-Let's go, let's go!
-What's going on? Hey! Chill, chill!
-You asked to cook him?
-No! They said dry age, they said dry age!
For a huge cookout like this we need a big smoker and at 2am this is what arrived. I don't know about
you but this is the biggest smoker I've ever seen in my life. This thing is humongous but
that was not enough because remember we're doing a 3 million subscriber special, so we went ahead
and got the biggest drum smoker in the world. Now this thing is a beast, just moving it around we
need a forklift because for today's cook we're doing something really epic and I cannot wait
for you to see the results. Now the smoker itself is something else. Are you ready for this? -I don't,
I don't think i could do anything to be ready but you're just gonna have to do it. -That's right!
To ensure that the wood is nice and dry we'll put it underneath. We also have several other cookers
around that's because we're going to be preparing the most amount of food I've ever did in my life.
The first task was to get the stack up and this thing is heavy, but with four guys we managed to
do it. Now this smoker is quite impressive. You're wondering how big it is we're talking about a
thousand gallons and about two tons, that's how big it is! If you think I can run this thing by myself
it is impossible everybody, I just can't do it. So I got Jeremy here from Mad Scientist Barbecue. You
gotta help me out there's no way I can do this. -Happy to! -All right what are we cooking?
-We're cooking half a cow, three million special, half a cow, wagyu cow. -Oh not even a regular cow
we're cooking a wagyu cow everybody. Okay enough talking let's just do it. -Guga Foods, take it to the top. -Let's
just do it! In order for that to happen the first thing we needed to do is to get the tables ready.
And after laying down some parchment paper trust me it was not enough so we went ahead and used two.
Now that might be able to do the job. Because as we started to gear up we went to see where the cow
actually was and that face says it all. Now here's where everything starts getting really exciting
because this thing is heavy. We had to use a tarp in order to manage, but not only that
we had to break apart the refrigerator in order for this to happen. And as we start taking it out
all hands are on deck. We definitely needed all the help we can get. Don't believe me?
This is the workout for today everybody no joke. And believe me that was a good workout.
Now the next big challenge was to put this on the table and this I'll just let you listen.
One, two, three let's go. Up, up up.
C'mon! - It's slippery.
-One, two, three.
-Nope, nope, no.
-With seven adults we were not able to take it up, so I decided
to trim a little bit of the fat. Once that was done we managed to
put a rack right underneath and with everyone's help this is what happened.
-So close! -Pick it up!
Oh my finger almost got jammed. Let's go did it! Give me five man! -Yeah man! -Yeah! That was no joke. No joke indeed,
this thing is humongous and I am so honored to be able to cook this for you guys. Now let me give you
a little bit more information about this piece of meat and for that I got Tim to explain. -This
is a 100% full blood wagyu beef that we raised at our farm in New Haven Missouri. -One hundred
percent Wagyu? -Hundred percent. -It's not American mix wagyu. -No fifty -fifty here. -Oh man we're going all out everybody.
How big is this thing right now? -Right now it's about 450 pounds. This was about a 1400 pound
live weight cattle. -Tim it did not feel like that, it felt like a thousand pounds. -It definitely did!
As you can probably already tell this has a lot of fat so we got four people to go ahead and start
the trimming. This was really no joke because you gotta remember one thing if we don't remove it
it's just gonna go to waste, that is the last thing we want. We gotta put this wonderful fat to go to
good use, so we made sure to trim a good amount and as we kept going with the trimming you can see the
wagyu beef being revealed. Now that is what I'm talking about. Now the biggest challenge of this
cook is the massiveness this thing is and try to cook everything to perfection is going to be hard.
And the more we trim the better this thing started looking. And as always we got to trim both sides
and flipping this is no joke. Being extremely careful not to cut each other we went ahead
and finished the other side and we had a crazy ridiculous amount of fat left. And as we continued
working it was time to take a break. The first meal was this beautiful wagyu tomahawk. This should give
us a lot of energy to continue the work. Since we had a lot of people we decided to go ahead
and make some tacos. That was great to give us some energy however it was still not enough,
so we went ahead and throw in some wagyu picanha into the smoker. Now when you're cooking it on the
smoker after you need to get a good sear. For that we went ahead and got the grill as hot as
possible and seared this thing up, and honestly this was a boost of energy that we all needed.
This is absolutely delicious so once all the bellies were fully it was time to get back to work.
And remember we just finished trimming that whole thing and here's what we had to do next. Perfectly
trim the only thing left to do is to get it seasoned in the smoker. We're going to inject it first Jeremy?
-We're going to inject it with more tallow. -Just because it doesn't have enough, right? -It doesn't
have enough we're going to do even more we're going to take everything to 11. -Let's be specific
wagyu tallow. Now I've done an experiment where we inject tallow into the beef and it does make
everything better. You gotta remember this thing is gonna be cooking for a very long time so a
little bit of fat inside does not hurt. And when I say a little bit you know what I mean because
as we all know fat makes everything taste better. Then we went ahead and started with the seasoning
and we're talking about a ridiculous amount of salt. We're using kosher salt because we think
that's the best and it does not matter how much we put there is no way that we can over season it.
Since this is a large piece of meat there's no way that it's going to penetrate deeply inside.
Wait, wait, wait. Salt Bae? -Yeah why not? -That guy. Once the salt was done it was time for the black pepper.
So yeah this is the most amount of salt and pepper I've ever used in my life. If I'm not mistaken we
used about eight pounds of salt and eight pounds of pepper. It is a crazy amount and to say that we
were all exhausted was an understatement. You look tired. -Yeah it's a lot of work man. -This is no joke
everybody I'm telling you right now. -Not at all. -To boost up the energy was time to eat once again and
for that Tim went ahead and made some incredible ribs, they were absolutely phenomenal. A nice sweet
tangy taste was perfect to boost up the morale. Huge shout out to Joe and Josh you guys should
definitely check them out on the description. We also had some incredible jumbo lobsters, we
just threw them in the smoker and chopped them up because what we really all wanted was some brisket,
and this one turned out fantastic. To say that this thing was juicy was an understatement. After that
boost of energy it was time to get back to work. I'll be honest with you there's no way we can pick
this up and put it in there right now. -Not gonna happen. I think we should split it into a couple
different pieces that will help it cook a little faster and make it possible for us to transport
it because otherwise without like a forklift it's not getting in there. -That's right I'm no forklift
neither are you. Using a handsaw Jeremy went to town that was a tremendous amount of work. After
the first card he immediately passed it on to me and I'll tell you one thing this is hard work.
I quit! Maybe I won't quit. Let's go! Because we were finally able to separate the pieces. This thing
is humongous everybody, and as we're splitting everything up it allows us to see the beautiful
intramuscular fat this thing has. As now we have to go ahead and prep the cookers. We're gonna be using
real wood. Having Joe to manage the fire there was awesome, firing it up takes quite some time and you
can actually imagine how long it takes to get it up to temp. Talking about that we are aiming for
250 degrees fahrenheit because once that was reached it was time to throw in all of the meat. And after
all of us being extremely exhausted we went ahead and did our best to put this thing inside. We were
all struggling because this was no joke. In the end with everyone's help we managed to do it. Remember
that we're not only cooking a wagyu cow we're also cooking a mangalista pig. We finally got everything
inside of the smoker how does it feel Jeremy? -Feels good but I'm tired. I am too yeah it's no joke
everybody. Tonight's gonna take a long time to cook this thing right Jeremy? -Probably about 24 hours.
-We're gonna be spending the whole night cooking this thing. It's a lot of work make sure you guys
check out his channel Mad Scientist Barbecue. I'm gonna put it on the link on the description down
below so you can see it right after this video because I'll tell you one thing there's a lot
that is going to be behind the scenes that you guys won't get to see here. -I love to explore the
science and so we go through the nuts and bolts of how I cook this thing and I think you're going to
see some minds be blown by incredible beef that's going to be cooked with a lot of love and for a
long time. -I couldn't say it any better you know what I say now, enough talking and let's do it!
[rock music]
It's pork time baby!
[rock music]
Right now the deal is, uh, you guys are here to eat!
We need you to eat it. Eat it as much as you want all right. -All right! -That's enough let's do it!
[music]
-Unbelievable thank you Guga, thank you everybody for letting us enjoy this with you.
-So I'm not sure if this is the pork. the wagyu cow or the Angel meat, but i'm looking forward to trying it.
-Oh that's definitely Angel, that's definitely Angel.
-It's really good, really good! -It's great I love it.
-Here's the scoop that's just on a different level, so it's good but put all capital letters
with exclamation points amazing.
Is that good? Give me five yeah! My daughter right here y'all
[music]
-Oh my God!
[music]
-Wow that was a lot of work Jeremy. -It was a ton of work I'm still sweating. -I know,
I am exhausted everybody, I think Jeremy as well. It's fair to say that I think we did a good job. -I think so
if the people's reactions is any indication we did a good job. -I know, I don't know if we
can top this one but I love to hear your comments. What you guys think.
Make sure you put it down in the comments down below and let us know. Anyway guys these are the
results. I hope you guys enjoyed this video, if you did make sure you give it a thumbs up, if
you're not a subscriber be sure to subscribe. And remember this was not done by just me and
Jeremy, there was a lot of people that help us. This is for a lot of people and I'm going to
put everybody on the description make sure you check out every single one of them.
With that being said thank you so much for watching we'll see you guys on the next one.