I try making this AWARD-WINNING Tenderloin Recipe, It's FIRE!

[@SousVideEverything]

My apologies. The right time is 2hrs. @137 my bad. My mouth was watering when editing and I lost focus and wrote/said the wrong time. 😩

[@kev117_]

we understand guga we would all make the same mistake with this delicious food 😩

[@rn5598]

You’re getting alotta mileage outta “fire” Guga 😂😂

[@OlafSlot]

No worries, love your videos! Pork tenderloin should be enjoyed pink like that. A 90 minutes time difference, how much would that matter? Less juicy? Btw.. can you (still) change the description?

[@grillcheesetony2397]

I have a question can you switch the water for broth and cook meats in or will it work

[@aloispfister7394]

Look the comment i left you!!!!!

[@SousVideEverything]

I know the marinade looks like fancy 💩But looks can be deceiving. 🤣

[@jondeiconic2552]

Indeed guga. But i hope you try corn beef..

[@thehalalreviewer]

Guga PLEASE do a whole Kangaroo episode it is my birthday wish! Kangaroo 🦘

[@BayAreaBurner]

Not really looked like a mole sauce made with chocolate

[@michaelt8282]

"As you know, salt is the master of all seasoning..." Guga's rub left the chat.

[@housamwadaa758]

😂😂

[@mr.silver5476]

Technically the saying is "Salt is the basis of all seasoning" because pretty much almost every complex seasoning on the planet contains salt as the first ingredient.

[@jacobcohen3280]

@@mr.silver5476 gugas rub dosent contain salt.

[@danarch1136]

@@mr.silver5476 There's no salt in Guga's rub smartass

[@mr.silver5476]

Note that i said almost every complex seasoning. I am well aware that nowadays there exist complex seasonings that do not contain salt, hence why i said almost. Back when that saying was coined however pretty much everything was seasoned with salt. So no need for the hostility, we are all here to enjoy the amazing cooking of Guga.

[@gucciversace5101]

Guga at a Funeral “I know he doesn’t look good right now” (Pulls out flamethrower) “But watch this”

[@Bastianat]

I know this is a dark one but that shit got me lmao

[@AgentRider22]

@Buzz Killington III that's too short for a meat that big, probably 24 hours should do it

[@RiceMafia808]

dude xdd

[@Michael-il3or]

I love this lmao

[@nel5826]

Actually laughed out loud on this one . Haha

[@Max-ln7sv]

That marinade looked interesting at first😂

[@user-dv7hq2nt9m]

Look like someone took a shit in a cup😂😂😂

[@tonelock9595]

Lmao😂 try to ignore that part

[@cocodojo]

after your comment, I imagined Guga commenting that it might not look so good right now, but to watch this as he grabs the flamethrower

[@alpaca8152]

DUDE THAT IS DISGUSTING

[@אביב-ת7ל]

Well... flavorful

[@larrydwarika4653]

Guga took the, "It's Fire," from Angel😂😂😂

[@theartistbonez1930]

i miss angel

[@fudgenuggett]

Bone Z he was in a video a week ago. He’s on the guga foods channel a lot too

[@theartistbonez1930]

@@fudgenuggett ahhh not seen him . i will look out for him

[@larrydwarika4653]

@@theartistbonez1930 He's almost alwats on Guga foods channel everyweek

[@simongoettl2709]

Guga: "You saw it there that thing smells absolutely incredible" Guga can smell with his eyes my mind is blown 😂😂

[@symn2301]

- Best of Guga 2020 😂

[@mcnuggetlooo6832]

LMAOOOOOO

[@philippeterson9512]

I’m still waiting for black truffle Wagyu Wellington.

[@JohnM-hd9qi]

Sweet Mother 'a mercy....

[@Mark-oj8wj]

Love it but they're not peaches,they're nectarines! Peaches have fur.

[@alexanderfrost1336]

True

[@amirahani3196]

Yeah ikr

[@onjuh1151]

Karen 😐

[@straightouttazambia2835]

@Karen 😂😂😂 good one

[@assafdasdf]

Was watching some of your older videos from 2017 yesterday and I love how far your screen presence and personality have come Guga! love your videos keep it up

[@mrmjr77]

I’d like to see an experiment where you season the steak then freeze it for awhile, thaw it, then sous vide vs season right before sous vide

[@YTvanSan]

Yes! Please keep the experiments going. That's what's gotten me here.

[@TheReddinotimeforce]

I think he did it in his other channel the space steak

[@jamesellsworth9673]

Peach SALSA? Seems like the right name. LOOKS delicious, especially after you added the bits of green onions, radish and fresh peppers.

[@McHuZii]

Friend: Hey how old are you? Guga: Oh I've been dry aged for around 2585 weeks now.

[@abdallahalzu3bi750]

And also love it when he said “ you saw it there that absolutely smelled incredible”👌 4:54

[@justsatan6747]

Angel told Guga what "Fire" means and he hasn't stopped using it since.

[@lani6647]

“Welcome back to Stupid everything” says the auto close caption

[@Higgs000Boson]

confirmed! :))

[@JohnM-hd9qi]

Stupid-good!

[@kvbgz6920]

Last night, I had a dream where I was friends with Angel and I tried wagyu the first time, then when I was about to bite into it I literally woke up and went "NOOOOOOOOOOOO"

[@jeremy-cu8eb]

did u actually smell it and cut through it lol

[@nikmar1338]

Dude I had the same thing happen to me. I was about to eat a brownie and I woke up and wanted to die. 😑

[@Akutukananu]

lol lol lol 😂

[@TheMillennialGardener]

Pork tenderloin with peach and bacon? I think somebody just saw Chef John’s recent stuffed pork chop and put their own spin on it 🤤

[@ShinjiTomi]

They are kinda friends so.

[@TheMillennialGardener]

@@ShinjiTomi yea, I know Guga is a fan of John. He's praised him in the past.

[@1101-b2u]

It is not the standard that defines a great cook, but the love defines it. Italy are the greatest example, even the beggar can identify as a great cook.

[@deonpienaar4705]

"I know they don't look good right now but watch this" the best catchphrase ever!!!!!

[@peppertime1]

respect brothers. it's so cool to see maumau with that energy!!

[@ryannh6121]

It always confuses me how people can dislike these types of videos? What could you possibly not like about Guga? He literally just cooks‼️

[@jacobcohen3280]

I know right. I was thinking the same thing.

[@colinyoung3685]

Bought some black garlic last week out of curiosity, how serendipitous that this should appear today.

[@chuckfox5496]

Pork tenderloin is one of the best (and probably easiest) meats to do Sous Vide. I personally make a mushroom sauce with the drippings.

[@michaell7102]

It's always a great episode whenever MauMau is here.

[@jeffreyrowe7752]

@sousvideeverything, Guga can you add the correct cans/ amount of ham and moz to the description? I’m trying to make that Salpicoa and I’m not sure if that’s canned ham and mozzarella or what. Thanks!!

[@nickzaylee]

Everything is ALWAYS in the description.......well....except that. I'm making that right now and I'm just gonna have to eyeball the amount based on the video. I sure wish Guga listed the measurements.

[@godofgamers1917]

Hey guga! I'd love to see your take on pizza! Maybe a guga style pizza with steak.

[@amirahani3196]

Tom Peters he made a pizza once on his guga foods channel but it’s outdated af

[@initialfunk]

GUGA, You MUST try the best cut of meat you can buy! If they served this at a restaurant I would HANDS DOWN choose this over any other cut on the menu. It might be difficult for you to acquire. It is a cut of venison but not any venison. You MUST TRY the Red Stag. Also known as the KINGS MEAT. When empires were ruled by kings, if common folk hunted and killed a Red Stag for meat, they would be put to death by hanging because this meat is only for the King and Queen. I'm sure you've tried venison before but I promise you NOTHING like this. You'll know how to cook it. I've sous vide it for a few hours then throw in on the cast iron with garlic and butter and it is simply amazing. I live and hunt in Canada, but this species of deer is only found in large free game farms here. 1 Stag hunt trip cost a friend of mine around $15.000 to have the privilege to shoot one. Guga, I'm telling you this meat is in it's own category. Feed that to Angel and watch his head explode 😉

[@45turn2rt]

Any advice for searing this either on an outdoor grill or cast iron skillet? Broiler?

[@andrewayoub3122]

Loved this!!!!! Can you make a video on the best ways to keep EVERY meat Juicy? I would love that!

[@sylwiavaclavekphotography]

I was just looking for a recipe for that pork tenderloin that I have sitting in the fridge. Perfect timing. Ordered that hot sauce too. Thanks so much!

[@chrismatulka4042]

We make your mash potatoes guga. We make up a couple of bags of it do a big cook up and freeze them so when we do wings, ribs, pork butt or anything we throw a bag of frozen mash in about an hour before the protein is ready to come out and boom instant ready to go mash every time.

[@mugensamurai]

Mamou casually testing out his cosplay as Howard Ratner from Uncut Gems.

[@nuneselso]

here's a nice salpicão recipe for you guys: •Diced apples •Shreded chicken •canned sweet corn •Diced Provolone cheese •Mozzarela cheese •Hamm •Raw grated carrots •Brazilian creme de leite (if you can't find it, just use heavy cream with 20% or more fat) •Mayo •Shreded fried potato chips (for texture on top of everything) Thank me later for the best side dish ever.

[@punjab1captain]

"It just exploded in my mouth with juice"

[@Dashoost]

not even trying to avoid stepping in that one

[@michaelalaniz4426]

“You don’t expect that”

[@straightouttazambia2835]

That's what she said

[@olafd.8657]

Hahahahahahahahhagahaghahahaha Not funny at all Or maybe ? Yes

[@paperbag8357]

😏

[@manuelpe78]

“ they’re so like fancy and stuff like that “ Guga 2020

[@onjuh1151]

8:21 it looks like the seizure from a few vids ago got back into em for a second😂

[@ThomasTRL]

Setting the cognac on fire will only burn off a part of the alcohol because it will stop burning one the percentage falls below 50% (it could be more or less than 50% correct me if i’m wrong)

[@digmyfunk9916]

Hey brother that looks amazing as always! Your Salpiaco got me thinking. Here in NJ we make deli sandwiches called Sloppy Joe's. They are typically three slices of bread, with ham, cheese, Russian Dressing and coleslaw. Sometimes they add other meat like roast beef or turkey. You should make a Sloppy Joao! With thin sliced ham, beef and Salpiaco and Russian!

[@jodiwood2924]

Guga, This actually has nothing to do with this particular video, but I am a little jealous of the knives behind you. What an amazing set!! PS I LOVE watching your videos. I'm usually drooling and hungry by their end.

[@kawaiikimichi676]

This channel is teaching me about cooking a certain meat contains lots of educational tips.

[@rokero171]

I never seen Salpicão with creme de leite, is weird mix Portuguese with English, in my region is usual to use mayo and also has shredded chicken and potato sticks, preferably homemade potato sticks. But it is a typical Brazilian recipe, where everyone does at his way and there is no wrong way to do it, just like strogonofe.

[@sjwwasteland422]

Hey Guga, have you ever made your sous vide mashed potatoes with cauliflower instead? Thinking of a keto version.

[@alexthompson5172]

so was it 2h or 3.5?

[@batou1122]

What were you marinating the pork with between rounds with the torch?

[@niklashall5969]

I can't wait to try souv vide cooking at home! I'm gonna try so many recipe's.....including the mash!!! And peach and bacon and sugar must be heavenly!!

[@yousslessboi4377]

you know it serious when Guga uses language he doesn't usually use. its FIRE

[@tokyodream645]

Can you make a video with many types of marinades and sauces.

[@scottgarza7602]

so how long at 137. In the header you said 3 1/2 hours but than you mentioned 2 hours.

[@nhlibra]

Guga, FYI, those are not peaches, they are nectarines. Peaches have a fuzzy skin, nectarines are smooth. I don't enjoy biting into the skin of a peach, so I always choose nectarines when I can. They do taste the same. ☺

[@ivanlara8874]

Guga.. you're exactly how my parents are when I teach them a new hip word. They never stop using it! lol! Fire!! Much love from San Jose CA!

[@Rafael-rt3wu]

Do a blind test experiment video of sous vide mashed potatoes vs boiled mashed potatoes with exactly the same ingredients.

[@spencerdavies1395]

what would be a good substitute for the hot sauce in the marinade?

[@susanarmstrong2760]

You always make me smile. Love your videos. Can't wait to make the creamy potatoes.

[@bigstepjohno9984]

Worcestershire sauce is pronounced "wuster sauce" here in the UK.

[@Lukeywoodsey]

At least he pronounced it like shear not Shire like in Lord of the Rings 😂

[@SolidEdgeOrderedChaos]

hey we in South Africa pronounce it the same

[@noir-idea]

Vídeo incrível Guga, como sempre, fico feliz em ver seu trabalho aí na gringa!

[@Bogica-i9i]

"You saw it there that thing smells absolutely incredible"

[@cheeseburgerlazers]

that salad looks really cool ima def try to make it when i cook steaks this week 👀

[@igme7422]

I love those "old" videos with Maumau (?! how do you spell it?)... good cooking, no BS VFX. great!

[@Cometags]

Ay guga love the vid. But for safety purposes, you do NOT need to light the cognac on fire. Simply having it in a hot enough pan will burn it off, but flambeing is just for show.

[@boitisfivefoot17]

I have made Guga's mashed potatoes and I like putting in a head of roasted garlic before I send it to the "bath"

[@Bluefalcon888]

What is the recipe for them?

[@sptspt4]

mao mao is my favorite person on youtube. Period

[@rogercollins3]

I love your channel man, you can cook. That pork loin looks PERFECT.

[@jordanezell5132]

Will you please try to make Epcot cheese soup with every meat and cheese next?

[@JorgeAValle]

love your videos Guga, keep on the good work, i love grilling, actually ive been grilling for 16 years and im only 31 haha, i watch all your videos, they are amazing Saludos desde Mexico!

[@robbevanduppen4171]

I thought about it for a second and his sous vide mashed potatoes are probably actually word famous since there's a lot of people watching from all over the world xD

[@EDTheOneable]

The marinade is next level.

[@OIF2Medic]

Is it cooked for 2 hours or 3 and a half hours?

[@diggerwayne]

Hey Guga. Will you make Steak tips with mushrooms and onion gravy?

[@Manguwu9895]

You saw it there, it smells amazing! If only Guga. I wish I could smell it

[@drumstix88]

Hi Guga, what is the recipe for the canned goods salpicao? Thanks :)

[@nedjed4811]

Guga is definitely a meat master ... but when it comes to fruit, he seems to struggle a bit, those are nectarine :D Anyway, thanks for the receipe, I'll try this some day (and yes, because of your channel I now have all the stuff to cook sous vide ^^)

[@anubaral]

Hey Guga, could you make a tutorial on your take for seasoning stainless steel skillet before cooking?

[@tabondyemak3432]

GUGA!!!! Try Wagu A5 tenderloin please!!!!! Sous vide

[@THECoolz1000]

Hi Guga! I’ve been following both of your programs for six months now and I’ve got to say your content is excellent but Guga you’re fantastic! Also, mostly because of you, I’ve started cooking sous vide for the last six weeks and OMG, what a game changer! I was thinking about writing you and talking about trying an “Mystery Apple” pork tenderloin sous vide experiment; let me know if your interested. In The interim, keep up the tremendous work! Cheers...

[@trnslash]

Do Kerala Beef Ishtu (stew) next! It’s the legacy left behind by the Portuguese in South India among Catholics

[@symn2301]

Hey Guga, your videos are really nice and interesting but I feel like with that background from the kitchen (or wherever you’re tasting your meals) you could do videos like a cooking show or so where we can see you and the complete process a little better... just think about it😉 but anyways great video as always

[@iRhythm0704]

Is there a substitute for the mendez hot sauce? I can't find it where I live

[@juliacoffournic]

I just ate but I'm hungry again! I have to ask Guga, do you have any formal training in cooking? The things you come up with are really chef-like!

[@nancycowell-miller4321]

Damn! I need to add to my grocery order now! Wished you'd given the full salad recipe!

[@troycale411]

Would cooking fries sous vide and frying them work?

[@rustyboltzgarage827]

I would like to know out of all the experiments you’ve done, which ones did you actually keep making because it was that good?

[@gulingone]

Steak

[@OkinawaBoss]

I know I'm in for a treat every time I see your videos posted!

[@300001111]

Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! (Exact recipe i commented in your usa vs korea vs germany video 😉)

[@skip123davis]

looks amazing! however, i can't eat pork, cuz it just comes right back up for some reason. how would i do this with beef, (maybe you can do a video on that), and what would the time and temp be for that? also: does anyone have a link to the mashed potatoes? i'd like to try that.

[@januscher7877]

Tenderloin is very tender- Guga 2020

[@JoaoNeto-oq8kc]

Meeeeendez .... Rapaiz , aí Sim . De que estado vc é aqui do Brasil , Guga?

[@premogovnik]

Can I ask...on one of your channels you made video PINK PORK Experiment - Is Pink Pork GOOD!?... there are different temperatures and i dont know why. On the end of this video you say if you dont want pink color you should make it 140 F...On the pork experiment you make 145F and its medium rare...whats the case here :) ? Thank you for answer :) great videos !

[@premogovnik]

Does anybody know?

[@xPOWERx-ne1jr]

Pretty sure Guga is the perfect friend / uncle

[@sufyanabdeldaiem9244]

NO WORDS CAN DESCRIBE YOU GUGA YOU ARE HUMONGOUS PASSIONABLE CHEF AND A AMAZING FATHER LOVE YOU

[@concernedgreatly5291]

Great job as usual. Your family must love you. Great great meals.

[@jordanezell5132]

Will you please try to make cheese soup with every meat and cheese next?

[@ji.a.1400]

I still can’t wait for the day we get a super long ingredient list just to hear how high his voice can get

[@James-in7if]

Ji .A. I cannot unhear this and I hate you for it

[@ji.a.1400]

James On Corona mission accomplished

[@James-in7if]

Ji .A. :(

[@shayahmed1985]

7:34 “NICE COMPLEMENTATION” - Guga He invented a new word folks

[@jale.n7949]

Have you tried to dry age the bigger loin?

[@3nmania]

you should try putting the outer parts of the dry aged meat in a spice grinder and seeing if it makes meat tastes dry aged without waiting almost a month

[@Chu_on_This]

You should include some shots of the Su-Vide Gun you're using Guga (I'm assuming it's that!)!

[@EmmanLopez1201]

8:20 maumau's reaction is priiiiceless

[@SVEMauMau]

that was so good!!!

[@EmmanLopez1201]

@@SVEMauMau it shows maumau ❤😂✌

[@EmmanLopez1201]

Keep safe to you and your family maumau! ❤✌

[@lemitos3344]

Guga are you from Brazil man? You say our words so easily and with perfection, tell me pls i wan't to know so much!

[@monicatsumoto]

I love your videos, but quick question. Isn't that fruit nectarine instead of peach?