1000lbs of BBQ in ONE MEAL?!

Guga celebrated 3 million subscribers in the most epic way possible. He smoked A LOT of meat. Half a cow, a whole pig, ribs and various other delicious cuts of meat.
Show some love by smacking the like button on the original video : • I cooked a WAGYU COW f...
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#reaction #cooking #barbecue #food #brisket

[@GugaFoods]

No one is above the law,... expect Chef Brian and Guga Combo, Let's GO!

[@THOMAS_VANN]

You know that’s right

[@ChefBrianTsao]

HELL YEAH BROTHER! 🤘😁

[@sweeleongng333]

🤘🤘

[@ringring8938]

@@ChefBrianTsao good stuff

[@DannyBedo]

Guga’s Law: “If nobody’s done it, then it’s not wrong yet.” Officially part of physics doctrine

[@DannyBedo]

Chef Brian can forgive Jamie Oliver, but Musician Brian cannot forgive Home Depot music 😂😂😂 that’s a real metal head.

[@ChefBrianTsao]

😂

[@DannyBedo]

@@ChefBrianTsao dude! Opening for nekrogoblikon is so fucking cool! Congrats 🎉

[@bhandlon]

I wanna hear the Home Depot metal cover

[@sirbiff10]

Love watching both Guga and Chef Brian. Normally not a food video watcher but between these two amazing people you won’t go wrong. Guga makes me want to BBQ and Chef wants me to be more active in the kitchen.

[@ChefBrianTsao]

🤘😁

[@gabortoth3706]

As a hungarian, the mangalica pig is even more interesting to me :)

[@ChefBrianTsao]

🤤

[@markvajda]

Nice to see a fellow Hungarian in Chef Brian ranks :D

[@gabortoth3706]

@@markvajda we´re everywhere 😄

[@_bats_]

Yeah...is there a longer version of the Guga video where we can see more of that?!?!?

[@romanteni]

​@@gabortoth3706yeaaah... Why y'all don't start some good BBQ places..wasting such talent.

[@brianpecirno2888]

Joe Yim was an assistant football coach at my old HS. He has competed on Chopped as well as working at several BBQ restaurants in the south and has had a few pop ups around Chicago.

[@sigmablock]

If Guga does this again I assume for 5 mil subs, would love to you see you hang around with Guga and perhaps make the Guga MSS Sandwich for everyone invited. 🤘

[@ChefBrianTsao]

That would be awesome!

[@ConchCatBlvd]

I am so excited to see the return of Chef Shon.

[@Uncultured_Barbarian465]

Always great to see professional chefs reacting to Guga. I love his vids. And there are so many cooking channels you can torture Chef Shon with. Like Cooking with Jack ...

[@loki219]

I think CBT already introduced him to CWJ with the church chili episode

[@THEbenagain]

Yes. Let's see Chef Shon be subjected to Kay's cooking. I like you Shon and I'm sorry but you gotta suffer with the rest of us 😂.

[@ChefBrianTsao]

😂

[@dsr0116]

I grew up in NC. So after I moved, I had to get my fix for Eastern NC style BBQ (which is vinegar based: really great for pulled pork). It is common that large BBQ restaurants will spend the whole night/morning smoking whole hogs. I now live in Atlanta, which does have an interesting BBQ restaurant that has a mix of Southern and Korean BBQ.

[@worldfamouslanglois4805]

Great vid.. man we had goats and my dad learned in Central Africa how to cook a whole goat. Niger .. you take two rebar and make an X and tie them together.. make a fire pit and then put the X with the goat kind of semi overhanging it.. then baste it .. and then flip it .. all while drinking beer for about 6 hours ! So good.. we had 'goat roasts' every year as a kid with all the locals .. try it again bro.. Goat is so good!

[@nicholasmangialardi1618]

This is probably the most mouth watering vid you have reacted to yet! 🔪🥩

[@ChefBrianTsao]

Agreed!

[@jamesromesberg511]

My family and I used to do a yearly half beef and full pig roast every summer. Its all about having A LOT of time and patience! It takes between 12-18 hours attending cooking, minimum, to ensure proper full animal cookery and its a highly involved process with a fair amount of things that can go wrong.

[@ChefBrianTsao]

That sounds epic though!

[@jamesromesberg511]

@@ChefBrianTsao it is! Perfect excuse to have some adult beverages too ;)

[@mfaizsyahmi]

Chef Brian: Making every NY chef jealous of Guga one guest at a time

[@ChefBrianTsao]

😂

[@groofay]

Chef Shon doing the commercial voice-over 🤣 he might have a second career to look forward to

[@ChefBrianTsao]

For real! Was so good 😂

[@PeeWee599]

We need the Kay's cooking reaction with Shon!

[@15oClock]

Guga cannot be stopped.

[@NickolasRAnderson]

Kay’s cooking is at least edible. Cooking with Jack is just a master class on how to make poison in the home kitchen.

[@darksteelmenace595]

The downside of watching googa videos is that you always get so damn hungry from them 😢

[@SebastianSmith-c5t]

Too bad Chud wasn't there to join Mighty Joe and Jeremy. And he's been on Guga before.

[@sailorjupiter814]

He is just delightful. I would love him reacting to Kay's cooking.😊

[@zelphiaellerson6283]

Being extremally careful not to cut each other...Best line ever!!! 😃😀😃

[@ChefBrianTsao]

😂

[@AndrewsFKS]

It's funny that some chefs don't know how to barbecue. Here in Brazil, I'm just an ordinary guy, but since it's a tradition here, I know how to do it, I love doing it, and the barbecues turn out extremely good, better than many KZbin videos. Guga is a legend for me, from Brazil, let's go.

[@gebezeira]

Joe Yim used to work at Terry Blacks BBQ.

[@JPspinFPV]

The Home Depot bit just has me rolling. That's real love. Pork ribs should fall off the bone, beef ribs should have some pull.

[@39zack]

Can I have a deer? No deer! GOAT! GOAT!!! (on stick!!)

[@matthewtheuret8215]

Whole hog every year on a 75 year old spit over a fire. The hog probably had the skin on. It does get super dark, but the thick fat layer underneath protects the meat.

[@u140550]

Hmm now I wish it was already live

[@v1nc3ntjr]

here in the Philippines we have a roasted cow, that is injected with brandy, and its a whole cow warp in foil

[@prankmonkeyxs650]

Proper rib cooking is not technically fall off the bone. What you are looking for is the bone to come out clean. As long as it comes off the bone clean you cooked it right reaching proper tenderness. The last thing you want it to be gnawing for a bit of meat and a bone.

[@salatsanxDD]

Cooking a whole cow is something common for big celebrations in Argentina :D they dig a huge whole, make a fire and basically bury the cow to cook slowly below ground 😮

[@ChefBrianTsao]

Wow! Nice!

[@Atom85825]

450 LB of deadweight is different with just static item, the drag of a huge body is whats makes it needs alot of effort

[@jothatch3663]

Those wagu tomahawk-os looked incredible

[@DrRonaldSIpock]

It makes you think about Greek poetry where in Homer they had Hekatombs, 100 cow bar-b-q's. If that's true and not hyperbole, the cost and the labor involved must have been insane!

[@6gradosproducciones]

Guga is Lex Luthor in an universe where there's no superman, so he dedicates himself to cooking

[@ChefBrianTsao]

😂

[@NonsensicalSpudz]

11:38 BUILT FORD TOUGH

[@TheRealYDA]

The Smoked Angel Got me Laughing 🤣🤣

[@michaellind9650]

That "ax" as well as most of gugas knives are from dalstrong brand knives, and yes, that "ax" I an actual knife

[@HellsCowBoy666]

Brian, come to STL and try STL style ribs

[@traylorkarttech4432]

You need to colab wit Chuds BBQ in Austin. He will teach you all about bbq.

[@fabioeliasreisritter8827]

You know Guga is a real brazillian just by using a "Makita", one of the most used brands here lol

[@JPspinFPV]

I'd watch a KZbinr bbq cookout. Guga, Brian, Frenchie, Weissman, Uncle Roger, Eva and Harper of Pasta Grammar, etc.

[@benjaminbouyant2675]

I've seen whole cows cooked in a single day, what's even crazier, the butchers didn't waste a single bit of meat! I'm from Bangladesh, so it was more or less turned into different curries and such, and there were more than 100 guests. After the whole thing, there was some to take away! You should take a look at Mezbani Beef Curry, a specialty from my city of Chittagong.

[@safwanmiah3773]

Im Bangladeshi too, when we went in 2016 for my cousins wedding they cooked a whole cow. I got to see thr cow being executed and trimmed, and we saw a bunch of organs cut out. Was a cool experience and it was made into a nice curry.

[@benjaminbouyant2675]

@@safwanmiah3773 Probably came here around Qurbani time.

[@safwanmiah3773]

@@benjaminbouyant2675 I dont remember the exact date but it was sometime in July. I remember it was monsoon season

[@benjaminbouyant2675]

​@@safwanmiah3773 Qurbani time is usually around then, usually about a month(ish) after Ramadan.

[@calmyoshiz]

The fact I just found out you're in a band and are gonna open for Nekrogoblikon is great

[@ChefBrianTsao]

🤘😁 be sure to check out Loss Becomes on Spotify!

[@calmyoshiz]

@@ChefBrianTsao already added Memory and Focus to my liked songs, loving the music so far

[@tfomoridresden]

I am not not a professional, but I smoke meat every weekend (weather depending). Depends on meat whether you want fall off the bone. Example is with ribs you want a tender clean bite, but not falling off the bone. Pulled pork you want that bone to slide out. Probing should feel like butter which brings a good question. How can you check the butter feel like you would with a brisket/pork butt etc, but wouldn’t wagyu get to that sooner with all that fat?

[@canonicalheat2376]

For eating, fall off the bone is what most people want. For bbq competition, you have to be able to take a bite off the rib, but the rest of the meat is left undisturbed on the bone. I prefer falling off the bone.

[@cherozkiahyusof4902]

At malaysia mostly about whole kambing bakar whole cow that rare

[@thomasdrew1159]

@mightyjoeyim Joe Yim's channel is the coolest. He's from Chicago and loves BBQ. He took time away from being a teacher to work at several top spots down in Austin and now runs his own pop ups back in Chicago I think. He has fantastic tutorials on how to do central texas style bbq. Really in depth stuff with no techniques missing.

[@diaandeysel5960]

Yes to k..

[@BlackDragon1035]

thank you, now i can't unsee Guga Luthor

[@shirokanzaki15]

oooh smokin'!

[@ChefBrianTsao]

😂

[@mrgreeneggs6191]

i remember years ago we had a triathalon we where bbq'ing for while we also had 3 coaches of tourists / onlookers to cater for one night and for 2 hours with 3 bbqs running nonstop we were pumping out steaks athleets eat a lot specially when they are bulking up for a meet and then on top of that we had our usual customer in the resturant not to mention the 3 coaches worth of guests attending so ye.... did we move 1000 pound of meat no idea... was way to bus to even pay it any mind.... but it was alot... i had both apprentices working beside me while mum and dad and some of the wait staff ferried meat and salads and other side dishes as required plus catering the full a la carte menu for what i believe was in excess of 500 people for the night.... we were lucky that the local butcher was working with us to keep the place supplied with meat through the night... a lot of food was eaten that night... it was back in the 80's around 88 or 89 i think in airlie beach.... anyway i ramble... was an intense night... and at the time i was the dish washer, i just happened to be really good a cooking steaks(on a BBQ) for large crowds. for whole animal cooking look up 'pig on a spit' or 'cow on a spit'

[@ShiroRX]

Eating all that beef and pork would do the opposite of give me energy after all the manual labor lol

[@arlaghdoth4434]

Lol I always thought Guga would be more of a Kingpin than a Lex Luthor, gotta see the way that man throws hands.

[@ChefBrianTsao]

😂

[@TheRealYDA]

He was a Martial arts Instructor before so 😅

[@FRFFW]

That scream 😂😂😂😂😂😂

[@jonbolton3376]

Please show him Kay's first attempt at fried rice lol.

[@sallyostling]

How does Guga afford this stuff???

[@ChefBrianTsao]

Right?! That’s what I was wondering haha

[@boxlad7583]

he can probably write most of it off as a business expense so he doesn't pay taxes on it

[@michel4rthur]

Guga smoking an entire cow? Three words: Holy f*kin' shit!

[@dat_man_lu]

Ribs shouldn't fall off the bone when you pick them up, but they should come off the bone with little to no resistance when you bite in to them. That being said, it's still deliciously tender. But at that point you're not really having a "rib". It's basically taco meat if it can't hold it's shape lol. Barbacoa if beef ribs, pulled pork if pork ribs.

[@arsyfoox]

You should keep in mind that 450 lb on bones feels totally different than 450 lb in wights.

[@joshualau4070]

Shon needs to watch some more Jack and Kay Olive Oil.

[@rogermccaslin5963]

Oh, please do introduce Chef Shon to the wonder that is Kay.

[@JakkiPi]

This reminds me of every Filipino birthday, wedding or holiday party. My aunty's wedding we slaughtered a 700 lbs pig and made a whole lot of lau lau! The whole family helped and everything is used. I'm just glad I wasn't the youngest one because that kid has to hold the big bowl and catch all the blood.

[@legendoffupa]

At a medieval fair I visited a few years ago, they roasted an entire bull in one piece. The portions were rather small and pricey, but it was absolutely worth it, one of the most tender pieces of meat I had in a long time. 😛

[@RazDaz74]

Most highly experienced BBQ guys actually rest their brisket overnight. 12+ hours (secret technique)

[@u140550]

i may rewatch this later, but glad to be here during the premier.

[@ChefBrianTsao]

Thanks for being there dude!

[@eranshachar9954]

This video of Guga was even insane to my standards as a Meat lover. Cooking a whole Cow is something I would never dare to do/whole animal in general starting from the fact that I am not allowed to lift so much weight after spine surgery. Anyhow Uncle Roger released a new video today of Nigella Lawson making Summer Rolls. I think she was on drugs again as she was able to do it incorrectly if speaking gently. Uncle Roger was angry I recommend you will react to it.

[@ChefBrianTsao]

Oh boy! Can’t wait to check it out 😂

[@eranshachar9954]

@@ChefBrianTsao Good. I have what to anticipate for.

[@charlesr.8159]

I can’t remember his 4M special.

[@Cherrykhalil]

Come on chef brian x guga please!!!!!

[@Kerosene.Dreams]

It's no joke.

[@Kain241st]

You know, I may be late replying to this video. But god damn I love when Brian has guests on. He riffs off people SO WELL. Also, when I was watching this and we got to the injection part, I could not help but have a stray thought come into my mind. I am both shocked and relieved that Thatveganteacher hasn't come after Guga or any of the people he collaborates with yet. That woman goes after everyone. Guga is a pure soul and an amazing person. I hope he never has to deal with people like her in his career.

[@whoizrez]

On the topic of more jack reactions I’d say probably lay a little low on them because it’s been recently revealed he had another (yes “another”) stroke recently and it may be not great to make fun of him too hard lol

[@PatrickDaviswimiwamwamwazzle]

It would be directed towards his cooking so I don't see any issue with it.

[@TontoKowalski2]

If you have ever had to move a dead body like they tried to do, you would understand all the difficulties they went through.

[@Rickyp0123]

2 dirty jokes in the first 5 seconds. This is going to be good.

[@ChefBrianTsao]

🤘😁

[@TheShadowPhantom1]

Why's this one in the Frenchie playlist? Blud changed the look big time lmao

[@daemonember]

Yes you can farm deer.

[@ShiroKage009]

The cow is 1000 pounds live

[@cubiesings]

Please watch Kay's japanese omelette rice video

[@drunkhas]

For me it's the middle point betwen fall off the bone and scraping. Like... it should give you no problem at all when you munch it but still have some bite to it, an easy bite if you will.

[@jduncanandroid]

I decided to trim 'a little bit of the fat'... lol

[@Duma2011]

Chef Brian, you have to see Uncle Roger reacting to Nigella Lawson making spring rolls. I'm not even asian but her method of making spring rolls made me mad as hell.

[@danieltilleru3528]

I wish they would have said how much a whole wygo cow cost

[@andrewwaite3619]

Don’t knock the Home Depot music man. That’s an essential part of the food porn that is Guga Foods. Bow bow bow ba ba baaaa look at those steaks, don’t tell me it’s not the sexiest dish you’ve ever seen 😂

[@shadowtheimpure]

Too tender can be a bad thing, in my opinion. It's far too easy for ribs to become a plate of pulled pork if they are done wrong. That's why I like to sous vide my ribs at 145 for 36 hours and then do a cold smoked finish. You get a meaty rib that pulls away easily from the bone with a nice smoky flavor.

[@VastIceGaming]

The Brazen Bull treatment... brutal.

[@StonerJames]

3rd times a charm. But that cow is fron inside America? I thought Wagyu cows were only allowed to he raised in Japan?

[@sagasta1983]

Great to see mad scientist bbq working with guga

[@ChefBrianTsao]

Wa so cool to see!

[@sagasta1983]

@@ChefBrianTsao he's a brisket master in my eyes. Definitely knows his way around a smoker.

[@Monoriss]

His next sub special gotta be dry aging angel, but this time for real

[@kevin-dm1yi]

Bow down to country chefs masterchefs.... They do it a lot of times for the whoe tribes

[@u140550]

i love goat!!!! damn your dad got a good one, but that must've been tiring.

[@ChefBrianTsao]

Exhausting 😂

[@De3liri0s]

I’m Nigerian. We killed a whole cow just for my wedding

[@ChefBrianTsao]

Nice!

[@janong9873]

Chef Brian the cow was 450 lbs not 1000. Clickbait I see lol.

[@punkem733]

IN BBQ you want your meat to look like damn near charcoal colored. You want that black color, it's called bark, and it should not be hard or burnt.

[@u140550]

ok, i'd love a smoking video!!! i understand it'll be a bit of time before you do that, but guga maybe could help teach you?

[@grinsikleinpo7]

moin moin from germany to Giga. A whole beef? Isn't that a bit excessive for a snack just in between? Here in Germany there is the saying "half a pig on toast" but a whole beef? Well, in the U.S. everything is somehow bigger.

[@u140550]

ok its open, i'm second!!!!

[@apocalypso3427]

Duuuuude. I've watched so many of your videos now. How did I not catch that you're a badass musician too? Save some talent for others, sir lol

[@NashThatYou]

Day 6 of asking chef Brian to make a second channel and try these recipes

[@crazyrainonline5719]

You dont want a big fat cap when you smoke meats

[@Superintendent_ChaImers]

6 Vegans disliked this video.

[@ChefBrianTsao]

😂

[@ambershangout7226]

I’d like to see you check out ChefPK

[@ChefBrianTsao]

Def need to check out his channel!

[@ambershangout7226]

@@ChefBrianTsao you also need to check out haachama cooking 😂