Best way to do it! "So yeah, I also sell this thing. Anyway...", and back to the real point of the video. If you already have fans and a following, that's all you need
Omg. As a McDonald's manager of 15 years, I can safely say this bodyslams the McRib out of it's futile existence. I made this with your sauce, i actually smoked the ribs in my husband's smoker at the restaurant he manages, and it was mouthwateringly delicious!! And I brought some for my crew at work to show them the difference between a pressed ground pork patty and real ribs😏🐷. The 16 and 17 year olds who had never eaten or seen real BBQ had their mind's blown. Thank you for the inspiration and delicious recipes Chef John! ❤️
For me.. This is the OG cooking channel on RU-vid that spawned a lot of other good ones that came much later. Cooking channels were almost non existant or quite boring and dull before Food Wishes. This guy is a legend and over the years I have learned so much from him. I even own a freakishly small wooden spoon because of him. 😊 Thank you for being the best teacher ever. Pretty safe to say you have inspired millions of people. Respect.
"low and slow" "they're gonna get finished like this. "that meat has been heated through" "i always like to brush on a little sauce" -Chef John, best pillow-talker
@@AddBowIfGirl Only if you're under 30. It's actually a reference to the "square dance." Enimem himself got it from "Buffalo Girls" by Malcolm McClaren, and Malcolm got it from the square dance.
I'm thinking of doing a chef John recipe once a day. I'm a personal chef and there's something that just Intrigues me with his food. Just comfort and simple. Thank you!
The “around the outside, around the outside” joke is exactly what made me subscribe to Food Wishes. During the very first video I ever watched, that popped into my head immediately before he made the joke. Thank you for being you Chef John.😃
"Around the outside, around the outside"....I love the cleaver lines you add to the video. Simply genius script and extremely delicious recipes! I appreciate your time making this vidoes for us thanks ....now Im hungry
Dear Chef John: You may want to look into a quilting or fabric or sewing store for something called quilters tips for fingers. They are little silicone fingertip covers that quilters use to machine quilt quilts - but YOU can use them for removing the bones from the baby back rib cuts after they are cooked. Might be easier on your fingers, so you can use more care if you're not burning your fingers (?)...
Hey chef John I made this 2 weeks ago my husband has been talking about this since we once ate it...he always says “remember that Rib burger you made?”(I made Made homemade burger buns using same recipe you used for your fluffy dinner rolls). I’ve made most of your recipes...some of my faves were dirty rice, Potato Romanoff, etc I love your simple teaching style&sense of humour. I was gonna go to culinary school because I love cooking but Since I found your videos I’m wondering if I should even waste my money when there is Chef John in RU-vid. Thank you so much sir.
My brother-in-law makes the best ribs!! And per his usual he makes about 2X as much as our family of 14 can eat, I brought the leftovers home with me😜 I pulled the meat and ftoze it. At UK basketball time I unfroze it and made rib sliders with slaw and homemade dill pickles. I was ALMOST the star 🌟 of the game!! Rib meat is useful on SO many ways☺️
Chef John, I just made this recipe this afternoon and it was amazing. Definitely going to make again. Third recipe I have tried and all out of this world. Best food show on RU-vid!
KG23 Basketball, Pranks, and more i think raw onions are better, or maybe pickled cause the sandwich needs acidity (maybe add pickles). The bbq sauce is usually sweet and so is the ribs (sugar in the rub), and caramelized onions are sweet so the sandwich would turn out too sweet.
I was wondering why you didn’t work a Bee Gees pun into the Hot & Sweet Mustard Slaw video when you added the chive. Now I see- you were keeping it alive for the Gibbs *ribs* 😉
This looks absolutely amazing, I am going to do this for my husband, he does love the mcrib sandwich but this is going to blow his socks off..I will be creating a monster with this recipe..thank you so much for sharing chef john..
Thanks! I used your method today, and the ribs, without anything more than rub, are outstanding. Tender, juicy and delicious! We will take them camping tomorrow night and have the best dinner in the campground. Again, thanks for the master class, sir!
Whenever i hear "around the outside" without it being repeated 3 times my brain shrieks at me. But when all 3 are said it's like a pleasant rainbow of joy.
That's what I was thinking. I expected him to peel that off just before serving. I guess you could if you wanted even if the meat falls apart a little. Shouldn't matter since it is in the bread anyway.
Made this last year as sort of a "gee, I wonder whether this'll work" experiment but with onions sauteed dark instead of the potato salad. I'll have to give that a try though. Also, what I found out was that it's a good idea to dig some of the bread out of the roll. The somewhat squishy onions didn't tend to squirt out quite as much. It was still a delicious but slightly less messy.
Chef John, Did you just reference Malcolm McLaren's Buffalo Gals in addition to Bee Gees bro? 100 cool points☺️. Thanks for all your recipes and inspiration.
Hi friendo, I did some digging and found it: sfqinfo.blogspot.com/p/how-to-order-sfq.html They don't ship internationally, but if you know anyone in the USA you could try asking them to take the delivery and then send it on to you. You may need to bribe them with some barbecue sauce, though.
