Name: 失去一條腿讓這位屠夫成為倫敦的 "排骨俠 (Losing His Leg Turned This Butcher into London's "Rib Man")
Uploaded: 2025-06-19T16:50:13.000Z
Duration: 8 min 27 s

程度副詞

These ribs are so legendary, the chef is called the godfather of street food.

這些排骨極具傳奇色彩，主廚被稱為街頭美食教父。

Come with us as we find out the tips to making the best pulled ribs.

和我們一起來了解制作最美味拉排骨的訣竅吧。

你從沒見過這樣的排骨，我發誓。

When I started calling myself the rib man, that came from Brookline.

當我開始自稱 "肋骨人 "時，那是來自布魯克林。

I just kept setting up, it would be like four o'clock in the morning, and then one day someone said that, yo, rib man.

我就這樣一直忙到凌晨四點，然後有一天有人說，喲，肋骨男。

Well, I saw shit when I first saw you, and I was like, oh my god.

我第一眼看到你的時候，我就想，我的天啊。

Well, I saw shit when I first started from a company called Cherryfields.

好吧，我剛從一家叫 Cherryfields 的公司開始工作時，就看到了狗屎。

All of their pork is sourced from Ipswich and Suffolk.

他們的豬肉全部來自伊普斯維奇和薩福克。

You know, we try and improve on what we do, and that starts with quality ingredients.

要知道，我們努力改進我們的工作，而這首先要從優質配料開始。

I've been with the same rib supplier since day one.

從第一天起，我就一直與同一家肋骨供應商合作。

Shout out to Miles from Cherryfields, because without him, I wouldn't even be here today.

向櫻桃田的邁爾斯致敬，因為沒有他，就沒有我的今天。

My passion for meat goes back to when I was 12.

我對肉類的熱情可以追溯到 12 歲那年。

我在一家肉店找到了一份週六的工作。

At the end of the day, you get your staff meat, and it's basically whatever's left in the window.

最後，你會得到你的員工肉，而且基本上是櫥窗裡剩下的任何東西。

I'm still convinced to this day that my dad got me that job so that I could bring a joint of meat home for the weekend.

我至今仍堅信，爸爸給我找這份工作，是為了讓我週末能帶一塊肉回家。

I've always loved the control you can have with the charcoal, just with the airflow.

我一直很喜歡用木炭來控制氣流。

I think with the flavour of charcoal, it just gives you that extra bit that you need.

我認為木炭的味道會給你帶來額外的享受。

It's almost a caveman kind of feel, I suppose.

我想，這幾乎是一種穴居人的感覺。

Most people marinate their ribs, maybe even overnight, and leave all this stuff, apple juice and this and that.

大多數人都會醃製排骨，甚至醃製一夜，然後留下蘋果汁之類的東西。

I wanted to always just let the meat do the talking, so we don't even let this dry well go wet.

我想總是讓肉來說話，所以我們甚至沒有讓這口乾井變溼。

In the bucket with the ribs, shake it straight on the bottom.

在裝有排骨的桶中，直接搖晃桶底。

This is my favourite bit of it, I've got to be honest.

老實說，這是我最喜歡的一點。

A lot of people, when they're cooking ribs, will take the membrane off, which is cool.

很多人在烹飪排骨時，會把膜撕掉，這很酷。

I always thought it protects the meat when we're cooking because we cook for so long.

我一直認為，因為我們烹飪的時間太長了，所以它能在烹飪時保護肉。

我們想要的只是一個好的顏色。

So now that the ribs have been shown to the charcoal, put a deflector plate on.

現在，肋骨已經呈現在木炭上，可以裝上導流板了。

So if you adjust the vent, almost close them, get that temperature down quite quickly.

是以，如果調整通風口，幾乎關閉通風口，就能很快降低溫度。

What we want to do is get the heat into them nice and slowly.

我們要做的就是慢慢地把熱量注入它們體內。

Within a few hours, they're going to be ready to peel.

幾個小時後，它們就可以去皮了。

I think this way of cooking them is better than just trying to smoke them on a rack.

我認為這種烹飪方法比在架子上熏製更好。

You're not getting all of that flavour out of the bones.

你無法從骨頭中獲得所有的味道。

That's why we wrap them and spin them so all of the juice comes out, all of that marrow is cooked into the meat, and that's where there's flavour in.

這就是為什麼我們要把它們包起來並旋轉，這樣所有的汁液都會流出，所有的骨髓都會被煮進肉裡，這就是味道的來源。

Leave them like that, and we'll keep spinning them every half an hour or so.

就這樣放著，我們每隔半小時左右轉動一次。

You know when it's cooking, you know when it's ready.

你知道什麼時候在煮，什麼時候可以吃。

Come back in a little while and spin them.

In 1991, Mark was involved in a near-fatal car crash.

1991 年，馬克遭遇了一場幾乎致命的車禍。

有人告訴我，我再也不能走路了。

I had 14 operations on it after that to try and save it.

之後，我對它進行了 14 次手術，試圖挽救它。

I knew that one day I was going to lose it, and then one day I just made the decision to ask them to cut it off.

我知道有一天我會失去它，然後有一天我就決定讓他們把它剪掉。

I went back into the butchers, but after about six months, they couldn't insure me that was the end of my butchering career.

我又回到了屠宰場，但大約六個月後，他們無法為我提供保險，我的屠宰生涯就此結束。

But it was kind of devastating at the time because, you know, that's the only thing I ever really knew.

但這在當時是一種毀滅性的打擊，因為，你知道，這是我唯一真正知道的事情。

Just keep getting back up, get knocked down, get back up.

只要繼續站起來，被打倒了，再站起來。

That's what I've been trying to do for about 20 years now.

這也是我 20 年來一直想做的事。

The inspiration for Mark's notorious pulled ribs came when he least expected it.

在馬克最意想不到的時候，他得到了製作臭名昭著的拉排骨的靈感。

It was just a terrible day in Brick Lane one day.

I had them wrapped up in foil on the barbecue.

我用鋁箔紙把它們包起來放在燒烤架上。

We opened up the pack of ribs, and the bones just started falling out.

我們打開一包排骨，骨頭就開始往外掉。

我嘗試的第一天，就賣出了六卷。

But that's what I love about perseverance and kind of believing in what you're doing.

但這正是我所喜歡的堅持不懈的精神，以及對自己所做事情的信念。

他還製作了屢獲殊榮的調味汁。

That's the pot I started with, 15 litres.

這就是我開始用的罐子，15 升。

When I built this, I thought, right, might as well get ready for the future, you know?

當我建造這座建築時，我就想，對，不如為未來做好準備，你知道嗎？

Might as well just get the biggest one we can.

So with a 500-litre pot, we can do around 2,000 bottles every cook.

是以，用一個 500 升的鍋，我們每次烹飪可以做大約 2000 瓶。

I don't, because I still like small batches.

我沒有，因為我還是喜歡小批量生產。

I can tell people today on Twitter, online, or tomorrow, we're going to put a special out, and I'm going to make a buffalo sauce.

我可以今天在推特上、網上，或者明天告訴大家，我們要推出一款特餐，我要做一款水牛肉醬。

We'll sell out the whole batch that night.

我們當晚就會把這批貨全部賣完。

So when I come in the next morning, and if I'm making that 600 bottles of buffalo, it's all sold.

所以當我第二天早上來的時候，如果我在做那 600 瓶水牛肉，那就都賣出去了。

And there's no greater feeling than that.

這一點在製作醬汁時就體現出來了。

Good bit of music playing, good attitude.

The sauce is going to come out bang on, you know?

I reckon it's about time to check on the ribs.

我覺得是時候檢查一下肋骨了。

The bones are a bit like this for the ribs.

So if you stack five that way, and then five on top that way, where the hot air can just circulate all the heat, it gives it more of an even cook, basically.

是以，如果你用這種方法疊放五個，然後再在上面疊放五個，熱空氣就能讓所有的熱量循環起來，基本上就能讓烹飪更加均勻。

We get them to the temperature that we want, and then we put them into a hot box.

我們把它們調到我們想要的溫度，然後放進熱箱。

They continue cooking in a residual heat for another 16 hours in that hot box.

它們在熱箱內繼續餘熱烹飪 16 個小時。

The hot boxes drop around one degree per hour.

保溫箱的溫度每小時下降一度左右。

So if you get them in the hot box at the right temperature, 16 hours, they come out pink, beautiful.

是以，如果把它們放在溫度適宜的熱箱內，16 個小時後，它們就會變成粉紅色，非常漂亮。

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失去一條腿讓這位屠夫成為倫敦的 "排骨俠 (Losing His Leg Turned This Butcher into London's "Rib Man")

compliment

basically

convince

inspiration