Guga: Breaking the Barbecue Rules

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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 While Guga isn’t too vocal about his personal life, in a recent interview for a magazine, he talked about his cooking heroes. According to him, his aunt, who is also a trained cook, is his first inspiration. She used to cook for 1000 people every day, and that’s what inspired Guga to follow the same journey. Summer is officially here, and for food fans that means everything from simple recipes that let seasonality shine with farmers market-fresh produce to getting outside and firing up a grill to achieve perfectly barbecued proteins. 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.

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

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). Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray. 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 RecommendationsAdding 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.

Guga - By Gustavo Tosta (hardcover) : Target Guga - By Gustavo Tosta (hardcover) : Target

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. 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.) For steaks, Guga recommends the reverse sear method. This technique involves a slow smoking process which is then followed by hot searing. Guga thinks this technique enhances your control over the meat’s internal temperature, which then helps to make the crust crispier and meat a lot more tender. While picanha is 'Queen of All Meats,' many say ribeye steak is king! I somewhat agree because ribeye provides the best bite on the cow -- I am talking about the spinalis dorsi, also known as the ribeye cap," Tosta wrote in the cookbook. "When I was young, I would eat all the steak but save the cap as my last bite. Man, is it good! It's amazing! Here is one of the best ways to make it."

Roasted Garlic Ribeye

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

Smoked mac and cheese, roasted garlic ribeye and more

He also mentions that his grandmother’s culinary skills also inspired him to recreate and experiment with different spices, meats, and flavors. 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. 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. 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. Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more.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. 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. 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 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. 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.

Guga Foods | BBQ Hero Guga Foods | BBQ Hero

So, in all honesty, I found this YouTube channel quite organized. The best thing is a video for both beginners and professional trainers. Gustavo Tosta, who goes by Guga on his popular social media channels, has harnessed his energetic approach to all things barbecue in his debut cookbook, "Guga: Breaking the Barbecue Rules." PDF / EPUB File Name: Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.pdf, Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.epub 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. His new book is filled with 100 recipes that range from classic smoking and grilling recipes to complimentary savory side dishes with a Brazilian flare.Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil. 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! Everyone loves mac and cheese and this one will be no different. The hints of smoky flavor from both the cheese and the smoker make this one amazing! And of course, you know it's going to be extra cheesy!" Set up the grill for two-zone cooking. Preheat to 250 F (121 C). Remove the steaks from the fridge. 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.