First off Guga, these recipes are next level. Secondly it's so impressive that you've been able to make videos for this long and continue to have super interesting ideas for them
Videos like this make me SO jealous of Guga's team!! They get to regularly experience all of this godly food, while the rest of us can only salivate from home.
Hey Guga I'm spanish, it's called 'secreto ibérico', not the other way around. Secreto is the name of the cut (I think because it's a hidden cut, maybe a butchers thing) and Ibérico means it came from an Ibérico pig, which is the breed. Same goes for Jamón Ibérico, it's the breed. In here it's available in almost every supermarket and it's less than 5 euros for now, a must for any barbacue, or torrà, as we call it in Valencia. Get your hands on a secreto ibérico de bellota, that's an iberian pig only fed with acorns, next level stuff.
Proud to say that I learned to cook steak properly by watching Guga. I don't have a charcoal grill, but I have a cast iron skillet, and it's so good ^w^
Boys I do have to say that you all have one of the best job’s ever for sure!!! Every time I end up smoking something that takes a long time and trying to make it come out so delicious and correct for some reason every time it is done I can’t eat very much more than a bite or two and I’m always ready for a nap also!!! You boys don’t have to even fix all the amazing dishes like Guga does and them you just get to taste everything!!! That definitely has to be the best job ever especially getting to have some wagyu all the time!!! That is definitely something that I would say that at least 9 out of 10 people have never even had the experience of trying for sure!!! Awesome video Guga!!! I enjoy every one of your videos for sure!!! I’d like to see you make some crappies or some walleye ragons or even some like egg rolls!!! I’m always out fishing and bring fish home for dinner and I’m always looking for new ways to fix my fish I have caught!!! Recently I tried making my fish as a ragon and I also made them into egg rolls!!! After trying them they are definitely delicious and a game changer on how I fix my fish and eat it lately!!! My better half is always asking me when I’m going to make more and she isn’t even a real big fish eater either!!! Lol!! I’d like to see how you would make your fish into a ragon or even an egg roll!!! You definitely have to try it for sure and I promise you that you will not be pissed about trying it either!!!!
wow... this tataki looks beautiful, the acidity from the ponzu will work very well with this and since its a runny sauce it won't overpower the meat, very good choice!
Coating tataki in chilli oil is basically a sin though. A very light sprinkling of dried pepper, maybe. In fact, a lot of the additions to these seemed like fanciful flairs that weren't very complementary. I like watching Guga's videos but it really shows that he doesn't have the mind of a chef when it comes to balance. I really hate to say it but most of these dishes were straight up ruined by the accompaniment. Overpowering flavours by sauces and seasonings were a major theme in this video.
@@ori-yorudan not only in this, it's a general sin that people take high quality stuff and then strow flavorful ingredients on it. like ketchup. but he didn't use chilli oil, if we're talking about the tataki. he uses bown marrow. which is basically concentrated beef flavor. maybe he even used wagyuu bone marrow, so i approve this, unless i missed something, it's been 2 months^^ i wish people would appreciate high quality food more :| but let's be fair, Guga's not a 5* cook. this channel is for steak experiments, so i always need to keep my expectations in check
@@ori-yorudan aaah! okay then i get it. yeah putitn chilli oil on top of that... i mean, if it was a very weak chilli oil then maybe... because remember, guga is not good in handling spicyness so mybe he made some that's not too overpowering but i'd still skip it and replace it with something more complementing, if at all. the nice char on the outside is already enough of a spice, then this delicious and fresh ponzu sauce and the green onions compliment it well but yeah still, most of this stuff was just some fancy bullshit.
I have a lot of success with the flat iron cut when it comes to entertaining guests. Even a flank steak, an even more affordable cut when prepared and cooked right does not disappoint
Lol i love how it ends with an ad for his stuff. I promise im not hating either because he got to fund all that meat he just made some how. Really want to try his cooking
Such a pride for me as a Mexican that you picked the tlacoyo as the best dish you had Guga, specially that it competed with the best meat on earth. Loved this video
13:13 thank you for including the ingredients and the amounts. I hope you start doing this with your future videos. I wish you would continue to include the cook temperature and cook times as well.
Not you. He has been on a health journey so he is looking trimmer. It suits him. I like that he gets to cook anything he wants but still lives mindfully.
Honestly American cheese isn't controversial, I feel like Joshua Weissman talked poorly about American Cheese once and suddenly everyone hated it. It doesn't taste bad, it's real cheese, and it's just as bad for you as any other cheese.
Churrascarias do skirt steak right. It 100% needs to be medium-well. If done correctly, it'll often have almost a "crunchy" seer. One of my favorite cuts at the rodízios.
I think it says something that many of the recipes have an Asian origin or palette. Everything looks incredible... Going to be thinking about this for the rest of the week...
If I had the option I'd go for #4. A few more ingredients @12:00 and I'd call that Sofrito. I can understand why Angel picked #7. This is why I usually eat my dinner while watching Guga.
GUGA!!!!!!!!!!!! Please age steaks in bacon grease if you have not. then fry them in bacon grease also or in a seperate steak cooking video. PLEASE PLEASE PLEASE> OH and how bout beef bacon?!?!?!?!? oooohhhh wagyu beef bacon grease, good lord, wagyu bacon grease would be pure heaven!
You should do a video if you haven't done one already on the difference between charcoal and propane. Because Hank from King Of The Hill says propane but he sells propane. Lol. I love watching your videos. I'm learning a lot about steak more than I ever needed to.
NICE!! I love my American Wagyu Skirt steak. One of the few things I can actually find often in my local markets. I can find other American Wagyu cuts, but they just seem that much different than the same cuts in Prime to me. The skirt though... that is one of my favs.
I will say this, the only thing in my opinion that’d make that burger sing a bit better would be pepper jack cheese. I’m just not a hugs American cheese person
Just so you now guga here in spain(at least everyone I know) calls it secreto ibérico because of its history as a “secret” part of the pork that the butchers took home and told no one since it is the best part of the pork, love what you do and good luck
You should cut the Skirt (entraña) perpendicular to the fiber, it will make each bite way softer , against cutting it along the fiber . Cheers from Argentina.
Would you like to be a TASTE TESTER? Follow me and DM on insta, please no vegans!
here before this is famous (its 2 likes rn)
i would not laste a day taste testing
is this for real?
What happens if a taste tester forgets to share?
*cries in europe*
Guga needs to open his own restaurant next to Salt Bae’s and charge half the price.
Yessss
More like twice the price because the food doesn't have elbow hair
Edit: ayo why am I getting likes 💀💀💀
Right! The whole internet want a Guga steak.
@@taftoc7288 Yes, also it needs to be international
@@superchunkie1 1 min ago...
We need ten levels of dry age, and level 11 Dry Age Angel
Also smoked maumau
sous vide'd guga
@@dominikmartinisko Translated to english by google, Also smoked in vain
@@binguinhozinho-ze1hi @dominikmartinisko
Guys… You are boring…
Yes!
First off Guga, these recipes are next level. Secondly it's so impressive that you've been able to make videos for this long and continue to have super interesting ideas for them
watching your videos whilst i am eating makes my food taste better
Glad I'm not the only one that thinks this.
Have the same experience. And sometimes when i got bad mood just write in search „Guga spicy” - and then colours going back to life 😂😂
I’M SO GLAD SOMEONE ELSE EXPERIENCES THIS
I was literally saying this to my roommate just now as I scrolled into your comment XDD
Pausing the video because my stomach is empty. I’ll come back later once I’m full of rice 😭
All I had was tea. It didn't help 😂
skill issue
did the same thing
Dude I got cabbage
Same but with tap water. 😢
These three gentlemen are lucky to be feasting like this 😂
I love how unlike everyone else guga doesn't eat the food himself and just go "wow amazing" but has others taste and fully review it for him.
He eats everything. Off camera if not on.
@@sjmoorez read the comment again
Indeed, his staff make very good "lab rats."
Videos like this make me SO jealous of Guga's team!! They get to regularly experience all of this godly food, while the rest of us can only salivate from home.
Hey Guga I'm spanish, it's called 'secreto ibérico', not the other way around. Secreto is the name of the cut (I think because it's a hidden cut, maybe a butchers thing) and Ibérico means it came from an Ibérico pig, which is the breed. Same goes for Jamón Ibérico, it's the breed. In here it's available in almost every supermarket and it's less than 5 euros for now, a must for any barbacue, or torrà, as we call it in Valencia. Get your hands on a secreto ibérico de bellota, that's an iberian pig only fed with acorns, next level stuff.
Este es el comentario que iba buscando. 😅
Presa Ibérica de Bellota would be the best representative alongside wagu, I prefer the marbling.
Bien dicho hermano 💪🇪🇸
Visca valencia, no falta el secreto en la torrá xermá
Something for his meat dealer Emilio to consider
Proud to say that I learned to cook steak properly by watching Guga. I don't have a charcoal grill, but I have a cast iron skillet, and it's so good ^w^
Same!
I've never drooled so much watching a Guga video..... dayyyyyyaaaaam Guga!!!! I WANT ALL THAT!!!!
"a tiny bit of japanese mayo"
Pours the whole bottle
1:30
Was thinking the same thing
its always a good amount, a generous amount, a tiny bit etc
Love seeing these wagyu preparations, they’re very bold and show a lot of love and respect for the beef. 💯
This was on another level! Some great ideas for special meals. Always bringing the great content, thanks Guga and team!
Wow! This is probably my favorite episode! Thank you so much! It really opened my mind to the incredible possibilities of Wagu recipes!
I'm so Jelly of your crew. Love your content. Very inspiring. You helped me become a better cook. So I thank you. Much love.
Boys I do have to say that you all have one of the best job’s ever for sure!!! Every time I end up smoking something that takes a long time and trying to make it come out so delicious and correct for some reason every time it is done I can’t eat very much more than a bite or two and I’m always ready for a nap also!!! You boys don’t have to even fix all the amazing dishes like Guga does and them you just get to taste everything!!! That definitely has to be the best job ever especially getting to have some wagyu all the time!!! That is definitely something that I would say that at least 9 out of 10 people have never even had the experience of trying for sure!!! Awesome video Guga!!! I enjoy every one of your videos for sure!!! I’d like to see you make some crappies or some walleye ragons or even some like egg rolls!!! I’m always out fishing and bring fish home for dinner and I’m always looking for new ways to fix my fish I have caught!!! Recently I tried making my fish as a ragon and I also made them into egg rolls!!! After trying them they are definitely delicious and a game changer on how I fix my fish and eat it lately!!! My better half is always asking me when I’m going to make more and she isn’t even a real big fish eater either!!! Lol!! I’d like to see how you would make your fish into a ragon or even an egg roll!!! You definitely have to try it for sure and I promise you that you will not be pissed about trying it either!!!!
This an exceptional video Guga, brilliant recepes! Thanks!
wow... this tataki looks beautiful, the acidity from the ponzu will work very well with this and since its a runny sauce it won't overpower the meat, very good choice!
Coating tataki in chilli oil is basically a sin though. A very light sprinkling of dried pepper, maybe. In fact, a lot of the additions to these seemed like fanciful flairs that weren't very complementary. I like watching Guga's videos but it really shows that he doesn't have the mind of a chef when it comes to balance. I really hate to say it but most of these dishes were straight up ruined by the accompaniment. Overpowering flavours by sauces and seasonings were a major theme in this video.
@@ori-yorudan not only in this, it's a general sin that people take high quality stuff and then strow flavorful ingredients on it. like ketchup.
but he didn't use chilli oil, if we're talking about the tataki. he uses bown marrow. which is basically concentrated beef flavor. maybe he even used wagyuu bone marrow, so i approve this, unless i missed something, it's been 2 months^^
i wish people would appreciate high quality food more :|
but let's be fair, Guga's not a 5* cook. this channel is for steak experiments, so i always need to keep my expectations in check
@@Kokujou5 Ah, the tataki is the seared on outside, raw in middle steak that came before the beef-tallow pour-over fried steak pieces.
@@ori-yorudan aaah! okay then i get it.
yeah putitn chilli oil on top of that... i mean, if it was a very weak chilli oil then maybe...
because remember, guga is not good in handling spicyness so mybe he made some that's not too overpowering
but i'd still skip it and replace it with something more complementing, if at all. the nice char on the outside is already enough of a spice, then this delicious and fresh ponzu sauce and the green onions compliment it well
but yeah still, most of this stuff was just some fancy bullshit.
All of those Wagyu dishes look absolutely delicious to eat.
Whoever the middle guy is, I think an editor, I want more of him. He’s great. A good change of pace but also good in spite of Angel and Leo
Leo is annoying
Please adopt me, Guga.
😂
XD
I have a lot of success with the flat iron cut when it comes to entertaining guests.
Even a flank steak, an even more affordable cut when prepared and cooked right does not disappoint
Man Guga can cook............ Everything is mouth watering :)
Watching Guga making Tlacoyos, as mexican, is so amazing. "Guga hermano ya eres mexicano" ❤
Lol i love how it ends with an ad for his stuff. I promise im not hating either because he got to fund all that meat he just made some how. Really want to try his cooking
Such a pride for me as a Mexican that you picked the tlacoyo as the best dish you had Guga, specially that it competed with the best meat on earth. Loved this video
Much love from Nigeria 🇳🇬
Same
Egbon mi!!😂
I thought I was the only Nigerian watching Guga
here's me eating a sad bag of chips while Guga and co eat Wagyu
GUGA!! Love from the UK, huge fan 🤘
Think he needs to come to the UK for a few weeks and do some content!
13:13 thank you for including the ingredients and the amounts. I hope you start doing this with your future videos. I wish you would continue to include the cook temperature and cook times as well.
The emphasis Guga places on the word "Balls"...... 🤨😂
This video is impressive... I learned so much. Saving this for the day or time I can enjoy wagyu... thanx guga.
You definitely deserve more recognition for this!
10:47 - That was some Owen Wilson level "wow" from Leo.
Finally, I caught a guga video early
Pretty sure Guga & Angel not picking a beef dish on a "top 10 Wagyu dishes" video is a sign of the apocalypse
This video is absolutely mouthwatering. Sublime stuff Guga!
Damn, I did not expect a Guga video comparing different types of meat without any Picanha! This is some character development!
That's 10 levels of death-by-cholesterol! I'll die 10 times over for it.
Guga you are the official food and taste engineer, I'm very surprised with all variants, highly appreciated.
Fan of your content, guga❤
1:33 reminds me of the 2 shots of vodka lady😂
Is it just me or guga is actually slimmer than usual?
Not you. He has been on a health journey so he is looking trimmer. It suits him. I like that he gets to cook anything he wants but still lives mindfully.
@@auroranorth6655 ik I saw the video thx for the info anyway
Hey Guga i just love your videos. I'm watching from South Africa. I hope that we will be able to get those recipes book this side of the world
I love this kind of guga video
damn Guga went all out with this one! wowoww the last dish looked incredible and like something I could actually make
But where’s the $1 wagyu?
It's not a $1 it's saying which one is your favorite 1
These clickbait titles are getting real anoying now
@@christheintrovert8100 Because they changed the title. It used to say: $1 vs $10,000 wagyu
There is no $1 wagyu
Narnia
My stomach and tongue is tingling just watching this video
those burgers didnt seem like 1$ , guga.
Guga: This side dish is easy to make
Also Guga: *pulls out mysterious ingredients and straight up WAGYU FAT*
Honestly American cheese isn't controversial, I feel like Joshua Weissman talked poorly about American Cheese once and suddenly everyone hated it. It doesn't taste bad, it's real cheese, and it's just as bad for you as any other cheese.
It's just much saltier than most other cheeses
It's plastic not even chesse
Good to see some Australian wagyu in there. It's hard to beat.
10/10 video... loved every second of it!
Churrascarias do skirt steak right. It 100% needs to be medium-well. If done correctly, it'll often have almost a "crunchy" seer. One of my favorite cuts at the rodízios.
I think it says something that many of the recipes have an Asian origin or palette.
Everything looks incredible... Going to be thinking about this for the rest of the week...
Guga is one of the only food youtubers who actually caramelizes his onions, everyone else leaves the in the pan for likt 5 minutes
17:30 my brain just automatically added "and garlic powder" after "black pepper" here lmao.
You guys have the best job in the world!
Cant get enough of your cooking videos. Love it.
Bros voice is so smooth.
Anybody else notice how good and healthy Guga is looking in the thumbnail???? Good for you man keep it up!!
If I had the option I'd go for #4. A few more ingredients @12:00 and I'd call that Sofrito. I can understand why Angel picked #7.
This is why I usually eat my dinner while watching Guga.
Max smacking his hand was gold 🤣
These guys taste "1 in a lifetime experience" every week
Uncle Roger! Guga didn't wash his rice!
Pretty cool preparations, thanks.
Angel's favourite was one of the veggies-oriented ones, too.
Honestly im so envious on your production team, i would work for free just to eat from you Guga
Guga you spoiled these lucky boys in this episode!
@GUGA PLEASE DRY AGE A STEAK IN GARLIC CONFIT SPREAD
i love these vids , wagu + many dishes. one type of vid that is amazing aswell is the cheap vs expensive , those are the best
😋Guga's videos make me hungry🤤
GUGA!!!!!!!!!!!! Please age steaks in bacon grease if you have not. then fry them in bacon grease also or in a seperate steak cooking video. PLEASE PLEASE PLEASE> OH and how bout beef bacon?!?!?!?!? oooohhhh wagyu beef bacon grease, good lord, wagyu bacon grease would be pure heaven!
I am insanely jealous of your taste testers, my stomach is growling at me just watching you cook that beautiful beef.
I don't think Leo gets enough credit for how well he's able to describe flavor.
You should do a video if you haven't done one already on the difference between charcoal and propane. Because Hank from King Of The Hill says propane but he sells propane. Lol. I love watching your videos. I'm learning a lot about steak more than I ever needed to.
The old format showing the cooking first then having all the tastings in a row was way better
Excellent video as always, Brother
I just finished eating a big meal and I'm still hungry while watching Guga's videos.
guga is on another level. this man is a master chef
American cheese is absolutely the best cheese for a burger. The way it melts is just perfect
Guga is his own 5 star chef. Most michilon star chefs around the world say he is a Culinary Genius who needs no crtics from celeberty chefs❤
Love everything you do! However I want to see a side dish compilation video. They all look so good!
I just ate 2 1/4lb cheeseburgers and now I want more food. WHY GUGA WHY
I wanna go to Guga's house.
I love how guga's fave was the Secreto dish, considering that he is the wagyu guy
We all know they had a secret level 11...
A5 Wagyu Picanha lol
watching this while eating my instant noodle
Guga Foods Videos Do I Love ❣️
I want a Guga brisket sandwich.
10 courses of Wagyu (okay, 9) is something you'd pay top dollar for in a gourmet restaurant. Guga's family and friends are very lucky.
NICE!! I love my American Wagyu Skirt steak. One of the few things I can actually find often in my local markets. I can find other American Wagyu cuts, but they just seem that much different than the same cuts in Prime to me. The skirt though... that is one of my favs.
GUGA WASH YOUR RICE!!!!!
It's funny because the original shots from the dish are not the same when they are served 😂 the greens and vegetables are removed always 😂
I will say this, the only thing in my opinion that’d make that burger sing a bit better would be pepper jack cheese. I’m just not a hugs American cheese person
Guga's love of charcoal flavor would leave Hank Hill questioning his faith in humanity
If Guga ever goes to Masterchef its all over with that level of plating
Just so you now guga here in spain(at least everyone I know) calls it secreto ibérico because of its history as a “secret” part of the pork that the butchers took home and told no one since it is the best part of the pork, love what you do and good luck
You should cut the Skirt (entraña) perpendicular to the fiber, it will make each bite way softer , against cutting it along the fiber . Cheers from Argentina.