I don't know, Angel doesn't look like he has a lot inra muscular fat.. so Guga would need to coat him in some tallow. ..so Angel, if he comes to the studio with a barrel of wagu tallow. Take a few weeks off and RUN.
Part of the problem here is the ground was wet, I am almost positive that the bad flavor undertones you were tasting was the water vapor from the hole misting the meat while cooking. When this gets done in Hawaii they are up away from the water so the sand is much much dryer. When we cook things in the ground here in the west it's never in wet clay. This is probably an impossible task for Florida due to the amount of rain and moisture retained in the soil. I would suggest that if you want to try this again with something like a large turkey or a whole pig, that you prepare the hole days and days in advance allowing it to dry out. Then you place the meat in the hole and top it with a piece of tin (plywood might be ok if it's a low and slow cook). Your comparison should be to something roasted in an oven because smoking is a flavor adder so it was always going to taste better, especially to folks who love that smokey flavor.
Here we have a pit but before starting we start a fire that lasts for a few hours so the ground around the place gets hotter and drier and than throw bigger logs until they turn into coal and throw meat covered with banana leaves and a sack made from palm fronds and cover the pit with a lid and a rug above it covered with dirt so no smoke escapes for one to 3 days
We need a 2.0!!! In Chile we have Curanto, it's a way to cook underground. This way of cooking its known in many countries, everyone with its own technic
Not a fair brisket experiment. Redo this, but next time season BOTH briskets the same, without added wagyu tallow and wine, cook both for similar periods of time.
He wrapped it wrong, in foil instead of tree leaves and wet paper or burlap. So the signal would have been blocked. I hope he does this again the right way. FL has so MANY edible tree leaves.
Also I think traditionally in most cultures where you would cook meat underground they would use clay and covered the meat in leaves like grape leaves or banana leaves, it is indeed a hassle if you cook it in foil since it is layered and aluminum is fragile so digging it out with a shovel you encounter the chance of ripping the foil and letting dirt or ash in, so it is gonna be extremely hard but if you use clay you can easily take it out without having to worry about breaking it since during the process of its cooking time the clay is baked along with the meat plus it retains all the steam and juices inside tightly and once its done you can just crack it open with a hammer or a rock and remove the leaves and dig in
If you're going for a second attempt in the future try to wrap the meat in banana leaves then in foil the banana leaves will keep the moisture in the meat also don't put wine and talu and fansy stuff make a very simple rub also use cuts with bone in them I promise you it will turn way amazing
Hey Guga, for underground cooking, it is a traditional Bedouin (Arab) way of cooking in the desert. Sand is better than soil. However, it does not need 24 hrs, get the wood to cook down to coal, you need low heat. wrap whatever meat (usually its a full sheep) with banana leaves or even seaweed works. 8-12 hours should be more than enough. Search up how to cook a dish called Mandi, and it will all make sense.
@@joshtlamb12 wtf is aave? First off, the word hoe is just slang, and this African American vernacular English in reality is called Ebonics. Many people speak with slang I mean it's not uncommon nor should it be a surprise if or when Guga uses a slang word.
@@HelloThere..... if you knew what aave was why tf did u literally define it. And calling it Ebonics is ignorant on your part. You all love to spark an argument 🤣it wasn’t that deep. Slang literally comes from aave
My family actually does this with our thanksgiving turkey (we have a normal turkey as well lmao). Instead of covering it back up with dirt, we cover it with a metal tin in the hole and surround the tin with hot coals and firewood. Retains a lot more of that heat and let’s it cook quicker. But I know you shouldn’t rush a brisket, so I’m glad overnight worked well for you 😌
The tin panels let in the smoke, foil wrap just boiled the meat. That's why he hated it. We wrap in maple leaves then wet burlap. Turned out amazing every time.
If you guys try this again, I would consult with anybody who does this on the regular like in Hawaii or maybe Cubans or Puerto Ricans as we have cooking techniques for cooking Pork underground. Using banana leaves would be awesome for you guys. There are lots of cultures that have great ways to cook underground and could help out to polish the technique. Would be great to see a collab video like that.
yes, in mexico we do the same and not so far dorm US in the border we use maguey (a desertical plant) leaves as well and comes very very nice. we even use the chest of the cow.
Hello Guga. As a resident of Hawaii I am hoping you can find someone from Hawaii with experience to do what is called an "Imu" in Hawaiian culture. Its a method of underground cooking which involves banana leaves and stocks. This is the process by which most pigs are cooked for a Luau and I'm curious how it would affect brisket (and possibly other meats). Either way I love the content you put out, keep it up you legend.
This comment needs more attention. Didn't even think of the harrowing moment when Guga hands Angel a shovel and tells him to start digging and "you won't need that soda where you're going."
Here in México that's the way you do Cochinita pibil and barbacoa the traditional way. In Yucatan they are called "pib", and the technique has been used for millennia.
Try using dry sand to cover the meat next time. Damp soil can seep some undesired flavours into the meat. In Finland we have this thing called "rosvopaisti" or harshly translated "robber's roast". Usually we use lamb but any meat is fine. Instead of just making a fire straight to the bottom of the pit we layer stones onto the bottom, and we wrap the meat im grease proof paper, then in tin foil and lastly we wrap newspaper over the whole thing to minimize contant with earth. The ground tends to gather moisture after piling it onto the meat so we take the embers out after burning a huge fire for 3-4 hours, place the meat onto the hot stones, cover it with preferably dry sand and place the embers over it. Then we keep the fire going until the meat is done (About 1,5 hours per kilogram of meat). One of the best ways to cook with the guys in the summer. You can just sit around a fire, crack open a cold one and when someone comes asking what are you doing, you can just say that "we are cooking".
Guga, uma dica de vídeo! Fazer CUPIM defumado da mesma forma que é feita a brisket americana! Eu já defumei cupim em casa (smoker improvisada na churrasqueira comum, mas dá o smoke ring vermelho e sabor) e ficou sensacional, e olha que foi uma defumadinha rápida com lenha de eucalipto, depois assei por menos de 3 horas pq comecei tarde, fazendo no padrão acho que seria absurdo!
In Greece, we have a dish called Kleftiko which is traditionally cooked underground. Kleftis means Rebel and back then Rebels living in the mountains smoked their meat underground so there would be no smoke exposing their position to enemies.
Kia ora Guga...my family and I have been watching your videos since we saw you with Deer Meat for dinner one time and we are in New Zealand. Here we call the underground cooking Hangi...(phonetically Hah ng e). Depending on what we are cooking and for how many, but we usually dig 2 feet under...but out pit fire is wood of course...but also volcanic or river rock we've sourced. But we've cooked everything...whole chickens, beef, lamb, mutton of all sorts of cuts, pork as well, potato, pumpkin, kumara (sweet potato) in large trays covered in wet sacks and all then covered in dirt and 3-4 hours. We've done one in the last year that feed more than 800 people with food to spare. The flavor is like nothing else.
Maybe Guga can find some NZ bro's or some pacific islanders down there in Florida to show them the real deal and put on a huge party like they did with the half cow. I personally was screaming at the screen "you wont get the real flavor that way", but then again I've seen some really bad attempts and they didn't do too bad.
Kia ora bro, I've also been watching Guga for a long time now. I absolutely love hangi, and have done many with the whanau up north. Be awesome if Guga ever did
It works ALOT better if you line your pit with brick, block, or stone, 360° all around and on the bottom. Along with a big cast iron or aluminium lid (Can get one online). Your pit should be in the shape of a cylinder on it's side so the heat gets distributed evenly. Ours was around 2 1/2 - 3 feet wide and about 2 1/2 - 3 feet deep. You don't keep the lip of your pit ground level but about 6 inches below ground level. You out your kid on, then hurry that in a mound of dirt. You can wet the mound periodically but you don't want the actual ground your pit sits in to be wet. Desert climates such as the one I live in(New Mexico) are great for this due to the hard, dry, heavy clay soil. We used to have a bon fire in the pit the night before Thanksgiving. We would drink a case of bear and watch the fire. When the fire turns to coal, we would throw in our turkey and the neighbors turkey, along with a pot of beans and Mac n Cheese casserole. The meat falls off the bones and the sides come out perfectly! This is literally part of our Southwest Hispano culture and tradition. Can't forget the Hatch New Mexico Red and Green Chile. 🔥
Also, for time and temp in a buried pit cook, maybe your wireless thermometers would work. You'd probably have to have one end sticking out. Otherwise, a wired oven thermometer would do the job. Just make sure you pierce the foil before you bury it, to ensure you don't escort dirt or ash into the meat.
Hey Guga, I’m from a small island at the bottom of the global called New Zealand! Us natives down here have a tradition called a “Hangi” where we cook our food in the ground. We use river rocks heated so hot and placed on the bottom of the pit, then we place the food in metal basket on top of the hot rocks and on top of the food we use wet sheets and then the dirt on top. The wet sheets protect the food from the dirt and also helps steam the food. We cook it under ground for many hours and the food is sooo good when it’s done. Love your content bro!!
Chur! I'm born and live in Australia but my old man is Ngapuhi (Bay of Islands/Waitangi, North Island.) We use iron train tracks that are chopped up in foot long pieces when we have hangis here. Australia obviously isn't a volcanic island unlike NZ, Pacific Islands and Polynesia. Killing for one at the moment, its been 6 years since our last big kai with whanau!
Interestingly, our brothers in Papua still practicing same cooking method, the only difference is they're still using leaves to wrap meats, veggies and potatoes.
Hey Guga! I'm from Hawai'i and we do what is called an Imu. Usually you would load the bottom of the pit with lava rocks and banana tree trunk and some wood, wrap up the meat and put it in the imu, put banana leaf and ti leaf over the meat, put like an old rug of a potato sack over the foliage and then cover it with a tarp (to prevent dirt from getting in plus it makes getting it out A LOT easier) line the tarp with rocks to hold it down and then cover (not fully) with dirt. Usually the time to cook varies depending on the cut of meat and the animal. This is more of a modern native Hawaiian way of cooking. Hope this gets to you!
For a better example of under ground ovens, watch videos on how the Hawaiians/Polynesians used them to cook all their food. If my family threw in a brisket like then in one of their Ground ovens, or what we call Imu… it would’ve been a HIT at the party. We’re simple, Hawaiian rock salt is all we use to season. Check it out! And I urge you to try it that way.
Back in 1972, I had the privilege to get to know the only Samoan Sergeant Major in the Marine Corps who was from Pago Pago; and, as I understood it, one of its chiefs, as well. On the weekends when I could get away from Pendleton, he would take me to his home in San Diego to teach several of his younger sons karate (I was a Shodan back then). He lived in a huuuge ranch-style house, and had 15 kids! All but a handful still lived at home! Anyway, the luau. Several of his sons took me out to the boulder jetties to hunt abalone (another story), and stop off at the market to pick up these large banana leaves, along with several dozen burlap bags. So, they had dug this pit about two feet wide, by five feet long, and about three feet deep. They had already gathered large river rock to line the bottom and lower sides of the pit, and built a fire within that, which had been burning for about two days. They had a whole, 125-lb. pig, about 15 whole chickens, forty long shish kabobs, all kinds of vegetables, and plantains. Wet burlap bags were placed on top of the very hot stones - which really began to steam up - then a layer of banana leaves, then the pig, then more leaves/burlap/leaves, then several inches of dirt, then leaves/burlap/leaves/dirt, then the shish kabobs . . . and this was repeated until the whole pit had been filled. They had also placed a pipe in one corner of the pit to vent steam. I believe it took about 13 hours to cook, into the next day. When it was unwrapped, I was amazed at how perfectly each layer was cooked. The oink was so tender, it was unbelievable.
Yes! I was looking for a comment on islander cooking, I'm kiwi/cook islander and we have hangi over here, dig early in the morning and using banana leaves and tinfoil to wrap the veges and meat up 😋
Aloha!.! Only if he knew how to do it the right way!.! Banana stump & leaves w/ Ti leaves to steam it with a little Hawaiian Salt.. winnahz super ono with some Okinawan sweet potatos🥰😘🤙.. broke da mouth
@@808toLA really no need dig one hole. if you have enough rocks the whole thing can be done above ground. wet newspapers also work pretty well. hawaiians call it imu i believe. we samoans call it umu . imu generally has a pit dug where umu is generally above ground
Compare to the Cypriot recipe ‘lamb kleftico’ or lamb thieve’s style. The stolen lamb is hidden by burying it in coals, but instead of foil is protected by lots of fresh rosemary and bay laurel. Cajun hunting camps often make an oven out of cinder blocks and scrap metal. Put le couchon inside, make a fire on top and dinner cooks while you hunt/fish.
In Hawai’i we often cook underground, as been mentioned before. The real skill is the placement of the food over the hot rocks, and leaves as a skilled imu cooker can read the spots in the imu is hotter and stacks the foods in the appropriate area. Although cooking in the ground may seem to be rudimentary, as with other cooking methods, it takes skills and understanding of technique and temperature control. You really cannot just make a hole in the ground, put in coals and expect a good result, as you proved.
Cooking the meat underground is very common in middle east. Especially, I’m from Saudi Arabia, We have a common dish which is called ( Mandi ) is really one of the best dishes in middle east. You should try it since you are trying cooking underground.
@@ilin76bb most of modern medicine was developed in the middle east while in medieval Europe people were dying of preventable diseases, Egypt was a beacon of innovation for the majority of its history, middle Eastern and Arabian scholars saved and passed down the classsic as well as contribute their own additions, coffe was first cultivated there and the concept of the cafe and most recipes were developed there, toothbrushes and soap were invented in babylonia, the first University as we know it was created in Morocco, windmills were invented in iran, and so on and so forth. Also its funny you mention the computer, as most mathematics and a good chunk of most alphabets originate in the middle east, so computers who cannot function without those elements, wouldn't be possible without innovations from the middle east In addition to that, cooking dishes underground is something common in all cultures, with such dishes existing in greece, Finland, mexico and many other non middle Eastern places I know you are just a random racist, but the level of ignorance you diplay is nevertheless astounding
@@ilin76bb damn dude. You know what came out of the middle east? How about mathematics? You know, that subject that literally every piece of technology relies upon in some form or another? The earliest known texts are from Mesopotamia and Egypt, and decimal systems, algebra, trigonometry and geometry were further refined during the Silk Road era. Granted, the middle east can't take ALL the credit, but without them, we'd probably have just discovered the toaster, not quantum computers......this is like...basic world history dude... Man, you are embarrassing humanity....
I’m from Fiji we cook underground every week, but we never leave food cooking overnight, 4-8 hours max, also we usually use meat that’s on the bone, we also heat stones under the wood you lit on fire to maintain the heat! If the comments were allowed pics I would show you how!!
Hey Guga Foods guys, please cook a beef shoulder clod. You always cook briskets. I would love to see a huge beef shoulder clod. It would be awesome. Please cook one.
Greetings, underground meat cooking has several methods and it always depends on the size and quality of the piece of meat. If you want to get a better result according to the size of the pieces of meat you used, do not leave it underground for more than six hours. Thank you for your creativity
Love your channel, but I have to disagree with you on this one. I've grown up cooking in underground ovens. And I actually prefer it. I guess to each their own. Thanks for the great video tho. Keep them coming and stay safe my friend. 👍
In Finland we call this method a thieves roast, you should add bricks or stones in to the firepit witch on top you start the fire and should hold the fire for 3-4 hours. After that you scrape the coal out of the hot pit and its ready for the meat. The meat it self is wrapped in wet parchment paper and foil and extra layers of wet newspaper and more foil. Throw the meat in the pit and cover it. Pour the coal back on top and light another fire witch should be kept for an hour or two. Good rule of thumb is 1,5 hours for each kg of meat in the pit. Usually we cook lamb or pork with this method but anything goes.
Well the theory is that with the compact soil you essentially are pressure cooking that thing. We in Portugal make something similar in Açores, where we use underground volcanic thermal heat to make a stew.
Daaang, missed opportunity to use the MEATR probe and see if it would still work underground a few inches! Also I thought for sure you lost it and was making him dig his own dry brine grave! Lol
I would have still put a probe in through the aluminum foil and just cut off that piece. You did even use a handheld device to check the coals... Practice makes perfect, and not alot of people doing this method. Mistakes were made, correct your method and do again.
In Finland we call this robber's roast. From Wikipedia: Rosvopaisti (Finnish lit. “robber’s roast”) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Lamb Eaters). Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. A fire is started on top of the meat on the ground to ensure proper temperature. It takes approximately between 8 and 12 hours to cook the roast. I personally use chicken wire instead of aluminium foil. First wrap the meat with dampened parchment paper, then a layer of newspaper and finally tighthen the package with chicken wire. Keeping a small fire on top the pit is crucial because it pulls heat from the ground. This way the pit temperature is contained to optimal range.
@@michaeltellurian825 For pork it is roughly 1.5 hours and for beef it is around 2.5 hours per kilogram (2.2 lbs). And to correct myself, I use aluminium foil. So the layers go like this, damp parchment paper, aluminium foil, newspaper and chicken wire. Before you put the package in the pit, you dunk it in a bucket of water to make the newspaper wet. This will even the heat so that there is no hotspots.
You ever hear the saying: "The right tool for the right job"? Well, next time use a Digging Shovel, not a Flat Shovel which is used for Scooping things out of bins or piles.
You have to use dry ground first. The hole needs to be deeper for heat retention and even distribution. You need to put heat rocks in between the coals and the coals need to be HOT!! Use a Bluetooth thermometer to check doneness.
next time if you do this again maybe try looking into how hawaiians do the pig in the ground like they have for hundreds of not thousands of years. there might be some technique there that could crossover to doing the brisket the same way
I'd have to say, as far as experiments go, I give this a 1/10. I mean, it didn't make sense to coat the brisket in fat and layer the wine soaked cloth on top, additionally, how do you compare a piece of meat that's been seasoned, then doused with fat, then covered in wine, vs something that's seasoned normally and smoked? It would've made sense if you had done that with your wine steamed brisket video and used a smoked brisket to compare, but not in this case. It seemed like you just picked flavors at random and added them because you thought it'd work, even though you had said you hadn't done this before. Additionally, it seems there was very little research done on underground cooking as well. For that, I'll simply defer to all of the advice given elsewhere in the comments.
Under-soil cooking requires few key points to be confirmed before cooking : - Has to be infertile soil. - Soil has to be almost close as dry. - Has to be floodplain soil so that bad odor does not gather. - If the land is big, select an area and isolate it by digging some soil out from the outer-side of the cooking land/area (processing area). - Absolutely make sure there are no shrubs, trees or any sort of plant based life forms living or surviving in your cooking area. - Put some Charcoal and burnt log above the ground also after burying it. This was a fun experience for you guys as it seems. I hope you guys won't make same errors in your upcoming similar experiments.
I have no idea how to get it right...but there are a great many cultures that use similar methods to cook a variety of large cuts of meats. My suggestion would be to look them up and see what it is they do...and then just tinker until you get it. If you want to. They mostly do it for the sake of tradition, and for tourists. In your case, you're probably just better off using more conventional methods. I'm sure the more exotic options produce some pretty stellar results when done right, but if you've got the tools, use the tools.
In Chile you cook a "curanto", basically all kinds of seafood and potatoes underground. But instead of covering it with dirt, they cover it with some gigantic leaves (so it's easier to recover everything i suppose)
My family is from Chile, I was born there raised in Canada, and most my child hood we cooked in the ground for large slabs of meat, we’ve used everything from banana leaves to cabbage leafs to oak leafs. I was told it’s more for flavour and natural moisture during the first part of the cook than what tinfoil provides.
I would have liked to see it cooked the same way on both pieces of meat. So al the junk you added to the underground one should have been added to other one. Really it wasn't that fair of a comparison. But, as mentioned in other videos, a wired thermometer probably could get you a read out. One in the meat, one outside to judge hole temp. Would like to see more though
In Mexico they do this with whole lamb, but very dry soil is a must.. They also wrap the meat up with maguey leaves which leaves an awesome bbq smoke flavor.. It’s more complex than it seems
That is kind of traditioanl Chinese cuisine"叫化雞". This cook way invented by homeless people in China. However, they would not cook that for 24hr. The period of cook would be 1 to 3 hr. In Taiwan, we had similar way which is called clay-baked"炕窯". In old time, It's always take on spring or autumn after the field is take a rest. We put every food you want and cook for 1 to 3 hr. Therefore, please try to do that in 3hr. It should be so tender and juicy. In addition, I think you still need to do the sealing process after cook by this way. Looking forward your new video. 😆
I would love to see you redo this experiment with the feedback of the people who have cooked underground. This time do the brisket the EXACT same way. Luv your content.
I think I would run this again but with whole potatoes, carrots, and cloves of garlic in with the meat. It always feels more impressive to pull out a full meal.
Not a good comparison when you have different seasoning/flavors to each one. The wagyu fat and or the red wine could have made the ground one not be as good.
the problem I see is the lack of direct fire to form a crust and too much time cooking, the cloth and wine added the weird taste for sure. If you had finalized it in direct coal fire, and did it without cloth and wine, cooking for 6-8 hours instead of 12+ hours, the method would be much better, it wouldn't be a smoked brisket, but it would be an awesome slow cooked one.
Guga I’m from Papua New Guinea 🇵🇬 and we cook a feast for large gatherings this way with plenty of vegetables and lamp! We call it Mumu (moomoo) and I also know Polynesians call it Umu. Love to see you trying this out but trust when you add vegetables and a lot of coconut cream, it will taste a lot better 😋 love the content Guga from Australia!!
I tried this a few years back, but lined the whole I dug with CMU bricks and quick-Crete. Long story short, the foil was empty when we went to remove it.
Thanks for taking me back to my childhood. Dad was a big-time outdoorsman. I recall on one outing we did a roast beef (guessing it was a chuck roast) dusted with salt and pepper, covered with sliced onions (maybe a splash of soda pop), wrapped in foil and buried in the coals of the campfire. After coming back from a day's worth of fishing, we had a pretty incredible camp out meal. . .
The problem was the hole wasn`t deep enough, you didn`t use river rocks to keep the heat and you used tinfoil instead of banana leafs or coconut leafs for flavour. Wet sacks to cover wrapped food from dirt. NZ ALL THE WAY.
Burn the wood add the rocks (that won`t explode) to heat up. Add baskets with wrapped meat (in leafs), cover in WET sacks. PILE DIRT. Wait 8 or so hours. FYI. Hole should be about 3 ft L, 2 ft W, 3 ft D. Should taste EARTHY. Add VEGES if wanted, same deal but over cooked pending where you place them. Top recomended for vege.
The Mistakes in this Video: 1. The hole is not deep, need at least 4ft 2. It's covered with foil, NO NO NO, Do NOT cover it with foil, just hang it. 3. Time needed is around 6 hours. Good luck in the next one.
I'm guessing the MEATER wireless thermometer might have been worth a try for the underground brisket. Next time you should try it Fijian style. Dig a hole, burn wood until it is glowing embers, and line the bottom of the hole with them. Place palm leaves on the coals. Then insert food, cover with palms and let smoke under the palms until done.
Hi Guys, I’ve never had beef from an earth oven but I have had pork, chicken, potatoes, sweet potatoes and various other vegetables and I found it delicious if done correctly. This was in New Zealand growing up and the Maoris call it a Hangi. There are quite a few good videos of this on RU-vid and their technique is a lot different to the one you used. Also they should be able to give you an estimate with timings and how to stack the earth oven. Good luck and I hope you try this again. 😊👍
Hey Guga. I am a Maori from New Zealand. In our culture, The Hangi or ground oven is a type of traditional food we have at Funerals (Tangi), wedding or gatherings. What we do is put all the food you want to cook into a cooking basket, then dig a decent sized hole big enough to have the top of what ever you're cooking at ground level. Fill the hole with wood, we use manuka. Also grab a few longer pieces and soak them as well as a good amount of muslin/cheese cloth to use later. On top of the wood place heat absorbing rocks or irons. Make sure there's enough wood to heat your rocks or irons to a good hot temp. Light the wood and let it burn down till there are only the irons and embers left at the bottom. Now lay a few rows of your water logged wood across the top of your heat source. Not put your basket/s into the hole making sure they are sitting on the waterlogged timber. Now get your muslin/cheese cloth and wring them put and lay over your basket/s. After you have done that refill the hole and cover the food with the dirt. You should leave in the ground for 3-4 hours. While cooking make sure any vents of steam being created are covered up to keep the heat and pressure in the food cooking area. Great video guys and keep up the work.
Nothing beats a good hangi, especially the fry up the next day, when that earthy and smoke flavours come out, add a couple of fried eggs into the fry up, plus a few slices of Rewa Bread, plus a bottle of ice cold Waikato Beer, to me this beats anything I have tried from around the world. But I will admit it won’t be to everyone’s liking.
@Rotowhaka ooooh yeah brotha. That nek day fry up. Mmmmm. I was with you alllllll they way till you mentioned that bloody Waikato. Hahaha. I have lived in Htown for 10 years now and am still not a fan. Haha. Go the Chiefs.
@@Nfamus_Kiwi A mate of mine from Austria came to our place, with his parents, His father could not speak english, but loved his beer. I gave this old guy a ice cold Waikato, He then proceeded to drink a few more and told his son this was the best beer he had tasted outside of Austria. The old guy slso got into the Lamb, Chicken, spuds and Kumara from our Hangi.
@Rotowhaka oh nice bro. We had a nice as boil up the other day and I made boil up pies with the left overs and took them into the office and they got smashed. Showed 1 of our operational managers who's visiting from Thailand how to make it. He's going to make it for his family when he gets home. Still not sold on that waikato though bro. Haha.
Its measured bythe amount of led charcoal by weight" basically and for how long its underground" time" If you put 1Ton of charcoal the brisket is ready in 5min, if you out 1KG it takes 12hours for example but the charcoal would have already lost its power so its not going to work if your outside temperature is cold. So basically you measure by these 3 stuff Outside temp The amount of led charcoal The time based on how much charcoal and what your cooking. Sometimes the average are 6-8hours noy 12-24h the charcoal already did its job within the first 5h after that its the leftover heat which carry the cooking.
When I was in boy-scouts we cooked ground beef with corn, onion, and carrots this way, it came out amazing. I recommend adding some veggies, wagyu fat, and then flame throwing it after.
Wrap it with banana leaves and use river rocks at the bottom and around it. My favorite meal ever is a specialty from the town my dad is from in Mexico. Barbacoa. A whole sheep wrapped in Magey leaves and cooked in a whole underground usual surrounded by bricks . A Mexican grocery store in Kissimmee sells all the Ingredients. Can't even got the magey leaves in Californian so thats kewl
Guga every other video: I'll use my wireless thermometer to cook it to an internal temperature of ___" Guge this video: "Brisket goes in hole for an entire day" Where are the wireless thermometers Guga? XD
Hāngī is a traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven, called an umu. It is still used for large groups on special occasions.
You know Guga… they make thermometers with wires lol. Put the thermometer in the meat and have the wire come up out of the dirt to the display. I love my MEATER mysef but it has limitations
