Freeze dry and hydrate a steak with overproof whiskey and set it on fire to see if it sears itself.

@DiscoDogPacmanFrog

3 жыл бұрын

This might be the best idea I've ever heard

@zbady4595

3 жыл бұрын

That sounds dangerous but fun

@tazafresh

3 жыл бұрын

I don't drink alcohol. But I think that is an amazing idea. You win the comment section today. Bravo. Let's doooooo it Guga!

@Woletat

3 жыл бұрын

*SHEEEEEESH*

@ninabolcina8021

3 жыл бұрын

make this a thing

"The smell is 90% of everything. " -Guga *looks at soap* cheers everybady!

@Seekuh4ever

3 жыл бұрын

lol

I know that I’ll never get to Sous vide anything, but I still watch Guga’s videos for the side dishes. That’s my forté

@michaellischio7617

3 жыл бұрын

💯

@draxxsklounst6595

3 жыл бұрын

He makes some slammin sides

@Twfish13

3 жыл бұрын

Why not? sous vide is so easy, it doesn’t really require any room just like $100. It makes cooking easy, if you get one you won’t regret it

@Paintplayer1

3 жыл бұрын

I literally don't eat any protein without preparing it sous vide first. If I had 100 people with $200 each in their pockets with which I had to improve as many of their lives as possible, I'd have them all buy sous vide circulators and accessories

@ahamay656

3 жыл бұрын

@@Paintplayer1 can you really notice a difference?

I can picture Guga's family like cartoon characters being gently lifted by a trail of smell to the kitchen.

"You don't drink Worcestershire sauce on its own, do you?" Me, hiding a nalgene bottle of sauce, "...No."

@thejudgeexecutioner

3 жыл бұрын

Are you sure about that

@joshmcclure2124

3 жыл бұрын

So glad I’m not the only one

@ychef

3 жыл бұрын

You are sick, get help

@joeyg29jgjg

3 жыл бұрын

@@ychef aint nothing wrong about a big bottle of saucccee

@661Justice

3 жыл бұрын

Worchistire.... worchestire... worthhog... wart-this-shire... wart-shat-shire.... whatever that stuff is called, it is blasphemy against meat.

Considering that fat isn’t as dense as muscle/meat, the whiskey probably was able to penetrate further in the fat, mixing flavors with it. With the more dense meat, since it wasn’t really able ti penetrate the flavors of the whiskey kinda collected and compacted round the outside

@guilherme6818

3 жыл бұрын

It makes sense

@vandarkholme7558

3 жыл бұрын

I just know I want to see this experiment with wagyu

@daikatarokamegawa542

3 жыл бұрын

Alcohol mixes with fat much more readily than with water, which most meat has a high content of. So probably the leftover alcohol did the trick.

I've never been more hungry, and I just ate

Guga, please make bull testicles for the next mystery meat. If anyone can make them, it's you.

@theneighborlynumismatist8201

3 жыл бұрын

@Manzo they are called Rocky Mountain oysters. Tell mamow what it is after he tries a whole bunch of it lmao.

The side dishes always remind me of things I make when I'm drunk.

One day hes gonna cook Angel

@pedestrianoflife2493

3 жыл бұрын

He's saved Angel's ambelical chord in a jar fermenting for however many years for this moment...

@EEE80

3 жыл бұрын

Starting to get pretty old

@jerkforsure8387

3 жыл бұрын

I know it don't look good now...

@Hamaaaaaaa

3 жыл бұрын

angel is dead : (

@angelespinosajr.2221

3 жыл бұрын

He is currently being dried aged!

Getting drunk on steak is the best way to be drunk😆😂

@Black-Raptor

3 жыл бұрын

He burnt moste of the alcohol away🤔

@georgeamesfort3408

3 жыл бұрын

Yea, you'd have to eat a stupid amount of steak...

@franciscoperezosan2299

3 жыл бұрын

Rum ham came first.

@ApparitionGroupUSA

3 жыл бұрын

Which cant happen

@hyenascreech2183

3 жыл бұрын

Alcohol be burnt away my friend

So glad I’ve seen this, I’ve been making ribs at home with whiskey and it’s been amazing!

I hope you do a video with the Whiskey tribe/vault guys, Rex and Daniel in the future, it would be awesome.

@prestonspears6078

3 жыл бұрын

Their chances are so different what kind of Colman would it be

I love that for the sou vide part on these videos, you have a house music theme, and the finishing torch part at the end has this texas rock theme to it! 🤣

Glad to see you branching out more or less these days. That Birria a few weeks back was a great idea. Recent chicken thighs too. I am tempted to try the brisket sous vide with whiskey, using the fatty portion (point) of the brisket. Just to mention, I tried cooking bison brisket this past weekend. It was definitely very low in fat - NOTHING needed to be trimmed. On the sad part, this is the first cut of bison I truly didn't enjoy. I do my brisket slow-cooked in a crock pot, but even after 20 hours this was still not where it should have been had I used beef. So I won't try bison brisket sous vide! But I'd like to see you try other cuts (more tender ones) of bison, sous vide.

Yay, my suggestion got used 😊 Though I'm sure many others suggested it too. Either way I so wish I could try this out. Sounds like it was a very successful experiment 👍

Delicious as always, Guga!

I love your content ! Good as always. Idea for a video : trimmed vs non-trimmed meat.

Lol just finished watching a Tucker Gott paramotor video I gotta say, his tagline Risky Biscuits and your Whiskey Brisket is a great combo.

watching guga everytime i eat actually helps my diet bc somehow it enhances whatever I eat. love you guga

Wow! All my favorite pit masters posted a brisket video today.. must be a sign I need to throw one on my cooker this weekend! 😋

Gouga "damn momow"😅😂😂 i love you guys video and these awesome expirements

1:28 FINALLY A YT chef that isn’t scared to say worcestershire

@Hero-cc

3 жыл бұрын

He’s Brazilian not white

@tabletaccount4641

3 жыл бұрын

Its just americans that cant say it

@someoneontheinternet9462

3 жыл бұрын

Ummm……I never said he was white ?

@someoneontheinternet9462

3 жыл бұрын

@@tabletaccount4641 IKR I’m from f*cking Israel and I can say it

@JuniorJr...

3 жыл бұрын

@@Hero-cc what's your point, friendo?

GUGA! You must re-do this exact experiment, but with a very smoky Scotch! I recommend Laphroaig ! Not too pricey, and extremely smoky!

@johnparker4925

3 жыл бұрын

I was about to say the same thing, use smokey whiskey I'm place of a smoker

@axelasdf

3 жыл бұрын

Big Clive just redistilled that stuff

@markacinense3195

3 жыл бұрын

What about Knob Creek Smoked Maple...?

@pricardo333

3 жыл бұрын

@@markacinense3195 there are plenty of options. I chose Laphroaig because it literally tastes like it's been soaked in charcoal.

@Wademanthebassman

3 жыл бұрын

yes, do it with real whisky, not bourbon.... I would go with Talisker though cause Laphroaig is pretty acrid and arrogant. not so balanced as the slightly more expensive ones :-)

Guga thanks for the video

I always have to eat when I watch these videos it’s a must when it comes to Guga

I love gugas face when he took a bite of the fatty part, he was smiling so hard his eyes almost shut

I love the channel and never miss an episode the problem is that all your sides look awesome also and I am on a low carb diet and your sides always have potatoes or bread lol

love you Guga

Now you're speaking my language, I have done this 24 hour whiskey soak for years. By that I mean I've done a bunch of stuff to prepare my briskets (Including a brown mustard + seasoning rub) and then when I finish I'll smoke it for 12 hours allowing for resting and additional secondary cooking while semi-wrapped. Plus, the combination of Jack Daniels BBQ sauce mixed with a shot of straight No. 12 which actually does really well. I love robust flavors.

Guga, you should do an episode on what can be made with the protein trimmings and juices from the bag. Sauces, broths, gravy, etc. We’ve seen the ramen episodes but an episode focused on the many uses of the trim and leftover juices would be great.

@shaggy4real97

3 жыл бұрын

I'd love to see that. I've seen some folks who just toss that stuff in the trash and I look at them and die a bit inside. I'd like to see him make the trim into a treat and make some damn good sauces and gravies from this man

@convincedquaker

Жыл бұрын

Agree 👍

Looks awesome

Sound good may have to give it a try on the Lang

I LOVE brisket videos! Ok new video idea...freeze dried steaks, rehydrated with different alcohols

Love this cook

Todo dia eu sonho em ter um tio Igual a voce Guga !!!

Love you guga

You are crazy and I love it!

Hey Guga. Have you ever considered cooking the brisket sous vide, pulling it apart to expose more individual bite surface area, then putting it in the smoker? I'm curious if you could reclaim some of the smoke potency that you lose from the sous vide cooking method. Rock on man! 😁👍

this is really interesting when I was a kid my mother told me the purpose of using alcohol was to carry other flavors deeper into the meat in a marinade. I'm really curious which method would work best.

Thanks so much for this wonderful video! Is there a way we can cook this at home without a smoker? can we blowtorch the crust instead of smoking it?

looks good!

Hey Guga, would you consider using different beefs (choice, prime, wagyu, dry aged etc) to make your own hot dog sausages and compare them?

Well now I gotta try it

I have not had great brisket and brisket with whiskey 😩😩😩😩😩😩😩 I love whiskey so much lol Another fun one to watch Guga and Maumau!!

I bought 2 circulators thanks to this channel. I can never go back. Perfect meat every time.

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. ;)

could u do a video about all of the best steak methods that u have tried on one steak!?

Looks absolutly amazing, Big Thumbs up from a fellow food content creator!!!

Guga you should do a review on the Anova oven it’s sous vide but without the bag or water bath. It’ll be really helpful if you could check it out and let us know if you recommend it 👍🏾

I would love to see Guga collab with uncle roger and make a stake egg fried rice sous vide or something

@bongo2044

3 жыл бұрын

Holy shit yes, please make it happen.

@RobMocar

3 жыл бұрын

damn yeah lol

I miss the dude who screams whenever he eats guga’s masterpiece steak!

@calboggs744

3 жыл бұрын

He’s got his own Chanel called salty tails

@laurancedarwinuy3385

3 жыл бұрын

@@calboggs744 what happened to him though? Why is he not included in guga’s channel anymore?

I gotta try this

So i have a few tips for you to try as i make my own whiskey i feel instead of boing the whiskey it put it in you sous vide cooker with the lid open at 175 that will vaporize the ethanol. Anther thing is that what makes the unique flavor of whiskey is the the char from the barrels so you might be able to use vodka (or maybe even water with a little brown sugar) and char some smoking chip and soak them for a week, this is quick aging .

An instant classic- Whiskey Brisky!

Another great video. Do you mind sharing your cultural or regional history? In other words, are some of these meals based on the area you are in, the area you are from, or something else from your past? A few meats you seemed to find strange are common to me, and you sometimes use ingredients I had never considered. Thanks for all the work you put into these wonderful videos. It would be nice to know a bit more about you.

I ate a parmesan brisket one time and it was INSANE I would love to see you try it!

@baba9609

3 жыл бұрын

Yu-Gi Oh profile picture, nice. Also, that sounds amazing.

Oh momo you feeling some tinglish 😂😂 love guga man I swear, mad scientist:)

@dionermen842

3 жыл бұрын

maumau

@joshuathomas2978

3 жыл бұрын

@@dionermen842 I said what I said

Whiskey Brisket is the male version of Whisker Biscuit. You know in your heart of hearts, it's true.

In England and Ireland(maybe other places idk) if you have a sore throat or you’re abit under the weather u hear up whiskey and drink it and it helps sooth ur throat

Guga please sous vide some wild game. Enjoying you from Quito, Ecuador!

i always love your videos, guga. but please don't spoil the result at the start! but still, thanks for the content!

I'm no expert on it, but from what I've understood the best way to burn off alcohol is a long simmer. Cranking up the heat for a shorter time isn't as effective as people think, and if you really want to get rid of almost all the alcohol you'd have to simmer it for around 3 hours (for hard liquors like whiskey). Some alcohol's not gonna hurt your food, but a lot of people are under the impression that you can just cook your liquor for a bit or even flambe for a few minutes and all the alcohol evaporates, when unless you're cooking it long you're going to have a decent amount of it left.

It takes a long time for the alcohol to get out. About two hours depending on the content and amount. Just because you can’t light it on fire just means there’s not a lot of alcohol floating on top of the liquid. There’s still alcohol in it. Likely not enough to get drunk, or damage your liver or hurt a child but that’s all relative.

since you don't need the external fat to protect the meat when using sous vide, you should separate the point from the flat and remove all of the external fat - more bark on the finished product.

@savagereign

2 жыл бұрын

My favorite way to have brisket is just burnt ends. Cut down the entire brisket. I'd love to have it sous vide and smoked.

Someone needs to come up with a drinking game for whenever Guga says “Momow” in his videos. Lot of drunk people at the end of that game!

Guga, Can you open a Resturant for steak and bbq? with all your signature side dishes and mains? i would actually travel from wisconsin to florida for that!

"So if you know anything about smoking!" Me: *sitting with my fourth joint of the day at 7:30pm* "...well no but yes."

@savagereign

2 жыл бұрын

So if you know anything about smoking... . Smoke what?

I would like you to try something next time. Japanese cooking uses sake to tenderize the meat. I recommend marinading in the full strength alcohol overnight (with spices if you want) to tenderize then drain the excess liquid. After that add to the back with the reduced alcohol and spices.

You had me at whiskey!!!

You can try adding mayo to your mashed potatoes as they are for a pretty good result w some slices of caramelized onion w a dash of garlic( both optional) or you could still sprinkle the chips on top to. mayo and mae ploy sauce and pepper make a really good salad dressing too with chopped tomato! steamed Broccoli chopped with steamed onion , then cheese (Velveeta cheese blocks or any other kind of normal cheese) with cream of mushroom and cream of celary w more cheese on top cooked down in an oven around 350-400 for a few hours(2/5-4+) is also a god tier broccoli cassrole , highly recommend after cooked until golden and all

I do take shots of heinz worcestershire sauce like no joke I love that stuff

Nice I did this and it tasted amazing......

Can i come over and just try all this amazing food 🤣🤣🤤

plz tell me you ground those trimmings to make burgers which you could use eye round in the mix to get your 80 20 mix

Family Snatches Brisket Guga: hey what's the brisket Family in Deebo mode: WHAT BRISKET 😡 😂😅🤣

@bardowardo

3 жыл бұрын

OOH...that brisket...I didn’t know you wanted it back Guga...it’s over here....

Hey Guga! Do an experiment where you smoke a brisket before and after sous vide and see which one is best?!

Hey guga, I wonder what kind of whisky brand work better for this experiment you think?

9:38 😂😂 he ment business everybody

Now we need a whiskey comparison

Noo please hide the reactions in the beginning i love the surprises!

I would love to see you cook a bone in dry aged brisket, smoke it maybe?? Good idea for your other channel??

I like to smoke my brisket for 4 hours, then sous vide an extended time like you do. Do you see any issue with smoking it for the 4 hours, then vacuum sealing and delaying the sous vide cook for a few days before placing it in the water bath?

Make compound butter with different types of cereal.

@Abraksas112

3 жыл бұрын

that sounds nasty but intrigueing

Guga try captain Morgan spiced rum. I bet all the sugar and flavors will taste great!

I want to try to make the potatoes, might throw cheese on top🤘🏻

Guga, try making 3 exact same steak and then say to maumau that it's an experiment. I'm sure we're all gonna looking forward to this, hope you do it.

@CarlGorn

3 жыл бұрын

Mind games, interesting...

@mitchellbaker4847

3 жыл бұрын

April fools 2022?

Try a smokey/peaty scotch like Lagavulin or Ardbeg on a brisket.

You enjoy whiskey? Could you do a Franklin style BBQ with some good whisky recommendations on the side? I love whisky. Try Lagavulin 16. It's amazing with Hickory smoked Brisket.

I love whiskey more than water 🤣. This is for me.

TIme for a balsamic vinegar marinade with a brisket, sous vide, and then sear (no smoke) and see how everything is just fantastic with the sweet-sour taste (sour taste removed).

Would relapse for this 😂

Did you make a whole extra brisket just to use for b-roll of pouring whiskey on it 😂

Guga, I'm going to Boca Raton next week. Where in the area should I eat around there/ Miami??

GUGA POGG

Do u have a vaccum sealer you recommend for foods liquid?

Can you use the precision oven from above aparentally it can give the Same results that sues vide gives without a bag

Make some amazing Honduran Baleadas please !!

Couldn’t you try to to do the same experiment with an Ardbeg or Laphroig that are peated / Smokey scotches to counteract the time in which it isn’t in a smoker?

9:58 mamou turning into a cat fr ahaha