get. Thank you for your videos and inspiration!
"I'm at a loss for words."
Finally!
Finally - what?
It’s a description - what we would expect from Description Guy? 😄
It was fine the first few times, but now I find myself fast forwarding through his descriptions. "It's beefy, flavorful, the crust had a nice crunch" ad nauseum. Personal opinion only, of course.
@@godking_gingeexactly. The show would be better without him
@@godking_ginge I feel like ever since he was dubbed the "description guy" he's probably felt compelled to try and say more than necessary. I'd rather just get a good reaction and a "that's amazing" rather than the "beefy, juicy, tender, flavorful" spiel every time.
I have nothing against Leo but his descriptions are always incredibly similar to each other.
If I was a make a wish kid, eating Guga's food would be my wish
Heck yeah Emilio coming through with the GOODS! Never thought we'd see meat that left Leo speechless.
Guga, my man! We love you and the whole crew. You've helped elevate our steak and burger game by many levels. For those of us who will never pursue these elite, international meat sources, we'd love to see you propping up the best domestic beef producers. Help us lead the revival of the independent American ranchers who are raising great animals in regenerative ways!
Id love to see guga do a non sponsored video comparing cuts of steak from the different meat subscription boxes like butcherbox
Awsome goga you got me and my family cooking outside more often.i learn lots from you and im mexican and i now love picanha and my family enjoys everything i cook.go visit tequila jalisco you will love it good food and cantaritos.
I read:"I learn lots from you and im NOW mexican and i love picanha..." Thanks for the laugh bro, however unintended :)
Every Guga video be like:
This side-dish is super simple and easy to make! Just throw in some super rare specific type of custom made garlic, start up a Nuclear Fusion Reactor to power your $20,000 Oven, custom make 70% of everything else, and then to top it all off, kidnap the President to get the final ingredient. Super Easy!
Yeah. You gotta invent the time machine and steal the declaration of independence in order to make the side dish "as simple as it gets".
I need an Emilio in my life. We love you Emilio, thanks for making these vids possible
It only took a few years but we finally got to see Emilio. Give that man a raise. He has been elevating BBQ's across the world thanks to Guga's skills and Emilio's meats.
Always good to see Emilo, and we are waiting for MauMau!!!
Maumau is better than leo
What happened to maumau?
Adorable Guga, this is really friendship, leads to development and is always needed ❤️ 💗 💖 ❤
PLEASE TRY AGE STEAK IN OYSTER SAUCE HALF YEAR ALR
Come on guga do it he’s literally begging
Make it happen for Better tastes of Oyster Sauce!!!!
Guga oyster sauce is great try it for once 😭
Im just hoping its in the dry ager and its about done!
He should try dry age in faeces first
Ho my god that’s amazing ❤
"Ready Emilio?" but he's thinking "hurry up, I'm hungry..."
As a life long vegetarian - I live vicariously through Guga
Drooling through the entire vid like 🤤
11:20 I see you Leo 👀👀
Sneaking another piece huh?
Looks 🔥 shoutout to Emilio!
Love having Emilio in the vids. Definitely gotta bring him on more often.
Guga, love your arancini method. They look amazing. THAT is what I will try next.
We LOVE Emilio! My butcher is getting me some picanha this week...asked him to slice them and inch and a half thick. Cannot wait to grill these. Thanks, Guga!
A top ten steak list of your experiments would be great
Seriously Guga, above and beyond. The steaks were increasingly fantasy level. That side dish was a master class. I know I will never afford even cooking my own limited version but thank you for the dreams.
Omgosh I'm drooling
Why is the video speed so fast? It feels so weird hearing Guga and Leo speaking without any breaks at a higher pitch as well :p
Steak in Brest milk
Bruh💀
Bruh this ain't Blizzard 💀
What is „brest”? You mean city Brest on polish-belorussian border?
Huh
You're that much of a Mommas boy huh?
I forever thank Guga for introducing me to Picanha. Recently went with coworkers to a Brazilian Steakhouse and Picanha was their specialty, I hyped it up, and it was EVERYONE's favorite cut of the 20 of us that were there. They thought I was overhyping it, then apologized after.
Guga really out here throwing thousands of dollars at steak just for our entertainment
This needs to be age restricted!! I aint about hearing my kids come beggin for Wagyu A5 picahna!!😅
@@drewt1717 😂😂😂😂
RUclips is his revenue. We watch, he gets paid, he buys meat, he makes a video, we watch-- and so on, and so forth. Whatever was "spent" for this video is a drop in the bucket by comparison. He feeds us entertainment, and our entertainment feeds him. Make no mistake. Lol
@@drewt1717 LOOOOOL
Don't worry he probably makes 100x return on his investment per video. He's not doing it for charity 😂
W for emilio coming through with the goods. Guga is not lying Picanha is by far my favorite steak followed by ribeye now. i found a good deal at a local public and cooked it with only salt and lump charcoal. i was legit eating the steak off the board, no sides or anything!
You know Angel was pissed he missed it.
Leo’s voice sounds really off pitch this video. I’d say everyone sounds at least a little off during the review portion, but Leo especially. Wonder if something happened with the audio mixing.
I’ve been working on my Picanha for a while. I grill a lot of various steaks for my family. It’s something I and they look forward to. I made Picanha for Mother’s Day. She said it was the best steak she ever had. In 76 yrs that’s pretty good. Thanks Guga!
0:15 Bro exposing himself
?
Yeah, I almost cried when I saw how poorly it was cut. Like do one swift move through all the meat without making the see-saw motion 😭😭😭
05:23 as a dutch man i am no stranger to deep fried breaded snacks with rice in them. (nasi)
but i recommend putting thick noodles in there. (bami) it is SO much better. oriental style is best.
trust me it's going to blow this side dish you made out of the water.
Is it just me or are the voices in a higher pitch?
Yeah Leo's voice sounds way more higher pitched than normal
Great to see Emilio in a video! Love all the products I’ve ever purchased from @GrandWesternSteaks! And that A5 Picanha looked sensational!!
Eating Japanese Wagyu as a steak can get overwhelming due to its fatty richness… eat it thinly sliced like in shabu shabu or sukiyaki and most important with some wasabi
Username checks out
It's so awesome you're so generous and close with your butcher. You probably made his career so much more rich, and vice versa; I mean that in many different ways ways. You're the man Guga!
Nice video
I can’t believe I’m late to watching this and you got EMILIO!! This is special!
Emilio is a G! Keep the collab going, Emilio is really cool
I had never even heard of picanha until you and I could not believe what I had been missing out on! It really is the queen of all steaks!! I would love to get ahold of the wagyu version lol!
Not sure if you have heard of this, but I recently watched a video that tested a theory that unlike pretty much every other cut of beef, picanha is meant to be cut with the grain instead of against when serving. Didn’t make any theoretical sense but actually turned out way better according to the chef. Super interesting!
@@am-wt3gl Yes! I remember Guga saying that in his video and he is so right! I cannot believe how excellent this cut of meat is!
nephew on the right yaps too much 😭
Yo wsg hru today peoples
Hru broski
Christ loves YOU and died for YOU on that cross Guga! God bless🙏
Guga calls everything A5
Angel: WHY GUGA AM I NOT HERE!
I cooked this cut up for my family. It was a big hit. Thank you Guga. I am a big fan of your seasoning choices. I make them my own but your base is always A5.
I can't be the only one who finds the meat dealer's constant deadpan expression lowkey hilarious
Finally a normal classic guga video
Emilio waited four months for a Guga side dish, that's dedication!
You know how good that steak is, when Leo is lost in words !!!!🥵
Ok, massive respect. I live in Brazil for 20 years and have never seen that nice a cut of picanha. Ever!
GUGA, been watching your channels for years, when you started on Sous vide everything. I believe I know, one steak you have forgotten about. That is Ribeye Cap. You did it once a long time ago, and some of you liked it more than Picanha. I think a cool idea would be Wagyu Ribeye cap, would probably be the bomb! SoFlo rocks too! Florida native. Love the videos, keep it up!
Guga, the ultimate Side Dish channel! Steaks are awesome, but seeing the Sides is even better.
When your a meat dealer you trade cuts of meat for side dish’s! Genius 💙
This is wonderful, Guga!
Yo editor, the video is playing at 110% speed making everyones voice sound slightly chipmunky.
Tip for the Americans out there, it's illegal to export wagyu, mizusawa and many other beef from Japan to America.
Also if your meat comes in a box labelled (Grand Western Steaks) or are graded A5 or K-2 it's American.
At this point, Guga has found enough gods of all steaks that he can make a pantheon of steaks and have Kratos take them on
We definitely WANT more videos with Emilio! Another LEGEND! 🤘
You made the Italian ancestors cry with that side dish. Congrats!
I thought so, too. But it is actually a real Sicilian recipe. Arancini.
Never get sick of hearing/watching Leo talk about meat!! 😁
its good to see Emilio again, it feels like its been so long, i was just thinking about that the other day.
if i ever visit Florida then guga's would be my first stop
Last year me and my kitchen manager ended up buy this from the website and with all the discounts codes it was only around $650 which is absolutely crazy and we even up getting a total of around 20 cuts from it as well especially since ours was a little over 15 pounds which is also crazy and huge the video truly doesn't do it justice for how large that honestly is and it was absolutely amazing as well
Once in a lifetime for most people, first of many for Guga
Guga have your editors do a compilation of all your side dishes please!!!!
Hey, Guga and the fellas
I've been watching your channel for around 4-5 years now. This will be my first comment/recommendation.
So you've done the pineapple tenderizing trick/marinate several times, and every time you do it, you grind up the entire thing. I think you should rerun the experiment without the husk/skin. I believe that's where you're getting that "off taste"
Also, another request for an experiment - dry age a steak with Worcester or fish sauce using a cheesecloth!
When Leo is out of words, it has to be the best one
Hope Emilio is getting alot of customers and will be on more guga videos
I like their detailed descriptions. Angel wouldve been like “its good. Its better than that one” 😂😂
Your idea of a “super simple side” is the most complicated dish I will cook for the entire year 😂
I'll never be able to afford an A5 picanya, but I love arancini. That one looked fantastic!
Insane side dish, one of the greatest ever!!!
Who ever made the decision to speed up the video, and make everyone’s voice high pitched probably likes their steak cooked well done.
Guga is the king of steaks world wide
I recently for the first time - tried a A5 ribeye - bruh. It doesn’t necessarily mean you’ll enjoy it more than this that whatever your favourite steak or beef is - but it was insane. The flavour is crazy - but the fat. Absurd - and hard to describe but just every aspect of it was better than anything I’d ever had. More tender than any fillet I’d ever tried. More tasty than any Picanha I’d tried. More fatty than anything if anything I’d ever tried 😂 my family actually didn’t like that much 😮 they don’t go for the fatty stuff much - but me being the freaking pig I am - it was mind blowing for real.
That's good they are cheap dates. You can save the A5 for yourself!
need guga food video with side dishes as main dish and steak as side dish
broooo that scotch egg style risotto carbanara looked so good!! love your channel for inspiration! you always come up with such neat unique side dishes
So, technically it's the HOLY COW !!!
Hail the lord of all cows
Imagine having full run of Guga's kitchen and freezers for like a week. I'd die of wagyu clogged arteries, but damn I'd die happy.
I so enjoy seeing Emilio in house and in video 😃
With all these special cuts, the only missing piece was guanciale in the Arancini instead of bacon. But still looked Amazing.
I thought Leo was going to kiss Guga. Always great to see Emilio and the mouth watering meats he brings to the table. Salute to Guga on making a side dish that had me drooling.
Was contemplating getting a whole wagyu picanha...but the pricing on them seem a bit wild. They have a set price for the whole, not priced per pound.. so according to their description in sizes of "whole" picanha's... I could possibly be paying $40lb or possibly $51lb...its a "who knows what you will get, but you get what you get".. Thats marketing trickery, and that doesn't sit right with me 😏