I cooked BRISKET in wagyu fat for a WEEK and ate it!

[@Rippiper]

cook 3 regular steaks and watch in pure pleasure as leo and angel try to figure out what is up with them

[@Idonthaveaname__]

Yes and having 3 TYPES OF REGULAR STEAK 😂

[@tomamihaila]

This needs to be the top comment

[@bigboot762]

yo, that's actually crazy 😂

[@tacitus_]

This one right here, Guga.

[@hellothere6345]

the placebo effect experiment, guga has gotta act like there is a huge difference between the steaks all throughout the process, like as soon as they sit down to record he's like "this is a pretty crazy experiment even for me"

[@MilosJourney426]

Guga: “I’m going to leave the brisket in there for a whole week” Also Guga: “It allows me a GOOD amount of time to make a side dish” Yeah, I think so too, Guga😂

[@1nvisible1]

*Anyone else think Guga has been hitting the gym?*

[@almog3875]

Yeah, a damn week! Lol

[@Kaskavel97]

@@1nvisible1 Check the first videos of the channel you will be impressed !

[@Monsux]

With these energy prices, this test would cost more than my rent :D

[@annieworroll4373]

@@1nvisible1 He uses cast iron. That's enough.l

[@332sjbender]

100% agree with Leo! Your sidedish game is a lot of my rewatch history. I would like to see a cookbook with these sidedishes being celebrated!

[@minardians]

Indeed, the sidedishes itself need its own channel.

[@kenta326]

Bacon, potato, cheese, some type of milk or cream Put them in a giant casserole, bake them until they done Profit

[@petouser]

I think there should be a compilation video of the best side dishes. Man, often enough I come for the experiment and stay for the amazing looking side dishes.

[@waltertx.6020]

Me too Gugas side dishes are always awesome.

[@waltertx.6020]

@@kenta326 exactly @Kenta 😂😂

[@__-im2se]

I've gotten back to watching Guga videos after more than a year away and I have to say I've very pleasantly surprised by the addition of Leo. I think he does a great job of being a reviewer which complements Guga or Angel. Leo is very articulate and can clearly put into words how he experiences the food while Guga or Angel provide more of the emotion.

[@anglerpro9795]

Guga: "now a good amount of lime juice" also Guga: shows lemon

[@jxmez9270]

in south american countries they call lemons limes and limes lemon :)

[@advgroo]

Ripe limes turn yellow.

[@bootlegbootlegger3064]

@@lodocus "limao gg loser get good"

[@yowmemperor]

I like to think of it as a nod to the SVE says of old. Im sure its not, but I choose to live in that world

[@MM-lc9tp]

@@advgroo in some places limes grow yellow and in some places lemons are green

[@justinabaya6622]

Can’t sleep on those Guga side dishes. My family thinks I’m a great cook now

[@budomk9299]

I need to get on making those. They look so easy

[@42ZaphodB42]

If you can get recipes right, you are a better cook then 70% of the populus. You don't need to invent new dishes to be a good cook.

[@crazasta5290]

@@42ZaphodB42 hell, half the time you don't even need to get em right, just look up recipes and use them as a rough guideline, maybe even add your own favorite ingredients to experiment. As long as you don't go overboard with anything it almost always ends up decent or good anyway.

[@ogbuttonmasher5097]

I love how Guga says I'm gonna cook a brisket for one week.. then proceeds to say " that gives me a good amount of time to make a side dish" 🤣

[@applecider29]

I love my side dish to be ready 1 week earlier😂

[@brokenbonesbbq33]

@@applecider29😂😂😂

[@joshberry8262]

Its also super simple and easy to make

[@davejones9469]

As a former butcher and sausage master (60+ recipes) I'd like to suggest trying the Original Maui Sauce, which is basically Hawaiian teriyaki and is great with added pineapple. Pineapple has all kinds of enzymes to help break down meat, and the flavor can't be beat. I usually have it with flank steak and Korean style short ribs for a snack. I bet you could do great things with that as a base. PS I even made a salmon sausage with it, because we always had leftover fish. I found a way to make it work (fish is usually WAY too wet to make sausage from, it's like trying to get slippery oatmeal into a condom) and it was a hit.

[@caliathleticfitness5602]

bro really thought getting slippery oatmeal into a condom was a relatable analogy :D

[@May-kc9cv]

New drinking game: take a shot every time Guga says "a good amount of __"

[@duathhadron5040]

No thanks. I prefer to live! 🤣

[@Mattdyo]

"I did the best that I could" while barely putting any effort

[@memes007.]

I prefer to live and not die in 5 minutes

[@DecipleOfJC]

New drinking game: Take a shot every time Guga says "because" in a grammatically incorrect way...

[@ayhamshaheed7740]

take a shot every time guga says 'enough talking' 🤣

[@wheezy1214]

Guga can you make a compilation of some of the side dishes you’ve made in the past? They always look so delicious 🤤

[@MilosJourney426]

I second this request

[@h.gardea384]

this!

[@SuperRoo_22]

Yep, I agree!

[@jolenerobinson6597]

He has started to do this on his Guga channel. He did Jalapeno based side dishes, was thinking of doing potatoes next.

[@eml8178]

YES. I agree

[@wombat6]

I still laugh at the fact that Guga will put beef in the side dish for a beef meal.

[@dankeefer8859]

Wait until he starts serving up drinks. Beefy Mary anyone?

[@wombat6]

@@dankeefer8859 what is that even lol

[@trqsh8629]

@@wombat6 bloody mary but beef

[@sandorclegane752]

his side dishes are always some variation of meat-potatoes-cheese i wish he'd change it up sometimes

[@an8thdimensionalbeing142]

@@dankeefer8859 gravy old fashioned with a piece of thick cut bacon in place of a twist of orange peel.

[@james.randorff]

Leo: “Death by brisket. I can’t wait to see that on my obituary.” Kristoff: “I’m gonna tell him.” Anna: “Don’t you dare!” Kristoff: “…somebody’s gotta tell him”

[@itzmeB2]

I don't get it

[@daniellima4391]

Oh god not a Frozen reference

[@minusxero]

@@itzmeB2 First, he won't be able to see it on his obituary. By virtue of being dead, he won't be able to READ his obituary. Second, it's a reference to Frozen where the snowman Olaf is talking about being so excited for summer, to which Kristoff says "I'm gonna tell him" and the conversation plays out similarly. Olaf/Leo doesn't know he won't be alive to see what he's excited for.

[@AntroyYearha]

And third, if they will keep eating that much fat, it's probably true.

[@TheMrmonkeyman5]

Angel's going to get dry aged before he can die by fat

[@BornAwsumb]

So happy for your well earned success. I have been, and always will be, a fan of all you create!

[@bridgeb856]

I remember following him on other accounts and trolling saying he waists food but I don’t do that no more cuz I genuinely became a huge fan and would love to eat some of his cooking

[@loudaddy2001]

@@bridgeb856 LOL!!! That's hilarious, and I appreciate your humility!!! A trait that is sadly rare these days. LOVE!

[@bridgeb856]

@@loudaddy2001 I like to crack jokes is all, but guga is a good guy

[@loudaddy2001]

@@bridgeb856 agreed! He definitely seems like a person friendworthy!

[@krisbrown9064]

I did this minus the wagyu fat.. Dude. It came out delicious. The low and slow made it fall apart in all the right ways. Thank you Guga!

[@hieyeque1]

You gotta get the internal temp up to 203ish to break down the internal fat and connective fibers. The meat got overcooked, while none of the fibers got broken down.

[@enim83]

Apparently thst is not the case. The sous vide guys can roll them at 150 for a couple days and it renders everything. This would be the same idea.

[@hieyeque1]

@@enim83 I think that is true for steak, but brisket has internal connective tissue and tougher fat that requires a higher temperature to break down. Insofar as the meat, it is possible to over cook things just judging by their texture. IMHO that brisket looked like it had turned to mush.

[@AG-ig8uf]

150F is around 65C, which is high enough to deactivate pathogens, but won't stop spoilage bacteria. My compost pile regularly reaches such temperature just from spoilage bacteria breaking down organic matter. Why would anyone do same to your food is baffling to me.

[@joseph_p]

Yea, it’s around 150ish, maybe a little higher. That’s when you hit “the stall” when cooking a pork shoulder/brisket.

[@Kefka2010]

Meh, it basically sat on "warm" for a week. I don't see the point on this "COOKED FOR A WEEK!!!" stuff.

[@drh5779]

The one week brisket is impressive! But what's more impressive is that that side dish also took a week to make!😅

[@Kefka2010]

Impressive? They had nothing good to say about it. "Dry af" "No taste"...

[@xuklysc]

Impressive will be the electricity bill

[@jeebus5962]

@@xuklysc Impressive will be the ad revenue on this video

[@jessevaningen]

Imagine that you let your oven running for a week…

[@brokenbonesbbq33]

1st every time wife comes home…. “babe you left the oven on again” Me: I know…. For the hundredth time😂 2nd let’s see his light bill

[@zachhall3581]

I was gonna say that electric bill gotta be outrageous lol

[@nemurerumori5855]

amazing how his side dish kept its freshness after a week

[@sawyeratkinson]

You know what they say, tuna are the cows of the sea

[@Skizzy03]

I’ve been watching for about 2 years. And I can tell you guys are more confident infront if the camera. It’s awesome

[@lisakimble6118]

You cook so many different ways and it all looks so delicious. We need a ranker for each method and cut. I demand a ranker episode!

[@iguy6571]

Usually confit gets dry brined before cooking, you probably should have accounted for the salt leeching out into the fat. Also, if you want the smoke flavor to transfer, maybe cold smoke or hot smoke the wagyu fat. Still a really neat idea.

[@dashtingchocolate2926]

Thanks Ike

[@wd6358]

Guga- "That allows me time to make the side dish and it's incredibly easy" 22 ingredients and 6 hours later Guga-"and that's it!"

[@FreezerBurn]

I don't know why Guga saying "aerodynamic brisket" made me laugh, but it did 🤣

[@10PauloReis10]

Because it about to fly away

[@hounddog4363]

So when you throw it in the oven...

[@markbrouk7857]

I was looking for this comment t because was cracking up too

[@WheretheJones]

Very common phrase/idea with the pit master crowd due to smoke current in offset smokers. I am not a pitmaster and can't tell you the effectiveness but have heard this a lot of times in my adventures in YT BBQ world.

[@OniNoSweeney]

yeet the meat!

[@gigioleao]

It took so much time to cook the brisket that Guga actually planted the carrots used in the side dish, this is a true story!

[@ethanpeters4719]

Hey Guga, I’m sure you know this but if you don’t: in your bechamel(didn’t matter for this dish) use some white pepper to avoid those black specs in your sauce! It adds an extra flavor that’s hard to describe and you get a more aesthetic uniform cream sauce.. just an fyi! Everything looks amazing as always!

[@TheMillennialGardener]

Just a friendly reminder to dry age a rib roast 30-35 days in MISO PASTE! Not a marinade on a steak. A real dry age! It has to be good, because it has the two most important things: fermentation and umami!

[@terrancenightingale1749]

Amen! That's totally what I was expecting when he first did the video, and while it was good it wasn't the MONTH dry age.

[@WheretheJones]

Odd that Guga just isn't listening or is ignoring this suggestion. I want to see this as well and always look for this comment to like. C'mon Guga, do an actual Miso dry age.

[@lookatyourself1927]

Bro this is giving me a heart attack BUT GAWD DAMN THAT LOOKS HELLA GOOD

[@hawaiidispenser]

Almost every side dish Guga makes is like a pure fat bomb. lol

[@MrAdrianphillips]

Luckily he had time to make it

[@bigbeefscorcho]

My family cooks something very similar to that side dish (but much less fancy and mostly with canned veggies) and we call it tater tot casserole! Great vid as always Guga!

[@schkann1384]

0:35 as a big fan of aero physics, I can say your brisket now has minimum drag.

[@rstuff1605]

Guga you are my original 'G' when it comes down to chefing

[@Joe-ij7nw]

My daughter Mia (she's 6) and I have been watching your show for awhile and she saw your peanut butter steak and wanted to recommend using jelly. Keep up the great work. We really enjoy it!

[@lostsoul8090]

Hey Guga, something you can try as it works great for me. when dry aging wagyu i get a really cheap cut like top round and slice it into sheets and wrap the whole wagyu before i place it into a dry aging bag. about a 1/2 inch thick layer. the pellicle will form on the top round. this does 2 things. it reduces the amount that the wagyu will shrink while reducing wasting wagyu and, at least for me, my wagyu does not oxidize. It is a bit frankenstein but give it a try!

[@alexwolff9395]

thats actually crazy smart, cant imagine it would really affect the end product. even it it did a little it would be worth it since you get sooo much more out of it

[@boarbot7829]

Hi Guga! Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 76th time asking btw!

[@aig9672]

At that point just do it yourself

[@Thatkimm]

Maybe take the hint

[@guidedexplosiveprojectileg9943]

Hes a trooper

[@boarbot7829]

@@guidedexplosiveprojectileg9943 still at it- around 115 now.

[@ChokyoDK]

Guga singlehandedly raising electricity prices by running his oven for a week😂😂

[@heypistolero]

I see he learned to keep the temp a little higher. I would love to see the month long sous vide done again at this temp!

[@TheMercenaryBrush]

He thinks the fat did that, not the temperature, unfortunately.

[@JN-53]

Gugas electricity bill is about to be at an all time high with his oven on for an entire week lol

[@pvanukoff]

Guga is loaded though.

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@TheEskrion]

I do believe, that Guga allready did that, including black garlic. If you can't find it on this channel, it probably is on his other one (sous vide everything).

[@WheretheJones]

I know Adam Ragusea prefers the powder as he explains it has more umami.

[@spareumbrella8477]

One thing I always like about these videos is the side dishes. I've made a few myself, and whilst they didn't look as good as yours they were real tasty.

[@gulyascredo]

Guga, I love watching your video as a therapeutical process. I don't even cook and I'd never eat that fatty (the butter, frying and fat, etc.), albeit being an absolute carnivore. Keep up the good work! Love you.

[@markandrews1219]

A better experiment would be to cook multiple briskets for different times. Work out the optimal cooking duration to preserve things like; smoke taste, track changes in tenderness, including texture alterations as proteins denature, loss of moisture, flavour profiles between each length of time.

[@JimmyDPooper]

That side dish looks a lot like an upgraded tater tot hotdish. A serious upgrade, of course, but all of the components are still there.

[@lefroy1]

It is essential to have an aerodynamic brisket Good job Guga!

[@xavierlancaster8795]

Do a smokey bacon chipotle mayonnaise batter on a chicken and deep fry in bacon grease. To make the mayo you will need a can of La Costena chipotles in adobo sauce, 4 egg yolks, 300 ml of bacon grease, 3 TBSP of minced garlic cooked in the bacon grease, and 1/2 a cup of crispy smoked bacon minced use a little apple cider vinegar as a stabilizer. Deep fry a 2nd chicken with same recipe but add cheese powder into the mayo as well.

[@galiki5555]

"Aye what you do last weekend bro?" 😂😂😂

[@Twinkis1001]

Hey Guga, you should try to make fried chicken but instead of using buttermilk, you use melted ice cream. Also, what if you used waffle batter instead.

[@lkctom2546]

Who hurt you

[@alexanderticonuwu7591]

I know some of the experiments can be considered food crimes but I feel like this is a line no man should ever cross.

[@danielparkes249]

Guga while making caramel I realized that an oil formed, I think you know what I'm thinking! But if frying steaks in caramel oil isn't enough, what about caramel dry age?

[@SHADOWscreepypasta]

Tbh, salty caramel might work

[@Supervillain725]

That would be very sticky.

[@reemasoenji452]

This is such a good idea!!

[@PC-wi1tk]

I learned somewhere that beef flavours always get absorbed by fat, and that it's not a good idea to add fat/oil to a beef sous vide because it will end up flavourless. I think that's exactly what happened here.

[@cramfruit7154]

8:12 the cavemen tasting the new fruit that they found

[@sucukmitei5436]

Gugas sidedishes would be my dream main meals

[@MrDamo34]

This is my go to when I’m hungry and want quick, easy, light snack. Keeps me going till dinner.

[@YSFmemories]

dry age it for 60 days first if you're really short on time

[@davidstewart7840]

I'd like to see him keep his oven on constantly for a week over here in the UK with energy prices just now. 😱

[@Venom_Tree]

Lmao it would fully cost like 1 grand

[@j.ascension7]

I remember I had a brisket that was slow cooked for 24 hours and it was way too tender, the meat became fibrous...it's like eating a meat flavored 🧵 string. There is a threshold when it comes to the peak tenderness of meat. My boss at the time cooked it and he was so proud of it, but I was like sorry Bro it's overdone

[@Bonsoirmonamie]

You know, it’s polite to thank people for the food they made and not criticize it. What you’ve described is you being very rude to someone who kindly offered you something they worked on.

[@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. ;)

[@bluespectrumtapes]

aerodynamic brisket is my new band name. thanks guga

[@IamBATMAN2024]

Imagine how much it cost him in electric for having the oven on for a week 😅

[@ratgrot3184]

Not to mention the wear on the fan. 1 week equates to 168 days of use, assuming you cook for around an hour each time.

[@lx3ctcountrybadsaladman205]

@@ratgrot3184 Sorry if this is a simple question, but how does a week equate to 168 days?

[@vo_id.]

@@lx3ctcountrybadsaladman205 He means that one week of the fan constantly being on is gonna inflict the same amount of wear as using the fan one hour per day for 168 days. In the end, the fan is on for 168 hours in both circumstances, so the wear on it would be equal

[@lx3ctcountrybadsaladman205]

@@vo_id. I see. Thank you

[@vo_id.]

@@lx3ctcountrybadsaladman205 Npnp

[@pcakes1878]

I wanna be friends with Guga so i can eat some of his crazy creations😅

[@harleyhiebert2862]

When will he come up with a online cook book that we can get his side dish recipe every video

[@dianrizalni]

Guga, I don't watch your video very often. But bringing Leo, as a "Description Guy", gives us a lot understanding about what happen to the meat more than Angel does. Cheers.

[@shaurya78]

Hi Guga! Loved this video! Curious to see the other way round, with confee first and then smoke them to preserve the smoke flavour, and possibly let the brisket get juicy again.

[@cubaisdeath]

I made a tater tot casserole a week ago with very similar ingredients and style. Was bomb and yours looks really good

[@fxleonrrd]

Wait… so you’re telling me, you let your oven run for a week straight??? 😂

[@Iflie]

Actually at first I thought that was the dangerous part about it, haha. At night all the time, fire hazard?

[@jacobholmquist6881]

Hey guga, I have an idea that if you time with your busy schedule you might want to try. My thought was dry-age or marinate steaks in salsa. My thought was the flavors from the salsa might incorporate well with the steaks

[@jacobhargiss3839]

seems more like pickling given the acidity of salsa.

[@pikoping5983]

I love that childish laugh o guga when he's impressed with himself

[@marksloat1608]

I think this was by far your best video ever! Please don’t die, we need more videos!

[@billyskittles1036]

Jesus, I just want this man to cook for me. Everything looks so good!

[@bardicdad]

Brisket overnight works just fine.

[@Tryomega7]

Always make sure to trim your Brisket Aerodynamically, for the Windtunnel, we're aiming for an Dragcoefficient of 0.02. If you got trouble keeping it in place in the windtunnel make sure to cut a Spoiler'ish like piece at the back of the Brisket for added downforce.

[@xXSprMgaAwsmFxyHtXx]

I like that guga’s sides are made with like normal grocery store items and stuff whereas the entrees are like wagyu that costs more than I pay for in groceries per month

[@CriticalTechReviews]

The "side dish" is very cool, it has the same flavor base of a pot roast recipe, but with ground beef instead of a chuck roast, tater tots instead of potato chunks, and the addition of cheese sauce. It looks good, like a way more interesting Hamburger Helper.

[@fro2905]

What about the fatty side?

[@sebastiancourteau2132]

yeah fr

[@LostDono]

I'm often jealous of the taste testing in the videos, but today I am definitely not. 35 day konbu dry aged wagyu please.

[@mrzgamingyt1921]

No one gonna talk about how he said lime juice but it looks like a lemon?

[@imagecko210]

That’s why I’m here

[@snottytoe6957]

8:58 that brisket made Guga cry.

[@savagespeed4104]

Great video Guga. The extra sounds and pictures had me laughing. Haha In a good way. 🤙

[@ExploringInterests]

A WEEK in the oven!?!?! Did I hear that right?!?!

[@thestrangeman069]

Rip gas bill

[@harrybellingham98]

Ive done something similar and I can see how grainy the texture of the meat was. I knew exactly what the taste would be. I am glad your responses were the same as I thought. It's made me trust you even more lol

[@hounddog4363]

It's a lot like when you left a roast in the slow cooker way too long

[@ShortyScott2]

Love the side dish, however it does not look inexpensive. Lots of ingredients and cheese is pricey. Nice video

[@joshs3066]

It's literally a £5 side that feeds a family of 4-8, how much are you lot paying for good quality cheese, mince etc. in the US? tf?

[@loudaddy2001]

I think he's comparing it to the wagyu beef-tallowed Brisket (that may as well be covered in ACTUAL gold)! LOL

[@loudaddy2001]

@@joshs3066 we're actually paying a LOT over here!. It's embarrassingly pathetic how they're taking advantage of us US consumers. I bet this dish would cost around $25-$40, depending on where you live in the US. I got a dozen (medium quality) eggs last weekend that cost six efffin dollars!

[@ffc1a28c7]

@@loudaddy2001 First of all, it wouldn't. It's about $6. Second of all, "they" aren't doing anything. Economic pressures are affecting everyone.

[@loudaddy2001]

@@ffc1a28c7 idk where you live. But that hamburger ALONE is at least $6

[@upbreaker7055]

I'm excited for the side dish cook book!

[@justdoit7498]

That’s some serious planning ahead.

[@Oxazepam65]

We just had a call from your doctor. They found blood in your cholesterol.

[@justyxbx2041]

thats crazy stuff guga, it would be nice to see you cook a brisket in a similar way beggars chicken is cooked. it is a method of cooking where the meat is covered in lotus leaves, newspaper and clay. (pls like so guga sees it)

[@MrCamo0]

Love your videos guga! You crazy!!!

[@dontmatter4423]

Guga Foods is Heart Attack Grill, but with actually delicious food

[@robbiewilliamson357]

Love your content. I’ve learned a ton and I love the experiments.

[@gielansalvacion7699]

6:40 caught me off guard

[@spoon_yes]

I love guga he seems so happy all the time good vibes ✊ good video my guy keep going

[@greatscott636]

You left the oven going at 150° for a whole week?

[@elmhurstdesktop8919]

I love your content. There always a weird food experiment that I am not brave enough to try and solid side dishes that I want to try to make at home

[@khizer1334]

he says every sentence like its the final line of a badass commercial. like, the cadence is always the same, his pitch goes higher and higher, until it falls off a cliff at the last word or two, which come out so deep and guttural that i feel the words vibrate my bones.

[@jamesriordan3360]

That's a very aerodynamic brisket!!!! Lol Guga your the best!

[@HaydenToltzmann]

The contrast between the start of the video and 8:14 is gold

[@AshesWorkshop]

Do a 3 regular steak prank experiment!

[@johnseraj3678]

Uncle Guga! So proud that you pronounced Worcestershire absolutely perfectly! Nephew guy- the difference between Shepherds Pie and Cottage Pie- Shepherds Pie is made with lamb or mutton, cottage pie is made with beef 😉

[@JamesRIgou]

Damn Guga, your videos always make me so hungry!

[@samuelperezgarcia2818]

Hahahahahah Leo's face got me and got me rrrrreally hard hahaha i try to not laugh but I can't help myself

[@bullcitymedia6836]

glad they kept it real , wasn’t expecting that , but it was a pretty piece

[@trayskii_7350]

Nah bro lost me with the cooked carrots in the side dish 😭😭😭

[@sprinkleZ_]

You should do a caramel dry age experiment

[@Luckmann]

"a good amount of lime juice" -> proceeds to squeeze what is obviously a lemon

[@Weather234]

Tbh all you need for a good side dish is popcorn