I made a DEATH Wagyu Brisket and Dry-Aged it!

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Today I tried to dry age a brisket in hot sauce, now the big question is how will does turn out and most important will we be able to try and enjoy it?
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#Challenge #DryAge #Experiment

Развлечения

Опубликовано:

22 мар 2022

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Комментарии : 1,7 тыс.

@TheMillennialGardener 2 года назад

Just a friendly reminder to dry age a beef rib roast in miso paste! Not a marinade for steaks, but a real 28-35 day dry age 😊

@Thatkimm 2 года назад

That would be a wet age, not a dry age

@sammyahmed2698 2 года назад

yeah I think miso would dry age really well because its made with koji which is used as a quick dry-age hack.

@ChadHuber8 2 года назад

Angel don’t like miso

@socialswine3656 2 года назад

@@Thatkimm lol and? If sriracha is dry according to Guga miso definitely should be too

@anthonyrees390 2 года назад

@@Thatkimm who is pepe silvia??

@judeharding9050 2 года назад

This man has gone from "this is a super special and expensive treat!" to Wagyuga, sponsors coming in clutch lol

@jasonhumphreys261 2 года назад

He needs an insurance policy on his freezer.

@Rasinboi 2 года назад

Well deserved tho lmao. It’s Guga man

@FacteriaPhage 2 года назад

Here in China, there are two kinds of "spicy". La (辣), which is just spicy as you know it. Hot. Burning. But there is also Ma (麻) which is an equally powerful sensation. It comes from Sichuan Peppercorns. It is usually combined into Mala (麻辣). Ma is translated as "numb". Fairly accurate description. Where La will leave your tongue feeling like it's on fire, Ma leaves you not feeling your tongue. Sounds strange, I know, but it creates an absolutely mind blowing combination. One thing they don't have here in China is dry aging. I think it'd be a truly unique and never done before experiment. A 'Mala' Dry Age. All you'd need it sichuan peppercorns and chilis.

@pulykamell 2 года назад

The first time I experienced "ma" from sichuan peppercorns, it kind of freaked me out as I wasn't expecting it. I thought I was having an allergic reaction. It's a very light numbing sensation that is similar to something like Novocaine/lidocaine in sore throat spray or when you get some dental work done. Once you get used to it, it's quite nice, as the sichuan peppercorns also come with their own flavor -- kind of citrussy, kind of herbal, kind of makes you salivate a bit. Paired with the heat (la) of chile peppers, it's a foundational flavor of Sichuan cuisine. Japanese sansho pepper has a similar effect on the tongue, and even cloves have a similar (but more subtle) numbing effect.

@evg2785 2 года назад

Hi Guga! It would be a great addition to have you show the weight before and after dry aging so we can get a clearer picture of how much is lost in the process!

@Wixvhen 2 года назад

This isn't a bad idea. Some things when you dry age you would have to cut more, and I feel like this one is a prime example.

@eric_d 2 года назад

Agreed. Make sure to include the pre and post trimming weight too.

@freakfreak786 2 года назад

high iq comment

@Wixvhen 2 года назад

As a side. This is more important than it seems at first glance. Some examples would be, "You find out that this method is great... But you trim so much that you go from a roast to a two-steak cut.' Or 'This method dry ages pretty well, and you keep more of the meat than you normally would.' 'When you dry age like thos you lose about this much. If you're losing less than that, you might wanna double check your work.'

@kw91 2 года назад

Also, just want to add a possible experiment: You tested out different fats for deep frying fried chicken. What if you did that for side dishes? Best deep fry fat for fries? Onion rings? Mozzarella sticks? Jalapeño poppers?

@AndyLegend_ 2 года назад

Vouch

@trusiant1729 2 года назад

this

@landonsmith9 2 года назад

This^^

@gabehall9749 2 года назад

He did this already, search it up

@MarkiusFox 2 года назад

McDonald's used to cook their fries in beef tallow, that is until 1990 when they were strong-armed by Phil Sokolof, changing over to vegetable oil. Phil Sokolof, by the way, suffered a heart attack in 1966 and blamed animal fat. He died in 2004 of...wait for it...heart failure.

@burgancody 2 года назад

Brother, you have got to try dry aging with kimchi juice/paste. I’ve gotten stationed in South Korea and since trying real Korean kimchi, I’ve been curious about doing steak or brisket with it. Love the content man. Been a faithful subscriber for years. Much love Guga!

@Belefeote 2 года назад

and gochujang !

@natebaxter9551 2 года назад

@@Belefeote I think he already did that.

@kiefydoinks 2 года назад

@@natebaxter9551 I think he marinated it not dry she

@hwoarang2001 2 года назад

I eat real korean kimchi all the time. Its my wife

@politerudeboi6898 2 года назад

@@hwoarang2001 noice

@kaidrechsel6883 2 года назад

Hallo Guga, I've watched literally all of your videos so far and I love them. One thing I noticed is, that you always put your meat on parchment paper to dry age. This side usually gets moldy and a bit funky, since the air cannot circulate around to actually dry the surface. Putting it on a cooling rack may improve the results. Cheers and greetings from Germany

@GaryHamad 2 года назад

now that I've watched a Lot of Guga Videos, He probably doesn't have or pass the mind 🤷‍♂️

@scottstewart3884 2 года назад

It looked like the Siracha was a little thin, and I've noticed that the thinner/runnier the stuff you use for the dry aging is, the more you have to trim to get rid of the "spoiled" meat. What would happen if you used cornstarch or flour etc. to thicken it before you put it on? Make it more paste like then sauce like. Or maybe try reducing it until it's thicker.

@aether7718 2 года назад

it’s impossible to watch Guga foods without getting hungry

@BigBrex0124 2 года назад

Kol khara

@arlaghdoth4434 2 года назад

That's why I watch while eating something, food just tastes better lmao.

@gebula2038 2 года назад

@@arlaghdoth4434 i only watch them when im eating lmao

@brettgast 2 года назад

For real I could eat a 5 course meal, watch a Guga video after and be salivating like Pavlov's dog.

@eric_d 2 года назад

I usually watch right after I eat. Usually when I'm stuffed I don't want to even THINK about food, but watching Guga videos never hurts my stomach.

@JeffreyKelley 2 года назад

sriracha is a fermented sauce. Thhe fermentation might mess with the dry aging and cause the issues you had. You should try Gojuchang sauce. It's pepper paste with a bunch of salt and sugar.

@cbomb9990 2 года назад

I bet a dry age in gochujang would be delicious! Especially since it has more umami than siracha and would coat the meat better Edit: nvm he already did a gochujang dry age about a year ago lol. He did say that one was delicious though so ig we were right

@GoldenBoy-et6of 2 года назад

The fact its fermented by lacto bacillus means that the meat would be inoculated with lactobacillus which is a completely safe bacteria and it would prevent any other bacterias from being able to inoculate the meat since the lacto bacillus would be there first in mass! Similarly If you grow a healthy bacteria in soil it will prevent bad bacterias from growing In the soil and If you grow mushrooms in substrate, the mushroom mycelium will make it impossible for mold to grow in the substrate!

@duckduck5728 2 года назад

I think also turning it (either halfway or everyday) could have potentially prevented the molding, or unfavorable microbes

@KainYusanagi Год назад

@@duckduck5728 Or simply putting it on a wire rack on top of the tray to allow proper circulation.

@duckduck5728 Год назад

@@KainYusanagi ooh you can do that? I'm still new to dry aging meats but I just know the flip method from cheese making, good to know!

@LzFiGuimaraes 2 года назад

I will keep recommending y'all to look for a food safety specialist to check if the experiment is dangerous 😭 Especially those "wet-aging" experiments. Maybe the best would be trying to make the sauce a power, dehydrating it somehow, and then applying to the meat.

@b-radkisuke8773 2 года назад

LOL just wrote a similar comment. Could definitely use some education in that department

@KrauserKahn 2 года назад

I don't really think it's dangerous, there's no chance for anything harmful to grow in the meat due to the temperature in the dry ager + you remove the outer layer + you cook it.

@kanook9432 Год назад

Hey Guga! Big fan of the show. I am curious, have there been any dry age experiments that you decided not to go forward with after aging it?

@OfficialJanitor Год назад

I second that. Been wondering for a while. I have seen three or four experiments where he stated that he was close to throwing out the idea. I assume that may have happend a couple times. No way of knowing though lol

@DigijuniorMC 2 года назад

Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?

@kallisto3263 2 года назад

This has to happen!!

@ha-pe8jt 2 года назад

@@kallisto3263 no it doesn't

@OHOE1 2 года назад

LEAN

@MichaelClark-uw7ex 2 года назад

Isn't that pretty much what plate and flank are?

@JasonsWeirdPizz 2 года назад

Report for spam, it’s the same comment again

@MrRKWRIGHT 2 года назад

Looks hearty and delicious. One of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water. Thank you Guga Foods for allowing me to share Bon apetit.

@aidenstallings9287 Год назад

Dude……

@justindai8401 Год назад

woah..

@ashlito8156 2 года назад

Guga I love you man. I cooked some thick pork fillets with homemade seasoning (my version of gugas rub) in an iron cast pan (recently bought it looking to achieve that crust) and I also cooked some black poplars with some garlic and white wine and I experienced the biggest umami shock of my life that left me salivating for hours after eating it all up. I nearly cried. It was amazing. Can't wait to buy all the sous vide stuff to continue improving perfection. Thank you Guga you are amazing. If you ever come to Spain please let me give you a big hug xxx.

@andyitzdark 2 года назад

You should try dry aging a steak in wine reduction, I think it makes sense since wine normally goes well with steaks.

@wyrmbuster 2 года назад

There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.

@mr.mpampe5902 2 года назад

Leo: *takes the bigger piece* Angel: and i took that personally

@tylerwhitney4484 2 года назад

Hey Guga, it’s my moms birthday this weekend and she’s a huge steak lover. You helped me decide on which steak to cook and how I should cook it. You’re the best!

@DBHHellhound 2 года назад

Guga try to dry age steak with half vinegar and half beer. It's my favorite dry age recipe. Make sure to put salt on it when you bbq it.

@unluckyluc7764 2 года назад

Heyyyyy Guga, love the vids. Cuse of you I’m getting into cooking and understanding more and more about what goes together and what doesn’t, keep up the amazing work ❤️❤️

@Kemit 2 года назад

One of the best thing I enjoy with a pasta salad is chicken. But since you say chicken is bad, do you have a different take on it? 😎

@jordanking6852 2 года назад

Cold steak salads are good too, but there’s nothing wrong with chicken especially if you enjoy it

@Goobrino 2 года назад

It's not that chicken is bad. Guga is just too used to beef and pork that chicken seems lackluster to him in terms of flavor.

@setsers1 2 года назад

Agreed

@setsers1 2 года назад

@@jordanking6852 nice

@R1IY2N Год назад

hi kemit

@clongphee 2 года назад

this looks amazing, and i can not wait to try something like that this summer. I would really love to see a brisket video with your homemade MSG seasoning...

@chasewilkins8298 2 года назад

Hope we can all appreciate the time put into these videos especially the planning to time out these 30 day dry age meats. Keep it up guga love the content💪💪

@yowmemperor 2 года назад

I used to love Siracha. Then moved on to a chili paste as I thought I had burned off my taste buds and wanted a higher heat level. Later I learned there was a relationship issue with Hui Fong and the pepper providers, he lost access to the peppers that made the sauce so good. He had to find new ones and it just wasn't the same quality. Still good stuff, but not what it used to be.

@Danielson1818 2 года назад

Do you know about when this happened?

@banditligroin 2 года назад

@@Danielson1818 around 2010. The sambal oolek has the same problem

@yowmemperor 2 года назад

@@Danielson1818 I don't want to bring that up too much. It gets removes from comment view. I would like Guga to value my comments. All I can say is look back and watch, youll see about when it happened.

@Danielson1818 2 года назад

@@yowmemperor No, I wasn't talking about Guga. I was asking when the peppers got changed in Sriracha sauce. Another commenter told me.

@yowmemperor 2 года назад

@@Danielson1818 Ohh got my comments crossed. lol, it was a while back... i just had to go look, it was 2016

@CUL8TR 2 года назад

I don’t know if you’ll see this Guga, but I feel like this deserves another episode. This time with the REAL Sriracha if you could find one (I assume that it should be common in Thai stores). The one you used was the adapted version made by Huy Fong Foods, a company created by a Chinese-Vietnamese and it tastes different from the original Thai version.

@2THXTRM 2 года назад

I've used Siracha as a binder for ribs. Adds a small kick on the back end. Works well.

@ericm.rivera9511 2 года назад

I just want to say that I love the editing. The sound effects are hilarious

@adambarron4015 2 года назад

Still waiting to see the Inception dry age. Take the pelicles from one dry age, turn them into a paste, coat a new cut, and dry age for 35 days. Also possible unpopular opinion, I like the flat better in dry aged brisket as the surface area to volume promotes increased drying and a more intense final flavor.

@nyxreaper3936 2 года назад

THIS

@f2pgamingcastleclashmore119 2 года назад

That’s just dry aging regularly with extra steps

@-ram-m2664 2 года назад

I will once again submit my vote for a Mayomust 'franken-sauce' dry-age/marinade experiment. ...or a White Castle Dusseldorf Mustard dry-age/marinade ...and some type of Zatarains/Old Bay/Crab boil steak must be developed

@caml1720 2 года назад

the editing in this video is awesome. more like this please, and give the zoom/sound effects guys a bonus!

@rouxgaroux7582 2 года назад

Being friends with this dude must be an amazing experience

@jihwoanahn 2 года назад

Hey Guga, since you featured Korean BBQs few times in your channel - I wonder if you have ever considered to dry aged brisket with Bulgogi or Kalbi sauce, quite curious to find out how it comes out.

@Scandleofficial 2 года назад

One of my bucket list is to eat one of your cooked stakes man . ❤️❤️ Even if it's a dollar stake you cook it perfectly❤️❤️ hope to eat it some day.

@willrea9 2 года назад

You want to eat a steak or a stake?

@rakimu2233 2 года назад

@@willrea9 both

@exploringwithsolwalk3726 2 года назад

Love your videos so much! An idea: for a -different- kind of "hot" experiment... What about dry aging a wonderful cut of beef in horseradish? Prepared horseradish or even something like Arby's horsey sauce... I bet that would be phenomenal.

@Astrih_Konnash Год назад

Sriracha goes well with everything, love it! Specially the green one with pasta - Mega yummy!

@ShaneHeldsinger 2 года назад

I see you have a dry age fridge now. I would like to see the taste difference between the dry age fridge and dry age bag.

@NoFace-Killah 2 года назад

Guga is the griller the bbq world needs. Doing stuff that most people would be too afraid to try.

@TSB43 2 года назад

I just realized it doesn’t matter what video I’m watching, when Guga is on the timeline I’m clicking asap 💯

@dustinwhitesell4860 2 года назад

I love your videos! I can’t wait to get my own smoker and barbecue!

@pedrorenard8063 2 года назад

Guga, experimenta Dry Age com requeijão ou quem sabe com caturipy. Abraços!

@igordiogo5692 2 года назад

Acho que vai dar ruim mas curti mais pq tá em português msm hahahahahhaa

@Belefeote 2 года назад

Try dry-aging in Korean gochujang red pepper paste next time. Let's see if that spicyness joins in xD

@_mimiexe_ 2 года назад

Yes please :D

@diza8912 2 года назад

He done that already.

@Belefeote 2 года назад

@@diza8912 True, almost a year ago xD

@KBGazer 2 года назад

Would love to see a durian episode, both as a marinade and dry age. Thank you!

@feqol 2 года назад

Interesting..

@Funkotronimus 2 года назад

Would love to see a video all about knives, sharpening, care, etc. 😀

@lugzx 2 года назад

My favorite hotsauce is normal Valentina. It has a perfect balance of flavor and heat with a slight hint of lime and vinegar. It's so good 👍 just make sure to avoid the black label. It gives up flavor for heat.

@biffwellington6144 2 года назад

I first bought a bottle of Valentina on a whim several years ago. I saw it in a pretty huge bottle for about $2 at Target. I just had to try it at a price like that. And it is good stuff! It sort of reminds me of a mix of Cholula and Frank's Red Hot. With it being such a big bottle, I figured it'd be perfect for keeping in the refrigerator at work and sharing it with my coworkers. I do like the black label, too, though. I bought a bottle of that more recently and noticed it was quite a bit smaller than that first bottle of the original I'd bought, but I really didn't mind. At 12.5 ounces, it was still a great amount of hot sauce for the price. And they may have decided that the huge bottle they'd used before just wasn't practical; I can see a few reasons for that. I like to mix the black label version with ranch dressing to make a really tasty dipping sauce for fries.

@lugzx 2 года назад

@@biffwellington6144 oh damn!, I'll try it out thanks for the tip!

@biffwellington6144 2 года назад

@@lugzx Happy to help! Hope you like it!

@chaoticpoo96 2 года назад

Hey Guga! What would happen if you dry aged a steak or brisket, trim it and then RE-dry age it?

@vitaly6312 2 года назад

You’d lose a who lot of meat in the process. It’s safe to say that in 30 days you lose about 15-20% of the weight, then another 10% of the trim (on a normal roast; perhaps brisket is more since there’s a lot of fat to trim) so you’d be looking at losing at least 40-50% of the meat in that case. Instead you can just dry age it for longer. I’ve aged a rib roast for 45 days, had quite the amount of trim, but the steaks were incredible.

@ABENMUSIC 2 года назад

It never fails that Guga has an awesome new video for us. I wish I could be there to try all of the amazing foods he makes. ABEN approves!

@monicac301 Год назад

The juices in the brisket represent the drool pouring out of my mouth. I'm definitely gonna make that side dish tonight!

@venoo1100 2 года назад

You should do a cinnamon dry age experiment!

@deadcell66 2 года назад

I feel that the amount of oxidation might be because of the vinegar in the sriracha. This would also explain the slight acidity in the bark.

@FayazzHussain 2 года назад

Man whatever you do is always the first time. Love to watch how you play with meat. Hats Off to your confident skills!

@hazen7313 2 года назад

I love the chemistry between these dudes

@plzloveme8575 2 года назад

Day 5 of asking guga to use every experiment so far on a $1 steak Dry aged, Pineapple marinate, smoked bonemarrow compoundbutter(butter of the gods), the freeze dried steak seasoning, sous vide and flamethrower

@etamar3 2 года назад

hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!

@JuanPerez-oo1pd 2 года назад

Great video quality 💪🏼🙏🏼

@meghancepeda 2 года назад

Starting watching this, I have such high hopes for this because sriracha has such amazing flavor.

@eric81872 2 года назад

Thank you for the video! ☺♥

@smallgamesplays4958 2 года назад

Me watching this before a school lunch wishing this could be my lunch instead. Loved the video.

@battlereed4708 2 года назад

Ok, reminder to eat PRIOR to watching Guga vids. Damn I am hungry now.

@Stoned1990 2 года назад

you guys are really a great crew

@GenZCansado 2 года назад

8:09 Angel: It is good as hell. Even angels knows what is best.

@Runic2X 2 года назад

Hi Guga, I love watching your videos. I seen something recently that thought you could experiment with. Velveting a steak before you cook it. Its typically done before stir frying and gives it a good texture and flavor. Could maybe be done before grilling.

@demonlegacy5347 2 года назад

I really wanna try this, I’m might do it

@googleuser3110 Год назад

Never thought about using mayo, but 1 part each honey, sirrachi, and mustard make a great dipping sauce for lots of things.

@CIoneOutcast 2 года назад

To get a similar effect without the waste just use Sriracha, Franks Red Hot, or any other hot sauce as a binder for the salt, pepper, garlic power before smoking.

@callmedexter2767 2 года назад

7:09 the way guga said you got two really

@tyler8747 Год назад

Hey Guga, I love the videos, you should dry age a steak in garlic and rosemary with a butter binder.

@isaacthornton4595 2 года назад

Gotta love that no copyright music

@brandono9438 2 года назад

Try adding the siracha sauce when you go to wrap the brisket 😋😋😋

@daltonidaho Год назад

The juices coming out of this thing! 🤤

@Swim2TheMoon 2 года назад

0:54 Guga using a pastry spatula LOL

@kojo9819 2 года назад

Guga I'd love to see you dry age a steak I'm anchovy paste, I think it would be the ultimate umamai bomb!

@CarlosOrlando92 2 года назад

The dry ager I need one!

@fakasi 2 года назад

A horseradish prime rib dry age sounds interesting since it’s usually a condiment used with prime rib along with au jus.

@nykole1963 2 года назад

That child's laugh track though. Brings back memories back to Roller Coaster Tycoon. The original

@phqxtom3248 2 года назад

The amount of time and effort Guga puts in his videos, good work man!

@timford6019 2 года назад

Awesome experiment

@acewoodworks2709 Год назад

Guga!!! I love this channel! I’ve made a couple of the cooks that you’ve shared, and they turned out great. Quick question though. Have you ever gotten sick from any of your experiments???

@aarongrijalva2853 2 года назад

Hey guga! Have you tried dry aging anything covered in avocado? I thought that would interesting

@ColinMcEvoy 2 года назад

right after Guga takes a bite of food he always looks off camera like hes looking at the most beautiful thing in the world.

@rickyworley35 2 года назад

If you like the Sriracha, you really need to try to Chili Garlic Paste made by them. It's great for so many things.

@rubenburruel1196 2 года назад

Guga, you should maybe try a dry age experiment with sourdough starter!

@catthewondahokulea6515 2 года назад

Thank you for the video!

@dacoolminer Год назад

Please dry age experiment in garlic paste! It will be so good!

@805BBQJUNKIE 2 года назад

THE KING OF BBQ

@antifreezee5379 2 года назад

Love the channel! You should do a warhead candy aged fillet! Haha

@jimjam1225 2 года назад

Video idea: Pork battle. Iberico vs Mangalitsa vs Kurobuta vs Berkshire vs Jeju etc.

@natsu.d.dragneel9166 2 года назад

You should try it with the last dab hot sauce

@eldhomarkose8330 2 года назад

Dryage using some kind of jam like orange or blueberry

@Nocare89 2 года назад

Seeing this one, I think it would be interesting to occasionally see video around experiments that fail and are not eaten. I'm sure some of those happen right?

@user-gf5yn9ti9r 2 года назад

I could listen to this guy's voice for hours

@chucularap 2 года назад

Guga, I'm Ecuadorian, so I would like to request a dry age experiment with Colada Morada. I know it would be a trully challenge for you and also an amazing experiment!

@cheechchickens1854 2 года назад

Yo Ship station is great, anyone selling online should use it. Only gripe is that one time, it wasn't communication back to Amazon, Ebay Etc. and was not uploading tracking making it seem like I wasn't shipping the orders out. Re-synced and it was back to normal.

@dazminnrich4089 2 года назад

Angel is the GOAT hands down. OG.

@nejo4664 2 года назад

My mouth is watering.🤤😋 A balance of spicy and flavor.🌶️

@zefirdude 2 года назад

Sriracha is my favourite sauce, but not the usual store bought. I mean the good stuff with little pieces of peppers lightly shreded still floating there.