Last night, I made a Wagyu ribeye that was given a 90 minute marinade (made with a bit of Bock beer and kentucky bourbon, crushed garlic, and thin shallots) seasoned with kosher salt, black pepper, and garlic powder. It was very much a "Guga-inspired" steak with my preferred steak-flavor infusion. It wasn't any crazy grade of Wagyu or anything, but everyone went crazy for it. I imagine that the dry aged steak with whiskey would have been my favorite by a mile.
I just wanna say that I’ve been going through some tough times in my life this past 9 months and all I can say is that guga makes me forget atleast for some minutes of the struggle I’ve been going through thanks guga
I lived in Japan for 8 years. I have eaten wagyu from Hokkaido to Okinawa. At yakiniku, yakitory, sushi, and tepenyaki. The only places that flambe are tourist traps replicating American Hibachi. I'm sure you have better access and a higher budget than I had out there, so I'm excited to see what you get up to out there. However, there is a little place in Kyoto, on the Nishiki market. It sells cheap wagyu to busy passer bys. I love it and it's always my go to spot when I'm on Kyoto
Here from Max the Meat Guy's channel. Big ups to Guga Foods! Talk about a bold video, and no, I'm sure the japanese dry aged a wagyu tenderloin first. LOL I loved your colabs!
Several months ago I dry-aged a Kobe A5 chateaubriand for 40 days and *didn't* remove the pelicos from the outer edges (I did very thinly slice it off from the ends). It added more of the nutty, cheesy "funk" but wasn't overpowering at all. Absolutely the finest filets I've ever had.
I wonder how that would do with Beef Wellington then when the pelicos mixes with the mushroom jam. I've never had dry-age though nor pelicos so I wouldn't know :D
Guga single handedly made all my meat cooking skills that much better. Example: Chain steakhouses use to be a treat. Even the small business that serve dry aged & wagyu. However home cooking them still ends up being #1 because of this man. Thank you Guga.
Thank you Guga! My wife is from Thailand and doesn't eat beef. She said a prayer recently and got permission to eat some beautiful steaks. So I've been doing some of my own experiments lately. I just did a new york strip on a ripping hot cast iron. And it gave it a perfect crust. Totally inspired by your videos!❤
You gotta make the ultimate compound butter for one of these steaks, Wagyu Tallow + Parkay + MSG+ Bone Marrow + Cured Egg Yolk (Duck Egg Yolk, 'cause y'know super extra special) Then smoke the Tenderloin and add the compound butter.
Guga you should see if you can visit one of the Wagyu farms while you're in Japan, that would really be special after all of the amazing Wagyu episodes you've produced for us!
You've cooked so many amazing looking steaks! It would be cool if you started rating them from 0 to 100 and be super tough with the ratings. I'm sure we would be keen to hear how every steak is rated especially with all the different experiments you do
You are asking that to a guy that says every single side dish is the easiest to make, and every single stake is the best he had in his life, if Guga has a flaw then its exactly that, he cant rate anything, he was born to enjoy things fully in the moment, and thats not a bad thing.
@@TheChemisch Guga does every kind of experiment to see what works and what doesn't. He does have steaks where we learn that cooking or dry-ageing in a certain way isn't good, or not bad at all. On the other hand, he does have steaks made to 'perfection' so it would still make sense to rate them. Just look at Dave Portnoy reviewing pizzas, the challenge of a pizza getting a coveted high rating by him is what makes his reviews all the more interesting to watch
Guga! I have been following your channel since the last 4 months now. My wife is Japanese, and my inlaws were in Puerto Rico for vacationing and I showed them your wagyu wasabi experiment and other videos, and they loved it. We went to Japan between March and April, and I did a video cooking wagyu almost like you! Haha. Just got back and bought your book. I'm looking for the Grill Gun. I hope it goes down in price. All is left is some real BBQ grill for charcoal and some mean wagyu steaks. Abrazos!
Any long time Guga subscribers notice, when Guga says he's only using salt and freshly ground black pepper, he then shows a picture of the steak CLEARLY having garlic powder on it also? 🤣
When Guga goes to Japan, it would be interesting to see him try sashimi that is not as well known to westerners. It would also be interesting to see Guga maybe team up with Korean Englishman and do a collab in Korea.
I just want to share my day with someone, i met up with my friend today who has been struggeling lately, i'm 32 years old and after some tough months i needed to move in with my father for a few months to get back on my feet, my friend hasnt been so lucky, he has been homeless for the last 3-4 months and i decided to meet him up today for a walk, now im not an outdoor person and i didnt have my hopes up before meeting him, i didnt know what state he was in, but after walking for like 5-6 hours we started to get really hungry, so i scrapped together some money, about 25$, we went and bought a six pack of beers and two rib-eye stakes, we didnt know how or where to cook them. So after a while walking we came up to this lake and next to it was a fireplace, we gathered some firewood and started a big ass fire, we just sat there, talking about childhood memorys and drinking some cold beer, when the fire was calming down a bit we just threw the stakes right on the coal, we let them cook there for about 15 minutes and then took them off, they were litterally perfect and i can honestly say it was one of the best meals of my life, nothing else mattered except the moment i had right there, i havent been happy like i was today since i was a kid. So if anybody reads this and have a friend that is reaching out to you, be there for him/her because it might lead to something amazing if you go into it with an open mind, today was honestly one of the best days of my life and all it took was some beers, a friend and a few steaks.
Japan is my favorite place I’ve ever visited. Most friendly people, best food I’ve ever had, and it’s so clean. I want to go back so badly. Make sure to go to local ramen shops!!
guga did you know there’s a steak considered better than wagyu in korea - it’s called Hanwoo but it is difficult to export, please find a way to try it
Hey Guga, for your next dry-aged experiment, could you please do pumpkin, especially for this year fall season? If yes, you should two different pumpkins: American and Japanese.
Guga somehow finds a way to make some of the best steaks even better yet again. Incredible! Great video today, Guga. I liked this Dry Age experiment, but hopefully Squid Ink Dry Age will be soon after this one. :)
Hey Guga, how about taking all of your fav ways of cooking steaks, and rank them. I wish we could go back in time and dry age part of the tenderloin in wasabi. That be amazing lol
I love so much that "let's dry age this for crazy amount of time" has become "let's dry age this in a way that's interesting after a reasonable and edible amount of time"
Gotta complete the series of making Nashville hot fried steaks with the olive wagyu’s. Also would be cool to do a smoking episode with the difference between applewood, hickory, cherry, etc. also would be cool to do a wagyu tartar episode
Your comment there about the dry aging leaving holes was really interesting. You should do an investigation on non-wagyu regarding fat content + dry aging to find out whether that is the secret to its mouthfeel.
Guga I just learned about these crystals in pineapple called raphide they’re also in agave, spinach, and kiwi fruit. Dry age in Agave nectar? Kiwi fruit marinade? Tenderness test
I hope you review vending machines when you go to japan, they have so many and it's always a blast to see someone review the meals you can get from them. They even have a restaurant that is only vending machines.
Idea for a video: The most expensive steak sandwich ever. Use a fancy red wine vinegar for an onion chutney, a fresh truffle for mayo, saffron for the bread, iberico for the bacon. Just get the absolute best of everything.
I cannot think of any experiments that could make this any more magnificent than it already is. Maybe msg, dried mushrooms ground into powder, or some other intense umami.
Hey guga you should probably use the South African MSG its called Aromat. Its used in popcorn especially in eggs,and meat as well. Just make sure it the original not the adaptation
Guga, if you're going to be in Tokyo, I 10/10 HIGHLY RECOMMEND Isana Sushi Bar in Roppongi. He's not one of the most famous sushi chefs in Japan, but hot damn he deserves to be. Make a reservation and get the sake pairing course; it'll set you back about $180 but it's worth every penny. I've also eaten at the Michelin-starred Sushi Nakazawa in Washington DC (run buy an apprentice of Jiro Ono of Jiro Dreams Of Sushi fame) and I have to say, Chef Onuki's work at Isana is every bit on the same level. Even if you're not doing it for a video, I highly recommend it just to have a damn nice meal that you will not forget!
I'd also make a pan sauce out of the whisky since it obviously complements the beef so well. Probably gilding the lily, but I don't like to waste a good whisky either.
Sounds amazing. I spent 3 months in Japan earlier this year. Best time of my life. Try many different types of foods. The locals are mostly VERY friendly. There is many nature areas even 1 hour away by train from Tokyo. Climbing Mt Takao near Tokyo was a blast! Just go early to avoid the heat!
Guga, you don't have to worry anymore, we know what you're doing with one of those spare steaks, you said it yourself "you could microwave it and it would be amazing"
I would love to see you visit with @Chris Abroad while in Japan. I'm certain Mr. Affable wouldn't mind taking you to all his favorite Wagyu steak spots, Guga!
I would love you to surprise random unsuspecting people with a ridiculously rare/exquisite bite of meat, without them knowing what they're about to eat. Maybe a simple little booth in a random place where people get a free sample of meat to taste and give their opinion on. Maybe make them taste a 1$ eye round steak first, then make them compare. Most important thing would be that they wouldn't see it coming, you could get great reactions !
I dont eat beef, but ever since you teamed up with Uncle Roger, I have been enjoying the experiments. Good job. still no desire to eat beef, but love watching you lot do it.
Smoked Blue cheese meatballs Gugu been saying for years now you take wagu and the most expensive pork you grind up and mix the two and add your bread crumbs parsley garlic and blue cheese crumbles make your meatballs sear them and put them on the smoker or you can make one smoke one grilled and see which one is better .. something to die for your best video yet big fan of the channel
Guga,make a compound butter from black garlic and truffles,season the olive wagyu with msg,salt and black pepper,them baste it with the compound butter.
Man when that tenderloin came out of the dry ager it became the most rare and expensive piece of meat on the planet… craziness I could only imagine how good a bbq at guga’s house would be
guga: are you becoming a steak connoisseur? leo: gosh who can say? i mean i'm a frequent taste-tester on a youtube channel that makes steak nearly every single day, but... gee, i just don't know. how could that have possibly resulted in me knowing what steak tastes like? it just doesn't add up. what a puzzling mystery we will never solve
I really want to try some A5 Wagyu one day. Don't know if I'll ever get the chance, but you guys have turned me into a steak & Sous-Vide fan. I never used to enjoy steak that much. Growing up black, they always cooked it well done.
Guga, have you ever tried doing something with the pellicles? I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips; but I haven't seen any video of you using them. I think that Japanese Wagyu A5 pellicles are the best candidates for this experiment. ;)
You know Guga is serious when he does not add garlic powder
And when there is no side dish
😂😂😂
He put garlic powder on there. You don't see those yellow flecks on the steak closeup after seasoning?
@Mel that is pepper
@@meljefferson86 that's pepper my g
Last night, I made a Wagyu ribeye that was given a 90 minute marinade (made with a bit of Bock beer and kentucky bourbon, crushed garlic, and thin shallots) seasoned with kosher salt, black pepper, and garlic powder. It was very much a "Guga-inspired" steak with my preferred steak-flavor infusion. It wasn't any crazy grade of Wagyu or anything, but everyone went crazy for it. I imagine that the dry aged steak with whiskey would have been my favorite by a mile.
How expensive is lower graded wagu if you don't mind me asking?
The editors are doing an amazing job!The addition of the dry aged nephew anytime Angel says something annoying to Guga makes me laugh every time
Yes I agree, some high quality editing!
It's the dream!
Pretty sure Guga does the editing. His primary job is a web designer
@@marco21falcon leo was the editor at first if im not mistaken and I believe he still does it unless thevye hired more ppl
@@marco21falcon on his Guga channel you see a lot of the editors behind the scenes
I just wanna say that I’ve been going through some tough times in my life this past 9 months and all I can say is that guga makes me forget atleast for some minutes of the struggle I’ve been going through thanks guga
@@bobmuiler8508 and whatever you want
Hope things get better for you ❤️
@@septembersfire29 🥩🙏
I hear you. Hang in there, my friend. Better days will soon come.
@@vinceedwards3978 amen
I lived in Japan for 8 years. I have eaten wagyu from Hokkaido to Okinawa. At yakiniku, yakitory, sushi, and tepenyaki. The only places that flambe are tourist traps replicating American Hibachi. I'm sure you have better access and a higher budget than I had out there, so I'm excited to see what you get up to out there. However, there is a little place in Kyoto, on the Nishiki market. It sells cheap wagyu to busy passer bys. I love it and it's always my go to spot when I'm on Kyoto
Thanks for the tip ❤
@@AngryTas whats the place called ?
"cheap wagyu" doesn't sound like wagyu to me. That might just be me being cynical.
@@cooldud7071 To be fair, any domestic cow they eat would be "wagyu" 😂
@@mathiassven OKAY DUDE
For those who are not into whiskys: the bottle Hibiki Blossom Harmony he used is worth 400 - 500 USD alone.
Leo’s descriptions are sooo funny😂he deadass said “a baby could eat this” love it!!
Yeah he’s a funny guy
Handy information though. My 18months old loves wagyu.
@@ablet85 quickest way to fatten them up for life long obesity!
@@nom6758 it enhances the flavor
Here from Max the Meat Guy's channel. Big ups to Guga Foods! Talk about a bold video, and no, I'm sure the japanese dry aged a wagyu tenderloin first. LOL I loved your colabs!
Several months ago I dry-aged a Kobe A5 chateaubriand for 40 days and *didn't* remove the pelicos from the outer edges (I did very thinly slice it off from the ends). It added more of the nutty, cheesy "funk" but wasn't overpowering at all. Absolutely the finest filets I've ever had.
I wonder how that would do with Beef Wellington then when the pelicos mixes with the mushroom jam. I've never had dry-age though nor pelicos so I wouldn't know :D
It's pellicle not pelico
@@Kaazikin It's either one, Google it.
@@Just_Pele After googling it, I've only found results for pellicle. Is there some website where these kinds of things are clarified?
@Tyler Campbell so there's other languages besides English out there and how they spell it is pelico
Guga single handedly made all my meat cooking skills that much better. Example: Chain steakhouses use to be a treat. Even the small business that serve dry aged & wagyu. However home cooking them still ends up being #1 because of this man. Thank you Guga.
Thank you Guga! My wife is from Thailand and doesn't eat beef. She said a prayer recently and got permission to eat some beautiful steaks. So I've been doing some of my own experiments lately. I just did a new york strip on a ripping hot cast iron. And it gave it a perfect crust. Totally inspired by your videos!❤
I didn’t know that was a thing in Thailand. I hope she enjoys it!
I’m Thai and I didn’t event know that until a few months ago
I’m sooo stoked you get to do all this traveling Guga, truly living this one life we got to the fullest!
Safe travels friend!!
You gotta make the ultimate compound butter for one of these steaks, Wagyu Tallow + Parkay + MSG+ Bone Marrow + Cured Egg Yolk (Duck Egg Yolk, 'cause y'know super extra special) Then smoke the Tenderloin and add the compound butter.
Guga you should see if you can visit one of the Wagyu farms while you're in Japan, that would really be special after all of the amazing Wagyu episodes you've produced for us!
Drinking game: Take a shot every time Guga says "And it does not get any easier than that".
Per video or....?
You are gonna get people killed man
or the incorrect usage of the word "because" when he says "because the next thing to do is.."
I would have fainted by now
@@cdh79 lol That's a good one
9:14 Guga is into mature flavors LoL 😂😂😂 !!!!!
You've cooked so many amazing looking steaks! It would be cool if you started rating them from 0 to 100 and be super tough with the ratings. I'm sure we would be keen to hear how every steak is rated especially with all the different experiments you do
You are asking that to a guy that says every single side dish is the easiest to make, and every single stake is the best he had in his life, if Guga has a flaw then its exactly that, he cant rate anything, he was born to enjoy things fully in the moment, and thats not a bad thing.
how would you even do that? Like this 35 dry aged australian wagyu ribeye with a perfect sear, perfect medium rare 44/100.
@@TheChemisch Guga does every kind of experiment to see what works and what doesn't. He does have steaks where we learn that cooking or dry-ageing in a certain way isn't good, or not bad at all. On the other hand, he does have steaks made to 'perfection' so it would still make sense to rate them. Just look at Dave Portnoy reviewing pizzas, the challenge of a pizza getting a coveted high rating by him is what makes his reviews all the more interesting to watch
he needs to make the top 10 steaks, and rated them all. Say a wagyu a5 olive with whisky is 100/100 as a benchmark. then we have a comparable results
Guga! I have been following your channel since the last 4 months now. My wife is Japanese, and my inlaws were in Puerto Rico for vacationing and I showed them your wagyu wasabi experiment and other videos, and they loved it. We went to Japan between March and April, and I did a video cooking wagyu almost like you! Haha. Just got back and bought your book. I'm looking for the Grill Gun. I hope it goes down in price. All is left is some real BBQ grill for charcoal and some mean wagyu steaks. Abrazos!
Any long time Guga subscribers notice, when Guga says he's only using salt and freshly ground black pepper, he then shows a picture of the steak CLEARLY having garlic powder on it also? 🤣
Came here to comment this ahahaha
Gotta try some Yakiniku in Japan! Table BBQ with endless meats to cook and feast upon.
"I dry-aged my nephew Angel" XDDD
I'd like to see you pick some of your best experiments and out them head to head.
When Guga goes to Japan, it would be interesting to see him try sashimi that is not as well known to westerners. It would also be interesting to see Guga maybe team up with Korean Englishman and do a collab in Korea.
I would love to see him try that 100 year old sushi!!!
I just want to share my day with someone, i met up with my friend today who has been struggeling lately, i'm 32 years old and after some tough months i needed to move in with my father for a few months to get back on my feet, my friend hasnt been so lucky, he has been homeless for the last 3-4 months and i decided to meet him up today for a walk, now im not an outdoor person and i didnt have my hopes up before meeting him, i didnt know what state he was in, but after walking for like 5-6 hours we started to get really hungry, so i scrapped together some money, about 25$, we went and bought a six pack of beers and two rib-eye stakes, we didnt know how or where to cook them.
So after a while walking we came up to this lake and next to it was a fireplace, we gathered some firewood and started a big ass fire, we just sat there, talking about childhood memorys and drinking some cold beer, when the fire was calming down a bit we just threw the stakes right on the coal, we let them cook there for about 15 minutes and then took them off, they were litterally perfect and i can honestly say it was one of the best meals of my life, nothing else mattered except the moment i had right there, i havent been happy like i was today since i was a kid.
So if anybody reads this and have a friend that is reaching out to you, be there for him/her because it might lead to something amazing if you go into it with an open mind, today was honestly one of the best days of my life and all it took was some beers, a friend and a few steaks.
SEND ME A STEAK!
Location?
🥩
No
Can i get your address?🙂
SEND THIS MAN A STEAK!
Japan is my favorite place I’ve ever visited. Most friendly people, best food I’ve ever had, and it’s so clean. I want to go back so badly. Make sure to go to local ramen shops!!
I’m genuinely jealous. Those steaks looked so good
The editors really upped their game in this one. Keep up the incredible content guys ❤
We did it boiz, we are early in a guga video🤘
Yo! I’ve been watching Guga for at least 5 years now. That cut where you dry aged Angel was freaking hilarious!!
guga did you know there’s a steak considered better than wagyu in korea - it’s called Hanwoo
but it is difficult to export, please find a way to try it
it’s a very rare beef - if you get some good quality Hanwoo i want to know how you think it compares
unless Guga has to go to SoKor
Hey Guga, for your next dry-aged experiment, could you please do pumpkin, especially for this year fall season? If yes, you should two different pumpkins: American and Japanese.
Guga somehow finds a way to make some of the best steaks even better yet again. Incredible! Great video today, Guga. I liked this Dry Age experiment, but hopefully Squid Ink Dry Age will be soon after this one. :)
Guga the type of guy to casually eat the best food ever on a random Thursday afternoon. 😂😂😂
Can we all appreciate how calming his voice is
Lets deewitt
Let’s deewitt everybaady
Let’s deewitt
les do ett
That's what expensive mic for
Hey Guga, how about taking all of your fav ways of cooking steaks, and rank them. I wish we could go back in time and dry age part of the tenderloin in wasabi. That be amazing lol
Oh god, those look amazing! I would love to try and do a good stew on some of it but then again, people would hate me for even thinking of it
I‘m so happy that Guga does this for us. I would be so nervous and mess up everything 😂
Could you please make a dry age compound butter with the pellicle of a dry age steak?😋😋
This dry-aged steak and other combine with the best of all time and compare it. Who will WIN!!!
I would love to see you make omurice with Chef Motokichi when you go to Japan! It would be a great addition to your side dish collection :D
Beautiful looking steaks! Would love to see an experiment done with cajun/ creole seasoning.
Popeyes🤨
I love the fact that Leo is still doing his job prefectly while Guga couldn't speak any word
I love so much that "let's dry age this for crazy amount of time" has become "let's dry age this in a way that's interesting after a reasonable and edible amount of time"
improvise, adapt, overcome
Guga you should do some experiments with the pellicle of the dry aged steaks like leaving it on the steak or turning it into jerky or something!
Que coisa linda Guga.... Seus vídeos são sempre inspiradores.
Gotta complete the series of making Nashville hot fried steaks with the olive wagyu’s. Also would be cool to do a smoking episode with the difference between applewood, hickory, cherry, etc. also would be cool to do a wagyu tartar episode
Me: just casually watching Guga whilst eating breakfast.
my brain: I wonder if you can wet age a steak in eggs?
Awesome vid. Thanks for making these man. Always fun to watch
Guga the expert of all meats.
Wait a minute...
Your comment there about the dry aging leaving holes was really interesting. You should do an investigation on non-wagyu regarding fat content + dry aging to find out whether that is the secret to its mouthfeel.
GIVE THE EDITOR A RAISE RIGHT NOW.
I second this motion
5:54 Guga “someone came on top” lmao😆😂
Wish I can afford wagyu one day. It seems like an experience
From what I've seen from more "casual" youtubers it definitely is. Apparently the melting of the meat some describe is accurate too
amazing video. I was very jelly. Thank you for the info.
I love it how meme comments about dry aging Angel, or cooking Angel sous-vide, get picked up by Guga and included into the show.
What's the main idea behind dry aging?
What the longest can u dry age a steak?
What other type of meat can u dry age?
Guga I just learned about these crystals in pineapple called raphide they’re also in agave, spinach, and kiwi fruit. Dry age in Agave nectar?
Kiwi fruit marinade?
Tenderness test
I hope you review vending machines when you go to japan, they have so many and it's always a blast to see someone review the meals you can get from them. They even have a restaurant that is only vending machines.
The " Dry aged my nephew Angel" bit had me dying laughing ! xD
Idea for a video: The most expensive steak sandwich ever. Use a fancy red wine vinegar for an onion chutney, a fresh truffle for mayo, saffron for the bread, iberico for the bacon. Just get the absolute best of everything.
Guga you should buttermilk tenderize one of those steaks
When you were cutting the steaks, the tenderness looked insane!
expectations are huge from your trip to japan. can't wait guga.
Guga, we are SO EXCITED that you are going to Japan!
*Idea:* Recipes usually made with regular beef- switched with wagyu!
I cannot think of any experiments that could make this any more magnificent than it already is. Maybe msg, dried mushrooms ground into powder, or some other intense umami.
I just went to Japan last month. And you will have a great time!
Make sure to tell the chef "Oishii!" 😁
Your editor is at the top of their game. AMAZING
Hey guga you should probably use the South African MSG its called Aromat. Its used in popcorn especially in eggs,and meat as well. Just make sure it the original not the adaptation
The trio we didnt know we needed but we absolutely did!
The editing is highly appreciated 🤘
9:02 LMAO
I was drinking coke, I laughed and now it went out my nose
Thanks Guga
Guga, if you're going to be in Tokyo, I 10/10 HIGHLY RECOMMEND Isana Sushi Bar in Roppongi. He's not one of the most famous sushi chefs in Japan, but hot damn he deserves to be. Make a reservation and get the sake pairing course; it'll set you back about $180 but it's worth every penny. I've also eaten at the Michelin-starred Sushi Nakazawa in Washington DC (run buy an apprentice of Jiro Ono of Jiro Dreams Of Sushi fame) and I have to say, Chef Onuki's work at Isana is every bit on the same level. Even if you're not doing it for a video, I highly recommend it just to have a damn nice meal that you will not forget!
Make one with all the whistles, cold smoked, sousvide and rested in butter and herbs, the grill and still butter baste with a compound butter.
9:00
Angel : "I don't know about that"
Kenshiro : "Omae wa mou shindeiru"
"Nani!"
I'd also make a pan sauce out of the whisky since it obviously complements the beef so well. Probably gilding the lily, but I don't like to waste a good whisky either.
10:25 Japanese whisky is based on Scotch (and there's a good historical reason for it too!), and so it leans towards having flavours of peat or smoke.
My jaw dropped when he cut them. You can tell how absolutely extremely tender those steaks were. Oh my God.
Slow cook it, I'd imagine it ending up like a beef jam, could be extremely tasty on toast.
Sounds amazing. I spent 3 months in Japan earlier this year. Best time of my life. Try many different types of foods. The locals are mostly VERY friendly. There is many nature areas even 1 hour away by train from Tokyo. Climbing Mt Takao near Tokyo was a blast! Just go early to avoid the heat!
Dry age the next steaks with Salsa Verde.
Guga, you don't have to worry anymore, we know what you're doing with one of those spare steaks, you said it yourself "you could microwave it and it would be amazing"
Try make dry coconut steak and black pepper and garlic powder dry age for 35 days add salt before cooking
Guga!!!!!❤❤❤❤ Wagyu katsu!!!!!❤❤❤❤ Also super interested in seeing some sort of soy factory tour and katsuoboshi factory high end stuffs!!!!!❤❤❤❤
I would love to see you visit with @Chris Abroad while in Japan. I'm certain Mr. Affable wouldn't mind taking you to all his favorite Wagyu steak spots, Guga!
Please make one of those into Steak Tartare!!!!! That has to be one of your experiments!!!
I would love you to surprise random unsuspecting people with a ridiculously rare/exquisite bite of meat, without them knowing what they're about to eat.
Maybe a simple little booth in a random place where people get a free sample of meat to taste and give their opinion on.
Maybe make them taste a 1$ eye round steak first, then make them compare.
Most important thing would be that they wouldn't see it coming, you could get great reactions !
I dont eat beef, but ever since you teamed up with Uncle Roger, I have been enjoying the experiments. Good job. still no desire to eat beef, but love watching you lot do it.
Smoked Blue cheese meatballs Gugu been saying for years now you take wagu and the most expensive pork you grind up and mix the two and add your bread crumbs parsley garlic and blue cheese crumbles make your meatballs sear them and put them on the smoker or you can make one smoke one grilled and see which one is better .. something to die for your best video yet big fan of the channel
i am in love with these editors
Im gonna call a Leo quote here! "BURGER VIDEO BUUURGER VIDEO.. WUUUUHHH!!!" Thanks for the best content Guga and team, you guys ROCK!
Guga,make a compound butter from black garlic and truffles,season the olive wagyu with msg,salt and black pepper,them baste it with the compound butter.
Man when that tenderloin came out of the dry ager it became the most rare and expensive piece of meat on the planet… craziness I could only imagine how good a bbq at guga’s house would be
Guga has finally done it! He made an eye round as good as wagyu.
Hey Guga! Could you do an all star showdown with the favorite winning steaks of experiments youve done?
guga: are you becoming a steak connoisseur?
leo: gosh who can say? i mean i'm a frequent taste-tester on a youtube channel that makes steak nearly every single day, but... gee, i just don't know. how could that have possibly resulted in me knowing what steak tastes like? it just doesn't add up. what a puzzling mystery we will never solve
Can't wait for Guga and Chef Hiro to collab on that Japan trip! :)
I really want to try some A5 Wagyu one day. Don't know if I'll ever get the chance, but you guys have turned me into a steak & Sous-Vide fan. I never used to enjoy steak that much. Growing up black, they always cooked it well done.
Thailand is a good option to try some at not horrendous prices
Guga, have you ever tried doing something with the pellicles?
I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips;
but I haven't seen any video of you using them.
I think that Japanese Wagyu A5 pellicles are the best candidates for this experiment. ;)