Metal Bowl in Microwave!? My microwave allows that because there is a special rack the goes underneath it. NEVER use any metal inside you microwave if it doesn’t allow. I am so used to it that I didn’t even think about it. I will remember that for the future.
Hi! I’m a new RUclipsr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!
Hey Guga - humble suggestion, I often come back to your videos to look at how you made your side dishes, but they are really hard to find which past video had which side dish. If you added a small thumbnail in the corner of each video’s main thumbnail with a picture of the side dish if you made one in that video, it would be super helpful to find those. Thanks for the content!
He needs to make a site dedicated to recipes. He can make Angel do it. Then he can make some passive ad revenue and we can all sneakily look at the recipes when we're cooking for our dates.
@@luigimarquesmachado7311 he almost said it at some point haha but I think bolinha de queijo needs queijo coalho (for English speakers, it’s a Haloumi-style cow cheese from Northeast Brazil)
Mamao don't apologize for saying something in your own language. I love watching you guys express your passion for food, and you're never more passionate than when talking about food from home.
Every Guga video: “Check it out!” “This is what it looks like” “This is what I got” “Salt, pepper, and garlic powder” or “Salt and nothing else” “So let’s do it!” “What?!” “Ohohohohoho!” “Come on!” “That’s as easy as it gets!” “An amazing side dish/easy and simple sauce to go along with it” “Exact amount of ingredients always in the description” “Anyone can make it!” “Take a look at this!” “(Penetrate) Deeply into the meat” “Cheers everybody!” Guga you’re awesome. (Edit: added other lines. Thank the commenters)
Yeah and most of them like 20 minutes prep time or less! It is awesome I no meat most days (cheaper ad probably better for enviroment) but this channel is gold for side dishes alone!
I would love it if you made a compilation video of all your side dishes. I want to make them all, but I can never remember what videos you put them in. So a compilation side dish video with them all written in the description with time stamps would be so helpful!
Hi! I’m a new RUclipsr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!
I can honestly say I’m proud of what I’ve learned in only a year at the but her shop. Hearing Guga say he’s never heard of something but myself still knowing what it was! For anyone curious why it’s never in butchershops, it’s normally a very small piece of meat and the shape makes it useful for very few things
What’s the best way to cook Lifter for you? I want to try low and slow smoking because I’ve tried Hot Searing it on the grill but it came out too tough both times. I have like 8 lbs of this in my freezer right now so any advice is helpful. Willing to try new things!
That side dish comes from Italy, especially from Naples, the real name of that potato balls with cheese is "crocchè". In Italy, the majority of the times, they have different shapes and sizes and I highly recommend you to try that with pepper, a little bit of basil and a good amount of mozzarella cheese inside of it. We also love you here in Italy, cheers Guga
Mau Mau(or is it Mao Mao??) is my DUDE!!! His love for side dishes just makes me so happy..... I wish he was in every video on both channels. Am I alone?
I have Ben working in a beef packing plant and I have learned about this cut since working there and to see it finally being cooked or used shows me what can be done with different cuts. Thank you guga for the video!
This is a very famous cut in Brazil, it's called Fraldinha (little diaper). It have this name because it normaly have a little fat in top of it that make it looks like a diaper, but sometimes the butcher take the top fat off like in the video. In that case it's called "Fraldinha red"
His microwave looks like it may double as a convection oven, which when using it on convection settings it's safe to put a metal bowl in (just like you would with a regular oven).
Tri tip was a cut that was thrown out until the 80's and now everyone loves it. Guga, I believe you have discovered this generations Tri Tip. A cut that is normally thrown out but extremely flavorful and beloved. If this cut of meat becomes popular because of this video, all credit to you mamau!
cuts are rarely, if ever, thrown out, just simply used in other preparations; like grinds or saved as the butcher's cut. this cut is more commonly known as blade.
My “meat dealer” always take those parts of meat to his home, said that no one wants. On day he gave it to me to try it out. Now I always ask for that meat. It has a completely different taste.
What’s the best way to cook it? I’ve tried Hot searing for 2-3 mins each side but it came out too tough both times. I’m looking for a way to get this meat extra tender if you have any ideas?
For anyone seeing that comment^. The ONLY possible way to make this meat good is by slow cooking it. Do not waste your time trying to achieve tender steak on a grill or pan with this. Make Beef stew, Birria, literally anything in your slow cooker. Do not ever cook this on a pan or grill unless you hate your self
Most places do not get the whole animal, or whole sections any more. So whenever they order ribeye, this part is taken off. Says so on the boxes actually. But, it is included in other cuts.
More than likely on a normal cow it’s probably too small to be worth the bother. I’d assume the butcher would keep it. But everything on Wagyu beef is thicker and fattier.
Guga, I cannot believe I haven’t thought of this- but I’d love to see a video with you and Mr. Beast where you and him work together to give families struck with hard times 1: a meal they will never forget, and 2: a bit of help to get them back on their feet. I think it would be a very wholesome thing to watch and I know how much you care for everyone. I may get buried under comments but I’ll be commenting this a lot in future, I’m 19 and was homeless for a few years when I was younger- so seeing someone like you who I respect so dearly working with Mr. Beast to help others would warm my soul better than a proper sear. Thank you for your time.
I know you’ve done work with him recently and that’s why I would love to see this video, I haven’t seen his channel recently to know if you’ve done such a thing
Yeah, and even then, lactose intolerance has a threshold. Most people can consume a small amount without issue. I only get symptoms if I have more than about the equivalent of half a glass of milk. There's also lactase pills you can take that'll break down the lactose for you.
I can imagine wagyu lifter meat being very tender due to the high intramuscular fat but in my experience lifter meat is usually pretty tough compared to the ribeye. Most places use it in ground beef. I use my trimmings for my spoiled puppy. Great video as always.
nicedeemey. I'm lactose tolerant also but I can eat cheese, ice cream in a very minimum way. I can eat more cheese than ice cream but if too much cheese it binds me.
It doesn't matter if it doesn't have sharp or pointed ends. Only thing you have to worry about it metal with pointed or jagged ends like foil, because it will create electrical arcs and spark.
you are an absolute legend. because of you I'm planning on starting a business in Philly cheese steak but using a lot of tips and flavour advice from your vids so thank you.
Honestly if your spending 10 dollars on a steak and it’s like a rock you’re probably over cooking. I’m sure some people “like” it well done, but for the sake of ones jaw muscles, please try med-rare.
Salt is the king of all seasonings. Try seasoning a steak with msg and pepper only. You will see it’s not great because it’s missing salt. Without salt food is bland
@@alexisrodriguez7127 Salt certainly changes steak's taste in a better way but sometimes I feel like only pepper is even better. Maybe depends on the steak?
According to sources online, the steak that you had made is only tender due to the high levels of marbling. Normally, choice and maybe prime are tougher and need to be cooked low and slow. The muscle this comes from gets put through a lot of work which is the source of all that flavor.
It doesn't matter if it doesn't have sharp or pointed ends. Only thing you have to worry about is metal with pointed or jagged ends like foil, because it will create electrical arcs and spark. Otherwise, nothing will happen and it's safe to microwave. That goes for any microwave.
Hey Guga, have you ever prepared ox neck? It has to be slow-cooked, it's basically a bigger and even more flavorful ox tail. But after it's been cooked, I braise it with spices and wine, it becomes tender and so so rich.
Guga, Please do not take this in any offense, I grew up watching Emeril Lagasse, he is and always will be my favorite chef of all time, but you are growing on me. I love you man! and the whole group! You have such a great energy and personalty, someone I would love to meet in my life!
I don’t think he will take any offense but I wouldn’t compare guga to a chef. Guga is a steak guy. A chef has an expansive knowledge on a lot of things
Have to agree. The simpler the dish, the simpler the seasonings should be. Herbs and spices are all well and good for your fancy multicomponent dishes, but if you've just got a tender steak on your plate, salt and pepper is all you should ever want. I grew up eating well-done steaks because I was afraid of food poisoning, but I had to drown them in A-1 afterward. It wasn't until someone explained to me that all the flavor I could ever want exists right there in the meat that I was having burned into shoe leather that I went down to try medium without sauce. If the steak needs sauce, it's not a good steak.
Guga I watched a 2 Michelin stars chef say that he dips his meat in sparkling water before cooking it to tenderise and remove blood from hematoma. Maybe a try in the future ? If you guys want to see it too please ike the comment ! It would be funny haha Can give you the link and translate if needed Love your videos, always seeing them while eating my not as a beautiful ans tasty meal !
You know, my favorite steak is tri tip. I feel like I never hear anyone talk about it but my dad's grilled tri tip is just phenomenal and I've never had a steak compare, even fancy restaurant filets
Here's my steak rub recipe. It's close to what you did here Guga and I've been doing it for years. I've tried onion powder (and a lot of other spices) but it takes away. To me it's perfect. Try it if you like. Love your channels! No real amounts, I just layer in this order... Kosher salt Fresh ground black pepper Garlic powder Chili powder Sweet paprika a tiny bit of brown sugar Enjoy...
This reminds me: Please do something with a Hanger Steak. It's perfect for sous vide: fantastic flavor and affordable as it is a bit of an off cut. Sometimes they call it Butcher Steak because the butcher couldn't sell it for much but he could eat like a king. I think it is the best tasting steak when done right.
I'm about to order a A5 wagyu of this cut but wanted to watch the again to hear ur review. I've learned so much from your videos. And dry age bag are amazing. Thanks so much.
@@maddawgnoll using the word "commie" instantly gives it a very narrow political bend. Imagine thinking california is anything like a communist nation.
I went to my meat dealer and asked him to get me the heavens cut. He was like what's that? I told them have you ever watched guga? I then explain to him that it would be part of angels ribeye, dry aged for 35 days. Then I would use a dry salt brine, and cook over charcoal.
It almost looked like a thin brisket... glad you enjoyed it...and get maumau (sp) some lactaid and he'll be able to handle the dairy better... also pro tip: the higher the milk fat, the lower the milk sugar/lactose
"hook-ups with my meat dealer" really sounds like an illegal underground deal that you have to plan out 2 weeks prior before secretly meeting up and paying in a parked car hidden in plain sight. And I think that's cool
Metal Bowl in Microwave!? My microwave allows that because there is a special rack the goes underneath it. NEVER use any metal inside you microwave if it doesn’t allow. I am so used to it that I didn’t even think about it. I will remember that for the future.
ok
I was ready for a spark show! Thanks for the clarification haha
Hahah opened comments to post this😀!
Removing any fat off wagyu is a crime
@@killer5379 it has enough fat intramuscularly
When Guga says "This is what it looks like" and "Lets dewit", it always warms my heart.
your {something} is dunn!
ohohhh, come on
That’s exactly what your looking for
Hi! I’m a new RUclipsr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!
@@Nitrez hi
Why does ''having a meat dealer'' sound so cool. ''I know people who can get rare stuff''
Cause exclusivity is always desirable.
"Lurks around the corner"
*Hey kids, want some meat?*
@@TheSlavChef that is so wrong hahahaha
You mean a meat dilla, who supports him with meat for his ohwhen?
@@Eluxivo It certainly sounds wrong... I agree :D
Hey Guga - humble suggestion, I often come back to your videos to look at how you made your side dishes, but they are really hard to find which past video had which side dish. If you added a small thumbnail in the corner of each video’s main thumbnail with a picture of the side dish if you made one in that video, it would be super helpful to find those. Thanks for the content!
I second this!
Make a RUclips Shorts channel to focus on little moments like these as well as other fun moments, I bet it would be highly successful
I also would love this trying to find those petite potatoe garlic dish you made and im sad
I'm not the only one I see
He needs to make a site dedicated to recipes. He can make Angel do it. Then he can make some passive ad revenue and we can all sneakily look at the recipes when we're cooking for our dates.
This man did NOT just use cheese sticks for a fancy dish. Legendary. Never change, guga
This is a well known dish from brazil called bolinha de queijo. Probably he forgot to tell that
@@luigimarquesmachado7311 he almost said it at some point haha but I think bolinha de queijo needs queijo coalho (for English speakers, it’s a Haloumi-style cow cheese from Northeast Brazil)
Those were croquettes derivatives. Not merely a cheese stick.
Those sticks are actually okay low-moisture mozzarella substitutes.
Should have seasoned the potatoes though.
Guga: *uploads*
me: "online school suddenly does not matter"
I’m currently in online school
Is it going well?
Quite boring. More boring than a filet Mignon is tender. Thx for asking
@@HalfDollarHunter me too😂
lmaooo
Mamao don't apologize for saying something in your own language. I love watching you guys express your passion for food, and you're never more passionate than when talking about food from home.
Every Guga video:
“Check it out!”
“This is what it looks like”
“This is what I got”
“Salt, pepper, and garlic powder” or “Salt and nothing else”
“So let’s do it!”
“What?!”
“Ohohohohoho!”
“Come on!”
“That’s as easy as it gets!”
“An amazing side dish/easy and simple sauce to go along with it”
“Exact amount of ingredients always in the description”
“Anyone can make it!”
“Take a look at this!”
“(Penetrate) Deeply into the meat”
“Cheers everybody!”
Guga you’re awesome.
(Edit: added other lines. Thank the commenters)
"Come ooon!"
"that's as easy as it gets!"
Take a look at this!
Depply into the meat
cheers everybody!
I swear guga has the best potato recipes I’ve ever seen
Yeah and most of them like 20 minutes prep time or less!
It is awesome
I no meat most days (cheaper ad probably better for enviroment) but this channel is gold for side dishes alone!
Brazil...
Brazil...
Brazil...
Brazil?
I can just imagine the conversation between guga and his meat dealer:
Guga: Ay you got the stuff?
Yeah "pulls out a 10lb meat"
Super funny 🤣
Guga's meat dealer is more dangerous than drug dealers
not funny
I would love it if you made a compilation video of all your side dishes. I want to make them all, but I can never remember what videos you put them in. So a compilation side dish video with them all written in the description with time stamps would be so helpful!
“Oh, you’re cutting the cheese?” (8:25) If Mamao has lactose intolerance, he’ll be cutting a lot more later.
I can't believe no one made the joke lmao. I was giggling to myself over here.
Guga! Let’s see a spicy smoked pork shoulder for pulled pork tacos.
That's a thing I would eat.
Yes, I would love to see that too...
Haram
@@arafchowdhury4771 yes Haram Alaik
Hi! I’m a new RUclipsr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!
And he is still punishing Angel for almost destroying one of his cast iron pans.
when did that happen??
@@mikeock3164 check his video about restoring cast iron pan
@@mikeock3164 you have the best username😂😂😂
@ToxicGamer impostor!
@@3142-b7h #
I can honestly say I’m proud of what I’ve learned in only a year at the but her shop. Hearing Guga say he’s never heard of something but myself still knowing what it was! For anyone curious why it’s never in butchershops, it’s normally a very small piece of meat and the shape makes it useful for very few things
What’s the best way to cook Lifter for you? I want to try low and slow smoking because I’ve tried Hot Searing it on the grill but it came out too tough both times. I have like 8 lbs of this in my freezer right now so any advice is helpful. Willing to try new things!
"I have discovered a new meat"
*Ah, yes. Guga, the paleontologist of meat*
Ah yes Meatsteakburgermashedpotatoologist
@@potatolivesmatter3952 🤣🤣🤣🤣
@@potatolivesmatter3952 thx for standing up for my group. We don't get enough attention.
Guga: Usually, it is almost impossible to find...
Also Guga: I have 2 of them.
3:52
Guga: you wanna fry them nice and slow.
Fire: AAAAAAHH
That side dish comes from Italy, especially from Naples, the real name of that potato balls with cheese is "crocchè". In Italy, the majority of the times, they have different shapes and sizes and I highly recommend you to try that with pepper, a little bit of basil and a good amount of mozzarella cheese inside of it.
We also love you here in Italy, cheers Guga
@@izzyzzzycwycz3646 that's a bit of a stereotype but I'll admit that some people really do it
Did you know food itself comes from Italy
true, love them
When do we ask
Interesting, we have a similar dish here called Croquetas.
This is the equivalent of an explorer who thinks he's explored everything finding out he hasn't
“This is perfect to do it with your children too”
Wraps children in potato and fry them*
Made me laugh, but I feel a little ashamed!🤣😂🤣😂🤣
"I have my balls ready to go"
alls left to do is to cook them so LEZ DOE ET
@@MusicSounds I was watching and was like "so do I my friend... so do I" and my wife just shaking her head as per normal.
r/cursedcomments
Mamau: eats cheese ball x3-4
Mamau insides: my time has come
Mau Mau(or is it Mao Mao??) is my DUDE!!! His love for side dishes just makes me so happy..... I wish he was in every video on both channels. Am I alone?
What I like about Guga is that his side dishes are simple af yet extremely delicious.
I have Ben working in a beef packing plant and I have learned about this cut since working there and to see it finally being cooked or used shows me what can be done with different cuts. Thank you guga for the video!
This is a very famous cut in Brazil, it's called Fraldinha (little diaper). It have this name because it normaly have a little fat in top of it that make it looks like a diaper, but sometimes the butcher take the top fat off like in the video. In that case it's called "Fraldinha red"
Wait did he put that metal Bowl in the microwave?
I wondered the same
Probably microwave friendly
i think the actual bowl he used is ugly, so he switched it just after and before the camera cuts
It bowel sir
His microwave looks like it may double as a convection oven, which when using it on convection settings it's safe to put a metal bowl in (just like you would with a regular oven).
I love how this channel narrates the cooking process, the base of his voice is very nice to listen to
Guga: *puts steel bowl in microwave*
Me: "Guga NOOOOOOOO!!!"
Surely that wasnt a microwave like he said?
I’m saying 😂 was like what 😂
I’m betting it was one of those air-fryer/microwaves
@@jameslibby5215 oh ok I was like wut that was metal bro
@@DuPz0r it was a microwave with a special rack that allows that
Guga the type of guy to have a meat dealer instead of a drug dealer
Dont let him know I told you, but he has both
guga has the same reaction every single time he eats food that’s he cooks, it makes me laugh so hard every time
Tri tip was a cut that was thrown out until the 80's and now everyone loves it. Guga, I believe you have discovered this generations Tri Tip. A cut that is normally thrown out but extremely flavorful and beloved. If this cut of meat becomes popular because of this video, all credit to you mamau!
cuts are rarely, if ever, thrown out, just simply used in other preparations; like grinds or saved as the butcher's cut. this cut is more commonly known as blade.
Discovered and mastered in Santa Maria, CA way back in the early 1950's. The home of tri-tip BBQ over coastal red oak coals.
When you said "thank you honey" at the start I instinctively replied "its okay papi"
WHAT
Same, and I'm a bearded dude. Bromance for dat steak
The look on your buddy's face when he combines the tater puff with the steak was priceless.
My “meat dealer” always take those parts of meat to his home, said that no one wants. On day he gave it to me to try it out. Now I always ask for that meat. It has a completely different taste.
What’s the best way to cook it? I’ve tried Hot searing for 2-3 mins each side but it came out too tough both times. I’m looking for a way to get this meat extra tender if you have any ideas?
For anyone seeing that comment^. The ONLY possible way to make this meat good is by slow cooking it. Do not waste your time trying to achieve tender steak on a grill or pan with this. Make Beef stew, Birria, literally anything in your slow cooker. Do not ever cook this on a pan or grill unless you hate your self
" This is a normal Ribeye Steak ..."
*_Proceeds to show a Wagyu_*
Plenty of Angus that can be marbled like that
@@dan4age it said wagyu before :/ on the package
Yes it was, but he just used that one to show where the lifter comes from. Regardless of the grade, it's in the same place.
Why is this hard to find? What do butcher do with the cut? Leave it connected to the ribeye?
Yes
Butchers usually keep the best cuts for themselves.
Most places do not get the whole animal, or whole sections any more. So whenever they order ribeye, this part is taken off. Says so on the boxes actually. But, it is included in other cuts.
It would be an edge piece of a rib or maybe ribeye steak. You could probably get a rib roast and peel it off.
More than likely on a normal cow it’s probably too small to be worth the bother. I’d assume the butcher would keep it. But everything on Wagyu beef is thicker and fattier.
When he starts grilling the steaks its instantly a dad channel
“Are you cutting the cheese?” Lol
Guga, I cannot believe I haven’t thought of this- but I’d love to see a video with you and Mr. Beast where you and him work together to give families struck with hard times 1: a meal they will never forget, and 2: a bit of help to get them back on their feet. I think it would be a very wholesome thing to watch and I know how much you care for everyone. I may get buried under comments but I’ll be commenting this a lot in future, I’m 19 and was homeless for a few years when I was younger- so seeing someone like you who I respect so dearly working with Mr. Beast to help others would warm my soul better than a proper sear. Thank you for your time.
I know you’ve done work with him recently and that’s why I would love to see this video, I haven’t seen his channel recently to know if you’ve done such a thing
30 years ago: "My dealer hooked me up". Lights joint.
Today: "My dealer hooked me up." Lights grill.
There is very little lactose in Cheese, especially highly processed ones.
Aged cheese has very little or no lactose. It is consumed by the cultures during the ageing.
Yeah, and even then, lactose intolerance has a threshold. Most people can consume a small amount without issue. I only get symptoms if I have more than about the equivalent of half a glass of milk. There's also lactase pills you can take that'll break down the lactose for you.
Guga: Usually it is almost impossible to find in a butcher shop.
Also Guga: Well anyway since i have two of them
I can imagine wagyu lifter meat being very tender due to the high intramuscular fat but in my experience lifter meat is usually pretty tough compared to the ribeye. Most places use it in ground beef. I use my trimmings for my spoiled puppy. Great video as always.
"As you can see, I have my balls ready to go" Guga, 10th Feb 2021
I was like "He didn't just say that AGAIN did he?" because he said in his last video aswell (not sure if it was on this channel or SVE)
Lmfao
He kinda sus😂
"First, I will begin by smashing my balls." - mr beast burger vid
Wow my most liked comment ever is about balls. Go me.
Mamao every time: I'm lactose intolerant
Guga every time Mamao comes: HERE'S SOME CHEESE MAMAO
nicedeemey. I'm lactose tolerant also but I can eat cheese, ice cream in a very minimum way. I can eat more cheese than ice cream but if too much cheese it binds me.
my favourite guga videos are when he eats and cooks stuff
Guga: "Thank you Honey for sponsoring this video"
Me in my head: "You're welcome ♥☺"
Huh
Huh
SHEESH
Me too!
2:33 "throw them in the microwave for 8 minutes and let them cook" uhhh that bowl is lookin a little SHINY for the microwave, dontcha think? 🧲👀💣💥
Like 20 seconds later he just uses a cheese stick to eat with wagyu this man is insane
It doesn't matter if it doesn't have sharp or pointed ends. Only thing you have to worry about it metal with pointed or jagged ends like foil, because it will create electrical arcs and spark.
@@tylerdoepker5360 no
@@dawidek4267 yes
Hey guga, how about making wagyu döner kebab?
like if you agree!
Or wagyu adana
idk what that is but guga should try it
Mmmmmmm ich liebe Döner, es ist sehr lecker
@@luxarcadia1940 I’m sorry what
@@abnercolon8969 it's German, döner is a German dish
How many steaks do you want?
Guga: les dew it
hahaha, the les dew it killed me lmao
Wow 40 likes 😳
you are an absolute legend. because of you I'm planning on starting a business in Philly cheese steak but using a lot of tips and flavour advice from your vids so thank you.
Guga: WAAAAAAAAUW IT'S SOOOO TENDER.
Me with my 10 dollar steak thats like a rock
Honestly if your spending 10 dollars on a steak and it’s like a rock you’re probably over cooking. I’m sure some people “like” it well done, but for the sake of ones jaw muscles, please try med-rare.
When Guga called salt the king of all seasonings instead of MGS, caused Uncle Roger to put his knee down.
Salt is the king of all seasonings. Try seasoning a steak with msg and pepper only. You will see it’s not great because it’s missing salt. Without salt food is bland
@@alexisrodriguez7127 I agree with everything but your last sentence.
@@alexisrodriguez7127 Salt certainly changes steak's taste in a better way but sometimes I feel like only pepper is even better. Maybe depends on the steak?
monosodium glutamate is a salt
it's in its name
Metal Gear Solid is MY favorite seasoning, finally somebody gets it
According to sources online, the steak that you had made is only tender due to the high levels of marbling. Normally, choice and maybe prime are tougher and need to be cooked low and slow. The muscle this comes from gets put through a lot of work which is the source of all that flavor.
Who else wishes guga was their neighbor
Me
Me
Me
Me
Me bro
we just gonna not talk about how he put metal in the mircowave
exactly like since when is that a thing
@@allthings.stranger check the pined comment
I have a rack for metal dishes in my microwave. Metal stuff just can't touch the sides but it works fine
It doesn't matter if it doesn't have sharp or pointed ends. Only thing you have to worry about is metal with pointed or jagged ends like foil, because it will create electrical arcs and spark. Otherwise, nothing will happen and it's safe to microwave. That goes for any microwave.
I’m salivating thinking about putting Jalapeños and cheese in those mash potato balls
When I saw the potato balls, I kept thinking of the TV show "Psych" where they made quatro queso dos fritos
Lifter steak: The ultimate steak for car guys.
Haha good one l!
Let's go
@@zachsteele6964 Where?
@@cameronmcpherson6364 freedom factory?
@@cameronmcpherson6364 Cummins
Guga: And if you have kids do this with them
Me: what? Cover them in corn starch and fry them with oil
Microwave and mash first
@@xthexadvantagex don't forget to use a ricer if available
Well obviously. What else does he mean by that huh?
I laughed to much at this.😂
Hey Guga, have you ever prepared ox neck? It has to be slow-cooked, it's basically a bigger and even more flavorful ox tail. But after it's been cooked, I braise it with spices and wine, it becomes tender and so so rich.
Eu simplesmente amo quando o Guga e o Maumau começam a misturar inglês e português HSHAHHSHA
Mineiro nao pode ver queijo que ja pensa em Romeu e Julieta hahahahha
Ele fez uma bolinha de queijo para os gringos kkkkkkkkkk
Aliás eu nem sabia que ele era brasileiro, só descobri em um vídeo lá
Brasileiro de Uberaba MG! Abraço pra todos!
@@GugaFoods menos de 500km daqui de casa haha!
Is anyone else trying to figure out how he put a metal bowl in a microwave or is that just me
teechnically it can be safe if you know what you're doing and such
Same here
Probably just for the video
Same here lol
Feel like he has a different type of microwave
Who thumbs downs this???
We love you Guga!!
Vegans, duh.
people who disagree with his amazon listings
Of course It had to be People who didn’t get to eat his steak. 🤤
8:23 He is lettuce intolerant
That killed me 💀
The beginning of the video sounds like he’s talking to his wife.
You just wasted my time, thank you.
😂😂lmao
"I know, it doesn't look that good right now, but..."
I must confess, I'm addicted to Guga's videos
New drinking game: Take a shot every time Guga says “Tender”
bruh you'd be DEAD :p
tHaTs good Dea. Might HAVE try huh drink. TenDerr hello?
You should deep fry olive Wagyu. Im finally first
You’re*
And you’re not first but ok
Yeah I am
I was literally sitting there reloading the page for 45 seconds before anybody’s showed up
@@HalfDollarHunter how low must someone be in life to argue about who watched a video first. lol get a life
Guga, Please do not take this in any offense, I grew up watching Emeril Lagasse, he is and always will be my favorite chef of all time, but you are growing on me. I love you man! and the whole group! You have such a great energy and personalty, someone I would love to meet in my life!
I don’t think he will take any offense but I wouldn’t compare guga to a chef. Guga is a steak guy. A chef has an expansive knowledge on a lot of things
Guga: “Before we move forward... you: “skip skip skip skip skip skip”
“I discovered a new steak” Christopher Columbus ova here
Haha
Who?
Lmfao
@@MrLie92 child
@@crimsonfps1873 they don’t teach about christopher Columbus as much in other countries
Have to agree. The simpler the dish, the simpler the seasonings should be. Herbs and spices are all well and good for your fancy multicomponent dishes, but if you've just got a tender steak on your plate, salt and pepper is all you should ever want. I grew up eating well-done steaks because I was afraid of food poisoning, but I had to drown them in A-1 afterward. It wasn't until someone explained to me that all the flavor I could ever want exists right there in the meat that I was having burned into shoe leather that I went down to try medium without sauce. If the steak needs sauce, it's not a good steak.
Guga I watched a 2 Michelin stars chef say that he dips his meat in sparkling water before cooking it to tenderise and remove blood from hematoma. Maybe a try in the future ? If you guys want to see it too please ike the comment ! It would be funny haha
Can give you the link and translate if needed
Love your videos, always seeing them while eating my not as a beautiful ans tasty meal !
let's try it ! :)
Really ? like sous vide ?
@@yourock1006 don't know, want to find out ! haha
🙃 maybe that's why he only has 2 stars instead of 4 🙃 I'll let myself out the door
you can't have more than 3 ! lol
Imagine you walk to the dark alleyway near your Arby’s and some familiar man goes “aye, I got the meat, want some”
the "we have the meats" is actually code for "we got some meat dealers who can hook you up with some rare stuff"
You know, my favorite steak is tri tip. I feel like I never hear anyone talk about it but my dad's grilled tri tip is just phenomenal and I've never had a steak compare, even fancy restaurant filets
Plot twist: The meat he discovered is Angel, hence him not appearing in latest videos.
Angel was in the Mr. BEAST burger video. The one before this video.
@@dalesollars2294 Well he was sent to the factory after that video
hes being dry aged
Alguien más se asustó cuando vió a Guga metiendo un envase metálico al microondas??
Here's my steak rub recipe. It's close to what you did here Guga and I've been doing it for years. I've tried onion powder (and a lot of other spices) but it takes away. To me it's perfect. Try it if you like. Love your channels!
No real amounts, I just layer in this order...
Kosher salt
Fresh ground black pepper
Garlic powder
Chili powder
Sweet paprika
a tiny bit of brown sugar
Enjoy...
This reminds me: Please do something with a Hanger Steak. It's perfect for sous vide: fantastic flavor and affordable as it is a bit of an off cut. Sometimes they call it Butcher Steak because the butcher couldn't sell it for much but he could eat like a king. I think it is the best tasting steak when done right.
He actually has an old hanger steak video. I'd like to see him do another though.
My favorite cut of meat. And no one ever talks about it. Ty
So honestly, I wouldn't be sad if you invited me to dinner. With every video the water runs together in my mouth.
I'm about to order a A5 wagyu of this cut but wanted to watch the again to hear ur review. I've learned so much from your videos. And dry age bag are amazing. Thanks so much.
Lifter meat - sounds like a bodybuilding competition
6:12
Guess who grills, grills again, Guga grills, tell a friend.
3:28 Me after manscaping😂
I was hoping it was kangaroo steak guga. This still looks delicious.
Give a roo a try. Get your hook ups on it
@@maddawgnoll if anyone can get it it’s Emilo the meat dealer 😂
He got an emu egg....I can’t even get an emu egg!
Still waiting for that lion meat
@@maddawgnoll bro can you get politics away from this smh
@@maddawgnoll using the word "commie" instantly gives it a very narrow political bend. Imagine thinking california is anything like a communist nation.
@@maddawgnoll its literally a political institution that our country fights against and the world condemns lol... Not hard to understand
"Are you cutting the cheese?
C'mon man, it's the dinner table
I was searching for this exact comment
Guga, do you have a video on cleaning wood cutting boards or a good practices video for wood equipment?
I went to my meat dealer and asked him to get me the heavens cut. He was like what's that? I told them have you ever watched guga? I then explain to him that it would be part of angels ribeye, dry aged for 35 days. Then I would use a dry salt brine, and cook over charcoal.
One of the "butcher's cuts." There's a reason that they're little-known.
i looked it up, its commonly known as flat iron?
@@mpownage4806 no the flat iron is from the chuck, lifter atleast where I'm from mainly just gets cut into stew meat
They never hit the shelf.
@@bserieshatch1 why?
@@purplefabian Cause the butchers keep them for themselves.
Have you done a similar test with a non=wagyu steak?
“Is he cutting the cheese?”
He’s definitely about to be!
As much as I love Gordon Ramsey , I’d always go for this guy to cook me a steak
Gordon is master of many cuisines but guga is steak master. Steak god
You def have to try the potato balls in an air fryer I’ll experiment that for sure
His partner is lactose intolerant, but still eats cheese
So strong So strong
-Uncle Roger
Cutting the cheese will have a new meaning about 50 minutes after he eats that
@@nathanirwin01 I don't have any idea but thanks for the information;)
Guga: I am salivating
Mau mau: I am salivating
Me: I'M DROOLING.....
Hahaha same 😂
I missed that 1/8 turn on the grill for the diamond marks ;-) Love your vids - thanks!
No one:
Guga: 3:29
0:00 when your girl gives you a video camera for your birthday
LMFAO... Underrated comment
It almost looked like a thin brisket... glad you enjoyed it...and get maumau (sp) some lactaid and he'll be able to handle the dairy better... also pro tip: the higher the milk fat, the lower the milk sugar/lactose
"hook-ups with my meat dealer" really sounds like an illegal underground deal that you have to plan out 2 weeks prior before secretly meeting up and paying in a parked car hidden in plain sight. And I think that's cool