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. By publishing your document, the content will be optimally indexed by Google via AI and sorted into the right category for over 500 million ePaper readers on YUMPU. Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil.

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. Bake for 30 minutes or until lightly golden brown. (This bread will last up to 6 months in the freezer.)

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 Recommendations Combine the milk and vegetable oil in a large saucepan over medium-high heat. Bring just to a boil, and then remove from the heat.

Guga: Breaking the Barbecue Rules by Gustavo Tosta | BIG W Guga: Breaking the Barbecue Rules by Gustavo Tosta | BIG W

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). Set up the grill for two-zone cooking. Preheat to 250 F (121 C). Remove the steaks from the fridge.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.)