Sous Vide WHOLE PIG Experiment!

[@SousVideEverything]

Merry Christmas 🎁🎄 Everyone!

[@RipVanAllan1983]

Merry Christmas

[@alpacino1685]

Merry Christmas guys!! Awesome job!

[@samzedd7238]

Merry Christmas.

[@tomzoomers]

Merry Christmas, big big fan!! Could you do a pork knuckle? Greets from Amsterdam

[@charlesdevour]

U shud have added lemon grass

[@whalewhale1718]

*NEXT UP* Sous Vide *Whole Cow*

[@theonlyari]

Sous vide whole giraffe

[@SuperPoopatron]

Sous vide entire elephant!

[@huntereastwood6641]

Sous vide entire blue whale

[@MrCharlesRoyal]

Sous vide whole me

[@mjpolgas7578]

Sous vide whole lamb

[@26muca07]

One day I went to bed accidentally with the hot tub still on and woke up with a sous-vide raccoon

[@choulee8245]

1960's Clint Eastwood 💀

[@WHOISJEPH]

did you season it with salt, pepper and garlic powder tho?

[@albarazi_ali]

Nice

[@daemoh3696]

@@PostTenebrasLux that is such an underrated comment, just imagining him with the heat gun and that raccoon with music is honestly golden

[@SNIPExADDICTION]

@@daemoh3696 I'm weak lmfao

[@omar-tariktaufeek646]

Guga, regardless of the beautiful, delicious and tasty food you put in our plates. You give us genuine lessons in hospitality, generosity and kindness. Thank you and your friends so much for the smiles you draw on our faces with every video you make. Merry Christmas everyone🎅🎄💝.

[@broskydoodle6697]

This is the truth

[@wawannew3728]

You koclok

[@omarpicadobrenes5720]

6:25 You didn't put the apple in the mouth, I'm outa here

[@noconenzojustine4489]

pinoy confirmed

[@scappley1735]

We all are secretly fillipinos because many of us enjoy some good lechon

[@sgt.tapsilog7082]

@@noconenzojustine4489 he mexican

[@jamesfry552]

@@sgt.tapsilog7082 hes brazilian wdym

[@drnsz.]

@@jamesfry552 kkkkdsjsiwsjjssjjjfv

[@karamshahi]

I had to press like after seeing the first frame. That looks awesome. Please do a Buffalo next. An indoor swimming pool and 100 sous vide units will do..

[@rmacarolabella]

Hahaha 😂

[@gray_gogy]

That's something Mr. Beast would do lol

[@kingfishing774]

Yup

[@skyemorningstar166]

And now I'm even hungrier!

[@ssxxxss]

haha funny

[@jehovahsfitness3151]

Rip small pig homie. At least he was prepared by Protein Jesus himself

[@hoodie7257]

Protein Jesus😂

[@reesegoebel979]

Best nickname EVER

[@eggdog6480]

And also he got cooked in a fancy hot tub

[@syproductions456]

Going back in time, 2 years ago, I can really see how guga's video's have gotten more polished over time.

[@jd0879]

I agree, it was subtle but I remember watching this the day he uploaded

[@ajinomoto831]

8:47 my girl after her first time with me

[@loveforthegame3]

lol same but the Regular sized one

[@xKrizel]

nice

[@hypebeast389]

🤣

[@DmillzSubClub]

Lmao, u made my day bro, thanks.

[@jacob1931]

Lol

[@sekazi]

My problem with this is if you are going to spend 13 hours cooking you may as well smoke it.

[@morrays1996]

I imagine that it'll be pretty damn hard to roll the entire pig into a blunt. I personally want to eat meat, but to each their own

[@AwesometownUSA]

EnlightenPanda dammit I was just about to make the same joke when I saw this reply, haha. good job on having a genius comedy brain (too) :D

[@tay1545]

@@AwesometownUSA YOU ARE A FALSE PROPHET.

[@AwesometownUSA]

tay well that’s all my content 4 now, pls be sure to like me and suscribe me on patroen, and lemme kno what u think about thing in comment below, uh ok a’byee

[@OF01975]

Steven Gordon lul cringe pls dont tel me that was ur super awesome comedy brain at work in that comment

[@jea1640]

We Filipinos usually have this in every occasions.

[@butchmijares7778]

Ako

[@pr.ncis4]

lechon is life

[@Ramxie35]

Kringe I want one

[@christianbroski10]

Lucky you

[@greaseddude8396]

It’s everywhere in the globe

[@vinstinct]

How the hell does Guga put out so many videos so quickly?! All that preparation, cooking, editing and eating! I wouldn't be surprised if this is his "job" now. Eating like a king every day.

[@ExpandDong420]

You gotta eat every day, might as well make a video of it so you can register it as an expense

[@vinstinct]

This comment is pretty old in KZbin years at least. Guga definitely has a team now. He gave a tour. II think most his videos are a lot of click bait now. Used to watch every one, now I hardly watch any.

[@ExpandDong420]

@@vinstinct I can't really argue about that, there is quite a lot of that about. But Guga himself has only become a better host over time and he's what makes it enjoyable imo

[@jmdelira87]

Guga from the bottom of my heart, I want to thank you for everything you’ve provided so far. You’ve given me so much information. Today I received an Anova cooker for Christmas from my wife. She see’s me watching your channel all the time and trying your recipes. I am so grateful she bought this for me and it’s in use right now making your barbacoa recipe. Gracias por la inspiración. Feliz Navidad.

[@cabal3747]

Your dedication to the process is second to none!

[@fernosan]

Guga, I love how succinct the beginning of the videos are. Instead of suspense and yada yada yada...you have hands on the meat, man! The rest of the video comes naturally. Some KZbinrs really need to learn from you! Cheers

[@farkasm2]

Finally! Thank you Guga, this was awwwwwsome!

[@vladimirobradovic1473]

Hi Guga, love your both chanells, great eork keep doing what you do! If you wanna try best piglet roast in the world come to Serbia and we'll make it together Serbian style! Regards from Belgrade!

[@marieardelean6469]

You should put lemon grass inside the pig. Smells good or fresh rosemary. In my country we called it letson baboy or roast pig,.

[@RazDaz74]

You should marry me and then make it for me!!! 😍😍😍

[@lukphom9403]

You from philipine?

[@RazDaz74]

@@lukphom9403 no

[@zenoacosta3971]

yan ang masarap

[@sally232]

@@RazDaz74 he was referreing to the one that commented

[@813_gabe]

Merry Christmas, I hope all of you guys enjoy the best holiday of the year 🎁☃️

[@tron3entertainment]

This is exactly what Wilbur in Charlette's Web was afraid of happening to him. All in all I have to say that is, "Some Pig".

[@CeriusDeluge]

Yes, i agree, it's "Terrific."

[@Samestori214]

@@CeriusDeluge .... You misspelled terrific. Correct spelling is TEERRRRIIFFIICCC!

[@tom92fs]

"That'll do pig that'll do" - babe(the movie)

[@tylersaechao6098]

HE DID DO A WHOLE PIG SOUS VIDE NICE ONE GUGA

[@deathlygrim6673]

tyler saechao more piglet but yup

[@justyourfriendlypebble8943]

Stop yelling

[@unyielding.entertainment]

Guga looks like Buda if he devoted his life to being a chef instead of enlightenment 😂

[@davedanger9839]

seems like the same thing to me

[@williamadams930]

Several Buddhist monks advocate a certain type of enlightened overindulgence. Not saying Guga is living that monk life, but

[@cocodojo]

Who says his tastebuds aren't feeling enlightened all this time? Have you seen how his nephew Angel's tastebuds have become enlightened over the course of all the videos? That boy's tastebuds can now tell what kinda meat and most of how it was cooked at this point.

[@橙子-p5r]

Food is enlightenment

[@voicelessglottalfricative6567]

The Buddha you're probably thinking of is actually not Buddha

[@michaelweiner1]

Amazing, whole pig sous vide ... truly an amazing feat!

[@fingers777abc]

Hey Guys , just got a sous vide for Christmas and I've been binging your channel since then. Love how you not afraid to try new ideas. Keep up the excellent work.

[@FireWaterCooking]

Yeah!! Mojo!!! Love it Guga!~

[@sevenmile24]

Pretty much my hero at this point. Happy Holidays to you and yours Guga.

[@alfblack2]

Never imagined whole pig sous vide. Thats a great idea! Oh, on browning the skin. Check out the filipino letchon technique. Basically open coal rotisserie.

[@screamindemon811]

A whole pig, now that's crazy....crazy good! When I saw the title I was glued to the screen I anxious to see how it went and the rssults. That looks pretty tasty.

[@zacharycampbell3164]

Holy crap you jumped to over 300k congrats guys

[@VBanks99]

Who ever edits your videos is “AMAZING!”

[@matthewpaine6908]

I can imagine all the vegans screaming at this video.

[@bleedingjarl9870]

If there is a vegan watching gugga they are just dumb for even clicking on his vids

[@painiscupcake5433]

Sous Vide a WHOLE VEGAN

[@theknite2211]

I love ribs and I couldn’t take seeing the whole pig

[@jasonhemphill6980]

@@painiscupcake5433 so let's do eeettt

[@DavidNPinto]

I eat vegan and I love Guga's videos!

[@Scotty-G]

Multiple circulators is awesome. You ever make/stuff your own sausages? Stuff, smoke and then finish/bloom in a temp controlled water bath? Sous Vide works great for this. Might need 2+ circulators for that. Merry Christmas!

[@rommellagman1195]

Nice, but I prefer Roast Pig Pilipino Style from Cebu, You must try it too ;)

[@dockre1]

I agree

[@cyberdazer7415]

Yeah i'm from the Philippines and i tried it.. It's really delicious mate..

[@erupasturu6280]

Rommel Lagman Yeah you’re right

[@kiamkiamkiamkiam5245]

Cebuano here , and i know how to lechon its traditional here like birthdays and fiestas

[@tawpgk]

Merry Christmas Ninja, Guga, MauMau...love you guys.... Well I know what to do with the 16" bags I just ordered! Got my Christmas lamb cooking sous vide like you did last year. Hoping for the best!

[@yungkensei2457]

Hey guga you should try pouring hot oil on the skin. That usually crisp up the skin!

[@DarknessessB11]

Man I like this channel. I'll probably never sous vide anything but I love a local youtube channel on the come up.

[@christopherdomingo7049]

After 10 years: Hello guys, Today we're gonna Sous Vide my house, are you ready?

[@DanWaters]

I know it doesn’t look that good right now...

[@davidjohnnielsen]

You guys are AMAZING. I have cooked many piglets on the spit and that baby looked way more tender. Great job. I am also trying to figure out how to get crisp skin after sous vide (turkey, chicken, duck, and pork) so if you can unravel the mystery, please tell us! Merry Christmas guys!

[@darksydesamy]

Big moves going on in this channel.

[@vects25]

I can't take it anymore,. Everytime I eat then watch this channel I always wind up getting hungry again😋

[@lil6ix9ine11]

Filipinos: *hold my LETCHON*

[@dank9625]

@@danjr.delmendo ok sige na nakakalamang ka na. Congrats!

[@Cookoutcoach]

Guga brother you are a mad man in the best way!! I had no idea you could pull off something like that with sous vide. Way to go 👍

[@blueenglishstaffybreeder6956]

Question for you Guga, can you experiment with dry aged pork and lamb? Cheers mate and merry Xmas from Australia

[@SimonFanProductions]

I would love to see that.

[@ryanhowell1286]

Pork is great the downfall is you have to dry age it for two weeks the dip it in fat or bees wax and age it the rest in fat

[@blueenglishstaffybreeder6956]

Ryan Howell be interested what it tastes like

[@medic8302]

I got an Anova sous vide precision cooker for Christmas. Look foward to cooking like you Guga. Merry Christmas!

[@matthewcombs9059]

Can you do a video on your cook time ? Always curious how you figure the time with different sizes and thickness. I guess my question is, why did you do this one for 10hrs, and Boston butt for 60? Cant really overcook with sous vide, but always worried I'm under cooking thick items. Just curious, thanks guys!

[@lovesandwich8783]

Matthew Combs well you can overcook with sous vide, its true that you can cook cook it for long hours if you dont have time but at one point the quality of the meat starts decreasing.

[@usafan96soren20]

After using it for a while, I come to the conclusion that you should cook 1 hour at pound (I did cook maximum of 3.5)...at least this method works for me, for now. I never understood the cooking times on the ANOVA app.

[@notold37]

Merry Christmas guys, love the vlogs, its Christmas day here in Australia, stay safe guys and enjoy the holidays 🎅🎅🎄🎄🎄🇦🇺🇦🇺🇦🇺🇦🇺👍🏻👍🏻👍🏻☃️☃️⛄⛄⛄🎉🎉🎁🎁🎁🎁

[@Confederalist]

Dry dry aging a whole cow and cooking that next!

[@kraknoix0075]

Bruh

[@45locokid]

How about a whole golden retriever?

[@honestaf6165]

Lol

[@Confederalist]

Veal would be a lot easier

[@barrymore87]

elBeAG with umami? Umami isn’t a thing it’s a taste.

[@trevortimm7528]

That was a huge cook, and as always you did an amazing job. You guys are great and I have definitely learned alot from you and greatly appreciate it. I do have a suggestion for you guys. You guys are definite steak lovers however have you ever tried goose? Over the holiday my son requested a goose. He wanted me to try an make an old fashioned Christmas dinner. Let me tell you goose is amazing and has a very similar taste to a great steak. It will blow your mind's, I never expected any type of poultry to come close to beef. I would highly recommend you guys give it a shot in the near future.

[@navarrorayanthonyt.1559]

YOU SHOULD TRY PINOY LECHON!! Ahhhahah then you'll realise how a whole pig should look and taste like! no hate, My mouth always waters everytime I watch your vids!

[@kozmic85]

Best video ever! You're making people happy! Thanks!

[@nhihihi5]

As soon as I hear: "this is what we're gonna stuff in our pig" I immediately thought "from the butt up or from the mouth down?"

[@gracepearson5495]

Ohhhhhh that looks INCREDIBLE!!!

[@EpicMinerNK]

Next episode: Guga cooks a whole cow. But seriously, I’m very surprised how well this worked. That shows how amazing Sous Vide is.

[@ohseb-4672]

This is my new favorite channel

[@Darwiniskindaadded]

Next one: sous viding myself

[@darkoleskovsek2558]

I love these taste tests you guys do. So far I've learned beef is beefy and pork is porky. Just enough ofcourse... and juicy.

[@ieatemcees]

I know the meat is the main course, but how were the veggies?

[@chargers21203]

Try dumping hot oil on it next time for crispy skin. You’ve done it before and it worked perfectly! Love your videos Guga!

[@huubje]

Looked like a water corpse....

[@patriciacruz2390]

When he took it out of the bag it looked like a crime scene

[@chookchack]

Those clone movies that has bodies inside a glass cylinder. Just waiting for it to move. Lol

[@PhozMix]

This was so unappetising

[@Paid2Win]

4:53 crime scene for sure

[@pamplonapamplona7039]

This one really needs an AUTOPSY

[@HubertKirchgaessner]

This is awesome! Not sure I will ever try this at home, but I’m proud of you for risking this :-)

[@beerformyself13]

You have to watch how they do it in Cebu Philippines. Mr. Tony Bourdain and Mike Chen did videos in that place

[@rangerdanger6593]

beerformyself13 you know that they cant cook outside using charcoal right? safety reasons

[@cbyao3564]

Oh wow Guga, now you're engineering cooking equipment. Awesome! Merry Christmas to you guys. Btw, love that huge tree in your backyard too

[@winneyd3581]

Hi guga, can u sleep well when u do those overnight cookings or are u super excited? I imagine like waking up on christmas😊

[@TheStabbyCyclist]

Was thinking the same thing. I don't think I'd be able to sleep

[@erikp7531]

You freaking killed it on this one!!! So badass!!!! You’re an inspiration

[@Sverpas]

NEXT VIDEO Sous vide whole elephant

[@matthewc6835]

Jurgelis R He’ll put it in a lake and use 1,000 Sous vide machines

[@Zero-ek2wr]

*SOUS VIDE BLUE WHALE*

[@Sverpas]

SOUS VIDE A T REX

[@Phangatang79]

Guga is like the Captain Kirk of sous vide: exploring and pushing the limits of sous vide. Excellent video!

[@TheBoyar]

When we will see the lion on sous vide

[@Injen350z]

Feliz natal! I’m doing your picanha recipe today for my Portuguese side of the family. Hopefully it all works out!

[@10Musicpizzaman01]

try deep frying it to get it crispy

[@ForestGrump]

Hey Guga, I saw a video where someone put cooked pork on a wire rack above a roasting tin and ladled hot oil over the skin to make it crispy. Maybe worth a try, but on a smaller piece of meat, for a test. Merry Christmas from the UK.

[@BloomerzUK]

They do this in Mexican cuisine I believe, called Chicharron

[@jaydower8953]

Guga, how did you calculate the cooking time? I'm curious to know

[@awillaims8653]

I’m not sure but I’d assume off of the weight of it maybe

[@lachunlike7860]

I watch this Chanel at night and it’s now a habit for me to watch it every evening 🤑

[@nehcrow]

MauMau steak review: tender, yoocy, flavorful, beefy MauMau pig review: tender, yoocy, flavourful, porky

[@jadenh311]

Congrats on 1 million subscribers!

[@juanrocky8147]

It's kinda creepy when he started using flamethrower wow

[@14768]

I do a lot of large cooks like 80 lbs of brisket, and you don't need that many circulators. 2 is more than enough, 1 works just fine after the water gets to temp it just takes longer. Especially in a cooler like that because they are so well insulated. Just an FYI

[@clu83]

Next time, because of course there will be a next time, you should start the same with the stuffing an sous vide and finish it by spit roasting.

[@Genessis001]

Best Idea!!! Was thinking this yesterday for something great and during the give-away my dreams became a reality!!! Just awesome guys. Merry Christmas Guga, Ninja, Mamau, Angel & The entire Family! God bless and may you guys continue to be blessed and prosper in 2019! We ready! 🎅⛄🎁 -Seth

[@fadoodle]

"Jungle Approved!" by Maumau.

[@jcrules2413]

I was really looking forward to watching this but the little baby head stopped me. I bet it turned out awesome! So I still gave it a thumbs up! :)

[@AP-hk8vh]

Last week on Dexter....

[@josecermeno7541]

This is what im talking about... There is always a next level with you guys... AMAZING... Im shocked... Whole pig.... Wao. Merry Christmast too.

[@sketchokid6012]

Filipinos eating Lechon: LOL

[@skysea6441]

Wow, this is a whole new level. Happy holidays

[@TOakenshield]

What's the reason behind the multi-stage temperatures?

[@biggdaddy202003]

I think it has to with the fact he is cooking a whole pig (dark and white meat) and each part needs a certain temp to to break down fat or become tender. That is why you can not cook a whole turkey at one temp as the white meat would be overcooked due to the lean meat of the bird. That last temp increase was likely done to make sure the dark meat was tender enough.

[@dinkadoo1918]

You CAN cook a turkey whole at one temp. I do 145f and it's all juicy and tender from white to dark meat. I've done 4 whole turkeys like this so far. All of them have been superior to any I've roasted in the oven.

[@Tonysgames1]

@@dinkadoo1918 145f is way low for turkey bud. 180f

[@dinkadoo1918]

@tonysgames1 No. No it isn't. 180 is obliterating it. Read up on the science of sous vide, reference Douglas Baldwin. And check out the Anova site where they demonstrate it. You don't have to be a scientist to understand it, but you do have to accept science over old wives tales.

[@PLF...]

@@dinkadoo1918 > and this food scientist says youre wrong. Turkey doesnt cook at 1 temp.

[@chadneil1888]

It’s tender, juicy, flavorful AMAZING!

[@jaebum-hyungent2872]

ISN'T THIS A LECHON??? A FILIPINO DELICACY.

[@The063091]

jaebum-hyung ent not delicacy, but saved for big events.

[@kaloykaloy6343]

Lechon is roasted pig, this is sous vide pig.

[@airbus8699]

FILIPINO DELICACY? CAMON MAN PIG IS EATEN EVERYWHERE

[@wrongspeling39yearsago12]

@@airbus8699 whole roasted pigs are eaten everywhere? Didnt know about that

[@airbus8699]

@@wrongspeling39yearsago12 Anywhere you can find pig,(everywhere almost) you can roast it, nothing special...like your nickname.

[@bokitomacho7525]

Hi Guga. A fan here coming from Philippines. Merry Christmas and a happy new year! Here in the Philippines we call that Lechon. But here in our country we cook the Lechon char roasted. Anyway, nice experiment Guga! Makes me hungry everytime I watch your videos especially the Picanha vids! Keep up the goodwork mah men!

[@stevieboy1299]

And I bought 4 pounds of pork belly for Christmas dinner thinking that was a lot..

[@clu83]

May I suggest that you are a mad genius!

[@cyberdazer7415]

Filipinos Recognizing letchon: allow us to introduce ourselves (Ahhh.. Cebu letchon from my country is really delicious)

[@wrongspeling39yearsago12]

Ikr

[@armandoboensel593]

How did I miss this awesome video!

[@macklee6837]

Merry Christmas guys! 😀

[@Brewmanbru]

Merry Christmas fellas...This is great but I would have loved to see it with one sous vide stick. Chefsteps did it with one.

[@trenvan5546]

My friends from the Philippines would say.. the head is the best part.

[@scent007]

You and Cuban make a perfect duo

[@elliott0727]

Peppa pig left the chat

[@MrPhiphy]

Merry Christmas Chef Guga!! ☃️🎁❄️🎄❄️🎁☃️😊😉

[@rhynofn]

whole shark cooked in a swimming pool?

[@Super020469]

Very nice / Merry Christmas to you and your family and God Bless you and your family