I'm Rebuilding my Steak Skills, It's time to experiment!
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- čas přidán 11. 05. 2024
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On today's video I go back to my roots and experiment with steaks. I am making 2 types of experiments and one is so much better than the other, I am seeking to becoming a better steak master and this is the beginning!
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#food #cooking #recipe - Zábava
Dry AGE STEAK IN OYSTER SAUCE??
Oh you're already here
already know this gonna be one of his next now 😭
Give this person what they want he been asking for awhile
No
@@CudMcCuddles i say no to no
As an Italian I have to admit it, it looks a little bit strange, but the idea is very interesting, I really like how you mix American steaks with our dishes, it seems fenomenal even from Italy, plus the execution of pasta all'assassina is very well done, thank you Guga!
As an American i really respect your people's dedication to food and care for ingredients. ❤
As an Italian, I have to admit that it's kind of refreshing to find a fellow countryman who doesn't get mad when someone interprets our flavors in a different way.
As a Canadian, I love how cordial these interactions are.
As a British man I hope every who isn’t English and got English bloodline leaves the UK
As a human I love how cordial these interactions are as well
Hey, I got a great idea! Give Angel or Leo a day off. They will certainly enjoy it. Then, have me come and take their place. I will certainly enjoy that! Just need a date, time, directions, and perhaps a plane ticket.
Guga, don’t listen to him, if you pick me I will pay for the plane ticket, and possibly pay off your house (depending on what steak you cook).
@@Scotts_Totts Guga, don’t listen to him! I’ll cover the ticket, house, and a brand new smoker of your choice. Just say “A-5 wagu”, and I’m as good as there.
03:22 Him: Pancetta, which is widely available for *everyone*
Me: **cries in middle eastern**
I'm Arabic too but don't you guys have beef bacon or something like that?
Same pain baby ❤
If there is a will, there is a way. My brother worked many years in the middle east (Qatar, Kuwait etc), his lifeline for pork products were contacts in US military bases. Cooking the stuff was apparently a challenge, without the delicious smell reaching the neighbours.
never seen it in Scandinavia either
@@Belnick6666 quite literally available in every single grocery store in sweden. it's definetly the same in denmark and norway
From testing if you should or shouldn't use butter on a steak 7ish years ago to now having your product in Walmart. That's absolutely amazing Guga!
What Leo did to pasta make all Italian ancestors cry😭😭
Cut the pasta 😂😂😂
Uses scissors to cut spaghetti and cut the hot dogs up for a meal
*sobs*
Cutting pasta and calling every flattened dough pizza is 10/10 trolling :D
@@lydon5595 it must be illegal
You guys are always crying. Hope things get better over there.
As an Italian born in a town near Bari ("pasta all'assassina" was invented in Bari in the 60s) I'm very glad Guga cooked one of our tytpical dishes that had been almost forgotten in the last decades. Thanks Guga
Who else watches gugas videos knowing you will never make any of the food he makes
Have you ever heard of Pepperbelly Pete?
Making a compound butter out of the pasta all'assassina sauce, that's a very genius move, Guga. There are other famous, and less famous, Italian pasta sauces that you could try with steaks (4 cheeses, puttanesca, pesto alla genovese, cacio and pepe, boscaiola, ragù and many more)
Cheers from Italy!
Nice attempt to steal Guga’s thunder but very lazy thinking.
I’d love to make Spaghetti all’Assassina, but I’m afraid that my mom would assassinate me after seeing the pan
Nah, a splash of vinnegar on the pan, leave for a couple minutes and scrubs right off
@@BigPandaGamer Yeah I know, but my mom doesn’t. She’s too ignorant and would feel like I destroyed the pan
@@GentleCrank well, you have 2 options. Clean the pan before your mom finds out, or, if for reasons (trust me I know those reasons), you can't, do it outdoors. Once you learn to cook with live fire, everything you do in a kitchen gets sooo much easier. Except bread and pastry, those things are some next level alchemy, I swear to Zod.
In a good non Stick Pan you should have no problems, I've already done It some times
@@federicofranco4519
Aight, I’ll check some out. Thanks👌
Vincenzo must see this
He’s either gonna love it and praise Guga’s creativity or will be extremely offended. Both of which will be really funny to see 😂
Lionfield: Not Approved xD
He'll mention how the pasta is dead, and why you don't cut pasta.
@@MarceloZ2 hell complain about the pancetta and how guga didnt temper the eggs lol
Vincenzo must travel to Florida and eat it.
Not sure if you've done this before, but please marinate steak in pesto.
Besto is made with basil, it's best to eat it while it's freshly made, The stuff in jars taste horrible.
I wouldn't marinate or dry age a steak in pesto, instead I would make a pesto sauce and eat it with a steak.
@@Boddah.there’s is a couple that taste good in the supermarket I know I tried one and it was good, but different and more focused on the cheese. You are right: basil does break down and taste differently but not bad just not the same essence but more like a peppery dried herb unlike rosemary and parsley which keep their taste after driying and oregano. Would you mind giving me a comprehensive list of which herbs stay their shape and which change like basil after cooking? Would be much appreciated
I think he already did this.
Pesto compound butter!
@@michaelkevinmirasol8256
Dude, what are You talking about. Pesto is made of olive oil - so „made steak with compound margarine-mix? Pesto is pesto, give it peace.
Maybe compound butter with sun-dried tomatoes and Parmigiano or Pecorino would be real good deal tho 😋
"It tastes. It tastes. It tastes"
The description guy didn't have any description😂
Considering that Carbonara is made with egg yolks, it's no wonder it has a richer and creamier taste. Combine that with the Pecorino Romano, and it's a one-two punch of flavor that loves steaks.
Thanks to Guga I discovered cooking is one of my passions and I've learned so much from him through the years. Salute from Naranjito, Puerto Rico brother.
Fry some guanchale
Put in blender
Make paste
Dry age steak with it
I've been patiently waiting for your version of this recipe! :D
03:22 Him: Pancetta
Me: *cries in italian*
why do you cry in Italian?
imagine if he used the guanciale instead of the pancetta...
(i'm talking about the taste, i'm not edging)
@@snakers83in my experience, it's a lot easier to find pancetta than it is guanciale in the US. In fact, I've never once seen guanciale in any grocery store.
Probably never went to Italy ever.
Yeah we all know it's supposed to be guanciale by now, but it's not easy to find everywhere.
Congrats on your products sir! Wife and I love your channel! We wish you many years of continued success!!
Wow guga, that is the first ad in your videos i have ever watched. Because its your ad! It looks like you have made some seriously top quality products for us :)
I will be checking my local walmarts grill section to see if i can find any of your stuff :D
Guga: I haven't had steak in quite a while.
>It's been one hour
how is that really spicy when you only put some chilli flakes and little garlic with generous amount of tomato sauce?
He's a spice lightweight
I’ve been watching you for years and I got to tell you this is something unique… Kudos!
Guga!! This is me inviting you to South Africa. We are very well known for our steaks and we as South Africans love our meat. It will be a life changing experience I can promise you that!
Opa Guga! Grande Fã de Portugal aqui!
Um Abraço enorme! Sempre com os melhores vídeos de cozinha no mundo!
Você vendo aquela manteiga amarela brilhante e não devolve o ouro ao Brasil... Tsc, tsc. Estamos de olho.
What do you call a cow with a twitch?
Beef jerky.
What do you call a cow without legs? Ground beef
@@Will97675😆
I know a beef stroganoff joke but it would get me banned lol.
What do you call a cow under probation.
A steak out.
Badum tss.
Guga!! You may have heard this already, but take your worst pellicle waste dry age experiment and try this!
Pre-dryage the meat the standard way for 10 days THEN encase it in the substance and continue the dryage! It’s supposed to preserve more of the meat and prevent pellicle waste.
I always like your videos, this video content is particularly fresh, original, conservative, interesting, and cured in details as your Pasta all'Assisina is simply perfect
This went from "Everybody's so creative" to life changing steaks, nice save.
😂😂nah fr
Anticipating the day when Guga hosts a steak festival, with exclusive tickets to savor those phenomenal steaks he's grilling up!
Now this is what i need to try , thanks guga
I’m proud of you Guga! I can’t believe you have your own cooking products now at Walmart. Just wow!! I’m definitely going to get that griddle and vacuum marinade kit. They better not be like 100 dollars or something because this is sounding too good to be true!
Yum yum....I add bacon fat on steak sometimes and it adds such nice flavor. This looks delish!
How to make a perfectly good steak inedible.
Guga is the future of American cuisine. Pin this comment.
Would love to see Vincenzo's Plate reacting to this! Looks so good!
the get guga loving spicey stuff plan is slowly coming to fruition
That carbonara compound butter looked incredible but Vincenzo might have a word about you using pancetta over Guanciale for the carbonara haha. Keep up the great videos Guga.
they traditionally used leftover bacon from GIs
people are snobby now
You burnt it
Are you trying to say you can cook better then guga. 😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@Joey1995xx I think having access to his kitchen would make a huge difference in all of our cooking.
Missed opportunity to de-glaze the fond from the assassina pan for a pan sauce to use on the steaks :P
To be honest i think this is the one of the best cooking channels there is if not the best of the best cooking channel. Thank you guga and team👌🙏🔥
Sounds amazingly delish and good luck selling your range Guga hope you sell heaps!
Never ordered something so quickly on Walmart. Thank you guga!
What a coincidence Guga. I got an original Guancale from my Italy vacation. Already did a Carbonara once. But now I make another one for the compound butter.
I'm super excited. 😊
Dope ideas. Love how we get like 5 different recipes per video.
I've been frying leftover spagetti for 20 years! Lol Looks good Guga!
GUGA I've been a viewer since you used to test the food in the old kitchen. I'd really like to see you do something cool with pickled onions (Mezzetta brand is the best) or put some bell peppers in butter and let them cook in the grill (charcoal) until they soften. Those two things are my favorite steak/ chicken toppers.
I'm gonna be honest be with you man, this is the only time that I didn't skip the sponser part. Keep up the good work
We love you
Would love to see a top 10 of all your steak experiments!
I'm not Italian but I was also offended by Leo cutting the pasta 😱
Your take of the spaghetti all'assassina looks awesome, now I want to try it 🤤
Thanks for making the menu I requested! Now I need you to make Pad Ga Prow (ผัดกะเพรา) with your wonderful steaks please!
Love your videos man
Tfw the description guy is left speechless
You need to try picatta compound butter. I make it with capers, shallots, garlic, lemon zest, salt and pepper. Amazing
Guga, you are awesome dude!
Looks amazing brother hello from Ireland 🇮🇪
OH GUGA!!! My mouth is watering so bad!!!
Love your channel! I would like to see you make more barbecue videos. Can on do so many steak experiments!?
no lie that walmart stuff looks amazing, you did a great job guga. most people sell out and just put their name on garbage but that all looks awesome and very functional/helpful
The vacuum seal marinader is 🔥
Congratulations 🎊 this is great,keep up we follow and try it one-day ❤❤❤❤❤❤❤🎉🎉🎉🎉🎉
bless your nephew for being a good sport, wish i had an uncle so worthy of love.
This video is the most delicious and wonderful middle finger to my country’s food ever, and it’s amazing ❤
guga's voice is relaxing as hell 😩😩
Great video. One thing I would change about that griddle kit is the spatulas. The handles are a little short for a hot grill. I like the idea tho.
I must try the carbonara butter.
Carbonara is one of my favorite pastas and easy to make. It’s fantastic and looks good in compound butter form.
I fell in love with carbonara the very first time I ever had it in Venice, Italy, at a nice restaurant along the grand canal.
Such an amazing idea.
Congratulations on making it into Walmart! I'll pick something up to support!
Guga, when are you opening up your franchise to sell these steaks, you have an archive of what works and your side dishes are all spectacular, this is a spectacular business idea you need to jump on. I am in Australia and can't wait for you to do this and bring it down here too.
Congratulations on your products ...
For the love of food! PLEASE share your recipe for the assassin pasta. That looks delicious!
I love the charcoal music it's amazing😮
Lol I love when a Guga experiment gets a "dang I should've made more!" response.
I hope guga trying "water aging" again, it's a really interesting technique to explore more.
The pasta cook reminds me of when my mom would just put it on and sit down for 45 minutes and "oops!" She would also just put steaks on a skillet with no seasoning, and overcooked, then pour iodized salt all over it. I swore I would never eat anything with salt for a long time. So I apologize, this is triggering to me. For the past 15yrs I've only used kosher salt, dry brine, and cook the next day and depending on the steak I do 6 minutes per side and baste with butter. I've been watching you for 6+yrs and I'm glad I do my steaks like you! I might buy your grill kit.
got the griddle its nice and easy to use
I never had this , looks so awesome ...
Honestly, considering this worked out so well, this seems like a brilliant idea to use up leftover pasta if you have just a tad but was damn good.
Need for March madness next year a tournament of the compound butters you've made to crown the king of compound butters
Guga!!!! I live in Canada , I went on Walmart's website and searched guga.
All that came up was scalp massagers for bald people.😂😂
the cut pasta is making me rethink being subscribed
I think if compound butter is involved, for the control use normal butter
I'd love to see you do a test comparing different Mayos on steak to see which is best
We haven't seen a dry age experiment recently. This would of been an interesting one to do dry age wise with that butter
The terminology for the "burnt stuff" stuck to the bottom of the pan of the assassin pasta is classified as 'fond'. That of which is the basis of a classic homestyle gravy. Not to mention that utilizing the fond ties into not being wasteful.
That pasta looks so good!
love this channel
Good to see that Guga is increasing his tolerance to spicy food quite well.
@guga, How hot/warm is the control piece of steak when you eat it? Is your steak still warm when you get to the last experiment?
Leo wasn’t ready for this episode 😂
Omg...I'm going to try it
Guga please try dry aging a steak in Chinese Glaze red tub 01, I'm sure you will like it lots ❤😊
Looks great! For the Carbonara compound butter you made, you could also use Guanciale in lue of the Pancetta and have great results. Either way, it's gonna be good. I'm fat so, I would probably try both together 😂.
The way you say carbonara is perfect.
As a Roman, I salute you Guga.
One of my Favourite dishes to make. I eat it with butter chicken and/or Chkn Tikka Masala.
Your food looks so good
Assassin spaghetti is one of my all-time favorites. Compound butter? Way to think outside the box. Thanks for sharing....= )
the tip for not wasting the passata sauce remaining in the bottle. all italians will ask your hand now guga XD
Googa on dat GLP-1, lookin trim, that’s for video
I love your videos and I buy the same grill do you have. I love it . Make more italian videos. Ps. For a good carbonara you buy Guanciale. 😉
I'm italian and i was drinking water while i saw Leo cutting the spaghetti. Thanks Leo, now i have to clean this mess up.
I can put down his Nashville steak for awhile & I’m goin ALL IN on this ASSASSIN $hit!! 😮💨😮💨🤘🤘🤘