Everything I learned in one BOOK! Get your here => sites.prh.com/gugabreakingthebarbecuerules thank you for your support and I know you will love this book.
It's actually pretty hype seeing you pour everything you learned into take-home content like a book. Easier than consuming the videos and helpful for supporting the channel.
Hey Guga, I'm just letting you know that what Leo does when deeply describing the food's details is awesome for deaf people. It makes my aunt feel more like she's part of the experience. It's kind of hard to sign some of the intricate details of you guys enjoying the food like oohs and ahhs, but Leo gets down to the nitty gritty.
@xxavier mmxx captions mainly, but she also reads lips. His sentences are so descriptive when he talks. Lots more info for someone who can't hear the oohs and ahhs and mmms.
I can see that, Angel is more primal, he makes the sounds a Caveman made after cooking the first piece of meat. Leo is the poet ruminating in flowery language about the feelings of the Caveman.
Not much to maintain on the type of grills he uses. Those kettles are bomb proof all you do is clean the ash scrub the grate and call it good. The only thing I see him use that would require any real work is the smoker.
wow! so much respect for you, dude. you actually had the guts to ground an A5 steak. after all these years, can't believe i'm still amazed by you and your videos. good job!
Guga you and your family are so genuine and wonderful. So glad to say that you made so much success and living the American dream Thank you for all you expertise and always making videos that i learn new things about food and put a smile to my face.
You should try using regular freshly ground beef and add to it wagyu tallow! It should be quite similar! The main issue may be to choose the correct meat to fat ratio, since the wagyu a5 already has insanely high fat ratio.
i love a5 wagyu, ill eat a whole 14 oz steak of it, but a pure a5 wagyu burger was honestly a little too fatty. it just melts weirdly. the first few bites were great but by then end it was weird
@@AnandajiMusic yeah i got some ground a5 wagyu online. the meat was pale whiteish pink because there was so much fat. by the time i was done cooking the burger, it was covered by its own rendered fat in the pan like when you cook bacon. my kitchen smelled crazy for a few days
I love how they were all getting happier and happier with each burger and then when the wagyu hit, their faces went the complete opposite way, cause they litteraly could comprehend how good it was.
I've watched about 3 Guga videos in maybe 5 years and yet as soon as I saw that the cookbook was coming out I jumped on the preorder. I'm not a foodtuber watcher but you've always made an impression on me with your crazy passion.
First Leo says "I wanna marry this burger so I can eat it all the time".. bro this is a PG show! 😂 Then Angel- "No you went and took a bite of a different burger". Got 'em! 🤣🤣🤣
I love watching your videos, not just for the comedy but also for the passion you have. I don't know how to cook, but it's always been something I wanted to do. You've truly inspired me.
I saw him cheesin up the other burgers and was like no way he's gonna put cheese on the wagu but then it wouldn't be a proper cheeseburger. he prolly put his sauce on it too.
@@polarknight5376 Monterey jack, provolone, different variations of havarti, there's a lot of more specific picks that can really be the perfect missing ingredient to your burger, depending on what other toppings and sauces you're looking to use! Cheddar is also a great default if you're not sure. Where I live, there is no such thing as american cheese, so it's hard for me to say *if* it's better, but I've found all these cheeses work AMAZING.
I would love to see you do an experiment with dry aged smash burgers. Not sure if you've done that before and I just forgot, but dry aging a variety of steaks, even wagyu, and then grinding it to see how much of a difference it makes in the smash burger.
Glad that Buba burgers were able to surprise you. They're the burgers I tend to go with for quick meals and such. The only one I've found near me that doesnt have any weird preservatives or anything (unless you get the weird cheese or onion burgers which I dont) and just taste like decent meat.
Totally agree. It’s the best frozen burger. There’s no disgusting fillers in it, and it has the right fat percentage. It’s not homemade, but it works in a pinch.
Now I want to see a waygu philly cheese steak. I kinds figured you would just cook the waygu steak as is then put a bun on it. Looks amazing, congrats on you book!
@@Dennisgoyette yes, that could be an option too. My comment was aiming to compare the flavour of the fat and meat of different kinds of beefs in a burguer with the same composition. Let's say that a wagyu burguer has 60 meat and 40 fat, my idea was to make a burger of (brisket, ribeye or whatever he wants) with 60 meat and 40 fat of that piece of meat, and compare it with the wagyu one
Hi guga, I just wanted to say that I'm a brazilian watcher and you're a inspiration to me, you and a few other youtubers made me realize the love and importance of cooking and now I'm learning how to, and it has been an absolutely fun and fulfilling experience so far
As a fellow youtuber I heard the voiceover change at 3:14 when you said incredible BURGERS. No I'm not criticizing Guga I just saw that the same things happen to my voiceovers too. Also those burgers look soo good.
I have to say, I'm really happy that you've come this far Guga You went from experimenting to still experimenting but with your own honey, rub and book for sale! Congrats!
I'm so amazed by the prices of the food you cook, I honestly feel like we live in different countries. I couldn't even dream of buying a steak that expensive.
@@robot3759 true, but its also a fun experience, atp I feel like its a win win even if he doesn't make back the money. Imagine being able to do your favorite activity and make money doing it?
They just ate my whole months budget worth of food for my 3 children, my husband and myself. In ONE sitting.... I've never been so jealous before, because I want to try that A5 burger SOOO bad! :D I could eat all of those tho :D
Instant pre-order even though I've already tried around 50 of your recipes so far 😅 Love your content and I might just have to try this burger experiment as well 😋
"My Balls Are Ready" That visit from Uncle Roger rubbing off on you, Guga. 🤣 Awesome video, and you better believe I'm buying your book. It's gonna be the Holy Grail of all things beef for me.
Guga, I’ve been following and watching your videos on a weekly basis for years now. I’m so glad you came out with a rub and a BOOK now. 100% purchasing now.
Yup, a good burger has the right combination and ratios between bun, meat, sauce, and veggies. All of it comes together to create a whole that is more than the sum of it's parts.
Descobri o guga a muito tempo atrás e demorei pra saber que ele era brasileiro, muito feliz com a evolução do canal e agora com o livro, acho que vou comprar um pra dar de presente pro meu pai, além dele poder aprender mais ingles ele adoraria umas receitas novas de churrasco, não sei ainda qual o melhor site pra comprar pra entregar aqui no brasil, mas muito obrigado guga e muito mais sucesso por vir ^-^ Ps: Comi wagyu uma vez na vida e realmente é indescritivel, comer mais algumas vezes antes de fazer um hamburguer com ela hahahha
Eu vejo teus vídeos a muito e muito tempo. Só depois de uns 2 meses te acompanhando, a muito tempo lá atrás, bem antes dos 1 milhão, que eu vi que vc era Brasileiro. Seus vídeos sempre foram com uma qualidade acima da média e você merece todo o sucesso que tem. Sempre vídeos de ótimo conteúdo, que conseguem ser levados a um nível ainda mais acima pela qualidade apresentada. Parabéns!
Mano, estou contigo e não abro. Me perdoe por corrigir, mas você precisa saber que "a" muito tempo tem o significado de "faz" ou "tem" muito tempo. Então use o verbo "HÁ" muito tempo. Não sou melhor que você, só quero ajudar.
It's called the rule of thirds I think. Restaurants charge three times what the ingredients cost. 1/3 profit 1/3 overhead 1/3 ingredients. This is basically how restaurants keep prices so consistent across quality tiers. And also why prices change depending on location. IE: In the country certain meats are quite numerous versus in the city. I used to be able to get a four pack of pork steaks for 10 bucks which is 20 bucks in the city.
Also explains why fish up here is so much cheaper. It basically comes directly from the source. Sometimes quite literally. I've had crabs directly from the boat before.
@ Guga- I have been watching your channel now for about a year, after discovering it. I must say your techniques are very impressive, but what I like about them most, is the fact they are very simple. Watching you use butter to sear your steaks and other beef items is the best method I have adopted in my own grilling at home. The steaks and Tri-Tip come out excellent. Just did some Porterhouse(s) the other night, Ohh, most excellent. FIY I tried your Steak Method a couple of weeks ago on some Boneless Chicken Breast... Melt in your mouth! the sear then go to the indirect cooking is the ticket. The Rib-Eyes are the best ever. Keep up this great work. Nice to know you released a copy of your cook book. I will be purchasing soon! Oh Yeah! Shane
WOW. As a vehement burger purist, seeing you make all these with only meat cheese sauce and bun is immensely gratifying. It would be a crime to debase these beauties with nonsense toppings. The photography is mouth-watering; I now need burgers immediately.
Fun way of making portioning out Smash Burgers easy and quick is to use a large Ice Cream scoop when portioning them. I fill one scoop, flatten it out on the bottom with my palm and then use that as the guide for smashing it when it goes on the grill. When I was doing it for work, I could pump out about 150 Smash Burgers in 5-10 minutes using that method.
A new method to use sous vide! The idéa is to have the same osmotic pressure in the water as in the meat. Add 0.9 % regular salt to the water. Add the meat to the water without the vacuum bag!! Test it! It works!
I've never bought a cookbook before and actually haven't seen one since my grandma's back in the 80's. I'd say I'm actually looking forward to yours Guga.
I've got some wagyu fat from my local meat dealer that I'm now tempted to grind up with some brisket just to see what kind of burgers they'd make. Experiment on!
It actually works btw! I've seen a video about it on a different channel I think (or maybe it was Guga, don't remember), and wagyu fat was a game changer
I found the best way to tenderize a steak is too slow cook it. You can sear it before putting it in the slow cooker, or after both work this makes an eye of roun I found the best way to tenderize a steak is too slow cook it. You can either sear at before putting it in the slow cooker, or after both work this makes an eye of round steak, tender it will melt in your mouth. The best liquid to slow cook it in is beef broth. In addition, after the steak is done in the slow cooker, I remove it then take the juices in the slow cooker thrown in a pot with cornstarch to make gravy to throw on the steak to add extra flavor.
@@thebobbywest That's what I was thinking exactly, wagyu trimmings unrendered in the grinder with lean turkey, that'd be a hell of a burger and a lot healthier than beef, because you get the better wagyu fat (it is supposedly healthier for you, especially olive wagyu), with the turkey meat. Sounds like a fun option, i don't know how many people will be able to make it though, you'd need access to wagyu trimmings lol.
Ok ! Your THEE Burger Master. When I was a kid (65 years ago) before waygou burger was even thought of, my Dad took me to a little restaurant. We would get a hamburger , after fishing or hunting. They only toppings were a sweet pickle chip or two, with a carrot stick, and celery stick on the side. The burger tasted just like a juicy steak. I have tried for the last sixty five + years to match that flavor including grinding up a rib eye. I haven't come close. If you could come up with the answer you would make this 77 almost 78 year old man, happy before he died.
Guga really did have a tear in his eye. Probably because he ground up an A5 AND he was happy with how it turned out. Crazy how the other burgers flared up but the A5 just cooked itself happily.
Everything I learned in one BOOK! Get your here => sites.prh.com/gugabreakingthebarbecuerules thank you for your support and I know you will love this book.
Uncle Guga has reached his final form in TH-camr cooking
First more than 1 channel and now a book
Super proud
now do meatloaf with A5....then smoke that. Or chicken fried A5 with wagyu gravy. might as well go for broke.
Will it eventually be available in bookstores?
Gugggaaaa I pre-ordered a book!! Wwoooooo! Letts gooooo! Good shiii my guy!
🎉🎉🎉 congrats on the book!
It's actually pretty hype seeing you pour everything you learned into take-home content like a book. Easier than consuming the videos and helpful for supporting the channel.
and; I suppose, if you couldn't understand a recipe, or want more info, you can always check his video of it on youtube.
Agreed 💯
Thanks Guda
Yeah I'm definitely buying it
Hey you didn’t buy the book
Man I've been waiting for the Guga cookbook for years now, I got so hyped when I saw it
"I'm grounding my own meat", ""Once everything was done, my balls are now ready" are my favorite lines in this episode :D
I'd call you immature for commenting this but I know damn well I laughed at those 2 parts 😂😂
The windows logout sound got me
🤣🤣🤣🤣🤣🤣
"Once I was done with all of my balls" is what got me to check the comments to see who else laughed at these lines
Uncle Roger’s humor rubbed off of him
Hey Guga, I'm just letting you know that what Leo does when deeply describing the food's details is awesome for deaf people. It makes my aunt feel more like she's part of the experience. It's kind of hard to sign some of the intricate details of you guys enjoying the food like oohs and ahhs, but Leo gets down to the nitty gritty.
Wait. How? She reads lip movement?
@xxavier mmxx captions mainly, but she also reads lips. His sentences are so descriptive when he talks. Lots more info for someone who can't hear the oohs and ahhs and mmms.
@@Sauzeisawesome oh yea i forgot about captions. I use it all the time i even forgot it's there as an option lol
I can see that, Angel is more primal, he makes the sounds a Caveman made after cooking the first piece of meat. Leo is the poet ruminating in flowery language about the feelings of the Caveman.
Had to read your comment in a nerd voice because that's the only way I can imagine it.
I love how he just casually rips into salt bae every chance he gets 😂
He is being too kind, if you ask me.
He's Guga's Jamie Oliver!
Salt Bae is a punk-ass. With his arm hair and sh!t. Forget him.
What's their "beef"? 😏 😉 *see what I did there?
@@gregjack7796 he thinks salt bae is overpriced and not good enough to justify it. And he's right.
“Now that everything is done, my balls are ready!” Lmao greatest line ever. I’m such a man-child.
i was searching for this comment
@@N1ghtM0ntagna ikr me too
Bruh
would have been the perfect transition for a manscaped ad
@@AchromaticWaves Me 3
"Angel: But why are you divorcing?
Leo: ....
A: Because you tried another burger" That was on point :D
This was gold lmao
The windows closing sfx was the best part of that moment 🤣
Honestly that was so out of nowhere and on point, gained a lot of respect for Angel on that one !
(Yes I know its a joke but still, very clever)
I laughed at that whole exchange haha. The delivery was perfect lmao
Angel should do comedy
The way Guga always takes the opportunity to diss salt Bae. Lol I love it.
You know, you are probably one of the leading grill masters on TH-cam. I'd love to see a video on grill maintenance.
Not much to maintain on the type of grills he uses. Those kettles are bomb proof all you do is clean the ash scrub the grate and call it good. The only thing I see him use that would require any real work is the smoker.
I love how devastated Guga is by how perfect the Wagyu burger was.. he's sooo deeply pained by how good the burger was. Love your work guys!
HE ACTUALLY TEARED UP!
1:43 *”My balls are now ready”*
I am literally crying laughing right now 😂
Guga never disappoints with his food presentations. They always look sophisticated no matter what.
amogus
@@JohnDiggle21 sus
Amous us bam bam bam bam bam bam bam
Sus
Right... did you check it out
Guga literally had a tear 😂😂😂 damn that last burger mist have been good
Heartbreaking more like haha
Burger mist is right...🤣
remembered me of the guy guy smoking that blunt and crying
Haha! I thought I saw that but I wasn't sure....🤣
that one scene from ratatouille as the chef thinks back on his childhood after a bite comes to mind
wow! so much respect for you, dude. you actually had the guts to ground an A5 steak. after all these years, can't believe i'm still amazed by you and your videos. good job!
Guga's expression for last burger so understanable, the process how to do it makes you want to cry, but the result far better from what you imagine
Guga you and your family are so genuine and wonderful. So glad to say that you made so much success and living the American dream Thank you for all you expertise and always making videos that i learn new things about food and put a smile to my face.
Well said.♣
You should try using regular freshly ground beef and add to it wagyu tallow! It should be quite similar! The main issue may be to choose the correct meat to fat ratio, since the wagyu a5 already has insanely high fat ratio.
If this experiment is successful you will break Gugas heart.
I think they already did something like that, and the wagyu fat did nothing to the burger.
@@JohnDoe-ef4fm wasn't that only with the steak? I don't remember the burger experiment.
@@Eihei yes you are right, it was a steak.
Oh my... You are a genius!
Japanese Wagyu Burger is something we all deserve at least once in our life
No, it's a sin! Its deliciousness would stain our souls forever! Probably worth it tho'
i love a5 wagyu, ill eat a whole 14 oz steak of it, but a pure a5 wagyu burger was honestly a little too fatty. it just melts weirdly. the first few bites were great but by then end it was weird
@@bg710 wait. You actually tried it?
@@AnandajiMusic yeah i got some ground a5 wagyu online. the meat was pale whiteish pink because there was so much fat. by the time i was done cooking the burger, it was covered by its own rendered fat in the pan like when you cook bacon. my kitchen smelled crazy for a few days
@@AnandajiMusic my suggestion is to find a american wagyu cross beef, like snake river farms and use that for burgers. best of both worlds
That Wagyu burger legit made the man tear up. I love it. Real men get emotional over beef 😆
I love how they were all getting happier and happier with each burger and then when the wagyu hit, their faces went the complete opposite way, cause they litteraly could comprehend how good it was.
I've watched about 3 Guga videos in maybe 5 years and yet as soon as I saw that the cookbook was coming out I jumped on the preorder. I'm not a foodtuber watcher but you've always made an impression on me with your crazy passion.
Congrats on the book, Guga! I'm happy to see you succeed so much, and I look forward to getting my own copy soon
Your side dishes alone deserve it's own book. Congratulations!
*its
@@olivepea8500 t*ts
Compound butter book
@@MeatBunFul it'd actually be "their" own book, but sure, feel free to incorrectly correct someone :)
First Leo says "I wanna marry this burger so I can eat it all the time".. bro this is a PG show! 😂
Then Angel- "No you went and took a bite of a different burger". Got 'em! 🤣🤣🤣
I don’t cook, but seeing guga work with the amount of passion and enthusiasm he has, makes me think I can try!
That last burger looked so good-the definition of humongumental 😂
I don't think ive ever wanted a burger this badly in my life.
literally me every time i watch a guga vid 😂
I love watching your videos, not just for the comedy but also for the passion you have. I don't know how to cook, but it's always been something I wanted to do. You've truly inspired me.
Also I can just listen to his narration all day long.
Exactly 😁
You CAN cook if you try, the only way you'll ever learn is to get into the kitchen and do it
Guga: Grounding up A5 Wagyu is a sin.
Also Guga: I'll put american cheese on it lol
I saw him cheesin up the other burgers and was like no way he's gonna put cheese on the wagu but then it wouldn't be a proper cheeseburger. he prolly put his sauce on it too.
It's smash burgers, American cheese is really the only option
What else do put on an American cheeseburger if not American cheese?
@@polarknight5376 Monterey jack, provolone, different variations of havarti, there's a lot of more specific picks that can really be the perfect missing ingredient to your burger, depending on what other toppings and sauces you're looking to use! Cheddar is also a great default if you're not sure. Where I live, there is no such thing as american cheese, so it's hard for me to say *if* it's better, but I've found all these cheeses work AMAZING.
@@iMeteox *AMERICAN* cheeseburger.
I would love to see you do an experiment with dry aged smash burgers. Not sure if you've done that before and I just forgot, but dry aging a variety of steaks, even wagyu, and then grinding it to see how much of a difference it makes in the smash burger.
Glad that Buba burgers were able to surprise you. They're the burgers I tend to go with for quick meals and such. The only one I've found near me that doesnt have any weird preservatives or anything (unless you get the weird cheese or onion burgers which I dont) and just taste like decent meat.
Totally agree. It’s the best frozen burger. There’s no disgusting fillers in it, and it has the right fat percentage. It’s not homemade, but it works in a pinch.
Guga even got caught shedding a tear!!
Dude I love this guy so much and his editing too, the joy that comes up on brodie's face over the the frozen patty 🤣🥹 so wholesome. 6:43
Nothing makes me happier than hearing guga talk about balls
Now I want to see a waygu philly cheese steak. I kinds figured you would just cook the waygu steak as is then put a bun on it. Looks amazing, congrats on you book!
You should try comparing a wagyu burguer with a 60/40 regular burguer to see if there's much different between the flavour of both types of beefs
I was thinking maybe one that's pure wagyu, and then him grinding wagyu, brisket and cuck (more lean parts of those) to equal out fat more
@@Dennisgoyette yes, that could be an option too. My comment was aiming to compare the flavour of the fat and meat of different kinds of beefs in a burguer with the same composition. Let's say that a wagyu burguer has 60 meat and 40 fat, my idea was to make a burger of (brisket, ribeye or whatever he wants) with 60 meat and 40 fat of that piece of meat, and compare it with the wagyu one
Maybe ground beef with wagyu fat?
i know what you mean, bc the A5 wagyu burger was way higher in fat content than the rest of the burgers, so it's not really comparable
I'm so glad you got a cookbook because I wanna know how to make side dishes You've taught me how to cook all the meat
1:43 "My balls are now ready"
I say the same when grilling
Hi guga, I just wanted to say that I'm a brazilian watcher and you're a inspiration to me, you and a few other youtubers made me realize the love and importance of cooking and now I'm learning how to, and it has been an absolutely fun and fulfilling experience so far
As a fellow youtuber I heard the voiceover change at 3:14 when you said incredible BURGERS.
No I'm not criticizing Guga I just saw that the same things happen to my voiceovers too.
Also those burgers look soo good.
I’ve been waiting for a cookbook for so long! Extremely hyped to pick this up
I have to say, I'm really happy that you've come this far Guga
You went from experimenting to still experimenting but with your own honey, rub and book for sale!
Congrats!
I bought a box of those Bubba burgers a while back, they were surprisingly okay. Definitely needs seasoning though.
I'm so amazed by the prices of the food you cook, I honestly feel like we live in different countries. I couldn't even dream of buying a steak that expensive.
no, it is Japanise A5 wagyu its really expencive
It's because with Wagyu, they give the cows beer and massage them multiple hours per day to relax them and make the meat way more tender and flavorful
@@mcburgerpants thats a myth, plus i dont think massages would make a living being more tender and flavorful
I mean to him its all a business expense. Who cares if you're spending $500 on a steak if he's gonna make $5000 from the video.
@@robot3759 true, but its also a fun experience, atp I feel like its a win win even if he doesn't make back the money. Imagine being able to do your favorite activity and make money doing it?
4:15 I like how Guga just has stack of A5 wagyu in his freezer.
Wonder what he eats off camera-
And the fact he put his own maganize into the freeze lol
They just ate my whole months budget worth of food for my 3 children, my husband and myself.
In ONE sitting....
I've never been so jealous before, because I want to try that A5 burger SOOO bad! :D
I could eat all of those tho :D
I've been waiting so long for a cookbook from you! Thanks, Guga!
Seeing Guga almost burst into tears when eating the Wagyu Burger makes me really wanna try this once in my life 🤩👍🏻👍🏻👍🏻
“Nah you went and took a bite of a different burger” lmfaooooo😭😭😭😂😂😂
This has become one of my favorite channels, can't have a bit without watching all these experiences!
Always staying consistent ! You guys are awesome
For my 21st birthday this Christmas Eve, I want to try out a Japanese Wagyu A5 Steak. You have inspired me Guga
This cookbook really is everything we’ve been waiting for. I’m so hyped for it!!
Guga actually having tears in his eyes makes me want to try this burger so badly!!!!
At 9:56 theres a smile in the cheese drip. You're welcome.
Instant pre-order even though I've already tried around 50 of your recipes so far 😅 Love your content and I might just have to try this burger experiment as well 😋
Guga realizing how big his carrer became after eating a wagyu A5 burguer. Você é o melhor Guga!
I think he can look after himself!
"My Balls Are Ready"
That visit from Uncle Roger rubbing off on you, Guga. 🤣
Awesome video, and you better believe I'm buying your book. It's gonna be the Holy Grail of all things beef for me.
I don't think "Uncle" Roger has anything to do with the humor at all. Guga inventive enough on his own.
As uncle roger himself said, "A good family will beat meat together." 😜
Guga, I’ve been following and watching your videos on a weekly basis for years now. I’m so glad you came out with a rub and a BOOK now. 100% purchasing now.
Just bought your book. Love your channel! Keep it up brother!
A blind taste test would of been cool considering nobody actually tried that fancy $300 burger before.
The Buns look delicious as well. Choosing the right BUNS is just as important as what meats you select.
looks like brioche, the czar of burger buns
thats what she said
Yup, a good burger has the right combination and ratios between bun, meat, sauce, and veggies. All of it comes together to create a whole that is more than the sum of it's parts.
@@HappyBeezerStudios No veggies needed on a good burger. Shame on you
Descobri o guga a muito tempo atrás e demorei pra saber que ele era brasileiro, muito feliz com a evolução do canal e agora com o livro, acho que vou comprar um pra dar de presente pro meu pai, além dele poder aprender mais ingles ele adoraria umas receitas novas de churrasco, não sei ainda qual o melhor site pra comprar pra entregar aqui no brasil, mas muito obrigado guga e muito mais sucesso por vir ^-^
Ps: Comi wagyu uma vez na vida e realmente é indescritivel, comer mais algumas vezes antes de fazer um hamburguer com ela hahahha
please write in english we can't understand spanish
@@somdusazerate this is not Spanish, this is Portuguese from Brazil. The same home country and language from Guga.
Eu vejo teus vídeos a muito e muito tempo. Só depois de uns 2 meses te acompanhando, a muito tempo lá atrás, bem antes dos 1 milhão, que eu vi que vc era Brasileiro. Seus vídeos sempre foram com uma qualidade acima da média e você merece todo o sucesso que tem. Sempre vídeos de ótimo conteúdo, que conseguem ser levados a um nível ainda mais acima pela qualidade apresentada. Parabéns!
Mano, estou contigo e não abro. Me perdoe por corrigir, mas você precisa saber que "a" muito tempo tem o significado de "faz" ou "tem" muito tempo. Então use o verbo "HÁ" muito tempo. Não sou melhor que você, só quero ajudar.
I'm a spanish speaker but i understand everything you wrote without translation.
Pre-ordered that book so fast!!!! My game has been elevated by your channel and I can't wait to learn more.
I’d never imagine seeing guga seasoning a cookbook 💀💀💀
1:25 sussy guga moment
It's called the rule of thirds I think. Restaurants charge three times what the ingredients cost. 1/3 profit 1/3 overhead 1/3 ingredients. This is basically how restaurants keep prices so consistent across quality tiers. And also why prices change depending on location. IE: In the country certain meats are quite numerous versus in the city. I used to be able to get a four pack of pork steaks for 10 bucks which is 20 bucks in the city.
Also explains why fish up here is so much cheaper. It basically comes directly from the source. Sometimes quite literally. I've had crabs directly from the boat before.
@ Guga- I have been watching your channel now for about a year, after discovering it. I must say your techniques are very impressive, but what I like about them most, is the fact they are very simple. Watching you use butter to sear your steaks and other beef items is the best method I have adopted in my own grilling at home. The steaks and Tri-Tip come out excellent. Just did some Porterhouse(s) the other night, Ohh, most excellent. FIY I tried your Steak Method a couple of weeks ago on some Boneless Chicken Breast... Melt in your mouth! the sear then go to the indirect cooking is the ticket. The Rib-Eyes are the best ever.
Keep up this great work. Nice to know you released a copy of your cook book. I will be purchasing soon! Oh Yeah!
Shane
WOW. As a vehement burger purist, seeing you make all these with only meat cheese sauce and bun is immensely gratifying. It would be a crime to debase these beauties with nonsense toppings. The photography is mouth-watering; I now need burgers immediately.
The sacrifices you guys make!
“I even feel bad eating it” Guga 2022. Quote of the year.
Love Leo. Dude is really good at painting the picture for us. Honestly though, Angel is SO relatable haha
Hate Leo. Love Angel and Mau Mau.
@@ChauNyan L opinion
@@KoRneatsCorn W facts*
@@ChauNyan False 💯
@@KoRneatsCorn enough about your Leo.
Fun way of making portioning out Smash Burgers easy and quick is to use a large Ice Cream scoop when portioning them. I fill one scoop, flatten it out on the bottom with my palm and then use that as the guide for smashing it when it goes on the grill. When I was doing it for work, I could pump out about 150 Smash Burgers in 5-10 minutes using that method.
A new method to use sous vide! The idéa is to have the same osmotic pressure in the water as in the meat. Add 0.9 % regular salt to the water. Add the meat to the water without the vacuum bag!! Test it! It works!
Absolutely adore Guga's reaction at 8:06. pure joy 😍
Uncle Roger would’ve had a field day with how juicy these burgers are
Uncle Roger loves wet things
It soooo juicy
8:25 did he say "let's be 100% onions"?😄
Honest
Everybody taking a bite or 2, and then there's Angel eating half of each burger 😂😂😂
I've never bought a cookbook before and actually haven't seen one since my grandma's back in the 80's. I'd say I'm actually looking forward to yours Guga.
I like how Guga say "we may never have this again" when we all know he is going to make so many more A5 videos in the future
it wont be a burger tho that's his point
@@Adam_K14 he can easily make another one if he wanted to with how much wagyu they have , so to say it'll never happen again i dont believe
I’ve got my cookbook preordered! 😁
I am super excited for this one! 😆
I don’t think I’ve ever acted so quickly on an announcement before! 😂
Me to I went right after the video was over...
@@mk2ingit
I didn’t even wait! 😄 I went right over to the store! 😄
Grande Guga, que trabalho INCRÍVEL!! Está nos seus planos vender aqui no Brasil também? Em inglês ou português.
Abraços!
Guga, congrats on your book! And please, sell it book in Brazil too!
Hugs always making me want to pull my culinary skills out the works
Honestly i’d be more than happy with the frozen burger, all of them literally looks so good i can almost taste it through the screen hahahaha
I've had the frozen one many times, and its a really good burger. the little pockets help it work...
I've got some wagyu fat from my local meat dealer that I'm now tempted to grind up with some brisket just to see what kind of burgers they'd make. Experiment on!
that sounds awesome!
It actually works btw! I've seen a video about it on a different channel I think (or maybe it was Guga, don't remember), and wagyu fat was a game changer
Congrats on the book, Guga. It's definitely on the xmas list for a few people
I found the best way to tenderize a steak is too slow cook it. You can sear it before putting it in the slow cooker, or after both work this makes an eye of roun I found the best way to tenderize a steak is too slow cook it. You can either sear at before putting it in the slow cooker, or after both work this makes an eye of round steak, tender it will melt in your mouth. The best liquid to slow cook it in is beef broth. In addition, after the steak is done in the slow cooker, I remove it then take the juices in the slow cooker thrown in a pot with cornstarch to make gravy to throw on the steak to add extra flavor.
Guga!!!! Best video yet. Your editing skills are on par with your cooking skills my friend, Bravo!!! So Hilarious!!!!
Guga should make a Turkey Burger! 🦃 🍔 Happy Thanksgiving!!!
Turkey is a lean meat so maybe grab some wagyu trimmings to make that 80/20
@@thebobbywest That's what I was thinking exactly, wagyu trimmings unrendered in the grinder with lean turkey, that'd be a hell of a burger and a lot healthier than beef, because you get the better wagyu fat (it is supposedly healthier for you, especially olive wagyu), with the turkey meat. Sounds like a fun option, i don't know how many people will be able to make it though, you'd need access to wagyu trimmings lol.
has Guga ever tried making an oklahoma smash burger? Doing that style with the microplaned onions with a5 wagyu would be the ultimate.
Congrats on the cook book Guga!
Ok ! Your THEE Burger Master. When I was a kid (65 years ago) before waygou burger was even thought of, my Dad took me to a little restaurant. We would get a hamburger , after fishing or hunting. They only toppings were a sweet pickle chip or two, with a carrot stick, and celery stick on the side. The burger tasted just like a juicy steak. I have tried for the last sixty five + years to match that flavor including grinding up a rib eye. I haven't come close. If you could come up with the answer you would make this 77 almost 78 year old man, happy before he died.
Guga really did have a tear in his eye. Probably because he ground up an A5 AND he was happy with how it turned out. Crazy how the other burgers flared up but the A5 just cooked itself happily.
Looks delicious man keep making food even better!
Will you open your own expensive restorant and include your experiments (the good ones) as the menue?? Plz do i want to see how you do!!
I've had a regular wagyu burger before. It was just in a small town cafe so I'm not sure if it's real wagyu but it was still a damn good burger
Grinding that A-5 made me cry. Glad you have a conscience.
Drooling 🤤 🤤 🤤 🤤. Ordered your book straight away! Been watching you for a long time love your videos never stop