I was laughing when Angel said “this is what I would expect at a restaurant”. Cause most restaurants would microwave it. Then it reminded me of an episode from Gordon Ramsay. When he asked one of the staff who made this and they said chef Mike. And Ramsey was like who the hell is that. And the staff was like the microwave 😂😂😂😂
Well, when the first Microwaves did come out. They were gigantic and yes there were restaurants that served nothing but microwaved foods. They prepared interesting dishes with them. Only over the decades. When the technology got smaller and even more powerful. People still treat the Microwave as something to just warm up last week's leftovers....
@@Acerbicus lmao, The guy that requested him to do the video, is in college, and only has a microwave...... He actually made a big deal about that in the beginning of the video.
Maybe with a heat gun? I use a weed burner to get a crust on beef, cannot get the heat up enough on the gas grill, so I make the inner temp OK, and then blast the exterior for 2 to 3 seconds, work on pork to.
When I was thinking of watching this video I said to myself ok let’s be serious and the I heard him read the comments about the microwaved brisket and saw this comment, couldn’t stop laughing through the video XD
Just a tip with cooking or re-heating in the microwave. Double the cook time but turn the power to %50 power. I don't cook things in the microwave but will re-heat some types of leftovers if needed. Makes a big difference for chewiness, uneven hot spots and overheating too fast.
Pro tip right there! Some microwaves have a reheat button that does this exact thing for you. It doesn’t cook your food more, it reheats it making it taste much better
To be fair, it is a hard spot to be in for this college kid, and I'm glad Guga covered this. I once had a stint where I lived in a tiny home (a slightly modified pool house) for about 6-9 months. My only method of cooking, due to limited power and space, was a single 6-Qt Presto multicooker. When you're unable to do anything else, live miles away from any form of store, and don't have a car (I did not at the time), ideas like this, while not ideal, can be game changers. Sure, this is a bit different, but not all that much. I'd have loved more ways to enjoy food than the ones you most often find which expect an entire kitchen with standard equipment, if not specialty equipment too.
This needs a redo. microwaves cook by heating up water, so the max temp should be 212F; perfect for low and slow. Brine the meat for a couple of days for that nice, deep penetration. Cook the meat to 205-210F, and hold it at 170F for several hours to make it tender. Baste it with beef tallow.
if you're brining a brisket for days it kind of takes the point of microwaving away doesn't it? it seems weird to baste with beef tallow after a multi-day brine just to throw it in the microwave.
@@bryant8307 all that preparation and then you throw it in a MICROWAVE hahahaha You're better off doing it the way he showed, except i would use a lower power level and increase the cook time. Also, microwaves do NOT cook by heating up water. That's a MYTH. if that were true, solid dry objects would NOT heat up in a microwave since they have no water content. you can easily cook things beyond 212 degrees in a microwave. throw a dry towel into a microwave. It'll get so hot itll burst into flames.
@@bryant8307 not really if that's what you have available why not do it as well as possible. And any pit master will tell you not to cut into the meat until it has rested, and in most cases let it rest as long as it cooked. Most people will smoke a brisket for hours and then wrap it and let it rest in a cooler for hours. Just because it's microwave cooked doesn't mean you can't figure out how to maximize the potential.
As others have mentioned: a lower power setting, especially for the beginning and middle, will improve your outcomes. You should also use a smaller cut of meat that is thinner. A smaller cut of meat that can actually rotate will improve consistency of heating throughout the meat. Depending on your microwave and how dry the meat is, some microwaves have a metal bracket you can put inside the microwave above the food and put a bowl of water to help increase the amount of steam in the air. Having longer periods of rest more frequently will also help.
Comments are gonna be like "I'm a poor college student whose homeless and I LOVE A5 wagyu.... Can you see if you can cook it over a trash can fire made of last semesters text books?"
@@abilawaandamari8366 I feel you but I just hate microwaved food with a passion I guess like Whenever I have left overs I just heat up my food in the pan.
Microwave is an out of control heat. I think it's about 400°C. That's why it's chewy, overheated. But there are some tricks that I learnt in my microwave years, put a little bit water with seasoning will make it nice and tender. Put a lid on with some air hole. There you go. Your welcome!
I want to see him do a loooooong cook using the defrost setting. You saw it here first folks - the poor man's slowcooker will be defrost mode on the microwave
@@andrewcasey7293 you read my mind bro, I was kinda hoping the same too with the defrost method. That would interesting to see how it would turn out using a lower watt to cook the meat
Please post the make, model and power level/wattage of the microwave you used. I agree with other commenters that cooking to 200-205 degrees would have resulted in a much more tender brisket, but not sure how much more juice it would give up in those extra 15-20 degrees. Thanks for all you and your team do, Guga! 🏆
@@ahuman4433 the Ice Age...that massive winter storm dropped like five inches on San Antonio. I have family there and my aunt told me that they got five inches, and have no electricity.
Don't try it. According to the Led Zepplin book, "Hammer of the Gods" Sonny Boy Williamson got really drunk in his hotel room and tried to cook a rabbit in a coffee perculator, caught the room on fire.
@@earthling808 yeah you are for sure going to get bamboozled a few times but most of the tests look great. Heck it would be worth it just for the sides and the control steak haha
When my dad was in the airforce back in the 70’s/80’s, he knew a guy who could cook perfect steaks in the microwave. The dude had it down so good, he knew how long to put it in for rare, medium rare, medium, and medium well.
@@clear.5999 I find it hilarious too. But my dad has never been a tall tale, yarn weaving, bullshitter of a guy. Plus my mom backs up the story as she had one of his steaks too.
I don’t own a micro (any more😅), but I do understand well how it works. The closed chamber of the micro is an advantage that can work in your favor in this case, in terms of keeping moist and reducing the gross cooking time. I think you should try liquid smoke as part of the rub/brine, get a bark in 30m of highest setting like we saw happening, and then go really longer on a much lower setting. How longer? Donno, how low a setting? donno - you will need to experiment with your particular microwave. Consider that you want that internal temp that will allow proteins to untangle and tenderize and that it does take time. You can even consider - one tender - give a finish of 5min on the high again, or use a small hand torch. I do not expect it to beat the smoker or the grill, but to notch up the tenderness.
An airfryer is basically a teeny tiny convection oven, I rate he could do it with better results than a microwave. Only problem might be getting one that could actually fit an entire brisket
*****************but still not legit, unless less wrapped in oiled paper, and done in stages*********** it needs the humid time at the end to break down so many components of the brisket. :(
Guga, I am a senior on small fixed income living in a tiny apartment with no stove top, oven or place to grill or smoke. If you can do a microwave chicken breast, thigh, leg, and wing............it would bring tears of joys if I can eat freshly cooked homemade chicken again rather than just reheating store bought precooked chicken.
Okay so we just did this at work to see how it would go. Didn’t crisp up like gugas so I would like to know what kind of microwave he has. Guessing it may have a convection setting. We did add liquid smoke and seriously we were all dumbfounded that the flavors were all there. Like he said it won’t get you the tender result we all like from slow cooking but it was still a better lunch then any of us usually have in a hardware store lol. Once the snow melts I’ll probably bring the sous vide to work and try it that way and just finish on the grill we have out back but still a fun experiment with surprising results. Keep it up guga!
He's cooking in a plastic container, so it's just a normal setting, not convection. The fat is what's crisping, so maybe you got a leaner cut perhaps? But yeah, I'm also surprised it browned liked that -- meat in the microwave normally doesn't even look good.
Did you dry brine? If you're adding liquid smoke did you add any other marinade? Maybe it was the moisture on the meat that stopped it. I never would have thought it would crisp up like his did though.
You have to try this again using pink salt for a “smoke ring” and liquid smoke for flavor!! It also might be better to cook at a lower power level for a longer time
The fat in a brisket doesn't even start to render until about 190 degrees. I wish you had cooked it until it was a internal temperature of 200, then let it rest until 140 degrees before cutting it. This would have likely made it far less chewy.
YOU ARE AWESOME!!! I was looking through the comments for the adjustments and tweeks! I was also wondering why or why not still rap it in paper for the last cooking stage like in real brisket cooking. you think that would have helped too? I'm really curious now! lol
I usually have to go to about the mid-200's before it's tender. About 205-208 is best with my thermometer. Wish someone had told me 190 was the low end when I was starting to cook briskets, and to cook until soft instead of cook until temperature. I pulled my first brisket off the smoker at 190-195 (I can't remember which) and it was rock hard. I'm pretty sure if it was cooked a little longer it'd be much better.
@@mrteeeeeeee Thanks. of course you're right about foil and metal. But paper goes in the nuke all the time. But I guess it depends on how much and how dry or wet. I'm dying to experiment on this though. lol
You can cook on the microwave, just need to set the power at least 50% or 60%. I warranty if you do that and put a little bit more of time the results are going to be better. At the end when it’s cooked, put some minutes on 100% to make the bark. Trust me guga, my mom took clases for how to cook on a microwave and she does cakes, lasaña, meatloaf, and other awesome dishes 100% on the microwave
Ok, this is not even fair, Guga puts a piece of meat in a microwave for 50 minuts, and gets a juicy meat. If i put a piece of meat in the microwave for that long, my house would explode probably...
@@TheWTFsauce yolo so i would take the risk to burn down 5 other neighbours in the apartment then it is what it is. aslong as if the meat comes out of my microwave flying on fire then im happy 👍🏻
Guga. Next time try doing 15 minutes intervals & turn the container at each interval twice for 1 hour. First 2 intervals covered & the second 2 opened. Btw, after dry brining use black pepper, garlic powder & all spice. Finish off with a compound butter of choice in the final few minutes.
After watching enough of kitchen nightmares I can understand him saying he’d expect that from a restaurant. A good amount of them restaurants have a microwave lying around putting in work.
I work in meal delivery, our food is simply made beforehand and then reheated when people order it. Tastes just as if its fresh. Microwaving really isnt a disaster.
@@Serahpin Yes, you can use the wrong equation. Example: If the problem wants to the the rate, that would be rate=distance/time. But if you try to use another reaction by mistake like, y=Mx+b then you’ve used the wrong equation to try and get the rate.
@@Serahpin Lots of ways to use an equation that doesn't apply. Equations have contexts and hypotheses attached. So you can use information in an equation that does not apply to a scenario and arrive at false conclusions. But once in a while, you can end up with the correct result via coincidence and not consequence.
Hey @GugaFoods this seems like the perfect video to ask this. I’m a college student also in a dorm, I do have a stove not just a microwave. However I do love grilling. I was wondering what you think of using those public grill boxes you see at parks, just a black box for charcoal and a grill on top. It’s probably not the best option but it IS an accessible grill for anyone - or would you just prefer a pan and stove? Thanks!
you can alter a lot of those for temporary use with foil to make it suit your needs. I have used them a few times and never been disappointed. just stay away from brick charcoal, shell for the lump charcoal and your good to go.
He wasn't even trying. You could probably adjust the power, partially cover the container, add a little liquid smoke and get it much closer to the real thing.
was my first thought, liquid smoke; next was: cheat (use a meat tenderizer (pineapple, citrus,...)). Try finishing with a browning dish, ...& yeah tacos!
@@petermuller161 Tbh some people don't have ovens or bbq but wanna do a brisket. At that point though I'd rather go to a public park with a shitload of aluminum foil and use one of those dirty park BBQ's lol
Alot of college dorms make you rent a microwave lol. I had roommates that rented one and it was the biggest piece of junk ever and prob the min wattage they make for a microwave. No way you are fitting something like this in one of those. You might be able to get a third of this at best.
Makes me think of when I was a kid, late 80s/90s and we had a cookbook that came with our microwave and, you know what? The dishes were actually delicious! Chicken cacciatore was a family favorite, all done in that microwave. My dad even had to cook a turkey in the microwave one year when our oven broke and it was one of the best turkey's we ever had! Microwave has it's negatives but it can do a lot more than we give it credit for if you adjust the settings for the cooks. I'd almost want to see you try it again, for longer with less power to see if it breaks down a little more, maybe a container with a lid like a casserole dish that could trap steam. I remember a lot of the dishes we did in the microwave were in glass/porcelain with lids to promote the steaming. Remove lid to brown at the end....Just a thought!
well, that and they did a small mistake here in that they could've set the microwave on a much lower power to slow cook it, and probably made it more tender in the process
All i know is this, I have been watching you for about 3 years and this marvels as one of your best episodes ever due to sheer, as you say “pure authenticity” that delivers to us the fans - such a great video with Angel and you. Love you Guga, never judge something till you try it. Hahaha to Angel enjoying it at the end and you making a taco! All the college kiddos will prevail now! Peace !!
This TOTALLY reminds me of when I was in college and did very similar things. My first experiment was cooking hamburger in the microwave which was actually pretty easy with Tupperware. I used that hamburger to make some BOMB Rotel cheese dip that I brought to a potluck that one of my teachers was having for a class completion party and I received a lot of praise from both the teacher and my classmates with the dip disappearing very quickly which was crazy because I made A LOT (the recipe I used called for a pound of hamburger and I doubled everything because I both wanted to make sure I had enough as well as possibly have leftovers for later). People started not only eating it with chips but pouring it on other dishes like hot dogs and someone even made some meat buns which were fantastic and everything was just better with the cheese dip. Later on, I experimented with cooking all manner of meats/poultry/seafood in the microwave and my results kind of echo what Guga discovered here in that the items were PERFECT for use in other dishes but not the greatest when eaten on their own. Because the microwave excites the water molecules in food so much, it tends to cause moisture to rapidly leave items being cooked and they end up tougher and often dryer than if they were cooked via other means.
Guga, as a once broke and still kinda broke bloke, you can greatly improve on the results of this! First, get a tray to go in the bottom to lift the brisket up. Then you put water in the bottom, put a lid on with a small hole for a vent. Preheat the water getting it boiling, then put the brisket in and put the lid on. Continue cooking on high power until the water starts boiling and then continue the rest of the cook time at 50% power. The boiling water will surround the brisket with steam and the steam absorbs the microwaves before they hit the meat, preventing hot spots and evenly distributing the heat around the brisket. You only need to run the microwave at 50% power which turns it on/off every 30 seconds to keep the steam hot enough to cook the brisket, running at 100% will just waste energy. You can then slow down the cooking process and cook it for the 2-3 hours needed to properly cook it.
I think that would defeat the process. That said I thin kit would be better to add fat and let it rest a few times for 10 minutes out of the MW. Surely it is a fascinating experiment.
@@Ilethsamael What do you mean "defeat the process"? The process is cooking in a microwave, if we can convert the undesirable heat distribution of microwaves into evenly heated steam, that is surely enhancing the microwave process, not defeating it. It is making it greater, not destroying it! I use this process for midnight hamburgers. Get a glass bowl with lid and a ramekin. Put a cup and a half of water in the bowl with the ramekin in it and lid on in the microwave, and run till the water boils, about 3 minutes. Then remove the lid carefully with potholders and place a seasoned frozen burger patty on the ramekin, using the ramekin to keep the patty out of the water. Put back in the microwave and nuke on high till the water starts boiling, then 50% power for ~5-7 minutes. Let rest for a few minutes then throw on a bun for a nice steamed burger in less than 15 minutes.
@@nolansykinsley3734 The reason I said it is because steaming meat does not deliver the best taste profile. Most of the deliciousness of the meat derives by the maillard reaction on the meat surface. Steam in a microwave does not go to a temperature necessary to initiate that process. Leaving plenty of fat on the meat, either basting or deep frying, will probably give better results while the MW will reach the meat itself with more difficulty. At the end of the day the result is what matters, if your technique works who am I to complaint?
@@Ilethsamael I don't think you're going to get much of a maillard reaction in a microwave anyway though. I think his method would do well for tenderising it, yea sure taste might not be there but worth a shot I think.
@@lhardly the maillard is not due to the microwave but to the frying fat. That is why if you want to do this, a bit more fat should be left on the brisket.
Almost skipped this vid. "This is a waste of time>" I thought I'm a Texas style pit master. This blew me away. The reason the point didn't get softer is because it didn't stay at temp long enough.
Guga please I’m a poor college kid struggling to pay my student loans and I just want to know if you can cook an A5 wagyu in a microwave cause it’s all I have. Guga please I need to know. College kids everywhere need to know!!
FYI: from personal experience. I prepped and grilled a 7 lb brisket for a couple of hours. Putting sawdust in the grill and jam packing as much smoke into it. Then I took it and wrapped it in aluminum foil and cooked it low and slow in convection oven/air fryer. Then cold smoked it again for an hour in the grill again. That’s the best option I could think of with a small duplex. And I could do the grill part on the balcony. Or if someone didn’t have that, they could make a box and cold smoke it then just throw it in the convection oven.
My husband is disabled and when our 3 kids were little he got a night job as a clerk at a hotel, it included 2 rooms one for us and one for the kids the only drawback for living there was the only way to cook was a microwave. I cooked everything in that microwave. Even a complete Thanksgiving Turkey it turned out wonderful juicy and brown. I did have a temperature probe in that microwave to tell when things were done to temperature.
This bring me back to the old series "Is It A Good Idea To Microwave That?" I would be totally fine with Guga trying more unconventional cooking methods since he's already mastered all of the traditional methods.
I mean Americans invented BBQ lmao the rest of Europe was throwing the Brisket out as it was "too tough" to eat back then which is why it became a Jewish staple since they could get it far cheaper and kosher it themselves at home.
@@debodatta7398 All cultures have their own iteration of BBQ. However, Africans invented what we know as “American” BBQ and was brought to the US via slavery. It is borrowed from multiple influences such as Sub-Saharan, Haitian and Creole. Just giving credit where it’s due. 🍗🍖🍻
@@cmhavner BBQ and slow cooking meat has been around for thousands of years in every single culture… You know nothing besides the SJW leftist propaganda narrative
The Navy Exchange used to have these pre-packaged, pre-seasoned prime rib steaks. We would microwave those, and they were actually pretty damn good. Were they restaurant quality? No. Were they still very tasty, and surprisingly tender inside? Yes. Sure, the outer edges of the steak were a bit tougher than a properly cooked one, but not significantly so. And it was 5 minutes for a steak on a busy weeknight.
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Ok
no
woof.
Can you please Sous vide a steak in a hot tub
I’ve been asking for too long Guga can you please sous vide a steak in a hot tub
Imagine you get up in the middle of the night, walk to the microwave to make some food and your roommate is making brisket
I know I would stare at the microwave for the full 49 minutes.
@@Ilethsamael same
We all wish we had a roommate that legendary
All your clothes and sheets smell like brisket
@@Ilethsamael same
Guga: Cooks a Brisket in the Microwave
Angel: Tastes like a Restaurant Brisket
Restaurants: If wasnt for that Dry Aged Boy, no one would ever find out
did they expose cheap restaurants?
eh maybe not
@@kamo7293 I think they exposed most restaurants that serve brisket and dont have a smoker out back.
@@kamo7293 no its a funny joke though. (It'll be made in the morning in the oven
@Izan Jamani Chef Mike strikes AGAIN!
@@TheEverhigh didnt he get thrown out of a balcony ?
And just like that Guga is starting a third Channel: Microwave Everything.
Let's newk it
LMAO
Let's mmmmmmmmmmmmmmmm it
Ok, this one spat out my coffee
"Next time on Guga's Microwave, Wagyu MS7 picanha!"
Mr Beast already did that in his old TH-cam days
I was laughing when Angel said “this is what I would expect at a restaurant”. Cause most restaurants would microwave it. Then it reminded me of an episode from Gordon Ramsay. When he asked one of the staff who made this and they said chef Mike. And Ramsey was like who the hell is that. And the staff was like the microwave 😂😂😂😂
Bruh you just got me laughing hard cause I seen that episode too
Oh my god I remember that too!
I was thinking the same thing 🤣🤣🤣
I think you might be misremembering that. "Chef mike" the phrase is very often used in restaurants.
Well, when the first Microwaves did come out. They were gigantic and yes there were restaurants that served nothing but microwaved foods. They prepared interesting dishes with them. Only over the decades. When the technology got smaller and even more powerful. People still treat the Microwave as something to just warm up last week's leftovers....
Only Guga would microwave a whole brisket for our entertainment.
We should really appreciate the sacrifices he makes for us!
It was not easy as every inch of my body was telling me DON't DO IT! But we never know what we will get if we don't try it.... and the results are in.
@@GugaFoods i feel your pain bro.
@@GugaFoods I thought It was a troll video, but you did it!!
@@GugaFoods you could have lowered the power in the microwave to "slow cook it" like maybe 50 power instead of 100
Angel: This taste like something that came out of a restaurants
Restaurants: They are on to us, they know, THEY KNOW!!!!!!!!!!!!!!!!
Chef Mike
How would they know?
Loool
As a cook this terrifies me
Anything compared to Guga's meat seems like a crap.
This college kid is gonna be a legend, years from now the freshies are gonna hear stories of the man that microwaved a brisket.
Bruh he’s 50
@@Acerbicus Did you watch the video?
Lol
@@Acerbicus lmao, The guy that requested him to do the video, is in college, and only has a microwave......
He actually made a big deal about that in the beginning of the video.
Loved Guga's tears XD
Crazy how much the production quality has improved. Been watching for probably 5 years. Keep killing it
Thank raid
As a student i feel blessed right now
I GOT YOUR BACK!
@@GugaFoods lol
all that radiation can’t be good for you
@@whiteboypack Ah... that is not how microwaves work dude.
@@whiteboypack without radiation... There wouldn't be any heat😂
Everyday we stray further from god's light
yes yes we do
Let there be light
Yes but what if gif is actually pronounced jif.
Erryday 😔
Jesus was a homosexual. He got nailed by a couple guys...
comment: cook a steak with a blow dryer
guga: WRITE THAT DOWN
IM DEAD
Cook a steak on a hot sidewalk.
Maybe with a heat gun? I use a weed burner to get a crust on beef, cannot get the heat up enough on the gas grill, so I make the inner temp OK, and then blast the exterior for 2 to 3 seconds, work on pork to.
When I was thinking of watching this video I said to myself ok let’s be serious and the I heard him read the comments about the microwaved brisket and saw this comment, couldn’t stop laughing through the video XD
He did Sous Vide in a dishwasher so I can no longer be surprised about anything
Just a tip with cooking or re-heating in the microwave. Double the cook time but turn the power to %50 power. I don't cook things in the microwave but will re-heat some types of leftovers if needed. Makes a big difference for chewiness, uneven hot spots and overheating too fast.
Pro tip right there! Some microwaves have a reheat button that does this exact thing for you. It doesn’t cook your food more, it reheats it making it taste much better
It's actually pretty good to get shortcuts on some things, I often use it instead of a double boiler
We’re gunna microwave the brisket on 50% looow and slooow.
Yea if he cooked it on low power and until 203° or tender they would be cool.
Only Panasonic have an inverter that enable a true power adjustment. Others just modulate full power.
Guga seemed legitimately pissed that the brisket wasn’t completely awful😂
Facts!!!!!!!
@@rowlerthedachshund4634 bruh shut up guga is a legend
@@rowlerthedachshund4634 just go away man you too not cool
@@rowlerthedachshund4634 Shut up Guga us cool guy
@@rowlerthedachshund4634 bro guga is cool what you on about
angel: "If i was being served this at the restaurant, i'll be happy"
Guga: *Say sike rn*
*psyche
@@MarcusOania8 sike*
@@MarcusOania8 no
@@MarcusOania8 wrong
Psychic
Next up: “I MICROWAVED Every Meat So You Don’t Have To” 😂
Guga - right that down, right that down!!!
I honestly think it could be a good video
Microwave A5 wagyu lmao
@@kiddynamite2700 I might cry if that happened
this needs to happen
To be fair, it is a hard spot to be in for this college kid, and I'm glad Guga covered this. I once had a stint where I lived in a tiny home (a slightly modified pool house) for about 6-9 months. My only method of cooking, due to limited power and space, was a single 6-Qt Presto multicooker. When you're unable to do anything else, live miles away from any form of store, and don't have a car (I did not at the time), ideas like this, while not ideal, can be game changers. Sure, this is a bit different, but not all that much. I'd have loved more ways to enjoy food than the ones you most often find which expect an entire kitchen with standard equipment, if not specialty equipment too.
Imagine being the dude on campus who makes brisket in the microwave, like people are gonna tell legends about you some day
I was just thinking that
No cap ngl
Steak in a toaster is really good too.
Sorry what
@@MrBenHart are you ok dog?
Next: cook a waguy A5 with sun and a magnifying glass
Sun cooked meat is actually pretty tasty.
Waguy
Plz dont even suggest such a thing
Australian heat can do that
Waguy
15 minutes of a man having a mental breakdown because his insane experiment DIDN'T go horribly wrong
This needs a redo. microwaves cook by heating up water, so the max temp should be 212F; perfect for low and slow. Brine the meat for a couple of days for that nice, deep penetration. Cook the meat to 205-210F, and hold it at 170F for several hours to make it tender. Baste it with beef tallow.
My thoughts exactly. Brine the brisket and also set the microwave power lower until the very end.
if you're brining a brisket for days it kind of takes the point of microwaving away doesn't it? it seems weird to baste with beef tallow after a multi-day brine just to throw it in the microwave.
@@bryant8307 all that preparation and then you throw it in a MICROWAVE hahahaha
You're better off doing it the way he showed, except i would use a lower power level and increase the cook time.
Also, microwaves do NOT cook by heating up water. That's a MYTH. if that were true, solid dry objects would NOT heat up in a microwave since they have no water content. you can easily cook things beyond 212 degrees in a microwave. throw a dry towel into a microwave. It'll get so hot itll burst into flames.
Yes waste another brisket
@@bryant8307 not really if that's what you have available why not do it as well as possible. And any pit master will tell you not to cut into the meat until it has rested, and in most cases let it rest as long as it cooked. Most people will smoke a brisket for hours and then wrap it and let it rest in a cooler for hours. Just because it's microwave cooked doesn't mean you can't figure out how to maximize the potential.
Microwave: *makes good steak*
Guga: My entire life is a lie
He’s definitely gonna microwave a $200 wagyu steak next
3rd channel: microwave everything
@@slavavramov they really should!
-Sous Vide Everything- x
*Microwave Everything* ✓
Hell yea 🤣🤣
"Hey Guga I'm a college student living in a dorm and I want to know if I can cook a Japanese A5 wagyu ribeye in my microwave?"
I feel a video coming: " I microwaved every meat"
oh god
come on guga do it for the people.
Guga, Les Dew it!!
Including Angel??!?
Please no. Folks pick microwavable foods and college or bbq and no school.
As others have mentioned: a lower power setting, especially for the beginning and middle, will improve your outcomes. You should also use a smaller cut of meat that is thinner. A smaller cut of meat that can actually rotate will improve consistency of heating throughout the meat. Depending on your microwave and how dry the meat is, some microwaves have a metal bracket you can put inside the microwave above the food and put a bowl of water to help increase the amount of steam in the air. Having longer periods of rest more frequently will also help.
Nonsense!
You cannot get good steak with steam.
You cannot get good steak with low power.
Technology you suggested is low-temperature cooking.
If you can maintain the heat in the brisket to about 195F to 208F for 15 to 20 minutes and let it rest for an hour, you may get better results.
Comments are gonna be like "I'm a poor college student whose homeless and I LOVE A5 wagyu.... Can you see if you can cook it over a trash can fire made of last semesters text books?"
Jesus, are you crazy? Do you know how expensive text books are?
@@TheEveryDayNittwit and they're worthless when the "new edition" comes out lol
😂
a5 would be the cheap part of that cook out
Aka, Trash can fire made with trash
Bless you for two things:
1) Doing this experiment
2) Your disdain for doing this experiment
The fact angel kept eating it even after he found out it was microwaved says A LOT. He even added extra juice!!! This is insane.
Hey it's still brisket at the end of the day
@@abilawaandamari8366 I feel you but I just hate microwaved food with a passion I guess like Whenever I have left overs I just heat up my food in the pan.
If it works it works. If you want a brisket in under an hour then I guess the microwave is your solution.
Nothing more convenient than microwaving a piece of meat for 45 minutes
@Gourd King Mutant If it works it works. Sure it wont be as good as a smoker or something else but damn its simple.
Microwave is an out of control heat. I think it's about 400°C. That's why it's chewy, overheated. But there are some tricks that I learnt in my microwave years, put a little bit water with seasoning will make it nice and tender. Put a lid on with some air hole. There you go. Your welcome!
I love how heartbroken Guga was when it tasted good 😂
@Goober oh dear. 🤦♂️
@@Tharun786 it indeed was the big funny
@Goober i dont think YOU know what the word means
@@CRST3V3 I don't think YOU know what that word means.
@@GracklesTheBirdPerson I don't think YOU know what that word means
It’s official, guga is going to microwave every single meat known to mankind for his next series. This is the start of something great
I want to see him do a loooooong cook using the defrost setting. You saw it here first folks - the poor man's slowcooker will be defrost mode on the microwave
@@andrewcasey7293 you read my mind bro, I was kinda hoping the same too with the defrost method. That would interesting to see how it would turn out using a lower watt to cook the meat
"Welcome to the Microwave Everything, guys" - Guga, eventually
Thats possible . THats what we need .
great is not the word i would use, but i see yout point.
Guga: I cooked a brisket in a microwave.
His meat dealer: *Screams into pillow*
His brisket about to be put in the microwave: *Bites pillow*
It was left in there for 49 minutes:
*TARS AND FEATHERS THE PILLOW AND SACRIFICES IT TO THE HEATHEN GODS OF CATTLE.*
The meat dealer be like, Dude youve gone too far I'm cutting you off. Guga returns to the channel with "I dry age every part of a cold turkey".
The next step is to microwave a Wagyu A5 Brisket! hahahahahaha
Meat dealer: Cool! Would you like another brisket? [Repeat sales are important.]
Please post the make, model and power level/wattage of the microwave you used. I agree with other commenters that cooking to 200-205 degrees would have resulted in a much more tender brisket, but not sure how much more juice it would give up in those extra 15-20 degrees. Thanks for all you and your team do, Guga! 🏆
KitchenAid 30" 1000-Watt Microwave Hood Combination with Convection Cooking
“It’s what I’d expect from a restaurant” kitchen nightmares had proved Mike is the employee of the month at every place lol
unfortunately he got thrown off the roof by gordon
5:31 that MICROWAVED brisket has better water pressure than most houses in Texas rn LOL
I live in Texas and this gave me a laugh
My water is only drizzling right now. Not sure what that means, I hope my pipes are okay.
@@rorymcgregor625 same
What happend in texas?
@@ahuman4433 the Ice Age...that massive winter storm dropped like five inches on San Antonio. I have family there and my aunt told me that they got five inches, and have no electricity.
petition for guga to cook steak in a motel coffee maker
It's the only logical next step
Or a Waygu A5 Picanha with a microwave
Don't try it. According to the Led Zepplin book, "Hammer of the Gods" Sonny Boy Williamson got really drunk in his hotel room and tried to cook a rabbit in a coffee perculator, caught the room on fire.
Brilliant!
Let’s doooweht
I'm not going to lie, I'd love being a taste tester on all of these crazy tests. As long as it doesn't make you ill, I'm down lol
Me too! So down!
Just make your own food channel
did you miss the episode where they spit out the steak that was dry aged for a year? Or the Sechuan pepper steaks?
@@earthling808 yeah you are for sure going to get bamboozled a few times but most of the tests look great. Heck it would be worth it just for the sides and the control steak haha
When my dad was in the airforce back in the 70’s/80’s, he knew a guy who could cook perfect steaks in the microwave. The dude had it down so good, he knew how long to put it in for rare, medium rare, medium, and medium well.
LMFAO
Necessity is the mother of invention.
@@clear.5999 I find it hilarious too. But my dad has never been a tall tale, yarn weaving, bullshitter of a guy. Plus my mom backs up the story as she had one of his steaks too.
We l itterally learned how to cook a turkey in a microwave in home economics. People don't realize how often a microwave is used
Oven legend mate
guga: Cook Brisket with using a Microwave only
Gordon Ramsay: *Internal Screaming*
I was kinda expecting Ramsey to bust down the door to stop him
Ramsey : you donkey
Chef mike lol
"Next time on Guga's Microwave, Wagyu MS7 picanha!"
It’s raw!!!
This man is completely out of his mind...
and I f*cking love it
I don’t own a micro (any more😅), but I do understand well how it works. The closed chamber of the micro is an advantage that can work in your favor in this case, in terms of keeping moist and reducing the gross cooking time. I think you should try liquid smoke as part of the rub/brine, get a bark in 30m of highest setting like we saw happening, and then go really longer on a much lower setting. How longer? Donno, how low a setting? donno - you will need to experiment with your particular microwave. Consider that you want that internal temp that will allow proteins to untangle and tenderize and that it does take time. You can even consider - one tender - give a finish of 5min on the high again, or use a small hand torch. I do not expect it to beat the smoker or the grill, but to notch up the tenderness.
It's so sad that guga can cook a brisket better in a microwave than I can normally 😂
We will become masters soon enough my friend🚷
Guga has lost faith. Everything he’s ever known is a lie. He will disappear for weeks now to soul search all he ever thought about grilling.
😂😂😂😂😂 i would’ve done the same thing
His soul needs to be dry aged
Every hero has a tragic past
@@carlvincent12 😂😂😂😂
I felt him after his meltdown towards the end of the video.
Damn now we need that air fried brisket
Do it!
It's actually really good in the airfryer
An airfryer is basically a teeny tiny convection oven, I rate he could do it with better results than a microwave. Only problem might be getting one that could actually fit an entire brisket
Ya for real tho ... lol
*****************but still not legit, unless less wrapped in oiled paper, and done in stages*********** it needs the humid time at the end to break down so many components of the brisket. :(
Guga, I am a senior on small fixed income living in a tiny apartment with no stove top, oven or place to grill or smoke. If you can do a microwave chicken breast, thigh, leg, and wing............it would bring tears of joys if I can eat freshly cooked homemade chicken again rather than just reheating store bought precooked chicken.
Okay so we just did this at work to see how it would go. Didn’t crisp up like gugas so I would like to know what kind of microwave he has. Guessing it may have a convection setting. We did add liquid smoke and seriously we were all dumbfounded that the flavors were all there. Like he said it won’t get you the tender result we all like from slow cooking but it was still a better lunch then any of us usually have in a hardware store lol. Once the snow melts I’ll probably bring the sous vide to work and try it that way and just finish on the grill we have out back but still a fun experiment with surprising results. Keep it up guga!
Where do you work at? I wanna apply lol
He's cooking in a plastic container, so it's just a normal setting, not convection. The fat is what's crisping, so maybe you got a leaner cut perhaps? But yeah, I'm also surprised it browned liked that -- meat in the microwave normally doesn't even look good.
Did you dry brine? If you're adding liquid smoke did you add any other marinade? Maybe it was the moisture on the meat that stopped it. I never would have thought it would crisp up like his did though.
You have to try this again using pink salt for a “smoke ring” and liquid smoke for flavor!! It also might be better to cook at a lower power level for a longer time
I was thinking exactly the same, what about cooking low power for 3-4 hours? Do it for the show!!
yep. and treat it like it's in a smoker. keep going till it probes like butter.
@@enriccarrasco3646 I'd guess it would be more dry though, even if it's more tender. Only one way to find out! ;)
@@enriccarrasco3646 for content!
Yeah, microwave it at 4/10 power for 3 maybe 3 hours.
Electricity: 49 minutes? That's totally a joke right?
Guga: no
2kWh is fine I think
People overthink about electricity cost. The cost for air conditioning, hot water and fridge costs way more than small appliances like microwave
About 10-20 cents worth of electricity, depending on your local rate.
electricity is so cheap in Mexico. This is go time for me
I was so ready for this to be a prank but nope, here I am at the end of the video very blown away lol
It's official: even Guga's microwave is superior to anything any of us own in our kitchens.
The fat in a brisket doesn't even start to render until about 190 degrees. I wish you had cooked it until it was a internal temperature of 200, then let it rest until 140 degrees before cutting it. This would have likely made it far less chewy.
YOU ARE AWESOME!!! I was looking through the comments for the adjustments and tweeks! I was also wondering why or why not still rap it in paper for the last cooking stage like in real brisket cooking. you think that would have helped too? I'm really curious now! lol
To true, I’m happy with 195-200 plus reduce the power setting. It almost seamed like he wanted it to fail?
I usually have to go to about the mid-200's before it's tender. About 205-208 is best with my thermometer. Wish someone had told me 190 was the low end when I was starting to cook briskets, and to cook until soft instead of cook until temperature. I pulled my first brisket off the smoker at 190-195 (I can't remember which) and it was rock hard. I'm pretty sure if it was cooked a little longer it'd be much better.
@@ryankillpatrick I think you shouldn't put paper in a microwave. Or aluminum or metal anything. Just to be safe.
@@mrteeeeeeee Thanks. of course you're right about foil and metal. But paper goes in the nuke all the time. But I guess it depends on how much and how dry or wet. I'm dying to experiment on this though. lol
"I licked my finger. And it tastes good." - Guga
So many uses for this little gem.
Why did I imagined a KFC ad with guga saying that
Now I see where this is going...
I love how Guga is like "if someone wants meat and only has a microwave, who am I to judge?".
You can cook on the microwave, just need to set the power at least 50% or 60%. I warranty if you do that and put a little bit more of time the results are going to be better. At the end when it’s cooked, put some minutes on 100% to make the bark. Trust me guga, my mom took clases for how to cook on a microwave and she does cakes, lasaña, meatloaf, and other awesome dishes 100% on the microwave
Bro that’s straight up disrespectful
Straight to jail
@@juliok5982 it's straight radiation might as well live in Hiroshima
I’m surprised how many people don’t use the power function on their microwaves. I always warm stuff up longer at 50%, it heats through evenly.
@@nubetoob9292 microwave is bad anyway why use it? All the radiation
Ok, this is not even fair, Guga puts a piece of meat in a microwave for 50 minuts, and gets a juicy meat. If i put a piece of meat in the microwave for that long, my house would explode probably...
Sounds like you should try it just in case
@@TheWTFsauce yolo so i would take the risk to burn down 5 other neighbours in the apartment then it is what it is. aslong as if the meat comes out of my microwave flying on fire then im happy 👍🏻
My thoughts exactly lmao
I have gotten juicy, but chewy steaks from a microwave. I got tired of chewing so I got an electric wok to cook on.
Do it
Barbecue boys: “Wait that’s illegal”
*I'M GONNA SMOKE ME A FATTY BRISKET*
Guga. Next time try doing 15 minutes intervals & turn the container at each interval twice for 1 hour. First 2 intervals covered & the second 2 opened.
Btw, after dry brining use black pepper, garlic powder & all spice.
Finish off with a compound butter of choice in the final few minutes.
Okay just reading the title I'm already scared. Brisket in a microwave, really???
plot twist, it does not explode !
@@TheSlavChef pLoT tWiSt
Gordon Ramsay be like: o_o
@@twigchad6841 Oh, Hello there PAPPA STALIN
@@TheSlavChef bruh
After watching enough of kitchen nightmares I can understand him saying he’d expect that from a restaurant. A good amount of them restaurants have a microwave lying around putting in work.
Good ol Chef Mike.
I work in meal delivery, our food is simply made beforehand and then reheated when people order it. Tastes just as if its fresh. Microwaving really isnt a disaster.
This feels like when you use the wrong equation in math, but some how got the right answer.
How do you use the "wrong" equation? Math is math. As long as Left = Right, you cannot get the wrong answer.
@@Serahpin Yes, you can use the wrong equation. Example: If the problem wants to the the rate, that would be rate=distance/time. But if you try to use another reaction by mistake like, y=Mx+b then you’ve used the wrong equation to try and get the rate.
@@Serahpin Lots of ways to use an equation that doesn't apply. Equations have contexts and hypotheses attached. So you can use information in an equation that does not apply to a scenario and arrive at false conclusions. But once in a while, you can end up with the correct result via coincidence and not consequence.
Hey @GugaFoods this seems like the perfect video to ask this. I’m a college student also in a dorm, I do have a stove not just a microwave. However I do love grilling. I was wondering what you think of using those public grill boxes you see at parks, just a black box for charcoal and a grill on top. It’s probably not the best option but it IS an accessible grill for anyone - or would you just prefer a pan and stove? Thanks!
you can alter a lot of those for temporary use with foil to make it suit your needs. I have used them a few times and never been disappointed. just stay away from brick charcoal, shell for the lump charcoal and your good to go.
@@nbuha56 foil for indirect heat to cook without charring more I would presume (:
Pan and stove is fine. But I recommend a cast iron skillet for better results. And those things just get better the more you use them
GUGA I'VE NEVER BEEN SO FAST BEFORE PLEASE DO BONEMARROW BURGER I'VE BEEN ASKING FOR AGES
He saw it!!! This is awesome :)
Yes! Bonemarrow burger!
Watching Guga's world shatter because he wrote off the microwave as an actual tool for cooking meat? Entertainment at its finest lol.
lmfao!!! I was tripping off that!!!
He wasn't even trying. You could probably adjust the power, partially cover the container, add a little liquid smoke and get it much closer to the real thing.
was my first thought, liquid smoke; next was: cheat (use a meat tenderizer (pineapple, citrus,...)). Try finishing with a browning dish, ...& yeah tacos!
THANK YOU... I just stumbled onto this video. I mean it would be way better just adjusting the power level.
Cooking to 200 degrees internal would have also rendered the fat a lot more making less chewy. Brisket fat starts to render around 190 degrees.
But why?? Why????
@@petermuller161 Tbh some people don't have ovens or bbq but wanna do a brisket. At that point though I'd rather go to a public park with a shitload of aluminum foil and use one of those dirty park BBQ's lol
I’m a 30 year chef. I almost cried. I’d like to see a Video of making the roughest steak tender in less than 12 hours
College students: WRITE THAT DOWN WRITE THAT DOWN!
Is this like all the time for u older kids
This made me lol and I never lol
36 year old dude with kids... I'm going to teach you all something... unholy... on the Sabbath.
Alot of college dorms make you rent a microwave lol. I had roommates that rented one and it was the biggest piece of junk ever and prob the min wattage they make for a microwave. No way you are fitting something like this in one of those. You might be able to get a third of this at best.
I stop my microwave at 0:01
to feel like a bomb disposal expert.
Plot twist, it still explodes.
@@TheSlavChef technically still disposes of the bomb.
I always stop the microwave at 1 second, the beeping noise mine makes pisses me off
Never microwave in plastic! It releases cancerous material onto your food - Use glass instead
Shoutout to the next person using the microwave that tries to hit (+30 sec.) before that 1 second runs out
I've done this. As the chef in a pub kitchen. It's not illegal but it should be.
You look exactly like someone who would do just that.
Straight up that's how Wetherspoons cook all their meats.
I came here to write that exact comment!
Makes me think of when I was a kid, late 80s/90s and we had a cookbook that came with our microwave and, you know what? The dishes were actually delicious! Chicken cacciatore was a family favorite, all done in that microwave. My dad even had to cook a turkey in the microwave one year when our oven broke and it was one of the best turkey's we ever had!
Microwave has it's negatives but it can do a lot more than we give it credit for if you adjust the settings for the cooks. I'd almost want to see you try it again, for longer with less power to see if it breaks down a little more, maybe a container with a lid like a casserole dish that could trap steam. I remember a lot of the dishes we did in the microwave were in glass/porcelain with lids to promote the steaming. Remove lid to brown at the end....Just a thought!
Microwaved turkey needs to be a Thanksgiving special
I imagine that the dry brining overnight is the key to the microwave brisket even being edible.
well, that and they did a small mistake here in that they could've set the microwave on a much lower power to slow cook it, and probably made it more tender in the process
@@Adierit probably, but it also probably wouldn't have had that bark.
@@CHIIIEEEEEEEEFFFFSSS sorry ngl i assumed it was obvious that you would throw it in after at high heat just to give the exterior its bark
Angel:" tastes like from a Restaurant!"
Restaurants:"Houston We have got a Problem!!!"
Tastes like Applebee's.
Hmmmmmmm
All i know is this, I have been watching you for about 3 years and this marvels as one of your best episodes ever due to sheer, as you say “pure authenticity” that delivers to us the fans - such a great video with Angel and you. Love you Guga, never judge something till you try it. Hahaha to Angel enjoying it at the end and you making a taco! All the college kiddos will prevail now! Peace !!
This TOTALLY reminds me of when I was in college and did very similar things. My first experiment was cooking hamburger in the microwave which was actually pretty easy with Tupperware. I used that hamburger to make some BOMB Rotel cheese dip that I brought to a potluck that one of my teachers was having for a class completion party and I received a lot of praise from both the teacher and my classmates with the dip disappearing very quickly which was crazy because I made A LOT (the recipe I used called for a pound of hamburger and I doubled everything because I both wanted to make sure I had enough as well as possibly have leftovers for later). People started not only eating it with chips but pouring it on other dishes like hot dogs and someone even made some meat buns which were fantastic and everything was just better with the cheese dip. Later on, I experimented with cooking all manner of meats/poultry/seafood in the microwave and my results kind of echo what Guga discovered here in that the items were PERFECT for use in other dishes but not the greatest when eaten on their own. Because the microwave excites the water molecules in food so much, it tends to cause moisture to rapidly leave items being cooked and they end up tougher and often dryer than if they were cooked via other means.
I lost it at “you put this sh*t in the microwave!?” Ha ha! Guga, you’re a mad man!
next experiment:
Microbrisket microwave time: 50 minutes vs 120 minutes vs 180 minutes
I vote for this.
Up
nah bro waffle maker and blender
if you don’t know what happens at or before 180mins you got some issues
It will explode the microwave
Guga is low key an artist with his lighting and camera angles
I've never seen a person so upset that something actually worked to a passable level 🤣
13:20 Guga's eyes are literally begging you not to try this at home, but he knows that people are gonna start doing this now.
Guga, as a once broke and still kinda broke bloke, you can greatly improve on the results of this! First, get a tray to go in the bottom to lift the brisket up. Then you put water in the bottom, put a lid on with a small hole for a vent. Preheat the water getting it boiling, then put the brisket in and put the lid on. Continue cooking on high power until the water starts boiling and then continue the rest of the cook time at 50% power. The boiling water will surround the brisket with steam and the steam absorbs the microwaves before they hit the meat, preventing hot spots and evenly distributing the heat around the brisket. You only need to run the microwave at 50% power which turns it on/off every 30 seconds to keep the steam hot enough to cook the brisket, running at 100% will just waste energy. You can then slow down the cooking process and cook it for the 2-3 hours needed to properly cook it.
I think that would defeat the process. That said I thin kit would be better to add fat and let it rest a few times for 10 minutes out of the MW. Surely it is a fascinating experiment.
@@Ilethsamael What do you mean "defeat the process"? The process is cooking in a microwave, if we can convert the undesirable heat distribution of microwaves into evenly heated steam, that is surely enhancing the microwave process, not defeating it. It is making it greater, not destroying it! I use this process for midnight hamburgers. Get a glass bowl with lid and a ramekin. Put a cup and a half of water in the bowl with the ramekin in it and lid on in the microwave, and run till the water boils, about 3 minutes. Then remove the lid carefully with potholders and place a seasoned frozen burger patty on the ramekin, using the ramekin to keep the patty out of the water. Put back in the microwave and nuke on high till the water starts boiling, then 50% power for ~5-7 minutes. Let rest for a few minutes then throw on a bun for a nice steamed burger in less than 15 minutes.
@@nolansykinsley3734 The reason I said it is because steaming meat does not deliver the best taste profile. Most of the deliciousness of the meat derives by the maillard reaction on the meat surface. Steam in a microwave does not go to a temperature necessary to initiate that process. Leaving plenty of fat on the meat, either basting or deep frying, will probably give better results while the MW will reach the meat itself with more difficulty.
At the end of the day the result is what matters, if your technique works who am I to complaint?
@@Ilethsamael I don't think you're going to get much of a maillard reaction in a microwave anyway though. I think his method would do well for tenderising it, yea sure taste might not be there but worth a shot I think.
@@lhardly the maillard is not due to the microwave but to the frying fat. That is why if you want to do this, a bit more fat should be left on the brisket.
lol, imagine affording a brisket in the middle of college.
Or a mini smoker? 😆
that's what i was thinking, how is the college kid going to afford a full brisket, i can barely afford a few packs of ramen at the end of the week
get a job?
@@adis1709 Wow, how come I didn't already think about that. Its not like I already study 7-days a week.
Imagine paying for college
Guga would make a good radio personality.the voice is gifted.well spoken.
Almost skipped this vid. "This is a waste of time>" I thought I'm a Texas style pit master. This blew me away. The reason the point didn't get softer is because it didn't stay at temp long enough.
What it did was teach us how shoddy restaurants cook their briskets. Lol.
@*uck Bu*dy lol
Do you think it could have cooked longer? I realize it's hard to say given it was cooked in a microwave.
So he needs to go to a lower power to hold it at the same temperature longer, or raise the temperature up to 205? And what about wrapping it?
@@cmarkn I think I would bring it to a higher temp. And then wrap it. I takes time for those tissues to break down.
Guga please I’m a poor college kid struggling to pay my student loans and I just want to know if you can cook an A5 wagyu in a microwave cause it’s all I have. Guga please I need to know. College kids everywhere need to know!!
LOL! Nice try!
Yesss
Ay, what kind of college kid eat A5 Wagyu for a dinner..
😂😂😂
So your poor but have A5 wagyu?!?!
"Using it's own juices, I went to town" - Guga
This needs to be the top comment.
😏
Oh no
I have done that a few times
FYI: from personal experience. I prepped and grilled a 7 lb brisket for a couple of hours. Putting sawdust in the grill and jam packing as much smoke into it. Then I took it and wrapped it in aluminum foil and cooked it low and slow in convection oven/air fryer. Then cold smoked it again for an hour in the grill again. That’s the best option I could think of with a small duplex. And I could do the grill part on the balcony. Or if someone didn’t have that, they could make a box and cold smoke it then just throw it in the convection oven.
My husband is disabled and when our 3 kids were little he got a night job as a clerk at a hotel, it included 2 rooms one for us and one for the kids the only drawback for living there was the only way to cook was a microwave. I cooked everything in that microwave. Even a complete Thanksgiving Turkey it turned out wonderful juicy and brown. I did have a temperature probe in that microwave to tell when things were done to temperature.
It would’ve been so funny if you did an epic cooking montage of the brisket just spinning in the microwave.
When you forgot you had people coming over so you just throw the brisket in the microwave 😂
Dude...I don't care if that thing hit the grill five minutes before people showed up, they are gonna wait.
🤣😂😭
You can see how mad guga is that the brisket in the microwave isnt that bad.
When Guga’s knives have more types than your cooking utensils.
Why can I imagine Guga melting wagyu fat in a spoon, using a lighter?
Guga: Today, we're going to take wagyu to the next level! *tightens tourniquet*
Bruh
Lmao
Lol
This bring me back to the old series "Is It A Good Idea To Microwave That?" I would be totally fine with Guga trying more unconventional cooking methods since he's already mastered all of the traditional methods.
How about a video describing every knife you have, and how to properly use them?
This is so American and Un-American that I’m renouncing my citizenship for 49 minutes
😂🤣😂
I mean Americans invented BBQ lmao the rest of Europe was throwing the Brisket out as it was "too tough" to eat back then which is why it became a Jewish staple since they could get it far cheaper and kosher it themselves at home.
@@debodatta7398 All cultures have their own iteration of BBQ. However, Africans invented what we know as “American” BBQ and was brought to the US via slavery. It is borrowed from multiple influences such as Sub-Saharan, Haitian and Creole. Just giving credit where it’s due. 🍗🍖🍻
@@cmhavner ohhhh the good ole enslaved natives and Africans bit 😭 this was around before even these civilizations
@@cmhavner BBQ and slow cooking meat has been around for thousands of years in every single culture… You know nothing besides the SJW leftist propaganda narrative
The holes inside the brisket always freak me out.
That’s just the gills.
haha i'd be lying if i didnt say same, jus a lil unsettling. trypophobia
its gross
It's probably really tasty tho.
@@adamwitek8568 LMAO PLSS 💀💀💀
For April 1st guga should go to McDonald's buy a cheeseburger give it to his nephew and say it's his best Creation
Seem abit anti climatic
omg, I actually want to see that :P
The Navy Exchange used to have these pre-packaged, pre-seasoned prime rib steaks. We would microwave those, and they were actually pretty damn good. Were they restaurant quality? No. Were they still very tasty, and surprisingly tender inside? Yes. Sure, the outer edges of the steak were a bit tougher than a properly cooked one, but not significantly so. And it was 5 minutes for a steak on a busy weeknight.
And imagine if he actually used the settings. Microwaving all on high is like baking on the highest setting or grilling on only the highest setting.
Facts.....he NEEDS to redo this video
What’s the potential on this with the right settings 😂
Comments: Can you cook a Brisket in the microwave?
Guga: Let’s Dew it
Brisket..... brined in Mountain Dew
👍 because you typed "dew" it
Comments: Can you dry age a Brisket with pineapple juice?
Guga: Don't Dew it
Microwave:
Brisket:
Guga: LETS DEW IT
Guga: LETS DEW IT
Microwave: Muahahahahaah!
Brisket: ..... HEEEEEEEEEEEEEEEEEELP!