I've been a vegetarian for most of my life but I thoroughly enjoy watching your videos. Your passion and endless creativity with your dishes is inspiring, and your endless pursuit of challenging yourself and pushing boundaries is very entertaining. If you ever do a segment towards the creation of vegetarian dishes I'd love to be on your show to try some. I have no doubt that your skill with food would carry over into any realm.
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. ;)
Hi Guga! I love both your channels! They have really inspired me to use my sous vide more. One question, what brand is the countertop oven you use and would you recommend it? I have been looking online and want a reliable one! Thanks
Garlic bread + sweet is the way to go. When I was opening manager of a pizza place I'd make what we called "voodoo bread," a pizza crust topped with garlic butter, brown sugar, and a little bit of pizza cheese. It was amaaaazing!
I love Korean ribs and I'm 100% trying this. But my usual rib method is to pressure cook instead of sous vide. An Instant Pot can cook ribs from raw to done in... drum roll... 9 minutes! (Plus 10 min for warm up and 20 for cool down). Then you follow up with the same sear & sauce treatment.
Hey yo Guga, whats up? Lately i'm seeing more and more restaurants offering 'wagyu burger' where i live, and no doubtably they are NOT real wagyu. So i was thinking, could we maybe get an experiment of comparing - regular beef burger, high fat beef burger, regular beef meat with wagyu fat burger and (maybe you should sit down for this one) actual wagyu beef burger? Just so us commoners would be able to know if ordering at one of those restaurants is even worth it, you know? Love the channel, love the editing and cinematography, love the cooking and most of all love your vibes.
Hi Guga, in a previous video from january 28th 2019, you recommanded to smoke ribs after sous-vide after tasting test. In this video, you smoke it before. Is there a reason related to the receipe itself??? Thx a lot for precisions :)
Hey Guga, I'd really appreciate a video on home smoking techniques and you reviewing them, like the tinfoil tent one, piece of charcoal which you shared in one of your tutorial videos etc (and think it would be super helpful for many city dwelling viewers like myself who don't have a yard to have a smoker in) . Sous Vide cooking, flamethrower (Sous-V Gun) and all other things I got down, but a reliable way to create Smokey flavor is a must!
Guga try to get your hands on a Waygu Eye round. In regular beef cows it is one of the toughest cuts with little fat, so what would it look/taste like as actually Waygu.
Hmmm, I want to eat at about 6PM, so I have to hit the water at 6AM after smoking starting at 4AM. I wonder if it is safe to smoke the day before and refrigerate overnight. Any suggestions?
Next experiment idea: best way to heat up a steak for reverse sear... 1) Sous vide @ 135° F 2) Indirect heat from charcoal grill 3) Oven @ 275° F 4) Toaster Oven 5) Smoker @ 275° F 6) Air fryer
I think tomato ketchup would probably come closest to it, but to be honest there's no real substitute for it because it's the gochujang ( fermented chillipaste) that gives it that special particular flavor. (example would be of regular vinegar vs fermented vegetables acidity, the fermented veggies would give off a more deep flavour besides being acidic)
Jaded Kratos I post about him making Kangaroo meat on every single video please keep doing this so he can finally see it! I will upvote yours and you upvote mine and eventually it has to work for Gods sake.
@@thehalalreviewer Been asking Guga to try kangaroo for a few months now and on both his channels. Guga really has no idea on what he's missing out on lol! I always have to buy kangaroo steaks when they're on special because they're that bloody good.
I got an idea: Put some cedar wood chips or these thin cedar papers you can use for salmon into a bag with the steak or fish and see if it produces the same fresh wood flavor as if you did that on the grill
Okay this looks AMAZING -my question is this -how can you make this for dinner, using the timing you describe? 2 hours in the smoker, 12 hours in the sous vide, plus the time to fire up the smoker before you put the ribs on... That's over 14 hours. So unless you're getting up at 3am to start this, you're going to be eating late, or you can start the sous vide the day before and have this for lunch??? Or do you just take them out of the sous vide and refrigerate them til dinner time, and somehow reheat it before you put the sear on??? The timing just doesn't make sense for this to be a reasonable dinner, unless I'm missing something here
Hy, guga. If you want a tip for removing the membrane, here's how i do it: Start in the middle of the membrane and get it loose (with a knife like you did). Then push through it with your index finger. After that, you can pull it out in one go. It's faster this way and you dont need to waste a papertowel.
I marinade ribs in very strong black coffee with garlic and chili powder salt and pepper. I do that for 12 hours then put it on the grill for however long it takes and those ribs will be good
Guga some advice please... i dont have a smoker and can't get one because i live in an apartment. I've missed out on alot of your recipes because i dont have a smoker please give a video on a substitute for a smoker pleaaaaaaase
Guga, gocugaru is chile flakes. You used gochujang there, chile paste. Your recipe is correct though :)
Yes I said it wrong. My bad
I was gonna say that lol
was about to say this
@@SousVideEverything I wouldn’t know either 😂
@@SousVideEverything it’s ok bro
Apparently, I've watched Guga cook so often that my 5 year old hums the searing music 😂😂😂😂
😂😂😭😭😭
@Ed of the Dead 💀💀💀💀💀
That song is embedded in my brain
@Ed of the Dead LMAOOOOOOO ::laughs in dry aged::
Mine keeps going "lezdooooit"
Guga's the kind of guy to reccommend that you try and fix your falling apart marriage with butchers twine
I Know your Marriage doesn’t look that good right now but watch this
Guga is the new Doug?
@@arabmoney595 Hahahaha
@@zxdxxtr yeah he's scotty kilmer's son LMAO
Meat glue
1:49 it ain't no gochu garu(korean chili powder). This is gochujang.
Please everybody leave a like so that guga can see!
"Lets do it!!" Is the second most important tool in my kitchen
Ok I'll bite what's the first
@@FreeTurkeys well of course my knives lol
I've been a vegetarian for most of my life but I thoroughly enjoy watching your videos. Your passion and endless creativity with your dishes is inspiring, and your endless pursuit of challenging yourself and pushing boundaries is very entertaining. If you ever do a segment towards the creation of vegetarian dishes I'd love to be on your show to try some. I have no doubt that your skill with food would carry over into any realm.
Wow right when I open TH-cam this legend just uploaded
Same. Half way in the video and I am super hungry... :D
@@fisherman08123 what the heck
@@schrodinger1122 crack.
@@TheSlavChef yes
Right?! Like, i didn’t realize this was a new video until i looked at the time, crazy!
Gochujang is one of my absolute favorite ingredients. I go through about one box every two weeks. The fermented umami taste is so amazing!
I've said it before and I'll say it again. Best meat channel on youtube. Period!
I absolutly agree
Then you haven't seen my meat.
@@NJizo your meat is absolutly shit
Your meat is shit (2)
Your voice is so soft and melodic. I love your recipes and enthusiasm. Fantastic channel. You should be on TV.
Real Korean style: 10 times more garlics & + Green onions
no us koreans don't do that....
6:05 “I know my ribs don’t look that good right now”, actually looked delicious and I would devour them like a hungry swine haha
In my next life I want to be MauMau, so Guga will be feeding me with these wonders.
Isn’t is name momo
@@konivi01MauMau
I know my ribs don't look that good right now, but watch this!
*goes to the gym and gets buff*
Seeing GUGA cooking cool stuff more than seeing my SLAV family lately....
also SECOND!
BUT WATCH THIS! xD
Life goal: Have the income to eat like this guy does. At least on weekends.
I will definetly try it,me pregunto Guga si pongo 2costillas en la misma bolsa, se cocina igual?
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. ;)
Hi Guga! I love both your channels! They have really inspired me to use my sous vide more. One question, what brand is the countertop oven you use and would you recommend it? I have been looking online and want a reliable one! Thanks
평소에도 고기 레시피 알아본다고 구가님 영상 자주 봤는데 친숙한 한국 스타일 나오니 반가우면서도 재밌네요 스페어립 한국식으로 재해석한 영상 잘보고 갑니다
Day 24 of asking guga what he does for breakfast
Yes I'm still doing this
Probably steak
@@zxdxxtr e actually does not eat steak that often
@@Brinkaskfavor he eats steak 5 times a day
@@zxdxxtr no, in one of his videos he said it’s a rare thing, like once every 2 weeks
@@Brinkaskfavor i just want to believe he eats steak in every meal
That moment when you hear "BUT WATCH THIS"....
kreygasm.
i heard the music in my head reading this
@@cactus3051 Every time.... :D
Yes 👍
Electric guitar go brrrrr
Garlic bread + sweet is the way to go. When I was opening manager of a pizza place I'd make what we called "voodoo bread," a pizza crust topped with garlic butter, brown sugar, and a little bit of pizza cheese. It was amaaaazing!
Guga is like a sweet cuddly teddy bear who's also a excellent cook. I just love this channel. I've learned a lot watching.
I always watch your videos Gaga I love watching them you should cook in your Brazilian grill that thing looks so dope
The two of them are frickin hilarious!!!! Omg
Captions: "welcome to soviet everything"
Did I HEAR SOVIET?! :D
you got to share dem ribs comrade
@@Brinkaskfavor I see you are a man of culture as well!
AK47 TIME
@@TheSlavChef ah shit here we go again
I love Korean ribs and I'm 100% trying this. But my usual rib method is to pressure cook instead of sous vide. An Instant Pot can cook ribs from raw to done in... drum roll... 9 minutes! (Plus 10 min for warm up and 20 for cool down). Then you follow up with the same sear & sauce treatment.
Awesome. Thanks for that. I wanna try the pressure cooker idea. Can't be bothered waiting 12hrs lol.
But then the ribs don't get any smoke flavor.
And, all of the goodness is left behind in the Instant Pot 😢👎👎
Looks amazing... hey Guga, what vacuum bags are you using for your ribs?
I forgot to put the notifications on I deserve to be dry aged for that.
With MSG?
I love how when Guga is voicing over he ends every sentance with the same tone
This has become one of my favorite channels. So cool to watch how you guys have grown it. One question. How do you spell "Mamao"'s name?
Why do I torture myself watching this while I eat my peasant food lol.
This all sounds fantastic but I do have 1 question. How can you possibly get smoke at 150 degrees? Thanks.
That Mamao's first bread bite killed me, WTF man? Who eats bread like that? :D
I made this recipe, its delicious.....much better than many restaurant ribs
Great Recipes!
How much soy sauce in the garlic butter?
I use cooking bags for a turkey and a roast. Never thought about the ribs. Will indeed try. Thanks Chef.
Not a turkey roasting bag.
Hey yo Guga, whats up? Lately i'm seeing more and more restaurants offering 'wagyu burger' where i live, and no doubtably they are NOT real wagyu. So i was thinking, could we maybe get an experiment of comparing - regular beef burger, high fat beef burger, regular beef meat with wagyu fat burger and (maybe you should sit down for this one) actual wagyu beef burger?
Just so us commoners would be able to know if ordering at one of those restaurants is even worth it, you know?
Love the channel, love the editing and cinematography, love the cooking and most of all love your vibes.
What gas do you use for the sear? Sorry if asked before new subscriber :-).
What did Adam and Eve do on their first date?
They shared a side of ribs.
The ribs were so good that Eve only got one
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘 love from Canada
The funny thing is Eve didn't even order the ribs....she just took some of Adams like most wives do...
LOL
@@j.e.317 😂
Hi very nice as usual thanks Guga, but from my experience the thiner bread is, the more flavor you get. Just try it. I m sure you will love it.
Suggest trying a test of the dry Sous Vide machine called Cinder vs any water Sous Vide machine. I am really interested on your opinion.
Waking up to a new video from Guga is like waking up on Christmas Day as a kid
I know it wasn't used in this episode but I have to say that Guga's rub is my go to for baby back ribs. The flavor is perfect.
Guga, because of you, I've become a much better cook during this pandemic. Also, because of you, my wife and I have gained 10 lbs.
Definitely going to try these soon!
This looks gorgeous. Keep it up, Guga🙌
Does Guga have a video on how to make that brazilian bread they give you at brazilian steakhouses?
Just search "Guga pao de queijo" or "Guga cheese bread"
Guga can you show us how to make a thick lemon pepper sauce I’ve been on the search but no luck. If you see this thank you sm🙏🏼
Hi Guga, in a previous video from january 28th 2019, you recommanded to smoke ribs after sous-vide after tasting test. In this video, you smoke it before. Is there a reason related to the receipe itself??? Thx a lot for precisions :)
1:50 pretty sure that's gochujang (korean red pepper paste), gochugaru is korean red pepper flakes
Love Mo-ma's reactions 👍👍👍
Guga: "It is a little sweet, I told you"
Garlic Toast Cake confirmed!
Nobody:
Guga: ALRIGHT EVERYBODY
“Welcome back to Soviet everything”
@@JoaoPedro-sb5sq *INSERT USSR ANTHEM*
The fact that my ad was your grand western ad 🙌🏾 had to let it play
Hahaha! "We want things to taste good and not die." (10:32) - Hahahahahahaha!!
Guga can you try making bistecca alla fiorentina for us your Italian fans?! And please make Kangaroo steaks too.
Maybe bistecca alla fiorentina with horse meat... cavallo
Vini Mano Horse meat is not allowed in the U.S. but Kangaroo meat is and can be ordered online with the exception of California.
@@thehalalreviewer didnt know that... But he can always go to México to film... it would be a nice video =)
@@thehalalreviewer but Yes... a Kangaroo steak video would be Nice.... maybe a kangaroo burger
Vini Mano Yes I have always had a fantasy of holding a giant roasted kangaroo leg and taking a bite lol!
Hey Guga, I'd really appreciate a video on home smoking techniques and you reviewing them, like the tinfoil tent one, piece of charcoal which you shared in one of your tutorial videos etc (and think it would be super helpful for many city dwelling viewers like myself who don't have a yard to have a smoker in) .
Sous Vide cooking, flamethrower (Sous-V Gun) and all other things I got down, but a reliable way to create Smokey flavor is a must!
hello my friend love me some sticky ribs, great recipe thanks my friend
Question. can you make the chilli paste at home
Amazing recipe, Guga! Speaking of something new, I really wish you give it a try and make this very good Filipino dish called "Sisig"
Looks so delicious !!! ❤️❤️
@guga you need to reflect more on your past successes!
You've made so many amazing things but I wanna know the highlights to know which i should try!
I get excited every time I see a guga vid!
Guga try to get your hands on a Waygu Eye round. In regular beef cows it is one of the toughest cuts with little fat, so what would it look/taste like as actually Waygu.
Hmmm, I want to eat at about 6PM, so I have to hit the water at 6AM after smoking starting at 4AM. I wonder if it is safe to smoke the day before and refrigerate overnight. Any suggestions?
Guga stop saying cheers everybody please :D Every time you do that a little piece of my soul dies inside. I JUST WANNA EAT IT SO MUCH :D
Awesomeness, I want to do this this week. Do the ribs really have to cook for 12hrs?
I Love Sous Vide Everything Videos 💗
9:34 - Mamao enters a higher plane of existence
Guga looked like he wanted to cry lmaoooooo I love it
You are a food wizard Guga - Brilliant mate - looks damn good and based on ingredients it should taste even better
Love the sentence, “ I know it looks ..., but watch this” gets the flame trower 🤪
Next experiment idea: best way to heat up a steak for reverse sear...
1) Sous vide @ 135° F
2) Indirect heat from charcoal grill
3) Oven @ 275° F
4) Toaster Oven
5) Smoker @ 275° F
6) Air fryer
Shesh havent watched the vid yet but I can already tell its really good:D
Can you make a mustard dry age please?
What would be a good substitute, to make the sauce non-spicy?
I think tomato ketchup would probably come closest to it, but to be honest there's no real substitute for it because it's the gochujang ( fermented chillipaste) that gives it that special particular flavor.
(example would be of regular vinegar vs fermented vegetables acidity, the fermented veggies would give off a more deep flavour besides being acidic)
Was already planning on making ribs for lunch tomorrow, now I will be making this... Thanks Guga
Guga, are you going to try kangaroo? You don't know what you're missing out on, kangaroo is lean, really tasty and has a really good chewy texture.
Jaded Kratos I post about him making Kangaroo meat on every single video please keep doing this so he can finally see it! I will upvote yours and you upvote mine and eventually it has to work for Gods sake.
@@thehalalreviewer Been asking Guga to try kangaroo for a few months now and on both his channels. Guga really has no idea on what he's missing out on lol! I always have to buy kangaroo steaks when they're on special because they're that bloody good.
Jaded Kratos Bro I’ve been asking for a year now. But let’s keep going I also do all videos!!! I am glad to team up with you to get this done!!!!
kangaroo or Ostrich steak would be really good for a mystery meat episode
I got an idea: Put some cedar wood chips or these thin cedar papers you can use for salmon into a bag with the steak or fish and see if it produces the same fresh wood flavor as if you did that on the grill
Using the gas/propane torch on your food does it make it taste like gas or have "that" smell?
Okay this looks AMAZING -my question is this -how can you make this for dinner, using the timing you describe? 2 hours in the smoker, 12 hours in the sous vide, plus the time to fire up the smoker before you put the ribs on... That's over 14 hours.
So unless you're getting up at 3am to start this, you're going to be eating late, or you can start the sous vide the day before and have this for lunch??? Or do you just take them out of the sous vide and refrigerate them til dinner time, and somehow reheat it before you put the sear on??? The timing just doesn't make sense for this to be a reasonable dinner, unless I'm missing something here
I’m guessing It just entails a late dinner… we usually have dinner at like 8 at my hose, so getting up at 6 is perfect anyway
Hy, guga.
If you want a tip for removing the membrane, here's how i do it:
Start in the middle of the membrane and get it loose (with a knife like you did). Then push through it with your
index finger. After that, you can pull it out in one go. It's faster this way and you dont need to waste a papertowel.
I marinade ribs in very strong black coffee with garlic and chili powder salt and pepper. I do that for 12 hours then put it on the grill for however long it takes and those ribs will be good
love your vids!
Guga some advice please... i dont have a smoker and can't get one because i live in an apartment. I've missed out on alot of your recipes because i dont have a smoker please give a video on a substitute for a smoker pleaaaaaaase
My man livin in 3021 with the Texas Toast Korean Garlic Bread
My favorite channel been here since the beginning always wanted to have a conversation with you
"Oh lord, have mercy"
I really love that garlic bread. I didn't know that it was korean style
Could you do a test between smoked ribs and sous vide ribs on your Guga Foods channel ?
I come to Guga's channels every day so that I get to see "something that you don't see every day" every day.
"If you make your ribs the same way every single time...", why you gotta call me out like that bro???
I have never been this early Guga
really like mao maos signature hand gesture in every video heh
마늘 들어가는 양과 고추장을 보니까 코리안스타일 인정 ㅎ
Dude I want to make this so badly but I don’t own a smoker! Any life hacks you can recommend to get that smokey flavor?
Omd ... oscar from la capital was right , this stuff already looks like Netflix xD
But what if you dont have a smoker..what to do then ?