My 40 day Dry Aged Beef FOOD BUSKER | John Quilter

[@ritchiehenshaw9075]

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.

[@jackdavies4478]

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.

[@lo_at]

You've been hitting another level lately busker, chapeau!

[@petercarlson811]

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!

[@Boom12]

Praise be!

[@amitupadhya90]

I subscribed to the channel when the busker had 10000 subscribers and man its always been a joy. Fukken love the food busker

[@BlakeRampy]

Oh my God that is INCREDIBLE!! Such red meat decadence!! Go man go!!

[@grahammurphy1843]

Trying to hold the proud smile in and keep cool at 8mins is priceless. I love how excited you got. Great job chef

[@cutevswretched]

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!

[@Digital.Done.Right.]

Very, very proud of you John. Been a long time fan here and love the places this is taking you

[@ijyh]

You are by far the best food channel on KZbin. Unbelievable content and an absolute joy to watch, chef!

[@ZeMadMonkey]

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.

[@jaseth1337]

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!

[@kwimreaperm1674]

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.

[@craigfuhr]

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.

[@ianchappell4199]

VERY, VERY WELL DONE MATE...I have learnt so much about beef, the cuts and how to cook it Cheers John

[@Thebeerjournal]

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 👊🏻🍻

[@davidmann1794]

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!

[@lenswork4]

You’re an inspiration, not only in cooking, but in life. You’re a master craftsman who loves his work. Rock on!

[@ryanboise9267]

Look how excited you are bro!!!! I need to try some of your food chef. You’ve done another fantastic job 👌🏻

[@luandyelam6097]

Congratulations chef... you nailed it! Watching your videos motivate me to keep improving my cooking, thanks for sharing!!!

[@Callumlambizle]

As a chef myself, your commitment and product is outstanding. Inspirational stuff chef, keep it up. Beef looks stunning!

[@Brellzilla]

Bloody awesome mate! Loved watching the whole journey! Cheers

[@thomasrossland9335]

So glad for you mate! that looked incredible!

[@RobertClark-bw5er]

Absolutely loved this series! Excited for more content.. Well done chef 👌🏼

[@CyberDocUSA]

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! 👨‍🍳

[@toddellner5283]

"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!

[@9310Distortion]

Congratulations on your first dry age chef! Beautifully executed. Looks flippin' delicious!

[@AdamFitzJKD]

Great series boss, good to see the channel growing

[@Monstermunch71]

I love my beef, what you did looked stunning mate, cheers John 👍

[@Gerrygambone]

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.

[@Gray_WB]

Oh brother that was one hell of a result! I couldn't help but smile non stop. You were just so happy.. :D

[@dwaynewladyka577]

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! ✌

[@AdeJohnson]

I enjoy all the content on this channel John but this meat series has been superb!! Big up the West Mids massive!

[@flomayr3542]

loved seeing you like the proudest human ever when they both told you that your meat is beyond just good. totally deserved it!

[@chrisbauer5741]

Really enjoyed that series foodbusker! Had my first visit to hawksmoor in Manchester tonight - so good 👍🏻🥩

[@johan21mp]

John, I am awestruck by you dedication to good food. So disappointed I missed you when I was at the market this summer.

[@Katz_Can]

I'm happy for you mate! Great Job... certainly something to be proud of👌👌

[@nathanfosaaen9861]

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!

[@alwaysthesun4034]

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?

[@FPL-LARD]

Well done dude that looks amazing and you must feel so good about the comments from the experts.

[@fergusmcgowan264]

Been waiting for this all day.

[@fergusmcgowan264]

yes absolutely fantastic!

[@CorbyQ]

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.

[@tadeusz1]

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.

[@muhannadburwais8400]

Loved the series, can't wait for the next one.

[@alyeaman5398]

Well done bro, it must be properly rewarding to get such positive comments from two of the most influential meatsperts in the country.

[@peterdoe2617]

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.

[@peterdoe2617]

@@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)

[@choomatt]

Not sure what i love more the meat or the editing. Nice work dude

[@CristiNeagu]

Yes, yes. Now send us the beef, cause i can't wait!

[@CristiNeagu]

@@foodbusker This weekend it's Food Busker cottage pie, next weekend it's Food Busker steak. Very good times, thank you very much!

[@Shaun_Garratt]

Awesome job, looks fantastic! Thanks for a fascinating series.

[@adamrbing]

Love how you all just get stuck in with your hands no cutlery a real appreciation for proper meat 👍

[@jeffward1106]

I'm so glad I suppot this channel with $. One of the best things on KZbin

[@CarlO-dn5xk]

Great vid John - delighted for you :)

[@87celtmad]

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.

[@BBQandBottles]

What happens if you leave the bone on the sirloins? Wouldn’t that be tasty?

[@Miltiades77]

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

[@diarmuidphelan9664]

Those guys are legendary, and they share the knowledge. Loved this:)

[@saadaljabri3766]

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.

[@samlittlechild5081]

Looks ammazing! Excellent series and vid bro, much love

[@mickrileybcn]

Can see that you Love what you do and I Love that you Love it. Keep the "Good Stuff" coming

[@mattybhoy6522]

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.

[@SaintJeimuzu]

I've been waiting all day for this!

[@wit6665]

well done busker! those T-bones looked amazing.

[@tehtehkhantengames8580]

i like the guys you brought on, they actually know what aged beef is supposed to taste like. i get so tired of people acting like steak should taste like blue cheese (and i fucking love blue cheese). overly aged beef is a travesty.

[@mccabedave]

Congratulations! What an accomplishment, you must be proud. Gutted you’re not shipping to the USA 😞

[@angelhorta5649]

Everyone is really proud of your accomplishment! Great job chef🍻🍻

[@User-WAMSOA]

Bravo! I feel ya on that

[@Master-Mo]

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 KZbin period. Boom!

[@irian42]

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....

[@finlayg5495]

Well done. You are a true talent 👏🏻

[@simonclark83]

That was on another level, such passion. New subscriber.

[@joosonkim538]

Looks amazing. Just curious, I noticed that you didn't trim it. Did you off video or is it good to just cut and cook? I thought it needed trimming but I've never aged meat before....

[@Dimpaul7]

The beef looked banging, well done on doing such a fantastic job!

[@HBeretta]

big up to you dude on killing it with the aging segment and turner & hannan steak!

[@TVsez]

"throwing down the BBQ moves" 😂 😂 😂 I'm excited for you bro

[@avinandandey6418]

Aw hell yeah I have been waiting for this

[@avinandandey6418]

A work of art

[@deantirmizi]

I love how proud you are of it. Amazing stuff

[@awais.khan1]

butchery skills on point John! Great work.

[@Boom12]

Be proud mate. It is the greatest joy to see dry aged made by yourself.

[@billybear9296]

That’s a lofty goal, impressing two experts such as those! Be proud mate

[@benhook1850]

Fair play that’s fucking incredible man! Well done!! Loved this whole beefy series

[@johnbirch9020]

I could be wrong but....I think you were "channeling" David Bellamy when you took that first bite. Oh that is SOOOO gooood....

[@TranceMusicEventsUK]

YES CHEF!!!!!! you smashed it mate! Getting my order in now if there’s any left!

[@TranceMusicEventsUK]

Order for two t bone is in chef! Treating the ol’man to one. Hopefully I cook it to perfection like it deserves.

[@GrillTopExperience]

Does the Laundry Yard sponsor these videos or is that just a missed opportunity? If that could make it over the pond, I'd be on that today!

[@c.french450]

That's like Gordon Ramsay going in for seconds on your plate. Fabulous!

[@victorloturco]

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!

[@Das_Hot_Shot]

Great work! What a brilliant result after all that effort and tlc!

[@benjoman9574]

Oh man! I just whant to say thank YOU Mr. Food Busker! So amasing stuff (videos and food) and so much love. Its just incridebel what you do. Don’t stop your work it makes our plate so colorful. And to whatch you being proud of this like a lidl boy infront of his first sandcastle... absolut amasing ❤️😁✌🏽 So pls give me more! Greatings Benji Edit: sry for my english... I‘m not a nativ 😉

[@ethandavis891]

Did you trim the rind of the dry aged before you cooked it or did you leave it on?

[@LoK_Ken]

Excellent work FB!

[@jonrowley1]

Only just discovered your channel and watched this adventure. Love your enthusiasm. Well done.

[@philipsawyers719]

Loving the bbq dance moves. Looks really tasty beef. well done lad!!🍻

[@moneybalz]

very proud for you...u have impressed the best of the beast

[@kramersurfer5280]

well done, see the excitement in your face, awesome video dude.

[@al-aurum2457]

ohhh i'm drooling like a waterfall

[@garygriffiths3789]

I hope that's what I've ordered off you, can't wait

[@miktek]

Congrats on the final product dude, I know it's not an easy thing to do.

[@biggdaddy202003]

John you looked like a proud beef papa as they ate your steak lol. Proud of you and the series was really great as well.

[@BrotherFlint]

Well done, mate! Can see what it means for you, I am genuinly happy for you. :)

[@robertrodgers1423]

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.

[@NoctugasArts]

"Fuck that's good" sounded so genuine! :D Looks fantastic.