I tried making LOBSTER CORN DOG, here’s what happened!
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- čas přidán 15. 11. 2021
- I love corn dog and fair food. But the normal corn dog we all had it. Today I tried something different. I love sea food so why not try something that could be amazing. I am talking about a lobster corn dog. Will this be amazing or a complete fail? Here are the results.
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* Corn Dog Batter *
2 cups Yellow Cornmeal
2 cups All-purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cayenne
3 cups Buttermilk
16 ounces Creamed Corn
2/3 cup Grated Onion
1 tbsp Honey
Vegetable oil, for frying
* Aioli Sauce *
Zest from 2 lemons
1/4 Cup lemon juice
1 tbsp Shallot
1 tsp Garlic
2 cups Mayonnaise
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#CornDog #Recipe #SeaFood - Zábava
This would be dope on a food truck 💯🤔
This would be $40 on a food truck..🤣
@@drewt1717 would be worth it though
@@drewt1717 I was gunna say the same thing. I paid 20 dollars
One for a bite of bacon wrapped quail. I was served a 2 oz cup. I thought he was giving me a sample 😂
@@Moon-pf5ky just buy a lobster and cornbread mix. I’ll bet Walmart sells live lobs nowdays
@@prestonspears6078 they used to, but they don't anymore.
I love how the music for the cooking scenes doesn't change. It's comforting, like the food.
It really is though, like, if all else falls apart, at least Guga is consistent
You should do another Mystery Meat! I was hoping to see Maumau's reaction to the lobster - he was so fun to watch in the other mystery meat videos.
Guga skirts the line between genius and madman in the most lovable way.
We need a Guga stand at the food festival 😉
A food festival with all the food youtubers (Guga, La Capital, Joshua, Babish, etc) sounds like a dream come true
I want to see a cheddar bratwurst, grilled, then dipped in this batter, and dunked in a made from scratch cheese sauce. Maybe multiple cheese sauces? Maybe a spicy cheese sauce, a Smoky cheese sauce, and Mexican queso cheese sauce? You could potentially even use a siracha and onion bratwurst as well. Just a thought. Adding a nice homemade mustard to try would be nice to see as well. "Let's do it!"
I like your ideas, 10/10
would love to see another catch n cook with some sort of fish or even better maumau fishing for lobbster!:)
They definitely have one with MauMau diving for lobster. Search it up!
Thanks to you I know sous vide everything in fact I am doing a tri-tip for Thanksgiving instead of turkey thank you so much for all the wonderful information
Love the content keep it coming guga and the team/family love ur videos
Does a different oil make the corn dog taste better? Like duck fat or wagyu?
If It fits with the flavor of the corn dog yes, otherwise Will be worse
Maybe with the lobster IS worse but i'm sure it'll be better with a regular con dog
Can you deep fry in butter?
@@Not_An_Alien butter will burn at such temps
@@Not_An_Alien You would probably have to clarify the butter first so it doesn't burn. The milk solids in butter will definitely burn and what makes melted butter have a low smoke point, but clarified butter has a significantly higher smoke point that makes it suitable for deep-frying.
@@Not_An_Alien if I were you just use high temp oil, most common used is canola oil or just use what you have, no point trying to clarify butter just to deep fry
Hey Guga, alioli sauce comes from Catalonia, my country! And I recommend you trying the original version, which it's just garlic and oil (and salt). Allioli literally means "garlic and oil" in Catalan!
this is the comment i was looking for
ayo sorry to be the one but he made aioli sauce and not alioli sauce (´。＿。｀)
@@aekum11 you should do some research before answering :) "allioli" and "alioli" are pronounced as "aioli" for people who dont know the language of which the sauce is original from, Catalan.
cataluna is part of spain 🇪🇸🇪🇸🇪🇸
Siento discrepar, pero el Allioli es valenciano
Mouth watering lol - hungry after every episode !!!
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. ;)
You need to freeze it because you already cooked it. Lobster is something that you don’t want to overcook. It becomes chewy.
That “membrane” u removed from the lobster has lots of flavor and has that iconic deep red color we all expect to see on lobster
It can also make it chewy, how it is most of the time when we have it
I need this for thanksgiving
You can also take the lobster out of the sous vide bag and roll it into a thin rice-paper (like a spring roll) before battering it to fry. The rice paper is solid enough to allow the lobster to stay in it's form, but thin enough to be virtually undetectable once the cornbread coating is on it.
Note: I've NOT done this with lobster specifically, but I've used thin rice paper in this way before to hold fall-apart proteins before deep frying them.
nice vid as always guga
Aioli has to have garlic. Like its one of the ingredients...Thats like saying should we make tomato sauce without tomatoes?
Cutting board looks amazing!
Hi Guga, I follow all your videos here in Brazil!
I have a very special request for you. I come from an oriental family, so we are all always wondering what dry aged wasabi meat would be like! What I mean is, our family puts wasabi in everything! Eggs, fish, pasta, vegetables, greens... So what would dry aged wasabi meat look like? I know you are the one to tell us. Do you accept the challenge?
Oi Guga, eu acompanho todos seus vídeos aqui do Brasil!
Eu tenho um pedido muito especial para te fazer. Eu sou de uma família oriental e, por isso, todos nós sempre ficamos pensando como seria uma carne dry aged em wasabi! O que eu quero dizer é que nossa família coloca wasabi em tudo! Ovos, peixe, massa, legumes, verduras... Então, como é que uma carne dry aged de wasabi seria? Eu sei que você é a pessoa certa para nos dizer. Aceita o desafio?
he made a video about this!!
Hey Guga, I love your videos. Can you dry age a pork loin in apple sauce???
Hey guga, thanks for the video! I don’t think your corn dog batter recipe is right down in the description.
Dear Guga, how long the sauce remains good for eating? How can you preserve it? Awesome video as always 🤩🤩
could u do a video about all of the best steak methods that u have tried on one steak?
Idk why I died of laughter when he started the video saying CORN DOGGG
I love corn dogs. I never knew you can make corn dogs with seafood. I will try it with octopus
idea reminds me of takoyaki. Might be worth considering for inspiration in changes to batter or sauces.
I wouldn't try that. I bet the octopus will be tough as hell by the time the batter is done and crispy. I'd be curious to see the results, though. If I'm wrong this could be phenomenal.
@@sethgaston845 you can eat raw octopus so you don’t have to worry about undercooking it. Check out the video I linked above for octopus corndogs
@@sethgaston845 but you can just set the oil extremely hot and just flash fry it
look up 'OutDoor Chef Life' on youtube. Hes a sushi chef and made a great octopus corndog recipe
NY Strip, corn dogs!!!!
This needs to be tried.
done it and they are damn good I think a company sells them also but its processed meat
Hey Guga, we just tried your corndog batter recipe. Was great for our first try. Question though notice you put cayenne pepper in the recipe but did not show using it within the video. Is this a mistake or something you don't show us?
Are you going to try the new sous vide oven ? I have one and it’s pretty awesome
Would love to see if you could do sous vide shellfish like clams or oysters.
Why is it that i am always hungry after any of your videos :-)
Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!
lobster tempura maybe more appealing
Great job!👍🙏
This is one occasion where it actually did look good right now.
Wondering your thoughts on "air" sous vide? Wife and I got a new LG oven with Air Sous Vide capabilities and we've done filet mignon and tri tip so far - both in vacuum sealed bags in the new oven with Air Sous Vide.
They both turned out great! I still need to get a better method for crisping the outside of the meat post sous vide but ill keep watching your videos to see how you do it.
the answer is with a blowtorch
flamethrower
I haven't had one of these since I went to Florida
now that added to my cooking list
Alright that's it. I'm about to dona deep dive through your channels to see what I can find about the lives you and Mamau lived before CZcams. First, I've seen you mention being great at martial arts (back in the day). And now I'm learning he used to be able to dive METERS underwater with one breath?! 🤯
If I don't find videos already dedicated to this topic, I better see one coming!
Also, lobster 😍🤤🤤
Would it work to pour the batter on the lobsters, since it's so tender? That way you don't have to tug at it and possibly rip it.
Now I would like to see a mystery meat corn dog could be funny
I would think the sweet corn flavor on the breading would overpower the very delicate lobster flavor.
Tbh I thought he was going to use Sea Cucumbers I don't know why 🤣
got a guga ad on a guga video😂all for it
3:07 Aye yo Lee
You can use "trust me" instead of "I'm telling you right now" too
I'd like to try this, but I would probably sear the lobster before covering it with the batter
Now I'm wondering if you make a grilled shrimp kabab corn dog.
Guga said:
Using a wix🤭❤
I'm gonna be ''that guy'' and point out that what you made is garlic mayo, not aioli. Aioli is garlic and oil emulsified together.
you're that guy pal. i just got a call from my boss and was informed that you're that guy pal.
we don't care pal
@@Nicolas-zq7cl ah, cmon pal. He’s that guy.
Thanks for the information
It’s mayo until you had garlic you don’t know, same way you put lemon and lime zest in mayo to make a citrus aioli, mayo is just the base of them
That looks legit!
i've been watching you guys since 2017 and your vids got better and better.......
keep up the good quality guga!!
What kind of knives you use? The ones on the wall look to be from the same maker?
Removes chewy part of lobster then deep fry’s it in a chewy corn batter 🥴🥴🥴🥴
also most flavorful, I 100% would not be doing that if I made this recipe
Based on thumbnail I was expecting octopus tentacle. Thank god it's was lobster 🤣
I have 4 lobster tails in the freezer, this is happening at my house thanks for the video. A thought: skewer the tails before the sous vide maybe?
You should do a favorite side dishes episode
Terrific snack when you want delicious lobster a new way. I'm thinking of skewering the raw lobster onto sticks and dunking them into a tall glass of batter. By the time the batter is brown in the oil, that half a tail will be perfectly done. Thanks for the great recipe!
Make some battered deep fried compound butter bites.!.
Tap some MSG into that dipping batter and then into the squirt sauce - and have an enjoyable umami flavor-taste
Used to be a diver, but after a couple of years eating steaks, gets out of breath walking across the room. But smiles a LOT!
Carnival secret to corn dogs is a pinch of cinnamon in the batter, try it!
Some good stuff
You could probably make a cheaper & less brittle but also delicious corn dog with imitation crab right?
I mean.. it looks pretty good even right now
Make a seafood hotdog
No one cooks and grills as good as you! I get hungry just listening to you describe the ingredients! 😋
Are you sure guga, doesn't look good, looks delicious just that way it is....🤩🤩🤗
I think you will success if you sell it.😁 I think it will be so delicious and insane
Is butter a must-use thing or can I use alternative like margarine since butter in my country are imported and much more expensive than local margarine?
It's my 18th day of writing the comment on both of your channel btw
cool idea, I wonder how it tastes!
I would like to see you do it with catfish
Wagyu short rib corn dog next?
You discovered a new fair food!
Dunno about Florida lobsters, but I'd never maltreat a Maine lobster tail with a corn dog batter. On the other hand, that aioli looked good.
Yah...I was just thinking this. I would never coat & fry seafood in corn dog batter. It just seems...wrong.
Mane i gotta try this with a garlic butter old bay sauce
Hushtail!
I see those lobster tidbits on the side Guda, are you making lobster tater tots??!!
I did this with shrimp 🍤 OMG sooo good big hit with the family.
It´s a miracle it wasn´t deep fried in duck fat o wagyu fat
Don't give him any ideas-
DO OT GUGA
Today we learned that lobster tastes different from hot dogs.
Now eat your hotdog, bloody peasant!
lol he said "whiks"
This would be amazing with a good hush puppy batter instead of a corn dog batter. They're pretty similar but to me hush puppies are a lot better. I would also be interested to see how crab legs work
How about putting the lobster butter(innards) with the meat?
guga, try a nice aioli sauce with milk, oil, garlic, salt, pepper and lemon juice
Had these in Maine this summer! So good!
Mow mow sounds like the professor from money heist 😂
That is one very expensive corn dog! Looks delish!
Can you make takuyaki?
"i corn dog every meat possible"
«Mamau loves mystery meat»
- Guga, 2021
You could probably stuff a split lobster tail into a small pig casing or large lamb casing, if you're worried about it falling apart. Or wrap it in bacon and cook it on a grill, then batter and deep fry. In either case, a little Cajun seasoning wouldn't hurt.
Home made Wagyu hot dogs! gotta see it 😂
I bought a sous vide machine because of you guys and I LOVE IT!
When I shall this my first thought was he probably trying a Korean racips
Of course Guga would make corn dogs out of lobster
Instead of parsley try dill especially if you are using the aioli for seafood.
What if you made the batter like Red Lobster biscuits?
You gotta try the New Zealand version. The batter is similar to tempura, pork sausage and ketchup for the sauce.
Or the NZ way with crayfish / lobster , warm with salt and DYC (NZ brand) , malt vinegar !!!!!!!!!!!!!!!!!!!!!!!!!!
Ketchup for the sauce? Can you get any more low brow lol
@@shanebuck3337 don’t knock it till you try it
@@scottieb8313 haven’t had a feed of crays in a while
Oh shit I just made this comment too, chip shop "hotdogs" are freaking on a another level~ not to mention they use super huge dogs/sausage that taste way better than normal franks or fat dogs they use for corndogs.