thegrubworkskitchen TikTok
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Mr Grubworks
@thegrubworkskitchenNO 252
Global Rank1.11M
Followers443
Videos199.28M
Views19.91M
LikesRelative Keyword
Influence analysis
thegrubworkskitchen tiktok Introduction
thegrubworkskitchen is a tiktok influencers from the United Kingdom with 1107563 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 443 videos, with a cumulative total of 19907856 likes, and a total of 1107563 fans. In the current tiktok ranking in the United States, he/she ranks No. United Kingdom and ranks No. 252 globally.
Here are some more information about thegrubworkskitchen:
tiktok homepage link:https://www.tiktok.com/@thegrubworkskitchen
Instagram:unknown
Youtube:unknown
Twitter:unknown
thegrubworkskitchen's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in thegrubworkskitchen 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 10 videos, 930500 views, 94247 likes, 1041 comments and 5866 shares
not only that.
His/her average playback of each video reached 93050, an average of 9424.7 likes per video, an average of 104.1 per video, and an average of 586.6 sharing times per video.
His/her best and the first three best videos played 271500, 515000, respectively. These three videos are:Takeaway series: EP 1 chilli cheese smash burger 🍔 Let me know what takeaway item you want to see next!🤔 Burger sauce : 1 large onion 1 small garlic clove 1 tbsp unsalted butter 1 tsp sugar Pinch of salt 125g mayo 100g ketchup 2 tbsp fresh diced white onion 2 tbsp minced pickles 1tbsp Worcestershire sauce 1tsp white wine vinegar 1 tbsp mustard 1/2 tsp smoked paprika Salt/pepper to taste Chopped chillies: 1 jalapeño 1 red chilli 2 tsp chilli oil 1 tbsp of the chilli crisp (from the oil) 2-3 tbsp brown sugar Pinch of salt Burgers: Minced beef, portioned into 100g balls Fresh onion slices Cheese Brioche buns #Fakeaway #cheeseburger #foodtok #learnontiktok ; #AD A jerk lamb mint roast to celebrate this Easter with Sainsbury's. You know I had to cook up a storm for the family! Sainsbury's have currently got HALF PRICE British or New Zealand Whole Leg Of Lamb with a nectar card! Prices valid until 2nd April. Subject to availability. Lamb: Sainsbury's whole leg of lamb 350g wet jerk seasoning 2 tbsp dry jerk seasoning 500ml beef stock 3 tbsp mint sauce 3 tbsp honey Gravy: 3 tbsp flour 3 tbsp of butter Roasting juices or 500ml beef stock 3 tbsp mint sauce Salt and pepper to taste Oven temp: 200°c for 30 mins uncovered, then add your stock only, turn upside down, cover with foil and slow roast at 150°c for 3hrs ish. Once soft, add an extra 250ml stock to the pan along with the mint sauce and honey. BBQ- Smoke at 130°c until you reach 71°c, then wrap as seen and cook until you reach 95°c 18+ Nectar Card/app required. Available in supermarkets, excludes Locals. T&Cs and further exclusions apply. Half Price Sainsbury's British or New Zealand Whole Leg Of Lamb, Prices valid until 2nd April. Subject to availability. ; Takeaway series: EP 2 The ultimate fried chicken 🐔 Is your fried chicken coating is always falling off or you’re always lacking the flakiness and crunch? This recipe is for you 🫵🏾 Today we’re making fried chicken the right way. No deep fryer, no special tools, just the regular equipment that most people will have access too! What takeaway item do YOU want to see next!🤔 Ingredients: 1.5kg chicken wings 1 packet sazon 1 tbsp Hot sauce 1 tsp salt 1 tsp pepper 1 tsp Chicken stock powder 1 tsp smoked paprika Seasoned flour: 250g plain flour 65g corn flour 2 tsp baking powder 1 packet of sazon 1 tbsp salt 2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 tbsp smoked paprika Wet: 3 eggs 350ml ice cold sparkling water/normal water 2 tbsp green seasoning 175g plain flour mayo: 200g garlic mayo 1 tbsp of chilli crisp 1.5 tsp smoked paprika 2 tbsp honey 1 tbsp hot sauce 2 tsp fresh lemon juice Method:
1. Season your chicken wings with the listed ingredients and let it marinate whilst you make your mayo. 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the wings, you want to set up three bowls. One for plain flour, one for the wet dredge and one for the seasoned flour. 4. Season your flour with the listed ingredients and pop to the side 5. Now combine your eggs in a bowl with green seasoning and whisk. Then add your ice cold water. Sprinkle a few drops of the wet dredge onto your seasoned flour and carefully swirl in the bowl. 6. coat your wings in PLAIN flour first, shake off the excess flour then go into the wet dredge and finally shake off any excess and go into the seasoned flour. Make sure you give them a good squeeze and toss them around from hand to hand. Make sure you’re really moving it around in the seasoned flour. 7. Then let your wings sit for 10 mins before frying. Don’t skip this step! 8. Fry at 170°c for around 8-10 mins depending on the size of your wings. You want to cook them past 74°c, otherwise your wings will be tough. 84°c ish, is perfect!
#takeawayrecipe #friedchickenrecipe #foodtok #learnontiktok #thegrubworkskitchen
Published videos
Takeaway series: EP 3 Chicken chow mein 🐔 This one is easy, takes less than 30 mins but hits every single time. I don’t know about you guys, but Chinese takeaways are getting quite expensive and you can make this at home for less and get way more! The key is to use a screaming hot wok, that gives you the char on the noodles/onions which then gives you that authentic taste. Traditionally, it’s made with chicken breast, but chicken breast is less flavourful and more expensive than thighs. In this episode I show you the cornstarch coating method, soon we will cover velveting which is the best method for breast meat. Tip- Blanch your egg noodles in hot water for 1 minute, drain, rinse and pat dry to remove any excess moisture. Ingredients: 4 chicken thighs 1/2 tsp salt 1/2 tsp pepper 1 egg cornstarch (to coat) 650g egg noodles 1 large white onion 2 garlic cloves 5 spring onions Handful bean sprouts Sauce: 4 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp oyster sauce 3 tbsp sesame oil 2 tbsp sugar 1/2 tsp msg 2 tbsp water 2 tsp sesame oil Tsp white pepper Method: 1. So the first thing you want to do is chop your onions and spring onion. Cut your onions into large chunks and split your spring onions into 4. Mince your garlic and pop to the side 2. For the chicken thighs, slice into strips or chunks then season with salt, pepper and add your egg. Mix and coat in corn flour. Be sure to shake off the excess, you don’t want it to be super clumpy. 3. Now shallow fry your chicken in some neutral oil, it should only take 3-4 minutes. Remove from the pan and drain away most of the oil. 4. Now on high heat cook off your onions for 1-2 mins, then add your minced garlic. After 30 seconds add in your chicken and toss. 5. Then add in your spring onions and egg noodles. Press down for 20-30 seconds then toss, repeat a few times. 6. Now add in your sauce, toss and move around. Once the is incorporated but NOT dry add in your bean sprouts and cook for a further minute. #takeawayrecipe #simplerecipe #chickenchowmein #thegrubworkskitchen #foodtok #learnontiktok
01:26Grub sessions: Birthday ginger guava cheesecake! 🧁 Today is my birthday and it only felt right to make myself one of my favourite recipes from my debut cookbook FLAYVAFUL! Ginger guava cheesecake😮💨 This recipe felt special, because this is the month my cookbook comes out. I never thought at 27 I’d have a book. Every year I reflect on my birthday and this is the first time in my life that I feel very proud of myself and my place on this earth. This cheesecake really is my perfect dessert. I love cheesecake, but listen so many people don’t get it right! This is the perfect level sweetness without it being an overkill. It’s basically the taste of being in the Caribbean, for a fraction of the price 🤣 THE FULL RECIPE CAN BE FOUND INSIDE MY DEBUT COOKBOOK, FLAYVAFUL! click the link in my bio to pre-order and enter my world of flayvas! 😮💨 #cheesecake #chillvibes #thegrubworkskitchen
01:29Takeaway series: EP 2 The ultimate fried chicken 🐔 Is your fried chicken coating is always falling off or you’re always lacking the flakiness and crunch? This recipe is for you 🫵🏾 Today we’re making fried chicken the right way. No deep fryer, no special tools, just the regular equipment that most people will have access too! What takeaway item do YOU want to see next!🤔 Ingredients: 1.5kg chicken wings 1 packet sazon 1 tbsp Hot sauce 1 tsp salt 1 tsp pepper 1 tsp Chicken stock powder 1 tsp smoked paprika Seasoned flour: 250g plain flour 65g corn flour 2 tsp baking powder 1 packet of sazon 1 tbsp salt 2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 tbsp smoked paprika Wet: 3 eggs 350ml ice cold sparkling water/normal water 2 tbsp green seasoning 175g plain flour mayo: 200g garlic mayo 1 tbsp of chilli crisp 1.5 tsp smoked paprika 2 tbsp honey 1 tbsp hot sauce 2 tsp fresh lemon juice Method: 1. Season your chicken wings with the listed ingredients and let it marinate whilst you make your mayo. 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the wings, you want to set up three bowls. One for plain flour, one for the wet dredge and one for the seasoned flour. 4. Season your flour with the listed ingredients and pop to the side 5. Now combine your eggs in a bowl with green seasoning and whisk. Then add your ice cold water. Sprinkle a few drops of the wet dredge onto your seasoned flour and carefully swirl in the bowl. 6. coat your wings in PLAIN flour first, shake off the excess flour then go into the wet dredge and finally shake off any excess and go into the seasoned flour. Make sure you give them a good squeeze and toss them around from hand to hand. Make sure you’re really moving it around in the seasoned flour. 7. Then let your wings sit for 10 mins before frying. Don’t skip this step! 8. Fry at 170°c for around 8-10 mins depending on the size of your wings. You want to cook them past 74°c, otherwise your wings will be tough. 84°c ish, is perfect! #takeawayrecipe #friedchickenrecipe #foodtok #learnontiktok #thegrubworkskitchen
01:26The ULTIMATE fried chicken. Who wants the recipe? #friedchicken #foodtok #chickenrecipe #thegrubworkskitchen
00:26Grub sessions: Scotch bonnet spiced chicharrón with guacamole and plantain crisps 😮💨 Cooking another one of my favourite recipes from my cookbook FLAYVAFUL! For me this scotch bonnet spiced pork recipe is what I’m about really. Food has no boarders, unless you put them there. This is where Mexican cuisine meets Jamaican cuisine and creates a harmony of flayvas! The pork is cooked down with pimento and scotch bonnet, thyme and the usual Jamaican suspects. Then you’ve got this ridiculous ginger beer and rum bbq sauce. It has to be a white rum to give it that kick! The plantain crisps are basically the nachos for the guacamole and it’s really wonderful. This is from the chapter snack it up and sides and this is really one of those ones I make for friends and family. The plantain crisp can be made ahead of time, the pork actually isn’t too high maintenance and when you’re entertaining guest it’s a beautiful combo for them to snack on. THE FULL RECIPE CAN BE FOUND INSIDE MY DEBUT COOKBOOK, FLAYVAFUL! click the link in my bio to pre-order and enter my world of flayvas! 😮💨 #chicharrón #guacamole #foodporn #chillvibes #thegrubworkskitchen
01:30Takeaway series: EP 1 chilli cheese smash burger 🍔 Let me know what takeaway item you want to see next!🤔 Burger sauce : 1 large onion 1 small garlic clove 1 tbsp unsalted butter 1 tsp sugar Pinch of salt 125g mayo 100g ketchup 2 tbsp fresh diced white onion 2 tbsp minced pickles 1tbsp Worcestershire sauce 1tsp white wine vinegar 1 tbsp mustard 1/2 tsp smoked paprika Salt/pepper to taste Chopped chillies: 1 jalapeño 1 red chilli 2 tsp chilli oil 1 tbsp of the chilli crisp (from the oil) 2-3 tbsp brown sugar Pinch of salt Burgers: Minced beef, portioned into 100g balls Fresh onion slices Cheese Brioche buns #Fakeaway #cheeseburger #foodtok #learnontiktok
01:30The ultimate minted honey jerk lamb roast hot cross bun. Would you eat this? 👀 #easter #hotcrossbun #foodtok #leftoversrecipe
00:45Grub sessions: Easter Spring lamb chops 🌼🌱🐑 Rosemary herb lamb chops, with a wild garlic charred aji verde, charred shallots, chilli oil and chickpea salad. #easter #lambchops #chillvibes #thegrubworkskitchen
01:30Good Friday: Escovitch fish 🐟 🇯🇲 As I get older, I realise that Easter is one of my favourite times of year. For me it’s Carnival, Easter and then Christmas! Growing up, I can’t tell you how much I loved Good Friday. My nana used to tell me off for leaving the kitchen door open whilst she was frying the fish 🤣. I was so annoying that I used to ask for the fish head, so I could feel included with the adults😭 Festivals: 275g plain flour 2 tsp baking powder Pinch of nutmeg Pinch of cinnamon 2 tbsp unsalted butter 1/2 tsp salt 3 1/2 tbsp sugar 90g cornmeal 200ml cold milk Escovitch Snapper or sea bream 3 bell peppers (red, gold and green) 1 large onion 1 green scotch bonnet 1 red scotch bonnet 1 carrot 250ml vinegar 125 ml water 3 tbsp pimento A pinch of salt 2-3 tbsp sugar Season fish with: Old bay/fish seasoning Salt Pepper All purpose I have such fond memories of Easter and I can’t recall a Good Friday for as long as I can remember where I haven’t had fish? Do you eat fish on Good Friday? #Easter #Goodfriday #thegrubworkskitchen
01:29#AD A jerk lamb mint roast to celebrate this Easter with Sainsbury's. You know I had to cook up a storm for the family! Sainsbury's have currently got HALF PRICE British or New Zealand Whole Leg Of Lamb with a nectar card! Prices valid until 2nd April. Subject to availability. Lamb: Sainsbury's whole leg of lamb 350g wet jerk seasoning 2 tbsp dry jerk seasoning 500ml beef stock 3 tbsp mint sauce 3 tbsp honey Gravy: 3 tbsp flour 3 tbsp of butter Roasting juices or 500ml beef stock 3 tbsp mint sauce Salt and pepper to taste Oven temp: 200°c for 30 mins uncovered, then add your stock only, turn upside down, cover with foil and slow roast at 150°c for 3hrs ish. Once soft, add an extra 250ml stock to the pan along with the mint sauce and honey. BBQ- Smoke at 130°c until you reach 71°c, then wrap as seen and cook until you reach 95°c 18+ Nectar Card/app required. Available in supermarkets, excludes Locals. T&Cs and further exclusions apply. Half Price Sainsbury's British or New Zealand Whole Leg Of Lamb, Prices valid until 2nd April. Subject to availability.
01:29TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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