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The metallic smell you felt was the polymers and dye on the clay. You must use pottery clay. Also, you confused a fire pit with a bonfire. A firepit (which cooks the meat very slowly, so it doesn't get tough) is a bed of hot coals, with hot ash thrown on top of the clay sandwich, and then covered in dirt to preserve the heat. And you cook it overnight.
You may need to try this one again. The clay you used isn't intended for an oven or kiln. This likely affected the results of your experiment. I would suggest looking for clay that's used for ceramics and pottery. This will likely give you a better result. I don't think there was anything wrong with the process, it was more the materials.
Nah he also messed up the process. You aren't supposed to throw the meat covered in clay straight into a burning fire. Instead it's supposed to go in after the fire has died down into a bed of coals and ash, and you bury it in the stuff, before throwing dirt/sand on top to insulate. Depending on what your cooking it may take overnight or only an hour. This brisket is probably an overnight cook.
@@matthewcooper4248 not really a mistake. It's a good way to double, even triple up on video amount from a single idea. Little goof ups before getting it right, makes it a whole saga audiences watch, which then means... More ad revenue for them! Really kinda smart tbh & gets the most out of an idea for content.
The thing that you got is NOT just clay. It is clay mixed with a pigment and a bunch of other polymer stuff. If you need clay for cooking just dig some natural clay or buy regular pottery clay intended for kiln firing.
I legit started screaming. I understand why he might’ve been confused, I mean, clay is clay, right? And he’s not an artist with clays, or a crafty person with clays, I GET IT. But as a person with experience in clay, I started screaming.
I was wondering if clay should boil like it did in the video. Definitely doesnt look like natural clay either. I hope there werent any chemicals in that that shouldn’t be burned or cooked
The method you used was sound but it's often best cooked over a bed of hot coals and often covered completely in hot ash. I think one of the core problems was the pizza oven, it got too hot way too quickly and over-cooked it leading to the meat to become tough and the charring completely overpowering the seasoning. This method is still used today in parts of the world especially with meats like goat and lamb in certain middle eastern countries where its often buried in a firepit and covered with hot ash and sand.
@@buzz5974 I fell out when he stuck the clay oven into the pizza oven. I knew immediately it was going to be the worst thing ever. "Let's make a brick oven brisket!" said no one ever.
It'll get him some ragey commenters as algorithm-fodder for sure🤣😂 I mean I don't think that's why he did it but he's self made and never got any culinary training, and look how amazing some of his creations are😂
I’ve studied and tried to replicate cooking from different periods of time and have used natural clays to encapsulate not only meats, but also sealing bowls and things to cook in, and I have to say natural clays, do a much better job than the polymerized air dry clay. I recommend you try this again as many has said❤
Thank you Guga for inspiring me to start grilling steaks. Yesterday I bought a barbecue and some good quality meat with my friends. We got some New York strips and a piece of brisket (which we cut up into steaks). The feast was unreal. We stuck to the good ol' SaltPepperGarlicPowder and it didn't disappoint. Everyone was stuffed and enjoyed the meat very much. That BBQ party gave me more confidence to cook more and I will definitely continue my adventure
This is meant to go in the ground with coals and then covered with dirt to keep the heat in. This method was not designed for hot and fast. If you ever revisit this experiment, I suggest using pottery clay instead of Crayola, and digging a pit about 2 feet deep with hot coals under and above the brisket, then covered with dirt. That said. Leo's near slip had me cackling. Good job to David on the side dish. I'm guaranteed making that this weekend (without the chipotle peppers).
Hey Guga, usually the method of cooking with clay is low and absolutely slow, because clay retains the heat for longer duration and it keeps on cooking the meat inside for longer duration . If done right, the taste of it would be absolutely awesome.
I don't think Briskets area strong point for Guga, he should get the guy from Mad Scientist BBQ over there, even his control Brisket looked pretty bad. Poor color, not enough smoke penetration, and he wrapped it in foil which can destroy the bark because it creates a steaming action.
It's hard to duplicate ground pit cooking, the pizza oven is likely just too hot. I haven't done a brisket that way, but I've done several pigs. They're wrapped in banana leaves and clay, placed on a thick coal bed, buried with more coal (at least 6 inches), then covered with sand (dirt works, sand is easier to dig out), they usually come out nice. It takes some practice to get it right, my first few weren't great.
Mabey but the problem was he used CRAYOLA AIR DRYING CLAY! AKA Play-Dough….. he literally POISONED everyone 😂 it says “keep away from heat or fire” ON THE BOX 🤦🏼♂️
I'm pretty sure that "Crayola air drying clay" isn't quite the same thing as "pottery clay", as it has all sorts of additives which allow it to harden in air (without firing in a kiln) and that's what you could smell "burning off" after five minutes.
If you want to properly cook a brisket in clay you need to compensate for the clay oven inside the pizza oven cooking method. It's no wonder it was overcooked. Next time you need to adjust the temp and time cooked. I recommend a digital thermometer you can leave in, to know when to pull it from the heat. Also recognize it will continue to cook longer than normal after being pulled from the heat because it's in the clay.
And when you cook it in actual fire the clay will also bake solid, keeping all the moisture inside. It looked like that wasn't the case with when cooked in the oven
I believe that the reasoning that there was a smell during the cooking process is the clay you used. Crayola clay is made to be softer than traditional clays and of course not for baking. With normal clays or even natural clays, there would not be smell and if there was, it would be very faint.
Thought so too. This clay is not intended to be baked. Like its says on the bucket "Air-Dry". Probably some "not-so-tasty" ingredients in there, including the dye.
Nah, he cooked it in heat that is too high. Pizza oven can go up to 800f on average. You can actually see his thermometer gauge reaches 800f in 2:25. You can see how the clay was fully cracked and burned. The brisket inside got too hot real fast and release too much steam hence the cracking. It should have been cooking slowly on the inside like a pressure cooker. Normally you cook brisket at a lower temperature so it should be the same. Even baking a clay pot takes around 400f. If he actually did that, the internal temperature would have been around 225f to 325f Guga didn't do his research. He could have used an example like Beggar's Chicken and adjust his recipe for the brisket from there.
I know this method of cooking. We dont use clay manufactured chemically. We just use mud, then now after you covered it with leaves you can covered it with aluminum foil. We also do this with chicken usually. The mud must be wet to prevent that kind of charcoal effect. The leaves must not be burnt like that.
The clay used for this is the kind that actually comes from the ground. Not the manufactured kind. You'll get some chemicals in there and other fillers. If there is a 2.0, try the kind found below the surface. There are providers of that out there too. Also, it is done low and slow primarily.
natural clay i feel is going to be the difference. I've seen this done before (not with brisket and using lotus leaves instead of banana on: emmymade) and she made her own clay from dirt and got some really good results. I don't know what they put in crayola but if it's anything like playdoh or plasticine it might contain oils or starches which are burning away in the fire. Also using a charcoal fire instead of gas would be an improvement.
I'm glad to see sometimes it doesn't work out. You nail the meat so good every time, it is refreshing in a weird way to see a failure. Thank you for the lesson! Thank you for the video too!
Bro Guga, no way you just used play-doh and thought it was actual clay 😂 thanks for the laugh today. How does something like this get past the ENTIRE guga editing team without anyone saying something haha this has to be intentional to get interactions
Clay should only turn black if it gets covered in soot. That clay was definitely artificial or had additives, because it clearly burned/carbonized all the way through. You might want to re-try this experiment using natural clay. Maybe something sold for professional pottery?
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 146th time asking btw.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;D
If Guga is getting into older cooking methods, I'd love to see him use a tagine. The Moroccan cookware essentially braises and steams in leaving you with perfectly done moist meals and is wonderfully flavorful with the variety of spices used. I can't say which is better lamb or short ribs. Even chicken breast comes out tasty and moist.
@gugaFoods try using mud instead of store bought clay. wet mud takes longer to heat up and doesn't impart plastic or metallic smell. Make sure you wrap it in Banana leaf like you did in this video. Mud is used in most of our traditional dishes
>Cook brisket in clay AWESOME >pulls out crayola bucket NONONONONONONO That's not clay Guga, that's a proprietary chemical compound. If you thought microplastics were bad...whew boy.
i have a side dish suggestion in case Guga or anyone wanna try it it is "Perkedel kentang" all you need are - 2-4 soften potato (you can boil or fly it. as long it can be mashed) - 2-3 Eggs - 4 Shallots - 2 Garlic - a tea spoon of pepper - salt (adjustable) (Bellow are that are optional) - Sping onion - MSG How to cook : 1. boil or fry the potato to soften it 2. grind shallots, garlics, and pepper until it becomes paste 3. put all ingredients on a bowl and mix it 4. shape it with a spoon and deep fry it hope you like it ♥
Because it's crayola clay, not at all meant for cooking. It's a bit early for april fools but i hope to god guga didn't actually think thats how food is coocked in clay.
@@sued_ that's what I was thinking. The way we cook here, it does not look anything like that. And that's not how it's made. We make a pit, make a charcoal bed, then cover the food in proper clay and bury it. After a few hours, dig it up and then open it. Clay doesn't bubble up like that.
When i lived in Africa i used to cook small birds in clay on the edge of the fire. Gather clay from the river, cover the gutted bird feathers and all then put in the fire, once the clay cracks open its done. Just peel clay and skin off and you've got a lovely juice bird. You need natural clay Guga.. what you used is not natural clay.
Guga first thing first i love all your videos and u inspired me on my cooking a lot over the years just wanted to let you know that if you cook in clay extremely slow it will make for a very good food i use to do this in camp grounds with lamb in Iran and trust me the flavors are amazing if done traditionally u can achieve flavors unlike anything else also dried and re hydrated banana leaves are the way to go
i would suggest the layer between the banana leaf and clay to be wrapped in aluminum foil to lock in the moisture and prevent clay flavor transfer. That is one of the ways we Asians do for clay cooking.
You said it was hot and fast. What was the time and temp? How long did you rest it? I wonder if that may have made a difference in the tenderness. Obviously, the flavor is another story. Your buddy Max did a clay cooked chicken, and he had a much different experience.
True - but you have got to see, what type of mistakes he did. It was not necessarily the notion to use clay, but a) using the wrong clay b) using a pizza oven (far too high heat)!
Brisket is amazing, i first had it at a BBQ joint about a decade ago and now I eat it whenever I can get my hands on, thankgiving, christmas, BBQ season. unreal
Aside from the leaf maybe you can cover it more with newspaper, you can use a hot sand or charcoal surrounding the meat and probably change the clay haha Crayola isn't probably gonna work 😅
Guga, the clay people used back in the day is the stuff you find in river beds, not the half plastic half raffinated dirt you buy in the kids section of the store
I've had, beef, chicken and fish, cooked in clay and they came out pretty good. Parchment was used, NOT use banana leaves though. I would check the clay used in your cook, as the clay used in our projects was a natural clay with no additives. Another problem area may be that you just cooked it too hot and fast. Nice idea though!
You need to prevent moisture lost. You can cover it completely using baking paper after banana leaf. Then cover it using clay. Need moisture and heat to tenderize collagen and elastin.
Guga, the problem was the clay. I've done something very similar but with chicken and a salt dough. It is hard to find non-toxic clay, so I mix regular table salt with wheat flour and water to make a "dough" that works like the clay would work. I also wrap the chicken in parchment paper, and you avoid having the chicken touch the salt dough. Cook low and slow. Doing this in an old fashioned cast aluminum roaster works just as well.
Sausage balls are the perfect hors d'oeuvres for the meat eater: I'd wear gloves 1lb Williams mild sausage 1 cup pancake mix 1 1/4 cups shredded cheddar cheese Make into bite sized balls and cook in a muffin pan Mix by hand and cook for 7-10 minutes. Fast Very good Easy You can customize the recipe all day long
Guga knows what hes doingggg. He makes a video of a cool concept. Does it differently from regular and lets his fans communicate w him. Hes a master chef. Im pretty sure hes gonna redo the video but im also pretty sure he knows the right way to do it and is using a playdough in hell version of this method of cooking to not really bait us but wholesomely make more content and warn other people of what clearly not to do and how to do it if you were to💀
Gonna echo the comments asking for a re-do of this with proper clay and lower temps. Still, even though it was a flawed experiment, the side dish saved the show as always.
Cooking in banana leaf on top of fire created smells of satisfaction. Here in Thailand we also do it with spicy fish cake, sticky rice, etc. I wanna try once with brisket.
Im a Brazilian Student of a Cooking School Called IGA and i need to say your videos are rlly inspiring for me to maybe go the way of meats, idk yet if im specialing on that but it rlly damn fascinating to see your experiments guga, thanks for being one of my stars! (also if i can sugest somenthing for experiments i would love so see whats the diference betwen you grill the meat with charcoal and Mineral Coal)
I hope that you revisit this. First, try to butcher the meat / trim the fat with flint or obsidian. Second, use a firepit. Rather than wrap the meat in leaf and clay, heat up some stones in a fire then place the stones in a pit, put the meat on the stones (they're sterile from the fire), then cover with more hot stones, then cover with moss, then turf.
Smoked corned beef! Some years ago, I came across a dude that was smoking meat for a local grocery store. It took off, now all of the chain does it. But, I went in one day around St. Paddy's day, and he'd smoked corned beef. Way better than traditional brisket. I'd love to see Guga do that
Look up a Chinese dish called Beggar's Chicken. I think that's what he was going for. Use regular clay for pottery or even just mud and cook it low and slow. Beggar's Chicken was supposed to be buried underneath the camp fire over night and dug out in the morning so the heat penetrating is low and slow.
in my Coutry we use clay pot with lid ( no hol on the lid) to cook on the beach. we cover the clay pot with lots of plastic wrap to keep the sand out. Buried under the surface of the beach and in 12 hours it is ready. 😉
When you said, "Moist is better everybody," with that editing for the deep voice and style of humor. I swear Joshua Weissman has rubbed off on you a bit, sounds just like him. XD
For a protective layer use iron fishnet and some butchers paper. For the clay however, use brick clay mixed with white ash. Gives it a smokey taste and protects it beautifully. Btw, cook it at a lower temp.
Video Idea: There have been a lot of experiments with sour/acid based ingredients like all the fruit marinades, the pickle juice marinade, lactic bacteria/acid marinades (buttermilk/yogurt) or Cola marinade (phosphoric acid). I propose trying base/alkaline based marinades e.g. sodium bicarbonate or even sodium carbonate.
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Stoofvlees (Flemish beef stew) make that
did you at least try to salvage the brisket by also covering in foil then back into the smoker till tender??
no
no
We Lost This One
The metallic smell you felt was the polymers and dye on the clay. You must use pottery clay. Also, you confused a fire pit with a bonfire. A firepit (which cooks the meat very slowly, so it doesn't get tough) is a bed of hot coals, with hot ash thrown on top of the clay sandwich, and then covered in dirt to preserve the heat. And you cook it overnight.
Is creating an TH-cam channel after 2013 to July 2014 is a sign mental retardation?
Babaqoa pretty much
@@prevedmedved not to mention he smoked up a nice oven with all that crap. What a waste.
Guga should try it again! @GugaFoods
@@prevedmedvedyou dont even know the proper name for it so shut up, it’s “carcinogens”
You may need to try this one again. The clay you used isn't intended for an oven or kiln. This likely affected the results of your experiment. I would suggest looking for clay that's used for ceramics and pottery. This will likely give you a better result. I don't think there was anything wrong with the process, it was more the materials.
You think I'm retarded because I created a TH-cam channel at august 2014
Exactly ceramics clay has a lot of iron in it which holds heat well for a long time it also dries out kick which would help the cooking process
Agreed. That stuff is artificial, full of garbage chemicals.
Nah he also messed up the process. You aren't supposed to throw the meat covered in clay straight into a burning fire. Instead it's supposed to go in after the fire has died down into a bed of coals and ash, and you bury it in the stuff, before throwing dirt/sand on top to insulate. Depending on what your cooking it may take overnight or only an hour. This brisket is probably an overnight cook.
Yup, I vote for a redo!
I think the problem with the clay brisket is that you used crayola clay and a pizza oven
Just the fact he used air dry Crayola clay, which is wood pulp and binder, not real clay which is in simple terms dirt.
It's so dumb it has to be intentional .
@@EjDantesSadly he just makes these mistakes sometimes.
@@matthewcooper4248 not really a mistake. It's a good way to double, even triple up on video amount from a single idea. Little goof ups before getting it right, makes it a whole saga audiences watch, which then means... More ad revenue for them! Really kinda smart tbh & gets the most out of an idea for content.
@@DevHawk Fair
Guga provides entertainment on many levels. The crayola clay was hilarious.
just like our ancestors used to use.
until someone dies 😂 that shits has HELLA carcinogens and im willing to bet will hurt u n ur lungs if done enough
@@luckyluchiano72They just don't make clay the same way the ancients did anymore..
The thing that you got is NOT just clay. It is clay mixed with a pigment and a bunch of other polymer stuff. If you need clay for cooking just dig some natural clay or buy regular pottery clay intended for kiln firing.
I lost it when he pulled out Crayola clay 🤣
lmao I don't think you're supposed to cook with that clay
I don't want the brisket I want the clay
@@justfasial01you’re not 😅
I legit started screaming. I understand why he might’ve been confused, I mean, clay is clay, right? And he’s not an artist with clays, or a crafty person with clays, I GET IT. But as a person with experience in clay, I started screaming.
I was wondering if clay should boil like it did in the video. Definitely doesnt look like natural clay either. I hope there werent any chemicals in that that shouldn’t be burned or cooked
The method you used was sound but it's often best cooked over a bed of hot coals and often covered completely in hot ash. I think one of the core problems was the pizza oven, it got too hot way too quickly and over-cooked it leading to the meat to become tough and the charring completely overpowering the seasoning.
This method is still used today in parts of the world especially with meats like goat and lamb in certain middle eastern countries where its often buried in a firepit and covered with hot ash and sand.
Yeah the “Wilderness Cooking” channel has a bunch of videos of doing it or something similar
I don't get why he cooked it hot and fast? I like the clay idea but not nuking it in the pizza oven.
yeh in India we have some dishes cooked underground with coal, mostly goat meat. But I think the bigger problem was the clay.
@@buzz5974 I fell out when he stuck the clay oven into the pizza oven. I knew immediately it was going to be the worst thing ever. "Let's make a brick oven brisket!" said no one ever.
The core problem was the plastic goo from Crayola. He needed real clay
Guga using Crayola clay is the biggest power move he could do.
It'll get him some ragey commenters as algorithm-fodder for sure🤣😂
I mean I don't think that's why he did it but he's self made and never got any culinary training, and look how amazing some of his creations are😂
I’ve studied and tried to replicate cooking from different periods of time and have used natural clays to encapsulate not only meats, but also sealing bowls and things to cook in, and I have to say natural clays, do a much better job than the polymerized air dry clay. I recommend you try this again as many has said❤
Thank you Guga for inspiring me to start grilling steaks. Yesterday I bought a barbecue and some good quality meat with my friends. We got some New York strips and a piece of brisket (which we cut up into steaks). The feast was unreal. We stuck to the good ol' SaltPepperGarlicPowder and it didn't disappoint. Everyone was stuffed and enjoyed the meat very much. That BBQ party gave me more confidence to cook more and I will definitely continue my adventure
This is meant to go in the ground with coals and then covered with dirt to keep the heat in. This method was not designed for hot and fast. If you ever revisit this experiment, I suggest using pottery clay instead of Crayola, and digging a pit about 2 feet deep with hot coals under and above the brisket, then covered with dirt.
That said. Leo's near slip had me cackling. Good job to David on the side dish. I'm guaranteed making that this weekend (without the chipotle peppers).
Hey Guga, usually the method of cooking with clay is low and absolutely slow, because clay retains the heat for longer duration and it keeps on cooking the meat inside for longer duration . If done right, the taste of it would be absolutely awesome.
I don't think Briskets area strong point for Guga, he should get the guy from Mad Scientist BBQ over there, even his control Brisket looked pretty bad. Poor color, not enough smoke penetration, and he wrapped it in foil which can destroy the bark because it creates a steaming action.
He also didn't use real clay.
It's hard to duplicate ground pit cooking, the pizza oven is likely just too hot.
I haven't done a brisket that way, but I've done several pigs. They're wrapped in banana leaves and clay, placed on a thick coal bed, buried with more coal (at least 6 inches), then covered with sand (dirt works, sand is easier to dig out), they usually come out nice. It takes some practice to get it right, my first few weren't great.
Mabey but the problem was he used CRAYOLA AIR DRYING CLAY! AKA Play-Dough….. he literally POISONED everyone 😂 it says “keep away from heat or fire” ON THE BOX 🤦🏼♂️
I'm pretty sure that "Crayola air drying clay" isn't quite the same thing as "pottery clay", as it has all sorts of additives which allow it to harden in air (without firing in a kiln) and that's what you could smell "burning off" after five minutes.
From the Crayola website. "Do not put in oven, microwave or kiln. Do not allow finished pieces to come into contact with food or liquids."
Well technically didn’t come in contact
If you want to properly cook a brisket in clay you need to compensate for the clay oven inside the pizza oven cooking method. It's no wonder it was overcooked. Next time you need to adjust the temp and time cooked. I recommend a digital thermometer you can leave in, to know when to pull it from the heat. Also recognize it will continue to cook longer than normal after being pulled from the heat because it's in the clay.
And when you cook it in actual fire the clay will also bake solid, keeping all the moisture inside. It looked like that wasn't the case with when cooked in the oven
@@Whazzar That's because Crayola Air Dry Clay isn't real clay. It literally states on the packaging not to put in an oven or kiln.
I believe that the reasoning that there was a smell during the cooking process is the clay you used. Crayola clay is made to be softer than traditional clays and of course not for baking. With normal clays or even natural clays, there would not be smell and if there was, it would be very faint.
dude that's what I was thinking. Actually, iirc those toy clays give off harmful chemicals if fired...
I believe you used the wrong clay. Clay shouldn’t char like that
Thought so too. This clay is not intended to be baked. Like its says on the bucket "Air-Dry". Probably some "not-so-tasty" ingredients in there, including the dye.
It is most likely a polymere clay, he should have used a ceramic clay...
Lmfao yeah, Crayola clay isn't made for that
@@HeimoVN polymer clays do not air dry though
Nah, he cooked it in heat that is too high. Pizza oven can go up to 800f on average.
You can actually see his thermometer gauge reaches 800f in 2:25.
You can see how the clay was fully cracked and burned.
The brisket inside got too hot real fast and release too much steam hence the cracking.
It should have been cooking slowly on the inside like a pressure cooker.
Normally you cook brisket at a lower temperature so it should be the same.
Even baking a clay pot takes around 400f. If he actually did that, the internal temperature would have been around 225f to 325f
Guga didn't do his research. He could have used an example like Beggar's Chicken and adjust his recipe for the brisket from there.
I know this method of cooking. We dont use clay manufactured chemically. We just use mud, then now after you covered it with leaves you can covered it with aluminum foil. We also do this with chicken usually. The mud must be wet to prevent that kind of charcoal effect. The leaves must not be burnt like that.
4:47 It looks like a rock that was getting cracked open by a jackhammer but wasn't the worker didn't finished or something 😂
I think this needs another chance.
Maybe different clay, lower temperature, beef tallow (sp?) added.
maybe just cook the clay as plates then put it on top as a shield but still use tons of butter and/or avocado oil!
Yeah ,,go dig up some clay and cook it in a real fire ,,bet it tastes better.
I think maybe just using actual clay and not play-doh would be sufficient enough for this to work better 😅
i agree this should have been ok
Crayons never tasted so good!
The clay used for this is the kind that actually comes from the ground. Not the manufactured kind. You'll get some chemicals in there and other fillers.
If there is a 2.0, try the kind found below the surface. There are providers of that out there too.
Also, it is done low and slow primarily.
natural clay i feel is going to be the difference. I've seen this done before (not with brisket and using lotus leaves instead of banana on: emmymade) and she made her own clay from dirt and got some really good results. I don't know what they put in crayola but if it's anything like playdoh or plasticine it might contain oils or starches which are burning away in the fire. Also using a charcoal fire instead of gas would be an improvement.
"Yo, we heard you like carcinogens. So we cooked your carcinogens with carcinogens"
I'm glad to see sometimes it doesn't work out. You nail the meat so good every time, it is refreshing in a weird way to see a failure. Thank you for the lesson! Thank you for the video too!
Bro Guga, no way you just used play-doh and thought it was actual clay 😂 thanks for the laugh today. How does something like this get past the ENTIRE guga editing team without anyone saying something haha this has to be intentional to get interactions
Clay should only turn black if it gets covered in soot. That clay was definitely artificial or had additives, because it clearly burned/carbonized all the way through. You might want to re-try this experiment using natural clay. Maybe something sold for professional pottery?
Beautiful trim on those briskets!! and you seasoned the sides 👏👏
He forgot to get the snake out of his boot, though.
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 146th time asking btw.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;D
If Guga is getting into older cooking methods, I'd love to see him use a tagine. The Moroccan cookware essentially braises and steams in leaving you with perfectly done moist meals and is wonderfully flavorful with the variety of spices used. I can't say which is better lamb or short ribs. Even chicken breast comes out tasty and moist.
And...consult with two content creators specializing in older cooking methods: Townsends and Max Miller.
Max from Tasting History cooked a meal in one of those
@gugaFoods try using mud instead of store bought clay. wet mud takes longer to heat up and doesn't impart plastic or metallic smell. Make sure you wrap it in Banana leaf like you did in this video. Mud is used in most of our traditional dishes
>Cook brisket in clay
AWESOME
>pulls out crayola bucket
NONONONONONONO
That's not clay Guga, that's a proprietary chemical compound. If you thought microplastics were bad...whew boy.
thats not even microplastic at that point, just a big lump of burnt plastic
Macroplastics
Plastic brisket
So the pie saved this episode 😆
Guga, you're better than getting sponsored by RAID. Not only does nobody play it but they spend most of their money on marketing.
I feel like that clay is full of chemicals that you wouldn't want to cook with
please marinate a brisket in ginger for 24h and then cook it hot and fast over charcoal. see if it'll still be tender after a 5h cook
If it's not tender after 5h Cook it's not brisket, it is stone 😂
@@santhosesivan1018 ? People cook brisket well over 5 hours even over night.
He already has done it
@@santhosesivan1018 5 hours is definitely on the quicker end of things lol
i have a side dish suggestion in case Guga or anyone wanna try it
it is "Perkedel kentang"
all you need are
- 2-4 soften potato (you can boil or fly it. as long it can be mashed)
- 2-3 Eggs
- 4 Shallots
- 2 Garlic
- a tea spoon of pepper
- salt (adjustable)
(Bellow are that are optional)
- Sping onion
- MSG
How to cook :
1. boil or fry the potato to soften it
2. grind shallots, garlics, and pepper until it becomes paste
3. put all ingredients on a bowl and mix it
4. shape it with a spoon and deep fry it
hope you like it ♥
I like that you're not afraid to post failures. It's good to see what not to do some times
it makes sense. hot and fast doesn't give it time to break down the proteins and the clay insulates it from the smoke.
That clay looks like it has some plastic in it.
Because it's crayola clay, not at all meant for cooking. It's a bit early for april fools but i hope to god guga didn't actually think thats how food is coocked in clay.
@@sued_ that's what I was thinking. The way we cook here, it does not look anything like that. And that's not how it's made.
We make a pit, make a charcoal bed, then cover the food in proper clay and bury it. After a few hours, dig it up and then open it.
Clay doesn't bubble up like that.
@@sued_"bit early"
The concept isn't bad, your recipes is.
Hi Guga, I am from Quebec, and it would be awesome if you do a Montreal style smoked meat, its almost like a brisket but different, you're the best
How is it different? Do you smoke on maple leaves and baste with maple syrup, and say things like “this smoked meat slaps, eh?”
@@dirtyfiendswithneedles3111as a Canadian this was hilarious but you forgot the praying to the maple gods
Guga so smart when he do these experiments so when I seen him break out some crayola clay I was so confused. All them chemicals in there😂😂😂😂
When i lived in Africa i used to cook small birds in clay on the edge of the fire.
Gather clay from the river, cover the gutted bird feathers and all then put in the fire, once the clay cracks open its done. Just peel clay and skin off and you've got a lovely juice bird.
You need natural clay Guga.. what you used is not natural clay.
Looks like Guga is gonna be making a Part 2 soon with all these comments lol I’m here for it though!!! More videos for us!!
Guga first thing first i love all your videos and u inspired me on my cooking a lot over the years just wanted to let you know that if you cook in clay extremely slow it will make for a very good food i use to do this in camp grounds with lamb in Iran and trust me the flavors are amazing if done traditionally u can achieve flavors unlike anything else also dried and re hydrated banana leaves are the way to go
I’m gonna echo the “different clay” crowd. It’s definitely worth another shot!
i would suggest the layer between the banana leaf and clay to be wrapped in aluminum foil to lock in the moisture and prevent clay flavor transfer. That is one of the ways we Asians do for clay cooking.
ah yes crayola clay, it is a company thousands of years old
You said it was hot and fast. What was the time and temp? How long did you rest it? I wonder if that may have made a difference in the tenderness. Obviously, the flavor is another story. Your buddy Max did a clay cooked chicken, and he had a much different experience.
As soon as I saw the Crayola clay I knew it'd be wrong. Gotta get that natural clay. Not all clay is the same
Nothing like learning from other people's mistakes. Thanks again, Guga!
True - but you have got to see, what type of mistakes he did. It was not necessarily the notion to use clay, but a) using the wrong clay b) using a pizza oven (far too high heat)!
Poor Leo. 😂 If he says it's a lil too spicy, it's too spicy...he literally changed colour!!
Brisket is amazing, i first had it at a BBQ joint about a decade ago and now I eat it whenever I can get my hands on, thankgiving, christmas, BBQ season. unreal
You shouldve used real Mud or clay. the ones you get from market is not meant to cook things inside it
You need to redo this with real clay/mud
I better hope it's not playdough Guga used, because it sure did look like it...
It's air dry clay, it says it on the container. It's just crayola brand
well guga, time to make a new experiment - SALT CRUSTED BRISKET
I can’t get enough of the ‘cheers everybody, cheers’.
Aside from the leaf maybe you can cover it more with newspaper, you can use a hot sand or charcoal surrounding the meat and probably change the clay haha Crayola isn't probably gonna work 😅
Really wish you didn't use playdough brand. Idk why, but that seems like the wrong choice.
Crayola tho. You supposed to use the clay thats made from earth🤦🏿♂️
Try again. Pottery clay, dirt hole, hot coals, cover and cook 24hr.
Guga, the clay people used back in the day is the stuff you find in river beds, not the half plastic half raffinated dirt you buy in the kids section of the store
I've had, beef, chicken and fish, cooked in clay and they came out pretty good. Parchment was used, NOT use banana leaves though. I would check the clay used in your cook, as the clay used in our projects was a natural clay with no additives. Another problem area may be that you just cooked it too hot and fast. Nice idea though!
Dude use real clay not playdo. Thats like cooking wagu to well done. Disrespecting my clay ovens
Probably chose it because of natural flavor
@@Perroden yes flavor of plastic and dye
@@Nazmore fekn lolz
@@Perroden idk why he can get dry aging with mustard right but can’t buy real clay
@@Nazmore ya such a wierd decision. Hopefully he will redue since I see a fek ton of comments about it.
You should have used actual clay instead of this one that has tons of colouring and chemicals
Somehow primitive made me think of cannibalism 😂. I could just imagine that episode with the same voice and descriptions 😂😂
You need to prevent moisture lost. You can cover it completely using baking paper after banana leaf. Then cover it using clay. Need moisture and heat to tenderize collagen and elastin.
Its incredible how lazy you got lately, not even taking few minutes to research the thing lol
2 things : 1 that cornbread looks AMAZING and 2 that clay looks like lava when it turns cold
Cute, "I can guarantee you've never seen this before" when so many people still cook like this today, you can cook a wild pigeon like that.
That is a Pompeii brisket! 🍺😂👍
Because it should only happen once.
Guga, the problem was the clay. I've done something very similar but with chicken and a salt dough. It is hard to find non-toxic clay, so I mix regular table salt with wheat flour and water to make a "dough" that works like the clay would work. I also wrap the chicken in parchment paper, and you avoid having the chicken touch the salt dough. Cook low and slow.
Doing this in an old fashioned cast aluminum roaster works just as well.
Sausage balls are the perfect hors d'oeuvres for the meat eater:
I'd wear gloves
1lb Williams mild sausage
1 cup pancake mix
1 1/4 cups shredded cheddar cheese
Make into bite sized balls and cook in a muffin pan
Mix by hand and cook for 7-10 minutes.
Fast
Very good
Easy
You can customize the recipe all day long
Guga knows what hes doingggg. He makes a video of a cool concept. Does it differently from regular and lets his fans communicate w him. Hes a master chef. Im pretty sure hes gonna redo the video but im also pretty sure he knows the right way to do it and is using a playdough in hell version of this method of cooking to not really bait us but wholesomely make more content and warn other people of what clearly not to do and how to do it if you were to💀
Gonna echo the comments asking for a re-do of this with proper clay and lower temps. Still, even though it was a flawed experiment, the side dish saved the show as always.
Cooking in banana leaf on top of fire created smells of satisfaction. Here in Thailand we also do it with spicy fish cake, sticky rice, etc. I wanna try once with brisket.
4:49 You were my brother Anakin! I loved you!
4:30 Christopher Nolan called; he wants his CGI back
Im a Brazilian Student of a Cooking School Called IGA and i need to say your videos are rlly inspiring for me to maybe go the way of meats, idk yet if im specialing on that but it rlly damn fascinating to see your experiments guga, thanks for being one of my stars!
(also if i can sugest somenthing for experiments i would love so see whats the diference betwen you grill the meat with charcoal and Mineral Coal)
I hope that you revisit this. First, try to butcher the meat / trim the fat with flint or obsidian. Second, use a firepit. Rather than wrap the meat in leaf and clay, heat up some stones in a fire then place the stones in a pit, put the meat on the stones (they're sterile from the fire), then cover with more hot stones, then cover with moss, then turf.
I have another one how about cooking your brisket using your brisket.. cooking it low & slow 😁👌🏻
Smoked corned beef! Some years ago, I came across a dude that was smoking meat for a local grocery store. It took off, now all of the chain does it. But, I went in one day around St. Paddy's day, and he'd smoked corned beef. Way better than traditional brisket. I'd love to see Guga do that
Look up a Chinese dish called Beggar's Chicken. I think that's what he was going for. Use regular clay for pottery or even just mud and cook it low and slow. Beggar's Chicken was supposed to be buried underneath the camp fire over night and dug out in the morning so the heat penetrating is low and slow.
Its looks like a crispified dinosaur head, keep on keepin on...
in my Coutry we use clay pot with lid ( no hol on the lid) to cook on the beach. we cover the clay pot with lots of plastic wrap to keep the sand out. Buried under the surface of the beach and in 12 hours it is ready. 😉
You could have found pure, natural clay, easily, Guga. That is not adulterated clay.
When you said, "Moist is better everybody," with that editing for the deep voice and style of humor. I swear Joshua Weissman has rubbed off on you a bit, sounds just like him. XD
There are litteral warnings on the clay container to not put in oven or near flames. It also says to not let come in contact with food or drink.
You should've used regular sand clay instead of store bought clay. They have wax in the store bought.
Guga, I need your vocal chain please. Them buttery vocals are clean af
I love this video because not always your experiments turn out fabulous. Asks I love how crucial Angel and Leo are 😅
bruh the cooked clay looks like a smoker’s lung 💀💀💀
Lol, that's not even real clay 🤣
That side dish looks amazing
For your next side dish, can we get a Guga take on the classic brown sugar bacon wrapped lil smokies? Would love to see what you come up with...
For a protective layer use iron fishnet and some butchers paper.
For the clay however, use brick clay mixed with white ash.
Gives it a smokey taste and protects it beautifully.
Btw, cook it at a lower temp.
Video Idea:
There have been a lot of experiments with sour/acid based ingredients like all the fruit marinades, the pickle juice marinade, lactic bacteria/acid marinades (buttermilk/yogurt) or Cola marinade (phosphoric acid).
I propose trying base/alkaline based marinades e.g. sodium bicarbonate or even sodium carbonate.