2yr old comment thread but it's not even copypaste you can just set a default description for all videos and then change it up tiny bit as you upload, not really much of an effort
Hi Guga....first time posting... I’m from Abbotsford BC, just 40 miles from Vancouver Canada. During these tumultuous times one of our comforts is company we are self isolating with and what we choose to eat and watch. I have watched many of your videos and enjoy them thoroughly. Your positive attitude and outright glee cooking and presenting is so much fun to watch. I just prepared your ribs and cornbread recipes and hey were a hit. I did both baby back and Louisville cuts and the the Louisville were far better. I have had my sous vide for a few years and really enjoy your videos to increase my techniques. Continued success and see you on the other side of C19 epidemic. Stay safe to you and all your watchers.
I know right? But to develop and then take a product to market is very expensive. It requires a huge personal investment of time and money. It requires FDA approval which can take years and then there are the promotional costs that can reach hundreds of thousands or even millions of dollars. It also requires a bunch of lawyers and even a lot more paperwork. Guga could start a Go Fund Me account but even that requires a lot of paperwork and a commitment to investors and a lot of promises, and it all could still go bust overnight. Have you ever watched an episode of Shark Tank? Marketing and getting a new product on the store shelves amid tremendous competition is horrendously difficult even with the proper backing of an investing partner who knows all the tricks of the trade. "Everybody and their brother is hawking their special blend of herbs and spices!" says Shark Tank. "What's so different about your blend of herbs and spices that sets it apart from the competition and how much can I profit?" No matter what the answer is it's a dog eat dog world out there and even the top dog will eventually become dinner for an enemy when he's not looking. I guess Guga could sell his products directly to the consumer using his YT platform. Sounds easy, but it's still outrageously expensive and there are still legal hurdles and expensive insurance policies to protect him and his company from lawsuits that might arise. Meanwhile, Guga isn't pursuing his passion for providing us with these brilliant food videos! I prefer to follow his advice and make my own Guga Rub. It's quick and easy. And I don't have to wait years to buy it at my local Kroger store!!!
I love how Humble Gouga is about the food he makes Especially the meat. He always blames the flavor on the dish itself not on how amazing of a chef he is 😭
That is true. But he's a home cook, not a chef. He didn't go to culinary school or cook in restaurants most of his life. He's an excellent cook but he has not earned the title of Chef. Guga is humble enough, I'm sure he'd agree. Sorry guys. Even Andrew Rae (Binging with Babish) admits the same thing.
Great video! I love that Guga and his team are still producing these videos weekly on SVE and Gugafoods, even when the worlds in turmoil with this Covid19 pandemic, this guy still brings a smile to everyone’s face, and a little bit of joy to people’s lives. 🤙🏼 legend!
Thank you for continuing your wonderful recipes during this particular moment of our lives...Keep safe to you and all your family and stay at home if it is possible...A big hug from Italy....
Definitely going to try this. A suggestion for the cornbread use honey not sugar, sub the regular milk for buttermilk & to grease the cast iron over heat w/bacon grease to just the point of smoking. Makes for the best crust 😋
Same question....here's the thing...it's way easier to sous vide before smoking. And I have no idea if what I'm about to say is "right" - but I tell you what it is amazing! Sous Vide for the 12 hours; then fire up the smoker; Do the 3 hours (okay to put it in open foil, you just want smoke); THEN fire up a chimney of coals get it nice and hot; and do this trick: put the ribs on COLD grill grates (you can use cookie rack coolers if they are steel) and do just 30 seconds a rack: every 30 seconds move the ribs to a new cold rack, keep doing it until you have the color you want. My result? nice mayard reaction, delicious flavor; but maybe LESS pink smoke ring than Guga; and LESS "sticky" rub on the ribs - but hey? Guess what? sprinkle a little brown sugar rub at the very end and you'll have everyone licking their chops.... *** someone who is more expert than me please let me know whats wrong with this approach? ***
Guga, thank you so much for the great videos! I have found a lot of happiness watching your content over the past few weeks. Also, I will definitely will be making these ribs soon! Thanks again!
Just wanted to say, adding 2-4 Tbsp of butter to the sauce = Amazing!! Add's just a touch of creamy-ness to the savory/sweet flavor. I really would put this sauce on anything. Thanks Guga! Love your channels.
nicely done Guga! I did the same 3 hours smoke, 24 hours sous-vide, but then flash froze the bag (juices and all) and stored in the freezer. After thawing in the fridge a week later, put on the smoker for 2 hours (smoke setting) with bbq sauce....they were amazing.
The title is completely accurate. I made these and everyone who tried them told me to enter them into a competition. These were by far the absolute best ribs of my life. I did end up tweaking the recipe a touch. Used my own rub. I smoked the ribs for 3.5 hours at 200F then sous vide for 14 hours and then 1 hour smoke without glaze and 2 hour smoke with glaze. No other ribs I have had or made have ever came close to these amazing flavors. Mine were a bit more fall off the bone and extremely juicy with an amazing thin bark holding it all together. Everyone was very impressed with the corn too. There were no left overs. Absolutely amazing Guga!!!
Honestly ever since following this channel and getting my own immersion cooker, making fall off the bone ribs sous vide for 24 hours and serving it over something like rice to catch all the meat juices and sauce is one of my favorite things to make. I'm not sure sous vide ribs can be beat.
Hi Guga, How long did you leave the ribs on at the highest setting after applying the glaze?I’m making these ribs for my family on Saturday. Love your videos!!!
@@evolunchbox yes he did. I would assume 20-30 minutes to caramelize or less at 400F. I plan to smoke it again another 2-3 hours then glaze on the sauce with the flamethrower. For a true smoke/sous vide/smoke then sear.
@Guga when you are doing cornbread if you want a really nice crust heat up your cast iron before putting in your batter, this is what we do for our corn bread.
Hello Guga, cannot wait for quarantine to be over so I can try this. Looks fantastic! But with things as they are now cannot buy the ingredients here in SoCal
For the first time ever, when Guga said "I know they don't look that good right now, but watch this", I thought to myself....They actually DO look good right now!
Question! Have you ever tested the suction bags for leaking chemicals into food when cooking 85*C 12+ hrs? I did the experiment with the bags that came with my vacuum sealer and it was okay for 63*C 2hrs but 85*C 24hr cooking, despite tasting wonderful, gave the whole family different degrees of acetone poisoning (checked in a lab, not BSing).
To prevent the top from cracking and to reduce cook time on your corn bread you to leave the the cast iron in the oven when your preheating. It actually makes the crust more consistent from sides to bottoms.
So, here's what I did... I took the ribs out of the sous vide bags. I did not dry them off. I smoked them for an hour at 160 to get more smoke flavor and dry them off naturally. Then I turned up the heat to 325 and applied the garlic honey glaze. I cooked them at 325 for about 20-30 minutes, reapplying the glaze once. Just make sure you don't burn the glaze. They turned out amazing!
Questions for sous vide: Can you microwave to reheat the sous vide meat for the restaurant service??? I know the best way for reheat is to put in the sous vide for about 30mins but i don't know how the actual restaurants deal with these sous vide product in terms of 'timing'. Do they put'em in the microwave for each order? or put'em in the sous vide water bath during the service???
Hey, @Sous Vide Everything, you don't mention the temp in the smoker for your finishing step to set the glaze, you just say "the highest" temp. For those of us without a Camp Chef, what temp would that be? Thanks! I've just put a rack on my MGS 560 which amazingly holds 160*F pretty darn well.
Hello my friend! i have one question . You have said many times that you prefer the reverse shearing. Isnt some kind of shearing the smoking process? Why dont you smoke them after the Sous Vide? THanks and cheers from greece @ Sous Vide Everything
Guga... you like the corn bread edges then you gotta put lard or shortening in the skillet then preheat pan inside the oven when you pour the batter in you should hear the sizzle also use buttermilk!
Guga I love your videos on this channel and on the other channel as well, keep the good work. I have a question though, I know you use mustard or oil on skirt and other cuts so the rub will stick to the meat, but you don’t do that on steaks as well (ribeye and similar) although salt, pepper and garlic powder is sort of a rub???
this probably wont get seen but ive seen damn near every one of your videos and plan on doing a few things that turned out mouth watering to look at and hear you talk about it. but you need to be informed, that cheesy corn side dish you made, here in Minnesota we have a similar dish with tater tots added as a hot dish. basic as all, tater tot hot dish but it is phenomenal and worth a try!
Guga, if you wanna do a more southern style cornbread, leave out the sugar and grease the pan with bacon fat. Such a savory taste. Sweet cornbread is typically a northern thing. Its sometimes called Yankee Cornbread.
Guga are you mostly using that Nise Wave circulator now more than the others? Also are the plastic lids for the water bath containers for that specific make & model or did you use the lids for another circulator?
Hey boys... 6' apart!! As rampid as the COVID-19 is in Dade and Broward, I wish you both well. Not a person here wants to see you, Mau Mau, or any of your family ill. Stay in and stay safe!
Can we appreciate how much effort goes into the description, thank you Guga!
CurryJuice it’s mostly all copy and paste everytime except from the ingredients list
@@avey3422 still... most youtubers wouldn't even copy and paste for their audience. guga is the man!
@@avey3422 he still had to make it in the first place
2yr old comment thread but it's not even copypaste you can just set a default description for all videos and then change it up tiny bit as you upload, not really much of an effort
@@avey3422 He still updates the equipment he uses in each video as well, along with amazon links for everything.
09:28 - 09:42
Close your eyes and listen.
They’ll me why I thought the exact same thing
Lmao!
No homo
Haha
No thank's i'm not gay
I recently had some Iberico baby back ribs and they were absolutely amazing! Best ribs of my life.
Yo!
Everyone:”are you sure we should do this?”
Everyone else:”......?”
Guga:” JUST DEW EHH”
Guga Nike sponsorship when
@Nho Tran Finally!!! Someone who knows!! 😂😂😂😂 Lets dew et.
stay safe guga and family, the SVE and Guga foods community is with you!❤️❤️❤️🥩
Well, 6 feet away but sure
Propaganda
Really like Guga.. a lot. Has so much fun with what he does and the love and respect he shows people is amazing. Respect brother
Its 2:25 am here in New Zealand. We are going into day 2 of lock down. Guga's house will be the best place to be in during lock down.
"i know they dont look that good right now"
*wiping away my drool*
o-oh yeah of course
Heavymetalization haha !
Hahahahhaha
Hahahahaha
Salivating while my dogs salivate:
"Urm-EH HEM of course right ..they look awful..... >.>"
😂😂😂😂😂😂😂
Guga: my family attacked the corn.
Video shows only Guga's hand taking all the corn.
Davi Berling what if there is no family and guga is secretly all alone and is crying for help by eating all this good food
"my family" xd
@@TH-camrrrrrrrrrrrrrrrrrrrrr ahhahaha
@@TH-camrrrrrrrrrrrrrrrrrrrrr Then he needs to post his address, and the next time he's making more meat. He'll have a TON of ppl coming to help him.
Hi Guga....first time posting... I’m from Abbotsford BC, just 40 miles from Vancouver Canada. During these tumultuous times one of our comforts is company we are self isolating with and what we choose to eat and watch. I have watched many of your videos and enjoy them thoroughly. Your positive attitude and outright glee cooking and presenting is so much fun to watch. I just prepared your ribs and cornbread recipes and hey were a hit. I did both baby back and Louisville cuts and the the Louisville were far better. I have had my sous vide for a few years and really enjoy your videos to increase my techniques. Continued success and see you on the other side of C19 epidemic. Stay safe to you and all your watchers.
Keep these coming bro, we’re stuck at home, and need your videos for entertainment and levity.
Guga, there is a 0% chance I’ll make Gugas Rub but there is a 100% chance I’d buy it. You need to sell the rub!
you lazy as hell
I know right? But to develop and then take a product to market is very expensive. It requires a huge personal investment of time and money. It requires FDA approval which can take years and then there are the promotional costs that can reach hundreds of thousands or even millions of dollars. It also requires a bunch of lawyers and even a lot more paperwork. Guga could start a Go Fund Me account but even that requires a lot of paperwork and a commitment to investors and a lot of promises, and it all could still go bust overnight. Have you ever watched an episode of Shark Tank? Marketing and getting a new product on the store shelves amid tremendous competition is horrendously difficult even with the proper backing of an investing partner who knows all the tricks of the trade. "Everybody and their brother is hawking their special blend of herbs and spices!" says Shark Tank. "What's so different about your blend of herbs and spices that sets it apart from the competition and how much can I profit?" No matter what the answer is it's a dog eat dog world out there and even the top dog will eventually become dinner for an enemy when he's not looking.
I guess Guga could sell his products directly to the consumer using his YT platform. Sounds easy, but it's still outrageously expensive and there are still legal hurdles and expensive insurance policies to protect him and his company from lawsuits that might arise. Meanwhile, Guga isn't pursuing his passion for providing us with these brilliant food videos! I prefer to follow his advice and make my own Guga Rub. It's quick and easy. And I don't have to wait years to buy it at my local Kroger store!!!
*Angel sees green stuff*
Angel: Aight imma head out
I can hear this quote in his voice
Cheers from the UK, Guga! Thanks for the brilliant show and stay safe
I love how Humble Gouga is about the food he makes
Especially the meat. He always blames the flavor on the dish itself not on how amazing of a chef he is 😭
Praise, not blame.
That is true.
But he's a home cook, not a chef. He didn't go to culinary school or cook in restaurants most of his life. He's an excellent cook but he has not earned the title of Chef. Guga is humble enough, I'm sure he'd agree. Sorry guys.
Even Andrew Rae (Binging with Babish) admits the same thing.
@@HTMLguruLady2
Guga is better than many chefs.
Beni Reges But that doesn't make him a Chef. He is still just a cook, a damn good one, but a cook, not a Chef.
@@HTMLguruLady2
I know.
Great video! I love that Guga and his team are still producing these videos weekly on SVE and Gugafoods, even when the worlds in turmoil with this Covid19 pandemic, this guy still brings a smile to everyone’s face, and a little bit of joy to people’s lives. 🤙🏼 legend!
7:00 Guga: I know they don't look good now.
Me: They look, great bro.
Just the degree of doneness I like with my ribs. Fantastic side dishes.
Take a drink everytime Guga says, "I started off with some bacon..."
Freshly grown Black pepper
Sounds like a good "lockdown" dinner! Think I'm gonna do this Friday! Thanks as always Guga!
9:29 close your eyes
yesn't
copied
Thank you for continuing your wonderful recipes during this particular moment of our lives...Keep safe to you and all your family and stay at home if it is possible...A big hug from Italy....
Daddy when is lunch?
Guga: In 15 hours.
Definitely going to try this. A suggestion for the cornbread use honey not sugar, sub the regular milk for buttermilk & to grease the cast iron over heat w/bacon grease to just the point of smoking. Makes for the best crust 😋
To smoke after or To smoke before? Guga: Screw it let’s do both
Same question....here's the thing...it's way easier to sous vide before smoking. And I have no idea if what I'm about to say is "right" - but I tell you what it is amazing! Sous Vide for the 12 hours; then fire up the smoker; Do the 3 hours (okay to put it in open foil, you just want smoke); THEN fire up a chimney of coals get it nice and hot; and do this trick: put the ribs on COLD grill grates (you can use cookie rack coolers if they are steel) and do just 30 seconds a rack: every 30 seconds move the ribs to a new cold rack, keep doing it until you have the color you want. My result? nice mayard reaction, delicious flavor; but maybe LESS pink smoke ring than Guga; and LESS "sticky" rub on the ribs - but hey? Guess what? sprinkle a little brown sugar rub at the very end and you'll have everyone licking their chops.... *** someone who is more expert than me please let me know whats wrong with this approach? ***
Cooked this yesterday, great recipe.. I also had trouble with people eating all the corn before the ribs were done
Guga, thank you so much for the great videos! I have found a lot of happiness watching your content over the past few weeks. Also, I will definitely will be making these ribs soon! Thanks again!
What I love more than your brilliant recipes Guga is your reaction to delicious food. You taste food by your sole instead of your taste buds
Well he does taste food with his taste buds, your soul is your personality not your taste buds?
9:47. Person in the next room thought I was watching something else. 🤣😂🤣😂🤣
nobody:
auto translate: welcome to *stupid* everything guys
I got "welcome back to Sevilla guys"
Got sevilla
lul
I've Always Wondered...
Can you Sous Vide Pizza?🍕
@@flickshotgirl I've sous vide my tennis shoes; they were just OK. But once I put that sauce on it; yum.
I'm trying this rib recipe with the sides.
Link the video bro.
I've done it, you won't regret it.
How did it turn out ray mack??
made the cream corn substituting with Mexican cheese mix and jalapeno in adobo both from Aldi...great success. Thanks for the inspiration. Mike
Hi Guga great recipe. Love from South Africa
Guga, You never mentioned how long in the smoker after sous vide? Also how many times do you glaze it in the smoker during that time? thanks
I need that to
Just wanted to say, adding 2-4 Tbsp of butter to the sauce = Amazing!! Add's just a touch of creamy-ness to the savory/sweet flavor. I really would put this sauce on anything. Thanks Guga! Love your channels.
nicely done Guga! I did the same 3 hours smoke, 24 hours sous-vide, but then flash froze the bag (juices and all) and stored in the freezer. After thawing in the fridge a week later, put on the smoker for 2 hours (smoke setting) with bbq sauce....they were amazing.
A Southern Feast, with *sweet* corn bread?
Bless your heart, you Brazilian Yankee!
Watching this while I'm eating my instant noodles. :(
Kenji Maxilom me too hahaha
I was eating mashed potatoes and mince meat with sauce
I am eating my home made smoked brisket tacos lol!
Im just sucking the air near my screen
same here
The title is completely accurate. I made these and everyone who tried them told me to enter them into a competition. These were by far the absolute best ribs of my life. I did end up tweaking the recipe a touch. Used my own rub. I smoked the ribs for 3.5 hours at 200F then sous vide for 14 hours and then 1 hour smoke without glaze and 2 hour smoke with glaze. No other ribs I have had or made have ever came close to these amazing flavors. Mine were a bit more fall off the bone and extremely juicy with an amazing thin bark holding it all together. Everyone was very impressed with the corn too. There were no left overs. Absolutely amazing Guga!!!
At what temperature did you smoke after sous vide?
Honestly ever since following this channel and getting my own immersion cooker, making fall off the bone ribs sous vide for 24 hours and serving it over something like rice to catch all the meat juices and sauce is one of my favorite things to make. I'm not sure sous vide ribs can be beat.
Hi Guga, How long did you leave the ribs on at the highest setting after applying the glaze?I’m making these ribs for my family on Saturday. Love your videos!!!
This glaze is awesome. Made it today for ribs. The amounts he used are enough for way more ribs though.
On the second smoke what temp and how long?
Tubby Puddy I must know!
He mentioned the highest heat his smoker would go, but no time was given. I'm guessing it was until the sauce started to caramelize.
@@evolunchbox yes he did. I would assume 20-30 minutes to caramelize or less at 400F. I plan to smoke it again another 2-3 hours then glaze on the sauce with the flamethrower. For a true smoke/sous vide/smoke then sear.
That is one helluva menu, my friend! Love the way smoking and sous vide play together with ribs.
@Guga when you are doing cornbread if you want a really nice crust heat up your cast iron before putting in your batter, this is what we do for our corn bread.
Not Another Cooking Show brought me here, and I am thrilled. Both channels are bomb!!! Thanks Covid!!
Thank you, Guga! Stay well.
Hola Guga! Excelente receta como siempre. Podrías hacer un vídeo con tu receta de "pão de alho" por favor? GRACIAS!!!
Hello Guga, cannot wait for quarantine to be over so I can try this. Looks fantastic! But with things as they are now cannot buy the ingredients here in SoCal
So the second time in the smoker is what temp for how long? I'm about to make this myself
Guga you should try melting a bit of butter in the pan before adding the cornbread batter, you'll end up with crispy buttery edges that taste amazing
Yo Guga your editing skills just got way better good job man
GUGA
You have the Best CookChanel i have ever found on TH-cam omg i Love your Videos so much
For the first time ever, when Guga said "I know they don't look that good right now, but watch this", I thought to myself....They actually DO look good right now!
Great, now I need to go smoke some ribs... Thanks Guga!
Wow Guga that looked AMAZING so good I sure do hope TASTE o VISION is coming soon to household near me
Question! Have you ever tested the suction bags for leaking chemicals into food when cooking 85*C 12+ hrs? I did the experiment with the bags that came with my vacuum sealer and it was okay for 63*C 2hrs but 85*C 24hr cooking, despite tasting wonderful, gave the whole family different degrees of acetone poisoning (checked in a lab, not BSing).
Love your content Guga
Thanks for the food guys 👍🥩 Looking forward to the channel reaching 1 million subs, well deserved!
To prevent the top from cracking and to reduce cook time on your corn bread you to leave the the cast iron in the oven when your preheating. It actually makes the crust more consistent from sides to bottoms.
Great session!
Gotta try this..
Cheers from Norway
I love how Guga uses that Rock n Roll music every video when showing the close ups, it’s like his theme song at this point.
I call it, "Dog-the-bouny-hunter meets Virginia motorcycle gang" music.
Amazing and your enthusiasm is contagious!
Love that chef John reference, you guys are my 2 favorite cooking channels
I am making the ribs and creamed corn for Easter tomorrow. When you smoked the ribs a 2nd time, how long did you smoke them and at what temperature?
So, here's what I did... I took the ribs out of the sous vide bags. I did not dry them off. I smoked them for an hour at 160 to get more smoke flavor and dry them off naturally. Then I turned up the heat to 325 and applied the garlic honey glaze. I cooked them at 325 for about 20-30 minutes, reapplying the glaze once. Just make sure you don't burn the glaze. They turned out amazing!
Made this Sunday, one word, AWESOME!
How long do you smoke the ribs after putting on the glaze and what was the highest temp that you set the smoker on?
This is phenomenal! I cooked it and MAN! Thank you Guga!
Is he using cherry vinegar or sherry vinegar
another one in the bucket list!!! maumau you looked natural cool and i enjoyed watching you . 100% respect brothers.
Questions for sous vide: Can you microwave to reheat the sous vide meat for the restaurant service??? I know the best way for reheat is to put in the sous vide for about 30mins but i don't know how the actual restaurants deal with these sous vide product in terms of 'timing'. Do they put'em in the microwave for each order? or put'em in the sous vide water bath during the service???
Love your videos, I'm new to your channel but love it!!!
7:23 i thought he was about to say “alright everybody here i have my beautiful cousin”
Gugas rub makes me a champion cook at home! Thanks Guga!
Hi mate from Australia, Luv your work..You are a Legend!!!
Hey, @Sous Vide Everything, you don't mention the temp in the smoker for your finishing step to set the glaze, you just say "the highest" temp. For those of us without a Camp Chef, what temp would that be? Thanks! I've just put a rack on my MGS 560 which amazingly holds 160*F pretty darn well.
Guga, how long did you smoke them after Sous vide and at what temp?
Hello my friend! i have one question . You have said many times that you prefer the reverse shearing. Isnt some kind of shearing the smoking process? Why dont you smoke them after the Sous Vide? THanks and cheers from greece @
Sous Vide Everything
In what temperature you smoked ribs after the sous vide? And how long?
Guga I've been a long time fan but your channel tortures me with all this amazing food
I enjoyed the video will definitely try the recipes! I do have a question. Can you used a cast iron with the Hestan Cue burner?
Guga... you like the corn bread edges then you gotta put lard or shortening in the skillet then preheat pan inside the oven when you pour the batter in you should hear the sizzle also use buttermilk!
Thanks for mentioning Chef John from "Food Wishes"....respect!
I havent sleep all night but now I wont sleep just to watch this video lol
Greetings from México guga
Guga I love your videos on this channel and on the other channel as well, keep the good work. I have a question though, I know you use mustard or oil on skirt and other cuts so the rub will stick to the meat, but you don’t do that on steaks as well (ribeye and similar) although salt, pepper and garlic powder is sort of a rub???
this probably wont get seen but ive seen damn near every one of your videos and plan on doing a few things that turned out mouth watering to look at and hear you talk about it. but you need to be informed, that cheesy corn side dish you made, here in Minnesota we have a similar dish with tater tots added as a hot dish. basic as all, tater tot hot dish but it is phenomenal and worth a try!
Guga, may i suggest a tbsp or so of ginger paste to the sauce. adds another layer of flavor! just made some today!
Guga, if you wanna do a more southern style cornbread, leave out the sugar and grease the pan with bacon fat. Such a savory taste. Sweet cornbread is typically a northern thing. Its sometimes called Yankee Cornbread.
Guga are you mostly using that Nise Wave circulator now more than the others? Also are the plastic lids for the water bath containers for that specific make & model or did you use the lids for another circulator?
Just to clarify, are you doing the high smoke setting or the highest temperature your smoker does?
I let the glaze set at the highest temperature and the ribs turned out great.
I have now made the creamed corn 3 times and it is one of my favorite things ever.
9:48 - 9:53 listen with eyes closed 🤣🤣
i though the same
And 9:30
How long did you put them in the smoker the second time and at what temperature?
6:31. That sauce is sous good. 😋😋😋😋
Hey boys... 6' apart!!
As rampid as the COVID-19 is in Dade and Broward, I wish you both well. Not a person here wants to see you, Mau Mau, or any of your family ill. Stay in and stay safe!
Love watching your videos can’t wait to try this on my own
Watching this while in lockdown :( damn... looks so good.
Dude, the whole world is on lockdown I think 😅😅😅
@@ndiogouniang83 Not yet.
ndiogou niang most is lol
@@rossxjohnson here in Syria we are lockdown
What kind of wood chips did you use (hickory?) and how long was the second smoke? Tks!
How long were they smoked and at what temps? did I miss this?
I would also like to know this, at least for the second smoking. I think he mentioned the temps and time for first smoking.
How Many time in your smoker after sousvide
Dan you Guga it's 2am and watching this made me hungry