Foodbusker! I saw you at Mussel Beach in BC the other day. I drove past you in my truck. I couldn't believe my eyes when I saw you, all I could do was say foodbusker out my window, instead of maybe stopping the truck and introducing myself and telling you that I watch all of your videos. Just wanted to let you know you made my day! Increase the peace.
You need to release a recipe book! We'd easily have one in our kitchen. In the meantime, I shall write it in my scrap book and cook the mrs one of these at the weekend! Thanks for sharing, sir.
Great video again, thank you. You reminded me of David Bellamy who did the wiildlife videos. The way you talk about reminded me of his phrase "look at all that wonderful compost". Thank you.
McRib here in the states. is pork. not saying your wrong. it looked great. but, if your going for beef. throw on some onions, bell pepper mushrooms. sauteed of course. spice well and serve. basmalic would be good. sorry didnt mean to rain on your parade.
That sandwich looks really good busker but, you know that the Mc Rib is made with pork right? I would have gone with that if you want to put them on notice other than that you have a winner. Also why not save some of the braising liquid and use it as the gravy for a take on poutine. Hand cut double fried chips as you call them. Seasoned with rosemary salt and topped with cheese, a drizzle of the beef juices, and diced parsley on top. That would be a straight banger on the food truck. That way you can do large patches of the beef for sandwiches and max the use of the juices you get on each batch. One cook double the money. That is busking brother now where is my sandwich? LOL
Great video as always, been off grid for a while I need to catch up! I went to my local butchers for beef ribs and he said he can't get them....do you think low and slow brisket or even a good quality beef joint would be the same result? Increase the peace, cheers 🍻
Great work brother, I shed a tear at those onions. Keep up the great work... can a bloke like me get lunch at your place there or is it strictly a studio kinda deal?
Chef, try sous vide the onions, thick sliced just like you did, butter, salt and pepper, 86C for 1 hour, a quick pan fry or on the bbq. Mmmmmm they still have a little bite to them, sweet, juicy. The best onions ever, try them, will not disappoint. Cheers
Mate, this is legend again. And that Takeda... or is it a different brand gyuto??? The profile looks like a Takeda. I own a couple of his knives and they are the best blades I've ever owned.
That is not a McRib, that is a JoQrib, way tastier, way healthier. I would pay a tenner any given time for the JoQrib sandwich, with some salad and chips (your style) maybe even 2 tenners. Marvelous job chef, keep the peace! B.
Oh if we could only find beef short ribs like that here! And i live in cattle country. Just never see them in the big grocery stores and little butcher shops are a thing of the past. That was a great looking sandwich!
WoW Bro, nearly 200 K! The Shio Koji you use is it fra Hanamaruki? They were the only ones making Liquid Shio Koji before. I struggle to get Koji rice !! M8 I live in Norway, you should visit for some Elk, moonshine or to visit Marcus Nilsens Fåviken Restaurant (not that far from me in Sweden).
I live in Canada. $7.50-10 would be appropriate for something like this in our currency, from British pounds to Canadian dollars would be closer to $15. It seems pretty steep for a street sandwich here.
I've never eaten a McDonald's McRib because I don't eat at fast food joints, but I imagine this is worth $10.00 USD all day long! Awesome sandwich, brother!
Well he completely donked it right off the back, he made it from beef short ribs. A McRib is suppose to be a boneless version of an American BBQ pork ribs.
Is this the soft, wet kind of brown sugar? I ask because apparently everyone outside of Germany uses that, while our brown sugar is apparently something else entirely.
I used to think more hours were better with slow cooking.... not always so..... four hours on high in the slow cooker yields juicy spoon tender beef. This sammie would have been the business. Gonna do me that tomorrow. Maybe a charcoal grill flourish, for the smoke.
7.90 Easy john but let me just say that I would have loved some extra tips from you on how to skim the fat off the meat/glaze. Apart from that, amazing job as always. Ciao buddy
£7-£8 is a fair price. But it’s not a Mc Rib as an actual McRib is made from pork and has plenty of bbq sauce. Now I would really love to see your take on that.
I had a McD's McRib in Germany. Instead of the onions, it was with jalapenos. It was not so bad, but I didn't like the flavour of the "sauce", it was something like a BBQ ketchup, though quite artificial. I bet that Fodd Busker's is million times better and I would pay 8 quid. :D
I watched a korean food show where they put Coffee in. Apparently when simmering meat it can smell like absolute dog shit. Adding coffee will remove that foul smell. Not sure if this applies to this though.
The girl at 7:30 seems to be interested in you. I don't know if the Busker is in a relationship, but you should definately make her another sandwich my good sir!
Is your disliking of celery based on texture or flavour? Because if it's the former there's no reason to leave it out, you won't be eating the celery. That being said there will be a difference, celery has a distinct, unique flavour when it comes to stews and such
Celery raw and celery slow cooked like how he's doing it taste very different. It will release alot of natural sugars cooking overtime and will add a touch of sweetness, but most of all it provides some body for the stew. I've made stews where I've forgotten to addcelery and you can certainly taste the difference compared to a stew with celery. A stew without celery is not as nice. The celery gives a lot of depth and earthiness to the stew. Imo it's essential. Onions, carrots, celery. Those three together. you cant go wrong.
Haha I'm also not a fan of celery. Like hate it in a salad etc. But find it doesn't even taste like raw celery when slow cooking. Just how a cooked down caramelised onion tastes completely different to a raw onion so is the same with celery
Foodbusker! I saw you at Mussel Beach in BC the other day. I drove past you in my truck. I couldn't believe my eyes when I saw you, all I could do was say foodbusker out my window, instead of maybe stopping the truck and introducing myself and telling you that I watch all of your videos. Just wanted to let you know you made my day! Increase the peace.
Are you gutted not to have met him? And should he keep up the good work?
this is a man who loves what he does you can see that every second he looks at food and i god damn love it
You need to release a recipe book! We'd easily have one in our kitchen. In the meantime, I shall write it in my scrap book and cook the mrs one of these at the weekend! Thanks for sharing, sir.
I'd buy it too
I would totally buy his recipe book if one existed
That is a work of art.
Us Buskateers need a Food Busker Cookbook! :) any plans?
Your food enthusiasm is infectuous
The knife swirl at 4:36 is sick!
Please don't do that at home.
Instructions unclear. I'm now an open faced sandwich.
@@dolan-duk hahahah
THIS GUY DESERVES MORE SUBS
As a loyal follower of Food Busker. It’s hard to pick your favourite meal with your passion mate. Keep up the great work, oh and great beats!
ive been cooking for nearly 20 years i wish i had this guys enthusiasm still. looks like a good Mc Rib too!!
Nice to see a bit of the classic cheeky food busker style back in
Hecky thump. Brilliant bloke; brilliant directing, shooting, editing. Well done, all.
Would pay at least $12 American easily for this beauty
Pork. Raw onions. Pickles. BBQ sauce. There are only a few components to a McRib that make it a McRib. You've missed all of them.
Classic Food Busker video. Love it!
Great video again, thank you. You reminded me of David Bellamy who did the wiildlife videos. The way you talk about reminded me of his phrase "look at all that wonderful compost". Thank you.
McRib here in the states. is pork. not saying your wrong. it looked great. but, if your going for beef. throw on some onions, bell pepper mushrooms. sauteed of course. spice well and serve. basmalic would be good. sorry didnt mean to rain on your parade.
Not sure if we watched the same video lol I definitely saw some onions with vinegar in there
How do you reheat the meat, or keep it warm until you're serving it? My methods usually end up drying the meat out.
Vancover looks beautiful...always wanted to visit Tofino! Those tacos though 😍
Nice sandwich -- But a McRib is meant to be about tangy pork rib contrasted with fresh, crisp onion and the sharp vinegar bite of a good ol pickle.
Yep, he failed like he does with everything he does pretty much.
I live in Newcastle and it’s crazy how difficult it is to get short rib down here we need a ginger pig!
looks great ! personally would have seared the meat before braising the meat but everything looks top notch
I'm so glad I watched this in bed whilst the Mrs is downstairs. 😎
10/10: love your creativity my dude. Sending positive vibes from Sydney :)
That sandwich looks really good busker but, you know that the Mc Rib is made with pork right? I would have gone with that if you want to put them on notice other than that you have a winner. Also why not save some of the braising liquid and use it as the gravy for a take on poutine. Hand cut double fried chips as you call them. Seasoned with rosemary salt and topped with cheese, a drizzle of the beef juices, and diced parsley on top. That would be a straight banger on the food truck. That way you can do large patches of the beef for sandwiches and max the use of the juices you get on each batch. One cook double the money. That is busking brother now where is my sandwich? LOL
Perfection! I would add a touch of mustard on the bread!
This looks so good!
Fine looking beef rib sandwich.
Food Busker Bacon ON the Food Busker McRib would make me Food Busker Happy :)
Its not a braise if you don't SEAR the meat first, braising is a combination cooking meathod!
Great video as always, been off grid for a while I need to catch up! I went to my local butchers for beef ribs and he said he can't get them....do you think low and slow brisket or even a good quality beef joint would be the same result? Increase the peace, cheers 🍻
Great work brother, I shed a tear at those onions. Keep up the great work... can a bloke like me get lunch at your place there or is it strictly a studio kinda deal?
My God it's so lovely
Holy sweet balls now that's a masterpiece nice
That is definitely a loaf of hearty italian from Subway!
i see that miyabi birchwood behind, whats your opinion on it
Chef, try sous vide the onions, thick sliced just like you did, butter, salt and pepper, 86C for 1 hour, a quick pan fry or on the bbq. Mmmmmm they still have a little bite to them, sweet, juicy. The best onions ever, try them, will not disappoint. Cheers
Mate, this is legend again. And that Takeda... or is it a different brand gyuto??? The profile looks like a Takeda. I own a couple of his knives and they are the best blades I've ever owned.
well i saw a takeda knife........i love them.takeda put his soul in every single one
That is not a McRib, that is a JoQrib, way tastier, way healthier. I would pay a tenner any given time for the JoQrib sandwich, with some salad and chips (your style) maybe even 2 tenners. Marvelous job chef, keep the peace!
B.
Oh if we could only find beef short ribs like that here! And i live in cattle country. Just never see them in the big grocery stores and little butcher shops are a thing of the past. That was a great looking sandwich!
YOu should try talking to your butcher, you'd be amazed sometimes.
Sadly we just have box stores here.
the onions are worth the price of admission
looks great!
Maaaaad recipe chef, respect👊🏼
Look so good must be very taste 😍
Straight fire 🔥
Your videos make me hongree all the time. This is no exception.
Good work Chef!
7.50, sounds just about right! I'd go a little higher with 8quid.
This is huge! I don't know why, but I would have rubbed some garlic on that bread. It felt like it needed it.
is that a Subway footlong hearty Italian bread that he has put this amazing sandwich in
WoW Bro, nearly 200 K! The Shio Koji you use is it fra Hanamaruki? They were the only ones making Liquid Shio Koji before. I struggle to get Koji rice !! M8 I live in Norway, you should visit for some Elk, moonshine or to visit Marcus Nilsens Fåviken Restaurant (not that far from me in Sweden).
John, do you need a special license in the UK to do foodporn? It's required here in the states.£ 12.50
I live in Canada. $7.50-10 would be appropriate for something like this in our currency, from British pounds to Canadian dollars would be closer to $15. It seems pretty steep for a street sandwich here.
Don't even compare this to a McRib, This is on another level!
Where can you get the recipes?
I'd say $15 american, no less than $12. Another delicious work of art.
I would pay £8.00 and my mouth is still drooling, nice delicious sandwich, food Busker
£7.50 all day long chef 👨🏻🍳 deffo giving this one a try 😋
Easily worth £7.50 brother!! Looks delicious, keep up the great work!!
I would've payed around 8 oder 9 quit, that looks incredible!
I've never eaten a McDonald's McRib because I don't eat at fast food joints, but I imagine this is worth $10.00 USD all day long! Awesome sandwich, brother!
Well he completely donked it right off the back, he made it from beef short ribs. A McRib is suppose to be a boneless version of an American BBQ pork ribs.
You need your own TV show
Is this the soft, wet kind of brown sugar?
I ask because apparently everyone outside of Germany uses that, while our brown sugar is apparently something else entirely.
5.50£ ?! I‘d pay over 10£ for that beauty any time
Moorish, epic, awesome, flavour sensation. 8£ and 50 pence is what I'd pay for that. Cheers Chef John. #Increasethepeace
Lovely sandwitch, but a little more veggies and sauce are missing. With those, easily 7-9 pounds.
Young Buska asks.. I need some good quality pans...please tell me whats the best.....
Awesome!
I do really similar onions with butter and balsamic for a steak sandwich, the onions are always the best part. Off the scale :0
I should have not watched this an hour prior to lunch time. I'm starving.
I used to think more hours were better with slow cooking.... not always so..... four hours on high in the slow cooker yields juicy spoon tender beef.
This sammie would have been the business. Gonna do me that tomorrow. Maybe a charcoal grill flourish, for the smoke.
How did they offer 5 for a sandwich like that! It looks amazing! 10 for the all thing looks fair to me
how the heck do you only have 200k subs
7.90 Easy john but let me just say that I would have loved some extra tips from you on how to skim the fat off the meat/glaze. Apart from that, amazing job as always. Ciao buddy
Roll Intro - "How much for Food Busker McRibs", My mind instantly tells £9
Just amazing mate.......8.50 easy........
Cool man!
God that looks good
isnt the mcrib a porc rib sandwich? this still looks good though
By right it's made with pork rib but that's his own twist on a classic. For me I would do the same since I can't consume pork
£7-£8 is a fair price. But it’s not a Mc Rib as an actual McRib is made from pork and has plenty of bbq sauce. Now I would really love to see your take on that.
Back to busking 😁
How much? Well I suspect I'd pay £8 but would need to taste it...
You know what brov!! Put some chips and coke ice and lemon slice 10.99p😉👌
I would deffienetly pay 60-100 Turkish Liras for a sandwich like that! Its perfect!
Do you know what would go well with that?....Jamie’s punchy jerk rice hahaha
Looks amazing, but whats a McRib without the pickled gurkens??? Thats the best part of it! XD
Or being made out of pork....
I had a McD's McRib in Germany. Instead of the onions, it was with jalapenos. It was not so bad, but I didn't like the flavour of the "sauce", it was something like a BBQ ketchup, though quite artificial. I bet that Fodd Busker's is million times better and I would pay 8 quid. :D
I watched a korean food show where they put Coffee in. Apparently when simmering meat it can smell like absolute dog shit. Adding coffee will remove that foul smell. Not sure if this applies to this though.
The girl at 7:30 seems to be interested in you. I don't know if the Busker is in a relationship, but you should definately make her another sandwich my good sir!
I'll tell ya. after watching what you put into it, I'd pay 10 American dollars for one of those. I know it would be worth every penny.
That is the lobster woman tasting your sandwich there mate
As I’m a tight arsed Yorkshire man in the North. Man it’s grim up here. £4:99 and 1p to charity 👍🏻
what did you do with the fat that you skimmed off??
could have used pickles thats my favorite part of the Mcrib it kinda makes the sandwich
just call it a pork sandwich... oh wait it's beef, beef sandwich....
What does "moore'ish" mean?
... and they say italians wave their hands a lot while talking! :-D
i would paid 8pound!!
since it's enough for my stomach on 1 day lol
(i have a little stomach so i could split it into 3 lol)
Looks the biz and I'd pay £7.50 for it. One question, though: I detest celery, so would I really notice any difference by leaving it out?
Is your disliking of celery based on texture or flavour? Because if it's the former there's no reason to leave it out, you won't be eating the celery. That being said there will be a difference, celery has a distinct, unique flavour when it comes to stews and such
Celery raw and celery slow cooked like how he's doing it taste very different. It will release alot of natural sugars cooking overtime and will add a touch of sweetness, but most of all it provides some body for the stew. I've made stews where I've forgotten to addcelery and you can certainly taste the difference compared to a stew with celery. A stew without celery is not as nice. The celery gives a lot of depth and earthiness to the stew. Imo it's essential. Onions, carrots, celery. Those three together. you cant go wrong.
It's the disgusting flavour, I'd be OK with the texture.
Thanks for the insight. I may have had it when eating out, but the thought of using it myself puts me right off.
Haha I'm also not a fan of celery. Like hate it in a salad etc. But find it doesn't even taste like raw celery when slow cooking. Just how a cooked down caramelised onion tastes completely different to a raw onion so is the same with celery
You know McRibs are made with Pork, right?
Great stuff, and an easy one to replicate. Good job!
Looks amazing... I’d probably go with about £6 for a whole one though.... also, Izzy is so beautiful 😍