Pastrami is naturally red because of the cure. Trust me, it is not raw...😂 It was cooked to 205°F/96°C. Now I would like to ask you why do you think the cure did not go all the way thru the brisket? What's your theory? Mine is because of the weights. Yours?
The diffusion of matter is influentiated by a lot of factors, being the most important the time, however you can accelerate any given time increasing concentration, pressure, temperature, Reynold's number (by increasing the turbulent flow) or also increasing the diffusion area, in other words, maybe was too cold, but at the same time, you can keep the same temperature and concentration and get better results if you have a turbulent flow, so you can use anything that keeps the water moving (like the sous vide system does) and you would be getting better results. Love your channel 🙂
I really appreciate the camera work and editing that goes into your smoker and grill lighting montages. The food is always amazing, but this shout out is for the crew.
Gloriyah Boregah 😂 riiiight, pastrami being a very traditional Brazilian preparation, you’re making good sense. I mean, Guga proved that he knew exactly what he was doing with the way he made that Reuben, after all.
I love your pot used to toast the spices. You just don't see good, life long used, pots and pans. Everything is throw away. Thanks for the recipe. Been wanted to do this forever.
Salt, pepper (50/50) both sides of a 1/8-1/4' piece of London Broil and dehydrate at 90-100 degrees. If the temp is higher it will taste "cooked" instead of dried. We actually thread ours and hang it in the kitchen for four days, it is far superior. My buddy's dad likes seasoned salt instead of salt on his.
1:1:1:1 mix of salt, fresh-ground pepper, garlic powder, smoked paprika. Stir that into a 4:4 mix of liquid smoke and Worcestershire sauce in a saucepan, bring just to a boil to dissolve spices and chill for one hour. Pour into a large freezer bag and add sliced meat of your choice ( *_never_* raw poultry). Let sit in brine for 1-2 days. *No-Heat Dehydration:* Drain meat and pat roughly dry. In a room where nobody will trip over your rig, take one box fan, place face-up on 2 kitchen, dining, or folding chairs. Cover with a new furnace air filter. Place 2 paint stir sticks on either edge of filter. Place meat strips in loose single layer on filter and cover with another new filter. Cover 2nd filter with sticks, meat, another new filter and repeat until all meat is placed and covered. Tie stack of filters to box fan with twine and turn fan on medium. Let run for 2-5 days, longer and on higher speed if dealing with humid conditions. (My thanks to Alton Brown for this DIY dehydration rig. It also works with various fruits and vegetables.)
I made this recipe, I brined my brisket for a week, using your recipe, then I smoked it today for about 5 hours, then I wrapped it just like you did, only I put a little honey and liquid butter on the top, wrapped it tight, in the oven till it hit about 195* but I wanted the jiggle, it’s going to rest now for about 15 hours wrapped in blankets. I tasted it before I wrapped it, amazing recipe Guga. 😎
Made this today following your recipe. Well, smoked it today. Couldn’t let it rest for 2 hours. I managed an hour and a half. Absolutely delicious! My wife and I loved the flavor! Soooo good! Cheers
I never wash mine, instead I brine for 6 days, and soak in plain water in the fridge for the 7th day, and it still has plenty of salt. I been making my own pastrami, and Russian dressing for a couple of years now. Love it. Tip: separate the point, and flat to brine, and cook. It will solve the issue with the brine not penetrating all the way.
One of my neighbors makes (literally) TONS of smoked pastrami every year, and it's the best I've ever eaten. This year we're collaborating with him to provide 50 American wagyu briskets to make a "special edition" pastrami, and I can't wait to eat it! 😁🤤
@@fishtail2616 Yep, cows that are usually half Japanese wagyu and half angus or hereford, the meat has most of the good qualities of wagyu with the better yield of angus.
I'm from britain and i can tell you that brisket isn't a terribly popular cut, but when i went to Katz's deli in NYC my mind was blown by the pastrami. Looking forward to trying this thanks so much.
I made this over the weekend using a 10 lb prime brisket from Costco. The only difference is I couldn’t find pink curing salt locally so I used Morton’s Quick Cure. I didn’t understand that this contains a lot less nitrate and I should have used a cup or so, but it turned out amazing. I also soaked the last day in just water to get more of the salt out and I wrapped in peach butcher paper instead of foil. I will be making this again in a few weeks when guests visit. It’s amazing!!
i'll travel to the US within a year from now and i'll make sure Pastrami is gonna be in my "must try" list (along side with Texas BBQ Brisket, Chicago Italian Beef, Philly Cheesesteak, etc.), it looks so delicious!!
just make sure you don't get all of these in one place! Pastrami, go to Katz's deli in NYC. Texas Brisket, I recommend Iron Works BBQ in Austin, Texas.
Guga's accent is just... so calming. I mostly come to the channel for the food but another part is just how calming it is. He speaks about food like it's his life!
Guga, you really outdid yourself. This looks amazing. Great job of doing the curing yourself. The wait is the hardest part. One trick, if you want it done the same day, buy a corned beef in any supermarket, rinse it well, add black pepper and coriander and smoke it just like you did. The pastrami and corned beef are treated similarly when cured so the work is already done for you. I couldn’t tell a difference between curing yourself and buying a corned beef.
I have tried making pastrami using "repurposed" corn beef using a strategy very similar to what you recommend. It doesn't compare to full brining for 1 week using pastrami brine before smoking with cracked black pepper and coriander rub,
Far superior to anything store bought is an understatement. I've made a similar recipe several times and it's been spectacular, so I can say without question Guga that you absolutely nailed it! Love the channels...keep it up!
There are many things about this episode that are great but the music in the background really makes you feel like this pastrami is of epic proportions. Great looking pastrami, will definitely try this at home.
Hi Guga Saw this video a while back and am now on my 3rd batch of kangaroo pastrami (this batch will be 25kg or over 50lbs). Butchering the kangaroos I shoot was taking so long because they have small and sinew rich muscles and there was a reasonable amount of waste so decided to try this on large chunks of meat. After 2 weeks of brining the sinew and connective tissue was like jelly and after smoking and slow cooking it was tender and beautiful tasting. People who don't normally like kangaroo steaks ask me for the pastrami. in addition to tasting great I am now having very little meat waste (don't like hunting and wasting meat) and skinning and butchering time is down to 45mins per roo. I cryovac the portions and freeze them and have a continuous supply for my family and friends. Thanks for one of many great recipes.
I followed Guga's recipe and made the pastrami. After brining for one week I desalted for 1 hour before smoking the meat on my smoker. It came out very tasty but I must warn everyone that Guga's recipe is too salty. During the brining process, I would use half as much kosher salt, 0.75 cups. That is what I will do with the next time I make the recipe.
I made my first ever home made pastrami using this recipe and a recteq RT700 pellet smoker. I can say without a doubt now that I have this knowledge I will never buy pastrami from a grocery store again. I have learned how to cure and smoke my own bacon, sausage, and now pastrami. All of which my family readily enjoys and eats. These things do not last long around our home. Thank you Guga Foods for the amazing recipes and advice.
Finaly someone who made pastrami the right way. You have to use the pink salt to get pastrami. If you don't use the pink salt all you get is a spiced smoked brisket .Good job. Next time use a brineing needle to get the cure to all parts of the meat👍👍👍👊
What, are we trying not to get pissed? Since he only said it once, I would instead suggest taking a shot each time he says "everybody". You'll be hammered in no time.
Great job Guga! btw - There are two types of pink salt. Pink Salt #1 is used for foods that will eventually be cooked. Pink Salt #2 is for dried cure products such as prosciutto.
Hey Guga, I,ve been watching for a while, Although I am no chef and would say I'm very new to using a grill. Watching how you cook and the experiments you do I have genuinely never seen anyone as talented, and I was wondering if you could make a video on how you do reverse searing as well as just general cooking advice for someone like me who new really got taught how to grill perfect steak like you do.
I just made a slab yesterday and thin sliced mine this morning- like making grilled onions on the black stone and assemble hot and right off the grill- kosher dill pickles on the side !!!!!
Such an awesome cook everything he cooks look phenomenal really inspiration to try this at home and also his bond with Angel is just as special as his cooking can tell Angel respects him and that they really get on 👍🏻
New Yorker here that moved to Brasil. I miss pastrami. My mouth is watering watching this video. Might give it a shot if I can find a smoker here to buy. Thanks for making this!
The reveal after the smoking was epic, but I swear I almost cried when he was pulling apart the brisket after it was done with the music in the backround LOL
I love your cooking space. I've cured other meats and made pastrami for years. I will flip my brisket every day or two to ensure uniform penetration. Typically 1/4 inch per side per day, but perhaps the weights prevented some penetration, and occasional flipping would solve that. Regardless there is no problem it is an amazing looking brisket, I bet it did not last long. Wonderful photography. Subscribed!
I turn my meat every day in the refrigerator. Also, you can brine it a day or two longer. This should brine it all the way through. And it will eliminate the empty spots under the weights. I like your idea of dry roasting some of the spices.
Excelente explicación primera vez que veo una descripción tan buena FELICIDADES,ERES EL SUPER CHEF ,YO SOY UN NOVATO GRACIAS POR COMPARTIR ESA DIVINIDAD HERMANO.
Reuben sandwiches are on rye bread with Russian dressing. Also, to get the brine all the way through use a skewer to poke tiny holes all the way to the center of the brisket all around it.
You need a braai brootjie. You will call it BBQ toasty . method cheese, onion, tomato, garlic spice,salt , pepper and sweet chilli. Close sandwich on low coals until cheese melts turn often as bread wil burn quickly. Enjoy Mauritz from South Africa
Pastrami is naturally red because of the cure. Trust me, it is not raw...😂 It was cooked to 205°F/96°C.
Now I would like to ask you why do you think the cure did not go all the way thru the brisket? What's your theory? Mine is because of the weights. Yours?
Looks deeelicious!
I think that the seasoning did not penetrate because of the thickness and the fat cap. Maybe score the fat cap next time?
I woke up this morning with a huge craving for Pastrami and I did not know why.
Now? Now I know why. You are a meat wizard.
I rotate anything I Brine halfway through. That way you don't get any "dead spots" so to speak.
The diffusion of matter is influentiated by a lot of factors, being the most important the time, however you can accelerate any given time increasing concentration, pressure, temperature, Reynold's number (by increasing the turbulent flow) or also increasing the diffusion area, in other words, maybe was too cold, but at the same time, you can keep the same temperature and concentration and get better results if you have a turbulent flow, so you can use anything that keeps the water moving (like the sous vide system does) and you would be getting better results.
Love your channel 🙂
You need to find a sidekick that has developed taste buds and appreciates food
The way he says LETS DEW ET gets me every time
i shouldn't it's not the jedi way
Solets duet!
Sow less dueet!
😂😂😂😂sounds zesty af
I really appreciate the camera work and editing that goes into your smoker and grill lighting montages. The food is always amazing, but this shout out is for the crew.
Nathan B he is the crew
The music as well ! Guga really works for his videos👍
“Here I have a 14 pounds brisket”, you know this gonna be good.
😂😂😂 you better believe it!
Instant hard on
Quite the opposite. That’s the wrong cut for pastrami, which is traditionally made from beef navel, the ventral part of the plate.
Mark Hamstra shut up guga knows what he’s doing
Gloriyah Boregah 😂 riiiight, pastrami being a very traditional Brazilian preparation, you’re making good sense. I mean, Guga proved that he knew exactly what he was doing with the way he made that Reuben, after all.
I can't image Guga or Angel ever being able to enjoy going out to eat. How can anything ever compare to these home made masterpieces?
I love your pot used to toast the spices. You just don't see good, life long used, pots and pans. Everything is throw away. Thanks for the recipe. Been wanted to do this forever.
Guga please do an easy beef jerky recipe
Its coming! I promise!
Guga Foods
Salt, pepper (50/50) both sides of a 1/8-1/4' piece of London Broil and dehydrate at 90-100 degrees. If the temp is higher it will taste "cooked" instead of dried. We actually thread ours and hang it in the kitchen for four days, it is far superior. My buddy's dad likes seasoned salt instead of salt on his.
1:1:1:1 mix of salt, fresh-ground pepper, garlic powder, smoked paprika. Stir that into a 4:4 mix of liquid smoke and Worcestershire sauce in a saucepan, bring just to a boil to dissolve spices and chill for one hour. Pour into a large freezer bag and add sliced meat of your choice ( *_never_* raw poultry). Let sit in brine for 1-2 days.
*No-Heat Dehydration:* Drain meat and pat roughly dry. In a room where nobody will trip over your rig, take one box fan, place face-up on 2 kitchen, dining, or folding chairs. Cover with a new furnace air filter. Place 2 paint stir sticks on either edge of filter. Place meat strips in loose single layer on filter and cover with another new filter. Cover 2nd filter with sticks, meat, another new filter and repeat until all meat is placed and covered. Tie stack of filters to box fan with twine and turn fan on medium. Let run for 2-5 days, longer and on higher speed if dealing with humid conditions.
(My thanks to Alton Brown for this DIY dehydration rig. It also works with various fruits and vegetables.)
I need a jerky video too.
Favorite Part:
When Guga says "Let's Do Ehhh" 👍👍👍 don't ever change bro, you're awesome
Thanks! I wont
Defo the best part!
Let’s du eet
Guga trademark, love it.
That’s my favorite part
Guga's refrigerator is what I imagine the refrigerator in Heaven looks like.
Why else would the jews sacrifice animals? They gotta get some good cuts in heaven
I made this recipe, I brined my brisket for a week, using your recipe, then I smoked it today for about 5 hours, then I wrapped it just like you did, only I put a little honey and liquid butter on the top, wrapped it tight, in the oven till it hit about 195* but I wanted the jiggle, it’s going to rest now for about 15 hours wrapped in blankets. I tasted it before I wrapped it, amazing recipe Guga. 😎
Made this today following your recipe. Well, smoked it today. Couldn’t let it rest for 2 hours. I managed an hour and a half. Absolutely delicious! My wife and I loved the flavor! Soooo good! Cheers
I never wash mine, instead I brine for 6 days, and soak in plain water in the fridge for the 7th day, and it still has plenty of salt. I been making my own pastrami, and Russian dressing for a couple of years now. Love it.
Tip: separate the point, and flat to brine, and cook. It will solve the issue with the brine not penetrating all the way.
That is a great tip! Thanks for that.
Can I use my oven instead? I don't have a grill/smoker
No. You need to cook that for 5 hours. The oven won’t give it the same flavor. You need to smoke it. He wasn’t using a grill. It’s a smoker.
6:10 I know you ate it, you know it too
BUSTED!!!!
I knew it too 🤣🤣🤣
Your nephew looks tired. He needs a break. I'll take one for the team and do all the food tasting for him.
I’ll do it too
I can fly in from Norway to give him a break! :D
I'll help bro
Lemme help u
Nah fam I’ll go
One of my neighbors makes (literally) TONS of smoked pastrami every year, and it's the best I've ever eaten. This year we're collaborating with him to provide 50 American wagyu briskets to make a "special edition" pastrami, and I can't wait to eat it! 😁🤤
American wagyu?
@@fishtail2616 Yep, cows that are usually half Japanese wagyu and half angus or hereford, the meat has most of the good qualities of wagyu with the better yield of angus.
I'm from britain and i can tell you that brisket isn't a terribly popular cut, but when i went to Katz's deli in NYC my mind was blown by the pastrami. Looking forward to trying this thanks so much.
Guga Foods has almost caught & surpassed Sous Vide Everything in subs! Wow!
Honestly its a better channel because of it's diversity. But I do miss MauMau and Ninja
Ja Mendez brooo Lmaoooo you mean af for that 😩🤣
Plz give me your written recipe with the exact amoubts
I made this over the weekend using a 10 lb prime brisket from Costco. The only difference is I couldn’t find pink curing salt locally so I used Morton’s Quick Cure. I didn’t understand that this contains a lot less nitrate and I should have used a cup or so, but it turned out amazing. I also soaked the last day in just water to get more of the salt out and I wrapped in peach butcher paper instead of foil. I will be making this again in a few weeks when guests visit. It’s amazing!!
Same, I had to buy it on amazon
i'll travel to the US within a year from now and i'll make sure Pastrami is gonna be in my "must try" list (along side with Texas BBQ Brisket, Chicago Italian Beef, Philly Cheesesteak, etc.), it looks so delicious!!
just make sure you don't get all of these in one place! Pastrami, go to Katz's deli in NYC. Texas Brisket, I recommend Iron Works BBQ in Austin, Texas.
Guga's accent is just... so calming. I mostly come to the channel for the food but another part is just how calming it is. He speaks about food like it's his life!
Nobody:
Guga:
GAAAAARLIC POWDER
The sandwich looks incredibly soft and juicy. It's beautiful!!! It would be nice to sell that kind of sandwich to Korea.
Guga, you really outdid yourself. This looks amazing. Great job of doing the curing yourself. The wait is the hardest part. One trick, if you want it done the same day, buy a corned beef in any supermarket, rinse it well, add black pepper and coriander and smoke it just like you did. The pastrami and corned beef are treated similarly when cured so the work is already done for you. I couldn’t tell a difference between curing yourself and buying a corned beef.
Was going to suggest this! It's a great tip and an easy way to get into making home made pastrami!
I have tried making pastrami using "repurposed" corn beef using a strategy very similar to what you recommend. It doesn't compare to full brining for 1 week using pastrami brine before smoking with cracked black pepper and coriander rub,
Far superior to anything store bought is an understatement. I've made a similar recipe several times and it's been spectacular, so I can say without question Guga that you absolutely nailed it! Love the channels...keep it up!
There are many things about this episode that are great but the music in the background really makes you feel like this pastrami is of epic proportions. Great looking pastrami, will definitely try this at home.
Bro seriously every thing you make looks deliciousssss, you’re the master!
That looks AMAZING bro!!!
Hm
Hm
Hm
This has to be one of the weirdest crossovers of my passions ever
@@zaymax_7 +1
Hi Guga Saw this video a while back and am now on my 3rd batch of kangaroo pastrami (this batch will be 25kg or over 50lbs). Butchering the kangaroos I shoot was taking so long because they have small and sinew rich muscles and there was a reasonable amount of waste so decided to try this on large chunks of meat. After 2 weeks of brining the sinew and connective tissue was like jelly and after smoking and slow cooking it was tender and beautiful tasting. People who don't normally like kangaroo steaks ask me for the pastrami. in addition to tasting great I am now having very little meat waste (don't like hunting and wasting meat) and skinning and butchering time is down to 45mins per roo. I cryovac the portions and freeze them and have a continuous supply for my family and friends. Thanks for one of many great recipes.
So how long does it keep, I wonder? Do you freeze leftovers -- or just give it all away?
Made it yesterday!!! The BEST!! Really loved it, was the star of the night!!
I followed Guga's recipe and made the pastrami. After brining for one week I desalted for 1 hour before smoking the meat on my smoker. It came out very tasty but I must warn everyone that Guga's recipe is too salty. During the brining process, I would use half as much kosher salt, 0.75 cups. That is what I will do with the next time I make the recipe.
I made my first ever home made pastrami using this recipe and a recteq RT700 pellet smoker. I can say without a doubt now that I have this knowledge I will never buy pastrami from a grocery store again.
I have learned how to cure and smoke my own bacon, sausage, and now pastrami. All of which my family readily enjoys and eats. These things do not last long around our home.
Thank you Guga Foods for the amazing recipes and advice.
legend has it that if you’re early guga is gonna reply
LEGEND IS RIGHT!
🤤🤤🤤 this Saturday I'm cooking my 60 day dry age brisket. Actually 58 days, but I'm still super excited.
See! If you just trick Angel I feel like he’d find out he loves a lot of the things he hates! 😝 love you guys keep up the hard/delicious work!
This is the best seasoning combo i tried , it definitely smell n taste like Katz deli !!!
Finaly someone who made pastrami the right way. You have to use the pink salt to get pastrami. If you don't use the pink salt all you get is a spiced smoked brisket .Good job. Next time use a brineing needle to get the cure to all parts of the meat👍👍👍👊
Take a shot every time guga says “les do ehhhh” 😂😂
What, are we trying not to get pissed?
Since he only said it once, I would instead suggest taking a shot each time he says "everybody".
You'll be hammered in no time.
Finish an entire bottle whenever Guga says "les do ehh"
The filming, editing and especially the cooking! Guga it’s always amazing
Great job Guga! btw - There are two types of pink salt. Pink Salt #1 is used for foods that will eventually be cooked. Pink Salt #2 is for dried cure products such as prosciutto.
I've only seen two of your episodes. You have a passion for cooking. Your recipes are made with love.
omg that sandwich must be insanely tasty
Oh yes it was.
Guga Foods WAS
Hey Guga, I,ve been watching for a while, Although I am no chef and would say I'm very new to using a grill. Watching how you cook and the experiments you do I have genuinely never seen anyone as talented, and I was wondering if you could make a video on how you do reverse searing as well as just general cooking advice for someone like me who new really got taught how to grill perfect steak like you do.
He’s using a smoker. Not a grill. Why are people getting so confused?
I just made a slab yesterday and thin sliced mine this morning- like making grilled onions on the black stone and assemble hot and right off the grill- kosher dill pickles on the side !!!!!
Katz’s at home would be a dream come true
You are the man! You are an artist! My favorite chef online for sure!
Thank you so much.
“Four months later, I finally enjoyed a slice!”
I just discovered your channel. I love it. You’re the man
Dude that sandwich looks beyond amazing !!!!!! very good job if i could thumbs up twice i would
This looks insanely delicious
the music he uses makes it sound like it was made in heaven
Such an awesome cook everything he cooks look phenomenal really inspiration to try this at home and also his bond with Angel is just as special as his cooking can tell Angel respects him and that they really get on 👍🏻
“When I poke my probe and there’s no resistance, that’s when I know it’s done...”
- Guga
Haha good one
Thats what i tell my sister.
sh*t just went from 0 to 100 to pretty quick
@@ZOCCOK 💀
@@jkam3507 from Alabama huh?
New Yorker here that moved to Brasil. I miss pastrami. My mouth is watering watching this video. Might give it a shot if I can find a smoker here to buy. Thanks for making this!
Incase you didn't already know, Best Food Channel EVER!
The reveal after the smoking was epic, but I swear I almost cried when he was pulling apart the brisket after it was done with the music in the backround LOL
4:36 - "I just wish you could smell this."
Me, too, Guga. Me, too....
That is definately one of the most beautiful things i've ever seen in my entire life
I love your cooking space. I've cured other meats and made pastrami for years. I will flip my brisket every day or two to ensure uniform penetration. Typically 1/4 inch per side per day, but perhaps the weights prevented some penetration, and occasional flipping would solve that.
Regardless there is no problem it is an amazing looking brisket, I bet it did not last long. Wonderful photography. Subscribed!
i love your videos because your english is so clear, i can understand everything
I turn my meat every day in the refrigerator. Also, you can brine it a day or two longer. This should brine it all the way through. And it will eliminate the empty spots under the weights. I like your idea of dry roasting some of the spices.
OMG you had me at pastrami!! I will be making this next weekend.
did you..? ;-)
I almost teared up when he cut that pastrami in half and gave us the glimpse of the cut.....
You guys are the best team I've ever watched! Guga best instructions and Angel best reviewer.
I don’t know how i fell on this channel, but I’m glad I did. I’m bing watching all the videos...I’m hungry.
I just woke up and i see this amazing video 😭 I'm Hungry ❤️❤️
I remember when SVE was at like 10K subs. Nearly half a million, damn good on his second channel... damn good job Guga!
I like how you sneakily watched him eat the sour kraut he got a little vegi with his sandwich and loved it! LOL
That’s a thing of beauty. Well done sir
The most beautiful thing I have ever scene on RUclips -- Thank you
The only thing missing is rye bread
Dude I just wanna eat the screen every time you do these vids.
Awesome video you do a great job thanks for sharing
Excelente explicación primera vez que veo una descripción tan buena FELICIDADES,ERES EL SUPER CHEF ,YO SOY UN NOVATO GRACIAS POR COMPARTIR ESA DIVINIDAD HERMANO.
I cry every time I watch these videos...Guga you’re the man. How can I have dinner at your house some day?
The “let’s do ittttt” sends me every time 😭😂💀
6:08 guga ate that piece without telling angel
YES you Nailed it!
😂 at 4:00 “so let’s do iiit”
Dr. Thumbtzen this is mentioned in every single video
Its the first video I see from you guys, loved how you invited the kid with special needs to taste the food. Keep up the good work!
We did liked it much.......Bravo , Bravo guys , Bravo.!!
I wish I could cook like you Guga .. or you could adopt me
"you'd be extremely salty"
damn, didn't see that pun coming!
😂
"a little sour krout" DAMN DUDE, you should pile that stuff on! or better yet use Kimchi for a little kick!
Right?
Reuben sandwiches are on rye bread with Russian dressing. Also, to get the brine all the way through use a skewer to poke tiny holes all the way to the center of the brisket all around it.
This is why life is so beautiful
That looks amazing, but there's no way I'd call that easy.
The pastrami looks great :) The music in this vid would have been more appropriate for a funeral. LOL
"When I poke my probe and feel there's no resistance" 😂😂
😂😂😂🤦♂🤦♂🤦♂
You need a braai brootjie. You will call it BBQ toasty . method cheese, onion, tomato, garlic spice,salt , pepper and sweet chilli. Close sandwich on low coals until cheese melts turn often as bread wil burn quickly. Enjoy Mauritz from South Africa
I don’t know if it is the alcohol talking but this video brought tears to my eye. Looks amazing!
6:46 I was calmly drifting off to sleep when a 2000 Decibel ALRIGHT EVERYBODY sent me into a complete panic
Triple A Gamer 😂😂😂
🤣 🤣 🤣
You need at least one more handful of sauerkraut! :)
Yeah, I like my sauerkraut to be at least half as thick as the meat. I love the sauerkraut. Guga's was not even as thick as the cheese.
*Adds sauerkraut.
"There's no green stuff, and that's a promise"
HAH got him on a technicality!
I would think that Angel's one would be just cheese, but still, if it does have sauerkraut, Guga got him good there!
Guga should do an episode where he tricks Angel into eating a bunch of vegetables and reveal it to him at the end when he realizes he liked them all.
😂😂😂
@@GugaFoods Make an episode with Beyond Meat or the Impossible burger. Or both as an experiment!
Well technically sauerkraut isn't green. If it is, you're making it wrong
Everyone should try this. It's phenomenal!
I'm from Brazil and love it! Pastrami is so good i try all recipes that i find!
Your photography is outstanding! Can I apply to become a nephew?
No comments on sourcrout? Did angel like it? :)
He did not even notice it. I Guess he loved it, the sandwich was gone.
Guga Foods Sauerkraut was once green, so technically speaking, you tricked him!
Yeah was gonna say it’s fermented cabbage. Bought some once but didn’t know what the hell to do with it! New York deli sandwich it was then!
The way he’s talking makes me laugh, it’s like we’re watching a movie.
The enthusiastic Brazilian-American accent
Looks like a future porno flick after the sandwich
This guy is a legend. Seems like such a good dude aswell. New favourite channel
It's a work of art.
Hey GUGA! We got alot of rain coming! Don't forget to bring your heat gun!
😂😂😂 I now have it in the office.