World Famous Cajun Grill BOURBON Chicken made BETTER!
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- čas přidán 12. 11. 2021
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I sometimes crave things that makes no sense. Today is one of those, if ou been to a mall in the U.S. you see Cajun Grill and most likely you had their famous bourbon chicken. Now here is the recipe and how I made it better.
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* Bourbon Chicken Sauce *
1/4 Cup Bourbon
1 Cup Apple Juice
1 Cup Chicken Stock
1 tbsp Soy Sauce
4 tbsp Ketchup
3 tbsp Brown Sugar
2 tbsp Apple Cider Vinegar
* BBQ Bourbon Sauce
4 tbsp Baby Rays BBQ Sauce
1 tbsp Yellow Mustard
1 tsp Sriracha
1 tsp Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Soy Sauce
3 tbsp Ketchup
2 tsp Garlic Powder
3 tbsp Brown Sugar
1/4 Cup Bourbon
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#SousVide BourbonChicken #BBQ - Zábava
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🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
Here is something to do with stakes carbonize stakes or meat but also you can freeze dry it before any meat will work
Guga please make spicy chicken bites from longhorn steakhouse
3:03 look at how happy that pan is
Hahahaha! Woowww!! That was unexpectedly hilarious 😂😂😂
the moment I saw it I stopped the video and searched for a comment like this
i need to stop watching these late at night
You too should stop posting during November
But it's 17.15 here atm :-p
how does everyone watch guga
UwU
at this point i will be lowered into my grave with a raid shadow legends advert in the back lmao
Exactly!
This post brought to you by Raid Shadow Legends.
Guga: "Chicken fat is not that good."
Every one of my female line ancestors, rising from the dead: "What is this shtuss, you meshuggener"
what do you use chicken fat for’?
@@executor32 Yeah - it is worth to render schmaltz.... it is so good - I would say even better than other animal fats, if properly used...
@@executor32
I feel Skroob and Dark Helmet may have had a hand it this.
@@executor32 Boy an I missing Grandma right now...
What a load of schmegegge from Guga!
I’m finally converted - Sous Vide is THE way to cook meats done, without the worry of over or undercooking. Thanks Guga! Now to get the gear and just “do it”!
I got the gear a couple of months ago and have been making the best steaks, chicken, and pork ever. Highly recommend!
For chicken legs in particular I'd probably still prefer pan fry then oven. Season, do 4 minutes a side on a medium pan in your oil of choice until you have good color on at least the front and back, throw in a 400* freedomheit oven on a wire baking rack for 40 minutes, pull, let sit for 10 minutes, then deliciousness. Use aluminum foil under the wire rack for ease of cleaning.
@@ember3579 "freedomheit"? Is that a pun? Hope it is
@@davidlemos7546 It's a smartass reference to how Burgerland aka The States is just about the only peeps who use it regularly by choice anymore. It's fun.
I glad to see you finally make some more chicken recipes I eat to much red meat.
3:03 the pan knowing it's in good hands
3:03 what a happy pan
I made this today. It was absolutely delicious would 100% cook it again.
Just made this. This is INSANE! Great job!
Guga: You excited for this Angel?
Angel: Eh.
Me: It's time to dry age him
Both looked sooo delicious
Just bought an ANOVA sous vide machine based on your videos, I can't wait to try this!
Brilliant! I’m definitely trying this one!
You a real G for putting the time bar below the add❤️
On the sous vide bone-in chicken thighs, you didn't mention MSG when you seasoned -- was that just an error, or did you actually not use it?
Edit: Not trying to be a jerk or anything, because it does look like it's on there -- just trying to clarify for the channel.
I hope you get more upvotes on this so you're seen by Guga.
I was about to say the same thing
You should go back and watch the video again. Its in there!!!!
@@patricearchambeault8458 We see the MSG being added to the non-sous-vide recipe.
If you can find it in the sous vide version please tell us the timestamp.
Matt, you just asked a simple question about seasoning and you get ripped for it? That is just Freaking stupid, I was wondering the same thing!
Anyway, if you don't get a response from Guga, I believe it would be good either way. Like he said though, watch how much MSG you put in.
I love Gugas ever-changing “But Watch This!”
In Spain, the Chinese restaurants have something similar but with pork instead of chicken and the meat has a coat of fried batter. You should try it too 👌
Now i can lunch.
I goto a place that char-grills the chicken 1st, then chops it up, and last they bake it in a convection oven. Huge sheet pans full of chicken chunks. Smoky char bits are amazing. They serve plain, bbq, bourbon, spicy, sweet & sour.
Definitely gonna use this recipe
nice work!
Looks great
3:04 theres a smiley face in the pan simmering 🙂
Keep it up. This looks amazing
awesome!
Been eating Cajun Grill since I was a kid, still one of my favorite places.
Another great video:)!I love when you take cheaper cuts of meat and make something amazing:)! Also if your sponsors where more appropriate to your content...I would watch them:)!
I'm shocked you haven't put up any videos about the oven yet. I came right to your channel looking for it.
his main channel is Guga foods. idk if he did post anything about an oven but maybe look there,
Reminds me of the bourbon glaze I made for wings. After reducing sauce and grilling it on the grill, OMG it was crispy candy on the outside!!👍👍 Looks awesome!!👍👍😁
I was thinking of doing the same but dang it’s starting to get cold outside lol
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. ;)
My man guga has no limits with food! 10/10
Guga, ever hear of schmaltz? It’s rendered poultry fat (chicken, goose, turkey) most often used in E. European cuisines. And it’s delicious.
Mmm mmm good!
In the commercial magically Gugas hair down AND finished grews up 🤣🤣
I know one place in Canada that has this... Bourbon ST Grill!! found in Random food courts just like Guga said
Guga you are a genius 👏
Tampoco... 🤣🤣🤣
way too much chemistry
could u do a video about all of the best steak methods that u have tried on one steak?
Yeah we don't have that here but damn that sounds delicious!
Guga what you need to make is kangaroo roast or Kangaroo burgers 🍔 🦘 It would make a perfect mystery meat episode!!!!
Roo meat is pretty ass
Or Camel meat!!!
So you tryna kill a kangaroo, sheesh 🦘 pretty messed up
@@Rhunter350 Not really. In Australia Kangaroo meat is available.
@@Rhunter350 Yet you're watching a video of chicken being cooked.
Thanks for these recipes. It is just TOO EXPENSIVE for most Americans to eat out now, so we are NO LONGER GOING OUT and are cooking at home, especially after Covid. Love your channel.
guga is an amazing guy, really brought angel up and that is the coolest thing in the world to me
Waiting for the day that angel pranks Guga by telling him his food isn't good. 😎
Lookin' good bruv
Guga made me bought sous vide machine along with its equipments lol
Guga's hair coming in strong! 👀
Tampoco Guga! God bless you and your family from Brownsville Texas Juan Carlos Lopez
Angel has the best job ever
Have you ever used the Anova precision oven? If so it would be amazing if you did a video on comparison of both machines
Chicken, yay
I made this today, TRY IT!!!!!
I miss kelly's. The only one local to me was in the mall and it closed. The next closest location is in clackamas, oregon 😭
3:03 Smiley face in the sauce :)
My family and I miss Maumau, hope he is doing well.
Chicken fat is amazing and cooking in it makes dishes really pop.
Day 15 of requesting seasoning swap experiment:
The rules is, there's a steak as the main dish and instant stir fried noodle as the side dish. You season the steak with the seasoning powder from the noodle package (you might don't need salt since the seasoning powder might already contain salt), while you season the stir fried noodle with all the seasoning package except the powder since you will use your homemade natural MSG as the seasoning powder.
8:33 that sped up ad section lol
3:03 looks like a smiley face
Guga , you should do a taste experiment with steak that has been sous vide then frozen for later use then unthawed and seared .
Yes
Your first
@@mr_mattone3379 he is
Guga I highly doubt you will see this but I read somewhere that chicken much like a Picanha steak has a grain to cut with. And is much more tender when cut with the grain
Mall Cajun is Chinese food rebranded as Chinese as there is a quota on Asian restaurants in mall food courts
Anyone gonna talk about how the bubbles made a happy face? 3:04
They sell Camel Fat on Amazon and I think you should do an experiment with it
can you do orange chicken recipe?
The haircut mid video in the ad caught me off guard 😂
Guga can you show the best temperature for lamb shanks. It would pair amazingly with mash potatoes and a Jus
Somebody's been making some trips to the Broward mall I see...
Hey try chicken with wagyu tallow next! sous vide of course.
you should make the cheapest brisket injected with butter of the gods
Guga! Try out South African peri-peri chicken! 👌🏼
I think Chicken fat is good! Grilled or crispy baked or fried in a small amount its delicious!
Guga t shirts with a steak on the front,
"but watch this" on the back. Or. "Cheers everybody" on the front with a picture of a fork.
Guga, can you try to dry brining a steak with salt block? Will it's work?
3:04 smiley face anyone notice
The three things you need to cook meet sous vide:
1: The sous vide device.
2: Bucket.
3. Flamethrower.
Number 3 is not at all optional.
dont forget the bag sealer.
@@glennquagmire34 You could use a ziplock back, you just need to make sure it's water-tight.
we don't have this at any mall in the LA area as far as I'm concerned.
Dry age beef in beef tallow
You should do iberico pork baby back ribs
Never heard of bourbon chicken before!
Can you please prepare the Aslam Chicken.. one of the famous and delicious chicken you ever had.
Do you have a recipe for the honey chicken at the Cajun grill
How do you make the noodles?
Thunder sound from Dota 2 :D
guga i challenge you make lemang!
Anyway you can make a sous vide version of the Filipino dish chicken adobo?
Is there a Wagyu of Chickens? Chicken Confie is the only thing I think of similar to a fall apart melt in your mouth experience
Dang I'm from south Louisiana and I never heard of Cajun Grill haha. Must be everywhere else.
there is certainly something to be said for slightly burnt chicken. if you aren't frying, grill is the next best thing. that said though, few things beat the skin of a good rotisserie chicken.
Try dry brining picanha please!
Dry brining or dry aging? He did a dry-brined picanha in a video on SnS Grills' channel a couple of years ago.
@@Metal_Auditor Thanks, that was the video I've been asking for!
You have to ween Angel. Try converting him to Pork first THEN Chicken.
try pineapple tenderizing on wagyu and cooking rice in beef tallow
It's easy to say that converting to chicken might be happening but only because the price is a little better. Beef will never be beat!
MSG does magic to any meat yet he never uses it on his steaks
Hey guga, is it possible to make figgy pudding sous vide instead of the traditional method? Can be an interesting video and get Angel to eat it and see how it turns out.
3:03
pan be like:
:)
Wish I had guga as a family member
Guga forget dry aging Angel, when are you going to Sous Vide Mau Mau?