Guga Foods
Hosted by Gustavo Tosta, this channel is dedicated to premium meat experiments, dry-aging techniques, and BBQ cooking. Famous for wagyu and unique steak preparations.
44
Videos
1
Shorts
Korean Gochujang vs. German Schnitzel vs. Hawaiian Grilled: Three Countries Battle It Out Over One Pork Chop
What Happens When You Encase a Prime Rib in Honey Butter for 2 Months Straight
Pitmaster Brad Robinson Schools Guga on Wagyu Brisket Trimming, Foil Boat Method & the Texas Trinity
35-Day Peanut Butter Dry-Aged Ribeye: Did It Actually Work?
Does Sprite Actually Tenderize Meat? Guga Tests the Grandmother's Secret on 3 Cuts
Wagyu Fat Infused With Cheese Powder Creates the Most Decadent Deep-Fried Smash Burger
Dry-Aging Steaks in 3-Year-Old Tabasco Pepper Mash from the Factory Floor
Prime vs Choice vs Premium: Which Beef Grade Transforms Most After 35-Day Dry Age?
1-Day vs. 1-Week vs. 1-Month Ponzu Marinade: What Citrus Actually Does to a Steak
35-Day Coffee Dry-Age Experiment: Using $600/lb Civet Poop Coffee on a Ribeye
How Meat Glue Transforms $1 Ground Beef and Eye of Round Into a Fake Filet Mignon
Soaking Steaks in Buttermilk for a Week: Did Lactic Acid Beat a Prime Cut?
67-Day Sumac Dry-Aged Steak: How a Middle Eastern Berry Transforms Beef Flavor
Guga's Homemade Chili Crisp Steak: Every Seed Left In for Maximum Heat
French Onion Soup Compound Butter on Steak: The 3-Way Experiment That Ended in a Unanimous Winner
What Happens When You Soak a Steak in Pickle Juice for a Full Month?
Guga Grinds A5 Wagyu Into a Deep-Fried Bacon-Wrapped Donut Burger — Then Makes a Giant Wagyu Meatloaf Donut Cake
35 Days Dry-Aged in Da'Bomb: The 135,000 Scovilles Experiment That Nearly Broke Guga
Grilled vs. Smoked vs. Deep-Fried Rack of Lamb: Which Cooking Method Wins?
What Happens When You Dry Age a Steak in Red Wine for Months
Nashville Hot Oil Meets Wagyu A5: Guga's Spicy Steak Fondue Experiment
Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?
From Choice Grade to Japanese A5: Guga's Wagyu Picanha Tasting Journey at 2 Million Subscribers
Deep Frying a Steak in 1,474°F Molten Salt: What Actually Happens?
What Happens When You Cook Steak with 1,000 Roasted Garlic Cloves — Spread vs. Fried Crust Showdown
A5 Wagyu Shabu Shabu vs. $1 Eye Round Hot Pot: Does Beef Quality Even Matter?
Food Critics vs. Locals: Guga Puts Orlando's 'Best' Steakhouses to the Test
Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment
TikTok's Favorite Grandma Ranks 4 Steaks from $11 to $700 — And Nearly Gets Them All Right
Butter-Basting vs. Golden Dip vs. Butter-Poached: Which Method Actually Improves Your Steak?
Grilled Ground Chicken Skewers: Guga's Koobideh-Style Nuggets for Athlete Kids
Perfectly Smoked Beef Ribs: The Salt, Pepper & Smoke Method That Gets It Just Right
7-Hour Smoked Pork Belly With a Dangerous Cuban Crackling Finish — Guga's Best of Both Worlds Method
Guga's Family-Secret Brazilian Chicken Stroganoff: The Table Cream Technique You Can't Skip
How to Cook Authentic Brazilian Picanha on a Charcoal Grill — Guga's Step-by-Step Method
Guga's Cheese-Stuffed 'Off the Chain' Burger with Smoked Onions on the Weber Kettle
Guga Foods Surprises His Cousin with a Coleman Road Trip LXE Portable Propane Grill — Live Unboxing Reaction
How Guga Smokes Pulled Pork to Perfection on a Camp Chef Pellet Grill
Guga's Greek-Middle Eastern Yogurt-Marinated BBQ Chicken on Charcoal Skewers
Guga's Charcoal-Grilled Chicken Kabobs: The Secret to Keeping Them Juicy Every Time
How Guga Smokes Salmon on a Weber Kettle Grill in Record Time
First-Timer's Guide to Holding 350°F on a Weber Kettle for Juicy BBQ Drumsticks
First-Time Weber Owner's Honest Take: What the Performer Deluxe Gets Right (and Wrong)
