Your video production quality has improved so much recently. I especially noticed on this video how well it was filmed and edited, so I thought I would mention it.
TO NEM ACREDITANDO GUGA, meu corte favorito! Amor desde infância quando tinhamos a oportunidade de ir na churrascaria me acabava em cupim e coraçãozinho AHAHAHA! Amazing video, amazing cook and amazing meat = amazing content! Keep it coming!
I know you love wagyu (obviosly, who doesn't) but that you take a cheaper cut and turn them into something wonderful Is AMAZING!!! Please more like that
Bought 4 today. Been to Brasil many times on cattle business. My company is very big in global cattle/beef breeding. We currently store over 7 million doses of bull semen all in liquid nitrogen. Been in business in Texas since 1954.
Looks legit like always Guga! Im an Australian living in São Paulo and across the road from my place there is a Churrascaria and I get the Cupim everytime it’s amazing! ! No idea it was on the hump though! Love Brazil and it’s food! Obrigado Guga 👍 🇧🇷
Guga thank you soooooo much for recommending Sweet Baby Ray’s BBQ sauce Found it in a U.K supermarket and I love it. I could never find a good BBQ sauce here and we made Hunter’s Chicken with it (chicken wrapped in bacon covered in Monty Jack cheese and BBQ sauce) and it was DEEEEEEELICIOUS!
Here in Brazil I already tried a Cupim cooked with whole milk, spices, peppers and onions and garlic. It´s Deeeeeeeeeeeeeeeeelicius!!!!!! The sauce that comes after the cooking process is amazing, Guga tried it out in the sous vide!
Another great video guys! Really curious about that cut. I just watched the osso bucco video, and it looked deeeeeeeelicious. I think Filipino food is something you should try next! Adobo would be a perfect dish sous vide. But a dish I really wanna see you try is kare-kare. It's slow cooked ox tail and tripe in a super rich and beefy peanut sauce, served with white rice and shrimp paste. I really love how you guys are diversifying. Keep it up!
sempre faco cupim no Sousvide - Deixo 12 hs a mesma temperatura e depois finalizo na churrasqueira, casqueando o cupim e adicionando cebolas fritas na chapa!!!! Sous Vide para carnes de gde formato eh muito top!!!
Bravo Guga, one of my requests for you to cook. Ive never cooked it this way before. Usually we do thin strips chard in flames from the fat then drowsed in lemon, dipped in salt pepper and chili sauce. I will be giving this a try soon. 👍🏻👍🏻🤤😛😋
1:56 have you thought of ditching the sweet condiments to the sweet potatoes and just seasoning them up like a regular potato (butter, salt, maybe sour cream)? I find sweet potatoes are best when you make them "sweet and salty" and ditch the maple syrup and marshmellows (which make them TOO sweet).
You did mention a comparison to brisket at the beginning so it shouldn't surprise it needs low and slow. Have you tried smoking it yet? Or dry aging? Damn I'm hungry now.
Hi Guga and SVE Community, we run a very good restaurant in Croatia. We love your channel and have experimented alot with different cuts of meat, veggies etc. What i would like to know is how do you serve steaks in a restaurant bussiness? Normally you Sous Vide them and put them in the fridge, how do you get up to temperature to serve the produce to the costumers without overcooking it? Keep in mind we cannot throw the produce back in Sous Vide because it takes too long and our customers are hungry :D Thank you!
Cupim is an amazing and underappreciated cut! Number A seems closer to cupim made in a pressure cooker, which, by the way, would probably render a better result because of the pressure. That's why Maumau said it looked "traditional" as it's a common homecooking recipe in Brazil. Number B is the right way to go, much closer to the long term cooking that are done in the churrascarias.
Looks good and very interesting. Question...are you able to re-use the plastic bags you cook in or do you throw them away and have to use new every time? I am interested in this method of cooking. Thanks.
i remember eating this in bolivia at churrascos during the weekend. They called it jiba there. It definitely had a different taste. I thought it was quite good
If your views have gone up it's because I've been binge watching everything you've done and I've got to say well done give me some really good ideas in the kitchen
Cupim is by far the best piece of meat, including picanha, there is! Thanks, I didn’t know it was available in the US. I’ve had it at the carruscaria and home roasted (4 hrs and laced w/ olives). Just fantastic (or amazing) BC
You guys are A-MAZZZIINNG!!! I love you as true no holds bar'd honest friends who don't hold anything back when you review "The Gouga" experiments! I am the "the Gouga" with my friends since I am always showcasing what I see on here with them and they LOVE what I cook because of you all! Thank You! You make food soo much fun! SOUS VIDE EVERYTHING BABY! (At least once ;) )
This looks so good. BTW I will never ever accuse any of you family of looking like Marvel characters. I am really interested in trying sous vide. Plus , even in my normal every day cooking, I only use salt, pepper, and garlic powder. Love this channel.
He said Zebu. That’s how we call it in French too. I have eaten that cut before but it was in a stew. I can’t even remember how it tastes like anymore. It has been a while.
Not a cut you can get in supermarkets or local butchers here in the UK, but I have seen it from more specialised butchers online at £60 (about $78) for a 7 1/2 Ib piece, not including delivery. Looking at it, I was wondering, would it be good for making burnt ends like the point of a brisket which are cooked for a long time? Although having said that, I guess it's maybe a bit too expensive for that. The real question is, does the taste justify the price like Wagyu does? Depends what it cost in Brazil or the US but definately not the UK. Still, it is great to see what other cultures eat from what's available in their countries.
Explain to me why would you guys at Sous Vide Everything would you want to overcook any form of meat, especially beef cupim which you already know is tough? I wished you tried a medium-rare then cook the other to medium; otherwise, your efforts with the gang is one my favorite and go-to channels in RUclips. And thanks for clearing up for me what the beef cupim is and where cupim comes from. Keep them coming!... Peter
Guga I have a quick question...I know to let the steaks defrost in the fridge overnight before cooking But how about the seasoning? Add the salt and pepper right before sealing them and putting them in the bath? Or add the salt and pepper and let them sit in the fridge overnight? Sealed in a bag or not?
Silly question....Can you get cupim with more fat cover--ie, not trimmed as closely? The longer/higher cooking with THAT in there should make it better.....right?
Mestre, estou entrando agora no mundo do sous vide, pergunta meio boba maas.. eu comprei um dos rolos de sacos a vacuo, eles são reutilizaveis? se a hora que eu abrir, eu fizer um corte limpo na ponto e depois lavar, eu digo. Obrigado pela atenção
Dang it your show makes me so hungry. Have you ever done top round roast? I know it doesn't have a ton of fat and wonder if its worth it to sous vide and what temp would work best. I made your sous vide cheesecake and it was without a doubt the best cheese cake I have ever had. Thanks for putting out solid content week after week!
I've never tried bbqing cupim myself but I've had it tons of times, made by people that got that second result. It actually gets really soft when it looks like that. Honestly, I really like this meat. Like Guga said, when done right the fat melts and it becomes quite juicy. It's really not to everyone's taste, as some may find it too fatty though (and apparently it isn't really good if you don't cook it nicely)
Yummy!!! You should do an experiment about reheating meal prepped meals. So you buy the meat season it in the bag then freeze it raw. Then you when you're ready to eat it you sous vide it from frozen.
Have you ever done a video about pre- and post-searing? I suppose some post-searing is always necessary for texture, but I wonder if anything can be improved with pre-searing the cold steak (for the same reason people do cryo-searing).
You guys are why my grocery budget is too high every week, and why I put back on all the weight I lost after my divorce, but damn my taste buds love you. I never would have gotten into sous-vide if not for you guys, and once you've had a bite of beef that's better than any time you ever spent with a woman, there is simply no turning back.
Will you do a video on using the flamethrower to sear? I'm interested in how high you turn on the flamethrower or if you use the trigger for a faster sear.
Hey Guga! I just want to say thank you so much for your channel! I remeber speaking to my wife about Sous Vide and how I would like to get into it, so she bought a sous vide stick for Hannakuah this past season and I've been using the thing every week since. I've made NY strip steaks, ribeye, your abulas flan, pulled pork, and continuing to experiment on other things, with finishing them on my grill for searing purposes (except the flan). So now I have a question and I don't know if you've done it in a video already, but here goes: have you ever seasoned your steaks, seal them, put them in the freezer for x amount of time (say a week for example), pull them out, wait until they get to room tempature, then throw them into the bath? I did it once before and didn't know a difference between a frozen seasoned steak thawed and a freshly seasoned steak. Please let me know you thoughts sir. David
Do you have a link for the flamethrower attachment you used in this video for your gas bottle? You only have a link for the normal flamethrower for large gas bottles..
This is crazy. Just talking with one of our Brazilian friends on Friday about cupim and then bang ... y'all talk about today. Sadly haven't been able to find yet in the Austin, TX area.
Have you ever tried brazing cupim? Cooking beef short ribs for 12 hours at 185 produces a texture similar to brazing them, so does cupim react the same way?
Guga, estou iniciando no Sous Vide e fiquei com uma dúvida: E se deixar o cupim a 65º por mais tempo, como 48 horas? Não ficaria mais macio? Parabéns pelo canal.
Guga, assim como tu disseste no vídeo, qualquer liquido ou gordura acaba diluindo o sabor da carne. Estive imaginando, e se tu botar junto a carne no saco algum tipo de papel absorvente para absorver os líquidos do cozimento da carne, o sabor da carne não se acentuará? abraços
You guys are seriously food legends!!!! I love how innovative your recipes are. Thank you for helping me to make 5 star cuisine in my own home!
And here I thought that hump is just a lump of fat.
That is what most people think 😂😂😂
All of mine are.
@@LaneHouse LOL,, good one
@@LaneHouse lmao
@@SousVideEverything So...why is it so tough? What is it 'running' to be worked so much as to be tough?
Your video production quality has improved so much recently. I especially noticed on this video how well it was filmed and edited, so I thought I would mention it.
Guga, I'm from Uberaba, land of Zebu cattle and I'm very happy to see you promoting this amazing beef cut.
Guga is from Uberaba too!
Oh wow, really? That's awesome, a small town but a nice place, glad to see someone successful in the States and from there. Cheers!
TO NEM ACREDITANDO GUGA, meu corte favorito! Amor desde infância quando tinhamos a oportunidade de ir na churrascaria me acabava em cupim e coraçãozinho AHAHAHA! Amazing video, amazing cook and amazing meat = amazing content! Keep it coming!
We want dry aged, wagyu picanha
Working on it.
@@SousVideEverything i wanna see ninjas reaction on that, i think he will actually go to heaven
@@SousVideEverything _ooooor_ ... dry aged Cupim? It would be interesting to see what dry aging might do to lesser cuts of meat.
What about the private parts of a bull
@@elrey8876 don't ever comment again.
That looks like they gave off a lot more liquid than most other cuts of beef. Maybe a good chance to boil down and create a very tasty sauce.
Very true, would make an awesome sauce.
This was one of my favorites when I lived in South America 25 years ago. I'd love to find a local source for a good cupim.
Wow. 30 yrs old and never heard of a cow with a hump like that. Thanks for teaching me something new today.
Hehe its pretty normal here on brazil
When you sliced B the competition was OVER. You could tell RIGHT away. Looks DELICIOUS
legend says if you're early, guga will heart your comment!
Legend is 100% RIGHT!
Sous Vide Everything legend has it if you reply to Guga quickly and early you will get a reply back
@David Marji, LEGEND IS RIGHT!
Legend says even if he doesnt answer you he still reads most of the coments
@@yuuunaa4364 Magic 8 Ball says All Nuts Fall Downward :)
That looks like perfect meat for braising. I would cook it similar to short rib. In the oven with some wine and aromatics. That sounds amazing.
Yes yes and YES!
There's a traditional recipe around here where cupim is braised with potatoes, onions and dunkel beer (dark lager). It's amazing.
You could also do it sous vide, since sous vide is basically just better braising
I know you love wagyu (obviosly, who doesn't) but that you take a cheaper cut and turn them into something wonderful Is AMAZING!!! Please more like that
Bought 4 today. Been to Brasil many times on cattle business. My company is very big in global cattle/beef breeding. We currently store over 7 million doses of bull semen all in liquid nitrogen. Been in business in Texas since 1954.
Looks legit like always Guga!
Im an Australian living in São Paulo and across the road from my place there is a Churrascaria and I get the Cupim everytime it’s amazing! ! No idea it was on the hump though! Love Brazil and it’s food!
Obrigado Guga 👍 🇧🇷
Guga show us how to make Brazilian arroz com feijão!! I’m having trouble recreating the rice and beans from when I studied in Brazil!
Guga thank you soooooo much for recommending Sweet Baby Ray’s BBQ sauce
Found it in a U.K supermarket and I love it. I could never find a good BBQ sauce here and we made Hunter’s Chicken with it (chicken wrapped in bacon covered in Monty Jack cheese and BBQ sauce) and it was DEEEEEEELICIOUS!
NO problem, that is really and awesome sauce.
What supermarket?
@@ir1041 sainsburys sell it
@@SousVideEverything Is it better than Heinz bbq sauces? That's probably the best we got.
@@MegaZsolti as an American Heinz can't touch sweet baby Ray's even though Ray's isn't even close to my favorite but my favorites are local
Thumbs up for using the lime! I was literally just thinking I should ask if you ever use it or if it is just a garnish.
Here in Brazil I already tried a Cupim cooked with whole milk, spices, peppers and onions and garlic. It´s Deeeeeeeeeeeeeeeeelicius!!!!!! The sauce that comes after the cooking process is amazing, Guga tried it out in the sous vide!
Opaaaa! Cupim um grande corte de carne! Um abraço do Rio Grande do Sul!!! 🤘🏼
Finally cupim, I've been waiting for this recipe for a long time!! Thanks!! ;)
Another great video guys! Really curious about that cut. I just watched the osso bucco video, and it looked deeeeeeeelicious.
I think Filipino food is something you should try next! Adobo would be a perfect dish sous vide. But a dish I really wanna see you try is kare-kare. It's slow cooked ox tail and tripe in a super rich and beefy peanut sauce, served with white rice and shrimp paste.
I really love how you guys are diversifying. Keep it up!
sempre faco cupim no Sousvide - Deixo 12 hs a mesma temperatura e depois finalizo na churrasqueira, casqueando o cupim e adicionando cebolas fritas na chapa!!!! Sous Vide para carnes de gde formato eh muito top!!!
YESSSS CUPIM!! Yum, dude.
yes we love CUPIM in Brazil!
@@SousVideEverything Cupim é mttt bommmmmmm
@@SousVideEverything my wife's cousin just told me about Deckel. It's a cut of meat. He said its perfect made sous vide. Ever heard of it?
Bravo Guga, one of my requests for you to cook. Ive never cooked it this way before. Usually we do thin strips chard in flames from the fat then drowsed in lemon, dipped in salt pepper and chili sauce. I will be giving this a try soon. 👍🏻👍🏻🤤😛😋
In America, that particular beef cow is call Brahma. Brahma crosses are popular in the southwest United States because they have sweat glands.
1:56 have you thought of ditching the sweet condiments to the sweet potatoes and just seasoning them up like a regular potato (butter, salt, maybe sour cream)? I find sweet potatoes are best when you make them "sweet and salty" and ditch the maple syrup and marshmellows (which make them TOO sweet).
we call it morrillo over here in Colombia... it is awesome when smoked!
Wow Guga you replied to every comment. Nice to see a RUclipsr interact with the viewers.
Thanks buddy, if you are early I am here.
You did mention a comparison to brisket at the beginning so it shouldn't surprise it needs low and slow. Have you tried smoking it yet? Or dry aging? Damn I'm hungry now.
Hi Guga and SVE Community, we run a very good restaurant in Croatia. We love your channel and have experimented alot with different cuts of meat, veggies etc. What i would like to know is how do you serve steaks in a restaurant bussiness? Normally you Sous Vide them and put them in the fridge, how do you get up to temperature to serve the produce to the costumers without overcooking it? Keep in mind we cannot throw the produce back in Sous Vide because it takes too long and our customers are hungry :D Thank you!
I think in America its a Brahma bull. Not 100% but it looks like one😁😁😁 thanks Guga.
Good to know. Thanks.
Brahma (or brahman) is indeed the main breed of zebu cattle bred in the US. It's very similar to the breed we have in Brazil, Nelore.
Cupim is an amazing and underappreciated cut!
Number A seems closer to cupim made in a pressure cooker, which, by the way, would probably render a better result because of the pressure. That's why Maumau said it looked "traditional" as it's a common homecooking recipe in Brazil. Number B is the right way to go, much closer to the long term cooking that are done in the churrascarias.
I first understood “cooked peen”
I was like tf 😂
He attempted to cut mashed potatoes with a knife
Looks good and very interesting. Question...are you able to re-use the plastic bags you cook in or do you throw them away and have to use new every time? I am interested in this method of cooking. Thanks.
Trashed. You can't reuse them.
@@davidhoffman1278 That's a shame. Thanks for letting me know.
Looks amazing. And new! But don’t think we can get that over here in the UK!
i remember eating this in bolivia at churrascos during the weekend. They called it jiba there. It definitely had a different taste. I thought it was quite good
If your views have gone up it's because I've been binge watching everything you've done and I've got to say well done give me some really good ideas in the kitchen
Cupim is by far the best piece of meat, including picanha, there is! Thanks, I didn’t know it was available in the US.
I’ve had it at the carruscaria and home roasted (4 hrs and laced w/ olives). Just fantastic (or amazing)
BC
Guga, this is a re-upload right? I could have sworn I watched this video a month or more ago. It's still good regardless!
You guys are A-MAZZZIINNG!!! I love you as true no holds bar'd honest friends who don't hold anything back when you review "The Gouga" experiments! I am the "the Gouga" with my friends since I am always showcasing what I see on here with them and they LOVE what I cook because of you all! Thank You! You make food soo much fun! SOUS VIDE EVERYTHING BABY! (At least once ;) )
juhui, i was waiting for sousvide cupim!!! thanks alot.
LOVE it when you break out the Brasilian bro! Awesome!!
This looks so good. BTW I will never ever accuse any of you family of looking like Marvel characters. I am really interested in trying sous vide. Plus , even in my normal every day cooking, I only use salt, pepper, and garlic powder. Love this channel.
He said Zebu. That’s how we call it in French too. I have eaten that cut before but it was in a stew. I can’t even remember how it tastes like anymore. It has been a while.
Not a cut you can get in supermarkets or local butchers here in the UK, but I have seen it from more specialised butchers online at £60 (about $78) for a 7 1/2 Ib piece, not including delivery. Looking at it, I was wondering, would it be good for making burnt ends like the point of a brisket which are cooked for a long time? Although having said that, I guess it's maybe a bit too expensive for that. The real question is, does the taste justify the price like Wagyu does? Depends what it cost in Brazil or the US but definately not the UK. Still, it is great to see what other cultures eat from what's available in their countries.
Explain to me why would you guys at Sous Vide Everything would you want to overcook any form of meat, especially beef cupim which you already know is tough? I wished you tried a medium-rare then cook the other to medium; otherwise, your efforts with the gang is one my favorite and go-to channels in RUclips. And thanks for clearing up for me what the beef cupim is and where cupim comes from. Keep them coming!... Peter
Guga I have a quick question...I know to let the steaks defrost in the fridge overnight before cooking
But how about the seasoning? Add the salt and pepper right before sealing them and putting them in the bath? Or add the salt and pepper and let them sit in the fridge overnight? Sealed in a bag or not?
Silly question....Can you get cupim with more fat cover--ie, not trimmed as closely? The longer/higher cooking with THAT in there should make it better.....right?
This was really unique and unexpected. Didn't even know such a thing existed. Nice.
You guys are great!. I am not sold on sous vide yet because of the time involved. But man can Guga cook beef.
Halps! I'm looking for the video that Guga used a piece of charcoal drizzled with olive oil to create smoke, before covering the dish.
Mestre, estou entrando agora no mundo do sous vide, pergunta meio boba maas.. eu comprei um dos rolos de sacos a vacuo, eles são reutilizaveis? se a hora que eu abrir, eu fizer um corte limpo na ponto e depois lavar, eu digo. Obrigado pela atenção
Great video guys...cant believe that much of a deference... wow thanks guys
Pretty amazing that you managed to find cupim in the US! As always, it looks delicious!
I know right... not easy.
Dang it your show makes me so hungry. Have you ever done top round roast? I know it doesn't have a ton of fat and wonder if its worth it to sous vide and what temp would work best.
I made your sous vide cheesecake and it was without a doubt the best cheese cake I have ever had. Thanks for putting out solid content week after week!
I've never tried bbqing cupim myself but I've had it tons of times, made by people that got that second result. It actually gets really soft when it looks like that.
Honestly, I really like this meat. Like Guga said, when done right the fat melts and it becomes quite juicy. It's really not to everyone's taste, as some may find it too fatty though (and apparently it isn't really good if you don't cook it nicely)
Yummy!!! You should do an experiment about reheating meal prepped meals. So you buy the meat season it in the bag then freeze it raw. Then you when you're ready to eat it you sous vide it from frozen.
Should you leave any meat in the sous vide vac bag for several minutes to allow the juices to soak back into the meat or does it matter.
I always wondered how this one tasted thanks for the video!
Very cool. Maybe try some other cheap, tough cuts at 185? I'm wondering if a Chuck Steak or roast would be good at that temperature.
7:41 when Guga forgets that he’s not eating steak when he’s eating sweet potato🤣
boa guga vou testar aki, sempre faco costela nessa temperatura .... very nice
Have you ever done a video about pre- and post-searing?
I suppose some post-searing is always necessary for texture, but I wonder if anything can be improved with pre-searing the cold steak (for the same reason people do cryo-searing).
Yo guga your channel is fire bro!!! Keep up the good work😎
GUGA would love to see you try and make INDIAN FOOD!!! Would be epic
I love Indian FOOD. I will, promise, any good recipe to give a go first?
Do a lamb curry bro
@@SousVideEverything Go for chicken tandoori or butter chicken man.
You should do Grand Western Steaks vs the best grocery steak
guga have you ever thought about getting an outdoor broiler? Like the Northfire Inferno for example?
With some of the Brazilian dishes, Mau Mau looks like he gets taken back home.
You guys are why my grocery budget is too high every week, and why I put back on all the weight I lost after my divorce, but damn my taste buds love you. I never would have gotten into sous-vide if not for you guys, and once you've had a bite of beef that's better than any time you ever spent with a woman, there is simply no turning back.
Love the videos. Maybe try the beer cooler sous vide method? Awesome for camping. Cheaper and more finicky, but results can potentially be the same!
Will you do a video on using the flamethrower to sear? I'm interested in how high you turn on the flamethrower or if you use the trigger for a faster sear.
Hey Guga!
I just want to say thank you so much for your channel! I remeber speaking to my wife about Sous Vide and how I would like to get into it, so she bought a sous vide stick for Hannakuah this past season and I've been using the thing every week since. I've made NY strip steaks, ribeye, your abulas flan, pulled pork, and continuing to experiment on other things, with finishing them on my grill for searing purposes (except the flan). So now I have a question and I don't know if you've done it in a video already, but here goes: have you ever seasoned your steaks, seal them, put them in the freezer for x amount of time (say a week for example), pull them out, wait until they get to room tempature, then throw them into the bath? I did it once before and didn't know a difference between a frozen seasoned steak thawed and a freshly seasoned steak. Please let me know you thoughts sir.
David
Do you have a link for the flamethrower attachment you used in this video for your gas bottle?
You only have a link for the normal flamethrower for large gas bottles..
This is crazy. Just talking with one of our Brazilian friends on Friday about cupim and then bang ... y'all talk about today. Sadly haven't been able to find yet in the Austin, TX area.
Sometimes I read mind 😂😂😂
@@SousVideEverything -- Better than hacking our discord servers :-D
Love your shows!
Guga, MaMao, Ninja..
Y'all are awesome!
Have you ever tried brazing cupim? Cooking beef short ribs for 12 hours at 185 produces a texture similar to brazing them, so does cupim react the same way?
Can you put a link for the Sear attachment you used to sear the meat with? couldn't find it on your amazon list :)
YES but please tells us where we can buy, it would be helpful! Thanks
I love this channel!!
Thank you os much for the support.
thank you for feeding my eyes with this
Guga, estou iniciando no Sous Vide e fiquei com uma dúvida: E se deixar o cupim a 65º por mais tempo, como 48 horas? Não ficaria mais macio? Parabéns pelo canal.
I’m from Virginia in the US, but I remember a song about zebu from when I was a kid, and this made me remember it😂
Please explain how you combined the flame thrower with the small propane bottles!!
Wow! This is a Brazilian dish! Delicious!
When you cut into number B I actually said "WOW!"
I agree,.... me too.
Guga, assim como tu disseste no vídeo, qualquer liquido ou gordura acaba diluindo o sabor da carne. Estive imaginando, e se tu botar junto a carne no saco algum tipo de papel absorvente para absorver os líquidos do cozimento da carne, o sabor da carne não se acentuará? abraços
Never knew Cows had humps learn something new today
I love cupim!!! Hitting the churrascarias, I always asked if it was on the menu.
Have you used the Meater thermometer in a Sous Vide bag yet @sous vide everthing ? Does it work?
Guga, is it really the fat that renders down or is it collagen breaking down?
Looks good another one to try now!!
Thanks Aaron
Guga just curious is there a difference in patting it dry vrs leaving it wet to sear on a BBQ or sear all? Mostly asking for a ribeye test?
My buddy has been talking about Cupim for a while and I really want to try some!
I actually never ate cupim barbecue like the first one in Brazil. They always looked almost like the second one, soft, which shred apart ...
U guys are amazing love your videos!!!
Just curious. Can u rebag it and drop in to right temp in attempt to “fix” it.
brasileirada vai dominar aqui agr rapá, muito tesao teus vídeos!
I found the Pão De Queijo on Guga foods but not the other one. Can you give a link for it?