guga @brainlangerstrom is youtuber he is a previous chef for over 10 years his recipes are definitely amazing home recipes BUT he has said he thinks waygu isn't all that (in one of his Q&a) ANDDD THAT WILL BE A good video trying prove to a veteran chef and vice versa his opinion on certain food you don't like he has to prove to you.
And you should dry age a Wagyu brisket with that Nashville hot parmesan compound butter that u made with the number one steak u made. Then add on top when you're cooking it.
Guga's nonsequitirs just crack me up. 😂 "Once I was done, I wasn't finished." Huh? "I dry-aged it in wine." Was it dry wine? Cuz that's as close to dry as this brisket got for the first month. Bro, that wasn't even wet-aging. That was a marinade or a wine bath. Anyway... Love the show!
Nice one mate, I do the same with lamb but I swap the wine for port, garlic and rosemary. 24 hour soak and a slow roast and winning!!! Get some Aussie lamb into you fella 😋👍
1:24 When you expose wine to the air for a month, it oxidizes and develops an off-flavor. I think that might be why it was harder for the guys to taste what you did with the meat. In your steak experiment you trimmed the meat after marinating. There was also a smaller surface area.
We soak beef in wine if it is a cheaper cut. We also add spices like juniper berries, pepper corn, bar leaf or just buy a spice blend package for Sauerbraten, we add also lemon halves to the wine, the wine will be heated with the spices and the lemon. The meat is placed into a container, the hot spiced wine with all the spices and lemon added, the last thing before the container is closed is covering the meat with onion and lemon rounds. The airtight container will be stored at a cool place and after a few days opened and the covering placed aside then the meat turned and covered with the onion and lemon Runds again. This can be Done for a week or longer. After searing the meat we add the diced onions from the liquid, some diced carots and celery root to the dutch oven, roast those added some tomato paste, then add the liquid minus the lemons, some beef stock and the meat and into the oven it goes. It can be more wine be added if needed. This is the way my family makes Sauerbraten.
@ it is, my mom made spaetzles to go with the Sauerbraten and for special occasions she made potato dumplings aka Knoedel. We usually had a bowl of lettuch with it. Other families add sauteed in red wine red cabbage as a side dish.
This is basically an over-marinated Sauerbraten and could be improved by adding aromatics to the marinade. I'm also gonna hazard a guess that it would have tasted better after 15 days.
What I can recommend for cooking is to use portwine or sherry wine. They have a deeper, stronger flavor with a little bit of sweetness and usually go very well especially with meat.
@@freedomfighter4990 You can get sweet sherry and dry port. Really. I use a lot of sweet sherry as a substitute for Chinese cooking wine, it has the same sweetness and the oxidised flavour of Chinese rice wine but it's a bit cheaper (in the UK) and you can serve it as a drink, which I wouldn't recommend with Chinese cooking wine.
Reminds me of my family recipe for meat skewers. For the marinade we also used wine with a lot of onions, garlic and other aromatics. Then we added sliced pork neck (1 inch big cubes) and marinaded it up to 24h but not longer. The key is to not overdo it with vine and time, because it took a lot of moisture out of meat and added this kinda "off putting" fermented flavor you ment. Grilling the skewers on extremely hot grill added a great bark and meat was still juicy.
As Guga is mentioning the wine flavor being soaked into the fat, it reminds me of conversations I've heard about bear fat. Apparently, if you render the fat of bears harvested in late summer/early fall, the high berry diet they have been subsisting on transfers into the fat giving sweet fruity notes.
Great video. Would love to see beef dry aged first for 2 months normally to reduce moisture. Then coat it in molten sugar to seal it and let it age for some months more. If it is covered fully then maybe the sugar will prevent bad stuff from entering. The pre dry age may prevent the sugar from dissolving too much.
i have done this! its one of my favorites to make, the best wine though is sangria, dark brown sugar, Wash the Shire sauce, garlic, onion, smoked paprika, and salt. marinate for 24 hours minimum(i do 72 hours) then smoke low and slow for 12 hours, while the brisket is smoking, take your marinade reduce to a thin sauce, add 2 cans tomato paste, 1 can of tomato sauce, then baste the brisket with the sauce for the last 4 hours every 20 minutes to caramelize the crust👍
Im reminded of the blueberry experiment from years ago. It was actually tenderizing experiments with vinegar, blueberries and like 2 other things i think. Those old videos were way better than anything ive seen from him in the past 2 years..
You need to do this with balsamic vinegar and you will never go back to plain steak. Balsamic vinegar does the koshering of the meat, pulling out EXCESS water, but putting back in the balsamic fermented grape sauce. The vinegar is the koshering agent, much like salt and sugar koshering meat. The vinegar also stays on the outside and ceviche seals the meat, keeping in those meat juices. It really upgrades your steaks .... Doing balsamic vinegar in a pan takes gamey lamb and turns it into an almost beef tasting flavor - you could fool a beef eater.
You know the Saying A person has lost his Marbles when a person seems like they went crazy. Well I think Guga Lost his Charcoal brickets. For cooking a brisket marinated in wine for a whole month. Lol
Hey Guga. Can you share some recipes and stuff what you do with the off-cuts from the trimming? I never know what to do with the stuff, so I normally just throw some in a beef stew or cook them and throw it over the dog food.
Guga! you should definetely take out the skirt steak from the pork ribs!!! that way you can grill it quickly in 3 min over strong heat and don't lose it while cooking the ribs!
Hello guga love you vidsss i try almost every recipes but i would like to see you try a soft drink called kinnie its a maltese traditional drink i dont think youll find in your country plsss try itt!!!!!
I kove guga and this channel but everytime i hear him say this side dish is easy to make I expect it like this lol... Just trim,tie and smoke a rack of ribs but lets also make a bechamel sauce with cheese to add to it.... Delicious yes.... Quick anf and easy not so much😂😂
Hello Guga, how are you? I don't know if you already have something similar in your videos, but it would be interesting to do something similar to pastrami or a GUGA version of pastrami. I really like your videos! hugs from Brazil!
Please, dryage in liquid metal, heat it, pour it, steak on it, pour over the steak, then, also dryage in goldleafs, there is also metal that you can melt with low tempratures
I guess this is slightly similar to wet aging. I would like to see more experiments of this kind, but with beer or perhaps a dry apple cider... yes, definitely apple cider!
Guga, please dry age in Nduja! 🌶️ 🇮🇹 Nduja is a spicy pork sausage spread from Calabria, Italy 🇮🇹. It is made with a mix of pork fat, herbs, and a generous amount of Calabrian chili peppers. Please compare the dry aged steak with a Nduja compound butter steak. This will be amazing!!!
Hello Guga, I hope you are well. Next time, you could experiment with either Brisket or Picaña in WELCH'S grape juice (The original from Concord grapes). I will thank you, greetings from Puerto Rico
now you should do one with Guinness Foreign Extra Stout specifically the one i listed because it has a much deeper flavor the notes of coffee, dark chocolate, caramel, and dried fruits comes through better and has a creamier finish than regular Guinness
Saw you used Josh wine. Not the worst, but not the best. May I recommend using (or drinking) Tobin James wine. Some good stuff and am a happy customer of theirs.
@GugaFoods, the Bible says that envy is a sin. After this video, I have to go and confess a level of envy that I have never had before. I was envious of all three of you guys, getting to eat that brisket and the ribs and mac n cheese. That looks absolutely delicious!
So it sounds like you fermented the brisket with the marination process, and then kind of caramelized the wine flavor with the smoking process. Sounds like something I would try, and I bet the fat tastes fantastic, cause you damn right I eat the fat!
I have to wonder if the wine would have a bigger impact on a cheaper brisket. Maybe try the same thing with a select or choice brisket and see what happens?
Download the FREE Upside App at upside.app.link/guga10 and get an extra $10 cash back on your first restaurant or grocery purchase
guga @brainlangerstrom is youtuber he is a previous chef for over 10 years his recipes are definitely amazing home recipes BUT he has said he thinks waygu isn't all that (in one of his Q&a) ANDDD THAT WILL BE A good video trying prove to a veteran chef and vice versa his opinion on certain food you don't like he has to prove to you.
Crazy Idea for you, do a brisket marinated in Mimosa or Champagne.
is really someone going to use that after that what happened with honey? xD
The address provided is the same address I can send Wagyu to you guys when I order online?
And you should dry age a Wagyu brisket with that Nashville hot parmesan compound butter that u made with the number one steak u made. Then add on top when you're cooking it.
I think Guga overestimates the power level of how healthy parsley is...
shhh it is just a mindgame, it is green so it is healthy and so it offsets everything 😂
@@0815SkorpioShrek seasoning when
Day 50 of asking guga to dry age steaks in rendang paste
Looks like you'd be better off just smoking the brisket and drinking the wine.
Always a pleasure Guga, another great vid.
Ok, but that's too much of a work, to trim the brisket into a powder, in order to roll it into a blunt
😂😂@@souptikchakraborty.yt.2024
Guga's nonsequitirs just crack me up. 😂
"Once I was done, I wasn't finished." Huh?
"I dry-aged it in wine." Was it dry wine? Cuz that's as close to dry as this brisket got for the first month. Bro, that wasn't even wet-aging. That was a marinade or a wine bath.
Anyway... Love the show!
He always calls it dry againg, but it's wet 90% of the time lol
“A little bit of parsley to be healthy” 😂
Today we cooked grimace from Mcdonalds, and then we ate him.
I'd be interested to know if there is a difference between marination done in a vacuum (to prevent the wine from oxidizing) and the method done here.
exactly my thought here! at some point, you're probably marinading it in essentially vinegar...
It could be done in Nitrogen, no vacuum required.
Nice one mate, I do the same with lamb but I swap the wine for port, garlic and rosemary. 24 hour soak and a slow roast and winning!!! Get some Aussie lamb into you fella 😋👍
Guga once again proving with the side dish that he provides the best health insurance money can buy for his employees.
1:24 When you expose wine to the air for a month, it oxidizes and develops an off-flavor. I think that might be why it was harder for the guys to taste what you did with the meat. In your steak experiment you trimmed the meat after marinating. There was also a smaller surface area.
We soak beef in wine if it is a cheaper cut. We also add spices like juniper berries, pepper corn, bar leaf or just buy a spice blend package for Sauerbraten, we add also lemon halves to the wine, the wine will be heated with the spices and the lemon. The meat is placed into a container, the hot spiced wine with all the spices and lemon added, the last thing before the container is closed is covering the meat with onion and lemon rounds. The airtight container will be stored at a cool place and after a few days opened and the covering placed aside then the meat turned and covered with the onion and lemon Runds again. This can be Done for a week or longer. After searing the meat we add the diced onions from the liquid, some diced carots and celery root to the dutch oven, roast those added some tomato paste, then add the liquid minus the lemons, some beef stock and the meat and into the oven it goes. It can be more wine be added if needed. This is the way my family makes Sauerbraten.
Damn that sounds insanely good
@ it is, my mom made spaetzles to go with the Sauerbraten and for special occasions she made potato dumplings aka Knoedel. We usually had a bowl of lettuch with it. Other families add sauteed in red wine red cabbage as a side dish.
Dry age in Durian your favourite king of fruits
Omg now that doesn’t at all sound good 🤢 😂
It’s like Uni ..some just dislike its mushy texture & ocean flavour while others just love its creamy melt it your mouth sweet & full of umami flavour
Durian n tempoyak ( fermented durian)
Did you thought about the left guy before posting this comment 😂?
This is basically an over-marinated Sauerbraten and could be improved by adding aromatics to the marinade. I'm also gonna hazard a guess that it would have tasted better after 15 days.
Sauerbraten isn‘t made out of a Brisket
But adding aromatics will improve it anyways
Guga sounded like a the Dark Crystal Skeksis with that mmmmm at 9:17 🤣
Bruh hahahahahahah!
Gelfling!
@@gtjr.1138 trial by stone!!
What I can recommend for cooking is to use portwine or sherry wine. They have a deeper, stronger flavor with a little bit of sweetness and usually go very well especially with meat.
Sherry can be pretty dry but you don't think a port would be too sweet?
@freedomfighter4990 I use port all the time with red meat and sherry with pork, white wine with chicken it's delicious
@@freedomfighter4990 You can get sweet sherry and dry port. Really. I use a lot of sweet sherry as a substitute for Chinese cooking wine, it has the same sweetness and the oxidised flavour of Chinese rice wine but it's a bit cheaper (in the UK) and you can serve it as a drink, which I wouldn't recommend with Chinese cooking wine.
I prefer toilet hooch.
Nobody asked for your recommendation 😂
"A tiny bit of parsley to be healthy"
_69 missed calls from Guga's doctor_
Guga makes sure to drink half a gallon of heavy cream every night instead of milk to maximise his gains
Reminds me of my family recipe for meat skewers. For the marinade we also used wine with a lot of onions, garlic and other aromatics. Then we added sliced pork neck (1 inch big cubes) and marinaded it up to 24h but not longer. The key is to not overdo it with vine and time, because it took a lot of moisture out of meat and added this kinda "off putting" fermented flavor you ment. Grilling the skewers on extremely hot grill added a great bark and meat was still juicy.
Guga's meat dealer making bank off his best customer. Dude's the Pablo Escobar of carnivores.
16 mesh black pepper for the win(e)! Angel and Leo did a great job highlighting two of the main flavors of that wine. This was a great video! Cheers!
“Every time I took another slice, it kept smelling better and better”
You are killing me here.
As Guga is mentioning the wine flavor being soaked into the fat, it reminds me of conversations I've heard about bear fat. Apparently, if you render the fat of bears harvested in late summer/early fall, the high berry diet they have been subsisting on transfers into the fat giving sweet fruity notes.
Great video. Would love to see beef dry aged first for 2 months normally to reduce moisture. Then coat it in molten sugar to seal it and let it age for some months more. If it is covered fully then maybe the sugar will prevent bad stuff from entering. The pre dry age may prevent the sugar from dissolving too much.
I would love to see an experiment using salsa negra.
Omg yes please!! 🇲🇽
i have done this! its one of my favorites to make, the best wine though is sangria, dark brown sugar, Wash the Shire sauce, garlic, onion, smoked paprika, and salt. marinate for 24 hours minimum(i do 72 hours) then smoke low and slow for 12 hours, while the brisket is smoking, take your marinade reduce to a thin sauce, add 2 cans tomato paste, 1 can of tomato sauce, then baste the brisket with the sauce for the last 4 hours every 20 minutes to caramelize the crust👍
Never been this early! Love your content!
Guga really does freakoffs 🥰
Guga knows no limits
O snap, congrats on 5M subscribers Guga!
Angel and description guy really compensates lack of hair for guga
This one is a good one! Let’s go!!!
saying the brisket smells like bread, gives me the idea of fermenting/using yeast on a brisket or steak to see what happens.
WOW. Of all the brisket videos i have seen, this is the best looking one by far.
In Cyprus, we marinate pork and beef in wine all the time. Try pancetta or pork chops marinated in wine and cooked on charcoal, it's to die for.
Im reminded of the blueberry experiment from years ago. It was actually tenderizing experiments with vinegar, blueberries and like 2 other things i think. Those old videos were way better than anything ive seen from him in the past 2 years..
Brisket videos are always the best
If I ever buy a wagu brisket, I promise you I won't do this 😂😂😂😂
2:12 this closeup is FOUL this is what the bakers were eating in RE7
Now do it with blended truffles instead of wine and dry aged A5 brisket.
Love it! Maybe try with a white wine/sherry that is not too “grapey”.
"A tiny bit of parsley to be healthy." 😂😂😂😂
0:16 to 0:20 : Me when I go back to the gym
Glad to see Guga cooking in the offset again!
You need to do this with balsamic vinegar and you will never go back to plain steak. Balsamic vinegar does the koshering of the meat, pulling out EXCESS water, but putting back in the balsamic fermented grape sauce. The vinegar is the koshering agent, much like salt and sugar koshering meat. The vinegar also stays on the outside and ceviche seals the meat, keeping in those meat juices. It really upgrades your steaks .... Doing balsamic vinegar in a pan takes gamey lamb and turns it into an almost beef tasting flavor - you could fool a beef eater.
never have i ever been this early. Going to watch this while eating🔥
You know the Saying A person has lost his Marbles when a person seems like they went crazy.
Well I think Guga Lost his Charcoal brickets. For cooking a brisket marinated in wine for a whole month. Lol
You must keep your fridge locked to keep the guys from seeing some of your experiments based on their reactions. Thanks Guga!
Hey Guga. Can you share some recipes and stuff what you do with the off-cuts from the trimming? I never know what to do with the stuff, so I normally just throw some in a beef stew or cook them and throw it over the dog food.
Your videos are a real pleasure! The quality, the presentation of information - everything is top-notch. Thank you so much for your hard work.🌒🍕🐺
Seeing a Guga Video with my food here gives me a different type of hunger
Heck I’d eat that!🤘🏼
this is about to be 🔥
Guga! you should definetely take out the skirt steak from the pork ribs!!! that way you can grill it quickly in 3 min over strong heat and don't lose it while cooking the ribs!
Hello guga love you vidsss i try almost every recipes but i would like to see you try a soft drink called kinnie its a maltese traditional drink i dont think youll find in your country plsss try itt!!!!!
I do this all the time with tri-tip... for a day or two lol. Turns out great.
I kove guga and this channel but everytime i hear him say this side dish is easy to make I expect it like this lol... Just trim,tie and smoke a rack of ribs but lets also make a bechamel sauce with cheese to add to it.... Delicious yes.... Quick anf and easy not so much😂😂
4:51 And a tiny bit of parsley to be HEALTHY 🤣
i thought it said "i soaked a british in WINE" and i got excited for a second, but this is good too
Guga is the best TH-camr ❤
Hello Guga, how are you? I don't know if you already have something similar in your videos, but it would be interesting to do something similar to pastrami or a GUGA version of pastrami. I really like your videos! hugs from Brazil!
I wanna see you do one with Zhoug. It’s delicious
Please, dryage in liquid metal, heat it, pour it, steak on it, pour over the steak, then, also dryage in goldleafs, there is also metal that you can melt with low tempratures
I do this to London broil before I grill it
Try to dry age in sumac. We use it in many Kurdish dishes. It tastes really good. You have never tired it. Thanks! 🙏 🙏
I guess this is slightly similar to wet aging. I would like to see more experiments of this kind, but with beer or perhaps a dry apple cider... yes, definitely apple cider!
Guga, please dry age in Nduja! 🌶️ 🇮🇹
Nduja is a spicy pork sausage spread from Calabria, Italy 🇮🇹. It is made with a mix of pork fat, herbs, and a generous amount of Calabrian chili peppers. Please compare the dry aged steak with a Nduja compound butter steak. This will be amazing!!!
Perfect video for Wine Mom Wednesday
Cheddar and Smoked Guga 😂❤
Gugas Sidedishes are more Main Dish as all my normal day food😂
Faded off that Josh.
You should do an episode with Kalles Kaviar, an old swedish standard going back 70 years.
When are you going to make something with Spare-Ribs? I am really missing that on your channel
I’m early for once. Always loved the videos
Hello Guga, I hope you are well. Next time, you could experiment with either Brisket or Picaña in WELCH'S grape juice (The original from Concord grapes). I will thank you, greetings from Puerto Rico
now you should do one with Guinness Foreign Extra Stout specifically the one i listed because it has a much deeper flavor the notes of coffee, dark chocolate, caramel, and dried fruits comes through better and has a creamier finish than regular Guinness
3:17 I think someone got excited and dripped their special sauce on that piece of meat.
Would love to see a marinade experiment where it's red wine vs white wine vs rosé
Saw you used Josh wine. Not the worst, but not the best. May I recommend using (or drinking) Tobin James wine. Some good stuff and am a happy customer of theirs.
It works like Beef Shack’s Pork Mac. This is just a fancier version with rib meat.
hi Guga🎉
HappyNotSoNewYear!
Justin Williams smiles
@GugaFoods, the Bible says that envy is a sin. After this video, I have to go and confess a level of envy that I have never had before. I was envious of all three of you guys, getting to eat that brisket and the ribs and mac n cheese. That looks absolutely delicious!
guga be freaky with it
paying the boys back for this week's chicken experiment
You should do different alcohol, vodka, whiskey, disaronno, and gin!
You know Guga is making too much money, when he's willing to risk a wagyu brisket
The star of the show was that beautiful succulent, creamy chewy mac & cheese with ribs❤❤❤❤❤❤❤❤…. 🤣can’t type any more❤🤪
So it sounds like you fermented the brisket with the marination process, and then kind of caramelized the wine flavor with the smoking process. Sounds like something I would try, and I bet the fat tastes fantastic, cause you damn right I eat the fat!
You should use Redwine for meat like Lamb and Wild game meat. to enhance the flavour.
I’m My country This is Basically how people preserved food when there were no fridges
Holy crap Guga, between the Wagu beef and the wine this experiment must have cost $ 5,000!
Well this aged like fine wine.
Should have applied the korean method of wet aging with the airpump and bubbles is the water (but with the wine)
.....
Hey! Shoutout to Josh!
I have to wonder if the wine would have a bigger impact on a cheaper brisket. Maybe try the same thing with a select or choice brisket and see what happens?
The thumbnail looks like a monster from some 1950's Sci-Fi B-movie!
"i have a feeling this is going to be phenomenal"......ohhh the irony
Next, please dry age in cocoa powder or butterfly pea powder!
next video: fried chicken in dende oil (Brazilian!). side dish: Acaraje with Vatapa.