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The KOBE BEEF of PORK Experience | Guga Foods
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- เผยแพร่เมื่อ 17 ก.ย. 2019
- I am a huge fan of wagyu steaks, today I share with you the kobe beef of pork. Many people called it the best piece of pork on earth and they are right! This iberico pork is so amazing that it's easily thought of it as steak. It does not taste like pork and today I share with you more info on this amazing cut of pork.
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* Iberico Secreto by Grand Western Steaks
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#KobeBeef #Pork #Grilling
No Angel, I do not know what it's like to eat a really fatty wagyu. I wish I did, but I don't.
As a fellow wagyu virgin, i feel the same
Yep me too. High five fellow wagyu virgin
Our fatty fingers dont melt like budder..
I know right
I know that feeling all too well brudas
I mean yeah the food is nice, Guga is an incredible cook, but can we take a moment to appreciate the editing in his videos? The kobe beef of editing!
Kappad the editing is incredible someone said on one of his previous video that it looks like Netflix and i would agree with both of you
Kappad thanks so much I really appreciate your words!
@@GugaFoods For real tho better shots and editing than a lot of movies these days!
I completely understand. I'm not even a big cook person, but Gugas videos keeps me coming back for more. I have watched way too many of this man's videos of food I will never make.
and he never says to subscribe even on sv everything man he does it for the fun he is a real man!
Guga, can you make video explaining your BBQ setup. The grill, chimney, etc.
Been hoping he'll do that too👍
All the stuff he has can be bought at the store I work at . Hmu u can buy all of it off me
Joaquin lol
Joaquin why didn’t u just say the store
All his equipment is in description
When gugas wife says let’s make love he’s like let’s dewittt
HAHAHAHAHHAAHHAHAHAAAHAHAHAHAHAHAHAHAHAHAHAHAHA
George Soto lmaooo that was funny
Hahaha
lmao
hahahahahahaha
I've been jealous (in a good way) of other men's jobs, girlfriends, wives, cars, houses... but Angel holds the distinction of being the only man for whom I'm jealous of his uncle
Aint that the truth.
lol i use to think they were gay lovers
Roll Tide
Trust 🤣🤣🤣
haPPY lmao
“We will start with a little bit of honey”
*POURS WHOLE BOTTLE*
Just two shots of vodka
It’s Me Andy it’s only the whole thing phss
*invades a hive*
Seth Sakamoto I’m kidding, ALOT.
@@kuzidas9745 😂😂😂😂
"Let's DUEHTT!!"
Never gets old!!🤣 ( not a burn...love how Guga says it!)
For me it sound gay idk why
Rawad Shams You’re gay, you listen to anime openings.
@Dubai Was Lit of course
Dubai Was Lit gugas steak makes me horny
Legionary bruh
Buys the most expensive pork in the world.
Uses honey out of a bear shaped bottle 😂😂
NLJeff EU it not the most expensive
NLJeff EU, just like when he made A5 burgers and the cheapest cheese.
@@WiiMiitch That cheese is mandatory.
I don't know about in florida, but up here the really small apiaries - the ones that sell the best honey - do use the bear-shaped bottles.
Edit: That's because the beekeeper's co-op provides them. Every small apiary uses the same packaging - bear-shaped bottles, blue-and-white tubs, and white pails.
@John Smith Karen? You mean someone who knows what they're talking about? 🤣
You really gotta appreciate how great of an uncle Guga is to Angel. Their chemistry is always a 10/10
Need to use chemistry to dry age angel
-Do you know what this is?
Mashed potatoes.
-NO. SWEET POTATOES!
m-mashed.
Mashed sweet potatoes... baby food.
Gotta have the skin on atleast.
Almost like we saw the same video.
Made me laugh too 😂😂😂
El secreto ibérico is simply delicious! Enjoy it!
Saludos desde España! Muchos te seguimos por aquí!
El secreto, y sobre todo el ibérico, es la mejor parte de cerdo, definitivamente
Cuando veo este tipo de vídeos me doy cuenta de lo verdaderamente cojonudo que es ser de esta nuestra península. Saludos a nuestros hermanos portugueses!
Only channel on TH-cam that makes me feel happy about life when I’m watching the video. I always feel the love and passion in your videos and it’s super enjoying to watch💪🏽🙏🏽
Guga: "I say it is enough talking"
My brain: "Let's dyoo it!"
Guga: "It may not look good right now..."
My brain: "but watch this!"
@Illia S.Thank you for the proper correction. It actually bothered me that he misspelled it. I think I may be too deep into the Guga Fandom.
Illia S. *dewittt
I am ONLY SEASONING THIS WITH SALT AND PEPPER. You know it's gonna be 🔥
This, basically
😂 Yeap only the basics for the best of the best! You gotta truly get the flavor of the meat
@@GugaFoods yeah facts
Iberic pork has a really strong flavour compared to regular pork, it's not overwhelming but is a stronger flavour and different to the regular breeds, it's the only pork breed that can create such intramuscular fat in the whole world so it's not only because of what they feed to them, there is something more to this breed.
Because of that, it can hold garlic quite good without loosing its flavour, I've benn all my life eating it with alioli, a "sauce" made from mashed garlic emulsified with olive oil (it's a typical sauce mainly from the south east of France and Catalonia in Spain, there are other versions across Spain and the whole Mediterranean I would say, but the traditional one that is just garlic, salt and oil, is from there), and you can still taste that really characteristic flavour from iberico pork perhaps having that strong garlic flavour, you can eat it without any sauce at all, as I said is not a overwhelming flavour.
Something important to take into account, always try to get meat from 100% iberico breed pork, there is 50% iberico breed too and in my opinion is to expensive for what it is, is still better than regular pork but the difference in price with 100% is not that much and 100% iberico is way better than 50% iberico, I am from Spain so maybe what is cheap for me is really expensive in the US but 100% iberico pork fed with acorns in the countryside (what we call "dehesa" here in Spain) it's really worth what they ask for
Regarding to other Spanish meat products worth trying, I would add the Rubia Gallega (something like "Galician Blonde" in English) beef, some people says is the 2nd best cow breed after Wagyu, I don't know if it's the second best breed as I haven't tried each and every breed, but I think it is worth i try
Dustin Varner
I’m really into spicy foods so I’d prolly add some Cajun to make it spicy.
Hi Guga, great video. Now let me make you a suggestion , maybe for the next one.
I am Spanish and I have eaten secreto ibérico many times before . Although, as you know and I would agree, it tastes great when you grill it with charcoal, whenever I or my grandma cook it , we simply panfry it with olive oil. I would say I like it better that way and my grandma would say the same, since grilling it is certainly not the traditional way. Perhaps you could try it and tell us which method you like best.
Just one more thing, if you do try it please make sure the olive oil you use is cooking olive oil. There are some very typical spanish ones which are for the salad, and due to their strong flavour would ruin that of the secreto were you to use them.
Yeah, the olive oil gives it a really nice flavour. If there was a reason why I like to be Spanish, secreto may be it
I just tried it your style a few days ago and it was absolutely incredible
People like Guga and his nephew make me smile in a world full of so many things I could frown about. Fewer things are as wholesome as two family members enjoying great food and fellowship together.
Next episode: Dry-aged pork?
Pls
@asad asd there is one way to know that and we need to wait till our very best boyz (angel and guga) to try that out
@asad asd they are also cured in salt as well before they are hung, so you can't compare them. I have heard of pork being dry aged but it is definitely not common and only done by chefs who have access to commercial level equipment, ever at home.
This is called jamon, in from spain xddddddd u cant dry age pork for steaks
@@andresruca1664 or prosciutto In Italy, or just ham in the USA
Please ”swedish jacuzzi”. Dry age a meat for at least 30days. Then dip in butter/ beef tallow and dry age for 20more days. Make it happen
Swedish Jacuzzi ageee, too lazy to check if its a real thing
Big Dick oh yeah yeah
Svensker >:(
Swedish Jacuzzi oh yeah yeah,
You’ve asked this before and he said he would try it
FINALLY! I have been waiting ages for you to try Iberico! At last, I can watch how someone with superb skills grills this beautiful piece of meat!
Me looking this up: it can’t be too expensive it’s only pork
The website: 160$
Me: 😨
Yeah, there are different categories for pork here, most "iberico" is a mixed breed of 75% iberico (better flavour and texture, intramuscular fat) and 25% duroc (a lot more weight, so they produce more, supramuscular fat). There is also the best kind, which is 100% purebred iberico, apart from pure duroc and others. Then, there are three different classes based on what the pigs eat. The lowest quality, is cebo, which means they were fed grains and fodder. There is also recebo, which means they were fed acorns first, and then finished with high quality fodder. Lastly, the highest quality iberico is bellota (literally, acorn) which only eat acorns and they do it by themselves, they walk around 14km a day on average, gathering acorns.
As you can see, iberico pork is as complex as other quality meats around the world :)
Edit: most of us cannot afford pure iberico de bellota. 1 ham of that category costs between 1000 and 2000 euros.
That was the tenderloin. The secreto shoulder loin was 200$ but at least you get 2 of them lol (2lb) each so the cut you watched guga cook was literally 100 beans ^-^.
Wagyu can range from £40 to over a grand depending on the grade, cut and size of the piece.
I'm from Spain, we can buy a piece like the one in the video for 10-20€
@@LtdJorge In Spain, a good pure bellota jam cost 300-500€
"A little bit of honey"
*adds half a bottle*
You kidding? That's a little by American standards.
Im American and Thats true. But for me ill take less then half a cup especially for glaze. Even less
@@pandapotatoes6488 I'm just kidding. But if people in the states continue to ingore the sugar intake as right now, the country has a big burden ahead of it. Literally and figuratively. The former first lady, Michelle, she cared about next generation, but she couldn't be there for long.
3 shots of vodka
*glug glug glug glug glug*
Im hungry why do i watch these
i always watch food vids when i'm hungry, must be some weird thing humans do
Hi Hungry. 👋🏼
I watch these. Why am I hungry?
3:07 “A little bit of honey” continues to pour the whole bottle
“the guga translation”
this is why i love guga
Yum, very nice! Have you ever dry-aged pork? (not necessarily Iberico porc)
I'm pretty sure there's some pork dry-aging somewhere in his refrigerator.
Guga you HAVE TO try russian style pork skewers! They are life changing! (a lot people say it is in fact the most delicious way to grill and eat pork):
Use pork neck for the meat and cut it to 1-1,5 inch cube like pieces.
- put the pork into a container/box
- put a few pinches of sugar on it
- use some splashes of a vinegar of your choice
- put a good amount of salt and some pinches of black pepper on it
- puree a few fresh onions and pour them also into the box
- pour in about 1 liter of kefir or buttermilk
- mix it well together
Let it steep over night in your fridge.
You can let it steep up to 24 hours, but I recommend 12 hours.
On the next day take out the box with the meat and put the meat cubes on some metal (best flat and thick) skewers and give the meat on the skewers a gentle press with your hand.
Now just put them on the grill.I promise you guys will love it!
Also I wonder how they turn out in the hands of a grill god like you :)
I learned my shashlik recipes by the one and only Slav god... Boris
I've been cooking great steaks and other meats all summer because you inspired me so mcuh with your channels. Thank you, Guga, Angel, MauMau, Ninja, and anyone else involved with your channels. Love you guys!
I love watching these videos. Guga is like the Bob Ross of barbecue. You cant watch and not just smile. Thanks brotha!
More videos Guga! Can't get enough!
If guga opened up a restaurant it would have a reservation for over a year
I hope he opens one. The world need to take a bite of his meat ( ͡° ͜ʖ ͡°)
@@robinlinh wait
@@robinlinh pause
@@robinlinh hol up
@@robinlinh wukuluku
Appreciate the channel I have learned a lot from you keep up the good work
Guga, I love your videos! Always watch them before going to bed I end up dreaming of steak and BBQ all night long! Keep em' coming!!!
You are amazing! Been watching you since 2017!! And you just get better and better (:
Thanks LODIELIE 👍
Talk at my wedding guga. Please??!! Ill fly you in.
"you may now.. *guga smile*.. Kiss the bride so let's duee itt
I hope he sees this and cooks everyone a big steak!
I know she doesn’t look that good right now ..............
@asad asd 😂😂😂
when you open the vaccum legs
it is wet
you will need to pet it dry so we get a beautiful sear
Love gugas videos i dont know any youtuber as passionate and excited to cook as him its fun to watch
You’re legit the best. Your videos make my mouth water EVERY time
"so let's deww it" always gets me all the time
Guga thank you for inspiring me to cook my steaks with a crust. I dont think I can ever go back to crustless steak
Love this channel!!
Oh my gosh Guga! I really love the way you present your channel! I'm a very big grill guy, and I've always wanted to educate myself to becoming a better cook. After watching many of your videos, I've picked up terrific ideas for my grill outs, and my friends have been VERY impressed with the difference!
When they ask me how my cooking style changed so quickly, I always encourage them to watch some of your videos and see how amazing they are! Your videos are not only educational, they're inspirational and really give the audience a great feeling!
Watching your family's reactions when trying your foods, really gives me a sense of feeling at home and a type of warmth that's really hard to explain other than going to a family reunion!
I hope that one day that I can make a video and share it with you and your family. I want to show my family and friends reaction to a Guga inspired recipe! Keep up the wonderful work!
I'm looking forward to your next video! I'm happy that your shared this experience with us all!
THIS VIDEO WAS RECOMMENDED TO ME AFTER KOBE'S DEATH AND I CAN'T STOP LAUGHING AT THIS DARK TH-cam HUMOR
Bruh...
Okay? Lol
no
Zann Christo why r u laughing tho🤨
@@HAHA_468 I have problems
The best meat in the world! It's super juicy and just melts in your mouth. :)
I live in Spain, and can eat this when I like.
THX GUGA for introducing this pork on your videos.
All your videos are always awesome
TH-cam recommendation has a dark sense of humor 😂
Guga I hope you could do a Beefalo video, like regular beef vs. Beefalo vs. Bison
TheIrishloon yes. I would like him to do bison as well. My uncle raised bison and served in his restaurant.
you really went all out with the editing on this one!! love the channel!!
Your title and thumbnail clued me in that this was about iberico pork. Your steak videos are great but this was something special!
You know it’s good when he plays that guitar music
I love the experimentation with new kinds of red meat! You guys should try grilling even more kinds of meat! Growing up hunting, a nice fatty cut of venison (inner) tenderloin tasted as good as if not better than most steaks to me.
Looks incredible Guga and you always do a great job on the editing and post production too.
Almost 1 million keep up the great work
Guga: Let’s stew it!!!
You should have a show kind of like hot ones but instead of cooking wings and interviewing celebrities you have a celebrity guest and cook a wagu steak for them and get their reaction i think its a pretty good way to have channel exposure
Seems to me he's doing just fine as is. Over a million subs!
Man your cooking and editing skills are so satisfying to watch. Thanks, TH-cam recommendations.
I loved the drum beats in the intro and I love your energy, never change brother.
5 mins in and already a thousand views.
Guga made so much progress.
I'm waiting for him to quit his regular job and do cooking full time. With a few million subs and family friendly content, the ad revenue has to be substantial.
@@modelcitizen1977 to be fair he probably couldn't do this quitting his regular job. The price for all that delicious wonderful meat, on top of regular family bills would be too much.
Finally closing into 1 million subscribers.
Wish the SVE would also achieve that.
@@davidmathieson8661 you know how much money a youtuber makes with this amount of subs?!
@@loco2022 from what I can tell, not a lot comparatively
So I literally just drooled on my shirt when you cut it... I feel violated..
Guga, man, you are really very well on this one!!! Thanks a lot!!!
The visuals and camera work on the food was amazing this video!
I like seeing you experiment with different kinds of red meat other than beef. You guys should try a venison steak next... a lot of people think venison is gamey, but a good tenderloin cut tastes like a beautiful cut of steak when pan-seared.
Point of venison to me though is it has that distinctive deer taste though :/
When he cut it open I thought it was too well done then I remembered its pork
The one is too well done. Good pork like this can be cooked .medium or even medium rare.
@@drewfleming5584 no it cant that's how you get parasites
@@theghost7277 incorrect
@@drewfleming5584 ok listen I butcher for a liveing I have to run fda and USDA tests all the time on samples from what goes through the slaughter house. I also raise several rare species of hog and cattle this hog actually included. The parasites and other risks are still there they are not magical creatures that cancel out bacteria ok. It is not safe to eat any way but cooked through like regular pork.
@@theghost7277 Wrong
Spanish seen this here 🤗 i din’t spect to see this, one of my favorite youtubers eating secreto ibérico is simply amaizing
guys you are very close to 1 million subs. i cannot wait for the 1 mill celebration ep
“i want to keep the flavor pure”
adds honey, maple syrup, and horse radish*
the seasoning was simple...
that was for the glaze, an optional sauce
guga you should make a challenge video where you make a lot of steaks and angel needs to guess everything blindfolded
Omg looks amazingly delicious!!!
This looks fantastic man. I love watching you search off some meat.
- "It does have pork."
Ángel, 2019, while he eats pork.
Isn’t pork suppose to be cooked well done?
Yes and no, because of the potential for trichinosis. Pigs are possible carriers. It needs to be cooked till the threat is eliminated, so well done on high heat for a short amount of time or low heat for a long time. Sous vide will enable medium rare because it can be held for many hrs at that temp. Time and temp charts can be found by searching "trichinosis". If pigs are kept out of contact with potential sources of infection then they could be eaten raw. I wouldn't trust pasture raised but no need to overcook it either.
I usually cook mine right too when I know it is well done because if u over cook it its gonna be dry right?
I dont really trust medium done pork because pigs are known too have complex meat
I raised pigs on a farm my family had for a few years
sometimes it's alright to have it medium done sometimes ya can get sick from it so I always cook mine well done
that's just my preference tho
@Gößweinstein Wrong. In Japan they have chicken sashimi. It's totally safe. It's with the preparation procedure where they make it so it's edible even when raw. Go check some vids about it :)
@Gößweinstein i recommend Best Ever Food Review Show channel so you can see how they do it
and i retract that it's totally safe lol sorry. but my point is a lot of people in Japan eat them. cheers buddy
Wow almost hit 1M can’t wait. Googa has made me love cooking
When I saw guga cooking pork I know I gotta give my fam a sub
Guga:So lets dew it
Me: Ahhh music to my ears
RIP KOBE BEEF
Guga is a Maestro, no doubt!
Love him!
Huge respect👍
Angel is really good at describing the flavors. I need to try this pork some day!
MY MOUTH IS WATERING why is it i always watch these at 2am
SMH
It would be interesting to compare the Iberico with Mangalitsa pork. It has more fatty structure like Wagyu.
Like the way guga present the bbq and cooking is very awesome
The piece of secreto, when cooked, looked like a map of Spain. Amazing!
Guga you should try Spanish jamón ibérico de bellota
Y Rubia Gallega Beef tenderloin
@@pabloartimemuniz8514 any white 🐄
The one around Zamora is impressive to
Also he needs to try: Fried eggs with french fries and "txistorra"
Loving the music for this video too! Maybe I'm just biased, being a guitarist 😂
Do you know what song it is?
@@8OneUps8 I don't!
His music is part of what makes the channel great. I can’t handle those vids with electronic garbage. I’m a pianist so I’m biased towards real music
@@robo9466 Agreed!
The production value of these videos is off the charts! 🍻
Guga uploads i like the vid
please compare simenthal & rubia gallega to wagyu. or some other exotic breeds
Imma add this coz i saw it randomly.
RIP KOBE
As a spanish subscriber its an honor to see my cuisine here in the guga´s kitchen
My new favorite channel
I feel like I'm beginning to be a bit repetitive,but nobody should declare either Berkshire or Iberico pork the Wagyu of anything until they've tried Mangalitsa (aka Mangalica).
:) Mangulica is the best :)
Are you from Hungary or Serbia ?
Mangalica all the way! It is just the best pork!
I may be biased, but i prefer iberico. Mangalica is incredible though
Lucky me! I've lived in Hungary, and now I live in Spain. I've enjoyed both! I was raised in the southern USA where pork is KING!
Thank you for cooking the iberico to med rare. so many are scared of pink pork.. when its high quality, there is no other option.
I do not agree! It is a matter of hygiene! Pork MUST be always well done
For iberico I thought it looked a little overcooked IMHO, but it was a thin piece of meat to be fair.
@@MrDimitra81 the parasites in pork that caused you to cook it to well done have become almost irrelevant due to new safety regulations and laws around waste disposal and preparation. The USDA changed their recommendations for pork temperatures in 2011 from 160°F to 145°F because of the decrease of trichinosis in both pigs and humans. Organs and ground pork are still listed at 160° because they are the most common places the parasite will be found, if found at all.
@@Awesummzzz in us maybe! But please have in mind that this video is being watched worldwide!😉
@@MrDimitra81 that's fair, but even the US is pretty slack on it's regulations.
La calidad de tus tomas y de tus videos, son simplemente asombrosos Guga.
I wanna say that I never comment on videos....I don’t know why I just don’t. But I wanna say that ur videos are awesome, love them. I’ve watched all ur videos and just realized that I’ll have not given your videos a thumbs up so when I’m done here I will definitely go do that. You should make a video on how different the flavor of Kobe beef and Matsusaka beef are. If that’s possible. Gotta go, keep making more videos!
Great videos. I love when he says "let's do it" he sounds like Mr. Garrison's Sex Slave from South Park.
Guga: Wagyu is the best beef you will ever eat
The queen: *say sike right now*
Wagyu picanha
Second video in from recommendations - absolutely love your work. Can your next innovation be 4D videos? The food looks so gooood😍😍😍
man my dream is to eat something cooked by Guga. So much love and passion for what he does. Everything, EVERYTHING looks divine.
good for u. ur never gonna get a meal from him
@Guga wouldn't balsamic vinegar be better than horseradish for the glaze? It'd be more Mediterranean (minus the Canada juice) it's the same flavour profile you wanted for the glaze (sweet with a slight vinegary zing). Just reduce the Canada juice (maple syrup) a little to account for the sweetness of the balsamic.
You know it’s gonna be a good day when Guga releases a video
Have a GREAT day Liam!
Best intro ever for all videos.
Guga, eres una leyenda!