100 Days DRY-AGED PICANHA Experiment!

After experiencing 35 Days Dry-Aged Picanha you guys asked me to go even further with more days to see if it would be any better. So I went wild and tried out 100 Days. This was an experience, let me tell you. I hope you enjoy this awesome sous vide experiment.
How to Dry Aged At Home See Vide Below *
• How to DRY AGE BEEF AT...
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Cheesy Bread (Pao de Queijo)
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HOW TO COOK DRY AGED PICANHA
I cooked it for 2hrs @ (131°F / 55
Picanhas by Grand Western Steaks
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INGREDIENTS * I used for this sous vide cook.
Cold Pasta Salad Side Dish
1 box of pasta
1 box of spam
1 can of sweet corn
1 can of green peas
3 tbsp mayo
black pepper, paprika to taste
FAROFA (Traditional Dish)
1/2 cup smoked bacon
1/2 butter
1/2 pack amzn.to/2JGjgyX
Optiona Green Onions
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#Picanha #SousVide #Experiment

[@jonasthefish6967]

Guga: do not dry age a picanha for 100 days! Me with a pack of cheetos in my hand: ok

[@JudahMaccabee_]

I have nothing

[@MaZEEZaM]

Can someone possibly tell me what is a picanha? He mentions it often on both his channels, is it a particular cut of meat? Because I’ve not seen any particular spice or anything?

[@MaZEEZaM]

Ok I’ve just found out it’s a rump steak here in Australia.

@@MaZEEZaM The picanha is a particular cut of meat , very popular in Brazil.

[@MaZEEZaM]

@ Thanks, it has a different name in Australia but I can't remember what it was.

[@lars9925]

What did we learn? - 100 days are half a year - Ham isn't meat - Don't dry age your picanha for 100 days

[@evilgouki]

@ThexMongoloidxFreak bruh

[@oddwarhns14]

@ThexMongoloidxFreak 😂😂😂😂

[@Silverone27]

ThexMongoloidxFreak That’s the joke.....

[@arendamayo9298]

ThexMongoloidxFreak r/whoosh

[@r32juan]

@ThexMongoloidxFreak u must be fun at parties

[@monojeremy1172]

“Half a year bro” “You don’t look excited” “HALF A YEAR BR-“ (Ad starts)

[@jamesalv11]

I have youtube premium just because of the ads

[@biglezmate3830]

@@jamesalv11 wow aren't you so amazing

[@mardendk4856]

Ad startes as i was Reading this comment

[@start3079]

😂😂😂

[@hardanalljr.3138]

@@jamesalv11 you could skip to the end of vid and press replay and boom no ads no cash paid

[@FleX_94]

Guga: I dry age expensive cuts of meat for a living Also Guga: I'm gonna fry up some spam.

[@leominecraftplay1084]

69 moment

[@connorj2775]

Don’t talk down on spam my guy. Never had it until I went to Hawaii. Stuff is tasty if cooked with the right stuff.

[@FleX_94]

@@connorj2775 bro I'm British and lived on a council estate... I lived off spam as a kid I'm not knocking it.. I just found it funny that he dry ages some of the most expensive cuts of meat and then he fried up some spam...it threw me off a little that's all 😂

[@connorj2775]

@@FleX_94 I got the joke haha I’m just defending my canned goodness for those that don’t know

[@tmattice]

@@connorj2775 My work boots would be tasty if cooked with the right stuff.

[@thatguyyouknow1443]

Guga : has wagyu and picanhas all the time Also Guga: Spam

[@Gkokkinakis2]

What is wrong with spam Also f@ck internet scams

[@dolo4872]

I haven't met a single Brazilian that doesn't like spam regardless of income

[@DoodooBeeB]

Spam tastes good tho

[@dolo4872]

@@DoodooBeeB it's an acquired taste, since fresh meat is so cheap and easily accessible in New Zealand where I live nobody eats spam and it's hard to find so most people think it's a gross meat paste

[@pabloAfurtado]

Spam de queijo... Kkk

[@judsonswift6370]

This dude sounds like jack black putting on and accent. Love it

[@AryDontSurf]

Well said

[@allend12354]

Yo lmaoooooo so on point

[@ogdannytanner3254]

This made me laugh hard, thank you

[@nel5826]

Nacho Libre!

[@20dollars98]

Judson Swift 😂😂😂😂😂😂😂

[@celyda2]

Guga: "Hmmmm, this doesn't look so good. Better make a couple dozen side dishes."

[@SousVideEverything]

You HIT IT on the money there CARL!!!!

[@saab9251]

Even if it's inedible, we eating good today! Lol

[@Jayrezah]

Sous Vide Everything try 100 day wet aged picanha as a comparisob lol

[@SuperKingslaw]

Did you try Butter Dipped, 100 day, dry aged Picanha? Just watch Harry Soo.

[@iamjasonfrench]

When he says “ Let’s dew it” 😂😂😂 I watch the videos just to hear it every time

[@BrokenAbucus]

He should do a mountain dew commercial lol

[@mayeramschelrothschild3126]

....So let’s Duuehh!!

[@salm6331]

les doo eet

[@flutecasting]

Ninja “Yea half a year bro!” **drop water bottle** **ad**

[@andrewhasbigbrain4496]

lol same

[@caesarjacko9259]

LOOOOOL 😂😂😂😂😂

[@scottlaw1525]

Me too

[@upicapy]

LOLLLOLOLI

[@Racso-oscaR]

Hahaha😆😆😆😆 same

[@charlesdahmital8095]

How to turn $150 of Picanha into $5 of jerky. EDIT: The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair. However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....

[@gabriel-]

Well, Carne de Sol is quite expensive in some parts of Brazil but yeah... picanha is a great piece of meat to waste doing stuff like that.

[@ML19096]

I'd still eat anything Guga makes lol

[@luis.aacjara]

How is it 150 dollars?? In Brazil it’s only like 30 bucks

[@loganwolf1188]

Where the hell do you live where picanha is more than 50 dollars? A wagyu picanha is like 70. 150 is madness.

[@charlesdahmital8095]

@@loganwolf1188 You are correct. The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair. However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....

[@Ocean_Man205]

Dry aging process: 1 day: awesome 1 week: delicious 1 month: finally some good f*cking food 100 days: *fish*

[@rpxt]

This comment is so underrated maybe cuz of the layout

[@waterspark8211]

*f i s h*

[@clashoclan3371]

@Eric Ren With soysauce

[@MyNguyen-oy7lp]

It probably taste like fish because the proteins broke down to amino acids and the nitrogen build up. Wonderful experiment

[@dallasgonzales7917]

My Nguyen Yes

[@ataulfoamorim5490]

ARE YOU A biologist?*

[@elizontaytayan]

So basically the beef flavor was removed

[@harrisonkarn2078]

He also didn’t trim off as much pelico as he should have and pelico doesn’t taste good

[@Gogetasupersaiyn4]

My Nguyen damn you smart as hell

[@JustViperz]

Is food almosttttt readyyy??? Mom: Just 100 more days honey

[@luthoratemybaby]

But that's half a year!

[@rexknowsless3187]

@@luthoratemybaby plus 82.5 lol

[@lochoo]

When he said “if you don’t like spam you can use ham” I felt that🥺

[@hectorcadenas9279]

The production quality is amazing

[@gaizyeah4302]

365/2=100.

[@SVEMauMau]

😂😂😂

[@SousVideEverything]

😂😂😂

[@Oxyleya]

If you already want to point that out and be correct about it, why say 360 instead of 365?

[@gustavgurke3389]

It's 365 days tho

[@McKeyDee1]

Leominos because it’s just a joke bro

[@pete8420]

"Tastes like fish" ammonia.

[@bigsmoke9935]

GamerPete101 annemonia

[@LLWW]

Aka rot

[@robinsharkey6658]

Barf

[@MikeyCasasola]

he sounds like a brazilian peter griffin

[@yhwhechad]

Lmfaoooo

[@noname-fp3kh]

😂😂

[@joaopedronascimento4145]

AJAJAHHAHAAHHAHAHAHAHAHAHAA

[@gaimermania]

he actualy is a brazilian guy lol

[@Chris-pp2xb]

El Cesar peter isn’t Brazilian

[@B455PL4Y3R]

"The texture is not like meat" "It's like a cured ham" K

Cured ham does not taste like meat, hence his comment.

[@RizzRoss9001]

@Ted Wilson it wasn't funny

[@thundercrashkfc4332]

@@RizzRoss9001 lmao

[@jamaalw8556]

Lmao dumb ass

[@clashoclan3371]

@Jose Rivera The only thing you comment in gugas channel is "funny" memes, don't use KZbin to get the attention you didn't get from your parents.

[@davemcgrace3096]

"Normally my dry aged meat feels hard, but tender at the same time. This one does not. It feels like a rock"

[@skylargoodwin1880]

Bro 🤣

[@jarodguidotti5903]

Lmaooo pause

[@JayOnDaCob]

Also it’s first video is older I think

[@stevekline3893]

If you don’t get some failures while experimenting you’re not experimenting correctly! Great job guys!

[@DavePruett]

Love that you were willing to push the envelope and find out when dry aging goes too far. I love a good dry aged steak, but clearly 100 days is too much. I have had really good 45-day aged, so I'm with those who would like to see 60-day. Thanks for another awesome video!

[@gh0un]

Guga, you could have more left of your picanha if you cut your picanha differently pre dry aging. Instead of the regular picanha, leave 20% extra meat on all sides. The tough parts that arent picanha, you are simply gonna cut away after dry aging, but all the concentrated flavor is gonna be in the picanha part.

[@stevens.3838]

I would say to flip one over and press the meat side together and the fat sides outside to protect the meat. Make one out of two :D

[@kimdixon6113]

Interesting idea's, now that's food for thought

[@cbernier3]

Really should age an entire primal or at least entire subprimal.

[@davyddocarmocabral2989]

The meat next to the picanha its coxão duro, its hard and is used to make boiled meat

[@damegan123]

@@stevens.3838 you might just have had the best idea of 2018

[@lihangsu249]

Mano, o quanto que o Guga evoluiu na qualidade dos vídeos em tão pouco tempo é indescritível

[@vanderley3]

I love how a meat aficionado still appreciates SPAM

[@HiddenAnonymous]

100 days. "Half a year bro". lol.

[@Binballinbrand]

HAHAAHAHA

[@tamasisdk]

100 years bro

[@E-A-Z-Y]

Ninja is the best haha

[@dolan-duk]

I sure hope he isn't their accountant.

[@logicalthoughtchannel8928]

@@dolan-duk 😂😂😂😂 dumbass doesn't realize that's not even a third of a year???

[@TROYCOOKS]

Wow, 100 days? I've had 100 day dry aged ribeye and it wasn't for me. About the most I can handle is a 60 day. I look forward to seeing the results of that video. Keep up the fantastic videos guys!!! Cheers to y'all!!!

[@bobdonda]

I've never tried it but I've seen other videos about it... 45-60 seems to be the max that makes sense, and beyond that the meat starts to transform into something that barely qualifies as "steak". In a way I'm kinda glad it works that way, that 30 days seems to be a sweet spot. It's nice that the more accessible 30 day steaks are the best, and it's not like wine where something locked away for years is the best and only millionaires get to try it.

[@SousVideEverything]

Thanks Brother. I am working on that 60 days. Takes time. 😂🤣😂

[@seanmiller292]

180 days

[@farkasm2]

I’m betting at least 60 days. 😁

[@randallhunt9170]

I imagine the sweet spot for dry aging has quite a bit to do with how thick the meat is.

[@BaileyyBeanss]

Am I the only one that thought it said “dry aged Pirahna?” 😂

[@adityaseth7406]

Yes. If you've watched guga, you know the queen of all meats is picanha

[@mchucken5835]

Nirnfnfjfj

[@Qwaibm7]

New material unlocked!: Ham steak.

[@brockdoesguitar]

“I showed you how to dry age on my second channel” *Second channel has half a million more subscribers*

[@TKo-xq3zh]

Imagine a third channel then

[@milosveselinovic1]

In the dryaging process it is very important where you dryage the beef. If you dryage the meat in two different fridges you get two different results because every fridge has its own "ecosystem" of fungi bacteria etc. This is why big dryaging facilitys get the best result because they have alwas a controled ecosystem and if you do so you can push dryaging much further (even beyond 200 days in some cases). Also this taste comes from the part of the meat where the fatcap touches the meat and this taste can be unpleasent because of the bacteria that groves in these kind of circumstances this is why the picanha isnt one of the recommended cuts for dryaging.

[@uberblue6843]

dude!! pao de queijo! picanha! meu deus do ceu! Awesome to see BR folks having successful YT channels!

[@Flamingcloud083]

"it feels nothing like meat, it feels like ham".. Hmm

[@Osealey]

" So lets DUU EHH"

[@mayeramschelrothschild3126]

...so let’s duehh?

[@Brotherimlost]

The way he jumped back. 😂😂 I love your videos. I hope you keep up the good work.

[@honestaf6165]

Yaaaaaaaaaaas! Congrats on the exceptional editing skills !

[@SkurtavusGrodolfus]

Completely irrelevant but I love your hair, bruv.

[@DrDuckMD]

PICANHA= sirloin cap for the american audience.

[@DontarrestmePLZ]

DjXyle thank you so much

[@TheSpec1234]

@@DontarrestmePLZ kinda, it's a specific part of the sirloin cap. He has a video about how to butcher it to get picanha

[@gordon4385]

Thanks, I didn't mean to picanya

[@joshc.9519]

THANK YOU!!!! I thought that was a sirloin cap.

[@angel102ify]

and rump steak in the UK

[@Thor_Asgard_]

Im a simple man. I see a notification and click :) I just bought myself a Sous Vide cause of you guys :) am going to enjoy deeeelicious meat like you do in the future :) thx for opening my eyes

[@SVEMauMau]

a man after my own heart! 👍

[@rickcar94]

Did you get the Anova cooker?

[@Thor_Asgard_]

yeah exactly, because i want to use the app when im at work :) come home and its ready to sear

[@rickcar94]

@@Thor_Asgard_ That's the one I'm going to get too, just waiting on a good deal!

[@Duschbag]

I bought an Anova about two weeks before I found Sous Vide Everything and you guys have changed my life. Two months ago, I invited a young lady over for dinner and I'll never forget the look on her face after I got it all set up and told her I was gonna cook our Steaks with it. 😳

[@markwilliams9908]

THANK YOU GUYS FOR FULFILLING YOUR SUBSCRIBERS WISHES AS CRAZY AT IT IS MOST OF THE TIME!!!!!! VERY ENTERTAINING!!!!!!! PLEASE KEEP UP THE GR8 WORK!!!!!!!

[@archetypalculinarian]

Yield is why many restaurants don’t dry age. 30 days is plenty for me, but even then, if you have a good butcher they are going to charge you for every ounce of loss...

[@ratdood7980]

Man these videos make me want to buy a whole sous vide set

[@ded4044]

Not A Hamster same haha I’m actually considering buying it

[@Riamd002]

Do it! I did and haven’t had a bad steak yet! Haven’t even cooked a steak any other way since I got mine.

[@plummet3860]

I've already ordered one 😂

[@Duschbag]

They're not that expensive. Dive in headfirst and you'll never look back.

[@Dizzinator2114]

same here im going to dump some cash into some sets and teach my wife how to do it, because she cooks, but she is a lazy cooker so I figure sous vide would be up her ally.

[@matt5240]

YES YES YES YES YES YES YES *I SAW THE NOTIFICATION AND IMMEDIATELY CLICKED*

[@faladu9991]

Me too

[@Big_Vybez]

“It doesnt feel like meat, it felt like ham” - *Guga*

[@shaynesimmons7487]

Implying that ham actually taste good

[@MalchiorDhar]

@@shaynesimmons7487 Not implying, stating

[@paulafeenandez3769]

You are the best and humble you share everything and dint make people buy a ton of stuff you just share out of the kindness of your heart

[@grcfrank]

This man is a true artist in the kitchen!

[@asphyxia9927]

"it's tender" "Let me rephrase that, when I touch it, it's as hard as a rock."

[@eliteteutonicknight1]

In Soviet Russia, you don't tenderize the steak; the steak tenderize *YOU!*

[@Abken.]

You can dry age beef even 500 days, but it has to be thicker meat. I hope you're gonna try with thicker piece. Don't give up please :(

[@777SHW]

Abken How much thicker?

[@donflamingo8375]

@@777SHW thick as a thigh

[@smedeiros86]

Eu amo ver dois brasileiros falando em inglês. Sucesso.

[@dennistomissa3026]

I like all the video's and i Just finished my first project 28 days dry aged picanha , totaly inspired by this channel and i love it . Keep up the good work and greetings from the Netherlands

[@PBBoogie99]

That spam side looks awesome!!

[@MFinGonzo]

"We have a name for that its uhhh" *gets interrupted and forgets to finish his thought* me: NO GO BACK WHAT WAS HE GONNA SAY

[@leonardobernardi5083]

3:27 FAROFA kkkkkkk brbr

[@PaiDasFolhas]

Kkkkkk o nome dele é Guga, é BR?

[@bernardocosta2905]

Farofa kkkkkkkkkkkkkk

[@alphacoxinha2997]

Pai das Folhas sim ele é Gustavo

[@Rafael-zr4hk]

Kkkk

[@wakeupmixy]

sera?

[@marcfornilda9415]

"kookoonut shell"

[@nickquick9325]

watching in 2023. you've definitely upped the side dish game. love the content Guga!

[@MrRahimhosein]

Me on a Saturday night at 1am watching youtube cos i have no friends: I love this channel! Wish I could hang out with you guys.

[@aslan8412]

Dude, if you try dry age coxão mole for more than 40 days its sucess garantee. Awsome vids!!! Rio Preto - SP !!! Bye!

[@foodandfuntraveler5859]

Guga sometimes we have our good days in the kitchen cooking with amazing results; And sometimes we have our bad days in the kitchen cooking something amazing that turns our weird, burned, overcooked, undercooked, etc....

[@jonatanp.1976]

Guga: Picanha, Farofa and Pão de Queijo Brazilians: IS THAT A MOTHERFU$*ING BRAZIL REFERENCE?

[@dannabanana3796]

Only dry age beef that has a lot of marbling inside the beef for more than 35 days and no more that 15 days for a leaner cut of beef 🥩. I’m loving your channel! Ninja you’re too cool for school!

[@Chromedragon79]

Coming back in 2023 and hearing Guga's lack of enthusiasm in the voiceover back then is a little offputting. You've come a long way Guga and we all appreciate the great content!

[@rudivanrensburg2345]

this is almost like our biltong in South Africa which is believably amazing

[@Alex-eb1ob]

Biltong is so spectacular! Hello from a fellow saffa

[@dfernandez290]

MauMau always describes the meat the best! I vote he takes Ninjas chair!! 🕺🏽🤪

[@SVEMauMau]

Appreciate That!!😁

[@Max-ep4hd]

YES

[@phlopalopagus]

@@SVEMauMau I was on Atkins for a year and a half and lost 225 pounds. I learned ya need to take a couple day break from it every two or three weeks to rejump the effects. Couldnt help notice you eating that pasta. It wont hurt anything time to time. I also agree about the chairs ha.

[@StevieB8363]

Yep. MauMau is the one who gives us the most useful, informative description. He is the top taster!

[@rainjuice5774]

ninja gets the king chair

[@Marcusram]

Da hora ver um brasileiro levando nossa culinária pro mundo 👏👏

[@Quetzasp]

Cara, eu acompanho o Guga faz tempo e não sabia que ele era BR kkkkkkkk

[@Marcusram]

@@Quetzasp ele deve estar lá bastante tempo mas dá pra notar o sotaque, é pouco mas está lá. De qlqr forma, ele fala como nativo é difícil até pra um nativo perceber q ele é brasileiro

[@Quetzasp]

@@Marcusram Eu até percebia o sotaque, mas não via como sotaque de brasileiro. Inclusive fiquei surpreso quando ele falou picanha certinho kkkkkk

[@Marcusram]

@@Quetzasp kkkkkkkkkkkkkkk ja viu os gringo cortando, e mto engraçado...

[@judithroque4009]

Loving the videos. And I’m glad regular people do the taste test... not some Michelin fancy schmancy chef that describes things in unknown tongues. Though I studied food for my degree it’s so much more fun to hear the opinions of normal folks.

[@barrymccockiner5549]

Guga I been watching you for a while man and everytime I watch your videos u just bring a smile to my face. I wish you and your family all the success and happiness you can achieve

[@rizzathegreat]

Ninja has the best reactions. Anything he likes I want to try lol

[@k433a]

Everyone here is an expert chef apparently

[@sevenmile24]

At 2minutes in I'm already thinking "I don't know about THIS one Guga..." Because of the yield, but let's see.....

[@Anime2544]

Dude had me dying at 11:22 when he said that's 100 years old, that's an old picanha n*gga!!!!

[@bobross8632]

Your voice is so calming

[@howboutno465]

“It didn’t feel like meat, it felt like ham!”

[@christianstef9292]

I think ill pass this one, something smells fishy here ;))

[@QuierooAprender]

We have a lot in common. In Bolivia, we also have pan de queijo and carne de sol, but we call them cuñapé and carne seca.

[@herefornow910]

In America this is called the sirloin cap, or rump cap. If anyone was wondering. I've been buying this for a while absolutely delicious. I use only a torch to cook them. Simple but amazing 👌

[@alpha4potato694]

“if you don’t like spam you can use ham” that’s now my new catchphrase

[@alpha4potato694]

it’s what the guy said, and it rhymed.

[@cisepic8942]

Quote of the year: if you don’t like spam, use ham.😂😂😂

[@champ200013]

Up next on Sous Vide Everything..... 100 YEAR OLD Picanha

[@brumsticks1]

LaAughed way harder than i should at that

[@LegoAventuras1718]

Thats half a century bro. 😂

[@Actionjaxon22]

@jesus half century would be 50 years dumb ass.

[@paptawanpiv.9576]

Thumbnail: Hmm looks familiar. Is this channel copying Guga's content? 0:04 nvm It's Guga

[@christianacosta3412]

"Its not like meat, it's like a finely cured ham".... 😂

[@franksworld9922]

I absolutely love your videos my friend ❤much love.

[@cable02-w6s]

I was so nervous when you were seasoning the pasta dish. I was going to end my life if extra salt was added

[@mortazarashid2429]

Notification squad DEEEEEEEEEEEEEELICIOUS

[@run-cnc]

Except that it wasnt. Ot was "ok".

[@BoetGaming]

In South Africa we dry age beef and it's called biltong its pretty delicious

[@_ratsoup1348]

I can confirm. Biltong is amazing

[@_ratsoup1348]

@Fiend Herald lol nope

[@BoetGaming]

@@_ratsoup1348 can confirm that is true

[@sir_i.p.freely3757]

Spam is just pork shoulder in a can it’s good and especially with a proper browning of the surface throwing a lil sweet soy sauce is amazing 😍

[@RiceLP83]

I love your channel. You three guys are hilarious and have put a smile on my face more then once! Thanks!

[@soynutsandkale5286]

“If you don’t like SPAM, use HAM!” Guga 2018

[@hlynur461]

Why does that wall look so latin-american?

[@apolloniuspergus9295]

Because he is brazilian.

[@felipebraga5159]

@@apolloniuspergus9295 WTF, didn't know that. Here I was wondering how does he pronounce picanha so well.

[@soundaholixx]

@@felipebraga5159 Eu tava suspeitando também porque o cameraman se chama MauMau lol. Quando ele falou "caRne" eu saquei kkkk

[@Goblinhandler]

Aaaaaah the típicas Latino yellow wall with one random light switch Damn you mama *la chancla* Lopez

[@CsykKrit]

@@felipebraga5159 the Portuguese accent didn't tip you off?

[@thecheese1120]

“It did not feel like meat it felt like ham”

[@Kihidokid]

can we talk about the audio for this entire video? i love it.

[@Drumlegends]

As a German I would like you to do Sousvide Schnitzel :D haha Or Sousvide Weißwurst... would work better, With Sweet Mustard and Breze... but do ir correctly! :P

[@milhousevanhoutan9235]

Should have tried it "raw" I think you might have successfully cured it into beef-ham

[@kingreaper5142]

we also have a tradition each winter to dry/cured raw meat strips seasoned with crushed coriander seeds here in africa. We call it biltong... it's the best , we eat it raw as is, once it's dried/cured after week or so.

[@TheDelzShow]

4:44 LOVE THIS PART OF THE VIDS WHEN THAT MUSIC COME ON!!!!

[@sanchezzz69420]

In my family my mom wins everyone's hearts just by her amazing cooking alone. I will start learning how properly Cook as well. =)

[@jacobvalor1914]

hows that going

[@loganwichman5340]

"Half a years bro." Like what does this guy know what a year is

[@thehifiguy945]

As soon as he said it tastes like fish, all I could think was - I hope it was worth the hospital bill, lol. 🤮

[@nexo7181]

Guga: do not dry age a picanha for 100 days Me eating dried fish: ok

[@violaisreallycool]

Literally, I just watch these videos for your voice.

[@soynutsandkale5286]

“If you don’t like spam, use ham.” -Sous Vide Everything

[@davidblalock9945]

45 days is my absolute limit. And even then its in a special room, made specifically for dry aging, including UV lamps to destroy any bacteria that might otherwise spoil the meat.

[@hussainattai4638]

UV lamps? Wouldn’t your meat get cancer?

[@ennyuiui]

@@hussainattai4638 you absolute coconut

[@hussainattai4638]

sleepepe Lmao

[@mugnuz]

sleepepe its coocoonut! :D