Guga’s Beef Rib Lolipop Vs BBQ Beef Rib
Guga from the @SousVideEverything Channel’s Beef Rib Lolipop vs my classic BBQ Beef Rib smoked on the @campchef WoodWind Pro, which one will win the showdown!?
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Porter Road Beef Ribs (affiliate link):
Original Video: @SousVideEverything
Original Recipe @JortsKitchen
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Hope you all enjoy this one! This really stretched me as a beginner cook. I was sweating profusely while I was weaving that pastry 😂 I'll see you guys on the next one!
Is Guga Andy's thing? His conversations with people about dry aging meat. Did he do it with everyone?
Sue's lollipop recommendation..I think that was just script for her.
Very good breakdown. The struggle was real with that pastry, lol. Good Work!
The bone sticking out of the meat pie always makes me cringe. It doesn't add anything to the meatpie, not even visually.
I honestly would rather just have the beef ribs… In a way, you're kind of making a pie or a fancy hot pocket.
street fighter
something about that 'lolipop' seems really interesting to me… i would like to try it
The effort ! To weave that pastry. Well done Anthony. Always inspired to cook meat every time I tune in to your channel 🙂
bro is that parappa the rapper stage 2 music with the moose lady driving instructor
step on the gas
step on the gas!
step on the brake
step on the brake!
I used to be a ThatDudeCanCook fan but he can take his camping stove and take a hike.
Chuck roast would not have saved you time in sous vide as the purpose of a long cook is to tenderise the meat, but not get the heat distributed in it. But that could work well – especially if you add some fat to the pulled meat.
"People rarely succeed unless they have fun in what they are doing." -Dale Carnegie
Good point you made at the end there. A lot of restaurants use chuck roast to sell as braised short ribs on their menus.
I test smoked a single beef plate rib. Took off at probe tender everywhere, and was tender, but a bit dry. Any reason why?
great video, but chuck roast still needs at least 18 hours for sous vide , 24-36 is ideal
100% agree and felt the same thing watching it. The whole thing with the bone to make it a lollipop doesn't change the fact that it's pretty much just a ridiculously expensive pie.
🍭🥩🍗💋
Great video. Loved to see your honest opninion. And especially loved that you didn't hide your attempt (hideous for some, but I know I wouldn't have done nearly as good myself).
Will you attempt again but with a chuck roast, like you mentioned at the end of your review?
Curious to know if it would still be worth the effort and time needed to prep the lolly.
pls smoke some vegetables bro think of your colon
I wanna say the crust would have done a lot more than you thought but I enjoyed the video! Can't wait for your next one!
That's a pie, not a lollipop
What bags are those?
Ant,
You are getting so good at eating neatly on camera!😂 In the end this is just pot pie on a bone!
Btw, on your smoked ribs you didn’t trim off any fat cap. Neither does Jirby, but Mad Scientist always does and says the rub will not stick. Have you found any evidence for this.
2nd BTW, without 4 ribs, how do you get the perfect 4th slice?😂
Something about the way Guga looks in the thumbnail… I’d really hate to be on his bad side
If your HOA doesn't let you have a backyard smoker, and they can't be bribed with smoked meat to change their opinion, it's time to move.
Just wondering why you used soy sauce as a binder in addition to the salt you added after? Wouldn't that be too salty?
You getting any free grills, smokers, etc from big companies yet?
That weaving reminded me of Bacon Explosion. Have you ever tried it? I've made it several ways but I highly recommend Jimmy Dean hot breakfast sausage for the interior.
Really selling the hell out of that pellet smoker in the beginning. Hope you pick up a sponsor soon for that, you make me want to get one and I don’t even live in the US.
i agree chuck would be easy on the pocket and very tasty at the same time
I'll see you on the Guga Channel soon ant 😂. I like to smoke and sous vide so I don't need to tend to the fire all the time. Also no matter the weight of the roast etc just like in BBQ for a sous vide cook you need time to break it down fyi since you mentioned a chuck roast vs beef rib cook time.
ayyyyyyy lmao – love your content bruddah
Yum