100 Days DRY-AGED PICANHA Experiment!

  • Published on Nov 15, 2018
  • After experiencing 35 Days Dry-Aged Picanha you guys asked me to go even further with more days to see if it would be any better. So I went wild and tried out 100 Days. This was an experience, let me tell you. I hope you enjoy this awesome sous vide experiment.
    * How to Dry Aged At Home See Vide Below *
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    * Cheesy Bread (Pao de Queijo)
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    I cooked it for 2hrs @ (131°F / 55
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    * INGREDIENTS * I used for this sous vide cook.
    Cold Pasta Salad Side Dish
    1 box of pasta
    1 box of spam
    1 can of sweet corn
    1 can of green peas
    3 tbsp mayo
    black pepper, paprika to taste
    FAROFA (Traditional Dish)
    1/2 cup smoked bacon
    1/2 butter
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    * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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    #Picanha #SousVide #Experiment
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Comments • 2 509

  • raph 220
    raph 220 Hour ago

    "Half a year bro !"
    Oh yes : 100÷365= 0.5

  • Mr. White
    Mr. White Hour ago

    Food waste?

  • jumpieva
    jumpieva 11 hours ago

    remember that guy on the meat show, didn't he do something insane like 400 days? and it was basically like cheese.

  • Vladimir Putin
    Vladimir Putin 14 hours ago

    this kills the man

  • Random GoPNik
    Random GoPNik Day ago

    How bout 1 year dry aged picanha

  • SoyNutsAndKale
    SoyNutsAndKale Day ago

    “If you don’t like SPAM, use HAM!”
    Guga 2018

  • ThatGuyYouKnow
    ThatGuyYouKnow 2 days ago +3

    Guga : has wagyu and picanhas all the time
    Also Guga: Spam

  • Trevor King
    Trevor King 2 days ago

    Half a year?

  • Ben Arnesen
    Ben Arnesen 2 days ago

    Ummm less then a 1/3 of a year

  • Gabriel Câmara
    Gabriel Câmara 3 days ago

    wowwwww, i make me hungry every day with food videos!!!! hauhahuahahuah but im so happy about the Farofa, Pão de Queijo and Picanha... ;) where have you been in brazil?

  • Matheus de Godoy Rocha

    Hey, I’m brazilian, and your portuguese is fantastic!

  • Francesco Gagliardi
    Francesco Gagliardi 3 days ago

    How many Italians died after you cooked pasta with spam and sweetcorn?

  • Milhouse Vanhoutan
    Milhouse Vanhoutan 3 days ago +1

    Should have tried it "raw" I think you might have successfully cured it into beef-ham

  • Dallas Munroe
    Dallas Munroe 4 days ago

    I’m hungry...

  • Cris Sanchez
    Cris Sanchez 4 days ago

    Gordon Ramsey would have a shit.

  • Él Bailey Beans
    Él Bailey Beans 4 days ago +3

    Am I the only one that thought it said “dry aged Pirahna?” 😂

  • Killer Kings
    Killer Kings 6 days ago

    Negros more like negross

  • simon chappell
    simon chappell 6 days ago

    Love it when he says soooo let dewwwww itttttttaaaahhhhh !!

  • Nicola Prendin
    Nicola Prendin 7 days ago

    Well, I'm Italian... Don't know of pasta and mayo may be good togheter... I mean... We're not used to do that

  • MonoDiTriSub GameTrailersThaiSubtitle

    10 years dry aged challenge?

  • Da Gey Squad
    Da Gey Squad 8 days ago +4

    my parents are getting a divorce in another room

  • harry kirkwood
    harry kirkwood 9 days ago

    100 days is not half a year

  • Bossturnaut
    Bossturnaut 9 days ago

    10 year dry age

  • Sustentabilidade Hoje
    Sustentabilidade Hoje 11 days ago +1

    When you realize Guga is brazilian and so are you 🐧

  • Eqoualizer
    Eqoualizer 11 days ago

    Clicked but i was waiting for the dry aged pirancha...:p

  • David Mccormack
    David Mccormack 11 days ago

    I wonder why no one has ever used activated yeast to tenderise..once it's activated it starts to pre digest ...just my thoughts

  • Ulf Knudsen
    Ulf Knudsen 12 days ago

    Wtf?? That was gross. 🤮

  • Billy Gibson
    Billy Gibson 12 days ago

    You are absolutely the best ever

  • Ron Jeremy
    Ron Jeremy 13 days ago

    I eat lots of vagina so I could possibly enjoy the fishy effects

  • Jerry The Last Guest
    Jerry The Last Guest 13 days ago

    Are You From Guga Foods?

    BROKEN ABUCUS 14 days ago

    Disclaimer I do not know Portuguese grammar but I know Spanish grammar does not allow apostrophe S:
    Restaurant name should be "Churrascaria de Guga" (Guga's Steakhouse)

  • Jayjay McFly
    Jayjay McFly 16 days ago +1

    Don't dry this at home! You parents will be outr-aged!

  • John McComber
    John McComber 17 days ago

    Dry age a Tri Tip

  • Eduardo Vega
    Eduardo Vega 17 days ago

    Hi guys great video ! qq, where do I find the Grate on which you seared the beef? went through all of your links and no one is.

  • Faria
    Faria 17 days ago

    E brasil poha brazil is the best place in the world

  • Efrain Flores
    Efrain Flores 18 days ago

    Going to Rio soon. Can you give some recommendations for some good stake, not to touristy?

  • Brennan Perry
    Brennan Perry 19 days ago

    100 days = half a year 😂

  • Nelson Tan
    Nelson Tan 20 days ago

    Let’s do it~~~~

  • Tyler Lavoie
    Tyler Lavoie 20 days ago

    I wouldnt eat that if you paid me

  • MysteriusBhoice
    MysteriusBhoice 21 day ago

    fish means the meat has already broken down into amines

  • Jack Felletti
    Jack Felletti 21 day ago

    prosciutto, spelled "pro - shoot - toh"

  • Danna Walker
    Danna Walker 23 days ago

    Only dry age beef that has a lot of marbling inside the beef for more than 35 days and no more that 15 days for a leaner cut of beef 🥩. I’m loving your channel! Ninja you’re too cool for school!

  • Scion_Fighter
    Scion_Fighter 25 days ago

    it not good

  • First Name Last Name
    First Name Last Name 25 days ago

    Damn I read piranha 😂

  • Melokacool
    Melokacool 26 days ago +2

    I wonder if you're willing to do a 365 days dry aged picanha :D

  • Pablo Perez
    Pablo Perez 26 days ago

    6:48 gugas reaction is my reaction when my girl teases me then starts sucking the soul out my dick

  • Caguama Time
    Caguama Time 27 days ago

    Why did you eat a 100 day old piece of moldy meat and not one cooked for a month?

  • Cr7pt0r
    Cr7pt0r 27 days ago

    I want know how to do kibe

  • Gabryel Porto
    Gabryel Porto 29 days ago

    Isso aí Guga, ensina esses gringos como se faz uma boa farofa! haha!

  • Beyblade420
    Beyblade420 29 days ago

    You could charge hella money for that steak.

  • Ned Boase
    Ned Boase 29 days ago +6

    “It does not feel like meat, it feels like ham”

  • The iller
    The iller 29 days ago +1

    When your food taste like fish but you don't put any fish, that's the sign of something wrong....

  • Pedro Domingues
    Pedro Domingues 29 days ago +1

    Carne de sol é uma delícia! Um vídeo sobre isso seria ótimo

    • factory ofs pratas
      factory ofs pratas 25 days ago

      O cara tem que ser autista pra fazer isso com a picanha pqo

  • Ditudo FF
    Ditudo FF 29 days ago


  • Dan Macleavy
    Dan Macleavy 29 days ago

    less than 3rd of a year but sure 😂

  • JustViperz
    JustViperz Month ago +42

    Is food almosttttt readyyy???
    Mom: Just 100 more days honey

  • Bruno Furtado
    Bruno Furtado Month ago

    Wow, for english speakers, your "pão de queijo" sounds surprisingly accurate!
    Love the videos from both your channels, keep up the good work :)
    Cheers from Brazil

  • Juss Phil
    Juss Phil Month ago

    i love spam!!!!

  • Marshall Hunter
    Marshall Hunter Month ago

    I'm up to 35 days on a ribroast

  • ** Sophia **
    ** Sophia ** Month ago

    that poor pasta....

    *Starts crying in italian*