I really want to see a tier-list ranking of Guga's various steak experiments. There have to be dozens of experiments over the past several years, and while some of them turned out terrible, some turned out absolutely amazing, and of the amazing ones, I'd really like to see a comparison of which "Amazing" is best of the best.
It would be nice to see an annual tier list with all of the past year's experiments ranked, then maybe bring back the best of each year for a sort of comparison to the new bests
I really want a “steak tournament bracket” video/series where they try every single experiment that “made the steak better” in order to find the king of upgrades.
Hey Guga! As a Texan who loves to BBQ, I really appreciate your videos. Your sides never disappoint either but can you post a video of your top favorite sides? I can never find the appropriate video for the side I want to try. Thank you again for all that you do.
Agreed. I think maybe a yearly "side dish recap of 2023" video with links to each one in the description, or at least the searchable video title would go a long way. I think they would drive a good amount of return traffic as people can more readily revisit older videos for the side dishes they want to try, so we can easily identify which video the garlic knots were from, etc. The footage is already theoretically already shot and cleaned up, you could just re-run a montage of the glamour shots of the finished products.
Love the side dish on this one. When I was a kid my mom would make a similar roll for New Year’s Eve but used a five-spice smoked duck instead. She would also use the duck fat and skin to make a fried rice. As Guga would say, “10 out of 10, would highly recommend!”
As a recommendation for the sauce you made. If you want to improve it hundred times better you should add ginger slices, white part of the spring onion,soy sauce and a slurry made with cornstarch. Its amazing and here in Peru we consider it the cheap tamarind sauce.
i’ve been watching guga since i first got in high school (i graduated 2022) and so much has happened since then and i still watch his videos just for comfort and reliability great vid 👌🏾
@@FenShen-us9tv Surely you must not be living in the US saying that. You can get a cheap offset smoker here from your local Walmart, hardware store, farm supply store, etc. for $100. You can get smaller vertical smokers even cheaper. They're crappy - but they'll absolutely smoke meat. Smokers do NOOOOOOT have to be expensive.
That's my main thing when it comes to marinating cuts of meat. Because the cuts absorb so much, it's best to shoot for 24-48 hours. Any longer than that, and you're leaving your cuts to break down, and you could risk losing the juiciness and tenderness that you're looking for. Those char siu egg rolls have got to be a home run. Knowing how much my family loves pork shoulder, I gotta make that. Ponzu sauce works perfect in dipping sauces, try it if you haven't!
Really glad ponzu sauce is seeing more circulation, it comes and goes at my supermarkets so infrequently. Hopefully more people will jump on board and get demand up.
Your passion for experimenting with different grill techniques and seasoning really shines through! The ponzu marinated steak for a day sounds wonderful and unique. I'm definitely giving it a try on my next barbeque!
Ponzu sauce is my favorite, when I was a sushi chef we had a sauce called money sauce. It was ponzu and we would had highly concentrated dashi broth to it and soak cilantro stems/orange zest for 2 days then strain then we would add a bunch of fresh garlic and let it sit for awhile was the best sauce ever
@leifa888 sorry I didn't receive any notifications from this but ofcourse. First step is to make the dashi broth with konbu/bonito or with dashi powder you buy online either one works but I found the powder to be easier to reduce. But you want it to be very concentrated. The recipe we made was usually 1/6 sake 1/6 yuzu 1/6 mirin 1/6 dashi 2/6 soy sauce with the juice of one orange. Give all those a mix and just add the zest of 1 orange and 1 lemon and any extra cilantro stems that you have. Let that soak for a few days. "we did 2 but you can go for 5" after you finished steeping those just Strain it and add crushed or Grated garlic as much as you want AND you can keep that garlic in the sauce as long as you want
@ikebanaJc sorry I didn't receive any notifications from this but ofcourse. First step is to make the dashi broth with konbu/bonito or with dashi powder you buy online either one works but I found the powder to be easier to reduce. But you want it to be very concentrated. The recipe we made was usually 1/6 sake 1/6 yuzu 1/6 mirin 1/6 dashi 2/6 soy sauce with the juice of one orange. Give all those a mix and just add the zest of 1 orange and 1 lemon and any extra cilantro stems that you have. Let that soak for a few days. "we did 2 but you can go for 5" after you finished steeping those just Strain it and add crushed or Grated garlic as much as you want AND you can keep that garlic in the sauce as long as you want
3:56 Americans really love sweet and sour sauce. Sweet and sour sauce is not really a big thing in Asia, but Americans somehow think Asia food is all about sweet and sour sauce
I highly recommend you trying a Hungarian hot sauce (Europe's spiciest native cuisine by far BTW, where both the spice and the name "paprika" comes from), if you are planning on trying another spicy/ hot steak experiment! They have some crazy pipin' hot peppers... The "Haragos Pista" (Furious Steve) pepper paste is similar in power to Da Bomb, but tastes a bit better IMO.
I got the DualFire pellet smoker last week. Been happy with it so far and today I see it on a video from you on one. Glad to see that! Hope you'll do some more with it on the channel. Tip: smoke tube if you want to add stronger smoke flavor to short cooks. First thing I smoked were some 1/3 lb chopped steak burgers using Knotty Wood pellets (clean the fire pot before the next use because of the higher mineral content in these pellets).
It's been a while. I feel like it's time for another 1$, eye round steak challenge! There's beena bunch of tenderness experiments since the last one. Put them to the ultimate test!
I'm thinking of starting a Japanese citrus sauce marketing empire. If you get ten people to help sell bottles of it, you can eventually become rich. It's a ponzu scheme.
Guga, you taught me how to cook the 'Guga Steak' a few years ago, and my family has loved me ever since!!! I haven't tried any of your experimental steaks yet, but this one has me interested!! I love your content. Love me a Guga Steak. Keep bringing the videos brother!!
We have the same (Or atleast similar) thing here in the Netherlands regarding the side dish, we call them "Mini loempia's".. And yes, a sweet/sour sauce goes great with it.
It's the difference between food being ready-to-serve or not. The uncooked meat in the marinade is "not ready-to-serve" in that it will still undergo a cooking process. You shouldn't do any of these things intentionally, but you _could_ theoretically put in contact with a contaminated surface/tool/hand in this stage because any contaminants it comes in contact with will still have a chance to be cooked out in the cooking process. The uncooked steaks marinading in the ponzu sauce would be considered not ready-to-serve since they're still going to be grilled later. On the other hand, once it has already been cooked and is ready-to-serve, it should avoid all contaminants at all costs because _those_ contaminants will not be removed since there is no further cooking process to cook them away. Leo's used fork would be considered a contaminant of a ready-to-serve product at this point. DISCLAIMER: If pathogens have penetrated the product or if the product has otherwise begun natural rot on its own, cooking will not magically make it safe to eat. Guga is very good at monitoring if things have gone past the point of spoilage, and has the proper tools and equipment to do extended marinading and aging well past the capabilities of the conventional home refrigerator. DO NOT TRY THIS AT HOME.
@@kvb7772don't do what guga does unless you have the equipment and knowledge. Problem with fork was food was cooked I.e- "ready-to-serve" anything that could contaminate is going to just be stuck in the food now. The fork was used. Used fork=contaminated. If it got contaminated before it got cooked I.e- "not-ready-to-serve" the "germs" could still get cooked out. I don't usually cater to such laziness. Don't bother asking why I did this time. I don't know.
There is a person from a famous Japanese singing group that is said to swear by having ponzu on everything, like how Uncle Roger swears by MSG. Having tried it myself (on several meats) I agree in terms of how good it is. It has such an agreeable flavor that works with most savory foods in that it adds a citrusy sweet layer that wouldn't be found otherwise
This side dish is ridiculously easy to make and here is how: proceeds to have 15 ingredients with 12 steps to prepare including smoking and deep frying. Gotta love that simplicity 😅
Ponzu is fantastic stuff for grilling, the charcoal taste pairs so well with it. Chicken/vegetable kabobs are amazing, with some pineapple mushroom onions bell peppers all marinated with ponzu then grilled yes please!!
Guga, when I started watching your videos I was a well done type of person. The more I watched your stuff the better red meat started to look. My favorite now is around 140 internal temp. 135 and 145 are good. But 140 is the sweet spot for me.
First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
A bite of steak and rice with ponzu is my favorite. I was also at the grocery store after work today looking for ponzu and thinking that Guga should do a video with it and here it is
It'd be cool to see a dry age experiment using tea leaves (any kind, to be really experimental try with white tea leaves, green tea leaves, and black tea leaves). Could also try brewing a big pot of tea and then marinating a steak in it to see what that would do.
Side dish is called "lumpiang Shanghai" /loom-pee-young • Shang-high/ in my side of town. I don't know what other Asian folks call it. But it's amazing that Guga knows about it. Awesome, dude!
When shopping today, noticed my local supermarket just started stocking this exact Kikkoman Ponzu, and now Guga drops this... The universe is telling me something for sure...
Guga, I used a store bought regular "Teriyaki" marinade, but added about 1/3 proportion of this same Kikkoman ponzu to cook chicken. It was the bomb. For everyone out there, if you want to use Ponzu, try adding it as 1/4 or 1/3 of some other teriyaki like marinade, or even a yuzu spicy marinade. It will enhance umami, sweetness and sourness all at once. So that's another way to use it.
GUGA, CAN YOU PLEASE DO A SEAFOOD SERIES!!!???? I absolutely love seafood, all kinds. My imagination is running wild thinking of all the amazing creations you might come up with. Invite me to try your food please 😅❤
Over here in the uk I believe the sweet and sour sauce is made using pineapple juice, sometimes orange, with ginger and spices (which are removed) and a cornstarch slurry
Guga I'm a big fan of your cooks on your show, love the fact you all give the honest truth about any stakes you cook on your show, again big fan brotha keep doing ya coming from Guam671.. Respect 👍
I keep watching your videos every single time they come out even after watching for 4+ years because these side dishes are better than most main dishes lol
Yep I was wishing he had tried one that was two or three Days in the marinade. I'm also wondering what constitutes "a day" is it 24 hours or just the "afternoon"?...
Just got my Recteq Dual Fire yesterday, can't wait to get it set up. First cook will be short ribs for Saturday and pulled pork Sunday for my hungry co-workers :)
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 173rd time asking btw
Guga I LOVE watching your videos but you should definitely try to experiment with chicken and pork sometime! I’m interested to see what some of the experiments would do to them !! 😊
I want to see guga make a ceviche. Every holiday my mom makes a peruvian ceviche she learned from an old lady in peru that runs in her family for decades its soo good
I did the 1 day ponzu but you don't need to drench it in the sauce, just enough that it coats the steak and put it in a ziploc u use a lot of less. Also take it out of the ziploc and put it on a rack in the fridge in the morning to let it air dry out a bit before u cook it. Comes out perfect
It's so easy! Step 1: BBQ a pork shoulder. Step 2: Par-boil your shredded vegetables. Step 3: ... My Idea of easy: Step 1: Remove the wrapper (optional). Step 2: Eat.
I absolutely love gugas' side dishes. lol, every weekend i make a different one for me and the lady! Ill have to give this a go. I cannot believe thats all it takes to make sweet and siur sauce lol
Try dry aging steak in garum (Roman fermented fish guts et al juices). The filtered and purified product doesn't have a fishy smell or not even a really nasty fish taste. But garum does provide some interesting umami flavors ... Modern fish sauces use some of the same processes - with their retained fishy flavor.
I think your missing out on an entire product line here Guga. If it were me, I'd make a whole line "Guga's Rubs" and "Guga's Butter of the god's" "Guga's knives" albeit I'm not sure how easy it would be to produce knife sets 😂 but I'd buy them all none-the-less! I propose an online meat market even if it's limited supply. Choice, Prime and Wagyu? Lol in all seriousness of you did decide to scale guga foods to that scale you have a loyal customer in me!
![กี่หมื่นฟ้า | Your Sky Series EP.1 [1/4]](http://i.ytimg.com/vi/vLGjxFL6U_I/mqdefault.jpg)
The way Guga, angel and Leo describes the 1 day ponzu steak makes me want to buy ponzu, is this what they call a ponzu scheme
It's ponzi, dude. PONZI! 😂
Trust me, buy it
10/10 would pun again.
@@ojol_wibu You must be PUN at parties.
@@theEdgeCrusher12 LITTERally I'm having PUN right now. 👌🏻
I really want to see a tier-list ranking of Guga's various steak experiments. There have to be dozens of experiments over the past several years, and while some of them turned out terrible, some turned out absolutely amazing, and of the amazing ones, I'd really like to see a comparison of which "Amazing" is best of the best.
It would be nice to see an annual tier list with all of the past year's experiments ranked, then maybe bring back the best of each year for a sort of comparison to the new bests
GREAT idea. We need this Guga
Yes, i need to make them
The Guga Iceberg
Bump
I can't believe it took Guga an entire month to make an awesome side dish
A man truly dedicated to his craft
an Awesome “SUPER SIMPLE” side dish
''ridicolusly easy''
I don't get how this guy hasn't had food poisoning yet. If I had that 1 month old side dish, I would have been shitting my insides out.
@@benjaminvdvyt , ahh I think your missing the joke. Since the side dish did not actually take a month.
I really want a “steak tournament bracket” video/series where they try every single experiment that “made the steak better” in order to find the king of upgrades.
But probably way too many marinades/preparations/ recipes for that.😅
Hey Guga! As a Texan who loves to BBQ, I really appreciate your videos. Your sides never disappoint either but can you post a video of your top favorite sides? I can never find the appropriate video for the side I want to try. Thank you again for all that you do.
Agreed. I think maybe a yearly "side dish recap of 2023" video with links to each one in the description, or at least the searchable video title would go a long way. I think they would drive a good amount of return traffic as people can more readily revisit older videos for the side dishes they want to try, so we can easily identify which video the garlic knots were from, etc. The footage is already theoretically already shot and cleaned up, you could just re-run a montage of the glamour shots of the finished products.
Love the side dish on this one. When I was a kid my mom would make a similar roll for New Year’s Eve but used a five-spice smoked duck instead. She would also use the duck fat and skin to make a fried rice. As Guga would say, “10 out of 10, would highly recommend!”
As a recommendation for the sauce you made. If you want to improve it hundred times better you should add ginger slices, white part of the spring onion,soy sauce and a slurry made with cornstarch. Its amazing and here in Peru we consider it the cheap tamarind sauce.
gonna try this
@@christopherpitts3941 sure tell me how you think also if you want you can add some chillies
The last time I tried doing this, the saltiness and sweet cancel each other out and I didn't taste anything
@@erxtric well Its a Sweet and sour it just kicks up a little the sweetness. Like in some desserts you add a pinch of salt.
i’ve been watching guga since i first got in high school (i graduated 2022) and so much has happened since then and i still watch his videos just for comfort and reliability great vid 👌🏾
I love how 4 hours is what guga calls a ''ridicolusly easy'' sidedish.
Waiting around for a timer to go down isn’t hard.
No one has a smoker at their house lol
@@FenShen-us9tv I have a smoker at my house.
@@Obi_Jawn_Kenobi they're very expensive so most people can't make the recipe
@@FenShen-us9tv Surely you must not be living in the US saying that. You can get a cheap offset smoker here from your local Walmart, hardware store, farm supply store, etc. for $100. You can get smaller vertical smokers even cheaper. They're crappy - but they'll absolutely smoke meat. Smokers do NOOOOOOT have to be expensive.
That's my main thing when it comes to marinating cuts of meat. Because the cuts absorb so much, it's best to shoot for 24-48 hours. Any longer than that, and you're leaving your cuts to break down, and you could risk losing the juiciness and tenderness that you're looking for.
Those char siu egg rolls have got to be a home run. Knowing how much my family loves pork shoulder, I gotta make that. Ponzu sauce works perfect in dipping sauces, try it if you haven't!
Really glad ponzu sauce is seeing more circulation, it comes and goes at my supermarkets so infrequently. Hopefully more people will jump on board and get demand up.
Your passion for experimenting with different grill techniques and seasoning really shines through! The ponzu marinated steak for a day sounds wonderful and unique. I'm definitely giving it a try on my next barbeque!
Ponzu sauce is my favorite, when I was a sushi chef we had a sauce called money sauce. It was ponzu and we would had highly concentrated dashi broth to it and soak cilantro stems/orange zest for 2 days then strain then we would add a bunch of fresh garlic and let it sit for awhile was the best sauce ever
Damn. Now that's something worth trying.
More specific directions please? I'd love to try it
Yes. Please more detailed instructions.
@leifa888 sorry I didn't receive any notifications from this but ofcourse. First step is to make the dashi broth with konbu/bonito or with dashi powder you buy online either one works but I found the powder to be easier to reduce. But you want it to be very concentrated. The recipe we made was usually 1/6 sake 1/6 yuzu 1/6 mirin 1/6 dashi 2/6 soy sauce with the juice of one orange. Give all those a mix and just add the zest of 1 orange and 1 lemon and any extra cilantro stems that you have. Let that soak for a few days. "we did 2 but you can go for 5" after you finished steeping those just Strain it and add crushed or Grated garlic as much as you want AND you can keep that garlic in the sauce as long as you want
@ikebanaJc sorry I didn't receive any notifications from this but ofcourse. First step is to make the dashi broth with konbu/bonito or with dashi powder you buy online either one works but I found the powder to be easier to reduce. But you want it to be very concentrated. The recipe we made was usually 1/6 sake 1/6 yuzu 1/6 mirin 1/6 dashi 2/6 soy sauce with the juice of one orange. Give all those a mix and just add the zest of 1 orange and 1 lemon and any extra cilantro stems that you have. Let that soak for a few days. "we did 2 but you can go for 5" after you finished steeping those just Strain it and add crushed or Grated garlic as much as you want AND you can keep that garlic in the sauce as long as you want
It would be cool to do a year end list where we see go over which steaks were better than the control!
3:56 Americans really love sweet and sour sauce. Sweet and sour sauce is not really a big thing in Asia, but Americans somehow think Asia food is all about sweet and sour sauce
I highly recommend you trying a Hungarian hot sauce (Europe's spiciest native cuisine by far BTW, where both the spice and the name "paprika" comes from), if you are planning on trying another spicy/ hot steak experiment! They have some crazy pipin' hot peppers... The "Haragos Pista" (Furious Steve) pepper paste is similar in power to Da Bomb, but tastes a bit better IMO.
Anything tastes better than Da Bomb! 😂
Finally! Some veggies in the side dish! If Angel doesn't care for it, more for Leo and Guga! It's a win. Happy New Year!
I got the DualFire pellet smoker last week. Been happy with it so far and today I see it on a video from you on one. Glad to see that!
Hope you'll do some more with it on the channel.
Tip: smoke tube if you want to add stronger smoke flavor to short cooks.
First thing I smoked were some 1/3 lb chopped steak burgers using Knotty Wood pellets (clean the fire pot before the next use because of the higher mineral content in these pellets).
It's been a while. I feel like it's time for another 1$, eye round steak challenge! There's beena bunch of tenderness experiments since the last one. Put them to the ultimate test!
I'm thinking of starting a Japanese citrus sauce marketing empire. If you get ten people to help sell bottles of it, you can eventually become rich. It's a ponzu scheme.
Guga, you taught me how to cook the 'Guga Steak' a few years ago, and my family has loved me ever since!!!
I haven't tried any of your experimental steaks yet, but this one has me interested!!
I love your content. Love me a Guga Steak. Keep bringing the videos brother!!
The bombastic side eye sound was not expected.😂😂😂
This is episode I need for my next cooking for my family
I love these videos so much. Just went back and watched a bunch in a row and I get tons of ideas.
We have the same (Or atleast similar) thing here in the Netherlands regarding the side dish, we call them "Mini loempia's".. And yes, a sweet/sour sauce goes great with it.
Guga: Lets eat a steak that we left for a month in a questionable liquid.
Also Guga: You touched the steak with your fork??
It's the difference between food being ready-to-serve or not. The uncooked meat in the marinade is "not ready-to-serve" in that it will still undergo a cooking process. You shouldn't do any of these things intentionally, but you _could_ theoretically put in contact with a contaminated surface/tool/hand in this stage because any contaminants it comes in contact with will still have a chance to be cooked out in the cooking process. The uncooked steaks marinading in the ponzu sauce would be considered not ready-to-serve since they're still going to be grilled later.
On the other hand, once it has already been cooked and is ready-to-serve, it should avoid all contaminants at all costs because _those_ contaminants will not be removed since there is no further cooking process to cook them away. Leo's used fork would be considered a contaminant of a ready-to-serve product at this point.
DISCLAIMER: If pathogens have penetrated the product or if the product has otherwise begun natural rot on its own, cooking will not magically make it safe to eat. Guga is very good at monitoring if things have gone past the point of spoilage, and has the proper tools and equipment to do extended marinading and aging well past the capabilities of the conventional home refrigerator. DO NOT TRY THIS AT HOME.
Ponzu is not questionable, it is a common dressing and sauce in Japanese cuisine
@@dragonbretheren idk what u on about its too long, im not reading allat but whatever it is ur probably right
@@kvb7772don't do what guga does unless you have the equipment and knowledge.
Problem with fork was food was cooked I.e- "ready-to-serve" anything that could contaminate is going to just be stuck in the food now. The fork was used. Used fork=contaminated.
If it got contaminated before it got cooked I.e- "not-ready-to-serve" the "germs" could still get cooked out.
I don't usually cater to such laziness. Don't bother asking why I did this time. I don't know.
There is a person from a famous Japanese singing group that is said to swear by having ponzu on everything, like how Uncle Roger swears by MSG. Having tried it myself (on several meats) I agree in terms of how good it is. It has such an agreeable flavor that works with most savory foods in that it adds a citrusy sweet layer that wouldn't be found otherwise
"To be Healthy I just threw some green onions on top" must be the funniest thing he said this time.
This side dish is ridiculously easy to make and here is how: proceeds to have 15 ingredients with 12 steps to prepare including smoking and deep frying. Gotta love that simplicity 😅
That’s hilarious, I just had Shabu Shabu last night with ponzu and a daikon radish. The timing on this one is insane
Im just happy to see Angel eating some greens. Proud of you bro 👊
Ponzu is fantastic stuff for grilling, the charcoal taste pairs so well with it. Chicken/vegetable kabobs are amazing, with some pineapple mushroom onions bell peppers all marinated with ponzu then grilled yes please!!
Great video Guga! I have used Ponzu for years to marinate my beef for jerky! Amazing!
Guga, when I started watching your videos I was a well done type of person. The more I watched your stuff the better red meat started to look. My favorite now is around 140 internal temp. 135 and 145 are good. But 140 is the sweet spot for me.
First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
copypasta
Feel like I have seen this comment before…..yep…bot.
Hope you have a great recovery
Lmao @ the people that think this is a real comment
Wishing you a speedy recovery!
Made this last night for my friends after watching the video. It was a hit!
A bite of steak and rice with ponzu is my favorite. I was also at the grocery store after work today looking for ponzu and thinking that Guga should do a video with it and here it is
Wagyu Tom & Jerry steak next!
Legit was thinking when I saw the side dish "Angel is gonna say there is too much green in it"
Can we get an oyster sauce video now? You’re getting close!
This is the best one I've seen all year!
Springroll wrappers are great for left overs. Corned beef, potato and cabbage spring rolls served with a mustard dipping sauce is lovely.
It'd be cool to see a dry age experiment using tea leaves (any kind, to be really experimental try with white tea leaves, green tea leaves, and black tea leaves). Could also try brewing a big pot of tea and then marinating a steak in it to see what that would do.
Side dish is called "lumpiang Shanghai"
/loom-pee-young • Shang-high/
in my side of town.
I don't know what other Asian folks call it.
But it's amazing that Guga knows about it.
Awesome, dude!
😅 I thought it was just called a pork egg roll 🙂
Guga's side eye 8:48 killed me 😂😂😂
When shopping today, noticed my local supermarket just started stocking this exact Kikkoman Ponzu, and now Guga drops this... The universe is telling me something for sure...
11:30 "why are you not so friendly today?" I detect some tension there 😂
Guga, I used a store bought regular "Teriyaki" marinade, but added about 1/3 proportion of this same Kikkoman ponzu to cook chicken. It was the bomb. For everyone out there, if you want to use Ponzu, try adding it as 1/4 or 1/3 of some other teriyaki like marinade, or even a yuzu spicy marinade. It will enhance umami, sweetness and sourness all at once. So that's another way to use it.
11:08 Leo with 'I love Ponzu' gave me some Bitconnect flashbacks haha
did anyone else gasp "What?!" when he showed how the sweet and sour sauce is made?
I know! Really just ketchup and sugar water? Isn't there some pineapple juice or something else in there??? 😲
Definitely I want to make that side dish, but I'd change the dipping sauce.
Can't believe Leo hasnt learned to put the fork into the piece you're cutting for yourself, not into the part that will remain for others.
Got to love guga. Soon as he says simple side dish you know he is about to pull out the entire kitchen.
I need that on a t-shirt :D
@7:40
"I never get tired of steaks..."
I feel like we hear that phrase a lot from this channel, from different people
I have an idea for a steak experiment. (Not sure if you've done it) You could cut the steak in slices, then get a crust on every side of each slice.
Move over 100 year egg, here come 100 year steak in ponzu sauce
"To be healty" I add spring onions to my deep fried chicken.
Remember guys.... Better than nothing tho
Leo got schooled by guga at the end 😂😂😂
That bombastic side eye moment had me laughing hahaha. Bravo to the editor
My husband cooked this recipe tonight for dinner and it was amazing. The 24hr amount for the steaks was perfect. Thank you for the idea.
GUGA, CAN YOU PLEASE DO A SEAFOOD SERIES!!!???? I absolutely love seafood, all kinds. My imagination is running wild thinking of all the amazing creations you might come up with. Invite me to try your food please 😅❤
Angel hates seafood, so that could be interesting!
applaud the editors ... standing ovation for everything else
Ayo that Bombastic Side Eye by Guga tho! 🔥
could you please experiment dry aging bone marrow and using it for different recipes including a bone broth and bone marrow butter
Great as usual! Try the Sardinian MSGs, bottarga or pecorino sardo cheese.
Over here in the uk I believe the sweet and sour sauce is made using pineapple juice, sometimes orange, with ginger and spices (which are removed) and a cornstarch slurry
Hey Guga how's that Big Mac? "Oh man it's a 10 out of 10 would highly recommend".
The way guga described the 1 month ponzu one at the start sounded like it was part of a horror movie plot
Great video as always
Hey guga, happy new year to you!!
I dare you to dry age steak in salad dressing. 🥗
That is basically what many are.🙂
For Guga territory to eat vegetables they must have some type of msg
Guga I'm a big fan of your cooks on your show, love the fact you all give the honest truth about any stakes you cook on your show, again big fan brotha keep doing ya coming from Guam671.. Respect 👍
I keep watching your videos every single time they come out even after watching for 4+ years because these side dishes are better than most main dishes lol
Side dishes / appetizers often are better than the main course....
I get this weird feeling that 3 days might do even better than 1 day.
Yep I was wishing he had tried one that was two or three Days in the marinade. I'm also wondering what constitutes "a day" is it 24 hours or just the "afternoon"?...
Brother, that side dish looks amazing. 😻
Just got my Recteq Dual Fire yesterday, can't wait to get it set up. First cook will be short ribs for Saturday and pulled pork Sunday for my hungry co-workers :)
I grew up in a family that only dipped sushi in ponzu sauce. It’s cool to see one of my favorite ingredients used for something else.
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 173rd time asking btw
Guga I LOVE watching your videos but you should definitely try to experiment with chicken and pork sometime! I’m interested to see what some of the experiments would do to them !! 😊
That side dish had to be smacking. The way Leo was so jealous everyone else had it.
@guga, dry age in DURIAN the king of fruits!
I want to see guga make a ceviche.
Every holiday my mom makes a peruvian ceviche she learned from an old lady in peru that runs in her family for decades its soo good
3:54 what a nice side dish idol guga,I want you to try the Filipino style fried spring rolls as a side dish it will please too with everyone 💜
Sounds great. Would love to see a tighter bandwidth on the marinating/aging. 1 Week was a little to long, but 24hrs vs 48 vs 72hrs?
Part of me really wants to see a guga cooking live stream
I did the 1 day ponzu but you don't need to drench it in the sauce, just enough that it coats the steak and put it in a ziploc u use a lot of less. Also take it out of the ziploc and put it on a rack in the fridge in the morning to let it air dry out a bit before u cook it. Comes out perfect
It's so easy! Step 1: BBQ a pork shoulder. Step 2: Par-boil your shredded vegetables. Step 3: ...
My Idea of easy: Step 1: Remove the wrapper (optional). Step 2: Eat.
This experiment perfectly explains the ponzu experience. One day is great, anything more like like a ponzi.
I absolutely love gugas' side dishes. lol, every weekend i make a different one for me and the lady! Ill have to give this a go. I cannot believe thats all it takes to make sweet and siur sauce lol
Lovely stuff
My husband would disagree about the sauce for the side, he can't stand ketchup in anything and he knows if i use it... lol
Guga i love your videos! I always learn something new 🤩 Angel stop complaining bro... 😘
In PH, the side dish is called Lumpia. But instead of sliced pork, we ground it
Try dry aging steak in garum (Roman fermented fish guts et al juices). The filtered and purified product doesn't have a fishy smell or not even a really nasty fish taste. But garum does provide some interesting umami flavors ... Modern fish sauces use some of the same processes - with their retained fishy flavor.
New year, same ol’ vegetable hating Angel 😂
New Year's resolution.... All side dishes moving forward should contain veggies!
love you're vids
Guga's side dish is my main dish if I wanted to splurge and treat myself
I think your missing out on an entire product line here Guga. If it were me, I'd make a whole line "Guga's Rubs" and "Guga's Butter of the god's" "Guga's knives" albeit I'm not sure how easy it would be to produce knife sets 😂 but I'd buy them all none-the-less! I propose an online meat market even if it's limited supply. Choice, Prime and Wagyu? Lol in all seriousness of you did decide to scale guga foods to that scale you have a loyal customer in me!
Guga food videos looks so good that it looks CGI😂🤤would love for bro too cook for me one day wonder how much it costs to cater an event
Ponzu scheme!
@gugafoods , if you want the full experience of eating char siu, go to Singapore, there’s treasure trove of it