I STEAMED a $400 Brisket in BEER! | Guga Foods

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#Brisket #Recipe #BBQ

[@GugaFoods]

Get 20% OFF + Free Shipping at Manscaped code GUGA at → www.manscaped.com/guga Thanks Manscaped for sponsoring this video.

[@bobbbylicious7097]

sheesh

[@hsysfusis6183]

Hey Guga Biggest Fan 😍😍 One Request Please - try Apple as a tenderizer 🤤

[@pulipulicontreras9702]

Ay Guga as lo mismo perro al disco con unas tripas de rez

[@poseidon4456]

@@hsysfusis6183 yea @Guga Foods plz try this

[@Reyshkh]

Hey guga, next video try to find out which beer is the best to use when steaming a brisket!

[@scienceguy8888]

At this point I want a "Guga's top 10 side-dishes" video, they're just too many to try!

[@liviacrump6005]

yeah

[@AnyaMcfarlane]

He should definitely do that

[@ClaptureTFD]

Great idea!

[@SevenHunnid]

I’m just a Mexican stoner trying to make it out the hood by doing storytimes & reaction videos on my KZbin channel 😭..

[@joshuanrjeganathan1869]

IKR

[@CadMaheineken]

Being Gugas friend would be just epic. Imagine having a friend whos an elite cook that just invites you over a few times a month to try his brisket, wagyu and burger expermients.

[@Sanrish]

Also, you might have eat something disgusting

[@gabrielleroux2333]

@@Sanrish *taste* , he won’t make you eat more than that 1 bite if you don’t like it. So it’s well worth it

[@DarkPsychoMessiah]

@@Sanrish There's always the side-dish

[@altaica3522]

I'd love to see a steak steamed in tea, or a tea leaf dry aged steak

[@torrothebear7240]

Yes this. It will be interesting

[@isvvy6540]

definitely agree

[@deangraves7462]

Why not just throw tea into the beer and have both.

[@kydd666]

I've seen some asian dishes that steam pork belly in tea so i'd be interested to try a steak that way

[@scottcampbell6809]

I think the tannins in tea would leave an awful flavour

[@Ervtard]

"I hope it will be good! " "And here is our wagyu brisket with marbling score of 8" Yeah, im pretty sure you could cook it with a lighter and it would still be delicious!

[@tubax926]

just slap some salt and pepper on that bad boy and eat it raw and it would still be delicious

[@Dark-vg9nw]

@@tubax926 nah it would still taste fine without salt nor pepper..

[@Fr00stee]

you could probably just eat it raw

[@christiansanchez5228]

Can you imagine if he did a slow and low smoke on it

[@kalanihokianga6788]

@@christiansanchez5228 this is childs play to this man

[@ludvigmalmberg9095]

"Thanks manscaped for helping me keep myself trimmed and ready, let me show you-" I was so ready

[@blakfloyd]

"I know my balls don't look that good right now...but WATCH THIS!"

[@thewizard2842]

"Tell me what you think Maumau?"

[@Warg00]

@@blakfloyd TOP TIER COMMENT

[@boratsagdiyev6730]

@@blakfloyd I love this 😂😂😂

[@danextrinsic0174]

@@blakfloyd "lets get toooo iiiittt"

[@PrincevincentiusEL]

Should be a cookbook of all the successful experiments 😍🙌🏼 “Guga’s Creations”

[@cammakurat6300]

*"Guga's Experiments"

[@lihanchai154]

Coming from the future, he did it! Guga actually has a cookbook!

[@MaraLaserBrasil]

Guga: beer in Wagyu brisket Me: water in the shampoo bottle

[@BigWaterDrinker]

Damn that's almost poetic.

[@rredu_]

thats what my asian parents do, not only with shampoo but with dish soap and hand soap

[@dalentces2492]

@@rredu_ that's what everyone does, unless there is some cultural connection between polish parents and Asian parents Im not aware of

[@spacecadet0]

@@dalentces2492I dunno, we've never precut any hygiene products unless absolutely broke. First lesson of adulting is learning how to keep our ass wiped and pits fresh.

[@MaraLaserBrasil]

@@spacecadet0 Hahahaha we roll the toothpaste until it hurts our hands and as if that wasn't enough we use a knife in case there's any leftovers.

[@justafloridamanfromthe75thRR]

guga: "it was the fastest brisket of my life it took only two hours" - the microwaved brisket was done in 40 minutes.

[@skylarmccloud4080]

But can you really call that a brisket?

[@sh00ner]

Me singing along with Guga: "Salt, freshly ground black pepper and garlic powder." Guga: "... and granulated onion." Me: "!?"

[@TheBrotherJustMe]

What happened to "nothing else" ⁉️

[@sodoughmoneythesecond6169]

HAhahahaah

[@michellejustin5317]

@@TheBrotherJustMe I know right

[@pvs1681]

Surprise peek@chu face;)😮

[@jokerproduction]

Hey Guga, can we get the ingredient amounts for the korean potatoes?

[@lordpompis]

man really kills my trip watching this beautiful brisket getting steamed when guga interrupts me and starts telling me how he uses manscape to trim his balls and butt

[@intraterrestrial5035]

He didn't say "his" ...c'mon Guga, tell us what it's like shaving ur nuts!

[@thomasgarcia8118]

Trimmed and ready to go😭😭😭😭😭

[@shockbladezed1871]

Bruh just skip it, skipping an ad takes literally one button

[@jatnielgonzalez8685]

😂🤣😂🤣😂🤣😂🤣

[@christiansanchez5228]

Let the man have sponsors lol

[@photoboy154]

I’d love to try the potatoes! At 9:20 you said, “Just make sure to use the exact amounts” but earlier in the video you didn’t give the measurements. Could you please list the recipe for the Korean potatoes? Thanks!!!

[@tittan1500]

Yup just tried the potatoes with my best estimate of the ratio for the ingredients. Family was not impressed, they are ok but not something we will make again

[@meko98743]

@@tittan1500 It would also depend on the strength of the fish sauce and soy sauce. Especially if you used dark instead of light.

[@michaelbarajas2495]

Hahaha thats exactly what I thought. I went back multiple times to see the exact ingredients

[@JoeAuerbach]

I'd love to see a cheaper brisket steamed. I feel like the wagyu had an unfair advantage

[@EithanWinters]

Yea man, I wish I had the money to cook Wagyu, show it to people and make more money to make more Wagyu to make more money!

[@farrex0]

For Guga, a wagyu brisket is the cheap version, lmao.

[@patrikgajcevic8123]

@@farrex0 hell nah

[@Adierit]

@@farrex0 pretty sure that cut of beef was over a grand

[@SteveLinGuitar]

Choice brisket + rolling rock.

[@tresmith5224]

Guga I just wanna say your excitement for cooking and trying the food with your family is heart warming and I enjoy watching your videos very much, keep up the good work my friend

[@Khalastas]

"'cooked faster than any other brisket ive cooked in my life" You forget the 49 minute special Guga! Blinded by the Wagyu!

[@naamadossantossilva4736]

Microwave brisket shocked him too much.

[@reginaldsafety6090]

LOL, add some liquid smoke to the microwave brisket, a little beer. Perfection.

[@sethgaston845]

Fair. I think he'd say "I didn't cook that one, I just set a microwave". But you're right. He's cooked brisket faster. This way seems much better, though.

[@EternalJaviz]

I've been watching you for over a year now and seeing you cook a brisket that was packed in the exact room I work is wild to me.

[@budshoot6951]

It's weird to me that this is an experiment on Guga's channel - I've been using beer in my 'water pan' on smokes for years and with a Big Green Egg (traps moisture) it's essentially the same as his steaming pan. Only difference is I get beer and smoke concurrently.

[@patrickswayzie9502]

You use steamers in smokehouses already lol

[@Kevin-rj8og]

Same here. I tend to use a cheap beer for the smoker since it usually has a intense favor but compliments the meat.

[@BigHalfSteps]

Special aren't you? You did it before Guga, should have made a video on your youtube channel because who's first seems to be more important. If you haven't noticed, it's a feckin Wagyu brisket. That's the experiment. Doing that sort of technique on a Wagyu. Jesus christ..

[@jjdogg0]

@@BigHalfSteps we here in Oklahoma don't eat alot of waygu..Jesus Christ

[@budshoot6951]

@@BigHalfSteps - I'm guessing you don't eat a lot of Wagyu... or just don't cook at all. There is nothing special about this video, the 'experiment' is something a ton of pitmasters already do (psst.... including wagyu) so unlike most of his videos, this one seems out of character. Thanks for sharing your uneducated opinion though.

[@ltmcolen]

It's similar to a signature dish my great grandmother used to make over here in Belgium. The steak is cut in carbonades and they are baked in a pan with butter untill they are almost black. Meanwhile you cut 2 onions and glaze them in a large pot with butter. When the meat is done you throw it in the casserole with the onions. You deglaze the hot frying pan and the leftover encrustations with 2 liters of Piedboeuf beer. It's a sweet low alcohol table beer brewed in Belgium by Anheuser bush Inbev. The hot beer goes in the casserole with the meat. You add laurel and some vinegar and let it simmer for 3 hours. Then add a tablespoon of maizena sauce thickener . Believe me, it's a belgian classic and everyone loves it without exception.

[@c4guitar]

Guga, can we get an app with all of your side dishes showing pics and recipes? I REALLY need for you to make this happen!

[@lilbaileydoeseverything5201]

Yass

[@True.Dasiah]

yuhh

[@sebastienroy4465]

^^

[@davelarose8562]

I support this!

[@DonMiguelXVIII]

Or just a published cookbook with all his recipes.

[@souradeep.dasgupta]

Guga seems to be the Wilson Fisk in a parallel universe! :D

[@TruSpectrez]

I'm glad you do these experiments so I don't waste good quality meat if it turns out poorly! But seriously, beer and beef... can't go wrong there.

[@alim998097]

Great video. I routinely steam corned beef and it usually only takes about 3 hours to complete and it’s tender. Makes perfect sense that you only needed 2 hours to finish the brisket. If you would’ve brined it with spices, smoked then steamed you’ve essentially created pastrami!

[@MulYeungCooking]

Should use the Manscaped razor to make wagyu trimmings and cook that!

[@EithanWinters]

"Meatscaped"

[@kennethlocke4213]

The wife and I have been doing a version of this for yrs. We dry rub it and boil/steam it in Italian salad dressing as it tenders it out. Last step I HIGHLY RECOMMEND. Finish it in the smoker pecan or hickory smoke "bark"will toughen up ONLY outside layer.

[@JohnnySins0]

Guga foods always finds a way to make people's day happier, they have inspired me to start my own channel😑🥩🥩🍗

[@alechanted]

Guiness is a great choice for steaming and cooking. It's specific enough and not overwhelming but far from being plain. Oh, and it's broadly available almost everywhere.

[@samsouyave-murphy986]

Can you teach us how to do a brisket in a backyard barbecue? I don’t own a smoker, and I want to know how to make a brisket as well as I can.

[@leon930]

Yes, even with the Weber it would be amazing

[@andrefecteau]

what you can do is 1) brine, spice the brisket 2) braise in a skillet, add whole chopped sweet onion 3) Wrap in foil or use a "dutch oven"/Cruset 4) Bake low, 275 for a few hours 5) Let it overnight in fridge 6) Reheat next day, slice and enjoy use liquid smoke or smoked salt if you want "smokey"....also you can add honey or peppers to finish based on your desires

[@user-jp4cj3ds7p]

@@andrefecteau she said in a backyard BBQ, not indoor kitchen

[@samsouyave-murphy986]

@UC5fJKtUFiXDwfJCbvmFPsEg Haha. I’m a “he” for the record, but thanks for fact checking before I did. 😁

[@dylangolden30]

America's Test Kitchen did it. You have to create a coil of briquettes and wood chunks to keep the temp low and create just enough smoke. Once it's at temp, you wrap it and let it sit in a cooler to cook with its own heat. I'm sure you can find it somewhere.

[@mascal0047]

10:15 Guga's face here, is all you need to see to know how good it is 😂😂😂😂😂

[@dylanryan2567]

I know it's no Wagu but, here in Ireland a Steak and Guinness pie is pretty common and it's delicious! I'd definitely recommend trying!

[@infinitevos]

Guinness in America tastes like bitter water.

[@user-jp4cj3ds7p]

@@infinitevos did you drink it warm?

[@jamescanjuggle]

xD im literally about to crack open a 0.0 can myself and yeah can confirm this is pretty common in pubs with decent food

[@iangriffin3425]

@Chovosy. Guinness in Ireland's tastes like mother's milk

[@jamescanjuggle]

@@iangriffin3425 it also tastes like licking a piece of coal

[@tyefood503]

Since you like KEWPIE Mayo make your own! 8 g salt 10 ml Dijon mustard 10 g sugar 1/2 tsp Hondashi 1/2 tsp msg 2 tsp lemon juice 1 tsp filtered water 40ml Rice Vinegar 2 large pasturized egg yolks 360 ml neutral oil I used a tall vase with my immersion blender start at the bottom then slow work my way up and incorporate all the oil.

[@TurboTimTravels]

I’d love to see how this goes with a choice brisket for comparison!

[@dirkboing4219]

Dark beer is great for slow cocking dishes. When I make Gulasch it´s always made with a bottle of "Altbier" a german dark and malty beer. When I make the korean potatoes I use some fresh grated ginger and garlic in it, as well as some lemon juice and obviously a good honey. And today I cocked it with purple potatoes - best korean potatoes we ever had!

[@brrrrr9999]

I can appreciate that today's video opens with a logo that deliberately resembles a sack.

[@xx4rch4xx]

The change in genre of music is something i could get used to when something so artfully crafted is coming together.

[@AT-di8kg]

Wish I went into the Culinary scene, I love it. I envy the fact of being able to make amazing food, and try new things for people to enjoy. Keep it up Guga!

[@45Mang]

Guga, we: your public. Love how you respect the cows by simply creating beautiful and luscious meats from em! You win the worlds respect! Thanks for sharing with the public guga!

[@0235681956]

Mamao really used those Manscaped products huh, I nearly didn't recognise him

[@haekla4743]

its lmao

[@0235681956]

@@haekla4743 Well sorry but Mamao is what I keep hearing

[@mahsiseua]

lol i thought there was a new guy too. then with that peace sign ok just realized it is mamao

[@billyjenkins261]

That music at 6:00 really set the tone of the video. Thought I was watching a church service on brisket.

[@GhostCallparanormal]

Done this 12 years ago and used the Guinness to make a Gravy and DAMN it was sooooooo nice! Had to sell my smoker when I moved into an apartment as my mother passed away. So no more smoked meat without setting the fire alarm off 😂

[@jonwalstedt1907]

When ever I make a beef stew or a Shepherds Pie I always use Guinness.

[@sethgaston845]

Man, that had to be great. Those drippings must have been priceless in that gravy.

[@yahoryasau9196]

Hey, Guga! Just wondering if you can cook "Napoleon" Shish kebab (ШАШЛЫК НАПОЛЕОН)! It is named after a "Napoleon" layered cake (very yummy too). I'm using steak meat layered with bacon, but usually it is layered with a tail fat. So excited to see how you can prepare it!

[@Kanehiei]

It's amazing that you were able to keep the honey partnership a secret from Mamau this whole time.

[@Akkabouz45]

Mamau probably already knew about it. Guga is just trying to sell as much as he can, so he uses it in all of his videos and made Mamau act like it was amazing.

[@karanaima]

@@Akkabouz45 and every action of every man in this world is always part of a conspiracy

[@jameschristophercirujano6650]

@@Akkabouz45 Except Manuka honey really is different, and if it got regulated by China to pressure Australia, and possibly also New Zealand, there could be surplus of stock than before or cost way less coz of less demand.

[@Fallout3131]

@@Akkabouz45 impossible

[@TheRealPOTUSDavidByrd]

Six hours? Hot damn that's quick enough to do for Easter dinner next year. I'M GONNA HAVE TO BOOKMARK THIS ONE GUGA YEEEEEAAAAAAAAAAH 🔥🔥🔥

[@TheSlavChef]

Beer and meat, best combo ever!

[@andrefecteau]

yeah, how much more do people need to know?

[@TheSlavChef]

@@andrefecteau to be honest this is more than enough for me! :D

[@andrefecteau]

@@TheSlavChef cased closed...

[@daynearmstrong]

Whenever he plays the music he did in this video I get so happy. It’s so peaceful

[@droid1appmkr]

Guga used my favorite beer. I love cooking and drinking with Guinness whenever I can. So, so good! I braise with it all the time.

[@michellewilt4479]

Same here. Before my wife unceremoniously kicked me out of the kitchen for good, I used to braise beef and pork in beer all the time as a single man. Guinness is my favorite, but I'd experiment with other beers too because Guinness is a little pricey.

[@vicentedapalong1671]

I really found it funny the manscapped part LOL 'dont worry if jungle out there part" its hilarious!

[@Put2Sle3py]

Can you dry age a wagyu a5 brisket and then cook it in a microwave

[@harryk4242]

...

[@simul8rduude]

I marinade steaks with salt, pepper, garlic powder, a touch of chili powder, a cup of apple juice, half cup water, and 1 or 2 cans of Pepsi (gotta be Pepsi not coke. Pepsi has more sugar) We sear them and then broil for a few mins on each side. Best stuff ever.

[@KTham-li1fe]

Week 60 of asking Guga to make a steak dry age in bone marrow.

[@djr3hab]

w e e k?

[@KTham-li1fe]

@@djr3hab cus he used to have one vid per week for this channel

[@paladonis]

I mean, maybe it's crazy for a regular brisket or wagu brisket, but I cook my Corned beef brisket in Guinness all the time. It's amazing! Done in the crock pot Brown sugar rub, ground clove, seasoning packet from corned beef, a little more coriander seed, a bay leaf, and Guinness. About 30 mins before you are done, reserve a little liquid out to cool an mix with a little bit of corn starch. Strain liquid into a pot, mix in slurry and you have a gravy. I like to keep it pretty liquid like as it stays more of an auju.

[@imran4968]

The day that you and another guy called Sous Vide Everything Collab will be legendary.

[@vitorkk328]

They already did it. It was awesome, look it up

[@dionermen842]

lmao that is Gugas other channel, can not collab with yourself

[@thirstfast1025]

I ate so much honey once, I started to have a pretty serious reaction. Started swelling up, hard time breathing... Still looooooove me some honey though!!!!

[@jonathan8122]

I'd love to see this done with a regular grade brisket. Maybe a Costco prime brisket.

[@wagypsy]

Manuka Is a native Australian tree that grows in the wheat belt region of Western Australia. Used by the local indigenous people for all sort of foods and utensil making. Such a beautiful plant. Manuka honey is VERY sweet.

[@overcraft1441]

I'd like to start a restaurant with a menu featuring all the foods made by popular cooking channels. The Menu will be updated monthly with new recipes from KZbinrs. This will give a chance for all the people watching to order and try all the crazy inventions and styles seen on KZbin.

[@lancecrowder9250]

That is a brilliant idea!

[@emca1597]

Try using mead next video guga. Mead is basically ancient alcohol dating back to 400 years ago, it tastes different compared to normal bear or even wine but acquiring it is a little difficult

[@coffie2293]

"your body, your butt and your balls" sounds like something he would never say at all

[@fernandom9801]

The things we do for money

[@etaiger]

If he wouldn't have shaved his butt no one would enjoy guga's buns

[@Axeman369]

Did you hear the Angel singing when Guga cut into the Brisket, The Irish are gonna love this one more!!

[@DangerousOne326]

🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!

[@gregorlang3318]

go with me 🍗🥩🥙🥗🥞🥩🥩

[@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. ;)

[@andersstaugaard9499]

Request: Does Butter-Basting a steak REALLY make a big diffrence, compared to a regular pan-seared steak ?

[@DW-fl3ee]

This feels obvious.

[@kind-heart6273]

Guga I gotta be honest it’s a crime you haven’t open a restaurant. You created a Guga nation ready to travel far and wide just to taste your cooking. It’s time Guga! It’s time to start your own restaurant!!!!

[@Daniel-hn3zt]

THEIR SPONSER GOT ME CRYING XDDD

[@sniktripn7217]

Manuka honey is a straight up new zealnd product as the Manuka tree is native to and I'm pretty sure only grows in certain places in new Zealand

[@AnyaMcfarlane]

I’d love to see you try marinating a steak in orange juice for 24 hours then see what happens 😂

[@ironlion45]

I've always wanted to try the world's most rare and expensive honey! So I decided to pre-order a jar. I look forward to tasting it!

[@Fallout3131]

How was it!

[@lucashernandez9836]

It requires money to make money. this is the best secret I have ever discovered we don't make money, we EARn and MULTIPLY money

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[@robertomartines8284]

Love to see everybody well shaved!!! XD it's Angelo's time to join 😂😂 Definitely getting Manscaped

[@prankstersboneworks]

i've been doing a crock pot Guinness pot roast for years. meat, carrots, onions, potatoes, salt, pepper and a pint. cook on low while at work. come home and add peas. cook for an hour and it's done. soda bread as a side is all you need.

[@adamweir3179]

We soak our roast and Ham joints in Guinness and Honey alot here in Ireland.

[@kyletheg3549]

No matter how many times he repeats the same stuff I’ll always be back for a another video just mouthwatering

[@michellemieux1544]

Sarted as a smoked meat....finished as a pastrami!!! Brilliant!

[@Stefantius]

I just have to say brother; I greatly appreciate the use of 4K in your videos - Currently watching this video on my TV while I prep some duck for later today, keep up the great work!

[@garyv2498]

I'd appreciate you trying this with a non-wagyu brisket. I think the fattiness and richness of the wagyu might make the brisket more forgiving of that quick cooking time.

[@user-rk7rl7tm5w]

oh for sure, the second i heard that cook time i knew this wouldnt work with a non wagyu brisket

[@thestew57]

I love cooking with Guiness btw.. It does add in some chocolaty undertones and and a richness to what ever meats. I love doing it with pork ribs and belly.

[@tpcdelisle]

I might have missed it but do you know the final temperature of the meat when you pulled it out? 197 to maybe 205ish? Thanks Guga.

[@richardbentoskiIII]

I swear..... Guga Foods started as KZbin entertainment for me a long time ago and became my resource for meat prep.

[@lumberluc]

Manuka honey? That only comes from 1 type of tree, the Manuka Tree, located in New Zealand, and goes for a price of $120 per Kilogram, with a dependency on the purity. What's does that mean? The Magnesium Oxide inside the honey, is what gives it the flavor. The high the factor, the greater the flavor. The brisket looks delicious.

[@Vydrach]

I'd love to see you give it a try with Dragon's Milk beer. It's another stout that's aged in bourbon barrels so it gets a hint of that, and is so smooth and creamy as a beer. My favorite one.

[@DowneyEIRE]

That way Guga described Guinness as, "black beer" is really insulting the Irish 😂

[@didierverschatse6422]

Describing Guinness as beer is insulting the Belgians ;)

[@300001111]

Yaow googer Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸

[@reitzjdv]

I love that. Guga : It didn't take long at all to cook. It only took 6 hours. If I cook anything over 3 hours I feel like I have done the animal a disservice. I need to still let go of my mental block I know. :-) I absolutely love Guga.

[@glsinsight]

Hey Guga we slow cook in beer all the time down here in Oz - Stout or Porter is best especially for slow cooks, but instead of steaming we actually slow cook it to the top with veggies and dark beer. Its the best as is making pies from the meat. Beers while it cooks and red wine with it once its ready. Cheers dude! PS - Coopers Stout in 'long necks' (Yellow Label) is the cheapest and the best I 've found for cooking.

[@titytitmk2738]

here in Britain (and they also do it in Ireland), we always put beers in meat pies and other meat dishes. It is always excellent.

[@erynspiritualdiva376]

I love Guga’s bubbly personality

[@gravity00x]

momo is just on the show because hes always hungry. love that guy

[@rehlers23]

I'll still cook my brisket low and slow, but I will try beer instead of water in the drip pan to keep the moisture up. Fun idea

[@bigdave9649]

Would love to see you stack the flavors. Smokey dry aged with the beer steam.

[@creationinspired200]

Guiness is added every time i grill mostly because its what im drinking but us true irish love that stuff 🍀

[@HelloThere.....]

1:30 yes and no. The salt doesn't just absorb moisture and then decide to go into the meat, it's not conscious it's not making timed decisions. Also how could it absorb the moisture without going into the meat? It couldn't, so the process is all one. The salt is entering the cell and pushing out the moisture at the same time, over time the liquid forms a solution as the salt is diffused across all of the meat, only so much can fit inside the cells and so some of the water escapes and physically comes out of the hunk of meat.

[@santiagoborenszteyn1618]

Video idea: Toast salt and pepper on the pan before using it to season steaks when you cook sous vide or just the salt alone when dry brining and test to see if it tastes better

[@marcobuchner8843]

This is completely normal in Germany. When we are grilling at the end we always put a little bit of beer on out steak.

[@gorillasquadelite]

One thing I've noticed about beef is that everyone has a different outlook on what is done and not done

[@remi8635]

I lol'd so hard when you put in the angelic music for the ceremonial cutting of beef.

[@67giblets11]

I swear I find a new guga channel every other day! is this guy actually just every single person on youtube?

[@patricearchambeault8458]

@gugafoods I would have thought that the first thing you would've released would have been Guga's rub. Congratulations none the less.

[@bdavis7801]

😍 That looks amazing!!! 🤔 Wonder if the fat trimmings would work for pasties/pot pies?

[@anthropologistma-phd3693]

I'm here from "deer meat for dinner." Also fr jamaica 🇯🇲 and happy to see you using Guinness thats made in Jamaica. Guiness is great in carrot 🥕 juice. Also a strong juice for men. Peanut, oats, supligen, guinness, condense milk, nutmeg for flavor. Your wife will be pleased and you'll thank me later.

[@seatroutking7555]

🤤 wow, I can’t wait to try that recipe, you should put root vegetables and beef stock in the left over Guinness with cheaper cuts of beef or venison and you’ll have the nicest beef and Guinness stew it’s a winter staple here in Ireland 🇮🇪 great channel 👍🏻