cook 3 regular steaks and watch in pure pleasure as leo and angel try to figure out what is up with them

@Idonthaveaname__

Жыл бұрын

Yes and having 3 TYPES OF REGULAR STEAK 😂

@tomamihaila

Жыл бұрын

This needs to be the top comment

@bigboot762

Жыл бұрын

yo, that's actually crazy 😂

@tacitus_

Жыл бұрын

This one right here, Guga.

@hellothere6345

Жыл бұрын

the placebo effect experiment, guga has gotta act like there is a huge difference between the steaks all throughout the process, like as soon as they sit down to record he's like "this is a pretty crazy experiment even for me"

Guga: “I’m going to leave the brisket in there for a whole week” Also Guga: “It allows me a GOOD amount of time to make a side dish” Yeah, I think so too, Guga😂

@1nvisible1

Жыл бұрын

*Anyone else think Guga has been hitting the gym?*

@almog3875

Жыл бұрын

Yeah, a damn week! Lol

@Kaskavel97

Жыл бұрын

@@1nvisible1 Check the first videos of the channel you will be impressed !

@Monsux

Жыл бұрын

With these energy prices, this test would cost more than my rent :D

@annieworroll4373

Жыл бұрын

@@1nvisible1 He uses cast iron. That's enough.l

Guga: "now a good amount of lime juice" also Guga: shows lemon

@jxmez9270

Жыл бұрын

in south american countries they call lemons limes and limes lemon :)

@advgroo

Жыл бұрын

Ripe limes turn yellow.

@bootlegbootlegger3064

Жыл бұрын

@@lodocus "limao gg loser get good"

@kaynekovack5968

Жыл бұрын

For the Brazilians is the same thing, they get confused with that when speaking english.

@yowmemperor

Жыл бұрын

I like to think of it as a nod to the SVE says of old. Im sure its not, but I choose to live in that world

I've gotten back to watching Guga videos after more than a year away and I have to say I've very pleasantly surprised by the addition of Leo. I think he does a great job of being a reviewer which complements Guga or Angel. Leo is very articulate and can clearly put into words how he experiences the food while Guga or Angel provide more of the emotion.

100% agree with Leo! Your sidedish game is a lot of my rewatch history. I would like to see a cookbook with these sidedishes being celebrated!

@minardians

Жыл бұрын

Indeed, the sidedishes itself need its own channel.

@kenta469

Жыл бұрын

Bacon, potato, cheese, some type of milk or cream Put them in a giant casserole, bake them until they done Profit

@petouser

Жыл бұрын

I think there should be a compilation video of the best side dishes. Man, often enough I come for the experiment and stay for the amazing looking side dishes.

@waltertx.6020

Жыл бұрын

Me too Gugas side dishes are always awesome.

@waltertx.6020

Жыл бұрын

@@kenta469 exactly @Kenta 😂😂

Can’t sleep on those Guga side dishes. My family thinks I’m a great cook now

@budomk9299

Жыл бұрын

I need to get on making those. They look so easy

@birbdad1842

Жыл бұрын

If you can get recipes right, you are a better cook then 70% of the populus. You don't need to invent new dishes to be a good cook.

@crazasta5290

Жыл бұрын

@@birbdad1842 hell, half the time you don't even need to get em right, just look up recipes and use them as a rough guideline, maybe even add your own favorite ingredients to experiment. As long as you don't go overboard with anything it almost always ends up decent or good anyway.

New drinking game: take a shot every time Guga says "a good amount of __"

@duathhadron5040

Жыл бұрын

No thanks. I prefer to live! 🤣

@Mattdyo

Жыл бұрын

"I did the best that I could" while barely putting any effort

@memes007.

Жыл бұрын

I prefer to live and not die in 5 minutes

@DecipleOfJC

Жыл бұрын

New drinking game: Take a shot every time Guga says "because" in a grammatically incorrect way...

@ayhamshaheed7740

Жыл бұрын

take a shot every time guga says 'enough talking' 🤣

Imagine that you let your oven running for a week…

@brokenbonesbbq33

Жыл бұрын

1st every time wife comes home…. “babe you left the oven on again” Me: I know…. For the hundredth time😂 2nd let’s see his light bill

@zachhall3581

Жыл бұрын

I was gonna say that electric bill gotta be outrageous lol

@nemurerumori5855

Жыл бұрын

amazing how his side dish kept its freshness after a week

@sawyeratkinson

Жыл бұрын

You know what they say, tuna are the cows of the sea

Guga can you make a compilation of some of the side dishes you’ve made in the past? They always look so delicious 🤤

@christosmani

Жыл бұрын

That can't be true! The one and only!!!!! I'm so proud of wasting your time sir!!!

@roronoazoro8475

Жыл бұрын

Ew Xavier alert 🤮🤮🤮🤮🤮🤮🤮

@abdulali6534

Жыл бұрын

@@christosmaniwhat

@modestferala1488

8 ай бұрын

Xavierpng in his flesh was here? lmaooo i'm dead💀

You cook so many different ways and it all looks so delicious. We need a ranker for each method and cut. I demand a ranker episode!

I’ve been watching for about 2 years. And I can tell you guys are more confident infront if the camera. It’s awesome

I love how Guga says I'm gonna cook a brisket for one week.. then proceeds to say " that gives me a good amount of time to make a side dish" 🤣

@applecider29

Жыл бұрын

I love my side dish to be ready 1 week earlier😂

@brokenbonesbbq33

Жыл бұрын

@@applecider29😂😂😂

@joshberry8262

9 ай бұрын

Its also super simple and easy to make

I still laugh at the fact that Guga will put beef in the side dish for a beef meal.

@dankeefer8859

Жыл бұрын

Wait until he starts serving up drinks. Beefy Mary anyone?

@wombat6

Жыл бұрын

@@dankeefer8859 what is that even lol

@trqsh8629

Жыл бұрын

@@wombat6 bloody mary but beef

@sandorclegane752

Жыл бұрын

his side dishes are always some variation of meat-potatoes-cheese i wish he'd change it up sometimes

@an8thdimensionalbeing142

Жыл бұрын

@@dankeefer8859 gravy old fashioned with a piece of thick cut bacon in place of a twist of orange peel.

So happy for your well earned success. I have been, and always will be, a fan of all you create!

@bridgeb856

Жыл бұрын

I remember following him on other accounts and trolling saying he waists food but I don’t do that no more cuz I genuinely became a huge fan and would love to eat some of his cooking

@loudaddy2001

Жыл бұрын

@@bridgeb856 LOL!!! That's hilarious, and I appreciate your humility!!! A trait that is sadly rare these days. LOVE!

@bridgeb856

Жыл бұрын

@@loudaddy2001 I like to crack jokes is all, but guga is a good guy

@loudaddy2001

Жыл бұрын

@@bridgeb856 agreed! He definitely seems like a person friendworthy!

I did this minus the wagyu fat.. Dude. It came out delicious. The low and slow made it fall apart in all the right ways. Thank you Guga!

The one week brisket is impressive! But what's more impressive is that that side dish also took a week to make!😅

@Kefka2010

Жыл бұрын

Impressive? They had nothing good to say about it. "Dry af" "No taste"...

@xuklysc

Жыл бұрын

Impressive will be the electricity bill

@jeebus5962

Жыл бұрын

@@xuklysc Impressive will be the ad revenue on this video

You gotta get the internal temp up to 203ish to break down the internal fat and connective fibers. The meat got overcooked, while none of the fibers got broken down.

@enim83

Жыл бұрын

Apparently thst is not the case. The sous vide guys can roll them at 150 for a couple days and it renders everything. This would be the same idea.

@hieyeque1

Жыл бұрын

@@enim83 I think that is true for steak, but brisket has internal connective tissue and tougher fat that requires a higher temperature to break down. Insofar as the meat, it is possible to over cook things just judging by their texture. IMHO that brisket looked like it had turned to mush.

@AG-ig8uf

Жыл бұрын

150F is around 65C, which is high enough to deactivate pathogens, but won't stop spoilage bacteria. My compost pile regularly reaches such temperature just from spoilage bacteria breaking down organic matter. Why would anyone do same to your food is baffling to me.

@joseph_p

Жыл бұрын

Yea, it’s around 150ish, maybe a little higher. That’s when you hit “the stall” when cooking a pork shoulder/brisket.

@Kefka2010

Жыл бұрын

Meh, it basically sat on "warm" for a week. I don't see the point on this "COOKED FOR A WEEK!!!" stuff.

As a former butcher and sausage master (60+ recipes) I'd like to suggest trying the Original Maui Sauce, which is basically Hawaiian teriyaki and is great with added pineapple. Pineapple has all kinds of enzymes to help break down meat, and the flavor can't be beat. I usually have it with flank steak and Korean style short ribs for a snack. I bet you could do great things with that as a base. PS I even made a salmon sausage with it, because we always had leftover fish. I found a way to make it work (fish is usually WAY too wet to make sausage from, it's like trying to get slippery oatmeal into a condom) and it was a hit.

@caliathleticfitness5602

Жыл бұрын

bro really thought getting slippery oatmeal into a condom was a relatable analogy :D

Love your content. I’ve learned a ton and I love the experiments.

Leo: “Death by brisket. I can’t wait to see that on my obituary.” Kristoff: “I’m gonna tell him.” Anna: “Don’t you dare!” Kristoff: “…somebody’s gotta tell him”

@itzmeB2

Жыл бұрын

I don't get it

@daniellima4391

Жыл бұрын

Oh god not a Frozen reference

@minusxero

Жыл бұрын

@@itzmeB2 First, he won't be able to see it on his obituary. By virtue of being dead, he won't be able to READ his obituary. Second, it's a reference to Frozen where the snowman Olaf is talking about being so excited for summer, to which Kristoff says "I'm gonna tell him" and the conversation plays out similarly. Olaf/Leo doesn't know he won't be alive to see what he's excited for.

@AntroyYearha

Жыл бұрын

And third, if they will keep eating that much fat, it's probably true.

@TheMrmonkeyman5

Жыл бұрын

Angel's going to get dry aged before he can die by fat

I don't know why Guga saying "aerodynamic brisket" made me laugh, but it did 🤣

@10PauloReis10

Жыл бұрын

Because it about to fly away

@hounddog4363

Жыл бұрын

So when you throw it in the oven...

@markbrouk7857

Жыл бұрын

I was looking for this comment t because was cracking up too

@WheretheJones

Жыл бұрын

Very common phrase/idea with the pit master crowd due to smoke current in offset smokers. I am not a pitmaster and can't tell you the effectiveness but have heard this a lot of times in my adventures in YT BBQ world.

@OniNoSweeney

Жыл бұрын

yeet the meat!

Almost every side dish Guga makes is like a pure fat bomb. lol

@MrAdrianphillips

Жыл бұрын

Luckily he had time to make it

My family cooks something very similar to that side dish (but much less fancy and mostly with canned veggies) and we call it tater tot casserole! Great vid as always Guga!

Usually confit gets dry brined before cooking, you probably should have accounted for the salt leeching out into the fat. Also, if you want the smoke flavor to transfer, maybe cold smoke or hot smoke the wagyu fat. Still a really neat idea.

@dashtingchocolate2926

Жыл бұрын

Thanks Ike

It took so much time to cook the brisket that Guga actually planted the carrots used in the side dish, this is a true story!

Hi Guga! Loved this video! Curious to see the other way round, with confee first and then smoke them to preserve the smoke flavour, and possibly let the brisket get juicy again.

One thing I always like about these videos is the side dishes. I've made a few myself, and whilst they didn't look as good as yours they were real tasty.

Thanks for the video Guga! Can you do a video on whether it matters if your brisket is trimmed 'aerodynamically' or not? I'm wondering how important that is when (1) someone isn't using an offset smoker and (2) isn't smoking it the whole time (e.g., finishing in the oven).

Bro this is giving me a heart attack BUT GAWD DAMN THAT LOOKS HELLA GOOD

I think this was by far your best video ever! Please don’t die, we need more videos!

I love guga he seems so happy all the time good vibes ✊ good video my guy keep going

Guga you are my original 'G' when it comes down to chefing

Guga- "That allows me time to make the side dish and it's incredibly easy" 22 ingredients and 6 hours later Guga-"and that's it!"

Guga, I love watching your video as a therapeutical process. I don't even cook and I'd never eat that fatty (the butter, frying and fat, etc.), albeit being an absolute carnivore. Keep up the good work! Love you.

0:35 as a big fan of aero physics, I can say your brisket now has minimum drag.

I see he learned to keep the temp a little higher. I would love to see the month long sous vide done again at this temp!

@TheMercenaryBrush

11 ай бұрын

He thinks the fat did that, not the temperature, unfortunately.

This is my go to when I’m hungry and want quick, easy, light snack. Keeps me going till dinner.

@YSFmemories

Жыл бұрын

dry age it for 60 days first if you're really short on time

Love your videos guga! You crazy!!!

I love your content. There always a weird food experiment that I am not brave enough to try and solid side dishes that I want to try to make at home

Hey Guga, something you can try as it works great for me. when dry aging wagyu i get a really cheap cut like top round and slice it into sheets and wrap the whole wagyu before i place it into a dry aging bag. about a 1/2 inch thick layer. the pellicle will form on the top round. this does 2 things. it reduces the amount that the wagyu will shrink while reducing wasting wagyu and, at least for me, my wagyu does not oxidize. It is a bit frankenstein but give it a try!

@alexwolff9395

Жыл бұрын

thats actually crazy smart, cant imagine it would really affect the end product. even it it did a little it would be worth it since you get sooo much more out of it

Gugas electricity bill is about to be at an all time high with his oven on for an entire week lol

@pvanukoff

Жыл бұрын

Guga is loaded though.

I love you Guga but I could cry about this brisket!!!

I'm excited for the side dish cook book!

My daughter Mia (she's 6) and I have been watching your show for awhile and she saw your peanut butter steak and wanted to recommend using jelly. Keep up the great work. We really enjoy it!

Hi Guga! Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 76th time asking btw!

@aig9672

Жыл бұрын

At that point just do it yourself

@Thatkimm

Жыл бұрын

Maybe take the hint

@guidedexplosiveprojectileg9943

Жыл бұрын

Hes a trooper

@boarbot7829

Жыл бұрын

@@guidedexplosiveprojectileg9943 still at it- around 115 now.

That's a very aerodynamic brisket!!!! Lol Guga your the best!

Guga, I don't watch your video very often. But bringing Leo, as a "Description Guy", gives us a lot understanding about what happen to the meat more than Angel does. Cheers.

I'd like to see him keep his oven on constantly for a week over here in the UK with energy prices just now. 😱

@Venom_Tree

Жыл бұрын

Lmao it would fully cost like 1 grand

Jesus, I just want this man to cook for me. Everything looks so good!

Damn Guga, your videos always make me so hungry!

glad they kept it real , wasn’t expecting that , but it was a pretty piece

Hey guga, I have an idea that if you time with your busy schedule you might want to try. My thought was dry-age or marinate steaks in salsa. My thought was the flavors from the salsa might incorporate well with the steaks

@jacobhargiss3839

Жыл бұрын

seems more like pickling given the acidity of salsa.

I wanna be friends with Guga so i can eat some of his crazy creations😅

Guga, ever thought about doing a top 10 showdown for your best steaks?

8:12 the cavemen tasting the new fruit that they found

I made a tater tot casserole a week ago with very similar ingredients and style. Was bomb and yours looks really good

Hey guga! I have watched you for years even back when sous vide everything was at 20k but this is the MOST OVERKILL beef fat dish you have ever made 😂

Gugas sidedishes would be my dream main meals

I like that guga’s sides are made with like normal grocery store items and stuff whereas the entrees are like wagyu that costs more than I pay for in groceries per month

Hey Guga, I’m sure you know this but if you don’t: in your bechamel(didn’t matter for this dish) use some white pepper to avoid those black specs in your sauce! It adds an extra flavor that’s hard to describe and you get a more aesthetic uniform cream sauce.. just an fyi! Everything looks amazing as always!

Guga while making caramel I realized that an oil formed, I think you know what I'm thinking! But if frying steaks in caramel oil isn't enough, what about caramel dry age?

@SHADOWscreepypasta

Жыл бұрын

Tbh, salty caramel might work

@Supervillain725

Жыл бұрын

That would be very sticky.

@reemasoenji452

Жыл бұрын

This is such a good idea!!

Hahahahahah Leo's face got me and got me rrrrreally hard hahaha i try to not laugh but I can't help myself

The "side dish" is very cool, it has the same flavor base of a pot roast recipe, but with ground beef instead of a chuck roast, tater tots instead of potato chunks, and the addition of cheese sauce. It looks good, like a way more interesting Hamburger Helper.

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@TheEskrion

Жыл бұрын

I do believe, that Guga allready did that, including black garlic. If you can't find it on this channel, it probably is on his other one (sous vide everything).

@WheretheJones

Жыл бұрын

I know Adam Ragusea prefers the powder as he explains it has more umami.

Hey Guga, you should try to make fried chicken but instead of using buttermilk, you use melted ice cream. Also, what if you used waffle batter instead.

@lkctom2546

Жыл бұрын

Who hurt you

@alexanderticonuwu7591

Жыл бұрын

I know some of the experiments can be considered food crimes but I feel like this is a line no man should ever cross.

@nanot.1984

Жыл бұрын

@@lkctom2546 😂

Great video Guga. The extra sounds and pictures had me laughing. Haha In a good way. 🤙

I’m just here for the video commentary. Damn, you guys crack me up. 🤣

Feels like a Halloween experi-oooo a side dish!!!

When will he come up with a online cook book that we can get his side dish recipe every video

I love that childish laugh o guga when he's impressed with himself

7months later and I'm glad you guys are still here

Me, watching the side dish come together: "It's like a super-upgraded shepherd's pie." Angel: "It's like a shepherd's pie." Called it! Great minds think alike!

@davidw7531

Жыл бұрын

due to the inclusion of tater tots, i would call it drunken shepherds pie.

@EvanRustMakes

Жыл бұрын

More like tater tot hot dish

@kreuelt

Жыл бұрын

@@davidw7531 it's a cheesy tater tot hotdish

@davidw7531

Жыл бұрын

@@kreuelt never heard the term "hot dish" before. Is that a regional thing? Honestly curious

@kreuelt

Жыл бұрын

@@davidw7531 I typed a long reply to you but accidentally posted it from my wife's account, sorry -- to make a long story short, yes, hotdish is a regional (upper midwest) term for a casserole, and lots of hotdish recipes (like tater tot hotdish, which Guga basically made here) are specific to that region as well.

Love your videos!!! I wonder if the salt and flavor was absorbed by the tallow through osmosis. If the brisket was seasoned and the tallow was not then could this be why it had less flavor? I wonder if you seasoned the tallow instead of or in addition to the brisket if it would have been more flavorful? Very fun to watch your experiments and seeing you and your friends have a good time. Keep up the great work!!!

@leparraindufromage366

Жыл бұрын

I'm not sure on this but I think osmosis doesn't occur for oil/fat, only for water. Wasn't there something like when he dry-brined meat, any salt on fatty parts wouldn't be absorbed?

@hithisisneeley1590

Жыл бұрын

@@leparraindufromage366 yeah I considered this but didn’t look it up. I wasn’t sure if osmosis happens in only water or if it is “solutions”. I just looked up where it says osmosis happens in water but also other solutions and gases. This was off of Wikipedia so who knows if that can be trusted 100%. Thanks for the discussion.

Do a smokey bacon chipotle mayonnaise batter on a chicken and deep fry in bacon grease. To make the mayo you will need a can of La Costena chipotles in adobo sauce, 4 egg yolks, 300 ml of bacon grease, 3 TBSP of minced garlic cooked in the bacon grease, and 1/2 a cup of crispy smoked bacon minced use a little apple cider vinegar as a stabilizer. Deep fry a 2nd chicken with same recipe but add cheese powder into the mayo as well.

Guga… please share. It all looks so delicious.

Wait… so you’re telling me, you let your oven run for a week straight??? 😂

@Iflie

Жыл бұрын

Actually at first I thought that was the dangerous part about it, haha. At night all the time, fire hazard?

Just a friendly reminder to dry age a rib roast 30-35 days in MISO PASTE! Not a marinade on a steak. A real dry age! It has to be good, because it has the two most important things: fermentation and umami!

@terrancenightingale1749

Жыл бұрын

Amen! That's totally what I was expecting when he first did the video, and while it was good it wasn't the MONTH dry age.

@WheretheJones

Жыл бұрын

Odd that Guga just isn't listening or is ignoring this suggestion. I want to see this as well and always look for this comment to like. C'mon Guga, do an actual Miso dry age.

Guga you should try cooking a picanah like a brisket!

Guga making a classy midwest hotdish/casserole for the side. Oh yeah.

It is essential to have an aerodynamic brisket Good job Guga!

Guga singlehandedly raising electricity prices by running his oven for a week😂😂

That side dish looks unbelievable!!

Yo guga great vids bro you should try Alfredo sauce on a steak👍

A better experiment would be to cook multiple briskets for different times. Work out the optimal cooking duration to preserve things like; smoke taste, track changes in tenderness, including texture alterations as proteins denature, loss of moisture, flavour profiles between each length of time.

Imagine how much it cost him in electric for having the oven on for a week 😅

@ratgrot3184

Жыл бұрын

Not to mention the wear on the fan. 1 week equates to 168 days of use, assuming you cook for around an hour each time.

@lx3ctcountrybadsaladman205

Жыл бұрын

@@ratgrot3184 Sorry if this is a simple question, but how does a week equate to 168 days?

@vo_id.

Жыл бұрын

@@lx3ctcountrybadsaladman205 He means that one week of the fan constantly being on is gonna inflict the same amount of wear as using the fan one hour per day for 168 days. In the end, the fan is on for 168 hours in both circumstances, so the wear on it would be equal

@lx3ctcountrybadsaladman205

Жыл бұрын

@@vo_id. I see. Thank you

@vo_id.

Жыл бұрын

@@lx3ctcountrybadsaladman205 Npnp

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. ;)

Your videos are so good to watch

I learned somewhere that beef flavours always get absorbed by fat, and that it's not a good idea to add fat/oil to a beef sous vide because it will end up flavourless. I think that's exactly what happened here.

I made your side dish for breakfast, substituting sausage for the ground meat and smoked gouda for the mozarella... delicious.

"Aye what you do last weekend bro?" 😂😂😂

That side dish looks a lot like an upgraded tater tot hotdish. A serious upgrade, of course, but all of the components are still there.

What we like about these videos is not only what we can try...but what we should NOT.

aerodynamic brisket is my new band name. thanks guga

I'm saving this for that side recipe, and only that.

Brisket overnight works just fine.

I remember I had a brisket that was slow cooked for 24 hours and it was way too tender, the meat became fibrous...it's like eating a meat flavored 🧵 string. There is a threshold when it comes to the peak tenderness of meat. My boss at the time cooked it and he was so proud of it, but I was like sorry Bro it's overdone

@keircampbell9374

Жыл бұрын

You know, it’s polite to thank people for the food they made and not criticize it. What you’ve described is you being very rude to someone who kindly offered you something they worked on.

An aerodynamic brisket xD brisket toss, much love guga

hundreds of years from now people will find the guga experiment archives and just be absolutely be blown away by some of the experiments conducted here!

No one gonna talk about how he said lime juice but it looks like a lemon?

@imagecko210

Жыл бұрын

That’s why I’m here

I'm often jealous of the taste testing in the videos, but today I am definitely not. 35 day konbu dry aged wagyu please.