When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.
I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.
i love tabasco, one of my favorites hot sauce along with sriracha, my favorites are some smaller companies here in Brasil but those two are huge and quality is always on point
@@brentsmith7013Heck yeah! I’ve got three batches of Carolina Reapers fermenting right now. All my peppers produced really well this year, so I have about two gallons of various fermented pepper mixes, not including the fresh hot sauces I made.
@Brent Smith tobasco is definitely not something I use when I want something spicy. it's just flavor really. Mostly vinegar tasting with a tiny bit of spice.
Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!
Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!
The longest I've ever heard of was about a year and a half, maybe 2 is possible but 3 is probably impossible. Cured meats maybe but even then I don't know.
Thought for a dry age experiment: Instead of an ingredient, how about method? Dry age one in an Umai dry age bag, one in a in-fridge dry aging chamber off of Amazon and one in your professional grade dry ager. See if you and the boys can figure out which steak came from which method.
one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom. Edit: i mean the dry aging with some paste or some sauce (experiment)
@@Donnieeeee could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.
@@eaglestrike3759 That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.
Buying quality meat is a huge help. Just know what cut your buying and look at the marbling. I’ve got $13 prime steaks from Walmart that blew $13/20 steaks from other places out of the water. Theirs even Walmart Waygu! Trial and error, I find it hard to cook a perfect steak on the grille. I always cooked too fast and too hot, hard to tell the doneness. On the grille I tend to sear then move to indirect heat. Or on a cast iron pan, set to high. Sear a minute per side as hot as you can to get a crust. Butter and anything you want to add, bring the temperature down to half and baste. I recently got a meat thermometer and that made cooking everything so much much easier. Low and slow, good meat, and patience. It becomes easier with time.
I love how Guga ALWAYS puts the control on the same side... the ONE time he switches, Angel is like "Nah let's start on the other side" so they still get the control first anyway. XD
If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment
Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!
Love all Guga dry age videos.!.! Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera - Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)
Guga I just got some MADDDD respect for you for your forward planning, your dedication to the channel seemingly unriveled! I was MEGA EXCITED to see this 3 year dry age WOW! Then- damn it's the PEPPERS !🥲💀😭😂
I love these videos haha. I have no interest in eating steaks (just never liked them that much, even at good places with friends), but all these funky dry age experiments are so cool to see. Keep them coming!
Will you make a side dish dedicated video? Either find the most side dish creations using potatoes as I know you like to use them or just show us some of your favorite side dishes using any ingredient!
I went to the Tabasco factory too when I was in 4H, and I tried some jalapeño ice cream from their gift shop. It was sweet and it wasn’t spicy at all. The jalapeños just gave a little tang.
The narrator of these videos has the most excellent verbal communication skills. He has an accent so it might not be his first language . I applaud his being a great chef and orator!!!
Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!
I grew Tabasco peppers, just in a backyard garden, in 2021 and had a bumper crop. I blended them up with salt, garlic, and white vinegar and let the mix age. I've got a great homemade hot sauce on hand.
peppers have a natural lactobacillus bacteria on them and when they consume sugar they produce lactic acid so that may be why the peppers oxidize deep because over time it makes the beef acidic, this is just my theory i may be wrong
@@HaidarArdell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.
I have no idea how this got in my recommended list. And I don’t know why this was really entertaining. But I’ll be damned if I didn’t watch start to finish. Ya’ll got dat team chemistry. Great video!
Guga, I love all of your videos and crazy experiments. Your wagyu videos make me extremely jealous! I've had American wagyu, but have never had the opportunity to try Japanese A5. I know there's close to 0% chance that you can read all of the comments on your videos. I'm planning to order some A5 for my birthday this week. Any chance you could recommend a specific distributor? I've viewed several websites but can't decide who to trust!
Leo definitely is the best at explaining what he’s tasting. No offense to others but we wanna know what it taste like not just if it’s good or you don’t like it.
Merry Christmas to Guga, Angel, Leo, and Momo. You guys regularly make millions of us smile. I hope you take some time to smile and enjoy each other's company as much as we enjoy the content you create.
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. ;)
Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.
You should try a steak with a dr pepper glaze of some sort. When i was growing up we couldnt afford nice steaks, and to be honest my parents didnt know how to cook a steak so a nice steak wouldnt have been better off, but my dad would sometimes cook steak and throw in dr pepper until the water evaporated and it turned into a glaze and we would eat it over rice, it was a nice sweet taste and i imagine you could do some awesome stuff with that idea.
@@arthurmorgan8991 yeah, i can only imagine a really nice cut of steak, cooked mid-rare, with a dr pepper glaze sauce. It was good the way my dad made it but it was more akin to beef jerky over rice rather than steak, but i think it would be better with a higher grade steak and different cooking methods.
Vid 9 suggesting this experiment. Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
Most of those barrels previous held Jack Daniels in them as well. Once they make the whiskey and empty the barrels they can't be reused for Bourbon or Tennessee Sour mash so they either ship them to Scotland/Ireland to be reused in their Whisk(e)y production or to Avery Island for production of mash for hot sauce 😎
First reading I thought you meant you were going to dry age something for 3 years and I thought that was ludicrous! I'm glad that got cleared up haha. Looks tasty.
Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
You should've grabbed some wood from barrels they used to age the pepper mash in to smoke it. I live down the road from there, and there's quite a few things you can't find outside of the area from Tabasco.
the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.
i already ate ,just by looking and yeah i m hungry now . what i really like about this video , 3 of you dont really stuff your face with food you try . it really kind of classy way to taste test . awesome .
I hear one trick that they do with dry ageing steaks is to take the dry aged trimmings and work it down into a type of butter consistency and then baste non dry aged steaks with it to give it the same funk as dry aged but without the added time. That might be a fun one to show if you haven’t already.
Tobacco really needs to sell this stuff as something you could use for marinades, stews, sauces, salsa, chili. It would be a hit and delicious. I love tobasco, so naturally I would love this too.
Dry age in carrabbas Italian grill. I work at one in Orlando and can provide herbs.. on the low. Also try and mimic there grill base because I think it’s a perfect steak!
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
What should we dry age next?
Happy new year Guga! 😊
You phrased the title a little too weirdly, thought you dry aged the steak with peppers for 3 years lmao
Guga, dry age with SAFFRON
Just for Angel you should do steaks in those Naked smoothie drinks especially the green one just for him
new camera ?
Angel can't taste spice but he can taste a pinch of cilantro in a pot of rice 🤣
Tbh coriander is super strong
@@BartholomewWiggum depends on the person, not for me
Same for me. Cilantro and artificial sweeteners: No. Just no. Peppers? Bring em on.
Cilantro is incredibly strong to those of us with a certain gene. We could taste a small amount in a VERY large volume.
@@Andreas-yy8uk
I'm with you there. A little cilantro goes a long way for me but I can eat spicy food every day.
When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.
I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.
i love tabasco, one of my favorites hot sauce along with sriracha, my favorites are some smaller companies here in Brasil but those two are huge and quality is always on point
@@brentsmith7013Heck yeah! I’ve got three batches of Carolina Reapers fermenting right now. All my peppers produced really well this year, so I have about two gallons of various fermented pepper mixes, not including the fresh hot sauces I made.
Tabasco is the best! The 3-year fermentation changes the peppers completely.
I appreciate that thank you
@Brent Smith tobasco is definitely not something I use when I want something spicy. it's just flavor really. Mostly vinegar tasting with a tiny bit of spice.
Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!
He could just get a meat hook for his dry ager
Love the UMAI bags!
I wonder why he doesn't hang it.
Led me to think
I feel like guga now needs to dry age a steak for 3 years lol
it would be so gross
@@bermchasin like all of his food
@@waeltrrrr like yo mama
@@waeltrrrr why are you here then?
@@waeltrrrr L bozo level 0 bait
Goga just looks like such a nice person. Every time I see him I just want to give him a hug
He seems like someone you’d have a drink with at a cookout, or bar, or whenever really.
Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!
What? He did that like 4-5 years ago
@@YahBoiDrip it has never been done on this channel. Only marinades.
Im sure he knows that, hes just testing out ideas and putting out unique content while at it
No he doesnt
This one @Guga Foods
We all secretly want guga to dry age something for 3 years.
We know he's up to something in that area . Maybe he will bust out a 5 year aged piece of beef one day .
@@georgewbushcenterforintell147 my dyslexia thought that’s what it said.
@@lindsaykimbrough8260 ? What did it think it said
Mostly I thought he had dry aged a steak for 3 years.
He did it somewhere saying he forgot. Just search.
Bruh the title made my heart flown out of window, i thought you dry age steak for 3 years
The longest I've ever heard of was about a year and a half, maybe 2 is possible but 3 is probably impossible. Cured meats maybe but even then I don't know.
lm,ao... 3year dryage.. that is called jerky dude
absolutely same! lmao! I actually said "what?!" out loud to no one. 😆
Hi
Then you trim off the bad exterior bits and are left with a steak the size of a quarter lol
I love how while Leo is giving his descriptions Angel is just taking more steak. I like his style
Thought for a dry age experiment: Instead of an ingredient, how about method? Dry age one in an Umai dry age bag, one in a in-fridge dry aging chamber off of Amazon and one in your professional grade dry ager. See if you and the boys can figure out which steak came from which method.
one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom.
Edit: i mean the dry aging with some paste or some sauce (experiment)
I'm guessing the problem with that is the paste doesn't want to stick to the steak & it would end up falling off.
@@Donnieeeee could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.
@@lasskinn474 I'd suggest wrapping it in cheese cloth to hold the paste on.
@@eaglestrike3759 That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.
Damn you got me good brother!! I literally thought it was dry aged for 3 years haha 😂😂
The way you grill steaks is inspiring. I hope to grow better at grilling as well.
Follow his techniques friend and you will. I was in a very similar position and did that, and my steak game drastically improved! There is hope.
@@michaeltorres1263 thanks for the encouragement brother.
He posted videos on guga where he completely details how he cooks his steaks and burgers
@@spellicup5286 I will have to look for those.
Buying quality meat is a huge help. Just know what cut your buying and look at the marbling. I’ve got $13 prime steaks from Walmart that blew $13/20 steaks from other places out of the water. Theirs even Walmart Waygu! Trial and error, I find it hard to cook a perfect steak on the grille. I always cooked too fast and too hot, hard to tell the doneness. On the grille I tend to sear then move to indirect heat. Or on a cast iron pan, set to high. Sear a minute per side as hot as you can to get a crust. Butter and anything you want to add, bring the temperature down to half and baste. I recently got a meat thermometer and that made cooking everything so much much easier. Low and slow, good meat, and patience. It becomes easier with time.
I love how Guga ALWAYS puts the control on the same side... the ONE time he switches, Angel is like "Nah let's start on the other side" so they still get the control first anyway. XD
If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment
now i'm just curious to know what that tabasco paste smelled like 🌶
something tells me that it probably smelled like tabasco paste
Dank
yo youtooooooooooooooooooooooooooooooooooooooooob
This the lowest likes and replies to the real RUclips channel that I've ever seen
Probably tobasco 😮
Looks like it's Angel's lucky day - two steaks for him and one for Guga and Leo.
Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!
He did a wasabi dry-age a year ago! it was a collab
Love all Guga dry age videos.!.!
Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera
- Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)
@slay2525 I have not gone "Tropical" in years. Sounds like I have to revisit.
dry age ideas:
-Worcestershire sauce
-pop rocks
-water
-oyster sauce
-fish sauce
-powdered anchovies
-lemon juice
-salmon roe
-garlic powder
-shrimp paste
-blended curry leaves
-truffle oil?
-regular garlic
-blended onions
The steak when you got it covered with the mash...looked like the world's best meatloaf!
Guga I just got some MADDDD respect for you for your forward planning, your dedication to the channel seemingly unriveled! I was MEGA EXCITED to see this 3 year dry age WOW! Then- damn it's the PEPPERS !🥲💀😭😂
I love these videos haha. I have no interest in eating steaks (just never liked them that much, even at good places with friends), but all these funky dry age experiments are so cool to see. Keep them coming!
Will you make a side dish dedicated video? Either find the most side dish creations using potatoes as I know you like to use them or just show us some of your favorite side dishes using any ingredient!
I still would like to see a miso dry age experiment and you could do a few of the different varieties, tofu, or a corn meal dry age experiment.
Just wait until Angel finds out that most hot sauces are made from vegetables! 😅🤣
its green veges he doesnt like
He considers peppers as herbs which he is fine with
Pepper, Tomato and Chili is actually a fruit, since it having seeds.
They’re fruits
Ahhhhh you commited a crime
They are fruits not vegetables calling them vegetarian is a crime to a horticulturist or botanist
i love how much yall are enjoying ur selves while eating it, its great to see that yall had a great time with this :D
I went to the Tabasco factory too when I was in 4H, and I tried some jalapeño ice cream from their gift shop. It was sweet and it wasn’t spicy at all. The jalapeños just gave a little tang.
The narrator of these videos has the most excellent verbal communication skills. He has an accent so it might not be his first language . I applaud his being a great chef and orator!!!
First thought, "dang, guga forgot about another steak in the dry ager" 🤣
Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!
i love how EVERYTIME guga tries food he puts both elbows on the table and locks his fingers. i always think its so funny hahahaha
I grew Tabasco peppers, just in a backyard garden, in 2021 and had a bumper crop. I blended them up with salt, garlic, and white vinegar and let the mix age. I've got a great homemade hot sauce on hand.
I read the title that you aged the steaks in peppers for 3 years. Either way, great video and ideas as always. Keep up the great work!
Same
The best thing about guga is the clear pronunciation.
I can understand your voice without subtitle.
Guga looks like he’s been working
Tf out good for you bro
He works out and is a martial artist! I think he talked about it on an older video
@@valkyriesurvives5109 guy is living his life to the fullest, good for him
peppers have a natural lactobacillus bacteria on them and when they consume sugar they produce lactic acid so that may be why the peppers oxidize deep because over time it makes the beef acidic, this is just my theory i may be wrong
What if you cold smoked a steak or roast and then dry-aged it? (Maybe you spray it with a little water so the smoke sticks to it more?)
It would have to be a really cold smoke. Probably has to smoke a frozen steak so it doesn’t go bad.
max already did it if you want to watch it
@@HaidarArdell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.
I have no idea how this got in my recommended list. And I don’t know why this was really entertaining. But I’ll be damned if I didn’t watch start to finish. Ya’ll got dat team chemistry. Great video!
I love how he said is Guga'ing time and started Guga'ing all over the place its was a life changing moment
Guga,
We all thought you dry aged it for 3 years
Guga, I love all of your videos and crazy experiments. Your wagyu videos make me extremely jealous! I've had American wagyu, but have never had the opportunity to try Japanese A5. I know there's close to 0% chance that you can read all of the comments on your videos. I'm planning to order some A5 for my birthday this week. Any chance you could recommend a specific distributor? I've viewed several websites but can't decide who to trust!
We appreciate Guga's dedication and hard work on this channel. May God bless him.
Leo definitely is the best at explaining what he’s tasting. No offense to others but we wanna know what it taste like not just if it’s good or you don’t like it.
who else thought he dry aged a steak for 3 y
Merry Christmas to Guga, Angel, Leo, and Momo. You guys regularly make millions of us smile. I hope you take some time to smile and enjoy each other's company as much as we enjoy the content you create.
I misunderstood the title and thought he dry aged for 3 years lmao
I dare you to do it Guga
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. ;)
Believe in Jesus Christ, trust in Him for your eternal salvation and repent of your sins!
no
No
Quite a normal thing in south asia. We've eating like that for ages
The "fermented" bit inspired me. What about dry aging with sauerkraut or kimchi?
Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.
5:00 it’s funny how he LITERALLY did the exact opposite of “spice it up” by doing that LOL
The editing on these videos is perfect.
My relative told me that tabasco sauce got him through the military for eating mres and I can see why. It's incredibly versatile and tasty.
Your Voice literally caught me up everytime I watch your videos
I see everyone doing whiskey dry age. I’d love to see an alcohol dry age experiment. Whiskey, Bourbon, Rum and Tequila
"A little piece for the control". I love it. There is no kill like Overkill.
I was so relieved watching this, since the title made me think you Dry Aged the MEAT for three years in peppers x)
Delicious! Thank you very much for sharing! 👍👍👍
8:22 the way he said it's spicy boy 😂😂😂 I'm weak 😂😂😂
Amazing video as always !
Guga’s voice is so relaxing
You should try a steak with a dr pepper glaze of some sort. When i was growing up we couldnt afford nice steaks, and to be honest my parents didnt know how to cook a steak so a nice steak wouldnt have been better off, but my dad would sometimes cook steak and throw in dr pepper until the water evaporated and it turned into a glaze and we would eat it over rice, it was a nice sweet taste and i imagine you could do some awesome stuff with that idea.
Not going to lie, that sounds really delicious!
@@arthurmorgan8991 yeah, i can only imagine a really nice cut of steak, cooked mid-rare, with a dr pepper glaze sauce. It was good the way my dad made it but it was more akin to beef jerky over rice rather than steak, but i think it would be better with a higher grade steak and different cooking methods.
Vid 9 suggesting this experiment.
Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
Idea: get a cheap Steak then season it with msg then get a wagyu a5 steak just add salt and pepper and see what will taste better
Most of those barrels previous held Jack Daniels in them as well. Once they make the whiskey and empty the barrels they can't be reused for Bourbon or Tennessee Sour mash so they either ship them to Scotland/Ireland to be reused in their Whisk(e)y production or to Avery Island for production of mash for hot sauce 😎
First reading I thought you meant you were going to dry age something for 3 years and I thought that was ludicrous! I'm glad that got cleared up haha. Looks tasty.
Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.
Guga wakes up and said “let’s make meat old in pepper
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
I live right down the road from Tabasco! Great product!
I would really be interested in watching a dry age steak tartare video, wonder what it tastes like !
I don't think that is safe, tbh
Angel needs his own channel. Love you bro!!
You should've grabbed some wood from barrels they used to age the pepper mash in to smoke it. I live down the road from there, and there's quite a few things you can't find outside of the area from Tabasco.
the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.
Guga foods after uploading “I dry-aged STEAKS in 3 yrs. PEPPERS and eat it!”: I dry-aged STEAKS in 10 yrs. and eat it!
I was salivating looking at the pepper mash. Like I could taste it.
i already ate ,just by looking and yeah i m hungry now .
what i really like about this video , 3 of you dont really stuff your face with food you try .
it really kind of classy way to taste test .
awesome .
ohhhh im excited for this one!!
Wish I could've been there tasting it! Looks so good.
Guga, you should do some wild and wacky experiments with chicken and other poultry. You might find something interesting
I know you have chicken videos, but you know what I mean
video audio changes for me @ 4:43 , happening for anyone else?
I'd love to see you try aging beef in snow (yukimoro). It's a very high-end technique in Japan.
Guga and crew "let's change up the direction"
*Me internally* "I DONT LIKE CHANGE!"
Nobody gonna talk about that fire beat during the cook huh?
We've seen Guga cook a steak in a furnace, but can Guga cook using the power of the SUN ITSELF?!
NEXT TIME ON GUGA BALL Z
It's BBQ season all year long at Guga's!! 😍
Day 1 of asking Guga to dry age a steak in sour patch kids
I hear one trick that they do with dry ageing steaks is to take the dry aged trimmings and work it down into a type of butter consistency and then baste non dry aged steaks with it to give it the same funk as dry aged but without the added time. That might be a fun one to show if you haven’t already.
Just the subtle change to the BEFRS closing theme 👌
Leo have the talent of describing food
Hi Guga,
Another great episode.
Hope you have a great holiday season!
Tobacco really needs to sell this stuff as something you could use for marinades, stews, sauces, salsa, chili. It would be a hit and delicious. I love tobasco, so naturally I would love this too.
Can't watch these clips without getting hungry. I mean, famished. LOL
Dry aged in Indomie Mi Goreng seasonings ploise! There are many variations possible in the packet.
Dry age in carrabbas Italian grill. I work at one in Orlando and can provide herbs.. on the low. Also try and mimic there grill base because I think it’s a perfect steak!
YOU SHOULD DRY AGE A STEAK IN “GUAVA PASTE” I bet it would be amazing