I don’t eat in steakhouses anymore, but this one looks like right up my alley. The fact that they take such good care of steaks is awesome. I also love that they are using charcoal and are cooking the steaks perfectly.
Check out the original video: https://youtu.be/azxp2M8evts?si=5JUbRjPXBB7otuUf
Buy Guga’s Rub: https://shop.gugafoods.com/
Get my cook book: https://linktr.ee/shop.guga
* Subscribe! It’s free.
https://www.youtube.com/guga?sub_confirmation=1
———————————————–
Subscribe to my Grilling Channel
https://www.youtube.com/gugafoods?sub_confirmation=1
———————————————–
SUBSCRIBE to my Sous Vide Channel
https://www.youtube.com/SousVideEverything?sub_confirmation=1
———————————————–
* SVE MERCH *
Shirts: https://teespring.com/stores/sve
Cups & Boards: https://gugamerch.com/
———————————————–
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
TikTok: https://www.tiktok.com/@gugafoods
Instagram: https://www.instagram.com/sveverything/
Facebook: https://www.facebook.com/Sous-Vide-Everything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: https://amzn.to/2Ii6SFy
Anova Precision: https://amzn.to/2PM1izx
Sous Vide Container: http://amzn.to/2merrsb
Sous Vide Container Cover: https://amzn.to/3rRhlga
My Stove: https://amzn.to/2DBwP2C
Steak Tray: https://amzn.to/2Uvoa8Z
Tongs Tweezers: https://amzn.to/2M6v3Gm
Best Chamber Sealer: http://amzn.to/2hGHYF8
Cheap Suction Sealer: http://amzn.to/2mtj1Oi
Chamber Bags: http://amzn.to/2fpvSzD
Suction Bags: http://amzn.to/2mXfSUO
Bag Holder: http://amzn.to/2vjBYp5
Mini Weight: http://amzn.to/2nF3Q2Q
My Salt: https://amzn.to/2tofZgN
Pepper Grinder: http://amzn.to/2BYhNiz
Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10×15)
Affordable Rack System: https://amzn.to/326c5Ih
Stainless Rack System: http://amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
https://www.amazon.com/shop/sousvideeverything
**************************************************
* I get my steaks at Grand Western Steaks
Their Website: http://bit.ly/2ConGtC
Use Code “SVE” for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Smokers *
RecTeq https://bit.ly/3ZSZkAg
* TORCHES OPTIONS *
FLAMETHOWER: https://grillblazer.com/?ref=Guga
Use code “Guga” for 10% off
Small Torch: http://amzn.to/2BWYvv1
Searzall Torch: http://amzn.to/2meJLS7
Searzall Head: http://amzn.to/2mX8Pvl
* My Knives *
Every Knife I use is here: https://dalstrong.com/?ref=Guga
* My Cast Iron Pans *
Most used Pan: https://bit.ly/3eyd6Cc
My whole Collection: https://bit.ly/3hg2RUX
* OTHERS *
Induction Stove: https://amzn.to/36gCKrw
Hand Blender: https://amzn.to/3cF2HlJ
Blender: http://amzn.to/2n3IpKx
Food Grade Gloves: http://amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: http://amzn.to/2imsWSi
Drone: http://amzn.to/2jSbK7G
Gimbal: http://amzn.to/2ilc3HU
Main Lens: http://amzn.to/2AzKumn
Zoom Lens: http://amzn.to/2BMF7k8
Microphone: http://amzn.to/2jVU3UC
Slider: https://amzn.to/3kWlTOM
Voice Over Mic: http://amzn.to/2n69j1h
* My Music *
http://share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! 🙂
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#cooking #recipe #funny
source
This guy is the UK Guga tho lol am I right?
Cowboy Kent has a more menacing torch than GUGA 😂 Just saying
looks good but like Guga said Picanha is a premium cut, why waste it in a tartare? maybe because its lesser known. then the Filet, anyone can see that the middle has more intramuscular fat. rookie mistakes should have watched this channel more.
I saw that man cutting the fat cap from the picaña and I was "yep, typical british cook screwing with the food"
PD: I know he cutted the fat because he was making tartar, it's a joke
Been to this place twice, really good.
Actually Guga I think that he is right, but I coud be wrong, middle part is Filet mignon Chataubirand is a top part. Which I know French to translate Chateau is a caste for sure, and I think that there is a castle in France with a name of a cut.
I ate their 2 months ago, it was divine,
I had the scallops to start
Then a fillet (rare)
Guga! I Absolutely Love your videos and I agree with you on almost everything you say about steaks except about grill marks! I guess it’s an agree to disagree subject! I myself Love the charred flavor of grill marks! Keep the videos coming! God Bless from Caldwell Ohio!
Guga better opens a steak house real quick
Just made a reservation. Thanks!
Another adventure in jumping the shark on this and the other channels…The original video about this steakhouse is actually interesting unlike this boring reaction.
Guga… I just watched this man pull cooked bone marrow out of that bone… and not I want to know if you do that and freeze it… can you deep fry it????
Wow, the rump and the picanya (sp) is the same meat? I remember so many good meals my mom made from the rump, regarded at the time as on the cheaper side, now I get it.
Remember guys, if you tell other people about your favorite fishing spot, it won’t be your favorite fishing spot anymore…
Y’all willing to destroy secrets, for social media attention
😐🫡
Can I come over to your house for steaks?
Sirloin cap or as our foreign friend Guga calls it Picania is Great… but it’s not as he says “way better than any other steak not even close” that statement is obscured. For me it’s a Denver steak but I would never say it’s way better than not even close to other choices like ribeye.
Guga goes and orders chateaubriand.
Have been going to a couple of different Hawksmoor restaurants in London for well over ten years. Bone marrow is epic, steaks are so good and their cocktails are amazing. Come to one over here @guga.
Guga, you're a rump guy, I get it. I'm a rump guy, too. I see a big, tender, juicy rump and I just start salivating bro. It's like it's primal or something.
Guga please try dry aging a steak in Chinese Glaze Red tub 01, if you do not try this I will get you to eat at saltbay everyday for the rest of your days 😂😈❤✌
did he miss the bit when he was trimming the picana off and said hes making tartar?? this was known before he cut the fat.
I've watched that video like 100 times
How did they defeat the ocean? (to merge US and UK of course)
Great explanations about grass-fed vs grain-finished, I am familiar but I bet a lot of people were enlightened and the way you describe it gives me some nice context.
My blood boiled when he cut the fat
Guga, time to take a visit to this steakhouse. let us know what its like
That guy looks like the engineers from promethius.
No joke, when the chef says that the UK has a head start on caring about what the animals eat and the US has some catching up to do, the video stopped for an ad for McDonald's McRib. 😂😂
The queen
Thank you Guga for making one of the best cooking stakes UTUBE Videos with all of the difference, way of cooking and preparing awesome to you and your staff keep jamming and rocking yessah. Happy Holidays to you all.
If Guga says it you can take that to the bank, he's got a 1,000 steak cooking credit rating
Thank You Guga you taught me volumes about steak
I hope Santa brings you a wagyu picaña ❤😂
Guga visit their place.
You should go here and make a video Guga.
I agree, now I can get picanha here in my country (before it gets viral the butcher will laugh at me when I asked for a picanha) guga really made a big impact in the industry
3:18 burn guga stop being judgemental
A little humility goes a long way, Guga. Your reaction sounds arrogant.
Guga needs to open his own steakhouse!
Guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce
Also, Hawksmoor's sides are phenomenal. The seafood and lamb dishes are also great. Good thing I don't live in NYC or I'd be there more than my waistline could manage.
Guga, It's French cooking terms, chateau is the head, middle is the Fillet and Tournedos, tail is the mignon
Picanha is good. I've made it a few times, but it's not better that rib-eye. Sorry, have to disagree with you bro.
The main chef looks like voldemort
I live 5 miles from Maldon where Maldon sailt is made
Jealous Devil > Fogo. Fight me Guga ;). Also grain finish is vastly superior. grass finish has a terrible off-putting flavor.
Hawksmoor is considered one of the best steakhouses in the entire world.
Guga, the middle isnt chateaubriand, that is the filet mignon, chateau is the head. BUT for some bizzare reason, only in the US you guys call it different
Finally somebody who explains why we Europeans have less marbling than the US
Picanha is still very cheap here in The Netherlands, It is 1/3 the price of normal steaks sometimes even only 1/4! Good pick, always!
We need a Guga Steakhouse!