Parmesan Crusted BRISKET Experiment, It blew my mind!

[@GugaFoods]

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[@aerophy2894]

GUGA STOP

[@Lucasman]

GUGA NO

[@vendettaofficial4514]

Googa make a Bosnian traditional dish called Ćevapi(also there’s lot more dishes You should try),I thing You will like it all.They are the best.

[@jordanezell5132]

do mushroom dry age.

[@FLXNANDOGAMING]

Hello

[@GugaFoods]

Never thought this brisket would now be my go to for cheap brisket! What other idea should we try next?

[@oxicleanbleach6377]

Get the Costco wagyu!

[@jarrenangelo6431]

i forgor

[@darky1677]

i forgor💀

[@wizard838kk]

Dry age angel

[@Lucasman]

I forgor💀

[@roycohen.]

I started crying at around 6:20, thank you Guga. This was a religious experience and I've now converted to Gugaism.

[@legynoiroso4496]

New religion unlocked

[@greatnortherntroll6841]

Welcome! You're with us now!

[@joelipopelli18]

my jewish brother converting to gugaism I'll join too

[@notIndecisive]

are you the steak

[@34NVVV]

Lol bro I need that song title

[@ClashingWithThunder]

Never thought I'd see guga would rate a brisket a 10 bussin out of 10 bussin.

[@synaxx3755]

I guess it’s bussin

[@MrVovansim]

Angel's fingerprints all over the edit of this video 🤣

[@Malasa34]

69th like

[@Fathom_VT]

9:40. That face he makes. He got sent to another dimension.

[@RadDadisRad]

It’s because the Parmesan is naturally loaded with MSG.

[@arokh72]

If Guga opened a restaurant selling this, he'd make an absolute killing.

[@Tyronebigggums]

I'm sure he's making more then he would with a restaurant. To many expenses with a restaurant

[@aaronkennedy4662]

@@Tyronebigggums Restaurants make more money than youtube

[@coralxanpu]

@@aaronkennedy4662 ya duh

[@mitaskeledzija6269]

@@Tyronebigggums he needs to do this stuff is insanely good and I think they do own maybe something idk

[@Dan_om3]

@@aaronkennedy4662 yeah, but they have more expenses, and take more time to manage. On the other hand Guga could earn more than a restaurant owner by doing YT

[@AlmogYosef520]

Imagine being Guga's neighbor, the smell of each barbeque would be awesome

[@matthewtoddsr.6743]

Have to keep the beer fridge stocked so your ready when he starts grab a cold six pack as a peice offering and head over to his house lol

[@skylacsamana3922]

and it would also be torture😂😂

[@cocodojo]

Guga's neighbor trying to sell a run down looking house to someone, "I know it doesn't look that good right now, but watch this!" *slides open the window facing Guga's backyard as Guga's cooking something crazy*

[@TheRealYDA]

@@cocodojo shows Guga using a Blowtorch to make an Amazing crust with that Music

[@MasterSandman]

Apart from the occasional blood-curdling scream every now and then... 😳

[@darthmagnum2007]

The soft music in the reveal broke my heart. Usually it's upbeat and exciting to ready us for a good taste test, but the calm, airy, light tones fit this perfectly for this one. If I was allowed to use a smoker where I live, I would be scrambling for the ingredients right now...

[@Nepkan]

You know it's gonna be even better than usual when he uses a calming BGM instead of a pumped up BGM for the cooking montage

[@obiologo]

being Guga's cardiologist must be the most stressful profession in the world.

[@reginaldsafety6090]

You do a lot of grilling and barbeque? Oh, ok. What exactly? Like uh... chicken? Fish? ...Guga? What do you barbeque? Guga?

[@obiologo]

@@reginaldsafety6090 fish, chicken, duck, beef, pork... Always with A LOT of fat. Because you know. Fat is flavor. Also I'm somewhat addicted to MSG... But that's nothing not worry about. It is perfectly natural... You know, right?

[@jacob1931]

😳

[@jacob1931]

@@reginaldsafety6090 ?

[@dunderklumpen3040]

Nah i think it's his shrink's job that are most stressful since his mind is blown every video, cant be much of it left.🤣

[@brianbruno1716]

I am pretty sure Angel would finish that brisket solo if given a chance :)

[@phumyvannak7728]

Yeah he might

[@zeuduslao]

so would i :D

[@skylacsamana3922]

Who wouldn't

[@Elijah-EJ]

That greedy bloke definitely will

[@spacecadet0]

I too am a glutton for good foods.

[@johnruplinger2449]

Guga I’m doing my own 62 hour brisket, 5 hours on my Weber Smokey mountain smoker and about 64 in the sous vide at 149.5 degrees. I also took beef tallow and smoked it, and added to the brisket in the sealed bag! I’m excited for it and thanks to you I got the idea from your videos!

[@pigeongod4535]

You should do a competition between maumau and angel where they both get the same cut of steak and get to cook it however they want, and also they must make a side dish. Guga will be the judge of who does better

[@pigeongod4535]

@@cbaum8435 yes!!

[@memyselfandi7782]

@@cbaum8435 whatever it takes!!! But you had a good idea

[@Tyshkevich]

@@cbaum8435 Guga has seen it, trust me. It's often one of the top comments and i'm sure he at least reads the first dozen or so.

[@g60force]

@@cbaum8435 it already happened right?

[@kohashiguchi1454]

Both you guys bellowing "SUCCESS!!!!" is the best part!

[@drumshock74]

Since duckfat makes everything better, Maybe SousVide steaks with duckfat in the bag? Or just cook the steak in a pool of duckfat at low temp. I think that's called confit. Would be really cool to see what it does for your steaks

[@TheDive99]

Confit for sure.

[@OndrejPrymek]

OR you could use fat from the confit. Fat, that is already full of flavor

[@lonewolf0992]

Let’s do it…

[@jameshunter6635]

You are by far, my favourite youtuber. It warms the heart to see the true joy in your face as you taste the food you work so hard to cook. With so many content creators who put on an "act" to entertain their followers, its a refreshing change to see someone who truly loves what they do. Keep on grilling!

[@eggtastic3555]

ngl, the 60 day dry aged brisket was the juiciest looking one. it looked so so good. Your such a good cook guga!

[@TheOriginalGabberjaw]

I mean, I couldn't possibly wait that long 😅

[@boarbot7829]

*you’re

[@ManDogBearPig]

@@boarbot7829 who cares nazi

[@dumbbol4657]

@@boarbot7829 *y'oure

[@timezero8409]

When Angel said he's texting Leo, I was expecting to see Leo and maybe Maumau to pop at some point!

[@fabiodutra77]

New drinking game: 1 shot everytime Guga says "good amount" 2 shots when he says "ingredients down below" 3 shots when he says "I mean, take a look at this!" JK bro, I'm from Brazil and I really like your work! Keep it up with the great content!

[@bswd]

4 shots for the trademark hook line of "So let's do it!"

[@holyshitmostoriginal]

Wanna get hammered? That game but when he says "Smells" and "Everybody"

[@randomdudeatyourfrontdoor1611]

And Everytime raid sponsors guga

[@vaazig]

5 each time he says: "and the last thing left to do" and then proceeds to do a dozen things... 🤪

[@ReneRosa]

1 shot every time he says "everybody" and we all die.

[@iantojones4322]

I haven't seen Guga this excited about the results of his experiment! Good job! Good video!

[@TheSlavChef]

Now this is a video which a Slav on a budget can make no problem! Thanks GUGA!

[@aleksanderaleksandrov1016]

indeed comrade.

[@johnmorrison3066]

nice!

[@ManDogBearPig]

really? need a smoker a wireless thermom , duckfat and a whole brisket plus 20 other things lol

[@TheSlavChef]

@@ManDogBearPig you can easily skip them comrade,no need of thermometer, smoker you can do without fancy utensils, duck fat is cheap if you have ducks, otherwise just use pig fat and you will be fine. He uses fancy stuff, because he has them and for affiliate link sI guess.

[@chantimothy]

I like the show and all the guests, but in my opinion I feel like Angel is the one that brings out the kid side of Guga... like they are actually having fun with kid science project... This duo has the best dynamic between them to me

[@Pad929]

That's the difference between working with your cousin and working with your nephew who looked up to you since he was a kid.✌😊

[@memyselfandi7782]

As someone who's never tasted brisket. It looks delishous.

[@wavydave]

You poor girl, brisket is one of the best foods ever, as long as it's cooked right. I've tried brisket in several states but I have to say that Texas-style smoked brisket is the best. In 2000 at our local Chamber of Commerce smoke-off, I took 2nd place for my brisket and 3rd place for my pinto beans. Unfortunately, just like chicken wings, brisket's popularity caused the price to go from $1.99 lb to $8-10 per pound for the cheapest "select" graded beef. If you go for "Choice" or "Prime" you're going to pay over $100 for a brisket, makes me wish I owned a cattle ranch.

[@blastbeatdown]

If you’ve never had brisket, my favorite thing about it is it’s very very tender. It’s so soft and flavorful. Find a BBQ place near you with good ratings and try it out.

[@michellewilt4479]

Definitely try it if you can, but remember that not all brisket is equal. A good brisket should stand up on its own and won't require any sauces. That's one of the huge pet peeves of mine about most of the barbecue places in my area: they sell their brisket shredded and pre sauced, like (bad) pulled pork. As was mentioned in another reply, the price of brisket has gone up exponentially, so it's not really economical to make at home anymore unless you've got the cash and time to spend on it, or you do the homestead thing and get a steer to raise and slaughter on your own.

[@JonDoe-uq1mk]

I have never eaten steak of any sort

[@basilisakritidis4883]

Everyone is talking about the goods that he cooks and I'm with you!!! But Noone ever talks about the video quality and the camera work.Just amazing! Cheers Guga!

[@suddieparry3940]

You shouldn't remove fat off the top because it helps you get a nice bark when it renders with the pepper. Also it adds to the moistness. If you watch the top bbq guys, they're all leaving a 1/4 inch on top

[@referkid42069]

I cried just a little when you finally made the cut into it it’s a thing of beauty

[@Swegma]

Can you try the same piece of meat but with different kind of wood in the bbq ? Like hickory vs maple vs any other one to know if there is really a difference

[@terrancenightingale1749]

The editing was on point for this video! Loved it ❤️

[@genghischuan4886]

I did a SRF 20 pound gold brisket yesterday and it was AMAZING did a 200 degree low and slow until tender about 12 hours, so good

[@tconawater]

Guga, every video is such a pleasure to watch especially when you hit it out of the park.

[@lunarsuperstar]

we need a "cook off" between Angel and Maumau, we already know Guga is the king... but who is the next best cook there?

[@ramtintashakkor7311]

let that sucker rest at 160 in your oven (fully wrapped and moist) for another 10-16 hours after you finished cooking it, just make sure the temp comes down to 160-170 before resting it in the oven (or it will continue cooking/over cook).

[@MrGeoffrey1998]

In terms of Parmigiano, you should try Valgrana. It's easy to find in Italy in small shops, not sure in other country (i'm french but live basically 40 mins away from there). It's a more creamy Parmigiano (though still hard) but with a very good fruity flavour, it doesn't have the crazy bad aftertaste all Parmigiano have (Parmigiano Reggiano, Grana Padano etc..).

[@monhi64]

did you just use parmigiano and bad aftertaste in the same sentence, is that legal lmao

[@Cosmopavone]

?? Grana padano is not Parmigiano

[@pikoping5983]

I know that feeling too...where u start putting spices based on your instincts and later when it turns out super yummy~delicious~ I just sit down for a while trying to remember what I put in there!!!

[@dokuujin1851]

Day 8 Guga; use Wagyu to make various sausages and find out what the best kind of Wagyu sausage is. Italian sausage, wagyu hot dogs, ect.

[@JonDoe-uq1mk]

Ordinary Sausage made a wagu sausage and apparently they don't make for good sausages.

[@gelosul]

Haven't watched your videos in about a year time and happy to come back to see you doing great recipes for your audience. But I've noticed you also got rounder so I want to challenge you to get fit and promote health as well as good food. Having family around to see the reaction makes it very enjoyable to watch.

[@siddharthranjan447]

I always love the way guga says "cheers everybody"

[@tadepatro3654]

The thing I like the most about guga it’s that he always guest the cameraman to eat with him and enjoy the experience together, very humble, good job, excellent video and excellent quality

[@HaveYouSeenMyGardens]

"It doesn't look Weird...it looks like it's got cheese on top" -Angel

[@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. ;)

[@MrIppatsuMan]

As a south-westerner in France, seeing Guga take his duck fat from around is really nice , moreover it shows again that he loves the really good stuff ;)

[@LarryLynx]

- Guga, How many calories do you want in your meal? - Yes.

[@OliangandnomyenTV]

love Brisket🥰🐶🐶

[@coralxanpu]

First

[@FrostyFyre]

That SUCCESSSSSSS!!! At the end killed me, lmao!

[@sokfeju]

That ending was perfect :'D

[@8rboy]

Guga, I have to say this. Your videos are amazing. The edit, the music, your talking, the food. It's made in a very interesting and enjoyable way. I know your channel is focused in meat but you could do alot more foods and it would still be as interesting. Keep up your great work man!

[@AntsBBQCookout]

Guga, you are easily the most creative pit master on KZbin! 🤩🙌

[@TheTobes99]

Bruh he's using a pellet smoker he's not a Pitmaster

[@AntsBBQCookout]

@@TheTobes99 I see him using his weber kettle most of the time. That's the OG cooker right there!

[@jonathandominguez2273]

I watch these videos as soon as they come up. The reactions are great too. Keep up the great work

[@Cmacpride1]

I would give anything to try this made by him.

[@Apeti13]

I watch your videos for a couple of years And i wanna say thank you! For your work fork your experiments, for your money what you spend on it for your passion its really nice to see what you done also cant wait to find out what are you thinking about for The next videos. Btw sorry for my english. And if you interested i’ve got a cool recipe for beerbread yeah its bread made with beer it takes about one Hour to make its cheap and really deilicous! Big fan of your videos. I hope u get this thx 4 your work. Bye

[@akendeanderson2815]

This looks like a meal prepared by the elite 10 in shokugeki no soma

[@TheBd0g]

Would definitely go bare chested for this

[@swordvaporcat]

Love the chill music. Goes well with the awesome steak.

[@iluvj00]

I like how Guga uses the "because" conjunctive to link two different ideas, like: I don't like it to have too much fat because once I was done it was time to cook it.

[@SunLuuOfficial]

😂😂😂 that's so true now that I think about it

[@chrisrace744]

I love how experimental you are Guga... you are an inspiration!

[@THEleatherface24]

Yay 22 seconds in from the upload! My word that looks amazing so far

[@markbarba625]

Guga, I tried this a week ago using prime brisket and exact recipe on the cheese. For some reason, the flavors from the brisket and the cheese did not mix. Independently, the brisket and cheese tasted great! Somehow, the flavors did not merge. It neither added or removed from the brisket at least.

[@davebirch2543]

Poor Maumau who always cops the freaky, blind experiments: "Am I a joke to you??!!" 🤣🤣

[@Pad929]

This one would not have been good for Maumau...as we are constantly told, he is lactose intolerant. But then again, that's never stopped Guga from giving him the experiments. 🤣🤣🤣

[@riyaadhsalie7160]

Guga I wish you were my uncle! You make cooking meat an art... you are a gift to the world. I hope the world will make a shrine dedicated to you. You are legendary keep on killing it the show rocks!

[@vendettaofficial4514]

Googa make a Bosnian traditional dish called Ćevapi(also there’s lot more dishes You should try),I thing You will like it all.They are the best.

[@TheSlavChef]

We have a version of this also I think. We call it Kebapcheta, it typically has a lot of cumin in it!

[@fury8924]

Can you try to discover a Mish I Thate ? It’s an Albanian- Balkan Meat that is dried and aged , which taste amazing. I imagine what dry-aged steak taste like, and the closest thing I can think of is that type of meat, I think it’ll be a blast of a video.

[@applejuice2859]

you should let angel do a video again,, i remember he wanted to do a tequila steak

[@chillingwithhenny7175]

Nothing as satisfying as an experiment gone right 👊👊

[@NoThru22]

Meater says you shouldn't see the silver part when it's in the meat or you can damage the thermometer. Maybe not so vital at 250 degrees but still.

[@ManDogBearPig]

nitpick

[@jordancarter2616]

Omg Guga just keeps impressing me over and over! Keep it up love this channel

[@aristothethrone9032]

it's 11am. watching this in the morning was a mistake. my mouth is watering. and this is what hell must be like. I gotta remember to eat before a Guga video.

[@OceanEyes203]

The style of your channel has changed, not sure when it was but I like it a lot but it still stays true to your brand! Love your videos Guga!

[@GodlyODB]

I love the new editing style 🤘🏾

[@bigmoe4560]

100% agree with you on not adding salt to the rub.

[@yowmemperor]

Guga pulled one over on Angel... "It does not look like traditional bbq because it snot." Guga still paying Angel back for the cast iron fail lol

[@brianmoody2549]

You have prepared well,gave it the time to do what it need to do in the smoker,when it’s time to take it out the Brisket out,the color smell will late you know time to eat.

[@thinkinginsideout4053]

Guga: so enough talking... Angel: it has cheese, it has ring... Guga: enough, enough!

[@gains5251]

its like im dying to see his videos everythime they come out ughhhh i love ur videos guga

[@khalidf7239]

Guga, I smoked short ribs for a few hours, made a homemade broth with gochujang, onions, etc, put it in a pressure cooker for an hour and wow! How about comparing pressure cooker food with either sous vide or grilling? I'd love to see that!

[@IneptOrange]

I really want to see a channel where guga just goes about his ordinary life.

[@MrAymardo]

Oh wow, it opens up amusing gates: in your rub, switch black pepper for "Espelette" red pepper. In France, Basque country is home to every duck product, including the fat you used. And Espelette pepper is a great match for duck fat. However, there's another tradition in France: Confit. And what you just did made me wonder. How about a slow Confit brisket in duck fat & garlic? Another hint, pan fry thin sliced potatoes in garlic and duck fat, top it with parsly 😉 Keep up the marvelous experiments you're doing!!!

[@ruxp12]

of all the things ive wanted to try on your channel, this one might actually be the winner. Wow.

[@topdoomslayer3913]

Man, I’m hungry for some brisket right now. The best culinary innovation I’ve made in the past 3 years is adding grated parmesan cheese and a few pours of hot sauce…

[@abulferr]

Are you kidding me right now 😳… this is unreal I can’t stop drooling 🤤🤤🤤

[@TurboWindex]

The hallelujah part got me freakin' rolling lmfao, that brisket is looking deliciooooooooooooooous.

[@questionmark6020]

a brisket can be summed up as angel and guga. guga being the point and angel being the flat.

[@markterrell1353]

These two are the best together

[@guirlemes]

“Bussin” was definitely Angel’s idea 😂

[@RustyDust101]

That outro alone was worth a thumbs up. The rest should give another four to five thumbs up, but that wouldn't be so good, ey?!? Gotta try this if both Guga and Angel start drooling over their food like this.

[@k.smith808]

Guga is the best he puts all this time, and love into cooking for our viewer appreciation as well as for his friends and family. If i ever get rich I’m hitting Guga up.

[@jamespadilla5703]

Parmesan cheese when heated/cooked develops a perfect umami taste profile Good combination of flavors Guga

[@SeMoArtifactAdventures]

Shut the front door! 😳Are you serious! Your killing me man! That looked amazing! 👍👍

[@jaredlopez552]

The serene music made the experience ethereal

[@abdullahfahad9888]

The background music is on point

[@robgruitroy8532]

Watching you guys for a couple of months now. The only thing I can say is that I love your videos. Keep op the delicious work. Lots of love from the Netherlands

[@loldigga9265]

Angel a real one for immediately texting leo

[@danielfregoso4716]

Would be a noce touch to see everyone try it and be amazed. I love your videos Guga, never miss one of them since I subscribed... U rock

[@dreams-cz6yh]

It's sweet that the first thing Angel did was message Leo. Good things become great when shared! :)

[@collarsncolours]

I really must say that the editing and camera work has gotten incredible over the past few years, Guga. Cheers! 🍖

[@thecormac13]

Being from Ireland i have never tried a brisket before, but this has convinced me. I NEED TO TRY IT!

[@MJ.unplugged]

the music choice alone deserves a chef's kiss!

[@alexanderrhodes9642]

I’ve never heard of the boat method. But what are you doing for the rest period on this? Do you rest it and then put it back in with the cheese crust on it to melt and brown?

[@thejollytexashippie7569]

I Love Guga Foods Videos 😁

[@ArtOfJukes]

Guga guga guga.. My man.! You make hungry without fail everytime

[@jenniferwhitewolf3784]

I absolutely love this channel.. This brisket is the best one ever.

[@limbchicken8495]

Angel said best ...its FIRE !

[@alvaromartinez6090]

I love Guga reactions, I just watch the video to see him tasting it at the end.