24hrs WHISKEY BBQ Brisket Experiment!
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- Опубліковано 24 тра 2021
- If you ever tried cooking with any type of alcohol beverage you might have ended up not happy. I have my share fair of those experiments, today it is totally different! This Brisket was something special and here I show you how I made it.
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#Brisket #SousVide #Cooking - Розваги
Freeze dry and hydrate a steak with overproof whiskey and set it on fire to see if it sears itself.
This might be the best idea I've ever heard
That sounds dangerous but fun
I don't drink alcohol. But I think that is an amazing idea. You win the comment section today. Bravo.
Let's doooooo it Guga!
*SHEEEEEESH*
make this a thing
I know that I’ll never get to Sous vide anything, but I still watch Guga’s videos for the side dishes. That’s my forté
💯
He makes some slammin sides
Why not? sous vide is so easy, it doesn’t really require any room just like $100. It makes cooking easy, if you get one you won’t regret it
I literally don't eat any protein without preparing it sous vide first. If I had 100 people with $200 each in their pockets with which I had to improve as many of their lives as possible, I'd have them all buy sous vide circulators and accessories
@@Paintplayer1 can you really notice a difference?
"The smell is 90% of everything. "
-Guga
*looks at soap*
cheers everybady!
lol
I can picture Guga's family like cartoon characters being gently lifted by a trail of smell to the kitchen.
I've never been more hungry, and I just ate
One day hes gonna cook Angel
He's saved Angel's ambelical chord in a jar fermenting for however many years for this moment...
Starting to get pretty old
I know it don't look good now...
angel is dead : (
He is currently being dried aged!
Considering that fat isn’t as dense as muscle/meat, the whiskey probably was able to penetrate further in the fat, mixing flavors with it. With the more dense meat, since it wasn’t really able ti penetrate the flavors of the whiskey kinda collected and compacted round the outside
It makes sense
I just know I want to see this experiment with wagyu
Alcohol mixes with fat much more readily than with water, which most meat has a high content of. So probably the leftover alcohol did the trick.
"You don't drink Worcestershire sauce on its own, do you?"
Me, hiding a nalgene bottle of sauce, "...No."
Are you sure about that
So glad I’m not the only one
You are sick, get help
@@ychef aint nothing wrong about a big bottle of saucccee
Worchistire.... worchestire... worthhog... wart-this-shire... wart-shat-shire.... whatever that stuff is called, it is blasphemy against meat.
Guga, please make bull testicles for the next mystery meat. If anyone can make them, it's you.
@Manzo they are called Rocky Mountain oysters. Tell mamow what it is after he tries a whole bunch of it lmao.
Getting drunk on steak is the best way to be drunk😆😂
He burnt moste of the alcohol away🤔
Yea, you'd have to eat a stupid amount of steak...
Rum ham came first.
Which cant happen
Alcohol be burnt away my friend
The side dishes always remind me of things I make when I'm drunk.
1:28
FINALLY
A YT chef that isn’t scared to say worcestershire
He’s Brazilian not white
Its just americans that cant say it
Ummm……I never said he was white ?
@@tabletaccount4641 IKR
I’m from f*cking Israel and I can say it
@@Hero-cc what's your point, friendo?
Delicious as always, Guga!
watching guga everytime i eat actually helps my diet bc somehow it enhances whatever I eat. love you guga
So glad I’ve seen this, I’ve been making ribs at home with whiskey and it’s been amazing!
I hope you do a video with the Whiskey tribe/vault guys, Rex and Daniel in the future, it would be awesome.
Their chances are so different what kind of Colman would it be
Glad to see you branching out more or less these days. That Birria a few weeks back was a great idea. Recent chicken thighs too. I am tempted to try the brisket sous vide with whiskey, using the fatty portion (point) of the brisket.
Just to mention, I tried cooking bison brisket this past weekend. It was definitely very low in fat - NOTHING needed to be trimmed. On the sad part, this is the first cut of bison I truly didn't enjoy. I do my brisket slow-cooked in a crock pot, but even after 20 hours this was still not where it should have been had I used beef. So I won't try bison brisket sous vide!
But I'd like to see you try other cuts (more tender ones) of bison, sous vide.
Yay, my suggestion got used 😊 Though I'm sure many others suggested it too. Either way I so wish I could try this out. Sounds like it was a very successful experiment 👍
I love that for the sou vide part on these videos, you have a house music theme, and the finishing torch part at the end has this texas rock theme to it! 🤣
Wow! All my favorite pit masters posted a brisket video today.. must be a sign I need to throw one on my cooker this weekend! 😋
Guga thanks for the video
Now you're speaking my language, I have done this 24 hour whiskey soak for years. By that I mean I've done a bunch of stuff to prepare my briskets (Including a brown mustard + seasoning rub) and then when I finish I'll smoke it for 12 hours allowing for resting and additional secondary cooking while semi-wrapped. Plus, the combination of Jack Daniels BBQ sauce mixed with a shot of straight No. 12 which actually does really well. I love robust flavors.
I love your content ! Good as always.
Idea for a video : trimmed vs non-trimmed meat.
love you Guga
I would love to see Guga collab with uncle roger and make a stake egg fried rice sous vide or something
Holy shit yes, please make it happen.
damn yeah lol
Looks awesome
Lol just finished watching a Tucker Gott paramotor video I gotta say, his tagline Risky Biscuits and your Whiskey Brisket is a great combo.
I love gugas face when he took a bite of the fatty part, he was smiling so hard his eyes almost shut
GUGA! You must re-do this exact experiment, but with a very smoky Scotch! I recommend Laphroaig ! Not too pricey, and extremely smoky!
I was about to say the same thing, use smokey whiskey I'm place of a smoker
Big Clive just redistilled that stuff
What about Knob Creek Smoked Maple...?
@@markacinense3195 there are plenty of options. I chose Laphroaig because it literally tastes like it's been soaked in charcoal.
yes, do it with real whisky, not bourbon....
I would go with Talisker though cause Laphroaig is pretty acrid and arrogant. not so balanced as the slightly more expensive ones :-)
I always have to eat when I watch these videos it’s a must when it comes to Guga
Gouga "damn momow"😅😂😂 i love you guys video and these awesome expirements
Love this cook
Love you guga
I LOVE brisket videos!
Ok new video idea...freeze dried steaks, rehydrated with different alcohols
An instant classic- Whiskey Brisky!
I gotta try this
So i have a few tips for you to try as i make my own whiskey i feel instead of boing the whiskey it put it in you sous vide cooker with the lid open at 175 that will vaporize the ethanol. Anther thing is that what makes the unique flavor of whiskey is the the char from the barrels so you might be able to use vodka (or maybe even water with a little brown sugar) and char some smoking chip and soak them for a week, this is quick aging .
Sound good may have to give it a try on the Lang
Well now I gotta try it
I bought 2 circulators thanks to this channel. I can never go back. Perfect meat every time.
I love the channel and never miss an episode the problem is that all your sides look awesome also and I am on a low carb diet and your sides always have potatoes or bread lol
Todo dia eu sonho em ter um tio Igual a voce Guga !!!
I miss the dude who screams whenever he eats guga’s masterpiece steak!
He’s got his own Chanel called salty tails
@@calboggs744 what happened to him though? Why is he not included in guga’s channel anymore?
looks good!
You are crazy and I love it!
It takes a long time for the alcohol to get out. About two hours depending on the content and amount. Just because you can’t light it on fire just means there’s not a lot of alcohol floating on top of the liquid. There’s still alcohol in it. Likely not enough to get drunk, or damage your liver or hurt a child but that’s all relative.
Guga, you should do an episode on what can be made with the protein trimmings and juices from the bag. Sauces, broths, gravy, etc. We’ve seen the ramen episodes but an episode focused on the many uses of the trim and leftover juices would be great.
I'd love to see that. I've seen some folks who just toss that stuff in the trash and I look at them and die a bit inside. I'd like to see him make the trim into a treat and make some damn good sauces and gravies from this man
Agree 👍
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. ;)
Guga, try making 3 exact same steak and then say to maumau that it's an experiment. I'm sure we're all gonna looking forward to this, hope you do it.
Mind games, interesting...
April fools 2022?
Whiskey Brisket is the male version of Whisker Biscuit. You know in your heart of hearts, it's true.
In England and Ireland(maybe other places idk) if you have a sore throat or you’re abit under the weather u hear up whiskey and drink it and it helps sooth ur throat
Someone needs to come up with a drinking game for whenever Guga says “Momow” in his videos. Lot of drunk people at the end of that game!
You had me at whiskey!!!
You can try adding mayo to your mashed potatoes as they are for a pretty good result w some slices of caramelized onion w a dash of garlic( both optional) or you could still sprinkle the chips on top to. mayo and mae ploy sauce and pepper make a really good salad dressing too with chopped tomato! steamed Broccoli chopped with steamed onion , then cheese (Velveeta cheese blocks or any other kind of normal cheese) with cream of mushroom and cream of celary w more cheese on top cooked down in an oven around 350-400 for a few hours(2/5-4+) is also a god tier broccoli cassrole , highly recommend after cooked until golden and all
this is really interesting when I was a kid my mother told me the purpose of using alcohol was to carry other flavors deeper into the meat in a marinade. I'm really curious which method would work best.
could u do a video about all of the best steak methods that u have tried on one steak!?
Now we need a whiskey comparison
I have not had great brisket and brisket with whiskey 😩😩😩😩😩😩😩 I love whiskey so much lol Another fun one to watch Guga and Maumau!!
Looks absolutly amazing, Big Thumbs up from a fellow food content creator!!!
Hey Guga. Have you ever considered cooking the brisket sous vide, pulling it apart to expose more individual bite surface area, then putting it in the smoker? I'm curious if you could reclaim some of the smoke potency that you lose from the sous vide cooking method. Rock on man! 😁👍
Am I the only one happy this video didn’t have, “Now a quick word from our sponsors of today’s video, Raids Shadow Legend”?
Thanks so much for this wonderful video! Is there a way we can cook this at home without a smoker? can we blowtorch the crust instead of smoking it?
Oh momo you feeling some tinglish 😂😂 love guga man I swear, mad scientist:)
maumau
@@dionermen842 I said what I said
I would like you to try something next time. Japanese cooking uses sake to tenderize the meat. I recommend marinading in the full strength alcohol overnight (with spices if you want) to tenderize then drain the excess liquid. After that add to the back with the reduced alcohol and spices.
9:38 😂😂 he ment business everybody
Hey Guga, would you consider using different beefs (choice, prime, wagyu, dry aged etc) to make your own hot dog sausages and compare them?
Guga please sous vide some wild game. Enjoying you from Quito, Ecuador!
Nice I did this and it tasted amazing......
I do take shots of heinz worcestershire sauce like no joke I love that stuff
"So if you know anything about smoking!"
Me: *sitting with my fourth joint of the day at 7:30pm* "...well no but yes."
So if you know anything about smoking...
.
Smoke what?
That’s it. I’m doing this with a ribeye as soon as I get home
since you don't need the external fat to protect the meat when using sous vide, you should separate the point from the flat and remove all of the external fat - more bark on the finished product.
My favorite way to have brisket is just burnt ends. Cut down the entire brisket. I'd love to have it sous vide and smoked.
Try a smokey/peaty scotch like Lagavulin or Ardbeg on a brisket.
GUGA POGG
I want to see Gabriel Iglesias as a guest star in a taco special episode.
FLUFFY TACO EPISODE! Les doo eht!
because he's also annoying as hell? 😂
@@brainless0000 if you think guga is annoying, why are you here?
I love whiskey more than water 🤣. This is for me.
i always love your videos, guga. but please don't spoil the result at the start! but still, thanks for the content!
I'm no expert on it, but from what I've understood the best way to burn off alcohol is a long simmer. Cranking up the heat for a shorter time isn't as effective as people think, and if you really want to get rid of almost all the alcohol you'd have to simmer it for around 3 hours (for hard liquors like whiskey). Some alcohol's not gonna hurt your food, but a lot of people are under the impression that you can just cook your liquor for a bit or even flambe for a few minutes and all the alcohol evaporates, when unless you're cooking it long you're going to have a decent amount of it left.
Can i come over and just try all this amazing food 🤣🤣🤤
Guga you should do a review on the Anova oven it’s sous vide but without the bag or water bath.
It’ll be really helpful if you could check it out and let us know if you recommend it 👍🏾
Whiskey has been the big secret to my brisket
TIme for a balsamic vinegar marinade with a brisket, sous vide, and then sear (no smoke) and see how everything is just fantastic with the sweet-sour taste (sour taste removed).
Make compound butter with different types of cereal.
that sounds nasty but intrigueing
Hey Guga! Do an experiment where you smoke a brisket before and after sous vide and see which one is best?!
Guga, Can you open a Resturant for steak and bbq? with all your signature side dishes and mains? i would actually travel from wisconsin to florida for that!
Noo please hide the reactions in the beginning i love the surprises!
Do u have a vaccum sealer you recommend for foods liquid?
Another great video. Do you mind sharing your cultural or regional history? In other words, are some of these meals based on the area you are in, the area you are from, or something else from your past? A few meats you seemed to find strange are common to me, and you sometimes use ingredients I had never considered. Thanks for all the work you put into these wonderful videos. It would be nice to know a bit more about you.
Make some amazing Honduran Baleadas please !!
should try a smokey scotch like a Laphroaig or Port Charlotte Heavily peated.
Would relapse for this 😂
I ate a parmesan brisket one time and it was INSANE I would love to see you try it!
Yu-Gi Oh profile picture, nice. Also, that sounds amazing.
I want to try to make the potatoes, might throw cheese on top🤘🏻
plz tell me you ground those trimmings to make burgers which you could use eye round in the mix to get your 80 20 mix
I hate whiskey anything but guga can make some very entertaining video's that I cant stop watching
Try to do the same with a dark beer.
I do drink Worcestershire by itself... It's fantastic
Guga try captain Morgan spiced rum. I bet all the sugar and flavors will taste great!
This is probably better than the microwave brisket by far
Can you try doing a rum ham
Many thanks