Part of the problem here is the ground was wet, I am almost positive that the bad flavor undertones you were tasting was the water vapor from the hole misting the meat while cooking. When this gets done in Hawaii they are up away from the water so the sand is much much dryer. When we cook things in the ground here in the west it's never in wet clay. This is probably an impossible task for Florida due to the amount of rain and moisture retained in the soil. I would suggest that if you want to try this again with something like a large turkey or a whole pig, that you prepare the hole days and days in advance allowing it to dry out. Then you place the meat in the hole and top it with a piece of tin (plywood might be ok if it's a low and slow cook). Your comparison should be to something roasted in an oven because smoking is a flavor adder so it was always going to taste better, especially to folks who love that smokey flavor.
Here we have a pit but before starting we start a fire that lasts for a few hours so the ground around the place gets hotter and drier and than throw bigger logs until they turn into coal and throw meat covered with banana leaves and a sack made from palm fronds and cover the pit with a lid and a rug above it covered with dirt so no smoke escapes for one to 3 days
We need a 2.0!!! In Chile we have Curanto, it's a way to cook underground. This way of cooking its known in many countries, everyone with its own technic
I don't know, Angel doesn't look like he has a lot inra muscular fat.. so Guga would need to coat him in some tallow. ..so Angel, if he comes to the studio with a barrel of wagu tallow. Take a few weeks off and RUN.
Hey Guga, for underground cooking, it is a traditional Bedouin (Arab) way of cooking in the desert. Sand is better than soil. However, it does not need 24 hrs, get the wood to cook down to coal, you need low heat. wrap whatever meat (usually its a full sheep) with banana leaves or even seaweed works. 8-12 hours should be more than enough. Search up how to cook a dish called Mandi, and it will all make sense.
Try using dry sand to cover the meat next time. Damp soil can seep some undesired flavours into the meat. In Finland we have this thing called "rosvopaisti" or harshly translated "robber's roast". Usually we use lamb but any meat is fine. Instead of just making a fire straight to the bottom of the pit we layer stones onto the bottom, and we wrap the meat im grease proof paper, then in tin foil and lastly we wrap newspaper over the whole thing to minimize contant with earth. The ground tends to gather moisture after piling it onto the meat so we take the embers out after burning a huge fire for 3-4 hours, place the meat onto the hot stones, cover it with preferably dry sand and place the embers over it. Then we keep the fire going until the meat is done (About 1,5 hours per kilogram of meat). One of the best ways to cook with the guys in the summer. You can just sit around a fire, crack open a cold one and when someone comes asking what are you doing, you can just say that "we are cooking".
If you're going for a second attempt in the future try to wrap the meat in banana leaves then in foil the banana leaves will keep the moisture in the meat also don't put wine and talu and fansy stuff make a very simple rub also use cuts with bone in them I promise you it will turn way amazing
He wrapped it wrong, in foil instead of tree leaves and wet paper or burlap. So the signal would have been blocked. I hope he does this again the right way. FL has so MANY edible tree leaves.
Also I think traditionally in most cultures where you would cook meat underground they would use clay and covered the meat in leaves like grape leaves or banana leaves, it is indeed a hassle if you cook it in foil since it is layered and aluminum is fragile so digging it out with a shovel you encounter the chance of ripping the foil and letting dirt or ash in, so it is gonna be extremely hard but if you use clay you can easily take it out without having to worry about breaking it since during the process of its cooking time the clay is baked along with the meat plus it retains all the steam and juices inside tightly and once its done you can just crack it open with a hammer or a rock and remove the leaves and dig in
Thanks for taking me back to my childhood. Dad was a big-time outdoorsman. I recall on one outing we did a roast beef (guessing it was a chuck roast) dusted with salt and pepper, covered with sliced onions (maybe a splash of soda pop), wrapped in foil and buried in the coals of the campfire. After coming back from a day's worth of fishing, we had a pretty incredible camp out meal. . .
My family actually does this with our thanksgiving turkey (we have a normal turkey as well lmao). Instead of covering it back up with dirt, we cover it with a metal tin in the hole and surround the tin with hot coals and firewood. Retains a lot more of that heat and let’s it cook quicker. But I know you shouldn’t rush a brisket, so I’m glad overnight worked well for you 😌
The tin panels let in the smoke, foil wrap just boiled the meat. That's why he hated it. We wrap in maple leaves then wet burlap. Turned out amazing every time.
Hey Guga! I'm from Hawai'i and we do what is called an Imu. Usually you would load the bottom of the pit with lava rocks and banana tree trunk and some wood, wrap up the meat and put it in the imu, put banana leaf and ti leaf over the meat, put like an old rug of a potato sack over the foliage and then cover it with a tarp (to prevent dirt from getting in plus it makes getting it out A LOT easier) line the tarp with rocks to hold it down and then cover (not fully) with dirt. Usually the time to cook varies depending on the cut of meat and the animal. This is more of a modern native Hawaiian way of cooking. Hope this gets to you!
In Greece, we have a dish called Kleftiko which is traditionally cooked underground. Kleftis means Rebel and back then Rebels living in the mountains smoked their meat underground so there would be no smoke exposing their position to enemies.
In Finland we call this method a thieves roast, you should add bricks or stones in to the firepit witch on top you start the fire and should hold the fire for 3-4 hours. After that you scrape the coal out of the hot pit and its ready for the meat. The meat it self is wrapped in wet parchment paper and foil and extra layers of wet newspaper and more foil. Throw the meat in the pit and cover it. Pour the coal back on top and light another fire witch should be kept for an hour or two. Good rule of thumb is 1,5 hours for each kg of meat in the pit. Usually we cook lamb or pork with this method but anything goes.
Compare to the Cypriot recipe ‘lamb kleftico’ or lamb thieve’s style. The stolen lamb is hidden by burying it in coals, but instead of foil is protected by lots of fresh rosemary and bay laurel. Cajun hunting camps often make an oven out of cinder blocks and scrap metal. Put le couchon inside, make a fire on top and dinner cooks while you hunt/fish.
Hey Guga, I’m from a small island at the bottom of the global called New Zealand! Us natives down here have a tradition called a “Hangi” where we cook our food in the ground. We use river rocks heated so hot and placed on the bottom of the pit, then we place the food in metal basket on top of the hot rocks and on top of the food we use wet sheets and then the dirt on top. The wet sheets protect the food from the dirt and also helps steam the food. We cook it under ground for many hours and the food is sooo good when it’s done. Love your content bro!!
Chur! I'm born and live in Australia but my old man is Ngapuhi (Bay of Islands/Waitangi, North Island.) We use iron train tracks that are chopped up in foot long pieces when we have hangis here. Australia obviously isn't a volcanic island unlike NZ, Pacific Islands and Polynesia. Killing for one at the moment, its been 6 years since our last big kai with whanau!
Interestingly, our brothers in Papua still practicing same cooking method, the only difference is they're still using leaves to wrap meats, veggies and potatoes.
Kia ora Guga...my family and I have been watching your videos since we saw you with Deer Meat for dinner one time and we are in New Zealand. Here we call the underground cooking Hangi...(phonetically Hah ng e). Depending on what we are cooking and for how many, but we usually dig 2 feet under...but out pit fire is wood of course...but also volcanic or river rock we've sourced. But we've cooked everything...whole chickens, beef, lamb, mutton of all sorts of cuts, pork as well, potato, pumpkin, kumara (sweet potato) in large trays covered in wet sacks and all then covered in dirt and 3-4 hours. We've done one in the last year that feed more than 800 people with food to spare. The flavor is like nothing else.
Maybe Guga can find some NZ bro's or some pacific islanders down there in Florida to show them the real deal and put on a huge party like they did with the half cow. I personally was screaming at the screen "you wont get the real flavor that way", but then again I've seen some really bad attempts and they didn't do too bad.
Kia ora bro, I've also been watching Guga for a long time now. I absolutely love hangi, and have done many with the whanau up north. Be awesome if Guga ever did
Here in México that's the way you do Cochinita pibil and barbacoa the traditional way. In Yucatan they are called "pib", and the technique has been used for millennia.
Not a fair brisket experiment. Redo this, but next time season BOTH briskets the same, without added wagyu tallow and wine, cook both for similar periods of time.
If you guys try this again, I would consult with anybody who does this on the regular like in Hawaii or maybe Cubans or Puerto Ricans as we have cooking techniques for cooking Pork underground. Using banana leaves would be awesome for you guys. There are lots of cultures that have great ways to cook underground and could help out to polish the technique. Would be great to see a collab video like that.
yes, in mexico we do the same and not so far dorm US in the border we use maguey (a desertical plant) leaves as well and comes very very nice. we even use the chest of the cow.
This comment needs more attention. Didn't even think of the harrowing moment when Guga hands Angel a shovel and tells him to start digging and "you won't need that soda where you're going."
@@joshtlamb12 wtf is aave? First off, the word hoe is just slang, and this African American vernacular English in reality is called Ebonics. Many people speak with slang I mean it's not uncommon nor should it be a surprise if or when Guga uses a slang word.
@@HelloThere..... if you knew what aave was why tf did u literally define it. And calling it Ebonics is ignorant on your part. You all love to spark an argument 🤣it wasn’t that deep. Slang literally comes from aave
For a better example of under ground ovens, watch videos on how the Hawaiians/Polynesians used them to cook all their food. If my family threw in a brisket like then in one of their Ground ovens, or what we call Imu… it would’ve been a HIT at the party. We’re simple, Hawaiian rock salt is all we use to season. Check it out! And I urge you to try it that way.
Back in 1972, I had the privilege to get to know the only Samoan Sergeant Major in the Marine Corps who was from Pago Pago; and, as I understood it, one of its chiefs, as well. On the weekends when I could get away from Pendleton, he would take me to his home in San Diego to teach several of his younger sons karate (I was a Shodan back then). He lived in a huuuge ranch-style house, and had 15 kids! All but a handful still lived at home! Anyway, the luau. Several of his sons took me out to the boulder jetties to hunt abalone (another story), and stop off at the market to pick up these large banana leaves, along with several dozen burlap bags. So, they had dug this pit about two feet wide, by five feet long, and about three feet deep. They had already gathered large river rock to line the bottom and lower sides of the pit, and built a fire within that, which had been burning for about two days. They had a whole, 125-lb. pig, about 15 whole chickens, forty long shish kabobs, all kinds of vegetables, and plantains. Wet burlap bags were placed on top of the very hot stones - which really began to steam up - then a layer of banana leaves, then the pig, then more leaves/burlap/leaves, then several inches of dirt, then leaves/burlap/leaves/dirt, then the shish kabobs . . . and this was repeated until the whole pit had been filled. They had also placed a pipe in one corner of the pit to vent steam. I believe it took about 13 hours to cook, into the next day. When it was unwrapped, I was amazed at how perfectly each layer was cooked. The oink was so tender, it was unbelievable.
Yes! I was looking for a comment on islander cooking, I'm kiwi/cook islander and we have hangi over here, dig early in the morning and using banana leaves and tinfoil to wrap the veges and meat up 😋
Aloha!.! Only if he knew how to do it the right way!.! Banana stump & leaves w/ Ti leaves to steam it with a little Hawaiian Salt.. winnahz super ono with some Okinawan sweet potatos🥰😘🤙.. broke da mouth
@@808toLA really no need dig one hole. if you have enough rocks the whole thing can be done above ground. wet newspapers also work pretty well. hawaiians call it imu i believe. we samoans call it umu . imu generally has a pit dug where umu is generally above ground
Hey Guga. I am a Maori from New Zealand. In our culture, The Hangi or ground oven is a type of traditional food we have at Funerals (Tangi), wedding or gatherings. What we do is put all the food you want to cook into a cooking basket, then dig a decent sized hole big enough to have the top of what ever you're cooking at ground level. Fill the hole with wood, we use manuka. Also grab a few longer pieces and soak them as well as a good amount of muslin/cheese cloth to use later. On top of the wood place heat absorbing rocks or irons. Make sure there's enough wood to heat your rocks or irons to a good hot temp. Light the wood and let it burn down till there are only the irons and embers left at the bottom. Now lay a few rows of your water logged wood across the top of your heat source. Not put your basket/s into the hole making sure they are sitting on the waterlogged timber. Now get your muslin/cheese cloth and wring them put and lay over your basket/s. After you have done that refill the hole and cover the food with the dirt. You should leave in the ground for 3-4 hours. While cooking make sure any vents of steam being created are covered up to keep the heat and pressure in the food cooking area. Great video guys and keep up the work.
Nothing beats a good hangi, especially the fry up the next day, when that earthy and smoke flavours come out, add a couple of fried eggs into the fry up, plus a few slices of Rewa Bread, plus a bottle of ice cold Waikato Beer, to me this beats anything I have tried from around the world. But I will admit it won’t be to everyone’s liking.
@Rotowhaka ooooh yeah brotha. That nek day fry up. Mmmmm. I was with you alllllll they way till you mentioned that bloody Waikato. Hahaha. I have lived in Htown for 10 years now and am still not a fan. Haha. Go the Chiefs.
@@Nfamus_Kiwi A mate of mine from Austria came to our place, with his parents, His father could not speak english, but loved his beer. I gave this old guy a ice cold Waikato, He then proceeded to drink a few more and told his son this was the best beer he had tasted outside of Austria. The old guy slso got into the Lamb, Chicken, spuds and Kumara from our Hangi.
@Rotowhaka oh nice bro. We had a nice as boil up the other day and I made boil up pies with the left overs and took them into the office and they got smashed. Showed 1 of our operational managers who's visiting from Thailand how to make it. He's going to make it for his family when he gets home. Still not sold on that waikato though bro. Haha.
Also, for time and temp in a buried pit cook, maybe your wireless thermometers would work. You'd probably have to have one end sticking out. Otherwise, a wired oven thermometer would do the job. Just make sure you pierce the foil before you bury it, to ensure you don't escort dirt or ash into the meat.
In Hawai’i we often cook underground, as been mentioned before. The real skill is the placement of the food over the hot rocks, and leaves as a skilled imu cooker can read the spots in the imu is hotter and stacks the foods in the appropriate area. Although cooking in the ground may seem to be rudimentary, as with other cooking methods, it takes skills and understanding of technique and temperature control. You really cannot just make a hole in the ground, put in coals and expect a good result, as you proved.
Hello Guga. As a resident of Hawaii I am hoping you can find someone from Hawaii with experience to do what is called an "Imu" in Hawaiian culture. Its a method of underground cooking which involves banana leaves and stocks. This is the process by which most pigs are cooked for a Luau and I'm curious how it would affect brisket (and possibly other meats). Either way I love the content you put out, keep it up you legend.
Under-soil cooking requires few key points to be confirmed before cooking : - Has to be infertile soil. - Soil has to be almost close as dry. - Has to be floodplain soil so that bad odor does not gather. - If the land is big, select an area and isolate it by digging some soil out from the outer-side of the cooking land/area (processing area). - Absolutely make sure there are no shrubs, trees or any sort of plant based life forms living or surviving in your cooking area. - Put some Charcoal and burnt log above the ground also after burying it. This was a fun experience for you guys as it seems. I hope you guys won't make same errors in your upcoming similar experiments.
Well the theory is that with the compact soil you essentially are pressure cooking that thing. We in Portugal make something similar in Açores, where we use underground volcanic thermal heat to make a stew.
In Finland we call this robber's roast. From Wikipedia: Rosvopaisti (Finnish lit. “robber’s roast”) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Lamb Eaters). Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. A fire is started on top of the meat on the ground to ensure proper temperature. It takes approximately between 8 and 12 hours to cook the roast. I personally use chicken wire instead of aluminium foil. First wrap the meat with dampened parchment paper, then a layer of newspaper and finally tighthen the package with chicken wire. Keeping a small fire on top the pit is crucial because it pulls heat from the ground. This way the pit temperature is contained to optimal range.
@@michaeltellurian825 For pork it is roughly 1.5 hours and for beef it is around 2.5 hours per kilogram (2.2 lbs). And to correct myself, I use aluminium foil. So the layers go like this, damp parchment paper, aluminium foil, newspaper and chicken wire. Before you put the package in the pit, you dunk it in a bucket of water to make the newspaper wet. This will even the heat so that there is no hotspots.
Cooking the meat underground is very common in middle east. Especially, I’m from Saudi Arabia, We have a common dish which is called ( Mandi ) is really one of the best dishes in middle east. You should try it since you are trying cooking underground.
@@ilin76bb most of modern medicine was developed in the middle east while in medieval Europe people were dying of preventable diseases, Egypt was a beacon of innovation for the majority of its history, middle Eastern and Arabian scholars saved and passed down the classsic as well as contribute their own additions, coffe was first cultivated there and the concept of the cafe and most recipes were developed there, toothbrushes and soap were invented in babylonia, the first University as we know it was created in Morocco, windmills were invented in iran, and so on and so forth. Also its funny you mention the computer, as most mathematics and a good chunk of most alphabets originate in the middle east, so computers who cannot function without those elements, wouldn't be possible without innovations from the middle east In addition to that, cooking dishes underground is something common in all cultures, with such dishes existing in greece, Finland, mexico and many other non middle Eastern places I know you are just a random racist, but the level of ignorance you diplay is nevertheless astounding
@@ilin76bb damn dude. You know what came out of the middle east? How about mathematics? You know, that subject that literally every piece of technology relies upon in some form or another? The earliest known texts are from Mesopotamia and Egypt, and decimal systems, algebra, trigonometry and geometry were further refined during the Silk Road era. Granted, the middle east can't take ALL the credit, but without them, we'd probably have just discovered the toaster, not quantum computers......this is like...basic world history dude... Man, you are embarrassing humanity....
In Mexico they do this with whole lamb, but very dry soil is a must.. They also wrap the meat up with maguey leaves which leaves an awesome bbq smoke flavor.. It’s more complex than it seems
You ever hear the saying: "The right tool for the right job"? Well, next time use a Digging Shovel, not a Flat Shovel which is used for Scooping things out of bins or piles.
When cooking in the ground.. You go deeper, put rocks in with the coals to get nice and hot, then place the meat on a damp hession sack and then put several additional sacks on top. This allows for smoke from the coals to surround the meat and the heat is retained by the stones. The three sacks on top stop the dirt from contaminating the meat and you still get a nice smoke ring. We have even placed pieces of railway line (steel) in the hole on either side on top of the rocks to provide a nice rectangle hole and prevent the sacks from collapsing. You can also just do this above ground on coals and stones by wrapping meat in banana leaves, then heaping several dozen banana leaves and sacks on top. Once again this allows for the meat to smoke and then as the heat slos the meat will braise in it's own juices.
In Finland there is a cousine called "Rosvopaisti" which translates in to "Thiefs/Bandits roast". Its cooked underground with coals top of the meat and wrapped in foil, and wet newspaper. Before you even cook the meat you need to burn a fire in the hole couple of hours and after that put the meat in, then put the coals top of the meat, fill the hole and meat with sand and then make a fire on top of the whole thing and keep it there couple of hours.
I have no idea how to get it right...but there are a great many cultures that use similar methods to cook a variety of large cuts of meats. My suggestion would be to look them up and see what it is they do...and then just tinker until you get it. If you want to. They mostly do it for the sake of tradition, and for tourists. In your case, you're probably just better off using more conventional methods. I'm sure the more exotic options produce some pretty stellar results when done right, but if you've got the tools, use the tools.
In Chile you cook a "curanto", basically all kinds of seafood and potatoes underground. But instead of covering it with dirt, they cover it with some gigantic leaves (so it's easier to recover everything i suppose)
My family is from Chile, I was born there raised in Canada, and most my child hood we cooked in the ground for large slabs of meat, we’ve used everything from banana leaves to cabbage leafs to oak leafs. I was told it’s more for flavour and natural moisture during the first part of the cook than what tinfoil provides.
I’m from Fiji we cook underground every week, but we never leave food cooking overnight, 4-8 hours max, also we usually use meat that’s on the bone, we also heat stones under the wood you lit on fire to maintain the heat! If the comments were allowed pics I would show you how!!
we have a similar type of cooking in Finland called "rosvopaisti". you first have a fire on the ground to warm it up and evaporate the moisture, then you move the fire and dig a hole. Then you wrap the meat in rhubarb leaves and or wet newspaper and foil. then you put the meat in the hole, cover it up and put a fire on top for like 4-8 hours and its done.
Greetings, underground meat cooking has several methods and it always depends on the size and quality of the piece of meat. If you want to get a better result according to the size of the pieces of meat you used, do not leave it underground for more than six hours. Thank you for your creativity
It works ALOT better if you line your pit with brick, block, or stone, 360° all around and on the bottom. Along with a big cast iron or aluminium lid (Can get one online). Your pit should be in the shape of a cylinder on it's side so the heat gets distributed evenly. Ours was around 2 1/2 - 3 feet wide and about 2 1/2 - 3 feet deep. You don't keep the lip of your pit ground level but about 6 inches below ground level. You out your kid on, then hurry that in a mound of dirt. You can wet the mound periodically but you don't want the actual ground your pit sits in to be wet. Desert climates such as the one I live in(New Mexico) are great for this due to the hard, dry, heavy clay soil. We used to have a bon fire in the pit the night before Thanksgiving. We would drink a case of bear and watch the fire. When the fire turns to coal, we would throw in our turkey and the neighbors turkey, along with a pot of beans and Mac n Cheese casserole. The meat falls off the bones and the sides come out perfectly! This is literally part of our Southwest Hispano culture and tradition. Can't forget the Hatch New Mexico Red and Green Chile. 🔥
24hrs underground on charcoal is the first problem but awesome experiment. In Polynesian countries we use hot river or lava rocks to cook our Umu, Imu, Hangi, Lovo etc. Some of our countries put the food straight on the rocks and cover with banana leaves etc whilst others put the banana tree trunks splintered and leaves on the rocks to provide steam, flavour and burn proof the food before adding the foods on. Cooking time is normally 1-12hrs depending on the food, heat of rocks etc. Love your experiments Guga.
In New Zealand we cook underground in a hangi. We dig a deeper hole, and heat up stones. We always have vegetables and steam comes from leaves. Lots of cheesecloth. Then sacking. Then covered in dirt and steamed for 5 to 6 hours. Delicious
Here in Fiji we also do that but we use stones to cook the food especially meat. The longer the stones heat up the faster it takes for the meat to cook. We use firewood to heat up the stones.
In the Azores, (Portuguese islands in the middle of the Atlantic) they make a sort of stew in naturally hot vulcanic ground. They wrap a pot full of ingredients, bury it and get it a few hours later. So, if you can't make a fire, that's a way to cook.
Daaang, missed opportunity to use the MEATR probe and see if it would still work underground a few inches! Also I thought for sure you lost it and was making him dig his own dry brine grave! Lol
With the coals in the pit, I'd cut the brisket in 2-inch thick pieces and let it cook that way for about 4 hours. Here in Greece we kinda do it in reverse, that is cook it with a fire on top outside the pit. You cut the meat in pieces (usually lamb) and put it in the belly of the animal (wash belly very well first and soak in vinegar or lemon water for a while before filling), throw in salt, pepper, lemon pieces and oregano and then sow or tie the belly closed. You dig a pit and put the belly in sowed side up with about 2-4 inches of soil on top, not more. Then you light a campfire on the soil above the buried belly and maintain the fire for about 3 hours and it's done.
I'm guessing the MEATER wireless thermometer might have been worth a try for the underground brisket. Next time you should try it Fijian style. Dig a hole, burn wood until it is glowing embers, and line the bottom of the hole with them. Place palm leaves on the coals. Then insert food, cover with palms and let smoke under the palms until done.
That is kind of traditioanl Chinese cuisine"叫化雞". This cook way invented by homeless people in China. However, they would not cook that for 24hr. The period of cook would be 1 to 3 hr. In Taiwan, we had similar way which is called clay-baked"炕窯". In old time, It's always take on spring or autumn after the field is take a rest. We put every food you want and cook for 1 to 3 hr. Therefore, please try to do that in 3hr. It should be so tender and juicy. In addition, I think you still need to do the sealing process after cook by this way. Looking forward your new video. 😆
I would love to see you redo this experiment with the feedback of the people who have cooked underground. This time do the brisket the EXACT same way. Luv your content.
Guga, uma dica de vídeo! Fazer CUPIM defumado da mesma forma que é feita a brisket americana! Eu já defumei cupim em casa (smoker improvisada na churrasqueira comum, mas dá o smoke ring vermelho e sabor) e ficou sensacional, e olha que foi uma defumadinha rápida com lenha de eucalipto, depois assei por menos de 3 horas pq comecei tarde, fazendo no padrão acho que seria absurdo!
You have to use dry ground first. The hole needs to be deeper for heat retention and even distribution. You need to put heat rocks in between the coals and the coals need to be HOT!! Use a Bluetooth thermometer to check doneness.
When I was in boy-scouts we cooked ground beef with corn, onion, and carrots this way, it came out amazing. I recommend adding some veggies, wagyu fat, and then flame throwing it after.
I would have liked to see it cooked the same way on both pieces of meat. So al the junk you added to the underground one should have been added to other one. Really it wasn't that fair of a comparison. But, as mentioned in other videos, a wired thermometer probably could get you a read out. One in the meat, one outside to judge hole temp. Would like to see more though
Guga I’m from Papua New Guinea 🇵🇬 and we cook a feast for large gatherings this way with plenty of vegetables and lamp! We call it Mumu (moomoo) and I also know Polynesians call it Umu. Love to see you trying this out but trust when you add vegetables and a lot of coconut cream, it will taste a lot better 😋 love the content Guga from Australia!!
I think I would run this again but with whole potatoes, carrots, and cloves of garlic in with the meat. It always feels more impressive to pull out a full meal.
When I’ve cooked under ground I don’t directly place the meat on the dirt as it first of all tends to absorb the earthy tones. I lay a Base of large rocks that create the base and then run a wall of rocks up the side 2/3rds high. Your ground was also too wet, the hole needed to be dug and then dried out for a couple days at least before cooking in it. I have a dedicated pit in my yard that’s used for cooking in the ground. Get the coals going good and hot and After all then you place your seasoned meat wrapped in tinfoil in the ground followed by chunks of wood. Usually hickory for me, cover it with the dirt but done pack it down. After a while you can get a gauge of how long to cook, you can use a infrared thermometer or gauge how hot the ground if you want.
Love your channel, but I have to disagree with you on this one. I've grown up cooking in underground ovens. And I actually prefer it. I guess to each their own. Thanks for the great video tho. Keep them coming and stay safe my friend. 👍
Not a good comparison when you have different seasoning/flavors to each one. The wagyu fat and or the red wine could have made the ground one not be as good.
Best thing to do is line the pit with something like banana leaves & use a fire to heat rocks or cut up pieces of railway tracks about 6-8" long. They hold the heat far better than just coals. Once your pit is well lined with banana leaves you put the rocks or red hot steel into the pit, layer some more banana leaves over the rocks/steel, cover with more leaves then bury it & cook for 6-8 hours. The leaves provide moisture & keep the meat away from the dirt.
In Fiji we use hot stones to cover the entire food all around, not coals and dirt straight on the meat. Next time try and set the bed with rocks, add the embers/coal until the stones heat up, then cover the food with hot stones and seal with earth to cook
Hey hey!!! I'm from the pacific Islands so we use similar methods. When I cook under ground. Before we puor the dirt on top. We cover the hole with soaked potato sacks which creates like a steamer. Then put the dirt on top. I usually make a little mound with the dirt on top and bury a potato on top. I prick the potato every few hours with a fork or a stick. When the potato is soft them meat is definitely done. So use the potato to gauge what's going on underground. Love from samoa and NZ
You can also use stones over burning logs instead of burned wood and charcoal, then topped it of with heated stones before covering with soil ( earth oven)
I tried this a few years back, but lined the whole I dug with CMU bricks and quick-Crete. Long story short, the foil was empty when we went to remove it.
My tribe in Australia wraps the meat in banana leaves and Alf oil before putting it in the ground, a big cook up would take from 6 am till 12-2 pm it’s a tradition way off cooking called Kup Murri
My family have two holes that they cook in such as menudo, caves a and other stuff like that. One that is a metal pipe 1/2 thick. And a 1/4 steel lid then cover up with dirt to seal in the heat. Also the other one is a brick oven in the ground with metal lid of course dirt again on top to help seal in heat
In Finland this is common cooking way to prepare "Rosvopaisti" for example. Usually meat is covered with some leafs + newspaper and after that is placed to ground. Rosvopaisti means "Thiefroast" haha.
Just think about two of the most delicious meats in the world are cooked. I'm referring to barbacoa and cochinita pibil. The first one is an entire lamb stuck in a hole (much deeper and way hotter than the one you used), wrapped in banana leaves or agave leaves, set on a rack with a pot underneath, then the hole is sealed with a lid, clay and soil and left there for, say 12 hours or so. The juices create a vat of absolute deliciousness. The cochinita pibil is an entire pork, seasoned with all sorts of chies and axiote paste and herbs, all of its parts chopped so it fits inside a square metal can, then a ton of leaves from mango trees and the metal lid. It's lowered in a pit in the soil that's been superheated for hours, sealed with a cement cover and soil. Next day, you have one of those delicacies you have to try to believe.
We call this a hangi In New Zealand, a hint is starting a fire with smooth stones in it as they’ll help hold the heat and I believe we remove the stones, put dirt over the charcoal then tea towels and then stones then foil wrapped food !
Yeah, I’ve cooked brisket underground before and it never turned out like that lol I’m from Australia, to which my tribe is indigenous from. I use basalt rocks that I’ve heated for a few hours in fire, I normally Like and use beach Cotton wood leaves I’ve wetted and placed on top of all the wrapped food, the leaves add the smoke flavour. It’s usually Smokey enough, but for extra smoke you can use more leaves at the bottom of the pit around the basalt rocks. (You practically can use any smokeable plant leaves you prefer.) we even use the Saw Banksia leaves and their dry cones, Where I’m from. You place a large soaking wet folded Cloth e.g. a large cotton bed Sheet, over the top of the leaves to seal the heat. Before placing a tarp on top of that and covering it over with the dirt out of the pit and soaking the dirt with water. And looking for any leaks of smoke which you need to cover if you find any. So you practically build the pit like this, 1.Heated Basalt Rocks (Optional wet leaves on the rocks) 2. Food 3. Wet Leaves 4. Soaked Large cloth 5. Tarp 6. Dirt 7. Sprinkle dirt with water
Usually when my families does an earth oven dish, we don't wrap stuff in foil. We dig the hole, prepare the fire, then we have a cast iron pan/pot where everything goes in and is covered by a big metal bowl, which we then cover with earth. Oddly enough, nearly everything ends up in some form of potroast, but tastes great.
In traditonal terms, they put banana leaves or some sort of covering, to prevent the problem of digging it out, whilst helps it cook. its so much harder to tell and control, thats why It takes a long time to master or truly gauge how to undeground cook. In addition, most cultures cook their meat to welll done. Im glad you guys tried it out.
Part of the problem here is the ground was wet, I am almost positive that the bad flavor undertones you were tasting was the water vapor from the hole misting the meat while cooking. When this gets done in Hawaii they are up away from the water so the sand is much much dryer. When we cook things in the ground here in the west it's never in wet clay. This is probably an impossible task for Florida due to the amount of rain and moisture retained in the soil. I would suggest that if you want to try this again with something like a large turkey or a whole pig, that you prepare the hole days and days in advance allowing it to dry out. Then you place the meat in the hole and top it with a piece of tin (plywood might be ok if it's a low and slow cook). Your comparison should be to something roasted in an oven because smoking is a flavor adder so it was always going to taste better, especially to folks who love that smokey flavor.
I wish this would get enough attention so Guga could try this again but properly!!
or the cloth..which is my guess..every tried sucking on it..yeah
Yeah that ground looked saturated even after they had the coals going, but then again that is South Florida for ya
Here we have a pit but before starting we start a fire that lasts for a few hours so the ground around the place gets hotter and drier and than throw bigger logs until they turn into coal and throw meat covered with banana leaves and a sack made from palm fronds and cover the pit with a lid and a rug above it covered with dirt so no smoke escapes for one to 3 days
We need a 2.0!!! In Chile we have Curanto, it's a way to cook underground. This way of cooking its known in many countries, everyone with its own technic
Angel is trying to prove his usefulness to Guga so he can delay his dry-age for as long as possible
💀
I say we just cut him into wagyu fat burgers like why we playing with this
Jajsjaajajajajajj
I wish UA-cam had a laugh react, because I ROFLed when I read this.
I don't know, Angel doesn't look like he has a lot inra muscular fat.. so Guga would need to coat him in some tallow. ..so Angel, if he comes to the studio with a barrel of wagu tallow. Take a few weeks off and RUN.
he mastered most the elements now. he cooked in water, fire, and earth…
edit: turns out he airfried too. he has to get a arrow painted on his head now
He also cooked “every meat in an air frier.” c:
Guga the last meatbender
@@fudan1 That would actually be his wife...
@@Gremalkin1979 🤣🤣
His next step, cook in space and deep water ocean
Hey Guga, for underground cooking, it is a traditional Bedouin (Arab) way of cooking in the desert. Sand is better than soil. However, it does not need 24 hrs, get the wood to cook down to coal, you need low heat. wrap whatever meat (usually its a full sheep) with banana leaves or even seaweed works. 8-12 hours should be more than enough. Search up how to cook a dish called Mandi, and it will all make sense.
Try using dry sand to cover the meat next time. Damp soil can seep some undesired flavours into the meat.
In Finland we have this thing called "rosvopaisti" or harshly translated "robber's roast". Usually we use lamb but any meat is fine. Instead of just making a fire straight to the bottom of the pit we layer stones onto the bottom, and we wrap the meat im grease proof paper, then in tin foil and lastly we wrap newspaper over the whole thing to minimize contant with earth. The ground tends to gather moisture after piling it onto the meat so we take the embers out after burning a huge fire for 3-4 hours, place the meat onto the hot stones, cover it with preferably dry sand and place the embers over it. Then we keep the fire going until the meat is done (About 1,5 hours per kilogram of meat).
One of the best ways to cook with the guys in the summer. You can just sit around a fire, crack open a cold one and when someone comes asking what are you doing, you can just say that "we are cooking".
It's literally called the same thing in Greek culture. The thief's meat !
If you're going for a second attempt in the future try to wrap the meat in banana leaves then in foil the banana leaves will keep the moisture in the meat also don't put wine and talu and fansy stuff make a very simple rub also use cuts with bone in them I promise you it will turn way amazing
I agree with this 100%.
or butcher paper
The of having the bone in there, my god that will make it so good!!!!!!
If you want the smoke the brisket should be smoked first then use the ground to finish it with a wireless thermometer....just a thought.
Yeah the wine and tallow didn't make much sense if you ask me. No wonder it has "a funky flavor" (7:12)
GuGa: "How are you gonna judge time and temperature here?!"
Also GuGa: Uses wireless thermometers for about every cook ever lol
Yeah haha even if the dirt blocks the Bluetooth signal he can still use a wired one.
that's pretty funny
He wrapped it wrong, in foil instead of tree leaves and wet paper or burlap. So the signal would have been blocked. I hope he does this again the right way. FL has so MANY edible tree leaves.
Also I think traditionally in most cultures where you would cook meat underground they would use clay and covered the meat in leaves like grape leaves or banana leaves, it is indeed a hassle if you cook it in foil since it is layered and aluminum is fragile so digging it out with a shovel you encounter the chance of ripping the foil and letting dirt or ash in, so it is gonna be extremely hard but if you use clay you can easily take it out without having to worry about breaking it since during the process of its cooking time the clay is baked along with the meat plus it retains all the steam and juices inside tightly and once its done you can just crack it open with a hammer or a rock and remove the leaves and dig in
@@traphimawari7760 not only that, i think you need to dig more than that, it was too shallow
"This is when it's really good to have a nephew"
ANGEL RUN WHILE YOU STILL CAN
Dry aged nephew!
He did deserve that brisket this time..
angel didn't know but guga was making him dig his own grave to dry age him
its a test run lol
Guga: "How am I gonna judge the doneness"
Not like he is sticking a Bluetooth temp probe into every steak.
FIRE
I doubt it would get a signal buried underground. You would have to use a wired thermometer and run it up over ground so you can see it.
@Francisco Martinez that’s what she said
Thanks for taking me back to my childhood. Dad was a big-time outdoorsman. I recall on one outing we did a roast beef (guessing it was a chuck roast) dusted with salt and pepper, covered with sliced onions (maybe a splash of soda pop), wrapped in foil and buried in the coals of the campfire. After coming back from a day's worth of fishing, we had a pretty incredible camp out meal. . .
My family actually does this with our thanksgiving turkey (we have a normal turkey as well lmao). Instead of covering it back up with dirt, we cover it with a metal tin in the hole and surround the tin with hot coals and firewood. Retains a lot more of that heat and let’s it cook quicker. But I know you shouldn’t rush a brisket, so I’m glad overnight worked well for you 😌
The tin panels let in the smoke, foil wrap just boiled the meat. That's why he hated it. We wrap in maple leaves then wet burlap. Turned out amazing every time.
Wow that’s so good
@@TreyNitrotoluene well boiled the meat, the wine and it must have combined with the wagyu beed tallow, making a weird taste...
I was gonna say! U gotta cover it with a metal lid or something. We do this with some birria and barbacoas in Mexico!
we do the same thing!! we like to have a fire on from the day before to make sure its very hot. Add a pot of water and the turkey.
Hey Guga! I'm from Hawai'i and we do what is called an Imu. Usually you would load the bottom of the pit with lava rocks and banana tree trunk and some wood, wrap up the meat and put it in the imu, put banana leaf and ti leaf over the meat, put like an old rug of a potato sack over the foliage and then cover it with a tarp (to prevent dirt from getting in plus it makes getting it out A LOT easier) line the tarp with rocks to hold it down and then cover (not fully) with dirt. Usually the time to cook varies depending on the cut of meat and the animal. This is more of a modern native Hawaiian way of cooking. Hope this gets to you!
Foreal tho, Guga ask some Polynesians and do it again.
We do this in nz aswell
We do this in Papua New Guinea and call it Mumu, I know Samoans call it Umu!
Brah...you just made me HUNGREE for some Kalua pig! Yeah just put that beef along side the pig...
This is also done in Fiji where it is called lovo.
In Greece, we have a dish called Kleftiko which is traditionally cooked underground. Kleftis means Rebel and back then Rebels living in the mountains smoked their meat underground so there would be no smoke exposing their position to enemies.
Αυτα ειναι! 🇨🇾
Έλα να μαζευτούμε όλοι οι Έλληνες
Love from Greece!!
preach my man !!!
I only know this in Greek "xaxaxaxaxa"
In Finland we call this method a thieves roast, you should add bricks or stones in to the firepit witch on top you start the fire and should hold the fire for 3-4 hours. After that you scrape the coal out of the hot pit and its ready for the meat. The meat it self is wrapped in wet parchment paper and foil and extra layers of wet newspaper and more foil. Throw the meat in the pit and cover it. Pour the coal back on top and light another fire witch should be kept for an hour or two. Good rule of thumb is 1,5 hours for each kg of meat in the pit. Usually we cook lamb or pork with this method but anything goes.
Compare to the Cypriot recipe ‘lamb kleftico’ or lamb thieve’s style. The stolen lamb is hidden by burying it in coals, but instead of foil is protected by lots of fresh rosemary and bay laurel.
Cajun hunting camps often make an oven out of cinder blocks and scrap metal. Put le couchon inside, make a fire on top and dinner cooks while you hunt/fish.
Hey Guga, I’m from a small island at the bottom of the global called New Zealand! Us natives down here have a tradition called a “Hangi” where we cook our food in the ground. We use river rocks heated so hot and placed on the bottom of the pit, then we place the food in metal basket on top of the hot rocks and on top of the food we use wet sheets and then the dirt on top. The wet sheets protect the food from the dirt and also helps steam the food. We cook it under ground for many hours and the food is sooo good when it’s done. Love your content bro!!
Chur!
I'm born and live in Australia but my old man is Ngapuhi (Bay of Islands/Waitangi, North Island.)
We use iron train tracks that are chopped up in foot long pieces when we have hangis here. Australia obviously isn't a volcanic island unlike NZ, Pacific Islands and Polynesia.
Killing for one at the moment, its been 6 years since our last big kai with whanau!
Interestingly, our brothers in Papua still practicing same cooking method, the only difference is they're still using leaves to wrap meats, veggies and potatoes.
@@RandomGuy-uj4hn Did a mumu the other day with my cousin visiting from over there!!!
Kiaora from Hawaiki! We do the same all over Polynesia. With some slight variations bro.
We having a umu for Christmas, can’t wait!!
Kia ora Guga...my family and I have been watching your videos since we saw you with Deer Meat for dinner one time and we are in New Zealand. Here we call the underground cooking Hangi...(phonetically Hah ng e). Depending on what we are cooking and for how many, but we usually dig 2 feet under...but out pit fire is wood of course...but also volcanic or river rock we've sourced.
But we've cooked everything...whole chickens, beef, lamb, mutton of all sorts of cuts, pork as well, potato, pumpkin, kumara (sweet potato) in large trays covered in wet sacks and all then covered in dirt and 3-4 hours. We've done one in the last year that feed more than 800 people with food to spare. The flavor is like nothing else.
Maybe Guga can find some NZ bro's or some pacific islanders down there in Florida to show them the real deal and put on a huge party like they did with the half cow.
I personally was screaming at the screen "you wont get the real flavor that way", but then again I've seen some really bad attempts and they didn't do too bad.
Kia ora bro, I've also been watching Guga for a long time now. I absolutely love hangi, and have done many with the whanau up north. Be awesome if Guga ever did
I was looking for this comment lol
Hands down the best feed I ever had was from a hangi pit at a wedding
I was looking for this comment - it would be pretty hard case to see his reaction to a proper Hangi.
Here in México that's the way you do Cochinita pibil and barbacoa the traditional way. In Yucatan they are called "pib", and the technique has been used for millennia.
Not a fair brisket experiment.
Redo this, but next time season BOTH briskets the same, without added wagyu tallow and wine, cook both for similar periods of time.
That's exactly what I was thinking
And made a damn crust to the underground-maded brisket
I say smoke both, then finish one in oven, and one underground. That's a more fair comparison.
I was thinking the same thing
Duh, guga loves failing the experiments
If you guys try this again, I would consult with anybody who does this on the regular like in Hawaii or maybe Cubans or Puerto Ricans as we have cooking techniques for cooking Pork underground. Using banana leaves would be awesome for you guys. There are lots of cultures that have great ways to cook underground and could help out to polish the technique. Would be great to see a collab video like that.
yes, in mexico we do the same and not so far dorm US in the border we use maguey (a desertical plant) leaves as well and comes very very nice. we even use the chest of the cow.
I can only imagine the relief Angel felt when he learned they were putting a brisket underground.
Ya
😂🤣😂🤣👌👌👌👌
This comment needs more attention. Didn't even think of the harrowing moment when Guga hands Angel a shovel and tells him to start digging and "you won't need that soda where you're going."
“Get this hole as hot as possible.” Story of my life.
I thought he said get this hoe as hot as possible at first 😂😂 I was like ain’t no way guga talkin in AAVE 🤣🤣
Gey
"Get this hole as hot as possible.” That's what she said!
@@joshtlamb12 wtf is aave? First off, the word hoe is just slang, and this African American vernacular English in reality is called Ebonics. Many people speak with slang I mean it's not uncommon nor should it be a surprise if or when Guga uses a slang word.
@@HelloThere..... if you knew what aave was why tf did u literally define it. And calling it Ebonics is ignorant on your part. You all love to spark an argument 🤣it wasn’t that deep. Slang literally comes from aave
For a better example of under ground ovens, watch videos on how the Hawaiians/Polynesians used them to cook all their food. If my family threw in a brisket like then in one of their Ground ovens, or what we call Imu… it would’ve been a HIT at the party. We’re simple, Hawaiian rock salt is all we use to season. Check it out! And I urge you to try it that way.
Back in 1972, I had the privilege to get to know the only Samoan Sergeant Major in the Marine Corps who was from Pago Pago; and, as I understood it, one of its chiefs, as well. On the weekends when I could get away from Pendleton, he would take me to his home in San Diego to teach several of his younger sons karate (I was a Shodan back then). He lived in a huuuge ranch-style house, and had 15 kids! All but a handful still lived at home! Anyway, the luau. Several of his sons took me out to the boulder jetties to hunt abalone (another story), and stop off at the market to pick up these large banana leaves, along with several dozen burlap bags. So, they had dug this pit about two feet wide, by five feet long, and about three feet deep. They had already gathered large river rock to line the bottom and lower sides of the pit, and built a fire within that, which had been burning for about two days. They had a whole, 125-lb. pig, about 15 whole chickens, forty long shish kabobs, all kinds of vegetables, and plantains. Wet burlap bags were placed on top of the very hot stones - which really began to steam up - then a layer of banana leaves, then the pig, then more leaves/burlap/leaves, then several inches of dirt, then leaves/burlap/leaves/dirt, then the shish kabobs . . . and this was repeated until the whole pit had been filled. They had also placed a pipe in one corner of the pit to vent steam. I believe it took about 13 hours to cook, into the next day. When it was unwrapped, I was amazed at how perfectly each layer was cooked. The oink was so tender, it was unbelievable.
Yes! I was looking for a comment on islander cooking, I'm kiwi/cook islander and we have hangi over here, dig early in the morning and using banana leaves and tinfoil to wrap the veges and meat up 😋
Aloha!.! Only if he knew how to do it the right way!.! Banana stump & leaves w/ Ti leaves to steam it with a little Hawaiian Salt.. winnahz super ono with some Okinawan sweet potatos🥰😘🤙.. broke da mouth
@@naehukks was gonna say, missing the banana stumps and wet bags to cover it 😂
@@808toLA really no need dig one hole. if you have enough rocks the whole thing can be done above ground. wet newspapers also work pretty well. hawaiians call it imu i believe. we samoans call it umu . imu generally has a pit dug where umu is generally above ground
Hey Guga. I am a Maori from New Zealand. In our culture, The Hangi or ground oven is a type of traditional food we have at Funerals (Tangi), wedding or gatherings. What we do is put all the food you want to cook into a cooking basket, then dig a decent sized hole big enough to have the top of what ever you're cooking at ground level. Fill the hole with wood, we use manuka. Also grab a few longer pieces and soak them as well as a good amount of muslin/cheese cloth to use later. On top of the wood place heat absorbing rocks or irons. Make sure there's enough wood to heat your rocks or irons to a good hot temp. Light the wood and let it burn down till there are only the irons and embers left at the bottom. Now lay a few rows of your water logged wood across the top of your heat source. Not put your basket/s into the hole making sure they are sitting on the waterlogged timber. Now get your muslin/cheese cloth and wring them put and lay over your basket/s. After you have done that refill the hole and cover the food with the dirt. You should leave in the ground for 3-4 hours. While cooking make sure any vents of steam being created are covered up to keep the heat and pressure in the food cooking area. Great video guys and keep up the work.
Nothing beats a good hangi, especially the fry up the next day, when that earthy and smoke flavours come out, add a couple of fried eggs into the fry up, plus a few slices of Rewa Bread, plus a bottle of ice cold Waikato Beer, to me this beats anything I have tried from around the world.
But I will admit it won’t be to everyone’s liking.
@Rotowhaka ooooh yeah brotha. That nek day fry up. Mmmmm. I was with you alllllll they way till you mentioned that bloody Waikato. Hahaha. I have lived in Htown for 10 years now and am still not a fan. Haha. Go the Chiefs.
@@Nfamus_Kiwi A mate of mine from Austria came to our place, with his parents, His father could not speak english, but loved his beer.
I gave this old guy a ice cold Waikato, He then proceeded to drink a few more and told his son this was the best beer he had tasted outside of Austria.
The old guy slso got into the Lamb, Chicken, spuds and Kumara from our Hangi.
@Rotowhaka oh nice bro. We had a nice as boil up the other day and I made boil up pies with the left overs and took them into the office and they got smashed. Showed 1 of our operational managers who's visiting from Thailand how to make it. He's going to make it for his family when he gets home. Still not sold on that waikato though bro. Haha.
Also, for time and temp in a buried pit cook, maybe your wireless thermometers would work. You'd probably have to have one end sticking out. Otherwise, a wired oven thermometer would do the job. Just make sure you pierce the foil before you bury it, to ensure you don't escort dirt or ash into the meat.
Guga, you should've asked your Polynesian friends or acquaintance who cook in an "imu". I highly suggested you guys re-attempt this challenge.
In Hawai’i we often cook underground, as been mentioned before. The real skill is the placement of the food over the hot rocks, and leaves as a skilled imu cooker can read the spots in the imu is hotter and stacks the foods in the appropriate area. Although cooking in the ground may seem to be rudimentary, as with other cooking methods, it takes skills and understanding of technique and temperature control. You really cannot just make a hole in the ground, put in coals and expect a good result, as you proved.
Hello Guga. As a resident of Hawaii I am hoping you can find someone from Hawaii with experience to do what is called an "Imu" in Hawaiian culture. Its a method of underground cooking which involves banana leaves and stocks. This is the process by which most pigs are cooked for a Luau and I'm curious how it would affect brisket (and possibly other meats). Either way I love the content you put out, keep it up you legend.
Under-soil cooking requires few key points to be confirmed before cooking :
- Has to be infertile soil.
- Soil has to be almost close as dry.
- Has to be floodplain soil so that bad odor does not gather.
- If the land is big, select an area and isolate it by digging some soil out from the outer-side of the cooking land/area (processing area).
- Absolutely make sure there are no shrubs, trees or any sort of plant based life forms living or surviving in your cooking area.
- Put some Charcoal and burnt log above the ground also after burying it.
This was a fun experience for you guys as it seems. I hope you guys won't make same errors in your upcoming similar experiments.
He will
Well the theory is that with the compact soil you essentially are pressure cooking that thing.
We in Portugal make something similar in Açores, where we use underground volcanic thermal heat to make a stew.
That's how my stomach makes farts.
@@MrAlwaysRight lmaaao 💀😂 Same
In Finland we call this robber's roast.
From Wikipedia: Rosvopaisti (Finnish lit. “robber’s roast”) is roast meat cooked in a cooking pit. It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Lamb Eaters).
Rosvopaisti can be made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, preferably soil of sand or clay, is about one metre long, 70 cm wide and a half metre deep where stones or bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. The coals are pushed aside and placed upon the meat parcel(s) at the bottom of the pit. Then the coals are covered with another layer of soil. A fire is started on top of the meat on the ground to ensure proper temperature. It takes approximately between 8 and 12 hours to cook the roast.
I personally use chicken wire instead of aluminium foil. First wrap the meat with dampened parchment paper, then a layer of newspaper and finally tighthen the package with chicken wire. Keeping a small fire on top the pit is crucial because it pulls heat from the ground. This way the pit temperature is contained to optimal range.
That sounds like the perfect way to do it. Question: When you say 8-12 hours cook time, what's the size/weight of the meat you're cooking?
I was looking for this. I hope he tries this.
@@michaeltellurian825 For pork it is roughly 1.5 hours and for beef it is around 2.5 hours per kilogram (2.2 lbs). And to correct myself, I use aluminium foil. So the layers go like this, damp parchment paper, aluminium foil, newspaper and chicken wire. Before you put the package in the pit, you dunk it in a bucket of water to make the newspaper wet. This will even the heat so that there is no hotspots.
Cooking the meat underground is very common in middle east. Especially, I’m from Saudi Arabia, We have a common dish which is called ( Mandi ) is really one of the best dishes in middle east. You should try it since you are trying cooking underground.
Mandi is also Nicholas Cages weirdest movie to date.
@@ilin76bb most of modern medicine was developed in the middle east while in medieval Europe people were dying of preventable diseases, Egypt was a beacon of innovation for the majority of its history, middle Eastern and Arabian scholars saved and passed down the classsic as well as contribute their own additions, coffe was first cultivated there and the concept of the cafe and most recipes were developed there, toothbrushes and soap were invented in babylonia, the first University as we know it was created in Morocco, windmills were invented in iran, and so on and so forth. Also its funny you mention the computer, as most mathematics and a good chunk of most alphabets originate in the middle east, so computers who cannot function without those elements, wouldn't be possible without innovations from the middle east
In addition to that, cooking dishes underground is something common in all cultures, with such dishes existing in greece, Finland, mexico and many other non middle Eastern places
I know you are just a random racist, but the level of ignorance you diplay is nevertheless astounding
@@DimT670 and the captured American territory of Hawaii.
@@ilin76bb well that's pretty embarrassing...
@@ilin76bb damn dude.
You know what came out of the middle east? How about mathematics? You know, that subject that literally every piece of technology relies upon in some form or another? The earliest known texts are from Mesopotamia and Egypt, and decimal systems, algebra, trigonometry and geometry were further refined during the Silk Road era. Granted, the middle east can't take ALL the credit, but without them, we'd probably have just discovered the toaster, not quantum computers......this is like...basic world history dude...
Man, you are embarrassing humanity....
In Mexico they do this with whole lamb, but very dry soil is a must.. They also wrap the meat up with maguey leaves which leaves an awesome bbq smoke flavor.. It’s more complex than it seems
They also cover the hole with sheet metal before burying. They don’t smother the coals with dirt like Guga did
Guga: Has wireless thermometers
Also guga: how are you going to know when it's cooked underground?!
Bruh one day Guga is gonna put up a video dry aging wagyu in space
Jeff bezos who?
Elon who?
Joe who?
it would just freeze instantly lol
@@manyu9294 joe mama
Guga Hitting us with the" NO CAP" like the dad who finally went on the internet
You ever hear the saying: "The right tool for the right job"? Well, next time use a Digging Shovel, not a Flat Shovel which is used for Scooping things out of bins or piles.
When cooking in the ground.. You go deeper, put rocks in with the coals to get nice and hot, then place the meat on a damp hession sack and then put several additional sacks on top. This allows for smoke from the coals to surround the meat and the heat is retained by the stones.
The three sacks on top stop the dirt from contaminating the meat and you still get a nice smoke ring. We have even placed pieces of railway line (steel) in the hole on either side on top of the rocks to provide a nice rectangle hole and prevent the sacks from collapsing.
You can also just do this above ground on coals and stones by wrapping meat in banana leaves, then heaping several dozen banana leaves and sacks on top. Once again this allows for the meat to smoke and then as the heat slos the meat will braise in it's own juices.
In Finland there is a cousine called "Rosvopaisti" which translates in to "Thiefs/Bandits roast". Its cooked underground with coals top of the meat and wrapped in foil, and wet newspaper. Before you even cook the meat you need to burn a fire in the hole couple of hours and after that put the meat in, then put the coals top of the meat, fill the hole and meat with sand and then make a fire on top of the whole thing and keep it there couple of hours.
"See, today he's gonna earn the brisket!"
Ah, that's why Angel hasn't been dry aged yet! Cheap labor!
I have no idea how to get it right...but there are a great many cultures that use similar methods to cook a variety of large cuts of meats. My suggestion would be to look them up and see what it is they do...and then just tinker until you get it. If you want to. They mostly do it for the sake of tradition, and for tourists. In your case, you're probably just better off using more conventional methods. I'm sure the more exotic options produce some pretty stellar results when done right, but if you've got the tools, use the tools.
Exactly. In India, central Asia and neighboring regions they have the tandoor; in Mexico we have barbacoa and cochinita pibil, etc.
Yes that’s why he’s doing it.
In Chile you cook a "curanto", basically all kinds of seafood and potatoes underground. But instead of covering it with dirt, they cover it with some gigantic leaves (so it's easier to recover everything i suppose)
My family is from Chile, I was born there raised in Canada, and most my child hood we cooked in the ground for large slabs of meat, we’ve used everything from banana leaves to cabbage leafs to oak leafs. I was told it’s more for flavour and natural moisture during the first part of the cook than what tinfoil provides.
Qué rico el curanto. I'm from a town in Argentina near the border with Chile and we have curanto too. Delicious.
I’m from Fiji we cook underground every week, but we never leave food cooking overnight, 4-8 hours max, also we usually use meat that’s on the bone, we also heat stones under the wood you lit on fire to maintain the heat! If the comments were allowed pics I would show you how!!
we have a similar type of cooking in Finland called "rosvopaisti". you first have a fire on the ground to warm it up and evaporate the moisture, then you move the fire and dig a hole. Then you wrap the meat in rhubarb leaves and or wet newspaper and foil. then you put the meat in the hole, cover it up and put a fire on top for like 4-8 hours and its done.
I'm Australian but my New Zealand brothers and sisters are the experts cooking in the ground. It's called a "Hangi".
Yeah and they don't ruin it by pouring wine on it. This video is utter dissapointed.
Greetings, underground meat cooking has several methods and it always depends on the size and quality of the piece of meat. If you want to get a better result according to the size of the pieces of meat you used, do not leave it underground for more than six hours. Thank you for your creativity
@Henkka Stick the wireless thermometer in there and it will tell you when its ready. Even a probe with a wire would work.
@@georgepagakis9854 probe with wire good, wireless though idk since its wrapped in aluminum foil
@@Gwynbleiddsanity You never know until you try.
@@georgepagakis9854 aluminum foil creates faraday cage which blocks all signals
It works ALOT better if you line your pit with brick, block, or stone, 360° all around and on the bottom. Along with a big cast iron or aluminium lid (Can get one online). Your pit should be in the shape of a cylinder on it's side so the heat gets distributed evenly. Ours was around 2 1/2 - 3 feet wide and about 2 1/2 - 3 feet deep.
You don't keep the lip of your pit ground level but about 6 inches below ground level. You out your kid on, then hurry that in a mound of dirt. You can wet the mound periodically but you don't want the actual ground your pit sits in to be wet. Desert climates such as the one I live in(New Mexico) are great for this due to the hard, dry, heavy clay soil.
We used to have a bon fire in the pit the night before Thanksgiving. We would drink a case of bear and watch the fire. When the fire turns to coal, we would throw in our turkey and the neighbors turkey, along with a pot of beans and Mac n Cheese casserole. The meat falls off the bones and the sides come out perfectly!
This is literally part of our Southwest Hispano culture and tradition. Can't forget the Hatch New Mexico Red and Green Chile. 🔥
How long have you cooked the turkey for?
About 30 min per pound. We usually just cook it for about 4 hours. It's hard to overcook underground. It acts like a crockpot.
24hrs underground on charcoal is the first problem but awesome experiment. In Polynesian countries we use hot river or lava rocks to cook our Umu, Imu, Hangi, Lovo etc. Some of our countries put the food straight on the rocks and cover with banana leaves etc whilst others put the banana tree trunks splintered and leaves on the rocks to provide steam, flavour and burn proof the food before adding the foods on. Cooking time is normally 1-12hrs depending on the food, heat of rocks etc. Love your experiments Guga.
In New Zealand we cook underground in a hangi. We dig a deeper hole, and heat up stones. We always have vegetables and steam comes from leaves. Lots of cheesecloth. Then sacking. Then covered in dirt and steamed for 5 to 6 hours. Delicious
People commenting delicious when the videos been up for 30 seconds 😂
I blindly trust guga. His food is always amazing.
Yes I just wanted the first comment
Known as support by defeating the alg0rithm. 💯 Support your people!
Like you and me too,I guess 🤭😋🤣♥️
@@Ninkjeboi chang-al mepoh would be great too,right?!🤭😋♥️👍
Guga: „Never done before I don’t know what to expect“
Also Guga: *proceeds to also conduct taste experiments with the meat*
Exactly, salt and pepper only to establish a baseline would have been better.
1:38, as a guy who's gained a bit of weight in the past 2 months, this line made me feel proud about myself.
Hmm
huh
???
2:38?
And 2:38 doesn't make me proud of myself.
Here in Fiji we also do that but we use stones to cook the food especially meat. The longer the stones heat up the faster it takes for the meat to cook. We use firewood to heat up the stones.
In the Azores, (Portuguese islands in the middle of the Atlantic) they make a sort of stew in naturally hot vulcanic ground. They wrap a pot full of ingredients, bury it and get it a few hours later. So, if you can't make a fire, that's a way to cook.
I had roast beef cooked underground for about 16-18 hours and it was one of the best meals I've had.
It must’ve been so good!
Daaang, missed opportunity to use the MEATR probe and see if it would still work underground a few inches! Also I thought for sure you lost it and was making him dig his own dry brine grave! Lol
I would say next you should cook underwater but you already sous vide everything lol
With the coals in the pit, I'd cut the brisket in 2-inch thick pieces and let it cook that way for about 4 hours. Here in Greece we kinda do it in reverse, that is cook it with a fire on top outside the pit. You cut the meat in pieces (usually lamb) and put it in the belly of the animal (wash belly very well first and soak in vinegar or lemon water for a while before filling), throw in salt, pepper, lemon pieces and oregano and then sow or tie the belly closed. You dig a pit and put the belly in sowed side up with about 2-4 inches of soil on top, not more. Then you light a campfire on the soil above the buried belly and maintain the fire for about 3 hours and it's done.
I'm guessing the MEATER wireless thermometer might have been worth a try for the underground brisket. Next time you should try it Fijian style. Dig a hole, burn wood until it is glowing embers, and line the bottom of the hole with them. Place palm leaves on the coals. Then insert food, cover with palms and let smoke under the palms until done.
That is kind of traditioanl Chinese cuisine"叫化雞". This cook way invented by homeless people in China. However, they would not cook that for 24hr. The period of cook would be 1 to 3 hr.
In Taiwan, we had similar way which is called clay-baked"炕窯". In old time, It's always take on spring or autumn after the field is take a rest. We put every food you want and cook for 1 to 3 hr. Therefore, please try to do that in 3hr. It should be so tender and juicy. In addition, I think you still need to do the sealing process after cook by this way. Looking forward your new video. 😆
Sorry, but there is no way to have a tender brisket in 3hrs… It’s just not happening as the intramuscular fat needs to render and 3hrs is not enough.
@@preslav1383 True. it should take longer time.
I would love to see you redo this experiment with the feedback of the people who have cooked underground. This time do the brisket the EXACT same way. Luv your content.
Guga, uma dica de vídeo! Fazer CUPIM defumado da mesma forma que é feita a brisket americana! Eu já defumei cupim em casa (smoker improvisada na churrasqueira comum, mas dá o smoke ring vermelho e sabor) e ficou sensacional, e olha que foi uma defumadinha rápida com lenha de eucalipto, depois assei por menos de 3 horas pq comecei tarde, fazendo no padrão acho que seria absurdo!
You have to use dry ground first. The hole needs to be deeper for heat retention and even distribution. You need to put heat rocks in between the coals and the coals need to be HOT!! Use a Bluetooth thermometer to check doneness.
When I was in boy-scouts we cooked ground beef with corn, onion, and carrots this way, it came out amazing. I recommend adding some veggies, wagyu fat, and then flame throwing it after.
I would have liked to see it cooked the same way on both pieces of meat. So al the junk you added to the underground one should have been added to other one. Really it wasn't that fair of a comparison. But, as mentioned in other videos, a wired thermometer probably could get you a read out. One in the meat, one outside to judge hole temp. Would like to see more though
Guga I’m from Papua New Guinea 🇵🇬 and we cook a feast for large gatherings this way with plenty of vegetables and lamp! We call it Mumu (moomoo) and I also know Polynesians call it Umu. Love to see you trying this out but trust when you add vegetables and a lot of coconut cream, it will taste a lot better 😋 love the content Guga from Australia!!
mumus go hard
I think I would run this again but with whole potatoes, carrots, and cloves of garlic in with the meat. It always feels more impressive to pull out a full meal.
Sounds like roast pretty much what you want lol
and without the wine... they wagyu fat might be okay but wine?..... not for this cook style
@@musicspeakstoashley yea my does that with her roast
Guga is the only one I know who seasons simply with salt but complex/creative with everything else. I love him!
When I’ve cooked under ground I don’t directly place the meat on the dirt as it first of all tends to absorb the earthy tones. I lay a Base of large rocks that create the base and then run a wall of rocks up the side 2/3rds high. Your ground was also too wet, the hole needed to be dug and then dried out for a couple days at least before cooking in it. I have a dedicated pit in my yard that’s used for cooking in the ground. Get the coals going good and hot and After all then you place your seasoned meat wrapped in tinfoil in the ground followed by chunks of wood. Usually hickory for me, cover it with the dirt but done pack it down. After a while you can get a gauge of how long to cook, you can use a infrared thermometer or gauge how hot the ground if you want.
Of course it's fully cooked, people have been cooking in underground pits for thousands of years.
It would turn out better if he did it your way and use pottery or a breathable wrap to let the smoke in. That foil gotta go.
@@TreyNitrotoluene Traditionally, the meat is wrapped in very a very large leaf, a banana leaf.
you should go to a volcanic area and actually cook with the ground
Angel needs to have his own solo channel! I would watch Angel Foods all day!
The cut to the high five close-up at 5:56 is amazing
“So let’s DEW EHH” love this guy lol
Love your channel, but I have to disagree with you on this one. I've grown up cooking in underground ovens. And I actually prefer it. I guess to each their own. Thanks for the great video tho. Keep them coming and stay safe my friend. 👍
Not a good comparison when you have different seasoning/flavors to each one. The wagyu fat and or the red wine could have made the ground one not be as good.
Also he put put it in just plain alluminum foil instead of pottery which is how underground cooking has been done for millenia
Best thing to do is line the pit with something like banana leaves & use a fire to heat rocks or cut up pieces of railway tracks about 6-8" long. They hold the heat far better than just coals. Once your pit is well lined with banana leaves you put the rocks or red hot steel into the pit, layer some more banana leaves over the rocks/steel, cover with more leaves then bury it & cook for 6-8 hours. The leaves provide moisture & keep the meat away from the dirt.
3:10 "So, brisket, now, rest in piece, we'll see you tomorrow."
I shouldn't have laughed as hard as I did at that.
That shirtless shot of Angel was priceless!
In Fiji we use hot stones to cover the entire food all around, not coals and dirt straight on the meat. Next time try and set the bed with rocks, add the embers/coal until the stones heat up, then cover the food with hot stones and seal with earth to cook
I love it when you guys use analogies. Brilliant!
Hey hey!!! I'm from the pacific Islands so we use similar methods. When I cook under ground. Before we puor the dirt on top. We cover the hole with soaked potato sacks which creates like a steamer. Then put the dirt on top. I usually make a little mound with the dirt on top and bury a potato on top. I prick the potato every few hours with a fork or a stick. When the potato is soft them meat is definitely done. So use the potato to gauge what's going on underground. Love from samoa and NZ
In Finland we cover it with wet newspaper. It's called "rosvopaisti", which translates roughly as banditroast.
You can also use stones over burning logs instead of burned wood and charcoal, then topped it of with heated stones before covering with soil ( earth oven)
I tried this a few years back, but lined the whole I dug with CMU bricks and quick-Crete. Long story short, the foil was empty when we went to remove it.
Oh my god the legendary Maumau and Angel combo, I’ve been waiting my entire life for this Guga.
My tribe in Australia wraps the meat in banana leaves and Alf oil before putting it in the ground, a big cook up would take from 6 am till 12-2 pm it’s a tradition way off cooking called Kup Murri
My family have two holes that they cook in such as menudo, caves a and other stuff like that. One that is a metal pipe 1/2 thick. And a 1/4 steel lid then cover up with dirt to seal in the heat. Also the other one is a brick oven in the ground with metal lid of course dirt again on top to help seal in heat
In México that way of cooking is call Barbacoa de Hoyo, the big difference is the seasoning and the pencas de maguey.
"I dry aged brisket in cow maneur and the results were incredible!!!!" - Guga, 2030
Hehe poops!
LOL
Maneuver?
@@cwg73160 no, maneur.
@@TheDylan_GangstaShit Tf is maneur?
in Finland we call this the thiefs roast, but we usually make it from pork, its wrapped in rhubarb leaves and a campfire is made on top
In Finland this is common cooking way to prepare "Rosvopaisti" for example.
Usually meat is covered with some leafs + newspaper and after that is placed to ground.
Rosvopaisti means "Thiefroast" haha.
Just think about two of the most delicious meats in the world are cooked. I'm referring to barbacoa and cochinita pibil. The first one is an entire lamb stuck in a hole (much deeper and way hotter than the one you used), wrapped in banana leaves or agave leaves, set on a rack with a pot underneath, then the hole is sealed with a lid, clay and soil and left there for, say 12 hours or so. The juices create a vat of absolute deliciousness. The cochinita pibil is an entire pork, seasoned with all sorts of chies and axiote paste and herbs, all of its parts chopped so it fits inside a square metal can, then a ton of leaves from mango trees and the metal lid. It's lowered in a pit in the soil that's been superheated for hours, sealed with a cement cover and soil. Next day, you have one of those delicacies you have to try to believe.
We call this a hangi In New Zealand, a hint is starting a fire with smooth stones in it as they’ll help hold the heat and I believe we remove the stones, put dirt over the charcoal then tea towels and then stones then foil wrapped food !
Yeah, I’ve cooked brisket underground before and it never turned out like that lol
I’m from Australia, to which my tribe is indigenous from.
I use basalt rocks that I’ve heated for a few hours in fire,
I normally Like and use beach Cotton wood leaves I’ve wetted and placed on top of all the wrapped food, the leaves add the smoke flavour.
It’s usually Smokey enough, but for extra smoke you can use more leaves at the bottom of the pit around the basalt rocks.
(You practically can use any smokeable plant leaves you prefer.) we even use the Saw Banksia leaves and their dry cones, Where I’m from.
You place a large soaking wet folded Cloth e.g. a large cotton bed Sheet, over the top of the leaves to seal the heat.
Before placing a tarp on top of that and covering it over with the dirt out of the pit and soaking the dirt with water. And looking for any leaks of smoke which you need to cover if you find any.
So you practically build the pit like this,
1.Heated Basalt Rocks
(Optional wet leaves on the rocks)
2. Food
3. Wet Leaves
4. Soaked Large cloth
5. Tarp
6. Dirt
7. Sprinkle dirt with water
Usually when my families does an earth oven dish, we don't wrap stuff in foil. We dig the hole, prepare the fire, then we have a cast iron pan/pot where everything goes in and is covered by a big metal bowl, which we then cover with earth. Oddly enough, nearly everything ends up in some form of potroast, but tastes great.
I keep hearing the garden tool word instead of hole. It made this way too comical.🥴🤣
Guga foods: this looks like heaven on earth.
His doctor: this looks like his death date
In traditonal terms, they put banana leaves or some sort of covering, to prevent the problem of digging it out, whilst helps it cook. its so much harder to tell and control, thats why It takes a long time to master or truly gauge how to undeground cook. In addition, most cultures cook their meat to welll done. Im glad you guys tried it out.
They do the same things to cook barbacoa in Hidalgo, MX. Lamp or beef but in a dirt oven