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welcome welcome welcome welcome to
foodtube
this is my first channel this is
foodtube on youtube we want to make you
happy we want to give you cooking shows
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got a great opportunity to interact with
us like us you know you can also comment
on stuff and we want to also do all
sorts of things that you’re going to
love so what’s today about this is that
launched live we’re here in East London
in my offices where I do all of my
cooking and my testing and this is where
we create the books and stuff like that
food Tube is about doing what I want
where I want how I want and interacting
with you guys even better from all
around the world
also it’s about all the under you know
all the stuff that was left on the
cutting-room floor when I’ve done my
films and shows over the last 15 years
pulling the best bits out for you and of
course it’s all about bringing on new
talent so I want to celebrate cooks with
attitude and I’ve got some of those
cooks that are going to be doing some
brilliant shows on foodtube I’ve got
them here tonight so let me show you
around the room we’re gonna be doing
some great stuff we’ve got the lovely
Aran craze here he’s doing he’s doing
Street food wicked Street crews we got
the one and only BJ barbecue we got
david loftus here with the camera the
best food photographer of the world he’s
gonna be doing photography tutorials
over here we got Barry from my virgin
kitchen
we’ve found out more about he’s gonna be
doing all the comments anything you guys
send in he’s gonna send here is my my
cooking angels this is the food team
here or part of the food team the lovely
girls that I work with for 10 15 years
probably feels like a lot longer they
hate me for this but they’re going to be
answering also your questions as well so
where are we gonna kick off come over
here come on Oh last but not least sorry
I forgot someone how could I forget that
okay we got Guinness welp the Guinness
well can’t even say it the Guinness
World Records we’re gonna try and break
some records tonight so we got to one
where I’m fighting Gennaro for the
fastest chilli chopping and also we’re
gonna do the most amount of raviolis and
two minutes Gennaro is gonna be going
for that later
very exciting now as I said food Tube is
all about reflecting what you guys are
talking about what you want and if you
do a big search around everyone online
the biggest and most searched thing is
chicken what to do with chicken you guys
love chicken chicken chicken chicken
chickens the most of the weights the
meat of you know favored choice more
than beef more than pork more than lamb
so mister close up man get over my
shoulder here let’s just start off with
the whole chicken now how to break down
a whole chicken very simple very yes we
had a question from Claudia on that
actually it said that you know obviously
going into a supermarket and buying a
whole chicken is a lot cheaper so that’s
really cool that you can answer that
absolutely if you’re paying for someone
to cut breasts for you that’s the most
expensive way to do it so it costs a
little bit more to get whole chicken but
you can get three meals three good meals
out of it so let me show you guys how to
do it it’s dead simple as you can see
here we’ve got the carcass here I know
it’s ugly right but that’s gonna make
incredible soups chowder’s sauces stocks
over here we’ve got what everyone’s
obsessed by the breasts and then we got
the thighs beautiful sticky
melt-in-your-mouth for me and the
drumsticks of course and the wings so
let me just show you on one side how to
do that first and foremost we’ve got our
little wing here get over my shoulder
big boy we’ve got the wing here just get
a nice thick chop chopping knife like
that using the heel of the knife here
just cut that off there’s our wing
number one then we’ve got our leg here
just run your knife between the breast
and the leg and that will peel away
nicely then this joint it
like that dead simple and then you
literally just cut it off around the
oyster and there is your drumstick you
can just trim off any excess there and
you can just where that joint is there
just go straight in the middle and down
then you’ve got a lovely drumstick a
lovely thigh like that and then the
breast very simple there’s a little bone
that goes up the middle here right just
use the middle of your knife and just
push it up right next to the spine there
run it down until you hit the wishbone
and just let the knife do the work
straight down and you can start using
your fingers to pull it away and then
literally just use the tip of the knife
down there and even if you do a bad job
of it it’s fine
there’s your breast so the whole point
of tonight is how can we use all of this
beautiful chicken all of the cuts this
is the stuff that you guys want you’re
obsessed by chicken so all of the chefs
and cooks tonight are gonna be cooking
that beautiful chicken over here guys
we’re gonna kick off the first recipe
we’re gonna do a recipe called gang man
chicken wings we got eight lovely juicy
chicken wings here let me show you the
brilliant dish super quick great flavors
we’re taking inspiration from Asia and
what I want to do is show you what I’ve
done is with the wings instead of
letting them curl up like that just open
them up put a skewer in it make some
nice and handheld and beautiful so let’s
show you how to make some great flavor
we’ve got some few ingredients here
we’ve got two tablespoons of honey that
goes in right nice and sweet I’m going
to put that into a tray and I’m going to
put in some lovely sweet chilli sauce
again two tablespoons again equal
quantity then we want two tablespoons of
soy sauce that’s also acting as our
seasoning so that goes in as well this
is a lovely tray baked recipe you can
forget about it in the oven it’s great
then we’ve got some apple juice about
hundred mils goes in like that
now for some fragrance we’ve got some
beautiful sweet miso now miso paste you
can get it in all the supermarket’s it’s
not the most beautiful thing in the
world but it tastes heavenly and then we
want a bit of fragrance so I’m just
going to grate some ginger here now
Barry we got any questions coming in
about chicken wings bit boy oh yeah
faith wanted to know what is the best
way to cook chicken wings in the other
Oh big question personally I’m a low and
slow boy you know I’m gonna cook these
this sort of medium cooking these are
gonna go in the oven about 170 degrees
Celsius that’s about 350 Fahrenheit and
I’m gonna cook them for about just over
an hour and a quarter and they’ll go
sweet and tender and then I’m gonna
crisp him up somewhere anywhere it
doesn’t matter boys over there about a
DJ BBQ let’s get the camera on him DJ
BBQ I go I go even slower dude slow and
low like maybe 250 degrees Fahrenheit
and 122 degrees Celsius I give it a fast
cook on direct heat for about five
minutes and I throw off the heat like
indirect method with some cherry wood
out of wood maybe some chestnut and some
oak beautiful Aaron what would you do
with wings brother sweet chili sauce in
a frying pan in the oven 20 minutes but
really done what do you mean it’s 20
minutes mate so you must be really high
get them nice and crispy don’t get all
your a little so they cook really well
the nice thing about that is everyone’s
got their own little strategy of how I
make the best chicken ever we’ve got
these ingredients going in now I just
want to bring it together I’ve got the
thumb sized piece of ginger and two
three pieces of garlic going in what I
want to do now is just toss this up you
don’t have to do the skewers bit what I
love about it is it makes them really
straight and delicious and sort of you
know a bit more handheld so mix this up
now this concoction of beautiful things
lay them out flat like that when that
cooked and steams together in the oven
for about an hour and 20 minutes 170
degrees you’re going to get the most
melt in your mouth beautiful chicken and
then later on we’re gonna get those
crispy so let me just whack those in the
oven here’s some that I made earlier I’m
just gonna wash my hands because I’ve
got me chickeny hands but the thing is
about the nice thing about this is that
combination of ingredients cannot fail
it is delicious and all we have to do
now let’s just get the close up in here
right you can see in here we’ve got
tender meat that will just fall off the
bone you can see how tender that is I
can just pull it apart now we want to do
is concentrate on getting it golden and
crisp so I’m going to place this on a on
a griddle pan
a medium heat Gennaro’s going to look
after this Gennaro come in big boy
so Gennaro you’re going to look after my
wings and we’re gonna finish that a
little bit later but you know tell us
about what you’re doing you’ve got a
really quick chicken recipe on Zack’s
your SWAT team will not about the
breasts look it up fantastic it is
indeed yeah easy peasy so this is what
most of the world are cooking chicken
it’s nice so simple three ingredient the
garlic chilli rosemarie so easy to do it
nice to meet you ollie boil just make
sure you got some nice olive on not too
much not too much yeah that’s enough
give this one 3 tablespoons yeah
season it nicely one side and the other
it’ll mean a black pepper yeah yeah I
love about this is Gennaro is focusing
on three ingredients and that’s not hot
pan oh is it that’s what I’ve got on
quite a low temperature isn’t yes a lot
temperature but then I will for now
stories from de Paris gets very hot
so generals gonna slow-cook it for how
long 25 minutes and then what you turn
the heat down turning he’s doing it the
other one so here I’m going low and slow
then crisping it up Gennaro is going low
and she’s doing the same as me you’ll be
crisp yeah so okay so we got the olive
oil salt and pepper so low I sorted them
once this one i crisp it up which I will
do it yeah what I do here you have in
saadia 5 clove of garlic you’re gonna
give me a crash crash crash come on
crash it come on get another one and
crash it so easy in the pan so this is
gonna be nice and fragrant then rosemary
rosemary massive thank you we’ve only
just started and we’ve already got a
hundred thousand subscribers thank you
so so much we were
that’s my wicked don’t forget you can
subscribe up here you can share with all
your communities or you can like and
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want you to comment because we want to
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over the years and over the months we
want to be responding to that so thank
you very much subscribe share and
comment so back in here big boy thank
you turn down the gas now face or in a
low-heat
nah he Chili’s garlic 25 minutes more
mature chefs on foodtube
why was it that you wanted to get
involved in food tube well what foods
you love it
because this is one thing you can do
anything you like it this special region
you can cook all those fantastic dish
which is sometime they overlooked and
people said what actually you do you
know with the chicken wing go just a
little bit me so when you’ve made a
whole lot of films for us in your own
YouTube yeah tell the guys what to
expect well expect me to see this
fantastic my hometown of the amount
because the Minori
and a fantastic fish fantastic mate the
perfect he’s a very very passionate man
over here we’ve got the lovely Erin
craze one of my ex graduates from 15
it’s taking me Batman
– Jamie Gennaro the old days this is it
all about them Erin was one of our
graduates from 15 been doing some great
cooking over the last handful of years
what have you been doing for food –
right I’ll make loads of Street through
stuff here we go all over the place on
rooftops we’ve been in your little
kitchen we’ve been all over the place
they’re all over London do loads of
street food the street foods the most
exciting thing in food it’s just me
people are so busy nowadays with their
jobs you go out a little street vendor
boom five minutes can of Diet Coke
whatever back in your face and the thing
is you know we all love a hotdog or a
burger but actually the days of just
having to have a load of old rubbish
have gone you can make these kind of
foods deliciously exactly wonderful
cause shown yet to do today we’re doing
a chicken tikka okay so we’ve taken the
Ruby Murray house into the streets right
and we’re gonna use B room as a colour
in learn that really bhaji food
colouring stuff yes there you go
beetroot right there it’s gonna cut it
up low – nice spices
we’ve got chili we’ve got cardamon look
I’m a so I got your toast
your spice is now toast immortal what we
got to tell the guys what we’ve got in
here then okay masala chilli powder
cloves we’ve got a little bit of ginger
going on oh yeah all joy it’s a good
house and it’s a warm to wake it all up
mate you just want to get all the nice
oils out of it yet is that on that’s all
okay so that’s going there in your food
processor really really simple really
quick
beetroot straight in and that’s an
interesting one classically the chicken
tikka had that all full food coloring
that was famous people love they love
the color but I heard that it was like
carcinogenic or something all fall but
the beetroot much better people coming
out of three eyeballs and stuff like
that don’t I’m not even joking one
omae’s Dave Chinese Dave three levels so
what we got on here then beetroots
be roots a little bit of yogurt nice
okay curry leaves fantastic snow those
these are amazing these are curry leaves
you can get them in your local sort of
Indian markets it’s literally a curry
leaf and these really super pimp your
curries don’t make me unbelievable
really good and you can reason you can
freeze them as well say with kaffir lime
leaves you can use them if you want a
little bit of a zesty sort of twist on
it
coriander stratum of that nice and it’s
literally just OPA garlic spices in okay
let’s put a little bit more yogurt just
in case now while we’re eating this up
guys we got competitions today oh yes we
have for the next person to make a
comment on food Tube live you’re going
to get to win my food processor here a
couple of hundred pounds worth of
beautiful supercharged processor this
baby you’re gonna win this you’re gonna
win this so the next person to comment
now will win that classic color when it
goes on to the done with the chicken au
batter them out so just a quick okay no
other nothing like that Street food
let’s get a little bit of stout you know
what I’m gonna use my hands little bit
of a rub up rub it up just touch it
touch that I’m how just one finger just
one finger
boom yes tenderized already thank you
very much there we go
look at that DJ
oh thank you that’s it
legally a personal joke going on here so
we’re gonna come back to you later Aaron
yeah we’re gonna marinate this you’d
normally marinate this for what a couple
of hours ago
couple hours overnight perfect okay
beautiful okay up next we’re gonna go
berry berry what’s going on well I was
just looking at with a comment set
coming through are we gonna announce the
who’s got that last comment info right
one the food processor have a jungle
gone wrong oh five five you’ve won the
food processor I will sign it up for you
and give you a book god bless for
commenting okay over to the one and only
all man
Pluto BBQ thank you have you seen this
pan up and down please
soak it all in man so this man here
there’s not much he doesn’t know about
barbecuing and DJ and you brought the
two things yeah
cater Tama man tunes and meat and we
smoked them both nice why is it you love
about barbecue I like the taste of wood
on my side and sound breagan wood or my
meat man fire and smoke
yes Fairless caveman it’s like old
school dude it’s like being in the caves
and yeah now you’ve done a whole lot of
videos for foodtube thank you very much
that’s gonna be launched in the next
couple of weeks but we did a little bit
of filming today then wait yeah we did
we did it was a little bit cold
he was almost half naked in the middle
of East London near murder mile it was a
bit weird but we’re still alive check
out this video
so DJ BBQ is here
brilliant so we’ve got brine chicken we
got rub chicken yeah what can the guys
that are gonna be following us today
barbecue barbecue most of me I’m a man
sighs honey I wanna see more just on
foodtube what are they gonna do it’s
gonna hire fighter subscribe to hit that
boyacá
so DJ BBQ thank you for being part of
the food tube launch being a bit I feel
like here DJ BBQ rub salt brown sugar
cracked pepper garlic granules in there
we’ve also got some onion powder I know
Jamie likes his stuff hot so I got some
cayenne pepper some chili powder in
there I dried out some zest from an
orange and from a lemon the peels put
them on the wood burning stone matched
it all up and it’s gonna make that
chicken sing I’ve got my chicken legs
they’re all rubbed alright it’s time now
for the meat to hit the heat whoo I got
my kettle jump barbecue I’m used to
using my big old bulky myth smokers man
but this thing works just as well I mean
when I’m doing stuff for the family this
is what I use so skin side down with our
chicken legs we’re gonna give it a good
amount of heat that first I guess 8 to
10 minutes
you know that’s put a rub on there all
right 40 give it 10 minutes on direct
heat then we’re gonna throw it on the
other side another half hour then we’re
gonna add the sauce man outdoor cooking
bringing outdoors dude but do not
whatever you do use a gas barbecue that
is heresy that is sacrilege all right
guys they’re a little secret for you
he’s right here a cherry wood chunk is
where the real flavor comes for our
barbecue all right DJ BBQ chunky sauce
in this garlic onions tomatoes brown
sugar salt peppers be my little secret
ingredient a bit of primo Buffalo Trace
is bourbon man Barban okay
our barbecue legs have a half an hour on
to the barbecue now we add this sauce so
it’s slider this bad boy on there
got some sauce on there on the skin side
six chicken legs all with my dry
beautiful rub now it’s time to give them
about 35 45 minutes of indirect heat in
cherry wood this is gonna be sweet
tacular now scratch that rag delicious
Oh Roger licious oh yeah what does that
mean by the way DJ BBQ
anyway that was DJ BBQ there’s loads
more to come from him over the next few
weeks I’m here with Barry taking your
comments note Barry from my virgin
kitchen how’s it going yeah I found
Barry online he films his own cooking
show edits it he does the sound in that
you do every time one of like all these
people around here it’s like wow there’s
a lot of people if he was in charge none
of you would yeah yeah okay what was
really brilliant about Barry is I’m
talking about you like you know here
yeah it’s Barry couldn’t cook but he
basically filmed recorded his journey
learning to cook and he’s really
knocking out some wonderful food now and
he’s great you do some great stuff with
your family the kids involves a lot of
fun it’s about making memories and also
learning at the same time trying to be
cool people all the way around and it’s
like building the community that I’ve
built from scratch me it’s all because
of this guy so it’s like standing next
to it so you’re going to talk in
cookbook absolutely look we love the
talking cookbook and also you’re gonna
be doing some stuff for food Tube yeah
mixed up and some videos from little
girls that’s a really good banoffee
meringue video and also something called
builders cake which I hope you’ll all
enjoy the oldest cake yes it gets pretty
young we love a bit of build as anything
we love pillars okay so for the next
person that comments up now we have got
our sponsors what sponsors we’ve got
Nick on here today beautiful very very
nice camera and that is a prize we’re
going to give that to the next person
you signed it as well the winner is Cod
pick you have won the camera we will
post it to you god bless you Thank You
Barry
we’re guessing questions there everybody
this is the food team
yes okay these are some of the lovely
girls that look houses they hate me for
this because these girls are normally
behind the scenes doing the research and
the testing Gini how long will we work
together
14 years 14 years Sarah nine seven you
say they stick around for a long time
these girls but basically we have a time
working in books TV stuff like this
researching stuff so on the theme of
chicken today girls what have you got
for me what’s going on
and she says is there a tastiest breed
of chickens eat also what’s the
differences in flavors oh okay this is
an interesting one because most of the
chicken in the world certainly is made
from something called the Ross 308 or
variations on that theme and that’s
that’s a very fast-growing chicken like
this one here for the best flavor you
really want a slower growing breed it
could be a rare breed cross I could give
you all sorts of names that Hubbard and
stuff like that but you’d have to geek
out on it but the slower the growing the
more sort of natural flavor and fats
that they will set within the meat and
they’re going to be more delicious those
chickens that actually have to work a
bit harder so something like your
free-range chicken absolutely and the
thing is guys you know what you’d never
think about is these chickens that taste
better are more inquisitive now these
chickens over here like the Ross they’re
lazy greedy and they just eat and don’t
move these ones here are pecking around
they’re naturally nosy right so you
they’re naturally going to have
different shaped breasts and legs and
put down flavor differently if I’m a
lovely people this is our standard
chicken here right this is the cheap
chicken that you’d get for pound 50 in a
supermarket this is the Ross 308 Indoor
reared this is for about 50 pence more
you can upgrade to what we call the
freedom food chicken which is still
indoor reared but much less chickens a
different breed is a rare breed cross
they’ve got an actual air light stuff to
do much much tastier and if your skin
that’s that’s definitely where you want
to go this is the same kind of chicken
but it’s been fed on corn at the end of
their life you can see look at the
difference in color and that corn is
going to give you the color and of
course corn is like Maltesers it’s like
it’s it’s fat is flavor
so that’s going to give you the corn
flavor over here is the kind of
free-range bird you can tell compares to
this one here you know it’s got like
really fit breasts you know it’s and
it’s twice as old and I think that’s
before you guys think that people are
ripping you off when they charge you
more money for chickens they’re really
not because this lives twice as long as
that and it needs twice as much food
this one here is the expensive chicken
this is 30 quid this is a French one now
what do we call this one Jimmy Chris I’m
too late Knoll and depressing it’s Mary
it’s like home this is the only chicken
where it can only be given that name if
it actually comes from a very particular
region and it’s so expensive as a parent
it’s um reared in the woods right that’s
a part of the flavors incredible read in
the woods that’s where chickens chickens
were always from South America up trees
in the woods so basically what you’re
saying is this is where they’re happiest
so all different prices that’s the one
if your skin to go for not that one
girls thank you very much I’ve got to
move on
if you want to see more food team videos
absolutely all the guys have been doing
stuff they’re asking any questions you
like they’re right next to me all the
time and will answer those questions
George you did a lovely little video for
chicken yes yes yes she’s from cyclists
is it a nice one it’s really nice lovely
so you see that at the end of the video
we’ll be putting out tomorrow or it
might even be up already
so moving on if you want any food if you
want any questions for the food team ask
them now and we’ll answer them in the
show or later on so back over here to
the one and only Gennaro Contaldo so
he’s getting some color onto the chicken
here I’m gonna bring mine together it’s
probably worth mentioning and your
chicken house your chicken let’s have a
look on that I come in here mr.
cameraman get inside come on come on
come on Eddie no it’s you Ready Steady
Go
so what’s nice about this is it’s juice
you haven’t lost any moisture so what do
we do now reduce that down just a little
bit and then I’m the only just little
splash of a white wine
to get to the oil we couple of
bruschetta which I put them on the side
and enjoying it beautiful well if I may
I’m gonna bring this dish together this
chicken now is sticky it’s getting
golden I’ll probably give it a little
bit more color but we are on life live
food cheap so I’m gonna bring them
together what I want to do is just
sprinkle it with beautiful things so on
a nice platter mister close-up cameraman
we’re going to get over to here we’re
going to take our lovely wings look at
that crispy melt in your mouth now what
I want to do is sprinkle those with some
gorgeous things but I just gonna lift it
you can see how that marinade we cooked
it into almost turn into a glaze very
very nice and I want to sprinkle it with
some of those ingredients that we’ve
used just to finish it off
I’m gonna go with some chopped some some
picked coriander over the top like that
we’ve got some toasted sesame seeds bang
like that and a little bit of chopped
chilli and that my friends will be the
most incredible thing now on the subject
on the subject of chili me and Gennaro
well we were working with the Guinness
Book of Records today where we yes and
we’ve taken on two World Records the
fastest chili chopper and the fastest
treblemaker yes and if you want to see
how we did
if we won or or or if we file this is
the Guinness World Records very exciting
we’re gonna do videos they’ll be up
tomorrow and don’t forget to subscribe
like or share and we’d love to hear what
you think so
I finished my dish just back over to
here and how’s your dish to engine our
own right and nearly ready soon as you
finish your dish now what I’m doing my
wife just increase that the flame
underneath its make sure that goes quite
extremely hot but not too burned yet oh
my this is my dish guys the beautiful
chicken wings have a little look at that
gorgeous sticky crispy melt in your
mouth I’m gonna take that over while
Gennaro finishes I’m going over to Aaron
craze to see how his chicken tikka is
doing come on brother oh yeah here we go
look at that
I got a color on heretofore snow that
not at caritas burn anyway I see you put
some chilies in here as well just frying
them in there just so you know make it
more sort of streaky every single get
paid up there cop the nice little flat
breads on the go salad now yeah it’s
coming right now
lovely whatever little look at that
later okay DJ BBQ what are you doing
dude I cooked up your uh your legs come
here yo man look at this so oh you pull
this you can do a little contraption
like a poor man’s duck right crispy duck
yeah you got your chicken it’s right
here dude I’ve got that my sauce my rub
a brine it’s all right there perfectly
cooked barbecue with a bit of cherry
wood lovely so that’s your one there
that’s mine where’s yours Oh bless you
so let me just show you a quick little
thing here guys um that DJ BBQ cooked
off those legs I’m just going to steal a
little bit of his over here should be it
is a little pancake you can get these
lovely rice paper pancakes I love this
something that my wife absolutely loves
is those little duck pancakes and of
course if you can’t get duck that’s a
little bit more expensive we can
absolutely take a little bit of that
wasting sauce we can use instead of
glazing with a barbecue glaze like in DJ
BBQs video that we just did you could
use the hoisin sauce which absolutely is
the Chinese barbecue sauce we’re going
to hit that up with some shredded spring
onion some pulled tender lovely chick in
there take a little bit of skin as well
which would be really nice bitter
cucumber but chilly because that’s what
makes the world go around and a little
bit of coriander and then you give it to
someone that you love and they wrap it
up and they put it in their gob
so guys we can we can tap into that
cherry so and debunk you this is your
chicken I think my weight could be
coming that could be mine I gotta go
find my chicken did it somewhere dude we
got the chicken tikka here that maybe
would be true for the coloring yep mind
you we’ve got some nice little pickled
chilies going on I love the fact you’ve
grilled these pickled chilies so wicked
look at them little flat Bruno
flatbreads coriander
used a little bit of beetroot juice
absolutely gorgeous so chicken tikka
we got the wings so we’ve got the lovely
barbecued chicken here
there you go ladies leaden did you see
that he’s very talented you doing can I
wash it down okay listen this is
Gennaro’s dish here we’ve got a
beautiful Italian style chicken breast
there with a little bruschetta a little
crostini story and all those beautiful
pan juices not to forget that carcass I
didn’t have time today to do the carcass
recipe but look over here we’ve got a
wonderful chicken chowder with all the
trimmings we’ve got the crackers here
the crispy bacon the sweet corn and if
you want that recipe we’ll be doing a
video for that tomorrow I’m putting that
up so guys tuck in wings tikka Italian
style chowder we’ve got the barbecue
chicken we’ve got the hoisting chicken
there you go guys thank you so much for
watching our first live food Tube
channel it’s gonna be great we’re gonna
get to do so many wonderful things don’t
forget thank you I want you to subscribe
comment and like and of course we’re
gonna listen to what you say and make
you some great great shows so thank you
very much guys lots of love from all of
us
tuck in everyone
you
you
you
you
welcome welcome welcome welcome to
foodtube
this is my first channel this is
foodtube on youtube we want to make you
happy we want to give you cooking shows
with attitude that you love and you’ve
got a great opportunity to interact with
us like us you know you can also comment
on stuff and we want to also do all
sorts of things that you’re going to
love so what’s today about this is that
launched live we’re here in East London
in my offices where I do all of my
cooking and my testing and this is where
we create the books and stuff like that
food Tube is about doing what I want
where I want how I want and interacting
with you guys even better from all
around the world
also it’s about all the under you know
all the stuff that was left on the
cutting-room floor when I’ve done my
films and shows over the last 15 years
pulling the best bits out for you and of
course it’s all about bringing on new
talent so I want to celebrate cooks with
attitude and I’ve got some of those
cooks that are going to be doing some
brilliant shows on foodtube I’ve got
them here tonight so let me show you
around the room we’re gonna be doing
some great stuff we’ve got the lovely
Aran craze here he’s doing he’s doing
Street food wicked Street crews we got
the one and only BJ barbecue we got
david loftus here with the camera the
best food photographer of the world he’s
gonna be doing photography tutorials
over here we got Barry from my virgin
kitchen
we’ve found out more about he’s gonna be
doing all the comments anything you guys
send in he’s gonna send here is my my
cooking angels this is the food team
here or part of the food team the lovely
girls that I work with for 10 15 years
probably feels like a lot longer they
hate me for this but they’re going to be
answering also your questions as well so
where are we gonna kick off come over
here come on Oh last but not least sorry
I forgot someone how could I forget that
okay we got Guinness welp the Guinness
well can’t even say it the Guinness
World Records we’re gonna try and break
some records tonight so we got to one
where I’m fighting Gennaro for the
fastest chilli chopping and also we’re
gonna do the most amount of raviolis and
two minutes Gennaro is gonna be going
for that later
very exciting now as I said food Tube is
all about reflecting what you guys are
talking about what you want and if you
do a big search around everyone online
the biggest and most searched thing is
chicken what to do with chicken you guys
love chicken chicken chicken chicken
chickens the most of the weights the
meat of you know favored choice more
than beef more than pork more than lamb
so mister close up man get over my
shoulder here let’s just start off with
the whole chicken now how to break down
a whole chicken very simple very yes we
had a question from Claudia on that
actually it said that you know obviously
going into a supermarket and buying a
whole chicken is a lot cheaper so that’s
really cool that you can answer that
absolutely if you’re paying for someone
to cut breasts for you that’s the most
expensive way to do it so it costs a
little bit more to get whole chicken but
you can get three meals three good meals
out of it so let me show you guys how to
do it it’s dead simple as you can see
here we’ve got the carcass here I know
it’s ugly right but that’s gonna make
incredible soups chowder’s sauces stocks
over here we’ve got what everyone’s
obsessed by the breasts and then we got
the thighs beautiful sticky
melt-in-your-mouth for me and the
drumsticks of course and the wings so
let me just show you on one side how to
do that first and foremost we’ve got our
little wing here get over my shoulder
big boy we’ve got the wing here just get
a nice thick chop chopping knife like
that using the heel of the knife here
just cut that off there’s our wing
number one then we’ve got our leg here
just run your knife between the breast
and the leg and that will peel away
nicely then this joint it
like that dead simple and then you
literally just cut it off around the
oyster and there is your drumstick you
can just trim off any excess there and
you can just where that joint is there
just go straight in the middle and down
then you’ve got a lovely drumstick a
lovely thigh like that and then the
breast very simple there’s a little bone
that goes up the middle here right just
use the middle of your knife and just
push it up right next to the spine there
run it down until you hit the wishbone
and just let the knife do the work
straight down and you can start using
your fingers to pull it away and then
literally just use the tip of the knife
down there and even if you do a bad job
of it it’s fine
there’s your breast so the whole point
of tonight is how can we use all of this
beautiful chicken all of the cuts this
is the stuff that you guys want you’re
obsessed by chicken so all of the chefs
and cooks tonight are gonna be cooking
that beautiful chicken over here guys
we’re gonna kick off the first recipe
we’re gonna do a recipe called gang man
chicken wings we got eight lovely juicy
chicken wings here let me show you the
brilliant dish super quick great flavors
we’re taking inspiration from Asia and
what I want to do is show you what I’ve
done is with the wings instead of
letting them curl up like that just open
them up put a skewer in it make some
nice and handheld and beautiful so let’s
show you how to make some great flavor
we’ve got some few ingredients here
we’ve got two tablespoons of honey that
goes in right nice and sweet I’m going
to put that into a tray and I’m going to
put in some lovely sweet chilli sauce
again two tablespoons again equal
quantity then we want two tablespoons of
soy sauce that’s also acting as our
seasoning so that goes in as well this
is a lovely tray baked recipe you can
forget about it in the oven it’s great
then we’ve got some apple juice about
hundred mils goes in like that
now for some fragrance we’ve got some
beautiful sweet miso now miso paste you
can get it in all the supermarket’s it’s
not the most beautiful thing in the
world but it tastes heavenly and then we
want a bit of fragrance so I’m just
going to grate some ginger here now
Barry we got any questions coming in
about chicken wings bit boy oh yeah
faith wanted to know what is the best
way to cook chicken wings in the other
Oh big question personally I’m a low and
slow boy you know I’m gonna cook these
this sort of medium cooking these are
gonna go in the oven about 170 degrees
Celsius that’s about 350 Fahrenheit and
I’m gonna cook them for about just over
an hour and a quarter and they’ll go
sweet and tender and then I’m gonna
crisp him up somewhere anywhere it
doesn’t matter boys over there about a
DJ BBQ let’s get the camera on him DJ
BBQ I go I go even slower dude slow and
low like maybe 250 degrees Fahrenheit
and 122 degrees Celsius I give it a fast
cook on direct heat for about five
minutes and I throw off the heat like
indirect method with some cherry wood
out of wood maybe some chestnut and some
oak beautiful Aaron what would you do
with wings brother sweet chili sauce in
a frying pan in the oven 20 minutes but
really done what do you mean it’s 20
minutes mate so you must be really high
get them nice and crispy don’t get all
your a little so they cook really well
the nice thing about that is everyone’s
got their own little strategy of how I
make the best chicken ever we’ve got
these ingredients going in now I just
want to bring it together I’ve got the
thumb sized piece of ginger and two
three pieces of garlic going in what I
want to do now is just toss this up you
don’t have to do the skewers bit what I
love about it is it makes them really
straight and delicious and sort of you
know a bit more handheld so mix this up
now this concoction of beautiful things
lay them out flat like that when that
cooked and steams together in the oven
for about an hour and 20 minutes 170
degrees you’re going to get the most
melt in your mouth beautiful chicken and
then later on we’re gonna get those
crispy so let me just whack those in the
oven here’s some that I made earlier I’m
just gonna wash my hands because I’ve
got me chickeny hands but the thing is
about the nice thing about this is that
combination of ingredients cannot fail
it is delicious and all we have to do
now let’s just get the close up in here
right you can see in here we’ve got
tender meat that will just fall off the
bone you can see how tender that is I
can just pull it apart now we want to do
is concentrate on getting it golden and
crisp so I’m going to place this on a on
a griddle pan
a medium heat Gennaro’s going to look
after this Gennaro come in big boy
so Gennaro you’re going to look after my
wings and we’re gonna finish that a
little bit later but you know tell us
about what you’re doing you’ve got a
really quick chicken recipe on Zack’s
your SWAT team will not about the
breasts look it up fantastic it is
indeed yeah easy peasy so this is what
most of the world are cooking chicken
it’s nice so simple three ingredient the
garlic chilli rosemarie so easy to do it
nice to meet you ollie boil just make
sure you got some nice olive on not too
much not too much yeah that’s enough
give this one 3 tablespoons yeah
season it nicely one side and the other
it’ll mean a black pepper yeah yeah I
love about this is Gennaro is focusing
on three ingredients and that’s not hot
pan oh is it that’s what I’ve got on
quite a low temperature isn’t yes a lot
temperature but then I will for now
stories from de Paris gets very hot
so generals gonna slow-cook it for how
long 25 minutes and then what you turn
the heat down turning he’s doing it the
other one so here I’m going low and slow
then crisping it up Gennaro is going low
and she’s doing the same as me you’ll be
crisp yeah so okay so we got the olive
oil salt and pepper so low I sorted them
once this one i crisp it up which I will
do it yeah what I do here you have in
saadia 5 clove of garlic you’re gonna
give me a crash crash crash come on
crash it come on get another one and
crash it so easy in the pan so this is
gonna be nice and fragrant then rosemary
rosemary massive thank you we’ve only
just started and we’ve already got a
hundred thousand subscribers thank you
so so much we were
that’s my wicked don’t forget you can
subscribe up here you can share with all
your communities or you can like and
tell us what you want and of course we
want you to comment because we want to
be making stuff that you guys want so
over the years and over the months we
want to be responding to that so thank
you very much subscribe share and
comment so back in here big boy thank
you turn down the gas now face or in a
low-heat
nah he Chili’s garlic 25 minutes more
mature chefs on foodtube
why was it that you wanted to get
involved in food tube well what foods
you love it
because this is one thing you can do
anything you like it this special region
you can cook all those fantastic dish
which is sometime they overlooked and
people said what actually you do you
know with the chicken wing go just a
little bit me so when you’ve made a
whole lot of films for us in your own
YouTube yeah tell the guys what to
expect well expect me to see this
fantastic my hometown of the amount
because the Minori
and a fantastic fish fantastic mate the
perfect he’s a very very passionate man
over here we’ve got the lovely Erin
craze one of my ex graduates from 15
it’s taking me Batman
– Jamie Gennaro the old days this is it
all about them Erin was one of our
graduates from 15 been doing some great
cooking over the last handful of years
what have you been doing for food –
right I’ll make loads of Street through
stuff here we go all over the place on
rooftops we’ve been in your little
kitchen we’ve been all over the place
they’re all over London do loads of
street food the street foods the most
exciting thing in food it’s just me
people are so busy nowadays with their
jobs you go out a little street vendor
boom five minutes can of Diet Coke
whatever back in your face and the thing
is you know we all love a hotdog or a
burger but actually the days of just
having to have a load of old rubbish
have gone you can make these kind of
foods deliciously exactly wonderful
cause shown yet to do today we’re doing
a chicken tikka okay so we’ve taken the
Ruby Murray house into the streets right
and we’re gonna use B room as a colour
in learn that really bhaji food
colouring stuff yes there you go
beetroot right there it’s gonna cut it
up low – nice spices
we’ve got chili we’ve got cardamon look
I’m a so I got your toast
your spice is now toast immortal what we
got to tell the guys what we’ve got in
here then okay masala chilli powder
cloves we’ve got a little bit of ginger
going on oh yeah all joy it’s a good
house and it’s a warm to wake it all up
mate you just want to get all the nice
oils out of it yet is that on that’s all
okay so that’s going there in your food
processor really really simple really
quick
beetroot straight in and that’s an
interesting one classically the chicken
tikka had that all full food coloring
that was famous people love they love
the color but I heard that it was like
carcinogenic or something all fall but
the beetroot much better people coming
out of three eyeballs and stuff like
that don’t I’m not even joking one
omae’s Dave Chinese Dave three levels so
what we got on here then beetroots
be roots a little bit of yogurt nice
okay curry leaves fantastic snow those
these are amazing these are curry leaves
you can get them in your local sort of
Indian markets it’s literally a curry
leaf and these really super pimp your
curries don’t make me unbelievable
really good and you can reason you can
freeze them as well say with kaffir lime
leaves you can use them if you want a
little bit of a zesty sort of twist on
it
coriander stratum of that nice and it’s
literally just OPA garlic spices in okay
let’s put a little bit more yogurt just
in case now while we’re eating this up
guys we got competitions today oh yes we
have for the next person to make a
comment on food Tube live you’re going
to get to win my food processor here a
couple of hundred pounds worth of
beautiful supercharged processor this
baby you’re gonna win this you’re gonna
win this so the next person to comment
now will win that classic color when it
goes on to the done with the chicken au
batter them out so just a quick okay no
other nothing like that Street food
let’s get a little bit of stout you know
what I’m gonna use my hands little bit
of a rub up rub it up just touch it
touch that I’m how just one finger just
one finger
boom yes tenderized already thank you
very much there we go
look at that DJ
oh thank you that’s it
legally a personal joke going on here so
we’re gonna come back to you later Aaron
yeah we’re gonna marinate this you’d
normally marinate this for what a couple
of hours ago
couple hours overnight perfect okay
beautiful okay up next we’re gonna go
berry berry what’s going on well I was
just looking at with a comment set
coming through are we gonna announce the
who’s got that last comment info right
one the food processor have a jungle
gone wrong oh five five you’ve won the
food processor I will sign it up for you
and give you a book god bless for
commenting okay over to the one and only
all man
Pluto BBQ thank you have you seen this
pan up and down please
soak it all in man so this man here
there’s not much he doesn’t know about
barbecuing and DJ and you brought the
two things yeah
cater Tama man tunes and meat and we
smoked them both nice why is it you love
about barbecue I like the taste of wood
on my side and sound breagan wood or my
meat man fire and smoke
yes Fairless caveman it’s like old
school dude it’s like being in the caves
and yeah now you’ve done a whole lot of
videos for foodtube thank you very much
that’s gonna be launched in the next
couple of weeks but we did a little bit
of filming today then wait yeah we did
we did it was a little bit cold
he was almost half naked in the middle
of East London near murder mile it was a
bit weird but we’re still alive check
out this video
so DJ BBQ is here
brilliant so we’ve got brine chicken we
got rub chicken yeah what can the guys
that are gonna be following us today
barbecue barbecue most of me I’m a man
sighs honey I wanna see more just on
foodtube what are they gonna do it’s
gonna hire fighter subscribe to hit that
boyacá
so DJ BBQ thank you for being part of
the food tube launch being a bit I feel
like here DJ BBQ rub salt brown sugar
cracked pepper garlic granules in there
we’ve also got some onion powder I know
Jamie likes his stuff hot so I got some
cayenne pepper some chili powder in
there I dried out some zest from an
orange and from a lemon the peels put
them on the wood burning stone matched
it all up and it’s gonna make that
chicken sing I’ve got my chicken legs
they’re all rubbed alright it’s time now
for the meat to hit the heat whoo I got
my kettle jump barbecue I’m used to
using my big old bulky myth smokers man
but this thing works just as well I mean
when I’m doing stuff for the family this
is what I use so skin side down with our
chicken legs we’re gonna give it a good
amount of heat that first I guess 8 to
10 minutes
you know that’s put a rub on there all
right 40 give it 10 minutes on direct
heat then we’re gonna throw it on the
other side another half hour then we’re
gonna add the sauce man outdoor cooking
bringing outdoors dude but do not
whatever you do use a gas barbecue that
is heresy that is sacrilege all right
guys they’re a little secret for you
he’s right here a cherry wood chunk is
where the real flavor comes for our
barbecue all right DJ BBQ chunky sauce
in this garlic onions tomatoes brown
sugar salt peppers be my little secret
ingredient a bit of primo Buffalo Trace
is bourbon man Barban okay
our barbecue legs have a half an hour on
to the barbecue now we add this sauce so
it’s slider this bad boy on there
got some sauce on there on the skin side
six chicken legs all with my dry
beautiful rub now it’s time to give them
about 35 45 minutes of indirect heat in
cherry wood this is gonna be sweet
tacular now scratch that rag delicious
Oh Roger licious oh yeah what does that
mean by the way DJ BBQ
anyway that was DJ BBQ there’s loads
more to come from him over the next few
weeks I’m here with Barry taking your
comments note Barry from my virgin
kitchen how’s it going yeah I found
Barry online he films his own cooking
show edits it he does the sound in that
you do every time one of like all these
people around here it’s like wow there’s
a lot of people if he was in charge none
of you would yeah yeah okay what was
really brilliant about Barry is I’m
talking about you like you know here
yeah it’s Barry couldn’t cook but he
basically filmed recorded his journey
learning to cook and he’s really
knocking out some wonderful food now and
he’s great you do some great stuff with
your family the kids involves a lot of
fun it’s about making memories and also
learning at the same time trying to be
cool people all the way around and it’s
like building the community that I’ve
built from scratch me it’s all because
of this guy so it’s like standing next
to it so you’re going to talk in
cookbook absolutely look we love the
talking cookbook and also you’re gonna
be doing some stuff for food Tube yeah
mixed up and some videos from little
girls that’s a really good banoffee
meringue video and also something called
builders cake which I hope you’ll all
enjoy the oldest cake yes it gets pretty
young we love a bit of build as anything
we love pillars okay so for the next
person that comments up now we have got
our sponsors what sponsors we’ve got
Nick on here today beautiful very very
nice camera and that is a prize we’re
going to give that to the next person
you signed it as well the winner is Cod
pick you have won the camera we will
post it to you god bless you Thank You
Barry
we’re guessing questions there everybody
this is the food team
yes okay these are some of the lovely
girls that look houses they hate me for
this because these girls are normally
behind the scenes doing the research and
the testing Gini how long will we work
together
14 years 14 years Sarah nine seven you
say they stick around for a long time
these girls but basically we have a time
working in books TV stuff like this
researching stuff so on the theme of
chicken today girls what have you got
for me what’s going on
and she says is there a tastiest breed
of chickens eat also what’s the
differences in flavors oh okay this is
an interesting one because most of the
chicken in the world certainly is made
from something called the Ross 308 or
variations on that theme and that’s
that’s a very fast-growing chicken like
this one here for the best flavor you
really want a slower growing breed it
could be a rare breed cross I could give
you all sorts of names that Hubbard and
stuff like that but you’d have to geek
out on it but the slower the growing the
more sort of natural flavor and fats
that they will set within the meat and
they’re going to be more delicious those
chickens that actually have to work a
bit harder so something like your
free-range chicken absolutely and the
thing is guys you know what you’d never
think about is these chickens that taste
better are more inquisitive now these
chickens over here like the Ross they’re
lazy greedy and they just eat and don’t
move these ones here are pecking around
they’re naturally nosy right so you
they’re naturally going to have
different shaped breasts and legs and
put down flavor differently if I’m a
lovely people this is our standard
chicken here right this is the cheap
chicken that you’d get for pound 50 in a
supermarket this is the Ross 308 Indoor
reared this is for about 50 pence more
you can upgrade to what we call the
freedom food chicken which is still
indoor reared but much less chickens a
different breed is a rare breed cross
they’ve got an actual air light stuff to
do much much tastier and if your skin
that’s that’s definitely where you want
to go this is the same kind of chicken
but it’s been fed on corn at the end of
their life you can see look at the
difference in color and that corn is
going to give you the color and of
course corn is like Maltesers it’s like
it’s it’s fat is flavor
so that’s going to give you the corn
flavor over here is the kind of
free-range bird you can tell compares to
this one here you know it’s got like
really fit breasts you know it’s and
it’s twice as old and I think that’s
before you guys think that people are
ripping you off when they charge you
more money for chickens they’re really
not because this lives twice as long as
that and it needs twice as much food
this one here is the expensive chicken
this is 30 quid this is a French one now
what do we call this one Jimmy Chris I’m
too late Knoll and depressing it’s Mary
it’s like home this is the only chicken
where it can only be given that name if
it actually comes from a very particular
region and it’s so expensive as a parent
it’s um reared in the woods right that’s
a part of the flavors incredible read in
the woods that’s where chickens chickens
were always from South America up trees
in the woods so basically what you’re
saying is this is where they’re happiest
so all different prices that’s the one
if your skin to go for not that one
girls thank you very much I’ve got to
move on
if you want to see more food team videos
absolutely all the guys have been doing
stuff they’re asking any questions you
like they’re right next to me all the
time and will answer those questions
George you did a lovely little video for
chicken yes yes yes she’s from cyclists
is it a nice one it’s really nice lovely
so you see that at the end of the video
we’ll be putting out tomorrow or it
might even be up already
so moving on if you want any food if you
want any questions for the food team ask
them now and we’ll answer them in the
show or later on so back over here to
the one and only Gennaro Contaldo so
he’s getting some color onto the chicken
here I’m gonna bring mine together it’s
probably worth mentioning and your
chicken house your chicken let’s have a
look on that I come in here mr.
cameraman get inside come on come on
come on Eddie no it’s you Ready Steady
Go
so what’s nice about this is it’s juice
you haven’t lost any moisture so what do
we do now reduce that down just a little
bit and then I’m the only just little
splash of a white wine
to get to the oil we couple of
bruschetta which I put them on the side
and enjoying it beautiful well if I may
I’m gonna bring this dish together this
chicken now is sticky it’s getting
golden I’ll probably give it a little
bit more color but we are on life live
food cheap so I’m gonna bring them
together what I want to do is just
sprinkle it with beautiful things so on
a nice platter mister close-up cameraman
we’re going to get over to here we’re
going to take our lovely wings look at
that crispy melt in your mouth now what
I want to do is sprinkle those with some
gorgeous things but I just gonna lift it
you can see how that marinade we cooked
it into almost turn into a glaze very
very nice and I want to sprinkle it with
some of those ingredients that we’ve
used just to finish it off
I’m gonna go with some chopped some some
picked coriander over the top like that
we’ve got some toasted sesame seeds bang
like that and a little bit of chopped
chilli and that my friends will be the
most incredible thing now on the subject
on the subject of chili me and Gennaro
well we were working with the Guinness
Book of Records today where we yes and
we’ve taken on two World Records the
fastest chili chopper and the fastest
treblemaker yes and if you want to see
how we did
if we won or or or if we file this is
the Guinness World Records very exciting
we’re gonna do videos they’ll be up
tomorrow and don’t forget to subscribe
like or share and we’d love to hear what
you think so
I finished my dish just back over to
here and how’s your dish to engine our
own right and nearly ready soon as you
finish your dish now what I’m doing my
wife just increase that the flame
underneath its make sure that goes quite
extremely hot but not too burned yet oh
my this is my dish guys the beautiful
chicken wings have a little look at that
gorgeous sticky crispy melt in your
mouth I’m gonna take that over while
Gennaro finishes I’m going over to Aaron
craze to see how his chicken tikka is
doing come on brother oh yeah here we go
look at that
I got a color on heretofore snow that
not at caritas burn anyway I see you put
some chilies in here as well just frying
them in there just so you know make it
more sort of streaky every single get
paid up there cop the nice little flat
breads on the go salad now yeah it’s
coming right now
lovely whatever little look at that
later okay DJ BBQ what are you doing
dude I cooked up your uh your legs come
here yo man look at this so oh you pull
this you can do a little contraption
like a poor man’s duck right crispy duck
yeah you got your chicken it’s right
here dude I’ve got that my sauce my rub
a brine it’s all right there perfectly
cooked barbecue with a bit of cherry
wood lovely so that’s your one there
that’s mine where’s yours Oh bless you
so let me just show you a quick little
thing here guys um that DJ BBQ cooked
off those legs I’m just going to steal a
little bit of his over here should be it
is a little pancake you can get these
lovely rice paper pancakes I love this
something that my wife absolutely loves
is those little duck pancakes and of
course if you can’t get duck that’s a
little bit more expensive we can
absolutely take a little bit of that
wasting sauce we can use instead of
glazing with a barbecue glaze like in DJ
BBQs video that we just did you could
use the hoisin sauce which absolutely is
the Chinese barbecue sauce we’re going
to hit that up with some shredded spring
onion some pulled tender lovely chick in
there take a little bit of skin as well
which would be really nice bitter
cucumber but chilly because that’s what
makes the world go around and a little
bit of coriander and then you give it to
someone that you love and they wrap it
up and they put it in their gob
so guys we can we can tap into that
cherry so and debunk you this is your
chicken I think my weight could be
coming that could be mine I gotta go
find my chicken did it somewhere dude we
got the chicken tikka here that maybe
would be true for the coloring yep mind
you we’ve got some nice little pickled
chilies going on I love the fact you’ve
grilled these pickled chilies so wicked
look at them little flat Bruno
flatbreads coriander
used a little bit of beetroot juice
absolutely gorgeous so chicken tikka
we got the wings so we’ve got the lovely
barbecued chicken here
there you go ladies leaden did you see
that he’s very talented you doing can I
wash it down okay listen this is
Gennaro’s dish here we’ve got a
beautiful Italian style chicken breast
there with a little bruschetta a little
crostini story and all those beautiful
pan juices not to forget that carcass I
didn’t have time today to do the carcass
recipe but look over here we’ve got a
wonderful chicken chowder with all the
trimmings we’ve got the crackers here
the crispy bacon the sweet corn and if
you want that recipe we’ll be doing a
video for that tomorrow I’m putting that
up so guys tuck in wings tikka Italian
style chowder we’ve got the barbecue
chicken we’ve got the hoisting chicken
there you go guys thank you so much for
watching our first live food Tube
channel it’s gonna be great we’re gonna
get to do so many wonderful things don’t
forget thank you I want you to subscribe
comment and like and of course we’re
gonna listen to what you say and make
you some great great shows so thank you
very much guys lots of love from all of
us
tuck in everyone
you
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