Guga: Breaking the Barbecue Rules

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Guga: Breaking the Barbecue Rules

Guga: Breaking the Barbecue Rules

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Guga moved to the USA for work, but it wasn’t easy initially. He had to spend hundreds of dollars on good food, affecting his monthly budget. Fast food wasn’t an option because Gustavo found it quite dull. While seasoning, make sure to apply the mix on the steak’s edges as well. The rule is to season each part so you have enough seasoning on the steak for the right taste, even if it gets lost. 3 – Herbs/Aromatics

Guga: Breaking the Barbecue Rules - Yumpu [Download Book] Guga: Breaking the Barbecue Rules - Yumpu

By publishing your document, the content will be optimally indexed by Google via AI and sorted into the right category for over 500 million ePaper readers on YUMPU. Grill for 20 minutes, turning the steaks occasionally, while moving the thyme sprigs to the top sides of the steaks, until the internal temperature reaches 120 F (49 C).Guga is from Minas Gerais, Uberaba in Brazil, and moved to the United States after he became a Brazilian trained Chef. He belongs to a small town that is quite famous for its beef. Interestingly, the city is known to hold events where the most expensive cows in Brazil get auctioned. Adding compound butter onto the steak gives richness to the meat and brings out a buttery and nutty flavor. If your steak is lean use more butter. Fattier steaks use less.

Guga shares smoked mac and cheese and more summertime recipes Guga shares smoked mac and cheese and more summertime recipes

Place the steaks in the hot skillet and sear for 1 minute per side. Flip the steaks once more, and then move the skillet over to the indirect heat. Add the butter, remaining thyme sprig, and garlic cloves to the hot skillet. (If you have too much rendered fat after the first sear, remove the steaks and clean the skillet before adding the butter, thyme, and garlic.) He also mentions that his grandmother’s culinary skills also inspired him to recreate and experiment with different spices, meats, and flavors.While picanha is 'Queen of All Meats,' many say ribeye steak is king! I somewhat agree because ribeye provides the best bite on the cow -- I am talking about the spinalis dorsi, also known as the ribeye cap," Tosta wrote in the cookbook. "When I was young, I would eat all the steak but save the cap as my last bite. Man, is it good! It's amazing! Here is one of the best ways to make it." Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil. The Brazilian star believes that people often overcook their steaks and ruin the texture. As per the Chef, respect your taste and opinion while cooking this dish, and that’s how you will achieve a perfect steak. Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray. His new book is filled with 100 recipes that range from classic smoking and grilling recipes to complimentary savory side dishes with a Brazilian flare.

Guga Foods - Facebook Guga Foods - Facebook

So, in all honesty, I found this YouTube channel quite organized. The best thing is a video for both beginners and professional trainers. amazing recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, and fish, as well as recipes for sandwiches, sides, sauces, rubs, and more! Place the dish in the smoker. Smoke until the cheese is nice and melted, about 30 minutes. Serve warm. Guga Foods gets most of his meat from Amelio at Grand Western Steaks. At least, that’s who he has mentioned over and over in his YouTube videos anytime he gets one of those amazing Wagyu cuts of beef! Guga Foods Kitchen Recommendations Guga’ from Guga Foods real name is Gustavo Tosta. He’s a Brazilian-trained chef turned YouTube star. His YouTube videos include meat cooking experiments, but he teaches many basic BBQ skills like reverse-seared steak and how to cook the most perfect ribeye steak.

Everyone loves mac and cheese and this one will be no different. The hints of smoky flavor from both the cheese and the smoker make this one amazing! And of course, you know it's going to be extra cheesy!" Guga is a real advocate of herbs and spices. According to him, these elements enhance the aroma and ensure that each ingredient binds well with the meat. Things like garlic help increase the value and taste of a filet. 4 – Reverse Sear Method Then there are the culinary food experiments that make absolutely no sense but somehow, he pulls them off. I mean, I’m not sure what Angel (Guga’s nephew and taste test volunteer) thinks of these, but I think the wildest food experiments include: For steaks, Guga recommends the reverse sear method. This technique involves a slow smoking process which is then followed by hot searing. Guga thinks this technique enhances your control over the meat’s internal temperature, which then helps to make the crust crispier and meat a lot more tender. Guga has an amazing and well-equipped kitchen with essentials such as bbq knives, a brisket knife for slicing, a flamethrower, a pellet smoker, a charcoal smoker, and sous vide machine. If you are one of the viewers, you would know that this man loves to play with flavors and find his sous vide machine quite convenient.

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