Guga: Breaking the Barbecue Rules

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Using the fork, combine the softened butter with the garlic paste and then add the dried parsley. Mash again until well combined. Place the butter on a sheet of plastic wrap. Mold the butter into a log and then transfer it to the fridge to set. As per his content on his YouTube channel, Gustavo loves to experiment. Cooking new things excites him, which makes him very passionate about his work.

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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." Preheat a cast-iron skillet over direct heat. When the skillet begins to smoke, add the grapeseed oil. 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.

Carefully 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. 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. Everyone loves mac and cheese and this one will be no different. The hints of smoky flavor from both the cheese and the smoker make this one amazing! And of course, you know it's going to be extra cheesy!" While seasoning, make sure to apply the mix on the steak’s edges as well. The rule is to season each part so you have enough seasoning on the steak for the right taste, even if it gets lost. 3 – Herbs/Aromatics Grill for 20 minutes, turning the steaks occasionally, while moving the thyme sprigs to the top sides of the steaks, until the internal temperature reaches 120 F (49 C).

Guga - By Gustavo Tosta (hardcover) : Target Guga - By Gustavo Tosta (hardcover) : Target

Have you ever come across Guga’s video, “Will Pineapple Completely Disintegrate a Steak”? This video was uploaded two years ago and grabbed almost 2.7M views. According to the Chef himself, this experiment blew his mind, and it helped him learn a thing or two about the process of making tender meat.So, in all honesty, I found this YouTube channel quite organized. The best thing is a video for both beginners and professional trainers. 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.