Recipe Summaries
The Cured Egg Yolk Showdown: Three Ways to Top a Steak
Guga cures egg yolks three ways (classic salt/sugar, hot sauce, Worcestershire) and tests them on Argentinian New Yor...
Deep Frying a Whole Brisket in Pure Bone Marrow: Genius or Insanity?
Guga smoked a 14 lb choice brisket for 4.5 hours, then deep fried it in 4+ liters of rendered bone marrow at 300°F f...
Heaven’s Chicken: Brazilian Coxinha That’ll Ruin Every Other Drumstick for You
Brazilian coxinha (deep-fried chicken croquettes) made from scratch with smoked drumstick meat Two versions: classic ...
Bone Marrow Butter That Made Everyone Lose Their Minds
Compound butter made from bone marrow, cured egg yolk, and aromatics turns any steak into a showstopper Bone marrow s...
Zero-Grain French Toast That Actually Tastes Like the Real Thing
Carnivore bread made with eggs, cream cheese, butter, and egg white powder, no flour or grains Baked into a loaf, the...
Two-Ingredient Carnivore Flatbread That Actually Folds Like the Real Thing
Just cottage cheese and eggs, blended smooth, baked at 350°F for 40 minutes Sear it in beef fat for gorgeous, rustic...
Birria Brisket: The Mexican Twist That’ll Ruin Regular Brisket for You
Smoke a trimmed brisket at 300°F for 3 hours, then braise it in homemade birria sauce at 350°F for 2 more hours The...
Papa John’s Garlic Sauce on Steaks: The Experiment Nobody Asked For (But Everyone Needed)
Guga bought 50+ cups of Papa John's garlic sauce to cook steaks in it Three steaks tested: plain control, sauce added...
Can Whiskey Actually Make a Steak Better? (Spoiler: Nope)
Guga soaks a bone-in ribeye in whiskey, dry brines it for 24 hours, and grills it against an untreated control steak ...
Cracking the Nando’s Code: Homemade Peri-Peri That Beats the Bottle
Guga reverse-engineers Nando's famous peri-peri sauce from scratch and it actually beats the bottled version The secr...