I Dry Aged a WAGYU BRISKET and it blew my mind!

I got a very different type of wagyu brisket from my meat dealer and since I love dry age so much I decided to run an experiment. Boy am I happy I did! It was something you got to see and experiment yourself. This is how this experiment went down.
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* Wagyu Brisket by Grand Western Steaks
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HOW TO COOK DRY AGE WAGYU BRISKET SOUS VIDE
I cooked it for 12hrs @ (150°F / 65°C)
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#Brisket #Wagyu #DryAge

[@ecc5091]

My first dry age* My wife: How much did you spend on these stupid bags? Me: First off, it's not a bag. It's a membrane...

[@oh0stv]

"Jesus Christ Marie, They're Minerals!"

[@noe8615]

Lmao

[@xkangabeastx]

@@oh0stv no their rocks XD

[@pierodavila3328]

hope you didnt sleep on the couch lol

[@jaspergray6961]

Comment god

[@stevethetenorbass9834]

Guga: *pulls out the dry age bag* Me as a veteran subscriber: *skips 5 seconds*

[@mooelanairmansjah2397]

Steve Sun why are you here?

[@stabgan]

Lol

[@rainthecatplayz5517]

If your vegetarian why r u here

[@joccie7113]

@@rainthecatplayz5517 lmao you should reread that

[@doomednecro]

It's not a bag, it's a membrane.

[@redcube9629]

Imagine how much prime beef and wagyu this guy stored in his freezer to set himself for the quarantine. Love your vids

[@YouTube_is_complete-total_shit]

Let's be honest.... he's been preparing for this kind of stuff since he put on all that weight a few years back. I dont think he even had a meat fridge before that.

[@deanc3882]

slam zamillion stfu

[@Su5himon]

U r Gay umm what? Why?

[@YouTube_is_complete-total_shit]

@@Su5himon he was replying cause the dude above his comment doesn't know guga at all and thinks I'm judgmental but I'm being honest I gained about 25lb since I got a meat fridge and always have atleast 20lb of some kind of wagyu in there. Basically zamillion thinks I'm hating I'm just appreciating from a different point of view the husky buddies side lol

[@dubleblitz]

His Freezer must be like a safe.

[@Michael-pi2be]

Call of duty fans: "it's the same stuff every year" Guga fans: "HOLY SHIT!!!DRY AGE WAGYU!?! WHATS GONNA HAPPEN!!!!!?"

[@OnsideHaddock72]

Michael lol

[@OutoftheBiru]

and yet here we are

[@boratarcan7382]

Out of context much

[@woodenroach2676]

I just like his reaction everytime he eats the meat.

[@Billz42080]

@@woodenroach2676 its weird but a nice feeling watching people enjoy food. Especially really juicy meats 😍

[@davidgraska9614]

“All there’s left to do is remove all the air” very next sentence: “no matter what you do you won’t be able to remove all the air” 😂😂 don’t ever change Guga

[@colocolo91]

And that's O K

[@nino2190]

Ok now let's do eh

[@lupsik1]

Also each episode „Dry age at home with no special equipment” , takes out a big ass vacuum sealer

[@sampound9258]

@@lupsik1 they're cheap tho

[@TheOriginalCheeseballs]

@@sampound9258 Doesn’t make them any less special.

[@toukairin354]

Guga: -letter 1 -number A and now -listen to your nose

[@tomfordbeauty8350]

What's next? 'Look at the smell' XD ?????

[@ThesiKCOne661]

😂🤣🤣🤣🤣🤣

[@thesurcouf]

😂😂😂😂😂😂😂

[@matiasainol369]

@@tomfordbeauty8350 I think he actually said that lmao

[@xornedge8204]

@@tomfordbeauty8350 it happened

[@blessedthekilla5076]

*me watching guga while eating a hot pocket making me question my life choices*

[@isaacsukenick6051]

Eyyyy, I'm here with my corn dogs!

[@xeroxzamg7503]

Im with noodles (ramen)

[@natsudragneel2258]

I’m eating those frozen microwaved burritos

[@desooooooooooooooo]

I want hot pockets now noooooo

[@vereira4048]

Guga needs to make clones of himself and supply them to the steak loving public

[@fuibancontafake3057]

I'm not sure Guga would be that good tasting though. (cursed comment)

[@kordellricesnax]

Someone needs to get in touch with the people of kamino and make this happen

[@somekindaokayguy]

he has a clone who do you think runs guga foods

[@safemoondan6638]

Thedarkinsignia *last name missing* underrated comment

[@DeathBYDesign666]

Guga clones don't have as good a marbling score as the real deal.

[@aisychannelone]

try marinated beef with : 1 table spoon -tumeric -garlic -ginger -lemongrass -red onions -brown sugar -pink rock salt

[@mentrocentro5443]

YES, Like so guga sees

[@parsaesfahanian712]

I call him my "meat dealer" because he's my meat supplier. *mind blown*

[@cummybumswag6371]

🤯🤯🤯

[@BillGreenAZ]

I thought he was talking about a pimp at first.

[@mrkva1338]

Imagine Emilio giving him whole wagyu cow. I can't wait to see that one !

[@rara.raaaaa]

Emilio will go bankrupt then

[@sansatepki7722]

Straight from Japan. A bms 12 olive wagyu cow :)

[@elibugler755]

"THE WAGYU COW DRY AGE EXPERIMENT"

[@elvgamez3864]

He just buys for a lot sells it for more there we go

[@ddt0889]

Sous vide in the hot tub.

[@rossxjohnson]

Last time I was this early, there was still a trio... Now just a duo.

[@RigoOXx]

Auch

[@lindseyormsbee]

👀👀👀

[@hexx_king3340]

Ross Johnson wgat happened?

[@AstroSully]

Brook?

[@nino2190]

dEEEEEEEEEEElicious BRO

[@Fucktardo]

I can’t believe he’s use the same song for when he torches/smokes the beef for the past 3 years Edit: holy crap this is the most likes I’ve ever had on a comment

[@jpb2541]

But I’m not complaining

[@rowanvandongen1630]

Cow Guy there is nothing wrong with that

[@73twall]

It's a staple of the channel.

[@irsadahmad205]

he is a male, not female

[@PhilipKaden]

Its noncopyright

[@Boabl-zs4fm]

8:56 when you hit the point of no return

[@otniel4494]

Old mau mau: it's beefy tender juicy New mau mau: word that is great

[@lindseyormsbee]

"pushes glasses up nose"

[@07Asubpls]

True

[@zenmaster8826]

*yucy

[@marcelo1458]

Meat from Uruguay is top quality and pretty affordable. Good alternative for those who actually want to try these luxury proteins without spending too damn much.

[@tuliosouzaa]

Couldnt agree more. I bought some angus chorizo last week for about 50 BRL per kilo, a total bargain. Very good meat, about the same price as a choice grade picanha.

[@lynnkesh254]

Just curious what makes the Uruguay beef more top notch?

[@jmlolo002]

@@lynnkesh254 meat is the main production at uruguay

[@lynnkesh254]

@@jmlolo002 ...oh ok didn't know thought main productions would be like Vietnam or Cambodia. ..Thanx

[@pedrosg5507]

@@lynnkesh254 Uruguay is in south america... What made you think its main production would be like Vietnam?

[@daemonelectricity]

Gugga: "You better not put garlic on that A5 Waygu picanha!" Also Gugga: [puts sauce all over Waygu brisket.]

[@wellox8856]

me: *gets grammarly ad* guga: 2:57 listen to your nose

[@antony9956]

Hey who knows, you could be hallucinating through your nose! Like having an imaginary midget in your nostril

[@willienakiz]

Follow your nose was already taken 🤷‍♂️🦜

[@sambarker4809]

Just wanted to say, thanks for these videos man. I love chilling after a long day and watching one of your videos, please dont ever stop!

[@rat6047]

Hi

[@07Asubpls]

LOL

[@wrldmngmnt3125]

Hahahahaha

[@keem8449]

😂

[@joaquinreyes6575]

HAHAHAHAHA NICE LUIS

[@louisc8873]

he also dry aged his son's belly

[@cofu860]

Guga’s reactions to when the food tastes good is just the best thing ever

[@madLphnt]

I know right?

[@ATDistinction]

Wow! The video was uploaded two Mins ago, and more people have upvoted before they could even finish. Me included

[@noelminboel5158]

Ok boomer

[@ghost.1068]

TheHammer u-upvoted? This is KZbin not reddit

[@alaani]

" listen to your nose " Guga, 2020.

[@MrPerez-rc6gw]

Guga, Angel, Mau Mau, Guga Foods Sous Vide Everything , the most genuine bunch of guys with great personalities that compliment each other. May God bless you all with the ability to keep making more amazing content for years to come.

[@ricoraxelhd]

Drinking game: take 2 shots every time Guga says "all the air"

[@AutisticSpaceman]

Guga: All there is left to do is to make sure you remove all the air. Guga literally a second later: You will not be able to remove all the air.

[@inchejotillo]

8:46 they discovered the torta ahogada from Mexico Lol

[@LuisGarcia-nq3hv]

Son una obra de arte

[@mawortz]

In Argentina and Uruguay we use British meat cuts, because in the past the main buyer of Argentinean exports was the British Empire.

[@Yuu-Na]

When guga do the first cut on the wagyu, I'm totally screaming out loud * WAW

[@Max-me9xq]

It’s hard watching you eat dry age meat when I’m having a hard time trying to find meat

[@xeroxzamg7503]

Ur made out of meat

[@notcheese8177]

Get yourself a meat dealer

[@mrm5183]

“It’s a method of dry ageing at home without the use of special equipment” Brilliant! I have bought the membranes let’s dewwet! Oh. Has anyone got a vacuum sealer they could lend me ? I must have misplaced the one I usually use 🙄

[@DelothVyrr]

A vacuum sealer isn't specialized equipment, it's a pretty affordable multi-purpose item, you can get a really good one for like $50. Special equipment references specialized dry aging equipment, you know, the expensive equipment some professional butchers use that serves no purpose other than aging meat.

[@mpownage4806]

Sep Tember you can use the water displacement method 🙄

[@Entac1165]

@@DelothVyrr specialize equipment just means something used for a specific task.......ya know like vacuum sealing. Owning a vacuum sealer is not a common household piece of equipment.

[@MakisuBee]

@5:40 Mau Mau: *stares at knife "Seemed kinda close to stabbing me there."

[@DavidAndTheDummies]

My jaw literally DROPPED with that first slice out the smoker. Jeeesssuuusss! I bet that was super delicious..

[@HaarisOfficial]

Coming up next week... Gugu Sous Vide's Coronavirus 😂

[@lindseyormsbee]

Oh shit LMFAO 😂

[@lindseyormsbee]

@neon cz oh, well thank you so much for your feedback! I really needed to know what you thought!

[@lindseyormsbee]

@neon cz obvious troll is obvious

[@duffeezhu9104]

Everyone: ... Guga: SO LETS DEWWWIIIIITTTT

[@HappyJoyKill]

Sams genuine expressions of appreciation and thankfulness are awesome =D

[@koldovallegarcia5330]

I love your videos, you and your family. Big fan from Spain. Eres grande! 👊🏻💪🏻

[@seant9028]

7:12 they were perfectly in sync

[@louisuy_]

last time i was this early angel had a man bun

[@Zula_The_Squid]

Guga, I love you and your big family energy so much. I always come for the cooking and stay for the cooking but the happy faces of you and your family and that big energy between you guys is what truly makes this videos. Though you'd have the potential to be some snobbish meat elitist (which you probably kinda are, but in a good way) this stuff makes you seem so down to earth and so relatable that I always feel like I'm part of this. Please never change, your content on both channels is amazing. THis is what meat and cooking is all about 🔥

[@soulhunter0]

"Always listen to your nose." Gotta love that quote!

[@ExclusivelyReclusive1]

Here is a challenge. How about dry aging the homemade cheese you made a video of like a year ago? :P

[@500_]

And I'm here having a fruit puree like a 5 year old while I wait for my soup to be ready so I can have lunch-

[@mtownz6215]

Whenever I try to dabble and learn more about grilling and smoking. I stumble on a channel like this and i just end up tossing all my equipment. this is all next level stuff..

[@MegaMiir]

Your kitchen is lookin snazzy! And, I swear to God I need you to narrate my life real time.

[@Noobhead34DoesMC]

That ain’t his kitchen It’s his garage lol

[@MegaMiir]

@@Noobhead34DoesMC Hang on one diddly dong doodle minute there... He's a cutie too.

[@MegaMiir]

@The Sacha It's like hip hop, everyone's got a little bit of cringe.

[@whoeveneatsbreakfast]

me: looks like a normal brisket, nothing special about it guga: i have never seen any brisket like this me: i have never seen any brisket like this

[@anonymoususer2893]

Seriously tho... *Make a Dry Age Everything Right Now*

[@jadenroberts6599]

You guys definitely need to make the ULTIMATE steak, everything you guys have deemed to be perfect/delicious/unique out of your taste test experiements, only the best of the best...definatly for your 1 Mil sub special

[@AyranLP]

"It's a *special* membrain that allows you to dry age at home without any *special* equipment!"

[@TheYEOwhatsup]

Please make a video about reusing the dry aged pellicles!!

[@cubanking7036]

When u hear the “pa pa pa paaa paaaaaa” song.... it’s aboutta get real

[@daesxia]

lmao I sang it eme

[@LulaJake]

love the Mark Wiens style smile at the end.

[@Capoiera07]

Wow, that cut of beef is no joke!

[@juanchilabrizuela3293]

7:12 perfect sync

[@BeyondTheMoment]

I have NEVER gotten here this early! IM SO EXCITED!!😄😄

[@DMalek]

Getting close to a mill subs here at SVE aswell, Guga! Awesome! Congrats to you and Maumau!

[@rgbystr14]

You guys have no idea how hungry all your steaks make me lol

[@elma4980]

Who else is still waiting for a whole dry age cow

[@Knightcommander69]

"Listen to your nose" -Guga.

[@rht100]

Love the water dripping music at 4:03

[@petzzon7995]

3:00 ”listen to your nose”😂😂

[@erendrabble8547]

9:36 guga is in heaven

[@Wintermalone]

Wife: when’s dinner ready Guga: in 30 day

[@cameronjm]

Watching you two eat just makes me smile

[@Emanuel-0x22]

Guga’s videos never let me down, so I always like even before watching

[@jordanpowell7273]

I've been around since the paper plate again I've always wondered if like there would be the wagu brisket oh! Is there a wagu round

[@rottenfield4535]

when you tell your girlfriend that you cook some dry age brisket the girlfriend: 4:51 4:57 4:59

[@Saschabrutzelt]

Here in europe brisket is not a famous cut in the kitchens, but... holy s...t, that looks amaaaaaazing 😍😍

[@eduardovaldes4074]

I've follow this channel for 2 years and this is what I've been asking thru that time. I'm in tears now

[@SarthakRauts]

Dry age a whole mutton leg!

[@ohyeahyeahdaddy6640]

HELLLL NAW that shit got mouldy af

[@allandurning3rd364]

The video is so new I just want a single bite or even lick the plate. Screen said 150 and big man said 155? 150 or 155 😆 much love and respect Sir you and your site have upped my skill level. Keep doing and learning.

[@blakfloyd]

Sam's like that lovable extra character that's always around like Kimmie Gibler on Full House, Urkel on Family Matters, etc.

[@andydurbs]

I drooled when Guga cut the brisket open OMFG 😮👌🏼

[@asirnewazkhan4172]

Guga= 😲 His mind= 💥 Me watching this= 🤤

[@alpacino134]

Next episode: I dry aged My WIFE

[@MountainCrestFarm]

I raise Wagyu. Besides the loss to trim of the dry aging, Wagyu briskets are not as large as one would expect from other meat breeds, like Angus and Hereford...they do run considerably smaller.

[@jurgenstrang6366]

That music after patting the meat dry is like the hypest thing ever

[@retr016]

Screen: Shows 150 degrees Farenheit Guga: “I got my brisket cooked at 155 degrees Farenheit” Me: *LIAR!*

[@yotammm6679]

Bruh there is only 1 person that can be first

[@ahmadhabibulkhalil5344]

I'm second.. 🤣 🤣

[@austinmcdermott8859]

Nice 👍

[@gideonthegreat6313]

The best cooking channel on youtube hands down

[@kurttrzeciak8326]

Thanks to no work for at least 2 weeks I discovered Guga has a second channel. Will spend my time social distancing watching Sous Vide Everything while eating beans and rice.

[@Jankesss]

Guga i have one question can you eat the raw dry aged meat ?

[@mazenagami503]

2:55 what are these brown spots

[@shaq8830]

Fat.

[@normiepatrol3715]

Mazen Agami oxidation.

[@Shkib0y]

Challenge! Cold smoke a brisket, then dry age, then sous vide.

[@brozejn]

I think both your channels are amazing Guga! But the microphone in the review part of your videos is distorting alot when you get "excited". Maybe fiddle with the gain settings a bit so we can get a more pleasent sound? Keep up the mouth watering work!

[@NoHandle44]

He definitely paid over $2000 for this.

[@480pthacker]

Lol. Not even close.

[@NoHandle44]

@@480pthacker ...oh.

[@HaarisOfficial]

Ohh yeah... first comment!

[@cowabungas6247]

God, I love watching this man eat brisket

[@eenies7991]

how about meat glue + dry age to minimize pellicle

[@jktronguly]

Maomao is keep getting better at tasting lol I love this guy

[@tyler8747]

I’m excited to see, you should dry age a steak in garlic and rosemary with a butter binder.

[@stellarr1]

Guga and COVID-19 crossover when??

[@insertclevernamehere700]

GUGA YOU HAVE NO IDEA FOR HOW LONG WE'VE BEEN WAITING FOR THIS!

[@renegade1234576]

The shot at 4:53 deserves some kind of trophy. This beef shouldnt be legal!!!

[@nicong3491]

It's always just a joy just watching you guys eat and enjoy every bit.

[@johnle5850]

Do an Emergen-C Quarantine rub experiment.

[@dimasproviandi1605]

Yooo, that cut was like bleeding internally with juice

[@stevejeffries2571]

Maumau looking like a snack!!

[@deadzonedayz]

Meanwhile Adam Ragusea: I do not dry age my brisket, i dry age my pan

[@newbierendell1022]

Love this channel so much. Me and the ol'lady use these videos as foreplay

[@TheJetsetter]

Here I am... late at night... watching 2 grown men having a foodgasm...