I just ordered my first Picanha thanks to Guga. So excited to try it! Got a 3lb USDA Choice and will Sous Vide at 135 for 2.5 hours, then sear, just as Gustavo preaches. *SO EXCITED!*
I had picahna for the first time about a year ago thanks to you. It is the best tasting meat I have ever had. My wife eats beef but doesn't like it very much. Especially when it is sous vide. I had to make some modifications blending sous vide, smoking, and grilling and she loves my meat now (pun intended 😁). This would be a tasty experiment. I dry brine the whole picahna over night. Then cut it into steaks. I let is sit out for an hour after cutting. Then I smoke it on my pellet smoker for 30 minutes. Next I vacuum pack and sous vide for 2 hours. Finally, I sear them on my green egg for 90 seconds pe side. The flavor with the lump coal makes it taste way better than the sous vide gun. Do an experiment this way and compare the flame thrower and lump coal. Huge difference.
Guga! I've been following you for years and even though I know you've always been giving away the recipe for the rub I'm proud of you for marketing it! You're a brand bro and you deserve to be known and you're worth it!
My mans side dish was a Georgian breakfast called Ajarski and it's absolutely phenomenal. In the words of Guga 10/10 would HIGHLY recommend. Been my ultimate indulgent breakfast for years
By making a non-traditional pide you actually made a pretty traditional hachapuri, which is a thing we eat here. Looks exactly the same and I know for sure it tasted great
@@Terikayy people just use whatever cheese they have in the fridge, not like anyone here tries to make the recipe like their forefathers did. As long as it reacts well to being baked its a good candidate
actually, they record 100 of these videos (yes, leo has to eat 300 steaks that day) on one day, then deprive him for a few months before the next set of videos to be produced
Happy New year GUGA’s pack! Argentina loves you all 🇦🇷 we shared the love for good meat 🪐 i perceived your location change only good vibess for the new nest ♥️
As a Turk I would say that your take on pide was not too off of the traditional and it looks delicious. The only main difference is that it should be made with something like a bread dough instead of puff pastry but even here in Turkey people sometimes use puff pastry at their homes as its easier. It was really fun to see an example from Turkish cuisine in your channel and I am looking forward to see more. I am sure you will love different types of kebab.
@@atogamer6738 So you think two neighboring countries with some common history cannot have very similar dishes? We call it pide you call it xachapuri. I don't see a problem here.
@@atogamer6738 There sure may be other variations of this bread type but it is a very popular dish in Turkiye. You can soo it in 6:49 for example as Guga literally refers to it as Pide
@@Tiggger2411 Yeah me too. Not only because Guga could make great kebabs but also because kebab is actually an umbrella term for grilled meat dishes in Turkey so you have so many different types of kebabs. Beef or lamb, different cuts and forms of meat, with different vegetables, spices and sauces. Turkish cuisine is amazing but unfortunately it remains being uncovered for most people and I am sure Guga would enjoy it a lot when he found out about it.
That side dish looks like Georgian Adjaruli Khachapuri. I don't think the original is made with puff pastry but the cheese in the middle and finishing it with an egg yolk is definitely how they do it!
Your side dish is a variation of Georgian Cheese Bread called "Khachapuri". The only difference is the type of cheese used (they use middle eastern cheeses along with Mozzarella), otherwise you nailed it. Us Armenians eat lots of this as well. Good work! I'm liking this Mid-East/Eurasian theme you got going.
I like Leo on all your channels. I feel he is always on point with the descriptions and honest! Overall I like all your content Guga and I hope someday I can try your food. Never had picanha in my life but you make me really wanna get some.
Would some culinary institute please award Guga a PHD in Steak Science! My fondest memories of travelling to Brasil is the meat preparation, my favorite being the Picanha. Thanks Guga!
Hey guga! Right from Brazil... Amo acompanhar os seus vídeos, mestre! Uma honra ter um representante brasileiro levando tanto conhecimento do bom churrasco para o mundo. Abraços!
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. ;)
Bro that looks incredible! I plan on starting my own TH-cam Cooking Channel, you have inspired me so much Guga!! Cannot wait to get started! I’ve gotten pretty dang good, maybe one day if it takes off you and I can do a Collab… I plan on purchasing your cookbook and rub, especially because your cookbook comes out right near my birthday, April 28 :-) God bless!
Is guga from Brazil? He reminds me of my Brazilian roommates the way he says picanha, and the way he loves it. My roommates cooked me it one time and can't forget how good it was.
Tbh the first time ive had picanha, my dad seasoned it with salt, pepper, sofrito and a bit of a mojito as well. Never have heard of this kind of meat if it wasint for you. Now i want to try every type of meat lol
Picanha is also called the sirloin cap which comes off the top part of a sirloin! I work in a meat dept and I cut these all the time except I cut against the grain! They are imo the best steaks!
I don't think I've ever seen you sous vide a Santa Maria style Tri Tip... I'd love to see your spin on my favorite traditionally red oak open fire BBQ! . 🙏 Thank you for all the entertainment and cooking skills I've picked up from you!
TH-cam's algorythm is getting scary, first i was recommended video from 3 years ago about picanha and next this one shows up, its like preping me to watch this one and i love it! :)
I was stoked when my grocery store had picanha, but as apparently I was the only one buying it, I haven't seen it in months. If we are going to alter the queen, may I make a suggestion? Angel won't touch it, but if you want a veggie with steak, go with rotkohl. Also known as German red cabbage, Here's my not quite traditional version: Core a red cabbage, insert a half full beer can, and place over a low charcoal fire. In a large pot, brown 2 sticks of butter, add 2 diced apples, 1 large diced red onion, 2 ground cloves , and 3-5 or 5-8 dried juniper berries, and let simmer. Once the cabbage has some nice smoke and passed a knife poke test, remove and shred. Add the cabbage along with 1/4 to 1/2 cup apple cider vinegar depending on taste. Rotkohl pairs wonderfully with fatty pork cuts and sausages, but put it on a grilled sirloin steak, that's a winner.
Love your steak cooking guide videos...also entertaining. Quick question. Are there any advantages to cook the picanha whole vs cutting them up into steaks then sous vide them? Also in this video, you didn't discard the piece of steak from the first vein. Does sous vide them at your temp makes them more tender? Thanks.
Hey Guga, I want you to try steak yakisoba, and for a side, while I was in Japan there was a restaurant that served essentially mozzarella sticks but in an egg roll wrapper instead. I highly recommend with a pepper soy dipping sauce.
Love all your vids! How do you seal the bags with the liquid marinades? Is that a feature of your vacuum sealer? I only have the counter sized version. The bag hangs out from it. Any tips? I made quite the mess last time I tried.
Hi Guga! I had a funny idea that I'd love to see you do. You do an experiment video, but the experiment is the side dish. The two steaks are perfectly normal, maybe season then differently or something but I'd find it hilarious if you had your taste testers try the steaks to see the difference then tell them the side dish was actually the experiment 😆
I like to smoke my pichana whole seasoned with salt, pepper, garlic powder, onion powder and smoked paprika on the smoker for about an hour and a half sear the fat at the cap at the end of the cook and slice as thin as possible and enjoy
I know Guga is a big fan of the cut. But picahna is tougher than NY strip or ribeye, as confirmed by research (Morgan et al. 1991. National Beef Tenderness Survey. J. Anim. Sci.) The flavor is more gamey, sometime tastes like liver.Extra garlic helps to reduce the gamey flavor. Some Costco stores sell at great prices.
I am subscribed and watch for years. But recently, thats enough, every video titled "..and this happened" will get thumb down. You were the chosen one.
Hanger steaks Guga. Please do Hanger steaks. They are close to picana. Primal cut but a huge cartilage vein In between. But they are tender flavorful and super Hard to over cook. Found on the left side of the belly I believe.
Hey Guga! That side dish you put together is actually Turkish pide, check it out! It's an amazing dish with many different ingridients you can select from : )
To be honest the best steak (Rib-eye, skirt steak, waygu types, etc.), I usually paire the up with Postash to make them actually edible & super tasty!!😋🤤
you've gotta do an experiment with Mojo from the Canary Islands, Its unbelievable. theres a Picon (Red) and a Cilantro (green). nice and spicy with a brief flavour of vinaigrette, but the heat fades quickly just for you!
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 ? Love you
Guga, you should try pork steaks! They are a midwest specialty and they are sooooo delicious! If you really like them, maybe you could try iberico pork steaks too!
I wanna see you and Gordon Ramsay try each other's steaks. I've seen him get weirded out by you using a flamethrower for searing, I wanna see him actually try it.
Angel the caveman @7:16 gooey flakey. “THIS GOOD.” Must have some Neanderthal DNA in him, although it does look like Guga has more 😂 great video guys. I finally discovered why Guga and Angel are so proud to use a flamethrower. There ancestors discovered Fire
a very similar side dish to what you made is a georgian dish called khachapuri. you should make it! it's so good. i had it a couple of times while traveling.
The channel haven't had picanha in a long time, glad it made its comeback
"...but watch this!"
After almost 4 years on this channel, that still never gets old.
facts
"let's do it"
"but watch this"
absolutes staples that should never be removed
@@EmilM-pb2hn what would you think if someone says that about you?
@@EmilM-pb2hn no one is forcing you to keep watching. Shrurrup.
@@gnerd07 “that is amazing everybody 😇”
Man he makes me feel so welcome for some reason
@@gnerd07 and the classics
"all right everybody-" and "thats enough talking and its time to cook some stakes"
I just ordered my first Picanha thanks to Guga. So excited to try it! Got a 3lb USDA Choice and will Sous Vide at 135 for 2.5 hours, then sear, just as Gustavo preaches. *SO EXCITED!*
I had picahna for the first time about a year ago thanks to you. It is the best tasting meat I have ever had. My wife eats beef but doesn't like it very much. Especially when it is sous vide. I had to make some modifications blending sous vide, smoking, and grilling and she loves my meat now (pun intended 😁). This would be a tasty experiment. I dry brine the whole picahna over night. Then cut it into steaks. I let is sit out for an hour after cutting. Then I smoke it on my pellet smoker for 30 minutes. Next I vacuum pack and sous vide for 2 hours. Finally, I sear them on my green egg for 90 seconds pe side. The flavor with the lump coal makes it taste way better than the sous vide gun. Do an experiment this way and compare the flame thrower and lump coal. Huge difference.
Great story! 👍🏻
Having picanha without searing or cooking it in coal should be considered a crime
I loved this one!
Also I found a TH-cam video of you (Guga) speaking Portuguese, it was fun to listen to you speak it!
Guga! I've been following you for years and even though I know you've always been giving away the recipe for the rub I'm proud of you for marketing it! You're a brand bro and you deserve to be known and you're worth it!
My mans side dish was a Georgian breakfast called Ajarski and it's absolutely phenomenal. In the words of Guga 10/10 would HIGHLY recommend. Been my ultimate indulgent breakfast for years
By making a non-traditional pide you actually made a pretty traditional hachapuri, which is a thing we eat here. Looks exactly the same and I know for sure it tasted great
yeah, but what i heard is that Georgia people use traditional homemade rennet cheeses
@@Terikayy people just use whatever cheese they have in the fridge, not like anyone here tries to make the recipe like their forefathers did. As long as it reacts well to being baked its a good candidate
@@zelassin anyway, next time guga should make chinkali with wagyu :D
it looks like khachapuri adjaruli but it wouldn't be anything like it at all. With the puff pastry and not bread, And also completely wrong cheese,
Exactly what I wanted to say, lol :D
UA 💙💙💛💛 GE
so happy to see Guga making khachapuri!!!
Every time Leo says, "It's been a while since I've had steak," the smartass in the back of my brain is like, "5 minutes counts!"
actually, they record 100 of these videos (yes, leo has to eat 300 steaks that day) on one day, then deprive him for a few months before the next set of videos to be produced
seems like they having steak every day. I get small feeling every time Leo says that
What if he’s a vegan on days where he isn’t filming?
Day 3 of asking for you to sous vide a steak in a hot tub.
Shut up mate
YOU MADMAN
🤦🏻♂️ Man stop using drugs.
oh yes
LMAO
Happy New year GUGA’s pack! Argentina loves you all 🇦🇷 we shared the love for good meat 🪐 i perceived your location change only good vibess for the new nest ♥️
As a Turk I would say that your take on pide was not too off of the traditional and it looks delicious. The only main difference is that it should be made with something like a bread dough instead of puff pastry but even here in Turkey people sometimes use puff pastry at their homes as its easier. It was really fun to see an example from Turkish cuisine in your channel and I am looking forward to see more. I am sure you will love different types of kebab.
thats (awaruli) georgian dish tf u mean
@@atogamer6738 So you think two neighboring countries with some common history cannot have very similar dishes? We call it pide you call it xachapuri. I don't see a problem here.
@@atogamer6738 There sure may be other variations of this bread type but it is a very popular dish in Turkiye. You can soo it in 6:49 for example as Guga literally refers to it as Pide
i really hope he makes some kebabs. every countries version is amazing
@@Tiggger2411 Yeah me too. Not only because Guga could make great kebabs but also because kebab is actually an umbrella term for grilled meat dishes in Turkey so you have so many different types of kebabs. Beef or lamb, different cuts and forms of meat, with different vegetables, spices and sauces. Turkish cuisine is amazing but unfortunately it remains being uncovered for most people and I am sure Guga would enjoy it a lot when he found out about it.
That side dish looks like Georgian Adjaruli Khachapuri. I don't think the original is made with puff pastry but the cheese in the middle and finishing it with an egg yolk is definitely how they do it!
Exactly what i was thinking. Great dish!
He called it "Pide" which is the Turkish dish. Apart from the turkish and Georgian are there any other dishes like these in the region?
Khachapuri is the best ❤️
You should run a contest to bring out 1 lucky viewer to try out your awesome steaks.
I'd drive down to Miami. I'm already in Lakeland, so it's not too far for some awesome Guga steak lol 😏
Pick me! Me, me, me, me, me, me! 🖐
I would love that, and would definitely go
US only though I assume, which is sad
@@Vi_XXiV Lol If I win, I am going! Can't tell me nothing
So much positive energy, you spread 🙂
Luv ya guys!
All the best in 2023!
Your side dish is a variation of Georgian Cheese Bread called "Khachapuri". The only difference is the type of cheese used (they use middle eastern cheeses along with Mozzarella), otherwise you nailed it. Us Armenians eat lots of this as well. Good work! I'm liking this Mid-East/Eurasian theme you got going.
It will be great if guga will come to Georgia and try first original 😁😁😁and will be great if he will mention from where coming his side dish idea 👍👍👍👍
ასეთ კომენტარს ვეძებდი
@@otomamu1 I agree.
this really makes me nostalgic watching, picanha was the highlight years ago
I like Leo on all your channels. I feel he is always on point with the descriptions and honest! Overall I like all your content Guga and I hope someday I can try your food. Never had picanha in my life but you make me really wanna get some.
Happy New Year to you too Guga, and to the entire SVE crew :)
Would some culinary institute please award Guga a PHD in Steak Science! My fondest memories of travelling to Brasil is the meat preparation, my favorite being the Picanha. Thanks Guga!
Have you had picanha with some friends or in a restaurant?
Hey guga! Right from Brazil...
Amo acompanhar os seus vídeos, mestre! Uma honra ter um representante brasileiro levando tanto conhecimento do bom churrasco para o mundo. Abraços!
Would've never had picanha without you buddy. Good stuff
Same. 💪🏼👊🏼🍀🍀😎✨
Guga... try freeze drying a marinade like this and apply directly to the steak. Can try to use as seasoning, dry brine or even dry age
this idea is an interesting one, i like it
I second this one! This is an interesting idea!
eeeeeeeeeee
Steak juice to moisten up the freeze dried stuff, then reabsorb back into it, just like dry brining. That will work so damn good.
Guga, your side dish game is awesome. You should seriously consider a side dish only cookbook.
I recently made a sous vide steak and it was delicious. Thank you Guga for the inspiration.
Happy New Year gentlemen! Awesome video as usual Guga !
Always love your videos
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. ;)
Bro that looks incredible! I plan on starting my own TH-cam Cooking Channel, you have inspired me so much Guga!! Cannot wait to get started! I’ve gotten pretty dang good, maybe one day if it takes off you and I can do a Collab… I plan on purchasing your cookbook and rub, especially because your cookbook comes out right near my birthday, April 28 :-) God bless!
So good to see the queen again!
Is guga from Brazil? He reminds me of my Brazilian roommates the way he says picanha, and the way he loves it. My roommates cooked me it one time and can't forget how good it was.
Yes
Only OGs know Picanha was the channel's regular meat and now it's just once a year or something lol
Tbh the first time ive had picanha, my dad seasoned it with salt, pepper, sofrito and a bit of a mojito as well. Never have heard of this kind of meat if it wasint for you. Now i want to try every type of meat lol
Man, how long has it been since Guga made Picanha? I almost thought he had abandoned the Queen!
3:28 everything reminds me of her
Lmao. Thought that exact thing
Picanha is also called the sirloin cap which comes off the top part of a sirloin! I work in a meat dept and I cut these all the time except I cut against the grain! They are imo the best steaks!
I LOVE GUGAS CHANNEL 💕💕
Picanha is AMAZING! The sad thing is that its not mainstream. I never see it locally which means that I have to order it online.
All I want in life is for Leo to follow me round and describe stuff to me.
Enjoyed new light setup!
I don't think I've ever seen you sous vide a Santa Maria style Tri Tip... I'd love to see your spin on my favorite traditionally red oak open fire BBQ!
.
🙏 Thank you for all the entertainment and cooking skills I've picked up from you!
Спасибо за видео! Дополнительное блюдо называется "хачапури" - национальное блюдо народов Кавказа, особенно популярно в Грузии.
Yet another hachapuri comment for those of you who can’t read Russian
“It does not get any easier than that!” He enthusiastically explains after showing the traditional way which had nothing but salt. 😊
MAN I get so hungry everytime I watch a guga video.
Side dish is kahchapuri, a famous Georgian (East Europe) cheese bread
Guga, I am cooking my first Picanha today thanks to you! Traditional for now, i will try the spicy citrus soon!
When Guga says “But watch this!”, you know good things are about to happen!
TH-cam's algorythm is getting scary, first i was recommended video from 3 years ago about picanha and next this one shows up, its like preping me to watch this one and i love it! :)
I was stoked when my grocery store had picanha, but as apparently I was the only one buying it, I haven't seen it in months.
If we are going to alter the queen, may I make a suggestion?
Angel won't touch it, but if you want a veggie with steak, go with rotkohl.
Also known as German red cabbage, Here's my not quite traditional version:
Core a red cabbage, insert a half full beer can, and place over a low charcoal fire.
In a large pot, brown 2 sticks of butter, add 2 diced apples, 1 large diced red onion, 2 ground cloves , and 3-5 or 5-8 dried juniper berries, and let simmer.
Once the cabbage has some nice smoke and passed a knife poke test, remove and shred. Add the cabbage along with 1/4 to 1/2 cup apple cider vinegar depending on taste.
Rotkohl pairs wonderfully with fatty pork cuts and sausages, but put it on a grilled sirloin steak, that's a winner.
Love your steak cooking guide videos...also entertaining. Quick question. Are there any advantages to cook the picanha whole vs cutting them up into steaks then sous vide them? Also in this video, you didn't discard the piece of steak from the first vein. Does sous vide them at your temp makes them more tender? Thanks.
Hey Guga, I want you to try steak yakisoba, and for a side, while I was in Japan there was a restaurant that served essentially mozzarella sticks but in an egg roll wrapper instead. I highly recommend with a pepper soy dipping sauce.
The side dish reminds me of Adjaruli Khachapuri a Traditional Georgian Dish
He returns!!!!!!
I agree, you can't beat a sous vide steak with a sear from the flame thrower. Thank you for educating me Guga!
Love all your vids! How do you seal the bags with the liquid marinades? Is that a feature of your vacuum sealer? I only have the counter sized version. The bag hangs out from it. Any tips? I made quite the mess last time I tried.
Chamber vacuum sealer
Guga! You should definitely do shorts of the sides you've made in your videos. I seriously need a refresher on how you sous vide mashed potatoes.
I had my first taste of Picanha during Christmas. And Guga, let me say this, I am a believer!
Had my first one in the fall. the local Winco had them exactly once, and it was one of the best steaks I've ever had. They haven't had it since.
@@Serpent042G oh yeah. I wanna have it again. It is so melt in your mouth, which helps a guy like me with a sensitive tooth hahaha.
Leo every single video: "Has been a while since I last had a steak."😂😂
Making this cut for dinner tonight for the first time! Using black garlic salt for seasoning. Looking forward to it
How did it come out?
@@braziliangator Wonderful! Used sous vide and reverse sear just like Guga
Need to see a Piranha series. Dry aged, mac-n-cheese, you name it.
Hi Guga! I had a funny idea that I'd love to see you do. You do an experiment video, but the experiment is the side dish. The two steaks are perfectly normal, maybe season then differently or something but I'd find it hilarious if you had your taste testers try the steaks to see the difference then tell them the side dish was actually the experiment 😆
I like to smoke my pichana whole seasoned with salt, pepper, garlic powder, onion powder and smoked paprika on the smoker for about an hour and a half sear the fat at the cap at the end of the cook and slice as thin as possible and enjoy
I used to have dry mouth issue, then I found guga's channel. Keep up the good work !
Happy New Year fellas!
I know Guga is a big fan of the cut. But picahna is tougher than NY strip or ribeye, as confirmed by research (Morgan et al. 1991. National Beef Tenderness Survey. J. Anim. Sci.) The flavor is more gamey, sometime tastes like liver.Extra garlic helps to reduce the gamey flavor. Some Costco stores sell at great prices.
I am subscribed and watch for years. But recently, thats enough, every video titled "..and this happened" will get thumb down. You were the chosen one.
That bread looks amazing!!!
@3:26 "I should call her" 🤣🤣🤣
Is this the first video at the new house? The background has change (for the better) quite a bit! Well done Guga and crew!
At 3:26...I see what you did there Guga.
Obrigado Guga ótima picanha, always awesome creations!
The cheese bread reminds me of something similar that they have in Georgia (the country, not the U.S. state).
Hanger steaks Guga. Please do Hanger steaks. They are close to picana. Primal cut but a huge cartilage vein In between. But they are tender flavorful and super Hard to over cook. Found on the left side of the belly I believe.
Guga, your side dish is a variation of Georgian "Adjaruli" :)
is this a new camera the quality looks better this video
great as always
Hey Guga!
That side dish you put together is actually Turkish pide, check it out!
It's an amazing dish with many different ingridients you can select from : )
To be honest the best steak (Rib-eye, skirt steak, waygu types, etc.), I usually paire the up with Postash to make them actually edible & super tasty!!😋🤤
you've gotta do an experiment with Mojo from the Canary Islands, Its unbelievable. theres a Picon (Red) and a Cilantro (green). nice and spicy with a brief flavour of vinaigrette, but the heat fades quickly just for you!
I LOVE YOU GUGA
There’s definitely something to be said for OLD SCHOOL TRADITIONAL 👍👍
Happy new year all guys
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 ?
Love you
He's already done that video 🔍
Oh if only Mao Mao was there to try that side dish 😂!
Guga é um brasileiro nato mesmo, ver picanha como melhor corte é coisa de brasileiro
o problema é retirar a gordura da picanha, Brasileiro nato não faz isso
Love the videos guys, that side dish is amazing I made it before with different cheeses
You can slice that Puff Pastry into pieces and make little cheese canoes with a quail egg in each if you want individual appetizers.
Guga, you should try pork steaks! They are a midwest specialty and they are sooooo delicious! If you really like them, maybe you could try iberico pork steaks too!
no
The side dish is called Hatsapuri, it's Georgian and it's delicious.
McCormick's Montreal Chicken seasoning has citrus. My new go-to for easy, fast, cheap, delicious.
I wanna see you and Gordon Ramsay try each other's steaks. I've seen him get weirded out by you using a flamethrower for searing, I wanna see him actually try it.
that would be the best collab ever
Try a 2 salt 1 msg portion with garlic powder and black pepper on the grill.. it’s 🔥🔥🔥
the way angel just stares at the meat al the time makes me so hungry
Um abraço do Brasil, Guga!! 🤘
Return of ther Queen!!!!!!!
Hi Guga! Amazing video i wonder if you can do a video that you dry age a steak wiht cinnamon.
Whoa, Guga got a new house.. Huge upgrade
Angel the caveman @7:16 gooey flakey. “THIS GOOD.” Must have some Neanderthal DNA in him, although it does look like Guga has more 😂 great video guys. I finally discovered why Guga and Angel are so proud to use a flamethrower. There ancestors discovered Fire
I want to See you try the austrian traditional version of picanha... Tafelspitz (thats the dishes name and the meats name here)
a very similar side dish to what you made is a georgian dish called khachapuri. you should make it! it's so good. i had it a couple of times while traveling.