I tried making LOBSTER CORN DOG, here’s what happened!

[@x1PMac1x]

I love how the music for the cooking scenes doesn't change. It's comforting, like the food.

[@LemonyLamb]

It really is though, like, if all else falls apart, at least Guga is consistent

[@bouncedatazz4122]

This would be dope on a food truck 💯🤔

[@drewt1717]

This would be $40 on a food truck..🤣

[@Moon-pf5ky]

@@drewt1717 would be worth it though

[@prestonspears6078]

@@drewt1717 I was gunna say the same thing. I paid 20 dollars One for a bite of bacon wrapped quail. I was served a 2 oz cup. I thought he was giving me a sample 😂

[@prestonspears6078]

@@Moon-pf5ky just buy a lobster and cornbread mix. I’ll bet Walmart sells live lobs nowdays

[@sethgaston845]

@@prestonspears6078 they used to, but they don't anymore.

[@brummelman8]

You should do another Mystery Meat! I was hoping to see Maumau's reaction to the lobster - he was so fun to watch in the other mystery meat videos.

[@myautobiographyafanfic1413]

Guga skirts the line between genius and madman in the most lovable way.

[@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. ;)

[@soatmos]

I want to see a cheddar bratwurst, grilled, then dipped in this batter, and dunked in a made from scratch cheese sauce. Maybe multiple cheese sauces? Maybe a spicy cheese sauce, a Smoky cheese sauce, and Mexican queso cheese sauce? You could potentially even use a siracha and onion bratwurst as well. Just a thought. Adding a nice homemade mustard to try would be nice to see as well. "Let's do it!"

[@HerzogvonArteros]

I like your ideas, 10/10

[@chaaume]

Hey Guga, alioli sauce comes from Catalonia, my country! And I recommend you trying the original version, which it's just garlic and oil (and salt). Allioli literally means "garlic and oil" in Catalan!

[@bawlerxd]

this is the comment i was looking for

[@aekum11]

ayo sorry to be the one but he made aioli sauce and not alioli sauce (´。＿。｀)

[@chaaume]

@@aekum11 you should do some research before answering :) "allioli" and "alioli" are pronounced as "aioli" for people who dont know the language of which the sauce is original from, Catalan.

[@Setyourhandle10]

cataluna is part of spain 🇪🇸🇪🇸🇪🇸

[@erike2366]

Siento discrepar, pero el Allioli es valenciano

[@a.b.k1983]

Does a different oil make the corn dog taste better? Like duck fat or wagyu?

[@elpicox1011]

If It fits with the flavor of the corn dog yes, otherwise Will be worse Maybe with the lobster IS worse but i'm sure it'll be better with a regular con dog

[@Not_An_Alien]

Can you deep fry in butter?

[@blompp]

@@Not_An_Alien butter will burn at such temps

[@h.4315]

@@Not_An_Alien You would probably have to clarify the butter first so it doesn't burn. The milk solids in butter will definitely burn and what makes melted butter have a low smoke point, but clarified butter has a significantly higher smoke point that makes it suitable for deep-frying.

[@hamsy3883]

@@Not_An_Alien if I were you just use high temp oil, most common used is canola oil or just use what you have, no point trying to clarify butter just to deep fry

[@DrewishAF]

You can also take the lobster out of the sous vide bag and roll it into a thin rice-paper (like a spring roll) before battering it to fry. The rice paper is solid enough to allow the lobster to stay in it's form, but thin enough to be virtually undetectable once the cornbread coating is on it. Note: I've NOT done this with lobster specifically, but I've used thin rice paper in this way before to hold fall-apart proteins before deep frying them.

[@simonlinnas1305]

would love to see another catch n cook with some sort of fish or even better maumau fishing for lobbster!:)

[@sethgaston845]

They definitely have one with MauMau diving for lobster. Search it up!

[@ramonzeira]

You can use "trust me" instead of "I'm telling you right now" too

[@AZ-hf9ow]

We need a Guga stand at the food festival 😉

[@joseruiz127]

A food festival with all the food youtubers (Guga, La Capital, Joshua, Babish, etc) sounds like a dream come true

[@bovels1949]

Thanks to you I know sous vide everything in fact I am doing a tri-tip for Thanksgiving instead of turkey thank you so much for all the wonderful information

[@cubbynubby1565]

That “membrane” u removed from the lobster has lots of flavor and has that iconic deep red color we all expect to see on lobster

[@mike3963]

It can also make it chewy, how it is most of the time when we have it

[@biowerks]

Aioli has to have garlic. Like its one of the ingredients...Thats like saying should we make tomato sauce without tomatoes?

[@Quitt_Chan]

You need to freeze it because you already cooked it. Lobster is something that you don’t want to overcook. It becomes chewy.

[@clydeellis6634]

Love the content keep it coming guga and the team/family love ur videos

[@drewreischl6714]

Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!

[@lucaswakai-braga5970]

Hi Guga, I follow all your videos here in Brazil! I have a very special request for you. I come from an oriental family, so we are all always wondering what dry aged wasabi meat would be like! What I mean is, our family puts wasabi in everything! Eggs, fish, pasta, vegetables, greens... So what would dry aged wasabi meat look like? I know you are the one to tell us. Do you accept the challenge?

[@lucaswakai-braga5970]

Oi Guga, eu acompanho todos seus vídeos aqui do Brasil! Eu tenho um pedido muito especial para te fazer. Eu sou de uma família oriental e, por isso, todos nós sempre ficamos pensando como seria uma carne dry aged em wasabi! O que eu quero dizer é que nossa família coloca wasabi em tudo! Ovos, peixe, massa, legumes, verduras... Então, como é que uma carne dry aged de wasabi seria? Eu sei que você é a pessoa certa para nos dizer. Aceita o desafio?

[@babybluesigh]

he made a video about this!!

[@elmediodia]

I'd like to try this, but I would probably sear the lobster before covering it with the batter

[@boredbakedpanda4207]

Hey Guga, I love your videos. Can you dry age a pork loin in apple sauce???

[@cnehndlela6536]

I love corn dogs. I never knew you can make corn dogs with seafood. I will try it with octopus

[@hbk6425]

idea reminds me of takoyaki. Might be worth considering for inspiration in changes to batter or sauces.

[@sethgaston845]

I wouldn't try that. I bet the octopus will be tough as hell by the time the batter is done and crispy. I'd be curious to see the results, though. If I'm wrong this could be phenomenal.

[@FlaccidPlatypus]

@@sethgaston845 you can eat raw octopus so you don’t have to worry about undercooking it. Check out the video I linked above for octopus corndogs

[@keyanims1978]

@@sethgaston845 but you can just set the oil extremely hot and just flash fry it

[@childhoodprepper]

look up 'OutDoor Chef Life' on youtube. Hes a sushi chef and made a great octopus corndog recipe

[@PearlDrummerFTW]

This is one occasion where it actually did look good right now.

[@FlyinRyan0802]

Wondering your thoughts on "air" sous vide? Wife and I got a new LG oven with Air Sous Vide capabilities and we've done filet mignon and tri tip so far - both in vacuum sealed bags in the new oven with Air Sous Vide. They both turned out great! I still need to get a better method for crisping the outside of the meat post sous vide but ill keep watching your videos to see how you do it.

[@pierrdemon2707]

the answer is with a blowtorch

[@clara4738]

flamethrower

[@joshuaballew5489]

NY Strip, corn dogs!!!! This needs to be tried.

[@mikeoglesbee6861]

done it and they are damn good I think a company sells them also but its processed meat

[@andrew_owens7680]

Used to be a diver, but after a couple of years eating steaks, gets out of breath walking across the room. But smiles a LOT!

[@FloWoodEnT123]

Alright that's it. I'm about to dona deep dive through your channels to see what I can find about the lives you and Mamau lived before KZbin. First, I've seen you mention being great at martial arts (back in the day). And now I'm learning he used to be able to dive METERS underwater with one breath?! 🤯 If I don't find videos already dedicated to this topic, I better see one coming! Also, lobster 😍🤤🤤

[@hawaiidispenser]

I would think the sweet corn flavor on the breading would overpower the very delicate lobster flavor.

[@urbannuance5151]

Would it work to pour the batter on the lobsters, since it's so tender? That way you don't have to tug at it and possibly rip it.

[@jon1805]

lobster tempura maybe more appealing

[@roboslug7582]

You could probably stuff a split lobster tail into a small pig casing or large lamb casing, if you're worried about it falling apart. Or wrap it in bacon and cook it on a grill, then batter and deep fry. In either case, a little Cajun seasoning wouldn't hurt.

[@mttpie5975]

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

[@diannt9583]

Dunno about Florida lobsters, but I'd never maltreat a Maine lobster tail with a corn dog batter. On the other hand, that aioli looked good.

[@blodyholy_]

Yah...I was just thinking this. I would never coat & fry seafood in corn dog batter. It just seems...wrong.

[@harold9421]

"i corn dog every meat possible"

[@QuippersUnited]

Today we learned that lobster tastes different from hot dogs. Now eat your hotdog, bloody peasant!

[@jasonrobinson7346]

Idk why I died of laughter when he started the video saying CORN DOGGG

[@jamesbarisitz4794]

Terrific snack when you want delicious lobster a new way. I'm thinking of skewering the raw lobster onto sticks and dunking them into a tall glass of batter. By the time the batter is brown in the oil, that half a tail will be perfectly done. Thanks for the great recipe!

[@johnlord8337]

Tap some MSG into that dipping batter and then into the squirt sauce - and have an enjoyable umami flavor-taste

[@CptVein]

I'm gonna be ''that guy'' and point out that what you made is garlic mayo, not aioli. Aioli is garlic and oil emulsified together.

[@Bellysdead]

you're that guy pal. i just got a call from my boss and was informed that you're that guy pal.

[@Nicolas-zq7cl]

we don't care pal

[@Bellysdead]

@@Nicolas-zq7cl ah, cmon pal. He’s that guy.

[@aadityasingh5927]

Thanks for the information

[@dylanireland589]

It’s mayo until you had garlic you don’t know, same way you put lemon and lime zest in mayo to make a citrus aioli, mayo is just the base of them

[@bishopnick777]

Mouth watering lol - hungry after every episode !!!

[@30Huckleberry]

I need this for thanksgiving

[@letstacobout]

Are you going to try the new sous vide oven ? I have one and it’s pretty awesome

[@Dazzaeyeofterror]

Hey Guga, we just tried your corndog batter recipe. Was great for our first try. Question though notice you put cayenne pepper in the recipe but did not show using it within the video. Is this a mistake or something you don't show us?

[@TheWhimsicalWoodworker]

Hey guga, thanks for the video! I don’t think your corn dog batter recipe is right down in the description.

[@Danoxis]

I haven't had one of these since I went to Florida

[@tracybudesa7263]

Now I would like to see a mystery meat corn dog could be funny

[@tajvir]

nice vid as always guga

[@charliepalmer1410]

Removes chewy part of lobster then deep fry’s it in a chewy corn batter 🥴🥴🥴🥴

[@wawasmoothie33]

also most flavorful, I 100% would not be doing that if I made this recipe

[@opsedopsers9874]

Carnival secret to corn dogs is a pinch of cinnamon in the batter, try it!

[@juanfraalvarez601]

Dear Guga, how long the sauce remains good for eating? How can you preserve it? Awesome video as always 🤩🤩

[@knighth2452]

Instead of parsley try dill especially if you are using the aioli for seafood.

[@Siefield]

Would love to see if you could do sous vide shellfish like clams or oysters.

[@G-boi]

Make some battered deep fried compound butter bites.!.

[@denistremblay4713]

Why is it that i am always hungry after any of your videos :-)

[@WorkedPatina]

What kind of knives you use? The ones on the wall look to be from the same maker?

[@wd6358]

Never putting anything white on my corn dogs

[@ericreeh6684]

guga, try a nice aioli sauce with milk, oil, garlic, salt, pepper and lemon juice

[@carlosguevara3241]

You could probably make a cheaper & less brittle but also delicious corn dog with imitation crab right?

[@lylemoore3827]

This would be amazing with a good hush puppy batter instead of a corn dog batter. They're pretty similar but to me hush puppies are a lot better. I would also be interested to see how crab legs work

[@danielle-yd5dp]

Am I the only one who doesn't ever boil hotdogs? Even making corn dog I still fry them up in a skillet or atleast the airfryer then batter it n fry it up. Makes it so much better.

[@Daniel-hn3zt]

i've been watching you guys since 2017 and your vids got better and better....... keep up the good quality guga!!

[@doctorjustice]

How about putting the lobster butter(innards) with the meat?

[@brianlew86]

Cutting board looks amazing!

[@adhamshakrit353]

Guga said: Using a wix🤭❤

[@elpicox1011]

That's not alioli, but it's very similar. The real alioli only has the garlic and "perejil" (Don't know how it's called un English)

[@pollochef5225]

Tbh I thought he was going to use Sea Cucumbers I don't know why 🤣

[@chris_2413]

a Boudin corndog sounds tasty

[@pb6270]

Maumau is pretty built does he workout?

[@MarkWoodChannel]

I have 4 lobster tails in the freezer, this is happening at my house thanks for the video. A thought: skewer the tails before the sous vide maybe?

[@harleydavis1002]

You gotta try the New Zealand version. The batter is similar to tempura, pork sausage and ketchup for the sauce.

[@scottieb8313]

Or the NZ way with crayfish / lobster , warm with salt and DYC (NZ brand) , malt vinegar !!!!!!!!!!!!!!!!!!!!!!!!!!

[@shankbucker]

Ketchup for the sauce? Can you get any more low brow lol

[@harleydavis1002]

@@shankbucker don’t knock it till you try it

[@harleydavis1002]

@@scottieb8313 haven’t had a feed of crays in a while

[@CoalCoalJames]

Oh shit I just made this comment too, chip shop "hotdogs" are freaking on a another level~ not to mention they use super huge dogs/sausage that taste way better than normal franks or fat dogs they use for corndogs.

[@peterysla8703]

got a guga ad on a guga video😂all for it

[@charlevandermerwe105]

Great job!👍🙏

[@russellsimpson9492]

Can you Sous Vide an whole tail?

[@2SavedByChrist]

Now I'm wondering if you make a grilled shrimp kabab corn dog.

[@ernestolf6040]

It´s a miracle it wasn´t deep fried in duck fat o wagyu fat

[@emilygillock3803]

Don't give him any ideas-

[@jfarrar19]

DO OT GUGA

[@jeroenkuppens7626]

remember to wix mix mix @0:54

[@firstdude8226]

3:07 Aye yo Lee

[@CoalCoalJames]

Beer batter "hotdogs" from fish and chip shops are 1000% better than any corndog, where I live they use huge meaty sausages (still the processed style, just way bigger and more flavorful than corndog's salt packed fake flavor). I highly recommend if anyone is visiting UK / NZ or Aussie, stop by a chip shop try them out~

[@sethgaston845]

Where do you live? The idea sounds Scottish but I feel like you're in England.

[@mikeoglesbee6861]

wish we still had those shops where I live havent had a good chippy in years 40 of em at least ask for a spice bag and they look at you as if you were insane thats Ohio tho .

[@eveschaan]

Legitimate corn dogs (like, not frozen, battered and fried) are really good. Not the crap you get in boxes at the super market.

[@EpicMinerNK]

Guga, why did you add butter to the bag?!! Every time in the past when you've done an experiment, it's always better without butter.

[@flitcroftLA]

Butter in the bag is good for seafood, fish, and veggies.

[@bikerbrandon1]

You should do a favorite side dishes episode

[@yoursensei8837]

What kind of sauce is that guga?

[@scottharkins]

I tried this over the weekend and the lobster was complete mush out of the bath. I'd experiment more with time and temp, but lobster is too expensive to waste like that.

[@iWods]

It's called alioli, from Valencia, Spain

[@e21big]

I mean.. it looks pretty good even right now

[@HeinzlerHZ]

Is butter a must-use thing or can I use alternative like margarine since butter in my country are imported and much more expensive than local margarine? It's my 18th day of writing the comment on both of your channel btw

[@Technoanima]

What was the frying time and Temperature?

[@Moon-pf5ky]

Asking the real questions right there

[@robs3550]

Trust your gut. Just until golden brown

[@MattiasDahlberg]

That looks legit!

[@ricoallbymyself]

Mow mow sounds like the professor from money heist 😂

[@jorgemontoya3587]

Are you sure guga, doesn't look good, looks delicious just that way it is....🤩🤩🤗

[@kiddomonkou9747]

Why would you spoil Maumau before eating the food, Guga? I would like to his reaction though.

[@laurahewitt2588]

Picanha I have a 3 lb pice that isn’t cut I’m thinking of using it as a roast how long do I cook it for I’m having it for Thanksgiving. First time for this cut. Please help second time for sous vide

[@notsufyan7341]

Guga when is your restaurant opening?

[@ArsenalTheProtogen]

pfp bros

[@notsufyan7341]

@@ArsenalTheProtogen cats together strong brother

[@alvishunter7403]

Guga, I've tried before but got no response from you. Do the same thing with pork ribs cooked and shered and put in a sausage casing.

[@ryanmccarty1622]

Hushtail!

[@BeardAndCap]

Based on thumbnail I was expecting octopus tentacle. Thank god it's was lobster 🤣

[@chifylube]

With meat getting too expensive recently, I'd like to see more videos making cheaper meats taste good.

[@ketameanii]

agree

[@Ellexis]

No one cooks and grills as good as you! I get hungry just listening to you describe the ingredients! 😋

[@bimoferlyando8960]

Now I want to see wagyu corndog

[@ArsenalTheProtogen]

thats a good idea

[@jiroup7390]

4:44 I know it doesnt look good right now It already looks really good 😭😭

[@baratrion]

«Mamau loves mystery meat» - Guga, 2021