The Guga montage freaking killed me. 😂 I’ve had two bites of A5 picanha, and they’re the most memorable bites of food in my life. The way the fat melts in the mouth is unlike anything else I’ve experienced. Amazing video, can’t wait to cook one of these babies myself. I’m gonna be playing that Guga music all the way through.
Dude! Calling in the Yoder and Yim in these videos is great stuff. Keep it up Chud, you have my 3 year old and 5 year old asking me to watch your videos. COMINNNNNN UP!
UA-cam algorithm brought me here, first time seeing your channel. When you made the funny transition for the science and guga explanation. I'm a fan 🤙. Keep up the creativity
dude adding the sound track and the slow-motion just up these videos even more. my wife an i cant wait every week to what you shows its become a weekly thing for us. Wife did ask if the snake in you boot ever shows up in the Webber kettle? Keep up the awesome work!!!!!!!!!!
You are killing it, I am so glad to see you in the mad scientist together and Guga. This was one of your better videos I really liked it. You by far one of the better UA-camr and cooks out there, Keep it coming
Fun Video! Enjoyed you stepping aside to 'experts' for the why and how to. You had my mouth watering at the end of the cooks. Ok you convinced me, I'm going to pick up some Wagu A5.
Was there a snake in your boot? Thank you for the video and the awesome collaboration. You have become my teacher/go-to recipe guy/master griller-smoker and all that amazing stuff. Thank you thank you thank you!
This channel is the sole reason I'm in the market for a weber kettle. Hopefully getting it this weekend! Those steaks looked amazing. I'll have to get some next time they're available at my local costco.
Thank you for making this video. I eyeball these steaks every time I go to Costco and after this video i am finally going to pull the trigger and try them. Good video as always.
I cooked an A5 ribeye that I got in at the butcher shop I used to work at. Cost way more money though haha so I was really scared to mess it up. Came out amazing. It will forever be in the food spank bank for me.
I used a weber summit gas grill with the searing station on full to sear for one minute per side then to the cooler side with the setting at medium high. have done so three times already, still have half a small freezer left.
Excellent video, Brad. I’ve got a method for the best of both worlds: smoke your steak first on your offset at 250-300 until internal temp is 90 deg, then put your cast iron skillet over the firebox and get it real hot. Finish it with a sear to the desired temp with your butter and herbs. You get all that smoke flavor plus the amazing crust from the sear! It’s my go-to for prime ribeye. Gonna try it on some Wagyu after seeing this!
This here some prime Wagyu food porn, and I’m IN for every bit of it. Smoke flavor infused into A5 - who could ever say no to that! You go that route again, let me know - I’d be honored to be your guest tester…!!!! Stay safe!
This was awesome. Three of my favorite grill guys in one video . Gonna have to break into my piggy bank and make a trip to Costco! Got to try that A5 Wagyu.
The bearded butchers did a segment on wagyu fat too. There's a gene that is expressed in wagyu cattle that isnt in, say, black angus. When the gene is expressed, it converts stearic acid(saturated fat) into oleic acid(unsaturated fat) so not only is wagyu tastier than regular beef, it's much healthier too!
ya i know, they need to breed the hell out of those cows. id love if in a few years wagyu was cheaper because it wouldnt be so rare. i have only tried american wagyu(wasnt A5), but it was a massive difference from even prime steaks. imagine the regular steak you get from the grocery store all being at least american wagyu. wagyu vs prime is a bigger difference than prime vs choice
@@ForceRecon112 so you’re telling me if you ate 1lb of Wagyu ground beef everyday you’ll be healthier than me if I ate 1 lb of ground beef 96/4 everyday?
@@tommymoua3274 Now you're comparing different macronutrient composition which isnt an apples to apples comparison. If macronutrients were equated, wagyu beef is healthier simply for the fact that it is much higher in unsaturated fat compared to the almost entirely saturated fat composition of black angus cattle. Your statement was, you'll suffer a heart attack within a year if you eat this daily, without specifying amount. The individual food isnt the problem, the devil is in the dosage. But wagyu fat is actually a very healthy fat to cook with, just like duck fat is a healthy fat to cook with as well for similar reasons
Huge pucker factor cooking a $100 piece of meat! Costco has become my go to meat market, they carry some amazing products, beef, lamb, pork... Great video
I live about 10 minutes from a small town in northern Indiana where a restaurant named Joseph Dequis is located. The owner/chef is known for raising his own and serving Wagyu cattle. He’s ruined it ever trying to cook it myself. They serve it to perfection every time and it’s worth it’s weight in gold 🤤
I would love to see your take on Shashlik. I think it would work great on either the Chudbox or the weber kettle. In family we've used our weber kettle along with simple skewers and lamb, but other traditional meats are pork, sometimes beef and rarely venison. but the basic components are meat, marinade, onions!
Pork is big in Eastern Europe, lamb dominates in Turkey where shishlik, shish kebab had originated. My meat of choice on skewers is well marbled Angus beef tri tip. Top sirloin is commonly used, but it is bland. For whatever reason, ribeye does not shine on skewers. Tenderloin is also often used. You are right, onion is a must. I like using some Turkish pepper paste, or Harissa sauce in the marinade for an extra oomph. It will char well on the surface of the meat.
@@CoolJay77 imagine growing up with this fuckers name. Now imagine joining the Marines when he left office. Hence the pfp. Might as well have fun with it.
You are the man B-rad…great video. I’m dying here watching this…. BTW…. Can’t afford to ship one of your pits to western Canada.. so I’m going to totally steal your design and weld my own chud offset together.
When the music hit I was like 😳 OH MAN DAMM! You the man!!! Now I wish I was there even more.
enjoy your videos as well Guga! love watching you and your nephew chow down!
When he said, Let's do it! I couldn't stop smiling!
omg the second i heard the music i knew it was Guga! that's hilarious! oh Bradly
You wish you were there for the sous vide competition, right?
When is the crossover episode?
I'm really digging the call-in collabs. Funny, perfectly timed, and very informative
Loving the cooking sequence. When Brad said Guga style, he meant it LOL
Even the 'lets do it'
The Guga montage freaking killed me. 😂 I’ve had two bites of A5 picanha, and they’re the most memorable bites of food in my life. The way the fat melts in the mouth is unlike anything else I’ve experienced. Amazing video, can’t wait to cook one of these babies myself. I’m gonna be playing that Guga music all the way through.
Dude, this was awesome! Loved how you shot the cook, very Guga-esque!
that butter baste with the tongs was a PRO MOVE
Bradley, Guga, and Jeremy...you guys should get together more often. This was awesome!!!
love when content creators work together and seeing you and guga together is always a treat even when its remote, loved the guga styled "let's do it"
These UA-camr team up videos make me so dang happy. It’s like when Spider-Man used to show up in an Iron Man comic.
I love these combo videos. Three of my favorite UA-camrs!!
So funny.... I was looking at A5 at Costco yesterday! Great video brother!
Just bought 2lbs of A5 because my daughter's are coming over tonight.
Got some good Whiskey, IM EXCITED 😜
I paid $140 lb at the Butcher
I loved the good mix of guga style slow mo and sizzle shots, and the signature Chuds-style meat slapping around on surfaces
Dude… you are the man! The foil boat has changed my life! Thanks for making me want to watch UA-cam again!!
Guga is the man! I love that these two channels are collaborating!
Dude! Calling in the Yoder and Yim in these videos is great stuff. Keep it up Chud, you have my 3 year old and 5 year old asking me to watch your videos. COMINNNNNN UP!
A5 is truly amazing, and very daunting to cook the first time! Great vid loved it as always!
Dude. Absolutely hilarious video. Great tribute to Guga and then the Jeremy breakdown was awesome!!
So happy to see you did the official taste test with the bestest pup.
I see what you did there....."Let's Do It"......
Paying that homage to Guga throughout !!!
RESPECT !!! 💯
UA-cam algorithm brought me here, first time seeing your channel. When you made the funny transition for the science and guga explanation. I'm a fan 🤙. Keep up the creativity
Love the cameo by Jeremy Yoder to explain the fat. But wait, it gets even better when Guga shows up. This is great.
I love the crossovers here. Wish more UA-camrs and the community as a whole would do it more often.
5:37 “so let’s deuwwit” 😂✨ spot on guga-style!
Love your tasting reactions!! So true and expontaneous! And having two of my favorite bbq youtubers helping you was absolutely great!!
I felt like I was watching The Big Short with all the celebrity guest explanations. Nice work, brother!
I love this collaboration video... "like there's no tomorrow".
lol you werent kidding when you said guga style, loved that montage!
3 of my favorite backyard BBQ tubers! Awesome video.
Guga x Chudd 2022! amazing stuff can't wait for the dry aged meat videos!!
dude adding the sound track and the slow-motion just up these videos even more. my wife an i cant wait every week to what you shows its become a weekly thing for us. Wife did ask if the snake in you boot ever shows up in the Webber kettle? Keep up the awesome work!!!!!!!!!!
Best video you ever made with the guga/ Jeremy collab. “If you will” And music.
You are killing it, I am so glad to see you in the mad scientist together and Guga. This was one of your better videos I really liked it. You by far one of the better UA-camr and cooks out there, Keep it coming
Getting goosebumbs just from the thought of tasting that rosemary thyme pan steak😍
My toes curled at 6:14. Amazing work
Lmao at 5:37 he even hit em with the “so let’s dew it” 😂😂
The walking back and forth you know it's bomb
Fun Video! Enjoyed you stepping aside to 'experts' for the why and how to. You had my mouth watering at the end of the cooks. Ok you convinced me, I'm going to pick up some Wagu A5.
Did I miss there's a snake in my boot? And feeding a piece to the dog is classic, man's best friend. Love the video.
Dude after the Guga montage and the “Let’s do ehhtt” you got my sub and bell is dinged.
Keep it going brotha!
That same feeling when that law and order crossover episode hits! Keep up the good work!
Was there a snake in your boot?
Thank you for the video and the awesome collaboration.
You have become my teacher/go-to recipe guy/master griller-smoker and all that amazing stuff.
Thank you thank you thank you!
8:05 most genuine and accurate reaction ever
Edits on this one were amazing
This was dope!! I like the cameos!!!
The word-for-word definition of BUSSIN’
Great editing on the cook guga will be proud
Now that's a video right there, I mean amazing!!!
Great collab on my ultimate bucket list grill.
Love the collab! Especially like the video homage to Guga!
This channel is the sole reason I'm in the market for a weber kettle. Hopefully getting it this weekend! Those steaks looked amazing. I'll have to get some next time they're available at my local costco.
You won't regret it. It's not just a grill... it's a lifestyle.
I'm not sure how I never thought to get one. I have a handful of cookers, but clearly I'm late to the Kettle club.
Love this collab format you’ve been doing. Very cool
the finished product looked amazing! Firing up the grill now
Chud+Guga+Wagu=Heaven!
Thank you for making this video. I eyeball these steaks every time I go to Costco and after this video i am finally going to pull the trigger and try them. Good video as always.
Your support cast is badass…. I thought of guga when you said cooking steaks 😂… also nice job bro, I’ll be looking at more of your stuff for sure 💪🏾👍🏾
日本の和牛を食べてくれるのは嬉しいね
I love you
from japan
The meat-eating community loves you and gougas videos. Mouth watering
Wow great cook Brad, Those wagyu steaks looked awesome!
Love this guga-infused video. I call for a bbq dream team assembly! There MUST be an Avenger's Assemble music intro though, for sure!
Love the process and awesome video, overcooked it a little bit my guy, looks medium well. But nice A5
Been eyeballing these at Costco for a while, watch Guga all the time, have to just dive in!!!
I cooked an A5 ribeye that I got in at the butcher shop I used to work at. Cost way more money though haha so I was really scared to mess it up. Came out amazing. It will forever be in the food spank bank for me.
I think it's harder to ruin an A5. But the thing is, we Americans cook too much. Japanese do not eat an entire a5 steak.
My man is making B Roll now!? Love the new format man!! How are you still at 130k? Y'all need to subscribe
Those cut ins with boys were great!
Look at you stepping up that editing game haha. The first time you try A5 is never forgotten :) Great video!
Loving these new style videos where you incorporate other UA-camrs keep it up share the love share the waygu let’s grill something outside
PRODUCTION VALUE ON THIS VIDEO!! B-RAD WAY TO GO!!
I used a weber summit gas grill with the searing station on full to sear for one minute per side then to the cooler side with the setting at medium high. have done so three times already, still have half a small freezer left.
Man, that was a very good video and appreciate to detailed explanation. Thank you. ✊😍
8:10 lol the wall push up
first time watching your channel i really enjoyed everything your presentation and being a fellow miller light fan. im subscribing keep it up
A5 is definately on my bucket list!
Excellent video, Brad. I’ve got a method for the best of both worlds: smoke your steak first on your offset at 250-300 until internal temp is 90 deg, then put your cast iron skillet over the firebox and get it real hot. Finish it with a sear to the desired temp with your butter and herbs. You get all that smoke flavor plus the amazing crust from the sear! It’s my go-to for prime ribeye. Gonna try it on some Wagyu after seeing this!
This here some prime Wagyu food porn, and I’m IN for every bit of it. Smoke flavor infused into A5 - who could ever say no to that! You go that route again, let me know - I’d be honored to be your guest tester…!!!! Stay safe!
This was awesome. Three of my favorite grill guys in one video . Gonna have to break into my piggy bank and make a trip to Costco! Got to try that A5 Wagyu.
I’ve been thinking we needed to see a Guga team up. This was a perfect trio of UA-cam stars!
I'm a big fan of putting semi-frozen seasoned steaks on smoker at 180F until internal temp around 105-115F, then finishing with sear on cast iron.
I loved how you transitioned to a Guga-style video for the cook itself. Nice.
I was juat thinking Jeremy Yoder would be perfect to explain the fat properties of wagyu and then bam! Love the BBQ youtube community
The bearded butchers did a segment on wagyu fat too. There's a gene that is expressed in wagyu cattle that isnt in, say, black angus. When the gene is expressed, it converts stearic acid(saturated fat) into oleic acid(unsaturated fat) so not only is wagyu tastier than regular beef, it's much healthier too!
ya i know, they need to breed the hell out of those cows. id love if in a few years wagyu was cheaper because it wouldnt be so rare. i have only tried american wagyu(wasnt A5), but it was a massive difference from even prime steaks. imagine the regular steak you get from the grocery store all being at least american wagyu. wagyu vs prime is a bigger difference than prime vs choice
Wagyu is not healthier.. You’ll suffer a heart attack within a year if you ate Wagyu everyday
@@tommymoua3274 and where is your proof of this? I'm a dietitian...this is my job
@@ForceRecon112 so you’re telling me if you ate 1lb of Wagyu ground beef everyday you’ll be healthier than me if I ate 1 lb of ground beef 96/4 everyday?
@@tommymoua3274 Now you're comparing different macronutrient composition which isnt an apples to apples comparison. If macronutrients were equated, wagyu beef is healthier simply for the fact that it is much higher in unsaturated fat compared to the almost entirely saturated fat composition of black angus cattle. Your statement was, you'll suffer a heart attack within a year if you eat this daily, without specifying amount. The individual food isnt the problem, the devil is in the dosage. But wagyu fat is actually a very healthy fat to cook with, just like duck fat is a healthy fat to cook with as well for similar reasons
Possibly the best video ever? 🤔 Way to go you 3!
Nice job with the stomp-clap youtube cliché steak jams. Truly a master of genres, I laughed.
Huge pucker factor cooking a $100 piece of meat! Costco has become my go to meat market, they carry some amazing products, beef, lamb, pork... Great video
I live about 10 minutes from a small town in northern Indiana where a restaurant named Joseph Dequis is located. The owner/chef is known for raising his own and serving Wagyu cattle. He’s ruined it ever trying to cook it myself. They serve it to perfection every time and it’s worth it’s weight in gold 🤤
Great vid bud. one of your best.
Dragg'em All Inn! Nice video!
When he said Guga catchphrase “ So Let’s Do It”
I felt that
Fantastic video. Great job!!
Your recipes are making us money , you are the BBQ man💯✅
Luv this guy and guga's channel😀
Love the collaborations
Yum yum get you some for sure good video Mr. Chud
I would love to see your take on Shashlik. I think it would work great on either the Chudbox or the weber kettle. In family we've used our weber kettle along with simple skewers and lamb, but other traditional meats are pork, sometimes beef and rarely venison. but the basic components are meat, marinade, onions!
That's a pretty good idea. Fuck yeah.
Pork is big in Eastern Europe, lamb dominates in Turkey where shishlik, shish kebab had originated. My meat of choice on skewers is well marbled Angus beef tri tip.
Top sirloin is commonly used, but it is bland. For whatever reason, ribeye does not shine on skewers. Tenderloin is also often used. You are right, onion is a must. I like using some Turkish pepper paste, or Harissa sauce in the marinade for an extra oomph. It will char well on the surface of the meat.
@@williamjeffersonclinton69 Bill, I thought you had been restricted from eating red meat. 😁
@@CoolJay77 imagine growing up with this fuckers name.
Now imagine joining the Marines when he left office.
Hence the pfp. Might as well have fun with it.
@@CoolJay77and it's gotta be nice sized onion chunks!
LOVE this crossover!!!
lol nice Guga "So let's dewit" @5:36
the collab i didnt know i needed
You are the man B-rad…great video. I’m dying here watching this….
BTW…. Can’t afford to ship one of your pits to western Canada.. so I’m going to totally steal your design and weld my own chud offset together.
So then I’ll only have to sell a kid to land some post oak at my door…..ooops
Love the cameos from other UA-cam’s!
Amazing cook!
Bought my first wagyu steak today. This is so encouraging