I made the IMPOSSIBLE Happen, 15lbs Brisket Welly!
ฝัง
- เผยแพร่เมื่อ 25 มิ.ย. 2022
- I love brisket and also love beef wellington. My dream has always been to combine them together. There are many challenges doing this. But today I took on the challenge and made it happen!
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#Cooking #BBQ #Recipe - บันเทิง
Guga please make this a series. Call it “Will it Wellington” And just try to turn every meat into the best possible Wellington
A fellow GMM fan I see 😉
@@FrostyFyre what would be epic would be Guga GMM Collab
@@bescotdude9121 I would LOVE that, or even seeing Guga on Mythical Kitchen!
@@bescotdude9121 dude. Good idea.
I need a Josh and Guga collab 🙏🏻
Bro I’ve been waiting for this, literally was talking to my brother yesterday about all the different cuts you could use for a Wellington. And the first one I said was brisket.
Shush
I started to read minds! Watch out 😉
@@dxzzad6265 no u
@@GugaFoods You did it again sir! You Blow everyone minds again! 🤯🤯🤯
@@GugaFoods How can i cook this in my microwave?
Insane, I can't believe how Guga takes it a step further every time, looks AMAZING!
Lol, no it doesn’t.
EXACTLY! THERE IS NO LIMIT!
@@msalvs True....... it looks FREAKING AMAZING!!
Shout out to Leo, I appreciate how detailed his opinions always are.
i like it when Leo start describing the food, he is so perfect of it that makes me think you should let him write menus.
You have raised the bar! This is the next level in eating! 😋😋👍🏾👍🏾
heart attack
@@optie5 no cap
Gordon Ramsay would be impressed with this version. We would be impressed if we saw a collaboration with him too! 🤣
I don't know man, for me, not enough duxelles and the pastry aren't wrapped properly, it's like an air pocket inside the pastry
@@KingofFray almost impossible to not have that gap
I was just thinking that too
@@trilliedon8728 but at least be generous about the duxelles
He watches this guy right? he made at least one reaction video that ive seen
Looks amazing. I would love to see what Gordon would say about it.
That's not a wellington you donut!
@@mli3083 Even if he said that, he probably would only be saying that tongue-in-cheek. If you prepare food well, he tends to acknowledge it.
I can see him saying something like "You're crazy man."
who gives an f what that fraud says
The world needs to know
Angel and Leo are the Salt and pepper to every video's steak. Love their commentary.
It's been great to watch the evolution of your channel.
I hope you feel some great pride behind what you have made!
So awesome!
I did the parmesan crusted brisket you did, now i gotta try this. When you choose your brisket at the store no matter the grade the floppier the better.
I am watching the preparation and I can imagine it took literal hours to get the brisket properly wrapped in the ham and then the pastry. But Guga is putting on a brave face for us.
I've been dry aging a brisket for my birthday...and you just showed me what I'm about to do with it!
angel always adds the chillest vibe on the channel good job guys this looks delish
Man, I *LOVE* watching your enthusiasm, and y'all are great with you break into the tasting time! Love y'all, and as always, I'm leaving hungry! LOL
Definitely one of the cooler projects I've seen you done, looks absolutely delicious!
Guga has elevated my cooking big time. He is a great chef and an even better teacher.
Greetings from Canada. I really love your videos. Great channel.
Best channel on TH-cam . . Makes me soo happy . Thanks GuGA
Watching this video makes so dang hungry!!! Great job Guga!
This looks amazing and I can't wait to see the wagyu version of this. My only concern with that is if the rendered fat seats through and makes the bottom soggy.
@@murasaki9 top tier idea
I am a Brisket snob, I admit it. I do judge people by their Brisket. I will say I would travel to try a Brisket like that. It looks amazing.
Oh wow! Beef Wellington is one of my favorite dishes to eat in a restaurant.
And your brisket beef Wellington looks amazing, my mouth is watering just watching you guys! Those potatoes look awesome! 😋
Keep up the great work Guga 👍🤍
That looks amazing! Great job!
Can you make a video just with all the side dishes you made in your previous videos?
Love your recipe ♡
Side dish supercut!
Please do an experiment where you compare whole foods dry-aged steak to steaks you dry age yourself! I love the video, Guga!
"If this is not a success, I don't know what is". Word, Angel.
Wow guga. Only you would do something like this. This is why i love your channel!!
This is insane!
That Brisket looked absolutely amazing!
Thank you for always uploading every day!! You’re the first person I see every morning 😊😊😊😊
This looks awesome!! And delicious!!! Nice guga
Always love when Guga posts a brisket video
That looks absolutely amazing 😋
This is crazy Guga! Awesome video team 👍
So awesome 👌 can't wait to make
Guga, why do you smoke the brisket at 275F in an electric smoker? That temp makes sense for an offset where there is a lot of airflow and evaporative cooling, but in your case you need to go lower so the brisket spends more time taking on smoke and rendering the fat cap. It was clear the fat didn't render anywhere near enough, because it was still white and springy when it was finished. You shouldn't wrap until the fat cap feels like hot gelatin and gives way when you poke it.
I’m going to try and answer this, because I smoke my brisket the exact same way now and find it to yield the best results.
If you smoke a brisket low and slow uncovered until finished, it gets too dry and takes on too much smoke.
Guga smokes his brisket hard and high at 275 for 3-4 hours, which at that point it isn’t fully cooked, then finishes it wrapped in foil to steam it to fully tender. This provides a harder bark due to the higher heat, doesn’t over-smoke it, and wrapping it in foil to finish preserves the juices.
This method provides ideal bark, ideal smoke flavor and a juicier brisket. It is way better than simply cooked low and slow uncovered, because the brisket loses too much juice that way.
@@TheMillennialGardener I still wrap mine, but I don't wrap until the fat cap is sufficiently rendered.
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
As a cook, I can partially answer that: Maybe.
Garlic in all its forms has different flavour profiles. Fresh and raw, it has a very pungent smell and taste, very similar to a raw onion but even more odorous, and with a hint of the heat of horseradish; as paste, it's been broken down and no longer has that raw freshness to it, but that also means a lot of the volatiles that gives it that pungency are gone, too. It works much better for adding to sauces in this form because it's pureed to paste and still has plenty of garlicky flavour and smell, including quite a few of the volatile aromatics you get in fresh raw garlic, but it won't be so overpowering that you can't smell or taste anything else in it, either, because the volume has gone down drastically. Dry garlic, be it powdered or granulated or whole, is very similar to paste, except it disperses its flavours throughout the dish much more easily and evenly, and more importantly doesn't add moisture, which is very important for many dishes that are trying to remove moisture, such as duxelle. Furthermore, basically all of the volatile aromatic compounds have either oxidized or been driven off, so you get a much milder garlic flavour as well. It's still very much garlic, but it's not GARLIC punching you in the mouth.
So, in the end, it all depends on the use you have for it, and the flavour profile you desire.
@@KainYusanagi what a good answer!
@@KainYusanagi you definitely are a well educated chef.
@@_Dwarkin Thank you! One other thing I did forget to mention is that with garlic powder it can be *roasted garlic* that has then been granulated, which imparts a whole other flavour profile as well; which is the case may or may not be mentioned on the container, but generally it'll be the same for a whole brand's offerings. There's also garlic salt, technically, but that's really just garlic powder mixed with salt, so is not a garlic seasoning, but a seasoning salt using garlic; I'll never recommend those because it replaces a lot of the volume with table salt, which is cheap by weight, and inhibits your ability to properly season a dish with salt due to the added salt content being an unspecific factor.
@@KainYusanagi Thanks! I never heard this before and now garlic suddenly makes more sense to me 😆
Gaga you’re looking good! Glad to see you are working out and being healthy, we want videos for a long time!
Definitely will be trying this. Guga you knocked it out of the ballpark with this one.
Guga with the current raging inflation and high prices it’s is so nice of you to offer delicious alternatives to the waigu. It shows how connected you actually are to to your audience. You are a gentleman.
Uh, a brisket is running about $50-60 right now. It would be cheaper to do a filet Wellington than this.
@@sh3nnanigans79 , filet cost more than that for the whole tenderloin. This is a whole brisket.
@@Lmuas I looked when I was at Kroger the other day. A brisket was $130. Tell me you can buy part of a brisket. A 4” filet is $30.
What about a whole ribcap Wellington? I can imagine that being on par with, if not better than, this brisket Wellington.
oh my. this looks amazing. not like any wellington I've done in the past, but I expect I'll try this soon....
Wow brother that looks absolutely amazing. I’m going to try that next weekend
Grande Guga, sempre trazendo vídeos ótimos.
Valeu brother!
Guga fala português?
@@fernandomagnabosco pelo oque eu sei ele e brasileiro
@@fernandomagnaboscosalvo engano, ele é mineiro.
@@fernandomagnabosco guga from brazil
Beef Wellington has always been a "holy grail" dish for me. I've never made it but this video puts it right back toward the top of the meat dishes I'd like to learn. I don't own a smoker but maybe can fake the taste with a little bit of ingenuity. Once again, another hunger inducing video from Guga.
make alton brown's cardboard smoker :P
You can turn any grill into a smoker, essentially. Plenty of products and videos on TH-cam showing how if you’re interested. 🍻
Normally its not smoked, thats his spin. Generally your relying on the mushroom layer plus breading to contain juices plus mushroom effects.
Guga has a video on how to make your own smoker for cheap. I think it was MAYBE $10, at the most???? And that was for everything that you needed .
Wow Guga!! That was an amazing looking brisket
Giving Gordon hell huh, love ya Guga!
Try a dry age wagyu in chicken or beef bouillon.
We need Gordon Ramsay to react to this.
Nice choice with the Wellington pillows in the background.
Wow that looks so good!
I want Gordon Ramsay’s reaction on this😂
Hey guga, I have an idea for an experiment.
Dry aged Shepard's pie, would be very interesting what difference from a normal Shepard's pie to dry aged Shepard's pie would be like.
(I mean dry age your meat then mince it)
Shepherds pie is made with lamb so
@@Adam-ps4kg in that case dry age the lamb haha
Guga, hats off 👒 to you on this one. This is EPIC!!🤯
Am I ever late to this fabulous party! You guys are awesome, looking forward to many more💐
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 62nd time asking btw!!
bruh
Looks pretty damn good guga! Pastry seems a little undercooked but it’s still beautiful
5:59 **fanboying his own brisket** 😉 lol.
The beef Wellington looks so good. 🤤
Guga we all dream of having your job cooking and eating this delicious food you are blessed
Guga, I see you have skin spots on your head, I hope you are taking your health into consideration. Please make sure you check up regularly at the doctors office, we want to see you live as long as possible my man. Stay winning!
Perfectly salted
Perfectly peppered
Perfectly penetrated
Perfectly golden brown
Perfect smoked
Perfect!
I pray to meet a friend like Guga. To taste test for someone like this is a dream. Bravo on this creation
I won't mind trying that, well done 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
Guga, try dry ageing in different types of mustard and if possible, maybe honey mustard?
I know sugar hasn't went well in the past with the dry ageing experiments but combined with the Mustard? Who knows!
mustard or mustard powder would work as it's acidic i think
I would love to see Gordon Ramsay react to this honestly.
Gordon Ramsay should start taking notes
Whoa! That came out bomb! 🔥🔥🔥
Dude that looks absolutely incredible.
I would suggest to try an experiment with something like - no direct seasoning. some examples below:
1 - steak with no seasoning at all. even butter.
2 - maybe only smoked, no butter.
3 - In smoker, instead of only using wood, add spices to give flavour to the steak.
4 - idk how, but use excessively spiced water to steam the steak before using fire to make crust.
5 - any other way to apply spices without directly applying them to meat, liek butter with spices.
Experiments:
Corned Beef Wellington vs Pastrami Wellington
Duxelle: Smoked vs Baked vs Freeze Dried vs salt cured
Beef Wellington cooked in: Oven vs Deep Frier vs Smoker
Seafood Wellington (seafood cooked beforehand): Tuna vs Salmon vs Crawfish vs Crab vs Shrimp vs Cod vs Lobster
Poultry Wellington (Poultry cooked beforehand): Chicken vs Turkey vs Duck vs Pheasant
Game Wellington (Boar ham): Deer vs Bison vs Ox vs Elk vs Antelope
New guga video just in time for my birthday!
This looks so beautiful!
Calling it a "Welly" is funny. Because you're not referencing Wellington, you're referencing "Wellies" which is the name given to rubber boots in the UK
The steak pillows on the couch behind Guga are something I need in my life.
That was an amazing Grand Slam Guga!
What a Masterpiece.
Best looking good you have made!!!!!!
i love ur vids cause you always get straight on with in instead of a long intro
Wow it looks amazing 👏
One of my FAVORITE Guga vids
Guga you never fail awesome videos
Making the impossible, possible. I love this channel!!
Love the pillows in the back ground.
OMG! Guga, you are the master.
Dude I wanna try that side dish. Thanks guga
great video and great editing haha
Bro that looks insane plus I love the side dishes
I love the steak pillows in the background, very fitting
Good morning Guga ☕️ happy Sunday… have a blessed day
Looks amazing
Looks delicious!!
I just noticed the steak and burger pillows in the background for the first time, Thats awesome 😆
Looks amazing Guga! Wonder if this would work w same technique but w a Chuck roast? Just throwin in out there.
That’s an incredible idea! Awesome work on the brisket. That’s Texas style there.
Pretty cool Guga!
I love the beef wellington pillow in the background.
Wow!!! Guga-Guaranteed-Goodness!!!
Great jingle there!
You never cease to impress!
Drool dripped out of my mouth when I watched this. This recipe is a little time intensive but looks absolutely amazing.
When your pillows look like your brisket Wellington 😂 I know I not the only one who noticed 🫣…. But Guga you out did yourself again 💯 on point 🤤🤤… love your cooking…. Watching & Subscribed From Saskatchewan, Canada 🇨🇦 🥰😘
This is crazy, Guga!