Not long ago I went to salt bae and tried his short ribs! The results were not impressive, specially for the amount of money my friend Nick paid. Today I share with you the easiest and most delicious way to cook this beautiful piece of meat.
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Guga you should try to eat Jollibee it's a Filipino most famous fast food restaurant trust me it's so much better than KFC
More like Salty Bae.
I appreciate your love for the Adobo flavor, Guga. But I wanna say, never eat chopsticks with Filipino food ever again, We use spoon and fork. It's like us Filipinos eating Feijoada with chopsticks. Capice companheiro?
Leo just caveman it bugger the knife and fork 😂
Just please marinade any meat with soy sauce! May it be Japanese or any kind of dishes! The juice of a meat just become savory.. Not just watery…. Just experiment on it up to your liking
Guga, my filipino ancestors will be proud of you.
I can't believe Guga doesn't have his own restaurant
“All you gotta do is throw everything into a bow”
I tried and now my favorite books, phone, earpods and rubiks cubes are all soaked in fish sauce, soy sauce and coffee 😢
until you have Multiple restaurants around the world I don't think you can comment on anything he does. while you are safe behind your videos put your mouth where your your month is
Gugu please make me a beautiful wagyu piranha!♥
I find it odd why he didn't use equal fat for both cuts, but either way both looked so good. I was just wanting to be them chomping into the adobo version or both.
Leo's way of eating that piece of Rib, is the only civilized way to eat that. LOL civilized… while you burn your meat with a flame thrower muhahahahaha.
Instead of sesame seed it would be better with diced garlic fried to be crunchy
looks like Guga and company are falling in love with Filipino dishes, well try the Filipino Barbeque sauce and try it in your steaks 😊
Hi Guga,
Love the channel. What fat separator is that?
Thanks Darren
The taste comes through the screen.
Try PARES GUGA
Guga is doing a tour of Asia. First Korean BBQ Rib Sammich, now Filipino Adobe Beef Short Rib. I would LOVE to see Guga's cook up the infamous Char Sui aka Chinese Roast Pork but with the Guga twist!
Hey Guga. What are your thoughts on some of the new stoves that have "air sous vide? It used air instead of water.
This feels like deja vu
How many hours it was on sous vide? Maybe i missed it but i watched it twice and couldn’t catch it.
Yeah salt bae but when truffle dry aged
you might need to do this same adobo on some smoked brisket
I’m 100% with you
I'm sure the restaurant isn't going to care about quality, when people are willing to spend $200 on oven roasted steak.
It’s okay to critique but seems like you’re getting away from your passion to self absorbed! Hey, I guess if it gets you more followers…
Trying to teach Salt- bae anything is like trying to teach an egg swimming lessons. His arrogance is astounding.
That being said I made short ribs similar to yours but made a wine reduction sauce that everyone raved about for months. I will and must try your sauce in intimidate your recipe. Been a subscriber for years and miss seeing Mamow. I pray he is well. Happy Easter to you and your wonderful family and staff. Incredible content. God bless you all.
See. This is where I disagree with you Guga. He can do whatever he wants with his restaurant. The kicker being that people are responsible for who they give their business to.
If we want dumb practices like his to go away. It’s not about “cancelling” them. Just don’t go there. and if he stays evidently there are people dumb enough to get taken advantage of. That’s their problem.
Just keep doing what you’re doing and showing people how to reasonably enjoy steak.
Salt Bae is a disgrace.
I think they are not the same cut, one is a 4 bones chuck ribs (ribs 1 to 4) and the other is a 3 bones short ribs (ribs 5 to 7). Can't say if this would impact the taste profile, but the 3 bones one has more fat in the middle.
Other videos: "I got schooled by _____ on steaks"
This video: "I got to school salt bae" 😂
Why is it that most meat you take out of the sous vide bag looks rough but short ribs look amazing. I have a question though the tips of the bones are really far out I was told by a really good BBQ dude that you want about 1-1.5 inches showing otherwise it's overcooked. I know it has a lot to do with the fat content of the meat but just curious about your take…
Salty
Trust me Guga…..ive been watching A LOT of Y.T. chefs and cooking channels (like in thousands)…..but Salt Bae is an arrogant and self centered piece of S**T, so I have watched absolutely nothing of his work. Why should I – when I got you ?? 😉😀🇩🇰♥️🇺🇸.