Guga: Breaking the Barbecue Rules
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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. 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. PDF / EPUB File Name: Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.pdf, Guga_Breaking_the_Barbecue_Rules_-_Gustavo_Tosta.epub
Guga: Breaking the Barbecue Rules - Yumpu [Download Book] Guga: Breaking the Barbecue Rules - Yumpu
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 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. Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more.Transfer the steaks from the skillet to a cutting board to rest for 5 to 10 minutes. Top each steak with 1 tablespoon of the roasted garlic compound butter. 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 Breaking the Barbecue Rules - Penguin Random House
Bake for 30 minutes or until lightly golden brown. (This bread will last up to 6 months in the freezer.)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. Have you ever come across Guga’s video, “Will Pineapple Completely Disintegrate a Steak”? This video was uploaded two years ago and grabbed almost 2.7M views. According to the Chef himself, this experiment blew his mind, and it helped him learn a thing or two about the process of making tender meat.
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Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil. 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. 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.
Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray. 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). 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.)