Guga maybe i have solution for you... Dry age the meat before it became picanha, then after it dry aged trim the meat and cut it to became picanha that way you will trim the meat part that not picanha right?
Can we just take a second and talk about the fact that Angel has to be like the one of luckiest guys, because he gets to eat all the amazing steak for free!!!!!! Honestly I'm a little jealous lol.
@@Fracasse-0x13 You are DEAD wrong my friend.😂 The past tense or past participle of "spit" or the action of "spitting" saliva or an object out of your mouth is "spat". "I spitted my water out" makes no sense. The word "spitted" is the past participle of "to spit" which means to cook over a fire. Before trying to correct people's youtube comments that had nothing to do with you...alteast look it up in a dictionary first. It takes seconds to google a grammar check.
@@92F0XBody Yeah, my parents have one and they're dirt poor! Mind you I wouldn't recommend dry aging to someone who's dirt poor, but that's besides the point.
@@pieceofschmidtgamer for sure. I bought one to preserve meat myself. Found one on Amazon for dirt cheap. I didn’t want to spend $70+ so I found one for $30 and it’s been going like a champ for me
My favorite part about this video is Angel just keeps eating and eating the steak. Maybe these days he's a bit more refined, but you can tell he TRULY enjoyed the meat on that day.
Guga, you are an inspiration! I just finished dry aging a whole picanha in the fridge in an UMAi bag for 30 days. I just trimmed and broke the picanha down today. This picanha is an American Wagyu from Snake River Farms in Idaho, already wet aged for 21 days. The smell of this right out of the UMAi bag after 30 days of dry aging was ripe, almost cheesy, no funkiness at all. Fortunately the fat cap was so thick that I didn't have to trim off much oxidation to get down to white fat. I found that the combo of a chef knife and a spanish ham slicing knife worked great to trim the pellicle from this picanha quickly. Curiously, my picanha had not been tied like yours in the video during dry aging but it still turned out not as flat as you've experienced untied. Aging loss was like 25-30% so I was able to portion 4 decent sized steaks, saving the pellicle trimmings and cubing the rest of the meat to use in an awesome future batch of Texas-style "bowl of red" chili! The meat texture of the portioned picanha was almost otherworldly, so tender even uncooked that I was afraid it would break apart as I vacuum bagged each steak for the freezer. Gotta travel the next couple of days, but I can't wait to thaw and cook one when I get back in town - I am sure I will be amazed!
Awesome!!! Hey Guga. One day could you please show us the process of setting up the grill and when to put the meat on? I am a beginner and would like to know.
I have the solution. cut a 1/2" thick strip of new york strip or other beef that isn't as good, and tie it over the picanha's fat, then dry age the whole thing. The 'sacrificial' part gets cut away or tossed after the dry aging, and the picanha's fat cap will remain. No meat glue. Just some string. you could even tie outside the dry age bag like you did here. Try it!
Or cut off some fat, cut a pocket in the meat, stick that fat on the inside so that you have some wagyu fat on the steak (just not on the outside but inside)
Guga, you need an Oscar for whoever is doing the photography on your videos. Jesus Christ, that video, especially moving with the coals, but all of the food panning and editing is *volume down* AMAAAAAAAZING *volume up* If it is Maumau then kudos!
I love watching the two of you together. It's so obvious you love each other and have fun together. It's like watching my family. I can have a great time digging a ditch with my Nephews and Brothers.
Amazing, Guga! Next time you should try putting butter around the fat cap (like in your butter dry-aging experiment) and then put the whole thing in the dry-age bag. In the butter experiment, it seemed like anything covered in the butter didn't get moldy. So if you do this, maybe then you can preserve the fat cap while aging the rest of the meat on the traditional way. Don't know if it will work but it's a thought. Would love to see it work out!
I remember when Guga replied to every comment... Then there were so many comments replying to them is humanly impossible! I am very glad to see he is still a very humble person and loves to share seeing many people sharing is my favorite part... Because I prefer tuna over beef XD (pleasedontkillme)
You were about to lose my entire respect with that tuna comment until I realized I love oh-toro & chu-toro sashimi. However, Wagyu A5 to me is still better than the best oh-toro.
Guga, To protect the fat when dry aging. Have you tried this? Get two pickanhas. Tied them together real good with the fat to the inside, then dry age. Since the fat is in the inside, you won’t need to trim it. Same to protect the fat in New York’s and the cap in Ribeye's
I can buy everything on your list but the one thing I cannot buy is the talent that it takes to cook all this amazing food. Listen, Guga, I'm in New York... come to my house and I'll put you and your crew up in the nicest digs possible. I'll but the ingredients, you cook, I'll assist, and boy oh boy, we'll have a feast NYC style! Let's do this! I'm ready whenever you are! See you boys soon!
Guga, existe um jeito de saber a direção das fibras, mesmo sem enxerga-las diretamente (o que poderia ajudar caso repita o experimento e queira corta-la a favor das fibras). 1) Procure o "lado mais alto" (visão de frente). 2) Trace uma linha imaginária na transversal (começando no lado mais alto e indo até o final). 3) Corte perpendicularmente a essa linha. Espero ter ajudado!
Guga, in Brazil we make a "picanha invertida". If you do this method, all the fat will be inside de picanha and the dry age process stay with fat! Please, do it Guga!!
"The pellicle penetrated deeply into the meat, so I had to trim a lot of it off...What that means is..." I was hoping you were going to say "None for Angel".
Picanha in north america is called a top sirloin cap steak, NY style coulotte or a coulotte steak. the top sirloin is split into 2 steaks and I agree this is one of my favorite steaks too.
I have done some extremely tasty experiments because of this channel and cried tears of pure joy stuffed like a Thanksgiving turkey cuz I could not stop eating! Thank you so much!
Hey Guga, amazing video. I have been watching your channel SVE and Guga Foods for a few years now and I have to say, spectacular quality and you are truly a person who loves doing these videos and your level of editing/professionalism has grown exponentially. Amazing job! I just feel like I had to write this down as a fan, and this is my personal opinion. I believe that in the last 6 months - 1 year your best recipes have been featured on your Guga Foods channel and not SVE. I don't have any problem with that except for one, Angel. I love the guy and absolutely no disrespect towards him, he looks like a cool dude. However, I believe his pallette is extremely one-dimensional. As a cooking channel, to give a fair and accurate description of the flavours and aromas of the food, I believe that a person who eats all foods (omnivore) is a better choice to have (like Ninja). Angel doesn't even eat vegetables.. Once again, I have no problem with him personally, just with the idea of having him on your Guga Foods channel feels like he does not bring anything to the table. Absolutely no offence intended, I feel like Angel is a good guy and funny too! I myself don't eat any seafood -I would never choose to go on a tasting program, its unfair. My personal opinion would be to use Guga Foods on your own, and focus the tasting/comparison videos on SVE. Lots of love, fan from Greece! Keep on rocking Guga!
You sit in the presence of Dry Aged Wagyu Picanha of House Guga, rightful Queen of the Iron Grill Grates and ruler of the Steak Kingdom... Great video that makes you want to have Steak for breakfast. Thanks Guga
You sit in the presence of Dry Age Wagyu Picanha First of her Name, Sizzler of the Hot Iron Barbeque, Breaker of Vegans And Vegetarians Queen Of Tastebuds, Protector Of Guga foods and ruler of the steak Kingdom.
Okay, Guga, you have a healthy digestion. I am both an old guy and a guy without a gallbladder. For me, good meat is meat I can enjoy remembering without acid reflux in the middle of the night. I COULD afford Wagyu picanha once in a while but my wife would ask me why I bought expensive meat and cut so much of it away. (More Indigestion follows.) I get sufficient flavor, tenderness and value from dry aging prime rib. By the way, ANGEL really 'shone'' on this episode. Great lines and great reactions.
My favorite part of your show is your high five skills. A good solid high five is hard to do consistently without messing up. I've watched a ton of your videos and I have yet to see an awkward or sloppy high five. Keep up the good work!
![[LIVE] : ONE ลุมพินี 83 วันนี้!! คู่เอก "พันฤทธิ์ vs ซุปเปอร์บอล วันของโอม MBK"](http://i.ytimg.com/vi/1b4pkKHa_Fk/mqdefault.jpg)
500K+ Subscribers SPECIAL!!! You guys are the best!!!
That looks delicious man! Keep up making videos like these! BTW DO NOT WATCH THIS WHILE HUNGRY
Please do this with ninja, souvide
Congraulations🥂
Felices 500k! Saludos desde Argentina!
Guga maybe i have solution for you...
Dry age the meat before it became picanha, then after it dry aged trim the meat and cut it to became picanha
that way you will trim the meat part that not picanha right?
who else is binging on these steak videos late at night?
farhan a. wassup
It's been like that since school started m8
How you know what I'm doing 🤨
I feel called out
me because I'm hungry af
"With these bags you won't need any special equipment"
"Seal the bag with your vaccum sealer"...
You can get one on amazon for $60, or less than the price of that Wagyu.
U can use the cold water method but sealing it will be harder
@@phxbaka4356 ???
@@misterklumsy4159 seach it on yt, there should be a guide
Lmao🤣🤣🤣
Can we just take a second and talk about the fact that Angel has to be like the one of luckiest guys, because he gets to eat all the amazing steak for free!!!!!! Honestly I'm a little jealous lol.
Probably gets paid as staff
@@pfl95 that's still free 😵💫
I am jealous just how many wireless thermometers Guga has.
@@Angriliest Technically it would be him getting paid to eat it
@Austin Hertz have you seen his fridges bro? them mfs eat steak for breakfast
"a perfectly shaped wagyu picanha"
*pulls a croissant out of a bag*
Rafito Humam underrated comment
I spat my water out😂
@@ria_x_rose it's spitted
@@Fracasse-0x13 You are DEAD wrong my friend.😂 The past tense or past participle of "spit" or the action of "spitting" saliva or an object out of your mouth is "spat". "I spitted my water out" makes no sense.
The word "spitted" is the past participle of "to spit" which means to cook over a fire.
Before trying to correct people's youtube comments that had nothing to do with you...alteast look it up in a dictionary first. It takes seconds to google a grammar check.
i was arguing with my girlfriend, i read this message and laughed so hard, now i don't have a girlfriend.
How many dry aged videos do we need?
Guga : yes
Khairul Azlan i literally just laughed out loud!
Dry age: 600 days
Dry age for 5 generations.
niccatipay w n xmmmlkk kmmkkkknnnkl. Bnm mCnm
Nma
Guga: let's dew iiiit
I fantasize about being invited on this show
you are invited. but pls come dry aged or at least frozen.
ɮօʊռċɛ օʄʄ you’re not my supervisor
me too...
We need a small device . Ik its impossible but thag is true
We need a small device . Ik its impossible but thag is true
"How to dry age":
"Do not dry."
This one deserves a like
certainly someone doesnt really think you 'd actually dry the outside tho right?
stik freak Ye bro why it‘t called DRY age then? That‘s bullshit
stik freak yeah that’s BS bro
Highkey wet age
2:53 looks like a smoker’s lung vs a non smoker’s lung
They are putting their lungs in stake
@@jozsefesze1256 oh my god
Jozsef Esze ................
@@jozsefesze1256 this ie not okie dokie
BenMc 96 😂😂😂
I always love "No special equipment" "Now use your vacuum sealer" in the same sentence.
Never change now, I love your videos
I love you x
You can get a vacuum sealer for like $30! Well worth it
@@92F0XBody Yeah, my parents have one and they're dirt poor!
Mind you I wouldn't recommend dry aging to someone who's dirt poor, but that's besides the point.
@@pieceofschmidtgamer it’s really a good investment because stuff lasts so much longer when it’s sealed up.
@@92F0XBody And yet so much of the meat has to essentially be thrown away.
Poor people cannot afford to throw food away, especially not now.
@@pieceofschmidtgamer for sure. I bought one to preserve meat myself. Found one on Amazon for dirt cheap. I didn’t want to spend $70+ so I found one for $30 and it’s been going like a champ for me
" the queen of all meats" sounds like my ex girlfriend lol
no it doesnt you virgin
kurt if you’re a virgin doesn’t mean, others are too,
ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo the replies
@@NOWUNITEDUPDATES it's really weird that calling someone virgin is considered an insult while it was a compliment 100 years ago.
DAMN ! SHOTS FIRED
Angel: "that was the best NY strip in the world"
35 day dry aged wagyu picanha: "am I a joke to you?"
Even Guga was a little bit razzled by that... "yeah, well...obviously you have no idea what's going on"
That was FUNNY! 😂
His brain couldnt keep up XD
Pepega
Dude strips are better than sirloin caps wtf are you saying? Change my mind I'm a butcher of 23 years
My favorite part about this video is Angel just keeps eating and eating the steak. Maybe these days he's a bit more refined, but you can tell he TRULY enjoyed the meat on that day.
Guga, you are an inspiration! I just finished dry aging a whole picanha in the fridge in an UMAi bag for 30 days. I just trimmed and broke the picanha down today. This picanha is an American Wagyu from Snake River Farms in Idaho, already wet aged for 21 days. The smell of this right out of the UMAi bag after 30 days of dry aging was ripe, almost cheesy, no funkiness at all.
Fortunately the fat cap was so thick that I didn't have to trim off much oxidation to get down to white fat. I found that the combo of a chef knife and a spanish ham slicing knife worked great to trim the pellicle from this picanha quickly. Curiously, my picanha had not been tied like yours in the video during dry aging but it still turned out not as flat as you've experienced untied. Aging loss was like 25-30% so I was able to portion 4 decent sized steaks, saving the pellicle trimmings and cubing the rest of the meat to use in an awesome future batch of Texas-style "bowl of red" chili!
The meat texture of the portioned picanha was almost otherworldly, so tender even uncooked that I was afraid it would break apart as I vacuum bagged each steak for the freezer. Gotta travel the next couple of days, but I can't wait to thaw and cook one when I get back in town - I am sure I will be amazed!
How did it taste?
@@neucoarc it was awesome! So tender, so beefy, a little cheesy and so savory from the fat cap. Highly recommended!
@@robmarais Damn, I'm so happy for you! Must've tasted amazing. If I can get my hands on one of these, I'll definitely try it out! :)
French guy cooking: i made my own dry aging fridge for my meat!
Guga foods:B A G
Alex the french guy yes?
@@niccatipay yes
no it's a *M E M B R A N E*
More like a useyourbrain and actually make a dry age video.
Hoàng Minh Nguyễn *_W H I C H S T I C K S T O T H E M E A T_*
0:32
“Even thought I just called it a bag, this is not a bag”
*proceeds to call it a bag again*
Underrated comment🤣🤣🤣
U should be a comedian and go on tour
Its a membrane that lets moisture to escape but not letting any enter
GUGU KIDNAPPING BAGS THAT ARE NOT BAGS
Finally!!
I've been waiting for this vid since I started watchibg your vids a year ago
Guga you're the man!
Um grande abraco amigo!
Awesome!!! Hey Guga. One day could you please show us the process of setting up the grill and when to put the meat on? I am a beginner and would like to know.
I have the solution. cut a 1/2" thick strip of new york strip or other beef that isn't as good, and tie it over the picanha's fat, then dry age the whole thing. The 'sacrificial' part gets cut away or tossed after the dry aging, and the picanha's fat cap will remain.
No meat glue. Just some string. you could even tie outside the dry age bag like you did here.
Try it!
Or cut off some fat, cut a pocket in the meat, stick that fat on the inside so that you have some wagyu fat on the steak (just not on the outside but inside)
I agree
Guga, you need an Oscar for whoever is doing the photography on your videos.
Jesus Christ, that video, especially moving with the coals, but all of the food panning and editing is *volume down* AMAAAAAAAZING *volume up*
If it is Maumau then kudos!
When I blow out the candles on my birthday cake. I don’t tell no one but I secretly wish I am angel when taste testing steaks
guga: stop eating bro what does it taste like?
angel: yes
Shocker: the fatty needs fat
beef ill never have probably is always fun to watch cook
@Deutschrap Alben i mean theres always cheap wagyu. But at that level you might as well buy yourself more regular beef than wagyu.
Go to Grand Western steaks. Com they have wagyu for 20 bucks a steak 97 if you want a whole picanha which is what he has in yhe video
save up for a New York strip bro
Never stop making these videos. They are just fun to watch and I love your personality
I love watching the two of you together. It's so obvious you love each other and have fun together. It's like watching my family. I can have a great time digging a ditch with my Nephews and Brothers.
Guga your video is amazing bro!!!! Maybe you can try to put butter only in the fat of picanha for preserving in the dry age process. Saludos man
*”I just had a really good piece”*
Honesty level 100
"Everybody's a Game of Thrones fan. There's, like, two people in the world that aren't."
Indeed. They are known as David Benioff and D. B. Weiss.
underrated AF
lmao
I’m not a game of thrones fan
What is game of thrones
I've never watched a single episode of game of thrones
Angel: I deep fried pichana
Guga: today we try 45 day dry aged Angel... could use some crust where's that flame thrower
Unspherdcomb6 ctfuuuuu🤣🤣🤣
"I know it doesn't look good now...but watch this!"
@@janeyrevanescence12 Its medium rare :○
@@janeyrevanescence12 *guitar music plays as a screaming Angel is torched on top of a table*
If you don't smile when they bite the meat and react: you have a cold heart.
Or you are a vegan
@@zikilemini2 vegans are gay
You're odd bro
atlas_mw you’re*
Na I don't
i love how they are always genuinely happy when they take the first bite of a steak 😌😂
This was supposed to be my last video about 3 hours ago.
same i really need to got to sleep
If you haven’t watched game of thrones I respect you
You have to respect all the babies in the world.
I haven’t
I've never watched a single episode..!! No interest either..!!!
I never have
I have your respect
I love watching your channel. I want to hug you both. Stay safe for your precious families.
Amazing, Guga!
Next time you should try putting butter around the fat cap (like in your butter dry-aging experiment) and then put the whole thing in the dry-age bag. In the butter experiment, it seemed like anything covered in the butter didn't get moldy. So if you do this, maybe then you can preserve the fat cap while aging the rest of the meat on the traditional way.
Don't know if it will work but it's a thought. Would love to see it work out!
Or this!
The fat cap wouldn't be in proportion with the rest of the dry aged steak. (I think) It could be trimmed down and would probably be beef perfection...
@@thatguy6638 That's true. Good idea. Give it a little trim.
Now bring on the Wagyu of Chicken, Jidori Chicken by its proper name....
It's COMING!
@@GugaFoods Love to see a Jidori vs Poulet Bresse side by side...
Jidori Chicken Charcoal grilled yakitori style.
Chidori cooked Jidori Chicken
@@GugaFoods And do not forget the poor pigs, I think we could use some more Iberico pork around here as well ;)
Your accent fits this channel so well
* Guga going to the cashier *
Cashier guy: so you want a bag or just---
Guga:
*mEMbRanE*
I remember when Guga replied to every comment... Then there were so many comments replying to them is humanly impossible! I am very glad to see he is still a very humble person and loves to share seeing many people sharing is my favorite part... Because I prefer tuna over beef XD (pleasedontkillme)
You were about to lose my entire respect with that tuna comment until I realized I love oh-toro & chu-toro sashimi. However, Wagyu A5 to me is still better than the best oh-toro.
Are you sick? Like are you okay? How tf would any tuna be better than a wagyu like????????
Watching these videos is the closest I’ll ever get to eating food like this
Guga, To protect the fat when dry aging.
Have you tried this? Get two pickanhas. Tied them together real good with the fat to the inside, then dry age.
Since the fat is in the inside, you won’t need to trim it.
Same to protect the fat in New York’s and the cap in Ribeye's
wow, you finally did it! amazing and looks deeeeeeelecious. GZ on 500k!!
“Let’s dew et”
"Pepurr"
"Let's doowee"
Like a true valley girl
Dis is wat it luks lite
I can buy everything on your list but the one thing I cannot buy is the talent that it takes to cook all this amazing food. Listen, Guga, I'm in New York... come to my house and I'll put you and your crew up in the nicest digs possible. I'll but the ingredients, you cook, I'll assist, and boy oh boy, we'll have a feast NYC style! Let's do this! I'm ready whenever you are! See you boys soon!
I love watching y'all... you just so clearly enjoy what you're doing, and it is so much fun to watch you have fun.
Do Picanha vs. Wagyu Picanha vs. Dry aged Picanha vs. Dry aged Wagyu Picanha
Wagyu is just better so no need
Uuuuum wut
Super smash picanha bros
@@VideosTediososNoCanal items and stage hazards off
blindfolded and see who knows their stuff!
that giggle after the first bite is EVERYTHING!
Ahh man guga wish this was on the other channel .. would live to see ninja and mau mau reactions ...
Great video though !!!
You got that right. I want to see Ninja when he's told to "forget the fat".
oh my man... what an absolute way to begin a wonderfull day!!! respect brother.
Thanks brother! You da man!
Guga, existe um jeito de saber a direção das fibras, mesmo sem enxerga-las diretamente (o que poderia ajudar caso repita o experimento e queira corta-la a favor das fibras). 1) Procure o "lado mais alto" (visão de frente). 2) Trace uma linha imaginária na transversal (começando no lado mais alto e indo até o final). 3) Corte perpendicularmente a essa linha.
Espero ter ajudado!
Desde que Óscar me recomendó tu canal no paro de ver tus vídeos y me parecen muy buenos 🤣
It’s so good!!!! Greeetings from Monterrey 🇲🇽
Angel arguing with probably the biggest foodie on yt. Hilarious lol
You guys make great videos, keep it up and keeping us hungry
Love the new music Guga, keep up the good work, the meat looked fantastic by the way.
Try leaving foil or butter or something in the bag over the fat cap during the dry aging process.
Guga, in Brazil we make a "picanha invertida". If you do this method, all the fat will be inside de picanha and the dry age process stay with fat! Please, do it Guga!!
yann brian. Would you repeat that in English Please? In other words describe the method. Thank you.
You gotta do this on Sous Vide Everything! I need to see Ninja's reaction!!
No je got lion(goat) meat
deeeeeeeliciusBro.mp3
I lost my monster dry-aging bag for my magnum picanha
Dr. Toboggan...is that you?
A guga/IASIP reference? Take my money!
I’m sorry it’s actually a membrane
have a wagyu picanha coming in the mail cannot wait to try it thank you for the inspiration
I think Guga knew the deal on this one, Angel was right but his heart wouldn't let him agree
Yes!! Finally!! Love you Guga!!!
it's HERE!
Bro the quality and production of this mans videos are beautiful!!!
"The pellicle penetrated deeply into the meat, so I had to trim a lot of it off...What that means is..." I was hoping you were going to say "None for Angel".
“Cheers everybody”
Stuffs mouth with Cheerios
8:18 I love how Engel trolls guga by calling it a New York strip! The reaction by guga is absolutely hilarious! Thanks Engel.
FINALLY, but i wanted to watch Ninja's reaction too
Guilherme Gonçalves what
IKR I love that guy
Stephen Charles Ninja is guga’s friend who reviews the steaks on the other channel, like his son does on this one.
We all did
@@gloriyahboregah6384 nephew
1:52 Picanha Lobster tail 🦞
Rose Schoneberg Lmao...
Picanha in north america is called a top sirloin cap steak, NY style coulotte or a coulotte steak. the top sirloin is split into 2 steaks and I agree this is one of my favorite steaks too.
With all the crap in this world...there’s something special about channels that are quality and all about the pure energy! Much love Guga💪🏾💪🏾✊🏾
Holy Jesus. PICANHA + WAGYU + DRY AGED. LUCKY YOU!!!
This whole video is guga and angel fighting and i love it
Angel does an honest job! Keeps it simple and real!
Could you take two and sandwich the fat cap in the middle then dry age them together so the fat will be protected in the middle?
Zachary Painter big brain 1000
Dayum
The GOT comments didn't dry-age well.
I have done some extremely tasty experiments because of this channel and cried tears of pure joy stuffed like a Thanksgiving turkey cuz I could not stop eating! Thank you so much!
Finally tried Picanha yesterday for dinner at my steakhouse place and damn it's flavorful! Glad to have learnt about it here.
Still haven't seen 1 single episode of Game of thrones
You have videos here that are better then the food channel I’m a fan now thanks.
FINALLYY THE VIDEO THAT WE ARE WAITING FOR!!
"I dont know which way is with the grain"
Boy, if only you recorded the whole thing
looool
the guga angel banter is so good
Hey Guga, amazing video. I have been watching your channel SVE and Guga Foods for a few years now and I have to say, spectacular quality and you are truly a person who loves doing these videos and your level of editing/professionalism has grown exponentially. Amazing job! I just feel like I had to write this down as a fan, and this is my personal opinion. I believe that in the last 6 months - 1 year your best recipes have been featured on your Guga Foods channel and not SVE. I don't have any problem with that except for one, Angel. I love the guy and absolutely no disrespect towards him, he looks like a cool dude. However, I believe his pallette is extremely one-dimensional. As a cooking channel, to give a fair and accurate description of the flavours and aromas of the food, I believe that a person who eats all foods (omnivore) is a better choice to have (like Ninja). Angel doesn't even eat vegetables.. Once again, I have no problem with him personally, just with the idea of having him on your Guga Foods channel feels like he does not bring anything to the table. Absolutely no offence intended, I feel like Angel is a good guy and funny too! I myself don't eat any seafood -I would never choose to go on a tasting program, its unfair. My personal opinion would be to use Guga Foods on your own, and focus the tasting/comparison videos on SVE. Lots of love, fan from Greece! Keep on rocking Guga!
Angel is the type of guy to come to your house, eat your dinner and leave 5 minutes later.
Love you’re show and experiments. Thanks, I have learned so much!! Used to make Picanha rodizio style, but never again..... continue the good stuff !
"GOT is the best show"
This didn't age well
Unlike the meat
Freeze the fat, then cook it separately. Sear it on both sides & serve as a garnish :)
I hate this guys videos
emil kjær oh look a person with nothing to do with there life other than be sad the aren’t an amazing cook and have amazing skills
emil kjær He just cooks steak what’s wrong with that.
Found the vegan 😂
emil kjær is a plant eater who forces other to do the same. Go back to watching vegan gains while I drool my mouth to this awesome video.
Can we just acknowledge that Guga can free cut evenly to perfection!
You sit in the presence of Dry Aged Wagyu Picanha of House Guga, rightful Queen of the Iron Grill Grates and ruler of the Steak Kingdom...
Great video that makes you want to have Steak for breakfast. Thanks Guga
😂😂😂😂😂😂
You sit in the presence of Dry Age Wagyu Picanha First of her Name, Sizzler of the Hot Iron Barbeque, Breaker of Vegans And Vegetarians Queen Of Tastebuds, Protector Of Guga foods and ruler of the steak Kingdom.
Okay, Guga, you have a healthy digestion. I am both an old guy and a guy without a gallbladder. For me, good meat is meat I can enjoy remembering without acid reflux in the middle of the night. I COULD afford Wagyu picanha once in a while but my wife would ask me why I bought expensive meat and cut so much of it away. (More Indigestion follows.) I get sufficient flavor, tenderness and value from dry aging prime rib. By the way, ANGEL really 'shone'' on this episode. Great lines and great reactions.
Guga cooks my my mortgage a month lol. Which makes me happy because he makes amazing videos
Angel: Everyone is a fan of Game of Thrones
Me: Hold my beer...
I'm allergic to overrated anything so count me in as well.
"I'm little torn about that"
"im going with the regular one"
Angel: "forget the fat bro"
I literally laugh so hard that i coughed LOL
I love the giggle after the first piece.......so funny!
You should do a video on Olive Wagyu?! Isn't it the top dog of Waygu
Yes we were all recommended that video as well
Stay tune!
@@GugaFoods Nice
@@jakec3787 Ha ha IKR
Another wagyu pichana for Ninja bro ;)
My favorite part of your show is your high five skills. A good solid high five is hard to do consistently without messing up. I've watched a ton of your videos and I have yet to see an awkward or sloppy high five. Keep up the good work!
10:21 when you hit a cow in minecraft
Angel is the best character on this channel. who agrees? hahaha
Heck no! He’s so uninteresting
These guys are perfect together
Shoutouts to that time angel cooked Guga's wagyuu picanha