hey guga im from Philippines. im curious of how much beef meat shink, loss in weight after you boiled for 4 hours. can you make experiment with that. im planning to start a beef soup restaurant. and the serving of it i must know so that i can give a proper portion and compute how much i will earn.
I love the fact that he could easily make his rub only purchased online but for him it's not about money it is the love of food and that's why he has the recipe and doesn't charge for it, truly an amazing man
I was depressed and I stop my passion with cooking. But after I binged watch your videos both in your channels, I learn a lot from you. Now, i'm ready to go back to the kitchen and cook. Thank you so much!
i always wondered how cooks like you guga, become so succesful and i just figured. Your passion, your positive energy and hours of work and preparation just in a 10minute video are the things that definatelly make you one of the best grill chefs out there, i live so far away in Greece and you were my inspiration to start "BBQ" As a spor rather than just an occassional event. I hope you are well Guga. The whole internet loves you.
Guga: "It's not you, Wagyu; it's my wallet. Pork Belly's cheaper--and still very delicious." Although nothing compares to that aged, smoked brisket that squirted juice hours after it was cooked and *eaten*. That ep was textbook FOOD pR0n. :D
Guga: Extremely easy! Just mix these 6 ingredients of which you only have 3 at home... Also Guga: Season it, Smoke it, Sous-vide it, Sear it...it's that simple! Love you man :) Thanks!
Guga makes best food out there and I tried lot of his recipes and are awesome and I don't have any great restaurants where I live so now I have my own restaurant in my kitchen thanks to Guga
Guga, Thank you for these videos. I have got all the stuff to start sous vide cooking myself and the first project was a pork loin that turned out better than I thought it would. Tonight is ribeyes and I have a brisket dry aging in my fridge now!!!!!! I really appreciate it and so does my family!!!
east meets west...looks amazing...ill have to make for my korean husband. you guys always do a great job...learning so much about sous vide cooking. ive been cooking for 50 yrs but this just goes to show that you can always learn new things.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Guda I finally did it!!! I got my 1st Sous vide precision cooker!!! I’m a beginner so took you advice and started with the Nano. Can’t wait to see how it cooks!
My favorite thing about Gugas food os that it is genuinely simple and it always looks amazing anyway. Gordon Ramsay can eat his heart out, Guga is the food magician.
Hey Guga, thanks for your great videos. That porc looks awesome. I'd love to try it. Anyhow as usual now, 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. ;)
"I Like em THICCC" This guy...Love you GUGA. Amazing as always. I'm addicted to Sous Vide videos. I don't own any equipment. You inspired me to Live that Sous Vide life. One day I'll start picking up some gear so I can copy your videos. Thank you for all the videos. Say Hi to the fam from Canada
You should try dry aging multiple steaks in different kinds of compound butter, that would make a cool video Edit: Or you could dry age in truffle butter or something like that
Guga if you like crispy edges separate the yolk from the white and put the white in a squeeze bottle to slowly pour it over the hot oil. You can cook the yolk in any other way you like, like frying it or poaching it
Britishman here, I used to go to a little Hog roast van that would sell pulled pork in a roll. Inside the soft white roll you'd have juicy pulled pork, pork scratchings (crispy skin bits) and warm apple sauce (with tiny bits). It was beautiful, would love to see a Guga version!
Wow your amazing !!! How do you come up with these combinations!!!! I want one ! Great video Great narrative of the process perfect tone of voice You nailed it !
Yeah it’s hilarious that people still refuse to eat certain foods due to religion. Some made up shit. You live one time then you die. Fuckin eat some pork if you want too. Doesn’t make sense to listen to some age old bullshit about not eating certain foods. Just another type of control they have over you.
My grown son the foodie made Thanksgiving dinner this year. He barbecued the turkey, but with the smoker attachment on his grill. As I walked up to his house, a whiff of smoke drifted by, and I said, "Wow, THAT smells delicious!" It was. It was tender and juicy and smoky and I don't remember what he seasoned it with, but it was the best turkey I'd ever tasted. I have a theory that any form of animal protein tastes better when it's cooked over an open flame.
You should try deep frying the pork belly after sous vide, the crispiness on the outside and the tenderness of the inside is the best combination ever.
The only thing NOT keto was the bun. Other then that, it is the perfect keto meal. I have modified so many of your recipes for my own ketogenic lifestyle, I can't begin to name them all. Keep up the great work.
hell yeah! what a coincidence, this is how i like my eggs too! I always fry them in lots of oil and the best part is the 'CRISPY EDGES' yum! 🤤 I'm literally salivating right now!....
Thanks to The Ridge for sending me this awesome wallet. Check them out here htps://www.ridge.com/SVE Use Code “SVE ” for 10% of your order
Guga you should try Honey Dry Age!!
Sandwich look to fat
hey guga im from Philippines. im curious of how much beef meat shink, loss in weight after you boiled for 4 hours. can you make experiment with that. im planning to start a beef soup restaurant. and the serving of it i must know so that i can give a proper portion and compute how much i will earn.
Amazing recipe
guga can you please please tell me the name of the first song in this video, on epidemic sounds, thankyou
*builds the pyramids of Giza* "And that's as easy as it gets."
I think it would be the “pyramid of guga” at that point
@@johnlukecampbell3140 lol
@@johnlukecampbell3140 Beat me to it
"Remember!! Exact amount and ingredients always in the description down below for you" - GUGA
@@johnlukecampbell3140 "and I know, these pyramids don't look good right now, but watch this" *drops napalm on the pyramids*
“I like them thick!” - Guga
* T H I C C
😂😂😂😂😂
preach
Extra thicc
its thicc not thick
3:58 Missed opportunity to say “different yolks for different folks”
Haha I wish he said that
its so weird the way he says it now that ik he could of said that
Chef john is that you in disguise?
"Mawmaw disrespects the smashburger"
Guga: Next episode, *MYSTERY MEAT*
"You're going to Brazil"😈
Underrated
@@iosifhreceniuc5946 i dont want to go to brazil!!!!👿
@@thebasementbum4570 and now it is time to fly this fella to Brazil, so let's deww it
I know my cousin doesn't look that good right now, but watch this!
I love the fact that he could easily make his rub only purchased online but for him it's not about money it is the love of food and that's why he has the recipe and doesn't charge for it, truly an amazing man
Gugas food is like a mother's food after a long day at school it is special
Well said
U grew up different 😂
U clearly dont know my mom,it sure is special tho...
Oh yea, my mom makes the driest steaks you've ever eaten in your life
Middle school Roberto out here with wagyu in his lunch box
Guga is Moto Moto confirmed. "I like them thick"
Luar D'Andrea thicc*
i like em chunky
@@robertdevito5001 *THICCCCCCCCCC
Shut up don’t use dead memes
It's big..
I was depressed and I stop my passion with cooking. But after I binged watch your videos both in your channels, I learn a lot from you. Now, i'm ready to go back to the kitchen and cook. Thank you so much!
Wow. The exact same thing is going on for me. I hope you are still cooking it up in the kitchen with the passion!
“When i cut these cucumbers you can see they have no seeds. They call these seedless cucumbers” to say I laughed-
The more you know right? It means you know more than before fyi.
2:39
i always wondered how cooks like you guga, become so succesful and i just figured. Your passion, your positive energy and hours of work and preparation just in a 10minute video are the things that definatelly make you one of the best grill chefs out there, i live so far away in Greece and you were my inspiration to start "BBQ" As a spor rather than just an occassional event. I hope you are well Guga. The whole internet loves you.
Nobody:
Guga: *I LIKE THEM THICC*
don't we all?
@@Jwnex yessir
What do you mean nobody ?
@@rorisang8602 Welcome to the internet!
Jwnex true
Am I the only one that read the title with a Guga accent: "Sandwish"
syandwish
Les Dew it
I like sandWISH I WISH FOR SANDWISH
I swear I thought I was the only one.
Us
JUST MAKE AND SELL US GUGAS RUB ALREADY.
He has a video on how to make it yourself just do that
@@_vivaan1909 I know that. I just mean for his sake to make money from it.
@@TheJamesTheory oh ok
So much money would be made
"Exact amount and ingredients always in the description down below for you" - GUGA
Easily my favorite RUclips channel. Everything is outstanding, the presentation, food, recipes, all of it.
"The Best SANDWICH I ever made"
A5 Wagyu Sandwitch: Am i a joke to you?
100% this tastes better. So much more going on.
It's called click-bait and satisfying the RUclips algorithm... ;)
Its called a sand-WISH
@@ElGrecoDaGeek there's nothing click bait about this i bet that roll is banging all them flavours with that smokey tender pork
Guga: "It's not you, Wagyu; it's my wallet. Pork Belly's cheaper--and still very delicious."
Although nothing compares to that aged, smoked brisket that squirted juice hours after it was cooked and *eaten*. That ep was textbook FOOD pR0n. :D
Guga: Extremely easy! Just mix these 6 ingredients of which you only have 3 at home...
Also Guga: Season it, Smoke it, Sous-vide it, Sear it...it's that simple!
Love you man :) Thanks!
I'm gonna need that sandwich for research
Guga makes best food out there and I tried lot of his recipes and are awesome and I don't have any great restaurants where I live so now I have my own restaurant in my kitchen thanks to Guga
Now this is something I can get behind.
Sandwich, Sandwich, I'm in love with you... you've got lettuce, and tomatoes too... mayonnaise and cheese, you're the one for me ooooh, sandwich, Sandwich, sandwich, Sandwich oh oh ooh, sandwich, Sandwich, sandwich, Sandwich oh oh ooh, Sandwich Sandwich Sandwich Sandwich, Sandwich Sandwich Sandwich, Sandwich Sandwich Sandwich, Sandwiiiiiich!
Guga, Thank you for these videos. I have got all the stuff to start sous vide cooking myself and the first project was a pork loin that turned out better than I thought it would. Tonight is ribeyes and I have a brisket dry aging in my fridge now!!!!!! I really appreciate it and so does my family!!!
Everybody : Sandwich
Guga:
Sanwishh
My grandma always said "sangwich" lol
everybody: onions (ah nions)
also guga: oh nions
Argentinians: Sanguche!
Sandvich
everyone: funions
guga: fUn oNIonS
east meets west...looks amazing...ill have to make for my korean husband. you guys always do a great job...learning so much about sous vide cooking. ive been cooking for 50 yrs but this just goes to show that you can always learn new things.
"The thicc boy is tender"
"That's as easy as it gets" (every step in every video)
"Remember!! Exact amount and ingredients always in the description down below for you" - GUGA
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
8:41 did anyone hear MauMau say "f*** yeah"? LMAO Guga forgot to censor it! 😂😂😂😂
I heard "heck yeah"
I definitely heard the F bomb.
Lol
man i have been watching your content off and on for awhile but damn man this is really well done and really well edited together! great vid
I like when MauMau throws up the peace sign when you start recording. MauMau: 😳✌️
✌️
@@SVEMauMau Lol, I was just thinking the same thing! My boy MauMau chucking up the deuce. ✌🏼Much love from Texas. Love watching y’all’s videos!
Guda I finally did it!!! I got my 1st Sous vide precision cooker!!! I’m a beginner so took you advice and started with the Nano. Can’t wait to see how it cooks!
All I had to hear was “pork belly” and I was hooked
@El Mercenario Cinco you are indeed, fellow codm player
@El Mercenario Cinco Pork belly GANG!
@@kalpana3596 ahaha
exact opposite, i was hooked until i heard it
My favorite thing about Gugas food os that it is genuinely simple and it always looks amazing anyway. Gordon Ramsay can eat his heart out, Guga is the food magician.
"As you can see, they have no seeds"
me: Interesting most my cucumbers I get have se-
"They call them seedless cucumbers"
me: 🤯
2:38
Hey Guga, thanks for your great videos. That porc looks awesome. I'd love to try it.
Anyhow as usual now, 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. ;)
On-Screen Guga: 😃
Off-Screen Guga: 😎
Just tested positive for covid so I’m home for 2 weeks and Guga’s vids are pretty much the only thing I have to look forward to at the moment lol
Honey when is dinner ready?
Guga: tomorrow at 8pm
"I Like em THICCC" This guy...Love you GUGA. Amazing as always. I'm addicted to Sous Vide videos. I don't own any equipment. You inspired me to Live that Sous Vide life. One day I'll start picking up some gear so I can copy your videos. Thank you for all the videos. Say Hi to the fam from Canada
This sandwich looks insane! I'm gonna have to run to the store to buy everything to make this!
Did anyone else gasp in horror at the one cucumber "casualty" @2:40???😱 Just me? Ok! 🤣🤣💖💋
@Steven Regan 🤣👏🤣👏❤
You should try dry aging multiple steaks in different kinds of compound butter, that would make a cool video
Edit: Or you could dry age in truffle butter or something like that
Ya
He should that sounds like a great idea
OR he could dry age Angel LoL
The thing with guga videos.... Anyone can totally do it. Thank you Guga
“These cucumbers have no seeds, they are called ‘seedless cucumbers’”
Who would have thunk it
If I have seedless cucumbers... how do I get seeds to grow seedless cucumbers 🤔... chicken or egg mystery takes a turn into other foods 😉🤣
Guga if you like crispy edges separate the yolk from the white and put the white in a squeeze bottle to slowly pour it over the hot oil. You can cook the yolk in any other way you like, like frying it or poaching it
no one gonna talk about the fact the Guga low key deep frys his eggs?
Fairly common in Hispanic communities, it's needed to get a super crispy edge without overcooking the yolk.
I love how much Guga loves food, pure joy!
Nobody:
*Guga: Bacon sanwish*
Love your work guga looks so good
Guga: “I know my porkbelly doesn’t look good right now but watch this”
Me: 🤤
2:42 that one slice said yeet
MauMau is eating with “a passion” hehe!
Britishman here, I used to go to a little Hog roast van that would sell pulled pork in a roll. Inside the soft white roll you'd have juicy pulled pork, pork scratchings (crispy skin bits) and warm apple sauce (with tiny bits). It was beautiful, would love to see a Guga version!
I should disguise myself as Guga's familly
Disguise yourself like Angel ... we might get to see him.
5:13 the little whistle when he says "Incredible"
Guga: *transfers pork belly to pan so he doesn’t waste seasoning*
Also Guga: *Immediately spills salt on the table*
I don't eat pork nor do I enjoy any video about it, but you are the only one I just can't skip a video for.
"You're going to Brazil " isn't scary anymore
Omg yeah
Wow your amazing !!! How do you come up with these combinations!!!! I want one !
Great video
Great narrative of the process perfect tone of voice
You nailed it !
*Cucumber with no seeds* "They call this Seedless Cucumber" Wow guga amazing information. Didn't know that
Am I the only one who thinks it’s nice that he makes a video for us to make Guga’s Rub instead of selling it for money
Guga! You losing weight bro!!! idk how that’s possible with how amazing you cook, but either way, you look great man! 💯
Well, If only see a few meals. Everything else he eats can be really healthy.
Guge shaming us for being naughty is exactly the belly laugh I needed today.
"Nice and tall and thicc, because as you guys know, I like them thicc"
+girls
"it's not a regular egg, it's a fried egg... FRIED WITH PASSION" lmao that part got me
Day 16 asking SVE Guga to dry age stake in curry paste
Guga simply magnificent! You out did yourself my man you outdid yourself
Guga: These cucumbers have no seeds, they call these ,,seedless cucumbers”
Me: 🤔
Huh
3:11
Guga: “This Sandwich will not be complete without a cheese sauce”
Also Guga: *Does not put any real cheese into the cheese sauce*
Love this chanel, and Guga, but I only spend 2 days to build a sandwich íf Margot Robbie is my dinner date!
I love that he doesn't even sell his rub and just tells you to make it yourself
Ye
@6:10 I felt like I was watching a Carl's jr commercial
Notice recently every title has "the best" or "hands down". It's getting super click bait-ey
I would love to try your cooking Guga. Yes I know I could make it myself but I wanna try Gugas way.
“An incredible rammin” that sounds... naughty
😂
I love your videos. Your voiceovers drive me crazy though... But the food is worth it. :)
"Well if I didn't know It's a pork I can eat it"
-sad Muslim noise
Salt-cured lamb belly is a great substitute
Me too 😟
Grizzlox I really need to try it
I still never get these old religious traditions over food. It's 2020, just enjoy it, you will be fine, lol.
Yeah it’s hilarious that people still refuse to eat certain foods due to religion. Some made up shit. You live one time then you die. Fuckin eat some pork if you want too. Doesn’t make sense to listen to some age old bullshit about not eating certain foods. Just another type of control they have over you.
Idk anymore how many times this guy has made the "best" sandwich ever
Jesus loves you all and he is coming soon believe in him and love him before its to late
My grown son the foodie made Thanksgiving dinner this year. He barbecued the turkey, but with the smoker attachment on his grill. As I walked up to his house, a whiff of smoke drifted by, and I said, "Wow, THAT smells delicious!" It was. It was tender and juicy and smoky and I don't remember what he seasoned it with, but it was the best turkey I'd ever tasted. I have a theory that any form of animal protein tastes better when it's cooked over an open flame.
Video 15 of me asking Guga to sous vide cook an entire apple pie ! Pork belly sandwiches are so good! Guga's family is so lucky!
5:45 that knife wall looks so impressive!
2:38 RIP Cucumber Slice
You should try deep frying the pork belly after sous vide, the crispiness on the outside and the tenderness of the inside is the best combination ever.
My man Guga never disappoints
Hearing “this is ___” and “so you already know its gonna be good” always lift my spirits
I love how Maumau silently greets us
PEACE
I just bought my mom an Instant Pot with a sous vide function. It's the Instant Pot Duo Crisp + Air Fryer. I would love to see you do a video with it.
Loving the smoker! Keep it coming, Guga!
Always puts gugs rub link to watch even atfer 3 yrs
What a legend
Those looked awesome, and like you, I love skirts on my eggs! Thanks for sharing! And I love the Smash Burger too!
Damn, Guga's cooking is Amazing.
I wish a had the confidence to try this, it looks amazing
Both you and your belly smiles when new guga video is up 😁
“At least to me” hahahahaha gotte love that new catchfraise
The only thing NOT keto was the bun. Other then that, it is the perfect keto meal.
I have modified so many of your recipes for my own ketogenic lifestyle, I can't begin to name them all.
Keep up the great work.
The Ridge sponsorship! Wow! Congratulations!
Watching Guga cook is myy weekly ritual now
Love me some Guga. He always brings a good time.
On the first day of Christmas, the Guga gave to me... A pork belly sandwich sous vide.
5:54 what's your finishing rack?
hell yeah! what a coincidence, this is how i like my eggs too! I always fry them in lots of oil and the best part is the 'CRISPY EDGES' yum! 🤤 I'm literally salivating right now!....