Hands down. your channel has raised the bar while elevating the quality and flavor of the food coming off my outdoor BBQ. Thank you so so much for doing the experimentation you do. Hands down you are my absolute favorite meat channel. Rock on \ll/!
Vacuum sealers are very useful, it isn't just a dry-age tool. Food keeps better in the freezer if you vacuum seal it first, and sous vide also uses vacuum sealers. Plus, they're compact and inexpensive. A packet of Umai Dry bags costs more than a basic vacuum sealer.
Vacuum sealers are so useful. I bought one for sous-vide cooking and also for freezing stuff. It uses less space in the freezer and the chance that the food gets freezer burns is much lower
We have a vacuum sealer, and I know many others that do aswell. Now days, it's pretty common and useful in the household and it isn't even that big or expensive.
I'm pretty sure I've never really experienced that true belief in watching anyone do a taste test and understood how INCREDIBLE it is after watching you and Angel.
Wow! Your brand has grown! I remember enjoying Sous Vide Everything when you were serving experiments with paper plates and plastic forks! I'm glad to see you've gained the success you guys deserve.
At your recommendation I ordered some and got my Umai bags the other day. I grabbed a Wagyu rib roast from a local farmer. Not A5, but still more wayyy more marbling than anything I see in grocery stores. My first shot at this is going to be either a costly fail or epic win. Gonna try 35 days. Y’all got me trying stuff I never thought I’d do. Love it!!
bro i been following you since you had just under 20k subs now look almost 400k how do you not have a million yet your method has transformed my great BBQ skills into ELITE level your techniques are flawless keep up the good work bro!
I have just had my dinner. I have decided to watch a guga foods video. I now feel like I have not eaten in a million years. Thanks for the great videos Guga! You are the best.
Love your channel, you have raised my smoking and grilling game to an all time high. I use many of the techniques you put in your videos. My friends and family all think I've secretly gone to cooking school. Thank for your work and please keep it up!!! Big Fan!!!!!!
I would change that up a bit. Fly them in and have them cook a couple steaks for Guga and the rest of the group. Cook's choice of method, Guga provides the meat and tools. That would make for a fun idea swap.
Because of you, I have a brisket in my refrigerator dry aging for 60 days. I love your videos. Thank you so much. Also, I'll be doing my first sous vide steaks this weekend. I'm very much looking forward to both. 😁
man i wanna try the dry age but everything inside me screams not to because im so stuck on thinking it will be rancid or something if meat sits that long
I have been binge watching your videos and I must say that your knowledge of the meat you cook is outstanding and your methods of cooking them are very on par. I have subscribed because for the first time watching a show like yours on TH-cam I was able to learn something I did not already know. Keep up the videos and I hope you consider an even longer program with much more instruction on the different cuts you use and the way meats work in the processes you use to cook. I would watch any cooking show you produce.
I’ve been watching your videos for a few months and enjoy them. What I think would be awesome is if you let your nephew either dry age or come up with wild recipes with different meats and you try them and judge the flavor without knowing with a control. Like the deep fried Wagyu was such a fun video and I think something like that would be amazing to watch. A deep fried dry age without you knowing what was happening would be so exciting! A brisket made like bulgogi, the possibilities are endless. Sincerely, a fan who doesn’t have the money to play with meats.
The reaction when Guga put the dry aged bite in his mouth was priceless. Uncontrollable laughter and a high five. I truly believe the steak bite blew his mind.
For anyone who was wondering like me, I think this is the sealer he is using in the vid, it's not in his description. It's either the VacMaster PRO 350 or 380
I have to assume the 149 dislikes on this video are from vegetarians. There's nothing to dislike about this video. Well done, as always, Guga and Angel!
Wow! New favorite channel! And my curiosity is piqued about dry aging now too. Fantastic camera work, very cool music, and of course the food just looks amazing.
I've been cooking a lot of deer recently. Sadly not hunted any but I'd like to. In fact my Sunday roast this weekend is a venison shoulder. I feel like every season should be deer season. (I recently did a venison heart, tomato, apple and paprika slow cooked, it was awesome. Got to make good use of the animal).
I just finished my 1st DIY 32 Days Dry Aged FILET MIGNON and wow even the beef not cooked after cutting it smells so good. Sous-Vide it for 2 hours and the taste is out of this world.
guga changed the culinary landscape around the world with his wonderful reviews he aint afraid to try and fail - but to learn everytime makes people more confident to try and get superb tastes out of their food keep goin my man
Guga! You're doing right, brother. It's fantastic that you have a great family and friends to cook awesome food for. You really inspire me with my cooking, so keep up the great work.
I ended up buying a anova machine and a few other things to sous vide at home after watching a bunch of your videos. Up Next for me is trying to dry age some stuff at home 😀
Same here. ive started picking up all the pieces to get sous vide up and running. Ive watch every one of both of his youtube channels. Even picked up the salt he uses (because it looks amazing) cant wait to try the dry age process
I want to say you are the bomb!!! love your videos and i tell all the cashiers about you when buying meat :P because i end up at store after watching your videos a lot. There is one thing i think you could do is start a whole series of videos on is making cheap meat in to being better meat as i am sure someone with your skill could teach us all on aging a lesser cut to make it it better. I have been thinking of trying to age chuck and London broil but would really like to see you do things like this to :). Please keep up the awesome work love watching you.
It’s because his entire livelihood is based on convincing people that dry aging is FAR SUPERIOR to regular steak. So the guy goes out of control and even strong-arms his own son to agree with him (watch how half the time his son doesn’t agree but the guy challenges him and basically tells him which one he’s supposed to like).
@@davideagin5321 have you even had dry age? The flavour is so pronounced it IS superior. Wet aging is now the current norm but you wouldn't know if your steak is wet aged. Not easily. Most restaurants get wet aged steaks because that's how they get packaged. To dry age a steak is a time honoured method and as someone who is culinary trained and been actively in hospitality for 15 years I can say he knows what he's talking about.
SVE MauMau how can i not love my ninja and maumau! The creators of number B and the perfectors of the queen! The diver who lied about the lobsters and the guy who is biased towards number b xD. No but for real i love you guys but the reason i prefer guga foods is because its less professional and less experimental. Sve is where you guys perfect stuff and guga foods is where he shows us the fruit of your perfection.
Hey Guga! I just watched an episode on Eater where they rest the steak in lard which (According to them) impart more beefy flavor! You should check it out and test it!
I wish I had a Uncle like you all's my uncle ever cooked was meth and he wasn't near as generous with it
GUNTHER 66687 ~ it is probably a joke... if not, it is very concerning lol.
Timo r/woooooooooooosh
Lol I hope it is a joke
I laughed harder than I was supposed to
😂
8:01 was probably the best high five I've ever witness the sound and execution was flawless.
Ultra Instinct Goku underrated comment
Lmao
Ultra Instinct Goku first I love you goku second ur right
Dude I was looking for this comment!!!
Glad others can appreciate a nice high5 :D
Its really how men high five.
This is getting elite now Guga, you are starting to separate yourself from the other mainstream cooking channels with your high quality work
He really has kicked up his game a great deal over the past year. Definitely has some chops and I only see good things in his future.
I just found his channel. Dude is insane.
Agreed
Agreed agreed and agreed
Starting? He's been changing the game since 92
“It is not a bag, it’s a membrane”
The words of a true hero
He just doesn't want to give people wanting to try this the wrong idea of using a ziplock or something
Lets hope no one takes this out of context, it really sounds like he is describing a condom
Guga come on man. Its 9:30am here in Costa Rica and I'm starving already. 🤣🤣 You are amazing
Oh man.. Its my dream to go to Costa Rica!!! I have friends from there.
@@GugaFoods Just come over. I guarantee that you'll enjoy it!! Have a good one and keep uploading all these great videos 🤟🏻
And now we're starving for the best of the best too, that cereal bowl is looking awfully plain
@@life-live- 🤣🤣🤣🤣
@@life-live- at least you have a cereal bowl. I had a bread with butter only... who got it worst ?
Hands down. your channel has raised the bar while elevating the quality and flavor of the food coming off my outdoor BBQ. Thank you so so much for doing the experimentation you do. Hands down you are my absolute favorite meat channel. Rock on \ll/!
When I hit a cow in Minecraft with my sword 8:03
lmao that's pretty accurate
LMAO
omfg this deserves more likes lol
Hahahahahahhahahahahahahahahahahahahahahahahahahahahahhahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahhahahahhahhahahahhahahhahahahhahahahahahahahhahahahahahahahahahahahahahahahahahahahahahhahahahahhahahahahahahhahhahahhahahahahahahahahahahahahhahahhahahhahhhahahahahahhahahahahahahahahahhahahahahahahhahahahahahahahahahahhahahahahahahahahahahahahahhahaahhahahahahahaahhahahahahahahahhahahahahahahhhahahahahahahahhhhhahahahahahahhhahahahahahahahhahahahahhahahahahahahhahahahahahahahahahahahhahahahhahahhahahhaahahaahhahhahahahhahahhahahhahahhahahhahahahhahahhahahahhaha
hhaahahahhahaahhaha
Has anyone noticed that he makes his video so professional and southing but what’s he say let’s do it!! He shows his true food lover side
7:53 when she let you put it in raw
why isn’t this the top comment lmao
Oof, someones horny, TH-cam is not pornhub my friend
I FUCKRN HATE YOU OMG 😂😂😂😂😂
aeouh
7:54
this seems easy all i need is a special bag. 2 minutes later "take out your vacuum sealer"
Vacuum sealers are very useful, it isn't just a dry-age tool. Food keeps better in the freezer if you vacuum seal it first, and sous vide also uses vacuum sealers. Plus, they're compact and inexpensive. A packet of Umai Dry bags costs more than a basic vacuum sealer.
Vacuum sealers are so useful. I bought one for sous-vide cooking and also for freezing stuff. It uses less space in the freezer and the chance that the food gets freezer burns is much lower
The vacuum sealer isn’t too hard to find and you can probably find some for cheap
LMAO
We have a vacuum sealer, and I know many others that do aswell. Now days, it's pretty common and useful in the household and it isn't even that big or expensive.
I can't say which is better: your cooking skills or your video making skills. Great one. Absolute pleasure
I'm pretty sure I've never really experienced that true belief in watching anyone do a taste test and understood how INCREDIBLE it is after watching you and Angel.
If you have never dry-age anything you don't know what you are missing! AWESOME video!
Thanks bro.
Hey are you looking for a new nephew? I can duee it
😂
@James Scheuermann Beef Digger
do*
@@meth369 Man you must be so much fun at parties... 😒
@@Justin.Hawkins i actually am u wanna meet up? :D
Why do I punish myself watching these when I'm starving 😭
Koi Matai ok same wtf
Yup
Yeah.....it's like watching Porn.....except you can't jerk the meat out
seriously this was like XXX Food Porn hahaha
When you have no food in the house so you eat a slice of bread
Wow! Your brand has grown! I remember enjoying Sous Vide Everything when you were serving experiments with paper plates and plastic forks! I'm glad to see you've gained the success you guys deserve.
At your recommendation I ordered some and got my Umai bags the other day. I grabbed a Wagyu rib roast from a local farmer. Not A5, but still more wayyy more marbling than anything I see in grocery stores. My first shot at this is going to be either a costly fail or epic win. Gonna try 35 days. Y’all got me trying stuff I never thought I’d do. Love it!!
lmk
bro i been following you since you had just under 20k subs now look almost 400k how do you not have a million yet your method has transformed my great BBQ skills into ELITE level your techniques are flawless keep up the good work bro!
I have just had my dinner.
I have decided to watch a guga foods video.
I now feel like I have not eaten in a million years.
Thanks for the great videos Guga! You are the best.
Love your channel, you have raised my smoking and grilling game to an all time high. I use many of the techniques you put in your videos. My friends and family all think I've secretly gone to cooking school. Thank for your work and please keep it up!!! Big Fan!!!!!!
Bro get a couple of your subscribers and fly them over and cook them a steak!
I volunteer as tribute!
yeah am in
I volunteer as tribute lol
YES!!! Lol
Me too
I would change that up a bit. Fly them in and have them cook a couple steaks for Guga and the rest of the group. Cook's choice of method, Guga provides the meat and tools. That would make for a fun idea swap.
Damn world needs more uncles like you Guga!
Because of you, I have a brisket in my refrigerator dry aging for 60 days. I love your videos. Thank you so much. Also, I'll be doing my first sous vide steaks this weekend. I'm very much looking forward to both. 😁
David Wilton Good Luck and a nice dinner dude!!
I'm about 10 days into my 60 day dry aged brisket as well. I'm excited!
@@McKenzieandAbigail23 how much does a full brisket usually cost?
@@life-live- I got a 15 pound brisket from Costco for about $50
man i wanna try the dry age but everything inside me screams not to because im so stuck on thinking it will be rancid or something if meat sits that long
Jesus that dry aged brisket just squirted when you cut it open 😂😂😂 look good
I said the exact same thing lol I've eaten brisket at BBQ places and they have never been that damn wet lol
@@Dopboyfreshh *THATS WHAT SHE SAID*
squirts more than my mom
RageMuffin I have several questions and not enough brain bleach for them to be answered
Nekolalia lmfaooo
Angel Word - "Wow, dry aged so good"
Angel Action - Stabs another non-dry aged filet mignon
lol
Edith he’s clueless
8:55 9:00 you can see the non dry aged pile is unchanged. He ate a dry aged one
Love how passionate and happy you are about it. Made me smile!
I have been binge watching your videos and I must say that your knowledge of the meat you cook is outstanding and your methods of cooking them are very on par. I have subscribed because for the first time watching a show like yours on TH-cam I was able to learn something I did not already know. Keep up the videos and I hope you consider an even longer program with much more instruction on the different cuts you use and the way meats work in the processes you use to cook. I would watch any cooking show you produce.
Guga is such a wholesome dude
Damn, i thoght i was watching a steak ad at first. Great camera work.
I’ve been watching your videos for a few months and enjoy them. What I think would be awesome is if you let your nephew either dry age or come up with wild recipes with different meats and you try them and judge the flavor without knowing with a control. Like the deep fried Wagyu was such a fun video and I think something like that would be amazing to watch. A deep fried dry age without you knowing what was happening would be so exciting! A brisket made like bulgogi, the possibilities are endless.
Sincerely, a fan who doesn’t have the money to play with meats.
When somebody asks about my man purse:
"It's a not a bag, it's a membrane."
It’s not a purse it’s a satchel 🎶
The reaction when Guga put the dry aged bite in his mouth was priceless. Uncontrollable laughter and a high five. I truly believe the steak bite blew his mind.
Great voice, great people, great video editing quality, and great steak !
I come to learn and watch the food but I stay for the relationship between you and your nephew Angel. I love it! So let's dewwit!
I love everything about this channel. Thank you so much for always inspiring me to branch out and try to cook in different ways!
i love this guy's voice it puts a smile in my face
7:53 it seems as though someone was giving Guga a tug underneath the table.
Oh man that made me chuckle out loud haha.
one1uv4ev3r same
These videos are awesome! Now to go out and do some of them myself instead of paying so much at restaurants.
For anyone who was wondering like me, I think this is the sealer he is using in the vid, it's not in his description. It's either the VacMaster PRO 350 or 380
I have to assume the 149 dislikes on this video are from vegetarians. There's nothing to dislike about this video. Well done, as always, Guga and Angel!
I'm training to become a butcher, so learning all this is supremely enlightening :D
Man I love your channel. You guys are a beautiful family. You guys know how to live right.
É muito bom assistir o Guga, um dos melhores canais de dry age!
Wow! New favorite channel! And my curiosity is piqued about dry aging now too. Fantastic camera work, very cool music, and of course the food just looks amazing.
Thanks guys for letting my mouth water, I want Filet Mignon now!!! Great job 👍🏻
I have a nephew and i wish in the future we can be as good buddies as you two. Keep having a good one brothers
With deer season here, I wonder what a dry age venison tenderloin would be like
I've been cooking a lot of deer recently. Sadly not hunted any but I'd like to. In fact my Sunday roast this weekend is a venison shoulder. I feel like every season should be deer season.
(I recently did a venison heart, tomato, apple and paprika slow cooked, it was awesome. Got to make good use of the animal).
The tenderloin on venison is so small there might not be much after trimming off all the dried bits.
Don't bother, eat the thing! Waiting a month is a waste.
I've had venison sausage smoked for 10 hours by a friend. It tasted like heaven. I can't imagine if it were dry aged. man dude
@@liamhalliday8437 people that actually enjoy hunting are beyond my understanding
Anytime I have a cut of beef I'm thinking about dry aging but I'm not sure about it I check your channel first 😂 thanks Guga!
Fantástico video, edición muy buena, y como siempre abriendo el apetito de manera exagerada!! Que buen trabajo tiene Angel... 😂😂😂
dude this is what I need!! Cook with science and art.Thank you for making and sharing
I just finished my 1st DIY 32 Days Dry Aged FILET MIGNON and wow even the beef not cooked after cutting it smells so good.
Sous-Vide it for 2 hours and the taste is out of this world.
Great cinematography on this channel 🔥🔥
guga changed the culinary landscape around the world with his wonderful reviews
he aint afraid to try and fail - but to learn everytime
makes people more confident to try and get superb tastes out of their food
keep goin my man
I love how Guga already cooked and taste so many steaks and still enjoy eating it like it was his first time😂
This is the best steak/meat channel on you tube
What do you want to be later in life?
Me: Guga Food’s nephew
Who's here in 2021 waiting for Guga to dry age angel?!
Your video making skills are amazing! Really enjoy them all!
For real. His editing is truly top notch
this is my favorite channel on youtube
I love steak...but these guys..these guys L O V E steak.
why’d i read this in gugas voice
you would think they would get tired of eating so much steak no matter how good. NOPE!
@@geometricart7851 they would not. same with bacon i never get tired eating bacon
No, I *_L O V E_* steak
The labels well tasting and talking about each item is much appreciated 👍👍👍😁
"I have teeth!" one of the best laughs I've had all year! you guys are amazing and so fun to watch! thank you! beef-on!
Guga! You're doing right, brother. It's fantastic that you have a great family and friends to cook awesome food for. You really inspire me with my cooking, so keep up the great work.
You're making fasting a lot more difficult with your morning uploads. 😂
IF?
@@GeorgeWKush-lb4fc yup
Stay strong!!!
@ its good for you
@ Fasting is one of the best things you can do you for your body. We are not meant to eat 3 meals every single day along with snacks.
Your productions on meats are the best. I appreciate your content!
petition to make a "lets duwee" guga shirt, I WOULD BUY THAT IN A HEARTBEAT
It’s amazing how much these two remind me of my family. Not to mention the love for food in unconditional... lol
GUGA GUGA GUGA GUGAGUGA!!!! Dry aged corned beef??? PLEASE lol love your channel bro!!!
Bryan D yes! St. Patrick’s Day is Sunday, and dry aged corned beef would be awesome!
You would have to dry age beford the brine idk if it would have the same effect
Bleh
Is that even possible? Love Corned Beef, But I don't know...
Yeah that's not really possible because corned beef is brined
Your butchering is pro level I have been practicing and I’m nowhere near as economical about it as Guga
When Beyond Meat and impossible foods can replicate the taste of dry aged beef, then I'll give up beef forever lol.
Y'alls high fives are on point. Angel hits dead center. I trust him as much as you, guga
Cool! Was this only a texture change or was there also an intensified meat flavor? How about changes towards typical funky dry-aging flavors?
100% yes... changed not only flavor but also texture. It worked as expected.
This is one I MUST try for myself... Filet Mignon is my favorite cut! Thank you for sharing.
Dry aged looks so nasty but so good when cooked.
Yep
Yeah the flavor is really concentrated when you dry age.
i dont even eat beef anymore, i just have to binge guga's videos to satisfy my cravings lol
I ended up buying a anova machine and a few other things to sous vide at home after watching a bunch of your videos. Up Next for me is trying to dry age some stuff at home 😀
Do it, you wont regret it.
Same here. ive started picking up all the pieces to get sous vide up and running. Ive watch every one of both of his youtube channels. Even picked up the salt he uses (because it looks amazing)
cant wait to try the dry age process
music for showing the steaks is on point, makes it seem exotic
Would love to see another attempt at dry aging Lamb (Larger piece with more meat. eg shoulder or leg of lamb)
It comes out awful watch his i dry aged everything vid
I want to say you are the bomb!!! love your videos and i tell all the cashiers about you when buying meat :P because i end up at store after watching your videos a lot. There is one thing i think you could do is start a whole series of videos on is making cheap meat in to being better meat as i am sure someone with your skill could teach us all on aging a lesser cut to make it it better. I have been thinking of trying to age chuck and London broil but would really like to see you do things like this to :). Please keep up the awesome work love watching you.
7:53 pufferfish when they eat a carrot
How did Angel luck out to have such a great uncle? I will say, Guga's facial expressions during the taste tests are priceless. Hilarious.
I refuse to let my father have dry aged meat, he'll cook his well done. I've gotten use to eating mine on the rare side
This man is an artist and food is the canvas.
How you use it in your fridge
Imagine looking at your fridge
70 times and was somehow managing not to yoink the dry aged beef
I just dry aged a whole deboned venison hind leg using these bags thanks to your vids.....And oooooooo boy was it good.
When will Angel meet the Ninja !!? I know the Ninja wanted some Dry Aged Filet Mignon !
Ninja wants some dry aged lion meat.
Correction li’en meat
Guga is the BEST! Awesome video!
The one big dude always acts the same when he eats any kind of meat😂
Rayz Videoz he is the control group 😂
It’s because his entire livelihood is based on convincing people that dry aging is FAR SUPERIOR to regular steak.
So the guy goes out of control and even strong-arms his own son to agree with him (watch how half the time his son doesn’t agree but the guy challenges him and basically tells him which one he’s supposed to like).
David Eagin - Calm down it’s just steak...
David Eagin you are right though
@@davideagin5321 have you even had dry age? The flavour is so pronounced it IS superior. Wet aging is now the current norm but you wouldn't know if your steak is wet aged. Not easily. Most restaurants get wet aged steaks because that's how they get packaged. To dry age a steak is a time honoured method and as someone who is culinary trained and been actively in hospitality for 15 years I can say he knows what he's talking about.
You're the man! Favorite cooking channel on youtube.
Dry aged A5 Picanha smoked and cooked with bone marrow compound butter
I will have to say one of best channels on youtube 100%
As usual great content on this channel!👍
I swear I’m hearing peter griffin talking about steaks! I’m loving all your videos Guga! Subscribed!
Anyone else notices his meat shimmers like its some kinda magical creation? lol.
Wow. Amazing. I just liked and subbed. My favorite was at the end...."Ay, tranquilla, i have a knife" Oh, Man he's a CHEF, ay!!
Guga foods > sous vide everything
Na SVE is the original
curlyfm original doesn’t mean better fyi
Damn Hunter.. no love?
MauMau,are you seeing what I'm seeing?This Guga Foods guy has the same pants as Sous Vide Everything,this guy is definitely a copycat
SVE MauMau how can i not love my ninja and maumau! The creators of number B and the perfectors of the queen! The diver who lied about the lobsters and the guy who is biased towards number b xD.
No but for real i love you guys but the reason i prefer guga foods is because its less professional and less experimental.
Sve is where you guys perfect stuff and guga foods is where he shows us the fruit of your perfection.
Watching you guys enjoying those steaks is solid gold. Thank you for sharing.
4:33
These are today’s conTENDERS
Heh
Guga: almost brought to tears by the dry aged beef
Angel: oof soft
Hey Guga! I just watched an episode on Eater where they rest the steak in lard which (According to them) impart more beefy flavor! You should check it out and test it!