Hi Sir Guga, a fan here in Philippines, just wondering what will happen if your dry age a steak with the "Smelliest Fruit in the World" Durian, just saying maybe you can make that happen. Salamat (Thank You)
Have anyone realized that the quality of the shots are getting better and better over the years? I've been a fan for almost 4 years now and I can tell that Guga's videos have improved a lot. It's so nice to see how you've grown Guga.
you know who else realized that the quality of the shots are getting better and better over the years and has been a fan for almost 4 years now and can tell that gugas videos have improved a lot?
Guga, did you get a new camera, or are you shooting at a higher frame rate? I notice a difference on some of the shots. The action shots are smoother 🤔
@@Brooks4 No if you pay attention towards the end this video is running at around 40FPS, but can be played at 60 that is why there is some slow mo feeling at time and more so at the end, but I will say it looks like a better camera but could also be better lighting
Hey Guga if you love Mongolian beef and BBQ you should do a collab video someday if you ever go traveling with the guys from the ARTGER youtube channel they do some amazing stuff with traditional Mongolian cooking methods. Your Guga Foods channel and thier ARTGER channel are my absolute favourites when it comes to great BBQ on youtube!
Guga, your videos make me happy. I had a series of unfortunate events happen in the past few days, was feeling really downtrodden and just not feeling like myself again… But you changed that for a few moments, you shifted my focus from all my stress to delicious food that even though I can’t taste it, I enjoy watching you guys enjoy it so much. Thank you so much and I hope one day I can actually meet you in person, you’ve inspired me so much. God bless you
mongolian beef/chicken is my favorite flavor/style to get any any chinese restaurant. mongolian and hunan. love you guga great vid! glad you like mongolian too
4:18 Judging by the size of the tenderloin portion, I'd say they're porterhouse and T-bone. That's a good amount of meat, right there. Hey, I got it in one! Having worked in a Chinese restaurant, I gotta say, it's not traditional Mongolian beef unless you have big chunks of stir-fried onions, bell peppers, and garlic in there. The onions and garlic are especially key for Mongolian cuisine in general.
Coming from a hispanic family that always thoroughly cooked everything, and I mean everything. Steaks were always well done if not further than that. Because of this I disliked steaks growing up until my uncle took me to a steakhouse when I was 15, their steaks by default came out medium or medium rare which my uncle loved. My first time having a medium NY strip blew my mind, I wasn't even aware that steak could be so tender without having to chew it like a dry piece of bubble gum. I firmly agree with you Guga, I wouldn't judge how someone likes their steak, unless it's well done, it baffles me.
Same here, when I was young I ate nothing but well - done beef. One time I decided to cook a tomahawk from a butcher. For some reason I decided to cook it medium rare, best cooking decision I’ve ever made.
I had a coworker that only ate well done and he would try to say how he wanted to try wagyu. i would have to explain to him how that would be a waste of money for him sincewell done would get rid of all the fat, which is what you want.
Great video Guga! I grew up on a beef cattle farm in Australia. We had Herefords and Black Angus and I had all the steaks I could stuff into my guts as a boy, but I'm yet to try Australian Wagyu....I think I've been priced out of the market now. Even crappy cuts of beef are super expensive now.
Every time Guga says, “It is not prime grade. It is choice.” My mind thinks, “I hope you guys are doing okay financially.” I can’t even afford choice though!😂😅😩😭
Yes Brother! Cheesy meatballs are my my absolute favourite to make, especially when I have friends or family over. I usually make them with mozzarella but I'll definitely give pepper cheese a try next time. Also, that Mongolian steak sauce looks SO amazing, definitely making that one soon.
Awesome content as always Guga! One comment though. I've noticed in a couple of videos now, several of the shots are playing at 60fps and others at 30 (at least, there is a noticeable difference in framerate if those aren't the actual rates). It's a bit jarring to go between the two, and I've always enjoyed the style of your videos before I started seeing this phenomenon. I would recommend having a consistent frame rate on all the shots, as I think it makes the videos look better overall. Keep up the awesome and crazy cooks!
As a Mongolian, I gotta say, awesome video, just as a TIL, that's not a traditional Mongolian sauce, I think it was popularized by the Mongolian BBQ franchise from the states, which also has a completely different cuisine than actual Mongolian food 😅
Guga, I absolutely love your video's. I actually had my first piece of Prime steak a couple days ago. It was a rib eye that I got from Wal-Mart and was marked down. (only way I could afford it as I am disabled). Wow what a difference, could not believe it. I usually get the cheapest grade and with Sirloin (my personal favorite) or rib eye when on sale. Can you do more cooks with wild game meat, and or experiments with wild game meat as that is what we eat most.
@@fragilrtoothpickleggedwhit1866 *literally watching Guga grill whole wagyu steaks* “cook it as strips” 😂😂🤦♂️ I’ll take Guga’s advice over most when it comes to steak.
@@It-b-Blair i think hes saying its easier to cook that way cause you can control the doneness better and easier for a beginner than to cook a whole steak at once.
isn't steak confit kind of like sous vide? wouldn't you have the same effect as steak confit if you put in a few tablespoons of wagyu fat in the sous vide bag after adding steak? AND save money?
instead of using cornstarch for thickening your sauces, you should use xanthan gum. It makes a HUGE difference. Doesn't dilute like cornstarch slurry, nor does it add a flavour like cornstarch does. I tried it and will NEVER go back. Also only need a very minimal amount of xanthan gum compared to a roux / cornstarch.
THANK YOU FOR THE SAUCE recipe, been so wanting to make my own sauces, since no store seems to stock the ones I like enough nor at a cheap enough price.
10:34 Hank: "Firm, but with a little give. Yup, these are medium rare." Bobby: "What if somebody wants theirs well done?" Hank: "We ask them politely, yet firmly, to leave. ಠ_ಠ "
First I saw nothing that seamed very mongolian to me, more like chinese or somthing like that, because I thought that soy sauce is not a very traditional thing there. So I looked it up and had to laugh when I found out that "mongolian beef" is actually a Taiwanese dish 😂😂
This is a Taiwanese dish, but Cantonese people also love naming their dishes after other cities/countries. I can think of two dishes off the top of my head.
Hey Guga! Im a Viewer from the Netherlands🇳🇱, can you make a: I Dry-Aged a steak with Choclate? I think a Dark choclate would be good, because of the taste, and Milk and White choclate have allot of milk and i dont know if that would be good for the steak. That was it, thanks for reading!
@@MuhammadAshraf-ke1ww 😂 well allot of my *Dutch* friends were always 10 cm taller than me when we were little, then everyone hit puberty and we are about the same height now but there are still some friends that are still getting longer soo😂😂
Genghis Khan would be angry with Angel. If he shared the steaks with him, I'm sure he would forgive him, though! All food looking good. I bought some soy-sauce today for my pork ribs. I'm going to try the Mongolian style. Thanks for sharing 👍🏾 😊
the intro quality and quality of the shots where insane on this one. i literally said WOAH in my room by myself at the GUGA foods flame logo at the start. GO GUGA!
Who in the world are the 10 people who disliked this video? Nice work Guga, and pretty cool that it's something that folks can do with meat that's more affordable.
Great video such a fan . Can you dry age steak in the rolled corn tortilla chips chili and lime flavored from Trader Joe’s ? Or dry age steak in Blue front barbecue sauce ? .
i've sometimes seen Oyster sauce included in similar sauces for chinese/mongolian beef recipes such as Stir Fry Beef with Onions. From what you found out, is that correct?
@@ffll8427 When I get get it from my local Chinese restaurant they serve it with onions and peppers over rice. I have made it a few times myself but the recipe I use tells me to add ginger but for the most part it pretty close to Guga's but it never comes out like the restaurant Mongolian beef but its still pretty good though.
I thought that soy sauce is not a very popular ingredient in mongolian food, so I looked it up and found out that "mongolian beef" is actually a Taiwanese dish lol
Guga should do the unthinkable and cook different types of steak well done but it leads up to a wagyu steak being cooked well done and see if its still good
Hi Guga, I’ve been watching you for years now and think you should do a “ONE STEAK BITE” challenge where you try to make the spiciest one bite of steak EVER! and of course make angel eat it 😂
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
I’ve tried several different versions of garlic for grilling like this. The powder seems to work the best and give the best results taste wise. Fresh minced garlic just falls off and burns too easily on the grill.
Over the past couple years after watching so many of your videos I know so much information about steak and meats. The other day I had iberico pork with my friends and I was at the table describing the iberico pig and how it’s the “Wagyu” of pork lol
That looks phenomenal Gugu, I particularly love the way you cooked your rice. I do have one request though. Dry aged australian Wagyu mongolian style with that sauce, and compare it to the original one
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. ;)
Id stll like to see you test a slicing angle test. Llike the way you cut now vs diagonal vs a steak cut at a 90 degree angle so you go against the fibers. But the last one requires the main steaks to be cut different from the main cut to begin with (lengthwise) Now you have long fibers with 90 degrees you have short fibers which in theory is better. Anyway storing this one for a teriyaki vs this comparison.
Excellent video as always. Wanted to make a suggestion to your massive subscribers… maybe a giveaway of wagyu steaks of A5, A4…essentially whatever you see fit, but I just thought it would be cool seeing a fan receiving a package of meat and them grilling/bbq it and posting from a giveaway.
actually it's a Taiwanese dish and not Mongolian. I looked it up because I was confused by the fact that he uses soy sauce and other south-east asian ingredients.😂
Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
Hi guga, just for fun...a meat appetiser, a meat main course, a meat side dish and A MEAT SWEET DISH 😈
Damnn I m hungryyy againnn I just had food 🥲🥲🥲
Hey Guga, I'm just requesting you to dry age with chamoy again. My 6 month mark is coming up pretty soon.
Think you forgot to add the spice challenge to the description.
You guys forgot to put the one chip challenge in the description.
Hi Sir Guga, a fan here in Philippines, just wondering what will happen if your dry age a steak with the "Smelliest Fruit in the World" Durian, just saying maybe you can make that happen. Salamat (Thank You)
les goo a fellow filipino!
Definately sounds like Guga should try this!
I like this idea
that’s definitely an idea.
That’s weird it’s gonna be a steal durian desert
Have anyone realized that the quality of the shots are getting better and better over the years? I've been a fan for almost 4 years now and I can tell that Guga's videos have improved a lot. It's so nice to see how you've grown Guga.
you know who else realized that the quality of the shots are getting better and better over the years and has been a fan for almost 4 years now and can tell that gugas videos have improved a lot?
@@xxmemekipxxlastname4846 MY MOM.
I’ve made the meatballs yesterday based on the Instagram video. Thanks Guga! They were INCREDIBLE! That sauce is a must try.
Guga you need to make a "Guga Sides" channel for all of your side dishes so it will be easier for us to find all of them because you make so many
I did my friend. czcams.com/channels/nB5HTIi44wDBD56KeT2hNA.html
Guga, did you get a new camera, or are you shooting at a higher frame rate? I notice a difference on some of the shots. The action shots are smoother 🤔
probably 60fps
@@shirokanzaki15 nah definitely not 60 more than likely upwards of 75 80
@@Brooks4 hmmm maybe that's for me because normally, 24fps to 30fps
120 fps rendered to 60 i think
@@Brooks4 No if you pay attention towards the end this video is running at around 40FPS, but can be played at 60 that is why there is some slow mo feeling at time and more so at the end, but I will say it looks like a better camera but could also be better lighting
Hey Guga if you love Mongolian beef and BBQ you should do a collab video someday if you ever go traveling with the guys from the ARTGER youtube channel they do some amazing stuff with traditional Mongolian cooking methods.
Your Guga Foods channel and thier ARTGER channel are my absolute favourites when it comes to great BBQ on youtube!
Guga, your videos make me happy. I had a series of unfortunate events happen in the past few days, was feeling really downtrodden and just not feeling like myself again… But you changed that for a few moments, you shifted my focus from all my stress to delicious food that even though I can’t taste it, I enjoy watching you guys enjoy it so much. Thank you so much and I hope one day I can actually meet you in person, you’ve inspired me so much. God bless you
dude watch
Key & Peele
and thank me later , i hope you're doing well stay strong bro
mongolian beef/chicken is my favorite flavor/style to get any any chinese restaurant. mongolian and hunan. love you guga great vid! glad you like mongolian too
4:18 Judging by the size of the tenderloin portion, I'd say they're porterhouse and T-bone. That's a good amount of meat, right there.
Hey, I got it in one!
Having worked in a Chinese restaurant, I gotta say, it's not traditional Mongolian beef unless you have big chunks of stir-fried onions, bell peppers, and garlic in there. The onions and garlic are especially key for Mongolian cuisine in general.
Mongolian beef isn’t a Mongolian recipe, I believe it comes from Taiwan.
@@jake38snake60 The "beef" part comes from Taiwan. The original Mongolian recipe used yak.
@@CarlGorn nice, you learn something everyday.
I might be tripping but the video feels smoother than usual
Coming from a hispanic family that always thoroughly cooked everything, and I mean everything. Steaks were always well done if not further than that. Because of this I disliked steaks growing up until my uncle took me to a steakhouse when I was 15, their steaks by default came out medium or medium rare which my uncle loved. My first time having a medium NY strip blew my mind, I wasn't even aware that steak could be so tender without having to chew it like a dry piece of bubble gum. I firmly agree with you Guga, I wouldn't judge how someone likes their steak, unless it's well done, it baffles me.
Same here, when I was young I ate nothing but well - done beef. One time I decided to cook a tomahawk from a butcher. For some reason I decided to cook it medium rare, best cooking decision I’ve ever made.
I had a coworker that only ate well done and he would try to say how he wanted to try wagyu. i would have to explain to him how that would be a waste of money for him sincewell done would get rid of all the fat, which is what you want.
New grill camera?! Looks amazing Guga!! I have made so many of your recipes. Glad I found your channels!
Great video Guga! I grew up on a beef cattle farm in Australia. We had Herefords and Black Angus and I had all the steaks I could stuff into my guts as a boy, but I'm yet to try Australian Wagyu....I think I've been priced out of the market now. Even crappy cuts of beef are super expensive now.
I've been noticing the absolute beauty and detail of that new camera. Love it bro
I have to try that one… Looks amazing… Loving the shorts on the third channel
I use his videos to make what I eat a lot more stimulating, but I'm just eating everyday food
Can we please have a VEGEMITE dry age experiment, fans will LOVE it !! Good way to grow your Australian / British audience
Guga your one of my favorite people to watch cooking. My wife hates it because I alway have to try and make the things you do.
Grilling footage looks so nice at the higher framerate. Buttery smooth.
Every time Guga says, “It is not prime grade. It is choice.” My mind thinks, “I hope you guys are doing okay financially.”
I can’t even afford choice though!😂😅😩😭
right lol
Get some cheap cuts and put Mongolian beef sauce on it. That’s the point of this vid.
Lmao it's because it's sliced thin, fried and with loads of sauce.
10:55 The unique way Guga expresses the tastiness and tenderness of foods while eating is hilarious LOL.
I am Mongolian, and there was nothing Mongolian in this video. Even the “traditional” one. but as always, very good video
bro бидний мэддэгүй дэлхийд алдартай монгол хоол байдаг юм 😄👌
I'm swiss and I thought the same thing, so I looked it up and found out, that "mongolian beef" is a dish from Taiwan 😂
@@barxvv 😂😂😂
If only Guga had discovered Keeps a few years ago 😂😂
I am beyond help too!
Yes Brother! Cheesy meatballs are my my absolute favourite to make, especially when I have friends or family over. I usually make them with mozzarella but I'll definitely give pepper cheese a try next time. Also, that Mongolian steak sauce looks SO amazing, definitely making that one soon.
Awesome content as always Guga! One comment though. I've noticed in a couple of videos now, several of the shots are playing at 60fps and others at 30 (at least, there is a noticeable difference in framerate if those aren't the actual rates). It's a bit jarring to go between the two, and I've always enjoyed the style of your videos before I started seeing this phenomenon. I would recommend having a consistent frame rate on all the shots, as I think it makes the videos look better overall. Keep up the awesome and crazy cooks!
Try adding "maggi" seasoning/sauce on a steak. Its very popular in europe. Half of Poland's population use this to different meals and soups.
I love maggi
I am indian btw
As a Mongolian, I gotta say, awesome video, just as a TIL, that's not a traditional Mongolian sauce, I think it was popularized by the Mongolian BBQ franchise from the states, which also has a completely different cuisine than actual Mongolian food 😅
Zuv2 gsh
Guga, I absolutely love your video's. I actually had my first piece of Prime steak a couple days ago. It was a rib eye that I got from Wal-Mart and was marked down. (only way I could afford it as I am disabled). Wow what a difference, could not believe it. I usually get the cheapest grade and with Sirloin (my personal favorite) or rib eye when on sale. Can you do more cooks with wild game meat, and or experiments with wild game meat as that is what we eat most.
Sirloin is a fine steak as long as it's not over cooked. If cooked med rare or less it's as good as any other. Beyond that it turns into shoe leather.
Thanks for the video Guga! Any chance we could get an experiment involving your home made MSG(MSGuga), like a dry age or compound butter?
As a South Florida man I love to see these videos. I would pay to learn to grill from him. Never had A5 I’m scared to mess it up grilling it myself.
You cook it as strips over a cast iron pan
@@fragilrtoothpickleggedwhit1866 *literally watching Guga grill whole wagyu steaks* “cook it as strips” 😂😂🤦♂️ I’ll take Guga’s advice over most when it comes to steak.
@@It-b-Blair i think hes saying its easier to cook that way cause you can control the doneness better and easier for a beginner than to cook a whole steak at once.
@@It-b-Blair he cooked it in slices in his WR video
Whoa, that 60fps camera hit me like a truck at 00:15! Love it!
Hey Guga, you should do: I Dry-aged a steak with Cacao Powder”! That would be interesting
Enough talking and it’s time to start grilling, so LETSDEWIT amazing every time it’s almost a staple of the channel. Great work guga.
Hey Guga, would love for you to try Steak Confit in Wagyu fat.
isn't steak confit kind of like sous vide? wouldn't you have the same effect as steak confit if you put in a few tablespoons of wagyu fat in the sous vide bag after adding steak? AND save money?
@@MichelleObamasBBC Sounds like an experiment
Changed the music and the close up cooking part of the video. Love it
instead of using cornstarch for thickening your sauces, you should use xanthan gum. It makes a HUGE difference. Doesn't dilute like cornstarch slurry, nor does it add a flavour like cornstarch does. I tried it and will NEVER go back. Also only need a very minimal amount of xanthan gum compared to a roux / cornstarch.
THANK YOU FOR THE SAUCE recipe, been so wanting to make my own sauces, since no store seems to stock the ones I like enough nor at a cheap enough price.
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 52 of begging)
10:30 Guess no ones ever talking to me again 😂
10:34 Hank: "Firm, but with a little give. Yup, these are medium rare."
Bobby: "What if somebody wants theirs well done?"
Hank: "We ask them politely, yet firmly, to leave. ಠ_ಠ "
Guga post more recipe videos than experiment video we love them
First I saw nothing that seamed very mongolian to me, more like chinese or somthing like that, because I thought that soy sauce is not a very traditional thing there. So I looked it up and had to laugh when I found out that "mongolian beef" is actually a Taiwanese dish 😂😂
Yeah its not mongolian traditional food dont know how its called mongolian bbq amd i am mongolian and i never heard of this food xD
@@nyamzorignyamzo6754 americans always do a mess with geography hahahah
@@dermitdenfruechten how are you gonna blame Americans on this one? It's literally a Taiwanese dish.
@@dermitdenfruechten 蒙古牛肉 is the original name which directly translates to Mongolian beef in English. American really has nothing to do with this.
This is a Taiwanese dish, but Cantonese people also love naming their dishes after other cities/countries. I can think of two dishes off the top of my head.
Hey guga love your channel. I think I have a weird video idea for you. You should make beef Wellington but with alligator.
He should make wellington but with wagyu
Hey Guga! Im a Viewer from the Netherlands🇳🇱, can you make a: I Dry-Aged a steak with Choclate? I think a Dark choclate would be good, because of the taste, and Milk and White choclate have allot of milk and i dont know if that would be good for the steak.
That was it, thanks for reading!
Switzerland approves 🤝
I have a question for you Dutchs.
"Are you guys actually REALLY TALL?
@@MuhammadAshraf-ke1ww 😂 well allot of my *Dutch* friends were always 10 cm taller than me when we were little, then everyone hit puberty and we are about the same height now but there are still some friends that are still getting longer soo😂😂
I (turkish) am about 167cm (5,4- 5,5 feet)
While some of my dutch friends are like 1,75 cm ( 5,7 feet )
@@windowstechsupport3562
Thanks to replying.
What about men?
Are all of them over 6'2?
I’ve never had steak but for the past year I’ve watched all of gugas videos and it makes me wanna try to bad 😭
Is it just me or is it kinda weird to have a mix of 30 fps and 60 fps footage? It would be nice if it was either all 30 or all 60.
Yeah it threw me off too. I had to jump it it the comments and see if any one else noticed as well.
Hey Guga, big fan here, can you try making Portuguese feijoada?
Genghis Khan would be angry with Angel. If he shared the steaks with him, I'm sure he would forgive him, though!
All food looking good. I bought some soy-sauce today for my pork ribs. I'm going to try the Mongolian style. Thanks for sharing 👍🏾 😊
the intro quality and quality of the shots where insane on this one. i literally said WOAH in my room by myself at the GUGA foods flame logo at the start. GO GUGA!
Como siempre eres un REY magnífico video
Guga’s back at it again with another great video! And I’m back at it again with another request for Squid Ink Dry Age.
For me, it's a texture issue when it comes to rare vs medium rare. I just don't like the texture of rare beef.
Same here, but i find dry aged meat has alot better texture when rare
Dry Age spam? I think it would be really interesting. I'd love to see it. Try it out!
Who in the world are the 10 people who disliked this video? Nice work Guga, and pretty cool that it's something that folks can do with meat that's more affordable.
10 people who like thier steak well done.
Master, Mongolian beef is my absolute favorite. Thank you so much for this video!!! Much love from Chicago brother!!!!
I think you can make any steak taste better 😍
Leo: "I feel like for the first time in my life, I'm speechless"...
Proceeds to speak
I bet that Mongolian beef sauce would definitely make a great beef jerky marinade, definitely something I gotta try
Great video such a fan . Can you dry age steak in the rolled corn tortilla chips chili and lime flavored from Trader Joe’s ? Or dry age steak in Blue front barbecue sauce ? .
It would be interesting to try a curry paste dry age, I'm not sure if the flavor would work with steak but it's worth a shot.
Was literally just doing research into Mongolian cuisine and you drop this
i've sometimes seen Oyster sauce included in similar sauces for chinese/mongolian beef recipes such as Stir Fry Beef with Onions. From what you found out, is that correct?
@@ffll8427 When I get get it from my local Chinese restaurant they serve it with onions and peppers over rice. I have made it a few times myself but the recipe I use tells me to add ginger but for the most part it pretty close to Guga's but it never comes out like the restaurant Mongolian beef but its still pretty good though.
I thought that soy sauce is not a very popular ingredient in mongolian food, so I looked it up and found out that "mongolian beef" is actually a Taiwanese dish lol
@@dermitdenfruechten ha God damn. That might explain the oyster sauce too then haha
Guga should do the unthinkable and cook different types of steak well done but it leads up to a wagyu steak being cooked well done and see if its still good
Hi Guga, I’ve been watching you for years now and think you should do a “ONE STEAK BITE” challenge where you try to make the spiciest one bite of steak EVER! and of course make angel eat it 😂
Really liked that U did a „rare“ steak!
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
I’ve tried several different versions of garlic for grilling like this. The powder seems to work the best and give the best results taste wise. Fresh minced garlic just falls off and burns too easily on the grill.
He already did that experiment either here on sve
I love that Guga has 1000s of dollars worth of knives but you’ll never see him slicing garlic or shallot 😂
Cheesy meatballs are the bomb, gotta make them with that sauce sometime.
Guga, I’d love to see your take on Smoked Shotgun Shells. beef and cheese stuffed into pasta then warped in bacon and smoked. They’re awesome.
Guga, don't know if this was done but have you done a video on Wet Aged vs Dry Aged steak?
you should try to tenderize a $1 steak in Yakult, since it has some bacterias which might tenderize or/and also affect the taste
Guga, instead of picking on Angel, you should cook the best Spaghetti and Meatballs for him.
i love the body movements we get from guga. you can tell he really enjoys truly delicious food
Definitely gonna try this sauce
All your recipes and "experiments" look awesome!! Fun times...
Over the past couple years after watching so many of your videos I know so much information about steak and meats. The other day I had iberico pork with my friends and I was at the table describing the iberico pig and how it’s the “Wagyu” of pork lol
Hey Guga great content as always, can you try a dry aging experiment with Garam Masala preferably home ground?
🤣
That looks phenomenal Gugu, I particularly love the way you cooked your rice. I do have one request though. Dry aged australian Wagyu mongolian style with that sauce, and compare it to the original one
Sorry Guga i misspelled your name
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. ;)
Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste
Id stll like to see you test a slicing angle test. Llike the way you cut now vs diagonal vs a steak cut at a 90 degree angle so you go against the fibers. But the last one requires the main steaks to be cut different from the main cut to begin with (lengthwise) Now you have long fibers with 90 degrees you have short fibers which in theory is better.
Anyway storing this one for a teriyaki vs this comparison.
Camera is extra clear in this video. Idk what changed but it’s amazing !
Ok, I am ready to fly out and have some Wagu! Where shall I meet you guys! Haha. Love the videos. Keep them coming!
I love that Guga seems to REALLY enjoy his own cooking. I respect the hell out of this dude
Hi am a new subscriber and I love your content
Excellent video as always. Wanted to make a suggestion to your massive subscribers… maybe a giveaway of wagyu steaks of A5, A4…essentially whatever you see fit, but I just thought it would be cool seeing a fan receiving a package of meat and them grilling/bbq it and posting from a giveaway.
Guga’s reactions are priceless, truly a gift to the world
Porterhouse is my absolute favorite. So much more flavor comes from cooking meat on the bone
Gugaaaaa. Can u please make a video showing and teach us about each individual cut of beef? Thank you so muchhh
Video quality looks better than ever! Great work as always Gustavo 🙌🏾
Here's my suggestion: Cook a Wagyu Eye of Round Steak for us! I, and maybe others who have thought, would love to see that!
Guga! I need to know what a steak dry aged in Kimchi would taste like!
Early, Guga, do you think you can list all the different dry-aging methods you've tried?
Been through 3 thumbnails in the last 2 hours 😭😂 we love your vids no matter what they’re called
A bald man advertising a hair product love it 🙃 love the video by the way
You should try dry-aging a steak in garlic paste!!
The Guga-est video, ever !
Would be funny to see, or a blasphemy, but for a dish like this one: *MEAT DESSERT*, would be funny to see you do that
You guys have convinced me to invest into making my own steaks
Nice traditional Mongol dish Guga. You should try something crazy next like STARFRUIT on steak.
actually it's a Taiwanese dish and not Mongolian. I looked it up because I was confused by the fact that he uses soy sauce and other south-east asian ingredients.😂
I think you should try tenderising steak with Fanta or Tango orange, give it a Hawaiian twist!