Special Guest Joining Me For This One! BBQ RIB RACK

How we all doing out there? I hope you're all absolutely spot on. Now I've been shopping, come and have a look what I got. I was having a little walk around Iceland and I seen these TGI Fridays Carolina Gold BBQ Rib Rack with sweet and tangy mustard, BBQ sauce and crispy onions. There's a serving suggestion, 655 grams, looks like the crispy onions are over the top look. So like I said I picked them up in Iceland, they were £6. Now I did some ribs from Tesco, Tesco finest rib they were. Two pork ribs, they were good. Let's see what these are like, so let's have a look at the packaging. So there's the front, we've had a look at that, let's go around the back. So we've got a GB stamp straight away there, 655 grams, got some spiel, I'll read it out. TGI Fridays Carolina Gold BBQ Rib Rack, slow cooked smoky BBQ style seasoned pork rib rack with a sachet of BBQ sauce with mustard and sachet of crispy onions. We've got some nutritional information if you're interested you can have a look at that, maybe pause it if you want to, got some more information. There's the ingredients, we've got pork ribs 76%, we've got BBQ sauce with mustard 18%, the allergens are mustard and sulfites. This is the ways to cook, for best results cook from frozen, these are frozen. So oven from frozen 35 minutes, defrost in a refrigerator 24 hours, seeing as we're going down the old like American theme I might as well say refrigerator or fridge if you're over here in the UK. Oven from defrost 30 minutes, yeah so these are frozen we'll go off these ones obviously. So let's get these open, see what we've got. So let's have a look, have we got a tab system, well we've got this little like cellophane over here, let's have a look. So you want that intact really, you don't want it so it's not intact, can you see it just there look. So there that's what you get, look there's your rack of ribs frozen solid and there's your sort of your crispy onions, I would imagine you'll stick these over the top, yeah it's a gimmick innit, it's a gimmick. So it's palm free crispy onions, that's good isn't it, yeah you don't normally get that deer on anything really, palm free. And what we've got in here, so we've got some Carolina gold sauce, allergens and mustard in that, yeah I think Iceland, didn't Iceland issue like a statement saying that doing away with palm oil, please let me know in the comments, I'm sure they did a while ago now. Origin of Right let's get these open. So last time I did ribs, I think I did them on here and I didn't line it, so all I did was I basically put it in the sink with some hot water, let it soak for half an hour, put it in the dishwasher and it all came off. So I'm going to avoid that now, well I'm just going to make it easier because it is easier, I'm just going to line it with some foil. So I'm just putting some foil down here, noisy that isn't it, cover your ears, you're sensitive to noise. So that'll do and then we'll get these open, I've got some scissors here that it's totally sealed so you won't be able to get it open with your own fingers, you know unless you're Jeff Capes, remember him Jeff Capes, yeah didn't he used to, Jeff Capes, didn't he used to breed budgies or am I getting mixed up with that wrestler, was it Big Daddy, did he used to breed budgies, I can't remember now. Right yeah there they are in there, look at all that, yeah look at all that bright orange, that's fat that, yeah fat is flavour. So they go on there now like that and now they go in the oven for 30 minutes, that's what I'm going to do. So they're in the oven at 180 degrees for half an hour, 35 minutes, but these go in for half an hour and then you have to put the other sauces on so let's get these in and I'll bring you back I think when it's time to get them sauces over the top of these. Yeah I've just been on the internet and it was Jeff Capes, he used to breed budgerigars, the old Big Daddy was Shirley Crabtree wasn't he, what a name for a you know a wrestler, Shirley Crabtree. Anyway with the the sauce here it's frozen or it's getting defrosted now but I'm going to help it, just going to put it into some boiling water, well it won't be boiling now I've had it on the side for a little bit but it'll just warm the sauce up prior to putting it over your meat. I just thought I'd bring this up while I'm here because it's sort of conflicting, we've got a GB stamp there and we've got origin of pork is EU and non-EU so they sort of conflict each other. Now am I right in saying that with the GB stamp it was packed in Great Britain and the origin can be elsewhere, is that correct? Please let me know in the comments. Right so it's had 30 minutes in the oven so what we're to do now we're to put our sauce over and I was looking for a tab system, there's no tab system so I'll just use some scissors and then we'll put this over so it looks like it's British and Irish beef and the GB stamp I think it's packed in the UK in Great Britain so I'll put it all over, I'll use it all, I'll use it all and the last video I did I think it was the, what was it, that sausage wasn't it, that savloy, oi savloy! Now we don't, they don't serve savloy sausages in chippies in this, up here where I live in Cumbria. I did mention it in the video maybe a lot of people watched it and skipped parts of it but yeah it's not a thing, it's not a thing in Cumbria savloy sausages, you don't get them in the chippies up here, that's why I've never tried one. So anyway moving on let's get the onions over them, over the top, I'll put them all on, I do like crispy onions, I do so I'll get them all on, get them all on. Right so it goes back in the oven for another five minutes, they're done, they smell really good so I'm going to get them onto this wooden board here, we'll get them on, oh no that was a mistake wasn't it, all the onions have fell off, I thought they'd be stuck to that, never mind we won't lose any of them, I'm going to, I'm going to wipe my look and get them on there that's for sure, don't want to waste anything do I? We'll chop them up and we'll have a look at them. Right so here they are, there's the crispy onions on top, I didn't waste them, that's fell falling off, I sort of picked them up and threw them over the top so what I'm going to do now, I'm going to, I'm going to sort of, I'm going to sort of cut them down and we're going to get into them, we're going to have a look at them, see how, see how good they are, they don't smell good, they really do, that sort of English mustard powder in with the mustard it doesn't smell good so I'm just going to sort of, let's have a look, let's just see how easy it comes off, that's come off all right that isn't it, so where they at, where's the bones at, there that's it, I'll pick one up, you can have a look, see what you think, yeah they cook quite easy so that's good isn't it, yeah that's a nice one isn't it, there's quite a bit of meat on that one, right let's try them, so I've got a very very special VIP guest today joining me, my wife, she doesn't want to be on camera, she doesn't mind her hands being on camera though do you, no, she's beautiful, and you're going to try them, so the last video let's, we did that savloy didn't we, and you didn't like it as well did you not, and we had an eagle-eyed commenter saying what happened to the other one, there's one missing, well my wife tried it, I tried one bit and the rest no, the thing is with them, they don't have any chippies up here do they in Cumbria, no it's more of a southern thing, yeah and over in the Midlands it's with peas pudding, so I got loads of comments reference that saying I can't believe it, you know I can't believe you never had a savloy, well they don't have any chippies over here in Cumbria, they have them like battered jumbo sausages don't they, yeah I thought peas pudding was northeast, northeast yeah over that area isn't it, yeah northeast, did I say Midlands, sorry I meant northeast, the Midlands like the Midlands, yeah I do get a bit discombobulated at times don't I, yeah you are, I like these crispy onions, yeah they smell good don't they, yeah you go for it first, are they good, they're like the ones you get in a tub you know from B&M or all the old, is that what they put on the Morrison's, yeah yeah the Morrison's salad bar, salad bar I like them, the old pizza salad bar I used to get them the bacon bits, right go on then why don't you try it see what you think, got a nice end bit here, don't want to get your hands dirty, no I'm going to use a knife and fork, tender yeah, juicy, oh the sauce is nice, let's try this in, so there it is, so thank you very much for watching and subscribing I do appreciate it, I can't thank you enough, that's nice, I quite like that mustard sauce, I like the sweetness, it's lovely that, that onion just gives it a bit of crunch as well doesn't it, not too overly sweet neither I don't think, a bit nasty sometimes, well that's quite nice isn't it, did we used to go to them, that wasn't a TGI Friday was it when we lived in Newark, we went to a big, no it's Lincoln wasn't it, big roundhouse, excuse me for talking with my mouth full, it's all like American style dining wasn't it, had like big like Cadillacs and that inside there, if you live in Lincoln, is it still open, is it called Damon's, it was out towards the, yes yeah, yeah just a blast from the past, so what do you think then, I like them, they're sweet, you couldn't eat a whole rack, I could yeah, easy, but they are nice, quite a bit of meat on them, and it's not fatty meat like you get sometimes with the, underneath like the membrane bit, yeah that gelatinous, not very nice bit that you sometimes get on ribs, especially frozen, but yeah I really like them, you like them yeah, I love that, that mustard sauce is really, yeah I think, got a nice bit of heat, I think they're a little bit, I think they've gone a little bit dry I think, well that could be my, our cookers it's, I know they're all different, but I did it for the time as it were, that cooker's very powerful isn't it, maybe gone a little bit dry, yeah maybe five minutes less, but that doesn't take away the taste of them, I think they're quite nice, they are nice, I like them obviously, yeah you've finished it off, I'm going to enjoy this now, so it's Saturday, how do you think Arsenal are going to get on the football, should I even mention it, and will you be watching it, marks out of ten, probably a good eight, good eight out of ten, yeah yeah, yeah I do like that, I'll go for that as well, they do TGI Fridays and I think Tesco as well don't they, I picked these up in Iceland, no you've no mic on haven't you, no microphone on, so never mind, I hope you're picking this up, so thanks for watching, I do appreciate it and I know I'm going to get into the rest now, I'm going to enjoy these and yeah, them onions give it like a crispy coating to them, nice, and keep your recommendations coming in and we'll get back to you on the next one, so all the best, have a good remainder of your weekend, bye, bye, I love you, I love you, my darling, I know you love me, my darling, my darling, I love you, I love you, oh I should be a singer shouldn't I,