Guga... You have a freeze, dryer, right? If so, freeze dry the Worcestershire sauce (or other sauces for that matter- endless list) into a powder and use to dry age and even season with🤔
Honestly, just marinating rib eye, ny strip or picanha in Worcestershire for 7-14 days (depending on thickness) and then grilling it is my favorite steak in the world. Adds so much flavor and tenderizes the meat. Amazing.
I have been waiting for this episode! Worcestershire sauce is a top tier condiment. I tried the hot sauce cured egg yolks and got to eat it today and it’s delicious! Still holding out for him trying a miso paste dry age experiment.
I had an Idea for a dry age for you. If you haven't done it already Brown Gravy Powder mix would be interesting to both dry age and season a steak with.
Can you combine the best tests for the ultimate cheap steak???. 4 hour gingerrub for tenderizing the meat. Seasoning: smoked salt. Tellycherrypepper, garlic powder, msg. Wet rub: worchestershiresauce etc etc.❤❤
I just love how soft-spoken Guga is when narrating. Now, THAT'S the sound of quiet confidence and a skill that's been mastered with many, MANY years of hard work!
Given how you capitalized some of the words you wrote, I re-read your entire comment in Guga's narrative voice. "Now, THAT's the sound of quiet confidence."
Now everyone wants to know what happens if you Sous vide your steak IN the Worcestershire sauce before you crust it. I personally use W sauce in every steak or pork marinade I make and have been asking for this episode for a long time, so thank you for finally making it. 👍
I don't dry age my beef but my favourite is vac bag rib roast in fridge for at least 48hours. English mustard, onions. Worschire sauce always has to with onions when sous vide😁 Thanks from UK😊 Love your trials Guga
When y’all gonna start combining? Combine the best cut of meat with the best dry age experiment, the best seasoning and the best compound butter or sauce? Or combine variations of the top 5 of each? You could have the recipe for the best steak of all time
Worcestershire sauce is one of those things that you should always have in your house. A little splash works in a lot of "special sauces" too. Good experiment Guga. 👏
My wife used to work at a steakhouse when she was younger, and we went back after we got engaged. She raved about how much she loved the steak, so I asked what they did, and they said they just marinate the steaks in Worcestershire sauce for a day. That is our go to way to do steaks now and has been for over 16 years. I keep trying different recipes and techniques, because I like to vary things up a bit, but she always wants hers marinated in the sauce. Sometimes she’ll let me get away with making a pan sauce as long as I add the Worcestershire sauce into it.
I guess I shouldn't be surprised by the results as I literally use the W sauce myself when cooking burgers, sausages, AND steaks and they always turn out amazing. The person who invented that sauce is an absolute GENIUS as it just works so perfectly as a flavor enhancer for many different foods.
In addition to the amazing food being shared on Guga’s channels, as someone from Worcester, I genuinely appreciate the correct pronunciation of my county from the other side of the pond. You also have my blessing to pronounce it as “Wusster sauce” for short.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you
Can't go wrong with some Worcestershire sauce. My dad and I would marinate our steaks with Worcestershire and Pickapeppa sauce (tangy Jamaican sauce) on top of some SPG. Worcestershire alone is really good, but the tanginess of the Pickapeppa is so dang good. Been forever since I've had one with that marinade, it's something different than the usual SPG. I highly recommend giving that a shot 😄
After watching a old Guga video I marinated a steak with salt, freshly ground black pepper, garlic powder, Old Bay Seasoning & Worcestershire sauce for 3 hours & cooked it sous vide. The most flavorful juicy steak I’ve ever had in my life. I can just imagine how this would taste dry aged with it.
That side dish got to be amazing. The sauce dip is lime juice and Parmesan away from being aji verde. I come to the conclusion it’s the best dip for fries so I know that’s got to be phenomenal
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Guga, I got an idea for you that I don't think you've done or probably even though about...dry age a steak in BRAUNSCHWEIGER!!! The thing I like about this idea is that you can use it plain or add different flavors & seasonings for the experiment, make a compound butter, and a dip for the side dish with it. I hope you guys try this out, I'm really curious to see what you think and come up with this. 🤔
I dunno if youve done "Horse radish" before but you definitely should if not! Its sort of like mustard but not really, cold beef and horseradish sandwhiches was a staple for me growing up here in England. highly recommend xd
Ive made steak sauce with butter and Worchester so i already know that combination is fire , Protip next time you can cook that mixture up with some onions , mushrooms and garlic for a nice side dish to your steak or as a steak topping.
When I cook a steak, I dont use normal salt. I use Onion Salt , Pepper and some of this W sauce and thats it. Add Onion salt n pepper before cooking and just before its done, add the W sauce and flip the steak once more and serve, Delish.
I'd love to see you put all of these steak dishes in some kind of bracket where you figure out which one is your guys favorite one out of all of them, and or take several of the new techniques and recipes and put the best ones together to see if you can make some kind of mega steak.
Guga Guga you have not been to South Africa then dry age meat with worcestershire sauce is normal over here we call it biltong a upgrade to what you mite call beef jerky but biltong is far superior to beef jerky any day. Biltong is made with salt pepper worcestershire sauce vinegar and other spice is optional and dry aged..
I love marinating my steaks in Worcestershire sauce! So to know that I can make a compound butter and dry age steaks with it, I ought to give it a try!
Unique side dish Guga! - Worchester sauce is an amazingly unique sauce - I use it as a binder on my beef, but this takes it to a whole new level - Thanks! - Cheers! Winner! Winner! Chicken dinner? - BEEF dinner! - lol
Dude when I was grilling the other day I stg the Guga blow torch theme started playing in my head! 😂 Now I think of it every time I grill and I imagine I'm Guga and I am immediately super happy
Guga try Worcestershire and soy sauce together that will turn your volume from 10 to 11. This is my go to for marinade 😋 Second is a mix of Heinz 57 and A1 sauce together as an overnight marinade 😊. I’m now hungrier
Infusing the worstershire sauce into course salt followed by drying the slurry in the smoker. Then rubbing the salt onto the steak before dry aging would be even tastier.
I learned from my dad in the 1960's to marinate steaks in Lea & Perrins and then finish them with Lawry's Season Salt. It's another winning combination that's stood the test of time. Dry aging seems to elevate this even further.
Guga, please, please! 1. Dry age in butterfly pea powder/sous vide with it/make a compound butter with it. 2. Dry age in cocoa powder. 3. Dry age in Romanian zacusca. 4. cook an eye round like a brisket.
Guga, when you hit 2 million subscribers I want to suggest the following. A STEAK TOURNAMENT. You re-create the most highly rated experiments and pit them against eachother to find the number 1 steak combination.
we have been using that sauce in south africa for centuries :-) using this sauce mixed with salt and coriander we drie age meat till its the famous Biltong - something like beef jerkey. Delicious
Hey guga. Any chance you can ever bring us through how you decided on a certain dry age fridge? What considerations did you make and what’s the difference?
Hi Guga Here's video idea: Perfect Meal Fantasy draft The competitors will be the editing team (leo,2k, etc.) Or other food Yt'ers(nick, uncle roger, max, etc) 1st round (cut of steak) - picanha, fillet mignon, ribeye, etc. 2nd round (secondary protein) - fried chicken, brisket, baby back, fish, etc. 3rd round a(Side dish meat) - bacon dish, birria tacos, sushi, etc. 3rd round b(carb) - types of pasta , rice , potatoes 4th round (dessert) You will judge who knows how to build the best meal. Would be a fun addition if one of the choices every round turns out to be a vegan replacement.
here's a sauce for you try guga, its fish sauce (preferably red squid brand), sugar, lime juice, red and green chili's, its spicey and savory and goes great with most things
when i cook steak alot of the time i season he pan with warcestershire sauce before i put the steak in. so ye i can vouch for this combo as well. its out standing. also of note if your wife comes home with questionable minced meat then adding warcestershire to it while its cooking adds to the beefyness of it.
Yay, the return of dry age experiments. I still want to see an Inception dry age. Take the pelicles from one dry age, grind them up, and coat another cut for the next dry age.
I always use w.sauce. just put a ribeye in to soak in some all day and ill grill it later. Its kind of my secret and the steaks, or whatever i use it for, always turns out great 👍 👌
Oh man - making that cilantro sauce - add in the avocado (and natural avocado oil) for the final touch and you will have those boys bouncing off the walls in "yum" with those spud wands.
Okay hear me out Guga team, I love Gochujang and wasabi. I’ve been binging older Guga videos and it hit me…combine dry aging experiments. Gochujang + wasabi dry age, Gochujang and butter dry age, parmigiana and Worcester sauce dry age, ect…could be a whole new series of videos
I went ahead and brought this video up like I do with most all Guga videos. Then the only thing left was to go ahead and watch the video. Then I went ahead and turned the volume up a bit and the only thing left was to go ahead and listen. Then I went ahead and drooled over the steaks, like I usually do. The only thing left was to go ahead and leave this comment.
Seeing Angel in the left seat makes weird. So i decided to download the video and flipped and watched it. Satisfaction 100% when GUGA book becomes AGUG
Tried it. Its amazing. Googa we have a mixed Spice in marroko called ras el hanout and its realy great. Maybe an option to try? Also great as a compound butter.
Ahoi Guga ! Honest question. As somoene whos starting out cooking for myself, with little experience. What shall i look for / ask for from the butcher, in terms of keeping it easy to cook (hard to mess up) to start getting a feel?
GUGA: What is your experience with the durability of the different sous vides? I have had 2 Joules, they only last about 1 year, Is that to be expected?
I grew up marinating steak in Worcestershire sauce and the just adding salt and pepper. The only other sauce I marinate my steaks in is teriyaki cause it amps the sweetness up .
I wish you'd rank the best experiments you've ever done so we know your favourites
That'd be cool
Then Guga can pit the top 3 methods against each other.
Yes!
That'd be neat too! @@omarpadilla4739
exactly what i was thinking
Guga... You have a freeze, dryer, right? If so, freeze dry the Worcestershire sauce (or other sauces for that matter- endless list) into a powder and use to dry age and even season with🤔
You can also buy Worcester sauce seasoning.
True, but my guess would be that it is cut with something like maltodextrin and dilute the flavor@@wilberdebeer4696
Brilliant ✨
even if he doesn't he can afford one, his lunch costs more.
Good reason to bring Nate in for another joint episode, he's got some freeze dryer experience with steaks
Guga never misses with amazing side dishes 🥺
Ikr? 🥹
It very much resembles Dutch "Raspatat", which is basically mashed potato fries. So good!
@@florisvrolijk6309❤
florisvrp
It looks delicious but also might be a trip to the other side after the first bite lmao
Honestly, just marinating rib eye, ny strip or picanha in Worcestershire for 7-14 days (depending on thickness) and then grilling it is my favorite steak in the world. Adds so much flavor and tenderizes the meat. Amazing.
Been watching for a couple years, and Leo has really become an absolute wordsmith when it comes to describing the food and flavors! Well done my man
I have been waiting for this episode! Worcestershire sauce is a top tier condiment. I tried the hot sauce cured egg yolks and got to eat it today and it’s delicious! Still holding out for him trying a miso paste dry age experiment.
Sometimes Guga is like a scientist with these videos, and then sometimes he cooks beef in Crayola clay.
crayola clay?...ohhh you mean marine pottery
I’m actually kinda surprised it took him this long to do this experiment
I had an Idea for a dry age for you. If you haven't done it already Brown Gravy Powder mix would be interesting to both dry age and season a steak with.
Or, there's a wonderful little sauce called Gravy Master.
Can you combine the best tests for the ultimate cheap steak???. 4 hour gingerrub for tenderizing the meat. Seasoning: smoked salt. Tellycherrypepper, garlic powder, msg. Wet rub: worchestershiresauce etc etc.❤❤
I just love how soft-spoken Guga is when narrating. Now, THAT'S the sound of quiet confidence and a skill that's been mastered with many, MANY years of hard work!
Given how you capitalized some of the words you wrote, I re-read your entire comment in Guga's narrative voice. "Now, THAT's the sound of quiet confidence."
@@stephenbaluran3298 - Exactly!
He's just a really cool guy; am I right? :)
Now everyone wants to know what happens if you Sous vide your steak IN the Worcestershire sauce before you crust it.
I personally use W sauce in every steak or pork marinade I make and have been asking for this episode for a long time, so thank you for finally making it. 👍
I don't dry age my beef but my favourite is vac bag rib roast in fridge for at least 48hours. English mustard, onions.
Worschire sauce always has to with onions when sous vide😁
Thanks from UK😊
Love your trials Guga
When y’all gonna start combining? Combine the best cut of meat with the best dry age experiment, the best seasoning and the best compound butter or sauce? Or combine variations of the top 5 of each? You could have the recipe for the best steak of all time
Worcestershire sauce is one of those things that you should always have in your house. A little splash works in a lot of "special sauces" too.
Good experiment Guga. 👏
You literally know nothing
That and some Maggi liquid seasoning.
i do the same with soy sauce
It can go on anything
My wife used to work at a steakhouse when she was younger, and we went back after we got engaged. She raved about how much she loved the steak, so I asked what they did, and they said they just marinate the steaks in Worcestershire sauce for a day. That is our go to way to do steaks now and has been for over 16 years. I keep trying different recipes and techniques, because I like to vary things up a bit, but she always wants hers marinated in the sauce. Sometimes she’ll let me get away with making a pan sauce as long as I add the Worcestershire sauce into it.
guga can you continue your salt series with chicken salt! its amazing! its a seasoning in australia for hot chips
5:30 Angel digging in before the cheers and seeing his face knowing he messed up was too funny
I guess I shouldn't be surprised by the results as I literally use the W sauce myself when cooking burgers, sausages, AND steaks and they always turn out amazing. The person who invented that sauce is an absolute GENIUS as it just works so perfectly as a flavor enhancer for many different foods.
That side dish is legit beautiful. Incredibly appetizing.
7:07 that was and still is my favorite commercial I used to do that to people while in class using the voice and all
Gugas side dishes always look so damn amazing, wish i could try every single one, gonna start a playlist of “guga food to try”
I always soak my steaks in W. Sauce for 24 hours before grilling. It is amazing! Still need to try dry aging! Not had the nerve to do it yet.
In addition to the amazing food being shared on Guga’s channels, as someone from Worcester, I genuinely appreciate the correct pronunciation of my county from the other side of the pond. You also have my blessing to pronounce it as “Wusster sauce” for short.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way to use garlic with steak ?
Love you
4:59 My favorite part
Can't go wrong with some Worcestershire sauce. My dad and I would marinate our steaks with Worcestershire and Pickapeppa sauce (tangy Jamaican sauce) on top of some SPG. Worcestershire alone is really good, but the tanginess of the Pickapeppa is so dang good. Been forever since I've had one with that marinade, it's something different than the usual SPG. I highly recommend giving that a shot 😄
After watching a old Guga video I marinated a steak with salt, freshly ground black pepper, garlic powder, Old Bay Seasoning & Worcestershire sauce for 3 hours & cooked it sous vide. The most flavorful juicy steak I’ve ever had in my life. I can just imagine how this would taste dry aged with it.
I just bought your book, really excited to try it out!
That side dish got to be amazing. The sauce dip is lime juice and Parmesan away from being aji verde. I come to the conclusion it’s the best dip for fries so I know that’s got to be phenomenal
Fun to watch and love it. Try Tajin seasoning on a compound butter. Great combination with your nephew and Leo on your views. 🥩🤤😋
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Finally a side dish that won’t make me sick. Thank you Guga!
Guga, I got an idea for you that I don't think you've done or probably even though about...dry age a steak in BRAUNSCHWEIGER!!! The thing I like about this idea is that you can use it plain or add different flavors & seasonings for the experiment, make a compound butter, and a dip for the side dish with it. I hope you guys try this out, I'm really curious to see what you think and come up with this. 🤔
I dunno if youve done "Horse radish" before but you definitely should if not! Its sort of like mustard but not really, cold beef and horseradish sandwhiches was a staple for me growing up here in England. highly recommend xd
Ive made steak sauce with butter and Worchester so i already know that combination is fire , Protip next time you can cook that mixture up with some onions , mushrooms and garlic for a nice side dish to your steak or as a steak topping.
Can you do an experiment where you use the pellicle for soups and stocks compared to just bones?
When I cook a steak, I dont use normal salt. I use Onion Salt , Pepper and some of this W sauce and thats it. Add Onion salt n pepper before cooking and just before its done, add the W sauce and flip the steak once more and serve, Delish.
Hey Guga could you please do a dry-age experiment with pumpkin for this fall season! 🎃
I'd love to see you put all of these steak dishes in some kind of bracket where you figure out which one is your guys favorite one out of all of them, and or take several of the new techniques and recipes and put the best ones together to see if you can make some kind of mega steak.
Guga Guga you have not been to South Africa then dry age meat with worcestershire sauce is normal over here we call it biltong a upgrade to what you mite call beef jerky but biltong is far superior to beef jerky any day. Biltong is made with salt pepper worcestershire sauce vinegar and other spice is optional and dry aged..
I love marinating my steaks in Worcestershire sauce! So to know that I can make a compound butter and dry age steaks with it, I ought to give it a try!
so when i started watching you i asked for worcestershire sauce dry aged steak. that was like two years ago. I'm happy that you did it!!!
Great to see a classic guga experiment with no clickbait shenanigans!
I've always done my steaks with Worcestershire sauce and Weber's Chicago steak seasoning... fantastic!
Unique side dish Guga! - Worchester sauce is an amazingly unique sauce - I use it as a binder on my beef, but this takes it to a whole new level - Thanks! - Cheers!
Winner! Winner! Chicken dinner? - BEEF dinner! - lol
Try Steak with Mushroom Ketchup, will be great
Dude when I was grilling the other day I stg the Guga blow torch theme started playing in my head! 😂 Now I think of it every time I grill and I imagine I'm Guga and I am immediately super happy
That was one of the best side dishes!! Super creative
I’ve been waiting for this one, I recommended it a loooong time ago! 😊
Guga try Worcestershire and soy sauce together that will turn your volume from 10 to 11. This is my go to for marinade 😋
Second is a mix of Heinz 57 and A1 sauce together as an overnight marinade 😊. I’m now hungrier
Now this is one I've been waiting on!
Infusing the worstershire sauce into course salt followed by drying the slurry in the smoker. Then rubbing the salt onto the steak before dry aging would be even tastier.
I learned from my dad in the 1960's to marinate steaks in Lea & Perrins and then finish them with Lawry's Season Salt. It's another winning combination that's stood the test of time. Dry aging seems to elevate this even further.
Dry age experiments are so interesting!! I love these videos! I binge watched all of them :(
Guga, please, please!
1. Dry age in butterfly pea powder/sous vide with it/make a compound butter with it.
2. Dry age in cocoa powder.
3. Dry age in Romanian zacusca.
4. cook an eye round like a brisket.
It makes sense Worcestershire sauce would work since it's already aged itself and I use it all the time already in any beef cooking I do
I'm just glad to see someone else doing the smart thing and calling it W sauce.
Guga, when you hit 2 million subscribers I want to suggest the following.
A STEAK TOURNAMENT.
You re-create the most highly rated experiments and pit them against eachother to find the number 1 steak combination.
we have been using that sauce in south africa for centuries :-) using this sauce mixed with salt and coriander we drie age meat till its the famous Biltong - something like beef jerkey. Delicious
Hey guga. Any chance you can ever bring us through how you decided on a certain dry age fridge? What considerations did you make and what’s the difference?
Angel was quick with it
Guga: we like some thick boys out here
Angel: you like what?
😂🤣😂🤣
Worcestershire and butter is AMAZING on baked potatoes. I absolutely love it.
yes the video Ive been waiting for!
Hi Guga
Here's video idea: Perfect Meal Fantasy draft
The competitors will be the editing team (leo,2k, etc.) Or other food Yt'ers(nick, uncle roger, max, etc)
1st round (cut of steak) - picanha, fillet mignon, ribeye, etc.
2nd round (secondary protein) - fried chicken, brisket, baby back, fish, etc.
3rd round a(Side dish meat) - bacon dish, birria tacos, sushi, etc.
3rd round b(carb) - types of pasta , rice , potatoes
4th round (dessert)
You will judge who knows how to build the best meal.
Would be a fun addition if one of the choices every round turns out to be a vegan replacement.
This dude here making 5 star restaurant specialties….as 15 min side dishes…got to love Guga.
here's a sauce for you try guga, its fish sauce (preferably red squid brand), sugar, lime juice, red and green chili's, its spicey and savory and goes great with most things
That W sauce is amazing! I use it little bit on scrambled egg, and on fried rice coz it's amazing!
when i cook steak alot of the time i season he pan with warcestershire sauce before i put the steak in. so ye i can vouch for this combo as well. its out standing. also of note if your wife comes home with questionable minced meat then adding warcestershire to it while its cooking adds to the beefyness of it.
Guga could you try dry age with horseradish?
Y'all did an anchovy paste experiment recently. I wonder how that would do head to head vs this
I’m actually very surprised you haven’t dry aged in A1 sauce yet. It’s the OG steak sauce!
Guga should do a taste test between 2 sous vide steaks, one straight out of the bag and the other with a sear
Working for Guga must be the most delicious job ever
This is just like gorbino's Quest. This is the gorbino's Quest of Guga!
Dope video 🔥 that’ll be cool if you’ll be able to dry age a steak in A1 steak sauce. I’m curious if it’s even possible and how it’ll come out.
We need Maumau back into these videos. He’s an OG essential part of the channel
Yay, the return of dry age experiments.
I still want to see an Inception dry age. Take the pelicles from one dry age, grind them up, and coat another cut for the next dry age.
I always use w.sauce. just put a ribeye in to soak in some all day and ill grill it later. Its kind of my secret and the steaks, or whatever i use it for, always turns out great 👍 👌
Worcestershire sauce is great on canned tuna. Improves its taste remarkably!
Oh man - making that cilantro sauce - add in the avocado (and natural avocado oil) for the final touch and you will have those boys bouncing off the walls in "yum" with those spud wands.
The sidedish we call raspatat in the netherland (translates rougly to thoroughbred fries)
I really wish more people would adopt Jacques Pépin's pronunciation for worcestershire sauce: Lea & Perrins Sauce
I always marinate my steak qith W. Sauce for 8 hours. The difference it makes is unbelievable. Its seriously amazing.
Okay hear me out Guga team, I love Gochujang and wasabi. I’ve been binging older Guga videos and it hit me…combine dry aging experiments. Gochujang + wasabi dry age, Gochujang and butter dry age, parmigiana and Worcester sauce dry age, ect…could be a whole new series of videos
Two key points:
1. They switched sides, lol
2. Leo was made to be a food critic. Always informative
I went ahead and brought this video up like I do with most all Guga videos. Then the only thing left was to go ahead and watch the video. Then I went ahead and turned the volume up a bit and the only thing left was to go ahead and listen. Then I went ahead and drooled over the steaks, like I usually do. The only thing left was to go ahead and leave this comment.
Seeing Angel in the left seat makes weird. So i decided to download the video and flipped and watched it. Satisfaction 100% when GUGA book becomes AGUG
As expected, Guga never misses.
That's fantastic thanks for the show I'm trying the recipe 😀
I need a Guga side dish book!
Tried it. Its amazing. Googa we have a mixed Spice in marroko called ras el hanout and its realy great. Maybe an option to try? Also great as a compound butter.
Great video as usual Guga! Now we need to see you dry age a prime rib in vintage balsamic vinegar.
I use W Sauce when I make Meatballs. Adds so much flavour to something so simple.
Ahoi Guga ! Honest question. As somoene whos starting out cooking for myself, with little experience. What shall i look for / ask for from the butcher, in terms of keeping it easy to cook (hard to mess up) to start getting a feel?
GUGA: What is your experience with the durability of the different sous vides? I have had 2 Joules, they only last about 1 year, Is that to be expected?
I like how the title is just "W. Sauce“. Can‘t mispronounce it if you don‘t spell it out.
Hey Wsauce, Guga Here.
It is definitely a ‘W’ sauce
😂❤️
Cannot mispronounce anything when you're typing, not talking bud.
I grew up marinating steak in Worcestershire sauce and the just adding salt and pepper. The only other sauce I marinate my steaks in is teriyaki cause it amps the sweetness up .
Please create a playlist for all of your sides!
Try making South African style Biltong please guga👨🏽💻