I Mastered My Home Oven with THIS Cooking Method!

[@NewVenari]

"And today, my side dish is a whole ass meal" lol

[@BlackJesus8463]

🤣🤣

[@al145]

It usually is lmao

[@bretswanson3016]

Beat me to it! And for dessert, another whole ass meal!😂

[@truec]

He had to make steak so that there was something cooked sous vide so he could justify putting this video on SVE.

[@ytnewhandlesystem42]

Yeah I say this and some people come crying about " Guga said it's a side dish!"

[@tetrasphere8165]

5:03 the head tilts perfectly synchronized 😂

[@Jefuslives]

Regular roasting pan with an elevated rack works just as well, and less fidgety than all that hanging from strings.

[@Joe_for_real]

I just use the elevated rack from a roasting pan on top of a baking sheet. Air flow all the way around with no pan sides and no fiddly strings. But I guess that doesn't make content.

[@neukin]

That hanging and dripping on the veggie tray underneath was pretty slick. I think installing some rotisserie into the oven would be the premium method to give balanced cooking.. But ya right on rack, and another rack. underneath would have been just as good.

[@Masenken]

I don't think guga knew what to categorize this under. Was just like, I'm doing a thing today. I'll sous vide this just to give us something to do

[@DamOneMan]

This is what happens when you Sous Vide Everything and now you have to sous vide your side dishes for content

[@wowsk8r]

Lol bothers u?

[@DamOneMan]

​@@wowsk8rno, just pointing out that the main dish didn't get sous vide in about 6 months now

[@jeboks777]

​@@DamOneManAre you really watching? Click on the videos and you'll see the recent ones were steaks

[@DamOneMan]

@@jeboks777 I was over exaggerating, but most of the videos from 6 months from now has been the side dish sous vide the main dish oven or grill p

[@jpgiii85]

you're really talking trash with the content you post?

[@Nexil_]

"The side dish is STEAK"

[@FeChefUSA]

It's a shame when people become rich, they get so out of touch with reailty. Most people would be lucky to have steak once a week, let alone a "side dish"

[@kaylathompson862]

​@FeChefUSA people can spend their money how they want. My family is paycheck to paycheck and id never complain about how someone else is spending their own money.

[@joelofjudah9144]

​​@@FeChefUSA come on man it's Guga, steak has to be involved.

[@mr.silver5476]

​@@FeChefUSA there are many different cuts of steak my friend. Some are quite cheap and surprisingly tender and flavorful for the price, you just got to know where to look. I'm broke as hell but steak is a staple protein in my home.

[@FeChefUSA]

@@kaylathompson862 Your right. I guess i could make a steak side dish to go with my main dish hot dogs with a tomato reduction sauce.

[@kenw9032]

Did this with roast chicken last night. It was amazing, the potatoes were the star of the dinner.

[@BatCaveOz]

Guga - "Tomatoes, Jalapenos, and Garlic" Me - "That Garlic looks a lot like Onion"

[@superguyy4akaamo]

Garlic is an onion

[@enochabraham688]

I’ve never eaten meat and I certainly don’t want to now. However, I’ve always loved watching food-based media, and now I can identify a New York strip with ease because of Guga lol.

[@2cats1guy]

I did this last week in the smoker!!! Bacon on chicken on top shelf and potato wedges under to catch the bacon fat.

[@alonzobrickman7418]

I used this approach to cook duck. I put french fries in a pan under the duck to make poutine as a side dish. Very cool idea you have.

[@jmillard72]

You, uh, should probably have clarified this setup is for a convection oven. Because someone is totally going to put a pan directly on the heating element.

[@KaelanRios]

My, uh, conventional oven has multiple racks… 😂

[@Alceste_]

I think I lack the height between topmost rack and bottom back for this, but ought to give it a try whenever I have the chance (proper equipment).

[@olafall_sweden]

Huh?

[@BlackJesus8463]

@@olafall_sweden the veg will burn

[@hanj31]

you can hang the pork belly closer to the rack it's hanging from and put it at the top rack and then put the tray on another rack placed at the very bottom.

[@riuphane]

Seriously, Guga, why is "the hanging method" superior to a rack in a roasting pan?

[@guilhermederetti6333]

I do the same with chicken/duck legs pulling the bone from the end of the drumstick to the rack and hanging them there and a tray of veggies in the bottom 😁

[@Thekingofgodofwar]

Damn I was just Gregging my Doucette now I'm sous videing my everything

[@julioabate]

HAHAHAHHAHA I JUST TURKED

[@kkvshredda]

I’m gonna use my roasting rack/pan. But I love the video anyway 😂

[@juanchodionisio2034]

marinate a steak into mang tomas. its a filipino sauce sarsa i recomend mang tomas siga its spicy its the best pair for crispy fryed pork belly

[@jacktringoli3299]

Is that the Filipino msg? 😱 Watch he's gonna title that video "everyone said this was the Filipino msg, let's try it on some steak!" 😂

[@ompalompa5566]

Day 1: Guga may you try to make some salmon sous vide experiments?

[@jmaros15]

Suspending a rolled pork belly makes no sense at all Guga. Just put it directly on a rack and the veg pan on the rack below it. If the pork belly is on he lean side maybe roll it, if its on the fatty side don't roll it.

[@theadmiral5425]

That's another option as well....👍👍👍

[@JontyBlue67]

Made sense to me, Ace!

[@joehooper89]

I did that with a bone in prime rib the other day and put onions and potatoes below it. Worked like a charm

[@theadmiral5425]

great technique as I've done this before....be prepared for a smokey house unless you have great ventilation above your stove

[@DaniMartVTen]

Guga, make me some oven-safe metal coat hangers!!! I don't have time to string the piñata? Good for pork belly roll, whole chicken, and beef brisket.

[@alge3399]

That's why love my Ron Popeil Showtime Rotisserie . No hanging around for me.😅

[@al145]

"set it and forget it!"

[@hxhdfjifzirstc894]

Ron Popeil always comes through.

[@hxhdfjifzirstc894]

Guga invented the broken rotisserie.

[@geoffmckenzie2608]

Wow wow wow! Absolute killer salsa. As soon as I saw you pull that tray out, I thought, "Throw that in a blender!" Question: When you were struggling to cut the pork belly, I wondered, "Does Guga ever use an electric knife off camera?"

[@idiotburns]

Good job on the sous vide

[@BiffTannen-d5b]

G-Man, I would like to know how much you spend (on the ingredients (Specifically the meat) for the dishes you & the team cook. This will help folks watching, & want to make the dishes; know if they need a third job. 🤣🤣🤣🤣🤣🤣

[@kristamcnair1430]

That's a brilliant idea to suspend the pork belly over the vegetables. Must try this 💯✌🏿

[@IRMentat]

I mean. Roasting racks exist (which a leg of lamb I cooked can attest to) This is just that with a whole lot more string and potential for burns/food-on-floor.

[@jonbuettner270]

Would this be good doing it in a smoker with the vegetables in an aluminum pan below?

[@ShouterOfSanity]

I bet this hanging technique could be used for a Christmas rib roast as well!

[@1984smkj]

Wouldn’t it be easier to use a deep pan and an oversized rack on top of it then place the rolled pork belly on the rack? Hanging it just seems like more work

[@LD-qj2te]

I like the hanging - the air circulates but also no contact on the rack - it’s a different idea and seems fun

[@JontyBlue67]

Seems!

[@djram2nv]

Guuuuggggaaaaa....how do you pickle your onions? They always come out so vibrant in colour!

[@hxhdfjifzirstc894]

You can add whatever color of dye you like. Hell, make a few different batches with different colors and mix them, for a fiesta!

[@theadmiral5425]

Use red onion

[@mrdankhimself]

Amazing as always. I’d have thrown some chopped fresh tomato in that salsa too (which was next-level awesome IMO, as great as everything else was). I’m a bit skeptical of the hanging pork belly though. What does this accomplish that roasting it set on a rack in a deeper roasting pan doesn’t? The only real benefit I see is that it would be easier to swap out the salsa pan for the potato pan.

[@BoneAggerholm]

Can you try sous vide a whole chicken and see if u can make it crispy too 😊🥰 Love from Denmark 🇩🇰

[@Camersan]

Dry Age Steaks in Sonny(thatdudecancook)'s Rosemary Salt. If you know, you know. NOW LET'S GO!

[@sgonged]

Holy shit that looks AMAZING!!!

[@therealbahamut]

When STEAK is a SIDE DISH... For real though, this makes a lot of sense and I need to try it.

[@regentjewelers2084]

Looks great. You should try to cook it in a deep fryer like you would a turkey. I bet the skin will drive you nuts.

[@Tusuratopia]

You gotta respect the Soss

[@jayoartz]

Guga side dish is always a meal on its own 😂

[@MarcusTheMister]

He went crazy on this one. 😂

[@G-Unit1111]

Idea: Guga should make a mystery sous vide steak and then hide it somewhere in the meal, and make the guys try to guess where it is!

[@juliebiggerbear7300]

I just want to know where you got the neon red pickled onions from?

[@MyUsernameIsAlsoBort]

I would not recommend putting that roasting tray on the bottom of the oven (what Guga called caramelization was straight up burnt). There's definitely enough room that you could put a rack on the lowest setting, a lot safer and you're less likely to burn anything.

[@jacktringoli3299]

That might've been on purpose to make the sauce smokey or something

[@tomasslastan2250]

@@jacktringoli3299 burned vegetable to coal, for smokey flavour? :D dude ..

[@patricksadigh9394]

I would have loved to see a soft boiled egg on top of the rice 😍

[@elizamccroskey1708]

Looks good, but needs to be skin on for maximum crunch. Wonderful technique!

[@AndyViant]

Got to be honest, the pork belly as a main meat on it's own with sides would have been awesome. If you put potato on the second tray and just served the pork belly with roast veg there was absolutely nothing wrong with that.

[@Matteffinawesome]

Well, I know what my Sunday dinner is going to be

[@garryhammond3117]

Fat = Flavor Guga. - I'd love that sauce. This new method is amazing, cheers!

[@75voyt]

thanx Guga u r genius

[@henrickpetersen6374]

I still would love to see you do a Moxie experiment please Guga

[@AmUnRA256]

put in 1 or 2 cups of water to stop the vegetables or the fat from burning to early

[@ikeelu024]

Makes me want to try it with an Al Pastor rub

[@draykowolf2293]

Very nice indeed. Only thing I'd do different is add some veggies to the pork belly before rolling it up. And by veggies.. I mean ghost peppers >:D sliced and diced you know? Let those spicy juices soak into the pork and the fat that drips down onto the normal veggies. 😋

[@NFNADVENTURE]

How is hanging vs on the rack different. Still contact points

[@JontyBlue67]

I don't the string counts as contact points as far as cooking!

[@daniell-naturaesplosiva1076]

Midless porchetta al forno Geniale

[@jumpieva]

ok officially doing this this week

[@Footballin111]

I was looking forward to angel trying that sauce lol

[@robmausser]

would this work in a rotisserie oven? On the rotisserie spit?

[@honeybadger0612]

When editing goes wrong: the pickled onion 😂

[@yunodiewtf]

Holy crap it's been a while since the last useful vid

[@al145]

I missed it somehow, was he using just the broiler or was it regular bake/roast?

[@youngkingyoungking1481]

Day 37 of asking guga to dry age steaks in rendang paste

[@AndyViant]

Gochujang. That would be awesome.

[@youngkingyoungking1481]

@AndyViant uuhh that would be fire ngl

[@rengokufan123]

0:08 the "chicharrones" from the restaurant 💀

[@CharloBagis]

Just a humble request to dry age steak in Bovril Guga 🙇

[@Razer5542]

Thx for putting in the temperature and how long it takes, as you forgot that the last time 😂

[@tomasriedel8670]

lmao guga side dish looking like a main course

[@mikeythezero]

Leo needs his own food show, not as a cook, but like Adam Richman sans the MVF...and y'all need to hit up Hot Ones you know you want to

[@kkvshredda]

Angel on hot ones would prompt flood warnings 😂😅

[@NutHouseReject]

Does the order of when you put seasonings on change the flavor?

[@cir4000]

I wanna go to Guga's house!

[@aname4me]

Can you try this with Brisket????

[@rednaskela4830]

2 million subscribers and you still didn't Sous vide Angel to celebrate... Channel is called "Sous Vide Everything" for a reason

[@EdHadder]

I love Sous Vide Everything Videos 🤎🩷

[@dtemp132]

Internal temp of the porchetta?

[@jhopper01]

Guga: " My main course, meat. My side dish, also meat, and the appetizer also meat " lol

[@dominikmartinisko]

Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce pls

[@ampmallari]

What's pork belly without a crispy skin?

[@demeal]

Guga makes something other than steak for the main course. Side dish? steak. LOL

[@DamOneMan]

Dry aged steak with surstromming

[@dirtyfiendswithneedles3111]

stop it

[@antuskydancer9728]

You might be wondering why I'm in my yard today....

[@BinneReitsma]

😂 You might be wondering why I'm at Leo's funeral.

[@joelofjudah9144]

Is that even safe?

[@papipoud]

That's evil even for content

[@RandomShortsFamily]

That's salsa definitely has raw pork GUGA. Should have placed the veggies in towards the end once the pork was to the right temperature 🌡️

[@meat_loves_wasabi]

It Italy Porchetta is normally considered as a starter..not a steak

[@maxmcgar5732]

Compare different steak marinates

[@leventepecset9476]

Earlier there was a video with a sous vide beetroot&citrus salad. I loved that, but now I don't find it. Does maybe someone remember?

[@joshweber9095]

Guga's potato dealer is slacking.

[@MauzyrockRC]

does this work?

[@fadlirobbia9000]

What Guga cook steak as a side dish ???

[@ericduckman3135]

That roll looks rotisserie ready.

[@wkcw1]

I’ve seen some middle eastern recipes where is have the meat hanging over a tray of rice.

[@Edward135i]

Guga's "side dish" was second dinner.

[@imTwiiXx]

Why are the onions emissive?

[@Shark_official63]

Try bosabosa

[@altsigma0]

Guga I challenge you make lemang!

[@einsiedler6052]

"only a side dish" lmao

[@bradyshea5403]

Little lou was kind of comment the same shit😂

[@NateSmith87]

This is so fuckin brilliant.

[@vitch_invada]

Hey guga you realy should try to dry age meat in tea and see what happend please

[@brt5273]

I don't understand how hanging it up by strings is any better than cooking it on an elevated cooking rack🤷‍♂️

[@stargazing-tf3fd]

woww ive never had this but it looks so yummy!

[@taslimaamin7905]

Believe me it's day 107 of asking Guga to try Mansaf or Saleeg as side dish.

[@MyNamesDEADMAN]

When angel comes back I for one wouldn't mind the testers going to 4

[@jacktringoli3299]

Bro said the sauce is feels like a curry and all I can think to call it is "Guga curry" lol