Birria Pull Apart Garlic Bread, The Greatest Sous Vide Dish!

[@joshuavanzuydam5044]

Guga !!! Can we please get Japanese Wagyu vs Korean Hanwoo !!!! Battle of the beef !!!!!!

[@nukanuk1]

+1 for this !!!

[@officialsnackgod5702]

I like that idea

[@SousVideEverything]

Love too. Hanwoo hard to find

[@joshuavanzuydam5044]

@@SousVideEverything Hopefully your meat dealer can pull through as usual 😭

[@rogueonlineinfogames490]

Never heard that but i'm curious and looking forward into it👍

[@Greg-J]

My $0.02: * Remove the membrane _before_ the sear. * Toast the chilis before you rehydrate them. * Use Oaxaca cheese.

[@alejandrolarios6843]

Usar queso Oaxaca suena genial :0

[@Hellfire76]

I agree also Oaxaca cheese so good with birria only cheese I use for birria.

[@lilafaymunoz676]

I'm down with any recipe. You guys suggestions are great but, that's what make this video and recipe unique...

[@lilafaymunoz676]

Thanks for making it an easy way to cook this recipe... I sure need to try it!! Something diffrent for sure.

[@Supr2baboy]

Agreed on all points! Also, add Mexican oregano to the blender, and the spice sachet with cloves, a cinnamon stick, and bay leaf to each rack of ribs while it cooks.

[@jokerproduction]

Here before he changes the title from saying _Garli_ to _Garlic_

[@yungrich6188]

same

[@archlifts947]

YES LMAO

[@SayGahTaah]

He won't change it

[@SousVideEverything]

My bad

[@sortathesame8701]

@@SousVideEverything I click all your videos, but Garli would have definitely caught my eye!

[@clementeluna7173]

LMAO! mau mau said "pork" at 10:53, he was so in love with the birria he didnt realize it was beef...

[@MrPETER906]

1:32 "super easy to make" - add three chillies that you can only get in Barad-dur from Sauron :D

[@TheSlavChef]

:D

[@elousie1187]

We cannot go through the black gate, we need to go to Cirith Ungol for the chillies!!

[@CarlosRomeroFilosofia]

...Or basically anywhere in Mexico 😂

[@leonelnarvaez5862]

@@CarlosRomeroFilosofia Or a mexican supermarket

[@victoryd7836]

You could find them in any mexican super market, smh white people make everything seem impossible🤦🏽‍♂️

[@hawaiidispenser]

10:10 The biscuits he used were "Butter Tastin'" flavor (4:43) so we could probably just get the Original flavor biscuits.

[@williamblake2962]

Glad to see how much this channel has grown over the years.

[@alumpy-acho112]

His second channel is now twice as big as this one

[@DimT670]

Guga: makes recipe full of cheese Also Guga: Time to give mau mau, my LACTOSE INTOLERANT cousin a call

[@sonnylost2179]

Can't blame him, I do the same with my wife. lol

[@Ninjalectual]

Some lactose intolerant people can still eat some cheeses

[@dbjungle]

I'm just glad i'm not lactose intolerant lol. I have a love and hate relationship with cheese. Too much cheese is pretty disgusting for me.

[@pedrogrotto9177]

Lactose Intolerance is not the same as Lactose Allergy. Mau Mau can still eat cheese without much problems, he'll just need to have an early visit to the toilet lol.

[@martincote7000]

Pop a few lactaids and you’re fine

[@charliew8378]

It looked so good that I just made it for family supper tonight! We didn’t know at what temperature or for how long to cook the “pizza”. We went with 435F for about 30 minutes, but could have done longer probably. It needed a blast under the grill to make it look nicely golden 👍🏻

[@Rich_ard]

I've got some left over birria I think I will try this version with. I combined yours and J. Weissman's recipe I sear my white onion and remove the skins on tomato before blending (probably not necessary) I use beef stock to rehydrate my peppers. This dish is so good, I can't wait to try this variation, I've also been considering a fried version with corn tortilla wrap or egg roll wrap.

[@Vizr.]

Sear your choice of meat on a grill with a wood fire. (I prefer White Oak) Sauce: Grill 2-3 ripe tomatoes , toast the chilles (6 guajillo, 2 California, 1 pasilla, 1 Chile de arbol), and 2 whole onions (grill until properly done or carmelized), salt. (Add more if you're cooking over 20lb of meat) Do not use sugar. That's what the grilled tomato and onion is for. Aromatics: thyme, Laurel, garlic, black pepper, (parsley, basil. Star of anice or cloves can be use if you want a sweater taste, All Depends on palette) You want flavor. On your soup base. It'll come from the wood chard bones also. Smoked toasted ingredients will add a tremendous amount of flavor and a rich color. If I don't have goat I don't bother with a 8-12hr fire pit. If I use beef I'll sear on the fire toss it in the oven for 1hr, and let it cook under my soup base on a low fire 2-3hrs. Anymore and you get boiled meat. My brother does sous vide for 6-8hrs. But I dislike the canned meat flavor and texture. But that's just me.

[@spynner1223]

Just tried this with the butter tasting biscuits and yes, it is indeed AMAZING! I didn't have any propane left to char the outside of the ribs so I smoked them for 2 hours for the color and flavor. It was absolutely divine!

[@aborachis1649]

Guga, you monster. You made Birria Tacos even better with garlic bread. Always pushing the envelope and I love you for it!

[@ryanhorton3248]

Guga, thank you for making these. I am not a confident cook, but you make it seem so easy. I'm going to try this! Thank you for all your hard work and inspiring non-cooks like me to cook more!

[@natecee895]

I have a confession to make. I have not tried Guga's yet. But what I find myself doing is when I find a recipe I like anywhere I tried to see if Google has done it and I like to see his version of it. The other day I was looking up a bunch of recipes on birria taco and the consume. Then I said I wonder if Guga anything on it and lo and behold you have! Thanks Guga for staying currents. And also inventive, and Truth to your nature.

[@lamo2real]

Guga can you blindfold angel and test him by giving him a NY STEAK vs RIBEYE STEAK and get his reaction😄 He also has to say the cut, but don’t tell him what cuts there are in front of him 👌 A suggestion from Iran 🇮🇷

[@Junjun47474]

This exact idea but you have to add picanha

[@Gemarald]

All i can say is Guga is living up to his channel's name and i for one cannot be happier.

[@randomtaurant]

Seriously,,, Looks so gooooooooooood

[@cellphonekid2]

Guga with that eyebrow game at 10:53! So proud of himself!

[@AntsBBQCookout]

Guga is easily the most creative pitmaster on KZbin! This looked so good 🤤🤯

[@greekdrivers]

Guga, honestly you are the reason my marriage got better! Also you are the reason I can't decide what to do with my 2 lbs of black angus ribeye now... I would do a steak with some potato salad, now Imma make the pizza dough and make the birria taco/pizza dough/garlic butter/Immagetlaidagaintonite! hahaha LOVE FROM GREECE MY MAN!

[@carlosr.martinezlopez6420]

Gotta love Guga’s attitude. Always upbeat

[@biggwill21931]

3:32 literally gold LOL!

[@RyvenKael]

Seeds are not what make chili spicy, it's the ribs that contain the capsaicin. The seeds only have minimal heat because they are close to the ribs and have a residual coating but do not actually contain any capsaicin themselves.

[@HeavyMetalMike]

This has to be one of the greatest birria videos on the internet.

[@lawrenceparada9404]

We need oven temp and time. Tried doing it at 475 for 20 min. Top and bottom dough were fine but middle was doughy. Gonna try one more tomorrow.

[@King205]

7:42 Heinz Doofenschmirtz has entered the chat

[@dobreks]

Каждый раз радуюсь, когда у вас всё хорошо получается! Молодцы!

[@kohashiguchi1454]

There is a difference between Guga getting experimental, and Guga getting *creative* This was a creation, and everybody's going to want to eat *THAT*

[@robertrodgers1423]

Guga, i made some chili using dried chilis for the first time and it was amazing in depth of flavor. The recipe called for roasting the dried peppers for 5 minutes at 425F which they puffed and made for easy extraction of the seeds. I then pulverized the chilis and finally added beef broth to make the sauce. Thanks for sharing!

[@Israel-wv2gl]

7:07 CARNIVORE😂😂

[@justaguy105]

Guga's cardiologist: "Oh damn here we go again!"

[@Chrissmills]

Guga has fast become my favorite KZbin creator! He’s made me enjoy cooking so much! Purchasing my first sousvide cooker next week snd can’t wait to step it up a level!

[@Chunkosaurus]

You should do picanha at 134 for your first cook

[@Chrissmills]

@@Chunkosaurus will do man! Hard to find that cut of steak in Australia but I’ve recently found a good butcher that can do any cut on request (1kg min) but from what I see it’s really good and I’d be happy to vacuum seal and freeze a few down

[@austinsteinert2292]

When are we going to get the guga and deer meat for dinner cross over collab? I've been watching you guys for years and cant wait to see you hunting and fishing with DMFD!

[@ks24317]

I just love your videos. They have made me do incredible things in my kitchen. Thank you❤️

[@TechHug]

My brain gets into a fight with my eyes trying to remind them that it's still raw after the sear.

[@fayjaimike]

It’s like blue rare or Pittsburg style

[@villaldama123]

??

[@robintitanstudios6455]

It gets cooked during the sous vide

[@TechHug]

@@robintitanstudios6455 Yes, I know.

[@KelvenLV]

refreshed at the perfect time

[@keno2048]

As much as I love biscuits.... I'm going to do this with a slight variation. I'm going to use crescent roll dough on it. Hooooo boy!

[@darrenb1367]

Guga, I recently made a Tres Leches cake. For the Dulce de Leche topping I used Sous Vide to make it. When I was looking for instructions on how to do it, it seemed to be consistently 85 degrees for the temp, but the time went anywhere from 10 to 16 hours. Could you please do an experiment to see how the texture/flavour varies with all the different times. Thanks!

[@kolicgames4750]

Just found this channel a couple weeks ago, amazing work, ty!

[@Philasophical_Truth.Wisdom]

This HAS TO BE a #1 MUST TRY!!!

[@lloydcoleman5469]

Bruh, the recipie is absolute fire!!!! I tried this and I died and went to heaven. The chillies were hard to source but we'll worth the wait online. I added a super thin (1 cm) amount of garlic and chives mashed potatoes in between the meat and cheese on my second run.... Bruh, freaking fantastic!!!!!!

[@xirocc9085]

anything on the channel with garlic gotta be good

[@SushiChillAndGrill]

Absolutly amazing!!! Guga U inspire me to cook better and make beautiful food! Thank you so much.. Love from the Netherlands

[@alexmozmtl]

Awesome video, thank you Guga! A quick suggestion: put a camera in front of the oven in "time lapse" mode, to capture how the dough/meat get backed in the oven, rising and browning on top.

[@Scribblescrabbly]

When is the collab with Guga Foods happening? You two would be a great team!

[@hussainattai4638]

Nah man, I can’t stand that Guga foods guy, SVE is the GOAT

[@Scribblescrabbly]

@@hussainattai4638 😱

[@melonman2634]

waiting till someone wont get the joke

[@Scribblescrabbly]

@@melonman2634 😂

[@LownSlowBasics]

Guga, beef jerky is ABSOLUTELY Incredible already and super flavoursome, can you do an experiment with MSG to see if it makes it even better?

[@dflood316]

I made this one (pizza dough) exactly to your Rx with the exception that I used pork ribs. The taste was phenomenal! Thank you!

[@Zeratulo82]

What temp and how long do you cook the pizza dough version for?

[@Dormantee]

New music sounds good! Def going to try this recipe!

[@kevinpaskevicius1643]

I just bought my 1st sous vide circulator and tried it 1st time. It's already worth the 100 that I spent. This is gonna be great

[@adrienhb8763]

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. ;)

[@berg5175]

11:12 the pizza dough got Guga turning Italian

[@CheeseDud]

7:51 Ha, I just used this same song for an editing gig

[@Joao_fonseca06]

Guga sou do Brasil, interior de Goiás n sei se vai ler, mas cara admiro muito seu trabalho, meu sonho é te conhecer pessoalmente, teu trabalho me inspira, obrigado por isso!!!

[@TheBrandon266]

As a mexican I'm definitely going to try this

[@d2solidd]

When I click on a Guga I just click that like button before I even watch the video because I know its gonna be good

[@kaykayabuel230]

1:22 looks delicious like you can just cut it up and eat it

[@dominicsanchez2972]

Haven't even watched yet and I already liked it.

[@Roninshonor]

A lot of your videos make me hungry but, no metaphor, im legit drooling.....

[@shareenaford2867]

Please keep on saying "everybody"! I love it!!!

[@golnectr]

For someone who is actually trying this and not just drooling on your tablet, what's the baking temp and time? Did I miss it?

[@SoulisStar]

That looks so good. Guga you did great. Now I’m craving this. Thank you…

[@Grivian]

11:21 "Don't get me wrong, this is amazing but watch this" *proceeds to assault the right dish like the cookiemonster*

[@b-nips2340]

These guys are having foodgasms over this one looks fire got to give this a try

[@zencitasak]

YES

[@eurogryphon]

I'd really like to try this recipe with pulled chicken.

[@Smithy318i]

I'm trying this today ! What time and temperature in the oven ?

[@conodigrom]

The moment your unconscious clicks on the thumbnail 100% confident it's a BBQ Pit Boys video

[@robertlopez6430]

To take it up a notch put some coriander, clove and a can of light beer in that. You’ll be amazed. It’s more barbacoa than birria, but amazing!

[@Hellfire76]

That is a great idea I am going to do same.I make birria all the time.

[@miikeee_e240]

Bacause of you I made birria today. Moms recipe from Mexico of course 🇲🇽

[@losdecompton_oficial]

Have you tried “machaca” .?

[@emanuelebignone7044]

I would also let the pizza dough rise when it’s rolled in the skillet. Like a cinnamon bun. Let it rise so it will also bake better

[@juliocesar48]

Hey Guga! You are missing the lime, onion and cilantro with the consomé. Try it, I highly recommend you to do so, it will get so much greater!

[@DavidAndTheDummies]

When they dip the pizza dough in the consomme, they do literally the same movements 😂😂 that's how you know it's good.

[@greggmouritzen7478]

I'm always soooo hungry after watching your videos.

[@lydz7451]

Why you gotta do this to me right before I have to head to work? This looks so delicious!!!! Love your channel.

[@Tread_On_Them]

I always make the mistake of watching these while eating lunch at work. I usually get back to work still hungry

[@theaustinator7702]

Guga literally makes the best food

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak!?

[@markiangooley]

Don’t use brown sugar. Use blackstrap molasses, or, if you must use sugar, use piloncillo. Brown sugar is white granulated sugar with molasses added, a really stupid product. Blackstrap gives a really intense flavor. Piloncillo gives a complex concentrated cane-juice flavor though sometimes too much sugar. Also, piloncillo is usually as hard as a rock and of course brown sugar is easy to use. Chili seeds have no heat. They’re just attached to the hottest part of the pepper, the placenta. In dried peppers the seeds have some of the placenta stuck to them, often, and so they’re hot on the outside. It’s easiest to remove seeds from a pepper, fresh or dried, by removing the placenta as well. This will of course reduce the heat, maybe too much for some people. I don’t like the texture of the seeds at all, though.

[@daltonking2620]

I feel like using croissant rolls would he amazing as well! Being as theyre super soft, flakey, and also thin!

[@DonJetblack00]

Too buttery. Takes away from the beef/spice flavors.

[@daltonking2620]

@@DonJetblack00 tbh i dont taste butter in them at all lol i usually end up loading them up with it afterwards😂 i did get curious one day and smashed them a little bit and made cinnamon toast with them and it was amazing! I highley reccomend it!

[@philipshively7377]

Guga is the man!! You're a genius!

[@Magmafrost13]

Very excited for Birria but in an actually practical form factor

[@fernandomarcano6267]

Thanks. Cooking today to make tomorrow.

[@sharicamonet9675]

What temperature did this bake in the oven @? And for how long? I know biscuit and pizza dough bake at high temperatures but will that dry out the meat?!!

[@malstein]

I used Pillsbury pizza dough for lack of time to make the recommended kind. Baked at 400 for 25 minutes and it was amazeballs.

[@maltvinegarmh]

No

[@devinschlegel1763]

guga should make a video on different sauces from different sous vide meats

[@shonrubinshtein6337]

Dry age with mashed potetoes

[@brandoncole7142]

Bro I love your cooking, I was wondering why you didn't char the tomatoes? I find anytime I am making a sauce it just brings out a great flavor, or is that too much for this recipe?

[@owltactics5540]

O my god this looks good and perfect for cinco de Mayo (sorry if spelled wrong) and this made me so hungry

[@jordon8485]

Fun fact: it’s the flesh that holds the seeds is what’s spicy/ not the seeds.

[@dbjungle]

How does the consume come out with sous vide compared the the normal braising method? If it's comparable this seems like a nice little hack to save tons of time!

[@INoahGuy914]

One of the best things I think I’ve seen you made. Anything that has to do with birria I’m in. Lol

[@jelly5736]

Can someone share time and temp on baking the pizza dough version?

[@PaxIesus]

Holy crap, this looks amazing. I am drooling, because this is something I can actually use my crockpot for, since I don't have a sous vide.

[@jonathanstapleton8853]

Guga, for the cured egg yolks is it 50/50 salt and sugar or 75% salt 25% sugar? You said different ratios in different videos.

[@iagodantasf]

Make an octopus sous vide

[@Warg00]

AMAZING!!! This is crazy bro, I will make it for sure!

[@julenaranguena743]

Para la birria, Nada como unas tortillas de maíz, salsa roja, cebolla con cilantro y limón