BBQ vs GRILL Which is REALLY better!?

[@drumandball]

Guga every time he cooks something “It doesn’t get any better than this…”

[@NostalgiaBrit]

Or "it doesn't get any easier than that!" Like, if nothing can be better or easier, how come the very next thing is even better?! 🤷🏻‍♀️

[@norushoutcast]

"That's not something you see everyday" Me who watch his video everyday : "Yeah, yeah"

[@Nvlutey27]

Only thing left to do is many more than things!

[@rosegold3331]

You forgot the mo mo at the end

[@redphantom2670]

2019 Guga: IT'S A WAGYU, So expensive you can't have it everyday 2021 Guga: We have an experiment, so yeah it's a wagyu whatever.

[@daddyteddy85]

The youtube views and Raid Shadow sponorship is paying well 🤣🤣

[@druidalot6316]

wait until 2024 homie

[@lucielm]

I wanna see Guga cook the parts he trims off. Maybe a few different ways to use the trimmings for.

[@eltiolavara9]

same, i know he uses the fat for other stuff but i wanna see something with the pellecos or whatever theyre called thatd be cool

[@redace4821]

@@eltiolavara9 Pellecos is not edible, I mean you could probably eat it but is tough and hard as rock

[@redace4821]

The fat probably made into beef oil, is quite flavour Spare small pieces is too small so stir fry is what he probably did to the excess stuff

[@eltiolavara9]

@@redace4821 oh he always said that its good on chili

[@RX-500]

@@redace4821 well, it tastes fantastic for soup!

[@djdualc]

I enjoy Guga’s descent into madness as he tries his food

[@EddVCR]

Me too 😂 every time!

[@esotericbrain2689]

He lol he legit gets kinda jokerish / mad hatterish when he speaks after trying his first bite of steak hahaha

[@InYourHouse316]

It’s the facial expression, fork hitting the plate, and hand smacking the table. The hat trick lol

[@DangerousOne326]

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀 9 months of commenting on every video! GO GUGA GO! GO GUGA GO!

[@eltiolavara9]

i believe in you

[@RadDadisRad]

Lots of MSG in easy cheese so I bet it’ll actually work out.

[@zannchristo]

Keep up

[@GugaFoods]

Coming up next video 😉

[@jordansmith9743]

@@GugaFoods oh god cant wait lol

[@gmatz9390]

“Angel’s not here, he’s having a great time in the fridge” 😭

[@davesorrells4603]

Today on guga foods I've dry aged my nephew.

[@valvenator]

OK, I admit, the dry aged nephew joke is getting a bit old but this one cracked me up :)

[@vizprave6721]

@@davesorrells4603 *knock knock* FBI OPEN UP *breaks door open*

[@BO4_R1]

@@vizprave6721 No.

[@antony2206]

@@BO4_R1 wait what-

[@lidominic6307]

everyone ignored the fact that he just picked a coconut off a tree from his backyard

[@G4ADStudios]

You are not alone anymore

[@ultimatumexor]

yeah the way he phrased the "special" mashed potatoes, i thought the coconut was the secret ingredient? so confusing edit: nvm just watched the rest of the video lmao. just didn't see him use it while making the mashed potatoes

[@JoshuaCastillo6309]

Quite the flex lol

[@dennis1954]

@@ultimatumexor @3:57 he says he threw in milk and coconut water. In the drop down description he has listed in the ingredients 1/2 cup milk and 1/2 cup coconut water.

[@ultimatumexor]

@@dennis1954 ah you’re right. thanks

[@TheSlavChef]

It does not really matter, you make everything LOOK BETTER :D I'm glad I have lunch in front of me when watching.

[@rednapulatv2538]

Bruh

[@TheSlavChef]

@DGC Hahahhahah, same comrade :D

[@Seth-jd5xn]

@damplips I hope your a good cook cause that’s a large investment for dinner

[@laxmansaravanakumar8480]

@damplips A3 kobe isn't a thing. Kobe beef can only be A4 or A5. either way, you're talking out of your ass, so have a nice day.

[@laxmansaravanakumar8480]

@damplips I'm the dumb one? you're the one who said all your beef is A5 kobe. maybe you should check what you type before commenting.

[@orenfivel6247]

Why not to do both: smoke first and finish on the grill to get smoke and char flavors? next challenge: sous-vide/ dry age tri-tip (Wagyu/A5/Kobe beef...)

[@HugoDahl]

Came to the comments hoping I wasn't the only one with that thought. Get the smoke flavour and searing with charcoal gives it that nice finish.

[@cstylar.official]

"I had to take it out of my Back yard" * shows football field*

[@corgi69]

I literally gasped when I saw his backyard

[@jacobskie1830]

I thought it would be smaller lol

[@amir3515]

Timestamp?

[@nayaleezy]

3:07

[@amir3515]

@@nayaleezy thank you!

[@quangnguyen5141]

Looking at his backyard, now i know how he could afford those wagyu

[@andyC95]

Why is that?

[@TheJagdPanzerE100]

@@andyC95 bigass yard whit palms...

[@mr.mpampe5902]

@@andyC95 what you mean why, man's growing coconuts in his yard😂😂

[@andyC95]

@@mr.mpampe5902 it's the coast, LITERALLY everyone has coconut in they yard

[@play.through]

@@andyC95 He does live in Florida after all.

[@bloopy273]

I love how much fun they're having, their happiness just radiates from the videos and makes me happy as well.

[@-EchoesIntoEternity-]

8:47 coconut water not coconut milk, there is a difference. would probably taste better with coconut milk imo

[@max-alainpierre-pierre3829]

''Maumau's mating call'' I'm dying!!!!!!

[@Snake-filledChimp]

Tri-tip is such an under-appreciated cut. It's pretty versatile too - I just made some killer carne asada by essentially butterflying a tri-tip roast, marinating, then grilling. Phenomenal.

[@shabushabu1453]

Where I live it's definitely appreciated, in price 😞

[@RadDadisRad]

Lol, got a Guga MEATER ad before the video. He was making a prime rib “wait a minute I didn’t click on a prime rib video, oh look a *SKIP AD* button.”

[@JVTheMemer]

The humour man, thats the real change in the past few videos and with the editing,it always puts a smile on my face :)

[@RedLogicYT]

As a KZbin editor myself, I appreciate the editing. Great job- you've really improved.

[@scottmathes3647]

I grew up on the Central Coast CA. and one of my favorite things was Thursday Farmers Markets in San Luis Obispo and the smell of Tri-tip grilling on half a dozen BBQs vendors blazing on Higuera Street......

[@miahzzeebest701]

I grill and smoke mine. I sear the tri tip with the chimney starter and grill grate on top. then I dump the charcoal in the grill add smoke wood. then I set to smoke at 225° Fahrenheit until 140 internal temperature. Still ends up medium to medium rare. And best of both flavors!

[@skoodlemoose]

i can never get enough heat to get a good sear, never thought of using the chimeny starter that sounds amazing

[@miahzzeebest701]

@@Koji-888 it’s not a waste of time if that’s what I want. Charcoal brings out better flavor than just a pan sear. charcoal > pan sear. Plus I like smoke flavor.

[@miahzzeebest701]

@@skoodlemoose yes try it ! Just be careful because it’s not a very stable place to cook on lol.

[@kevinssmokehouse]

I must say. What i really respect about your channel is that you aren't afraid to show your successes and your "lessons". I also love the energy you and both of your tasters give off!

[@jundi80]

Now that Guga uploaded the video the only thing left for me to do is to watch it.. so let's do it!

[@x0tt4z]

DAMN, Guga! I watch your channel for years now, sometimes I try out a few experiments, and I always learn A LOT! Not to mention the soothing silk like, almost ASMR voice. But man, today I came to compliment your video team. I don't know if you film and edit it all yourself, or if you have a team behind you, but all the images are very well shot, lighted, filmed and edited. The macro shots of the sliced steaks, gets my mouth watering every time! Congratulations man, nice to see this evolution over the years, the channel just gets better and better! Thank you for the amazing content, Guga!

[@benscott3603]

“The more juices it produces” Bars

[@itsmrfatcam2u]

That needs to be a t-shirt.

[@nachideku]

Love the editing work. I also like how it was subtle add-ins and they didn’t go crazy with them

[@olympiaakritidou580]

Whoever edited this needs a raise. Really funny editting man!

[@n7b302]

3:08 thats your backyard?!!! wow!

[@jerry_sir-g8752]

That needs to be a shirt!: "The more juices it produces" lol

[@sturvinmurvin9408]

I used to serve a very popular dish at my restaurant that your potatoes reminded me of. It was grilled frenched lamb chops, caramelized summer squash and shallots with a mint coulis. All served on top of a creamy white chocolate mashed potato. People couldn't get enough of it.

[@antoinetruchot1239]

I got covid on march 2020 and i lost my taste for four months, I still cant taste meat but these vids give me hope that i'll be able to taste some amazing meats in the future. Keep up the great work guga !

[@ivanalvarado3646]

Any update brother?

[@ronaldnishimura8357]

Many thanks to videos like these. A great chef that I follow always surprises!

[@husbeard]

"The more juices it produces" a new saying added to my repertoire.

[@andrewpeterson8285]

Tri-Tip is one of my favorite cuts. Grill it over red oak wood. Slice thin and serve on a French roll. Santa Maria style BBQ. Best on the West Coast.

[@thehalalreviewer]

Guga what you need to do is make Kangaroo meat. You can order Kangaroo online from Australia. Don’t tell Maumau or Angel what it is until the end! 🦘

[@JohnSmith-me4ik]

Looks like Raid Shadow Legends sponsorship buys you Puerto Rico for a backyard

[@athenasadventures3184]

Hahaha love the editing in the video:) the little side captions and camera zooms, nice addition!

[@s1lh0u3x]

Add a hitmarker sound everytime they hi-five

[@youaintscarman9957]

good job guga, this video was so fun, I was smiling the whole time. Very fun and funny video.

[@axelleaxl.5315]

Guga, I follow your channels since a long time and I have a silly question today: When you cook on indirect heat until reaching 135°F, how many time do you leave the steak at 135°F ? Do you take it off once the 135°F reached ? Or do you leave it a little time longer ? (Sorry for my poor english, I'm Frenchie) Thank you for learning me so many things !!! kisses !!

[@problemtf2532]

My jaw dropped when I saw the back yard. Literally 8 coconut trees casually planted, IN THE BACKYARD

[@thequantaleaper]

I was really hoping for a tri-tip steak vs tri-tip BBQ comparison when I saw the headline.

[@gnp7187]

Man, that wagyu is no joke....that looks amazing

[@mobius3466]

I would walk through a field of broken glass, swim across the crocodile-infested Nile River, go 3 rounds against Mike Tyson, soar through the sky in an airplane with only one working jet, dunk my head in a bucket of nearly boiling water, and walk barefoot across the states, all the way to Florida, just for Guga to cook me up a steak so I can moan just as Mamao did.

[@AntsBBQCookout]

charcoal flavor on the tritip is a great pair. And on top of that grilling it is quicker so you get to eat sooner! 😍

[@xelucidx]

should be "Smoker vs Grilled BBQ" cus technically.... both methods were "BBQ"

[@mikeyunovapix7181]

3:40 Oh hell yeah! Yukon golds are my fave.

[@alcredeur]

Guga, we know you're lying about Angel. Just fess up. You've got him dry aging in the cooler.

[@alexktetrisensecondary]

THESE JOKES ARE GETTING OLD

[@JamesCorell]

My wife's favourite cut and she prefers it smoked then seared. We use Alder and I think that's the best even if Red Oak was true Santa Maria style. I just smoked one this past Saturday :)

[@Dhagen6278]

For tri-tip, BBQ is going to be better!

[@Dhagen6278]

The way I cook mine is kind of like a combination of both, I cook it low n slow on the weber charcoal grill with indirect heat slowly at 225F. I throw in a nice couple chunks of hickory wood for smoke flavor.

[@robzilla69]

@@Dhagen6278 that's just BBQ on a webber. If the temp is low it's not grilled.

[@Dhagen6278]

@@robzilla69 Agreed! All except the part where I sear it over roaring charcoal at the end! Main reason why I say it is a "combo" is because nowadays when you say BBQ or smoked people either envision you using one of those pellet grills which I think isn't true BBQ, or an offset smoker, which a weber will never stand up to.

[@robzilla69]

@@Dhagen6278 I hear you! I have done some great snake method cooks on a webber but it's just not the same as my offset. Pellets are one baby step above gas imo.

[@Dhagen6278]

@@robzilla69 100%. In some ways pellet grills are even more lazy than gas grills. I say this because most gas grills you cannot set it to a certain temperature and walk away and the machine will do all the thinking and adjust temperature for you. Most pellet grills I've seen you pick the temperature and the machine does everything else. In fact, I've seen pellet grills that are "smart", you can get on your fancy app, click a couple buttons and next thing you know the smoker is at your preferred temperature. I'd bet there's models with a meat probe that will also shut the smoker off and send you a notification that your meat is ready. These things are both incredibly cool and incredibly lame at the same time. One of the things that makes BBQ so special to guests is that they know you put a lot of love into cooking, and this latest trend to automate the whole experience takes away from that completely IMO

[@myrlwallace1984]

I LOVE grilling tri-tip! Santa Maria style is the best version IMHO. I had no idea that wagyu tri-tip was a thing! Mouthwatering and ruining my keyboard!

[@danielssondesign]

What the hell happened with the editing of this video after 6:17? Fast cuts, added audio, add-on text etc... Please don't turn this channel into "Fortnite attention span quick cut you won't believe what happens next"-video.

[@treyondaren3542]

3:07 DUDE your backyard is HUGE!!! my whole house fits in there

[@bossmanq6504]

Hell, I’d eat anything guga prepares😭

[@ruhzn]

The three criminals of cooking Guga Foods: budrr Nick DiGiovanni: knief ThatDudeCanCook: JOTARO! His Fridge: DIO!

[@davidg2927]

Do a gas grill vs coals grill. Most people have gas grills

[@robzilla69]

Most people can't cook so.....

[@redace4821]

@@robzilla69 Can't cook doesn't mean they don't cook Also doesn't mean that doesn't have a gas grill

[@robzilla69]

@@redace4821 Yes and why would we lower ourselves to the level of those who don't care enough about food to not use a gas grill? He already did the microwave episode, basically the same idea 🤣

[@justinabaya6622]

Dang Guga, you’re almost to 3 million subscribers. 👏 👏 👏 You’ve taught so many of us and made us look like boss grill masters.

[@ShalahudinAlAyubiZLA]

Hey Guga, try making Steak with Indomie Seasonings, And other instant ramens seasonings

[@danialhpk]

Been loving the video editing! Nearly choked during Maumau's mating call xD

[@marcusbailey3988]

BBQ all day, everyday of the week and twice on a Sunday.

[@dctaken]

That backyard looks huge! 3:07. How does it not have a barn that has meat storage dry ager, and a wall of knives?!

[@ranilp7981]

anyone else like when Goga says : DEPLLY INTO THE MEAT 🥩

[@ok-uz2vs]

Hello guga can you try tendernize your meat with papaya leaves because in indoneisia we usualy tendernize our meat with them

[@TheBASEDGOD-s4k]

😅 I thought BBQ and grilled was the same thing

[@robzilla69]

Absolutely not! BBQ is low heat and imparts smoke flavor. Grilling is high heat and imparts a char flavor.

[@darrenoreilly4425]

The more juices, it produces! Luv it!! Thank u guga and momao! Dunno how to spell the oww 😅

[@MrRazw]

The editing killed this. Seems far less authentic when it's all chopped up, nobody inhaled a breath the entire video.

[@christianchurchill8778]

Tri-tip!!! Not a common cut on the east coast! Very nice! 👌🏼👌🏼👌🏼

[@Sophie-and-Ken]

I make mashed potatoes form green bananas. I know if sounds crazy but if you peel and boil green bananas like potatoes it’s more healthy and it green bananas have better sugars. Add butter and coconut water and it’s amazing.

[@PLP_305]

6:31 😂😂😂 both of their eyes lit up

[@zainraufiazam]

Guga, i have a request. I love to watch your experiment videos the most. I want you to make a video where you tell about the best practices you have learned

[@kevinort8201]

That sound clip at 6:32 was gold

[@calebhillis8783]

im obsessed with these videos, lol great job every time!

[@survivalistboards]

Yet another great video. Excellent job guys.

[@tubularfrog]

Guga and friends are always a blast to watch. Always trying new things and passing on the ideas. Who would have thought about adding coconut juice to mashed potatoes? Would like to see more experiments with meats from places like Safeway, as most of us can't afford Wagyu without selling an organ.

[@Hompy]

Man! None of your vids have popped up on my feed recently and I've been subscribed for a while ☹️! Love your videos a lot!

[@nevvon7146]

Love the new editing and focusing on these vids. Adds some good "flavor" to them!

[@coltonpatterson7632]

Dry aged new York stripe vs regular chuckeye steak

[@FeverAmbone105]

In my place Indonesia, we usually braise chicken with coconut water and spice mix before deep fried the chicken 🍗

[@nickcortez5655]

I smoked a bms 9+ picanha as a roast for my girlfriend's birthday. I smoked it at 225 to an internal temperature of 125°F then put it in the oven on broil on a screaming hot cast iron for 90 seconds per side. Then allowed it to rest for 10 minutes prior to slicing. She was completely blown away. She had never tasted the queen before, let alone even heard of picanha. She enjoyed it more than New York strip or filet. I like to think that I have the queen the royal treatment that she deserves. It was probably some of the best beef that I have ever prepared.

[@FOGOcharcoal]

Another great one Guga! I want those potatoes!

[@jodycorrea99]

Thank you guga I’ve been waiting for this

[@pastryfuns5809]

I was the one of the first people who was subscribed in this channel Guga thank you for your content good luck 👍😁.

[@lystfiskerlars]

Mashed potatoes can do a lot. Try dijon mustard, or Celariac root (cube and boil with potatoes then mash the same).

[@michaelfilipelli2968]

GREAT video as usual!! Thanks Guga!!

[@pengelou]

I normally use coconut milk in my mashed potatoes but never the water. Gotta try it.

[@JR-bw3tr]

thank you so much , I learn from you every episode .......

[@meganhicks5736]

Ya'll crack me up! And your editing is hilarious! Talking about MauMau's mating call 🤣

[@ccwong75]

8:50 - it is coconut water. coconut milk is squeez out from grated old coconut flesh.

[@dixonyamada6969]

looks like the editor switched up the labels in the video (should be grilled on the left, smoked on the right) but i like the zoom ins and the little subtitles. nice touch to the video.

[@cedricduclos7677]

every of your videos make me wanna be you xD but it would be really fun to see you make awesome content with things that us, common people can make ! :) With your technics and skills i'm sure you could do some really good stuff ! Thanks for all your videos (and sorry for the poor English, i'm French on Reunion Island ! )

[@rishikeshsreehari]

Wow! Gugas backyard looks big;

[@keithchill1626]

4:40 the music hahahhahah. Steak and rave music, I’m down

[@daemonkiller4920]

I can never get tired of seeing these videos!

[@volkansatir622]

Congrats on editor, it really made me laugh.

[@dalesmth1]

I’ve been using coconut milk in mashed Yukon’s for years, but with sour cream. I’ll have to try the cream cheese.

[@PeteNathanPod]

Also known as king Coconut it’s hella good!!! Grew up with this stuff

[@tconawater]

Guga, I absolutely love this channel. I need to get a hold of some wagyu to prepare at home.

[@RabidWolf1966]

I dry brined a filet mignon, but used msg instead of salt.Then cooked it in an air fryer. Turned out delicious

[@zethloveless7238]

Air fryer? 😂 why o why

[@necrogenesis1981]

@@zethloveless7238 They're just glorified convection ovens, it works.

[@chrisk8539]

I have been doing the smoked one a lot. What about putting on the fire first and get a good char and finish it off with the smoker!

[@boogieman9437]

7:28 “This is smoke-ED” 😂

[@ReindeerD]

“It’s also wagyu so you don’t get another heart attack” is such a beautiful oxymoron