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I dry-aged STEAKS in 3 yrs. PEPPERS and eat it!


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  • Guga Foods
    Guga Foods  2 ай бұрын +486

    What should we dry age next?

    • THE Mithrandir09
      THE Mithrandir09 2 күн бұрын

      There's a lot of Asian stuff you didn't try yet afaik: Dry age with Miso, Doubanjang, red bean paste or shrimp paste. Wet age with soy sauce, mirin or Fish sauce.

    • Mars
      Mars 2 күн бұрын

      Dry age a steak in soybeans with koji so the crust becomes miso as it dry-ages (1 year dry age or more maybe)

    • Rocky Hoarder Picture Shows
      Rocky Hoarder Picture Shows 4 күн бұрын

      Dry age a crow.

    • ScytheKarnival
      ScytheKarnival 7 күн бұрын

      A Big Mac from McDonald's

    • MR. GREEZY
      MR. GREEZY 7 күн бұрын

      scorpion pepper dry age

  • Kevin Ortiz
    Kevin Ortiz 2 ай бұрын +4124

    Angel can't taste spice but he can taste a pinch of cilantro in a pot of rice 🤣

    • Tusk 1157
      Tusk 1157 10 сағат бұрын

      Love cilantro and never understood how someone else didn't. Until, I found out to some people it tastes like soap. I'll give em that one.

    • BringleBoy
      BringleBoy 3 күн бұрын

      Fun fact: people with the gene that makes cilantro taste bad are objectively genetically inferior and shouldn't have kids because it ruins the culinary future of the world. Take one for the team.

    • ScottieGang223
      ScottieGang223 6 күн бұрын

      Rice is bland

    • Hunter Bernard
      Hunter Bernard 7 күн бұрын

      @Lukezi Very true, palettes are very ambiguous and some can tell certain tastes better than others that some people can taste super well. Just depends, although some things are more distinct and recognizable, but not for 100% of people, so you never know.

    • Jake Rohde
      Jake Rohde 11 күн бұрын


  • Tyler Stone
    Tyler Stone 2 ай бұрын +10

    If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment

    ZSTRODE. 2 ай бұрын +4

    Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!

  • David Lima
    David Lima Ай бұрын +7

    i love how EVERYTIME guga tries food he puts both elbows on the table and locks his fingers. i always think its so funny hahahaha

  • AndyJapandy
    AndyJapandy 2 ай бұрын

    I'd love to see you try aging beef in snow (yukimoro). It's a very high-end technique in Japan.

  • The Millennial Gardener
    The Millennial Gardener 2 ай бұрын +58

    Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!

    • DiggOlive
      DiggOlive 18 күн бұрын

      Hey, this is just a friendly reminder that you *must* dry age a whole roast in miso paste and post it on your channel.

    • SelevanRsC
      SelevanRsC 2 ай бұрын +1

      @Ya Boi, Drip Dont worry, theres always someone jumping with "BUT HE DID THAT!!!1", not seeing a difference between marinade and real dry age. At least youre not one of them!

    • Ya Boi, Drip
      Ya Boi, Drip 2 ай бұрын +3

      I misread, and did not see "miso paste". I apologize for overstepping.

    • Alex Lopez
      Alex Lopez 2 ай бұрын

      This one ​ @Guga Foods

    • Madison R
      Madison R 2 ай бұрын

      No he doesnt

  • Erica Stein
    Erica Stein 2 ай бұрын +6

    I still would like to see a miso dry age experiment and you could do a few of the different varieties, tofu, or a corn meal dry age experiment.

  • Josiah Araki
    Josiah Araki 2 ай бұрын

    Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.

  • Gnomelord
    Gnomelord 2 ай бұрын

    Would be cool to see a steak dry aged for 3 years in the 3 year old peppers, pretty over the top but would be interesting I reckon.

  • Raiden Jack
    Raiden Jack 2 ай бұрын

    So I'd love to try the spicy steaks you guys end up eating

  • vasily kalugin
    vasily kalugin 2 ай бұрын +2284

    I feel like guga now needs to dry age a steak for 3 years lol

    • ShineyRubi
      ShineyRubi Сағат бұрын

      I literally thought this is what the video was about. Lol I completely read the title wrong ha ha.

    • Bryn KC
      Bryn KC 27 күн бұрын

      @Walter gaming you don’t like good good then 😂

    • Isai Esparza
      Isai Esparza Ай бұрын

      @İnflames4747 like the stuff you Watch right?

    • İnflames4747
      İnflames4747 Ай бұрын

      @Isai Esparza not funny

    • Michael Chronicles
      Michael Chronicles Ай бұрын +1

      @Isai Esparza😂😂😂

  • David Cosley
    David Cosley 2 ай бұрын

    Hi Guga,
    Another great episode.
    Hope you have a great holiday season!

  • Edgars Kozinda
    Edgars Kozinda Ай бұрын

    First time I saw your videos, and 1) great pace, to the point 2) interesting experiments 3) very good commentary. Subscribed

    • warpigsheals
      warpigsheals Ай бұрын

      "Steaks are beefy".....Words of madeas biggest fan.

  • Adrien HB
    Adrien HB 2 ай бұрын

    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. ;)

  • Joe Tant
    Joe Tant 2 ай бұрын

    Video title is a bit misleading but another great, enjoyable video as always guys! 🙌🏻💯

  • 虚空 ユウトVoidborne Warden Ch. [HKVtuber]

    Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?

  • MyNamesJosiah
    MyNamesJosiah Ай бұрын

    I like how the professional term for the weird added taste steak gets after being dry aged is "funkiness."

  • Robbie Sawyer
    Robbie Sawyer Ай бұрын

    From reading the title, I thought the steak was dry aged for 3 years. Kept thinking "Please don't do it Guga!" Really glad to see it was only 35 days.

  • Daryl Riobuya
    Daryl Riobuya 2 ай бұрын

    Hi Mr. Guga, I love watching your videos. I would like to ask please what thing you are using for dry-aging the meat cause I want to try it. Thank you.

  • Kat5Gaming
    Kat5Gaming Ай бұрын

    So I've been watching your videos for a while now, pretty much going through the entire archine, and I LOVE your experiments! Even when they're really weird (like Nutella) and especially when they're surprisingly good (like Sprite brining). On that note, I have a suggestion!
    My favorite drink is Orange Fanta/Crush, and I actually like pairing steak with citrus flavors. I once grilled a steak with orange slices (basically caramelizing them with the steak), and the flavor was very bright and it added a mild zest to the steak. My question is, what would it be like if you did the Sprite experiment, but with orange soda?
    Anyways, keep doing what you do! Your videos are so much fun to watch and I've learned a lot of about flavor experiments from you. 🧡

  • Scott Wood
    Scott Wood 2 ай бұрын

    Beautiful cook Guga! Those steaks were mouth watering. Thanks for the videos.

    • text via telegram @guga_foods
      text via telegram @guga_foods 2 ай бұрын

      Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝🔝 I have something for you.

  • ensomniiac
    ensomniiac 2 ай бұрын

    Angel needs his own channel. Love you bro!!

  • Sydney
    Sydney 2 ай бұрын +2

    It's BBQ season all year long at Guga's!! 😍

  • -RAM- M
    -RAM- M 2 ай бұрын +7

    Love all Guga dry age videos.!.!
    Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera
    - Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)

    • -RAM- M
      -RAM- M Ай бұрын

      @Islayman I have not gone "Tropical" in years. Sounds like I have to revisit.

    • Islayman
      Islayman Ай бұрын

      Or some of the sauces from Pollo Tropical ....?

  • limba44
    limba44 Ай бұрын

    “Oops i left the steak in the grill for too long” imagine that 😂

  • TheUiiui
    TheUiiui 2 ай бұрын

    Vid 9 suggesting this experiment.
    Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.

  • cooper cooper
    cooper cooper Ай бұрын

    i already ate ,just by looking and yeah i m hungry now .
    what i really like about this video , 3 of you dont really stuff your face with food you try .
    it really kind of classy way to taste test .
    awesome .

  • Zachary Geyer
    Zachary Geyer 2 ай бұрын

    the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.

  • J
    J 2 ай бұрын

    You need a spreadsheet of all the experiments and whether it was worth a try, better than control etc.

  • Ronnie D - Diesel Reactions
    Ronnie D - Diesel Reactions Ай бұрын

    Hey Guga, have you dry-aged beef and then made it into a burger? If you haven’t, try doing that and also do the wagyu beef as well…

  • vakeno
    vakeno Ай бұрын

    Guga faz um dry age com extrato de tomate! Acho que viraria puro umami

  • SwoleBoyo
    SwoleBoyo 2 ай бұрын +1

    Guga, I know you are not a huge fan of spicy. Thanks for doing this video and showing us inside the tobasco factory. Fermenting hot sauce is a very interesting process. Consider me jealous!

  • Hazim Hashim
    Hazim Hashim 2 ай бұрын +125

    We all secretly want guga to dry age something for 3 years.

    • Lindsay Kimbrough
      Lindsay Kimbrough Ай бұрын +1

      Mostly I thought he had dry aged a steak for 3 years.

    • Mr. Fish
      Mr. Fish Ай бұрын

      @Lindsay Kimbrough ? What did it think it said

    • Lindsay Kimbrough
      Lindsay Kimbrough Ай бұрын +3

      @George W Bush Center for Intelligence my dyslexia thought that’s what it said.

    • George W Bush Center for Intelligence
      George W Bush Center for Intelligence 2 ай бұрын +1

      We know he's up to something in that area . Maybe he will bust out a 5 year aged piece of beef one day .

  • Alluvium inc
    Alluvium inc 2 ай бұрын

    Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.

  • Renheim Calalo
    Renheim Calalo 2 ай бұрын

    Lesson: in 3-year Tabasco mash for dry aging, to simmer the spiciness, you need a very good gravy with peppermint leaves.

  • Fern Zepeda
    Fern Zepeda 2 ай бұрын

    Sign me up to try the Chile mash all day! I love vinegar and I love spice.

  • Phil C
    Phil C Ай бұрын

    Hi Guga and team - can you please do a video cooking steaks with binchotan charcoal. It's expensive and would like to see if it tastes better. The coal is so carbon dense that any fat drippings instantly vapourize and flavour the meat more so than any other charcoal. Some chefs even through extra rendered fat on the coals to increase the smoke/vapour for a flavour enhancer.

  • Matt Davis
    Matt Davis 2 ай бұрын +872

    I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.

    • evil1by1
      evil1by1 13 күн бұрын

      @Totally not an internet troll what if I told you peppers can be eaten for flavor not just heat?

    • Philovidya
      Philovidya Ай бұрын

      @Corvo are you growing your own peppers or buying them from a supplier? If you’re growing your own you can keep them in a freezer for a long time and use them as needed. Also, when handling your peppers, especially when they are super hots, use gloves. When cooking the sauce itself you should probably wear eye protection and do it when your family isn’t going to be around because it will fumigate the house with pepper fumes. As for the hot sauces, you can ferment them or not ferment them. I don’t have much experience with fermenting but if you get to a low enough pH they will be shelf stable for a long time anyways. Garlic and vinegar are great for that. I generally like to use 6 peppers, 2 medium tomatoes, and clove of garlic, and one onion when making my sauces. You can use that as a base and change or add anything else that you might like, like increasing the peppers or adding fruit. Some people strain the solids out of their hot sauce after cooking it but I like to blend it in the blender so it has a nice thick consistency rather than a vinegar like tobasco consistency. If you’re looking for specific recipes youtube is great, Reddit has a lot of pepper and hot sauce related subreddits too. I like to find recipes on random cooking websites and modify them to my tastes. I hope that helped, good luck with your hot sauce endeavors.

    • Corvo
      Corvo Ай бұрын

      I'm trying to get into making hot sauce. Any tips? I'm not even a beginner yet. Lmk where I can go for information

    • Leeek Lyoko
      Leeek Lyoko Ай бұрын

      Are y’all not hip to louisiana?

    • Philovidya
      Philovidya 2 ай бұрын

      I make my own too. I’m planning on growing 170 pepper plants once February hits. I got a fridge exclusively dedicated to hot sauce sitting in the shed I’m waiting to bust out

  • LongNameIncoming
    LongNameIncoming 2 ай бұрын

    those might be the best looking steaks I have ever seen wow.

  • Cody Bianchini
    Cody Bianchini 2 ай бұрын

    Hey Goga you should try doing a sear test seeing if it makes a difference to have it in the freezer in the fridge or rested to room temperature maybe the colder the internal meat is the better sear you will get

    • TheLateNightChef
      TheLateNightChef Ай бұрын

      If I remember correctly he has done this before

  • Remington
    Remington 2 ай бұрын

    @GugaFoods there is one thing that I need in my life guga! dry-age "Chicken fried steak!" or "experiments" 😂... might as well add a great side dish too. maybe some pep's will like this comment. let's make it happen!

  • YouTube
    YouTube 2 ай бұрын +7

    now i'm just curious to know what that tabasco paste smelled like 🌶

    • Ghostly_killa-1
      Ghostly_killa-1 10 күн бұрын

      Probably tobasco 😮

    • Funny Cheesecakes in the back
      Funny Cheesecakes in the back 10 күн бұрын +1

      This the lowest likes and replies to the real KZclip channel, that I've ever seen

    • mh rifat
      mh rifat 13 күн бұрын

      yo youtooooooooooooooooooooooooooooooooooooooooob

    • Idontlikeair
      Idontlikeair 2 ай бұрын +1


    • Fabi
      Fabi 2 ай бұрын +2

      something tells me that it probably smelled like tabasco paste

  • Ifaz Ahmed
    Ifaz Ahmed 2 ай бұрын

    "So these peppers were safe for 2020 😲"
    These peppers has a better life than me

  • varikhi
    varikhi 2 ай бұрын

    guga, can u make dry aged steaks in "bumbu rendang"?
    bet that'd be amazing

  • Laneto
    Laneto Ай бұрын

    This spicy ribeye reminds me of righteous felon voodoo chile jerky. So spicy and yummy

  • jj the jet plane
    jj the jet plane 2 ай бұрын

    This video made me very HUNGRY i want that steak so bad now 😂😭

    FAST EDDIE 2 ай бұрын +54

    Damn you got me good brother!! I literally thought it was dry aged for 3 years haha 😂😂

  • Peter TBD
    Peter TBD 2 ай бұрын

    Guga, you should dry aging meat with Asean most favorite fruit, king of fruit ~ Durian. I know it sound disgusting (for Durian haters 😆), but for Durian lovers, it something that we dream about 😆 Love from 🇲🇾 Guga 😃😃😃😃😃

  • P.E.1
    P.E.1 2 ай бұрын

    Try the Tabasco green pepper sauce next! That sauce is so good... Better imo than regular Tabasco sauce 😋

  • Easy cooking
    Easy cooking 2 ай бұрын

    Delicious! Thank you very much for sharing! 👍👍👍

  • Jacques Gauthier
    Jacques Gauthier Ай бұрын

    I'd like to see the beer in the butt cooking method tried with Chicken and Duck using white, pale ale, red ale and darker ale such as Kilkenny or Guinness to see the best beer type to use for chicken or duck. Perhaps even try with pheasant.

  • Sylian
    Sylian 2 ай бұрын +204

    Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!

    • Blak Faber
      Blak Faber 21 күн бұрын

      Led me to think

    • Bruce W
      Bruce W Ай бұрын

      Love the UMAI bags!
      I wonder why he doesn't hang it.

    • Broadacres / YungBUDDHA
      Broadacres / YungBUDDHA Ай бұрын +18

      He could just get a meat hook for his dry ager

  • Mr. Pizza Marlon
    Mr. Pizza Marlon 2 ай бұрын

    I know where I am going when I get paid. I want me a juicy steak like this mmmmmm 😍

  • Orestis Star
    Orestis Star 2 ай бұрын

    You always make me hungry with this videos

  • Caleb Doerksen
    Caleb Doerksen 2 ай бұрын +1

    Speaking of fermented, can you dry age in Kimchi?

  • Xeno Bardock
    Xeno Bardock Ай бұрын +1

    What if you dry-aged steaks in a cold vacuum chamber?

  • LushiPlushi
    LushiPlushi 2 ай бұрын +4

    I misunderstood the title and thought he dry aged for 3 years lmao
    I dare you to do it Guga

  • John Tabor
    John Tabor Ай бұрын

    hey guga just curious I know your from Brazil so I got to ask if I asked for a philly cheese steak in Brazil what would I get obviously it's not gonna be a philly but what bread and cut of steak what kind of cheese would it have veggies how would it be seasoned so many questions I hope you can make one I'd love to see how recipes would alter and honestly just real traditional Brazilian food not elevated to wagyu heights but what the real people of Brazil eat on a daily basis and if the was gonna make recipes from other countries using there own traditional ingredients would be honestly I think a Brazilian cheese steak would be a winner and i dont have a clue what it would even be

  • Wolfblade
    Wolfblade 2 ай бұрын +1

    You always mention using your trimmings or juice from soux vid. Would love to see a video on how you use these.

    • text via telegram @guga_foods
      text via telegram @guga_foods 2 ай бұрын

      Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝 I have something for you...

  • Colin Mackay
    Colin Mackay 2 ай бұрын +1

    I truly believed that the steak was dry aged for 3 years in the peppers lol. The title confused he hell out of me lol

  • Bjones
    Bjones 2 ай бұрын +1

    I too thought this meat was dry aged for 3 years lol

  • Mahmoud Salah
    Mahmoud Salah 2 ай бұрын +127

    one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom.
    Edit: i mean the dry aging with some paste or some sauce (experiment)

    • Superintendent Chalmers
      Superintendent Chalmers Ай бұрын +6

      @Eagle Strike That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.

    • Eagle Strike
      Eagle Strike Ай бұрын +4

      @lass kinn I'd suggest wrapping it in cheese cloth to hold the paste on.

    • lass kinn
      lass kinn 2 ай бұрын +1

      @Donnie could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.

    • Donnie
      Donnie 2 ай бұрын +2

      I'm guessing the problem with that is the paste doesn't want to stick to the steak & it would end up falling off.

  • dick richardson
    dick richardson 2 ай бұрын

    Which dry age method has the biggest steaks (least amount of oxidation)?

  • Lanz
    Lanz 2 ай бұрын

    Can you dry age a rib roast using garlic paste or garlic confit?

  • OnePunchToCelebrate
    OnePunchToCelebrate 2 ай бұрын

    Guga and crew "let's change up the direction"
    *Me internally* "I DONT LIKE CHANGE!"

  • Gnuni Production
    Gnuni Production Ай бұрын

    please do dry aging in liquid smoke. thanks ha quality content.

  • CHUZU- The pinoy GIGACHAD
    CHUZU- The pinoy GIGACHAD 2 ай бұрын +348

    Bruh the title made my heart flown out of window, i thought you dry age steak for 3 years

    • TheOctabreaker
      TheOctabreaker 2 ай бұрын

      im glad im not the only one lol

    • Grendel
      Grendel 2 ай бұрын +2

      @hunterbolt10 Not really, actually. It seems that a lot of us just read the title differently than it was meant to be read. Notice how it says he "dry-aged steaks in 3 yrs. PEPPERS." The title isn't grammatically correct, but the intention was clearly not to clickbait

    • hunterbolt10
      hunterbolt10 2 ай бұрын

      It was click bait

    • Chad Ross
      Chad Ross 2 ай бұрын +9

      Then you trim off the bad exterior bits and are left with a steak the size of a quarter lol

    • Nathans second
      Nathans second 2 ай бұрын


  • Ñuts from Berserk
    Ñuts from Berserk 2 ай бұрын

    Holy moly 3 YEARS DRY-AGE, are you sure it's not rotten Guga 🤣

  • pouu ktin
    pouu ktin 2 ай бұрын

    First thought, "dang, guga forgot about another steak in the dry ager"

  • Broadacres / YungBUDDHA
    Broadacres / YungBUDDHA Ай бұрын

    Try dry ageing steaks in mashed potatoe!! You will love the results, probably the most unique flavours you will ever try

  • Pyro Mania
    Pyro Mania 2 ай бұрын

    I bet some of the 3yrs. pepper mash would have been to die for on the control. I'm a chili head so that would be mild for how hot I normally go but hey I love anything pepper doesn't matter if it's got no heat or 9 million SHU extract. Nothing is better then eating peppers and cow together

  • iyzie jane
    iyzie jane Ай бұрын +48

    When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.

  • Simple Life Portugal
    Simple Life Portugal Ай бұрын

    Hi Guga! How about dry aging a steak in Harissa and doing an experiment with green harissa and red harissa and see which one is best?

  • XYZynre
    XYZynre 2 ай бұрын +1

    Guga as a paramedic:
    "You, are you dying?"

  • physicsfan314
    physicsfan314 2 ай бұрын

    Haha, when I saw the title I thought that he dry aged the steak for 3 years, not aged the peppers for 3 years. Haha!

  • Paul Delay
    Paul Delay 2 ай бұрын

    Have you thought about a 35 day dry aged beef wellington?

  • Dokuujin
    Dokuujin 2 ай бұрын +25

    I love how Guga ALWAYS puts the control on the same side... the ONE time he switches, Angel is like "Nah let's start on the other side" so they still get the control first anyway. XD

  • Tuna Steve
    Tuna Steve 2 ай бұрын

    Have you guys ever made a real time cooking video?

  • Jaywed
    Jaywed 2 ай бұрын

    How have you not done dry-aged with blue cheese!?

  • Invisi
    Invisi Ай бұрын

    could you dry age a steak in citrus acid?

  • T Jam
    T Jam Ай бұрын

    From the REAL Jersey (CI), have you ever done a steak marinated in 'Marmite'? You might also want to try doing an steak in 'Nandos Peri-Peri Galic Medium' ;-)

  • Corey Eats Detroit
    Corey Eats Detroit 2 ай бұрын +51

    The way you grill steaks is inspiring. I hope to grow better at grilling as well.

    • Tony Davila
      Tony Davila 2 ай бұрын +5

      Buying quality meat is a huge help. Just know what cut your buying and look at the marbling. I’ve got $13 prime steaks from Walmart that blew $13/20 steaks from other places out of the water. Theirs even Walmart Waygu! Trial and error, I find it hard to cook a perfect steak on the grille. I always cooked too fast and too hot, hard to tell the doneness. On the grille I tend to sear then move to indirect heat. Or on a cast iron pan, set to high. Sear a minute per side as hot as you can to get a crust. Butter and anything you want to add, bring the temperature down to half and baste. I recently got a meat thermometer and that made cooking everything so much much easier. Low and slow, good meat, and patience. It becomes easier with time.

    • Corey Eats Detroit
      Corey Eats Detroit 2 ай бұрын +2

      @spell icup I will have to look for those.

    • spell icup
      spell icup 2 ай бұрын +3

      He posted videos on guga where he completely details how he cooks his steaks and burgers

    • Corey Eats Detroit
      Corey Eats Detroit 2 ай бұрын +7

      @Michael Torres thanks for the encouragement brother.

    • Michael Torres
      Michael Torres 2 ай бұрын +10

      Follow his techniques friend and you will. I was in a very similar position and did that, and my steak game drastically improved! There is hope.

  • Jake Huffman
    Jake Huffman 2 ай бұрын

    Yo guga you ever think about dry aging in fermented garlic?

  • ASMR Sensations
    ASMR Sensations 2 ай бұрын

    I bet you're preparing a 20 yr dry-age video🤣🤣🤣🤣

  • Coldfiresun
    Coldfiresun 2 ай бұрын

    you know you dont need to wait 3 years for? Dry age in fermented shrimp paste

  • eroi bior
    eroi bior 2 ай бұрын +37

    Leo is MVP of test tasting. The way he is able to discribe how it taste is of the scale.

    • MiosiTV
      MiosiTV 9 сағат бұрын

      idk why he seems like a nice dude but he comes to me as a little pretentious in the way he talks

  • SeriousNate
    SeriousNate 2 ай бұрын

    Guga can you dry age with mint sauce please?

  • Daek
    Daek 2 ай бұрын

    Make a dry age with gochujan, you’ll be blown away and it’s an experience!

    NRJ NRJ 2 ай бұрын

    GUGAAA, give me a side dish video.
    Ur so good at those side dishes u should make some videos of that!!
    Like this all so he sees this!

  • Luth
    Luth Ай бұрын

    "Yo you want some steak?"
    "Sure, why not."
    "See ya in 3y then"

  • S Mac
    S Mac 2 ай бұрын +106

    Goga just looks like such a nice person. Every time I see him I just want to give him a hug

    • Scott Lake
      Scott Lake Ай бұрын +8

      He seems like someone you’d have a drink with at a cookout, or bar, or whenever really.

  • littleDEVIL123V V
    littleDEVIL123V V Ай бұрын

    I was pretty high when I added this to my 'watch later', and I thought you were having three year old dry aged steak 🤣 haha

  • Sajin Sebastian
    Sajin Sebastian 2 ай бұрын

    Guga you should have done a comparison with the tabasco concentrate also to know if there is any difference.

  • Jolly Man
    Jolly Man 2 ай бұрын

    Guga: "this is something you might not see again"
    Me, an intellectual: * replays the video to see it again *

  • X.L.B
    X.L.B Ай бұрын

    Tbh, is dry aging worth it considering the waste that comes from it?

  • Bhagwan Singh
    Bhagwan Singh 2 ай бұрын +7

    I love these videos haha. I have no interest in eating steaks (just never liked them that much, even at good places with friends), but all these funky dry age experiments are so cool to see. Keep them coming!

  • DH
    DH 2 ай бұрын

    Can you dry age a steak I'm yeast extract flakes or powder... It smells like dry popcorn butter but it's highly nutritious

  • Salk!n
    Salk!n 2 ай бұрын

    Damn those 3 years went fast, haha 😂

    • text via telegram @guga_foods
      text via telegram @guga_foods 2 ай бұрын

      Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝🔝 I have something for you...

  • Marcus Bevz
    Marcus Bevz 2 ай бұрын

    Guga now needs to dry age a pepper covered steak for 3 years because that's what I thought the title ment