I deep fried a BRISKET in BONE MARROW and this happened!
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- čas přidán 5. 11. 2022
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Today as per your request I went all out and did what you have been asking me for a while. After collecting so much bone marrow and making even more. I went ahead and deep fried a whole brisket in bone marrow. This was an incredible experiment and I hope you enjoy it.
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#bbq #experiment #cooking - Zábava
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I went to the shops the other day and asked if they had the ball deodorant, they said they only had deodorant for under the arms 😂😂👍✌😎😘
Who wants a sanduwish...i want one of those sanduwish by guga
Why dont you dry age it with bone marrow...basically do the same process even pouring the bone marrow but then leave it age in that bone marrow for 1 month...sink the brisket in bone marrow
Try and cook Lamp Kleftiko. It's a dish from Cyprus. You will be amazed
Now deepfry a turducken in bone marrow 😂🤣😂🤣
Happy Thanksgiving soon.
So the point here is that if a high-end restaurant wants to serve something that's really worth an absurd amount of money, they should stop covering everything in edible gold leaf and start cooking everything in bone marrow.
I can see bone marrow becoming the new liquid gold in fancy restaurants
@@Luna-mo4bp it has been for quite some time. Gold leaf is just for posers that want food to look fancier than it tastes.
yeah but they can charge gold leaf food more AND it's less work so.....
That way we can measure price in the number of animals that had to die to make it
@@Daniel-zm1wt loser
I'm glad you guys spent a higher than usual amount of time talking about the prep for this and how arduous it is. I think we may take for granted how much goes into these videos becuse they often click in at less than 10 minutes sometimes, and you go through everything edited quite quickly. Guga and the gang deserve every like, click, view and subscription they get for doing tons of hard work and prep to make these videos and cooking experiments look easy.
CROCODILE HAHAHAHA
CAMEL HAHAHAHAHA
And then think about how much cash they are making. 🥴👍🏼
@@hbgriss fr making 10s of thousands off of one video thru monitizing and sponsors.
@@DaddyJoe_ yea but not every video turns a profit of the same level, so yeah it probably isn’t hurting their pockets too bad but it could be a waste of food and money regardless 🤷🏽♂️idk
Leo's monologue is becoming a tradition by now. Just pure gold.
Yeah, but I miss maumau. Haven't seen him for a long time. Hope everything is fine and he's just having a break..
He's usually on the sous vide channel
@@ApathyBM I watch both channels and he haven't been on there either
I think Leo is a clown and he doesn't say anything informative and makes rubbish jokes. He needs to leave the channel
@@DMalek same
Guga should open up his own restaurant! Me and everyone watching would love to try some of his amazing dishes and steak creations.
He already has a vegan restaurant
Vegan??? Stop that slander, I’m offended 😂
Restaurants are WAY harder to run than you think.
Why would he if he makes a TON of money without the expense and headache of a restaurant
Opening a good quality restaurant would be too much trouble for too little money, unfortunely.
It could work with lower standards and astronomical price tho, but it doesn't sound like Guga.
Between Guga, Nick DiGiovanni, and Josh Weissman you can learn how to cook literally anything lol. The extent Guga goes for good content for his fans (and for pure fun lol) is awesome. Keep doing what you do Guga!
I subscribed to a few others as well too many to list.
@@cyankirkpatrick5194 lol yeah, there's a bunch. Those are some of my favorites that I've personally learned a lot from. Josh is getting to fancy for my price range of cooking though
I do food reviews while I’m high on my yöutube chånnel 😎
@@SevenHunnid that sounds fun as hell lol. That’s me every night 😂😂 just sub’d 👊🏻
I would rather learn from someone other then weissman used to like him but for a while now his food has gotten to expensive and he him self comes off as snobby
Is it possible to get wagyu bone marrow? Maybe you could compare the bone marrows of different cows in a future video
lol always another level
@@PuppetMasterdaath144 let's doo it
Deepfry dry aged a5 in wagyu bone marrow 🙈
Freak🤣
He already said he would never do it again because of the work and expense but hey, if he needs the content someday, who knows?
let me tell you Guga ive only discovered your channel like a month ago and i cant stop watching your videos, whenever theyre recommended, old or new, im here for it. I live in iran and well steak isnt a food that people even think of, most of the people havent even tried it in their life, same with me, ive only tried steak once and that was a well done steak cause my mom didnt know that it was supposed to be medium rare. But i always learn something new from your videos, whether its about the spices, different kind of brines, marinades, cooking techniques... and ofcourse you're lovely group of friends and family which makes it feel like home when you eat with people is always nice and heartwarming to see, thanks for all you do Guga!
That’s awesome man! What a cool comment. God bless you brother! ❤
Wow man
What a story!!!
Keep it up brother!!
Here is to you expanding your horizons my friend and try all foods and recipes. from all over the world
Welcome
Brother hows the riot there?
Angel's direct to the point honesty, Guga's electric enthusiasm and Leo's superb descriptions are the things that keeps me coming back for more.
"oh my god its smell like heaven" it does. just a few more would bring you to heaven too.
😂
Guga! I would love to see you experiment with mushrooms a lot. There is a huge variety of mushrooms that are even supposed to taste like steak and it is a huge growing market. It wouldn’t be your classical type of content but man I wish someone on CZcams would take on this huge new field with your methodical approach.
My head went to a different place here.. Guga don’t do it!!
One i would like to see him try is Cyttaria.
OH! What about dry aging with mushrooms? You could do a mixture of dehydrated mushrooms
@@thechief1850 DO IT
Maitake fried as blooming onions is delicious. Oyster mushrooms cooked as Korean KFC are as well. One doesn't need to be vegan to love these things.
This is how this video came about:
Angel: “Hey Unc. You got a lot of bone marrow in here”
Guga: “Yeah I’ve been saving it!”
Angel: “you could probably deep fry a brisket in all this!”
Guga: “…”
Angel: “… don’t…”
Guga: “ENOUGH TALKING. LETS DEEEEWW EEEEEEHTTT!”
nope
What was more amazing than the bone marrow fried brisket was the fact that ANGEL FREAKING ATE SOMETHING WITH GREEN ON IT (without even scraping it off) whoa
about time he stopped being such a wimp around greens
watching gugas videos hurt cuz i’ll never get to try any of it. bbq is my fav eats
I'm actually so proud of Angel for eating the green. Beautiful to see people pushing their limits. 👏👏
i like the side dish. It tells the audience Guga is not just someone who just cook expensive meats/experiments.
Obviously the brisket is insane, but the side dish is the thing I'm going to steal from this video. It'll make for a nice snack for the first football game on Thanksgiving.
Be small on the oil amount, or use olive oil for healthy reasons
I miss seeing Maumau. He's on here so much less than before. Leo has great descriptions but Maumau is 10x th3 entertainment value 😂
Alright...I'm gonna say it, after having a whole warmer just for warming....we need a kitchen/tool and/or house tour....your kitchen and food tools are insane. I love it.
Suggestion:
Dry age in ginger. Could be powder or real ginger.
Now for the impossible task for @Guga Foods, getting the same results in this video with only doing half the work. Have you thought about making bone marrow compound butter and deep-frying in that?
Every time Guga says "Oh man, this is AMAZING!" I slap this into a bookmark folder of "Special Occasion Foods" because even if it costs a hundred bucks--if I can make a whole house of people happy, then it is always worth it.
Leo: Puts it in beautiful detail.
Angel: Say it like it is perfectly.
Guga: *ULTIMATE BLISS*
Angel speaks for the people.
Leo says so many words but ultimately says nothing, Angel is actually way better at pin pointing specific flavors, did you see Leo say the taquitos we're "smokey", they weren't smokey at all, just chicken thighs
Bro I just said this exact thing..
Where the Angel and Leo show?
I’ll keep asking for it until it happen.
Guga, PLEASE do a Wild Game Experiment.
Take Venison, Elk, Boar, Buffalo and other wild game, smoke it, age it and see if any of them can touch Wagyu.
Damn you !!!!!
I just ordered two cases of Bones.
I thoroughly enjoy your passion and your love for what you're doing truly inspiring to an old Chef like me. You have challenged me to do better ever since you were not little lunchroom behind your office keep up the good works and thank you!!
I hope you realize you would be needing like a truckload of bones for this.
This is a a full review now. Angel thanks for committing and have the food how like it was prepared I appreciate it 👏👏🤝
This is the perfect example of what guga does best. Blending South American cooking with North American BBQ and then turning the dial to 14 and doing the dumbest experiment in the world and getting amazing results somehow because he's a magical wizard, then sharing that result with people he's close to. One of the best food channels on yt
Its been years Angel, get over it! Your job is to eat food. Ignore the greens!!! Show us how strong you are man, you work out all the time.
I love all of you guys. Great entertainment. I love the roles you have assumed to give us great content.
beautiful shape on that brisket!!
Your cooking skills are just on another level!!!!! Amazing. Just wow
So many of his side dishes are basically a meal of their own and I love it
Love your experimental spirit, Guga! Keep it up!
As an alternative to a full deep fry, how about a marrow dipping sauce?
To keep the sauce in a liquid state, perhaps utilize one of those little mini heaters Thai restaurants use to keep soup hot?
BTW: Fantastic episode. I found it on a full stomach and this episode still had me drooling. In the face of brisket, especially special brisket, it's a miracle I even noticed the taquitos/flautas at all, but they looked phenomenal. If there was any one episode I wish I was there for... this might be it.
If you're not able to get something covered, you can add some stainless steel in there to decrease the volume of fat you need without affecting the flavor. Like a stack of bowls or just a bunch of forks and spoons
You are right, Archimedes my man. I was thinking also oven ready ceramic bowls. Like souffle style ones. Btw there is a typo there, I think you meant increase the volume. Anyway, I think I won't be doing this deep fry lol, but I really believe that it is the tastiest brisket ever.
Guga this was just amazing!
This looks incredible! 😍 & your videography is always on point. 🙌🏽
Gotta be honest. This looks like one of your best side dishes yet!
Guga's side dishes are always incredible!
That table of meaty goodness is definitely the meal of the gods, no question.
Already salivating this sounds so good
his voice is so soft and i cant stop thinking that while im watching the video
That side dish looks amazing
I've truly enjoyed watching you grow and evolve your channels.
My wish is to one day cook with you!
Hi Guga! I found your channel a few weeks ago and I’m obsessed! I always think of what would be another interesting dry age experiment and I thought of Spicy Korean Ramen seasoning packets! Or even Kimchi! Hope you give it a try!
I can only wish you keep your health in check guga, i love your content, don't want for it to end anytime soon
Those flautas look amazing. Guga, you da man my brother.
guga: 'let it rest for 12hours"
also guga: "just enough time to make a side dish"
your passion and patience for cooking/experimenting with meat is astronomical Guga!
Love you guys! Keep up the great work!
That’s side dish today looks phenomenal
I was drooling over the flautas before you even cut into the brisket!
Mann I know how much prep goes into this one alot time right here this was like 6 months process just for one video hats off to you man and the side dish looks amazing
We watch your videos all the time and my daughter said after watching this that you should make compound butter with your bone marrow used to fry the brisket. My husband and I totally agree! We love your butter of the gods!
Guga, do the experiment again but dry age the brisket too! See how THAT would go.
Dry aged, smoked, bone marrow deep fried, waygu brisket lol. It would break the internet.
@@Noisy_Cricket with some msg sprinkled on it lol
Guga there’s nothing that beats your recipes, thank you for the holiness you behold 🙏🤤🤤
This must be the best one yet, holy cow! Everything look beyond delicious!
I love Leo's monologs. Genuinely helpful
Wish Guga would make a contest in which the winner can be a guest taster of either his steaks 🥩 or brisket AND try his side dishes! 🤤 lol
I wonder if you could get a comparable result using less bone marrow and filling out the rest with butter or tallow...
thank you for the video! i need to try brisket asap.
Angel needs more lines; when he said it was like Butter of the Gods...he knows flavors!
Vid 2 suggesting this experiment.
Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
For the rest of us, I think there should be an option to deepfry with smaller volumes of fat. Maybe a food grade silicone roll-top "dry bag". Then you could do a high-temp sous vide in a cheaper oil. Guga, I think you have even influence to bring such a product to market. ☮️❤️🌈
The brisket looked incredible and I knew it was gonna taste incredible, bone marrow is amazing and that's a match made in heaven. But man, honestly? My mouth was watering over those chicken taquitos. I'm not a fan of avocado so I probably wouldn't make that sauce myself but I absolutely AM going to make these this week now that I've seen this and got your recipe to try out. Can't wait.
Man, I've been watching your videos every week. I wish I had a friend like you lol. Nice work
Guga really is a vegans worst nightmare 😂😂
We need a GugaSides channel.... or a couple videos of just side dishes.
He does have a channel like that
Look on his CZcams profile and go look under channel’s n’ all his connected channels he has will show up
Angel is the best... So genuine and spontaneous... Brings a nice charisma to all Gugas videos...
I watch you every day keep going Guga
Guga employees get free meat in every single video? Hire me! 🤣
I am also interested in being hired🤔🤣
The videos just keep getting better!!
I have watched thousands of food videos over many many years…. this is the first time my mouth actually, literally watered. Wow.
The steak pillows in the background 😂
{Day 1} Guga, i have a request for you. So you know "Rendang" right? That's an Indonesian dish that made out of meat. Usually we use cheap meat. But can you make one with a Japanese Wagyu A5? Will be very appreciated. 😁
Bone marrow and drop biscuits are my all-time favorite hunting breakfast. It takes a lot of willpower to save up enough for us but well worth it. A couple with some good preserves added is the perfect way to end the meal. I'm salivating just thinking about it.
If you ever have the issue of not being able submerge the while brisket in the future you could get some stainless steel weights to have displace the liquid where it is not needed and raise the level of the fat to where it is needed. IE over and around the flat or where there is a gap between the most and the walls of the pot. It could save you a lot of work and let you use a lot less fat.
Real deer steak
WOW! I'm speechless! I wish I could try this. You just blew every brisket video on CZcams out of the water with this one! Awesome! 🔥🔥🔥🔥
Absolutely LEGENDARY!
Leo should be a professional food critic. He paints a picture with words.
One of the main benefits of deep frying stuff is that whatever you deep fry in is usually re-usable (at least for a little while). Would something like this be feasible if it were a restuarant setting? Re-using a vat of bone marrow for some period of time (probably like a day or something)? Cuz if so that could end up being one of the best BBQ places on the planet.
I love how Gugas Voice goes up at every sentence when he's explaining something 😂
Angel's disdain for anything veggies is just...amazing. I've never known someone to hate veggie's this much.
Awesome experiment I enjoyed this
Challenge: I want to know what your last meal would be if you were on death-row. If you had a budget of someone on death-row, what would you pick for your your protein, side dish, and dessert? Whatever it is that you choose, I also want to make! You could turn it into three episodes: 1 for you, 1 for Angel, and 1 for Leo!
The mad scientist of meat strikes again. Keep up the good work, Guga.
This was awesome, thanks Guga!
Wow. What an effort. A visionary. Also, look at those meat pillows the in background! Total Guga.
Here's a life hack use a butter knife to get the bone marrow out and use a tin with a drip tray ontop to render the bone marrow
I’ve got to say guga that joint of beef looked like a masterpiece once it was trimmed and cleaned your top level my guy
Guga, you are next level!!
Guga! Your side dishes are as EPIC as your main dishes! You need a “Everything Side Dish” Channel! 👏
Your food is absolutely incredible, truly well done.
Angel enjoying the dish with vegetable so much despite his hate for them was amazing to watch haha!
Leo cracks me up. I love it when he is on.
Looks so good.
I've been waiting for this one.
holy, that side dish looks unreal. gonna try that out ASAP!
gosh darn it how i want to try even a normal brisket.
seeing those juices just squirt from the meat...oooof, would be in flavor heaven
I wonder what Guga's favourite steak is. He has done so much experiments, with dry aging, dry aging with whisky, yeast, you name it, he has cooked A5 wagyu, filet mignon, brisket, tomahawk steaks, mixed them with compound butters etc. So I wonder how he would cook the most perfect, flavourful steak of all.