46 Comments

1. 

   @SortedFood

   January 26, 2024 at 2:43 am

   Come and join us at Dokke for a modern fine dining Supperclub! The menu will be decided 24 hours before the event, depending on what the forager finds on his hunt…exciting! We can't wait for this one: https://sorted.club/eat/

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2. 

   @k0pstl939

   January 26, 2024 at 2:43 am

   Should get nandos as a control

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3. 

   @mhmartin86

   January 26, 2024 at 2:43 am

   Y'all should now have Kush remake this for an episode

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4. 

   @jaynecollins8657

   January 26, 2024 at 2:43 am

   Wish that cable was unwound! Apart from the dangers of causing a fire this was great

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5. 

   @ethancampbell215

   January 26, 2024 at 2:43 am

   Ebbers has grown so much over time which I think often goes unnoticed by the majority of the community! He’s become less timid and is now more confident to dominate the camera space and is more open and outspoken in comparison to how he was! A massive well done to him for making such significant development that’s helped the channel grow into a global powerhouse who’s brand is very sought after

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6. 

   @PaleGirl

   January 26, 2024 at 2:43 am

   Why don't you cut the arse off the garlic? And Ben left the hairy bit of spud on the chips! God almighty, I can't cope.

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7. 

   @dd8359

   January 26, 2024 at 2:43 am

   Hello I know this is an old video but can I know the heat for the chicken when pan frying through out the process thanks

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8. 

   @Sidecutter

   January 26, 2024 at 2:43 am

   OMG look at 2010 baby Ben

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9. 

   @sannamohammed8192

   January 26, 2024 at 2:43 am

   Did Mike and Jamie sing that song that was playing for the sexy’s 😂😂

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10. 

    @RogueCylon

    January 26, 2024 at 2:43 am

    Wait no grill and layering of marinade?

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11. 

    @skatergirl51197

    January 26, 2024 at 2:43 am

    I want this to come back!

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12. 

    @marklock6421

    January 26, 2024 at 2:43 am

    Wrong chillis

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13. 

    @Anton-bw9ws

    January 26, 2024 at 2:43 am

    I don’t like the music

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14. 

    @NannyOgg_

    January 26, 2024 at 2:43 am

    Is there a recipe for the updated version?

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15. 

    @brendancoulter5761

    January 26, 2024 at 2:43 am

    Just call smoked water liquid smoke, no longer pretensous.

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16. 

    @kiadalynn13

    January 26, 2024 at 2:43 am

    SORTEDfood Make more of these videos please!?

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17. 

    @omfgblondie

    January 26, 2024 at 2:43 am

    Can you remake your Doughnut recipe from 2012?

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18. 

    @yohannsetna

    January 26, 2024 at 2:43 am

    What is the name of the track playing during the ‘sexies’?

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19. 

    @FluffyBlueCow

    January 26, 2024 at 2:43 am

    Not one comment talking about the missing part… FLAME grilled. No fire?

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20. 

    @VixeyTeh

    January 26, 2024 at 2:43 am

    Haha Jamie just shoves the salad between the bird's legs.

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21. 

    @andrealdeia3642

    January 26, 2024 at 2:43 am

    No no no…. Ebbers what are you doing? Just seen this video for the first time… peri peri chicken is based on a Portuguese dish… Even the name Nando’s is from the Portuguese founder called Fernando… Peri Peri chicken is a barbecue style chicken in one piece… by cutting it apart and cooking it in the oven you are just making another recipe, not upgrading it… That said I really do like your work guy’s… but I had to say something about this crime 😂😅 sorry

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22. 

    @GrimmsDeath

    January 26, 2024 at 2:43 am

    smoked water isn't pretentious, it's something people who want the smoked flavor but want to cheat the time.

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23. 

    @cathylee5173

    January 26, 2024 at 2:43 am

    I'm glad that they still stand behind their old video, but also have taken what they've learned since to improve it. We all learn and grow though the years! (Omg, it's been 11 years?!?)

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24. 

    @nkoto1

    January 26, 2024 at 2:43 am

    Young Ben is definitely a the one I would have a crush on in highschool.

    Current Ben would be the one I would people watch with drinks and cracking jokes.

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25. 

    @relaxsleepasmr3863

    January 26, 2024 at 2:43 am

    Damn look at ben looked great in 2010 and present day talk about a man whose aged with grace 😍

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26. 

    @Amunisify

    January 26, 2024 at 2:43 am

    Where can i find the updates version recipe??

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27. 

    @maisyfouracres4993

    January 26, 2024 at 2:43 am

    Once you imagine it's Mike singing the backing for the sexies you can't unhear it

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28. 

    @JustAndrew1

    January 26, 2024 at 2:43 am

    2010 Recipe | is 50% less calories than the 2018 one. Soo I will still be making the 2018 one. And i think it looks better

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29. 

    @sindisiwemkhize1

    January 26, 2024 at 2:43 am

    Absolutely hilarious!

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30. 

    @IntermezzoR

    January 26, 2024 at 2:43 am

    Twice fried fries are the only real fries!

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31. 

    @janetankeny2922

    January 26, 2024 at 2:43 am

    Better looking now Ben!

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32. 

    @LadyGigglesnort

    January 26, 2024 at 2:43 am

    Is this your version of ASMR with the massaging of the chicken.
    AND "Is this the way you dress Finn" Mike 2020 – lost it.

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33. 

    @violetskies14

    January 26, 2024 at 2:43 am

    BABY BEN! Also I feel for you Nicky. I've never eaten meat and I'm fine watching people cook it on tv (when it doesn't look like an animal if it had a head I'd be gone) but it grosses me out in real life.

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34. 

    @camillachristensen5760

    January 26, 2024 at 2:43 am

    Can I just say – and not to shit on his younger self, but – damn Ben, what a glow-up!

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35. 

    @horsenuts1831

    January 26, 2024 at 2:43 am

    I've been trying to perfect peri-peri chicken for quite a while and trying to work out what Nandos do. There is little information because the chicken is processed at a central location before being distributed to local restaurants (where the staff don't know the initial process). I've come to the conclusion that Nandos brine their chicken in a fairly mild brine of about 5% salt solution for a few hours (no stronger and no longer). After this, marinade in a peri-peri sauce before cooking (ideally over charcoal). It is the brining that makes the difference. Brining is fairly alien to Brits, but it makes the chicken extra juicy and it won't dry out during cooking.

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36. 

    @samiraperi467

    January 26, 2024 at 2:43 am

    Removing the back bone? Just use politicians!

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37. 

    @scottdaniel8600

    January 26, 2024 at 2:43 am

    Still think Ben had more of a glow up than the food

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38. 

    @Astor-ip8of

    January 26, 2024 at 2:43 am

    You should do more of this videos but do 10 year old videos, so from 2010 to 2020

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39. 

    @AHeroAlmost

    January 26, 2024 at 2:43 am

    Did the two guys in the original video just leave Sorted or what’s the back story there ?
    I doubt any disagreements occurred just curious …

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40. 

    @courtneywhite9420

    January 26, 2024 at 2:43 am

    SPATCHCOCK SPATCHCOCK lol!! love it!

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41. 

    @nicolasschiepers968

    January 26, 2024 at 2:43 am

    That's nearly it ! Belgian way of doing chips : Wash, peel, cut the potatoes in 1cm sticks and do not wash them after, dry them with a towel. In Beef tallow 160°C during 8 min. Let it completely cool down on a paper towel or a drip pan. Then bring the beef tallow to 180°C and fry them until you ear them sing (1 to 3 min). The same high-pitched sound you ear from a chicken when it comes out of the oven. Shake it in a big bowl to let the fat drip out, salt it and serve it in another plate. Here you go Belgian style ! Watch out : beef tallow can only be warmed up 10 to 15 times max. Hope you see this comment guys. Belgian food is rich and amazing.

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42. 

    @vagabondwastrel2361

    January 26, 2024 at 2:43 am

    instead of serving with a "salad" just serve on a green plate.

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43. 

    @therealdrfishy586

    January 26, 2024 at 2:43 am

    Ben looked like a different person

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44. 

    @BeckiWitte

    January 26, 2024 at 2:43 am

    Remake your meatloaf, you maniacs. Dude, for "American" food, I never!

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45. 

    @justachick9793

    January 26, 2024 at 2:43 am

    I miss this series of videos, please bring them back when life gets back to normal again.

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46. 

    @louisesalg7762

    January 26, 2024 at 2:43 am

    A dry rub in my opinion is way better, you get the crispiest skin and a great taste
    Dry rub
    24 Hours in the fridge
    Butter and a Bit of the dry rub under the skin
    And just Butter an peanut oil on the skin and rub it all over
    Slice it up
    In the oven and then take a glace of you choice and glace it over the time baking
    Or
    If you are bonkers just fry the whole chicken

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