[{"data":1,"prerenderedAt":385},["ShallowReactive",2],{"channel-guga-foods":3},{"channel":4,"videos":17},{"id":5,"name":6,"slug":7,"avatar":8,"banner":9,"bio":10,"language":11,"primaryCuisine":12,"contentStyle":13,"videoFormat":14,"region":15,"linkWebsite":16,"linkInstagram":16,"linkTiktok":16,"linkTwitter":16,"linkFacebook":16,"linkPatreon":16},1019,"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj","https:\u002F\u002Fyt3.googleusercontent.com\u002FTG_WsQaKSi4ekCeiOeCDN5BU9XZgxlHUnsTGRY2QcaEWEXF-LonHqwDLctamFyxufIun3cLI6A","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.","English","Brazilian","BBQ","Mixed","US",null,[18,28,37,46,54,62,70,78,86,95,103,111,119,128,136,144,152,160,168,176,184,192,200,208,216,224,232,240,249,257,266,274,282,290,298,306,313,321,330,338,345,353,361,369,377],{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":25,"contentType":26,"channel":27},1014194,"0sykrt","KxXYX20-D8Y","Korean Gochujang vs. German Schnitzel vs. Hawaiian Grilled: Three Countries Battle It Out Over One Pork Chop","Guga cooks the same thick bone-in pork chop three ways — Korean gochujang marinade, classic German schnitzel, and Hawaiian-style grilled with pineapple salsa — to find out which country makes the best pork dish. Sponsored by the National Pork Board, the video doubles as a flavor-packed world tour and a practical guide to cooking pork chops to a perfect 145°F.","PT14M13S",false,"RECIPE",{"name":6,"slug":7,"avatar":8},{"id":29,"code":30,"youtubeVideoId":31,"title":32,"description":33,"youtubeDuration":34,"youtubeIsShort":25,"contentType":35,"channel":36},1005008,"7plw3e","jlzWa64J12I","What Happens When You Encase a Prime Rib in Honey Butter for 2 Months Straight","Guga Foods dry-ages prime rib roast steaks inside a coating of honey butter — and a spicy chili oil honey butter variant — for two full months, inspired by Outdoor Boys' Luke's famous honey butter bread recipe. The video covers the experiment setup, the surprising results (meat juices pushing out through the butter crust), and a side-by-side taste test revealing both experiments were standout successes.","PT16M25S","FOOD_SCIENCE",{"name":6,"slug":7,"avatar":8},{"id":38,"code":39,"youtubeVideoId":40,"title":41,"description":42,"youtubeDuration":43,"youtubeIsShort":25,"contentType":44,"channel":45},1014071,"0h71hl","i0t0q7kDPuo","Pitmaster Brad Robinson Schools Guga on Wagyu Brisket Trimming, Foil Boat Method & the Texas Trinity","Guga Foods teams up with BBQ pitmaster Brad Robinson (Chud's BBQ) for a full Texas BBQ masterclass featuring a Wagyu grade-9 brisket, beef short ribs, and sausage. The video covers professional trimming technique, the foil boat wrapping method, drum vs. pellet smoker comparisons, and an overnight rest that delivers competition-level results. A must-watch for anyone serious about leveling up their low-and-slow BBQ game.","PT12M13S","TECHNIQUE_AND_TIPS",{"name":6,"slug":7,"avatar":8},{"id":47,"code":48,"youtubeVideoId":49,"title":50,"description":51,"youtubeDuration":52,"youtubeIsShort":25,"contentType":35,"channel":53},1014227,"33q0u4","34Vth6UiLZM","35-Day Peanut Butter Dry-Aged Ribeye: Did It Actually Work?","Guga coats a full export ribeye in peanut butter and dry ages it for 35 days alongside a traditionally dry-aged half for comparison. The results are surprising — the peanut butter steak turns out incredibly tender with a hint of sweetness, but zero dry-aged flavor. A messy, chaotic experiment with an honest side-by-side tasting.","PT12M18S",{"name":6,"slug":7,"avatar":8},{"id":55,"code":56,"youtubeVideoId":57,"title":58,"description":59,"youtubeDuration":60,"youtubeIsShort":25,"contentType":35,"channel":61},1014162,"g3t9ga","FOnaHjFP5lo","Does Sprite Actually Tenderize Meat? Guga Tests the Grandmother's Secret on 3 Cuts","Guga Foods tests a popular folk hack — marinating meats in Sprite for 2 hours — across three cuts: tough $1 eye round steaks, chicken thighs, and thick pork chops. The experiment reveals surprising results on tenderness and juiciness, with almost no added sweetness or flavor change. A fun, science-driven cooking experiment for anyone curious about cheap tenderizing methods.","PT14M20S",{"name":6,"slug":7,"avatar":8},{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":25,"contentType":26,"channel":69},1014108,"6ee2j2","R_hz7zyrohA","Wagyu Fat Infused With Cheese Powder Creates the Most Decadent Deep-Fried Smash Burger","Guga experiments with deep-frying smash burgers in homemade cheese oil — first attempting to extract oil from real cheese, then discovering a superior method using cheddar cheese powder infused into wagyu fat. The result is a rich, intensely flavored burger that reduces one taster to tears. A wild deep-fry experiment comparing traditional smash burgers against the cheese-oil-fried version.","PT11M49S",{"name":6,"slug":7,"avatar":8},{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":25,"contentType":35,"channel":77},1014036,"ojpoen","zqlKtXf8eo0","Dry-Aging Steaks in 3-Year-Old Tabasco Pepper Mash from the Factory Floor","Guga gets exclusive access to 3-year-aged Tabasco pepper mash directly from the factory and uses it to dry-age a rib roast for 35 days. The result is a funky, vinegary, slightly spicy steak unlike anything most people could ever recreate at home. Guga and his taste testers compare it against a traditional 35-day dry-aged control to see if the Tabasco mash makes a meaningful difference.","PT9M51S",{"name":6,"slug":7,"avatar":8},{"id":79,"code":80,"youtubeVideoId":81,"title":82,"description":83,"youtubeDuration":84,"youtubeIsShort":25,"contentType":35,"channel":85},1014235,"umx54y","zoITqf9M208","Prime vs Choice vs Premium: Which Beef Grade Transforms Most After 35-Day Dry Age?","Guga splits three whole ribeye loins — USDA Prime, Premium, and Choice — dry-aging one half of each for 35 days using the UMAi Dry system while keeping the other half fresh for a direct comparison. The blind taste test reveals dramatic differences in tenderness and flavor across grades, with a clear winner emerging. Essential viewing for anyone considering dry-aging at home.","PT16M36S",{"name":6,"slug":7,"avatar":8},{"id":87,"code":88,"youtubeVideoId":89,"title":90,"description":91,"youtubeDuration":92,"youtubeIsShort":25,"contentType":93,"channel":94},1013951,"bkzsou","tkKyckO2Yac","1-Day vs. 1-Week vs. 1-Month Ponzu Marinade: What Citrus Actually Does to a Steak","Guga Foods conducts an extreme marinating experiment, soaking New York strip steaks in ponzu sauce for one day, one week, and one month before grilling and taste-testing. The results reveal how citrus chemically 'cooks' and breaks down the steak over time, with the one-month steak becoming unrecognizable in texture and flavor. The video also features a smoked char siu pork egg roll side dish with homemade sweet and sour sauce.","PT12M7S","FOOD_CHALLENGE",{"name":6,"slug":7,"avatar":8},{"id":96,"code":97,"youtubeVideoId":98,"title":99,"description":100,"youtubeDuration":101,"youtubeIsShort":25,"contentType":93,"channel":102},1013952,"nh09zd","PKrTw2HM_zw","35-Day Coffee Dry-Age Experiment: Using $600\u002Flb Civet Poop Coffee on a Ribeye","Guga dry-ages a ribeye roast for 35 days completely coated in Kopi Luwak — the world's most expensive coffee, made from civet-digested beans worth up to $600\u002Flb. He compares it against a standard dry-aged control steak, grills both, and has his crew taste-test the results blind before revealing the unusual ingredient.","PT6M42S",{"name":6,"slug":7,"avatar":8},{"id":104,"code":105,"youtubeVideoId":106,"title":107,"description":108,"youtubeDuration":109,"youtubeIsShort":25,"contentType":35,"channel":110},1013916,"almqla","qsEKjf9_1iA","How Meat Glue Transforms $1 Ground Beef and Eye of Round Into a Fake Filet Mignon","Guga uses meat glue (transglutaminase) to reconstruct cheap cuts — ground beef patties and thinly sliced eye of round — into filet mignon-shaped steaks, then blind taste tests them against the real thing. The eye of round version shocks the tasters by passing as a legitimate filet mignon, while the ground beef version falls flat on texture. A wild food science experiment that exposes how the meat industry could (and does) use this technique.","PT12M2S",{"name":6,"slug":7,"avatar":8},{"id":112,"code":113,"youtubeVideoId":114,"title":115,"description":116,"youtubeDuration":117,"youtubeIsShort":25,"contentType":26,"channel":118},1014003,"vsk9o6","Q3yiVgzmnnI","Soaking Steaks in Buttermilk for a Week: Did Lactic Acid Beat a Prime Cut?","Guga tests whether soaking choice-grade ribeyes in buttermilk for 24 hours, 3 days, and a full week can tenderize them enough to rival a prime steak. The results are surprising — especially the week-long soak. He also makes a braised short rib cheesesteak pie as a side dish.","PT12M43S",{"name":6,"slug":7,"avatar":8},{"id":120,"code":121,"youtubeVideoId":122,"title":123,"description":124,"youtubeDuration":125,"youtubeIsShort":126,"contentType":35,"channel":127},1005006,"ygeyzb","Ae7wkawXTnw","What Happens When You Seal a Steak in Cheese Wax for 6 Months","Guga coats a raw steak in melted cheese wax and lets it age for a full six months — the same preservation method used for aged cheeses. When he finally cuts it open, there's zero oxidation and a distinct cheese-like aroma, leading to a surprising result on the griddle.","PT51S",true,{"name":6,"slug":7,"avatar":8},{"id":129,"code":130,"youtubeVideoId":131,"title":132,"description":133,"youtubeDuration":134,"youtubeIsShort":25,"contentType":35,"channel":135},1004976,"n3si2i","S9zL3-d6waQ","67-Day Sumac Dry-Aged Steak: How a Middle Eastern Berry Transforms Beef Flavor","Guga ages prime ribeye steaks for 67 days coated in sumac paste, then compares them against a control dry-age and a custom Middle Eastern spice blend (black lime, saffron, tamarind, and butter). The video covers the full aging process, taste test results, and includes a bonus sumac chicken recipe as a side dish.","PT14M34S",{"name":6,"slug":7,"avatar":8},{"id":137,"code":138,"youtubeVideoId":139,"title":140,"description":141,"youtubeDuration":142,"youtubeIsShort":25,"contentType":26,"channel":143},1013967,"a6rsfy","KzU7w6Jc1zM","Guga's Homemade Chili Crisp Steak: Every Seed Left In for Maximum Heat","Guga Foods makes his own ultra-spicy chili crisp from scratch — leaving in every seed — and puts it head-to-head against a store-bought version on New York strip steaks. The video also features a surprisingly challenging homemade potato starch noodle side dish tossed in the fiery oil. His team serves as heat-tolerant taste testers with mixed results.","PT9M58S",{"name":6,"slug":7,"avatar":8},{"id":145,"code":146,"youtubeVideoId":147,"title":148,"description":149,"youtubeDuration":150,"youtubeIsShort":25,"contentType":26,"channel":151},1018323,"dsai2s","I8sK-oNo6-k","French Onion Soup Compound Butter on Steak: The 3-Way Experiment That Ended in a Unanimous Winner","Guga tests three ways to bring French onion soup flavors to prime 21-day aged steaks: plain, topped with a homemade French onion compound butter, and fully loaded with caramelized onions, toasted baguette, and melted Gruyère. Inspired by a masterclass from a French Hall of Fame chef in NYC, this video walks through making French onion soup from scratch and turning it into the ultimate steak topping. All three tasters unanimously crowned the fully loaded version the winner.","PT9M42S",{"name":6,"slug":7,"avatar":8},{"id":153,"code":154,"youtubeVideoId":155,"title":156,"description":157,"youtubeDuration":158,"youtubeIsShort":25,"contentType":93,"channel":159},1013981,"3bsjjr","OWixgifbM6M","What Happens When You Soak a Steak in Pickle Juice for a Full Month?","Guga tests pickle juice marinades on steaks at four intervals — control, 1 day, 1 week, and 1 month — to see how the vinegar brine affects texture, tenderness, and flavor. The experiment reveals dramatic changes in meat fiber structure over time, with the month-long brine nearly falling apart. Served alongside fried pickle and potato 'roulette' fries, the taste test crowns the 1-week brine as the crowd favorite.","PT9M23S",{"name":6,"slug":7,"avatar":8},{"id":161,"code":162,"youtubeVideoId":163,"title":164,"description":165,"youtubeDuration":166,"youtubeIsShort":25,"contentType":26,"channel":167},1013990,"5prd4t","R7WYfLXhGlg","Guga Grinds A5 Wagyu Into a Deep-Fried Bacon-Wrapped Donut Burger — Then Makes a Giant Wagyu Meatloaf Donut Cake","In response to Gordon Ramsay calling him a 'donut,' Guga Foods creates two elaborate wagyu meat donuts: a deep-fried A5 Wagyu bacon-wrapped donut served as a burger with coleslaw and melted American cheese, and a massive wagyu-lamb-ham meatloaf shaped like a giant donut topped with ranch sauce and bacon bits. The crew taste-tests both creations with over-the-top reactions and declares them unexpectedly delicious.","PT11M46S",{"name":6,"slug":7,"avatar":8},{"id":169,"code":170,"youtubeVideoId":171,"title":172,"description":173,"youtubeDuration":174,"youtubeIsShort":25,"contentType":93,"channel":175},1014122,"x8hggz","3zzSNHQBh3k","35 Days Dry-Aged in Da'Bomb: The 135,000 Scovilles Experiment That Nearly Broke Guga","Guga coats a full rib roast in Da'Bomb Beyond Insanity hot sauce — infamous from Hot Ones — and dry-ages it for 35 days to see if 135,000+ Scovilles can penetrate and transform a steak. The results are surprising: the sauce soaks deep into the meat, leaving almost no outer crust to trim, and the finished steak tastes fermented and fiercely spicy. The video ends with Guga and his nephew tasting the sauce straight, resulting in full meltdown mode.","PT10M45S",{"name":6,"slug":7,"avatar":8},{"id":177,"code":178,"youtubeVideoId":179,"title":180,"description":181,"youtubeDuration":182,"youtubeIsShort":25,"contentType":26,"channel":183},1014204,"da9bfe","cFexBUlxkx4","Grilled vs. Smoked vs. Deep-Fried Rack of Lamb: Which Cooking Method Wins?","Guga tests three cooking methods — grilling with a herb marinade, smoking with a spiced rub, and deep frying with a seasoned breadcrumb crust — to find the ultimate way to cook domestic rack of lamb. The video covers why domestic grain-finished lamb is less gamey than imported, and includes a side-by-side taste test with honest reactions. A must-watch for anyone wanting to level up their lamb game.","PT12M42S",{"name":6,"slug":7,"avatar":8},{"id":185,"code":186,"youtubeVideoId":187,"title":188,"description":189,"youtubeDuration":190,"youtubeIsShort":25,"contentType":26,"channel":191},1013895,"ef28os","9WHSDjjLjfg","What Happens When You Dry Age a Steak in Red Wine for Months","Guga submerges a rib roast in red wine for a month, then dry ages it further to create a deeply purple, fermented-flavored steak — compared side-by-side against a traditional dry-aged control. The video also features a bonus braciola-style stuffed flank steak as a side dish. A wild experiment for serious steak enthusiasts.","PT10M10S",{"name":6,"slug":7,"avatar":8},{"id":193,"code":194,"youtubeVideoId":195,"title":196,"description":197,"youtubeDuration":198,"youtubeIsShort":25,"contentType":26,"channel":199},1013887,"arnoz6","ul5PsINe7xk","Nashville Hot Oil Meets Wagyu A5: Guga's Spicy Steak Fondue Experiment","Guga Foods takes Nashville hot fried chicken's signature spicy oil and applies it to Japanese A5 Wagyu steak — first as deep-fried steak bites, then as a wild truffle cheese fondue dipping sauce. The video also features Korean-inspired gochujang sesame fries as a side dish, with a full taste test comparing all three creations.","PT12M6S",{"name":6,"slug":7,"avatar":8},{"id":201,"code":202,"youtubeVideoId":203,"title":204,"description":205,"youtubeDuration":206,"youtubeIsShort":25,"contentType":26,"channel":207},1014075,"c53i24","JrC8bUUj9FI","Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?","Guga deep-fries a whole chicken in 10 pounds of clarified butter, then puts it head-to-head against a smoked spatchcock chicken to see which method produces the juiciest, most flavorful result. The video also covers how to easily make clarified butter using a sous vide circulator, plus a bonus smashed potato recipe topped with seasoned ground beef and melted mozzarella.","PT10M30S",{"name":6,"slug":7,"avatar":8},{"id":209,"code":210,"youtubeVideoId":211,"title":212,"description":213,"youtubeDuration":214,"youtubeIsShort":25,"contentType":26,"channel":215},1014199,"s7b4fm","5marKy1U1aU","From Choice Grade to Japanese A5: Guga's Wagyu Picanha Tasting Journey at 2 Million Subscribers","To celebrate 2 million subscribers, Guga cooks an extremely rare Japanese A5 Wagyu Picanha and compares it side-by-side with Choice and Australian Wagyu (MS5 and MS7) versions of the same cut. The verdict: it's better than any A5 ribeye he's ever eaten. A heartfelt milestone video packed with emotional reactions, grilling tips, and a teaser for an upcoming dry-aged A5 Picanha video.","PT12M55S",{"name":6,"slug":7,"avatar":8},{"id":217,"code":218,"youtubeVideoId":219,"title":220,"description":221,"youtubeDuration":222,"youtubeIsShort":25,"contentType":93,"channel":223},1013998,"4e3o30","_EgDNdOmlR8","Deep Frying a Steak in 1,474°F Molten Salt: What Actually Happens?","Guga teams up with Nate from NFTI to attempt cooking steaks by submerging them in molten salt heated to over 1,400°F using a custom graphite crucible and furnace. The video documents multiple chaotic attempts — including a solidified salt fail and a dangerous deep-fry — before comparing results against a control grill steak, a deep-fried steak, and a molten-salt-seared steak. A must-watch for fans of extreme cooking experiments.","PT13M26S",{"name":6,"slug":7,"avatar":8},{"id":225,"code":226,"youtubeVideoId":227,"title":228,"description":229,"youtubeDuration":230,"youtubeIsShort":25,"contentType":93,"channel":231},1004987,"75xp8s","iBAvAdhTXAM","What Happens When You Cook Steak with 1,000 Roasted Garlic Cloves — Spread vs. Fried Crust Showdown","Guga tests the limits of garlic flavor by roasting 1,000 cloves in avocado oil and using them three different ways on New York strip steaks: plain, as a blended garlic spread, and as a deep-fried crust. The experiment reveals a clear winner — and one bitter, sandy loser. Includes a bonus smoked brie-stuffed bacon burger as a side dish.","PT10M",{"name":6,"slug":7,"avatar":8},{"id":233,"code":234,"youtubeVideoId":235,"title":236,"description":237,"youtubeDuration":238,"youtubeIsShort":25,"contentType":93,"channel":239},1005031,"0qsw6i","hAcbj-mWBYY","A5 Wagyu Shabu Shabu vs. $1 Eye Round Hot Pot: Does Beef Quality Even Matter?","Guga pits Japanese shabu shabu (using $1,000+ in A5 Wagyu) against Chinese hot pot (using budget cuts like eye round) to answer whether beef quality actually matters in a hot pot setting. The video covers how to make both the dashi broth and a complex Sichuan spice oil from scratch, plus dipping sauces, and ends with a group taste test verdict.","PT11M43S",{"name":6,"slug":7,"avatar":8},{"id":241,"code":242,"youtubeVideoId":243,"title":244,"description":245,"youtubeDuration":246,"youtubeIsShort":25,"contentType":247,"channel":248},1018321,"5x376f","by2YB9r8J3o","Food Critics vs. Locals: Guga Puts Orlando's 'Best' Steakhouses to the Test","Guga Foods visits two Orlando steakhouses — one praised by food critics, one beloved by locals — to find out who has better taste. The critic-approved spot disappoints with unseasoned, old-tasting filet and identical-flavored steaks, while the locals' pick impresses with an incredibly smoky seared ahi tuna and a classic broiled ribeye. Part of Guga's ongoing series rating every steakhouse in America.","PT11M16S","RESTAURANT_REVIEW",{"name":6,"slug":7,"avatar":8},{"id":250,"code":251,"youtubeVideoId":252,"title":253,"description":254,"youtubeDuration":255,"youtubeIsShort":25,"contentType":26,"channel":256},1013928,"ys21b2","VNS7R2mPkcU","Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment","Guga tests three methods to achieve maximum steak crispiness: a standard charcoal-grilled control, a steak wrapped in rice paper and deep-fried in bone marrow three times, and a steak wrapped in sesame-soy soaked rice noodles. The video also features a Peruvian Lomo Saltado with mashed potatoes and quail eggs as a side dish.","PT11M34S",{"name":6,"slug":7,"avatar":8},{"id":258,"code":259,"youtubeVideoId":260,"title":261,"description":262,"youtubeDuration":263,"youtubeIsShort":25,"contentType":264,"channel":265},1014047,"qf20m1","OUpRKUpenss","TikTok's Favorite Grandma Ranks 4 Steaks from $11 to $700 — And Nearly Gets Them All Right","Guga Foods brings TikTok star Lynja to the Tabasco factory to blind-taste four steaks ranging from an $11 supermarket choice-grade strip to a $700 Japanese Wagyu A5 filet mignon. Lynja's reactions — and surprisingly accurate price guesses — make for a genuinely fun and revealing comparison of what money actually buys you in beef.","PT8M27S","TASTE_TEST",{"name":6,"slug":7,"avatar":8},{"id":267,"code":268,"youtubeVideoId":269,"title":270,"description":271,"youtubeDuration":272,"youtubeIsShort":25,"contentType":44,"channel":273},1014243,"0pxejl","OtoIVhOZfV0","Butter-Basting vs. Golden Dip vs. Butter-Poached: Which Method Actually Improves Your Steak?","Guga tests three different butter methods on prime New York Strip steaks — cooking in butter, the 'golden dip' (dipping finished steak in melted butter), and traditional butter basting — to find out which truly enhances flavor. The surprising verdict: two of the three methods are complete gimmicks that actually wash away steak flavor. A must-watch for anyone who's ever wondered if more butter equals better steak.","PT12M23S",{"name":6,"slug":7,"avatar":8},{"id":275,"code":276,"youtubeVideoId":277,"title":278,"description":279,"youtubeDuration":280,"youtubeIsShort":25,"contentType":26,"channel":281},1014372,"n7da80","qhxpWNfBs5M","Grilled Ground Chicken Skewers: Guga's Koobideh-Style Nuggets for Athlete Kids","Guga Foods shares a healthier, no-fry alternative to chicken nuggets inspired by Persian koobideh — ground chicken seasoned with cinnamon, cumin, paprika, and lemon, then grilled on skewers. The video walks through the spice blend, a key sealing technique to keep the meat on the skewer, and tips for keeping it juicy. Perfect for parents looking for a nutritious, kid-friendly meal.","PT10M43S",{"name":6,"slug":7,"avatar":8},{"id":283,"code":284,"youtubeVideoId":285,"title":286,"description":287,"youtubeDuration":288,"youtubeIsShort":25,"contentType":26,"channel":289},1014378,"2oiqqv","PvcxGCGs-Pg","Perfectly Smoked Beef Ribs: The Salt, Pepper & Smoke Method That Gets It Just Right","Guga Foods walks through his method for achieving what he calls the perfect smoked beef ribs — balanced smoke, seasoning, and texture that's neither too soft nor too dry. A straightforward BBQ cook focused on dialing in the fundamentals of smoked beef ribs. Great for backyard pitmasters looking to master the classic American-style beef rib.","PT5M18S",{"name":6,"slug":7,"avatar":8},{"id":291,"code":292,"youtubeVideoId":293,"title":294,"description":295,"youtubeDuration":296,"youtubeIsShort":25,"contentType":44,"channel":297},1014370,"5m9bbf","ncVgwcEKU5Y","7-Hour Smoked Pork Belly With a Dangerous Cuban Crackling Finish — Guga's Best of Both Worlds Method","Guga smokes a pork belly overnight for 7 hours on a pellet smoker, then uses a Cuban-style hot oil technique to achieve shatteringly crispy skin — all while keeping the smoky meat intact. The video reveals the high-risk trick of flash-crisping the skin in 500°F oil and warns viewers not to attempt it at home due to the explosion risk from hot fat contact.","PT8M15S",{"name":6,"slug":7,"avatar":8},{"id":299,"code":300,"youtubeVideoId":301,"title":302,"description":303,"youtubeDuration":304,"youtubeIsShort":25,"contentType":26,"channel":305},1014364,"wyhu4k","ttW9EZeyxBs","Guga's Family-Secret Brazilian Chicken Stroganoff: The Table Cream Technique You Can't Skip","Guga Foods shares a cherished family recipe for Brazilian-style chicken stroganoff (Strogonoff de Frango), scaled for 10–15 people. The video walks through seasoning and searing chicken breast, building a rich tomato-cream sauce, and reveals the critical stirring technique to prevent the table cream from breaking. Best served with steamed rice and shoestring potato chips.","PT8M35S",{"name":6,"slug":7,"avatar":8},{"id":307,"code":308,"youtubeVideoId":309,"title":310,"description":311,"youtubeDuration":246,"youtubeIsShort":25,"contentType":26,"channel":312},1014366,"n3udoc","OzEVKCbEW1M","How to Cook Authentic Brazilian Picanha on a Charcoal Grill — Guga's Step-by-Step Method","Guga Foods breaks down how to cook authentic Brazilian Picanha steak at home using a charcoal grill. The video walks through every step to replicate the churrascaria experience, claiming it produces the best steak in the world. Perfect for grilling enthusiasts looking to try a beloved Brazilian cut.",{"name":6,"slug":7,"avatar":8},{"id":314,"code":315,"youtubeVideoId":316,"title":317,"description":318,"youtubeDuration":319,"youtubeIsShort":25,"contentType":26,"channel":320},1014373,"tfcjvb","heIfWbr025I","Guga's Cheese-Stuffed 'Off the Chain' Burger with Smoked Onions on the Weber Kettle","Guga Foods reveals his family's secret burger recipe featuring mozzarella cheese stuffed inside the patty for guaranteed juiciness, mixed with finely diced white and green onions, garlic, and spices. The burgers are cooked on a Weber Kettle with wood chips for smoky flavor and topped with caramelized onions cooked directly on the grill. A must-watch for backyard burger enthusiasts looking to level up beyond basic patties.","PT13M34S",{"name":6,"slug":7,"avatar":8},{"id":322,"code":323,"youtubeVideoId":324,"title":325,"description":326,"youtubeDuration":327,"youtubeIsShort":25,"contentType":328,"channel":329},1014375,"it45x8","Uexobifi_Nw","Guga Foods Surprises His Cousin with a Coleman Road Trip LXE Portable Propane Grill — Live Unboxing Reaction","Guga Foods gifts his cousin a Coleman Road Trip LXE portable propane grill in a surprise unboxing video. The two figure out assembly together — from attaching wheels to locking the folding legs — and share tips like lining the grease tray with aluminum foil. A fun, candid look at a popular portable grill before its first cook.","PT7M17S","KITCHEN_EQUIPMENT",{"name":6,"slug":7,"avatar":8},{"id":331,"code":332,"youtubeVideoId":333,"title":334,"description":335,"youtubeDuration":336,"youtubeIsShort":25,"contentType":26,"channel":337},1014379,"l5a3oh","slaM3zK3r8c","How Guga Smokes Pulled Pork to Perfection on a Camp Chef Pellet Grill","Guga Foods demonstrates his method for smoking pulled pork on the Camp Chef PG24 pellet smoker, claiming it produces the best pulled pork you'll find online. The video focuses on a simple yet effective approach to smoked pork shoulder or pork butt. Great for BBQ enthusiasts looking to master pellet smoker pulled pork.","PT3M52S",{"name":6,"slug":7,"avatar":8},{"id":339,"code":340,"youtubeVideoId":341,"title":342,"description":343,"youtubeDuration":336,"youtubeIsShort":25,"contentType":26,"channel":344},1014377,"iu0mfi","rKRrF0EtnA4","Guga's Greek-Middle Eastern Yogurt-Marinated BBQ Chicken on Charcoal Skewers","Guga Foods shares a Mediterranean-meets-Middle Eastern BBQ chicken recipe featuring a yogurt-based marinade with garlic and onion, all mixed in a bag for easy cleanup. The chicken is skewered and grilled over charcoal for maximum flavor. A family-friendly recipe that's a flavorful twist on standard BBQ chicken.",{"name":6,"slug":7,"avatar":8},{"id":346,"code":347,"youtubeVideoId":348,"title":349,"description":350,"youtubeDuration":351,"youtubeIsShort":25,"contentType":26,"channel":352},1014376,"f4pt41","zjv-KSEQRtw","Guga's Charcoal-Grilled Chicken Kabobs: The Secret to Keeping Them Juicy Every Time","Guga Foods walks through his go-to chicken kabob recipe cooked over a charcoal BBQ, focusing on keeping the meat juicy and flavorful. A fast and approachable grilling guide for anyone looking to nail skewered chicken at home. Great for backyard cookouts or weeknight grilling.","PT4M29S",{"name":6,"slug":7,"avatar":8},{"id":354,"code":355,"youtubeVideoId":356,"title":357,"description":358,"youtubeDuration":359,"youtubeIsShort":25,"contentType":26,"channel":360},1014365,"05c876","fX4i0BdQeaA","How Guga Smokes Salmon on a Weber Kettle Grill in Record Time","Guga Foods demonstrates a simple, fast method for smoking salmon on a standard Weber kettle grill — no fancy smoker required. The video walks through the entire process from setup to finished fish, making it accessible for backyard cooks at any skill level. Perfect for anyone looking to add smoky flavor to salmon without complicated equipment.","PT4M53S",{"name":6,"slug":7,"avatar":8},{"id":362,"code":363,"youtubeVideoId":364,"title":365,"description":366,"youtubeDuration":367,"youtubeIsShort":25,"contentType":26,"channel":368},1014371,"9opki7","k-3nAj_ndZ0","First-Timer's Guide to Holding 350°F on a Weber Kettle for Juicy BBQ Drumsticks","Guga Foods fires up his Weber Kettle for the first time to cook BBQ chicken leg drumsticks, learning how to dial in and maintain a steady 350°F using indirect heat. The video covers charcoal setup, temperature control techniques, and the juicy results. Perfect for anyone new to kettle grilling.","PT10M39S",{"name":6,"slug":7,"avatar":8},{"id":370,"code":371,"youtubeVideoId":372,"title":373,"description":374,"youtubeDuration":375,"youtubeIsShort":25,"contentType":328,"channel":376},1014374,"s91lou","-Rwh4F2m7po","First-Time Weber Owner's Honest Take: What the Performer Deluxe Gets Right (and Wrong)","Guga Foods unboxes and tests the Weber Performer Deluxe 22-inch charcoal grill for the first time, cooking ribeye steaks to evaluate the grill's build quality, ash management, seal, and heat retention. He shares candid pros and cons — including surprise at the lack of smoky flavor — and gives an overall positive verdict for anyone considering the purchase.","PT10M20S",{"name":6,"slug":7,"avatar":8},{"id":378,"code":379,"youtubeVideoId":380,"title":381,"description":382,"youtubeDuration":383,"youtubeIsShort":25,"contentType":26,"channel":384},1014367,"oz2a56","3BiVxVXqO8M","Guga's Bulgogi Secret: Asian Pear Marinade and Brown Sugar Layering for Insane Caramelization","Guga Foods shares his personal bulgogi recipe inspired by years of eating Korean BBQ with a Taekwondo master. The video covers a blended marinade featuring Asian pear, soy sauce, honey, and sesame oil, plus a layering trick with brown sugar that creates stunning caramelization on thinly sliced ribeye. A fun backyard cookout atmosphere makes this an approachable and crowd-pleasing Korean BBQ guide.","PT7M38S",{"name":6,"slug":7,"avatar":8},1778181067181]