>this steak we are going to be putting into our dry-ager for the next four years

>this steak we are going to be putting into our dry-ager for the next four years
>and while that was going it gave us time to make an AWESOME side dish, this one is SUPER simple to make and here's how

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  1. 1 month ago
    Anonymous

    just 4 years? bump that shit up to 8

    • 1 month ago
      Anonymous

      with some garLICK POWdurr

  2. 1 month ago
    Anonymous

    >I dry aged my steak for 3 years in smegma
    >this is what happened

  3. 1 month ago
    Anonymous

    He found a niche making content for morons who want to marinate steak in cheeto dust and silly string gas.

    • 1 month ago
      Anonymous

      Most people are dumb so it makes sense that most content is catered toward them. Les DeWitt and Guga have done a good job targetting this segment.

    • 1 month ago
      Anonymous

      I'm very intelligent and I watch guga.

    • 1 month ago
      Anonymous

      >for morons
      Just say brazilians.

      • 1 month ago
        Anonymous

        Once he cooked beef the OG way in clay. Crayola Lil Sculptor clay.

  4. 1 month ago
    Anonymous

    I think you meant
    >dis stayk hwe are going to be pootting into our draiy-ager for de next four yeears
    >and while dat hwas going it gabe us time to make an AWESOME saide dish, dis one is SUPER simple to make and here's how

  5. 1 month ago
    Anonymous

    >gets nicely paid to shitpost about food on youtube
    >makes Culinalycels seethe
    guga is based

  6. 1 month ago
    Anonymous

    this guy has such an odd speech pattern and it makes me giggle like a moron

  7. 1 month ago
    Anonymous

    Guga has maximized the ROI on foodtube. Based brazilian success story

    • 1 month ago
      Anonymous

      How much money would he make a year

    • 1 month ago
      Anonymous

      How much money would he make a year

      He's an employee, last I saw that company owns like, 200 channels on YT

  8. 1 month ago
    Anonymous

    On my farm, I have 366 dry-agers. This way I can guarantee that I'll have an aged wagyu steak every day of the year. I'm not rich.

  9. 1 month ago
    Anonymous

    >I dry age this $1 steak in waygu cum and feed it to my nefew angel. For the control I've been jerking into this jar and I'm going to make a nice compound butter.

    • 1 month ago
      Anonymous

      angel annoys the frick out of me
      he acts like a fricking child

  10. 1 month ago
    Anonymous

    >this next recipe is super simple, anyone can do it
    >just procure this 3000 dollar specialty smoker, then use this ancient endangered cherry bark from the Amazon rainforest, that gives it a smoky flavor
    >next up we'll be using an a5 wagyu beef brisket, which only cost a few thousand dollars. this will be garnished with truffles and gold leaves
    >then we simply smoke and low cook it for 3 months to really lock in the flavor
    >BUT FIRST I WANNA THANK MY SPONSOR, RAID SHADOW LEGENDS

  11. 1 month ago
    Anonymous

    When Guga dies are they gonna dry age and roast his corpse?

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