I STEAMED a $400 Brisket in BEER! | Guga Foods
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- เผยแพร่เมื่อ 21 ก.ย. 2021
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#Brisket #Recipe #BBQ - บันเทิง
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sheesh
Hey Guga Biggest Fan 😍😍
One Request Please - try Apple as a tenderizer 🤤
Ay Guga as lo mismo perro al disco con unas tripas de rez
@@hsysfusis6183 yea @Guga Foods plz try this
Hey guga, next video try to find out which beer is the best to use when steaming a brisket!
At this point I want a "Guga's top 10 side-dishes" video, they're just too many to try!
yeah
He should definitely do that
Great idea!
I’m just a Mexican stoner trying to make it out the hood by doing storytimes & reaction videos on my TH-cam channel 😭..
IKR
I'd love to see a steak steamed in tea, or a tea leaf dry aged steak
Yes this. It will be interesting
definitely agree
Why not just throw tea into the beer and have both.
I've seen some asian dishes that steam pork belly in tea so i'd be interested to try a steak that way
I think the tannins in tea would leave an awful flavour
Being Gugas friend would be just epic. Imagine having a friend whos an elite cook that just invites you over a few times a month to try his brisket, wagyu and burger expermients.
Also, you might have eat something disgusting
@@Sanrish *taste* , he won’t make you eat more than that 1 bite if you don’t like it. So it’s well worth it
"I hope it will be good! "
"And here is our wagyu brisket with marbling score of 8"
Yeah, im pretty sure you could cook it with a lighter and it would still be delicious!
just slap some salt and pepper on that bad boy and eat it raw and it would still be delicious
@@tubax926 nah it would still taste fine without salt nor pepper..
you could probably just eat it raw
Can you imagine if he did a slow and low smoke on it
@@christiansanchez5228 this is childs play to this man
Guga: beer in Wagyu brisket
Me: water in the shampoo bottle
Damn that's almost poetic.
thats what my asian parents do, not only with shampoo but with dish soap and hand soap
@@rredu_ that's what everyone does, unless there is some cultural connection between polish parents and Asian parents Im not aware of
@@dalentces2492I dunno, we've never precut any hygiene products unless absolutely broke. First lesson of adulting is learning how to keep our ass wiped and pits fresh.
@@spacecadet0 Hahahaha we roll the toothpaste until it hurts our hands and as if that wasn't enough we use a knife in case there's any leftovers.
"Thanks manscaped for helping me keep myself trimmed and ready, let me show you-"
I was so ready
"I know my balls don't look that good right now...but WATCH THIS!"
"Tell me what you think Maumau?"
@@blakfloyd TOP TIER COMMENT
@@blakfloyd I love this 😂😂😂
@@blakfloyd "lets get toooo iiiittt"
Should be a cookbook of all the successful experiments 😍🙌🏼 “Guga’s Creations”
*"Guga's Experiments"
Coming from the future, he did it! Guga actually has a cookbook!
guga: "it was the fastest brisket of my life it took only two hours" - the microwaved brisket was done in 40 minutes.
But can you really call that a brisket?
Me singing along with Guga: "Salt, freshly ground black pepper and garlic powder."
Guga: "... and granulated onion."
Me: "!?"
What happened to "nothing else"
⁉️
HAhahahaah
@@TheBrotherJustMe I know right
Surprise peek@chu face;)😮
man really kills my trip watching this beautiful brisket getting steamed when guga interrupts me and starts telling me how he uses manscape to trim his balls and butt
He didn't say "his" ...c'mon Guga, tell us what it's like shaving ur nuts!
Trimmed and ready to go😭😭😭😭😭
Bruh just skip it, skipping an ad takes literally one button
😂🤣😂🤣😂🤣😂🤣
Let the man have sponsors lol
Hey Guga, can we get the ingredient amounts for the korean potatoes?
I’d love to try the potatoes! At 9:20 you said, “Just make sure to use the exact amounts” but earlier in the video you didn’t give the measurements. Could you please list the recipe for the Korean potatoes? Thanks!!!
Yup just tried the potatoes with my best estimate of the ratio for the ingredients.
Family was not impressed, they are ok but not something we will make again
@@tittan1500 It would also depend on the strength of the fish sauce and soy sauce.
Especially if you used dark instead of light.
Hahaha thats exactly what I thought. I went back multiple times to see the exact ingredients
I'd love to see a cheaper brisket steamed. I feel like the wagyu had an unfair advantage
Yea man, I wish I had the money to cook Wagyu, show it to people and make more money to make more Wagyu to make more money!
For Guga, a wagyu brisket is the cheap version, lmao.
@@farrex0 hell nah
@@farrex0 pretty sure that cut of beef was over a grand
Choice brisket + rolling rock.
"'cooked faster than any other brisket ive cooked in my life"
You forget the 49 minute special Guga! Blinded by the Wagyu!
Microwave brisket shocked him too much.
LOL, add some liquid smoke to the microwave brisket, a little beer. Perfection.
Fair. I think he'd say "I didn't cook that one, I just set a microwave". But you're right. He's cooked brisket faster.
This way seems much better, though.
Guga seems to be the Wilson Fisk in a parallel universe! :D
Guga I just wanna say your excitement for cooking and trying the food with your family is heart warming and I enjoy watching your videos very much, keep up the good work my friend
Guga, can we get an app with all of your side dishes showing pics and recipes? I REALLY need for you to make this happen!
Yass
yuhh
^^
I support this!
Or just a published cookbook with all his recipes.
It's weird to me that this is an experiment on Guga's channel - I've been using beer in my 'water pan' on smokes for years and with a Big Green Egg (traps moisture) it's essentially the same as his steaming pan. Only difference is I get beer and smoke concurrently.
You use steamers in smokehouses already lol
Same here. I tend to use a cheap beer for the smoker since it usually has a intense favor but compliments the meat.
Special aren't you? You did it before Guga, should have made a video on your youtube channel because who's first seems to be more important.
If you haven't noticed, it's a feckin Wagyu brisket. That's the experiment. Doing that sort of technique on a Wagyu. Jesus christ..
@@BigHalfSteps we here in Oklahoma don't eat alot of waygu..Jesus Christ
@@BigHalfSteps - I'm guessing you don't eat a lot of Wagyu... or just don't cook at all. There is nothing special about this video, the 'experiment' is something a ton of pitmasters already do (psst.... including wagyu) so unlike most of his videos, this one seems out of character. Thanks for sharing your uneducated opinion though.
I've been watching you for over a year now and seeing you cook a brisket that was packed in the exact room I work is wild to me.
Great video. I routinely steam corned beef and it usually only takes about 3 hours to complete and it’s tender. Makes perfect sense that you only needed 2 hours to finish the brisket. If you would’ve brined it with spices, smoked then steamed you’ve essentially created pastrami!
I'm glad you do these experiments so I don't waste good quality meat if it turns out poorly! But seriously, beer and beef... can't go wrong there.
Should use the Manscaped razor to make wagyu trimmings and cook that!
"Meatscaped"
It's similar to a signature dish my great grandmother used to make over here in Belgium.
The steak is cut in carbonades and they are baked in a pan with butter untill they are almost black.
Meanwhile you cut 2 onions and glaze them in a large pot with butter. When the meat is done you throw it in the casserole with the onions.
You deglaze the hot frying pan and the leftover encrustations with 2 liters of Piedboeuf beer. It's a sweet low alcohol table beer brewed in Belgium by Anheuser bush Inbev.
The hot beer goes in the casserole with the meat. You add laurel and some vinegar and let it simmer for 3 hours. Then add a tablespoon of maizena sauce thickener .
Believe me, it's a belgian classic and everyone loves it without exception.
Love how pumped you are to try different food every time ❤️
The word Guga is looking for is 'deliquescent'- something that absorbs so much water that it dissolves. The salt deliquesces.
Actually the word is "moisturizer"
Can you teach us how to do a brisket in a backyard barbecue? I don’t own a smoker, and I want to know how to make a brisket as well as I can.
Yes, even with the Weber it would be amazing
what you can do is
1) brine, spice the brisket
2) braise in a skillet, add whole chopped sweet onion
3) Wrap in foil or use a "dutch oven"/Cruset
4) Bake low, 275 for a few hours
5) Let it overnight in fridge
6) Reheat next day, slice and enjoy
use liquid smoke or smoked salt if you want "smokey"....also you can add honey or peppers to finish based on your desires
@@andrefecteau she said in a backyard BBQ, not indoor kitchen
@UC5fJKtUFiXDwfJCbvmFPsEg Haha. I’m a “he” for the record, but thanks for fact checking before I did. 😁
America's Test Kitchen did it. You have to create a coil of briquettes and wood chunks to keep the temp low and create just enough smoke. Once it's at temp, you wrap it and let it sit in a cooler to cook with its own heat. I'm sure you can find it somewhere.
So so happy for your incredible success and dedication with your channels, and now products, Guga! Thank you for AMAZING content! We love you!
Guga! I love your channel! I should not be watching this so late at night. I am definitely inspired once again. Thank you sir.
I know it's no Wagu but, here in Ireland a Steak and Guinness pie is pretty common and it's delicious! I'd definitely recommend trying!
Guinness in America tastes like bitter water.
@@infinitevos did you drink it warm?
xD im literally about to crack open a 0.0 can myself
and yeah can confirm this is pretty common in pubs with decent food
@Chovosy. Guinness in Ireland's tastes like mother's milk
@@iangriffin3425 it also tastes like licking a piece of coal
I can appreciate that today's video opens with a logo that deliberately resembles a sack.
Whenever he plays the music he did in this video I get so happy. It’s so peaceful
Love your videos!!!! keep it up from Canada, lots of great tips and ideas.
It's amazing that you were able to keep the honey partnership a secret from Mamau this whole time.
Mamau probably already knew about it. Guga is just trying to sell as much as he can, so he uses it in all of his videos and made Mamau act like it was amazing.
@@Akkabouz45 and every action of every man in this world is always part of a conspiracy
@@Akkabouz45 Except Manuka honey really is different, and if it got regulated by China to pressure Australia, and possibly also New Zealand, there could be surplus of stock than before or cost way less coz of less demand.
@@Akkabouz45 impossible
Guga foods always finds a way to make people's day happier, they have inspired me to start my own channel😑🥩🥩🍗
Guiness is a great choice for steaming and cooking. It's specific enough and not overwhelming but far from being plain. Oh, and it's broadly available almost everywhere.
Dark beer is great for slow cocking dishes. When I make Gulasch it´s always made with a bottle of "Altbier" a german dark and malty beer.
When I make the korean potatoes I use some fresh grated ginger and garlic in it, as well as some lemon juice and obviously a good honey. And today I cocked it with purple potatoes - best korean potatoes we ever had!
I’d love to see how this goes with a choice brisket for comparison!
Wish I went into the Culinary scene, I love it. I envy the fact of being able to make amazing food, and try new things for people to enjoy. Keep it up Guga!
Never too late to pursue a passion
I watch all of your videos for ideas, and this is one of my favorite.. I gotta try it.
Six hours? Hot damn that's quick enough to do for Easter dinner next year. I'M GONNA HAVE TO BOOKMARK THIS ONE GUGA YEEEEEAAAAAAAAAAH 🔥🔥🔥
Mamao really used those Manscaped products huh, I nearly didn't recognise him
its lmao
@@haekla4743 Well sorry but Mamao is what I keep hearing
lol i thought there was a new guy too. then with that peace sign ok just realized it is mamao
Guga used my favorite beer. I love cooking and drinking with Guinness whenever I can. So, so good! I braise with it all the time.
Same here. Before my wife unceremoniously kicked me out of the kitchen for good, I used to braise beef and pork in beer all the time as a single man. Guinness is my favorite, but I'd experiment with other beers too because Guinness is a little pricey.
The wife and I have been doing a version of this for yrs. We dry rub it and boil/steam it in Italian salad dressing as it tenders it out. Last step I HIGHLY RECOMMEND. Finish it in the smoker pecan or hickory smoke "bark"will toughen up ONLY outside layer.
I really found it funny the manscapped part LOL 'dont worry if jungle out there part" its hilarious!
Done this 12 years ago and used the Guinness to make a Gravy and DAMN it was sooooooo nice! Had to sell my smoker when I moved into an apartment as my mother passed away. So no more smoked meat without setting the fire alarm off 😂
When ever I make a beef stew or a Shepherds Pie I always use Guinness.
Man, that had to be great. Those drippings must have been priceless in that gravy.
The day that you and another guy called Sous Vide Everything Collab will be legendary.
They already did it. It was awesome, look it up
lmao that is Gugas other channel, can not collab with yourself
im really liking the side dishes your adding to the videos, really good recipes.
I'd love to see you give it a try with Dragon's Milk beer. It's another stout that's aged in bourbon barrels so it gets a hint of that, and is so smooth and creamy as a beer. My favorite one.
I’ve braised beef in Guinness plenty of of times, and it gives a great flavor.
Guga, we: your public. Love how you respect the cows by simply creating beautiful and luscious meats from em! You win the worlds respect! Thanks for sharing with the public guga!
I just have to say brother; I greatly appreciate the use of 4K in your videos - Currently watching this video on my TV while I prep some duck for later today, keep up the great work!
No matter how many times he repeats the same stuff I’ll always be back for a another video just mouthwatering
Can you dry age a wagyu a5 brisket and then cook it in a microwave
...
I’ve had Manuka and it’s great 😊
Thank you for always making me feel better
Love to see everybody well shaved!!! XD it's Angelo's time to join 😂😂 Definitely getting Manscaped
I'd love to see this done with a regular grade brisket. Maybe a Costco prime brisket.
Beer and meat, best combo ever!
yeah, how much more do people need to know?
@@andrefecteau to be honest this is more than enough for me! :D
@@TheSlavChef cased closed...
Amazinggggg Guga! Hope enjoy that brisket cause look delicious
I lol'd so hard when you put in the angelic music for the ceremonial cutting of beef.
I'd like to start a restaurant with a menu featuring all the foods made by popular cooking channels. The Menu will be updated monthly with new recipes from TH-camrs. This will give a chance for all the people watching to order and try all the crazy inventions and styles seen on TH-cam.
That is a brilliant idea!
Week 60 of asking Guga to make a steak dry age in bone marrow.
w e e k?
@@djr3hab cus he used to have one vid per week for this channel
I love cooking with Guiness btw.. It does add in some chocolaty undertones and and a richness to what ever meats. I love doing it with pork ribs and belly.
I've been adding 2 bottles of guiness to my corned beef brining liquid for years. I love it!
Guga selling repackaged honey makes as much sense as him claiming that he actually plays raid shadow legends lmao
Yeah especially a product with a shady marketing, what he is calling 100+ (100mg/kg) other companies would refer to that as 10+. All the hype about it is just hype, other honeys have higher anti-bacterial activity and taste better (Manuka has a bitter medicinal after taste at least to me)
@@PeterSFam And they sell it at Trader Joes for $14 for a 250g container, half of the size he's selling and about 1/3 of the price.
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
go with me
🍗🥩🥙🥗🥞🥩🥩
The song playing while it’s cooking is beautifully awesome
I can no longer watch Guga's videos, I find myself salivating waaay too much!
"your body, your butt and your balls"
sounds like something he would never say at all
The things we do for money
If he wouldn't have shaved his butt no one would enjoy guga's buns
Request: Does Butter-Basting a steak REALLY make a big diffrence, compared to a regular pan-seared steak ?
This feels obvious.
I swear I find a new guga channel every other day! is this guy actually just every single person on youtube?
Guga you should try this with a regular choice brisket to see if it still helps and doesn't have too heavy a taste! Love your channel!
THEIR SPONSER GOT ME CRYING XDDD
I’d love to see you try marinating a steak in orange juice for 24 hours then see what happens 😂
I have braised brisket before in beer.but never thought to smoke it first. Great vid my man
🤤 wow, I can’t wait to try that recipe, you should put root vegetables and beef stock in the left over Guinness with cheaper cuts of beef or venison and you’ll have the nicest beef and Guinness stew it’s a winter staple here in Ireland 🇮🇪 great channel 👍🏻
It requires money to make money. this is the best secret I have ever discovered we don't make money, we EARn and MULTIPLY money
@Kenny Dan That won't be a problem if you trade with a professional like Expert Hudson Smith
He's obviously the best invested 2000USD with him and I made a profit of 9,101USD
Trading crypto with Expert Hudson Smith has being a game changer for me
@@ricekrispie7867 How do I contact Expert Hudson Smith?
➕13042070185📟☎️📞
Guda, you are epic! Can't wait to buy a house and all equipment required to do what you do! I'm in the culinary industry right now but am limited inside, and outside of work. My goal is to buy a house next year and can't wait to start having cookouts! Much love my bortha! Thank you for your amazing experiments!
Guga, that reminded me too much of the signature dish of my home: Montreal smoked meat!!
Would be so awesome if you would try it with Wagyu!! 😀
Wow, thats a new spin on an old favorite for sure. Definitely want to have a go at that.
I mean, maybe it's crazy for a regular brisket or wagu brisket, but I cook my Corned beef brisket in Guinness all the time. It's amazing! Done in the crock pot Brown sugar rub, ground clove, seasoning packet from corned beef, a little more coriander seed, a bay leaf, and Guinness. About 30 mins before you are done, reserve a little liquid out to cool an mix with a little bit of corn starch. Strain liquid into a pot, mix in slurry and you have a gravy. I like to keep it pretty liquid like as it stays more of an auju.
i like the energy of this guy in al his videos , pleasure to watch
😍 That looks amazing!!! 🤔 Wonder if the fat trimmings would work for pasties/pot pies?
I've always wanted to try the world's most rare and expensive honey! So I decided to pre-order a jar. I look forward to tasting it!
How was it!
That music at 6:00 really set the tone of the video. Thought I was watching a church service on brisket.
I love Guga’s bubbly personality
You are awesome. I get hungry every time I watch your videos. Keep up the great videos.
Love all your video man
Just love Guga's attitude.
It's been awhile since I've seen this video, but I'm planning on doing something similar! In fact, I'm thinking about the kinds of beer to use. In addition to what you did, except...I'm a beer need!
Scotch Ale comes to mind. But not just any. But recently I tried a German beer. It tastes like smoked brisket!
Aecht Gehlenferlap Rauchbier. Just an FYI
Love your methodical approach!
Love how the production quality has gone up over the years😊
Guga full bald is awesome! I love it!!!
10:15 Guga's face here, is all you need to see to know how good it is 😂😂😂😂😂
Love this channel ! Can’t help to laugh tho every time he says Mamao 😂 In Puerto Rico Mamao is something else
Great video!
I always do mine in either dark ale or beer (uk) then use the liquid as gravy 😋
Hey Guga we slow cook in beer all the time down here in Oz - Stout or Porter is best especially for slow cooks, but instead of steaming we actually slow cook it to the top with veggies and dark beer. Its the best as is making pies from the meat. Beers while it cooks and red wine with it once its ready. Cheers dude! PS - Coopers Stout in 'long necks' (Yellow Label) is the cheapest and the best I 've found for cooking.
here in Britain (and they also do it in Ireland), we always put beers in meat pies and other meat dishes.
It is always excellent.
I missed out on the honey!! Never saw this vid until now!
every brisket you make makes my mouth water.