Can DR. GUGA Save The Cheapest Tomahawk With Japanese A5 Wagyu Fat? 

Guga! Thank you my brother…always the best of times spent with you. Yes brother see you soon. ❤️

@@DiariesofaMasterSushiChef unsubscribing now! don't associate with genocidal criminals!

If Brazilians are sent to concentration camps I shouldn't care either, right? POS

@@secretbassrigs🤨

@@secretbassrigs what are you talking about? 0_o

Thank you so much…! It seems like just yesterday 😊

That’s is the best…!

Guga is awesome! Glade to see this collab!

@@DiariesofaMasterSushiChef That is the best, more properly written... 🤣 That you wrote is that's (a contraction of the two words "that" and "is") is the best. That is is the best...

@@majoroldladyakamom6948 AGAIN!!!!!! ALWAYS nothing positive to say!!!!! Who cares about grammar at this point..! The point is that he answered and had something nice to say! Gotta remember people from around the world that speak many languages are viewing and commenting. This helps the channel become even better than it already is.

HIRO,Hello,gee what an experiment. Looks like it worked,out, GUYA, is something else, , 🇯🇵🇯🇵🇺🇸🇺🇸

Oh yes…we have been filming together for many years. He is truly a good friend of ours.

Guga does bumps?

Thank you so much for being here. We all appreciate so much 🥰 it’s always a great time with Guga no matter what we are doing.

So true…sometimes hard to know since frozen for so long.

@@DiariesofaMasterSushiChef With all your knowledge and magic hands... it will always be awesome.

The problem with cheap meat is that people try to cook it the same as high quality meat. If it's a cheap, tough, steak... it's for dicing, slow cooking, and tacos

Yes in the case I need to find the meat expert. Guga!

@@DiariesofaMasterSushiChef I love the dynamic and mutual respect between you guys. Inspirational!

@@MyName-ct3nz Totally agree..! To know that they are awesome friends too.

@@DiariesofaMasterSushiChef Uncle Roger and Guga Foods are "allies". what do you think they will say about Japan when China invades Taiwan? I'm assuming your RU-vid producer failed to tell you about the two collaborating together. He really should have if he didn't.

@@stacietagomori634 do you think Hiro was aware of Guga and Uncle Roger essentially condoning the genocide and crimes against humanity happening in China? Did you know? PRC China is likely to go to war against Japan, when the CCP invades the ROC Taiwan. I highly doubt Hiro would want to appear he is endorsing the criminality and grave threat they pose to his people and country of origin. Would you?

Thank you so much…! We love to work with our chef friends. Always an amazing time ❤️

Thank you so much 😊

Wow that sounds amazing. I must try like that next time…! But really the steak was chewy.

@@DiariesofaMasterSushiChef thank you so much for the response! It's very humbling. I actually made that steak this weekend, and it was tender enough for everyone, from my 92 year old gpa down to my 5 and 8 year old kiddos. It was the first time we tested out gugas butter of the gods, my kids are addicted to watching and then forcing me to recreate guga's experiments. And in my humble amateur opinion, the reason your steak turned out chewy is because you cooked it hot and fast like a traditional grain fed ribeye that has a lot more intramuscular fat. From a physiological perspective the marbling process itself is actually the biggest reason why the actual muscle fibers in higher quality beef is more tender. When the intramuscular fat deposits are forming between the muscle fibers it's actively forcing the fibers to separate and then as the cow gets bigger the intramuscular fat is passively tenderizing the muscles as they bulk up because the fat is making the fibers grow further apart from eachother. If the high nutrient diet is introduced only towards the later stages of the animals development the marbling will have a drastical smaller impact on the tenderness of the meat for that reason. That's why injecting it with wagyu fat didn't make it as tender as a real wagyu or even a prime steak, because the fat couldnt force itself inbetween the tight knit fibers. During the cooking process the intramuscular fat doubles down on creating tenderness because it conducts heat more efficiently and breaks down faster than the other connective tissues and muscle fibers, creating open space between the fibers as it renders. This prevents the muscles from coming together into a constricted mass as the heat causes the fibers to contract. So the standard high temp sear + indirect heat is magic on a higher quality cut because the sear only causes a rapid constriction of a thin layer of the muscle while the indirect heat slowly warms the meat to the core giving the internal fat time to break down faster than the muscle fibers can withstrict. But this method only works because the fibers weren't allowed to grow in an cohesive way due to the fat always being there and weakening the bonds of the other connective tissues. As for the tougher cuts the reason low and slow is effective is because it focuses on the connective tissues between the densely bound muscle fibers instead of targeting the fat. Fat is still essential because it insulates and helps keep the broken down collagen from escaping while also making it way inside as space opens up. I only recently have access to sous vide, maybe a month, but prior to that I would dry brine the 2-5inch thick Mexican ribeye steaks/mini roast for 12-18 hrs and then season it and tie in shape with some butchers twine and toss it in the smoker at 225-250. As soon as it starts forming the slightest bark I put in my wireless probe and quickly baste it with a mix of roughly 4 parts butter and 1 part of your favorite water based liquid, I like Vietnamese style soy sauce or a little better than bouillon in water the most so far. And Ive also been adding umami mushroom powder to the baste lately, it's addicting. Then every 10 minutes or so I'll reapply the baste to keep the exterior from drying out. Once it reaches 133-134 I take it off and let it rest and cool down on the counter. I'll start up some bacon while its resting and as soon as the bacon is perfectly done I toss the ribeye in and use the bacon grease to get a quick brown crust on all sides. I keep it at the same temp that I cooked the bacon, I learned the hard way that turning the heat up isn't a good idea lol. Then rest 10-15min and slice.

Thank you so much! Those photos are very vintage. ❤️

@@DiariesofaMasterSushiChef Sure are! Love the vibe of them they really are a product of their time in a good way! Something to have framed in on a wall :P

It’s the best time with Guga always!

@@DiariesofaMasterSushiChef I really enjoy all the laughing and joking that goes on with the whole team.

Thank you so much for being here...! congrats on your 370Z...sounds like a really incredible car!

Thank you so much…! Guga is a great friend and I enjoy to be with him…! He is so talented.

Thank you so much 😊 ❤️🙏

Thank you so much…I enjoy them too…!

Me tooooo! Da Besses ever!

Thank you for the question....I hope Guga will see it and answer to it too! Guga is the master of grilling though..

Thank you so much…! Was a great time with Guga…! Always interesting to be with him.

@@DiariesofaMasterSushiChef your Vida are amazing

Thank you so much to be here. We have done many with him in the past and they always are amazing times.

as you know, fat makes it better, as butter would...

fulcrum, come in

@@cameron5249 I just hit the penjamin going to penjamincity yuuuuhhhhhhhh

That’s amazing!!

We have done many with our friend Guga. And each video was such a great time with him.

@@DiariesofaMasterSushiChef All Guga collabs are out of bounds!

watch their Collab making a giant lobster roll it's incredible 😂

Yes…angel is one person who we need approval for.

Thank you for watching…! Yes like a teriyaki sauce surf and turf. But on a budget lol.

Wow those were very special cars and years. And 70? That is very crazy

OH yes.....we wish we did too...but the great think is we will do this again soon...! Thank you

Thank you so much…! It’s always a great time with him. He is a master

Thank you so much 😊

had 280Z-78 with side blck stripe bottom door w/spoiler frnt/bck... awesome. did 2x 130mph,,, to scared to go anymore.

Thank you so much to be here. ❤️❤️❤️❤️

Oh yes…this is so natural to film with him. Guga is amazing person.

Thank you! Yes those were the days when I was a little younger.

Yes…it was so new to me and Charles. I didn’t do research which was a mistake.

@@DiariesofaMasterSushiChef The blossoms that create Manuka honey only exist in two places in the world, some in New Zealand and the biggest source Australia. Down here it's common in every supermarket but still much more expensive than regular honey. We also have different ratings for how strong it's methylglyoxal (MGO) is. The higher the MGO the more rare and expensive it is.

That is true. We must try it again ❤️

Thank you so much. Good afternoon…!

Thank you so much…! Guga is the man

Thank you so much. Always a great time with my good friend Guga.

Thank you so much…! We have done many with Guga already. Always an amazing time really.

Thank you so much! The shrimp add some texture and umami too. It was good but steak still too tough…

Thank you so much…! Guga is the man.

I wanna see Hiro, Guga and Uncle Roger do a collab video lol

Good afternoon 😃

Thank you so much. It’s a beautiful car…! And so fast.

I loved that model…it was amazing 😻

@@DiariesofaMasterSushiChef Nothing but the best!🤩

That would be so amazing.

Yummy…! That sounds amazing too…!

Yes that’s the right words..!

Thank you so much…!

Thank you so much. The car is amazing really. So balanced and very powerful.

Sounds yummy 🤤

Oh wow…I love that idea even more. I will try that next time. Thank you!

Thank you so much…it is my way of life ❤️

Thank you so much!! These guys are amazing.

well, this is FLorida, US. prices are different in other country'.