The Ninja really rocked that keto diet, look at him now, you can't even recognize him.
@SousVideEverything5 жыл бұрын
😂😂😂
@P7OUR5 жыл бұрын
Hahaha
@J.Allen_5 жыл бұрын
Keto works well. But after going to Intermittent Fasting with reasonable carbs I will never go back. It's far better than Keto in every way.
@Tucanazo695 жыл бұрын
LMAO
@kappatvating5 жыл бұрын
😂😂
@KnightFrame455 жыл бұрын
Angel and MauMau in a SVE video = top 10 anime crossovers
@SousVideEverything5 жыл бұрын
😂😂😂
@Safouan05 жыл бұрын
Agreed lol.
@vladvd51035 жыл бұрын
Exactly what i thought
@benzmansl65amg5 жыл бұрын
😂😂😂
@rolandmata63955 жыл бұрын
They are always in this channel wdym?
@unlisted7735 жыл бұрын
Just made this for the 4th of July, and it was awesome! Had to go 220 degrees in my smoker because it won't produce smoke at lower temps. Still came out VERY tender! Highly recommend! Thanks, guys!
@tuliosouzaa5 жыл бұрын
hey guga, you should make a video about your life and how you went to america
@cardodalitay91845 жыл бұрын
Yes!!!
@joeytebben38065 жыл бұрын
Draw My Life, but drawn with barbecue sauce.
@ElFranselo5 жыл бұрын
Guga could you get Iberico Ribs sometime? I'm from spain and I can assure you they're amazing.
@professorm31365 жыл бұрын
FrankyYT yes I always use iberico ribs. 63 degrees Celsius for 36 hours and they melt. The flavor is much better than regular ribs
@philos315 жыл бұрын
@@professorm3136 Recipe please? Only rub or later with bbq sauce? How do you sear them? Oven? bbq? torch? how long?
@professorm31365 жыл бұрын
@@philos31 Only dryrub. pat them dry and give it a quick burn on the bbq and give it some bbq sauce and sear it again. this part is the most difficult part. Because I want that char colour and flavor on my ribs, but because it is so tender, the meat will get destroyed fast. So you need to make sure the ribs are pat dry before you give it a sear. Good luck!
@teejay6225 жыл бұрын
Absolutely loved seeing Maumau IN FRONT of the camera! Thanks for this rib experiment video guys. I've been loving my ribs in the sous vide but have never cooked them more than 6 hours. Now you have me wanting to do some experiments of my own. lol.
@DroidSmartphones5 жыл бұрын
Guga! My girlfriend bought me Japanese A5 Wagyu as a birthday present and I had it for the first time ever today. It was the best meal I've ever had in my life. I wanted to say thank you, Guga.... I would have never even known wagyu existed if it wasn't for this channel and I would have never gotten to experience what I did today!
@lrrr97343 жыл бұрын
I think you need to propose...
@mmoouussee00115 жыл бұрын
I did a time and temperature experiment a couple years ago. I set out to make ribs in about the same time as traditional cooking methods. I also like the meat to have a little bite to it so it doesn’t all fall off the bone with a single bite. What I found was 180°F for 4 hours gives a perfect rib.
@mschmidt31089 ай бұрын
Do you also smoke them? If so, before or after
@xXChopperJXx5 жыл бұрын
Thanks Guga, we did 3 racks for 48 hours and Guga's rub also smoked for 3 hours. EVERYONE loved them. Thanks for making our 4th of July celebration better.
@VicJuarez885 жыл бұрын
MauMau and Angel in the same video?? Wow this feels better than your favourite avenger come over to your place
@Will-kg5ly5 жыл бұрын
SVE vs Guga Foods Beef Rib battle. Sou vide vs Smoking and reverse sear. Please.
@jamesgray1434 жыл бұрын
this would be great Right now we cook at 225 for an hour in half uncovered in the oven then we finish for 45 minutes on the smoker at 225.
@carilynn21205 жыл бұрын
You're the only person I've ever seen do the mustard trick! I always do that, sometimes with brown mustard too if I want a more subtle spice. I prefer a tender rib but not completely falling apart, tiny not of texture in the bite. These both looked delicious!!
@chrisk85395 жыл бұрын
Really glad you did that experiment, because everyone always ask why I sous vide ribs for 24 hours. Now if only we could know the difference between 24, 18 or even a 12 hour cook...
@morningdawn20244 ай бұрын
Conduct the experiment yourself.
@islndaze5 жыл бұрын
I love the close up of the seasoning hitting those ribs! Great camera view!!
@eriknephrongfr88475 жыл бұрын
Damn. You’re right. It’s damn near ASMR
@csr115 жыл бұрын
Thanks Guga I have to say it's a pleasure watching these videos. You all have taken cooking to a level that makes TV chefs look silly. All I can say is wow, keep it up.
5 жыл бұрын
3:11 Looks amazing!!!
@FireWaterCooking5 жыл бұрын
Wow! Nice to see that you did the "Smoke After Sous Vide" method this time, it produces the best smoke profile in my opinion. 36 hours is about perfect for a tender and still have a slight pull. Nice cook and video Guga!
@SousVideEverything5 жыл бұрын
I agree.
@philipgrapatin1406Ай бұрын
you make my day/night everytime I watch!!!! Thank you for a good time and GREAT recipes!!!!!
@doithigh92135 жыл бұрын
Angel and MauMau together in a vid works perfect in my opinion. I don’t know if it’s the first time you do this but it’s a treat!
@tomm73015 жыл бұрын
The ribs looked amazing! Could you share your sauce recipe?
@MarkWoodChannel5 жыл бұрын
This is almost exactly what I do, I do 139 F @ 36 hours then smoke for 2-3 hours at 170 F. Perfect every time, can't wait to try your rub.
@JHNielson48515 жыл бұрын
Now you need to try them from 18 to 36 hours in two hour increments. Also can do the same thing at 155, 160 & 165 F. Then you can have a big get together with all your subscribers as taste testers.
@kayozindewsir11765 жыл бұрын
Guga! Can we get the sauce recipe? Love watching SVE and Guga Foods, keep up the great work my friend.
@etfremd5 жыл бұрын
Kayoz Indewsir yeah what is that mystery sauce? 😋😋😋
@brysonjohnson29835 жыл бұрын
Sweet baby rays? Lol
@franciscohernandezvenegas2594 жыл бұрын
Brother, I would love to know the recipe for the asonador that looks amazing and delicious ... greetings from the City of Mazatlan Sinaloa Mexico.
@jettan50185 жыл бұрын
Great cook as always! Your patience is another level
@bray2kray5 жыл бұрын
Guga do you have a video on how to make that sauce?
@TurboAljo5 жыл бұрын
Whats the sauce Guga??
@SousVideEverything5 жыл бұрын
Its coming... I am perfecting it is. When I do it will be out.
@jesuspruneda75594 жыл бұрын
@@SousVideEverything Guga, greetings from México!, do you have the BBQ sauce video ready?
@Bodgy763 жыл бұрын
@@SousVideEverything Hi By any chance Did you release the sauce 😀
@wayneemerson83185 жыл бұрын
Guga!! You should do a video on when to season the steak before you freeze for storage or right before you SousVide
@soh10465 жыл бұрын
Looks deeeeeeeelicious!! Is there a recipe for the Sauce ?
@craigbouwer015 жыл бұрын
Yes please
@pramuditajohan90135 жыл бұрын
Everyday im torturing my saliva glands by watching your video.. 🤤🤤
@eriknephrongfr88475 жыл бұрын
I wish I coulda thumbed you up 20 more times.
@tristandagraca20723 жыл бұрын
Nice video guys!!! Gonna try some ribs in the sous vide for the first time today, so thanks for the tips. Do you also have a recipe for that BBQ sauce? I found one for the rub in the description. Thanks in advance!
@barber06115 жыл бұрын
Guga: can you refrigerate these ribs overnight after the initial souse vide cook and before you smoke and sauce and sear?
@goocherrific5 жыл бұрын
I say yes
@MatthewClise5 жыл бұрын
Nice crossover action! Y'all need to be guests on Salty Tales. I wonder what the Brazilians would think of the Cuban food
@SousVideEverything5 жыл бұрын
What do you mean? we love CUBAN FOOD. 1/2 my family is CUBAN. 😂😂😂
@MatthewClise5 жыл бұрын
@@SousVideEverything I learn something new every day 😎 Either way, you need to get on the Ninja's channel. I hear the food is deeeeeslicious
@sceptre10675 жыл бұрын
i giggle as i watch Angle keep grabbing another rib. 😀 and how he was more careful with the 48hr rib. Also love this line up
@rmkscrambler5 жыл бұрын
So could you sous vise the ribs. Freeze them, then pull out of the freezer smoke and eat?
@Bijutu5 жыл бұрын
Just bought a Sous Vide Stick and have to try it out! It looks deeeeeeeeeelitious!! Greetings from Germany
@JK-zq2tn5 жыл бұрын
Love how while Guga and Maumau talk, Angel on the sly gets seconds 😂
@marteendesantiago48565 жыл бұрын
J K bro he does that in every video lmaooooo I’ve seen guga stop him before😭
@TirulinBR5 жыл бұрын
I use my sous vide machine to cook proteins on my dorm room but I don't have access to a smoker here, gonna try to make a rib rack without smoking to see how it comes out! Thanks for the great content, keep them coming!
@gothicel5 жыл бұрын
Guga, can we get the recipe/video on your sauce? edit 1: Also, TIL about using Yellow mustard to bind the rubs. edit 2: What do you do with the meat liquid from the sous vide?
@joshuahuff6075 жыл бұрын
You can use anything as a binder. Mustard, hot sauce, apple cider vinegar, a bit of water, etc
@misturchips5 жыл бұрын
I've heard of using mayonaisse as a binder, too.
@KurtOrionmysteryG5 жыл бұрын
Love your channel, Guga. Always so much fun to watch!
@chrismills93185 жыл бұрын
I just did ribs at 141F for 60 hours with Guga's rub. They had really good bite but still fell off the bone. Smoked for 1.5 hours and seared over locust wood. Deeeeelicious!!!
@eriknephrongfr88475 жыл бұрын
You’re killing me Guga! My God, you’re amazing! I love love love your videos!
@Skootavision3 жыл бұрын
Why oh why oh why have I been following Guga for a year, listened to all the tips...ALMOST..! Made ribs yesterday, didn't double bag, and now my water bath looks like a scene from Jaws! Be sensible, be like Guga. DOUBLE BAG STUFF WITH BONES!!!
@jeffmancuso2715 Жыл бұрын
I’ve watched this video probably a dozen times, made the ribs three times. Still enjoying the video as much as the ribs.
@west777s5 жыл бұрын
Looks great!!! Just got my Anova last week for my birthday. I Love it, so thanks to you Guga!!! I’m anxious to try some ribs with it now. Can you still get a good smoke ring and flavor ??? Both of your channels are great, appreciate them very much!!!!
@SousVideEverything5 жыл бұрын
yes. smoke flavor and rigs are intense.
@davesmith79062 жыл бұрын
As an ex chef I love your enthusiasm! Keep up the great work; thanks for saving me so much time experimenting.
@henghorn835 жыл бұрын
Can you do a Video with ribs cooked sous vide then chill in the fridge then smoke vs the regular sous vide way
@wrthrash5 жыл бұрын
So we were doing 2 beef filets sous vide last night and the "Wasserstein" immersion cooker had jumped from 126° F up to 200°! Seemed it was an electrical issue, as it was humming after cutting off, then the humming stopped when I unplugged it. Time to get a new one, and the Vesta looks like a decent bet, thanks for the lead!!!
@seanmoakes5 жыл бұрын
Would be cool to see a video of you going over all the kit you currently use. That chopping board looks great
@kevinlahey80875 жыл бұрын
Great video! Just found your channel and recently purchased a Anova machine...👍 I’m cooking ribs now for 24hrs if u didn’t want to go thru the smoking process what would you recommend as being the next steps?
@bfvelitex65465 жыл бұрын
Cooked to perfection! Nice job Guga!
@SousVideEverything5 жыл бұрын
THanks!
@MrSeamusHayes5 жыл бұрын
Sous Vide a whole cow in a swimming pool
@yowmemperor5 жыл бұрын
Guga has been challenged and must accept
@jayce50255 жыл бұрын
@@yowmemperor Aqua Teen Hunger Force!!
@kidred7504 жыл бұрын
Let’s doowih
@maortizjr804 жыл бұрын
haha
@royalty85 жыл бұрын
Bro, start selling your seasoning I just made it and it was so freaking good!!!
@Ben_Basso5 жыл бұрын
7:24 Guga and Mau Mau: *intense rib argument* Angel: Imma stare at these beautiful ribs *slow, delicate bites*
@xxdjrage81115 жыл бұрын
Guga if you are using a offset smoker seat the ribs where you put the charcoal and wood it’s a great finish for ribs
@PagesFlyingCircus5 жыл бұрын
Followed your methodology (including mustard) to the letter with St. Louis ribs (24 hour) for family meal yesterday. (caveat: my rub recipe and sauce recipe) Awesome results. Totally crushed it.
@VPRoar5 жыл бұрын
Awesome video. I was just talking to my wife about trying sous vide ribs. Guga, if I don't have a smoker do you think I could finish the ribs in the oven?
@kjconner17335 жыл бұрын
Guga seriously makes his own rub and shows us how. And doesn't sell it? Best guy ever!!
@byClosee5 жыл бұрын
I just can’t stop watching your videos.. I’m addicted!!
@SousVideEverything5 жыл бұрын
Thanks.
@ghostythunder5 жыл бұрын
When are you going to make your own tv show? Chef Guga, honestly you are VERY good at this! A lot of the recipes I’ve made myself and your rub you make is fabulous
@Fieldyrhart5 жыл бұрын
Do USDA choice vs Walmart ribeye experiment so that we can see how big the different is because I love WalMart steaks
@joshuahuff6075 жыл бұрын
Walmart has choice or select
@jackbailey53045 жыл бұрын
Awesome, I'm having some ribs tomorrow! Not Sous Vide, but hopefully just as delicious! Just a quick question, how does the Vesta equipment compare to your standard Sous Vide gear? Have a good one!
@TheRagingUnprofessional5 жыл бұрын
9:57 - Is that a hint / foreshadowing? Are you going to start bottling that sauce and possibly Guga's Rub?
@etfremd5 жыл бұрын
Jonathan Wright Yes he should bottle that sauce! 😋😋😋
@TheParrotFan2 жыл бұрын
Thank you Guga, I finally got to make these. 24 hour sous vide then 3 hour smoke with sauce on the last 30 minutes. My wife said they were the Best I’ve ever made. This is the only way for me from now on!
@Fallout31312 жыл бұрын
That sounds awesome, I think you just inspired me to give ‘em a shot.
@benzmansl65amg5 жыл бұрын
Maumau at home! Fun video. Thanks Guga!
@aquazier11325 жыл бұрын
You really know how to make us hungry Guga! 🤤😍
@Fieldyrhart5 жыл бұрын
HEY GUGA you should sous vide the most tough piece of meat on the cow, the eye of round, in order to see if you can make it tender. Cook it for different amounts of time or something???
@Xelaon5 жыл бұрын
I watch all the ads to support you guys! Love the videos!
@trevortimm75285 жыл бұрын
Did you sauce and sear just one side of the ribs? Or did you do both sides but just not video it like you normally do while seasoning?
@Pintexx5 жыл бұрын
I’m definitely cooking sous vide when I’m living in my own.
@beanshady5 жыл бұрын
I live alone right now and I've been sous viding since February. I typically just get a standard USDA choice chuck round roast (3-4 lbs) from my local grocery store and then trim off the fat and silver skin in sections to get five 2" thick small steaks. Chuck eye steaks on a grill are really tough, but sous vide really works great for them. I season the steaks with salt, pepper, garlic powder and thyme and vacuum/freeze them until I'm ready for one. On a "work from home" day, I'll start the circulator around 3 pm and wait until the water reaches 133F (~10 minutes on avg). I then place one of the steaks directly from the freezer to the circulator and cook it for 3 hours. By 6:15 pm or so, it'll be ready for me to take out and I then pat it try and sear it using my searzall/bernzomatic torch combo (cook until charred on both sides). For me, they come out perfectly medium rare, are tender, and the seasoning really penetrates deep into the meat. I usually pair the steak with a frozen vegetable medley. People complain about the time it takes to cook with sous vide, but I just plan around the cooking time.. I clean my dishes, laundry, run out if I need to, etc. while its cooking. Highly recommend and it makes me feel kinda like a chef when in reality I can't cook worth sh*t :D
@lexwaldez5 жыл бұрын
Great video! I like doing pulled pork like that... sous vide followed by some smoke and no wall to worry about. Shout out to the nephew!
@professorm31365 жыл бұрын
I HAVE BEEN WAITING FOR THIS! Thank you!
@GrandWesternSteaks5 жыл бұрын
Save some for us next time or send us an invite !!
@takeshiabe5 жыл бұрын
The meat dealer!
@jeronimoaguilar4 жыл бұрын
The Drug dealer!!!
@dassassin19855 жыл бұрын
Hey Guga how come you have not done any reviews for the Vesta sous vide machine or any of their other products? I liked watching your reviews on other machines in the past.
@adriankenyon1339 Жыл бұрын
Love your work mate 💯
@libertyprime98915 жыл бұрын
1:22 So Guga makes a meat rub and decides to give the recipe for free to whoever wants to use it, You're the saint of steaks and meat.
@DeniJasmina5 жыл бұрын
Wow Guga I didn’t know this was your channel! Amazing! Subbed to this one too!!
@uni-byte5 жыл бұрын
LOL! The lads, wringing their hands in anticipation ... Guga, you need to open a restaurant so I can come and get some over your amazing food!
@ErcPrk5 жыл бұрын
I love when maumau comes over
@DKWalser5 жыл бұрын
My preferred method is to cook the ribs for 12 hours at 145 degrees and then turn the temperature down to 135 degrees for the next 12 - 24 hours. You need to cook at 145 (or above) to achieve the texture we associate with properly prepared ribs, but if you cook for an extended period of time at that temperature a lot of the moisture will be driven out of the meat. 135 is sufficient to breakdown the collagen in the ribs, leaving them very tender, but won't dry out the ribs. At least, that's my theory.
@saithunga1525 жыл бұрын
Damn!!!! Best video, you are really the best man. well done!!!!
@SousVideEverything5 жыл бұрын
Thanks! I appreciate that.
@berardiracing925 жыл бұрын
Thanks for doing all you do to take out the guess work. You make us all look good.
@SousVideEverything5 жыл бұрын
Thanks for that brother! I appreciate it.
@alfreddorkalam59545 жыл бұрын
Hey Gouga. I want to cook chicken at 155 f for 2 to 2:30 hours and beef at 130 Fahrenheit for 2 hours. I only have one sous vide machine. What do you recommend? I was thinking put the chicken in for 1 hour at 160! Drop it to 130. Keep the chicken in for two hours w the beef at 130. Take it all out and sear and serve. Beef is strip loin and the chicken is boneless skinless thighs
@emmanuelbriscoe13547 ай бұрын
Done the same experiment at home by my lonesome. Ended up splitting one rack in half n took half out 24 hrs n then ate the 2nd half the next day. So major meal prep tip thanks to this video, save lots of time
@mbbrown7213 жыл бұрын
I don’t have a smoker. Will the ribs still taste good if you add sauce and torch them after they come out of sous vide?
@MRkorykyc4 жыл бұрын
@3:30 can u tell whats smokin aside from the ribs? happy weekend!
@pacomovi4 жыл бұрын
I love your channel. But I have a question, how can you smoke meat if you don¡t have a smoker?
@pactus78085 жыл бұрын
Every time I watch one of your episodes I want to find a good steakhouse to satiate my appetite. Have you guys ever done anything with black bear or moose?
@justplanefred3 жыл бұрын
How long did you have them on the smoker? Did you pull them based on time or Internal temp?
@gordonganey Жыл бұрын
What is the brand of smoker you used in this cooking experiment? Also what is the brand of you flame thrower?
@khairulanwar50845 жыл бұрын
Hi Guga. Would you mind trying some Hanwoo beef? The marbling on those things are exceptional. Kinda like Wagyu. Maybe a side by side comparison with Wagyu MBS 7 or A5?
@iamgort704 жыл бұрын
36 hrs might be the sweet, sweet spot!... Hehe doing this this weekend. I've found a specialist butcher here in Brisbane, Australia that has Free Range St Louis ribs! Me, my wife and my daughter LOVE RIBS, My daughter and I will easily demolish 2kg of these babies Saturday night. I better get extra! 😆 Wish me luck!!
@morningdawn20244 ай бұрын
Hello! You are doing a wonderful job when you popularize sous vide! But you need to write under the video the composition of the marinades, as well as the temperature and cooking time. Then your experience will turn from technical to culinary. In addition, they watch you in Europe, and there the temperature is measured in degrees Celsius, and although there is no problem converting from Fahrenheit to Celsius, people are different and this must be remembered. Thanks for your nice work.
@garysheets75205 жыл бұрын
Did the 12hr cook but twisted it. Did one rack with just rub and one rack with rub and about 6 chunks of pineapple. MMMMMM Delicious.. I was thinking the pineapple wouldn't really come through especially after putting some BBQ sauce on it and grilling them to caramelize the sauce but you could really taste it on the back.
@oscara18965 жыл бұрын
Hey.. guga I have a question for you what is the best method to cook the picanha in a normal kitchen without having a BQ and without using the sous vide method ????
@alvarogarciavales89485 жыл бұрын
In the dishwasher
@SousVideEverything5 жыл бұрын
Pan... it will be good.
@SMKreitzer19683 жыл бұрын
Thanks Guga!
@michyyauwly34635 жыл бұрын
Great video Guga! I might not comment often but I am a huge fan of yours!
@SousVideEverything5 жыл бұрын
Thanks Michy I appreciate that.
@tonibahloni9204 жыл бұрын
What sauce did you use? Love your channel!!!
@GeelongCableLocations2 жыл бұрын
Yep, a few of us would like to know the answer to this one
@jeannienutter30155 жыл бұрын
What was the sauce you used at the end, before you seared????
@TopMaphis5 жыл бұрын
Just tried Guga rub, and 24 hour rib. It was fantastic! Thanks for the info guys!
@danzfloor15 жыл бұрын
Would love to see whats the best method to sous vide ribs. With butter, with Cola, with pinaple juice, etc....