Guga Foods uses a Camp ChefWoodwind as his pellet smoker. He also uses the CampChef Pro 60xtwo-burner stove for what he calls his ‘power stove.’ Guga Foods Meat Grill for 20 minutes, turning the steaks occasionally, while moving the thyme sprigs to the top sides of the steaks, until the internal temperature reaches 120 F (49 C). Guga’ from Guga Foods real name is Gustavo Tosta. He’s a Brazilian-trained chef turned YouTube star. His YouTube videos include meat cooking experiments, but he teaches many basic BBQ skills like reverse-seared steak and how to cook the most perfect ribeye steak.

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So, in all honesty, I found this YouTube channel quite organized. The best thing is a video for both beginners and professional trainers. Begin mixing the tapioca starch and salt with a hand mixer or stand mixer while slowly adding the milk–vegetable oil mixture. Add the eggs and continue mixing until the ingredients are combined. The Brazilian star believes that people often overcook their steaks and ruin the texture. As per the Chef, respect your taste and opinion while cooking this dish, and that’s how you will achieve a perfect steak. Combine the milk and vegetable oil in a large saucepan over medium-high heat. Bring just to a boil, and then remove from the heat.Guga is a real advocate of herbs and spices. According to him, these elements enhance the aroma and ensure that each ingredient binds well with the meat. Things like garlic help increase the value and taste of a filet. 4 – Reverse Sear Method

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Place the dish in the smoker. Smoke until the cheese is nice and melted, about 30 minutes. Serve warm. Place the steaks in the hot skillet and sear for 1 minute per side. Flip the steaks once more, and then move the skillet over to the indirect heat. Add the butter, remaining thyme sprig, and garlic cloves to the hot skillet. (If you have too much rendered fat after the first sear, remove the steaks and clean the skillet before adding the butter, thyme, and garlic.) So what did he do? He bought sous vide to cook his favorite meal in his office. The first try was a disaster and a horrible nightmare. But that didn’t stop him from moving forward. Adding compound butter onto the steak gives richness to the meat and brings out a buttery and nutty flavor. If your steak is lean use more butter. Fattier steaks use less.

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Carefully squeeze the heads to expel the cloves out onto a plate. Mash with a fork until a paste is formed. Allow to cool for 10 minutes. Guga is from Minas Gerais, Uberaba in Brazil, and moved to the United States after he became a Brazilian trained Chef. He belongs to a small town that is quite famous for its beef. Interestingly, the city is known to hold events where the most expensive cows in Brazil get auctioned. Using the fork, combine the softened butter with the garlic paste and then add the dried parsley. Mash again until well combined. Place the butter on a sheet of plastic wrap. Mold the butter into a log and then transfer it to the fridge to set.

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PDF / EPUB File Name: Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.pdf, Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.epub Begin making the cheese sauce by melting the butter in a medium saucepan over medium heat. Add the flour and cook until the mixture begins to smell like pie dough.Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray. While seasoning, make sure to apply the mix on the steak’s edges as well. The rule is to season each part so you have enough seasoning on the steak for the right taste, even if it gets lost. 3 – Herbs/Aromatics Guga Foods gets most of his meat from Amelio at Grand Western Steaks. At least, that’s who he has mentioned over and over in his YouTube videos anytime he gets one of those amazing Wagyu cuts of beef! Guga Foods Kitchen Recommendations amazing recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, and fish, as well as recipes for sandwiches, sides, sauces, rubs, and more! Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil.

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Guga is well known for his food experiments. From cooking a steak 25 different ways to dry aging every meat, if you challenge him with a new but reasonable investigation, there’s a pretty good chance he’ll try it. The expert thinks a steak is nothing without a beautiful crust, so you need to make sure that you prepare a good seasoning to achieve an ideal crust. For that, he recommends blotting the steak using a towel. This step will help establish a perfect surface for a smooth crust. Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more. Guga moved to the USA for work, but it wasn’t easy initially. He had to spend hundreds of dollars on good food, affecting his monthly budget. Fast food wasn’t an option because Gustavo found it quite dull.

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Guga has an amazing and well-equipped kitchen with essentials such as bbq knives, a brisket knife for slicing, a flamethrower, a pellet smoker, a charcoal smoker, and sous vide machine. If you are one of the viewers, you would know that this man loves to play with flavors and find his sous vide machine quite convenient. As per his content on his YouTube channel, Gustavo loves to experiment. Cooking new things excites him, which makes him very passionate about his work. Then there are the culinary food experiments that make absolutely no sense but somehow, he pulls them off. I mean, I’m not sure what Angel (Guga’s nephew and taste test volunteer) thinks of these, but I think the wildest food experiments include: He also mentions that his grandmother’s culinary skills also inspired him to recreate and experiment with different spices, meats, and flavors.