Life bringing you down? Make it better with the sous vide searing song! Turn a disappointing 2020 into a much better 2021 with some charcoal, smoke, and flamethrower to go with that searing song.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
It appears to be, on Amazon, ASIN B07S5R3HHV or B07TSDQB33. The video shows the back of the machine which is an exact match. It's also by far one of the cheapest ones on Amazon.
Ex Arbys employee here. The red sauce is called Red Ranch, which is a dumb name for Catalina sauce. The cheddar sauce comes in massive bags, and honestly, it is probably discount cheese whiz. The beef is cooked at 200 degrees for 3 hours until the internal temp is 140, then we let it sit in another oven at around 150 degrees until it is used. The beef is supposed to be sliced "wafer thin."
I have been to a meat processing plant where they produced Arby's meat. It's beef ground extremely fine (think bologna fine) then packaged in a bag (tightly like sous vide). At the restaurants, it is then cooked sous vide style (or something close to it, maybe in an alto sham) then sliced thinly. That is why the texture is so fine. Your sandwich looks outstanding!!
But seriously, a lot of cheap small appliances (mixers, food processors, and the like) have motors that can only be used for three minutes before they overheat. I bet that's what happened with your cheapo slicer.
@@flyinghighorlow3476 Those don't work for everyone. My parents and sister are all severely lactose intolerant, and the prescription grade lactaid doesn't even help. Me? No issues. But I'm the only one in the family who can't eat cilantro.
Actual real Cheddar cheese is usually low enough in lactose that most - but not all! - lactose intolerant people can tolerate it. (Most of the lactose breaks down into glucose and galactose during the aging process.) Unfortunately most "cheese" sauces used in fast food are made from a combination of milk, oil, soy protein, salt, and artificial flavours/colours. They don't even use Cheez Whiz; it costs too much.
@@Ea-Nasir_Copper_Co so thats why every single lactose intolerant person I meet is always ready to die over some cheese. I swear I've never seen someone throw away their health concerns out the window faster than lactose intolerant people and any cheese.
For someone who works at Arby's I think our food is pretty solid. Having to slice meat on a regular basis and taking really good care of our beef. That being said any fast food can be improved upon at home with the know how
That looked fantastic. I remember many years ago when you went to Arby's they had a great big chunk of beef on the counter and they would shave it as you ordered it. Their sandwiches were so much better back then. Great video Guga. Happy New years guys.
Man, I remember when you guys shot this show in your break room at work or whatever that little room was. It doesn't even seem like real life that you have such an awesome and fully developed production now. You guys deserve it!
When I first moved out I had a buddy that worked in an Arby's, I was really broke and would meet him at the end of his shift and come back with shopping bags full of roast beef, mashed potatoes, coleslaw and gravy. That stuff was a lifesaver and delicious, it's nice seeing you do it this way, I've got to try it! Happy New Year Guga!
As somebody who's owned a couple of slicers, my biggest piece of advice is this: Do NOT get one with serrated edges. They just tear up the meat, especially if you cut it super thin. Some experts recommend serrated blade if you're going to use it for cutting bread, but I find that it does just fine with a straight edge spinning blade since it goes fairly fast.
Easily one of my favorite fast food meals. I was happy as soon as I saw the thumbnail. Thanks Guga! Happy New Year to you, Angel and the whole crew and family!
I have the same slicer. Took me a bit to figure it out but there is a fuse on the bottom you can change out. It seems the engineers knew it was gonna blow often so they made it easy to replace. You can get them at Home Depot.
Hey, just for reference as an Arby’s employee, it’s not Arby’s sauce on the sandwich, we call it red ranch which is sort of like a French dressing. Arby’s sauce is something totally different. The cheese is basically like a liquid nacho cheese but like, some really bland kind. Cheese whiz is probably better.
Had these for dinner last night (and lunch today). They were fantastic. Also made some of Guga's buns for the foundation. Highly recommend those as well. Here are a few takeaways. • The cheese sauce needs some sharp cheddar added to it. It's definitely on the weak side just using CheeseWiz. 1/3 cup sets if off nicely. • Remove the water from the BBQ sauce. It's too watery otherwise. • When you're making your sandwich, heat up the bag juices and dunk your beef in it before putting it on the bun. Makes the flavor pop. Loving your videos Guga! Thanks for giving us some great ideas and also having a blast while DEWing it!!
The Arby's beef is so tender because it is a roast beef ground into a paste that is then slow roasted at 200f for 3 hours. The red sauce is called "red ranch" and the cheese is a big bag that is put into a heated dispenser. From a former employee.
I tried this sandwich and made it the exact same as you did. I didn't care for the taste. It was more of a smoked steak sandwich to me instead of a roast beef taste. While its still good it wasn't a comparable sandwich to a roast beef. Thanks for getting me into sous vide btw!! Keep the recipes coming
The sauce on the bottom of the BnC is actually "Red Ranch" which is closer to a Catalina dressing. Some franchise stores actually use mayonaise instead.
Hello Guga. I just recieved my first sous vide cooker and cooked a fillet mignon at 135 for 2 hrs then finished it with a flamethrower. Oh my god. What a freaking steak. You're right. Best way to do a steak. I have a Wagyu steak that will get the same treatment this weekend. Cant wait. Thanks
"They're not cheap with the meat." I guess that depends on what you mean by 'cheap.' To get what you have here, you have to buy one of the upgraded doubles or half-pounds....for 5 times the price of what we paid 20 years ago for the same thing, when there was just one size available.
That just means that the franchise you are buying from isn't putting the amount of meat that corporate calls for. A lot of janky franchises cut back to save cost, but that hurts the end product. Another thing they tend to do is dial down the syrup on the sofa fountains. Source: have worked many different franchises for many companies.
Well yeah but 20 years ago on Tuesdays i could go to McDonald's and get 20 burgers for $1. I'm not saying that Tuesday deal factored into my meal planning for the whole week while in college, but I'm not not saying it either.
My wife and I are both of different diets. It would be really amazing to see you make some steaks with vegan butters or possibly some other vegan alternatives. I've loved your channel because I missed meat and can now eat it again so its been nice. But my wife cannot have steak due to a medical vegan diet. So some of the vegan yogurts and butters would be cool to see in some videos. I would also ask if you would be so kind as to try impossible meat. Its delicious. Thank you for making these videos. Your enthusiasm has given me many smiles as I see you and your family eat and be merry on this channel. Much love guga!! I hope that you keep it up!!
The sauce they use on the beef and cheddar is not Arby's sauce. It is a different sauce called red ranch and the closest thing I have found to it is a country french dressing.
The Cheese is literally the cheap brand nacho cheese. It's put in a melter and has a push tap just like at a gas station nacho station. The sauce is Craft Brand Catalina Dressing. They are real roast beefs, they have to cook over night because they are massive. Beef and Cheddars got 2oz of roast beef and catalina dressing on onion bun, an Arby Melt was 1.5 oz beef, cheese, no dressing, seed bun.
Beautiful recipe.. Catalina dressing is what I used to mockup the sauce.. it hits just the same. I love my breville oven.. same one you have! I put almost 2000 hours on mine in 4 yrs.. and Breville has a out of warranty replacement.. and holy cow.. good company.
Gugu here in Massachusetts specifically on the north shore we have a sandwich kinda like that, that people will religiously eat only at they’re favorite spot. It’s just a roast beef sandwich with James river sauce on a onion roll or you get it “three way” that has James river sauce a slice of cheese ( not melted ) and Mayo. If you see this comment look up nicks roast beef in Beverly Massachusetts
Guga why did you make the bechamel sauce when you just added cheese whiz? The whiz melts into a sauce on its own so you just made it less cheesey, you could have added real cheddar or something.
former arbys employee here. the cheese is an aged cheddar that comes in a giant tin can. but its wonderful on pretty much anything! the sauce is a red ranch or Catalina dressing. as for the meat? you don't want to know... its beef, in the same way that chicken nuggets from the clown are chicken... without slicing it thin it is almost tasteless. the buns are buttered (butter flavored oil) and toasted fresh. I prefer the beef and swiss with aju.
Guga, get him lactaid pills!! I am lactose intolerant as well, if I could attach picture I would but they're called lactaid ultra strength vanilla flavoured.
Worked at Arby’s about 35 years ago. The sauce was a closer to Catalina or Russian salad dressing. Super sweet. Correct on the pump cheese. A little thicker than nacho cheese. Not sure much has changed.
I found that Western salad dressing was closer. I used to buy the regular roast beef when they were 5 for $5 and then 4 for $5 and use the Western dressing. Western dressing is not available in all markets.
And this is why Guga is better at thisthen Joshua. 'It's not great, but it is good' 'don't judge a book by it's cover' saying 'my take' instead of 'doing better'... it's like night and day.
Onion and poppey seed bun, non spicey nacho cheese (not cheese whiz), Catalina dressing and 3oz of beef. Before it's cooked the beef is the consistency of a soft putty.
GUGA you inspired me to ask Santa for a sous vide for Christmas and thankfully I was a good boy and got an Anova Precision Cooker. Wish I could have had it a day before when I cooked a USDA prime grade rib roast for the entire fam. Man, you MUST use the horsey sauce when eating Arby's, would love to see your take on making it. Much love my friend, keep killing it and happy new year! - from a huge fan in small town in Virginia!
Very nice video. This technique is exactly how I do it using the same cut of beef. As you said, besides the sous vide, cutting it razor thin is key and why I use a slicer. It’s the only way to be able to pile the beef high on a sandwich and not be chewy. Besides eye of round, I have also used bottom round and shoulder roasts with great success.
Here's the thing, You're not being mean at all-cause cheez whiz isn't dairy! It's processed cheese, non-dairy. So no farty problems for mow mow. The mouth is watering and will be making this next week
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Guga I made your rub for our braised bacon wrapped pheasant. That was Christmas, everything was fantastic. And the best part is that I have a whole lot of your rub left over. And yes, smoked paprika is on the shopping list.
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
the signature "I know it doesn't look that good right now, but watch this!" is the thing i look forward to in your videos
Life bringing you down? Make it better with the sous vide searing song! Turn a disappointing 2020 into a much better 2021 with some charcoal, smoke, and flamethrower to go with that searing song.
But it did look good!
Ok butcher
cocodojo yea the original searing music from his main gugafoods channel is fire
Every time i miss a hook, and proceed to flame my carry.
Things that make Guga, Guga: "Lets Duwett" and "Sandwish"
I never noticed how its spelled but im using that from now on.... 😂😂
@@gwapo35 i just spelled it exactly how it sounds to me 😂
“Adesame time” 😁
And your sauwce is dawn
Cheers, everbody!
I love how guga can buy wagyu but for us he goes down to peasant level and enjoys it😂
True
A true gourmand, he can enjoy any level of food as long as it was prepared with care it will be delicious.
I know what a piece of shit
I mean, good food is good food, regardless of cost.
@@aidanchristensen1581 lol yeah
You know it's serious when he pulls out the Guga Rub
rub me daddy Guga
this is always true
On the contrary, you know it's a cheap piece of meat when he does.
@@devotedtospeed *bonk* Go to horny jail
@@remnant24 lmao true
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
I'm going to try that, that sounds amazing. Can you use calf's liver or does it have to be the full grown beef liver?
@@scottm9605 Yes you can use it. I think its gonna be even better. Let me know if you like it!
I'm going to try that!!
Guga: everything I showed is linked down below!
My brain: not the slicer.
It appears to be, on Amazon, ASIN B07S5R3HHV or B07TSDQB33. The video shows the back of the machine which is an exact match. It's also by far one of the cheapest ones on Amazon.
@@draskuul nice, but it was on my mind, not checked it out xD
@@inmagutierrez9420 No worries, it reminded me that I've been wanting to get a deli slicer and stumbled across Guga's and remembered your post.
@@draskuul hahaha time to cook pastrami? 😊
It’s not there because of 6:38
Ex Arbys employee here. The red sauce is called Red Ranch, which is a dumb name for Catalina sauce. The cheddar sauce comes in massive bags, and honestly, it is probably discount cheese whiz. The beef is cooked at 200 degrees for 3 hours until the internal temp is 140, then we let it sit in another oven at around 150 degrees until it is used. The beef is supposed to be sliced "wafer thin."
I have been to a meat processing plant where they produced Arby's meat. It's beef ground extremely fine (think bologna fine) then packaged in a bag (tightly like sous vide). At the restaurants, it is then cooked sous vide style (or something close to it, maybe in an alto sham) then sliced thinly. That is why the texture is so fine. Your sandwich looks outstanding!!
"I know this slicer doesn't look good now, but watch this!"
_picks up sledgehammer_
I'd watch that
please i want to see this
gotta cue the searing music as he does this, just makes the process that much more "Ah-mazing!"
But seriously, a lot of cheap small appliances (mixers, food processors, and the like) have motors that can only be used for three minutes before they overheat. I bet that's what happened with your cheapo slicer.
His body his lactose intolerant but his mind is lactose in love.
@@flyinghighorlow3476 Those don't work for everyone. My parents and sister are all severely lactose intolerant, and the prescription grade lactaid doesn't even help. Me? No issues. But I'm the only one in the family who can't eat cilantro.
@@GrizzAxxemann You are correct but MauMau does have a set of tablets that he takes.
Actual real Cheddar cheese is usually low enough in lactose that most - but not all! - lactose intolerant people can tolerate it. (Most of the lactose breaks down into glucose and galactose during the aging process.)
Unfortunately most "cheese" sauces used in fast food are made from a combination of milk, oil, soy protein, salt, and artificial flavours/colours. They don't even use Cheez Whiz; it costs too much.
@@Ea-Nasir_Copper_Co so thats why every single lactose intolerant person I meet is always ready to die over some cheese. I swear I've never seen someone throw away their health concerns out the window faster than lactose intolerant people and any cheese.
@@GrizzAxxemann Cilantro is such a weird thing. People either love it or it tastes like soap. There's no in between
When you Sandwish upon a star, you'll get Wagyu from afar!
smoke that Wagyu for an hour or two, be sure to put on some Guga's rub too! 🎶
For someone who works at Arby's I think our food is pretty solid. Having to slice meat on a regular basis and taking really good care of our beef. That being said any fast food can be improved upon at home with the know how
That looked fantastic. I remember many years ago when you went to Arby's they had a great big chunk of beef on the counter and they would shave it as you ordered it. Their sandwiches were so much better back then. Great video Guga. Happy New years guys.
The cheese is nacho cheese, and the sauce is called “Red Ranch” but it’s pretty much just Catalina salad dressing.
Man, I remember when you guys shot this show in your break room at work or whatever that little room was. It doesn't even seem like real life that you have such an awesome and fully developed production now. You guys deserve it!
I like how Guga doesn't try to trash the taste of the fast food sandwich to make his look even better. He just lets the food speak for itself.
When I first moved out I had a buddy that worked in an Arby's, I was really broke and would meet him at the end of his shift and come back with shopping bags full of roast beef, mashed potatoes, coleslaw and gravy. That stuff was a lifesaver and delicious, it's nice seeing you do it this way, I've got to try it! Happy New Year Guga!
The Arby's Beef and cheddar is one of my favorite "sandwishes" of all time, now I need to make this! Thanks Guga!
As somebody who's owned a couple of slicers, my biggest piece of advice is this: Do NOT get one with serrated edges. They just tear up the meat, especially if you cut it super thin. Some experts recommend serrated blade if you're going to use it for cutting bread, but I find that it does just fine with a straight edge spinning blade since it goes fairly fast.
"I cannot wait to show you my roast beef sandwich"
That's what she said..
and
@@owenlloyd2956 and what
Her roast beef sandwich was more salty
and
@@johnnyinthesummerman bloody hell.
Easily one of my favorite fast food meals. I was happy as soon as I saw the thumbnail. Thanks Guga! Happy New Year to you, Angel and the whole crew and family!
Still lobbying for you to do Tasting History's ancient Parthian Chicken marinade on steaks!
I do what this is but it sounds fascinating and I wanna see it!
it is enjoyable to see Mau-mau eat , because you know he will give a good description!
THIS is what I love about Guga! In one video he's making Wagyu A5 and in another he's making sauce out of Cheese Wiz.
Nobody throws a BBQ as good as me
My record is 28 feet.
hahahaha
@Ethan cause he’s cooking with Dan
Guga: Cheese or no cheese?
Maumau: Yes
Yes, using Sous Vide for what it is designed best to do, turn tough cuts tender. Damn that looks good. Thanks for sharing.
watching these at 1 in the morning is literal torture and I hate myself for it.
IIt's 1 a.m. here to wrf lol
You know what they say : thank you raid shadows legends for sponsoring this video
Clicked faster than Guga can say “Let’s do it!”
I dunno my playback speed is at 1.5x
Mountain dew
Let's dew it.
I only watch because of his enthusiasm and his curiousness. So entertaining!
Anyone else terrified when you heard the "beep" that Guga had a slicer accident X(
Love how he eats all these expensive meats, yet still appreciates the cheap ones
The sauce they put on that sandwich is called “red ranch” their “Arby’s sauce “ is something different.
Completely correct
Back in the day, it was “Super Sauce” to the customers, and it came in a 1 gallon can labeled “French Dressing” 😂
The closest substitution is Western salad dressing. Hard to find in some markets.
Yess!!!!!
The Red Ranch is also very good to use as a salad dressing.
I have the same slicer. Took me a bit to figure it out but there is a fuse on the bottom you can change out. It seems the engineers knew it was gonna blow often so they made it easy to replace. You can get them at Home Depot.
Hey, just for reference as an Arby’s employee, it’s not Arby’s sauce on the sandwich, we call it red ranch which is sort of like a French dressing. Arby’s sauce is something totally different.
The cheese is basically like a liquid nacho cheese but like, some really bland kind. Cheese whiz is probably better.
If you have the sauce on the bottom by itself, it's called red Ranch. It's almost like a sweet French dressing
Western dressing is closer
@@tony_25or6to4 never heard of it. Someone mentioned Catalina dressing. I agree there.
Guga HAS the MEATS!
LMAO maumau jumped into the second burguer faster then guga said "lets duet"
Had these for dinner last night (and lunch today). They were fantastic. Also made some of Guga's buns for the foundation. Highly recommend those as well.
Here are a few takeaways.
• The cheese sauce needs some sharp cheddar added to it. It's definitely on the weak side just using CheeseWiz. 1/3 cup sets if off nicely.
• Remove the water from the BBQ sauce. It's too watery otherwise.
• When you're making your sandwich, heat up the bag juices and dunk your beef in it before putting it on the bun. Makes the flavor pop.
Loving your videos Guga! Thanks for giving us some great ideas and also having a blast while DEWing it!!
The Arby's beef is so tender because it is a roast beef ground into a paste that is then slow roasted at 200f for 3 hours. The red sauce is called "red ranch" and the cheese is a big bag that is put into a heated dispenser. From a former employee.
Btw, the cheese sauce he made is called a "Roux"
Starts as a roux (fat and flour).
Add milk for beschamel.
Add cheese to the beschamel for cheese sauce.
@@tony_25or6to4 I add heavy cream to my roux's
Absolutely a great job on this video!
I tried this sandwich and made it the exact same as you did. I didn't care for the taste. It was more of a smoked steak sandwich to me instead of a roast beef taste. While its still good it wasn't a comparable sandwich to a roast beef. Thanks for getting me into sous vide btw!! Keep the recipes coming
The sauce on the bottom of the BnC is actually "Red Ranch" which is closer to a Catalina dressing. Some franchise stores actually use mayonaise instead.
It's closer to a sweet BBQ than Catalina.
Red Ranch Sauce: High Fructose Corn Syrup, Soybean
Oil, Corn-Cider Vinegar, Tomato Paste, Distilled Vinegar,
Water, Salt, Paprika, Spice, Beet Juice (for color), Onion
(dehydrated), Natural Flavor, Xanthan Gum, Propylene Glycol
Alginate, Garlic (dehydrated).
@@cup_and_cone I worked for Arby's it's not bbq. It's closer to Catalina sauce.
Western salad dressing is even closer
Guga! Love you, man - but that HAS to be on an onion bun!!!!
I appreciate that hugs isn't a crazy elitist about fast food. Most Internet chefs would turn their nose up at Arby's and cheez whiz
Hello Guga. I just recieved my first sous vide cooker and cooked a fillet mignon at 135 for 2 hrs then finished it with a flamethrower. Oh my god. What a freaking steak. You're right. Best way to do a steak. I have a Wagyu steak that will get the same treatment this weekend. Cant wait. Thanks
Can you create fun/different types of salt: Nut/Sweet Salt:
Pecan Salt
Pistachio Salt
Vanilla Bean salt
Chocolate salt
Caramel salt
he already did
@@HypnoticHarry he definitely hasn't done any of the suggested flavors here.
"They're not cheap with the meat." I guess that depends on what you mean by 'cheap.' To get what you have here, you have to buy one of the upgraded doubles or half-pounds....for 5 times the price of what we paid 20 years ago for the same thing, when there was just one size available.
That just means that the franchise you are buying from isn't putting the amount of meat that corporate calls for. A lot of janky franchises cut back to save cost, but that hurts the end product.
Another thing they tend to do is dial down the syrup on the sofa fountains.
Source: have worked many different franchises for many companies.
Well yeah but 20 years ago on Tuesdays i could go to McDonald's and get 20 burgers for $1. I'm not saying that Tuesday deal factored into my meal planning for the whole week while in college, but I'm not not saying it either.
24 hrs. Wow! I love this man. Thank you for making videos!
My wife and I are both of different diets. It would be really amazing to see you make some steaks with vegan butters or possibly some other vegan alternatives. I've loved your channel because I missed meat and can now eat it again so its been nice. But my wife cannot have steak due to a medical vegan diet. So some of the vegan yogurts and butters would be cool to see in some videos. I would also ask if you would be so kind as to try impossible meat. Its delicious. Thank you for making these videos. Your enthusiasm has given me many smiles as I see you and your family eat and be merry on this channel. Much love guga!! I hope that you keep it up!!
The sauce they use on the beef and cheddar is not Arby's sauce. It is a different sauce called red ranch and the closest thing I have found to it is a country french dressing.
I commented on this previously, but in the ‘80s the sauce came in a gallon can labeled, “French Dressing”
Western salad dressing is closer
Guga, as a former Arby's shift manager of 4.5 years, I can confirm that the cheese on the beef 'n' cheddar is NOT cheesewiz.
@Lock Bresnar I just commented about that too lol.
And it’s not a real roast... it’s something like a meatloaf.
Then what is it?
The Cheese is literally the cheap brand nacho cheese. It's put in a melter and has a push tap just like at a gas station nacho station. The sauce is Craft Brand Catalina Dressing. They are real roast beefs, they have to cook over night because they are massive. Beef and Cheddars got 2oz of roast beef and catalina dressing on onion bun, an Arby Melt was 1.5 oz beef, cheese, no dressing, seed bun.
@Lock Bresnar it’s French dressing.
I swear my cooking has gotten 1000x better since watching your 2 channels lol happy new years. Cheers guys
Beautiful recipe.. Catalina dressing is what I used to mockup the sauce.. it hits just the same. I love my breville oven.. same one you have! I put almost 2000 hours on mine in 4 yrs.. and Breville has a out of warranty replacement.. and holy cow.. good company.
I went to this vegetarian BBQ party.
They smoked weed.
They snoop dogg
😂😂😂😂☠️☠️☠️
Você é Brasileiro?
Pra mim que eu ouvi você falar em um vídeo que era de Minas Gerais.
Se for mesmo isso é incrivel!
:)
His meat slicer not working was hilarious! It literally forced Guga to go with plan B for slicing the beef!
Gugu here in Massachusetts specifically on the north shore we have a sandwich kinda like that, that people will religiously eat only at they’re favorite spot. It’s just a roast beef sandwich with James river sauce on a onion roll or you get it “three way” that has James river sauce a slice of cheese ( not melted ) and Mayo. If you see this comment look up nicks roast beef in Beverly Massachusetts
Damn, I just bought that same meat slicer!!! Kalorik or something like that.
Guga why did you make the bechamel sauce when you just added cheese whiz? The whiz melts into a sauce on its own so you just made it less cheesey, you could have added real cheddar or something.
Agreed. Why go through the trouble of making a bechamel just to use cheese whiz?
My fav part of this and so many of these videos is when MaoMao first gets on camera, throws up the peace sign, and mouths wassup
former arbys employee here. the cheese is an aged cheddar that comes in a giant tin can. but its wonderful on pretty much anything! the sauce is a red ranch or Catalina dressing. as for the meat? you don't want to know... its beef, in the same way that chicken nuggets from the clown are chicken... without slicing it thin it is almost tasteless. the buns are buttered (butter flavored oil) and toasted fresh. I prefer the beef and swiss with aju.
Guga, get him lactaid pills!! I am lactose intolerant as well, if I could attach picture I would but they're called lactaid ultra strength vanilla flavoured.
I’m sure it’s good, but you nixed the onion roll. C’mon, man!
Worked at Arby’s about 35 years ago. The sauce was a closer to Catalina or Russian salad dressing. Super sweet. Correct on the pump cheese. A little thicker than nacho cheese. Not sure much has changed.
I found that Western salad dressing was closer. I used to buy the regular roast beef when they were 5 for $5 and then 4 for $5 and use the Western dressing.
Western dressing is not available in all markets.
Happy New Year!!! Keep making us all hungry.
I don't think their Red Ranch is like the Arby's sauce at all...a lot more sweet, like chick-fil-a's polynesian sauce or a French dressing.
And this is why Guga is better at thisthen Joshua. 'It's not great, but it is good' 'don't judge a book by it's cover' saying 'my take' instead of 'doing better'... it's like night and day.
The main reason it even looks like that is because they make thousands or even tens of thousands a day, while Joshua makes one in an hour or so
Thank you guga for uploading this video on New Year’s Day for me!! Love from SG ❤️
I’m watching this at 2:44 am on January 1st and I’ve never been more hungry.
1 year dry age because I’m first.
so lovely and refreshing to see a man who loves his food :)
The beef&cheddar is my fave from Arby's and I've lived in Australia for years. MISS this sandwich so much! Yours looks amazing!
You've taught me so much and given me confidence to explore cooking meat on my own. Thank you.
🤣 11:40 Mao Mao just wrecking it! 🤣
Arby's is underrated! I just forget to go sometimes, same with rallys/checkers.
BEST cooking channel on youtube.
Onion and poppey seed bun, non spicey nacho cheese (not cheese whiz), Catalina dressing and 3oz of beef. Before it's cooked the beef is the consistency of a soft putty.
Arby's uses $7000 slicers
My wife just got me a MEATER Bluetooth thermometer. I decided to break it in on a 2kg rib eye roast which I ovened for an hour. It was amazing.
Maumau enjoys everytime Guga makes something new
GUGA you inspired me to ask Santa for a sous vide for Christmas and thankfully I was a good boy and got an Anova Precision Cooker. Wish I could have had it a day before when I cooked a USDA prime grade rib roast for the entire fam. Man, you MUST use the horsey sauce when eating Arby's, would love to see your take on making it. Much love my friend, keep killing it and happy new year! - from a huge fan in small town in Virginia!
Thank you for recommending Dalstrong knives! My sister got me the gladiator block combo and I love them!
Very nice video. This technique is exactly how I do it using the same cut of beef. As you said, besides the sous vide, cutting it razor thin is key and why I use a slicer. It’s the only way to be able to pile the beef high on a sandwich and not be chewy. Besides eye of round, I have also used bottom round and shoulder roasts with great success.
I worked in an arbys once, the meat is a lot like Chinese meatballs, meat is blended up into a paste , seasoned and cooked as a huge ball.
Just for the record, the red sauce on the Arby's beef and cheddar sandwich is NOT the Arby's BBQ Sauce. It's something called "Red Ranch".
The sauce is Catalina Sauce
6:54 This wizard turned his lemons into a knife, Guga can we have this lemonade recipe 👀
Happy new year, Guga 🍻😋🎉
To you, your family and all the great friends on channel 👋💘🇮🇹
I believe the meat is tender because they cut it so thin... I worked there. Its a processed loaf of mashed "meat". Its like a roast beef bologna.
Happy new year to you all🥳🥳🥳
Got Wagyu Pichana for christmas thanks to you. Best steak of my life
It's only 10am right now but I have a huge craving for a roast beef sandwich.
Sitting in the toilet later... I did it for the Tok/YT lol 😂
Man I love ur guyses videos!
Here's the thing, You're not being mean at all-cause cheez whiz isn't dairy! It's processed cheese, non-dairy. So no farty problems for mow mow. The mouth is watering and will be making this next week
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Guga I made your rub for our braised bacon wrapped pheasant. That was Christmas, everything was fantastic. And the best part is that I have a whole lot of your rub left over. And yes, smoked paprika is on the shopping list.
Excellent recipe. Great tasting results.
Guga is so thoughtful, he made 2 different ones just because his cousin is lactose intolerant
"Little bit of ketchup"
Lmao