HOW TO DRY AGE BEEF | FOOD BUSKER | John Quilter

[@darrenjoyce7615]

I thought you were going to cry! I can see how much this means to you and it's a pleasure to be on this journey with you.

[@kwisatz-haderach8]

The dedication this man shows is outrageous. Well done mate!

[@sportster883able]

Awesome venture. I'm from Northern Ireland and the produce there is amazing. Bacon; beef; lamb - all out of this world. I have lived in Qatar now for almost 10 years and there is nothing like getting back and tasting real proper meat. This series of dry ageing is special. Like the bacon series - wonderful

[@sportster883able]

@@foodbusker Never miss an episode chum. Really enjoyed the lesson on cooking steak!! Its amazing how so many people f**k that up!!! I don't even let my wife cook my steak - I do my own.

[@moldovansebastian6533]

John, i love the fact that you think big and challenge the big guys, the old ways of thinking, being innovative and experimental and having really good results. Keep up the good work and take care brother

[@phils1406]

Loving the new video format! Increase the peace!

[@Biffo316]

I've loved this series. Can't wait to see how the beef turns out

[@rhinoneil9448]

I live in the US and I dry age beef in a small fridge, with rock salt, UV light and USB fans. I have gone to 60 days so far with always great results, better than expensive steak houses. Not really very difficult. M any of my friends also do the same. I also make dry aged burgers from some of the trim. Very much enjoy the videos. Keep up the good work.

[@TheAppleLoadout]

Brilliant series. Have totally enjoyed the journey and the education... Looking forward to the next episode. Inspirational...

[@peterdoe2617]

You do have my full support, John! I can't wait to share this with friends of mine down in Duisburg. But also to see for myself, what results you get out of this. Thumbs up!!

[@Master-Mo]

Hopefully the outcome will be as excellent as these videos. Love it!

[@arniewilson7997]

Love the new meat series. You’re giving a great insight to all the processes which allows the average person who isn’t involved in the restaurant game to see how much time and effort goes into producing the best beef possible and why top steak restaurants like Hawksmoor charge the prices they do compared to other restaurants who may use supermarket cuts. Look forward to the next episode

[@lets_make_it]

Can not wait to see how this turns out. Thanks John.

[@lenswork4]

Master craftsman practicing his trade. Rock on Food Busker! I get to England, I’m there!

[@Tommyontour_]

i like your commitment to the beef game

[@dwaynewladyka577]

I love this series very much. Cheers, Chef John.

[@cladiges]

Fantastic video, Mate. Been dry ageing at home for about 3 years. Each age I do, I learn something new. Can't wait to see the new video

[@zacharychoong]

Hi chef ! Process looks proper solid. Just thought this might help, you might want to add a few pieces of quality charcoal in a clean container in the fridge to help with the humidity and keep the moisture off the salt blocks? Good luck and I’m looking forward to the end result!

[@Srieire]

Fair play to you. Great to see a chef with real connection to his food. If you want to try some great beef, without a massive price tag, come to Co Mayo, Republic of Ireland. Grass fed is the norm, and there are still small butchers that still slaughter their own cattle. You can't get more connected than that. Beef is a health food - and it tastes great.

[@brewmasuisui2216]

Just like the Ramen series I can’t wait for the finish product.

[@ocauto22]

I just threw it on a rack over a bed of rock sea salt on the bottom of the regular refrigerator for when ever I like and it came out perfectly every time. I've done it at least ten times already

[@thegameplaybooster3857]

Found you from a gmm channel shout-out Rhett and Link gave you. I'm so glad they did. I love your videos!

[@droogii1142]

That beef looks like a dream come true.

[@jackdavies4478]

Quality content. I'd love to see you be able to do as many videos as possible; a truly unique approach to KZbin cooking/food content. Genuinely brilliant, bravo!

[@AndrewSmith-bb8sh]

You are killing it with the vids! Always keeps me entertained. Yes get me on the list for beef beef beef oh and yeah more beef!!!!!!

[@jimkenny4154]

A little tip for you when you pick up a rump &loin of beef to get it in your fridge take of the rump it may help you with space. Great work that you are doing. Jim the butcher.

[@rheostar]

Until now, I never realised just how much work goes into dry ageing beef. It makes me appreciate the steaks in Hawksmoor even more. I’d be up for buying some of your steaks.

[@PREPFORIT]

I LOVE that salt block idea !

[@schmatever]

Very cool. I have a new found respect for you now, this is easily the most interesting series so far. It beats the ramen one and that would take some beating. Out the park mate.

[@alves4623]

Best channel on KZbin right now

[@alves4623]

keep it up fella

[@Chosenorc]

I have been watching for a while and was not sure about your videos, but with the ramen series and this one... I am a busker now...

[@Hunnie_B]

Wow, this is one awesome fridge, and I like how you rigged up the slabs of salt..........looking forward to seeing the outcome.......merci Chef :)

[@maritimedragon]

I did it in the meat drawer of a normal fridge, but only a 2 inch ribeye Prime. A layer of rock salt on the bottom, a resting rack and a small portable battery operated fan (changed rechargeable batteries @ 24 hrs). 30 days aged. Trimmed the outer layer & left with about 1 1/2 ". Dry aged cooks very quickly. It was delicious and it didn't kill me. Used a small reefer thermometer to monitor the temp. So the guy that says you can't do it at home - well, I proved him wrong. Easy enough to see visually if the process has gone awry, but achieving the desired results at home is very doable.

[@Thebeerjournal]

Fantastic video as always! Love it, not only is it a pleasure to be on this journey with you but your videos inspire my own videos on my channel, the ideas banging in my head when ever I watch any of your stuff, keep up the awesome work chef, increase the peace 👊🏻🍻

[@SolarusFFXI]

Good luck JQ, hope it's ageing well. Can't wait to see the finished product and sample a Food Busker Steak! Definitely interested in buying some, might have to pop down to Shepherd's Bush and sample one!

[@JamesJones-yh3rw]

yea man,will try a bit of beef baby!!!

[@Davegibson94]

Man that is going to be fantastic. Keep up the great work!

[@nercoG]

I'm getting a fridge at work, for dry aging meat. I'm a cook, but I've never done it myself. I'm super excited :D

[@PuppetPaul]

Its always nice to see good prepared beef. The key to a good tasty, juicy steak. keep it up.

[@samlittlechild5081]

woah man, great video! love the commitment looking forward to how it turns out

[@kevowski]

Love this channel, you smash it Bruv!

[@ThisIsMyFullName]

This is a great series, I love that you went all out on this one! I totally agree with your assessment on meat. Eat less of it, and buy higher quality, preferably organic. That's the way of the future.

[@mynameisforrest]

Hahaha, "You are gonna need a bigger.. Fridge". Love your quality content mate. Been spreading the word about your channel to my friends. Cheers from Sweden

[@omar09091978]

Yeah. Definetely would like to buy at least one small cut of it. Regards. Thanks for the knowledge!

[@Jonsurfsup]

Excited too see the end results .. Good on you Mr Busker .. Great content !!!!

[@carljones7992]

Since finding your channel 2 days ago i am slowly binging my way through all your videos like a crack head who cant put the pipe down. Your videos are edited too perfection you put passion into the edits as much as your passion for food. You clearly have contacts too was mind blown when Jenson Button made an appearance in your club sandwich video and your video calls to Genaro Contaldo. Legend

[@dganet]

Wow, that's been some outlay so far for a YT vid but bloody glad you've done it!!! Prime Time on Eater channel dry aged a bit of meat recently in a wee fridge but NO WAY was their video as informative as this series. Good job Mr Q 😁

[@Gerrygambone]

Starting with a lovely piece beef. This is going to be awesome.

[@lsmft9576]

Great series. Really very interesting. Excellent effort!!!

[@WreckItGaming]

Watching from Australia. Love the vids mate!!!

[@1320crusier]

I've used UMAI bags in a regular fridge with smaller sub primal cuts. Have worked out really well.

[@1320crusier]

@@foodbusker I think you will like what you can do with them.

[@TKM11370]

Good lad! looking forward to seeing how you got on! you're miles ahead of me already!

[@benfennell4251]

This series has been awesome - There's another channel that you are probably aware of, Alex French Guy Cooking, who also home brewed his own Dry Age fridge (though not as all out as you). Two things he did that I think you could benefit from is a digital humidity sensor with a readout (could stick it to the glass door so you can see it), and used silica gel packets to drop the humidity. The only problem he ran into was they absorbed all the moisture they could, and needed to be changed out for fresh ones. Make sure this doesn't happen to your salt! And maybe think about the silica gel if you need to drop humidity (especially at the start when there is still alot of water in the meat)

[@anluifb]

You can bake the salt bricks in the oven to get the moisture out.

[@ionut930]

i just cant wait

[@irian42]

Already excited to see the result. Hopefully you can keep it dry enough!

[@Babbitty81]

Definitely up for a Food Busker 🥩

[@jaytlamunch4459]

I can't imagine how much effort you have put into this and Thank you, for another great vid

[@jaytlamunch4459]

@@foodbusker You are very welcome

[@deemond5289]

Always great beats on your vids. The food is alright too :)

[@CyberDocUSA]

Nice piece of refrigeration equipment you invested in. Yeah, you should definitely sell some dry-aged beef cuts, brother! I didn't realize how much time, effort, and cost went into such a process. Impressive. 😎👍

[@udeychowdhury2529]

Thank you for the effort and insight

[@antonyparker6112]

Sign me up chef! I’m in for some of that beauty!! Keep up the odyssey- really great to see and learn from all the things you’re doing!

[@Chaarlotte64]

I can't wait to see the result omg

[@AeRoPloDgE]

Thanks dad

[@gameplaylist01]

Top work Chef!

[@choberry]

Yes, please don't fudge it up! If the price is right, i wanna try it!

[@vegascad]

Can't wait to see the result. I wonder if you need more salt? Love your show and never miss a one. If you ever come over to Las Vegas look me up.

[@TankUSA]

Next time I’m in London 🇬🇧, I am heading to Shepherds Bush market and getting my teeth into some beef! Keep it going mate. Much love from the US 🇺🇸

[@nickritchie2154]

"You're gonna need a bigger//fridge" absolutely killed me.

[@z_yt_96]

Definitely want to see how this turns out - you could a day to day timelapse of it over the month of aging

[@BlakeRampy]

Yes, yes, yes! Definitely interested in buying one of those steaks!

[@blueenglishstaffybreeder6956]

I did the Umai dry age bag for 45 days in a regular fridge with a 6 kg bone in rib eye, it did everything it was supposed to, beautiful dark mahogany look on the outside, it shed a third of its weight, cooked it up after cutting away the funky bits, to me no difference in taste at all, to me I’ve seen those big commercial dry aged butcheries like in new YORK where their meat is covered in a white mould and they say it tastes like a nutty Stilton cheese, don’t know why but it didn’t happen for me, I look forward to seeing how yours turns out, cheers mate

[@kc23van52]

hey food busker, from one brummie to another soon to startup a small quail farm in the UK, and although many restaurants (high-end) use quail is really something the public dont use, im hoping the break the trend and would love to see you do something with quail and or eggs.

[@kosmn2083]

Wow !!great job and brilliant technique!!I wanna try that!🤗😀😀

[@colewildenhus7207]

Yes I’m interested, can you ship to California USA?

[@colewildenhus7207]

@@foodbusker No problem. Love the channel. Keep up the great work Lad

[@adamcooper7677]

I've ordered some cuts from you and a few other bits. Really looking forward to trying them 😀

[@davidbowman916]

Maybe put a humidity sensor in the fridge so you can monitor? Either inside of the door or wireless with the receiver attached to the outside of the door? In case it goes out of the acceptable range?

[@tobyeaton-forbes9010]

I would certainly love to buy this!

[@nakedmikeywalton4501]

Hell of a journey this has been so far. I'll keep my eye out for when you sell those steaks.

[@craigfuhr]

You don’t do anything 1/2-assed. That’s for sure! Great episode. I once did a Costco Rib Roast (bone in) for 45 days in my basement frig. Placed it on a rack, over the Pink Sea Salt. Best damn piece of meat I’ve ever made.

[@tobyscoffield7536]

Hey John, love your videos! Would definitely want a steak out of the roasting!!!! Have you ever thought about putting on cooking/chef masterclass workshops?

[@tobyscoffield7536]

@@foodbusker to be honest everything and anything. Chef tips, kitchen hacks, how to become a chef are just a few off the top of my head - everything your videos show but in person would be cool. How to butcher different joints, how to plate/present food properly, how to do your cool knife spin without stabbing yourself 😂. Like the format of a wine tasting course but across different food groups / skills & techniques etc. Hope that helps!

[@erdmax_]

Food Busker returns with a vengeance!

[@spookiekiller]

Great episode

[@HDPS3GAMES]

hell yea, i'd buy one of those!

[@dimabichovsky3588]

I love you so much! thank you for the great videos :)

[@donvanderdrift4947]

Love this series! Would definitely be interested in buying a piece when it's done. Happy to pop over, too, if shipping turns out to be a pain.

[@martinbray7864]

Just loving it👍🏻

[@Gray_WB]

I am so excited for the outcome brother, lets go! :D

[@utubesanchez]

Dude I fucken luv ur videos keep it up, saw 1 video an I was hooked!! Awesome bruthah!!

[@dominicbrooks4831]

Definitely interested in buying some of the finished product. Dom

[@ArtIsLife3]

I am dry ageing beef in my little fridge in my apartment this is the second time I do it the first was amazing with some mistakes but now I can't wait to try the second patch I have now ... I want to make how to dry age beef at home video but I am not sure if anyone is interested

[@carbonquiznoz1]

Love your stuff bud!

[@dwatts51187]

Well I am now a subscriber. I cant wait to see how it turns out.

[@markjstradling]

certainly interested to have a bit of that

[@paulmartin3242]

You may need a drip tray plus a humidity reader inside... I would also consider moving the fridge if it comes in to contact with direct sunlight! Defo hit me up when your ready to sell some steak! Peace!

[@Digital.Done.Right.]

Zip ties! So fantastic John

[@omaerhussain]

love beef this is amazing thank you

[@yorkshamunki]

Bloody great series chef..... Im up for some of that steak action.... ITP & STL

[@philipsawyers719]

Great beef journey of knowledge and hopfull a supper tasty bit of beef.,4x rib eye please.?😋

[@daguaishouxd]

Amazing stuff

[@arthurkleijn]

Loving the beef-series man! I’m definitely interested in this product, should you be able to ship to the Netherlands. Looking forward to your next content!