I made NUGGETS. They ate it and this happened!

[@djdualc]

This video is nuts

[@dipeshpadewar]

🤣

[@mikepereira7803]

Heh

[@tarellfromsanandreas7035]

What are these

[@charlesr.8159]

You mean deez video

[@TheCondeMNd]

@@tarellfromsanandreas7035 animal’s balls(forgor the specific animal)

[@comradepeter87]

Man you gotta have a lotta balls to try this dish

[@samsmith8101]

balls indeed balls indeed my friend i think watching this was a mistake

[@deeswa2759]

raw balls

[@Gremalkin1979]

Talk about reaching for low hanging fruit...

[@debbierhode6291]

🤣

[@Jerraldough]

Yeah you have to be nuts to try it

[@matthewthomas9543]

For what it's worth, like most throwaway cuts, it's all about what you do to prep the meat before the cook. I live in Wyoming and you do find Rocky Mountain Oysters, usually as an appetizer, on the menu in many restaurants here. I have tried them several places but the best I have found is at a restaurant here in Cheyenne named Uncle Charlies. They are tender, flavorful and delicious. The flavor profile on these are usually along the lines of other organ meats but without the strong mineral component you get from liver or kidneys.

[@johnnatanposada20]

Hey Guga. My dad was a butcher for many years and he would always cook these as follows: -First peal the external membrane off. - Cut them in small/medium cubes and salt them. - cook them in shallow water until tender (about 20-30 min) - sautee them with some oil until brown. I come from Colombia and we usually ate them at home with some colombian corn bread (arepa). Give it a try and hopefully this way you guys can enjoy this delicatesse 😉 Greetings from Germany!

[@danielgarcia3108]

Yes tell me where because I'm from Colombia too and never ever have seen this dish in any region of the country, this isn't common here.

[@d_erren]

@@danielgarcia3108 youre missing out. i am not from coloumbia though

[@meeklohour9563]

Wow that's nuts .. 😃👍 great recipe

[@johnnatanposada20]

@@danielgarcia3108 I'm from Medellin, you?

[@Demigod_Hunter]

i see you like eating balls💀

[@FatAlbertFanClub]

Guga: This is a family channel! Also Guga: Keeps cooking genitals and making dirty jokes

[@aidinexmachina4232]

Ever since the Uncle Roger episode lol

[@kennethoneill4176]

As Jeff Dunham puppets would say weather it’s family friendly or not depends on your family

[@hoodycoo4391]

He also couldn’t wait to find out how they’d taste 😏

[@occultnightingale1106]

efficiently using every part of a butchered animal to minimize waste and maximize culinary experience is 100% family-friendly.

[@michaelgates7178]

A uterus stuffed with quail eggs. Labia strips. Cow udders. Elephant dicks. The possibilities are endless.

[@JunkinTheTrunkCFL]

I love the fact that Guga promoted his rub after a weejio about eating balls. 😂

[@NZGO]

How is Angel dodging all these experiments? He must be the camera man 🤣

[@Akutukananu]

I think so! Lol 😆

[@Wademanthebassman]

unless it was his balls guga cooked. =0

[@scottstewart3884]

Or, already in the Dry Ager........ LOL

[@DejiDigital]

He is

[@InspectahPatio]

Angel got promoted!

[@grantsenio3923]

This episode was nuts! I can tell guga had a ball making it, even all the nutty jokes he made

[@dere_bamba564]

@proV69 LMAOO

[@woodenhoe]

Pretty ballsy ngl

[@bobfrog-vd3he]

lmao

[@PescaColorata]

.

[@Fenris_Boondoggin]

Rocky Mountain oysters?

[@frankmillersincity1]

Members of the Jury, considering the literal tons of A5 wagyu and other luxury meats Gunga has served to his buddies, occasionally eating deep fried balls is waaaay more than a pretty fair trade.

[@Gemarald]

Guga: "This is the sidedish and to make it it's really easy, here's how:" *Makes something far more complex than the main dish itself* Guga: "And that's as easy as it gets."

[@eggsans69]

Easy to eat

[@maryandreasen3865]

A couple tips for handling mountain oysters: they peel and cut up sooo much easier if you work on them when slightly thawed from frozen state. Don't cut them so thin... a 1/2" thick is perfect. that's likely a large reason they were tough for you to chew. They shouldn't actually be tough at all. Blend your seasonings in with the flour for the coating. Do an egg drench and flour coating like you did, then deep fry. Yours looked slightly overdone, so I'd take them out sooner. Give it another shot, but not sous vide for this delicacy.

[@Fro609]

the fact you handle balls that much is concerning, get some help

[@infinitus_Inanis]

You know a lot about balls don’t you?

[@falcon81701]

Kudos Guga for making them look appetising. I could actually eat these.

[@andrewmartinez6991]

Mau Mau is nuts for not wanting the sauce!😂

[@sighermike]

He's nuts for even trying it.

[@Fabo1k]

"Nuggets" ,yeah okay guga😂😭

[@JSun3000]

Can't believe GuGa had the balls to cook these!😊

[@amarug]

This channel is slowly morphing from the ultimate "steak thirst trap" that made me spend hundreds of bucks on wagyu and skyrocket my BMI and cholesterol to a bizarre cabaret of nightmares that actually helps me with my diet.

[@hugiee]

Cannot agree more! It's entertaining though.

[@Samizouza]

Definitely the "Mystery Meat" series

[@friedakroynik8901]

Kind of takes your appetite away.

[@robbiedaniels2164]

No where near as good as it used to be. Better for shock value now. And I guess generating views.

[@narapo1911]

laughing at the bizarre cabaret of nightmares 🤣🤣

[@HighFiveTheTodd]

I've had these a good bit growing up, and I'm with these guys, it's basically a lean meat that gets most of it's "boost" from being deep fried and the side sauce. Most of the enjoyment comes from eating them with people that haven't had them before or don't know what they are.

[@denisehamernik806]

I recognized those Rocky Mountain Oysters immediately! Made them often in Colorado!! Also Turkey Fries and😂 yep you guessed it, Turkey testicles!

[@lucasschauer]

They need to be salted, rested, and parboiled before frying, Guga!! The methods of cooking you did before frying would definitely create a chewy texture and a bland flavor. RMOs are really tasty when done properly. As others have noted, they are typically served with cocktail sauce! Cheers, guys. Always love the content!

[@BadDadJoe1]

Growing up on a farm, I was no stranger to these either. Picked up on the lack of a salt brine to start with. Dad used to sell them to the local bar and they were fairly popular. When we had them, dad would put them on grape jelly with a slice of American cheese between two slices of white bread. We may not have eaten steak every day, but we didn’t go hungry very often. Now let’s see if he will do the scrambled eggs and pig brain. 😅🤣

[@wizzyisreal]

mine are already salty

[@themustachedfrenchman8696]

This man is a ball gobbler

[@lucasschauer]

@@themustachedfrenchman8696 Yessir🔥 My nickname in high school actually!

[@Pandor25]

@@BadDadJoe1 Can i ask what is considered american cheese? Like cheddar or slice cheese? Or that cheese in a can? Or cheese whiz?

[@bbqlvr6137]

Poor MauMau. He only gets called for the mystery meat experiments. 🤣

[@abdennourjebbar6927]

Here in Morocco, some families have them on Eid al Adha. Our family cooks them as follow: - First peal the external membrane off. - Cut them in small/medium cubes and wash them very well. - Season them with salt, black pepper - then you either barbecue them and finish them with chilli powder and cumin, or stir fry them with garlic, and finish them with chilli powder and coriander.

[@hugueninhank4168]

good day Guga being from denver ive eaten many rocky mountain oysters but after you clean and slice them you need to run them through a cubber (meat tenderizer) we always soak them in beer for a few days in the fridge then you bread and deep fry then serve with cocktail sauce. prepared and cooked properly they are wonderful

[@obiologo]

If I ever get to visit Denver, I will definitely visit The Buckhorn Exchange and grab some "rocky mountain oysters". In addition to visiting the bars frequented by the Beat generation.

[@Cyge240sx]

Are they cow goat or buffalo? or... all of the above?

[@voidbornewarden]

Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?

[@InnocuousRemark]

That's an interesting idea!

[@jesusrojas6427]

That would be interesting and it sounds yummy.

[@hansmuster1572]

comment to push this comment, i like the idea!

[@steve138]

Sounds good

[@DeathBYDesign666]

You mean ground up the testicles? The question is how much do you have to grind it up until it gets tender? I would imagine that you would need an almost patte consistency to pull this off.

[@soufiane5369]

(sorry for my english) YOU COOCKED THEM WRONG GUGA here s how to cook balls : -take off the membrane -cut them into bite size cubes -add them to a pan with a little bit of coocking oil just enough to cove the pan s bottom -cover them and ocasionally scramble them until they get some brown on them -season with salt and pepper and add eggs -keep scambling until the eggs are done then enjoy your food they do have a very good flavor it s just not as strong as meat but they re really tendenr they melt in your mouth aslmost like wagyu

[@goodtimes2556]

Guga this was the climax of your career! You really went balls to the wall with this one. I love happy endings!

[@msz112]

That's what he said!

[@nickrusso86]

That was not a happy ending. Left me feeling blue.

[@bettertelevision968]

blue balled you

[@mulldrifterz6469]

Guga was ballin' out of control in this episode.

[@christopherobrien8105]

I appreciated Guga's dedication to experiment. This was a unique taste to run.

[@08mlascelles]

I’m not squeamish about food, I’ll try pretty much anything once, but seeing you cut through them made my skin crawl. I genuinely don’t think I could have managed this 😅😅

[@dirtyfiendswithneedles3111]

Indeed. My exact sentiment

[@DanteSonOfSparda-]

It just hurt me seeing him press them

[@YourDadYoda]

It was horrifying

[@08mlascelles]

@@CoinRingsUSA ngl, I have no idea what you mean by that… who is Lorena Bobbit?!

[@friedakroynik8901]

These replies must be from men.

[@guysolis5843]

When I first got out on my own I was starving. I walked by this bar and they served food during happy hour but I kept walking. By the third day I was dragging from not having nutrition so I walked in very quickly, grabbed a plate and scarfed. A fat, busty woman with no teeth plopped her bosoms' on the bar in front of me and poured me a beer. The next day I stopped in and ate again She told me they were "Rocky Mountain Oysters" and explained to what they were. I went home and finally fell asleep with a full belly. When I woke, my voice had changed, I started to grow a beard and the girls liked me. "Rocky Mountain Oysters" changed my life..

[@darthgbc363]

Slice them thin (half what you had) when almost frozen, breaded, deep fried, & served with cocktail sauce.

[@akbeamer3k]

Man has experience with some balls

[@johnathoncastro]

rocky mountain oyster

[@mikerey7210]

Exactly! I'm an old Texas cowboy. They are great that way. Only way OI have ever had them. Goat is great too.

[@ace6426]

Like they do at Bruce's in Severance, CO

[@MrBigsmallguy]

Guga really brings smiles to me on the daily. Thanks for your work!

[@gglupo]

A German chef showed me how it is made and it tastes fantastic. It is made the same way as sour kidneys, a traditional German recipe. A good dollop of ketchup with the meat, while searing it, completes the whole thing perfectly. If you cook it this way, you'll be intrigued.

[@NissanRacer90]

It was nice seeing you switching it up and deep frying instead of going with birria for the mystery meat.

[@oldvlognewtricks]

Where’s the mystery? 😅

[@mirwaisomar8620]

@@oldvlognewtricks you're right

[@22ninja1]

@@oldvlognewtricks the mystery is down below.

[@mofomoco]

My parents used to eat these sliced and fried a lot when they were young in Iowa. It was a common dish at certain times of year. They had to castrate all the beef and sheep on the farm and you dont throw away anything. Apparently everyone loved the sliced and fried ones.

[@berkent2795]

Hi Guga. Try my father 's recepe : -First peal the external membrane off. -Cut them in 2 and rince with water. dry them -salt and black pepper assaisoning -put them in flour - put chunck of butter in a pan and cook them. when they are colored add some garlic, parsley and oignons. - serv hot and have a very nice moment ;-) (sorry for my english and i love what you do and particulary with uncle roger!)

[@jarchiec]

In Texas they often cut them in to small strips like fried oysters. not rounds. Served with cream gravy like you'd get on a chicken fried steak. I think the strips helps keep the texture thing to a minimum.

[@amreid3131]

Hey Guga, These are common at BBQ shops in China. They peel them, cut in half, then grill on skewers. They're usually seasoned with salt, pepper, cumin, and red pepper powder. You should give it a try! 😊

[@davelikesbacon]

You got some big balls to do this Guga

[@Propane_Acccessories]

Visited Nebraska a couple summers ago and decided I would try one of these deep fried at the festival. Built up the courage to order one, but they were fresh out. I consider that divine intervention.

[@joshuawright1285]

the best way to prepare these i found is puree, think liver patte but you want to mix in a few seasonings peprika garlic salt then psread it on a baking sheet and smoke for 30 minutes. then blend again after and squirt fresh lime juice over before using as a spread on chips or crackers

[@mountaintopjoey234]

I used to prep and cook these by the case at a restaurant in Colorado. They’re MUCH easier to skin and slice while still mostly frozen. Thaw in the fridge overnight. Very delicious!

[@TheRealOneKVO]

What are these

[@vast9467]

@@TheRealOneKVO testicles

[@BlindMelonLord]

this video was nuts. You really went balls out on this. OK OK… I’ll stop making puns, don’t get testies, I mean testy with me.

[@ariskatopodis7097]

Such an interesting video! Testes is a classic in Greece. Beef testickles deep fried and served with lemon juice and oregano or lamb testickles in a skewer wrapped in caul fat and intestines and grilled on charcoal... A must try!

[@TheMillennialGardener]

Looks like you guys had a ball filming this!

[@Ifitfitz22]

So we always slice ours lengthwise, the vas duct is quite pronounced on larger oysters and if you cut them crosswise like you did, there will be a piece of the duct in every bit. We also usually get ours from a large animal vet and they come from bulls that are around 500 lbs so they are much smaller than the ones you had. The flavor heavily depends upon the seasoning, much like veal I suppose because they bulls had mostly only had milk to this point in their lives, and the texture should be about like catfish fillets. Chicken fried steak/pork chops flavored catfish fillets is typically how I describe them to people

[@guysolis5843]

How the hell did you manage to get three of them when they come in pairs? Rocky Mountain Oysters are suppose to spend 45 minutes in the freezer so the get, ahem, stiff so you can circumcsise them or cut them. Bread, deep fry then cover with, another 'ahem' cream sauce. Who eats such things, we have menudo, Rocky Mountain Oysters, Cheek meat...

[@molusco912]

You should've made these as a side dish for Uncle Roger 😂

[@jasonwalter2924]

I've only had them once here in CO many years ago. They were sliced super thin and served with cocktail sauce. They tasted like crispy breading dipped in cocktail sauce.

[@kevinl3419]

That's how it was for me as well

[@mayidiepls3179]

rocky mountain oysters?

[@jmcrunch32]

🤣 I make these every year for our cattle branding, the reactions I get from our visitors is pride less! Luv em

[@Mohroka]

They are delicious, as I am not afraid to try anything once, I eat these whenever I am in a place that has them.

[@joethesampleguy3414]

Soaking the cut calf-fries in spiced/seasoned buttermilk or whole milk overnight makes the texture and flavor nicer.

[@MichaelHall1989]

I'm from the part of the US where these are popular. They're delicious. The trick is to cut them as thin as possible and get the breading right. You don't want a light breading - these need something heavy and salty. Think beer snacks. I think what you missed on (based on the close-ups and how it looked when you were biting in) was the breading. Seems like you used panko or something. You really want to bread these more like fried chicken and just use flour instead of bread crumbs.

[@Grizzlox]

Honestly a meat tenderizing mallet works wonders for calf-fries. Also marinade helps tenderize as well

[@jmaur8322]

I thought that's how you were supposed to prepare it. Also, never tried them.

[@ericbedard8183]

They look bigger than the rocky mountain oysters...lmao 🤣 thank you for the great video! Can't wait for Leo and Maumau to try...lol

[@oldvlognewtricks]

Rocky Mountain Giant Clams 😂

[@ericbedard8183]

@@oldvlognewtricks see these on many cooking shows, but they never show you how big the raw unfinished product is...lol

[@corvelo5928]

Hey Guga! I have an idea for a "side dish". " Francesinha from Porto, Portugal. Has a lot of beef ,sausage, and cheese!

[@FrostyFyre]

Man, Guga has to have gone balls-to-the-walls to try 3 different ways of cooking balls!

[@julieb3996]

Also waiting for the inevitable moment when Guga is going to make his own sausage. Because that's what these mystery meats are really good for!

[@WyoFire60]

When I harvest a deer or antelope, I will fry up the testes whole with just butter. When they are finished I will pour hot sauce onto them and eat like a kielbasa. The texture is a lot like heart, dense but not too rubbery. The flavor is like pork fat. Restaurants around here serve them deep fried with cocktail sauce. Delicious!

[@javoncox7123]

Started dying laughing before I could even hit play 🤣🤣🤣

[@rauleli]

The side dish is more common known as "taquitos". And those wrinkling balls are also known as "criadillas"

[@ominously2574]

Guga, you really love getting testy with your experiments

[@LinebaKKer]

I see what you did there…😂

[@treek10k]

Jesus Christ died for your sins on the cross. Repent and believe in him or you will be separated from God The Father for all eternity and face hell forever, for all eternity, never ending.

[@Aviandotavi]

@@treek10kHe's dead bruh, get over it

[@bradtraq1]

All the meats Guga makes look awesome, but damn, every single side dish in every single video of his that I've ever watched looks off-the-wall amazing!

[@james.randorff]

You always know when Guga runs an experiment that his friends are gonna get a little testes

[@Jovbil2020]

I knew these were rocky mountain oysters the second I saw them

[@spicydiarrhea5662]

brokeback mountain oysters

[@Avrysatos]

unfortunately i've seen rocky mountain oysters before so my stomach gave a lurch upon seeing them and i said oh no out loud even though it hurts so badly to speak right now with my sore throat...

[@Akutukananu]

I did too. Like what? 🤨 I’ve never tried them and never will 😂. I’ve eaten chitterlings aka (pig intestines) growing up here in the south(USA) and god knows whatever else grandpa fed us as kids. Hard pass.

[@gbalis79]

Very common in countryside Europe, use to have them every time we butchered stock and enjoyed them same as liver, kidneys and the rest. Key is always HOW you prep and cook them so, personally, I'd say a little research goes a looong way in enjoying food you never cooked before (same happend with tripe if I recall correctly) 👍👍

[@DarthMeteos]

MauMau is back! Let's go!

[@ram3700]

This episode is nuts. Takes balls to try those mystery meats.

[@THESLlCK]

this guy....

[@howard5536]

In North America, we eat the nuts from a young calf after branding the whole heard in the spring, after the calving season. They normally get served as a part of the evening lunch after the branding crew has a belly full of whiskey and while everyone is playing poker. We call them Prairie Oysters.

[@alextheboatguy399]

BALL NUGGETS like what else is guga going to cook guga you're a legend

[@scar1ful]

Guga, pls cook Filipino food? Everyone would recommend chicken adobo, pork sinigang, and beef bulalo and I would suggest those be your introduction to Filipino food as well. However, the real Filipino dishes are kare-kare, beef pares, pork sisig, dinuguan, pancit palabok, and pancit malabon. I'd like to see you cook these dishes two ways: traditionally, and then with your own spin on it (change the ingredients, put some wagyu, but the most interesting should probably be sous vide to lock in all those wonderful flavors). Don't forget, except for the pancit dishes, to serve them with rice!

[@gobbleguk]

Sisig is probably a good one for guga experiments since it’s pig ears

[@scar1ful]

@@gobbleguk I thought it was the entire face tho

[@AztecViking4]

Use cocktail sauce.. and make them spicy.. I’ve had the best Mountain Oysters in Kansas & Nebraska! Such a huge turnout when there’s a nut fry goin on.. great to see ya try them.

[@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

[@JacksonHall2004]

He already did it 5 years ago

[@kenwarren9450]

He's mentioned that he prefers the powder for the pre-cook seasoning because it doesn't char like fresh garlic would.

[@sycofya1677]

I like how in this episode the side dish stole the whole show!! And its so simple to make but packed with flavor.🔥🔥🔥

[@Jeffdachefz]

considering the nutty competition there's no surprise the side dish stomped out the balls.

[@TheRealYDA]

@@Jeffdachefz whose ones.....

[@gojiwarrior2479]

I went to the Pueblo store and seeing those just Kills my eyes How crazy do we have to be to eat those Testicles?

[@dracomille13]

They are very delicious. They are served in Colorado in a lot of places. Deep fried to me is definitely the best way to cook them . They are like chicken liver texture... very mild flavor as well

[@debairlyde5387]

i think he over cooked them

[@pygmyhorde1821]

I would say closer to Gizzard texture, but yeah He did something they don't do in the restaurants in Colorado. I have no idea what that is lol

[@jjdogg0]

Cattleman's Steakhouse in OKC, Oklahoma is famous for these. Okc is home to the largest public auction stockyards in the world btw..that restaurant is world famous for balls

[@johnjames5405]

You can tell Guga had a ball doing this episode.

[@Anon24052]

He enjoyed it so much that he had three balls!

[@sholarrabee5703]

NO THE VOICES IN MY HEAD PLEASE SAVE ME

[@jansenncuber8009]

@@sholarrabee5703Do you have mosquitoes in your ears?

[@laddoneye947]

@/hvtrs8%2F-wuw%2Cymuvu%60e%2Ccmm-cjalngl-UAHsBW4i9gO7MlDTNMOOZhbC أنا أحب البعوض أريد أن آكله إلى الأبد يم يم

[@evil1by1]

He had 4..did he keep one for angel

[@BeforeMoviesSucked]

I grew up on a ranch. I knew what those suckers were from the thumbnail lol. Try 'em chicken-fried with sausage gravy! 😋

[@Skotzenn]

To be fair you could chicken-fry a tree stump and top it with sausage gravy and I'd probably like it.

[@jkalberer]

No doubt. I've been to enough brandings to know what this was all about. The thumbnail was more accurate since calf nuts are so small.

[@P0pcornmaschine]

What does chicken fried mean?

[@Skotzenn]

@@P0pcornmaschine it means coated in flower and pan-fried, folks just call it that because chicken is what's most commonly fried that way in certain areas of the U.S.

[@jkalberer]

@@P0pcornmaschine Fried like chicken

[@orinsullivan1505]

😋one of my all time favorite! Sliced thin battered and deep fried!

[@coleblack784]

I've had Rocky Mountain Oysters before. They can be a bit chewy, but I like that. I think Guga's attempts were fine, but the ones I've tried were fried and not so chewy it was a problem. So I think if Guga tried some made by someone who knows how to cook them, he'd change his mind.

[@valvenator]

You know, that would be a great idea when cooking mystery meat. Have Guga make his trial versions and bring a guest who knows how to cook it properly and compare the results.

[@Hortonscakes]

Love you Leo, but MauMau will always be in my food loving heart! Thanks for going balls to the walls! 🤣🤣🤣

[@yaseenbshina3140]

you know, they're really good if you grill them really fast. just give them a quick sear until they turn white and creamy on the inside, they're really good.

[@aniphoenix9474]

..... I just started the video, and I feel like I know what it is-

[@TheReformedRedheadWeirdoNoMore]

I have a feeling Guga is practicing with all these weird meats in preparation for dry aging Angel. He wants to find the perfect way to do it.

[@robb4044]

Haha! I knew what it was when you first showed it. That salsa looks really good though. That was the best party of the video. Well, second best......watching their reactions was the best part of the video.

[@jdunc3789]

The only mystery about this is what animal those "nuggets" came from🤣

[@finickybits8055]

Based on size, this what you get when you take a bull and turn him into a steer…

[@lordtyrus1]

That side dish was more complex than any main dish I've ever made lol

[@BamBam1]

in Argentina we call it Criadilla!!! an amazing dish, usually cut in halves then slowly BBqe until crisp outside and tender inside (only salt and lemon juice as condiments)

[@75novaguy73]

I never could bring myself to eat these but ive helped in the prep many times. We always got them frozen, it adds a coldness difficulty but you can grip them better because they aren't squishy and then makes them easier to slice evenly.

[@ElRevoJuega]

Take the membrane and cut them in small cubes, then make a good soup and you can even add some bone marrow in, is considered a medicinal soup and also delicious, full of vitamins and it's supposed to even raise your libido. I have also saw them cooked in small medallions, deep fried, they are called mountain oisters.

[@scotimotti]

We have these available quite often in cattle country. Deep fried is the most popular( in fact almost the only) way they are cooked...they are very good when hot and prepared correctly.

[@admiralgran8920]

I'm from that area of the US where Rocky Mountain Oysters are loved. Absolutely amazing when sliced breaded and deep fried.

[@phrofile3613]

Guga got HUGE BALLS for making this dish

[@redbarchetta8782]

Rocky Mountain Oysters. Go to Rock Creek Montana in the summer and they have a festival for those, it's called the Testicle Festival.

[@NicCageForPresident2024]

0:35 come on Guga, you know what they taste like. 😂😅😂😅

[@caleb_güero]

LMAO again. 0:09 . Haven't had it, but I know what it is. lol Rocky mountain Oysters, sir! I'd eat 'em too. Looks damn good.

[@OMGzenny]

Video was so nuts, he had a ball making it for sure, although it was a nutty time for him because he had a problem with nuts. He really did not like nuts in his mouth, i like how he used nuts for everything, and fed his friends his nuts

[@Greedman456]

In greece we mainly eat goat or lamb ones, they are small enough to cook as is without cutting them to pieces, we fry them up in the pan and they are amazing. Best thing I've eaten honestly. You cut them too thin imo and overcooked them . Try bigger pieces without breading and they should be much better. Try sous vide one whole one then put a sear on it

[@Weberdave17]

Talk about some organs i would not even think about wanting to try them 😂

[@meagan.868]

4:13 caught me so off guard 😂😂😂

[@steveb2915]

you went balls deep with this idea