Congrats to you sir! To get the nod from those two chaps is high praise. Very well done. I love watching your videos. As a fan, please keep it coming! We love it!
I'm really proud of you chef! Getting dry ageing completely right is something even many fancy steakhouses struggle with. Managing it so well on the first try that two experts tell you it's "outstanding" and "absolutely spot on" is one hell of a feat! It's hard to believe how recently you were having to cook through wind and rain and borrowing power sockets and ovens. You've come so far in just a couple of years!
Congrats to the praise from two men who know what they're talking about. And they pointed out exactly what I've been preaching for deaf ears for years, concentrating the flavor without getting the funkiness. I'm a meat lover and I love moldy cheese but I want my meat mold free, period!
This whole series is both amazing and inspirational to watch. I loved seeing how excited you were with your finished product and to have both Peter & Richard praise your work!🤘 Congrats!🤘Way way awesome to see your success.
This has been an absolute JOY to follow along with you, John! Watching you cook that up and have your efforts vindicated... Man, now I'm hungry! Well done, sir!
Well done, you could see the pride in what you made and the praise from fellow chefs. As soon as you made your first cut and exposed the meat, I knew just by looking at it that was going to be a delicious steak. I honestly cannot believe that people buy their meat from a supermarket, it just does not compare with meat from a top class butcher.
It’s been a real privilege to share your unbridled JOY throughout this series. Just awesome. I’ve enjoyed every minute. To think that you were able to get two of the greatest beef masters in Europe (or perhaps the world) to be a part of your passion project is nothing short of inspiring. Your videos are AWESOME.
Well done matey! That sigh of relief after your first taste, I was holding my breath waiting for it! Cracking job as always chef! Increase the peace, cheers 👊🏻🍻
Way to go chef. 3:30 in the morning here in Michigan at time of viewing, man am I hungry and jealous. I just got a fridge 2 days ago gonna build my own on my channel. Wish me luck. Thanks for the inspiration.
That's a ton of work, Chef. I could tell by your reaction it turned out magnificently. The judges/critics gave you excellent feedback! Bravo and I tip my hat to ya as well! 👨🍳
"How physical breaking a carcass down". That's why butchers have bandsaws. Beautiful job on the aging and butchering and IT DIDN'T TASTE LIKE BLEU CHEESE!
Thanks for this great video. Your patience has been rewarded. As a person who came from a very large farm, I have respect for things like this. My dad tried cutting up beef. He was not a butcher, but was using a hacksaw and trying to cut up large sections of beef from cows he had. What I would do with a piece of that beef is grill it, and put salt and pepper on it. Let the beef speak for itself. A nice side of mushrooms, a good mashed potato and a garden salad, would be perfect with that. Cheers, Chef John! ✌
My sincere congratulations! This means sooo much! Those 2 experts really aprooved about what you tried. And did. I can really understand how you feel, right now: A friend from down in Duisburg, Germany, just told me how they are trying to copy the chicken wings I made for them, last april. The impact on them was so massive. She was 13 when I showed them how to bake christmas cookies. Got very sick at the age of 17. Remembered our baking, back then. And specialised in creating fancy tarts, while not able to leave the house for months. She's become a self-taught master! Cooking can have such a massive, positive impact on people. It's magic.
@@foodbusker dpd delivers in Germany, too. Could you send to germany? Just went to your website. Found no "contact" link. Else I'd been writing a PM. And I have no Intagram, Twitter, Facebook, ect. Above mentioned young lady's birthday is april, 3rd. Enough time on hands, to figure out, I hope. Love and peace! (pls install a "contact" button on your website)
Can just imagine, how do you feel, John. The way you express your joy is spectacular! All the best, John🤝BTW do you cook the beef for customers at your place in SB market?
Epic stuff! Big ups all the way from South Africa. Just an idea but maybe a series on some game meats. Where I'm from we eat kudu, ostrich, springbok etc .could be interesting to maybe get some of those and compare the differences with them and European game.
John Q, your best vid to date. I suspect the boys were under reacting to your meat. They looked pretty impressed. Hats off to you chef. Shame you're not in Montreal. Well done that man.
So what differentiates a Sirloin v NY Strip? In the USA the large side of the T-bone is a NY Strip. Also, with such a nice thick cut, think about a reverse sear so that there are less gradients in the meat. Bring the internal temp up to desired amount, medium rare is 120-125F, while cooking low temp at 225-250F. Bring the grill up as hot as you can get it, then sear each side for 1-2 minutes for that perfect crust. You've got me dying to try dry-age some beef. Thanks for sharing.
Haha, you're so happy and ecstatic, happy to support you with sub & paid membership mate... Keep increasing the peace, and btw, will we see new videos in the old format again? Sorta miss 'em ;) Epic meat John :D
Great video. Most of us do not have a dedicated refrigerator for half a side of beef. And in tune with that could never butcher the beef the way you do. However, there is a product (UMAi aging bags) that I am going to try soon. Much smaller quantities of meat, like a full packer strip loin, etc. It goes in the bag and on a shelf in your fridge for 28+ days. I love this site, Wish I lived over the pond and could visit with you. Carry on!
Love your channel! Been watching for so long mate hahah Just one tip, regarding location sound: Check (when editing) for phase issues. Just leaving one lav mic at a time for the speaker is great. Because we're hearing them all at the same time we get that weird robotic voice, you know? To complete the whole sound recording, you could get a simple condenser mic for the ambience, so it can glue everyone's chit chat. Not being negative, just wanted to point that out!
Oh and another topic for exploration - besides a meatless burger - may be a "normal" burger as I feel many "perfect" burgers today fall short because you can't really eat them using your hands (let alone one hand). A burger isn't perfect if you need a skewer to keep it together....
Great looking product, you did a great job and received the praise from the professionals, I don't agree with all the comments from some of the people in the series, but its an adventure and you have to find what you like.
You looked like a kid getting a test back at school when those two masters of meat tasted the beef xD I'm so glad it turned out this good! This and the ramen series are some of the best videos I have seen on UA-cam period. Boom!
The little twinkle in your eye when Peter said 'It's remarkably good, isn't it' was incredible. Can see what it means to you.
Nice one chef.
I'm so proud to have been with you on your beef journey! It's been quality, from content to production, the whole way; kudos to you, Food Busker.
You've been hitting another level lately busker, chapeau!
I subscribed to the channel when the busker had 10000 subscribers and man its always been a joy. Fukken love the food busker
You are by far the best food channel on UA-cam. Unbelievable content and an absolute joy to watch, chef!
Congrats to you sir! To get the nod from those two chaps is high praise. Very well done. I love watching your videos. As a fan, please keep it coming! We love it!
As a chef myself, your commitment and product is outstanding. Inspirational stuff chef, keep it up. Beef looks stunning!
I'm really proud of you chef! Getting dry ageing completely right is something even many fancy steakhouses struggle with.
Managing it so well on the first try that two experts tell you it's "outstanding" and "absolutely spot on" is one hell of a feat!
It's hard to believe how recently you were having to cook through wind and rain and borrowing power sockets and ovens. You've come so far in just a couple of years!
Very, very proud of you John. Been a long time fan here and love the places this is taking you
Congrats to the praise from two men who know what they're talking about. And they pointed out exactly what I've been preaching for deaf ears for years, concentrating the flavor without getting the funkiness. I'm a meat lover and I love moldy cheese but I want my meat mold free, period!
Praise be!
VERY, VERY WELL DONE MATE...I have learnt so much about beef, the cuts and how to cook it Cheers John
Oh my God that is INCREDIBLE!! Such red meat decadence!! Go man go!!
You’re an inspiration, not only in cooking, but in life. You’re a master craftsman who loves his work. Rock on!
Trying to hold the proud smile in and keep cool at 8mins is priceless. I love how excited you got. Great job chef
This whole series is both amazing and inspirational to watch. I loved seeing how excited you were with your finished product and to have both Peter & Richard praise your work!🤘 Congrats!🤘Way way awesome to see your success.
Bravo chef. This vid and many others like it is why I support your channel. You are bloody good at what you do. Keep doing what your doing.
Congratulations chef... you nailed it!
Watching your videos motivate me to keep improving my cooking, thanks for sharing!!!
Absolutely loved this series! Excited for more content.. Well done chef 👌🏼
This has been an absolute JOY to follow along with you, John! Watching you cook that up and have your efforts vindicated... Man, now I'm hungry! Well done, sir!
Look how excited you are bro!!!! I need to try some of your food chef. You’ve done another fantastic job 👌🏻
I work for a butchers who are the only butchers to sell Peter Hannans Salted Aged beef here in Ireland and praise from him is a big deal.
I enjoy all the content on this channel John but this meat series has been superb!! Big up the West Mids massive!
Great series boss, good to see the channel growing
Well done, you could see the pride in what you made and the praise from fellow chefs.
As soon as you made your first cut and exposed the meat, I knew just by looking at it that was going to be a delicious steak.
I honestly cannot believe that people buy their meat from a supermarket, it just does not compare with meat from a top class butcher.
It’s been a real privilege to share your unbridled JOY throughout this series. Just awesome. I’ve enjoyed every minute. To think that you were able to get two of the greatest beef masters in Europe (or perhaps the world) to be a part of your passion project is nothing short of inspiring. Your videos are AWESOME.
Bloody awesome mate! Loved watching the whole journey! Cheers
I love my beef, what you did looked stunning mate, cheers John 👍
So glad for you mate! that looked incredible!
Well done matey! That sigh of relief after your first taste, I was holding my breath waiting for it! Cracking job as always chef! Increase the peace, cheers 👊🏻🍻
Congratulations on your first dry age chef! Beautifully executed. Looks flippin' delicious!
loved seeing you like the proudest human ever when they both told you that your meat is beyond just good. totally deserved it!
Way to go chef. 3:30 in the morning here in Michigan at time of viewing, man am I hungry and jealous. I just got a fridge 2 days ago gonna build my own on my channel. Wish me luck. Thanks for the inspiration.
Loved the series, can't wait for the next one.
That's a ton of work, Chef. I could tell by your reaction it turned out magnificently. The judges/critics gave you excellent feedback! Bravo and I tip my hat to ya as well! 👨🍳
John, I am awestruck by you dedication to good food. So disappointed I missed you when I was at the market this summer.
"How physical breaking a carcass down". That's why butchers have bandsaws. Beautiful job on the aging and butchering and IT DIDN'T TASTE LIKE BLEU CHEESE!
That looks so delicious! Jealous you get to eat that and I'm just stuck watching you light up as you try your wonderful creation! awesome job!
Been waiting for this all day.
yes absolutely fantastic!
Those guys are legendary, and they share the knowledge. Loved this:)
I've been waiting all day for this!
Thanks for this great video. Your patience has been rewarded. As a person who came from a very large farm, I have respect for things like this. My dad tried cutting up beef. He was not a butcher, but was using a hacksaw and trying to cut up large sections of beef from cows he had. What I would do with a piece of that beef is grill it, and put salt and pepper on it. Let the beef speak for itself. A nice side of mushrooms, a good mashed potato and a garden salad, would be perfect with that. Cheers, Chef John! ✌
Really enjoyed that series foodbusker! Had my first visit to hawksmoor in Manchester tonight - so good 👍🏻🥩
Bravo! I feel ya on that
That was on another level, such passion. New subscriber.
My sincere congratulations! This means sooo much! Those 2 experts really aprooved about what you tried. And did.
I can really understand how you feel, right now: A friend from down in Duisburg, Germany, just told me how they are trying to copy
the chicken wings I made for them, last april. The impact on them was so massive. She was 13 when I showed them how to bake christmas cookies. Got very sick at the age of 17. Remembered our baking, back then. And specialised in creating fancy tarts, while not able to leave the house for months. She's become a self-taught master!
Cooking can have such a massive, positive impact on people. It's magic.
@@foodbusker dpd delivers in Germany, too. Could you send to germany? Just went to your website. Found no "contact" link. Else I'd been writing a PM. And I have no Intagram, Twitter, Facebook, ect. Above mentioned young lady's birthday is april, 3rd. Enough time on hands, to figure out, I hope.
Love and peace!
(pls install a "contact" button on your website)
Well done dude that looks amazing and you must feel so good about the comments from the experts.
Oh brother that was one hell of a result!
I couldn't help but smile non stop. You were just so happy.. :D
Can just imagine, how do you feel, John. The way you express your joy is spectacular! All the best, John🤝BTW do you cook the beef for customers at your place in SB market?
Not sure what i love more the meat or the editing. Nice work dude
Great job. I am aging a striploin beef too. I have started on Feb. 2 and still working on it. I am excited to see the result.
4:40
Bro, ur hand gestures plus ur accent is so "Gangsta"!!
SUBBED.
Awesome job, looks fantastic! Thanks for a fascinating series.
I love how proud you are of it. Amazing stuff
Love how you all just get stuck in with your hands no cutlery a real appreciation for proper meat 👍
Epic stuff! Big ups all the way from South Africa. Just an idea but maybe a series on some game meats. Where I'm from we eat kudu, ostrich, springbok etc .could be interesting to maybe get some of those and compare the differences with them and European game.
Can see that you Love what you do and I Love that you Love it.
Keep the "Good Stuff" coming
Aw hell yeah I have been waiting for this
A work of art
What happens if you leave the bone on the sirloins? Wouldn’t that be tasty?
big up to you dude on killing it with the aging segment and turner & hannan steak!
Only just discovered your channel and watched this adventure. Love your enthusiasm. Well done.
John Q, your best vid to date. I suspect the boys were under reacting to your meat. They looked pretty impressed. Hats off to you chef. Shame you're not in Montreal. Well done that man.
I'm happy for you mate! Great Job... certainly something to be proud of👌👌
I'm so glad I suppot this channel with $. One of the best things on UA-cam
very proud for you...u have impressed the best of the beast
Well done. You are a true talent 👏🏻
Looks ammazing! Excellent series and vid bro, much love
butchery skills on point John! Great work.
So what differentiates a Sirloin v NY Strip? In the USA the large side of the T-bone is a NY Strip. Also, with such a nice thick cut, think about a reverse sear so that there are less gradients in the meat. Bring the internal temp up to desired amount, medium rare is 120-125F, while cooking low temp at 225-250F. Bring the grill up as hot as you can get it, then sear each side for 1-2 minutes for that perfect crust. You've got me dying to try dry-age some beef. Thanks for sharing.
well done busker! those T-bones looked amazing.
Congratulations! What an accomplishment, you must be proud. Gutted you’re not shipping to the USA 😞
Great vid John - delighted for you :)
The beef looked banging, well done on doing such a fantastic job!
Haha, you're so happy and ecstatic, happy to support you with sub & paid membership mate... Keep increasing the peace, and btw, will we see new videos in the old format again? Sorta miss 'em ;) Epic meat John :D
well done, see the excitement in your face, awesome video dude.
Everyone is really proud of your accomplishment! Great job chef🍻🍻
Great work! What a brilliant result after all that effort and tlc!
Well done bro, it must be properly rewarding to get such positive comments from two of the most influential meatsperts in the country.
Amazing and well deserved praises chef! 💗
Excellent work FB!
Much Love from South Africa!!!
Great video. Most of us do not have a dedicated refrigerator for half a side of beef. And in tune with that could never butcher the beef
the way you do. However, there is a product (UMAi aging bags) that I am going to try soon. Much smaller quantities of meat, like a full
packer strip loin, etc. It goes in the bag and on a shelf in your fridge for 28+ days. I love this site, Wish I lived over the pond and could
visit with you. Carry on!
The filet on that first porterhouse looked amazing
Thank you as well!!!!
Thank you for sharing!!!
I could be wrong but....I think you were "channeling" David Bellamy when you took that first bite. Oh that is SOOOO gooood....
Love your channel! Been watching for so long mate hahah
Just one tip, regarding location sound:
Check (when editing) for phase issues. Just leaving one lav mic at a time for the speaker is great. Because we're hearing them all at the same time we get that weird robotic voice, you know?
To complete the whole sound recording, you could get a simple condenser mic for the ambience, so it can glue everyone's chit chat.
Not being negative, just wanted to point that out!
Your really making me wish I’d ordered one (or all) of those t-bones.
Alas my cooker could never do it justice.
Congrats mate! I'll travel from Australia to taste that steak!
That's fantastic. Well done chef.
Order placed! Can't wait!
Oh and another topic for exploration - besides a meatless burger - may be a "normal" burger as I feel many "perfect" burgers today fall short because you can't really eat them using your hands (let alone one hand). A burger isn't perfect if you need a skewer to keep it together....
That’s a lofty goal, impressing two experts such as those! Be proud mate
Great looking product, you did a great job and received the praise from the professionals, I don't agree with all the comments from some of the people in the series, but its an adventure and you have to find what you like.
Great Job BRU, just wish I could get delivery to Texas!
Looks marvelous well done!
When you put that cooked steak on the board my head fell into my hands because it looked so good. Wow....
Yes, yes. Now send us the beef, cause i can't wait!
@@foodbusker This weekend it's Food Busker cottage pie, next weekend it's Food Busker steak. Very good times, thank you very much!
Great job! So inspiring.
I wish I could try some! Wish I lived in Britain or I would buy from you today. I wish you tons of success.❤️😊
You looked like a kid getting a test back at school when those two masters of meat tasted the beef xD I'm so glad it turned out this good!
This and the ramen series are some of the best videos I have seen on UA-cam period. Boom!
Did you do any trimming? You have to trim off the old dark dry parts from the outside of the meat and fat.