aren't tomatoes pretty heavy on it too? (at least some breeds) the argument on whether a tomato is a fruit or a vegetable, is irrelevant to it being vegan, right? and yes it is techincally a fruit, in a sense that flowers of any plant are called "fruits", and tomatoes have a flowering stage in which the fruits grow, cured nugs of weed are technically dried fruits all the same whether it is a "fruit" in the colloqual sense, is a different matter, that has different understandings, but they are 100% fruits as a result of flowering, so logically they would have to be under the category of fruit then? :D but this is probably how old language evolved the word "deer" in English, derives from the Dutch "dier" or Danish "dyr" which derives from German "tier" (meaning "animal", any and all animals) once upon a time, in English the world "deer" meant ANY animal as well (the old english word for the mordern "deer" is "haert"/"heorot" , in Dutch it is still "hert", very close to "heart" which in Dutch is "hart" by the by, there must have been some bigger thing that connects hearts and deer in some way in the old days) a similar thing probably is the reason how fruit and fruit became to have 2 understandings too the Dutch word for "fruit" by the way is: "fruit" (lol yeah the lanaguages are riduclously close at times), however we call the "fruits" of flowering "vruchten" so it's less ambiguous in understanding :D also, we call a spider a "spin"
Coconut Aminos are typically used as a substitute for soy sauce for people sensitive to gluten or soy products. It's also very popular in African cuisine.
Maybe you can try seasoning a steak with samardala. It's a Bulgarian spice that is used heavily in some regions. It has a quite unique garlicky and oniony taste. Also if it isn't green it isn't good.
@@legion4723 I know people who use it for everything but its great on simple things like eggs and salads and all kinds of meats. My favorite is really fresh bread with a bit of butter and a slice of ripe tomato.
Was that common in Czechoslovakia pre WWI? I ask because there are two types of smoked sausage served in S. TX BBQ joints, one being of German origin, the other Czech. The later uses garlic.
Do not, and I cannot emphasize this enough. Do not marinade it for any longer than an hour. Liquid Amino will actually cure the meat into something like beef jerky if you let it sit too long. I used this as a soy sauce replacement in a mixed marinade and had a change in dinner plans. I went to cook the steak the next day... it was steak jerky. It was awful!
as a portuguese im actually very sad our dishes dont quite fit into this channel but boy i would love to see gugas take on a DUCK RICE or Brás-Style Cod as a side dish prehaps but their flavors are so strong bc they have alot of fish/duck
You eat lamb, right? You can sous vide lamb chops, then sear them over an open fire, or in a searing hot skillet with some butter, garlic, and rosemary.
Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it
I've made many a potluck dinner joyful by bringing a big batch of Armadillo Eggs, almost exactly the same as Guga's. Super simple and delicious, even if you don't have a smoker... but a smoker will always take them over the top! (Will say this: Spicy sausage meat is even better than ground beef)
@@-Devy- I have also read those articles and studies on what soy does to the human body. Its good for women going through menopause but not for men before or after puberty.
That hug that Leo gave Guga @ 6:36 was so cute and made me wanna taste that jalepeno popper only the few best bites in the world make you instantly wanna hug the chef lol
Bragg's is pretty fire, it's not soy sauce but it's a close cousin that's good if you want to avoid adding too much Asian flare to your dish, if that's ever a problem
I love mushroom catchup!! It's so good with steaks!! I make my own, and the extra mushrooms I dehydrate and make into a spice. So good. I've also seen it for sale online as well, and the powder I found at Walmart. Much better to make yourself tho.
Guga where are the eye of round buttermilk tenderizing and wey age videos? Another question: may I use ground lamb or pork in the stuffed AND wrapped jalepños?
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you
Guga! For the love of jalapeños, cut the *top* off the pepper, then use a grapefruit spoon to get the seeds and veins out, so that you have the whole edible part of the peppers. Also, getting a smoker won't make a person's food taste more delicious if they don't know how to use one. Smoking meat has a learning curve.
If you want to try Hungarian steaks then I recommend some Édes Anna, Erős Pista and Haragos Pista. They are all Hungarian spicy-sweet paprika mixtures. Very good taste and all Hungarians have some at home.
Liquid Aminos is great stuff. Less sodium, far more amino acids and gluten free unlike soy sauce. It has been a staple in health food stores for decades, long before any Vegan trend has tried to claim it. It is amazing with meat ...
Oyster mushrooms are another good one to use if you're cooking vegetarian food. They have the same kind of funk as fish sauce but due to the obvious texture differences between the two you might have to get a bit creative. I mostly use them in stuff like pasta sauce when I have vegetarian family members visiting since I usually have meat in my sauces, I'll set aside a smaller pot before I add the meat and anchovy paste and just add chopped oyster mushrooms instead. It's good enough that the non-vegetarian family members will still go for it. Kinda gives me an idea for making something you may have seen on Townsend's youtube channel about 18th century food. Mushroom ketchup is something with a fish sauce like consistency, but kind of tastes like the sharp part of A1 steak sauce, I think making it out of oyster mushrooms might be a good veggie fish sauce substitute
Oyster mushrooms are also named veal mushrooms. I like to fry or grill them until they turn slightly brown. Both texture and aroma benefit from it. I somewhere found a polish recipe called kotlety grzybowe. (I'm german. I can't even pronounce it correctly, LOL) No meat at all. Just shrooms. If I'd put a link, this post will be blocked. But here is, what you need to type in. It's in german, but I think you can navigate through it. Pilzfrikadellen - Kotlety Grzybowe | Polnisch Kochen
Guga should do a video comparing real smoked meats to those seasoned with smoked salt or liquid smoke to demonstrate the differences. A lot of people in apartments can't really use smokers so it would be interesting to find the best option for getting that smoky flavor without the real deal.
Love Guga, his videos and his family. Great recipes! I make most of his recipes. But there is no way those armadillo eggs will be done in 35 minutes at 250 on a smoker. Guga forgot to show him using his sous vide torch on the bacon at the end. That is the real secret! I was looking over his fence when he was cooking these. 😂
Best steak ever = dry brine a thick steak in Lawry's seasoned salt for 24 hours. Reverse sear or sous vide, and then make a sauce of just Worcestershire sauce that you boil down to about 1/3rd it's volume. You will know the Worcestershire reduction is ready when it sticks to the back of your spoon. This sauce paired with the Lawry's dry brine is just INSANE. So easy, but it really is the best I've had and I've had countless steaks and sauces. *And note - the name.brand Worcestershire sauce is much more spicy than if you buy generic Worcestershire like Walmart brand. I actually like the Walmart brand Worcestershire better for this reduction as name brand can be very intense and peppery. No matter what it will be savory and sweet as well as the reduction process caramelizes all those sugars in the Worcestershire and makes it super savory, salty and sweet.
A bit too late to ask about this but can u sous vide a frozen turkey and then maybe reverse sear or smoke it? It would be a giant cooking pot to sous vide it. Actually there's the frozen butter ball that's already marinated inside their plastic wrapped. Could that work as there's other brands that's also marinated inside their plastic wrapped too. Maybe if it was being defrosted, save its marinade and put in another large bag so that you can add stuffings and remote thermometers inside it. Then sear or smoke it before serving. Considering that it will be a post Thanksgiving video, there's lots of gourmet or brand name frozen Turkey should be on clearance prices and maybe release the video just before Christmas less than a month later. EDIT: Never mind, found your old video of the same technique, maybe do an update video since you're more experienced with other cooking techniques. Can you do a test on the best gravy, if you haven't tried Jollibee yet IMO their gravy is the best for Thanksgiving&addifictive. Their ChickenJoy is awesome with and without their gravy especially their Spicy ChickenJoy too. It used to be powdered Habanero on the ChickenJoy but recently they've mixed the Habanero powder with the batter.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Guga: "I'm gonna make a side dish that is soooo easy to make!" Guga: "I'm gonna place this side dish into this never seen in the world $1000 smoker..."
I saw you've done sous vide ribs but have you tried sous vide ribs with all the flavor profiles? A big task, lots to taste test, but I'm sure it will be amazing everybody!!! Also maybe not all flavor profiles but most? And finish the ribs off with the same sauce or rub? Can bitter and sour work? Those are the two I'm thinking should be excluded but really if you go for all the rest why not go all the way? Might find something amazing?
Not sure if it's been done yet, either Sous vide or Dry aged, but what about Hummus? Or Baba Ghanouj(smoked eggplant dip)? I'm thinking the different ingredients would have a interesting result on the steaks.
Could you possibly do a video trying different liquid smoke brands sold on Amazon or something? Edit: The brand that intrigues me most is “Wright’s” because it doesn’t use any filler ingredients like water, vinegar, sugar… it’s also the brand from the guy who originally commercialized the liquid from smoke in the USA.
Salsa Lizano from COSTA RICA!! try it to see how it goes!! Ask Emilio for it... it's very popular in my country and Katy Perry and the Kardashians love it!!
I'd mix the jalapeños seeds into the cheese and hope for the fats to become one with the capsaicin (BUT I've been eating with spicy since before 5yo so food wont satisfy me without tasting a little bit of pain... :/ )
How about experiment where you use different kind of fats to sear a steak on the pan after it was cooked sous vide? We already know that butter is awesome but what about duck fat, lard, wagyu tallow or even other more crazy stuff?
Please make a feijoada for then in the Guga channel, it would be funny to see americans tasting feijoada for the first time, it got be one with torresmo(chicharrón), couve(collard greens), rice and farofa.
Wow, looks like a super RARE L on that side dish, NGL I'm a little disappointed. The Jalapeno is gonna be crunchy, and when he cut it open you can clearly see the Mozz didn't even melt! You should revisit this one, maybe partially pre-roast the peppers before stuffing, and go a lot longer on the low-temp(200-215) smoke before turning up the heat to crisp the outside!
Can you please tell me how long to sous vide a 13-16 pound New York strip steak roast from Costco. I cannot find any information on how long for something that large thank you.
I make Guga's Rub at home. I would definitely just buy it instead but it has a lot of salt, and I'm on a special diet. Why not make a salt-free version?
Guga, please make a video strictly of the different devices you've been using. I also wish I could see that video of that really expensive grill that you use that one time. Can you at least tell me which video showcased it? My Joule is overheating for some reason. I hope ican get it fixed but if not I'd like to invest in a new product but I would really love to hear your opinion about what I should get next. Thank you my friend! And my sensei. LOL
Guga! you should trey and experiement with your own homemade mayo! its just oil and egg yokes, is it not? what if you render different kinds of animal fats and substitute it for oil? would that be something interesting to work with?
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Unless I am missing something MSG is primarily sourced from seaweed, thus being.... vegan. Sooo MSG is vegan MSG.... just saying.
☝🤓
Just let Guga call everything MSG. We love it 😂
He does it for the Algorithm.
aren't tomatoes pretty heavy on it too? (at least some breeds)
the argument on whether a tomato is a fruit or a vegetable, is irrelevant to it being vegan, right?
and yes it is techincally a fruit, in a sense that flowers of any plant are called "fruits", and tomatoes have a flowering stage in which the fruits grow, cured nugs of weed are technically dried fruits all the same
whether it is a "fruit" in the colloqual sense, is a different matter, that has different understandings, but they are 100% fruits as a result of flowering, so logically they would have to be under the category of fruit then? :D
but this is probably how old language evolved
the word "deer" in English, derives from the Dutch "dier" or Danish "dyr" which derives from German "tier" (meaning "animal", any and all animals)
once upon a time, in English the world "deer" meant ANY animal as well (the old english word for the mordern "deer" is "haert"/"heorot" , in Dutch it is still "hert", very close to "heart" which in Dutch is "hart" by the by, there must have been some bigger thing that connects hearts and deer in some way in the old days)
a similar thing probably is the reason how fruit and fruit became to have 2 understandings too
the Dutch word for "fruit" by the way is: "fruit" (lol yeah the lanaguages are riduclously close at times),
however we call the "fruits" of flowering "vruchten" so it's less ambiguous in understanding :D
also, we call a spider a "spin"
Coconut Aminos are typically used as a substitute for soy sauce for people sensitive to gluten or soy products. It's also very popular in African cuisine.
Maybe you can try seasoning a steak with samardala. It's a Bulgarian spice that is used heavily in some regions. It has a quite unique garlicky and oniony taste. Also if it isn't green it isn't good.
I just tried making that. I don't know what to try it with. What is it good with?
@@legion4723 I know people who use it for everything but its great on simple things like eggs and salads and all kinds of meats. My favorite is really fresh bread with a bit of butter and a slice of ripe tomato.
@@ДимитърИванов-е5ъ I'll try that then.
I am an Italian living in Bulgaria and I love Samardala.
I also use it on steaks, and it's a perfect combo.
Was that common in Czechoslovakia pre WWI? I ask because there are two types of smoked sausage served in S. TX BBQ joints, one being of German origin, the other Czech. The later uses garlic.
The side dish is very similar to a "Texas Twinkie". Scooped out jalapeños stuffed with cream cheese and brisket. Then wrapped in bacon! 🤤
Armadillo eggs also originated in Texas
@DisgruntledDoc I just commented this lol. I hate when someone pretends like they came up with something clever.
It’s the same thing I thought
Very cool. Been using liquid animo's since I was a kid. They are tasty and healthy. Never thought about marinading a steak in it. Great idea.
Do not, and I cannot emphasize this enough. Do not marinade it for any longer than an hour. Liquid Amino will actually cure the meat into something like beef jerky if you let it sit too long. I used this as a soy sauce replacement in a mixed marinade and had a change in dinner plans. I went to cook the steak the next day... it was steak jerky. It was awful!
Is this stuff anything like Maggie sauce?@@keldor8302
as a portuguese im actually very sad our dishes dont quite fit into this channel but boy i would love to see gugas take on a DUCK RICE or Brás-Style Cod as a side dish prehaps but their flavors are so strong bc they have alot of fish/duck
I’d love to see that on the channel!
Guga a fazer bacalhau à brás ia aquecer-me o coração 😂
Tu podes pedir em português, Guga entende perfeitamente nosso idioma.
Guga é brasileiro, ele entende português :)
E definitivamente são pratos que poderiam estar no outro canal, @GugaFoods
You eat lamb, right? You can sous vide lamb chops, then sear them over an open fire, or in a searing hot skillet with some butter, garlic, and rosemary.
You should invite Max Miller to do a collab and marinate a steak in his homemade garum.
That would be interesting
Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it
Glutamate is an amino acid, so it's no surprise liquid aminos work
It's biochemistry baby
I've made many a potluck dinner joyful by bringing a big batch of Armadillo Eggs, almost exactly the same as Guga's. Super simple and delicious, even if you don't have a smoker... but a smoker will always take them over the top! (Will say this: Spicy sausage meat is even better than ground beef)
But do you think that little time at such a low temp is enough? The pepper looks crunchy, and you can see when he cut it that the mozz didn't melt...
I use aminos for brining pork chops or loin. Diluted with half water, add spices like rosemary garlic and chopped jalapenos. Always a winner.
I’m allergic to soy. Using coconut aminos as a substitute helped me so much with different recipes
@@Black_Void_ Sounds like weak white people talk.
@@Black_Void_ I'll take "Medical facts that you pulled out of your a$$" for 400, Alex.
@@-Devy- I have also read those articles and studies on what soy does to the human body. Its good for women going through menopause but not for men before or after puberty.
@@Black_Void_ dumb medical fact; let me guess, you're american?
Dried mushrooms are often used in infuse flavors, have you tried dried Asian scallops or dried abalone. It’s funky and concentrated savory flavor.
That hug that Leo gave Guga @ 6:36 was so cute and made me wanna taste that jalepeno popper only the few best bites in the world make you instantly wanna hug the chef lol
Bragg's is pretty fire, it's not soy sauce but it's a close cousin that's good if you want to avoid adding too much Asian flare to your dish, if that's ever a problem
There is a sauce called "Mushroom ketchup" which is really good with stake. You can make your own or buy it but is delicious.
I love mushroom catchup!! It's so good with steaks!!
I make my own, and the extra mushrooms I dehydrate and make into a spice. So good.
I've also seen it for sale online as well, and the powder I found at Walmart. Much better to make yourself tho.
Guga where are the eye of round buttermilk tenderizing and wey age videos?
Another question: may I use ground lamb or pork in the stuffed AND wrapped jalepños?
Didn't you use to put the recipes in the video description for the side dishes?
I miss that a lot. It's really helpful
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way to use garlic with steak ?
Love you
He already did that experiment 6 years ago. You can search for "What's the best way to use GARLIC with your steak"
I love coconut Aminos and coconut vinegar! Makes a killer marinade
Man it’s cray how Guga has Multiple 1 million + subscriber channels.
Guga! For the love of jalapeños, cut the *top* off the pepper, then use a grapefruit spoon to get the seeds and veins out, so that you have the whole edible part of the peppers. Also, getting a smoker won't make a person's food taste more delicious if they don't know how to use one. Smoking meat has a learning curve.
Guga, please dryage/ sousvide with butterfly pea powder! Also, make a compound butter with it, because it's so awesome!
Guga: "With my vegan MSG, how about a vegetable wrapped in meats." I love you Guga lol
If you want to try Hungarian steaks then I recommend some Édes Anna, Erős Pista and Haragos Pista. They are all Hungarian spicy-sweet paprika mixtures. Very good taste and all Hungarians have some at home.
dry age regular steak with anchovies. then make an anchovy compound butter for the other one. paired with a guga control steak.
Liquid Aminos is great stuff. Less sodium, far more amino acids and gluten free unlike soy sauce. It has been a staple in health food stores for decades, long before any Vegan trend has tried to claim it. It is amazing with meat ...
Oyster mushrooms are another good one to use if you're cooking vegetarian food. They have the same kind of funk as fish sauce but due to the obvious texture differences between the two you might have to get a bit creative. I mostly use them in stuff like pasta sauce when I have vegetarian family members visiting since I usually have meat in my sauces, I'll set aside a smaller pot before I add the meat and anchovy paste and just add chopped oyster mushrooms instead. It's good enough that the non-vegetarian family members will still go for it.
Kinda gives me an idea for making something you may have seen on Townsend's youtube channel about 18th century food. Mushroom ketchup is something with a fish sauce like consistency, but kind of tastes like the sharp part of A1 steak sauce, I think making it out of oyster mushrooms might be a good veggie fish sauce substitute
Oyster mushrooms are also named veal mushrooms. I like to fry or grill them until they turn slightly brown. Both texture and aroma benefit from it. I somewhere found a polish recipe called kotlety grzybowe. (I'm german. I can't even pronounce it correctly, LOL)
No meat at all. Just shrooms. If I'd put a link, this post will be blocked. But here is, what you need to type in. It's in german, but I think you can navigate through it.
Pilzfrikadellen - Kotlety Grzybowe | Polnisch Kochen
Seeing Leo on the left o screen, and Angel on the right is causing a ripple effect throughout the space-time continuum. 😱
Guga should do a video comparing real smoked meats to those seasoned with smoked salt or liquid smoke to demonstrate the differences. A lot of people in apartments can't really use smokers so it would be interesting to find the best option for getting that smoky flavor without the real deal.
Max the meat guy did a video on this,indoor bbq methods
There is no comparsion to real smoke vs liquid smoke and other gimmicks
Amount of love in your voice when you said "bacon" was over 9000 ❤
I think doing Guga's rub dry age would be interesting given how good it is.
Vegan logic: I don't want to eat animals but I want things in my food that will mimic the flavor of animals.
We use this as a marinade on skirt steak to make fajitas. It breaks down connective tissue and gives it a salty flavor as well.
GUGA! Loved the video! Could you possibly shoot a video on DALES steak seasoning?? It’s made in Birmingham AL, and it is soooooo good!!!
Love Guga, his videos and his family. Great recipes! I make most of his recipes. But there is no way those armadillo eggs will be done in 35 minutes at 250 on a smoker. Guga forgot to show him using his sous vide torch on the bacon at the end. That is the real secret!
I was looking over his fence when he was cooking these. 😂
Best steak ever = dry brine a thick steak in Lawry's seasoned salt for 24 hours. Reverse sear or sous vide, and then make a sauce of just Worcestershire sauce that you boil down to about 1/3rd it's volume. You will know the Worcestershire reduction is ready when it sticks to the back of your spoon. This sauce paired with the Lawry's dry brine is just INSANE. So easy, but it really is the best I've had and I've had countless steaks and sauces.
*And note - the name.brand Worcestershire sauce is much more spicy than if you buy generic Worcestershire like Walmart brand. I actually like the Walmart brand Worcestershire better for this reduction as name brand can be very intense and peppery. No matter what it will be savory and sweet as well as the reduction process caramelizes all those sugars in the Worcestershire and makes it super savory, salty and sweet.
A bit too late to ask about this but can u sous vide a frozen turkey and then maybe reverse sear or smoke it? It would be a giant cooking pot to sous vide it. Actually there's the frozen butter ball that's already marinated inside their plastic wrapped. Could that work as there's other brands that's also marinated inside their plastic wrapped too. Maybe if it was being defrosted, save its marinade and put in another large bag so that you can add stuffings and remote thermometers inside it. Then sear or smoke it before serving. Considering that it will be a post Thanksgiving video, there's lots of gourmet or brand name frozen Turkey should be on clearance prices and maybe release the video just before Christmas less than a month later.
EDIT: Never mind, found your old video of the same technique, maybe do an update video since you're more experienced with other cooking techniques. Can you do a test on the best gravy, if you haven't tried Jollibee yet IMO their gravy is the best for Thanksgiving&addifictive. Their ChickenJoy is awesome with and without their gravy especially their Spicy ChickenJoy too. It used to be powdered Habanero on the ChickenJoy but recently they've mixed the Habanero powder with the batter.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
The side dish was out of this world . Winner by a mile . 😊
Look at when he cut it, the Mozz didn't even melt, and that pepper looks outright crunchy...
Hi Guga, just give an idea, how about trying with "kecap manis" or "terasi". Thats common ingredients in indonesia for great flavour.
GUGA! PLEASE make a video with your 4 favorite experiment steaks from different videos and compare so we know what is the BEST
Guga: "I'm gonna make a side dish that is soooo easy to make!"
Guga: "I'm gonna place this side dish into this never seen in the world $1000 smoker..."
We all know the lady Guga never afraid of Miss Steak
I saw you've done sous vide ribs but have you tried sous vide ribs with all the flavor profiles? A big task, lots to taste test, but I'm sure it will be amazing everybody!!!
Also maybe not all flavor profiles but most? And finish the ribs off with the same sauce or rub? Can bitter and sour work? Those are the two I'm thinking should be excluded but really if you go for all the rest why not go all the way? Might find something amazing?
You should try coconut aminos.
I've been using E.D Mint jelly for a while on top of the steak after it's done. Highly recommend
when you try attacking guga and he yeets a grenade at you, but you end up eating it
hey, Guga.. cook one sous vide with garlic chips (don't think you did that)... think it will turn out great
Try Coconut Aminos. They are sweeter and less salty.
We use that instead of soy sauce all the time. Soy causes my rheumatoid arthritis to flare, so my wife uses liquid amino as a substitute
Not sure if it's been done yet, either Sous vide or Dry aged, but what about Hummus? Or Baba Ghanouj(smoked eggplant dip)?
I'm thinking the different ingredients would have a interesting result on the steaks.
Could you possibly do a video trying different liquid smoke brands sold on Amazon or something?
Edit: The brand that intrigues me most is “Wright’s” because it doesn’t use any filler ingredients like water, vinegar, sugar… it’s also the brand from the guy who originally commercialized the liquid from smoke in the USA.
Show up for the steaks, stay for the sides.
Salsa Lizano from COSTA RICA!! try it to see how it goes!!
Ask Emilio for it... it's very popular in my country and Katy Perry and the Kardashians love it!!
Sous vide a whole turkey for Thanksgiving please.
Recteq is legit leading the pellet grill game for sure
Try shawarma seasoning: coriander, cumin, cardamon, cayenne pepper, smoked paprika
You should try Goya Adobo. It's what most families in the Caribbean instead of salt.
Hope one day Guga invites Mark Wiens to his home and cook some steaks for him, that's the duo i want
We need adobong steak, we have adobong "manok" (manok meaning chicken) and a steak version would work, I'd really like you to try
I've been asking for a while @gugafoods please dry age steak in Tapatio, idk what the hell it'll do but I would surely love to see you do it lol
Crazy but good! - I love that sidedish - so many flavors. - Cheers!
You should try sous vide a ribeye in Thai crying Tiger sauce. We grew up dipping steaks in this sauce.
That's a great seasoning. I use it on sushi all the time instead of regular soy sauce. Has a really nice flavour.
Guga should do a truffle experiment. Imagine steaks coated with black truffled compound butter. Maybe it even ressembles dry aged steaks
Gonna recommend you use Webers Flavor Bomb Burger seasoning. Put it on the steaks and then use it to make a compound butter
I'd mix the jalapeños seeds into the cheese and hope for the fats to become one with the capsaicin (BUT I've been eating with spicy since before 5yo so food wont satisfy me without tasting a little bit of pain... :/ )
At the end of the year you should make every experiment steak that won and put them against each other and against a control steal
Guga:(watches people stuffing peppers with meat)
Also guga: (begins stuffing meat with peppers)
How about experiment where you use different kind of fats to sear a steak on the pan after it was cooked sous vide? We already know that butter is awesome but what about duck fat, lard, wagyu tallow or even other more crazy stuff?
Oh man I think this is the first time I more jealous about the side dish than I am the steak! That looks unreal
watching these vids while eating is top tier
Since you have done peanut butter dry age. Why not use jelly dry age or pb&j to dry age a steak?
Guga, I’ve got some 1” A5 ribeyes and strips. How would you cook these in a cast iron? Thanks brother
Guga! I once used chex mix seasoning powder and I want to know your thoughts
Waiting for your take on Francesinha!
a scotch egg...but with a jalapeno-cream cheese core instead of an egg...might have to try that
Next time you make armadillo eggs, use Italian sausage instead of ground beef. That’s what we do at the bbq restaurant I work at
I would love to see you dry age a steak in a chipotle pepper paste. I want to see what the natural smokiness of the pepper would add to a steak.
Please make a feijoada for then in the Guga channel, it would be funny to see americans tasting feijoada for the first time, it got be one with torresmo(chicharrón), couve(collard greens), rice and farofa.
I’m American and love feijoada. There are a lot of Brazilians here so no shortage of restaurants😁
Guga can you try and use radish, its water and butter to see if that make things any better
5:55. Guga luaghs like tiger from Winnie the pooh
I use this a lot in keto recipes.
You could give Henderson's Relish a try. Very similar to Worcestershire Sauce.
The fact that Guga riffed on a scotch egg like he did says all you need to know: this guy knows his stuff!
Finally some seasoning I can use when cooking steak for my vegan friends.
Guga: I like to call them Armadillo Barbecue Eggs
Me: MEAT GRENADES!
Try a vegimite or marmite dry aged or compound butter !
I still want to see a holiday prime rib dry aged in horseradish!
Dukes Mayo aged or even bone marrow aged steaks would be cool
Was really hoping to see Leo drop every item on the table.
I do love you three!
Description guy, Neanderthal guy, and Gugito.
Guga isn't so "ito", but the name works.
"guga I'm HANGRY" *keeps getting extra*
Wow, looks like a super RARE L on that side dish, NGL I'm a little disappointed. The Jalapeno is gonna be crunchy, and when he cut it open you can clearly see the Mozz didn't even melt! You should revisit this one, maybe partially pre-roast the peppers before stuffing, and go a lot longer on the low-temp(200-215) smoke before turning up the heat to crisp the outside!
It’s more for people with ferment allergies than vegans necessarily.
Can you please tell me how long to sous vide a 13-16 pound New York strip steak roast from Costco. I cannot find any information on how long for something that large thank you.
I make Guga's Rub at home. I would definitely just buy it instead but it has a lot of salt, and I'm on a special diet. Why not make a salt-free version?
Guga, please make a video strictly of the different devices you've been using. I also wish I could see that video of that really expensive grill that you use that one time. Can you at least tell me which video showcased it? My Joule is overheating for some reason. I hope ican get it fixed but if not I'd like to invest in a new product but I would really love to hear your opinion about what I should get next. Thank you my friend! And my sensei. LOL
Guga! you should trey and experiement with your own homemade mayo! its just oil and egg yokes, is it not? what if you render different kinds of animal fats and substitute it for oil? would that be something interesting to work with?
Guga you have to try an experiment using Bovril from the UK 🇬🇧