-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.
