I soaked a Brisket in WINE for months and ate it!

Everyone knows brisket is amazing, but I had a crazy idea: could wine make it even better? It's an experiment most people would never think of, but in this video, I'm taking the plunge to see if it works.

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#food #cooking #experiment

[kajatab]

Today we cooked grimace from Mcdonalds, and then we ate him.

[fikardos]

The wine should be changed every 3-4 days because it oxidizes and moves towards vinegar. Also 10 days is plenty enough to influence the meat. We do this in Cyprus with various meats. We also sun dry them after or smoke them in smoking rooms.

[autizmo]

I think Guga overestimates the power level of how healthy parsley is...

[misisicko]

love how guga's side dishes are not only full blown meal but freaking feast!!!

[AlexDodig]

1:24 When you expose wine to the air for a month, it oxidizes and develops an off-flavor. I think that might be why it was harder for the guys to taste what you did with the meat. In your steak experiment you trimmed the meat after marinating. There was also a smaller surface area.

[TheBdg]

Completely seriously, you could make a super successful channel just devoted to your side dishes. I love the experiments but a lot of the time the sides steal the show. They're consistently A+

[delxinogaming]

“A little bit of parsley to be healthy” 😂

[HeleTCM]

Grats on 5M Guga! Always enjoy your content (for the most part, in-video ads I usually skip over) and wish you success as you continue movie forward.

[Rebelsks]

What I can recommend for cooking is to use portwine or sherry wine. They have a deeper, stronger flavor with a little bit of sweetness and usually go very well especially with meat.

[shadowsythe]

Guga: Time for the side dish
Also Guga: *Makes a whole other meal*

[geoffmckenzie]

Guga's nonsequitirs just crack me up. 😂
"Once I was done, I wasn't finished." Huh?
"I dry-aged it in wine." Was it dry wine? Cuz that's as close to dry as this brisket got for the first month. Bro, that wasn't even wet-aging. That was a marinade or a wine bath.
Anyway... Love the show!

[thecrimsonozzy]

guga´s voice is so calming for sm reason its very cool

[hugoallendeys]

Ribs as the side dish is really on some medieval king feast status. 🤦🏿‍♂️😂

[davidpaylor]

Looks like you'd be better off just smoking the brisket and drinking the wine.

Always a pleasure Guga, another great vid.

[mattraino]

Is there a side dish cookbook- I feel this is where Guga is the most creative. I’ve made a few- always amazzzing!

[Ramen--Life]

"A tiny bit of parsley to be healthy"
_69 missed calls from Guga's doctor_

[wiseguise]

Omg that looked SO GOOD, I have to try this! I did my first brisket in June and it turned out wonderful. I've definitely upped my smoking skills over this last summer and even got into brining some meats.

[youngkingyoungking]

Day 50 of asking guga to dry age steaks in rendang paste

[luischiriff]

Oh Guga, you leave me hungry after seeing a lot of your videos. When you squeeze the brisket my mouth was watering. It looks fantastic!!!

[MrAxe-blcu]

I'd be interested to know if there is a difference between marination done in a vacuum (to prevent the wine from oxidizing) and the method done here.