I made NUGGETS. They ate it and this happened!
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Never did I think I would cook this mystery meat. But it is very popular in some parts of the US. Since we never tried it before I wanted to give it to my friends and find out what they thought.
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#cooking #funny #comedy
This video is nuts
🤣
Heh
What are these
You mean deez video
@@tarellfromsanandreas7035 animal’s balls(forgor the specific animal)
Man you gotta have a lotta balls to try this dish
balls indeed balls indeed my friend i think watching this was a mistake
raw balls
Talk about reaching for low hanging fruit...
🤣
Yeah you have to be nuts to try it
For what it's worth, like most throwaway cuts, it's all about what you do to prep the meat before the cook. I live in Wyoming and you do find Rocky Mountain Oysters, usually as an appetizer, on the menu in many restaurants here. I have tried them several places but the best I have found is at a restaurant here in Cheyenne named Uncle Charlies. They are tender, flavorful and delicious. The flavor profile on these are usually along the lines of other organ meats but without the strong mineral component you get from liver or kidneys.
Hey Guga. My dad was a butcher for many years and he would always cook these as follows:
-First peal the external membrane off.
- Cut them in small/medium cubes and salt them.
- cook them in shallow water until tender (about 20-30 min)
- sautee them with some oil until brown.
I come from Colombia and we usually ate them at home with some colombian corn bread (arepa).
Give it a try and hopefully this way you guys can enjoy this delicatesse 😉
Greetings from Germany!
Yes tell me where because I'm from Colombia too and never ever have seen this dish in any region of the country, this isn't common here.
@@danielgarcia3108 youre missing out. i am not from coloumbia though
Wow that's nuts .. 😃👍 great recipe
@@danielgarcia3108 I'm from Medellin, you?
i see you like eating balls💀
Guga: This is a family channel!
Also Guga: Keeps cooking genitals and making dirty jokes
Ever since the Uncle Roger episode lol
As Jeff Dunham puppets would say weather it’s family friendly or not depends on your family
He also couldn’t wait to find out how they’d taste 😏
efficiently using every part of a butchered animal to minimize waste and maximize culinary experience is 100% family-friendly.
A uterus stuffed with quail eggs. Labia strips. Cow udders. Elephant dicks. The possibilities are endless.
Can't believe GuGa had the balls to cook these!😊
Guga: "This is the sidedish and to make it it's really easy, here's how:"
*Makes something far more complex than the main dish itself*
Guga: "And that's as easy as it gets."
Easy to eat
How is Angel dodging all these experiments? He must be the camera man 🤣
I think so! Lol 😆
unless it was his balls guga cooked. =0
Or, already in the Dry Ager........ LOL
He is
Angel got promoted!
A German chef showed me how it is made and it tastes fantastic. It is made the same way as sour kidneys, a traditional German recipe. A good dollop of ketchup with the meat, while searing it, completes the whole thing perfectly. If you cook it this way, you'll be intrigued.
A couple tips for handling mountain oysters: they peel and cut up sooo much easier if you work on them when slightly thawed from frozen state. Don't cut them so thin... a 1/2" thick is perfect. that's likely a large reason they were tough for you to chew. They shouldn't actually be tough at all. Blend your seasonings in with the flour for the coating. Do an egg drench and flour coating like you did, then deep fry. Yours looked slightly overdone, so I'd take them out sooner. Give it another shot, but not sous vide for this delicacy.
the fact you handle balls that much is concerning, get some help
You know a lot about balls don’t you?
"Nuggets" ,yeah okay guga😂😭
Kudos Guga for making them look appetising. I could actually eat these.
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
That's an interesting idea!
That would be interesting and it sounds yummy.
comment to push this comment, i like the idea!
Sounds good
You mean ground up the testicles? The question is how much do you have to grind it up until it gets tender? I would imagine that you would need an almost patte consistency to pull this off.
Guga was ballin' out of control in this episode.
This channel is slowly morphing from the ultimate "steak thirst trap" that made me spend hundreds of bucks on wagyu and skyrocket my BMI and cholesterol to a bizarre cabaret of nightmares that actually helps me with my diet.
Cannot agree more! It's entertaining though.
Definitely the "Mystery Meat" series
Kind of takes your appetite away.
No where near as good as it used to be. Better for shock value now. And I guess generating views.
laughing at the bizarre cabaret of nightmares 🤣🤣
good day Guga being from denver ive eaten many rocky mountain oysters but after you clean and slice them you need to run them through a cubber (meat tenderizer) we always soak them in beer for a few days in the fridge then you bread and deep fry then serve with cocktail sauce. prepared and cooked properly they are wonderful
If I ever get to visit Denver, I will definitely visit The Buckhorn Exchange and grab some "rocky mountain oysters". In addition to visiting the bars frequented by the Beat generation.
Are they cow goat or buffalo? or... all of the above?
Very common in countryside Europe, use to have them every time we butchered stock and enjoyed them same as liver, kidneys and the rest.
Key is always HOW you prep and cook them so, personally, I'd say a little research goes a looong way in enjoying food you never cooked before (same happend with tripe if I recall correctly) 👍👍
They need to be salted, rested, and parboiled before frying, Guga!! The methods of cooking you did before frying would definitely create a chewy texture and a bland flavor. RMOs are really tasty when done properly. As others have noted, they are typically served with cocktail sauce! Cheers, guys. Always love the content!
Growing up on a farm, I was no stranger to these either. Picked up on the lack of a salt brine to start with. Dad used to sell them to the local bar and they were fairly popular. When we had them, dad would put them on grape jelly with a slice of American cheese between two slices of white bread. We may not have eaten steak every day, but we didn’t go hungry very often. Now let’s see if he will do the scrambled eggs and pig brain. 😅🤣
mine are already salty
This man is a ball gobbler
@@themustachedfrenchman8696 Yessir🔥 My nickname in high school actually!
@@BadDadJoe1 Can i ask what is considered american cheese? Like cheddar or slice cheese? Or that cheese in a can? Or cheese whiz?
I've had these a good bit growing up, and I'm with these guys, it's basically a lean meat that gets most of it's "boost" from being deep fried and the side sauce. Most of the enjoyment comes from eating them with people that haven't had them before or don't know what they are.
When I first got out on my own I was starving. I walked by this bar and they served food during happy hour but I kept walking. By the third day I was dragging from not having nutrition so I walked in very quickly, grabbed a plate and scarfed. A fat, busty woman with no teeth plopped her bosoms' on the bar in front of me and poured me a beer. The next day I stopped in and ate again She told me they were "Rocky Mountain Oysters" and explained to what they were. I went home and finally fell asleep with a full belly. When I woke, my voice had changed, I started to grow a beard and the girls liked me. "Rocky Mountain Oysters" changed my life..
2:38 “it’s not gonna get easier than that”
me suffering to make a single taco:
Guga this was the climax of your career!
You really went balls to the wall with this one. I love happy endings!
That's what he said!
That was not a happy ending. Left me feeling blue.
blue balled you
Hi Guga. Try my father 's recepe :
-First peal the external membrane off.
-Cut them in 2 and rince with water. dry them
-salt and black pepper assaisoning
-put them in flour
- put chunck of butter in a pan and cook them. when they are colored add some garlic, parsley and oignons.
- serv hot and have a very nice moment ;-)
(sorry for my english and i love what you do and particulary with uncle roger!)
It was nice seeing you switching it up and deep frying instead of going with birria for the mystery meat.
Where’s the mystery? 😅
@@oldvlognewtricks you're right
@@oldvlognewtricks the mystery is down below.
You should've made these as a side dish for Uncle Roger 😂
I appreciated Guga's dedication to experiment. This was a unique taste to run.
My parents used to eat these sliced and fried a lot when they were young in Iowa. It was a common dish at certain times of year. They had to castrate all the beef and sheep on the farm and you dont throw away anything. Apparently everyone loved the sliced and fried ones.
I'm from the part of the US where these are popular. They're delicious. The trick is to cut them as thin as possible and get the breading right. You don't want a light breading - these need something heavy and salty. Think beer snacks. I think what you missed on (based on the close-ups and how it looked when you were biting in) was the breading. Seems like you used panko or something. You really want to bread these more like fried chicken and just use flour instead of bread crumbs.
this video was nuts. You really went balls out on this. OK OK… I’ll stop making puns, don’t get testies, I mean testy with me.
that's enough internet
I knew these were rocky mountain oysters the second I saw them
brokeback mountain oysters
unfortunately i've seen rocky mountain oysters before so my stomach gave a lurch upon seeing them and i said oh no out loud even though it hurts so badly to speak right now with my sore throat...
I did too. Like what? 🤨 I’ve never tried them and never will 😂. I’ve eaten chitterlings aka (pig intestines) growing up here in the south(USA) and god knows whatever else grandpa fed us as kids. Hard pass.
I used to prep and cook these by the case at a restaurant in Colorado. They’re MUCH easier to skin and slice while still mostly frozen. Thaw in the fridge overnight. Very delicious!
What are these
@@TheRealOneKVO testicles
Here in Morocco, some families have them on Eid al Adha. Our family cooks them as follow:
- First peal the external membrane off.
- Cut them in small/medium cubes and wash them very well.
- Season them with salt, black pepper
- then you either barbecue them and finish them with chilli powder and cumin, or stir fry them with garlic, and finish them with chilli powder and coriander.
They look bigger than the rocky mountain oysters...lmao 🤣 thank you for the great video! Can't wait for Leo and Maumau to try...lol
Rocky Mountain Giant Clams 😂
@@oldvlognewtricks see these on many cooking shows, but they never show you how big the raw unfinished product is...lol
So we always slice ours lengthwise, the vas duct is quite pronounced on larger oysters and if you cut them crosswise like you did, there will be a piece of the duct in every bit. We also usually get ours from a large animal vet and they come from bulls that are around 500 lbs so they are much smaller than the ones you had. The flavor heavily depends upon the seasoning, much like veal I suppose because they bulls had mostly only had milk to this point in their lives, and the texture should be about like catfish fillets. Chicken fried steak/pork chops flavored catfish fillets is typically how I describe them to people
In North America, we eat the nuts from a young calf after branding the whole heard in the spring, after the calving season. They normally get served as a part of the evening lunch after the branding crew has a belly full of whiskey and while everyone is playing poker. We call them Prairie Oysters.
Guga really brings smiles to me on the daily. Thanks for your work!
Man, Guga has to have gone balls-to-the-walls to try 3 different ways of cooking balls!
You got some big balls to do this Guga
Take the membrane and cut them in small cubes, then make a good soup and you can even add some bone marrow in, is considered a medicinal soup and also delicious, full of vitamins and it's supposed to even raise your libido. I have also saw them cooked in small medallions, deep fried, they are called mountain oisters.
The side dish is more common known as "taquitos". And those wrinkling balls are also known as "criadillas"
Looks like you guys had a ball filming this!
Talk about some organs i would not even think about wanting to try them 😂
Visited Nebraska a couple summers ago and decided I would try one of these deep fried at the festival. Built up the courage to order one, but they were fresh out. I consider that divine intervention.
Honestly a meat tenderizing mallet works wonders for calf-fries. Also marinade helps tenderize as well
I thought that's how you were supposed to prepare it. Also, never tried them.
Hey Guga! I have an idea for a "side dish". " Francesinha from Porto, Portugal. Has a lot of beef ,sausage, and cheese!
Soaking the cut calf-fries in spiced/seasoned buttermilk or whole milk overnight makes the texture and flavor nicer.
Started dying laughing before I could even hit play 🤣🤣🤣
Although Rocky Mountain oysters can be sautéed, braised, broiled, and poached, they're most often peeled, pounded flat, coated in flour, salt and pepper, and fried. According to a source.
MauMau is back! Let's go!
BALL NUGGETS like what else is guga going to cook guga you're a legend
🤣 I make these every year for our cattle branding, the reactions I get from our visitors is pride less! Luv em
Also waiting for the inevitable moment when Guga is going to make his own sausage.
Because that's what these mystery meats are really good for!
I grew up on a ranch. I knew what those suckers were from the thumbnail lol. Try 'em chicken-fried with sausage gravy! 😋
To be fair you could chicken-fry a tree stump and top it with sausage gravy and I'd probably like it.
No doubt. I've been to enough brandings to know what this was all about. The thumbnail was more accurate since calf nuts are so small.
What does chicken fried mean?
@@P0pcornmaschine it means coated in flower and pan-fried, folks just call it that because chicken is what's most commonly fried that way in certain areas of the U.S.
@@P0pcornmaschine Fried like chicken
Rocky Mountain Oysters. Go to Rock Creek Montana in the summer and they have a festival for those, it's called the Testicle Festival.
They are very delicious. They are served in Colorado in a lot of places. Deep fried to me is definitely the best way to cook them . They are like chicken liver texture... very mild flavor as well
i think he over cooked them
I would say closer to Gizzard texture, but yeah He did something they don't do in the restaurants in Colorado. I have no idea what that is lol
Cattleman's Steakhouse in OKC, Oklahoma is famous for these. Okc is home to the largest public auction stockyards in the world btw..that restaurant is world famous for balls
In Iran these are popular, we just cut them into small pieces put it on skewer and cook them on charcoal till are cooked all the way but not too dry.
You can tell Guga had a ball doing this episode.
He enjoyed it so much that he had three balls!
NO THE VOICES IN MY HEAD PLEASE SAVE ME
@@sholarrabee5703Do you have mosquitoes in your ears?
@/hvtrs8%2F-wuw%2Cymuvu%60e%2Ccmm-cjalngl-UAHsBW4i9gO7MlDTNMOOZhbC أنا أحب البعوض أريد أن آكله إلى الأبد يم يم
He had 4..did he keep one for angel
Hey Guga,
These are common at BBQ shops in China. They peel them, cut in half, then grill on skewers. They're usually seasoned with salt, pepper, cumin, and red pepper powder.
You should give it a try! 😊
Guga, pls cook Filipino food? Everyone would recommend chicken adobo, pork sinigang, and beef bulalo and I would suggest those be your introduction to Filipino food as well. However, the real Filipino dishes are kare-kare, beef pares, pork sisig, dinuguan, pancit palabok, and pancit malabon. I'd like to see you cook these dishes two ways: traditionally, and then with your own spin on it (change the ingredients, put some wagyu, but the most interesting should probably be sous vide to lock in all those wonderful flavors).
Don't forget, except for the pancit dishes, to serve them with rice!
Sisig is probably a good one for guga experiments since it’s pig ears
@@gobbleguk I thought it was the entire face tho
This episode is nuts. Takes balls to try those mystery meats.
this guy....
(sorry for my english)
YOU COOCKED THEM WRONG GUGA
here s how to cook balls :
-take off the membrane
-cut them into bite size cubes
-add them to a pan with a little bit of coocking oil just enough to cove the pan s bottom
-cover them and ocasionally scramble them until they get some brown on them
-season with salt and pepper and add eggs
-keep scambling until the eggs are done
then enjoy your food they do have a very good flavor it s just not as strong as meat but they re really tendenr they melt in your mouth aslmost like wagyu
The only mystery about this is what animal those "nuggets" came from🤣
Based on size, this what you get when you take a bull and turn him into a steer…
0:35 come on Guga, you know what they taste like. 😂😅😂😅
I went to the Pueblo store and seeing those just Kills my eyes
How crazy do we have to be to eat those Testicles?
Love you Leo, but MauMau will always be in my food loving heart! Thanks for going balls to the walls! 🤣🤣🤣
😋one of my all time favorite!
Sliced thin battered and deep fried!
I have a feeling Guga is practicing with all these weird meats in preparation for dry aging Angel. He wants to find the perfect way to do it.
Try lamb balls! Taste amazing and tender! Just remove the membrane, slice as you did here, role in some bread crumbs (the fine ones) + salt and fry them!
In greece we mainly eat goat or lamb ones, they are small enough to cook as is without cutting them to pieces, we fry them up in the pan and they are amazing. Best thing I've eaten honestly.
You cut them too thin imo and overcooked them . Try bigger pieces without breading and they should be much better. Try sous vide one whole one then put a sear on it
The fact I looked at the thumbnail for a second instantly knew what it was
in Argentina we call it Criadilla!!! an amazing dish, usually cut in halves then slowly BBqe until crisp outside and tender inside (only salt and lemon juice as condiments)
My mothers had them several times. She said she liked the breaded Best. She did not say whether they were deep fried or just fried. She did say that they’re a little little fatty.
Video was so nuts, he had a ball making it for sure, although it was a nutty time for him because he had a problem with nuts. He really did not like nuts in his mouth, i like how he used nuts for everything, and fed his friends his nuts
Guga, you really love getting testy with your experiments
I see what you did there…😂
Jesus Christ died for your sins on the cross. Repent and believe in him or you will be separated from God The Father for all eternity and face hell forever, for all eternity, never ending.
@@treek10kHe's dead bruh, get over it
Hello Guga! I'm from Argentina (🏅🏅🏅) and here we have a kind of country tradition where once a year we get together with friends and neighbors to castrate the cattle that everyone has, mark them and count them (we call it YERRA) and as a celebration we have a barbecue (here we say ASADO) and we eat, in addition to meat, the recently cut testicles. As they are testicles of young animals they are smaller and more tender, we simply cook them on the grill. Greetings!
Hola Guga! Soy de Argentina (🏅🏅🏅) y aca tenemos una especie de tradicion de campo donde una vez al año nos reunimos con amigos y vecinos para castrar el ganado que cada uno tiene, marcarlo y contarlo (lo llamamos YERRA) y a modo de celebracion hacemos una barbacoa (aca le decimos ASADO) y comemos, ademas de carne, los testiculos recien cortados. Como son testicuos de animales jovenes son mas pequeños y tiernos, simplemente los cocinamos a la parrilla. Saludos!
Use cocktail sauce.. and make them spicy.. I’ve had the best Mountain Oysters in Kansas & Nebraska! Such a huge turnout when there’s a nut fry goin on.. great to see ya try them.
Smoked balls and Raw balls sounds like dishes for a Michelin star restaurants 🗿🗿
We call them "Prarie Oysters" here in Aus. I have eaten them since I was 5 years old, am now 84. Best way to eat them is fresh and cooked on a shovel over an open fire!!
we usually boil it first then cook it, it will make it softer
Guga's sides are always actually main dishes... Probably a good thing this time around.
How the hell did you manage to get three of them when they come in pairs? Rocky Mountain Oysters are suppose to spend 45 minutes in the freezer so the get, ahem, stiff so you can circumcsise them or cut them. Bread, deep fry then cover with, another 'ahem' cream sauce. Who eats such things, we have menudo, Rocky Mountain Oysters, Cheek meat...
“Some jiggle jiggle” sent me 😂
Such an interesting video! Testes is a classic in Greece. Beef testickles deep fried and served with lemon juice and oregano or lamb testickles in a skewer wrapped in caul fat and intestines and grilled on charcoal... A must try!
That is the perfect voice for a ballsy video
I never could bring myself to eat these but ive helped in the prep many times. We always got them frozen, it adds a coldness difficulty but you can grip them better because they aren't squishy and then makes them easier to slice evenly.
Saucy, meaty and crunchy is how You can describe freshly cracked nuts.
in chinese cooking, we repeatedly wash it and marinade it in alcohol. it will get rid of the off flavor and we grill it with cumin and chili powder.
This is hilarious. Like, “bust a nut” hilarious.
"I only know one thing that shrinks when it's cold"
Well everything in existence does.
"Ohhh. Sous vide balls..." lmfao 🤣🤣🤣😆
Calf Fries with a slightly spicy dipping sauce are fantastic.
This is absolutely nuts!!!
Also… why did this hurt me 😂😂😂
I'm from that area of the US where Rocky Mountain Oysters are loved. Absolutely amazing when sliced breaded and deep fried.
watching guga slowly slice a couple of bulls balls... must mean its gonna be a wild 2024 lol (fun fact in canada we call them prairie oysters)
My grandfather made this for the family once with the christmas churrasco. Just put it over the grill with salt. Tastes like very, very strong egg yolks. I didn't think it was that tough.
In Turkey we eat them like normal offal and it's quite populer in here too!
" I thought things shrink when ever its cold, not when it gets hot" that definitely a clue
yes i butterfly them and i cook it like a steak (cast iron +butterbasting) it was good and cheap af
This video is “I know they don’t look good right now” in a loop 🔁