Will Compton Cooks FAVORITE Family Recipe | What's For Lunch Presented by ‪Pepsi‬ - video Dailymotion

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00:00Yo, Will, what's for lunch?

00:03Sauced ribs, baked beans, and hash brown casserole.

00:06And shouts to my mom, RIP to my mom.

00:08She always had this recipe with the baked beans

00:10and the hash brown casserole.

00:12I can't wait to see Donnie whip it up,

00:13because he's an absolute savant, façade, savant,

00:17in the kitchen.

00:18It's going to be a great fucking time.

00:19All right, that works.

00:20We'll start with ribs.

00:21That's a lot to make, but we're going

00:22to make the ribs today, guys.

00:23Let's get cooking.

00:24I'm a private chef, cook for money, yeah.

00:30Guys, welcome back to What's for Lunch,

00:324th of July edition.

00:33We're joined by Will Compton.

00:34Will, welcome to the kitchen.

00:36It's a long time coming.

00:37I know, I'm fired up.

00:38We've been trying to make this happen for a while.

00:39I love ribs.

00:40OK.

00:41I have a couple of Pinterest recipes I have saved.

00:43OK.

00:44Apple, jalapeno, it's my specialty.

00:46OK.

00:47But I'm excited to see what you have.

00:48Do you make your own sauce, too?

00:49Are you a sauce?

00:50I follow the instructions.

00:51All right, well, yeah, this is a,

00:53I want to do 4th of July, so there's

00:54no better person than Will Compton.

00:56All America, you know, I think Nebraska boy,

00:58just to get us fired up.

01:00Just two all-American guys just whipping

01:02up some ribs in the kitchen.

01:03Yeah, so we'll do, we'll knock out the ribs today,

01:05and then part two, we'll do the sides.

01:07We'll do that casserole, and we'll do those baked beans.

01:09So to start, we have beautiful pork baby back ribs here.

01:12Do we wear gloves?

01:13Nah, clean hands are better than gloves.

01:15I'm not that dumb.

01:16This is going to sound real pussy, but I'm a gloves guy.

01:20With what, everything or raw meat?

01:21I have gloves.

01:22A lot of stuff.

01:23When my wife makes me do the dishes, I fucking like,

01:24let me, I'm more of a scrubber.

01:26I'll do the scrubbing.

01:27You don't like touching raw meat?

01:28I'll get you gloves.

01:29Real pussy, that's real pussy.

01:30You're the first guy to ask for gloves,

01:31but I'll get you gloves.

01:31You're also the first person to ask

01:33for three recipes in one.

01:34I'm high maintenance.

01:35I'm high maintenance.

01:36Back even before we settled on these three,

01:37you had like a list of like seven or eight or nine.

01:40Like the first one was long.

01:41Hey, what up, Frank?

01:42We're making ribs.

01:43Make sure you don't charm up.

01:44Yeah, about that, you're not telling me that.

01:46Yeah, we got Frank in here making some ribs with us?

01:48Frankie, you can jump in this if you want to.

01:50Why not?

01:51I have to get my walk-in.

01:52Okay, all right, he's a busy guy.

01:53Just to, just to appearance by Frankie.

01:57Hey, that's a good popping by Frank, yeah.

01:58You understand?

01:59Make sure you don't burn them.

02:00You want to take the membrane off?

02:01You good at this part?

02:02Yeah, for sure.

02:04It's the best way to do the membrane.

02:05Because I'm not going to lie,

02:06I go to war sometimes with the membrane.

02:07Really?

02:08I don't think I do.

02:09Dude, I will show you the easiest possible way

02:10you'll never go to war with it again.

02:11We'll pat it dry, we'll start.

02:13You take a paper towel, find like a corner,

02:15and the towel literally is your grip.

02:19Just like that.

02:20That's such a fucking cheat code.

02:21It's the easiest way to do it.

02:22You'll never stroke.

02:23I'm an idiot.

02:24You never have to use your knife.

02:26Cutting it again, peeling it, why do I have to do this?

02:28Yeah, paper towel, just use that,

02:30that's your grip, and boom, you're golden.

02:32That's a tip for you guys watching at home.

02:34All right, what do you like for your rub?

02:36I have a pretty standard, traditional rub,

02:38but if you want to throw anything crazy,

02:39if you were to throw anything crazy,

02:41what's a Will Compton addition?

02:43You got your staples, maybe some garlic powder,

02:46some onion powder.

02:47I like a little sweetness with my ribs.

02:49I don't know if we're doing that.

02:51We're doing that in the sauce.

02:52Brown sugar?

02:52Brown sugar, yeah.

02:53So we got some sweetness,

02:54so we're going brown sugar, good amount of salt.

02:56I go chili powder, cayenne.

02:58You want to give that a mix for me?

02:59Absolutely.

03:00What's your go-to if you're cooking for the family?

03:02Nah, don't, use your fucking hands, Will, come on.

03:05Get your hands in there, get them dirty.

03:06You cook for your family?

03:07You cook for your wife?

03:08Oh, it's ribs.

03:09In the summertime, I like to smoke ribs.

03:11Yeah?

03:12Yes, but you know what I found a new love with cooking?

03:16Smash burgers.

03:17Yeah, the thing I love about smash burgers,

03:18you can't really fuck it up.

03:19Like, it's going to be good no matter what.

03:20And it's simple.

03:21It's so easy.

03:22All right, Will, I think that's pretty good for our rub.

03:25Give it a rub, give it a rub.

03:26Rub that in.

03:28You got to treat it nice.

03:29Do you make breakfast?

03:30I feel like a big dad movie's making you pancakes,

03:31French, do you do any of that?

03:32Yes, come on now.

03:33Big breakfast guy?

03:34Big breakfast guy.

03:35Eggs, bacon, breakfast tacos.

03:38We'll get a little breakfast quesadilla

03:40going every now and then.

03:41Now we're talking.

03:42What about when you're playing football?

03:43Like, what was the jump between your diet in college

03:45versus once you were in the league?

03:46Oh, dude, so when you're in high school

03:48and you think you're eating correctly,

03:50and you're like, oh, wheat bread's better than white bread.

03:52Then you learn about the enriched flour

03:55that's in basically everything.

03:57You just learn how dumb you are as an athlete

03:59thinking that peanut butter sandwiches

04:00and milk at the end of the night

04:01might not be the best thing to gain weight.

04:03But when you get to college, like being at Nebraska,

04:05they have people, like a nutritionist,

04:07that kind of like measure all your,

04:09you do a body comp, you do blood work,

04:11and they kind of prepare a diet

04:13around like what your needs are.

04:15Okay, and once you got to the NFL,

04:16how much better then was the food from college?

04:18Probably a downgrade.

04:20Now, Vegas, the Raiders, they are A-plus

04:24when it comes to their kitchen.

04:25It kind of depends on where you're at.

04:26Like, Washington, when you first got there,

04:29it was just a buffet style.

04:30They'd have a red card, a yellow card, and a green card

04:32for if it's healthy or not.

04:33Really?

04:34Yeah, and you'd only have about two options

04:35within each card.

04:36Damn.

04:37And that was just straight, scoop it out of the metal,

04:39put it onto your plate.

04:40That's like a game before game meal,

04:42or is that just in the facility?

04:43That's facility, every day.

04:44That's how you're eating every day.

04:45Did anyone that you played with have private chefs?

04:47Like, have their own personal living?

04:49Oh yeah, yeah, several guys.

04:50You ever have one of those?

04:51No, not a private chef.

04:52I would do like delivery meal services

04:54that would help like, you know,

04:57I wouldn't just be going off of my feelings every day

05:00because then you're kind of just eating fast food

05:01or it's like survive in advance.

05:03You're like ordering Uber Eats all the time.

05:05So I would do like a delivery meal system.

05:06The boy Taylor, he's got an incredible chef.

05:09And those guys are like hosts,

05:10like on Thursday nights or Friday nights,

05:12like linebacker dinner, O-line dinner.

05:15That's pretty sweet.

05:15And they would have an entire spread

05:17that's like all the good tasting stuff,

05:19but it's like somehow a Whole30.

05:21Yeah, well, damn, well, there you go.

05:22Yeah, so that's what happened to private chef.

05:23You can take the gloves off.

05:24You're good with those.

05:25Or leave them on if you want.

05:26Hey, if you want to leave them on.

05:27You know what, I'll take them off.

05:28No.

05:29Gritty guy, we'll take them off.

05:30We'll get gritty now.

05:31So what we're doing now,

05:32I have some garlic, apple cider vinegar.

05:34I'm just going to peel up an onion.

05:35That's all going to get wrapped up.

05:37So this is going to go on the rack

05:38and then this will all be underneath.

05:39And so it'll steam with the apple cider vinegar.

05:41It's going to steam.

05:42That's all going to get softened.

05:43The garlic, the onion will release their beautiful flavor

05:45and then that'll flavor it from the bottom up.

05:47So that will get wrapped one more time

05:49and then we'll put that in the oven.

05:50But it also depends on what you're doing.

05:51Like with ribs,

05:52they don't need as much time as say like a brisket

05:54or like the wrapping and the way you're cooking it

05:58actually affects it so much more

05:59and whether you're getting smoke rings

06:00and this and that.

06:01With ribs, the science isn't as drastic of like,

06:03oh, it's wrapped.

06:04It's not wrapped.

06:05There's a lot more fuckery that goes around

06:06when you're doing pork shoulders,

06:07when you're doing briskets,

06:08when you're doing other things like that.

06:10With ribs, it's kind of more foolproof.

06:12Do you like your ribs with like a little bit of bite

06:14or do you like them to just fall off the bone?

06:15I kind of love when they fall off.

06:16Okay, so yeah.

06:17So that also affects like how long you want to cook them or

06:18some people like tender ribs.

06:20I like fall off the bone ribs.

06:21All right.

06:22And then these will go in the oven.

06:23We're going to do about a hour, 45 on these.

06:26Give them a check.

06:27This is where the magic happens, boys.

06:29And while those are going in the oven,

06:30we can actually get started on our sauce.

06:31Not everything goes as planned.

06:32You got to learn how to adapt.

06:33That's true.

06:34That's what I mean.

06:35To be versatile, like the Pepsi.

06:36That is.

06:37You have them in wild cherry, classic, all phenomenal.

06:40Even when you get fountain,

06:41when you get that fountain Pepsi from say Taco Bell.

06:47Okay, we're making sauce.

06:48Pepsi Bustin' with the boys is open for sponsorship.

06:50So the same seasonings that we're putting on the ribs,

06:53we're going to use as our base.

06:54Let me just make sure this isn't too salty.

07:01Perfect.

07:03Just going to check and make sure

07:04there's not a lot of salt in this.

07:06Oh, that's phenomenal.

07:07It's good, right?

07:07Yeah, it's really good.

07:08We do want to start by just kind of toasting

07:09some of these spices.

07:10All right, and then we're going with apple cider vinegar.

07:12And then this is where I like to go.

07:13This is a little Asian fusion here.

07:14I go soy sauce, a little oyster sauce.

07:16It's like a little chili crisp and some Worcestershire sauce.

07:19Go ahead, throw that in there.

07:21Don't be scared.

07:22Throw a little party.

07:22Yeah, so a little Pepsi zero sugar goes in here.

07:24Every crave-worthy bite is a little bit better with Pepsi.

07:27So I'll add that.

07:27That's going to bring it together.

07:28The ketchup, just to bring it home.

07:30All right, those are looking good to me.

07:31And this, we kind of want it to reduce more

07:33so it thickens up,

07:34but this is good for what we need on that.

07:36What the fuck is going on here?

07:38Normally this phase is under a broiler.

07:41Never, I haven't seen a flame thrower brought out for ribs.

07:44We're just doing the flame thrower method.

07:46Usually like to finish it off,

07:47you put it under the broiler,

07:48which is the direct heat from the top of your oven.

07:51This one doesn't have one, that's great.

07:52So I'm just doing it like this

07:53so that we'll get a char from.

07:54This shit makes you feel like a man.

07:57You got to cut into these fuckers.

07:58See, now we have that bed of all that,

07:59those onions, garlic, those just stay there.

08:01We're done with that.

08:02This is another little hack.

08:03All the pan, all that fat that came off

08:05while it's cooking,

08:06this can go right in the sauce.

08:09Adds another layer of flavor right in there.

08:10Let's go.

08:11Is it time?

08:12And just dive in.

08:13Yeah, they're going to be hot.

08:14I'm willing to burn my tongue for this.

08:15It's falling off the bone.

08:16All right, this is part one of the 4th of July special.

08:19I don't know if there's a part two,

08:20but Will and I are going to try to film

08:22the casserole and the beans,

08:23scheduled for midday.

08:24It has to happen.

08:25It has to happen.

08:26We'll do it regardless.

08:26If I have to fly it to you, we'll make it happen.

08:29But I'm not sure if they'll come out back to back,

08:30but if not, it'll be a late summer special.

08:32It's good all summer.

08:33A lot in store for you guys.

08:34A lot in store for you guys.

08:35You know what, Will?

08:36These ribs will taste a lot better

08:37with a little Pepsi Zero sugar.

08:39So I'll get you a Pepsi there.

08:40I got myself one.

08:41Crack that open.

08:42All right, Will.

08:43Cheers.

08:44Cheers, brother.

08:48Cheers.

08:54Fuck, man.

08:57That's pretty good.

08:58Legit.

08:59That's really good.

09:00You need me to rate it?

09:01Yeah, go for it.

09:02Give me a rating.

09:03Give me a rating.

09:06You don't get much more tender than this.

09:08Not to where it's like awkwardly falling off the bone.

09:11Just enough to where it's falling off the bone.

09:13This is a 4.5.

09:15Out of 10?

09:17It's a 4.5.

09:18I'll take that.

09:19I mean, if it's out of 10, I don't know.

09:20But you know what?

09:21I'm hoping that's out of five, Will.

09:22And guys, remember, every crave-worthy bite

09:24tastes better with Pepsi.

09:26That's gonna do it for this episode.

09:27That's ribs for the 4th of July

09:29with Will Compton in the kitchen.

09:31There's plenty more coming, though, guys.

09:32So stay tuned.

09:33We'll see you next time.

09:34Peace.

09:35Dude, great ribs.

09:36Legit.

Will Compton Cooks FAVORITE Family Recipe | What's For Lunch Presented by ‪Pepsi‬

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