{"product_id":"guga-gustavo-tosta-cookbook","title":"Guga: Breaking the Barbecue Rules by Gustavo Tosta – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 224 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Gustavo \"Guga\" Tosta, Brazilian-born creator of the Guga Foods YouTube channel\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e DK (Alpha), 2023\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Beef, pork, poultry and seafood recipes, sides, sauces and rubs, plus dry-aging, smoking and deep-frying tutorials\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Steak lovers and adventurous grillers who like to experiment\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780744060805\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGuga: Breaking the Barbecue Rules is a 224-page hardback by Gustavo \"Guga\" Tosta, the Brazilian-born, Miami-based star of the Guga Foods YouTube channel, packed with bold steak, brisket, picanha and barbecue recipes and his favourite techniques.\u003c\/strong\u003e It covers the classics, then shows how he twists them with ideas his viewers love.\u003c\/p\u003e\n\u003ch2\u003eRules are for other people's steak\u003c\/h2\u003e\n\u003cp\u003eGuga made his name trying the things other cooks wouldn't, from unusual dry-agers to outrageous steak coatings, and sharing the results, good and bad, with millions of viewers. This book is that energy on paper, with the hard-won tips that keep the experiments delicious.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt opens with a \"Meet the Meat\" guide to beef cuts, then works through beef, pork, poultry and seafood, with sides, sandwiches, sauces and rubs. Step-by-step photos and \"Do It Like Guga!\" tips run through the book, along with how-tos on dry-aging, smoking and deep-frying.\u003c\/p\u003e\n\u003cp\u003eStandouts include the Doritos Steak, The God of Steaks (A5 Japanese wagyu filet mignon), Sweet \u0026amp; Spicy Pork Belly, Nashville Hot Fried Turkey Breast, Jerk Chicken from Heaven and Korean-Style Chicken Wings, plus Brazilian picanha, smoked mac and cheese, elotes and Brazilian fried bananas.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eGuga Foods fans, steak obsessives and anyone who likes to experiment on the grill. Beginners can follow the step-by-step photos, while seasoned cooks will pick up new tricks.\u003c\/p\u003e\n\u003ch2\u003eAbout Guga\u003c\/h2\u003e\n\u003cp\u003eGustavo \"Guga\" Tosta was born in Brazil and moved to the United States as a kid, growing up in Miami, Florida. A taekwondo master and instructor turned web designer, he found his real passion in cooking and now runs the hugely popular YouTube channels Guga Foods, Sous Vide Everything and Guga, often cooking with his family.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/126_focused-slicing-picanha.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eHere's a book that breaks the barbecue rules and still tells you which ones are worth keeping. Darryl's pick is the God of Steaks, a wagyu filet treated with proper respect, though the Doritos Steak is the one he'd smuggle onto a mate's grill. Grab a copy and your steak game goes up a few notches. Pair it with \u003ca href=\"\/products\/food-x-fire-derek-wolf-cookbook\"\u003eFood x Fire\u003c\/a\u003e for more wild live-fire cooking and \u003ca href=\"\/products\/salt-hank-henry-laporte-cookbook\"\u003eSalt Hank\u003c\/a\u003e for another internet cook's crowd-pleasers. Rub your picanha with \u003ca href=\"\/products\/street-bbq-brazilian-asado-rub\"\u003eStreet BBQ Brazilian Asado Rub\u003c\/a\u003e and fan the fat cap.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Fat-Cap Garlic Toast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe picanha trimmings were never going in the bin.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e trimmings from a picanha fat cap (or 3 tbsp beef dripping), 2 garlic cloves (crushed), a crusty loaf (sliced), flaky salt, chopped parsley\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eRender the fat trimmings slowly in a cast-iron pan on the grill until liquid, then discard the crispy bits (or snack on them).\u003c\/li\u003e\n\u003cli\u003eStir in the garlic for 30 seconds off the heat and brush it over the bread.\u003c\/li\u003e\n\u003cli\u003eToast over medium coals until golden, then finish with salt and parsley.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Rendered beef fat carries the smoky, beefy flavour of the cook straight into the bread, like garlic bread with a steakhouse accent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Guga: Breaking the Barbecue Rules?\u003c\/h3\u003e\u003cp\u003eIt was written by Gustavo \"Guga\" Tosta, the Brazilian-born, Miami-based creator of the Guga Foods YouTube channel.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside Guga: Breaking the Barbecue Rules?\u003c\/h3\u003e\u003cp\u003eIt has beef, pork, poultry and seafood recipes, including the Doritos Steak and Sweet \u0026amp; Spicy Pork Belly, plus sides, sauces, rubs and tutorials on dry-aging, smoking and deep-frying.\u003c\/p\u003e\n\u003ch3\u003eIs Guga: Breaking the Barbecue Rules good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Step-by-step photos make the recipes easy to follow, and experienced cooks will still find new ideas.\u003c\/p\u003e\n\u003ch3\u003eIs Guga: Breaking the Barbecue Rules a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 224-page hardback published by DK in 2023.\u003c\/p\u003e\n\u003ch3\u003eDoes the Guga cookbook include picanha?\u003c\/h3\u003e\u003cp\u003eYes. Picanha, the Brazilian favourite, is one of the beef recipes, alongside smoked brisket, Texas-style ribs and steaks.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Guga: Breaking the Barbecue Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Gustavo \\\"Guga\\\" Tosta, the Brazilian-born, Miami-based creator of the Guga Foods YouTube channel.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside Guga: Breaking the Barbecue Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has beef, pork, poultry and seafood recipes, including the Doritos Steak and Sweet \u0026 Spicy Pork Belly, plus sides, sauces, rubs and tutorials on dry-aging, smoking and deep-frying.\"}}, {\"@type\": \"Question\", \"name\": \"Is Guga: Breaking the Barbecue Rules good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Step-by-step photos make the recipes easy to follow, and experienced cooks will still find new ideas.\"}}, {\"@type\": \"Question\", \"name\": \"Is Guga: Breaking the Barbecue Rules a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 224-page hardback published by DK in 2023.\"}}, {\"@type\": \"Question\", \"name\": \"Does the Guga cookbook include picanha?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Picanha, the Brazilian favourite, is one of the beef recipes, alongside smoked brisket, Texas-style ribs and steaks.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824796926004,"sku":"9780744060805","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/guga-gustavo-tosta-cookbook-front.png?v=1792925406","url":"https:\/\/www.therubhub.com.au\/products\/guga-gustavo-tosta-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}