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

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  • Guga Foods
    Guga Foods  Місяць тому +456

    What should we dry age next?

    • BassGSnewtype Full Spec
      BassGSnewtype Full Spec 7 днів тому

      Maybe Dry Age with lemon Pepper?

    • Krishan Morris
      Krishan Morris 9 днів тому

      @Andres Rodriguez bit expensive jesus

    • Zoeboy Skully
      Zoeboy Skully 10 днів тому

      Or try using the Bahamian conch fritters sauce

    • Zoeboy Skully
      Zoeboy Skully 10 днів тому

      Try dry aging with cannabis hash oil 'm not sure if you would try it tho

    • Paul Schafer
      Paul Schafer 13 днів тому

      I'd love to see an episode starting with a fresh cut side of beef and seeing the differences between traditionally hung and aged beef as a farmer or hunter would do with deer vs what a grocer or mass production facility may do.

  • Kevin Ortiz
    Kevin Ortiz Місяць тому +3836

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

    • Jake Rohde
      Jake Rohde 19 годин тому

      😂😂

    • Anne de Marie
      Anne de Marie 6 днів тому

      Cilantro has a very strong soap taste for a lot of people

    • Sam Loki
      Sam Loki 10 днів тому

      Idk yall are weird. Cilantro is awesome, like in tacos or pho

    • Beefy_
      Beefy_ 11 днів тому

      @The Wise Mystical Tree for me it depends on what kind of food it is

    • Alaya Harden
      Alaya Harden 14 днів тому

      Rhyme intended?

  • Sylian
    Sylian Місяць тому +171

    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 11 днів тому

      Led me to think

    • Bruce W
      Bruce W Місяць тому

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

    • Broadacres / YungBUDDHA
      Broadacres / YungBUDDHA Місяць тому +10

      He could just get a meat hook for his dry ager

  • FAST EDDIE
    FAST EDDIE Місяць тому +19

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

  • S Mac
    S Mac Місяць тому +87

    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 Місяць тому +7

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

  • eroi bior
    eroi bior Місяць тому +32

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

  • Matt Davis
    Matt Davis Місяць тому +784

    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 3 дні тому

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

    • Philovidya
      Philovidya 27 днів тому

      @Noah 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.

    • Noah
      Noah 27 днів тому

      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 Місяць тому

      Are y’all not hip to louisiana?

    • Philovidya
      Philovidya Місяць тому

      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

  • Eli Fellows
    Eli Fellows Місяць тому +38

    I love how while Leo is giving his descriptions Angel is just taking more steak. I like his style

  • YouTube
    YouTube Місяць тому +5

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

    • mh rifat
      mh rifat 3 дні тому

      yo youtooooooooooooooooooooooooooooooooooooooooob

    • Idontlikeair
      Idontlikeair Місяць тому

      Dank

    • Fabi
      Fabi Місяць тому +2

      something tells me that it probably smelled like tabasco paste

  • Roger McCaslin
    Roger McCaslin Місяць тому +54

    Looks like it's Angel's lucky day - two steaks for him and one for Guga and Leo.

  • Tyler Stone
    Tyler Stone Місяць тому +8

    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.
    ZSTRODE. Місяць тому +3

    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!

  • thunderbolt
    thunderbolt Місяць тому +11

    Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!

    • Eevium Z
      Eevium Z 15 днів тому

      He did a wasabi dry-age a year ago! it was a collab

  • David Lima
    David Lima Місяць тому +5

    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

  • cs_ stuLLe
    cs_ stuLLe Місяць тому

    Hi Guga, would also like to try the steak :P Have a suggestion for tryage : salted caramel, marzipan or coconut paste? I'm looking forward to the next videos! Greetings to the team ;)

  • The Millennial Gardener
    The Millennial Gardener Місяць тому +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 7 днів тому

      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 Місяць тому +1

      @Yah 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!

    • Yah Boi, Drip
      Yah Boi, Drip Місяць тому +3

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

    • Alex Lopez
      Alex Lopez Місяць тому

      This one ​ @Guga Foods

    • Madison R
      Madison R Місяць тому

      No he doesnt

  • Josiah Araki
    Josiah Araki Місяць тому

    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.

  • soccerstuddage
    soccerstuddage Місяць тому +2

    Hi, I’ve been watching for years now and love your channel. I was wondering if you have ever tried chocolate fed wagyu? I haven’t seen a video of it and would love to see your take. Mayura and other companies feed their wagyu chocolates and say it is second to none. Would love to see a video on it!

  • Adrien HB
    Adrien HB Місяць тому

    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. ;)

  • AndyJapandy
    AndyJapandy Місяць тому

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

  • Mahmoud Salah
    Mahmoud Salah Місяць тому +110

    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 Місяць тому +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 Місяць тому +3

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

    • lass kinn
      lass kinn Місяць тому +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 Місяць тому +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.

  • Gnomelord
    Gnomelord Місяць тому

    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.

  • Erica Stein
    Erica Stein Місяць тому +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.

  • Daryl Riobuya
    Daryl Riobuya Місяць тому

    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.

  • Raiden Jack
    Raiden Jack Місяць тому

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

  • 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?

  • David Cosley
    David Cosley Місяць тому

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

  • Joe Tant
    Joe Tant Місяць тому

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

  • TheUiiui
    TheUiiui Місяць тому

    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.

  • MyNamesJosiah
    MyNamesJosiah Місяць тому

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

  • Robbie Sawyer
    Robbie Sawyer Місяць тому

    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.

  • Ronnie D - Diesel Reactions
    Ronnie D - Diesel Reactions Місяць тому

    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…

  • LushiPlushi
    LushiPlushi Місяць тому +4

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

  • Kat5Gaming
    Kat5Gaming Місяць тому

    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. 🧡

  • ensomniiac
    ensomniiac Місяць тому

    Angel needs his own channel. Love you bro!!

  • Renheim Calalo
    Renheim Calalo Місяць тому

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

  • Zachary Geyer
    Zachary Geyer Місяць тому

    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.

  • Edgars Kozinda
    Edgars Kozinda Місяць тому

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

    • warpigsheals
      warpigsheals 26 днів тому

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

  • Remington
    Remington Місяць тому

    @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!

  • Scott Wood
    Scott Wood Місяць тому

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

    • text via telegram @guga_foods
      text via telegram @guga_foods Місяць тому

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

  • cooper cooper
    cooper cooper Місяць тому

    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 .

  • J
    J Місяць тому

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

  • Sydney
    Sydney Місяць тому +2

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

  • Alluvium inc
    Alluvium inc Місяць тому

    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.

  • LongNameIncoming
    LongNameIncoming Місяць тому

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

  • Hops And Lead
    Hops And Lead Місяць тому +36

    I read the title that you aged the steaks in peppers for 3 years. Either way, great video and ideas as always. Keep up the great work!

  • Linka B
    Linka B Місяць тому

    Good video, but I had a moment of utter horror reading the title thinking you dry-aged a steak for three full years.

  • SwoleBoyo
    SwoleBoyo Місяць тому +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!

  • John Tabor
    John Tabor Місяць тому

    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

  • Jacques Gauthier
    Jacques Gauthier Місяць тому

    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.

  • Peter TBD
    Peter TBD Місяць тому

    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 😃😃😃😃😃

  • limba44
    limba44 Місяць тому

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

  • Phil C
    Phil C Місяць тому

    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.

  • Fern Zepeda
    Fern Zepeda Місяць тому

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

  • vakeno
    vakeno Місяць тому

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

  • Pyro Mania
    Pyro Mania Місяць тому

    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

  • T Jam
    T Jam Місяць тому

    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' ;-)

  • Easy cooking
    Easy cooking Місяць тому

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

  • varikhi
    varikhi Місяць тому

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

  • Hyrule Champion
    Hyrule Champion Місяць тому +1

    Try getting Angel to eat a homemade Impossible (Veggie) Burger by having it in the line up of Experiments example: adding butter to patties
    Bonus Points if he likes it

  • dick richardson
    dick richardson Місяць тому

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

  • Laneto
    Laneto Місяць тому

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

  • jj the jet plane
    jj the jet plane Місяць тому

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

  • Orestis Star
    Orestis Star Місяць тому

    You always make me hungry with this videos

  • Lanz
    Lanz Місяць тому

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

  • Xeno Bardock
    Xeno Bardock Місяць тому +1

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

  • vasily kalugin
    vasily kalugin Місяць тому +2231

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

    • Bryn KC
      Bryn KC 17 днів тому

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

    • Isai Esparza
      Isai Esparza 20 днів тому

      @İnflames4747 like the stuff you Watch right?

    • İnflames4747
      İnflames4747 20 днів тому

      @Isai Esparza not funny

    • Michael Chronicles
      Michael Chronicles 25 днів тому +1

      @Isai Esparza😂😂😂

    • Zyxify
      Zyxify 29 днів тому

      @Walter gaming like your face

  • Colin Mackay
    Colin Mackay Місяць тому +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

  • Ifaz Ahmed
    Ifaz Ahmed Місяць тому

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

  • Caleb Doerksen
    Caleb Doerksen Місяць тому +1

    Speaking of fermented, can you dry age in Kimchi?

  • Egar Sugimo
    Egar Sugimo Місяць тому

    I need to add guga to a isekai that has a side character that loves steak and experiments with all types of ingredients for the main character :)

  • -RAM- M
    -RAM- M Місяць тому +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 Місяць тому

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

    • Islayman
      Islayman Місяць тому

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

  • Mr. Pizza Marlon
    Mr. Pizza Marlon Місяць тому

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

  • Simple Life Portugal
    Simple Life Portugal Місяць тому

    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?

  • Sajin Sebastian
    Sajin Sebastian Місяць тому

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

  • Cody Bianchini
    Cody Bianchini Місяць тому

    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 Місяць тому

      If I remember correctly he has done this before

  • Jaywed
    Jaywed Місяць тому

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

  • Ñuts from Berserk
    Ñuts from Berserk Місяць тому

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

  • Invisi
    Invisi Місяць тому

    could you dry age a steak in citrus acid?

  • KeithederGaming
    KeithederGaming Місяць тому

    I know you have to remove the pellicle when you fry age but is it inedible or does it just taste funny? Are there any uses for it or is it just trash?

  • boxingdonk
    boxingdonk Місяць тому +14

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

  • Tuna Steve
    Tuna Steve Місяць тому

    Have you guys ever made a real time cooking video?

  • pouu ktin
    pouu ktin Місяць тому

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

  • Gnuni Production
    Gnuni Production Місяць тому

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

  • Memorymode
    Memorymode Місяць тому

    For a second I thought they let you soak a steak in their barrel for 3years!

  • Wolfblade
    Wolfblade Місяць тому +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 Місяць тому

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

  • Jake Huffman
    Jake Huffman Місяць тому

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

  • Paul Delay
    Paul Delay Місяць тому

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

  • Marcus Bevz
    Marcus Bevz Місяць тому

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

  • John25
    John25 Місяць тому +14

    What if you cold smoked a steak or roast and then dry-aged it? (Maybe you spray it with a little water so the smoke sticks to it more?)

    • John25
      John25 Місяць тому +1

      @Haidar Ardell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.

    • Haidar Ardell
      Haidar Ardell Місяць тому +1

      max already did it if you want to watch it

    • Farticles of Conflatulation
      Farticles of Conflatulation Місяць тому +2

      It would have to be a really cold smoke. Probably has to smoke a frozen steak so it doesn’t go bad.

  • Mathew Hoffmaster
    Mathew Hoffmaster Місяць тому

    Idk if you can dry age a steak with it but maybe do some experiment with The Last Dab!
    It taste so good kind of mustard-ish but it will definitely be hot Guga XD

  • NRJ NRJ
    NRJ NRJ Місяць тому

    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!

  • Call Me Bam
    Call Me Bam Місяць тому +1

    You should try a steak with a dr pepper glaze of some sort. When i was growing up we couldnt afford nice steaks, and to be honest my parents didnt know how to cook a steak so a nice steak wouldnt have been better off, but my dad would sometimes cook steak and throw in dr pepper until the water evaporated and it turned into a glaze and we would eat it over rice, it was a nice sweet taste and i imagine you could do some awesome stuff with that idea.

    • Call Me Bam
      Call Me Bam Місяць тому +1

      @Arthur Morgan yeah, i can only imagine a really nice cut of steak, cooked mid-rare, with a dr pepper glaze sauce. It was good the way my dad made it but it was more akin to beef jerky over rice rather than steak, but i think it would be better with a higher grade steak and different cooking methods.

    • Arthur Morgan
      Arthur Morgan Місяць тому

      Not going to lie, that sounds really delicious!

  • Bjones
    Bjones Місяць тому +1

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

  • OnePunchToCelebrate
    OnePunchToCelebrate Місяць тому

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

  • Jacqueline Peloso
    Jacqueline Peloso Місяць тому

    Dry age in carrabbas Italian grill. I work at one in Orlando and can provide herbs.. on the low. Also try and mimic there grill base because I think it’s a perfect steak!

  • jboy856
    jboy856 Місяць тому

    am i the only one who thought Guga was dry aging a steak for 3 years at first??

  • Coldfiresun
    Coldfiresun Місяць тому

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

  • zbone52
    zbone52 Місяць тому +18

    Guga looks like he’s been working
    Tf out good for you bro

    • Lucas Laws
      Lucas Laws Місяць тому +1

      He works out and is a martial artist! I think he talked about it on an older video

  • physicsfan314
    physicsfan314 Місяць тому

    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!