My 40 day Dry Aged Beef FOOD BUSKER | John Quilter

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~~~~~~~
FOOD BUSKING is filmed at
SHEPHERDS BUSH MARKET
OLD LAUNDRY YARD
LONDON
W12 8EZ
#Beef #JohnQuilter
I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
JQ
My 40 day Dry Aged Beef FOOD BUSKER | John Quilter
• My 40 day Dry Aged Bee...
John Quilter
/ foodbusker

[@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!

[@amitupadhya90]

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

[@Callumlambizle]

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

[@BlakeRampy]

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

[@ijyh]

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

[@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!

[@ianchappell4199]

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

[@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!

[@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!

[@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 👊🏻🍻

[@Digital.Done.Right.]

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

[@grahammurphy1843]

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

[@alyeaman5398]

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

[@thomasrossland9335]

So glad for you mate! that looked incredible!

[@ryanboise9267]

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

[@lenswork4]

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

[@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!

[@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.

[@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.

[@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.

[@9310Distortion]

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

[@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! 👨‍🍳

[@johan21mp]

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

[@AdeJohnson]

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

[@Brellzilla]

Bloody awesome mate! Loved watching the whole journey! Cheers

[@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.

[@luandyelam6097]

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

[@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

[@AdamFitzJKD]

Great series boss, good to see the channel growing

[@RobertClark-bw5er]

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

[@fergusmcgowan264]

Been waiting for this all day.

[@fergusmcgowan264]

yes absolutely fantastic!

[@choomatt]

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

[@flomayr3542]

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

[@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?

[@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)

[@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!

[@IRMentat]

Your really making me wish I’d ordered one (or all) of those t-bones. Alas my cooker could never do it justice.

[@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! ✌

[@y1521t21b5]

1:14 is pure phrasing gold...

[@FPL-LARD]

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

[@diarmuidphelan9664]

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

[@muhannadburwais8400]

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

[@billybear9296]

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

[@chrisbauer5741]

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

[@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.

[@adamrbing]

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

[@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 😞

[@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.

[@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.

[@HBeretta]

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

[@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.

[@avinandandey6418]

Aw hell yeah I have been waiting for this

[@avinandandey6418]

A work of art

[@jeffward1106]

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

[@finlayg5495]

Well done. You are a true talent 👏🏻

[@awais.khan1]

butchery skills on point John! Great work.

[@Katz_Can]

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

[@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.

[@o2johnnybravo]

Absolutely awesome. But after you sharpen your knife on the steel, you must first remove the metal burrs from the blade- like mini iron filings. If you don't all those little bits of metal will get removed on the first thing you cut- your beautiful beef. They may be too small to see on the knife, but if you run the knife gently along folded white paper or cardboard, you can see how much accumulates.

[@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!

[@wit6665]

well done busker! those T-bones looked amazing.

[@simonclark83]

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

[@MikeSmith-ek6mc]

Well bloody done mate looks tasty

[@Monstermunch71]

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

[@mickrileybcn]

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

[@bosmans1978]

Wow....just WOW!

[@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....

[@angelhorta5649]

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

[@SaintJeimuzu]

I've been waiting all day for this!

[@Boom12]

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

[@CarlO-dn5xk]

Great vid John - delighted for you :)

[@Dimpaul7]

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

[@RCCanuck]

Congrats brother!

[@samlittlechild5081]

Looks ammazing! Excellent series and vid bro, much love

[@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

[@jonnyronnyguy]

These videos never fail to make me hungry...even if it means having 2nd dinner.

[@kramersurfer5280]

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

[@ThePragmaticTraveler]

Thank you as well!!!! Thank you for sharing!!!

[@wulfenii64]

When you put that cooked steak on the board my head fell into my hands because it looked so good. Wow....

[@yoseppijoe]

Incredible job

[@illmuskyhunter3313]

The filet on that first porterhouse looked amazing

[@deantirmizi]

I love how proud you are of it. Amazing stuff

[@erikkz]

Amazing and well deserved praises chef! 💗

[@janmcdonald7086]

Much Love from South Africa!!!

[@philippsmirnoff]

Congrats, mate!

[@Lxckley]

THE GOOD STUFF, WELL DONE MATE

[@fitta74]

my favorite food channel

[@benhook1850]

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

[@TVsez]

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

[@c.french450]

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

[@inghell]

I don't even eat beef and I got so engrossed in this 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....

[@ethandavis891]

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

[@miktek]

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

[@katiehass4666]

I wish I could try some! Wish I lived in Britain or I would buy from you today. I wish you tons of success.❤️😊

[@jasonbrooks6495]

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.