I can't even afford the electricity to get online to watch the whole clip had to cut it off halfway to make type this comment otherwise my budget will blow out
My local butcher has most all of these at much lower prices than what Western Reserve shows. A Premium ribeye is $42 for 14oz, vs locally around $16-18.
We buy half a cow with all the various cut, enough to feed a family of 5 for a year. take a lot of space though and you gotta fork the cash, but it comes down way cheaper than any weekly groceries trip.
Wish I could afford to treat myself. Prices are crazy in Canada for nice steaks. As a parent of 4 i must budget every penny. love your videos been watching sense you had around 60 thousand followers your rise is truly amazing!!!
You know, as a subscriber and instant fan of Guga and the family aince their beginnings. I was thinking yeaterday as I was rewatching the video he reacted to Gordon Ramsey. I was thinking as myself. GR has a massive multi million hospitality empire and is super famous and rich, Guga is famous, loved and above all built an amazing community, maybe he doesnt have a hundred global restaurants or worth billions, but who would i choose hypothetically to be. Absolutely Guga, the life he runs is happy, fun and down to earth. Money and fame means nothing of you don't have people to share the love with. Also he is frikken an amazing guy, enough said. 🎉
Regarding your comments on ribeyes. I hear you, this is why I HIGHLY recommend buying primal roasts and cutting your own steaks. With a ribeye roast you can separate the ribeye filet from the Ribeye cap and even treat them as separate kinds of steaks while saving a lot of money.
OK, I really REALLY enjoyed the indepth explanation of how Guga likes to cook the steaks at the end. Usually the cooking part is all flash and no explanation (which is very fun, don't get me wrong). But this slow explanation was a nice change of space.
One time though I had a thin (half inch) ribeye and I don't know what I did but the the eye rendered perfectly, more so than usual. I did Guga's recipe where you add the nashville powder before adding the korean chilli butter. So it may have been the extra heat from the sugar in the rub and the fact the steak was cooked only on the pan as it was thin. The entire eye was basically just like beef butter, it was insane, as soft as melted butter and very flavourful. Best steak ever
Guga spends more in 3 weeks on steaks than I get a year being disabled. Granted, he offers ppl so much and does so much that he deserves every penny. 🙏🏽 God bless.
@@Sniperboy5551 I guess if I break it down accurately it might break 15k. However, SSD overpaid me for one month so they've been taking some out each month to get back the money.
Guga I must say! Beside your stakes looking great, recently, YOU are looking great! I can see you are working out and taking care of your body! The results are visible and I am sure you are feeling better too. Keep up the good work and be sure I am proud of you! Keep it up!
With summer sneaking up it's time to take a trip to my local butcher. Watching Guga has shown me what to look for in a steak as far as marbling and quality, so even though I'll never in my life be able to get my hands on A-5 wagu, I can do pretty well. Also, more often than not a local butcher shop will be cheaper for the fancier cuts than a normal grocery store.
A true grill master at work. The way you effortlessly work the grill is truly something. Started watching you in highschool and you taught me how to grill 😂
I have a question Guga, you always show how to cook steaks on the round grill and to rotate the grates, but what are your suggestions for people who cook on grills with rectangle grates, like a smoker that can be used as a charcoal grill? Please do a video on that and show us how to cook better on them!
@@glennquagmire34the one difference between this and Guga’s method on the round grill is that the reason he turns the grates isn’t just to move the meat, it’s so that the grates cool off and don’t burn grill marks onto the steak and instead you get an even crust
would love to see you try a chorizo burger sometime, I made one recently and the gist of what I used was 2/3 beef, 1/3 chorizo ratio for the patty, fresh homemade pico, french fried onions, shredded lettuce, sour cream, on a toasted kaiser bun and some slices of lime on the side to squeeze on as you eat. it was my own random idea and it came out quite tasty
Guga, você e o Max The Meat Guy podiam se juntar e fazer um baita churrasco estilo brasileiro com Picanha na brasa, vinagrete , pão de alho, coração de galinha e guaraná antártica com limão
I reckon this would have to be the best unboxing video on youtube 🤤 I live about a 5 minute drive from the Jack's Creek Head Office and their warehouse here in Australia, I really need to head down and get some meat!
@@Tonyhouse1168 I have seen some supposedly compostable packing and packaging on all sorts of deliveries here, the only problem is, they are all for "hot" compost. Not suitable for my traditional open system.
It’s why Australians put up with the spiders and snakes. For the steaks at the local butchers. The only imported meat I even see at my butcher is Japanese wagyu
I enjoy these more behind the scenes type videos. Granted I feel poor when I choose my choice ribeye from my Publix compared to watching Guga but this type of video is a nice change
I wouldn't think too much on it. The price of beef has skyrocketed over the last decade to a point where I am thinking it's not worth eating on any sort of regular basis.
Not even hungry right now, but my mouth is watering!!! WOW! Ordered some ribeyes about a month ago for my Wife’s Birthday! We still haven’t eaten them, but it’s getting close! Can’t hardly wait!!!
I don't know if you've ever done this before, but you should try cooking the same cuts in various ways... charcoal, wood chips, propane, convection oven, pizza oven, etc. to see how much of a difference it makes.
Australian here. The first steak you showed, the NY strip. Where that steak comes from, that's a Porterhouse. I'm not after an argument, just telling you a fact.
salt and pepper im good using garlic powder on everything I cook. salt and pepper is perfect to me for bringing extra flavor and keeping the original taste of the meat. i like regular and gamey meats so i don't like to cover up the flavors to much
uhuh - people forget that quality charcoal has no volatiles - the "smoke" from a charcooal fire all comes from the fat sizzling - same as on gas *but charcoal can easily be a more intense heat. Controlling the flair is the Guga level skill. In Australia we are more accustomed to cooking BBQ on wood - banking up our own coals (very hard well dried Eucalypt - Ironbark, Redgum and Varieties of desert hardwoods are fantastic for BBQ - (for making charcoal as well.)
I'm from Spain. It's called secreto ibérico and not ibérico secreto. Fun fact. It's called secreto (meaning "secret") because it was a secret cut that butchers kept for themselves and didn't told the customers about it.
I personally would love to see you local resourcing meat and what to look for from a local butcher to support the community. This is absolutely awesome for convenience, but it's like being provided the meat from a fast food place and being able to season and cook it yourself
This is so interesting, but outside of the ribeye, I don't know how to identify the cuts without reading the label or being told what it is. Might be a cool video to see how you distinguish the cuts and what part of the cow they belong to.
Buying a fully cut and processed half cow soon and watching this just made me more excited lol it wont be Wagyu but still pumped to have a bunch of ribeyes, fillet mingons and NY strips. I will be able to eat like a rich man for a while. 😂
Guga! You should do a video of you cooking a steak from start to finish with no cuts! Just so we can really get an idea of how long it takes for us visual learners.
I share your preference for NY steaks. Back when I thought superhigh heat with propane was grilling, I preferred ribeyes but getting a weber grill and learning how to keep a small fire with natural lump mesquite and indirect heat, I've actually started to prefer NY slightly over ribeye and whole tritips strongly over both.
Guga, you and badlands booker need to film the ultimate bbq this summer with family and friends. Good food good drinks good company and lots of love and fun❤
we finally are able to see that a youtubers life ISNT THAT EASY😁😁 edit : guys its hard ACORDING TO THE MONEY THE PERSON MAKES AND IF HE HAS ANY WORKERS OR NOT
Considering Guga pays for a crew, I doubt he is still doing the "hard part" anymore. Just talks at a camera for a bit and coming up with experiments. I'm sure he can cook meat in his sleep at this point.
I always felt the same way. I prefer ny strips over ribeye for the same reason. I also prefer a good top sirloin. Watching this video while eating a picanha.
niice. I definitely prefer ribeye over NY strip, but agree that the cutting is neater with the strip (incidentally, strip is my second choice. I can't seem to find any picanha here and I don't want to break down a whole sirloin primal, at least until I have a chest freezer here). I can never decide what to do with the fat cap, will probably just sear the hell out of it next time I cook one. Also, I bought a grill gun because of you, and it's glorious, haha.
Our local farmer and local butcher have alot of my business. Every 2 years we buy a whole cow. 750 to 800 pounds of high grade beef lasts a long time. About 3500 to have a whole cow purchased and butchered around here. Never go hungry thats for sure. Only thing we buy in store is chicken. But i butcher those myself. Lamb farmer down the road too has 1500 lambs. We buy 2 of those a year as well. Buy in bulk. You save thousands and get much better cuts . Learn to butcher your own meats to your comfort levels as well. Huge money savings if you can learn some techniques .
Like myself, Guga is a big Publix shopper. If you need Kerrigold, it's BOGO this week, dude. I just stocked up and my fridge now looks like Fort Knox with all the gold 8oz bricks in there. 🤣🤣
The most bizar thing is the last time I came to Spain 11 Months ago I saw the Sacreto Iberico for the first time and I used to eat it every single day after that. Grilled bread with tomato ketchup. Insanely delicious and really a unique piece of meat, best pork ever IMO.
I'm thinking of ordering some steaks to try a picanha for the first time. Looks like they arrive frozen. What is your process for thawing them before cooking? Do you just put them in the fridge for a couple of days? Defrost at room temp? And if you're going to Sous Vide, do you defrost first, salt/pepper, and then re-bag them to cook?
I'm still waiting for Guga to make an affordable BUT GREAT mortadella sandwich for the humble man to eat fine, something that is not only for the rich and disconnected but for the real people from Brazil and Latino America to enjoy, I'd like to see debunked if the food is good because Guga cooked it or he just seems good because the expensive ingredients are carrying... no expensive bs and lab equipment, only the things people living on minimal wage can afford
One of the grocery stores in my area had AAA Alberta Top Sirloins for about $3.75/steak. 8x8oz for $30. They look like an improperly cut picañha. Taste... AWESOME.
Guga no wonder we can’t buy any of our top end steaks in australia it’s all exported to different countries. Please try Harvey beef from the south west of western australia and post a video of your experience it’s my favourite beef of all time. Thanks Guga kind regards Dav.
Hey Guga I’m a HUGE fan of the show! I was wondering because of all the Red meat you and your team eat on a daily and weekly basis how do you deal with your diets?
I thought chateau meant castle in French. Wouldn't the chateu be the larger part and the filet the middle? Then the tail is a different name. At least in French cooking if you cook the recipe chateau briand, it calls for the center of the roast end. So if you're using French terms, that is the French breakdown. The filet is the middle, wrapped in bacon is a filet mignon.
Hey guga love your channel , you say as always always in the description below , it could be just my wife and I but you really don't give exact measurements and please either show us where or possibly fix it for the future . Please you did it with the original guugas rub but not on every side dish ( and we watch them all!)
Guga, do you really wait to pull the steak at 135 from the grill? I usually get 11 degrees of temp rise during the rest period. Whenever I pull at 135 it's way over cooked by the time I slice. Would really like your advanced tutorial on this topic. Thanks sir.
Guga may or may not answer, but in a way he already did. In the video he said not to have your grill too hot. My guess is that your grill is way too hot. It takes longer to cook it on a cooler grill, but basically what you are doing on the hot side is just developing a crust. So keep your grill in 2 sections a direct section with coals underneath and an indirect heat section with no coals. Use the hot side for searing the crust only and move as fast as possible to the indirect to do the actual cooking. That way once it leaves the grill at 135 degrees it will not continue to cook for as long(ie...temp raise during cooking). That way you will end up with an end temp of 142 to 145 which is medium rare. If you still are having trouble after doing these things, start pulling your meat from the grill at 130-132 and let it rest on a prewarmed plate(stick the plate in the microwave for a couple of minutes before placing the steaks on it). This should help solve your problems. Make sure to use a good quality meat thermometer. Enjoy!
Oh yeah, also flip your steak about every 30 seconds or so when on the hot side. Catch is your want to render the fat and also develop a crust not vaporize it so that it drips onto the coals then vaporizes. Lump charcoal will also make the job much easier to pull off correctly. Best of luck on those steaks.
Looks like an absolutely beautiful setting to BBQ the best quality meat imaginable. Magnificent. I'd take Gugas A5 over Gordon Ramsay's everyday of the week.
Hey Guga. I know you already have steak guy! But could you do a review of the Bearded Butchers steaks? It doesn't have to be such a large order! But they do a lot of grass fed steaks!
Wow now we call that cooking the good stuff!! Only providing the best to the legend himself 🔥 Thank for you being a great supporter of Grand Western!
There is so much plastic!!! 😊can’t help but love the packaging 🤩
@@supremelordoftheuniverse5449there is so much hate😚can’t help but love the bigotry ⭐️
eeh youre not at all known as the STEAK guy? sous vide an w/e stuff for laughs, sure.
@@supremelordoftheuniverse5449 This might come as a surprise to you, but that's how every company packages their steaks, so shhhh.
@@GU_671 "There's a lot of plastic." "YOU BIGOT!"
i couldnt afford to even watch this video
Thanks to your son, you’re in credit card debt
My internet cut before I could finish the video 😢
Not many people can
I can't even afford the electricity to get online to watch the whole clip had to cut it off halfway to make type this comment otherwise my budget will blow out
Of course. You are poor
This is the entire reason why Angel wanted his uncle to start this channel. I understand totally
I don’t understand totally
It is not but I admire your enthusiasm
@@supremelordoftheuniverse5449I fully understand why , but I’m unfortunately opposed to your enthusiasm
@@GU_671 if I weren’t on the opposite side of happiness I could counter my agreement to your comment
I totally understand that you don't totally understand
this video called me poor in 19283 different languages 💀
You and me both, friend. You and me both.
No Benjamin’s?
lmaoo same
😂😂😂😂 here here brother
I'm watching this on an ipod shuffle
I have to buy whatever is on sale. But with all the tips I've picked up from Guga, even the most inexpensive cuts turn out delicious. Thanks, Guga!
Exactly. Nobody I serve has any clue that my Ribeyes are chuck or rounds. Also, the brisket is very versatile and not expensive.
I always shop sales. Guga is a reference for techniques. And sides.
You are well come!!!!
@@supremelordoftheuniverse5449you aren’t welcome
@@GU_671 I know. My trick is: I get whatever “welcome” I can get and then I overstay it
I enjoyed the video because GUGA explains in more detail allowing us to get the visual step by step so that's always a plus.
I love the way Guga show that he make mistakes sometimes, it encourages me to cook for my wife without being afraid of failing.
There is no failing. You still get food and nutrition. It's more like if you get it exactly right, you win.
My local butcher has most all of these at much lower prices than what Western Reserve shows. A Premium ribeye is $42 for 14oz, vs locally around $16-18.
Guga is really becoming out of touch, Great Western doesn't selll to non-commerical buyers.
We buy half a cow with all the various cut, enough to feed a family of 5 for a year. take a lot of space though and you gotta fork the cash, but it comes down way cheaper than any weekly groceries trip.
@@s7r49yeah knowing how your beef is fed & where it comes from definitely helps. look around and shop, there's good stuff for sure.
If he Australian beef for $16-$18, I'm coming to wherever you are.
it's his friend bro, I bet he rarely pays for the steak lol just getting mentioned a lot in his video is enough
Wish I could afford to treat myself. Prices are crazy in Canada for nice steaks. As a parent of 4 i must budget every penny. love your videos been watching sense you had around 60 thousand followers your rise is truly amazing!!!
You know, as a subscriber and instant fan of Guga and the family aince their beginnings. I was thinking yeaterday as I was rewatching the video he reacted to Gordon Ramsey. I was thinking as myself. GR has a massive multi million hospitality empire and is super famous and rich, Guga is famous, loved and above all built an amazing community, maybe he doesnt have a hundred global restaurants or worth billions, but who would i choose hypothetically to be. Absolutely Guga, the life he runs is happy, fun and down to earth. Money and fame means nothing of you don't have people to share the love with. Also he is frikken an amazing guy, enough said. 🎉
"smiling from here to here" we must protect Guga at all cost.
It's ear to ear not here to here
@@matthewwestenberger6101 He's translating a brazilian expression directly, I think.
@@matthewwestenberger6101watch the video
@@HansiOlbrichyes, I'm Brazilian and I can confirm that this is the case
@@matthewwestenberger6101 did you not watch the video? 5:14
Regarding your comments on ribeyes. I hear you, this is why I HIGHLY recommend buying primal roasts and cutting your own steaks. With a ribeye roast you can separate the ribeye filet from the Ribeye cap and even treat them as separate kinds of steaks while saving a lot of money.
You are an artist when it comes to grilling. My mouth waters every time I see a thumbnail of your videos. 😋
OK, I really REALLY enjoyed the indepth explanation of how Guga likes to cook the steaks at the end. Usually the cooking part is all flash and no explanation (which is very fun, don't get me wrong). But this slow explanation was a nice change of space.
Great video, I liked the behind the scenes look a lot.
Guga, you're all right, man. I really enjoy your videos. I love seeing the experiments.
One time though I had a thin (half inch) ribeye and I don't know what I did but the the eye rendered perfectly, more so than usual. I did Guga's recipe where you add the nashville powder before adding the korean chilli butter. So it may have been the extra heat from the sugar in the rub and the fact the steak was cooked only on the pan as it was thin. The entire eye was basically just like beef butter, it was insane, as soft as melted butter and very flavourful. Best steak ever
Guga spends more in 3 weeks on steaks than I get a year being disabled. Granted, he offers ppl so much and does so much that he deserves every penny. 🙏🏽 God bless.
What exactly does he offer people and do other than make stupid “experimental” videos. Wastes food most of the time too.
@@bunns420 he does it to inspire. I may not afford what he does, but I definitely picked some good stuff from him. Take it or leave it.
So how much do you get in a year?
@@Sniperboy5551 15k I think
@@Sniperboy5551 I guess if I break it down accurately it might break 15k. However, SSD overpaid me for one month so they've been taking some out each month to get back the money.
Guga I must say! Beside your stakes looking great, recently, YOU are looking great! I can see you are working out and taking care of your body! The results are visible and I am sure you are feeling better too. Keep up the good work and be sure I am proud of you! Keep it up!
This my very first time seeing meat unboxing… guga is a legend
With summer sneaking up it's time to take a trip to my local butcher. Watching Guga has shown me what to look for in a steak as far as marbling and quality, so even though I'll never in my life be able to get my hands on A-5 wagu, I can do pretty well. Also, more often than not a local butcher shop will be cheaper for the fancier cuts than a normal grocery store.
i love when you tubers are transparent!!!
Lmao I see what you did there
@@DMaleki dont get it
@@SafeSpaceGaming1 this vid is clearly just a huge ad for his meat dealer
I had to put a bucket under my mouth watching this. The drool was too much.
I love that Guga got here by the sheer strength of his personality and will to succeed
I thought it was cool to get more of a look behind the scenes, cheers Guga!
A true grill master at work. The way you effortlessly work the grill is truly something. Started watching you in highschool and you taught me how to grill 😂
I have a question Guga, you always show how to cook steaks on the round grill and to rotate the grates, but what are your suggestions for people who cook on grills with rectangle grates, like a smoker that can be used as a charcoal grill? Please do a video on that and show us how to cook better on them!
I think you just move the steaks manually to the other side, but I'm not a cook whatsoever, so you probably shouldn't listen to me)))
Still the same method, a hot side and a cold side, the difference is you just move the steaks yourself.
@@glennquagmire34👈This guy knows how to do it if you have a rectangular grill
@@glennquagmire34the one difference between this and Guga’s method on the round grill is that the reason he turns the grates isn’t just to move the meat, it’s so that the grates cool off and don’t burn grill marks onto the steak and instead you get an even crust
Keep the heat up or on just use the less lit side or use a higher rack
would love to see you try a chorizo burger sometime, I made one recently and the gist of what I used was 2/3 beef, 1/3 chorizo ratio for the patty, fresh homemade pico, french fried onions, shredded lettuce, sour cream, on a toasted kaiser bun and some slices of lime on the side to squeeze on as you eat. it was my own random idea and it came out quite tasty
Guga, você e o Max The Meat Guy podiam se juntar e fazer um baita churrasco estilo brasileiro com Picanha na brasa, vinagrete , pão de alho, coração de galinha e guaraná antártica com limão
Forget Max, I want that
Muita gente ficaria com água na boca 😂
Guaraná Brahama é melhor
@@outogetyougotyou5250nunca será
Man, the editing on this channel is just PRIME! Cracks me up
Thanks for this video. I love behind the scenes type of things. It's also helpful in a way.
And Australia has great beef and lamb, we love it, great video Guga, cheers from Melbourne Australia 🇦🇺
Honestly it’s hard to find truly high quality meat though. We see, to export it more than make it available domestically.
I reckon this would have to be the best unboxing video on youtube 🤤
I live about a 5 minute drive from the Jack's Creek Head Office and their warehouse here in Australia, I really need to head down and get some meat!
I love the background information.
I do hope all that packaging is enviro friendly.
Styrofoam isn’t biodegradable.
Neither is tape. It’s plastic and glue.
@@Tonyhouse1168 I have seen some supposedly compostable packing and packaging on all sorts of deliveries here, the only problem is, they are all for "hot" compost. Not suitable for my traditional open system.
I’d love to see Guga compare beef streaks against things like tuna steaks and magret de canard
Early! Yesterday was my birthday! Thank you so much Guga for posting this video today! You guys have made my birthday even better!
happy belated birthday my g
@@sabbialmighty7249 Thank you!
My local butcher has recently started selling Australian ribeye, ny steaks and he is waiting for filet mignon… I’m so happy 😎👍
It’s why Australians put up with the spiders and snakes. For the steaks at the local butchers. The only imported meat I even see at my butcher is Japanese wagyu
You are a meat god Guga. I live vicariuosly live thru you.. I hit my local Shaws market twice a week to get 50% off meat and use your recipes.
I enjoy these more behind the scenes type videos. Granted I feel poor when I choose my choice ribeye from my Publix compared to watching Guga but this type of video is a nice change
I wouldn't think too much on it. The price of beef has skyrocketed over the last decade to a point where I am thinking it's not worth eating on any sort of regular basis.
Lol i cant even afford the cheapest steaks around. So dont sweat it man. Im hungry everytime i watch his videos. But his entertaining entertaining
@@XBluDiamondX I'm willing to bet Guga is the reason why the price of beef went up so high. He's buying a lot of it.
Not even hungry right now, but my mouth is watering!!! WOW!
Ordered some ribeyes about a month ago for my Wife’s Birthday! We still haven’t eaten them, but it’s getting close! Can’t hardly wait!!!
I don't know if you've ever done this before, but you should try cooking the same cuts in various ways... charcoal, wood chips, propane, convection oven, pizza oven, etc. to see how much of a difference it makes.
Australian here. The first steak you showed, the NY strip. Where that steak comes from, that's a Porterhouse. I'm not after an argument, just telling you a fact.
salt and pepper im good using garlic powder on everything I cook. salt and pepper is perfect to me for bringing extra flavor and keeping the original taste of the meat. i like regular and gamey meats so i don't like to cover up the flavors to much
uhuh - people forget that quality charcoal has no volatiles - the "smoke" from a charcooal fire all comes from the fat sizzling - same as on gas *but charcoal can easily be a more intense heat. Controlling the flair is the Guga level skill.
In Australia we are more accustomed to cooking BBQ on wood - banking up our own coals (very hard well dried Eucalypt - Ironbark, Redgum and Varieties of desert hardwoods are fantastic for BBQ - (for making charcoal as well.)
I'm from Spain.
It's called secreto ibérico and not ibérico secreto.
Fun fact. It's called secreto (meaning "secret") because it was a secret cut that butchers kept for themselves and didn't told the customers about it.
I personally would love to see you local resourcing meat and what to look for from a local butcher to support the community. This is absolutely awesome for convenience, but it's like being provided the meat from a fast food place and being able to season and cook it yourself
Guga, how can I know the similar cuts for Brazilian Barbecue? I know chorizo, ancho, fraldinha, alcatra, maminha, but have no clue what a ribeye is 😂
This is so interesting, but outside of the ribeye, I don't know how to identify the cuts without reading the label or being told what it is.
Might be a cool video to see how you distinguish the cuts and what part of the cow they belong to.
Buying a fully cut and processed half cow soon and watching this just made me more excited lol it wont be Wagyu but still pumped to have a bunch of ribeyes, fillet mingons and NY strips. I will be able to eat like a rich man for a while. 😂
I dunno what you sprayed on those picanas but I never saw a steak look so shiny. Looks like candy. Hope you're not getting too mainstream on us, Guga!
Guga! You should do a video of you cooking a steak from start to finish with no cuts! Just so we can really get an idea of how long it takes for us visual learners.
I share your preference for NY steaks. Back when I thought superhigh heat with propane was grilling, I preferred ribeyes but getting a weber grill and learning how to keep a small fire with natural lump mesquite and indirect heat, I've actually started to prefer NY slightly over ribeye and whole tritips strongly over both.
Guga, you and badlands booker need to film the ultimate bbq this summer with family and friends. Good food good drinks good company and lots of love and fun❤
we finally are able to see that a youtubers life ISNT THAT EASY😁😁
edit : guys its hard ACORDING TO THE MONEY THE PERSON MAKES AND IF HE HAS ANY WORKERS OR NOT
Nah… it’s pretty easy.
im a youtuber myself
it aint too easy for me@@Sniperboy5551
Considering Guga pays for a crew, I doubt he is still doing the "hard part" anymore. Just talks at a camera for a bit and coming up with experiments. I'm sure he can cook meat in his sleep at this point.
Definitely aint hard compared to a physically exhaustive job
lol kinda yes@@XBluDiamondX
I always felt the same way. I prefer ny strips over ribeye for the same reason. I also prefer a good top sirloin. Watching this video while eating a picanha.
niice. I definitely prefer ribeye over NY strip, but agree that the cutting is neater with the strip (incidentally, strip is my second choice. I can't seem to find any picanha here and I don't want to break down a whole sirloin primal, at least until I have a chest freezer here). I can never decide what to do with the fat cap, will probably just sear the hell out of it next time I cook one. Also, I bought a grill gun because of you, and it's glorious, haha.
Very cool video. Very nice to see some bts from the show.
Absolutely Amazing ❤✅✅❤️😎Thank you so much Guga for all your Lessons for Us. Cheers 🥂 😊
Our local farmer and local butcher have alot of my business. Every 2 years we buy a whole cow. 750 to 800 pounds of high grade beef lasts a long time. About 3500 to have a whole cow purchased and butchered around here. Never go hungry thats for sure. Only thing we buy in store is chicken. But i butcher those myself. Lamb farmer down the road too has 1500 lambs. We buy 2 of those a year as well. Buy in bulk. You save thousands and get much better cuts . Learn to butcher your own meats to your comfort levels as well. Huge money savings if you can learn some techniques .
Looks like a bunch of boxes of the good stuff, man could live like a king on that kind of diet
Guga "Meet Probe all the way in to the line” No pun intended guga😭
Like myself, Guga is a big Publix shopper. If you need Kerrigold, it's BOGO this week, dude. I just stocked up and my fridge now looks like Fort Knox with all the gold 8oz bricks in there. 🤣🤣
1:26
"There's nothing wrong with ribeye..."
"but what i don't like..."
💀
The most bizar thing is the last time I came to Spain 11 Months ago I saw the Sacreto Iberico for the first time and I used to eat it every single day after that. Grilled bread with tomato ketchup. Insanely delicious and really a unique piece of meat, best pork ever IMO.
Guga, Angel and Leo: "Despite what you guys think we dont eat steak every day."
Also guga: "I spend 5000$ on steak every week."
Guga I haven't eaten a ribeye or any other steak since 2021. I consume beef vicariously through your yootoob channel.
I'm thinking of ordering some steaks to try a picanha for the first time. Looks like they arrive frozen. What is your process for thawing them before cooking? Do you just put them in the fridge for a couple of days? Defrost at room temp? And if you're going to Sous Vide, do you defrost first, salt/pepper, and then re-bag them to cook?
I'm still waiting for Guga to make an affordable BUT GREAT mortadella sandwich for the humble man to eat fine, something that is not only for the rich and disconnected but for the real people from Brazil and Latino America to enjoy, I'd like to see debunked if the food is good because Guga cooked it or he just seems good because the expensive ingredients are carrying... no expensive bs and lab equipment, only the things people living on minimal wage can afford
The rib"eye" fat is delicious if grass fed and dry aged, but grain fed and not dry aged? Yeah, I don't like it either.
One of the grocery stores in my area had AAA Alberta Top Sirloins for about $3.75/steak. 8x8oz for $30. They look like an improperly cut picañha. Taste... AWESOME.
I just ordered a pork and steak bundle for 300. Steaks are 🔥 too. Glad u have sponsors. Id never
Guga no wonder we can’t buy any of our top end steaks in australia it’s all exported to different countries. Please try Harvey beef from the south west of western australia and post a video of your experience it’s my favourite beef of all time. Thanks Guga kind regards Dav.
At the min 10:30 Guga is like Salt Bae. Doing that thing on the cutting bord with the knive. Guga is becoming the next Salt Bae 😂
Guga's videos for me is the equivalent to eating a big hot bowl of pot roast of a wet chilly day
Leg of lamb is very popular here in Norway, especially in Easter time.
Very popular on the UK too, I'm going to smoke one at Easter
I'd love to see Guga on a TV cooking competition
Guga out here doing more advertising for the australian wagyu farmers , than anyone else in the world.
And here i always thought for Guga it was like that :
Meat dealer : "Guga, how much wagyu do you need for this month?"
Guga : "Yes"
I shop Snake River Farms, but I may have to check out GWS. All that raw meat had me salivating.
It would be awesome if you could import Hanwoo beef with grand western steaks or another provider for your videos
Muuuuito maneiro. Que conteúdinho bom.
Eu sempre assisto no almoço e uso pra praticar um pouco o meu inglês tambem. Parabéns pelo belissimo trabalho!
RIB EYE vs. NY, YOU'RE OUT OF YOUR MIND! Ok I feel better now, resume. lol
I found Secreto Iberico to taste like a rich cross between a steak and a pork chop. Definitely worth trying at least once.
Hey Guga I’m a HUGE fan of the show! I was wondering because of all the Red meat you and your team eat on a daily and weekly basis how do you deal with your diets?
I thought chateau meant castle in French. Wouldn't the chateu be the larger part and the filet the middle? Then the tail is a different name. At least in French cooking if you cook the recipe chateau briand, it calls for the center of the roast end. So if you're using French terms, that is the French breakdown. The filet is the middle, wrapped in bacon is a filet mignon.
Guga places order..
Abbatoir :"sir thats more than the local grocery buys from me"
Guga: " :D "
Kudos to Guga for proper box opener safety and using the knife away from him
What I usually do is tie my ribeyes up. So they won't separate. Good video 👍🏾✌🏾
I was worried you were doing your meat dealer dirty, im pleased to know it was from your plug 🤙🏼😉
Hey guga love your channel , you say as always always in the description below , it could be just my wife and I but you really don't give exact measurements and please either show us where or possibly fix it for the future . Please you did it with the original guugas rub but not on every side dish ( and we watch them all!)
Oneday i would love to eat a Steak made by You Guga, bless you and stay healthy !
Guga we need a tour of your house. I'm sure it looks beautiful 😊❤
Guga, do you really wait to pull the steak at 135 from the grill? I usually get 11 degrees of temp rise during the rest period. Whenever I pull at 135 it's way over cooked by the time I slice. Would really like your advanced tutorial on this topic. Thanks sir.
Guga may or may not answer, but in a way he already did. In the video he said not to have your grill too hot. My guess is that your grill is way too hot. It takes longer to cook it on a cooler grill, but basically what you are doing on the hot side is just developing a crust. So keep your grill in 2 sections a direct section with coals underneath and an indirect heat section with no coals. Use the hot side for searing the crust only and move as fast as possible to the indirect to do the actual cooking. That way once it leaves the grill at 135 degrees it will not continue to cook for as long(ie...temp raise during cooking). That way you will end up with an end temp of 142 to 145 which is medium rare. If you still are having trouble after doing these things, start pulling your meat from the grill at 130-132 and let it rest on a prewarmed plate(stick the plate in the microwave for a couple of minutes before placing the steaks on it). This should help solve your problems. Make sure to use a good quality meat thermometer. Enjoy!
Oh yeah, also flip your steak about every 30 seconds or so when on the hot side. Catch is your want to render the fat and also develop a crust not vaporize it so that it drips onto the coals then vaporizes. Lump charcoal will also make the job much easier to pull off correctly. Best of luck on those steaks.
When you watch a guga video and they’re like “we don’t eat steaks that often” and then you see this 😂
🔴 JUICE - SREBRNA DUGA
🟢 JUICE - LAGIARE
🟠 JUICE - MARSEILLE
🔵 JUICE - GANGSTA
🟡 JUICE - NO PROBLEMA
You’re right the ribeye may not as good, but oh boy it’ll melt in your mouth.
Grassfed lamb is GOATED
Looks like an absolutely beautiful setting to BBQ the best quality meat imaginable. Magnificent. I'd take Gugas A5 over Gordon Ramsay's everyday of the week.
Skirt steak has always been my fav. Sadly I can't find em in my area at tge markets.
Hey Guga. I know you already have steak guy! But could you do a review of the Bearded Butchers steaks? It doesn't have to be such a large order! But they do a lot of grass fed steaks!
At 2:30 more like Beef Medium-Wellington!