I Dry-Aged ground beef ATE it and this happened!

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I love dry aging so much that I wanted to do something that was never done before, but I also wanted cheap! We all know that ground beef is the cheapest of them all.
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30 сен 2024

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Комментарии : 1,4 тыс.

@GugaFoods 3 месяца назад

PDS Debt is offering a free debt analysis. It only takes thirty seconds. Get yours at PDSDebt.com/guga. Thanks PDS Debt for sponsoring this video!

@nightlight3157 3 месяца назад

Now make a dry age beef burger

@Heartly07 3 месяца назад

forgot to have a dry aged beef, which is then made into ground beef, that way you have dry age ground beef, beef that is dry aged then ground, and the control.

@MBSZPL 3 месяца назад

Some good company for people who forgot about finances and ate too much wagyu a5 😂

@nunbeam 3 месяца назад

How long was this dry aged for?

@gotohowie 3 месяца назад

@GugaFoods Can we see “Camel” meat!? LIKE 👍 if you want to see guga doing a camel meat recipe.

@Puzzlesocks 3 месяца назад

I'm just a butcher leaving some advice here. When grinding it's easier to do thick strips than it is to do cubes. Also for safety reasons you should probably dry age the beef first, then cut off the pellicle, then grind. The reason for this is not because you are "exposing it to oxygen", but because the outside of the meat is going to have the highest concentrations of bacteria, and when you grind it you are mixing the dirty outside with the clean inside. Also mixing in the 'crust' with the rest of the beef is really questionable, both from a texture and safety standpoint.

@psychotikpaisano 3 месяца назад

This man meats yo!

@tbunreall 3 месяца назад

I also want to add, there's nothing really special about grinding your own meat, if you're missing a crucial step. If you want your ground beef cooked more rare, you need to blanch the pieces of beef first

@leeroderick 3 месяца назад

This is a guy who gives (pretend) advice to Gordon and Kenji, he's certainly not going to listen to you. His legion of fans will shut you down if you dare question the internet's highest meat authority. LOL. Please ALWAYS post corrections and safety tips, even if you get pushback. He won't listen, but maybe you'll reach someone.

@dawakat08 3 месяца назад

I also wondered why he mixed the pellicle into the meat when you normally dispose of it for all other dry aged meats

@TheMichaelMonroeDoctrine 3 месяца назад

I think the purpose was to dry age ground beef and not ground dry aged beef

@monexolaitonjamc245 3 месяца назад

You know what😂I joined the oyster guy. PLEASE DRY AGE IN OYSTER SAUCE

@dennisl.7344 2 месяца назад

Wet age?

@devinguy 3 месяца назад

"dry aged for a long time" you forgot it, didn't you Guga :)

@tommj4365 3 месяца назад

How long, did he say?

@Ethan_reaper 3 месяца назад

@@tommj4365 he never said it

@holarndius 3 месяца назад

@@Ethan_reaper He definitely forgot it then lol, not the first time wont be the last time either.

@Ethan_reaper 3 месяца назад

@holarndius yep. well have fun and be safe bye bye

@Michaelkaydee 3 месяца назад

😂

@xtsmbayi3028 3 месяца назад

DRY AGE STEAK IN OYSTER SAUCE should be the only comment we see from the whole Guga-verse

@spicysauce4739 3 месяца назад

one of the best steak marinades. this makes to much sense

@CollegeHustler 3 месяца назад

Oyster sauce!!!

@GingerChic87 3 месяца назад

I was scrolling the comments saying “where is it? Where is it?” Cause i knew it would be somewhere

@RielMyricyne 2 месяца назад

can it be "dry" aging if the meat is in a liquid?

@zstrode.8953 2 месяца назад

incame to the comments just to see e if it was said again lol

@fureafila 3 месяца назад

Whaaat? Shouldn’t you remove the “crust”??

@rifki_rizkulloh 3 месяца назад

I shock too :)

@ScroteGoblin 3 месяца назад

I could be mistaken, but I am pretty sure some years ago he did a video where he dry aged ground beef and did trim the outside and the pink beef in the middle on its own was a very negligible difference. With steaks he normally says the pellicle gets trimmed because it's strong and unpleasant but using it here may be his way of imparting the flavor throughout it.

@NPBlox 3 месяца назад

thats what i was thinking

@ResonaBLK 3 месяца назад

Its because its safe to eat at well done levels unlike steak.

@cocodojo 3 месяца назад

Guga's said it many times over the years, he's all about that "crust" But yeah in this case, it was a bit surprising to see him leave it in, BUT he does mention that he uses the trimmed off pellicose of the dry age beef to mix in with his ground beef so we're just getting to see that part of it for a change.

@krivopustov777 3 месяца назад

The dry age in oyster sause guy isn't here before me, thats rare.

@AnthonySkunkGreen 3 месяца назад

I was looking for his comment too

@Youonly_dieonce 3 месяца назад

@@krivopustov777 I think guga deleted his comment

@Fidz0 3 месяца назад

hahaha this got me 😂

@Monae6890 Месяц назад

His comment being right above yours is hilarious

@CS-xg2xh 3 месяца назад

Why do you remove the pellicle on dry aged steaks but leave it on the ground meat? Shouldn't it be trimmed away?

@AMG19610 3 месяца назад

I came here to ask this exact question.

@emerje0 3 месяца назад

It only has to be trimmed if it's dry aged for a very long time like he normally does, then it's just dry meat that doesn't taste very good. Restaurants don't usually cut it off steaks since they don't dry age very long. Even if he did dry age the ground beef for a long time, it's already broken up a little from the grind and then softened by reincorporating it into the ground meat and fat. He did warn that it still may not be entirely safe, but also keep in mind that most sausages are also technically dry aged ground meat, just with salt and spices to preserve it.

@DonShotta24 3 месяца назад

I was gonna ask that

@Puzzlesocks 3 месяца назад

@@emerje0 The difference of the inclusion of preservatives is a pretty big deal. I couldn't in good conscious suggest that anyone try what was done on this video, and I am saying that as someone with around 20 years of restaurant and butchery experience. Both the order (grind first then age, rather than age then grind), and the leaving on of the "crust" are pretty questionable decisions. Also in this case it doesn't save anyone money. If you have to grind your own beef then you lose the efficiency cost your supplier has access to, which is why ground beef is almost always cheaper than primals and sub-primals.

@supernoobsmith5718 3 месяца назад

You ATE the pelico. I don't understand. And surprised you didn't explain.

@Slavicplayer251 2 месяца назад

it’s not bad it’s just tough like jerky not nice to have on a good steak

@mikealjohnsson 2 месяца назад

@@Slavicplayer251 also the part of the meat that gets bombarded with bacteria for how long it gets dry aged

@FrancisTheBerd Месяц назад

The pelico

@tcolemanDNB 3 месяца назад

I wonder if dry aging the streaks 1st before grinding it. Would have changed the flavor intensity. What about dry aging the streak then also the ground beef, once it's ground down. Lol

@Psiilocybe 3 месяца назад

this shit's smart af

@LastKnight0727 3 месяца назад

1:05 proves that he knows the risks to this. I was thinking he was going to dry age the steaks to minimize these risks.

@jordansmith9743 3 месяца назад

We should get a comparison of pre ground dry age like this and post dry age ground. That should be a nice vid.

@mrkwong 3 месяца назад

Yes, dry age the beef first then grind it.

@ShovelChef 3 месяца назад

I don't know if Guga already did that? But I would love to see the comparison. Big up this comment thread asap. I've heard of burgers made from dry age whole cuts of beef, and I hear they are great. Never tried it, but I will eventually.

@anasevi9456 3 месяца назад

If I was going to use Dry aged ground beef; I would use it for cast iron Smash burgers... since you HAVE to cook it to hell and back... might as well make it crispy and heavily caramelised. The Dry Aged funk should survive that imho.

@Ewerion 3 месяца назад

Comming up next, dryaging steak in ground beef.

@savaunbrown 3 месяца назад

comming

@thethpian 3 месяца назад

Steaks stuffed with dry aged ground beef in georgian egg bread.

@anonemoose6622 2 месяца назад

Dry aged steak in a live cow

@savagespork2440 2 месяца назад

You better not have dry aged a steak in preworkout , if you did praying for you

@BoyGeorge76 3 месяца назад

Drinking game: take a shot every time Guga says "everybody".

@Sniperboy5551 3 месяца назад

Your game landed me in the hospital 😂

@w1ndw4ker95 3 месяца назад

Ow my liver

@AwesometownUSA 3 месяца назад

arrybody*

@MIchaelMSG 3 месяца назад

Oh no, I heard him say it in my head when I read this 😟

@peekofan 3 месяца назад

At 0:04 I thought guga pulled out a whole chicken covered in meat. But honestly dry aging chicken in steak might be interesting!!!

@treehuggingbuddhist 3 месяца назад

Guga, please write a side dishes only cookbook! ❤

@cyrilmeynier5688 3 месяца назад

most Guga's side dished easily qualify as full meals.

@JokerInk-CustomBuilds 3 месяца назад

sidedishes is his best work honestly. lol

@TheRealJBMcMunn 3 месяца назад

I second that! Sometimes, I save a video just for the sides.

@millymillions 2 месяца назад

yeah this ones called pita (pide in turkish) a very famous dish in turkey

@physicsfan314 3 месяца назад

I'd be interested in seeing a comparison between dry-aged ground beef (like this one) vs. ground dry-aged beef (dry age it first, then grind it).

@igotthejuice2090 Месяц назад

That sounds interesting

@igotthejuice2090 Месяц назад

I can’t find that anywhere online.. seems like it would be a great idea to try out

@Blackmark52 3 месяца назад

Guga's logic often escapes me. He wants a couple of different tests but doesn't think to try a patty without any of the dried crust. I would be inclined to try everything separately first.

@a4bcaboose 3 месяца назад

This was exactly my first thought

@JokerInk-CustomBuilds 3 месяца назад

he always cuts away the pellicle on steaks, but not with this... ?!

@itskhro 3 месяца назад

Seeing the man start cutting up the crust got me questioning things

@ResonaBLK 3 месяца назад

@@JokerInk-CustomBuilds Pellicle is only edible when it's cooked throughly to well done levels. Otherwise, you run the risk of the usual meat bacteria stuff. As no normal person cooks a steak to well done, its cut away for usage in stock, ground beef and elsewhere. The Pellicle can be more flavourful or rancid than the meat itself, depending on the control environment.

@ScroteGoblin 3 месяца назад

@drowsyaf 3 месяца назад

if some of yall r confused abt the pellicles dw it's actually edible, however it's really tough so majority cuts it out of the steak, but some people use those pellicles for stock, others grind them and mix them with ground beef to add another layer of flavor in burgers just like what guga did

@thelucases7843 3 месяца назад

Hey @GugaFoods did you know that in France you can buy ground beef that is ground in front of you, using very cold kept beef joints especially stored and selected for the purpose. Done on machines that have a sealed in and out section kept at near freezing temps? All for the purpose of selling Tartar (to be eaten raw) . This is cut from the carcass in a very cold room and transported at very cold temps to meet the standards required by the European standards for food safety. This shop/supermarket bought minced (as we call ground in England) beef would definitely be suitable for dry ageing the way you have demonstrated, as long as you keep the meat at those low temps before doing so.

@annalisaperkett2805 2 месяца назад

This sounds like a unique experience. My partner and I would love to try this sometime.

@Exandria 3 месяца назад

Who else cringed when guga mixed the pellicle into burgers?

@Bare_Essence 3 месяца назад

Why do you not cut away the outside (pelicose) like you do with dry aged steaks? In fact, you chopped that outer edge into the ground beef and mix it up. Is it always editable? Why remove it from steaks? Confused :)

@charlesr.8159 3 месяца назад

Based from an old video of his, pellicles is intense dry aged flavor. He also made dry aged burgers by mixing fresh meat and dry aged pellicles, and he rendered the dry aged pellicle fat and serve a fake dry aged steak.

@reddeadcharactercreations7884 2 месяца назад

Uhhh… why wouldn’t you dry age your beef first and then grind it after?

@colbyscott8545 3 месяца назад

2:05 "Most importantly, everything is nice and pink inside" Guga, bro 😂😂

@caseygouge3126 Месяц назад

Why not dry age the meat first and then grind it? Am I missing something?

@eatbutter 3 месяца назад

any specific reason it's ok to keep the crust on the ground beef, but you need to cut it off for steaks?

@Grant_Amadeus 3 месяца назад

I'm happy to have Guga correct me, but I believe the reason you cut away a steak pellicle is for textural reasons. There isn't anything necessarily dangerous about a steak pellicle if you dry age it properly, but it's REALLY hard and chewy and can't develop a proper crust, so it ruins the overall presentation of the food unless you're a fan of having steaks that are wrapped in beef jerky. That consideration isn't really there for ground beef because the outer texture would develop as crunchy instead of stringy on account of already having been minced beforehand, and you would want the texture difference to offset the internal fluffy texture. Thus, having the pellicle on is what gives it the seared crust texture that a steak normally has (and without it, you just get a consistency of a burger).

@obtuse186 3 месяца назад

@@Grant_Amadeusyou can actually save the pellicle, blanche it in boiling water and put it in things like sausage, burgers etc.

@Chevsilverado 3 месяца назад

All about texture for steaks. I dry age beef a lot and even if you leave a tiny bit of pellicle on the steak accidentally you easily feel the texture. It’s hard and not very nice when cooked. I’d imagine mixing it into the ground beef would keep it soft, and the ground beef texture itself stops it from becoming a hard shell.

@michaelb4833 2 месяца назад

@@Grant_Amadeus You should remove the dry age pelicle. The crust forms because moisture in the protein is evaporating. The crust then tends to have a lot of bacteria and mesophilic microorganisms which you should not eat. It probably won't kill you, but why would you try, just for the sake of texture?

@jordan23fann 2 месяца назад

Did you dry age in preworkout? We are worried

@StefFTW99 3 месяца назад

Bro had no idea what kachapuri is 💀 Edit Pide and Kachapuri are the exact same dishes except that in Turkiye they add extra ingredients while in Georgia they only add the cheese and the egg

@Pez_Destroyer 3 месяца назад

Maybe not, but he does know what a Turkish Pide is, a dish very similar to Kachapuri

@efekankokcu270 3 месяца назад

with the egg in the middle, there is no way he didn't run into it somewhere :D it's weird that he didn't give a reference, he usually does. we have it in Turkey as well, we call it "Karadeniz pidesi". I didn't know that it was called kachapuri in other places, thanks for the info! :) edit: i just saw that he said pide when he was offering the side dish :D

@StefFTW99 3 месяца назад

@@efekankokcu270 I guess Pide is inspired from the Kachapuri but in Turkiye they just add more ingredients to them while in Georgia they just have cheese and egg

@9hamos8 2 месяца назад

It is a Balkan - Turkish food. In Greece it is called peinirli and has Turkish origin.

@StefFTW99 2 месяца назад

@@9hamos8 are the ingredients the same or are they different?

@diegolopez98741 3 месяца назад

He did this experiment so wrong smh… he said of made ground beef out of dry aged meat, and not mixed the crust with the inner pink meat… if the dry aged crust tastes gross why wouldn’t you carve it off like a normal steak?

@Wasteborn 3 месяца назад

THIS MAN PUT THE CRUST IN THE BEEEEFFFFF 😫

@nidodson 3 месяца назад

Horrible idea, do not do this at home, it is an extremely high risk if getting yourself seriously sick. Ground it after you dry age and cut off the bad part, not before. Grinding your own meat absolutely is not good enough, is horrible advice. Pathologists and medical microbiologist would freak out seeing this, and say his little bit of a warning isn't enough. To do this and it be safe would be a $50,000+ project.

@douglasrobichaud5028 3 месяца назад

why did you not trim of that outer crust and then form patties with the insides?

@ilyjk4162 3 месяца назад

Whenever I see something like "Brazilian style" it's something I don't see anywhere and I know a lot about our specific cuisine...

@EthelJung-j5w 3 месяца назад

GUGA FANS WHERE ARE YOU ?!!

@zelless_smok3874 3 месяца назад

Pennsylvania

@totalredeem44 3 месяца назад

You could have SOUS VIDED it before hand to keep every bubble out and round it up !!! Edit : The face of Leo when he knew xD

@GainingDespair 3 месяца назад

Dry age ground beef vs dry aged meat ground down

@andresoliveros9547 3 месяца назад

😂

@Pez_Destroyer 3 месяца назад

He said at the very end that it is better to dry age the beef then grind it!

@pb6270 3 месяца назад

0:27 how do you "slightly freeze" the "cubes" of beef "overnight"? I don't know how to slightly freeze overnight

@PurpleBox89 3 месяца назад

8:00 That synchronized "Mmmmm" just says it all.

@dekkenwade3064 3 месяца назад

I am very sorry... He said added acidity, meat that isn't suppose to be acidic naturally, I got a feeling they all got sick after this 😂

@Dominikmj 3 месяца назад

Guga - I would love to see a video, in which you make an advanced HACCP course and understand (deeply) food safety! This would be really an amazing and helpful video - and you possible have a positive impact in the community (other than endanger them as above video).

@Vemperor666 3 месяца назад

After every dry-age experiment you remove the pellicle for safety reasons. What makes you think you can just keep them as a crust when using ground beef?

@garygary6032 3 месяца назад

here for the early guga video titles before they get edited😂😂"I Dry-Aged ground beef ATE it and this happened!"

@haids6409 3 месяца назад

lol yup

@YaM8Andi 3 месяца назад

@carterwongg6975 3 месяца назад

He changes em?

@DeathCubeKX 3 месяца назад

@@carterwongg6975 These days every RU-vidr changes titles and thumbnails until they see peak engagement. You will almost never see a video with the same title and thumbnail after 6-10 hours.

@mushroomy9899 3 месяца назад

yeah that isn’t exactly the best title

@dekkenwade3064 3 месяца назад

Can't believe it... We finally got a simple side dish by guga and he didn't even say it's simple 😂😂😂

@Nk360_official 3 месяца назад

"Dry-aged" more like "forgot to cook 5 months ago"

@thirstfast1025 2 месяца назад

I've seen some pretty raw meats eaten on YT, and that's not so bad, but m8, watching you chop green meat into burger made me dry-heave a little.

@eddyflacko2801 3 месяца назад

Uhh I was with my dad when 9:58 came around and, while the joke was awesome, caught us off guard. I never expected this type of dark humor by Guga but my boy keeps surprising, love you dude keep being epic.

@mysterygamermgclues8864 2 месяца назад

Ngl that feels moreso raunchy than dark humor.

@deepism Месяц назад

Dark humor lmao what

@alexcorona 3 месяца назад

I hope you 3 have good health insurance. I’m all for experimenting, but I don’t mess with ground beef.

@Sfxxs 3 месяца назад

The side dish is called Turkish Pide!

@wnemethvargo284 3 месяца назад

I thought it was his take on Georgian cheese bread.

@videostash413 3 месяца назад

as long as it's not rainbow

@Jeekinz 3 месяца назад

No it's not. Pide is more like pizza. This is a take on Adjaruli Khachapuri. 🇬🇪 I live in Georgia.

@Sfxxs 3 месяца назад

@@JeekinzHe put meat, and we also put meat (beef) and the egg in the middle is another common aspect. Pide does not have tomato sauce so I don’t understand how it resembles more of a pizza compared to khachapuri, I am Turkish btw 🇹🇷

@Just_Pele 3 месяца назад

I've dry-aged whole sirloin, chuck roasts, and round roasts, just to grind up and make burgers and meatloaf, and for me they've all been successful. The chuck was the best for this, and is amazing for funky burgers, where you grind it all together, including the pellicle. Obviously it's also great whole, as a roast, but if you're not obsessed with funk you'll want to remove most of the pellicle. For my family I take half of it off and leave the other half on, because we're split on how much is too much.

@Ztsakkeus 3 месяца назад

mixin that outer crust with rest, is crazy. I would not be paid enough to eat this, getting three meter brown shower is just not worth it.

@thethpian 3 месяца назад

Your reviews are starting to be too professional. I like the family/boys in the backyard vibe you used to have. Don't get too polished.

@ketameanii 2 месяца назад

agree i definitely miss that

@S_wali 3 месяца назад

Oyster sauce dry aged ( I have to for the oyster sauce guy until he makes his appearance and shall delete this)

@KING_PHILLIP 3 месяца назад

Every time he says “aaaaaaaall right everybody” I hear *”aaaaaaall riiiiiiise. The honorable Jude Judith Sheindlin presiding. Court is now in session. You may be seated.”* 😂😂😂😂😂😂😂😂😂

@01gtbdaily30 3 месяца назад

I always thought the reason for cooking store bought ground beef well done was because you’re eating the equivalent of a hotdog . Scrap from the slaughterhouse floor made up of literally everything that wasn’t good enough for steaks , stewing beef , stir fry beef and every other variation of randomly cut beef.

@Simplistic00 3 месяца назад

idk what the regulations are in your country, but in mine its literally illegal to use any of the scraps with bone or bone skin, certain parts of the animals and so on. Most people use the trimmings from breaking down an animal which is still mostly just meat with fat, but for example if there's a splinter of a bone or anything thats illegal to put to use and there's an inspector visiting/testing your stuff and they find that you're gonna be shut down real quick. Also there's a channel called Bearded Butchers, they got a few videos breaking down animals and they always show their trimmings for burgers, sausages, ground beef etc. and they also throw away the bones, except for a few for stock or something. but then again, idk how that stuff works in america, could be that you guys just throw everything in there.

@Chevsilverado 3 месяца назад

Every grocery store I’ve seen and worked in just uses the steak trim to make the ground beef. Maybe if you get beef from Walmart you’d have some weird mass produced ground beef but I have found it hard to find anything except the beef I mentioned.

@joshshultz1250 2 месяца назад

@@Chevsilverado Nah this person is confused. And it's really obvious. Go eat a hotdog and compare it with ground beef.

@XXIIXIIIXXXIXXXIX 3 месяца назад

This is the grossest episode you've done....grinding up the crust, MY GOD that was not it.

@Antilluminati 3 месяца назад

They call him the bald Tom Cruise cause he's an undercover maggot, but spelled with a F

@jamesofallthings3684 3 месяца назад

🫡

@goatslayerwp 2 месяца назад

Just heard a RU-vidr was in the hospital after dry aging a steak in pre-workout... You OK Guga? You're due for a video.

@ThePeperich 3 месяца назад

Dry age the meat first and grind it second; after it is aged - much safer. Great idea though, Guga!

@TooTRUEtoBeG00D 3 месяца назад

WOW eating the best cuts of meat and then laughing at peoples faces who are in debt. LOL

@CardboardPotato1 3 месяца назад

Waiting on the “DRY AGE IN OYSTER SAUCE” guy to comment

@lerippletoe6893 Месяц назад

Guga what if you dry age a steak, then grind it up, then dry age THAT?

@Hyperion-5744 2 месяца назад

Dry aged steak in squid ink might be interesting.

@kobolder1342 Месяц назад

Have you tried grounding the meat, after dry aging the meat first!?

@jbthecook 2 месяца назад

Strips work better than cubes it gives the auger something to grab on.

@tyrians 2 месяца назад

Guga trying to kill himself and his entire family challenge.

@jstewlly4747 3 месяца назад

Bro the side dish is a pizza lol Guga be reinventing sh*t

@bigdanny9721 3 месяца назад

You should have vacuumed seald it to remove the oxygen then take it out

@jameswatt4604 3 месяца назад

Hear me out on this Guga. Dry age some steak in ground beef! you might be able to save an expensive cut of steak from pellicle by using some cheaper grounded beef.

@shinerunnerdetailing20 2 месяца назад

Guga flexing with that Damascus chiefs knife lol

@1337strvids 3 месяца назад

Is it me or is Guga looking skinny?

@kapy8405 3 месяца назад

you shoul've tried dry ageing the meat before grinding it

@astroidroach1873 3 месяца назад

Dnt think abt trying it if you don’t grind your own meat 🤣😭😂

@talhithesilly 3 месяца назад

So he's not here but..... DRY AGE STEAK IN OYSTER SAUCE

@Jqcarr19 3 месяца назад

Really want to know how many days you dry aged it for….

@RolandSchlosser 3 месяца назад

What if you dry age steak and then grind it? Is it the same?

@inuudle 2 месяца назад

Genuine question, have you lost some weight Guga?

@judie2313 2 месяца назад

Guess who just had a heart attack 😅😅

@NoHandle44 3 месяца назад

He *FINALLY DID IT!!!!* I've been waiting *YEARS* for this video! *Let's effing GOOOOOOOO!!!!*

@FrancescoSSStasi 3 месяца назад

Bro really wants tapeworm infestations or smth

@greytrax 2 месяца назад

4:00 bro basically made a turkish pide

@jacobgrimes2208 3 месяца назад

Next dry age some steaks then make them a burger

@edgein3299 3 месяца назад

Here’s what happened. 💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩

@Lunchbox_motorsports 2 месяца назад

Dry age beef, trim beef, grind beef, smash burger

@stevenkhokhar4105 3 месяца назад

Invested in the Oyster sauce dry age arc

@ruxp12 3 месяца назад

Bear and his 2 boys

@cinsity1994 3 месяца назад

LMAO this just popped up as i was watching. I’ve talked to so many people who think this.

@_el_t_ 3 месяца назад

You should do a side by said comparison if there's a difference between dry aging ground beef and grinding dry aged beef.

@madbuldog 3 месяца назад

Guga since you love Turkish Pide so much, you need to dig in to some more of the Balkan cuisine. I can recomend Pastrmajlija, Shirden, Kukurek and any minced meat barbaque style dishes (kebab, leskovacka skara, karadjordjeva pleskavitza and many more).

@mikealjohnsson 2 месяца назад

Bro.. you added the crust into the mix?? You know, the one bombarded by bacteria??

@KhaziirEverflight 2 месяца назад

You mean the bacteria that was killed all the way by being cooked on a BBQ to a well done state?

@mikealjohnsson 2 месяца назад

@@KhaziirEverflight yeah but I'd still rather not take the chances. Also those pieces of "shell" must be hard or tough. No way they suddenly became nice and moist

@BooneyPooney 3 месяца назад

Please dry age guga. i think he would taste pretty good

@hermanmunster22 3 месяца назад

Yes

@brian_jake 3 месяца назад

Guga was glad the meat was pink on the inside 😂😂😂

@RogueHero 3 месяца назад

Has anyone been able to find Guga merch in Walmart? i never see it when im there

@kiwisiwi8356 3 месяца назад

The pellicle should be removed

@sodiumchlorid 3 месяца назад

i work in germany in a grossery store we sell fresh meat(beef, pork, chicken) and fresh ground beef/pork we take the meat grinder hygiene very siriusly .we have very stirct laws too. we are not allowed too recomend to store fresh ground products longer then 1 day in fridge. but nice too see what beatyfull things can be done with ground beef.

@Zachymcsmacky 2 месяца назад

1:25 "after forming a nice tight log" he said this literally as i was pooping

@MisterKrakens Месяц назад

These guys are always "Sniff it's not a steak" guys chicker is good, ground beef is good, can you stop being 100% focus on steak ? 😂

@cs6011 2 месяца назад

Hey Guga I know you're a fan of grilled steaks because of the char and tenderness you get from it. Why not experiment with a control steak on the grill and a steak on the "Philips HD6370/91 Smokeless Indoor Grill, 1600 W." I heard it was good so ill let you be the judge of that.