I injected BEEF FAT in a CHEAP Brisket, here's the results!
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- Опубликовано: 26 авг 2024
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On this video you will see me using a very cheap brisket and turn it to something we all did not expect. Results were insane.
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#Wagyu #Brisket #BBQ
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Wagyu a6 guga
Wagyu a7
@Baked And Afraid LMAOO WTF
Guga, try an icing bag with the stuff you want to put in the syringe, it's painful to watch you go for a spoon
You ok? Your voice peaked a bit during the coleslaw bit, and the tone seemed slightly shifted through the video.
-Hey Guga, there's a hurricane coming. Shouldn't we take shelter?
-No my brother we have briskets to cook.
Duty calls
Today my friends we are going to sous vide the weather! I know it don't look that good right now, but watch this!
Bro the meat gods will protect this man.
@@panimalos5720 Stop this shirk.
not a nice profile picture tho
Watching him inject the beef
Me: “I should call her”
You win the internet, my friend 😂
@@WhitetailVigilantes no he did not
@@T2uyu is the K short for Karen? Because you're behaving like a real one. We're all just trying to have a good time. If you don't like a comment, simply down vote it and keep scrolling.
@@WhitetailVigilantes no need to cry a paragraph
@@WhitetailVigilantes chill
And that boys is how guga destroyed the entirety of the wagyu industry
But he still uses wagyu fat
@@someweeb3650 you can buy the fat instead of the meat with it so it’s cheaper
More like raised the price of Waygu Beef tallow
@@Lazar_Turtle its scary to think what they put in the wagyu fat because it is cheap, is it even a wagyu fat or is it just chemical
@@adrianhar.d4935 well it’s cheaper Bc it’s not the meat itself but the fat only I suppose.
And I said cheaper so it doesn’t mean it still isn’t expensive.
Guga was the one that said this in a video once that you can just buy the fat instead of the meat for cheaper I forgot what he was using the fat for tho
he's serious about the affordable part, the can of tallow he showed is only 30 bucks.
Wow
Yeh but how much of that flavour is actually coming from the A5 Wagyu fat. Still worth a try at 30bucks though.
I know it sounds cheap now, but watch this everybody.....
@Trayvon Collins 42oz
Only 30 dollars damn you must make bank
"Guga, Category 5!!!"
Guga: "It's called A5...and it's almost done"
I could hear him respond with that as I read the comment LOL!
What is the hurricane?
Where?
i play guga's videos on my tv 24/7, love it
nimbo ?
GugaTV
Ok
NİMBOOOOOOOOOOOI
are u simping for guga now?
I can actually second this! I did something similar probably about 5 years ago, I cooked a USDA Choice-grade brisket flat (yep, JUST the flat, it was all that was available near me!) but I injected it with rendered beef tallow (not even wagyu tallow, just plain old regular stuff), and I was actually really impressed with how well it turned out. So based on my own experience, I agree; this is actually a very worthwhile way of improving an otherwise sub-par brisket.
USDA Flat Iron steaks are my favorite, idk if they have anything to do with Brisket Flat but I thought so
Pics or it didn’t happen
I'm so jealous of Guga, he probably eats better than any king that has ever lived.
But sometimes, worse than any king too lol
That's what happens when you don't order out.
Idt worse than a king is bad
@@shubhendranathsingh9888 Worse than *any* king would be preeetty bad. I’m not a history buff but I guarantee there were kings in famines, heatwaves and other disasters who were forced to eat rotten, toxic and/or generally unpleasant food.
@@JamUsagi I'd rather be in all of those things combined than eat a nutella dry aged steak, or eat a brisket that was cooking for a month straight.
I'm always like, "theres nothing left, he's done it all. It can't get any better".... and you always prove me wrong. Love ya Guga!
He's done this with wagyu fat
I would’ve thought he liked this comment. But he likes them on a random pattern. I don’t think he really reads this. He likes the comment right after yours. And this one I thought was way better.
There are still millions and millions of combinations he can do.
I’m pretty sure somebody has tried wagyu tallow before
I've seen a lot of comments mentioning honey dry-aging, which sounds tasty and honey doesn't go bad!
Pootis bird might be onto something.
Could you even dry age honey since it doesn't go bad?
@@Reksrat it's not the honey you'd b dry-aging
I wonder if he can dry age in a mound of salt to speed up the process, since the Umai bags don’t let stuff in.
Sounds like a bad idea because honey doesnt got is the sugar concentration, the water is so saturated with sugar it actually becomes impossible for the bacteria to survive. During dry aging along side of the enzymes breaking down the meat it also releases moisture into its surrounding. If the meat releases water into the honey it could start fermenting and molding.
2 weeks later.. “I injected Angel with Wagyu Fat”
And now he's immune to Lipid-19...
LOL
He becomes a *LITERAL ANGEL*
@@shadmanhasan4205 nah he become angle
He's gonna exercise all the fat off just to avoid Guga dry aging him
chopping a few slices of cabbage: "makes the dish a lil bit healthier"
also: throws in half a glass of mayo
...
hmm yeah it's as healthy as a cheeseburger with a slice of tomatoe on it xD
Do you not follow them or just troll it up for likes? They do a lot more keto stuff with their diet and unless you're a moron you understand how it all works in the diet.
@@atx0025 lol you need the thinnest skin to give the crispiest duck ... keep on quacking🦆 😂
@@StationZeroOne analogies as limp as a overcooked noodle with less flavor than boiled water. Keep on quaking I guess.
@@atx0025 a spelling like the strongest illiterate 👏🏽
how are cheese burgers unhealthy?
PLEASE DRY AGE BEEF IN HONEY. YOU SPREAD THE HONEY AND THEN PUT CHEESE CLOTH ON TOP OF THE MEAT. I BEG YOU.
I would love to see that
kalh idea
Why not pork instead
@@Redbeardblondie why not both 😁
honestly a sweet idea
“theres a hurricane guga”
guga : “brisket”
Stolen
@@KamikazeOTF-TV 👌👌
@@KamikazeOTF-TV ok and?
@@KamikazeOTF-TV no it isn't
@@solidfeline9093 hmm
Netflix: “Are you still watching?”
Someone’s Daughter: 3:06
a attempt was made
Was looking for this comment
Just no
IT TOOK ME A MINUTE BUT OH NO
Cursed comment 🤣
Guga: This is gonna make this meal healthier.
Also Guga: proceeds to add a bottle of Mayo
The Wagyu tallow is literally a top notch trick, Mad Scientist BBQ hypothesized it was what Franklin uses for his briskets. I did a Snake River Farms 12 lb brisket last weekend, and it was absolutely phenomenal with the wagyu binder and wagyu paper wrap. I didn’t inject.
Wondering who else watched that guy, and its exactly what I thought, save for, i have never injected wagyu fat inside ... now this I got to try next time!
check our Harry Soo's video's on the topic as well!
Mad Scientist hypothizied it was tallow Franklin used? you are delusional..he watched texicana BBQ videos like others did over the last year..
@BillOrensteen Sorry only saw it on MSBBQ didn’t realize it was somewhere else first. Just saw him do it, then everyone else.
Good ol Guga: “I want some toast, let’s put $10 worth of wagyu tallow on it. EASY”
Only dream.😞🤤🤤🤤🤤🤤
Wagyu tallow is not expensive at all. Bought the exact container in this video for 25 bucks.
😆
@@stefan2957 Yeah, I didn't quite like the look of that tallow. His home made one looked proper, but the one in the tub? I don't know... just... too smooth. Sus.
@@rauminen4167 not straight beef tallow, probably has other stuff in it. Plus the bought one is most likely cheap waygu while his is the best of the best. As well as Guga mixed it with garlic and other things to make it more flavorful
"It's bigger than Angel."
Well, go on, get to work. Fatten him up more. We'll wait.
in conclusion, what makes wagyu tasty is the fat. ADD IT TO EVERYTHING YOU CAN THINK, DO IT, NOW.
"Nothing is better than the fatty"
-Guga
Preach, Guga
yep...i like my steak like i like my women...thick and bloody.
@@justindearmond1 ...
@@justindearmond1 a man of culture
@@justindearmond1 I agree with the thicc the bloody not so much
@@toren2099 What you like them dry?
Guga: A little bit of cabbage to keep things healthy
Guga: Proceeds to fill the brisket with a sh*t ton of fat
Also has mayo in the cabbage xD
Fat isn't inherently bad. In fact a lot of fats are very much healthy and our bodies need it to function optimally.
@@d4rk0v3 plus wagyu is the only type of healthy beef
@@d4rk0v3 I agree, but no offense. Do you not get the joke?
@@bukurbudy2117 That's bs, where did you pull that statement out of? Your ass, I suppose. lol
I love how Guga’s voice slowly gets more high pitched as he names out the ingredients.
"Choice" is not the cheapest you can buy. Its only one grade below prime. You completely forgot about select and standard cuts, they are the true subprime meats.
"I wanna know what do you think about this brisket and most importantly what you think, ok? -Guga , 2021
came here to leave this exact comment lol
Beautiful statement
thats a code.
Here's an impossible challenge: Wagyu A5 Bone Marrow
Don’t tempt the Guga
The last guga video. Once it's completed. He's done. He's out
With MSG
@@thevoidofvoids7416The Last Video: "sous vide wagyu a5 bone marrow dry aged in msg"
@@eyanatahmed9911 With more Wagyu A5 fat injected in the Wagyu to give it more flavour.
I love how his side dishes are so simple. It looks like it's going to take quite a bit of preparation and the recipe is just "chop up some cabbage, mix these sauces and spices and then toss it together".
Proud of guga for his weight loss! He looks amazing! I love seeing healthy progress in the individuals that provide my entertainment
When guga was injecting the brisket with the fat. Oh man its lookin sus as hell
Edit: Hey guga imma big fan, maybe can i be in your video just to taste your bomb steaks😬
... I should call him
looks like something else.
He was very exicited to eat it too
cum
@@jaiden9077 why ?
The emotional reward from someone truly enjoying what you’ve poured your heart and soul into is probably one of the greatest things.
My husband and his dad did this experiment just last weekend during their fantasy football get together. The flavor is unbelievable
I love gugas voice. His calm, soothing tone along with his accent is just amazing
His voice is like nails on a chalk board
@@2ndBallScratchGolfer it really isnt
@@2ndBallScratchGolferdang u got them good ass Japanese chalk board?
"Makes it a little bit healthier"
Covers it in mayo and sugar
it's 2021 and this guy still thinks fatty meat is the reason he's fat
@@grendelheydrich2817
Nobody called him fat
@@clashoclan3371 Well, Grendel just did. And as a fat person myself, who has a somewhat similar build, I am going ahead and also calling Guga fat. And considering what he is eating, that is no surprise.
Chiiiiill y'all. I was just pointing out some comedic irony. We love Guga!
I love how people still believe the red meat and fatty meats are bad for you idea for those who are actively researching diet the data does not show this.
Currently people are doing all Animal product diets or "Carnivore Diets" and are finding great success in not only loosing weight but even curing chronic illness, mental disorders, acne. They also find several other health benefits like having sustainable energy.
Fat is actually where most of the nutrients are stored making fat very important, this is also why mentally degenerative diseases are remedied by high fat diets as leading researchers are finding that things like altzhiemers is completely avoidable due to several factors and in early stages even reversible one of those factors being low nutrient diets.
I find it absolutely absurd that people still believe the lie that fat = fat.
Also if you make your own mayo it can be really healthy for you, store bought has too many additives.
Guga you should do a experiment where you compare a 80-20, 70-30, 60-40, 50-50, and 40/60 beef to fat ratio burgers
Oh that’d be cool
This is actually a good idea
I'm a butcher. At 50/50 you begin to have these overpowering flavors and it just becomes too much to eat.
Having said that, my cooking skills are nothing compared to Guga. I'd love to see this done, especially because he would do it justice.
Hate to burst your bubble but Mythical Kitchen has done that already, pretty entertaining too.
And the answer is 80-20.
@@mrkamazing I know that but I want to see Guga do it
I love Maomaoum he really just seems to genuinely enjoy and appreciate food!
Me: "Hey! I've seen this one!"
Literally everyone: "What do you mean? It's brand new."
I’m with you
Mad Scientist did it first - the Wagyu Beef Tallow thing (but used instead to line the butcher paper at wrap time and re-wrap/cool down time)..... Harry Soo at Slap 'Yo Daddy BBQ did the beef tallow injection thing over a year ago.
@@MadScientistBBQ you were the first.
“I live my life a quarter inch of fat at a time” that needs to be on a T-shirt lmfao
Lmfao
Me at the start: "There's no way this will work."
Me by the end: "So, can you recommend a crow recipe?"
There's no reason it shouldn't work. It's not like wagyu fat is something magical; it's just fat. Better incorporated into the meat than this, but still.
@@jasonpatterson8091 Because he's tried similar things without getting results this good.
Hi Guga, Max here from Malaysia. Love your cooking. Just wondering have you tried dry age meat using Chinese salted fish? The umami and its unique saltiness is great for Chinese cuisine. Hope you can try it out on your dry age experiments
"A little bit healthier" then proceeds with the mayo and sugar! Hahaha
"little bit of mayo" *pours in whole jar*
"two shots of vodka" vibe
When Guga was injecting the fat ,for a moment ,it reminded me to other platform ... 😅🤣
Reminded me of a pimple being popped but you do you...
Errrh thats so dirty 😔😳
@@Alxikmane it is not dirty what are you talking about???? Maybe you are instead
@@user-mo1kf2ox7h no you just don’t know what @Adrian Garcia meant by there comment
@@Alxikmane if he is dirty then it leads to the thing that his mindset is dirty and the fact that you said that it's dirty, that also means that you have the same mindset as him: dirty
Ain't gonna lie. That cheap brisket looks just as good as the A5 wagyu.
apart from the beautiful filming shots, I also love your voice. It sounds cheerful and makes you seems like a joyful person to be around with
"it will make the meal a little bit healthier" proceeds to add 1 tonne of mayo 😂
and a whole spoon of white sugar
And a pound and a half of fat
The fatter the better
@@wetsponge151 true
Why is it so fat and hard that's what she said
In the UK we call the beef fat “dripping”. Bread and dripping used to be considered a poor-man’s food.
The best food was usually considered poor mans food , they used to give lobsters to slaves
That's funny, my grandma's side immigrated here from a small sheep town in Northern England, they do that ALL the time lol
"Gotta save the gravy"
@@loverboy824 To be fair, the way they cooked lobsters at the time made them absolutely awful. Not surprising at all that it was considered trash food
@@lred1383 crustaceans easily get hard af... all u taste is an overcooked rubber piece 🤢
I can also say that as a member of the UK we don't say that bro xD
Hey Guga, I had just tried this today with a half a brisket (the fat end) and it came out perfect it was juicy it was tender my family says that I could have let it smoke longer to get more of the flavor but I'm extremely happy with it and on top of that this is my first brisket.
Also before I had wrapped it in foil I had poured beer over it and it came out great
Maumau there a man of culture. taking his time enjoying every part of the meal! Respect!
I see the Jeremy Yoder method of beef tallow wrapping the brisket is catching on. Right on Guga!
ATBBQ did this too and referenced Jeremy. Cool seeing these guys all run with it.
I always love Momo's reactions XD you can tell how much he loves or dislikes something. He is a precious soul :3
Works really well overall. I do this for pretty much every brisket purchase I make (I don't get wagyu briskets because my pockets aren't as deep as guga's obviously). I get a can of the wagyu tallow and inject it - works phenomenally well (though I do render mine down to liquid before I inject it). If you start with a garbage brisket, you'll end up with something very tasty. If you start with a good prime brisket you will end up with an exceptional brisket.
You guys have brought back my desire to cook. Just want see my family enjoy experiments like I do. Crazy fun haha awesome channel! I love your enthusiasm.
3:30 ayo what did you do to the brisket
Guga:
600 Dollar Smoker
30 Dollars of Wagyu Fat
“Affordable”
Me:
Barbie Chef Doll Oven Set
Left Over Butter From the Dollar Store
600 dollars in debt.
*tears*
600? Rookie
$600 dollars in debt is bad? I paid 70,000 on flight school, around half was a loan, and I have no job at the moment to repay it… my parents own a business and they pay it for me and I have to give them the money back when I’ll fly… so that will be great, let alone having a girl too, you know, costs add up.
@@m_swizzy22 no u
A "beef injection" means quite another thing altogether here in Australia. :D
We know what you degenerates do with hot dogs, and we are not amused.
@@hlaw2830 That’s….not it.
@@labaccident2010 Sorry, do you prefer the girth of a nice sausage?
3:17 good one…
That second right after you say "cheers" and have eaten something delicious, man, I always look forward to that part. It's a genuine unscripted reaction that I always look forward to!
When will you release the video of dry aging Angel?
Is that why he's not in the videos so much these days? 🤣
🔥 best comment
just more 15 days
hi fridge is not big enough for Angel I guess, maybe a toddler or a baby would be better lol
@@belalabusultan5911 the wagyu brisket was bigger than Angel and it fits so Angel should fit lol
Just cooked my first picanha today for my parents and siblings, they loved it! Thanks for your videos!!
I recently purchased the Dalstrong SHOGUN series knives, I'm so happy to see my favorite RUclips cooking channel is using them - I realized after I got them that I made the right decision!
Sitting here watching this while eating an overstuffed pulled pork taco with cheese, barbecue sauce, hot mustard, balsamic-pickled onions, and pickled ginger.
Because it only makes sense to eat well when you watch somebody cook well.
Yes yes yes!!
Really enjoying how you've started making a side dish to go with the main event Guga
I love these videos. I learn so much watching them. I keep wondering what would happen if you deep fried a steak in clarified butter.
even though i don't cook that much, i still like your videos because you do what we can't do. This is the guy who does crazy experiments with meat. he's the daredevil.
“Hey Guga, there’s a hurricane coming.”
“I don’t care, the hurricane can wait for me to finish.”
U copied it but so did another person and the original commenter forgave the copier so I think it wont be a big deal but still better original.
Credit: Solid Feline
As someone who's fished on the edge of a hurricane because the fish were coming inland...I understand.
@@TheAtemAndrew i appreciate your dedication
@@SolaceMcfly Caught a good batch of Drum fish, among other things. Need to get some more, been a few years but I think it's my favorite type of fish. Granted, I'm a bit of an oddball in that I like a good, strong taste to my fish.
I use my grandma's slaw recipe. Cabbage cut thin, carrot, onion and bell pepper also cut thin. Mayo, salt and pepper with a dash of sugar and vinager. Let sit for a few hours and stir before serving.
Started by searching for Terryaki chicken recipes, 18 hours later I'm binging all of Guru's videos and desperately searching for Wagyu steak 🤤
Go all the way! Next try Injecting wagyu fat into an A5 wagyu brisket for a marble score of 23!!!
9:00 “I wanna know what you think about this brisket, and most importantly what you think” 😂
Hahaha
"A little bit of salt" Empties a salt shaker. :-D
Good to see the excess fat was used efficiently and wasn’t thrown away. Take notes everyone!
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Go guga go! Go guga go! Go guga go!
Ewwwww 😩 sorry I’m British and the idea of cheese in a can makes me feel gross 💀💀💀😭
Im going to comment this as well. That would be wicked 🤮🤣
"To cut down on the fat I have the perfect side dish, coleslaw"
*Proceeds to pour Mayo
"This will really cut down on the fattiness"
They have Low Fat Mayo.
Disgusting, but low fat...
I literally thought the same lol
Well he meant the fatty taste not the fat content.
That has to be the next best thing, whether injecting liquids or fat, it's putting flavor in the meat or injectors would never have been born! 😉
Guga, I've been rendering beef tallow (not wagyu A5) and, on rare occasion, even bear, for many years.
If you do it right, not too hot and slow, you shouldn't have anything left but crispy bits of meat and some hard gristle.
I pour my tallow into 1lb mini-meatloaf/bread pans, lined with waxed paper to prevent leaks but a muffin pan makes nice, little "pucks of goodness." When cooled enough to move, I throw them in the freezer. I keep one in the fridge because, as you know, it melts at room temp and is likewhat'sin that bucket (but not as good). 😉
This is great for seasoning cast iron, adding to the frying pan for frying anything but absolutely, positively, it makes the best fries you ever had.
Years ago, McDonald's used to fry their 'taters in fat, which is why they were so addictive. Every day after school, everybody headed over for a large fry and a Coke. We had withdrawals if we didn't... 😆 Then, the vegans had to spoil the fun.
You know what the translation of the old, Indian word... "Vegan" is, right? "Bad hunter..." 😆🤣
(Sorry, couldn't help myself).
You can even use it mixed with bee's wax (sometimes add olive oil), for candles or in a dish, like a lamp or for lubricating parts (latches, hinges, etc., it keeps out moisture and cures squeaks, in a pinch but, most of all, it just makes things taste great! 👍
I buy a lot of whole sirloins, sirloin tips, etc. and as I trim the fat, I throw it in the freezer until I have enough to bother (maybe a couple pounds) then I melt it down. I also get my butcher to round up some if I need it, usually letting him know ahead of time so he can work it up on "burger day" or something. And every once in a while, I get some "caul fat" (the spider web looking stuff) from the kidneys/heart which is fantastic for wrapping and cooking things that need some basting and flavor or rendering and is pretty close to wagyu in that it's the purest, cleanest, sweetest fat on the animal.... And there's very little of it.
I'm glad you talked about this, people need to know that regular beef fat (not gristle) is great, too. Use the solid, soft fat.
Medium low fire until it melts and any little meat bits (remove as much meat as possible) are "crisp" and the impurities and goop form a "foam" on top. Just skim it off, remove any leftover bits of gristle, etc. and pour into your favorite size mold, ramekins, muffin pans, mini loaf pans, etc..
People on the frontier used "bear grease" (tallow) for everything from lamps to medicines to cooking, mechanical lubrication and, of course, seasoning their cast iron. 😀
Take care buddy, sense some A5 meat butter! 😉
P.S.
The best way to rest a brisket is wrapped in a towel (foil, first) and placed in an ice chest (cooler) for that hour, hour and a half. Let's it come down nice and slow and even!
I gave it a try! Turned out amazing, thanks for the demo
If guga can't get his hands on a cut of meat. We mere mortals ain't got a chance in hell.
LOL
I see you have been watching Mad Scientist BBQ, as well as Harry Soo!!! My two favorite youtube smokers on the site. I'm so glad you tried out their "Franklin's Secret Brisket" technique for yourself!!! As Harry always says, one data point isn't enough and it means the world that so many of ya'll have been testing Jeremy Yoder's tallow wrap technique!
of course he has..He uses other peoples ideas now and give ZERO credit to them since they are all running out of content ideas....
"This is my kingdom come, this is my kingdom come..."
can't wait for you to try this technique with bone marrow instead of rehydrating a steak
Me watching with my cheetos in the middle of the night: It's fine.
You have to watch these videos with something to munch on lol.
If only you had some Wagyu or steaks to have the Cheetos as a crust!
you should try injecting those with some cheese whiz....
@@mpound97 beer.....and then food....and more beer...then some food too...have a smoke, go to bed. not necessarialy in that order.
@@justindearmond1 no in that exact order
fun fact: in Finland we call coleslaw "pierusalaatti" wich means fart salad
isim kötüymüş ancak olay doğru.
@@bakaariiim yes i understood that very well
@@Kiehuva hej lol jag kan förstår lite svenska jag är från U.S
@@KingDiamondBones jag talar inte svenska. But i can understan it a little
@@Kiehuva he said name sounds bad but its accurate.
I can feel the icecaps melting looking at this.
3:28 looks like the ending of a porn movie.
theyre in my basement
“Coleslaw makes it a little bit healthier”
*Proceeds to pour half a bottle of Mayo
keto diet
Guga what do you make for dinner what are your favorite dishes now that you’ve found so many delicious ways to cook?
Inject high quality fat into a sub-par cut of meat, actually a genius idea.
even injecting beef fat in rise of kingdoms doesnt make it better
Love form South Africa. You are such a legend
As someone who played ROK (rise of kingdoms) for a while, its a great game. The community is what you have to worry about.
Homophobes, racists, and sexists galore. Just in general there are really uneducated people on there.
1. Yes the map is focking HUGE,
2. The architectural styles of each civilization can be similar between a few but theyre for the most part they stray from each other significantly.
3. All commanders have skills that you can lvl up as you collect their statues, along with a skill tree you can lvl up when you lvl up your commander with EXP.
===========
Things to consider:
ROK is a multiplayer game, there are millions of players. There are alliances and friendships and families. There are leaders and commanders that will boss you around if youre in their alliance. Then again there are over 300 people in my acedamy alliance and sister alliance alone. Its hard to manage all those people, and It is impossible to 'rise' on your own. Unless you have hundreds of thousands of dollars to spend. Which im assuming you dont. So yeah, big emphasis on the multiplayer.
"When I was done, this is what it looked like."
Me: Got a lil excited about this experiment, did ya, Guga?
You ALWAYS make me smile. And yes, I'm a vegetarian watching your videos.
That would be blasphemy for vegans. I guess you lack the zeal, those folks are quite intense in their faith...
My takeaway:
1) Buy a wagyu brisket and save the trimmed fat
2) Use the trimmed fat on cheap briskets until it's gone
You get several wagyu brisket experiences with only one purchase 👍
please do a video about whether to add a fat to the outside of a filet mignon steak when searing on open flame. You could try comparing searing with no fat, searing with butter on the outside, searing with oil on the outside, and searing with mayo on the outside. I am really curious the best way to sear a filet mignon steak on open flame bc these have a little less internal fat. Thanks!!
My neighbors and I are having a brisket cook-off for 4th of July. This will be my “secret recipe”. Thanks guys!
Sometimes you’ve gotta risk it for the brisket.
I can't like this enough lol
Well done
It's crazy that they say a hurricane is coming because I literally just left Florida two days ago. Talk about great timing 😂
I think he was just saying it's raining a lot. There isn't a hurricane heading to FL.
What, you left Florida and didn't try to swing by Guga's place? For all we know, it might be raining meat juices!
@@cocodojo cloudy with a chance of Picanha!
@@cocodojo Miami is a big place. But if I can find them I definitely would have. 😂
@@900443980 that made my day 😂😂😂
Two experiment ideas,
1. Inject brisket with bacon grease
2. Inject the brisket with wagyu fat and then dry age.
Hey Guga this might be insane but if possible you should try dry aging steak in wagyu fat.
That would be awesome.
Is it Angel yet?!.