fun fact! the side dish you made with hummus is actually a traditional dish that I as a Lebanese grew up with. it would also be served as an appetizer but instead of the brisket cut there'd be small beefk pieces that were previously cooked in fat and then stored in it for shelf life (called qawarma) its a lovely dish!!
Can we get an international series? You make a bunch of different foods (pierogis, fish and chips, pho, schwarma, etc) the traditional way and then you do the guga take on em and compare the two. Call the series Guga vs the World!!!
In terms of bacon, I'm surprised Guga hasn't brought pancetta to the channel. Pancetta is essentially Italian bacon, pork belly seasoned, rolled, and left to cure. It brings out the sweetness of the pork without adding much sugar and has a nice spice blend.
I'm hoping you'll soon dry age a full ribeye for 30-35 days in miso paste! Not an overnight marinade on an individual steak, but a real dry age. It might be the best dry age of your life? It'll certainly be better than dry aging a roast in Chick-Fil-A sauce! 😊
Guga! Huge long time fan here! The second you said it’s going to be in the bag with all the salt for 5 days I thought if you didn’t equilibrium brine it, it’s going to be way too salty. Equilibrium brining is to specifically measure out the amount of salt and spices you need and putting it into the bag. then you can bag it up for as long as you want without having to worry about over-salting it❤️ Huge huge fan!!!!
Guga try next time to dry the belly, bacon is a preserved meat, you have to lower considerably the water content, try not storing in a sealed vacuum bag but in a way that the water content in the meat escapes, that allows to enzymes in the meat to tenderize it and make a specific bacon taste. But again, great experiment.
I've actually made beef bacon once, I basically treated it like you would with pork. So I mixed up a cure, applied liberally, and let it cure in the fridge about a week. Pulled it out and rinsed it well and then placed it on a cooling rack in the fridge overnight. Then I smoked it at 200F for about 4 hrs and then chilled it in the fridge and sliced it on my meat slicer the next day. So the difference between mine and Gugas, he cooked his when he smoked it, all I did was smoke mine, but it didnt cook. I still had to fry mine in a pan. I will say his looked amazing and I'd definitely eat it.
I would be extremely interested in a video that compares different smokes -- Hickory, Oak, Apple, Mesquite, etc., and how each affects the taste of the stake/meat.
If you want to remove most of the gas causing agents of the chickpeas, it's simple enough. Soak the chickpeas after cooking in a pot of water with about a quarter cup of baking soda. Let it rest for about an hour or so stir them up and all the outside shells will peel off of the chickpeas. Now you have all the flavor of chickpeas, and none of the gas. It is a pain in the butt however to wash out all of those shells from the water.
I love and respect Angel. He knows as I do, you don't need to ruin food with unnecessary greens. Absolutely spot on. I'll take the tomatoes with pleasure, but when it comes to meat ........... Keep your greens to thyself. Unless they're pickles , chives, green onions, seaweed, or avocados. Signed, sealed and delivered.
Wow guga I really really appreciate you saying bis ellah ( بسم الله ). It made my day a person I look up to respect my culture and attempt to help it by making a halal bacon One recommendation for the hummus, peal the chickpeas. It makes a smoother hummus
@@collectordeezdrip8089 it was a beef bacon. so its not bacon its a beef version of bacon making it halal as we are allowed to eat beef as long as its halal.
@@collectordeezdrip8089 beef is from bovines/taurus, and it's wagyu, i only know of wagyu cows, not pigs. this is beef bacon, Guga also explicitly mentions "beef bacon" several times guess what? turkey bacon isn't pig either :D it seems turkey bacon is a pretty American thing too, i've never seen turkey bacon in my 40 years on earth here in the netherlands, we have turkey filet though, since Germany does produce some turkey, we do get some of it but the USA is the biggest turkey producer in the world by a gigantic margin, leaving the 2nd place (brazil) behind fivefold orso, as a result the USA has turkey everything, most of which i've never even seen in real life once.
One of the best ways to find out that they are not watching Guga's channel when doing a Collab with Guga, is when they eat earlier not waiting for "Cheers" go signal 7:00.
literally got finished eating my jack daniels bbq drumsticks and the chicken was falling off the bone lol and now im hungry again after watching this so im gonna have to finish off the day with some choc mint protein porrige i make with cocnut milk as its like a healthier cheat meal.
Hello Guga, i am curious if you can dry age a guga-steak in tamarind-sauce. i love the sauce alone a lot :) but i think with the tamarind-concentrate will work well (for spreading it around the steak) i would love to see it - keep going, you are the best :) greetings from germany
Nice! For the hummus, here is two suggestions that my family uses. First, add some olive oil and also importantly, cumin. Also, instead of ice cubes, we keep the cooking water (or the liquid in the can) called aquafaba. When you blend it, it gives a super creamy texture. Vegans use aquafaba to make vegan meringue. Much better than water (had never seen the ice cube technique before).Cheers!
Has anyone noticed on this video, Guga is saying “he” when talking about the process of making. Guga is the goat 🐐 he don’t even got to get his hands dirty anymore 😂😂🔥❤️🔥
Angel, start eating greens! It's not bad. You're missing out on soooo much flavor and texture. Guga, park him behind the camera until he changes his perspective. He wants to taste test food, well then you have to be willing to test everything.
I'd disagree had this been their first video but given the amount of time they've been doing this I totally agree. Angel needs to stop playing the child as a bit or simply grow up.
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. ;)
You’ve got to try the Texas Wagyu Denver steak! Half Angus/half Wagyu. G-5 Cattle Meats at Sulphur Springs, TX has them for $32-$39/pound! Salt/pepper/garlic powder. Sear on both sides with a little pat of butter until you get the crispy crust. Then finish the steak off in a 400 degree oven until you get your desired doneness. SO GOOD and one of my newest favorite Wagyu steaks!
Idea: start with a choice brisket, use meat tenderizer (steel blades) against the fibers, when the brisket is submerged under seasoned beef tallow. Then dry age it for a certain duration, before cooking it (cutting into steaks, smoking, sous vide, you pick). This should create a more consistent result than the time you used meat syringe
I have been making my own beef bacon for a number of years. Not wagyu of course, but it is always incredible. I dry cure it vacuum sealed. Yours looks amazing!
I love beef bacon, but have never made it wagyu! I have always done it with pink curing salt and cold smoked it after it cured. It comes out pink and cooks up like pork bacon, but has that rich beefy flavor.
For the hummus, buy the FRESH garbanzos from your produce store. It is a lot of work to shell them but the flavour is much more intense and fresh as compared to the canned stuff.
Guga, I am sure if your vegetables came from your own garden, then your nephew couldn't resist the smells, tastes, and flavours. It would actually take your game to the next level :)
Angel's eating peak British cuisine (Aside from Fish & Chips of course), bacon sandwiches are elite, any bread type, ketchup or brown sauce and you're good to go
Beef Bacon- great for us that eat biblically, and aren't crazy about turkey bacon... found a local butcher that carried beef bacon with no nitrates, but it's $12.99, it's really good, but only get a few packages a month. This looks amazing!
Great tip for all the vegans watching this channel 😃 Seriously it does work very well and I'm not sure why I watch this channel I rarely eat meat. And I have to admit I didn't think the bacon looked good actually. It came out looking more like wet brisket than beef bacon. Maybe it should have been fully cured and only smoked a little at a much lower temperature so that the fat didn't already render out? It should be present in the bacon.
"its good that everything else is a little plain cause the beef bacon carries it" remember people, when you have a star of the show, you don't want everybody to outshine it.
Dry age Idea - Mix some Japanese sake in a bowl with beef tallow then take a roast or the like and multi layer the tallow meaning let it begin to harden then add another layer of the tallow up to 5 layers then dry age for 21 to 35 days.
Guga I LOVE watching you videos on wagyu and you have inspired a lot of my dishes both professionally and at home but you do a lot with wagyu. 90% of us cant afford it especially with inflation the way it is. Can you please do more videos with regular publix grade meat and maybe use the wagyu tallow. I did get the south Chicago wagyu beef tallow you recommended and it is phenomenal.
![Ice On My Teeth - ATEEZ エイティーズ 에이티즈 [Music Bank] | KBS WORLD TV 241115](http://i.ytimg.com/vi/c-n92OgbbwA/mqdefault.jpg)
It was a pleasure working with you guga! That beef bacon was absolutely incredible. Cant wait to see you again!!
❤
🔥🔥🔥
احسن شيء خليتهم يقولون بسم الله ههههه
Keep it halal bois
New subscriber to your channel. I enjoyed your knowledge and passion for the food.
fun fact! the side dish you made with hummus is actually a traditional dish that I as a Lebanese grew up with. it would also be served as an appetizer but instead of the brisket cut there'd be small beefk pieces that were previously cooked in fat and then stored in it for shelf life (called qawarma) its a lovely dish!!
It's from black sea region of Türkiye
fun fact, if you pooped that out as a kid it'd be in the ocean right now
Hi Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! Day 63 of asking BTW!!
Dang i can't believe that someone is patient enough for 63 days of commenting on guga's video your heart is full with patient
It’s a possibility he just hasn’t finished the video yet, as you know it takes like 30 days to dry-age beef.
That sounds stupid and gross, no one wants to see that
Dry agings just part of who we are, why fight it!?
@@veganpenguin9857 why is a vegan on a meat channel
I'm loving these crossovers! Ahmad is one of my favorite food creators on here!
Can we get an international series? You make a bunch of different foods (pierogis, fish and chips, pho, schwarma, etc) the traditional way and then you do the guga take on em and compare the two. Call the series Guga vs the World!!!
SIGNAL BOOST!!
A dry aged beef wellington? A steak dry aged in yorkshire pudding batter? Yes. Yes.
Oh yes. I'd love to see Guga take on some West African food like Jollof Rice or Fufu.
Wagyu Pierogi, that would be lit :D
@@exclibrion oh dude that sounds phenomenal.
In terms of bacon, I'm surprised Guga hasn't brought pancetta to the channel. Pancetta is essentially Italian bacon, pork belly seasoned, rolled, and left to cure. It brings out the sweetness of the pork without adding much sugar and has a nice spice blend.
Because Pancetta is not cooked.
@@vetlerradio what? It’s supposed to be cooked. I think you’re thinking of prosciutto. Pancetta is used in pastas sauces.....another one is guanciale
@@makaylaprince2515 Yes, you're right, I thought of proscuitto.
Pretty basic stuff if you ask me. Although definitely delicious
yeah Italy and Spain have a top notch range of cured hams to choose from
gotta love the parma aswell as the serrano/iberico :)
I'm hoping you'll soon dry age a full ribeye for 30-35 days in miso paste! Not an overnight marinade on an individual steak, but a real dry age. It might be the best dry age of your life? It'll certainly be better than dry aging a roast in Chick-Fil-A sauce! 😊
That's a good idea!
my guy, he mightve started that a month ago when you first commented and had to endure your nearly daily comments
That would be way too moist... Maybe
@@axilla8987 That could be.
I do believe he’s already done that
this golden balance guy is very positive, i never heard of him but he seems decent to hang with, i’ll definitely check him out
Yes, he stands for truth and justice
“To make it, it’s a lot easier than you think.” Me- Alright seems good so far…
“The first ingredient is A5 Wagyu steak.”
Me- Seriously?
Hahahahahaha.
exactly what i thought
I know, I heard that A5 Wagyu and thought to myself "Why would I take a step down?" Seriously, does he want us eating like the peasants?
exactly!!!
to be fair, MAKING it is easy, preparing for it is hard
Guga! Huge long time fan here! The second you said it’s going to be in the bag with all the salt for 5 days I thought if you didn’t equilibrium brine it, it’s going to be way too salty. Equilibrium brining is to specifically measure out the amount of salt and spices you need and putting it into the bag. then you can bag it up for as long as you want without having to worry about over-salting it❤️
Huge huge fan!!!!
This needs more likes
Guga try next time to dry the belly, bacon is a preserved meat, you have to lower considerably the water content, try not storing in a sealed vacuum bag but in a way that the water content in the meat escapes, that allows to enzymes in the meat to tenderize it and make a specific bacon taste.
But again, great experiment.
I've actually made beef bacon once, I basically treated it like you would with pork. So I mixed up a cure, applied liberally, and let it cure in the fridge about a week. Pulled it out and rinsed it well and then placed it on a cooling rack in the fridge overnight. Then I smoked it at 200F for about 4 hrs and then chilled it in the fridge and sliced it on my meat slicer the next day. So the difference between mine and Gugas, he cooked his when he smoked it, all I did was smoke mine, but it didnt cook. I still had to fry mine in a pan. I will say his looked amazing and I'd definitely eat it.
It would be a lot better if he had used a cure that included nitrates, like pork bacon.
I bought my first barbecue grill/ smoker bc of guga yesterday, can’t wait to try many of the recipes on this channel!
I would be extremely interested in a video that compares different smokes -- Hickory, Oak, Apple, Mesquite, etc., and how each affects the taste of the stake/meat.
I'm very pleased with this collaboration 😍 and "bismillah" was the best thing in this video ❤️ keep it up gugaaa
I was confused and had to play it again and I agree a nice touch ❤️
Bismillah + bacon 🙉🤣🤣🤣😱
@@anonymousme4583 but it's beef bacon not pork one
Not the best thing at all
Wagyu halal ?
That was so respectful and wholesome. I would love a series like this!
If you want to remove most of the gas causing agents of the chickpeas, it's simple enough. Soak the chickpeas after cooking in a pot of water with about a quarter cup of baking soda. Let it rest for about an hour or so stir them up and all the outside shells will peel off of the chickpeas. Now you have all the flavor of chickpeas, and none of the gas. It is a pain in the butt however to wash out all of those shells from the water.
I love how Guga joined Ahmed in blessing the food by saying Bismillah (in the name of God). He is such a good dude!
the bacon looked amazing wish i could have tasted it.have a great 4th of july freedom should never be taken for granted
Saying Bism Allah was not only respectful just to your guest Guga, but to all of us Muslim fans of yours.. Thank you
True that.
Not based
@@arcanum3882 what now
@UChRN-Fw8WToLN1GqcZsLlBw 90% of the Australian Wagyu is Halal, Japanese Wagyu can differ
@@alpinelake certified hillal?
@guga, you seem like a super fun dude to grill out with. Great personality! Thanks for the great channel!
“Now we brine for 5 days”
…..
NOW THATS A PERFECT TIME TO MAKE A SIDE DISH THAT TAKES LESS THAN AN HOUR TO MAKE! :D
😂
imagine not knowing what video editing is ...
@@Mattscreative Obviously You didn’t get it. 💀
@@Mattscreative I really hope you're joking? 😅
And one that requires a A5 Japanese Wagyu brisket cutouts
I love and respect Angel. He knows as I do, you don't need to ruin food with unnecessary greens. Absolutely spot on. I'll take the tomatoes with pleasure, but when it comes to meat ........... Keep your greens to thyself. Unless they're pickles , chives, green onions, seaweed, or avocados.
Signed, sealed and delivered.
Angel: “it definitely had the boldest flavour”
It was the only thing in your sandwich dude
I have been thousands time watch guga clips but for the first time gugaa say bismillah before he eat… you earn my respect bro
Wow guga I really really appreciate you saying bis ellah ( بسم الله ). It made my day a person I look up to respect my culture and attempt to help it by making a halal bacon
One recommendation for the hummus, peal the chickpeas. It makes a smoother hummus
But he ate Bacon which is a meat from a part of a Pork or Pig...
@@collectordeezdrip8089 it was a beef bacon. so its not bacon its a beef version of bacon making it halal as we are allowed to eat beef as long as its halal.
@@collectordeezdrip8089 this fool here clearly didnt watch the vid lmaooo 💀
@@collectordeezdrip8089 beef is from bovines/taurus, and it's wagyu, i only know of wagyu cows, not pigs.
this is beef bacon, Guga also explicitly mentions "beef bacon" several times
guess what? turkey bacon isn't pig either :D
it seems turkey bacon is a pretty American thing too, i've never seen turkey bacon in my 40 years on earth here in the netherlands, we have turkey filet though, since Germany does produce some turkey, we do get some of it
but the USA is the biggest turkey producer in the world by a gigantic margin, leaving the 2nd place (brazil) behind fivefold orso,
as a result the USA has turkey everything, most of which i've never even seen in real life once.
Wonder if that beef was halal too,giving me hope that i can eat it in the future.
Happy to see this made! I've been trying to figure out what works well for beef bacon.
Hey Guga! I Wonder If you could try to make "Currywurst", it’s a German street food and it’s hella delicious. And don’t forget to dry age Angel btw
Hahaha. After ruining his cast iron skillet.
yeeee would be sick
Dry Age Angel if he does not start eating the green stuff!
Currywurst? Maybe as a side dish haha
Da wär ich stark dafür
I'm currently living over the border in Israel and I can say I have NEVER seen hummus that good here! Bismillah!
I would love to see you make American bacon from the Spanish Ibérico. That would be some next level bacon 🥓
inst Spanish iberico pork?🤨
And?
Glad you enjoy our beef Guga, much love from Australia.
I've often thought that beef pepperoni and beef summer sausage taste WAY better than the OG pork versions, but I need to give this a shot!
Beef summer sausage is great, but Venison summer sausage is top end.
@@Vikingwerk I'll have to look for some venison summer sausage. Thanks for the pro tip!
One of the best ways to find out that they are not watching Guga's channel when doing a Collab with Guga, is when they eat earlier not waiting for "Cheers" go signal 7:00.
should have chilled it before the final preparing it makes the bacon much more crispy it acts more like pork bacon that way
Nice guga, not only you did an experiment, you also teach how to make bacon without pork for us that doesn't eat pork 👍
Bacon is best with steamed white rice
When he was slicing into the wagyu with all juices running 😋
And that hummus side dish with the meat 🤩
Guga saying Bismillah made my day
Me too!
Is it Wish me luck or Bismillah?
@@Rey-fc4cd they said bismillah
@@BurakKaganGercek ah, i see. tysm bro
@@Rey-fc4cd your welcome
Guga foods and The Golden Balance plus beef bacon? PERFECT MATCH! We need more!
You cant go wrong with bacon everybody
It's so awesome to see that you made wagyu bacon! It is definitely something I longed to see you make. Looks absolutely delicious!
literally got finished eating my jack daniels bbq drumsticks and the chicken was falling off the bone lol and now im hungry again after watching this so im gonna have to finish off the day with some choc mint protein porrige i make with cocnut milk as its like a healthier cheat meal.
Yaaaaay it's golden balence! I love the collaborations! This is so awesome! 👍
I want to see more non traditional meats on here! Things like Bear, bison, venison, etc
Wow! I learned a bit about using ice cubes in a blender, because friction creates heat and just a couple of icecubes will counteract that.
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
That sounds very expensive lmao
@@galaxy_yt3796 well he did dry age with real wasabi, thats also expensive
@@galaxy_yt3796 let's gooooo!!
@@floggerfrog right!
As soon as I saw beef bacon I KNEW IT WAS A GOLDEN BALANCE COLLAB!! LONG OVERDUE!!!!
Everyone gets a BLT but Angel gets a B.
I got one of those dalstrong knives, and i swear to christ every time I have new guests over its the first thing I show off
Hello Guga, i am curious if you can dry age a guga-steak in tamarind-sauce. i love the sauce alone a lot :) but i think with the tamarind-concentrate will work well (for spreading it around the steak) i would love to see it - keep going, you are the best :) greetings from germany
Finally beef bacon from Guga, I was waiting for this moment for years
Nice! For the hummus, here is two suggestions that my family uses. First, add some olive oil and also importantly, cumin. Also, instead of ice cubes, we keep the cooking water (or the liquid in the can) called aquafaba. When you blend it, it gives a super creamy texture. Vegans use aquafaba to make vegan meringue. Much better than water (had never seen the ice cube technique before).Cheers!
Vegan mayo too! Ita actually quite nice
@@irishwristwatch2487 I didn't know that - thanks. Cheers!
Guga, you must do a cookbook of your sidedishes. They are so good that is impossible to keep track of all of them. Thanks for all!
Ikr. I'd buy the book
I will just say this: Beef tastes a lot better than Pork.
Yesssss🔥🔥🔥
Has anyone noticed on this video, Guga is saying “he” when talking about the process of making. Guga is the goat 🐐 he don’t even got to get his hands dirty anymore 😂😂🔥❤️🔥
Angel, start eating greens! It's not bad. You're missing out on soooo much flavor and texture. Guga, park him behind the camera until he changes his perspective. He wants to taste test food, well then you have to be willing to test everything.
I don't understand how he can be so lean and fit, as much as he hates veggies 😄
False lmao greens r cring
@@AngryAlfonse humans didn't get where we are today by hunting tofu and kale...👀
Angel is a man after my own heart. Keep the greens far away.
Angel needs to grow up and learn to eat his vegetables. This is a cooking show and his job is to review the food. Frankly, it's embarrassing.
I'd disagree had this been their first video but given the amount of time they've been doing this I totally agree. Angel needs to stop playing the child as a bit or simply grow up.
I love these collaborations!!
This guy has a melodious voice to compliment his food
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. ;)
You’ve got to try the Texas Wagyu Denver steak! Half Angus/half Wagyu. G-5 Cattle Meats at Sulphur Springs, TX has them for $32-$39/pound!
Salt/pepper/garlic powder. Sear on both sides with a little pat of butter until you get the crispy crust. Then finish the steak off in a 400 degree oven until you get your desired doneness. SO GOOD and one of my newest favorite Wagyu steaks!
Great guy guga, amazing chef and extremely respectful
I found Dalstrong through you and am very happy with the knives I bought from them!
I love Dalstrong. I have that 8" meat chopper you had in your hands. Smoothly slices. The beef bacon looks awesome as well!!!
Idea: start with a choice brisket, use meat tenderizer (steel blades) against the fibers, when the brisket is submerged under seasoned beef tallow. Then dry age it for a certain duration, before cooking it (cutting into steaks, smoking, sous vide, you pick). This should create a more consistent result than the time you used meat syringe
I have been making my own beef bacon for a number of years. Not wagyu of course, but it is always incredible. I dry cure it vacuum sealed. Yours looks amazing!
I love beef bacon, but have never made it wagyu! I have always done it with pink curing salt and cold smoked it after it cured. It comes out pink and cooks up like pork bacon, but has that rich beefy flavor.
Amen. Angel my brother, need nothing else for that sandwich!
For the hummus, buy the FRESH garbanzos from your produce store. It is a lot of work to shell them but the flavour is much more intense and fresh as compared to the canned stuff.
Guga, I am sure if your vegetables came from your own garden, then your nephew couldn't resist the smells, tastes, and flavours. It would actually take your game to the next level :)
Content so good that when I read the thumbnail, I heard Guga's voice say it in my head
"bismillah" was the best thing in this video ❤️ Love watching your videos gugaaa
So nice seeing the golden balance with guga.
I haven't even watched the video yet and I'M SO HAPPY I'VE BEEN WAITING FOR THIS‼‼‼‼‼😭😁😁😁
Angel's eating peak British cuisine (Aside from Fish & Chips of course), bacon sandwiches are elite, any bread type, ketchup or brown sauce and you're good to go
My gout flared up just from watching this video, that's how much beef we're dealing with.
Hey Guga! I have video idea, season a steak with sugar and brown sugar, then baste the steak with ice cream and whipped cream
Wow! You have an idea of humus. First 1 outside the middle east. Chapeau.
Beef Bacon- great for us that eat biblically, and aren't crazy about turkey bacon... found a local butcher that carried beef bacon with no nitrates, but it's $12.99, it's really good, but only get a few packages a month. This looks amazing!
4:34 “c’mon man! “
when you get chickpeas in a can, you can use the "water" which is then called Aqua Faba as a white egg replacement for vegan stuff (:
Great tip for all the vegans watching this channel 😃
Seriously it does work very well and I'm not sure why I watch this channel I rarely eat meat.
And I have to admit I didn't think the bacon looked good actually. It came out looking more like wet brisket than beef bacon. Maybe it should have been fully cured and only smoked a little at a much lower temperature so that the fat didn't already render out? It should be present in the bacon.
@@jordanthecoder it should've been pan fried once it was sliced
@@kashbandi7461 it looks like it was
I freaking love this guy.
This guy needs his own show
You could put some sunflower oil with the Hummus... you'll get much smoother dish
saying bismillah before biting into bacon is the wildest guga line
angel not having anything on his sandwich other than the beef is such a classic lmao
It's like Eric Cartman has a RUclips channel and I love it
Bring TGB back for more cooks. He was very good at it all.
"its good that everything else is a little plain cause the beef bacon carries it" remember people, when you have a star of the show, you don't want everybody to outshine it.
“I’m not hungry, it’s safe to watch Guga Foods”… Starts watching and immediately becomes hungry.
Dry age Idea - Mix some Japanese sake in a bowl with beef tallow then take a roast or the like and multi layer the tallow meaning let it begin to harden then add another layer of the tallow up to 5 layers then dry age for 21 to 35 days.
That hummus looks absolutely amazing
Guga I LOVE watching you videos on wagyu and you have inspired a lot of my dishes both professionally and at home but you do a lot with wagyu. 90% of us cant afford it especially with inflation the way it is. Can you please do more videos with regular publix grade meat and maybe use the wagyu tallow. I did get the south Chicago wagyu beef tallow you recommended and it is phenomenal.
Guga foods cooks is always delicious but he always forgot to cook rice or fried rice as his staple heheheh
2:41 I was anticipating the music from your SVE channel after you said, "I know it might not look like much..." 🤣🤣
I think beef based "bacon" or preserved meat is underated. Great video man!
Flank, plate and brisket are all from the belly/underside of a cow. So it's not that unheard of. And flank or bavette steak is very common
The "Bismillah" tho 🤣
You are doing an amazing job Guga, all love from Iraq.
10/10 highly recommend
Respect Guga for acknowledging muslim guest. Really appreciate the Bismillah.
Great to hear Guga say :Bismillah:
Here’s an Idea. Have a smoke wood experiment. Which wood gives the best flavor.