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PLEASE STOP TALKING LIKE THIS. EVERY SINGLE SENTANCE SOUNDS THE SAME. IT IS LITERALY MONOTONOUS. I LIKE WHAT YOU DO BUT THE WAY EVERY SENTANCE STARTS WITH AN UPWARD INFECTION THEN ENDS ON LOWER IS UNBEARABLE. JUST TALK NORMALY. PLEASE FOR THE LOVE OF GOD! NO ONE WILL TELL YOU BUT YOU ARE EMBARISING YOURSELF.
I love grilled ribs! For particularly though meats (depends on the species of the animal the ribs come from), you can even sous-vide or boil them before grilling them, and if you use small-enough amounts of water, you can re-use that water as a rub, even for the grilled ribs. You can use a pan with a lid, and some tinfoil in which you place a teaspoon of what produces the smoke (i.e. sawdust, or even tea leaves or the contents of a tea package), start the smoking and cover the pan with the lid, then let it there for a few minutes for the smoke to be absorbed by the food. If the sawdust or tea burn with a flame, use a spoon to stop that fire, ideally leaving some parts slightly glowing red/pink, so they keep turning the tea/sawdust into smoke. I do think that you could use that method to get some smoked taste to the foods, if you don't have a smoker. There are also grills for a gas stove, so you can grill without needing charcoal, but which doesn't give it that subtle smokiness. The UFO-like gas-stove-grill works well, the tall-pans stove-grill wastes too much space. But the one I like the most, is the one you can find if you google-images "gratar aragaz cu capac", and not the one which is round, but the one which is rectangular with two corners rounded which to sit over the flame and get the hot air to the food being grilled.
you can do both :) i love so sous vide them, smoke then and grill them. and you can dry rub or whatever. Thats how my contry men won the world champion ship in ribs.
I never really learned how to do ribs on a grill and never could afford a smoker what are your thoughts on baked ribs cuz I slow cook mines for at least five hours longest cook I’ve ever done was 4:30 in the afternoon the day prior to 6:30 in the morning
I'm not gonna lie, Angel and Leo are my favorite reactors bc they really bring out the excitement and genuine reactions. Maumau is great, but my preference is that the new addition of Leo especially in that $950 wagyu video was fantastic. You can count on em!
I'm surprised my family has been doing it this way for as long as i can remember. I figured everyone did it that way lol. Definitely delicious. A little bit of that char smoky flavor. And if not overcooked it is juicy and tender. A splash of peter lugers bbq sauce does not hurt either. I'm with angel on this one.
Leo is a really fun guy to watch and his description of each dish is so eloquent that it elevates the viewing experience. Looking forward for more videos with Leo
I think he tries to hard to be the center of attention now. At first it was nice to have him but he's kinda of annoying now. It was nice seeing regular dudes giving simple explanations
I've never made smoked ribs because I don't have a smoker, but on the grilled open for 15minutes to get the crust and then wrap it in foil and back on the heat for another 15-20min to get it cooked makes it perfect
Agreed. I’ve had grilled ribs with no sauce and it’s easy to overcook them and frankly I’m not into the flavor profile as much with just salt and pepper. But Guga is a meat fiend so he probably prefers it straight up.
If you cold-smoked sugar cubes, then ground those up into the sauce, that would add a smoke component to the sauce to make it complement the grilled flavor of the ribs.
You should do a series where you and Angel travel across the country to all the best BBQ spots and trying local specialties. Texas-Brisket Kansas City- Burnt ends Memphis- ribs Philly- cheese steaks New York- steaks Etc
There was just something absolutely charming about that ending. "you know what's the best way to get ribs out of your teeth? *eat more ribs*" (video ends)
Crazy and intriguing at the same time. I'm always looking for the next new way to cook and be as creative as possible. This is a game changer! Thanks gentlemen for your input and advice.
Guga take your ribs and boil them in coke and a little water with your choixe of herbs and spices. when they start to pull away from the bone, about 1 to 2 hours then place the hot ribs into a nice marinade. Leave for about 1and half hours. Finish off quickly on the grill!!!!
This channel needs more Leo. He has a refreshing attitude and seems to genuinely appreciate the great food he gets to experience. More Leo, and more Maumau for both channels.
You do some of the weirdest experiments bro, but it's definitely freaking entertaining, as a St Louis native, I approve. If you're going to use a very flavorful wood for smoking we normally leave the membrane on, that membrane keeps the juices in it better if it's membrane down, but my guess for deep frying is the membrane would get in the way, and frying usually tends to make things juicer, which removing the membrane at that point would give a more uniform fry.
The grilled ribs are the way we cook them in Detroit. As a kid this was the only way I knew. Don't get me wrong smoked ribs are good but I like that little bit of char on my ribs.
Good morning Mr. Guga. Hope you're having an beautiful Sunday morning. Never been this early to a video, as always thank you for such amazing content. Always keeping the world hungry lol
No notification? No problem! Always be prepared for new content! To guga: I love your videos alot and I specially like the one which are 15/25min long because I love eating food while watching your new video they just make me more hungry and I could finish my dish this way. "Sometimes I feel like I'm with you eating the same food I start tasting the food while eating"
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
Awesome video Guga. I've done grilled ribs before & finished them with balsamic glaze & Rosemary/Thyme. It was a nice contrast to the charred meat. Works out really well. Going to have to try those Takis/breaded ribs. A lot of possibilities with that method.
A thing my dad taught me you may want to try (its subtle) but you can smoke whole peppercorn before grinding. He liked hickory but i preferred applewood. Especially for crusting bacon and ribs with.
Salve Guga tudo bem, estou trabalhando com seu antigo professor o Chef Mauro Lima ele me contou que te deu aula, fiquei incrédulo, uma honra conhecer e aprender com alguém que ensinou você qur já era uma referência para mim, tmj abraço do Brasil 🌹
I would love to see the taki's done agian but instead of just crushing them, put them in a food processor and blend them to almost a dust and make like a taki "seasoning"
It's hard to get but there are knockoff seasoning powders that taste just like Taki, without needing the breading. I got my hands on some and we whipped up some Taki flavored chicken, very very good.
Someone suggested I try boiling ribs until cooked, then grilling for a minute or two to get the char. At first it didn't sound like a great idea, but I tried it and was impressed. Has anyone else ever boiled ribs?
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. ;)
I always do a bit of a hybrid approach to ribs, I'll start them off on high heat to get that crust and bark on the outside, then finish them off on indirect heat to infuse that smoke flavor more,The cook typically wont be as lengthy as the full smoked, about 3 to 4 hours, but they always turn out tender.
Since I don't live in a place that allows for grills or smokers, here's my method for cooking ribs. I season my ribs with salt and let them sit for 30-60 minutes. I start preheating my oven to 250F/120C I coat them with whatever rub I'm in the mood for. I lay out a length of large, heavy-duty foil. I add a
Take the best of both worlds. Smoke low and slow and then bump up the temp to high to finish. Super smoky, super tender with some charred bits. Love it.
You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in
I've always grilled ribs and never been disappointed. 👍🏾👍🏾 Deep fried are awesome anytime it's too cold outside to fire up the grill but you want rib goodness. Switch up your breadings for a treat. Smoked is of course excellent so long as you have the tools to do it.
@gugafoods huge of your cookings and dry age experiments , can you do a dry age steak by using strawberry 🍓 , orange 🍊 and blueberry Jam , excited to see this experiment come true
GUGA , AIR FRIED RACK OF LAMB IS 🔥🔥🔥🔥🔥🔥🔥 , Room temp Lamb , air fried at 350 for 10 minutes , and then 2 minutes at the hottest setting .. its absolutely amazing
Reminds me of first time I used crushed pork skins to batter catfish for Keto diet. I was concerned at first but was pleasantly surprised. I wonder how they would taste battered in pork skins.
I would love to see Guga's take on the other St. Louis original pork cut: the porksteak. Pork butt cut into steaks through the bone. Select cuts are thinner, marinaded in Italian dressing, seared on a charcoal grill, and simmered in St. Louis style BBQ sauce (Maull's). Choice cuts are thicker and can be hot smoked, grilled like a T-Bone, or even braised. Give them a try, you won't go back to pork chops.
Love your content! But we need another Guga Food and SVE compilation. Smoked brisket with a long sou vide rest. Then we turn our sights to dry aged Angel. 😁
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Your the man guga
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
Let’s go look good Guga Foods
Please stop advertising Raid! This game is only about scamming kids and people with gambling addictions.
PLEASE STOP TALKING LIKE THIS. EVERY SINGLE SENTANCE SOUNDS THE SAME. IT IS LITERALY MONOTONOUS. I LIKE WHAT YOU DO BUT THE WAY EVERY SENTANCE STARTS WITH AN UPWARD INFECTION THEN ENDS ON LOWER IS UNBEARABLE. JUST TALK NORMALY. PLEASE FOR THE LOVE OF GOD! NO ONE WILL TELL YOU BUT YOU ARE EMBARISING YOURSELF.
“Cheers everybody” and “It’s phenomenal everybody” are the two reasons I watch these videos! Thank you Guga, you’re all amazing!
Also "Now I say, IT IS ENOUGH TALKING!"
“Let’s do it”
And don’t forget LETSDOOOITTTTTT
Take a look at diissss!
As a team "let's do it" , i'll take it offensive
I love how Angel is almost horrified that the Takis ribs get sauce but the grilled ribs don't.🤣
He didnt give a fu.. at the end though and tried the grilled ones with sauce on anyway haha :D
*My phone makes smelly vids.*
I love smoked ribs but grilled ribs are so darn good too. Great for a weekday cook. Nice experiment Guga!
I love grilled ribs! For particularly though meats (depends on the species of the animal the ribs come from), you can even sous-vide or boil them before grilling them, and if you use small-enough amounts of water, you can re-use that water as a rub, even for the grilled ribs. You can use a pan with a lid, and some tinfoil in which you place a teaspoon of what produces the smoke (i.e. sawdust, or even tea leaves or the contents of a tea package), start the smoking and cover the pan with the lid, then let it there for a few minutes for the smoke to be absorbed by the food. If the sawdust or tea burn with a flame, use a spoon to stop that fire, ideally leaving some parts slightly glowing red/pink, so they keep turning the tea/sawdust into smoke. I do think that you could use that method to get some smoked taste to the foods, if you don't have a smoker.
There are also grills for a gas stove, so you can grill without needing charcoal, but which doesn't give it that subtle smokiness. The UFO-like gas-stove-grill works well, the tall-pans stove-grill wastes too much space. But the one I like the most, is the one you can find if you google-images "gratar aragaz cu capac", and not the one which is round, but the one which is rectangular with two corners rounded which to sit over the flame and get the hot air to the food being grilled.
you can do both :) i love so sous vide them, smoke then and grill them. and you can dry rub or whatever. Thats how my contry men won the world champion ship in ribs.
@@winejaeger what temp do you soups vide and smoke them at?
Try to put chimichurry salse. This Is how we do in italy
I never really learned how to do ribs on a grill and never could afford a smoker what are your thoughts on baked ribs cuz I slow cook mines for at least five hours longest cook I’ve ever done was 4:30 in the afternoon the day prior to 6:30 in the morning
I gotta admit. Having Leo and Angel is definitely super entertaining. Really makes the episodes that much better lol
In Canada, nothing is better than grilled baby seal after a hard night of clubbing 🇨🇦
@@In.Darkness 😂
@@In.Darkness I like how he prefaces the thing ''In Canada,'' x)
@@drunkenek 🤣 cheers to your health
@@Adamandio_ Cheers to your health🤣
Keep Rockn' in it, not of it !
Leo: "You know how to get ribs out of your teeth?"
"He's going to say you ribs it out."
Leo: "Eat more ribs."
"Damn."
Leo is gonna replace Angel and angel can see this and he knows he will be dry aged soon
@@talktothecop I can’t wait for angel meat
*My phone makes smelly vids.*
I'm not gonna lie, Angel and Leo are my favorite reactors bc they really bring out the excitement and genuine reactions. Maumau is great, but my preference is that the new addition of Leo especially in that $950 wagyu video was fantastic. You can count on em!
Leo doesn't feel real
Leo is fake. Mau Mau is 1000x better en fits 1000x better
What about the Chernobyl reactors?
Leo talks waayyyyyyyy to much.
@@Toxricity lol
7:36 The Taki ribs looked like carrots and celery for a second
Guga: "YOU CHEATED! GET OUT!"
Angel: "That's exactly what she said"
I didn't even realize 😂
*MY PHONE PASSES GAS ON VIDEO*
I would have never thought the grilled would have been that tender!!! Now I need to try that!!!
I'm surprised my family has been doing it this way for as long as i can remember. I figured everyone did it that way lol. Definitely delicious. A little bit of that char smoky flavor. And if not overcooked it is juicy and tender. A splash of peter lugers bbq sauce does not hurt either. I'm with angel on this one.
I always make it like this and it’s crispy on the outside I like it a lot
They make a rack for grilling ribs and it works pretty good.
Leo is a really fun guy to watch and his description of each dish is so eloquent that it elevates the viewing experience. Looking forward for more videos with Leo
yeah def
Yes
I think he tries to hard to be the center of attention now. At first it was nice to have him but he's kinda of annoying now. It was nice seeing regular dudes giving simple explanations
I've never made smoked ribs because I don't have a smoker, but on the grilled open for 15minutes to get the crust and then wrap it in foil and back on the heat for another 15-20min to get it cooked makes it perfect
*MY PHONE PASSES GAS ON VIDEO*
At 5:03 the right side of the rib contracting is one of the most satisfying things I've ever seen
Yeah....that was pretty cool
I’m with Angel on this one. Those grilled ones could use a little sauce 👍!
In South América (Paraguay) it will be consider a sin putting barbecue sauce 😂. But it is just about cultures
I'm also with Angel on this one. That is definitely what she said bro.
Agreed. I’ve had grilled ribs with no sauce and it’s easy to overcook them and frankly I’m not into the flavor profile as much with just salt and pepper. But Guga is a meat fiend so he probably prefers it straight up.
If you cold-smoked sugar cubes, then ground those up into the sauce, that would add a smoke component to the sauce to make it complement the grilled flavor of the ribs.
*My phone makes smelly vids.*
I'm with angel. Sweet and savory is good
I'd prefer that grilled, savory without the sauce.
You should do a series where you and Angel travel across the country to all the best BBQ spots and trying local specialties.
Texas-Brisket
Kansas City- Burnt ends
Memphis- ribs
Philly- cheese steaks
New York- steaks
Etc
Angel is the funniest dude! 😂☠️
Those two just completely talked over Angel, WOW…
There was just something absolutely charming about that ending.
"you know what's the best way to get ribs out of your teeth? *eat more ribs*"
(video ends)
Give guga his props. Bro can grill any thing. Dammmit when his restaurant drops im there err Friday..bigg up my bros.
This looks soo bloody delicious 🤤 plus Angel and Leo makes the video 100 times better!
Crazy and intriguing at the same time. I'm always looking for the next new way to cook and be as creative as possible. This is a game changer! Thanks gentlemen for your input and advice.
Guga take your ribs and boil them in coke and a little water with your choixe of herbs and spices. when they start to pull away from the bone, about 1 to 2 hours then place the hot ribs into a nice marinade. Leave for about 1and half hours. Finish off quickly on the grill!!!!
@@dballare best ribs you will ever eat.
I'm legit drooling. These cooking channels are the main reason I wanna try different things. And any tips on crab related foods?
When Guga, Nick DiGiovanni, and Joshua Weissman release a video on the same day you know it’s going to be a good day. 🙂
Watching guga foods while I eat makes my food taste better 🤣
This channel needs more Leo. He has a refreshing attitude and seems to genuinely appreciate the great food he gets to experience. More Leo, and more Maumau for both channels.
so are you saying a little less angel? lol.
@@ericlee9513 well, we wont get any more angel when guga makes the dry aging my nephew video
@@ericlee9513 I wouldn't use the word little.
Leo is the description guy, angel is the comic rely guy, guga is the master.
Is it me or do Angel & Leo have some lowkey “BEEF” going on behind the cameras? 😂
Leo is very annoying.
You do some of the weirdest experiments bro, but it's definitely freaking entertaining, as a St Louis native, I approve. If you're going to use a very flavorful wood for smoking we normally leave the membrane on, that membrane keeps the juices in it better if it's membrane down, but my guess for deep frying is the membrane would get in the way, and frying usually tends to make things juicer, which removing the membrane at that point would give a more uniform fry.
The grilled ribs are the way we cook them in Detroit. As a kid this was the only way I knew. Don't get me wrong smoked ribs are good but I like that little bit of char on my ribs.
Fu ck to the yeah
@@omgjoseph7931 no doubt
Good morning Mr. Guga. Hope you're having an beautiful Sunday morning.
Never been this early to a video, as always thank you for such amazing content. Always keeping the world hungry lol
I'd do almost anything just to have one meal with you. It's definitely a bucket list wish
Sadly corona keeps going *THIS ISNT EVEN MY FINAL FORM* every 4 months and can't really do that
@@BananaColada Isn't Guga in Florida? They don't give a sh!t about c*vid down there, lol
@@durkadurka4591 lmao Fr, Miami is a hot zone and there are still people going out here
"That's what she said"... never gets old 🤣
I hope the people eating this appreciate it as much as the viewers
No kidding. Pitmasterx feeds not only his dog, but his chickens, wagyu regularly.
Angel and Leo *having a banter*
Guga: Enough!
No notification? No problem! Always be prepared for new content!
To guga: I love your videos alot and I specially like the one which are 15/25min long because I love eating food while watching your new video they just make me more hungry and I could finish my dish this way.
"Sometimes I feel like I'm with you eating the same food I start tasting the food while eating"
11:21 you know the rule, don't start eating the food when Guga is not ready LOL
This is insane! Looks yummy 😋
I absolutely love how Guga started mumbling incoherently like that hahaha 😂🤣
Guga you've been fattening Angel up for years i know your waiting for him to hit a 80/20 for a burger.
the way angel gets cut off @ 9:43 is so funny to me... "I THINK I JUS-"
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
now I know this comment doesn't have a lot of likes right now, but watch this!
I wonder how that would turn out
That would be absolutely disgusting. The rotting fish smell could penetrate the meat, plus the rotting fish. No thanks.
*MY PHONE PASSES GAS ON VIDEO*
@@DJB10T1C *MY PHONE PASSES GAS ON VIDEO*
Awesome video Guga. I've done grilled ribs before & finished them with balsamic glaze & Rosemary/Thyme. It was a nice contrast to the charred meat. Works out really well. Going to have to try those Takis/breaded ribs. A lot of possibilities with that method.
Leo is super cool on these experiment videos. This trio is amazing for experiments.
A thing my dad taught me you may want to try (its subtle) but you can smoke whole peppercorn before grinding. He liked hickory but i preferred applewood. Especially for crusting bacon and ribs with.
Salve Guga tudo bem, estou trabalhando com seu antigo professor o Chef Mauro Lima ele me contou que te deu aula, fiquei incrédulo, uma honra conhecer e aprender com alguém que ensinou você qur já era uma referência para mim, tmj abraço do Brasil 🌹
I love ribs on the grill, I cut them individually & season all sides before lighting the charcoal. They’re a fan favorite over here for sure
Great job guys. Leo is a great addition
I think you should do a fat to lean ratio experiment for bugers. When is too lean, when is too fatty. We all want to know
One thing about Leo is he’s going to give us a great description of how the food taste 😂
Definitely went crazy with this one, love to see it !
I would love to see the taki's done agian but instead of just crushing them, put them in a food processor and blend them to almost a dust and make like a taki "seasoning"
It's hard to get but there are knockoff seasoning powders that taste just like Taki, without needing the breading. I got my hands on some and we whipped up some Taki flavored chicken, very very good.
In Chicago we sauce our grilled ribs , Angel knows what he talking about lol good video guga.
Someone suggested I try boiling ribs until cooked, then grilling for a minute or two to get the char. At first it didn't sound like a great idea, but I tried it and was impressed. Has anyone else ever boiled ribs?
Yeah you boil the fat out and lose flavor. Don't boil the ribs, just make sure you pay them dry before you grill them.
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. ;)
Leo is a great addition to the show!
We Love fried ribs!! Egg batter then flour then fry. Amazing
I’m mostly here for the music that starts around 4:23 but the ribs experiment was cool too
Keep this new guy bro. He ads so much, love his dynamic in the group
“And take a look at this” love the videos 🙏🏽
I always do a bit of a hybrid approach to ribs, I'll start them off on high heat to get that crust and bark on the outside, then finish them off on indirect heat to infuse that smoke flavor more,The cook typically wont be as lengthy as the full smoked, about 3 to 4 hours, but they always turn out tender.
This has got to be the best cooking video ever. Beautifully shots. With an amazing Explanation. Bravo !
Since I don't live in a place that allows for grills or smokers, here's my method for cooking ribs.
I season my ribs with salt and let them sit for 30-60 minutes.
I start preheating my oven to 250F/120C
I coat them with whatever rub I'm in the mood for.
I lay out a length of large, heavy-duty foil.
I add a
Always watching and never dissapointed. Would like to try it.
I bet Angel is right, BBQ ribs is the way.
Thanks for a video on Ribs Guga!
Take the best of both worlds. Smoke low and slow and then bump up the temp to high to finish. Super smoky, super tender with some charred bits. Love it.
Try pepper or jalapeño jelly when you smoke ribs!! Amazing!
I like how guga has to tell them "OKAY ENOUGH!" lol!! 😂
Guga please make Kangaroo roast or Kangaroo burgers!!! It would be the perfect mystery meat episode!!!🦘 🍔 🔥
Guga! Please make a cook book with different sides as well as different ways to do different meats.
Hispanics know all about grilled ribs. Definitely my favorite way of cooking ribs
You should dry age beef in birria marinade. Either you can make the marinade, cook it down, dehydrate and make a powder and put it on or maybe try to wet age it in the marinade or even make a birria paste and dry age it in
could you do a $1 onion vs pineapple vs kiwi steak. Kiwi is a great way to tenderize your steak
GUGA!!! You the man!
I agree with Angel, the grilled ribs would be better with some sauce.
Fine Display Guga Foods 🇨🇦
Great Work. Lunch Time!
10:53 in video Guga, me and my wife laught so hard together, havent laught so good in years. Thank you !
Just made the takis ribs for dinner and they are worth it. Definitely a great experiment. I love trying gugas experiments
Guga should run for President
angel has got it, sauce makes everything better
Really enjoyed the camera work on this one
I've always grilled ribs and never been disappointed. 👍🏾👍🏾
Deep fried are awesome anytime it's too cold outside to fire up the grill but you want rib goodness. Switch up your breadings for a treat.
Smoked is of course excellent so long as you have the tools to do it.
I never get enough content from this channel
New guga video lets gooo
A Gouga video with S1mple in the ad... what a time to be alive. A good one.
Butter and Worchester sauce basted over slow cooked ribs is the best hands down.
@gugafoods huge of your cookings and dry age experiments , can you do a dry age steak by using strawberry 🍓 , orange 🍊 and blueberry Jam , excited to see this experiment come true
Imagine Guga playing Raids?!
"Hey Angel, I don't know how to do this like thing."
Would love to see some flank steak experiments!!
I'm with angel on this one. Grilled ribs with sauce is heaven
Super production quality
GUGA , AIR FRIED RACK OF LAMB IS 🔥🔥🔥🔥🔥🔥🔥 , Room temp Lamb , air fried at 350 for 10 minutes , and then 2 minutes at the hottest setting .. its absolutely amazing
Reminds me of first time I used crushed pork skins to batter catfish for Keto diet. I was concerned at first but was pleasantly surprised. I wonder how they would taste battered in pork skins.
I would love to see Guga's take on the other St. Louis original pork cut: the porksteak.
Pork butt cut into steaks through the bone.
Select cuts are thinner, marinaded in Italian dressing, seared on a charcoal grill, and simmered in St. Louis style BBQ sauce (Maull's).
Choice cuts are thicker and can be hot smoked, grilled like a T-Bone, or even braised.
Give them a try, you won't go back to pork chops.
I adore Guga's dedication to the scientific process. Guga for President
Love your content! But we need another Guga Food and SVE compilation. Smoked brisket with a long sou vide rest. Then we turn our sights to dry aged Angel. 😁
Seeing guga scream reminds me of krillin from DBZ
Grilled ribs is the way we cook them here in Southern Switzerland 🇨🇭 (Ticino), especially in the summer season 👍🏻