I Dry-Aged Steaks in CHILI Paste and this happened!

[@billcipher147]

At this rate Guga is gonna end up dry aging a steak in a dry aged steak.

[@gniksamkcab]

😂

[@betinivinicius]

Freeze dry the dry aged pellicles, powder them, make a paste out of it and then cover the steak

[@fahmilfaza3154]

@@betinivinicius sounds disgusting but i would love to see that lmao

[@Tread_On_Them]

Honestly now I wanna see him use pelicals from a dry aged steak to dry age a steak

[@daltonking2620]

Or end up injecting dry aged fat into non dry aged steaks similar to how he did with the wagyu fat😂

[@onetrickp]

I think I speak for everyone when I say I want to be invited to his bbq

[@PavelCrisostomo]

Yes 😞😞

[@nicholastate484]

For some reason I dont think he would mind if he had some BBQ crashers

[@matrixRule127]

Sir, yes Sir!

[@DR3_34D]

Yeah

[@OmalleyDoc]

Yes... oh god. I'm so jealous.

[@presdentbarkobamna7871]

“very additional flavor” -Guga 2021

[@hansdado]

based

[@chickennumgit1055]

Truly inspiring words

[@darqukkana1987]

Thank you Obama Obama

[@OMalleyTheMaggot]

"I am feeling fermented, do you feel fermented?" Truly a mind-blowing piece of meat

[@demaals]

Probably his Spanish translation. He was probably thinking mucho or muy in his head which can be translated to very in English.

[@cakenbolls442]

Next video: Cook two normal dry age steaks and convince Mau Mau that one of them is "different"

[@Arthiel7]

OMG this is brilliant! :D

[@CheatPotionMaker]

LMAO.

[@TMM1003]

That would've been a great April Fool's video

[@samuelyoung2671]

Next april fools

[@Sylkis89]

Call it the Placebo experiment :D do that with both Maumau and Angel!

[@gregorygeorge8695]

Guga: "A little bit of salt and black pepper is enough." Also Guga: *adds garlic powder*

[@johnmaynes7142]

I thought the same thing but black peppercorns are a yellowish white on the inside so it may just be a lot of pepper. It’s also possible it’s GP.

[@zhaoyixiang3845]

@@johnmaynes7142 Guga almost always adds garlic powder anyway so I'd put my money on it is.

[@xeroanarchy]

I was thinking the same thing

[@AltimaNEO]

Nothing else

[@FREESPIRITSSOARING]

thes just freshly ground blackpepper. its not homogenous as the preground stuff

[@Edibbl1]

Dirt: **Has MSG** Guga: "Today we are dry-aging this steak using Earth."

[@somepersonontheinternet6879]

“I dry-aged a steak in DIRT and THIS happened!”

[@Max78912]

@@somepersonontheinternet6879 I'm excited to see that one

[@nahidrul]

In case you were missing Angel. HelloFresh is now delivering Perfectly seasoned Angel. They also have the premium Dry-aged version available for a limited time for the regular Angel Joke makers.

[@bigchungus8169]

Bahahahahaj

[@xodz]

On a real note get angel back on the show

[@VealDeal]

this guy's like uncle iroh, good to his nephew, manly, knows martial arts, immigrant, beautiful body

[@ΤζένγκιςΧάαν]

Uncle Iroh was just elected the prime minister of the Galactic Empire

[@shadmanhasan4205]

Aye

[@filliposchat6528]

Something tells me that Guga still works out. I want to see some heavy lifting and a training montage like uncle Iroh.

[@TwizzKranky]

Ayo what

[@redman9876543210]

Maybe I forget, but he was an immigrant (Iroh)? I guess he did end up traveling with zuko?

[@SirVaders]

Dry age the meat with Miso paste if you haven't tried it already! :) Might add that extra fermentation flavor without taking away from the beefiness that the spiciness of the Korean chili paste did!

[@johnniedilangcruz9287]

THISSSSS!!!

[@leomata7096]

yes

[@LYNL1N]

one of these days Guga will be known as an Steak Scientist due to how many experiments he has done

[@danielc9312]

It's for science :)

[@grammarofficerkrupke4398]

*a steak scientist “a" is used before words that start with a consonant sound and “an” is used before words that start with a vowel sound.

[@josiahamorevazquez4770]

@@grammarofficerkrupke4398 Lml. Glad you said it before me

[@peerbrent]

Hes a Steakintist

[@grammarofficerkrupke4398]

@@peerbrent *He's Let's not get complacent with our use of apostrophes.

[@onion3064]

Guga: *uploads a steak dry age video* me with only instant ramen at home: “interesting”

[@aletheachong2534]

sameeeee

[@naipsiefilderussatser4067]

Indeed relatable

[@lonewretch]

Me with just bread... *toast might have to do...* I'll just magic bullet my last old brown clove of garlic and melt the margarine into it. I'll be eating heavenly garlic bread, pretending I just had the best pizza ever.. _cries_

[@davekelder6959]

Same here normaly i just eat some breakfast while watching the video. I judt enjoy watching good food while eating

[@ShovelChef]

@@lonewretch 😥... 😅? 🤔 This is funny, sad, and confusing. 💛

[@Unidentified4]

"My teenage daughter learned how to cook with hello fresh" are you sure having you for a dad didn't help with that?

[@charlesatanasio1622]

He is a God of steak, but nobody is a master of everything.

[@fedorahatguys7979]

@@charlesatanasio1622 master of deez nuts

[@dirtyricksanchez4483]

@@fedorahatguys7979 coming from the virgin in a fedora.

[@javiertineo3084]

Dry aged in garlic paste!!! Come On Guga you need to do this and if you do please let me know you read my comment I’d be hype!

[@Dan-sb2fb]

ooh that sounds good

[@MsHojat]

Sounds too strong, but still worth trying I guess, sure.

[@jetfour07]

It's a risk of botulism unless he has an acidic enough pH, but that would cook the steak kind of like ceviche sadly

[@TheBatman13]

Never seen someone who loves their crafts as much as you

[@brunosteffen8173]

I'm pretty sure that it may have something todo with dryaging meat that already is expensive ending up with meat that probably costs 100$/kg lol

[@LengThao]

That's youtubers. They find a craft that they are truly passionate about, and monetize from it.

[@braylieg9705]

Should have seen this bee keeper dude I seen yesterday lol

[@Drake-xc2qd]

You haven't seen many people then

[@surmountwho2861]

It’s hard to hate your craft when your delicious steaks are a business expense and part of your work is enjoying good food.

[@raynpark6166]

Me knowing that it's pronounced 'gochujang': Gochujang Guga: Gochugan Me: Gochugan

[@EmoEmu]

;D

[@SaadKhan-dj5sf]

Gucci gang

[@jordythebassist]

I'm pronouncing it Gochugan from now on and I don't care who tries to correct me.

[@demexicopeimbert3315]

*Guga finds any butter/paste-like substance in his kitchen* Guga: "Let's make some dry-aged meat"

[@justlikemeforreal6955]

@uchiha madarada,aaa “I know it doesn’t look so good now but watch this” 😭😭

[@kowikowi7060]

This has norhing to do with DRYaging.

[@LordElfa]

I've discovered the dirty secret. That perfect shot of Guga opening the charcoal bag is the same shot they use everytime. If I'm wrong, no biggie; if I'm right, don't you dare change it, it's iconic.

[@GSS_94]

He should get an intro video.

[@leticiabarreiros5621]

You joke, but I took an embarassing long time to figure this out 😂

[@donteven5712]

Umm.. yeah... lots of you tubers have the same opening intro sequence. Just like when you watch sitcoms on tv

[@matthewsunderland8413]

Hey Guga, you need to check out Turkish fermanted meat “pastirma” which is cooked with chili paste for days in near room temperatures. I think you are going to love that as well. Love from Turkey

[@byakuyafy]

Hey Guga! There are 2 more variants of korean pastes. It's Doenjang and Ssamjang. I'd love to see you try those for dry-aging as well given how full of suprises this Gochujang is.

[@saber-like7857]

Came here to say this too, would absolutely love to see it!

[@socrnjazzz]

Doenjang 된장 is a fermented bean paste and Ssamjang 쌈장 is basically a mix of Doenjang and Gochujang (and some other stuff).

[@LuisGarcia-cq9ls]

Lmao Guga's face like, "Mamao's pallet is insane, I created a monster!!!"

[@nina82196]

Watching Guga get genuinely excited about something he did super well, is the purest thing ever! ❤

[@acey6991]

gugas face when maumau guessed "spicy" was priceless

[@goodgame8829]

When Guga says " This might be something you never see AGAIN." But then I rewatch the video.

[@Herberthishful]

Lmaoooo

[@pettybee3860]

big brain moment lmaoooo

[@RyanKusuma]

11:39 MauMau liked the gochujang steak so much, he turned Italian 🤌

[@Repzion]

Watching this at 8am in the morning and now i want a damn steak lol

[@Punnothebro]

Hi

[@bear-lyinsane3099]

Same boat bro...

[@Flamus_12_]

It’s 1am for me

[@Punnothebro]

@@Flamus_12_ 9:23 pm rn

[@natehiggers42069]

8am is always the morning. "8am in the morning" is redundant

[@maggiebauer7533]

I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk and compare them to beef picanha. Love your videos by the way.

[@harisharis855]

Need more likes

[@ChaserDubs]

Great idea

[@doomrider7]

That's genius! Need to see more exotic meats on here. Stuff like deer, ostrich, boar, elk, and gazelle.

[@SpiraSpiraSpira]

picanha is awesome. sometimes this cut is difficult to find in the USA

[@abulferr]

I watched so many dry aging experiments that I started thinking “what could Guga do next”... I have this one for you: Tahini Paste... if you did the Nutella, you should definitely try this one!!!

[@andreparoni]

that sounds cool indeed

[@옹뇽-l3z]

Another similar thing like Gochu -Jang is Dwen Jang which is the fermented bean paste!! I think it will also gonna be interesting experiment !!lol

[@gamingenius]

Every time Guga said "Wow" in this video, all I heard was a montage of Owen Wilson saying it.

[@khiempham3006]

I AM THE ALMIGHTY 69TH LIKE

[@hya2in8]

guga in every other video: the most important thing with dry age is to go with your nose, if it smells bad throw it out guga here: wow smells weird, let's make this into a steak

[@piddlywiddly8940]

Lol notice the key words are “bad” and “weird”

[@JuanAndres-ot5fk]

Would love to see Angelo hearing all of your chatter in the back room saying: “Time to force Guga to do that on a Wagyu”

[@iG0tR1c3]

Maybe a video where Guga ranks all the dry-age versions he's done. That would be awesome!

[@darkguitarist3476]

Yes! Like s tier, a tier, b to f tier.

[@christopherdeoliveira714]

Your passion is so lovely and unparalleled, I truly hope you understand how enjoyable it is for your community to share in these incredible experiments and experiences with you.

[@jihyeshin2463]

Just in case anyone wanted to try this experiment themselves, make sure to read the ingredients list when buying gochujang because some brands don't use monosodium glutamate.

[@MrWhangdoodles]

No problemo, just put some in and mix well and wait. I rarely eat gochujang by itself. Adding something is completely normal.

[@ccole1255]

MSG is a well known carcinogen... most Chinese restaurants in the US always advertise "NO MSG", bc it's basically a well known POISON

[@ccole1255]

still... can I come live at your house bro? I promise I will clean up the grill and the kitchen as long as you feed me

[@kziila0244]

@@ccole1255 ...I hope that you don’t eat a lot of tomatoes, cheeses, mushrooms, konbu, and basically most of the foods that have an unami flavor then.

[@MaderHaker]

@@kziila0244 not worth responding to trolls. They dodge facts like Neo xD

[@brexpatterson4257]

The minute of the video where he is actually cooking and cutting the steaks doesn’t get enough love

[@1124114ify]

I’m so excited and appreciated that U use korean kochujang to show everyone that this is from ROK and it has unique flavor in it, this is something that our government cannot do it, thanks a lot guga!

[@NextUpTunes]

Last time I was this early guga was trying to dry age angel

[@Flamus_12_]

You referring to the rusty pan right

[@NextUpTunes]

@@Flamus_12_ yes 😂

[@Fallout3131]

@@NextUpTunes what rust steak??!!

[@evthemage97]

I haven’t seen angel in so long he might be getting 100days dry aged 😂 Love ya Guga these videos are some of my favorite

[@mistuhwhite]

Him: This is something you might never see again. Me: Rewinds the video a few seconds. *My understanding is beyond your intellectual*

[@drvelocci]

Can we all appreciate how sharp his knives are 😍

[@outerthoughts30]

$500 free knives are usually super sharp 😂🤣

[@arnold4745]

Salt Bae's knives: Am I a joke to you?

[@valfssantiago]

Burrfection’s knives: dalstrong knife weak, salt bae knife salty

[@pythonplays3182]

Well obviously a chef wont keep dull ones!

[@jassimnasser3582]

I bought one of thrm ab a week ago and chopped my finger off

[@drakethewizrd6013]

Guga talks like he twists the end of his moustache every time he finishes a sentence

[@eddiephillipsjr5642]

The love and excitement you guys have for food is beautiful.

[@nightstand9995]

I think the bacteria in the fermented sauce accelerated the dry aging process, that's why the pelicose was so big.

[@MattMcLaren253]

Pellicles

[@jorgecrespo3384]

True you got a point maybe next time instead of 35 days as go 15

[@shadmanhasan4205]

@@jorgecrespo3384 I don't get it though... aren't some spices + chili supposed to act like antiseptics? Then Y do some bacteria penetrate inti the meat?

[@David-if2hj]

@@shadmanhasan4205 it's fermented so there's already cultures of bacteria in the paste

[@MasukureKuro]

@@shadmanhasan4205 Spices and chilies fight against certain types of microbes, but leave other (usually beneficial) microbes unharmed.

[@spidrmonkee]

Only guga can make cooking into an action movie

[@iliketreees7677]

More of an action romance

[@someguy6191]

I never had dry aged, and seeing his stuff for years...makes me want to try it out, but I can't cook for Jack so guess I'll wait for a few more years and try this.

[@millienexu5684]

Me except I just can’t afford such a nice rack and it’s a pity doing it to other cuts of meat

[@QGQ1120]

As a Korean subscriber, this is so pleased to see.

[@Schweissperle87]

In Turkey there is something called "Pastirma" the predecessor of Pastrami. Its basicly Beefbacon/ham and the special thing about it is that the meat is completely coated with a turkish paste called "Çemen" and get airdryed for a long time. I would like to see what happens if u Dryage with "Çemen".

[@kajetanbawelnoswiat]

It's hard enough to produce 5ml of semen let alone to cover the entire steak

[@rexknowsless3187]

....

[@jackpham9213]

sus

[@radwansoueidan6390]

Pastirma and eggs is my favorite breakfast with a side of labneh, olives, and zaatar and olive oil 👌👌 can’t forget the fresh pita bread

[@mabeltorres8069]

I dunno man the paste sounds kinda sus

[@86MrNowy]

I can see (7:08) that not only Polish people wear socks and sandals.... :-D Angel ur the BEST :-) . Guga as always a master level of experiment. Great episode.

[@orionlucas3272]

It would be cool if you went back and compared all of your past favorite experiments from the year and ranked them.

[@623mi]

Every time he said gochuGANG my eye twitched 🤣🤣 but damn I wanna try this

[@alfianfahmi5430]

Gucchi Gang 😂🤣

[@brozors]

Dry age with either miso or doejang (which is the funkier Korean version of miso)

[@CodyCha]

There’s something called chungookjang which is 10 times more funkier than danjang. Sort of like miso to natto (crushed)

[@randomtaurant]

Really really I can guarantee the taste of this chilli paste as a Korean💛

[@moronfish]

Yay! I’m Korean too!

[@timmyturner5864]

@@moronfish I'm from Uzbekistan

[@helicocktor]

is it gochujang or kochigan or gochigan?

[@randomtaurant]

@@helicocktor 고추장 gochujang is right!

[@helicocktor]

@@randomtaurant thanks for clarifying! Guga had me confused for a second

[@moreelosilva9407]

Hé almost cried explaining how amazing the chilli paste one was 🤣😂

[@Ben_Kimber]

I haven’t had any kind of steak in so long, and I’ve never had dry-aged steak. I’m watching these videos, salivating like crazy, and almost crying because I want the steak so badly.

[@cimiv]

Guga's cardiologist here: please keep encouraging him I need a new yacht

[@mik5716]

ey man come on.

[@foreskinracer8753]

ey man come on.

[@Q_N-]

Lol what’s ironic is gochujang is already an “aged” ingredient 🤣

[@bendlor]

Even better! You get the flavour perks of a traditionally dry aged steak, PLUS those in subtle notes of a delicious, reputable, and ALREADY AGED saucy goodness 😏 seems like a match made in heaven haha. After all a well crafted symphony will always likely to beat just a basic melody 🥲🙏🙏

[@Q_N-]

@@bendlor to tell you the truth, I actually wanted to suggest he try doenjang and ssamjang paste too. Those might have a better effect on the flavor of dry age steak. 🤔

[@hazyhalfmoon]

@@bendlor Plus MSG!

[@Annatizer]

His voice is so soothing... Makes it more relaxing. Just what I like in these kinds of videos 💕

[@shellivison_dsw]

Been a while since he has taken out the holy wireless thermometers lol.

[@RyanRakowski]

He doesn't want to F it up haha

[@rikb2367]

Too much sous-vide :p

[@ki-adimundi8034]

@@rikb2367 sous vide EVERYTHING

[@deminybs]

The meater thermometer? I love mine! and a friend also bought one . then we both also bought sous vide stuff too.....xD

[@christiangarcia1668]

Guga should make a video where he takes everything he’s learned from all of his experiments to make the ultimate steak 😱😱🤯

[@savagekev501]

Mamao makes this show soo real and authentic never loose him

[@JayOfBurn]

I might have to make a soundbyte of Guga saying "That is amazing, everybody!" and set it as my phone message notification.

[@suncopper1841]

Imagine getting a message from your boss saying you are fired with the "That is amazing, everybody" sound lol

[@BluishGnome]

@Guga Foods Great to see you using a Korean ingredient to dry age! I’ve been wondering how it would be for a long time. I would suggest trying Korean dwoenjang next. It’s fermented soybean paste, much funkier than Japanese miso, and I think it would be perfect for dry aging. Hope to see it in a future video! Cheers!

[@nottheoneyourelookingfor0504]

And then next ssamjang. Then all 3 comparison.

[@gevu]

10:00 "it's like a steak with extra flavor, *and* an additional flavor" wow I can almost taste it

[@danielpaproth303]

Guga is literally the only person I don’t skip past the ads. His enthusiasm and genuineness makes even the ads he does in his videos engaging to watch!

[@denniscasav_age7460]

he even cooks them himself for proof and this one looked delicious tbh :) dont get why people start hating on him like "never seen someone like his own craft so much as him"...

[@carlossevilla2978]

@@denniscasav_age7460 He also casts Angel as the delivery person for added personalization

[@jg5624]

@@denniscasav_age7460 that’s a positive comment. What’s wrong with liking your own craft? That means he’s enthusiastic and passionate.

[@denniscasav_age7460]

@@jg5624 i dont think any different than you do about this but there are people stating this sarcastic... i like his enthusiasm a lot as well as his optimism even tho he sometimes dislikes his craftsmanship a lot

[@timmyturner5864]

Wait until it's raid shadow legends

[@macrobioscopic]

Next : I Dry-Aged steaks with Onion

[@macrobioscopic]

@@anteatselephants i somehow know what reference is this, i watched youtube too much

[@aletheachong2534]

^$&^$

[@HoontingHoonters]

Don't tempt him lol

[@sups6192]

@@anteatselephants nice

[@travisqepps]

Do it Guga

[@xXSinForLifeXx]

When he got excited that it was good it was so funny and cute 😂😂

[@stonecoldsteev]

In South Africa we have a very popular and well liked seasoning called “Aromat” it also contains msg, and I LOVE to put it on EVERYTHING! I think you should do a dry age using Aromat, it can be bought on Amazon, but I have sent you some already, it will arrive Friday

[@rarecrom]

preheat your oven

[@timon240]

Aromat - macht das Essen delikat!

[@TheSlavChef]

This would be spicier than dry aged Angel.

[@zenmeteor9474]

You could stuff him with reapers

[@angxlov]

LOL

[@dbpsons5201]

ugh, i wish people would stop saying this foolishness.

[@ordelian7795]

@@zenmeteor9474 "Now we season Angel while he is still alive by making him eat these California Reapers."

[@grammarofficerkrupke4398]

That's hilarious!😂😂😂

[@tbell862]

Awesome as usual Guga! That being said, can you try using the Gochujang pate and Umai together during the dry age process to see what happens please!!!!

[@FreshstGamer]

Im calling it now. He's gonna do this to wagyu. If he does I'm gonna be so happy

[@robert58]

These videos never get old. You should try dry aging Angel next!

[@Gauldame]

One could say... ...they age well.

[@Pittsburgh-412]

I've worked for a Korean family for over 20 years now so I'm very familiar with this chili paste. It is so good and very versatile

[@skullies3580]

every time guga pronounce it "gochugan" a Korean dies

[@kopusproductions]

Thought nobody would notice lol. I cringed pretty hard ngl.

[@CoolStory543]

@@kopusproductions who cares he’s not Korean how would he know how to pronounce it properly don’t be rude

[@kmaple9]

@@CoolStory543 bro America doesn't have many traditions so it's not as important, and I don't subscribe too much to my culture but it's still weird that he's calling it like, kojigan or something. Imagine if someone unironically thought hamburgers were called hamdejar or something

[@CoolStory543]

@@kmaple9 what?

[@battlefieldsbjj]

It's even funnier knowing he is a black belt in Taekwondo - he should have some idea hahahaha

[@kaleo2205]

Angel and Mau Mau really makes the videos "OVER THE TOP"! Their unscripted reactions is a freaking "Joy" to watch!

[@Fallout3131]

It’s because Angel is trying to keep from getting dry aged!

[@darkpheonix77]

I would love to see you try some the dry age experents that the meat fermented on in the omai bags. Like this one add in the Gochujang in to the bag with the meat.

[@alexria246]

Guga has so many projects that takes a lot of time, i wonder how many fridge he has for steaks only 😂

[@Kirboss]

love how he started crying after he said "THAT'S AMASING"

[@nikolastefanov2003]

Guga:*gets excited* Also Guga: very additional flavor

[@wattson451]

Meanwhile, Esteban is knocking on their window saying his chilli sauce is the best.

[@asirnewazkhan4172]

I understood that reference

[@juraganalfi5819]

Daymmmmmmnnn....

[@juraganalfi5819]

He saying that while drinking a gallon of water saying its not spicy...

[@whadoyoumen]

this is how we know you're one of the OG.

[@elijahj5510]

Only real ones know

[@omar.8977]

Guga realy do be pleasing uncle roger these days

[@mike_in_fl5096]

I love this channel - fun to watch!

[@aryanbikramnepal]

Random ingredient exists: Guga : "It's dry ageing time, let's do it!"

[@AndresRodriguez-kd6ln]

I’ve never had a dry aged steak but now Im even more tempted to try it.

[@bradymcphail9690]

I love gojujang! And I love Aged Rib-eye this will be tried at home... yessir!! Thank you for sharing.

[@akraiokairikofainomeno]

As others said the bacteria in the fermented sauce accelerated the dry aging process, that's why the pelicose was so big. What if you tried this method but leave in the fridge for less time?

[@thekurisu]

a fan from Japan. love this vid and the koji rice vids. i'd like to see an experiment with Korean doenjang and Japanese miso as well(^^)

[@MoiraiCWingus]

@11:23 anyone else hear the ambulance? 🤣🤣🤣 that could have been interpreted in so many ways

[@auliasilkapianis1482]

Nobody: Literally Nobody: Guga: KOREAN GUCCI GANG CHILLI PASTE EVERYBODY

[@hkleider]

Ok kid

[@joebrassell2671]

I cannot help but wonder, with the huge variety of dry-aging that you've tried, what is your favorite? Maybe a showdown in an upcoming episode? I will be trying my first dry aged steak on vacation in Florida in a couple weeks and i'm very excited because of your videos.

[@captainroger]

Init

[@azazelbuzz]

I've never been more satisfied watching a knife cut through something than with those shots of cutting the freshly cooked steak

[@asdrabkin]

Would love to see a comparison of a dry aged gojuchang steak vs. a 24 hour marinated steak in gojuchang.

[@ErinDwight]

Suggestions: Dry Age in Mayo, Dry Age in Mustard, Dry Age in Ketchup, Dry Age in Roasted Garlic Paste, Dry Age in Maple Syrup.

[@glennquagmire34]

take the dry age in roasted garlic paste but add rosemary to the paste.

[@freewilly1193]

@@glennquagmire34 this. You are a gentleperson and a scholar

[@Pit_Wizard]

Mayo 🤢 I can just imagine how separated and weird the mayo would get.

[@16ktsgamma]

Dry Aging with Maple Syrup. Depends if it's the actual Maple Syrup.

[@thediligentdungbeetle8116]

Or maybe bbq sauce but that's either been done or he's done it

[@kriss3d]

That pepper sauce is so good. I can imagine it would be awesome for this. I should try that.

[@omnisigman8002]

"It penetrated deeply" - _Guga_ _Foods_

[@Fallout3131]

BBT

[@alecburchick9933]

A mayonnaise dry age would be interesting!!

[@tanhuulusoy]

I love the reactions in each and every video you guys make

[@MrLouisanalane]

can you do ghost pepper dry-age next?

[@MrLouisanalane]

You don't need to do it on the expensive steaks. Just a normal one will do

[@123-e9k7l]

You’re trying to kill the man ahahah 😂😂

[@doggo_87__60]

There will be no meat left at the end of the day, it's disintegrated 😂

[@LONKALUKSV]

Guga is the Mr miyagi of building pallets ! The force is strong with Mamoa's pallet.

[@millyso5387]

somehow your voice sounds so much like the ones I would hear in those listening exams, podcast or radios haha,enjoyed watching your vids!

[@poyopoyo213]

Everytime he says "It penetrated DEEP into the....." I get Forged In Fire flashbacks.

[@kevingarcia-gz7or]

it will keel

[@skamegeddon915]

Forged in Flank