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I dry-aged STEAKS in 3 yrs. PEPPERS and eat it!


Comments • 1 717

  • Guga Foods
    Guga Foods  Month ago +467

    What should we dry age next?

  • Kevin Ortiz
    Kevin Ortiz Month ago +3921

    Angel can't taste spice but he can taste a pinch of cilantro in a pot of rice 🤣

    • Hunter Bernard
      Hunter Bernard 23 hours ago

      @Lukezi Very true, palettes are very ambiguous and some can tell certain tastes better than others that some people can taste super well. Just depends, although some things are more distinct and recognizable, but not for 100% of people, so you never know.

    • Jake Rohde
      Jake Rohde 4 days ago


    • Anne de Marie
      Anne de Marie 9 days ago

      Cilantro has a very strong soap taste for a lot of people

    • Sam Loki
      Sam Loki 14 days ago

      Idk yall are weird. Cilantro is awesome, like in tacos or pho

    • Beefy_
      Beefy_ 15 days ago

      @The Wise Mystical Tree for me it depends on what kind of food it is

  • Sylian
    Sylian Month ago +177

    Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!

  • S Mac
    S Mac Month ago +91

    Goga just looks like such a nice person. Every time I see him I just want to give him a hug

    • Scott Lake
      Scott Lake Month ago +8

      He seems like someone you’d have a drink with at a cookout, or bar, or whenever really.

    FAST EDDIE Month ago +24

    Damn you got me good brother!! I literally thought it was dry aged for 3 years haha 😂😂

  • Eli Fellows
    Eli Fellows Month ago +39

    I love how while Leo is giving his descriptions Angel is just taking more steak. I like his style

  • Matt Davis
    Matt Davis Month ago +809

    I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.

    • evil1by1
      evil1by1 6 days ago

      @Totally not an internet troll what if I told you peppers can be eaten for flavor not just heat?

    • Philovidya
      Philovidya Month ago

      @Corvo are you growing your own peppers or buying them from a supplier? If you’re growing your own you can keep them in a freezer for a long time and use them as needed. Also, when handling your peppers, especially when they are super hots, use gloves. When cooking the sauce itself you should probably wear eye protection and do it when your family isn’t going to be around because it will fumigate the house with pepper fumes. As for the hot sauces, you can ferment them or not ferment them. I don’t have much experience with fermenting but if you get to a low enough pH they will be shelf stable for a long time anyways. Garlic and vinegar are great for that. I generally like to use 6 peppers, 2 medium tomatoes, and clove of garlic, and one onion when making my sauces. You can use that as a base and change or add anything else that you might like, like increasing the peppers or adding fruit. Some people strain the solids out of their hot sauce after cooking it but I like to blend it in the blender so it has a nice thick consistency rather than a vinegar like tobasco consistency. If you’re looking for specific recipes youtube is great, Reddit has a lot of pepper and hot sauce related subreddits too. I like to find recipes on random cooking websites and modify them to my tastes. I hope that helped, good luck with your hot sauce endeavors.

    • Corvo
      Corvo Month ago

      I'm trying to get into making hot sauce. Any tips? I'm not even a beginner yet. Lmk where I can go for information

    • Leeek Lyoko
      Leeek Lyoko Month ago

      Are y’all not hip to louisiana?

    • Philovidya
      Philovidya Month ago

      I make my own too. I’m planning on growing 170 pepper plants once February hits. I got a fridge exclusively dedicated to hot sauce sitting in the shed I’m waiting to bust out

  • Roger McCaslin
    Roger McCaslin Month ago +54

    Looks like it's Angel's lucky day - two steaks for him and one for Guga and Leo.

  • Tyler Stone
    Tyler Stone Month ago +9

    If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment

  • thunderbolt
    thunderbolt Month ago +11

    Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!

    • Eevium Z
      Eevium Z 19 days ago

      He did a wasabi dry-age a year ago! it was a collab

    ZSTRODE. Month ago +3

    Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!

  • David Lima
    David Lima Month ago +5

    i love how EVERYTIME guga tries food he puts both elbows on the table and locks his fingers. i always think its so funny hahahaha

  • Adrien HB
    Adrien HB Month ago

    Hey Guga, thanks for your great videos.
    After watching your videos, I have three requests for future videos:
    - Please try some other cattle breeds than wagyu and American beef.
    - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
    - Please cook a foie gras in a terrine using sous vide.
    And yes I'll repeat those requests often. ;)

  • AndyJapandy
    AndyJapandy Month ago

    I'd love to see you try aging beef in snow (yukimoro). It's a very high-end technique in Japan.

  • cs_ stuLLe
    cs_ stuLLe Month ago

    Hi Guga, would also like to try the steak :P Have a suggestion for tryage : salted caramel, marzipan or coconut paste? I'm looking forward to the next videos! Greetings to the team ;)

  • The Millennial Gardener

    Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!

    • DiggOlive
      DiggOlive 11 days ago

      Hey, this is just a friendly reminder that you *must* dry age a whole roast in miso paste and post it on your channel.

    • SelevanRsC
      SelevanRsC Month ago +1

      @Ya Boi, Drip Dont worry, theres always someone jumping with "BUT HE DID THAT!!!1", not seeing a difference between marinade and real dry age. At least youre not one of them!

    • Ya Boi, Drip
      Ya Boi, Drip Month ago +3

      I misread, and did not see "miso paste". I apologize for overstepping.

    • Alex Lopez
      Alex Lopez Month ago

      This one ​ @Guga Foods

    • Madison R
      Madison R Month ago

      No he doesnt

  • Erica Stein
    Erica Stein Month ago +6

    I still would like to see a miso dry age experiment and you could do a few of the different varieties, tofu, or a corn meal dry age experiment.

  • Daryl Riobuya
    Daryl Riobuya Month ago

    Hi Mr. Guga, I love watching your videos. I would like to ask please what thing you are using for dry-aging the meat cause I want to try it. Thank you.

  • soccerstuddage
    soccerstuddage Month ago +2

    Hi, I’ve been watching for years now and love your channel. I was wondering if you have ever tried chocolate fed wagyu? I haven’t seen a video of it and would love to see your take. Mayura and other companies feed their wagyu chocolates and say it is second to none. Would love to see a video on it!

  • Raiden Jack
    Raiden Jack Month ago

    So I'd love to try the spicy steaks you guys end up eating

  • Mahmoud Salah
    Mahmoud Salah Month ago +114

    one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom.
    Edit: i mean the dry aging with some paste or some sauce (experiment)

    • Superintendent Chalmers
      Superintendent Chalmers Month ago +6

      @Eagle Strike That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.

    • Eagle Strike
      Eagle Strike Month ago +3

      @lass kinn I'd suggest wrapping it in cheese cloth to hold the paste on.

    • lass kinn
      lass kinn Month ago +1

      @Donnie could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.

    • Donnie
      Donnie Month ago +2

      I'm guessing the problem with that is the paste doesn't want to stick to the steak & it would end up falling off.

  • Edgars Kozinda
    Edgars Kozinda Month ago

    First time I saw your videos, and 1) great pace, to the point 2) interesting experiments 3) very good commentary. Subscribed

    • warpigsheals
      warpigsheals Month ago

      "Steaks are beefy".....Words of madeas biggest fan.

  • David Cosley
    David Cosley Month ago

    Hi Guga,
    Another great episode.
    Hope you have a great holiday season!

  • Joe Tant
    Joe Tant Month ago

    Video title is a bit misleading but another great, enjoyable video as always guys! 🙌🏻💯

  • MyNamesJosiah
    MyNamesJosiah Month ago

    I like how the professional term for the weird added taste steak gets after being dry aged is "funkiness."

  • ensomniiac
    ensomniiac Month ago

    Angel needs his own channel. Love you bro!!

  • Robbie Sawyer
    Robbie Sawyer Month ago

    From reading the title, I thought the steak was dry aged for 3 years. Kept thinking "Please don't do it Guga!" Really glad to see it was only 35 days.

  • limba44
    limba44 Month ago

    “Oops i left the steak in the grill for too long” imagine that 😂

  • Sydney
    Sydney Month ago +2

    It's BBQ season all year long at Guga's!! 😍

  • Scott Wood
    Scott Wood Month ago

    Beautiful cook Guga! Those steaks were mouth watering. Thanks for the videos.

    • text via telegram @guga_foods
      text via telegram @guga_foods Month ago

      Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝🔝 I have something for you.

  • Remington
    Remington Month ago

    @GugaFoods there is one thing that I need in my life guga! dry-age "Chicken fried steak!" or "experiments" 😂... might as well add a great side dish too. maybe some pep's will like this comment. let's make it happen!

  • Josiah Araki
    Josiah Araki Month ago

    Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.

  • cooper cooper
    cooper cooper Month ago

    i already ate ,just by looking and yeah i m hungry now .
    what i really like about this video , 3 of you dont really stuff your face with food you try .
    it really kind of classy way to taste test .
    awesome .

  • Fern Zepeda
    Fern Zepeda Month ago

    Sign me up to try the Chile mash all day! I love vinegar and I love spice.

  • Easy cooking
    Easy cooking Month ago

    Delicious! Thank you very much for sharing! 👍👍👍

  • 虚空 ユウトVoidborne Warden Ch. [HKVtuber]

    Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?

  • LongNameIncoming
    LongNameIncoming Month ago

    those might be the best looking steaks I have ever seen wow.

  • vasily kalugin
    vasily kalugin Month ago +2238

    I feel like guga now needs to dry age a steak for 3 years lol

    • Bryn KC
      Bryn KC 20 days ago

      @Walter gaming you don’t like good good then 😂

    • Isai Esparza
      Isai Esparza 24 days ago

      @İnflames4747 like the stuff you Watch right?

    • İnflames4747
      İnflames4747 24 days ago

      @Isai Esparza not funny

    • Michael Chronicles
      Michael Chronicles 28 days ago +1

      @Isai Esparza😂😂😂

    • Zyxify
      Zyxify Month ago

      @Walter gaming like your face

  • TheUiiui
    TheUiiui Month ago

    Vid 9 suggesting this experiment.
    Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.

  • Peter TBD
    Peter TBD Month ago

    Guga, you should dry aging meat with Asean most favorite fruit, king of fruit ~ Durian. I know it sound disgusting (for Durian haters 😆), but for Durian lovers, it something that we dream about 😆 Love from 🇲🇾 Guga 😃😃😃😃😃

  • vakeno
    vakeno Month ago

    Guga faz um dry age com extrato de tomate! Acho que viraria puro umami

  • J
    J Month ago

    You need a spreadsheet of all the experiments and whether it was worth a try, better than control etc.

  • Hops And Lead
    Hops And Lead Month ago +37

    I read the title that you aged the steaks in peppers for 3 years. Either way, great video and ideas as always. Keep up the great work!

  • Renheim Calalo
    Renheim Calalo Month ago

    Lesson: in 3-year Tabasco mash for dry aging, to simmer the spiciness, you need a very good gravy with peppermint leaves.

  • Gnomelord
    Gnomelord Month ago

    Would be cool to see a steak dry aged for 3 years in the 3 year old peppers, pretty over the top but would be interesting I reckon.

  • Linka B
    Linka B Month ago

    Good video, but I had a moment of utter horror reading the title thinking you dry-aged a steak for three full years.

  • Kat5Gaming
    Kat5Gaming Month ago

    So I've been watching your videos for a while now, pretty much going through the entire archine, and I LOVE your experiments! Even when they're really weird (like Nutella) and especially when they're surprisingly good (like Sprite brining). On that note, I have a suggestion!
    My favorite drink is Orange Fanta/Crush, and I actually like pairing steak with citrus flavors. I once grilled a steak with orange slices (basically caramelizing them with the steak), and the flavor was very bright and it added a mild zest to the steak. My question is, what would it be like if you did the Sprite experiment, but with orange soda?
    Anyways, keep doing what you do! Your videos are so much fun to watch and I've learned a lot of about flavor experiments from you. 🧡

  • SwoleBoyo
    SwoleBoyo Month ago +1

    Guga, I know you are not a huge fan of spicy. Thanks for doing this video and showing us inside the tobasco factory. Fermenting hot sauce is a very interesting process. Consider me jealous!

  • Hazim Hashim
    Hazim Hashim Month ago +124

    We all secretly want guga to dry age something for 3 years.

    • Lindsay Kimbrough
      Lindsay Kimbrough Month ago +1

      Mostly I thought he had dry aged a steak for 3 years.

    • Mr. Fish
      Mr. Fish Month ago

      @Lindsay Kimbrough ? What did it think it said

    • Lindsay Kimbrough
      Lindsay Kimbrough Month ago +3

      @George W Bush Center for Intelligence my dyslexia thought that’s what it said.

    • George W Bush Center for Intelligence
      George W Bush Center for Intelligence Month ago +1

      We know he's up to something in that area . Maybe he will bust out a 5 year aged piece of beef one day .

  • jj the jet plane
    jj the jet plane Month ago

    This video made me very HUNGRY i want that steak so bad now 😂😭

  • Phil C
    Phil C Month ago

    Hi Guga and team - can you please do a video cooking steaks with binchotan charcoal. It's expensive and would like to see if it tastes better. The coal is so carbon dense that any fat drippings instantly vapourize and flavour the meat more so than any other charcoal. Some chefs even through extra rendered fat on the coals to increase the smoke/vapour for a flavour enhancer.

  • Mr. Pizza Marlon
    Mr. Pizza Marlon Month ago

    I know where I am going when I get paid. I want me a juicy steak like this mmmmmm 😍

  • varikhi
    varikhi Month ago

    guga, can u make dry aged steaks in "bumbu rendang"?
    bet that'd be amazing

  • Ronnie D - Diesel Reactions

    Hey Guga, have you dry-aged beef and then made it into a burger? If you haven’t, try doing that and also do the wagyu beef as well…

  • dick richardson
    dick richardson Month ago

    Which dry age method has the biggest steaks (least amount of oxidation)?

  • Orestis Star
    Orestis Star Month ago

    You always make me hungry with this videos

  • Laneto
    Laneto Month ago

    This spicy ribeye reminds me of righteous felon voodoo chile jerky. So spicy and yummy

  • Alluvium inc
    Alluvium inc Month ago

    Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.

  • Ifaz Ahmed
    Ifaz Ahmed Month ago

    "So these peppers were safe for 2020 😲"
    These peppers has a better life than me

  • Caleb Doerksen
    Caleb Doerksen Month ago +1

    Speaking of fermented, can you dry age in Kimchi?

  • Zachary Geyer
    Zachary Geyer Month ago

    the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.

  • Xeno Bardock
    Xeno Bardock Month ago +1

    What if you dry-aged steaks in a cold vacuum chamber?

  • Gnuni Production
    Gnuni Production Month ago

    please do dry aging in liquid smoke. thanks ha quality content.

  • -RAM- M
    -RAM- M Month ago +7

    Love all Guga dry age videos.!.!
    Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera
    - Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)

    • -RAM- M
      -RAM- M Month ago

      @Islayman I have not gone "Tropical" in years. Sounds like I have to revisit.

    • Islayman
      Islayman Month ago

      Or some of the sauces from Pollo Tropical ....?

  • Hyrule Champion
    Hyrule Champion Month ago +1

    Try getting Angel to eat a homemade Impossible (Veggie) Burger by having it in the line up of Experiments example: adding butter to patties
    Bonus Points if he likes it

  • Jacques Gauthier
    Jacques Gauthier Month ago

    I'd like to see the beer in the butt cooking method tried with Chicken and Duck using white, pale ale, red ale and darker ale such as Kilkenny or Guinness to see the best beer type to use for chicken or duck. Perhaps even try with pheasant.

  • Colin Mackay
    Colin Mackay Month ago +1

    I truly believed that the steak was dry aged for 3 years in the peppers lol. The title confused he hell out of me lol

  • Lanz
    Lanz Month ago

    Can you dry age a rib roast using garlic paste or garlic confit?

  • John Tabor
    John Tabor Month ago

    hey guga just curious I know your from Brazil so I got to ask if I asked for a philly cheese steak in Brazil what would I get obviously it's not gonna be a philly but what bread and cut of steak what kind of cheese would it have veggies how would it be seasoned so many questions I hope you can make one I'd love to see how recipes would alter and honestly just real traditional Brazilian food not elevated to wagyu heights but what the real people of Brazil eat on a daily basis and if the was gonna make recipes from other countries using there own traditional ingredients would be honestly I think a Brazilian cheese steak would be a winner and i dont have a clue what it would even be

  • pouu ktin
    pouu ktin Month ago

    First thought, "dang, guga forgot about another steak in the dry ager"

  • Tuna Steve
    Tuna Steve Month ago

    Have you guys ever made a real time cooking video?

  • Bjones
    Bjones Month ago +1

    I too thought this meat was dry aged for 3 years lol

  • boxingdonk
    boxingdonk Month ago +14

    First thought, "dang, guga forgot about another steak in the dry ager" 🤣

  • Memorymode
    Memorymode Month ago

    For a second I thought they let you soak a steak in their barrel for 3years!

  • ASMR Sensations
    ASMR Sensations Month ago

    I bet you're preparing a 20 yr dry-age video🤣🤣🤣🤣

  • OnePunchToCelebrate

    Guga and crew "let's change up the direction"
    *Me internally* "I DONT LIKE CHANGE!"

  • Invisi
    Invisi Month ago

    could you dry age a steak in citrus acid?

  • Paul Delay
    Paul Delay Month ago

    Have you thought about a 35 day dry aged beef wellington?

  • T Jam
    T Jam Month ago

    From the REAL Jersey (CI), have you ever done a steak marinated in 'Marmite'? You might also want to try doing an steak in 'Nandos Peri-Peri Galic Medium' ;-)

  • Ñuts from Berserk
    Ñuts from Berserk Month ago

    Holy moly 3 YEARS DRY-AGE, are you sure it's not rotten Guga 🤣

  • KeithederGaming
    KeithederGaming Month ago

    I know you have to remove the pellicle when you fry age but is it inedible or does it just taste funny? Are there any uses for it or is it just trash?

  • John25
    John25 Month ago +14

    What if you cold smoked a steak or roast and then dry-aged it? (Maybe you spray it with a little water so the smoke sticks to it more?)

    • John25
      John25 Month ago +1

      @Haidar Ardell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.

    • Haidar Ardell
      Haidar Ardell Month ago +1

      max already did it if you want to watch it

    • Farticles of Conflatulation
      Farticles of Conflatulation Month ago +2

      It would have to be a really cold smoke. Probably has to smoke a frozen steak so it doesn’t go bad.

  • physicsfan314
    physicsfan314 Month ago

    Haha, when I saw the title I thought that he dry aged the steak for 3 years, not aged the peppers for 3 years. Haha!

  • SeriousNate
    SeriousNate Month ago

    Guga can you dry age with mint sauce please?

  • Daek
    Daek Month ago

    Make a dry age with gochujan, you’ll be blown away and it’s an experience!

  • Jaywed
    Jaywed Month ago

    How have you not done dry-aged with blue cheese!?

  • R0llingUpHill
    R0llingUpHill Month ago

    god my mouth was watering this WHOLE video

  • Simple Life Portugal

    Hi Guga! How about dry aging a steak in Harissa and doing an experiment with green harissa and red harissa and see which one is best?

  • littleDEVIL123V V
    littleDEVIL123V V Month ago

    I was pretty high when I added this to my 'watch later', and I thought you were having three year old dry aged steak 🤣 haha

  • Jake Huffman
    Jake Huffman Month ago

    Yo guga you ever think about dry aging in fermented garlic?

  • zbone52
    zbone52 Month ago +18

    Guga looks like he’s been working
    Tf out good for you bro

    • Lucas Laws
      Lucas Laws Month ago +1

      He works out and is a martial artist! I think he talked about it on an older video

  • Coldfiresun
    Coldfiresun Month ago

    you know you dont need to wait 3 years for? Dry age in fermented shrimp paste

  • DH
    DH Month ago

    Can you dry age a steak I'm yeast extract flakes or powder... It smells like dry popcorn butter but it's highly nutritious

  • Luth
    Luth Month ago

    "Yo you want some steak?"
    "Sure, why not."
    "See ya in 3y then"

  • musicmaniac32
    musicmaniac32 Month ago

    I love Guga and his channels, but all I want for Xmas is for him to say "speaking of that" or "that being said," "we'll see you IN the next one," and also maybe "IN the refrigerator" (instead of "on"). English phrases and prepositions are really hard.

  • iyzie jane
    iyzie jane Month ago +48

    When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.

  • Egar Sugimo
    Egar Sugimo Month ago

    I need to add guga to a isekai that has a side character that loves steak and experiments with all types of ingredients for the main character :)

  • X.L.B
    X.L.B Month ago

    Tbh, is dry aging worth it considering the waste that comes from it?

    NRJ NRJ Month ago

    GUGAAA, give me a side dish video.
    Ur so good at those side dishes u should make some videos of that!!
    Like this all so he sees this!

  • Jolly Man
    Jolly Man Month ago

    Guga: "this is something you might not see again"
    Me, an intellectual: * replays the video to see it again *