Hi Guga, we learned that putting some beef tallow on top of a brisket before wrapping it for the final cooking brings the best results. How about using bone marrow instead of beef tallow? 🤔 would this take it even to a higher level? The approach of SlapYoDaddy for such experiments would be great. Just smoke one full prepared Brisket all the way through and then cut it in half. One half will be wrapped up with beef tallow and one with bone marrow. Put it back on the grill for the final cook and et voilà we have perfect comparison of both parts (flat and point) with both tastes. Please give it a try. Thanks Guga❤
Guga as a Korean American, I applaud your love and knowledge of Korean food. For the marinade, try replacing the brown sugar and honey with half a can of coca cola. That's the secret sauce
The best grill master to ever touch youtube. I discovered your channel 2 years ago and have been watching non stop. Youve inspired me to cook and to master beef cooking.
Hey guga. Love your content. For the corn dogs, I'd like to recommend a spiral cut on both the hot dog and the cheese, then interlace them. That's truly the best of both worlds in each bite.
I love all of your dynamic!!! Started watching with just you and angel and then a couple months leo started to show up and I gotta say I love his commentary and all of your love for food. Great food and great company is heaven on earth!!!
''If you take a closer look you could really appreciate the marbling'' lol😂😂😂 I be appreciating that marbling from a mile away!!!! Such amazing steaks!
Lived in Korea for a year in the military. The restaurant food AND street food we're amazing! Great respect for the food and culture. Thanks for making me hungry Guga!
I've been watching both of your channels for years now. You inspired me and in a way taught me how to cook a steak for the first time (I'm from Latvia and steak here isn't common at all). Steak is KING! But I really wanted to comment on the editing game your videos have now! Your videos bring so much joy and one heck of an appetite, haha!
Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?
Love guga’s spirit. He just likes creating flavorful food for people to eat. Can never go wrong with a guga episode. Educational, fun, and cool to watch. On my bucket list to have you cook and share one of your amazing meals with me.
Guga, I’m Korean and I love Korean BBQ and Picanha. The steak connects our two cultures. Korean BBQ and Brazilian BBQ are, in my opinion, tied for #1 for best BBQ.
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ?
i will point out one thing, Leo's ability to describe everything he's tasting is absolutely insane. he could be a genuine food critic with how detailed he is in his descriptions, it's astounding
yes do this please! Korea needs justice hahah. Hanwoo is much better than wagyu. beef flavour is better and marbling is perfect. often times wagyu is too much fat and overwhelming!
Guga, I'm from South Africa and I always watch your videos. I try to make some of your steak recipes, unfortunately it's extremely hard for me to get Wagyu this side of the world. Your spices are an almost similar ordeal, but thank you for the tips. "So let's do it"
Guga!!! Thank you so much. I know I annoyed you with so many of my messages that you should do in Korean barbecue again but thank you so so much. This is everything and more I could ever ask for. I actually cannot believe that you read my comments I put on your videos for you to recreate a Korean barbecue. Thank you so much you are amazing and I cannot wait for more amazing videos from you to come in the future. You are the best, thank you so much for listening and creating a Korean barbecue
I watch guga cook these expensive gorgeous wagyu steaks because I know I’ll never be able to afford it, thanks for giving me a little taste of steak paradise!
That cut is called “L.A. galbi!” Nice exchange of culture from Korea to USA butchers in Koreatown of Los Angeles, and then because it was so popular, the butcher technique was exported back to Korea. Many BBQ restaurants in Korea now have “LA galbi” on their menu.
Guga I love your videos. You have convinced me to buy a Sous Vide machine, and to try Wagyu. I really love your experiments. Some of my favorite are the ones where you compare grades. I would love it if you could convince your meat dealer to offer a "Guga Package" that would be one cut of steak with all the grades they offer. Keep making videos.
I’ve been too tired to put effort into making dinner until I started watching your videos :)) now I have fun in the kitchen and I get excited to make dinner so thanks guga! Can you show how to make cheap short ribs taste amazing? I always have trouble and since we don’t have a grill I’m just left with a pan on a stove. Maybe bake it? Idk lol. Would love some advice! 😁
Legit question. I've never had high grade Wagyu like this. I know it's rich and the marbling/fat is what makes it so good/tender/desirable...but....at what point is it too much fat/marbling? Like, what if the whole cut was just the white/fatty part? Or how good would it be if all of the white was removed? Would it still be high grade red meat? Yes, I know it's the balance that makes it great...but still curious.
To me wagyu should be eaten like candies, a little goes a long way. I ate 150g alone and i regret it so much. It's too much and too rich for a single person, in my opinion it should be eaten as an experience. I had to eat it with rice and salad to cut the fattiness away.
Hey Guga, have you ever thought about using venison for hamburgers? It's absolutely delicious. :) (especially if mixed with some moose meat for extra fat)
My comments always get lost in the flock so i gotta troll the top comments. Guga. Look into Hanwoo beef and thank someone else for the idea. Im 65% certain you've never heard of it but you should try to get some anyway.
Hey Guga! Love the short rib. It looked incredible. But one has to ask: what would it look and taste like if it were dry aged in horseradish? Just a friendly thought (again lol)
I am glad I got me an box of those in my last order. I have so much to cook. From kobe ribeye to wagyu brisket. I am looking forward to the wagyu Denver steaks as well. My freezer is packed full with amazing steaks from Grand Western. That's for recommending them. They are amazing
Omfg!! The title says “impossible” and I thought it was that imitation fake meat that you were experimenting with. I’d love to see you guys try chef Kenny’s vegan steak roll in Vegas, it’s the only imitation I’ve had that compares.
I lived in korea for 6 years, and never seen a corn dog like that... The corn dogs over there are covered in square potato/batter, and drizzled in ketchup/mustard
Ver ele falando em português e a cosia mais esquisita possível. ele tem um vídeo em minas eu acho, no segundo que ele fala em português ce toma um susto kkkk nem parece a msm pessoa.
I love and hate your videos. I love to see your experiments and your passion for food. I hate that I will never be able to eat these amazing cuts you make. Keep up the great work.
I started watching you back in the days of sous vide everything. and gotta be honest. i have learned alot from you. even though im a educated chef :) lots of secrets that ive learned from here that i use to "cheat" flavour into the food i cook
Guga's kbbq marinade is the most legit k-style marinade you can find online. Nobody uses pear as base these days due to cost, but nothing beats this classic OG recipe.
Guga, did you already try korean hanwoo beef? The marbling looks so beautiful, and peoples says its comparable to wagyu a5. Hope you can try it and make a comparable video with other expensive cuts
ty for mentioning this :) I'm hope the hype of wagyu dies down a bit cuz honestly hanwoo deserves the hype. people say wagyu is best but they never tried hanwoo 😆
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
My friends’ brains are all rotted from tiktok, so its hard to get them to pay attention to a youtube video - but ANY time i put guga on, people are GLUED to the TV lol. Youre a magic man! Inspired us to make many wonderful things. Keep it up!
Discovered Korean BBQ in Hawaii. Loved it. Don't get it nearly enough anymore. Saw this video, and immediately added Kalbi to my never-shrinking list of, "BBQ cook bucket list."
Ill never be able to afford a steak like this but im glad you make these videos. With some regular steaks and your recipes have came out amazing. Thank you for all your time and effort in your videos. I never commet on videos but i love your channel. Keep on cooking.
Guga love your vids/fam. You need some artisanal kimchi as well as short grain white rice (I recommend Premium-HET rice) to serve as the tabula rasa for the pallette.
This is a great way to cook. Can’t wait to try it myself. Have you ever tried the Tomahawk King cut? It’s a LOT of beef. Would love to see you’re team dive into it
I love this guy and everything he is doing I just found him recently and I was already pretty good at BBQ but I'm about to try and see how much it can be better.. I can do sides for days but honestly I want to do some of the one's that you have done that I have not done.. I love this channel.
Bro Leo there has been so many wagyu steak drops on that table that if you ask guga to lick the table your eating on guga will do it without asking again
The impossible wagyu is no joke!
No
Plz dry age in frosting
Put weed butter on that guga!!!
Hey Guga, I'm just still here asking for you to do an experiment with chamoy. It's been a few months.
Plz dry age steak in frosting
Hi Guga, we learned that putting some beef tallow on top of a brisket before wrapping it for the final cooking brings the best results. How about using bone marrow instead of beef tallow? 🤔 would this take it even to a higher level? The approach of SlapYoDaddy for such experiments would be great. Just smoke one full prepared Brisket all the way through and then cut it in half. One half will be wrapped up with beef tallow and one with bone marrow. Put it back on the grill for the final cook and et voilà we have perfect comparison of both parts (flat and point) with both tastes. Please give it a try. Thanks Guga❤
yah
This is the 20th time youve asked. I hope he does it. Keep posting he will see it one day if he hasnt already.
@@mohamedhussein2780 its probably way more than 20
@@ItsMeYourRealDad proabably is😂😂
🧐
Yes, no need to experiment with perfection! I wish I could have been there to help you guys finish off those beautiful pieces of grilled goodness!
You guys should put your heads together and get some Hanwoo beef.
You'll thank me later or you'll thank someone else instead for giving you the idea.
COLLAB!
Guga as a Korean American, I applaud your love and knowledge of Korean food. For the marinade, try replacing the brown sugar and honey with half a can of coca cola. That's the secret sauce
Gosh I gotta try the coca cola
Bro as a mexican, all I can say is Korean food is the best !
*happy angel noises*
As a Colombian man. KOREAN CUISINE IS AMAZING AND I LOVE IT AND MISS IT VERY MUCH
@@SUZUKIRYDER1 Koreans make some solid tacos ngl
You always cook the meats so perfectly! I also love how you made Korean style corn dog today 😍
@Random Account b
@@xIpodTouchGoeroex c
@@Allahuma.sali.ala.muhammad.d
@@CARGOGGLES e
@@idiot3814 f
Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 40 of asking)
Yea... and also put that thing (meat dust) on everything... like... fries, Fried Chicken, etc
Great Idea
I was thinking the same thing, it would have an earthy flavour like roots
Les, DO ET!
Edible dirt?? Please enlighten me lol
Hey Guga, I'm a Korean man, and as far as I'm concerned, you're a honorary Korean with all the delicious Korean dishes you cook up
The best grill master to ever touch youtube. I discovered your channel 2 years ago and have been watching non stop. Youve inspired me to cook and to master beef cooking.
Great video! Glad you’re showcasing Korean ingredients and flavors!
Hey guga. Love your content. For the corn dogs, I'd like to recommend a spiral cut on both the hot dog and the cheese, then interlace them. That's truly the best of both worlds in each bite.
I love all of your dynamic!!! Started watching with just you and angel and then a couple months leo started to show up and I gotta say I love his commentary and all of your love for food. Great food and great company is heaven on earth!!!
''If you take a closer look you could really appreciate the marbling'' lol😂😂😂 I be appreciating that marbling from a mile away!!!! Such amazing steaks!
Lived in Korea for a year in the military. The restaurant food AND street food we're amazing! Great respect for the food and culture. Thanks for making me hungry Guga!
I am honored to have you cook and enjoy the food of my people Guga... 감사합니다!!!
I've been watching both of your channels for years now. You inspired me and in a way taught me how to cook a steak for the first time (I'm from Latvia and steak here isn't common at all). Steak is KING!
But I really wanted to comment on the editing game your videos have now! Your videos bring so much joy and one heck of an appetite, haha!
Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?
Huh, I've never heard about a cut called the "Beef Navel", interesting. I always thought practically that the beef brisket is the "beef pork belly".
@@smippycis6285 this man is out here trying to eat beef bellybuttons 😂
@@tatlifelover XD
Beef belly. I think he’s made beef bacon before
Love guga’s spirit. He just likes creating flavorful food for people to eat. Can never go wrong with a guga episode. Educational, fun, and cool to watch. On my bucket list to have you cook and share one of your amazing meals with me.
Now I’m really interested to see some Brazilian and Korean infusions into your food in future videos, that looks delicious 🤤
Altough I won't be able to recreate even a fraction of the thing You guys try, seeing You enjoy them make me happy. So pure joy.
Hi Guga, have you ever tought about using salted caramel to dry age a steak?
It taste amazing!
I've been asking this for almost 2 years!
Thats not dry aging my guy
I make a caramel glaze using captain Morgan rum to use on pork chops....
@@thistledewoutdoors3331 nobody asked
@@jamesbuckamerry1727 I did
Guga, I’m Korean and I love Korean BBQ and Picanha. The steak connects our two cultures. Korean BBQ and Brazilian BBQ are, in my opinion, tied for #1 for best BBQ.
Guga you gotta try cinnamon on steaks. It’s amazing on burgers. But I’ve never tried on steaks. Makes the crust amazing.
Oh man! Those short ribs.... 😱😱😱 Great video my friend!
As a korean, I am totally fine with Guga identifying as a korean.
Thanks for representing our food guys :) love your work as always.
Damn 2 videos in one day, you're on it Guga.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
He already did that video.
I think fresh garlic/paste would burn on the open fire on the grill the heat is too intense
@@RM_3D Yes, fresh garlic will burn on an open fire.
there is a use for fresh dried ingredients in cooking... this is one of them.
Baste with fresh grill with dried because people think it doesn't burn🥵
i will point out one thing, Leo's ability to describe everything he's tasting is absolutely insane. he could be a genuine food critic with how detailed he is in his descriptions, it's astounding
Guga pls do the HANWOO(Korean Beef) vs WAGYU video !!!!! 🇰🇷🇯🇵
I don't think hanwoo is exported from Korea.
yes do this please! Korea needs justice hahah. Hanwoo is much better than wagyu. beef flavour is better and marbling is perfect. often times wagyu is too much fat and overwhelming!
Guga, I'm from South Africa and I always watch your videos. I try to make some of your steak recipes, unfortunately it's extremely hard for me to get Wagyu this side of the world. Your spices are an almost similar ordeal, but thank you for the tips. "So let's do it"
There's South African Wagyu! Also, where in SA are you? It's super easy to get spices. - Fellow SAn
Everything about this is amazing, but is anyone else with me if they cheer with the "Cheers everybody!" That makes me happier than I deserve to be
Guga!!! Thank you so much. I know I annoyed you with so many of my messages that you should do in Korean barbecue again but thank you so so much. This is everything and more I could ever ask for. I actually cannot believe that you read my comments I put on your videos for you to recreate a Korean barbecue. Thank you so much you are amazing and I cannot wait for more amazing videos from you to come in the future. You are the best, thank you so much for listening and creating a Korean barbecue
The Impossible Wagyu. Sounds delicious. But I’m starting to feel like Squid Ink Dry Age might be impossible too.
It would probably be a substitution for salt due to squid ink being salty as is
@Jet Jesse
Most likely
Guga broght the value on this video!!! Damn, brother. Thank you!
For the Korean corn dogs I recommend using sausages with cheese in the middle already!
I watch guga cook these expensive gorgeous wagyu steaks because I know I’ll never be able to afford it, thanks for giving me a little taste of steak paradise!
That cut is called “L.A. galbi!” Nice exchange of culture from Korea to USA butchers in Koreatown of Los Angeles, and then because it was so popular, the butcher technique was exported back to Korea. Many BBQ restaurants in Korea now have “LA galbi” on their menu.
kalbi*
@@skinniesANDtitties Galbi sounds more accurate.
That is a common misconception, LA stands for Long/Longitudinal Axis for the way the ribs are cut.
Also seen it as Asado which is South American grilled short rib.
Flanken style ribs. So good 👍
Guga I love your videos. You have convinced me to buy a Sous Vide machine, and to try Wagyu. I really love your experiments. Some of my favorite are the ones where you compare grades. I would love it if you could convince your meat dealer to offer a "Guga Package" that would be one cut of steak with all the grades they offer. Keep making videos.
My Chinese relatives would probably agree, for most birthdays we'll go to a nice Korean BBQ
Even if it's not Wagyu, it's absolutely delicious
I’ve been too tired to put effort into making dinner until I started watching your videos :)) now I have fun in the kitchen and I get excited to make dinner so thanks guga!
Can you show how to make cheap short ribs taste amazing? I always have trouble and since we don’t have a grill I’m just left with a pan on a stove. Maybe bake it? Idk lol. Would love some advice! 😁
Guga: this sauce is super easy to make:)
4 out of the 6 ingridients i never seen or heard of.
Legit question. I've never had high grade Wagyu like this. I know it's rich and the marbling/fat is what makes it so good/tender/desirable...but....at what point is it too much fat/marbling? Like, what if the whole cut was just the white/fatty part? Or how good would it be if all of the white was removed? Would it still be high grade red meat? Yes, I know it's the balance that makes it great...but still curious.
To me wagyu should be eaten like candies, a little goes a long way. I ate 150g alone and i regret it so much. It's too much and too rich for a single person, in my opinion it should be eaten as an experience. I had to eat it with rice and salad to cut the fattiness away.
You shouldn't eat the entire thing alone like the other reply you'll regret it
Classic Guga video!
Hey Guga, have you ever thought about using venison for hamburgers? It's absolutely delicious. :)
(especially if mixed with some moose meat for extra fat)
this sounds like a mystery meat episode! 👌😊
Venison with some bacon makes excellent burgers
My comments always get lost in the flock so i gotta troll the top comments.
Guga. Look into Hanwoo beef and thank someone else for the idea.
Im 65% certain you've never heard of it but you should try to get some anyway.
Guga! When are you going to release a cook book?! I use your recipes faithfully for family getherings
Guga had me so into the side dish I forgot about the ribs
This is my favorite go to for beef ribs. Worth every penny! 100% perfer over smoking! Much better than a lot of steak at times.
Hey Guga! Love the short rib. It looked incredible. But one has to ask: what would it look and taste like if it were dry aged in horseradish?
Just a friendly thought (again lol)
I am glad I got me an box of those in my last order. I have so much to cook. From kobe ribeye to wagyu brisket. I am looking forward to the wagyu Denver steaks as well. My freezer is packed full with amazing steaks from Grand Western. That's for recommending them. They are amazing
Omfg!! The title says “impossible” and I thought it was that imitation fake meat that you were experimenting with. I’d love to see you guys try chef Kenny’s vegan steak roll in Vegas, it’s the only imitation I’ve had that compares.
All these fake vegan "meats" are straight poison and should never be considered anything even remotely close to "food" or fit for human consumption.
You should make a wagyu short rib birria 😍🔥 sounds amazing
Guga can you make the best steak ever like using the best techniques and the best ingredients with the best steak just a video idea=)
angel seems happier... I like it. I love watching you guys. I never miss or skip an upload.
I lived in korea for 6 years, and never seen a corn dog like that... The corn dogs over there are covered in square potato/batter, and drizzled in ketchup/mustard
I appreciate how the right guy discribe the food
Hi Guga. You should experiment with tamarind. This is loved by Hispanic culture especially when it’s turned into a candy.
Literally got goose bumps and (good) shivers while watching that sizzle on the meat!
I only have one complaint, these videos are too damn short. Who agrees? XD
I don’t mind watching gugas sponsers for some reason. They’re so mellow. Feels like it’s not even an ad.
Guga, fala português qualquer hora! Mostra tuas raízes brasileiras! Abraço
Tem alguns videos dele no brasil
@@cucabeludo3596 serio? no canal dele mesmo?
ele chama o maumau de maumauzin direto. Isso é mto BR!
Ver ele falando em português e a cosia mais esquisita possível. ele tem um vídeo em minas eu acho, no segundo que ele fala em português ce toma um susto kkkk nem parece a msm pessoa.
yum! thank you for sharing the stories and yummy recipes Guga!
No way you timed the cheese random ooze with the voiceover. That made me crack up.
The amount of work you put into your videos I appreciate love the videos keep it up Greetings from Germany
Guga out here making me hungry
I love and hate your videos. I love to see your experiments and your passion for food. I hate that I will never be able to eat these amazing cuts you make. Keep up the great work.
I spent two years on the DMZ in Korea (Jan 99- Jan 01). I am not a huge fan of most oriental cuisine, but Korean BBQ is incredible.
Definitely gonna try, video coming soon
Man the way he describes food is A1 brothers. Love this
Guga! Do a cured egg yolk experiment grated on top of a steak!
I started watching you back in the days of sous vide everything. and gotta be honest. i have learned alot from you. even though im a educated chef :) lots of secrets that ive learned from here that i use to "cheat" flavour into the food i cook
Yummy! Thank you for the video! ☺♥
9:07 "what ist is, is I sbrbllsdkalbit sugar"
Hey Guga!
Why did you use low sodium soy sauce if you were going to add salt to the marinade anyway? Wish i could have a bite regardless!
Guga: This Sidedish is absoulutely fantastic and easy.
Also Guga: Plans the 24h Waittime from the Ribs for the Sidedish :D
Hey Guga , try dry aging wagyu in garlic paste
love how we use low sodium soy, then add salt right after... Great video Guga!
This video makes me happy (: So cool how much you know about Korean food!!
Guga's kbbq marinade is the most legit k-style marinade you can find online. Nobody uses pear as base these days due to cost, but nothing beats this classic OG recipe.
Guga, did you already try korean hanwoo beef?
The marbling looks so beautiful, and peoples says its comparable to wagyu a5.
Hope you can try it and make a comparable video with other expensive cuts
Hanwoo is better than wagyu!
ty for mentioning this :) I'm hope the hype of wagyu dies down a bit cuz honestly hanwoo deserves the hype. people say wagyu is best but they never tried hanwoo 😆
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
My friends’ brains are all rotted from tiktok, so its hard to get them to pay attention to a youtube video - but ANY time i put guga on, people are GLUED to the TV lol. Youre a magic man! Inspired us to make many wonderful things. Keep it up!
i love that the good old salt pepper and garlic is gugas go to for meat
shows if its good meat you dont always need anything else
You're a crazy good food genius in your videos! Definitely gonna try that corn dog recipe
Looking forward for MBS9 Wagyu Eye of Round Video.
Hey Guga you should try dry aging in anchovy paste. Anchovies are high in msg if I remember correctly.
I have noticed that guga always uses charcoal grills. What do you guys think about gas grills?
Discovered Korean BBQ in Hawaii. Loved it. Don't get it nearly enough anymore. Saw this video, and immediately added Kalbi to my never-shrinking list of, "BBQ cook bucket list."
Guga: "A little bit of mayo"
Proceeds to place three giant lumps 😆😅🤣🤣🤣
Hey guga please do a dry aging experiment with water or even better beef stock. I think this will be interesting.
Ill never be able to afford a steak like this but im glad you make these videos. With some regular steaks and your recipes have came out amazing. Thank you for all your time and effort in your videos. I never commet on videos but i love your channel. Keep on cooking.
Guga love your vids/fam. You need some artisanal kimchi as well as short grain white rice (I recommend Premium-HET rice) to serve as the tabula rasa for the pallette.
FINALLY! Guga foods meets Sous Vide
Guga, you and Nick should do a waygu beef jerkey!
Guga, you always nail it.. always looks so wonderful with the char marks.. Angel is Da Tasting Boss! Thanks Emilio!!
The Korean marinade is perfection. You should do an experiment where you apply it to different meats like pork, chicken, lobster and fish
There's a pork version of this dish and it's called dweji galbi, it's really good too and a lot less expensive
I don’t even cook but I love this. Guga is a genius.
Why didn't you make kimchi? Looks amazing Guga! Avid fan over here.
This is a great way to cook. Can’t wait to try it myself. Have you ever tried the Tomahawk King cut? It’s a LOT of beef. Would love to see you’re team dive into it
I love this guy and everything he is doing I just found him recently and I was already pretty good at BBQ but I'm about to try and see how much it can be better.. I can do sides for days but honestly I want to do some of the one's that you have done that I have not done.. I love this channel.
I would love to see more Korean food from this channel
Bro Leo there has been so many wagyu steak drops on that table that if you ask guga to lick the table your eating on guga will do it without asking again