Guga: Breaking the Barbecue Rules

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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. 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. Have you ever come across Guga’s video, “Will Pineapple Completely Disintegrate a Steak”? This video was uploaded two years ago and grabbed almost 2.7M views. According to the Chef himself, this experiment blew his mind, and it helped him learn a thing or two about the process of making tender meat.

Guga: Breaking the Barbecue Rules: Tosta, Gustavo

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. So, in all honesty, I found this YouTube channel quite organized. The best thing is a video for both beginners and professional trainers. Tie 2 thyme sprigs together with butcher's twine. Repeat with 2 more sprigs. Place the steaks over indirect heat, and then place the thyme sprigs on top of the steaks.

Smoked Mac and Cheese

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. 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.) Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more.

Guga: Breaking the Barbecue Rules Download [PDF] [EPUB] Guga: Breaking the Barbecue Rules Download

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:

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. 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 These two people have helped create a passion for cooking in him, so he never takes a day off. Even when he is off from work, Guga cooks for his wife and children. Guga Foods Most Popular Tips PDF / EPUB File Name: Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.pdf, Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.epub

Guga: Breaking the Barbecue Rules - Penguin Books Australia Guga: Breaking the Barbecue Rules - Penguin Books Australia

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 He also mentions that his grandmother’s culinary skills also inspired him to recreate and experiment with different spices, meats, and flavors. Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil. Set up the grill for two-zone cooking. Preheat to 250 F (121 C). Remove the steaks from the fridge. 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

Place the dish in the smoker. Smoke until the cheese is nice and melted, about 30 minutes. Serve warm.

Guga, Breaking the Barbecue Rules by Gustavo Tosta Guga, Breaking the Barbecue Rules by Gustavo Tosta

Use a knife to separate the eye from the cap and then remove any silver skin from cap. Slice the eye and cap into 1/2-inch (1.25-centimeter) slices and serve.Bake for 30 minutes or until lightly golden brown. (This bread will last up to 6 months in the freezer.) 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. 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.