Guga: Breaking the Barbecue Rules

Product Information

Gustavo Tosta, who goes by Guga on his popular social media channels, has harnessed his energetic approach to all things barbecue in his debut cookbook, "Guga: Breaking the Barbecue Rules." His new book is filled with 100 recipes that range from classic smoking and grilling recipes to complimentary savory side dishes with a Brazilian flare. Guga has an amazing and well-equipped kitchen with essentials such as bbq knives, a brisket knife for slicing, a flamethrower, a pellet smoker, a charcoal smoker, and sous vide machine. If you are one of the viewers, you would know that this man loves to play with flavors and find his sous vide machine quite convenient.

Guga: Breaking the Barbecue Rules [Spiral-bound] Gustavo

Place the dish in the smoker. Smoke until the cheese is nice and melted, about 30 minutes. Serve warm. Crazy content like Bitcoin Gold Burger and making candy out of everythingattracts an audience from around the globe, and that’s one of the reasons behind Guga’s immense popularity. Guga’s Favorite Culinary ExperimentCarefully squeeze the heads to expel the cloves out onto a plate. Mash with a fork until a paste is formed. Allow to cool for 10 minutes. Guga is a real advocate of herbs and spices. According to him, these elements enhance the aroma and ensure that each ingredient binds well with the meat. Things like garlic help increase the value and taste of a filet. 4 – Reverse Sear Method

Guga Foods | BBQ Hero Guga Foods | BBQ Hero

Adding compound butter onto the steak gives richness to the meat and brings out a buttery and nutty flavor. If your steak is lean use more butter. Fattier steaks use less. Simple, straightforward instructions for techniques like dry-aging, smoking, deep-frying, and more. 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. 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.Bake for 30 minutes or until lightly golden brown. (This bread will last up to 6 months in the freezer.) Using two spoons, form the dough into small balls, and then place the balls on the prepared baking tray. Tie 2 thyme sprigs together with butcher's twine. Repeat with 2 more sprigs. Place the steaks over indirect heat, and then place the thyme sprigs on top of the steaks. Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil. amazing recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, and fish, as well as recipes for sandwiches, sides, sauces, rubs, and more!

Guga: Breaking the Barbecue Rules by Gustavo Tosta | Goodreads

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.Guga is from Minas Gerais, Uberaba in Brazil, and moved to the United States after he became a Brazilian trained Chef. He belongs to a small town that is quite famous for its beef. Interestingly, the city is known to hold events where the most expensive cows in Brazil get auctioned.