I cooked STEAKS on a $10,000 GRILL and this happened!
Vložit
- čas přidán 6. 01. 2024
- My most expensive grill doesn't even come close to today's grill. This grill is extremely expensive but it's also huge. I never cooked on anything like this before but I am happy to have the chance to give it a go.
Check out Greg's BBQ Channel: @BallisticBBQ
Also check out Greg's Burger: @BallisticBurgers
Thanks to Sunterra for the grill www.sunterraoutdoor.com/
Buy Guga's Rub: shop.gugafoods.com/
Get my cook book: linktr.ee/shop.guga
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
czcams.com/users/gugafoods?sub...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
czcams.com/users/SousVideEvery...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Smokers *
RecTeq bit.ly/3ZSZkAg
* My Knives *
Every Knives I use is here: dalstrong.com/?ref=Guga
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* Red Chimichurri *
4 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 cup roasted red bell pepper, chopped (I use a torch)
1/2 cup red wine vinegar
1/2 cup fresh lemon juice
1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste
- Instructions
* Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.
* OFTEN USED EQUIPMENT *
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
* Sous Vide Equipment *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvidee...
**************************************************
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#food #cooking #challenge - Zábava
Maumau is back! I love it! 😊🎉
Yep, the house of Guga is in full force now!
MAUMAU IS BACK
Came to comment this!
Good to see the OG back on screen, I've missed him
Polkaroo
Maumauzinho is back! 🎉🎉🎉
So happy to see him again!
I thought Guga was dry aging him 😂
little maumau KKKKKKK
Grande Maumauzera
0:19 @@lbertlopez83
I’m glad Maumau is back!!!! He needs to be in the videos more!!🎉
MauMau! You have been missed! So happy to see him again! Everything looks delicious!
Good to see Maumau again, and the whole gang chillin with some grillen
real ones remember 🥷
@@Henry-u Now I have proof that I am not fictional
This video brought up some amazing memories of food and friends. Thanks again for the hospitality brother! Hope we can get together again soon!
Heya Greg, I remember the first time you cooked on that thing on your channel. I want one badly.
So happy to see you in this video. I follow you for a looong time at this point 😊
Awesome grill, thanks for being part of the video.
What an amazing surprise to see you here, Greg!! I still make some burgers using your recipes!!
Nice to see you there Greg!
Maumau is always a great sight.... happy to see he is doing great and living blessed
Maumau, so glad to see you. Guga I was so disappointed Maumau wasn't a part of your last mystery meat episode. He is the best guy to do those videos! Guga make Maumau your special guest whenever you have a mystery meat video!
Maumau is back! Love when 2 brothers or cousins can bust each other's chops! 🔥🔥
I nearly had a heart attack when I saw Maumau. Good to see him back!
what a wholesome video it was good to see Maumau again after not seeing him on the channel in forever. Also greg seems like a chill dude and his son is his twin lol
This is why I love Guga Foods. We learn about new stuff. I’ve seen this type of grill but I love seeing Guga learn to use it. Glad to see another collaboration video and it’s awesome to see Maumau back!
Happy to see Maumau. Wish he can start appear on videos again
Man, this video is so relatable. It's good to see Guga, after all those thousands of dollars spent on wagyu, is still a man of the people.
Is he supposed to be doing the same things over and over just to stay rElAtAbLe?! Very good strategy for a CZcamsr right?
@@BigBoyWillGoGlobal sheesh man, it's a joke.
@@BigBoyWillGoGlobal Yeah the joke has gone over your head.
'uNlUcKy'
@@kw91 the internet is a very serious place my friend. No place for pranksters and jokers over here😡😡😡
@@sneer0101 Hey…😂
Maumau's return + Greg from Ballistic BBQ in the same episode is massive! love it!
So happy to see Maumau again. I hope he comes back for more videos. Leo has his work cut out for him with the descriptions when Maumau is around. Haha.
Seeing Maumau back is like seeing the Avengers assemble. You know the steaks are going down in this legendary battle.
You know you also need Joshua and Uncle Roger to come back for that 😅
I am Argentinian, and watching you cook in that grill gave me memories of my father's epic barbecues (or as we say here, "asados"). Thanks for this, The only problem is that, after watching this wonderful meat, I only have a plate full of rice in front of me...
Are you in prison?
@@volvo24091 No, I am on a diet.
@@volvo24091 lmao
missed Maumau so much! so glad to see him again! love from Poland my brothers !!
I am glad to see Maumau again!! Hope to see MORE of him soon.
I think the only reason to pay for a tomahawk steak is the exact same reason people pay extra for gold foil stuff people purchase at Salt Bae's. It's ONLY about the flash. Give me a regular bone -in ribeye, no extending bone minus the flesh.
That grill looks great, but while I am considering a smoker, I am otherwise content with my charcoal Weber.
Seeing Maumau is so refreshing
HOMIE COOKED ON 10K DIFFERENT GRILLS???? DAMN THATS CRAZY😦😦😦😦
😂
Lol
I swear to god if this is not the top comment and it's some bot comment I'm gonna off myself ong 😭
@@spooderman7603 i feel insulted, don't call me that💀
Be careful… Guga is MEAN and has a temper
Maumau is easily my favorite member in the guga verse. good to see him back once in a while!
The chimichurri recipe is better than most I've seen online but there's a few differences from what a real traditional Argentinian chimichurri looks like. Swap out the shallots for green onions, and don't use bell pepper or crushed red pepper. We don't put cumin in either and you only need lemon juice if your vinegar isn't super acidic, so most of the time red wine vinegar alone is good. A big ingredient that's missing is oregano, you can use fresh or dried. Also the most important tip is to ALWAYS CHOP your ingredients, never blend them, it creates a completely different consistency and it's not how it's made in Argentina. Here's the full recipe I make:
1 Bushel Parsley
1 Bushel green onion
2 Cloves of Garlic
1 Chili
1 Spoon Oregano
1 Spoon Paprika
1 Spoon kosher salt
Sunflower oil until close to completely covering the chimichurri (leave space for the vinegar)
Red Wine Vinegar and taste until acidic
Fell free to compare the two recipes and obviously go with the one you like more as long as you don't use store-bought chimichurri which is absolutely horrible. I don't even know how they can get away with calling it chimichurri 🤣
Por suerte no le pusieron cilantro, podrido estoy de ver "CZcams Chefs" usándolo en el chimi.
It was nice seeing Maumau again
Eba, o maumau voltou ❤❤
Maumau being back was a nice surprise and reminded me of old days in the office on SVE.
Maumau looks like he's been on a diet man, great for him. Also, as an argentinian i feel like winning the world cup again seeing all this, i know it's not exactly how we do it and what we eat but man.. Guga's style is awesome. Much love bros, hope to see you visiting Argentina's countryside to eat good asados, salames from Córdoba.. mollejas al disco, etc etc
As an Argentinian... I appreciate the effort 😅🇦🇷
Jajajj
Esa parrilla aca con suerte sale USD 1k, en USA deberia de salir menos.
@@cederian Y pasa que es una cuestión del valor de la mano de obra. Como por ejemplo acá es mas barato un cuchillo artesanal que uno medio pelo de marca.
En yankilandia es todo lo contrario.
MAUMAU!!!!! My man is back! ❤❤❤ the real OG
I like it when Maumau is in the video. Guga gave a different vibe when with his cousin than with his nephews / young guys. Less controlling on the set, more "craziness".
Welcome back Maumau
Wow!! Just wow!!!! What an AMAZING video!!! So much to take in. Extraordinary cook and cooker(which I’ve seen tons of over on Greg’s channel),freaking Maumau made an appearance AND we finally see Greg’s son!! The one who all the rib bones went to over the years whenever Greg made beef tomahawks and whole ribeye roast lol!!! Guga I dont respond much but you truly bring everyone together. Great great channel brother.
Greg's son here, and yes those tomahawks were delicious!
So happy to see Maumau! Please include him more.
Greg is a stand up guy! Being an old head on CZcams it was really some of the first videos I watched. Got the freeze dryer etc from watching him. I'm so happy he's still in the game.
Glad to see Maumau back. I always assume the worst when people disappear from channels, and I'm glad to be pleasantly proven wrong.
Guga is the foremost authority of steaks and BBQ imo. He's the allfather of the grill... like Odin.
Guga, that was a fantastic freaking video. I’m so glad you included Garrett. He’s such a great kid! Happy new year buddy.
Little too hard on the fanboy.
@@biggestcomplainer Guga and Greg are friends of mine in real life. and you bet I’m a fan of both of them!
Nice to see Maumau after a while
Maumau has such a good vibe good energy, happy to see him.
I love the occasional videos when you see a bunch of friends getting together and eating that good Guga cooking. It reminds me of the old videos where the whole family would be involved.
This grill feels like the fanciest possible version of cooking over a campfire
Overpriced and unnecessary
@@biggestcomplainer i think its for a constantly serving restaurant/commercial use. so they have 1 guy doing only 1 thing. guga has his friends and beautiful meat around him so he was distracted a little bit ^^
@@biggestcomplainerit is the best grill, if you say what you say, clearly never has tried it
@@noke1785 pause, reread what u just wrote.
@@abeldiaz111Even if it’s the best standalone grill, it’s $3,000 for the same thing you can make with an old grill and a campfire, my family has used the same old grill and campfire for longer than I’ve been alive, you can raise and lower the meats, and you can just scoop the charred wood from the campfire for it. This is nowhere near being worth $3000
We love maumau, we need to see him more often
Greg is a legend! I have learned so much with him… so many burgers recipes!! Like from 6 yrs ago!! Amazing!
Que bom ver o Maumau de volta!
I love how Greg says "You can't go down to the store and get some extra ingredients" like there's any time you can do that while you're cooking. Unless it's something that takes half a day in the oven that ain't ever happening
I do it all the time, lower the hit, add liquid and go shopping
If you're smoking meat then you got looots of time lol
@@yairaminof5793 you must live right next to where you buy your ingredients.
@@dgooshecan confirm I’ve done quick errands while smoking pork shoulder.
I throw my steaks on the grill and run to the store all the time. I still can't figure out why everything I cook turns into charcoal. I think it maybe the cheap grill I am using.
I have missed Maumau sooo much!!!!!! glad he is back
For Christmas, my Dad said he'd make a small traditional dinner nothing fancy. I said, "Dad, I got this!" I used an Eye of Round, so I brined it, and grilled it. I tried to keep the grill around 200F, but it got away from me, and it ended up around 250 for most of it. I also let it sit on one side for too long, and let it have uneven color, but I let it sit for 3hrs after taking it off at 140F internal temp, so it was nice, and juicy still and they loved it. I also served mine with an Orange Creamy Chimichurri sauce, that the young folks loved, but older preferred their meat to stand alone. *I used orange juice cause I needed orange peels for the brine, and 140F temp because we have a couple people who don't like much pink.*
It's now -35C here and oh man how I envy you for being able to grill outside without freezing to death. Summer really is the best day of the year.
Mau Mau has returned!
Mamow!! Haven't seen him in ages
So good to see maumau back. Missed him his dry humor and outlook on things
I never thought I’d see maumau again this has to be the best guga foods video I’ve seen in a while!
Man I miss the old mystery meat videos with momo you definitely should make some more while he's there
So you found Maumau by the Bermuda Triangle? Sweet! Welcome back!
He's Alive Everyone, Finally, MauMau the O.G. is back. phew! Super glad Guga didn't dry age him. We've missed you MauMau.
Maumau and Greg. Awesome. I mean angel and Leo are also always great. Guess you need a bigger table at the end. 😂 glad to see Maumau back in a video
Guga you should try dry aging steaks in guacamole.
I Like that!
I know, that is an interesting idea.
Finally! Maumau has returned! I was worried there was some family drama going on!
Oh my gosh I'm so impressed on this grill and those steaks.
A comment from Argentina!! 🇦🇷🇦🇷🇦🇷🇦🇷
My whole family just shouted out "Mau Mau!" We've missed him so much.❤🎉
You’re a man of the people guga! You gotta do more dishes like poke, your versions of ceviche using lionfish especially because it’s a invasive species in Florida, grilled mahi mahi and please do your own version of buffalo wings and make it simple by using your toaster oven and your secrets for it
Also you gotta try Guam food and Filipino food cause you’ll love it guga
Maumau!! Welcome back 😭 and thanks to guga for not torturing him with cheese 😅
More videos with Maumau !!!!! we miss him!
Damn Ballistic BBQ is an OG!!! Also great to see Maumau back 😊
MaoMao! 😍😍
that's interesting for the Picanha looks rare...? dunno... and Maumau is BACK!!
Hey guga, I am watching you from Argentina. I recomend you to review your chimichurri recipe. You should add some ground chili, smoked paprika, oregano, garlic and parsley with some neutral oil and wine vinegar
I cook over a wood fire pit a lot in the summer. Wood fire imparts a special flavor to meet and chicken that you just can't get any other way, so it's worth all the work of attending the fire and adjusting the grates.
Hey Guga, please update the description with the chimichurri recipe like you promised, I've no idea who's responsible for doing that but this isn't the first video where you promise details in the description and it's just not there.😢
idk if u missed it or just updated but here it is
* Red Chimichurri *
4 cloves garlic, minced
1 shallot, minced
1 or 2 small hot chiles, minced
1 cup roasted red bell pepper, chopped (I use a torch)
1/2 cup red wine vinegar
1/2 cup fresh lemon juice
1 cup chopped fresh parsley, lightly packed
1 cup olive oil (add until desired consistency)
1/2 teaspoon ground cumin
2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper
Salt and pepper to taste
- Instructions
* Mix the vinegar with the minced garlic, shallot, hot pepper and roasted red pepper and let this sit for 10 minutes or so to mellow out. Mix all the remaining (olive oil to desired consistency) ingredients together and let the sauce sit for at least a few minutes, or, better yet, an hour, before serving at room temperature.
Before Guga updated the video description, I found the recipe on Greg's website and posted it along with a link the actual page I found it on.
@@keefey569 Remove the red bell pepper for traditional green chimichurri. DON'T USE CILANTRO!
Mamao is greatly missed! Angel and Mr. Description guy are awesome as well but Mamao is OG.
Maumau's lookin young as hell. Dude must be taking care of himself.
Guga, the nice thing of you being a Brazilian is that we here have a bigger repertoire here. Nice video, my friend.
MAMAUU IS BACKKKK
Great to see you Maumau! 😎
I don't know why but this whole video just has a really feel-good vibe to it. Makes me feel like summer is already almost here
I love Greg bits of dad jokes.
The skill is what determines how good the meat is.
I have to disagree. No matter how good as a cook you are, but an average cook with an excellent ribeye cut will always beat an amazing cook but with a round steak piece of meat.
First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
Esse video mostra como realmente não importa se for uma churrasqueira de 300 dólares ou até mesmo uma churrasqueira monumental de 10.000 dólares, as carnes vão ser feitas maravilhosamente e com amor pelo Guga, ele sempre faz com que qualquer tipo de comida feita seja uma experiência linda. Experimentar o que foi feito, seja com os amigos ou com a família faz com que fique melhor ainda! Amo acompanhar os seus canais, tanto o Guga Foods, Sous Vide Everything ou o Guga ❤
Fico muito feliz de ver o Maumauzin de volta, estava com muita saudade dele (ele é muito carismático e engraçado)
se ele pegasse uma parrilla tradicional msm se for pequenininha mais barata seria bem mais fácil de usar mt dificil de errar o ponto (tirando pedacos mt grossos) e usaria carvão a temperaturas absurdas por causa da caixa de fogo
3:44 YES Maumau cameo, let’s go! Don’t call it a comeback he’s been here for years… 😏
Bro MAMAU WHERE HAVE YOU BEEN MY GUY?!
10,000?!?! That's so much grill!!
Maumau needs to come back!! The best guy around! A video where is maumau, guga and angel needs to be uploaded!
Awesome 😎 I still grill over coals and wood even though many have gone the Traeger way / although have a small propane grill to hold a solid temp for a warmer
Now we know mau mau survived dry aged.
It was good to see maumau again
Miss his presence and reactions
8:10 Great Peter Griffin Cosplay Guga
I am from here from Miami. But I spent time in California. Hanging out with my Mexican classmates I learned how to grill on the Santa Maria style grills. They are awesome. I have one here in Miami.
been a while since we saw maomao, nice to see he's doing well
That grill is amazing. When you cook with open flame you can't walk away. One day, when I'm done with this 7 year long divorce I'd like one of those.
that escalated quickly
Bro what the hell hahaha
Ooof
“So beefy, so savory, so juicy”
Leo should put that on a shirt
Maumau!!! yes! my favorite guy in the Gugaverse!
omg guga found use for the weird mini-cast irons
Thanks for all you do Guga!
Greg's son is chef kiss.
LOVED this episode! Glad to see Mau Mau is well
Mammal is back :))
Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce
Mau Mau is a good Dad and a good judge of steak!
Very Similar to how we BBQ(Braai) in South Africa, just with a fancy grill where you don't need special tongs to adjust the grill height. Loved the vid.