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Will wine save an UNSELLABLE Brisket!? 

Guga Foods
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#Brisket #BBQ #Experiment

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21 сен 2024

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Комментарии : 1,3 тыс.   
@GugaFoods
@GugaFoods 2 года назад
Do I have the BEST meat dealer or what!?
@cheezthirdleg
@cheezthirdleg 2 года назад
yea
@GlowGamerKSA
@GlowGamerKSA 2 года назад
probably
@alanschuer9041
@alanschuer9041 2 года назад
Invite him to tast the brisket
@BDG40
@BDG40 2 года назад
Not the best brisket? Absolutely nothing to complain for 1$😁
@BDG40
@BDG40 2 года назад
@Aprillic dry-aging with Cheese (Wiz) already done
@Based_Department
@Based_Department 2 года назад
I hope Emilio knows he's the backbone of all Guga's channels.
@TimvanHelsdingen
@TimvanHelsdingen 2 года назад
wait.. guga has more channels? what are the other ones called?
@unkownboi67is_unavailable62
@unkownboi67is_unavailable62 2 года назад
@@TimvanHelsdingen sous vide everything
@HisVirusness
@HisVirusness 2 года назад
@@TimvanHelsdingen Prepare to lose the rest of your afternoon, because the content is just as good.
@goldilox369
@goldilox369 2 года назад
@@HisVirusness Word! I lost many hours last fall catching up on both channels & all the back content.
@therealtomcruisefrfr
@therealtomcruisefrfr 2 года назад
Nah fr
@indemand2
@indemand2 2 года назад
Guga meets his “dealer” in a parking lot. Sketchy.
@SteveLinGuitar
@SteveLinGuitar 2 года назад
This is where butcher box comes from.
@applecider29
@applecider29 2 года назад
🎁😂😂😂 u r so funny like ross geller🤣😂🤣🎈👍
@davidbush3759
@davidbush3759 2 года назад
@@SteveLinGuitar he's joking.
@daddyteddy85
@daddyteddy85 2 года назад
That is what i was thinking also lol..🤣🤣🤣
@jakethesnake4366
@jakethesnake4366 2 года назад
Police pulls up, and is like wtf are you doing selling meat in the back of your restaurant
@TheHanskorv
@TheHanskorv 2 года назад
Guga buying meat as if it’s a drug deal
@dariuszrutkowski420
@dariuszrutkowski420 2 года назад
Well after years of looking at this channel I can believe that the stuff (Wagyu) that Emilio sells is basiclly drugs. Guga says that the stuff is addictive for a reason
@chemistryofquestionablequa6252
@chemistryofquestionablequa6252 2 года назад
Nah, the meat dealer was on time...
@bibhudendupanda3584
@bibhudendupanda3584 2 года назад
Guga : "how much can I get for a buck?" Emilio : "4 grams" Guga : "..." Emilio : "..." Emilio : "oh you wanted meat?"
@applecider29
@applecider29 2 года назад
😂😂😂 u r so funny like seinfeld n kevin hart 😂😂
@ShiggyMomo
@ShiggyMomo 2 года назад
4 grams for a buck!? Now that's a deal!
@smo4830
@smo4830 2 года назад
That’s gotta be boof for a dollar
@LEGO.0.
@LEGO.0. 2 года назад
Damn that's a steal
@donotlike4anonymus594
@donotlike4anonymus594 2 года назад
Hhhh
@guinnevereschronicles2225
@guinnevereschronicles2225 2 года назад
The fact that he has a meat dealer is totally awesome
@y33t23
@y33t23 2 года назад
It's even his brother I think
@縣
@縣 2 года назад
@@y33t23 it is
@randomdude5695
@randomdude5695 2 года назад
his brother
@BauKim
@BauKim 2 года назад
Making nice with your local meat guy and fish guy is always a good idea. Even at the bigger stores. No brother at a meat store but the next best thing lol
@booksyman
@booksyman 2 года назад
They are meat cartel and guga is patron haha.
@vindj2391
@vindj2391 2 года назад
Emilio can give guga the brisket for a dollar, because he's probably already the top employee of grand western steaks just for selling meat to guga 😂
@eduardogoytiareyes2304
@eduardogoytiareyes2304 2 года назад
Actually he is the owner lol
@Ealsante
@Ealsante 2 года назад
Always treat your old customers well. Especially an old customer on Guga's scale.
@flarica64
@flarica64 6 месяцев назад
Guga gets the 'employee' discount. LOL
@ingxiong
@ingxiong 2 года назад
But Guga, that is a $1 "just because you are friends with meat dealer" brisket, so it is hard to replicate
@t-rozbenouameur5304
@t-rozbenouameur5304 2 года назад
Ha, yeah none of us are getting an 18 lb brisket for a buck
@andrewmartinez6991
@andrewmartinez6991 2 года назад
I don’t know why he calls it a $1.00 brisket. Obviously it’s not.
@donotlike4anonymus594
@donotlike4anonymus594 2 года назад
Not to mention using such a overpriced 33$ 6 inch gastronome....
@keremalp4627
@keremalp4627 2 года назад
@@andrewmartinez6991 he is joking he even said it doesnt cost 1 dollar but I paid 1 dollar for it.
@donvito5647
@donvito5647 2 года назад
Cause he didn't pay only a dollar. It's a lie
@vezz7553
@vezz7553 2 года назад
His voice is so calming, nobody would ever believe that this is the same man who knocked out opponents cold in the Taekwondo arena🥶
@iLeadpoisoningPSN
@iLeadpoisoningPSN 2 года назад
Never underestimate people
@vezz7553
@vezz7553 2 года назад
@@iLeadpoisoningPSN damn right
@davidemelia6296
@davidemelia6296 2 года назад
I haven't been able to find any footage of him competing in TKD, have you got a link?
@vezz7553
@vezz7553 2 года назад
@@davidemelia6296 well no, but it was way before he joined RU-vid and became a chef
@t-rozbenouameur5304
@t-rozbenouameur5304 2 года назад
@@vezz7553 I love the guy, just doesnt seem to be in shape to perform martial arts lol
@mitchellbaker4847
@mitchellbaker4847 2 года назад
Glad to see Emilio getting some screen time, he's done so much work for the channel. Also Emilio, if you are reading. Australian Jumping Beef soon? Guga's done nearly every other meat.
@travelinvalentine4840
@travelinvalentine4840 2 года назад
Emilio*
@mitchellbaker4847
@mitchellbaker4847 2 года назад
@@travelinvalentine4840 thanks for the correction, fixed it up. Never really come across that name written down so was sorta guessing on the spelling.
@capnlatenight5356
@capnlatenight5356 2 года назад
Kangaroos? They're kinda lean, it'd be good for stew.
@Chrissmills
@Chrissmills 2 года назад
@@capnlatenight5356 Kangaroo is pretty good if it’s cooked slow (sousvide or reverse sear) kangaroo sausages are even good!
@Glotón_Volador
@Glotón_Volador 2 года назад
Emilio the best 🇨🇷
@TheTraijan
@TheTraijan 2 года назад
Hey guga, as always, love your work, but here's my question: As much as i love and appreciate your heavenly meats, have you considered making a compilation of all the Side Dishes you ever made for your big fans to make it easier to seach them out for doing em at home? Maybe like in categories: potatoe dishes, noodle dishes, onion dishes and so on. Would help out a lot, hope to hear what you think bout that. Cheers and keep up the good work.
@abroZ13
@abroZ13 2 года назад
Please like everybody so guga sees this!
@jamesthereaper7
@jamesthereaper7 2 года назад
People say smoking is bad for you. All I know is when I smoke, my *brisket* tastes amazing!
@jaluahza7002
@jaluahza7002 2 года назад
Well when i smoke, my weed also tastes amazing
@couththememer
@couththememer 2 года назад
@@jaluahza7002 *hey wait a second there*
@tmk8699
@tmk8699 2 года назад
@@jaluahza7002 hold up
@bumb.wingman
@bumb.wingman 2 года назад
@@jaluahza7002 wait wh-
@JustARandomDude2568
@JustARandomDude2568 2 года назад
@@jaluahza7002 Ayo da fu-
@BakersTuts
@BakersTuts 2 года назад
Guga, how about a brisket steamed using beef broth?
@HaloAssassins
@HaloAssassins 2 года назад
maybe do a test between different broths, could also try chicken
@Valkarons
@Valkarons 2 года назад
When you steam something, it doesn't matter what you use as a liquid because the only thing that would release onto the food would be water vapor.
@freddy04123
@freddy04123 2 года назад
@@Valkarons I mean did you watch the video? They talk about how you can tell it was cooked in red wine, which would mean you're totally incorrect in your statement that only the water would go into the meat. Clearly there's more going into it, otherwise they wouldn't be able to tell the difference in flavor between the one in red wine and one cooked normally.
@donvito5647
@donvito5647 2 года назад
Gross
@gabudaichamuda2545
@gabudaichamuda2545 2 года назад
@@freddy04123 The wine is higher concentration of sugar due to the fermentation. That's the big difference.
@TheMillennialGardener
@TheMillennialGardener 2 года назад
BBQ brisket is my favorite meat in the world, and steaming it still seems offensive to me...but, you can’t argue with results. 2-for-2. Maybe next time, steam with apple cider vinegar.
@lioraselby5328
@lioraselby5328 2 года назад
If it serves as any consolation, it looks like Guga did bbq the brisket first and then steamed it afterwards.
@aclonymous
@aclonymous 2 года назад
@@lioraselby5328 Exactly. If he did nothing but steam it, that would be an atrocity to man, but in reality he smoked it and then finished it with steam.
@TheMillennialGardener
@TheMillennialGardener 2 года назад
@@JT-qc9nb there is a difference between using a meat’s internal juices to cook itself and “adding water.”
@williamlast5657
@williamlast5657 2 года назад
I was thinking of using beef stock and onions for the steam
@jlaudio8544
@jlaudio8544 2 года назад
@@williamlast5657 that sounds great
@hakatackagaming4634
@hakatackagaming4634 2 года назад
you talk to emilio the next day, guga: "that brisket was not worth one dollar," emilio: "i know".
@haeyro3107
@haeyro3107 2 года назад
LOL
@Mattwest1985
@Mattwest1985 2 года назад
You should bring The meat guy on to try some quality steak. He just hooked you up so you gotta hook him up with dinner.
@RealWorldFinanceReactions
@RealWorldFinanceReactions 2 года назад
He has before. There’s a video where guga is having a party full of high quality meat
@billcipher147
@billcipher147 2 года назад
Nice to see your meat dealer. Before I saw him I always imagined him as a tall, slim guy in a shady trenchcoat who walks up to people and goes "Psst, I got the good stuff" and then proceeds to sell them bacon like its some sort of drug.
@applecider29
@applecider29 2 года назад
😂😂😂 u r so funny like michael angelo 😂😂🤣😇🥰🥲🎊🎁🎂🥳🎂
@Fr00stee
@Fr00stee 2 года назад
@@applecider29 michael angelo
@jaysonlima9271
@jaysonlima9271 2 года назад
But a good streaky bacon IS a drug, so addictive, so good
@phoenix_451
@phoenix_451 2 года назад
@@jaysonlima9271 facts
@magicalcapi9148
@magicalcapi9148 2 года назад
The change in mood on Emilio's face when he realized he was on camera, so he couldn't refuse the deal... that's mean guga. I hope he paid the rest later
@hosinio4193
@hosinio4193 2 года назад
Shout out to emilio for making it possible to say dollar-brisket 👍
@omnacky
@omnacky 2 года назад
I like how he met his meat dealer in a parking lot and did business through the car window
@MisterMiller
@MisterMiller 2 года назад
The appetizer looks good. We also have different definitions of "super easy."
@NoHandle44
@NoHandle44 2 года назад
The ONE time he actually pays $1 for meat, he doesn't clickbait us in the title. Probably because this friend made an exception for him. So it doesn't really count. Thanks Guga.
@DangerousOne326
@DangerousOne326 2 года назад
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!
@moshab8786
@moshab8786 2 года назад
would love to see this
@chucku.farley3927
@chucku.farley3927 7 месяцев назад
gross
@QuakerB0y
@QuakerB0y 2 года назад
Shout out to Emilio being the life line of this entire channel!
@charliecharlie89
@charliecharlie89 2 года назад
In Italy we prepare meat in a cooking which is called "brasato". The meat is literally cooked in wine and it is awesome. It have a final exceptional gravy which sometimes is flavored with fruit also 😀
@jeremygenslinger4874
@jeremygenslinger4874 2 года назад
Italians and French have been cooking meat like this since wine was created had a friend from France who cooked Venison and vegetables like this and it was incredible took the gamey taste right out of the Venison.
@TheChadillac8907
@TheChadillac8907 2 года назад
you need to try smoking steaks to 100-120 degrees and then sear however you like. Works like a charm especially on cheaper cuts for making them more tender
@IGO-Hooah
@IGO-Hooah 2 года назад
Not a huge deal, But I feel like more recently: we're seeing more of your life. Your truck, the area you live in. The MEAT DEALER!!! We even heard your SO on the phone!!! thanks for the LOVE GUGA! I also want to know, when are you going to do some game meat experiments. The people wanna see the deer, bear, gator, boar, racoon, rabbit, pheasant content!
@jocaingles8464
@jocaingles8464 2 года назад
he did a few of those
@IGO-Hooah
@IGO-Hooah 2 года назад
@@jocaingles8464 on other people's channels and his insta story? I want to see dedicated experiments. Sous Vide and all. Deep fry deer. What side dishes could he make?
@sum1liteamatch
@sum1liteamatch 2 года назад
I really prefer these budget meat videos over the fancy meat. That way the rest of us can learn to cook fantastic food without eating into our mortgage
@jamezgamerspam5639
@jamezgamerspam5639 2 года назад
LOL that meat dealer's smile changed really quickly after Guga asked him that.
@rinkdinkis5849
@rinkdinkis5849 2 года назад
I'd be interested in a taste test where you steam with different cooking liquids. In my mind it wouldn't have tasted at all like wine from being steamed if you hadn't poured wine over it as well. I figure when you reduce wine it concentrates the flavor and releases water in the form of steam so if you did a test we could see if using wine or beer is any different than just using water
@Sylkis89
@Sylkis89 2 года назад
Whenever my mom was making a roast in the oven, she'd use closed container and add a tiny dash of 80% spirit. She always hated doing ot though cause she considered it cheating and if you overcook something with alcohol (especially if you add to much) that way it will even turm BONES to much as if mashed potato. I am guessing the similar thing happened with your roast there although it wasn't in the oven but it was still a closed container with alcohol
@thebbh6990
@thebbh6990 2 года назад
respect for not making this video a click bait like 1 DOLLAR FOR A WHOLE BRISKET respect+
@davidjenkins5564
@davidjenkins5564 2 года назад
MISEN employee: Excuse me sir. MISEN CEO: Yes, what is it. MISEN employee: Well.. you know that Guga dude we sent all that money too? MISEN CEO: Continue..... MISEN employee: Well, it seems he only spent a dollar and pocketed the rest... MISEN CEO: GUUUGAAA!!!!
@MrEKOPriest
@MrEKOPriest 2 года назад
Almost to 3 million! Been here since 80,000. It’s been great to see you grow! Proud of you!
@zombieplus1423
@zombieplus1423 2 года назад
In a perfect world everyone would have a meat dealer.
@0hshit
@0hshit 2 года назад
In a perfect world, everyone should have a person dealing with their meat
@deeznutella
@deeznutella Год назад
that cut lined up with the music perfectly at 6:06
@SLEEPYJK
@SLEEPYJK 2 года назад
His dealer looks at him with shock because he's used to selling him weekly orders on the tens of thousands of dollars each +.
@matthewsmith4032
@matthewsmith4032 2 года назад
I know guga has a very good understanding of English however over the years it has improved a lot I’m proud of him
@SamuelJurandirPinto
@SamuelJurandirPinto 2 года назад
Guga! Eu não sei se vc já fez esse experimento, mas vc poderia tentar utilizar uma carne muito barata e abrir como se fosse uma manta para cobrir uma outra carne mais nobre. E assim, tentar maturar (dry-aged) e ver se consegue preservar o máximo da carne nobre, tipo uma carne de "sacrifício".
@umapessoa6051
@umapessoa6051 2 года назад
Apoio
@YT_User-
@YT_User- 2 года назад
Great idea!
@shanok3
@shanok3 2 года назад
Dry age meat in meat wtf
@SamuelJurandirPinto
@SamuelJurandirPinto 2 года назад
@@shanok3 No, man! There is an intentional and logical sequence in the statement. You need do follow it like an instruction!
@FeatherleszBiped
@FeatherleszBiped 2 года назад
@@shanok3 pepega
@jl123ist
@jl123ist 2 года назад
Cheap brisket is still brisket and if cooked properly is fantastic. I bake them under low heat fully sealed in aluminum foil until they are very tender then place it uncovered on the smoker rack until it gets a nice bark on the outside. You can even put the pan with the drippings from baking into the smoker and smoke the juice for dipping later.
@ernestcervantes696
@ernestcervantes696 2 года назад
I want to do this! Guga, please do the "35 day dry brine aging" experiment. Add salt and dry age for 35 days. Pretty please!
@cadendang1586
@cadendang1586 2 года назад
idk if you can, because im pretty sure dry aging needs the surface of the meat to be dry, but dry brining would make moisture come out of the steak
@ernestcervantes696
@ernestcervantes696 2 года назад
@@cadendang1586 ah I see... solution... dry brine overnight so the salt absorbs into the meat. Then place the meat in the dry age bag. What do you think? Will it work? Only one way to find out. Lol. I may just try it myself but would still love to see Guga do it, because he's the man!
@monhi64
@monhi64 2 года назад
@@cadendang1586 and then the moisture quickly evaporates and it dries lol. That’s the one of the main parts, drawing the moisture out of meat
@ernestcervantes696
@ernestcervantes696 2 года назад
@Lassi Kinnunen 81 yicks. I remember that video. Now I'm worried, because I said I was going to give it a try... well, I'm dry aging a salted steak right now. I wonder if having it in the dry age bag will make a difference. I hope so, because that would be a waste. Lol.
@robertbruner7747
@robertbruner7747 2 года назад
I appreciate you using this choice brisket...most local supermarkets in my area have these for $80-120..using this method might actually make it worth buying...I need a meat dealer..lol
@boored4532
@boored4532 2 года назад
Me who just bought a smaller brisket at the market for 15$: *bruh*
@monhi64
@monhi64 2 года назад
Wait your complaining a whole brisket cost 15? That’s ridiculously cheap
@boored4532
@boored4532 2 года назад
@@monhi64 no its like half a pound of meat
@windbreaker246
@windbreaker246 2 года назад
Even Emilio was like idk about this man Guga:”Come on Emilio” Emilio: “Alright you called my bluff your lucky I like you guga”
@CWCSCanadianWood
@CWCSCanadianWood 2 года назад
Guga!! Do a steamed brisket with a Coffee Porter! Beef and coffee rub with a higher ABV Coffee Porter or Imperial Coffee Stout would be bonkers to witness!
@adrienhb8763
@adrienhb8763 2 года назад
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
@jeffreysim4597
@jeffreysim4597 2 года назад
Except that brisket didn’t actually cost only $1. It’s great he gets a hook up but c’mon man
@bmcash09
@bmcash09 2 года назад
Right lol!
@monhi64
@monhi64 2 года назад
I feel like you’re meaning to say it’s not worth one dollar but he literally paid one dollar. We all know guga he loves to “stretch” the truth in titles
@chrisp7729
@chrisp7729 2 года назад
Happy to see no trucks were injured in the making of this video.
@FatAlbertFanClub
@FatAlbertFanClub 2 года назад
I can't believe Emilio hooked you up with a brisket for a dollar, I gotta get a meat dealer that's that good.
@diannt9583
@diannt9583 2 года назад
if you purchase the quantity of meat Guga does, anything is possible. Plus the guy gets all the free advertising.
@monhi64
@monhi64 2 года назад
@@diannt9583 I actually feel like guga has specifically been very vague about his meat source despite constantly bringing them up lol. Always wondered why gugas not more open about it even tho the info is out there
@FatAlbertFanClub
@FatAlbertFanClub 2 года назад
@@monhi64 I think he mentioned grand western steaks a lot more in his older videos, not so much nowadays but it's not like it's a secret.
@paladonis
@paladonis 2 года назад
Oh man. Totally stealing that wonton recipe. That sounds AMAZING! Also, red wine in with a chuck roast in a crock pot is the only way to go, so I knew this was gonna be good.
@Put2Sle3py
@Put2Sle3py 2 года назад
can you dry age a wagyu a5 brisket and then cook it in a microwave
@pavlopanasiuk7297
@pavlopanasiuk7297 2 года назад
man you know everything about tortures do you?
@Put2Sle3py
@Put2Sle3py 2 года назад
@@pavlopanasiuk7297 trust me pal I've been asking this since beginning of 2021
@Raysunghwa
@Raysunghwa 2 года назад
Guga meets his 'dealer' in a parking lot. Guga asks for a favor. Emilio makes an offer he can't refuse.
@michaelcallisto
@michaelcallisto 2 года назад
Fun fact: A 1$ piece of meat in 2019 when adjusted for inflation would be ~15$ now. Let's go, Brandon!
@yeabuddy6070
@yeabuddy6070 2 года назад
10 months to tank the most powerful empire that ever existed. Brandon has some talent.. that's for sure🎉
@DonCurrywurst
@DonCurrywurst 2 года назад
Lets go Brandom from germany my boys!
@priyabratdebasis2093
@priyabratdebasis2093 2 года назад
“and there you have it, a very interesting shape"😂😂 while the shape definitely looks like, you know 😉😉😉. How come on one noticing 😂 low-key comedy right there
@maryholmes5974
@maryholmes5974 2 года назад
*People will be kicking there selves in few weeks if they miss the opportunity to buy and invest in Bitcoin as it's retracing...........BE WISE*
@bodywhiitening_3309
@bodywhiitening_3309 2 года назад
Most intelligent words I've heard..
@morganfredrick1421
@morganfredrick1421 2 года назад
Crypto is the new gold.
@Mika-yr7qs
@Mika-yr7qs 2 года назад
I heard that his strategies are really good.
@mandyhindley1498
@mandyhindley1498 2 года назад
He has really made a good name for himself.
@Karina-np9wx
@Karina-np9wx 2 года назад
I got Expert Richard Fernandez info, how good is he ?.
@depilot2035
@depilot2035 2 года назад
You know you are a barbercue legend when you got a meat dealer
@weshervey2202
@weshervey2202 2 года назад
Emilio was looking at guga like just shut up and lemme eat the brisket already 😂😂
@alexmederos3097
@alexmederos3097 2 года назад
Steam is water vapor. You’re steaming a smoked brisket... regardless of liquid type. What’s left in the bottom pan is the reduction.
@nbarti
@nbarti 2 года назад
3 million subscribers. Congratulations . I was subscribed at 50k subs. Loved every video. Greetings from Transilvania
@Underratedmen
@Underratedmen 2 года назад
Emilio-“Guga, you’re lucky you spend thousands of dollars this year so I guess I’ll give you this “reject”.” Lol
@felipeulate4965
@felipeulate4965 2 года назад
4:13 "and there you have a very interesting shape" 😂
@OptimiSkeptic
@OptimiSkeptic 2 года назад
My family's 2nd favorite meat dish is drunken brisket: the cheapest brisket I can find, scored and marinated for 24 hours in the cheapest tequila I can find with salt and garlic. Cook it however you want (my family prefers slow cooking first followed by smoking.)
@TheJamesboink
@TheJamesboink 2 года назад
Since Guga said that fermentation is good for dry aging...... Try Dry aging beef in sauerkraut or pickles!
@Gaseumane
@Gaseumane 2 года назад
1 DOLLAR BRISKET?!?! Can somebody explain why its so CHEAP? Here in our country, we can't buy a dollar for an 80 pound brisket...
@Chillm12
@Chillm12 2 года назад
The meat dealer definitely lost money on that. It's impossible to get that much brisket for $1
@zacenal2872
@zacenal2872 Год назад
Meat dealer as a HOMIE? Good job guga! Emilio is a real one
@voltbang
@voltbang 2 года назад
I followed your lead, Guga. It wasn't wagu, wasn't a $1 brisket, but it was my 1st brisket. Turned out great, gonna do it again for my big yule dinner. Why didn't you tell the people about that magic juice in the bottom of the steamer? Red wine and meat drippings? I'm gonna drop some potatoes in the bottom of the steamer next time, see what happens to them.
@logatichet
@logatichet 2 года назад
Guga: We are going to make brisket for 1$ which i just buyed this guga: **shows brisket** and now we are going to make it Guga: **uses knife for 4,000$**
@WednesdayTheClove
@WednesdayTheClove 2 года назад
The garlic parm fries looked so good I had to make them. They were amazing. Now you make these bacon cream cheese wantons? GUGA BRO YOU HAVE TOO MUCH POWER
@drsuzuka
@drsuzuka 2 года назад
Guga can you do the coffee experiment with maple syrup? Control, dry brine, slurry and dry aged. And maybe no garlic powder for this one?
@clyde4637
@clyde4637 2 года назад
Keep it coming Guga, cheers from the homeland🇧🇷🇧🇷
@TheDirtyChef
@TheDirtyChef 2 года назад
I love this channel! I have learned so much and watching your content brings me a weird peace that I don't get anywhere else. Thank you Sir for making such great and informative videos. I will be a subscriber for life!
@gregm2557
@gregm2557 2 года назад
Guga. Do you sharpen your own knives or get them professionally sharpened? Your knife collection is crazy! 3m subs coming up fast
@DanielBard-j4d
@DanielBard-j4d 5 месяцев назад
This videos was amazing everybody 😮😂 And yes it actually looked so delicious. N wen Angel said his gonna text Leo n maumau I knew it was a banger 🎉
@gtopnotch6012
@gtopnotch6012 2 года назад
Almost at 3mil subs guga. Get ready for that 3mil special 🤗🤗🤗
@kimberlym5988
@kimberlym5988 2 года назад
Red Wine also does good in beef stews, soups and pot-roasts. Use white wine for meats like poultry, rabbit or fish. The dryer varieties work best.
@StunnamanSayles
@StunnamanSayles 2 года назад
Guga, that's insane! I am still waiting for my dry-age fruit jam series! (Strawberry, blueberry, grape, etc.) 🤪🤪🤪🤪🤪
@lucindajane6433
@lucindajane6433 2 года назад
I doubt he will - he’s said a few times now that dry ageing in anything with a high sugar content leads to pretty bad results.
@StunnamanSayles
@StunnamanSayles 2 года назад
@@lucindajane6433 oh I didn't know he said that. I know I saw him dry aging in Marshmallow so I assumed everything was free game 🤷🏽‍♂️
@samsouyave-murphy986
@samsouyave-murphy986 2 года назад
Please do a video on how to do a brisket in a normal oven! I don’t have a smoker myself.
@g0nKzilla
@g0nKzilla 2 года назад
Guga, would you please do it with absinth? The herbal composition of it, could give a different flavor profile, to the brisket
@dragdaniel
@dragdaniel 2 года назад
Would you try dry aging with clarified butter aka ghee . Although a golden liquid ,it quickly solidifies at cooler temperatures.
@TheRabbit68
@TheRabbit68 2 года назад
Everyone is out here struggling due to skyrocketing food prices and Guga just flexing his connections for $1 brisket like an OG.
@chagear
@chagear 2 года назад
Sweet music on the cooking and cut part, much vibe!
@skujic
@skujic 2 года назад
in our country we soak beef cubes (usually beef shank) in a rich red wine overnight before making goulash and it makes the meat incredibly tender! :)
@philiped.almeida716
@philiped.almeida716 2 года назад
4:15 "a very interesting shape" hahahahaha
@deweyyy5345
@deweyyy5345 2 года назад
$1 brisket.. This guy could solve world hunger with $100 on his hand.
@TheGolgaltha
@TheGolgaltha 2 года назад
Content Idea. If you haven't done it already... What about taking all of the grades of the same cut of steak (like NYstrip steak) and cooking them the same way. NY Strip (Select/Choice/Prime) and grill, pan-fry, deep-fry, dry brine/age, and sousvide one of each. .. 12+ total steaks. Same cut but different grades, all against each other. I know it brings it back to the basics... but I would love to see y'all rank a 3 grades of steak/5 ways... and see how it shakes out. Thank you for your time.
@xanderyusuf7494
@xanderyusuf7494 2 года назад
How guga pulled the meat and managed to not drop it in his mouth but on the plate is well, as guga will say, phenomenal!!!
@mikecorleone6797
@mikecorleone6797 2 года назад
7:30am.. supposed to be getting ready for work yet here i am lol
@googleuser3110
@googleuser3110 2 года назад
That steamer buffet pan is a Texas crutch on steroids.
@300001111
@300001111 2 года назад
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸
@boringlymillennial
@boringlymillennial 2 года назад
“And here you have it a very interesting shape” 4:12
@callum15
@callum15 2 года назад
IDEA: what if you marinated it in wine before doing this method. You said the red wine was only noticeable in the crust, maybe this way it will soak into the meet as well?
@podtya4528
@podtya4528 2 года назад
Man... this video is so honest, I like it haha
@taniaburton7559
@taniaburton7559 2 года назад
Aaiiiyyy! Brilliant!! Las chingaderas and the brisket ❤️
@minttrax
@minttrax 2 года назад
all kinds of impressed by this channel... almost as much as Gugga being completely in control of pronouncing Worcestershire sauce 😆
@matt_acton-varian
@matt_acton-varian 2 года назад
Guga proves that if you use the right method, you can make any meat tender. The wine was a good addition!
@thewrongdrugs
@thewrongdrugs 2 года назад
u better let that generous dealer try some...
@MurderMostFowl
@MurderMostFowl 2 года назад
With all the steak Guga buys, the meat dealer is probably like “hell yeah I can get you a brisket for $1”
@navec4738
@navec4738 2 года назад
4:56 Ah yes, my favourite kind. Toe wine
@whitfieldathey5952
@whitfieldathey5952 2 года назад
If you don’t have all the ingredients for the wontons just straight cream cheese in the wonton is great
@Dracattack
@Dracattack 2 года назад
Guga: I need a dollar brisket Emilio: well you ordered 150 pounds of Wagyu yesterday so sure
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