I infused BONE MARROW in a $1 Roast and this happened!

I love bone marrow and today I tried to infuse it with a $1 Roast! This experiment is something I was not expecting. The results was not only interesting but very fun. I also the the famous cloud egg which was also not what I expected, specially for how much work it is.
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#Roast #Experiment #SousVide

[@kerryck1]

*cuts meat* *close up of intermuscular fat* Guga: there is zero intermuscular fat in there

[@MultiLoki86]

No way that this is cheap meat

[@andytheguitarist472]

I think he got lucky and actually got a piece with marbelling, which is unlucky that he got lucky.

[@remnant24]

@@andytheguitarist472 Luck doesn't come into it. It's prime eye round which means it cost more.

[@andytheguitarist472]

@@remnant24 You sure? I have gotten choice with better marbeling than prime from time to time. And prime who basically just looked like select.

[@husbeard]

Yeah, I was confused.. and generally am with these videos. I try to look for meat with intermuscular fat (marbling), but then Guga says something has no marbling, and I'm like... Apparently I don't know how to look for marbling, and I'm back to square one!

[@DanielGonzalez-gg5hr]

Guga, does wagyu bone marrow taste better than regular bone marrow?

[@MattyVice]

This

[@urkek9985]

Wtf, why should it

[@oceancouchy9656]

@@urkek9985 why should it not tho

[@matejhotovec908]

And how about dry aged bone marrow? 😂

[@Graphhed]

Probably not because it's the same thing

[@aymalamda3512]

"It did not matter what happened, I was gonna make sure I put all of it in" "Take a look at it it does not get tigher than that" No matter how hard I try, each video Guga makes must have a part that gets me a dirty thought.

[@mc-sp8zr]

4:15 Don't forget the visual on top of the dialog. You have to wonder if he knows what he's doing whether he admits it or not.

[@aymalamda3512]

@@mc-sp8zr oh yeeah 😂😂😂 It just looka like a butthole

[@SolidousMdz]

Obligatory Michael Scott face.

[@chriswest8628]

This right here is the arsehole of the gods!

[@andrewdavies9293]

Guga is straight up naughty...such a scamp

[@NikBumblewolf]

4:15 - Roast with bone barrow fat leaking out - "And I made that thing real tight. I mean, take a look at it, it does not get any tighter than that." ~Guga Thats... a... huh... yeah...

[@NikBumblewolf]

@WILLIAM TONG Haha, you're welcome!

[@christianlynch5507]

Forbidden fleshlight

[@NikBumblewolf]

@@christianlynch5507 Oh dear lord...

[@CoolitNewton]

@@christianlynch5507 O_O

[@itsnotactuallyme3931]

I should call her

[@Dzeikiens]

"The perfect hole for a bone marrow" Guga -2021-

[@janedoe4929]

Profile picture is relevant.

[@AspectRx]

LMAO

[@Da.m]

U can also use it for something else if ur not going to cook it 😅 I need a gf

[@iqbaltaufiq17]

@@Da.m bruh

[@zb0001]

@@Da.m down tremendous

[@MichelleObamasBBC]

4:20 everything reminds me of her

[@hrockoff]

"It does not get any tighter than that" -Guga

[@Frankc-fi8ln]

And it’s at 4:20 lol and all that bone marrow oozing out👀

[@MichelleObamasBBC]

@@hrockoff exactly what I was inferring

[@latoni_ger1600]

'sometimes you gotta put a hole in your roast, you know what I mean' I am deeply disturbed

[@David_Jr]

Deeply!

[@iambored4896]

A great way to tenderize both meats 😏

[@zp22]

Guga’s meat dealer: “So what’s gonna be this week? 20lbs of Wagyu A5 or 20lbs of Eye Round?”

[@Jasonr-]

It's nerf or nothing out here

[@marks9444]

Dang, Maumau sniffed out the bone marrow in the jus. He's becoming too powerful!

[@nirvana_banana777]

Guga: "Sometimes you gotta put a hole in your roast, you know what I mean? Heheheh..." Me: "I'm calling the police." 🚔

[@reginaldtshepo7846]

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@formbi]

you can't just put a hole into the surface of roast

[@andrewquach8971]

Guga “and I made that hole reeaal tight!!!”

[@iambored4896]

You are able to tenderize both meats at the same time 😏

[@corvus4379]

If thats what "0 intermuscular fat" looks like im completely fine with that

[@slaugmromni6743]

Guga is going blind.

[@philm5872]

Haha wasn't far off the wagyu eye round

[@blindwit]

Well, he is used to seeing 1:1 ratio in the meats he cooks... So to him it probably looks that way. To the rest of us normal people, that's a great roast/steak.

[@PartialViewmusic]

He is saying intramuscular fat, not intermuscular fat... There is a lot of intermuscular fat, not a lot of intramuscular fat.

[@mioyakiyama5499]

That’s not enough considering how much that muscle works

[@GTRfiend26]

"Sometimes you gotta put a hole in your meat." - Guga Uncle Roger: "Sorry children..."

[@jakemoresea7415]

roast*

[@tosh962]

Not the crossover we deserved, but the crossover we needed

[@SamIves85]

*hub community music*

[@hubert5016]

@@tosh962 agreed

[@hubert5016]

Also y does “ put a hole in your meat “ sound so wrong?

[@sebflo4137]

4:15 💳💥💳💥💳💥 let me get that eye round..

[@jeefsquaa]

🤣🤣

[@BurningMoreXP]

I always save my juices because Guga told me so. But my wife complains about it because it makes our bed a bit crusty 🤷🏻

[@nathanaelbrown2062]

I try too save all my juices too! But my wife usually flushes it after awhile

[@modergav]

MAN AHAHAHAHAHAHA

[@BurningMoreXP]

@@nathanaelbrown2062 Bro save it in a jar in a basement like it usually is with all kids 🤷🏻

[@betapictoris8023]

😂😂😂😂💀💀💀💀

[@sinfulgamer_yt6234]

NOOOO WHYYY

[@mrcrickeyaussie6375]

Gugas Mic When Cooking: *Soothing and Calm Voice* Gugas Mic When Trying The Steak: *earrape lvl 999*

[@killamaniac57]

GIGGIDY. 😂

[@BrianJacobson]

4:10 I about came out of my chair laughing. "I made that thing real tight."

[@JMRichard92]

"Do not stick it inside the roast." Alright, got it.

[@BlastingXNP]

Gotta say, they're spot on about guarana. I first had guarana a few years ago when I met my now-fiance, who is actually Brazilian. Even up here in rural New England there's little pockets you can find it. If you have a local small store run by Brazilians, there's zero chance they don't sell it. If not, you can still sometimes find guarana in the cultural foods sections in the grocery store. I also used to hate rice and beans. But it turned about Brazilian cooking is absolute fire. Muito obrigado, Guga!

[@jasongutteridge]

Me: "Wow, that's a decent amount of intermuscular fat, especially for a roasting joint" Guga: "As you can see, there is ZERO intermuscular fat" Me: ".........oh"

[@lok__]

"it doesnt get any tighter than that" -guga 2021

[@Marcelo-py2yz]

I went to Rio for a month once with my friends and I'm sure I drank more Guaraná than water. Its the best soda hands down.

[@a.d.4069]

I went to Brazil a few years ago and i really loved guarana too. I m sad we don t have it in germany

[@mayuravirus6134]

Sometimes you gotta put a hole in your roast -Soud Vide Everything 2021

[@Easy_bake_oven3827]

Hehehehe

[@iambored4896]

You tenderize both meats at the same time 😏

[@للل-ر4ب]

@@iambored4896 stop it

[@toddlynch7282]

Guga - you got me into sous vide over 2 years ago and I love the crazy experiments but, honestly, sometimes the simpler, the better. I'd love to see you do something for beginners again like a strip steak or some other "basic" cut that's available "off-the-shelf" from a local grocery store - no special meat dealers. The seasonings should be what most people already have in their cupboard or can pick up cheaply at their local grocery store. Keep the equipment simple and sear on a cast-iron pan or a gas grill - something most everyone has access to already - rather than the flamethrower. If I had half the video production skills and a quarter of your natural charisma, I'd shoot it myself. My local big grocery store has 3 lb choice chuck roasts on sale regularly. Yeah, not prime, *choice* grade. And it's a chuck roast. It's not a premium piece of meat *at all*. That said, sous vide rescues this cheap cut EVERY TIME. Salt, pepper, garlic powder, and a fresh sprig of rosemary (from my garden, I'll admit) - nothing more. 138F for 24-36hours. Save the juices, pat the meat dry, skip the flame thrower and go for a ripping hot gas grill for the bark/crust as it gets a little deeper. Rest for 10-15 minutes under foil before slicing. It's a bona fide feast. It's everything beef ought to be - tender, juicy, flavorful... The roast in this video is pretty common, sure, but the bone marrow thing is a bit much for someone just getting started. And the eggs? Nice, but a lot of work for not a lot going on above and beyond a good fried egg. You do make it look easy but I know more than a few people that are ALMOST ready to dip their toes into sous vide but aren't quite sure. I'd like to point them at your more current content and show them just how easy it is with equipment they already have, save for the SV circulator and maybe a vacuum seal bag system. Anyway - awesome video, as always!

[@danzfloor1]

Would love to see "old cow" sous vide next (Steak from 10+ years old cows)....I ordered it once here in Austria and it was amazing. :)

[@naamadossantossilva4736]

strange,i expected that to be shoe leather.

[@danzfloor1]

@@naamadossantossilva4736 nah, mine was completely tender + rly intense beef flavor. :) I think it depends the quality + the condition of the animal......I've red once in a forum that in Brazil this is the cheapest meat and rly tough (Maybe bcs they use the old milk cows from the milk factory). Here in Austria those cows for this kind of meat run freely on a field near the mountains, only eat herbs, have been caressed to death and had a lucky life...maybe this makes the difference. ^^ So ofc you have to get the "real deal", not the cheap tough cut from tormented animals. ;)

[@drusha3491]

8:08 i love how he screamed lmao

[@HaiFishing]

Guga’s evil scientist laugh whenever Maumau or Angel asks about the experiment fish is hilarious 😂

[@averagecarguy420]

*Maumau

[@numbm1k371]

4:15 "SIR SIR... GRAB ME THAT EYE ROUND"

[@johannesdolch]

"If it doesn't look good, chance is: You're not gonna eat it." And once again you underestimate us!

[@shawnwesson5667]

4:54 *UNCLE ROGER ENTERS THE CHAT* FUIYOH! 🤣

[@rafaelvicaria9694]

Adorei o Né não, Mamau Kkkkkkkkk muito bom Sempre com experimentos fodas, Guga!! Parabens

[@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. ;)

[@axswords8639]

Guga, can you do an experiment where you cook 3 exactly same steak then say that it was an experiment to MauMau(not sure how to spell it, sorry if I write it wrong) I think this experiment can be an interesting idea and I'm sure some people is agree with me, I'm sorry if someone commented this before a I didn't saw it. We're looking forward to it Guga!

[@yvonneanitakramer7536]

I think it's Mamal ... But also not sure...

[@peterzingler6221]

Placebo study interesting

[@Imzexri]

“It does not get tighter then that” pause🤣

[@haiderkachwalla8132]

4:16 get me that roast

[@bloopy273]

5:23 You can clearly see guga about to pick his nose lol

[@IKucheINtortIE]

Guga infused the Meat with his special ingredient 😏

[@sinfulgamer_yt6234]

O-oh 😳

[@acre_]

The first 4 seconds sounded like a chant. I laughed too much at this 😂😂😂 keep it up Guga 💯 🔥🔥🔥

[@OtakueRavok99]

Quando o Guga fala em português, da uma vibe totalmente diferente pelo amor

[@nbtgus]

eu tenho certeza que ele é brasileiro na verdade, em alguns vídeos ele fala palavras em português e é sempre sem sotaque (inclusive maumau deve ser uma maneira facilitada pra gringo falar maurício fkgjdgf)

[@trovap]

Né não maumau?

[@RiseAndFlourish]

"Sometimes you gotta put a hole in your roast, know what I mean? Hehehe" LMAO

[@Sammyagem]

it is amazing! NÉ NÃO MAUMAU? uiahhahahahiashiuashiuahieuhae

[@Mavini94]

Muito bom hahahahahahahhahhahah

[@Sanderly1820]

When prepping the bone place bones in boiling water for 3-4 mins then drain and rinse under cold water, this won't harm the marrow. I prefer to mix marrow with some beef dripping, warm it up so it's liquid then leave it to cool to the point its starts to set up then start to inject the mixture into the beef. I always start at the furthest part away from you then stick the needle in at a 15° degree and slowly start injecting when you see the beef starting to blow up remove the needle slowly, and then repeat this working backwards leaving a gap of ¼inch between stabs. Once you've done that, heat some dripping, once it's liquid get a pastry brush and brush a layer over the joint, the warm fat will instantly set when it contacts the meat. I will do 4 or 5 layers. This will help to keep the infection from leaking and its a self-basting joint, you can do one final stage and encase it all with caul fat this will give your end result a wagu taste and feel that we love about wagu

[@mingjieng1426]

Hey Guga, I have an experiment for you, make a burger patty out of 70% of the leanest eye round you can find and 30% Kobe beef's fats and compare it with a regular 100% Kobe beef burger patty. I know you done Kobe beef fat injection on an eye round before but that's messy and not much elevation on the taste but how about an easier method of grounding them up? Will it taste different?

[@Gorfo978]

Guga just loves Eye round!!! As much as he has eaten Wagyu, he STILL loves to find some food hacks with cheaper cuts!

[@cortdennis8687]

" sometimes you got to put a hole in your ROAST, you know what I mean" haha best comment/reply EVER! !! LOL

[@dessertstorm7476]

I made a HOLE so I could inject my BONE marrow! EAT IT

[@wesleyhopeman2208]

him cleaning off the bones: me: WHERES THE MEAT HOOK

[@ManzoM]

Guga, Please make bull testicles for the next mystery meat!

[@LPOband]

I work at a Brazilian pizza restaurant and as a Brazilian native I’ve turned all my coworkers to guarana. Several of them are addicted to it now. I can’t blame them, I buy several cases of it at a time 😅. I know you’re in Florida Guga but if you ever find yourself in Fort Worth, Texas come over to Delucca Pizza and Wine. Endless pizza rodizio style.

[@InADarkTavern]

Me: wow that’s a lot of inter-muscular fat Guga: as you can see there’s 0 inter-muscular fat

[@BENNYMFB]

Man I love you guys, much respect from Nebraska!!

[@joaoluiscruz7337]

finalmente um salve pros brasileiros guga :)

[@joaomarcelo3162]

Ele já deu em vários vídeos antes

[@joaoluiscruz7337]

@@joaomarcelo3162 nunca tinha percebido

[@krsporlaneff2549]

Desde a primeira vez que vi um vídeo do Guga eu sabia que ele era brasileiro, não sabia como mas eu bati o olho e percebi. Pra quem fala inglês tão bem, é legal que ele não ficou com sotaque de americano pra falar em português, só ver pela pronúncia de Guaraná.

[@joaopedrofalcao6604]

@@krsporlaneff2549 Ele deve falar português direto. Imagino que a família dele inteira ainda seja br.

[@krsporlaneff2549]

@@joaopedrofalcao6604 O Maumau eu acho que é brasileiro também, ou pelo menos dá parte da família do Guga, já o Angel eu imagino que seja da parte da esposa do Guga.

[@lutherfrank6864]

8:10 🤣 "Thats why you my cousin!"

[@lokiju]

hey guga question from brasil : Como vc recomendaria eu pedir para um açougueiro que eu quero "BONE MARROW", eu sou do Paraná, quase ninguém fala em tutano por aqui ...

[@Joca656]

Você pode pedir o fêmur cortado ao meio. Ou em rodelas dependendo do quê você quer fazer. Provavelmente vai ter que pedir com antecedência porque normalmente eles nao guardam essa parte, ou as vezes nem pedem do frigorífico. Se o seu açougue comprar o boi inteiro Provavelmente eles tem. Abraços de outro paranaense.

[@lokiju]

@@Joca656 VLW amigo !!! sua resposta tirou todas as minha duvidas !! vou ver se consigo arranjar para as próximas semanas

[@deshawn1211]

Me at 4:15 :"Grab me that roast." Guga: "But sir its not even cooked yet!" Me: "I SAID GRAB ME THAT ROAST."

[@XXXivan1618XXX]

Sou de Portugal mas adoro Guarana, das melhores bebidas que já bebi! x1000 melhor que coca cola Guga, recomendo experimentares fazer uma bebida ucraniana chamada Kvas. Abraço de portugal.

[@chelshops]

I don't even like to cook but I LOVE watching you do it . You're wonderful

[@ForTsz]

7:47 Guga: Sometimes you gonna put a hole in your roast * giggity *

[@cynd3r]

@4:15 when a cop pulls up behind you at the light and you have illegal stuff on you.

[@etniklekaj8869]

Do a marshmellow fluff dry-age experiment next

[@mr.mclovin4141]

4:17 just made me chuckle a little 😂

[@avelinmymood130]

Uncle Roger be like : Fuiyoh msg :0

[@chrissirois]

I kept waiting for one of you to dip the egg and toast in the bone marrow juice. Missed opportunity!

[@danilocanteruccio]

Oi Guga. Eu fiz isso com o miolo do acém que é uma carne bem magra também, mas em vez de abrir um buraco eu derreti o tutano e usei uma injeção de temperos para fazer o tutano ficar distribuído de forma homogênea. Fiz no sous vide e ficou magnifico.

[@LzFiGuimaraes]

Injetou derretido ou meio/totalmente sólido?

[@danilocanteruccio]

@@LzFiGuimaraes Injetei derretido. Como a carne estava relativamente fria solidificou bem rápido lá dentro.

[@tosh962]

Guga: "take a look at it... it does not get any tighter than that!" Me: *gulp

[@jays_jae]

Loli: Onii-chan, what are you doing with my eye-round? Onii-chan: 4:18

[@joshr7973]

Hey guga! I’m a chemist and the reason that leaving it longer than 24 h in the brine doesn’t take out more is because the brine solution is saturated with blood. To remove more blood you’d need to put it in a fresh solution after 24 h! I’d love to see that experiment, 1, 3, and 5 days with changing the brine everyday

[@primeribviking3688]

I was watching a stream on Twitch the other day and the streamer said "let's do it" and to my surprise I saw a ton of people in chat typing GUGA

[@weshervey2202]

This man is on a quest to make chuck roast good

[@Shmackle123]

It seems that sou vide is able to cook meat to near falling apart tenderness but keep it pink. So, what if you apply this method to an eye round steak? Could we finally realize it's TRUE potential?

[@dg787]

It has been done mate

[@Shmackle123]

@@dg787 sorry I meant specifically cooking it for 24 hours.

[@AntsBBQCookout]

Guga can make phenomenal steaks, but he's also the king of side dishes!

[@goldyd144]

His side dishes are honestly underrated. I've made many, and they've all been hits so far!

[@panjawe2944]

Guga should find a wagyu a5 monster steak!!!

[@sleumer3298]

GUGA MA BOY i'm so proud of you drinking guaraná. RESPECT

[@danielpalacios2541]

From 4:15 to 4:21 my mind went to some other place and I didn't know what I was whatching hahahahahahahaha

[@kristymariesmith3594]

I love your videos so much!!! Amazing!

[@AyranLP]

"Cloud eggs" Me having some SortedFood flashback.. Damn you Barry

[@screamr2d2]

oh my god THIS

[@INoahGuy914]

9:08 sounds like a slow Disney character or something 🤣

[@SirHimothyy]

Guga do a turkey injected with duckfat/bonemarrow and make a gravy using bone marrow I’ve never seen it done before but it makes sense

[@kaifzahid1428]

Next video be like : 1$ roast with human bone marrow.

[@TalsarGeldon]

Here's one thing that you might want to try. Use the end if the roast you cut out to make a plug. And use meat glue to seal it.

[@Vischerda]

Hey Guga, beautiful experiment! I just wanted to say that i drink Guaraná since being a kid, now im 20 and i still love it. I have to say that not that much people drink it here in Argentina thou, but it's definetly worth it. Love you guys, keep up the awesome work!

[@JeewDaddyV1]

Did my man Guga just say something was too tender?!?!? Lol!

[@john2357]

Maumau: why does that have a whole? Guga: I had to impart some extra flavour

[@bugmanmatt9492]

Seeing that Guaraná brings back fond memories of my parents bringing it home from Brazil. I used to use it to make Tereré 😁

[@PapaBonas]

I live in South Africa, but as a kid I lived in Rio de Janeiro for 18 months while my dad worked in foreign affairs back in the early 90's. Guarana was food to us, we consumed gallons of that stuff, bottles and cans. We lived at the far end op Ipanema beach on the hill side, back then the favelas were just barely visible... Those cans have not changed in 30 years!

[@crashzone6600]

what happens if you sous vide in pressurized water? If you go down to the bottom of the sea, it is supposed to exert tremendous pressure on your sub and eventually crush it like a tin can. Wouldnt making something like a pressure cooker, help to keep the juices inside the meat as it cooks??

[@viniciosmorais]

8:28 "Né não Maumau?" haha bom de mais

[@m_poeis]

Hahaha, when I saw the Guaraná Antarctica over the table I almost threw it up 😂😂😂

[@justprod3049]

Guga: one thing I learnt, if you have leftover tough cuts, you should make a beef stew, a video about it’ll be cool too

[@FranktheWarhead]

Why yes guga, we would like the dry aged bone marrow experiment

[@bleachchugtidy2178]

The forbidden fleshlight

[@DrSmokeBBQ7269]

Hello guga. I'm a competition cooker and this video has intrigued me. Since we use ribeye in competition, I was wandering what flavor could be added by putting hot bone marrow fat on the steak before the turn in? I think this could be achieved by just brushing it on heavily right before it comes off the grill. Or just dunking the steak in the melted marrow. I would really love to see this experiment done with your twist. Keep up the great videos!

[@eraldooliveira6339]

Parabéns pelo trabalho Guga! Sou muito fã!

[@realjoecracker]

I guess hands down. That’s the best way to cook an eye round

[@iwalas]

2 questions/tests for you marrow butter… 1. would it extract more blood if you poked the marrow with a skewer a bunch of times before you brined? maybe it’s too dense to let all the blood osmosis out. 2. rather than high-heat cooking the marrow, what if you did an experiment with medium temp (like 325 or 350) and low (like 225) vs your normal method?

[@enxangura5263]

I love the edits on the videos . defenatly improved over the years good job and continue making good food !

[@biggwill21931]

10:39 Talk about cutting someone off. Sheesh! LOL

[@colbycheese8070]

Guga always pushing the boundaries of science.

[@pluto7331]

excited for the next experiments, great video :)

[@eddie6898]

Guga swears that eye round $1. Boiiiii if you don’t stop ✋

[@vn1880]

GUGA shops at dollar tree! That’s what I’m talking about! A KZbinr with millions of subscribers but still shops at dollar tree! Let’s gooooo