I think he could honestly he just needs a big enough bathing container in which i know he does because he's done a whole pork and just be careful when you vacuum pack it. And to be honest it'll probably come out better. Maybe put it in the Big Joe and smoke for a couple hrs👍🏻👍🏻 I bet you that's exactly how he's gonna do it. " I know it doesn't look good right now but watch this."
Guga, you seem like a genuinely nice, great guy, not just on camera. You have successful RU-vid programs and are surrounded by family, food and friends. Your food always looks fabulous. All the best of luck to you!!
but now i saaaaay enough talking and it is time to cook it, so leeeeeeet's do it!!!!!!!!!!!!!!!! favourite part of your all videos guga GREAT job again !!
Excelente receita Guga. Adoro as receitas do canal. Além de ficar muito feliz vendo um brasileiro crescendo e mostrando o trabalho pelo mundo. Grande abraço!!
Guga, not only are your creations beautiful and incredibly enticing, but the way you do these videos, is top notch. Your style is completely different, but as good as Almazan Kitchen, and that's saying a lot.
Guga, I'm Alfredo Rodríguez Arana, let me tell you that I took the time to use your pork crown recipe and your advice and the result was incredible! I had never eaten pork with that flavor and amount of juice. You are definitely on my list of favorite cooks to follow your recipes and tips. Thank you very much from Queretaro Mexico.
Just want to drop in and say I made a jar of Guga Rub a week ago. I tried it. Instantly decided to make the biggest size Mason jar I have of Guga Rub. It just takes your ribs to a whole new level
Greetings from Estonia! I love your videos Guga, your passion for this is so inspiring. We eat a lot of pork in Estonia, im happy to see you experimenting with it and i hope you make more videos about different parts of pork.
Hi Guga, I made a suggestion earlier in one of your other videos to burn soil amongst the coal or wood when bbq-ing or smoking. Does wonders! All you need to do is incorporate soil into the embers. you could place soil as your base then light your wood or coal on top of it. Magic!
Guga I just want to tell you what an inspiration you have been to me the last year. I work in a restaurant and your food is much better than ours is, but I'm not at the helm there either. I use your lessons and make your recipes at home and it is very instructive and great food. I'm gonna send my brother a link to your channels because he can't do sous vide very well yet. You're very informative and entertaining!
I don't know what force of nature brought me to this video, but I'm glad it did. I've seen some of your videos before, but never subscribed for some reason. This made me subscribe. I gotta make this at some point
That kind of sauce (Broth + white wine + herbs) are usually used for fish, and you add the butter in the end so it doesn't cook too much and make the sauce brighter and smoother. Your roasts never fail to impress me though, always on point.
I don't know it seems like a good paring to me. I usually use chicken broth when I make gravy for pork chops, so it makes sense to me. He should have used the drippings from the meat with it though.
Wow guga this is probably the best looking pork you have ever made in any of your channels. My mouth can’t stop watering and I live here in Miami wish I can be in a video trying this amazing food !!!!!!
Omg! That looks so delicious. I’m going to cook that for my Christmas Eve dinner this year. What if after I based it I let it marinate overnight? Would that intensity the flavor? I love it!
5:20 The exact moment you guys had me drooling saliva, similar to the juices running from that beautiful piece of meat. Looks so good, and if it taste only half as good as it looked it was heaven.
