60 Days DRY-AGED BRISKET | Guga Foods - Pro Chef Reacts
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- Опубліковано 11 вер 2024
- Last time I reacted to Guga cooking a brisket for 30 days that turned rancid. Let's hope dry aging it for 60 days has a much better result.
Show some love by watching the original video and smacking the like button : • 60 Days DRY-AGED BRISK...
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On the 30-day sous vide brisket, he begins the video by saying, "There's nothing like a good-old brisket explosion," accompanied by the video of the juicy brisket in this video. He was not implying that brisket was the 30-day sous vide brisket. He was just alluding to the fact that well-cooked brisket will explode with juices...and used the brisket from this experiment as an example.
I think for the sous vide brisket video, he used this one at the beginning to show how awesome brisket can be. The voice-over alludes to this. Like, remember this amazing brisket, guys? Let's see what happens when I cook it for 30 days instead of dry aging it, kinda thing.
Yea lmao that video was a disaster though compared to this one.
When you cook it for 30 days? Dude it will turn into ash. Dont even try
@@Hayabusa-kun33 it doesn't when you sous vide it though, you're boiling it in water.
I'm no cook or artist of anything, but when I get to hear people in the field appreciate the other's work of passion in a detailed manner, it just makes me feel this second-hand appreciation.
Brian don't dry age yourself!!! you have a lot to live for. stay with us. we like your show.
😂
Guga is legit the master of beef lol. When he's not dry aging steaks in various weird powders and processed foods, he's making the most beautiful steaks I've ever seen, he's nuts lol.
Greetings from the future. Your sandwich shop is a success, you've started a podcast, your second daughter was born, and you've done 8 - 10 videos with Guga. Very well done, past Brian.
Brian, in that 30 days sous vide video, in the beginning he was explaining what he has done with briskets. That's why he showed a bunch of videos of his briskets, including this.
I really enjoy your Guga reactions because you can cleary see how amazing his content is and you rarely find someone with some expertise and passion reacting to it. Great work man !
If you want to know the difference between a chef and a cook, look at guga. A chef like him invents and tests things out and a cook follows recipes and directions that are tested already.
Well put
"I'm getting a separate refrigerator in my basement just so I can start dry-aging myself"
please don't, we're gonna miss youuuu
Watching Brian react to this video is like a gamer watching new video games get announced at a gaming conference and every announcement is a home run 😂
On the topic of brisket, Guga's Microwave brisket was very surprising
He should do a reaction to that one. It's crazy.
The fact that Angel and Guga both said it was passable is WILD to me.
I tried it and it wasn't bad. My uncle nearly kicked my ass for doing that tho (he taught me how to do a brisket)
Because people give microwave ovens way too much unwarranted flack, there's nothing inherently bad about microwave ovens (there are no health risks whatsoever, this isn't anything like nuclear radiation or x-rays), you have to learn how to use every cooking appliance and understand for what it is better suited and for what it is ill suited, that's all. Microwave ovens are not well suited for cooking large cuts of meat like brisket but you can make it somewhat work, sure.
@@leparraindufromage366 Agreed,. Due to the way microwaves ovens work they can be ideal for some situations. Quickly microwaving an undercooked piece of steak can turn it from uncooked to medium rare (which can just as quickly go to well done).
The fact that Angel was doing more talking then eating says volumes about how good that brisket was!!!
Since you watch this also check out Guga's video of making a Japanese Wagyu A5 brisket and it beat out all the briskets Guga made even the 60 day dry aged brisket.
Overnight heated rest for briskets has been a game changer for me, picked it up from watching chuds BBQ. Would highly recommend watching some of his brisket videos before doing your dry age experiment
As one of his early viewers, when Guga released the 60 Day Dry Aged Brisket video, it was a BIG deal! It was such a sexy video with such a sexy result, that when he later released the 1-month Sous Vide brisket video, seeing the B-roll footage at the start of that one felt like you were just watching the new opening theme song/video for another brisket video just like you would for your favorite TV show that started a new season with a new opening.
Back then, all of these videos were fresh releases, and anyone following Guga at the time immediately knew where it was all from and made sense and was cool - it wasn’t misleading or anything.
As soon as you saw that B-roll footage, it was more like, “Ohhh, SNAP!!! It’s ANOTHER BRISKET VIDEOOO!! WOOO!!” Haha. And then this failure of a Sous Vide experiment played, so it was hilarious!
I think you would love his older videos on how to tenderize steaks. So many different things he used and most of them actually worked
Amy, Thank you for keeping Brian sane! You are awesome
holy shit can't wait to see you do the dry aging stuff! literally can't wait, that made me so excited lol. but yeah, that's also why I love guga, he has a good amount of knowledge in his videos that helps even average home cooks continue along with him. same reason I love your channel :) Loving ALL the videos though, keep them up
22:56
Reminds me of how CHEFPK'S yt channel started as a reaction channel, and then it evolved from just doing reactions from a pro chef point of view to demonstrating and teaching certain cooking techniques shown on some cooking animes, and now his channel is more well rounded but still focuses on the food. He's even accepts cooking challenges from other UA-cam cooks and chefs (and challenges from his subscribers too) and turns it into a learning experience.
Briquettes are compressed Charcoal powder and corn starch. Matchlight is impregnated with lighter fluid. Since you're constantly adding new Charcoal, you never want matchlight to prevent petroleum products smoking into your food.
I cannot wait to see your version, super cool to watch!
In the beginning of the sous vide video you’re referring to, he showed that footage to show how good his briskets had turned out before. He’s stating that as the footage rolls.
Guga foodgasm going on here, Chef 🤣🤣
TLDR: btw if you're gonna start dry-aging, do the MSG dry-age experiment, Chef and the b-roll in the beginning from your previous SVE review, it's for the reference and not to surprise the viewers about the result
can't wait for the dry-age experiment "so let's do it" lol
Hello Chef Brian, I’m a 23yo guy from Italy and in the past few years I’ve fallen in love with food and the dream of becoming a cook was born in me. About a month ago I found my first job in a kitchen in a Chinese restaurant and, as I expected, it’s been really hard. Today after service I had a talk with the guy who’s training me and he basically told me that despite working for a month I’m still very behind, that I slow everyone down and that maybe the kitchen isn’t right place for me. I admit that I’m not the fastest learner and that I do lack in quickness and efficiency at work but I’m pushing myself everyday trying to get better. I went home heartbroken, because a person with experience basically told me I don’t belong in the kitchen. Tomorrow I’m planning to just keep my mouth shut and get my work done. I don’t want to quit but that conversation was a really hard blow that knocked my confidence down. How do you recommend me to deal with this situation?
Perhaps try to go to a culinary school if possible? otherwise just keep going keep cooking and learning.
Cooking isn't to hard to get down with experience, no one will start off good especially cooking something you don't know but with trial and error ik you'll get it down even if it has to be at another job
Remember that every person who is “successful” or “good” at something sucked at one point. There is not a single successful person I’ve met who hasn’t been through something similar to you.
Some people learn quicker than others, but if this really is something you want to do, then you need to put in the time to gain the experience you need to become successful.
You can choose to give up… OR you can keep going and look back at this moment and realize it was your turning point to something better!
I have experienced this situation numerous times over the course of my near 2 DECADE long career and guess what? I still experience this now…
I started as a bad cook, became a good cook, became a bad chef to a good chef. Became a bad business owner and now I’m trying to become a good business owner.
I can’t promise you’ll succeed if you keep working hard, BUT I can promise you definitely won’t succeed if you don’t try.
If you watch the soue vide everything video carefully you notice he says this is what a real brisket looks like. He never said that the footage was from the soue vide brisket. So he used the footage from this video to show what a good brisket looks like.
As a fan of the guga family. I appreciate your content a bunch as well. Your commentary is insightful enough to be worthwhile.
Thank you! 🙏
...And you said on that SVE vid that resting was important when in fact the brisket used for the footage in question was actually rested for two full hours in a cooler. Coming back to these Guga vids, it's been so delightful re-reacting with all yall
NO BRIAN!!! We demand you 60 day dry age a brisket in one week!!!! Lol love your videos
😂
I once tried a short dry aging experiment but I wasn’t confident and the big full cuts are expensive so I used a steak. I don’t think I learned much about dry ageing but I’ll have a head start if I ever get into making beef jerky.
That song reminds me of every truck commercial/rugged man advertisement. It's so silly.
After dry age the fat will render to your body heat.
First roast i aged was strip loin.
After it got to room temp it coated my hands like a light oil.
Was delicious.
Thanks for taking my suggestion! IanGouki
I also want to add regarding the feeling of being a wagyu beef.
Besides being broken down, because there is a lot of water with the normal brisket, when pulled out of the fridge, the water takes significantly more time to heat up to room temp.
Where as with dry-age, you have protein heating up quicker, hence having the fat melt and feel like butter.
Again, speculation based on the fact that dry-age cooks about 30% faster than normal steak.
For a second i thought this was a shampoo commercial with the sounds you were making chef brian
I like to use natural lump mesquite charcoal. Briquettes are more consistent in delivery of heat, but take longer to get ready to cook on (have to burn off binders and accelerants). Main reason I prefer natural lump is the smoky wood flavor. Messquite against a tritip seasoned with salt, pepper, paprika, and coriander then cooked low/slow/reverse sear is just sublime. But also natural lump can just be added to the fire when needed without wrecking the meat (it's better to ash it over, but not strictly necessary) and the ash left over is so much easier to clean up. Its just a fine, loose, light white powder. Not like briquettes with the wet sand gooey mess that corrodes the bbq within a couple years.
The point grip (index finger extended rested on back of blade) is used by Japanese chefs
Brian briefly turned into an elderly Appalachian hillbilly at 13:52 - 13:55
The one thing I, as a barbecue guy, disagree with Guga on is how early he wraps. I never feel like he gets a good enough bark on his barbecue.
Regarding charcoal types, you are generally right, but there are all-natural hardwood briquettes that are ideal for barbecue and give the good charcoal flavor and the consistency of briquettes.
Love when Angel dropped A5 Wagyu in the fryer with Beef Tallow
Look forward to seeing your learning with dry age. Before taking on the 60d brisket, maybe consider 30d rib-eye to work out the kinks?
I would love to see you try to replicate some of Gugas stuff! Anyone that doesnt love brisket, be it smoked, ground or corned or any other uses is insane. Brisket is pure love. LOVE THE BRISKET!
It's kinda funny watching really old Guga videos, his broadcasting has gotten so much better. This video it sounds like he's reading off of a teleprompter or something
Loving your videos. I’m glad the algorithm brought me to your channel!! Guga’s channels inspired me to cook new things and to expand my culinary knowledge. I’m looking forward to a day where you two collaborate. Keep doing what you’re doing. Love the content
In curious what the gravy made from the brisket juices would be like.
Never question Guga. He is BBQ master. You should check out 'Diary of sushi chef'
That Evan guy looked like he wanted to cry from the goodness of that first bite!
ETA: it’s funny how you show those two brisket videos back to back, and they both went plaid in the best and worst ways 🤣
20 minutes of Chef Brian having a foodgasm
In the 30 days sous vide he put the b-roll from this video cuz he was explaining that he's cooked a lot of briskets, and showed previous result :D
This is a 4 years old video from Guga-foods that Uncle Brian is reacting to. Hence, the emotion-less voice over from Guga.
I now with pride can officially say I am a Sous Chef patreon!
🙏
This is something I would love to try and might get another fridge to start the experimentation. For the wood/charcoal thing you were saying earlier. I tend to find when you have more of that briquette charcoal can leave a chemical taste even when it doesn't have added chemicals. I am no expert in that area though as I use hard wood only on an offset. It would be fun to add this to the menu as a specialty item.
As a suggestion, there is another UA-cam chef equal to or even better than "Guga" in terms of knowledge, technique and with a wider spectrum of cooking talents. That chef is "Chef Jean-Pierre."
He is a great source of knowledge!!!
I would love to see your commentary on his recipies.
If you are looking to see what you should Dry Age, you should check out Guga's I dry Aged every meat video where he does all different kinds of meat to see what is good and bad
That b roll was to show he’s cooked many briskets. I’ve done the Gochujang dry age and it’s so damn good. If you love Gochujang like i do it’s definitely worth it
Marinate in aGochujang👀👀👀🤯????
I think this was in the comments in that video. But normally you cook brisket until probe tender which is around 200F, however it became probe tender at 185 for him, which really surprised him.
Try the injected brisket. He elevates Choice Grade Brisket to Wagyu (without Dry-Aging).
Chef did you know that Nick Giovanni did a cook-off with guga foods you should ask for a cook off with him to enjoy that brisket and that stock left behind by the brisket I would make an awesome gravy with it... anyway will wait for your version of dry aged steak
it's 5:06 am cst, I was about to sleep, why not?
can never go wrong with a solid brisket.
So in terms of how how the charcoals are, is pretty easy. The more dense the wood, the hotter the charcoal. Hardwoods burn hotter than softwoods (might be exceptions but that is the general rule)
Can you watch the Guga Japanese Wagyu A5 Brisket. I Just want to see your reaction to the God of Brisket.
Hey, Brian. I think you might want to check out a channel called Madscientistbbq. He lets his briskets rest overnight in a 160 degree oven. Some others rest their briskets overnight in an ice chest with towels to help insulate them. Just a suggestion. Great content, btw.
Cant wait to see you give it a go.
I dont think 4 hours resting will make much difference, thats basically what Guga was showing with the left overs at the end - 2 hours rest, then cut & filming, then a further 2 hours.
Guga also recently got a bonified straight Dry Age Refrigerator .. he doesn't really use a reg one anymore..
Brian x Guga is the most wholesome bromance in cooktube
Guga Foods' videos getting longer and longer duration for aging. I'm waiting for the, "I dry aged a brisket for 10 years and you wouldn't believe what happened!!!"
yeah he used the juice explosion footage from this, his best ever brisket, on the rancid one to show what's possible. like "this is what we can do, this is what we're going for" and then well, you saw the actual result. dryyy.
Perfect food for thanksgiving
That intro clip was gold
If you watch mad scientist bbq, he talks about resting a brisket over night like the joints in TX. You should do that!
Here is a suggestion for the dry age experiments.
Gin but without the gin.
Kimchi.
Whiskey(but unlike guga actually cook off the booze (whiskey type comparisons for a series) I suggest starting with Jack or makers).
The sugar you get from cooking down a comical amount of onions.
Super soft cheese.
Dried mushroom duxel.
I Will love to see your 60 days dry age video. The wait will definitely be worth it.
I have done a 17lbs. Prime Brisket and let it rest in a cooler for 8hrs. and it was still warm and still busted out fat juices, and was still at 143°F
Can't wait to see the dry aging videos!!! I'm pescatarian but still love watching others enjoy beef 😍
Best briskets out there are rested overnight in a warmer at 145F
I agree some meat when I was about 8 years old and got sick afterward. I could barely eat any meat that I could taste after that until I had some brisket when I was 17 and it finally turned me back on to meat. So when people say things like "I don't really care for brisket" I just can't understand them.
See if Guga would supply some Smoked Beef brisket for Mission. Make a Guga Brisket Sammy on a good sized roll.
In 3 to 4 months I see a new sandwich on the menu.
You deserve a collab with guga man
I want to see you react to his food on his videos haha
You can tell that's an old Guga video, he sounds less enthusiastic 😂
But still, you can tell how much he has evolved but the quality of his videos just stayed top notch
It's slowed down, for some reason. You can see the choppiness in the video, and the music is in a different key
Never have i seen a man got hit with a "shut up" by a barbequed meat showing itself from the grill
Sounds like we got some Christmas Brisket!
“Guga take me now!” 😂
22:12 4 hours eh? Gonna be a flood of juices then haha..
HI AMY! WE ALL LOVE YOU!
Briquettes are easier to burn consistently, yes. All same size and shape, often shaped for consistent airflow, and so on. If you want to get consistent results easily, they're the easier way. They also contain binders to hold them in shape (usually some form of starch); they leave a lot more ash.
I won't talk about 'easy light' briquettes that are permeated with lighter fluid, except to say "just don't, please just don't". The extra carcinogens don't taste at all good.
Lump charcoal burns hotter because it's more or less entirely carbon. It takes a little more care and attention to get consistent results, but it's totally manageable if you pay attention (air control is key). Still, using minion or snake method I can pretty easily get a six or eight hour burn (without having to feed) with lump charcoal. I've smoked a fair amount of brisket (nowhere near as much as Guga, of course), plus hams and bacon (back bacon and streaky bacon) I've brined.
As you might have guessed, I prefer lump charcoal. It's a little more work and needs a little more attention than briquette, but I like the results a little more, it's worth the trouble.
Guga brought me to your channel, and I can totally relate to wanting to be there! I bet if you reached out he'd do a collaboration!
I fully expect a Christmas Brisket now xD
Could be cool to do these experiments once in a while and create a limited edition sandwich with the rest of the meat. Imagine having this juicy brisket in a good sandwich!
I'm fairly certain that I've had something like this in north Carolina and it was done in three weeks plus the smoke time. It most likely will be worth doing one for longer than a month but if you have the time and desire to do more that one I'd personally love to see the difference in texture and taste at that size.
The best steak that I've ever had was from a place called St. Elmo's Steakhouse in Indianapolis. It was a 24 oz Kansas City Strip that has been dry aged for 30 days and wet aged for 30 days. I wonder where the limit ends up for how long you can age something. I've never had anything quite like it before or since.
It can go up to one year...😉
Fir me it was a 24 oz porterhouse from Austin land and cattle Co
Generally 40-45 days dry aged you hit your limit.
Guga dry aged a steak for 1 year you should see the results
I've watched so much Guga I can tell whether its an older video or not by his voice
Great reaction keep it up bro! I now wonder what would happen doing the same to a trip tip
🙏
So i just went and watched the intro to the 30 day sous vide brisket, he was saying that there's nothing as good as a brisket explosion and using this b roll to demonstrate. He wasn't showing the sous vide yet but it was confusing so i understand ☺️
14:50 that’s when I knew you were a real chef. Never met a chef worth their weight in salt who didn’t do this.
I forgot how dry Guga's delivery was in the older videos.
You got to watch the one where he parmesan crust the brisket. I tried it and it was soooo good.
Ooooh
I'm sure the comments here and on the other video are already blowing up with this, but echoing it to raise the odds of you seeing it. The Sous Vide Everything video was clearly using a generic b-roll to show what brisket can/should be, setting a baseline sort of thing.
Yup, def got blown up about it and didn’t realize it until after I filmed this episodes regardless, wanted to reply so you know I saw your comment!
Holy crap, I just noticed the Adam West Batman picture
Awesome