I tried to cook a Brisket UNDERGROUND and this happened.

Today I tried to cook a brisket underground. Wine and wagyu fat? Yes please. Is it going to work? Who knows, but I had fun putting my nephew Angel to work! Underground vs Smoked Brisket, let's see who wins.

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#Brisket #Experiment #BBQ

[Niwatori]

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.

[AsterDXZ]

Angel is trying to prove his usefulness to Guga so he can delay his dry-age for as long as possible

[boester]

GuGa: "How are you gonna judge time and temperature here?!"

Also GuGa: Uses wireless thermometers for about every cook ever lol

[ziadghrayyeb]

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.

[mikkoleinonen]

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".

[ginjiyui]

"This is when it's really good to have a nephew"

ANGEL RUN WHILE YOU STILL CAN

[cherryjul]

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

[pauly]

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

[mawla]

Guga: "How am I gonna judge the doneness"

Not like he is sticking a Bluetooth temp probe into every steak.

[GeorgeBobeck]

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.

[Thoughtlesswizard]

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 😌

[ShlongIsRaging]

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!

[micha]

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.

[-ram-m]

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. . .

[alecdorasandler]

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.

[Bojoschannel]

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.

[guyplus]

I can only imagine the relief Angel felt when he learned they were putting a brisket underground.

[brupapera]

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!!

[davidclark]

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.

[christinaguadalupe]

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.