1,000,000,000 views of Food Hacks tested!

[@lordfrostdraken]

Well Guga, I actually cooked the Hedgehog chicken just like you showed in the video. It was a smashing hit, I even made extra for leftovers and there were no bits left over. It was so tender, crispy, savory and sweet. It was like the best asian style chicken I have ever had the privilege of cooking. I had a blast making it and my family actually thinks I’m a good cook now XD. You are the GOAT, please keep up the amazing work! I can’t wait to try cooking it again, but this time with orange sauce instead.

[@jondilly1974]

The irony of Guga saying “don’t mess with steak” is monumental with his track record

[@zes3813]

no such thing as not messx or etc, cepuxuax, outx any nmw s perfx

[@MartianMothman]

@@zes3813did you have a stroke?

[@goldiethecat210]

@@zes3813Bro this ain’t The Sims.

[@TheJSize]

😂

[@VS-mt5tz]

@@TheJSize I genuinely want to know what makes people respond with emojis like you're contributing to the conversation?

[@turmat01]

That chicken's gonna demonetize you Guga! XD

[@MrTaxiRob]

Chicken O'Keefe

[@Skyrim279]

sussy baki

[@metaslavegaming9075]

i should call her...

[@lulutango]

Well, men of culture....😂

[@-_-_-_-_-ImGigs-_-_-_-_-_-_-_]

everything reminds me of her :(

[@RicardoSanchez-es5wl]

The cubed chicken technique actually makes perfect sense: you get more flavor because you have more surface area with seasoning, AND it cooks faster and more evenly

[@Evitaschannel]

Do you maybe have the link to the original vid?

[@dokuujin1851]

Max really likes his accordions lmao. I love that Guga told them the accordion pork belly was Max, but he already KNEW the steak was gonna be awful so kept Max's name out of it. LUL

[@drewt1717]

Ngl I would eat that steak and smile

[@turkeyman631]

Well, actually it was the other way around lol

[@LynnLyns]

It depends on the people ngl. I don't really like Medium Rare steak, i prefer it well done so that steak look delicious for me.

[@esco.digital3746]

8:36 i love the synchronized approval

[@Dominikmj]

The unique cut for the steak is usually used in Korean BBQ for short ribs. As short ribs are rather tough, but also have a lot of connective tissue, it works quite well (also it is marinated). If some people doing this with picanha - it is their own fault...🤦🏿‍♂

[@drewt1717]

Agree! 💯

[@cthomas025]

Yeah I definitely thought he picked the wrong cut for that.

[@TheDeathLove]

The cut was shown by max​@@cthomas025

[@BrendonHuor]

Gyukaku does this with harami (skirt steak) in a miso marinade, that has mirin in it. The sweet, salty glaze of the miso and mirin once it caramelizes is what makes it 👌🏼 I think guga picked the wrong cut AND seasoning. If he had done a marinade that had sugars that would caramelize on the crust, it would have been much better.

[@CarlosHuiskens]

Rare footage of Leo being flabbergasted that Chicken can actually taste amazing if properly prepared and cooked.

[@Michael_Braddy]

It is definitely counter intuitive. Most people overcook the heck out of chicken.

[@Mrtheunnameable]

The toppings would taste good on anything.

[@ADADEL1]

@@MrtheunnameablePretty much. I've made that one before and I'm looking for excuses to use that sauce on anything.

[@Mrtheunnameable]

@@ADADEL1 I think the maple flavour would go better with pork than chicken.

[@ADADEL1]

@@MrtheunnameableThe original recipe called for either maple syrup or honey. I used honey and it worked really well.

[@andrewcutler1380]

I… don’t want to say what the chicken thumbnail reminds me of 😳

[@Tier5078]

😂

[@PR4SAN]

😂

[@armandomartinez8989]

They knew what they were doing…

[@edgartorres3696]

Reason why I clicked just woke up and was confused

[@PPT-Tuning]

A nice pocket 😮‍💨

[@paul_warner]

Guga finally found out how to make eye round tender and they just glossed right over it!!

[@Jonathan-A.C.]

Tbf, it’s not so much just making the meat itself like that, it’s more that they’re just eating such small portions

[@tonyleon0011]

Guga knows what he’s doing with the thumbnail 😂🙌🏻

[@Nathan_Coley]

Of course he does 😂🤣

[@K2W-ff]

Facts

[@incredible5587]

😁😁🤣🤣

[@videostash413]

dumb

[@DigitalIP]

glad i wasnt the only one that noticed it.. yikes

[@totalredeem44]

I like how Leo ROASTED Guga about being old as a clin d'oeuil to the last time when Guga joked about him liking BIG MEAT, it was funny AF

[@MrBigsmallguy]

To make angel appreciate chicken and veggies in a single dish is quite the accomplishment

[@timothymartin2546]

Bombastic side eye 😅😂 aww damn those roasts killed me! LMAO

[@_ak._]

I can’t imagine a video without guga rushing to say ‘For seasoning, I chose to go with a good amount of salt followed by fresh ground black pepper.’

[@laurihellman5249]

and garlic powder.

[@simonmarcu01]

​@@laurihellman5249galic powder only comes on some dishes, depending on the quality of the meat or what he makes.

[@maws]

8:22 Leo bout to get dry aged for that one

[@taxationistheft9441]

Guga: okay everyone, this dish is so easy anybody can make it. We'll start with this beautiful Martian Wagyu Diamond Score 23. Now this is a breed of Martian Wagyu, but it was actually raised on Jupiter. --Just kidding. Even though Guga is always using crazy meat, his technique scales. A Choice Guga Steak with dry brine and rotating grate is equal to just slapping prime on the grill.

[@videostash413]

wow, how many weeks did it take you to write that?

[@Alphacheesehunter]

Y'all should try some plutonian pheasant.

[@CenturyBlade]

I love that you named it “Sus Chicken” 😂😂😂

[@SalzmanSoftware]

It’s very 🤨

[@RyanPerkins-lm7cb]

I have an idea for you to try with the pork belly if you would be interested! Do the prep just like you did but instead of directly deep frying it, smoke it at like 175 degrees for an hour to get some smoke flavor in it and then deep fry it to make it crispy! Those chicken recipes looked Amazing too! Love your videos! God Bless!

[@RichardDrink]

something about this channel is so comforting to watch bro you cannot go wrong throwing on some gugafoods

[@nicholascrow8133]

The steak accordion cut is often used in Korean bbq for brisket or ribs, allowing them to be cooked on the bbq without a long slow cook

[@hkarim4820]

11:13 *Friendly fire will not be tolerated*

[@LotBD]

I tried the hedgehog chicken since I had apple cider vinigar and OMG. My husband called it a 5 star meal. It was soooo good.

[@samuel0705]

The slicing method at 2:25 is commonly used by Yakiniku (Japanese BBQ) restaurants when serving beef tongue. I think something similar can be done with Galbi (Korean BBQ).

[@splicegraph]

For cutting the accordian steak, a good trick to cut it without going all the way through is to use 2 wooden chopsticks laid on either side of the steak. This will stop the blade.

[@joshf-w9602]

Also don’t use a steak cut, ideal cut is short rib

[@weegee_666]

"don't mess with the steak" meanwhile on the end card: "i fried STEAKS inside a CHEESE Wheel and this happened!"

[@AkuFexin]

Guga: trying all the food hacks Also Guga: this looks amazing can't wait to try it! Just let me add 50 other ingredients to this!

[@guscrown]

Yeah, I was excited to hear his opinion on the food hacks, but he couldn't help himself and basically made his own thing.

[@silvanuss]

Yeah that chicken was supposed to get honey, instead it got soy sauce, mapple syrrup, chives, baking soda, motor oil and a splash of vinegar... following up the instructions and going by the book.

[@peterheinzo515]

just because you cant deviate from a recipe and gauge the difference it makes, doesnt mean someone who cooks for a living cant. he did not change the way this preparation technique works significantly.

[@silvanuss]

@@peterheinzo515 he said that he will try the recipes out ( that implies as is) I'm aware Guga can cook, but he could've said, I'm trying it as is, or making it better or something. That was it, just don`t say you`re going to do one thing then go and do that with a twist ...or make a completely different thing by adding ingredients that weren't there in the first place.

[@kylefitzherbert9381]

Ya he completely changed that first chicken lol.

[@gary1128]

Greetings from Houston. Guga my man, you got one of the most fun channels on the internet!

[@ParagonTheBear]

god damn, Leo was savage in this video 😂

[@badmaniak]

That steak was very overcooked, almost burned. I am not surprised with the last place.

[@Daniel-oy6xq]

Damn, Guga is about to dry-age Leo at this rate.

[@Eltanin24]

Nothing is better than medium rare human everybody

[@gymonx11]

Not my proudest....

[@Lord_Nathaniel_Ashworth]

What? Proudest what???

[@SurShuru]

Oh bud, if you’re serious, stay out of the meat and poultry aisle for a bit.

[@shubhsharma5435]

Not ONE unique experience

[@danietkissenle]

Stay away from mussels if you got hose problems

[@IkeFanBoy64]

r/cursedcomments

[@brettm3431]

when you open up the chicken breast for the filling tuck a small smoked sausage (lil smokie) at the top end for added flavor and presentation but whatever you do leave the finished product whole to thrill your guests- also works for some ( not all ) fish fillets

[@NOWABOmusic]

2:56 "and it looks absolutely..." "Beauti-!" "...Horrendous!" "Oh."

[@mushudragonusa2014]

I don't know what kind of hedgehogs Guga has been eating, but my hedgehogs usually are a little more prickly than that.

[@Heavymetal16]

He knew what he was doing with that thumbnail of the chicken

[@paulkami]

5:12 - This escalates quickly

[@Coachmeister]

I love that you actually did these gigs, talking about something is one thing. But doing it is next level

[@derekdaley2334]

That chicken looks ready to settle down

[@ryugaboumera4490]

I watch Max's channel on the reg, and this is the first time I heard somebody call the Steak Accordion "Horrendous", I love it

[@lylemoore3827]

Leo dry age coming up after roasting guga this hard this video 😂

[@whydothesehandlesexist]

What Guga said at 9:23 was deep and truly tells you something about life.

[@dnmhillhouse]

You guys Rock! Thank you for your content!

[@turkeyman631]

'That looks a little sus guys im not going to lie' Thank you Guga, I did not want to be sitting here thinking that alone! lol

[@NACHALLENGERRT]

Glad someone was gonna mention the chicken thumbnail 😳

[@darkomitovski]

Guga put a "RUB" on that "nice pocket" 😂🤣

[@mohammadyeasinkhan6885]

bayashi has single handedly destroyed the idea of cutting pockets into chicken breasts thanks to his fingers

[@coptotermes]

I would like to apply for the Guga Foods tasting position advertised. I have a big belly and love to eat so I can handle the job no problems!

[@ALLENM07]

“Moving this floppy thing is uncomfortable” Pause Guga

[@Alex-zi1nb]

"moving the floppy thing is uncomfortable" guga!!!! improvise, adapt, overcome!!!!!!! you cant just tong it. get a spatula involved. and also you did great cutting, but using chopsticks as a spacer is ezmode. sooooooooo good to maximize surface area for those crispy bits

[@Kylekashi]

Dang Leo is out for blood in this episode 🔥😂

[@michaelkevinmirasol8256]

Looks like he's next on the dry age cabinet lmao

[@inferno177]

2:57 this part had me cracking up 😂

[@MrFox-xr9cc]

To be fair: That chicken sauce looked rich and tasty af. Could have probably saved anything.

[@kendrickcarvajalguzman821]

Ajajajaja " the dammm chicken everybodyy " that was hilarious Guga 😂😂

[@lmpeters]

I wonder if the accordion steak would have turned out OK if you cooked it for an even shorter time on an even higher heat? Maybe use a pizza oven, or a flame thrower?

[@bl4ckst0ne]

the accordion cut should be used for short rib, not picanha.

[@cocodojo]

Also make sure the searing music's paired with the flamethrower for maximum flavor

[@ryanfox5612]

Yes. I've done accordion steak in an ooni in cast iron on full blast. Worked great.

[@hejenssvsg8468]

"I had a nice pocket." Yeah, I'll say! 😂

[@M0RALO]

Guga, did you just say don't mess with the steak? You got to kidding me 😂 The who guy dry aged wagyu in Nutella...

[@Miracle12348]

I dare someone to take a shot every time he says “The key here”

[@Nikifuj908]

The Google translation at 9:27 got me. Good job, editor 😂

[@Mario_has_a_gun]

😂😂😂😂😂😂

[@Bob1934-l6d]

I have to say with the world going to Hell in a Handbasket this is the one channel were I get my appetite back. Guga just makes me smile and glad to be a carnivore.

[@maximem.ste-marie3578]

2:34 : litterally burnt in the middle

[@random-uploaders]

blud went Zach Choi mode with the chicken 💀(6:30)

[@Salkinmusic]

The chicken bro 😂

[@shawnwolfenbarker3327]

This is how I grill steaks. No complaints so far . Mix , melted butter with a little hot sauce, salt tenderizer, pepper, garlic powder ,. Dust some salt tenderizer first then other seasonings and use a spring spiked tenderizer to push seasoning into the meat, dry , as I tenderize .Baste one side of meat with melted butter mix right before placing on the grill butter mix down, helps keep meat from sticking . Coat top side every time it is flipped over until done to your liking. Add mix to 1/2 thick potato steaks for an easy side dish.

[@dandeflavis7004]

I actually made the first chicken recipe the same way as her and it was pretty good

[@Zero1380X]

Honey is fantastic with chicken. I still don't know why he went with maple syrup (which also works, but honey is better for this)

[@vixenligon1167]

I made mine with Maple syrup and it’s absolutely delicious. The second time I made it I cut it up in the small pieces instead of making like a hedgehog. It’s so much easier that way.

[@kadjaft]

Chicken breast is a blank canvass. You let the flavours of what you decide to put on it do the heavy lifting. It just adds the base and texture if you cook it right!

[@botezsimp5808]

How does Guga manage to cook all these things than eat them without it becoming cold?? What a beast.

[@tateslife6836]

Ive heard they put them in warmer before eating them

[@botezsimp5808]

@@tateslife6836 Ah, that makes sense.

[@vixenligon1167]

The first chicken recipe is absolutely wonderful.

[@sisisisi1111]

Holy moly.. this has to be the best episode of anything you guys have ever done. My gosh. The recipes - nice, your conversations and editing - Next level

[@MyogaSama]

I don't ever want to see that chicken thumbnail again lol

[@LasPleysLol]

11:25 The freakin cow

[@nancyploski4054]

When you said that chicken looked sus I couldn’t even take it seriously. I was laughing when you were cutting the chicken. And yall put that as the thumbnail to get people to click 😂😂

[@jeanclaude24]

Want to see you cook with Surstromming, Guga

[@brianstiles1701]

Leo went all in on the elder abuse in this one, damn LOL

[@sushi_monsterx3]

What Guga did not realize is that he finally made an eye round taste good

[@TruthSeeker0831]

The stuffed chicken, I did with thighs,and stuffed them with a loaded baked potato filling. Divine!!!😋

[@ryanmccarty1622]

6:43 I should call her…

[@Exile_d]

"that looks like roadkill" had me dying, great vid

[@aperm2116]

9:22 XD

[@bjmurray1842]

Guga, your thumbnail has some real Georgia O'Keefe energy there. Cleaver man.

[@ChaoticBlitzZ]

Everything reminds me of her…

[@OhNoSoup.]

Yo…

[@frog8678]

What

[@ahuman2533]

Bro you ok? Wanna talk about it? Hope you find happiness.

[@PELE-810]

She probably cooked for him this kind of food

[@gbrcards2469]

“Moving this floppy thing is uncomfortable” is something I’ve never said

[@NerdySatyr]

I have to ask, do you eat the meat cold or reheat it before bringing it to the table? Always been super curious about this!

[@shadowednight1600]

I wonder that myself. Can't imagine eating some of this cold is fun unless he uses a low oven

[@arlaghdoth4434]

It's certainly not cold, they've got smoke coming out of them all the time, so either they re-heat it or they're really fast at taking these shots. I've also heard Guga mention on his second channel that they always eat it warm.

[@NerdySatyr]

@@arlaghdoth4434 Good to know! I just wonder how they do it

[@Tonyhouse1168]

From what I’ve seen, it’s either placed in a warming oven at something like 140 degrees or put under foil on top of a low-heat burner

[@jin12345678]

I think he said before they go in food warmers after they're done and before they taste it so the food is always warm. I assume he's using some professional grade warmers you use at restaurants.

[@bobon123]

Beef is the most problematic meat for the environment, and it is basically worse or similar to chicken _or_ pork in every preparation. The only reason to have beef is that you can have it rare. There is no reason to cook a good cut of beef in any way that is not a rare to medium rare steak, or a tartare. If you want to do an accordion or a well done steak or a goulash, made it with pork: it is fatter, and it keeps juicy even when well done.

[@Kato22PR]

2:08 I don’t get it. Your gonna try the hack, yet you do something completely different from the video?

[@realjoecracker]

I got an idea. You just give a steak a char or an outer crust on the grill but still raw or cooked rare, chill it in the fridge overnight and cook it the rest of the way on a stove top and fresh cooked steak on the grill and a pan cooked steak as the control.

[@mikejones-nd6ni]

It always amazes me how you keep finding ways to make original content that is Really Good in the cooking genre. Salute to you and your team. i know this isn't easy

[@timli1830]

Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!

[@stevensalter9697]

@6:17 Its a bit paradoxical to see a chicken breast with a egg yolk. :)

[@acerock013]

the accordion thing is something Korean BBQ places have been doing for years for Kalbe. Place chopsticks along each side of the steak to keep the cuts even and not too deep.

[@obrayn]

Good job Guga! Would have been nice to get the original links to the videos though :)

[@mrdirtylobster1613]

agreed

[@Ferdish3]

Totally agree!!!

[@drei3198]

I actually liked the steak accordion method since we usually cook our steaks well done.

[@Meowhsss]

Smells like fish but it tastes like chicken.

[@AhmedZamzamy-yn1ei]

He just said the word "through" in a really funny way! 😂😂😂

[@KillerCornMuffin]

10:51 said in a video of exclusively things that ain't broke but were "fixed." Said on a channel dedicated to "fixing" food that ain't broke.

[@336kiro]

„Nice pocket“ I love you Guga 😂❤

[@richarddevine205]

It's good to see as Angel gets older his taste buds are maturing.

[@Tankzilla-j1j]

Angel: "There's a lotta greens in that filling, but that's pretty good." I think we have an imposter.

[@aresgaming6460]

bruh at 6:23 they were using both the parent and the child💀

[@bonbonbonbons]

Paul Simon - Mother and Child Reunion

[@aresgaming6460]

@@bonbonbonbons lol

[@lawrencemcstephens308]

Love how Guga says he's "boiling up" some aluminum foil! I heard that unlocks some phenomenal flavors!