March: General Tso's Chicken The sauce I make is: 1/4 cup - Oyster Sauce 1/4 cup - Shaoxing Wine 3 TBS - Hoisin Sauce 1/2 Cup - Soy sauce 1 1/2 cups - Chicken broth 1 1/4 - Cup sugar 1/2 cup - White vinegar 1/3 Cup - Sambal Olek 3-4 - Green onions 1 TBS - Sesame Oil 1 TBS - Minced Garlic 1 TBS - Minced Ginger Made it for several pot luck type situations in the past and it's always gone in minutes.
March: Cali Cheesesteak Sandwich Thin sliced ribeye (I use the pre sliced from Trader Joe’s if I don’t have time to slice it myself) Season: spg, smoked paprika, chipotle powder Caramelized onions and green bell peppers, thinly sliced Ciabatta roll, toasted with kewpie mayo instead of butter Topped with provolone or habanero jack cheese
The problem I have found is that cast iron grates rust up - and fairly quickly. I keep my BBQ covered and even then the grates rusted up even though I oiled them. I ended up getting stainless grates and now no more rust on my food.
Hey @dingo5208 I use an oil and lemon juice based bbq cleaner I found on amazon. Find it works great for preventing rust on cast iron grates. If you ever make the switch back something to try.
Sam, my husband and I love your show. We actually set time aside to watch each of your new videos. You not only encourage us to try new recipes, your show is very entertaining; you make us laugh and feel good. We tell all our family and friends about your show as you truly are a favourite in our household.
That fat drawer under the grill, seen some big fires from those. We use some kitty Litter, not wood type, soaks up the fat. But, don't let it get too full of fat...
Same. I used our big grill at work once, not realizing it hadn’t been cleaned since the last time it was used for a ton of burgers. I turned it on to preheat and when I came back and opened the lid, the flames were huge. It got so hot it melted and ruined two of the knobs that controlled the burners.
@Squarebulb we had a bunch of salt bush snags, err, sausages, sheep were fed salt bush and that went through the meat, bloody awesome, they were big n fat snags but full of fat... didn't take long for the tray to fill up and 1 lit drip of fat caused a right mess... I now shape the tray to funnel fat down to a can to catch the fat. Works a treat.
Hey guys, here’s an idea… You should have a contest with all of your subscribers where at the end of the year you you pick someone and go to their house or you have them to yours and you have a cooking party…I for one would love to have you guys in my backyard grilling the shit out of some food….
Sam's outdoor kitchen greatly inspired my own. I have a Lynx all trident grill facing east, an all wood Alfa pizza oven a couple feet next to it, the Evo 30" flattop facing south, large prep area facing west, and a sink next to it. 7 feet between the east/west sides and overall length of the kitchen is 17 feet. Sam would feel right at home.
Sam, to the drawer under your new grill, just add cat litter. It will suck up all grease and drippings and is very easy to clean. I have a TEC grill, and my BBQ guy taught me that trick. Have loved your cooking shows for years now.
Hey Sam. Another great video. I'm from Wrexham,North Wales in the UK.Our best known dishes are Cawl,otherwise known as Lobscows,which is a lamb stew or Welsh rarebit which is a form of cheese on toast. I'd really like to see you put your magic into either of these dishes.keep up the great work.
Sam and boys! Love the show and the content! I’ve been watching for more years than I can remember and it just gets better. I have two of the cookbooks and have tried many recipes and have loved them all! Thanks for all you guys do and I will be watching every Monday, Wednesday and Friday! Keep up the Fire 🔥!!!
I love how Sam's grill marks a maillard reaction and not burn lines. Way to many people don't move their meat enough and they make burn lines with the grill instead of lines. Really well cooked steak!
Been a subscriber for years, me and my gf actually flew out to San Diego last year for my birthday to go to Not Not Tacos last June!!! You’re the man, Sam. Sharp knives save lives
March - Seafood Boil/Crawdad Boil/Fish boil/ etc Awesome because it's so versatile, easy and can feed a few or an army. Be cool if you did the whole crazy for 100+ people deal they do down south but a lot of people don't know you can do it for a few people by changing a few things. It all depends on how many people you're feeding. You can go from a 30 gallon galvanized trash can or a big ole few qt pot on the stove. You can go crazy with what you put in it too. Can make it your own. Like sometimes I like to add some beer to a boil(drinking beer is a give in) stock pot or a hot sauce like there's a really smokey cayenne one I use all the time. I'd just like to see your take on downsizing it to around 2-6 people like I have and also to see how you make it your own. Now when I don't feel like going crazy but I want a seafood spread for a few of us I go with the stove or slightly bigger outside. Go grab a big Dollar Tree aluminum deep baking thinga ma jig, you'll be throwing everything into it when you're done. Note - don't pick the thing up by the sides, always pick it up bracing the bottom of it'll fold like a cheap Dollar Tree tin. I eyeball everything for the most bit and change things every time I cook it. What you'll 100% need is a pile of butter. Something to throw the seafood in when it's done. Cheap thing I mentioned. A Picnic table covered in parchment paper. Whatever. You'll need a giant stock pot minimum and will have to decide if you're boiling everything or steaming. People have used everything to steam down to metal things, pillow cases, nets, you name it. A bag of lemons. Quartered. You'll add some to the boil and throw some on it all when done. Some smashed garlic cloves. Old Bay Seasoning for the basic boil. Crab bags are also ok and it's fairly easy to make your own cajun(or other) seasoning which I've also done. The whole seasoning can be regional but don't hesitate to experiment. Sometimes vinegar is added too. Sometimes for the taste, sometimes to make crab legs easier to pick. I throw some bay leaf in it too right from my plant. Having a pile of fresh parsley is a good idea too especially if you have some shrimp. Now here's the key. All you need to know is how long things take to boil or steam. You have to go in stages. RAW Shrimp? Cook super fast, they go in almost last. Already cooked shrimp? Super fast, you'll just reheat them. Crab legs or live crabs? A lot longer. Down south and other areas a boil master is in charge of all this. You'll just be planning out your attack beforehand. Since you go small scale for a handful of people it's easy. I left the basics above I feel. Now you just pick from a giant list of sht and boil and/or steam it all in succession. When it's all done I get most of the goodies out and into or onto something, then leave a bunch of the broth in the bottom. I add a pile of butter to that broth then pour it all over said goodies. Then you throw some more seasoning on it all if you like. Lay out some butter. Vinegar(there's this awesome artisan malt I love). Hot sauce. Beer. WTF ever you like. That's why it's awesome. There's so many things you can do. Just an idea - Shrimp Crawdads(dirt cheap for a pile of them) Crab legs or whole white fish chicken Mussels you NEED(imo) a good sausage(cooked, uncooked, fresh or homemade - just know the diff in boil times) - andouille is a staple, bourbon is good too, chicken and apple is good, smoked kielbasa, etc fresh sweetcorn is the best corn imo, cut it up into 3-4 inch pieces per depending on size potatoes, for small meal i usually go with red and half them, yukon gold are good too lobster clams 1-3 big ole onion cut into 4-6 pieces ea mushrooms you can use a variety of veggies in a bag and boil it too. What I normally roll with for a smaller meal is shrimp, crab legs, sausage, corn, potato and any number of other things I have laying around, is on sale, I caught or is in season. The base is that you build a broth with the lemons, seasoning, onions, garlic and all that. Then you add your proteins in stages timing it all so it's all done at once. You can opt not to "boil" everything and steam things as well with different basket inserts and what not. When it's done you leave a little broth(don't drain it all) and like I said add some butter to it. Dump it all over everything and reserve some for further dipping if needed. It's awesome and great to share with other people. It's versatile and has many different names and variations from Michigan to Canada, from Maine to Cally and everywhere down south. Even down to variations in different cities in Louisiana. If I get a min I'll refine this but I have a lot of work to do atm.
Wow, for all of us "regular people" out there, I don't have a seven-burner grill to cook/grill on. But, I know your recipes are bomb and can adapt with my weber grill, stovetop, oven, and air fryer lol
Sam, max, and chance I love this Chanel, Sam you a inspirational. STCG is my favorite Chanel, keep it up, boys, the world needs you and keep on cooking
Enjoyed the video as always. I have adopted the flip after a few minutes, flip and turn after about 1-2 min, and keep flipping and turning every minute or so. Much better outside sear while keeping the inside from gray edges. The theory is that the side up cools and when you keep flipping the heat hasn't penetrated into the center as much as keeping it on one side and turning, then flipping and turning. I'd like to see you do a comparison.
Sam, love the channel and inspiration. I have done many of your recipes. Here's a suggestion,,,, how about a porchatta?! The twist...do it on the outdoor rotisserie! The crispy skin is crazy good and the herby inside is to die for.
Love the content here. My mother introduced me to Sam and my wife and I watch every video. Got lots of good hints and tips from you guys! Keep it up!🇨🇦😊😊
I got the hubby the boning knife, towels and cast iron for Valentine’s Day, he loves it!!! We have all of your knives, actually we have all of your products at this point 😂 We love the show, have seen every episode. We need more BFF soon!!! Thanks for keeping us cooking 🧑🏼🍳
I started salivating when you said Whiskey butter. March: Tripleta sandwich Steak Pork Chicken Puertorican bread And mayo-ketchup After that anything else you want to add will just make it perfect
My favorite cut of steak is bone-in Ribeye. The marbling makes it so tasty and the bone makes a great handle to pick it up by to gnaw all the tasty bits off. 💯
Awesome grill there Sam looks like it does a amazing job with the help of your expertise of course love to have something like that on my deck for grilling
“A little extra butter, never hurt anybody.” T-shirt worthy quote.
I'm ready to order one, too.
Grammar Nazi here. No comma, please.
Chef Jean-Pierre loves his butter.
Tell that to a dairy cow.
and 50k for an outdoor kitchen with two 5k+ outdoor grills. Only multi-millionaires like Sam can afford these things.
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
March: General Tso's Chicken
The sauce I make is:
1/4 cup - Oyster Sauce
1/4 cup - Shaoxing Wine
3 TBS - Hoisin Sauce
1/2 Cup - Soy sauce
1 1/2 cups - Chicken broth
1 1/4 - Cup sugar
1/2 cup - White vinegar
1/3 Cup - Sambal Olek
3-4 - Green onions
1 TBS - Sesame Oil
1 TBS - Minced Garlic
1 TBS - Minced Ginger
Made it for several pot luck type situations in the past and it's always gone in minutes.
Last night I did ribeyes similarly but I melted butter and put the Jim Beam in the butter. I drenched each steak, seasoned and grilled. SUPERB!
Whiskey Compound Butter with Roasted Garlic⁉️💯You’re a Flavor Genius, doing this TONIGHT👍
Steak looks great
Your content and photography is just so incredibly crisp, clean, and inspiring.
LOVE that compound butter idea. Fantastic!!!
8:40 WOW! This steak looks soooo delicious with that whiskey compound butter!! We are going to have to make this ASAP!
March: Cali Cheesesteak Sandwich
Thin sliced ribeye (I use the pre sliced from Trader Joe’s if I don’t have time to slice it myself)
Season: spg, smoked paprika, chipotle powder
Caramelized onions and green bell peppers, thinly sliced
Ciabatta roll, toasted with kewpie mayo instead of butter
Topped with provolone or habanero jack cheese
Love the compound butter idea! Easy cleaning tip. Line the pull out tray on ur new grill with aluminum foil, pull off when dirty. 😊
The authentic love of food ... incredible! This is what it is all about.
The problem I have found is that cast iron grates rust up - and fairly quickly. I keep my BBQ covered and even then the grates rusted up even though I oiled them. I ended up getting stainless grates and now no more rust on my food.
Hey @dingo5208 I use an oil and lemon juice based bbq cleaner I found on amazon. Find it works great for preventing rust on cast iron grates. If you ever make the switch back something to try.
@@robirwin8777do u have a link?
Sam, my husband and I love your show. We actually set time aside to watch each of your new videos. You not only encourage us to try new recipes, your show is very entertaining; you make us laugh and feel good. We tell all our family and friends about your show as you truly are a favourite in our household.
Cast iron is great for grill marks but takes a lot of maintenance to keep it from rusting.
Not true
I've always cooked on a cast iron grill, after cooking I just scrape and spray with oil and it's good.
Clean after each use and spray with Pam…no rust.
Very true....despite spraying with oil after cooking...contrary to the other comments in this thread.
Try a grill mat for a lot of things like fish on it.
Roy sure did a damn fine job cooking all that deliciousness! Outdoor cooking station goals every video
Does the new grill have a lid?
That was my first thought too, given how many Sam recipes use the grill like an oven
No
Sam and his sons have inspired me to apply to my local culinary school to learn how to cook. Love you guys!
That fat drawer under the grill, seen some big fires from those. We use some kitty Litter, not wood type, soaks up the fat. But, don't let it get too full of fat...
or it goes woof!
Same. I used our big grill at work once, not realizing it hadn’t been cleaned since the last time it was used for a ton of burgers. I turned it on to preheat and when I came back and opened the lid, the flames were huge. It got so hot it melted and ruined two of the knobs that controlled the burners.
@Squarebulb we had a bunch of salt bush snags, err, sausages, sheep were fed salt bush and that went through the meat, bloody awesome, they were big n fat snags but full of fat... didn't take long for the tray to fill up and 1 lit drip of fat caused a right mess... I now shape the tray to funnel fat down to a can to catch the fat. Works a treat.
Very nice steak and grill. The addition of the butter is OVER THE TOP!!! Great video. Thanks
I understand the ease of gas/electric grills; Sam do you think charcoal adds additional flavor?
Of course it does
I have 6 grills. I only use gas if I’m in a hurry. Wood with charcoal always tastes better
And leave the sticky bits @@opichocal
You need to taste the meat, not the heat
My husband is so jealous of your outdoor set up and you just keep improving :)
Are you still able to use the grill as an oven like the past?
No
I'd say no. I don't think those grills come with a lid.
Hey guys, here’s an idea… You should have a contest with all of your subscribers where at the end of the year you you pick someone and go to their house or you have them to yours and you have a cooking party…I for one would love to have you guys in my backyard grilling the shit out of some food….
Sam's outdoor kitchen greatly inspired my own. I have a Lynx all trident grill facing east, an all wood Alfa pizza oven a couple feet next to it, the Evo 30" flattop facing south, large prep area facing west, and a sink next to it. 7 feet between the east/west sides and overall length of the kitchen is 17 feet. Sam would feel right at home.
if I had 50K plus to build a dream outdoor kitchen@@The_Original_Big_Daddy
Sam, to the drawer under your new grill, just add cat litter. It will suck up all grease and drippings and is very easy to clean. I have a TEC grill, and my BBQ guy taught me that trick. Have loved your cooking shows for years now.
NEW cat litter. Important tip.
I'm not putting cat litter anywhere near my food.
@@countrytrash5
No one said sprinkle it over your food, dolt
Every recipe I make of yours is ALWAYS a hit in my house!
Sounds amazing. I want you backyard kitchen more than you know!!!
Yesssss more GRILL CONTENT!! Im so on board
I’ve been switching between the sons of Sam and STCG videos on my lunch breaks lately. Best part of the day!! Cheers
Thanks for the great content. I’m getting better in the kitchen and have learned a ton from you. Cooking is really enjoyable now.
Gotta be one of the best looking steaks I’ve seen in a long time! I will definitely be making that butter! Thanks guys!
Love your channel usually watch same day you release the videos!! Thank you
Love cooking all your recipes!!!
There’s always room for more butter!!! Congrats on the new addition to the family😊
Oh yeah! These recipes are always amazing! Can’t wait to try this one! Love everything about this one!
That grill looks awesome. Welcome to the family, Royal!
The amount I have learned watching Sam the last years amazes me. I am so grateful for it!
OMG!!! This looks AHHHMAYZING!!! Definitely a must make. ❤
FORGOT TO COMMENT-NOW I'M IN THE DRAWING. THIS GUY IS SOOOO ENTERTAINING AND EASY TO FOLLOW.
That whiskey butter looks magical!
Compound Butter sounds absolutely amazing. Added that to the grilling and smoking arsenal.
Compound butter has been game changing since I started using it, so good on so much
One, I’ve been asking about the grill for like months now so that’s a relief…two, I wish you put the butter on as it was resting…thanks love the show
That butter looks amazing!!!
So glad I found your channel a few months ago - made a few of your recipes so far and have turned out great - love the content.
Love the new grill. Can’t wait to see all the cooking on it.
Those grill marks are fantastic! I am definitely gonna try this whiskey butter compound, looks amazing!!
Hey Sam. Another great video. I'm from Wrexham,North Wales in the UK.Our best known dishes are Cawl,otherwise known as Lobscows,which is a lamb stew or Welsh rarebit which is a form of cheese on toast.
I'd really like to see you put your magic into either of these dishes.keep up the great work.
Sam and boys! Love the show and the content! I’ve been watching for more years than I can remember and it just gets better. I have two of the cookbooks and have tried many recipes and have loved them all! Thanks for all you guys do and I will be watching every Monday, Wednesday and Friday! Keep up the Fire 🔥!!!
Nice new grill to celebrate Valentine's Day! Steak looks delicious!
Looks delicious! Thanks to you, I now have a complete outdoor kitchen including an EVO grill!
I love how Sam's grill marks a maillard reaction and not burn lines. Way to many people don't move their meat enough and they make burn lines with the grill instead of lines. Really well cooked steak!
Been a subscriber for years, me and my gf actually flew out to San Diego last year for my birthday to go to Not Not Tacos last June!!! You’re the man, Sam. Sharp knives save lives
March -
Seafood Boil/Crawdad Boil/Fish boil/ etc
Awesome because it's so versatile, easy and can feed a few or an army. Be cool if you did the whole crazy for 100+ people deal they do down south but a lot of people don't know you can do it for a few people by changing a few things. It all depends on how many people you're feeding. You can go from a 30 gallon galvanized trash can or a big ole few qt pot on the stove. You can go crazy with what you put in it too. Can make it your own. Like sometimes I like to add some beer to a boil(drinking beer is a give in) stock pot or a hot sauce like there's a really smokey cayenne one I use all the time.
I'd just like to see your take on downsizing it to around 2-6 people like I have and also to see how you make it your own.
Now when I don't feel like going crazy but I want a seafood spread for a few of us I go with the stove or slightly bigger outside. Go grab a big Dollar Tree aluminum deep baking thinga ma jig, you'll be throwing everything into it when you're done. Note - don't pick the thing up by the sides, always pick it up bracing the bottom of it'll fold like a cheap Dollar Tree tin.
I eyeball everything for the most bit and change things every time I cook it. What you'll 100% need is a pile of butter. Something to throw the seafood in when it's done. Cheap thing I mentioned. A Picnic table covered in parchment paper. Whatever. You'll need a giant stock pot minimum and will have to decide if you're boiling everything or steaming. People have used everything to steam down to metal things, pillow cases, nets, you name it. A bag of lemons. Quartered. You'll add some to the boil and throw some on it all when done. Some smashed garlic cloves. Old Bay Seasoning for the basic boil. Crab bags are also ok and it's fairly easy to make your own cajun(or other) seasoning which I've also done. The whole seasoning can be regional but don't hesitate to experiment. Sometimes vinegar is added too. Sometimes for the taste, sometimes to make crab legs easier to pick. I throw some bay leaf in it too right from my plant. Having a pile of fresh parsley is a good idea too especially if you have some shrimp.
Now here's the key. All you need to know is how long things take to boil or steam. You have to go in stages. RAW Shrimp? Cook super fast, they go in almost last. Already cooked shrimp? Super fast, you'll just reheat them. Crab legs or live crabs? A lot longer. Down south and other areas a boil master is in charge of all this. You'll just be planning out your attack beforehand. Since you go small scale for a handful of people it's easy. I left the basics above I feel. Now you just pick from a giant list of sht and boil and/or steam it all in succession. When it's all done I get most of the goodies out and into or onto something, then leave a bunch of the broth in the bottom. I add a pile of butter to that broth then pour it all over said goodies. Then you throw some more seasoning on it all if you like. Lay out some butter. Vinegar(there's this awesome artisan malt I love). Hot sauce. Beer. WTF ever you like. That's why it's awesome. There's so many things you can do.
Just an idea -
Shrimp
Crawdads(dirt cheap for a pile of them)
Crab legs or whole
white fish
chicken
Mussels
you NEED(imo) a good sausage(cooked, uncooked, fresh or homemade - just know the diff in boil times) - andouille is a staple, bourbon is good too, chicken and apple is good, smoked kielbasa, etc
fresh sweetcorn is the best corn imo, cut it up into 3-4 inch pieces per depending on size
potatoes, for small meal i usually go with red and half them, yukon gold are good too
lobster
clams
1-3 big ole onion cut into 4-6 pieces ea
mushrooms
you can use a variety of veggies in a bag and boil it too.
What I normally roll with for a smaller meal is shrimp, crab legs, sausage, corn, potato and any number of other things I have laying around, is on sale, I caught or is in season. The base is that you build a broth with the lemons, seasoning, onions, garlic and all that. Then you add your proteins in stages timing it all so it's all done at once. You can opt not to "boil" everything and steam things as well with different basket inserts and what not. When it's done you leave a little broth(don't drain it all) and like I said add some butter to it. Dump it all over everything and reserve some for further dipping if needed.
It's awesome and great to share with other people. It's versatile and has many different names and variations from Michigan to Canada, from Maine to Cally and everywhere down south. Even down to variations in different cities in Louisiana. If I get a min I'll refine this but I have a lot of work to do atm.
Wow, for all of us "regular people" out there, I don't have a seven-burner grill to cook/grill on. But, I know your recipes are bomb and can adapt with my weber grill, stovetop, oven, and air fryer lol
I've been watching you since I was a kid and you were on Channel 4. Even before you remodeled your kitchen! Amazing how far you've come!!!
That compound butter looks like a winner. Will be making that soon!!
I’m definitely going to try the compound butter! Yum! Keep up the good work. I love you videos and rarely miss one.
Sam The Cooking Guy Vids Brighten My Texas Night
Your recipes never fail to impress me. Yum!
Congrats on your new grill. The Steak Looks delicious!
Sam, max, and chance I love this Chanel, Sam you a inspirational. STCG is my favorite Chanel, keep it up, boys, the world needs you and keep on cooking
New setup looks INSANE. Was jealous before, even more now!
Your steaks always come out perfect. Love the multi turn technique.
March: Carna Asada 4 Cheese Mac n Cheese is something I've made from peicing together a few of your recipes. I'd like to see your take on it.
Enjoyed the video as always. I have adopted the flip after a few minutes, flip and turn after about 1-2 min, and keep flipping and turning every minute or so. Much better outside sear while keeping the inside from gray edges. The theory is that the side up cools and when you keep flipping the heat hasn't penetrated into the center as much as keeping it on one side and turning, then flipping and turning. I'd like to see you do a comparison.
This is my favorite cooking channel!
Porthouse is one of my most favorite cuts. The blend of meaty and savory with the decadent tenderness. Very interesting butter!
Love the whiskey onion tip, I'll have to try it for a burger
Looks delish. Cant wait to make it. Thanks.
I dream of a steak like this.
I’m so excited for the whiskey compound butter!
Super easy recipe, good on most steaks, I use it on Round Eye Steak
1/4 Vinegar
1/4 Olive Oil
Peppercorn
Marinade for 1 hour.
I'll have to try this. Thanks
I'm am definitely making that butter!
STG ; good music, great food. Keep up the food inspirations!
Sam, love the channel and inspiration. I have done many of your recipes. Here's a suggestion,,,, how about a porchatta?! The twist...do it on the outdoor rotisserie! The crispy skin is crazy good and the herby inside is to die for.
So is it just me but these videos always pop up during my lunch break!
thank god i watched this this morning. Gonna put the whiskey compound butter on a 2" top sirloin on the treagar tonight.
Sam and the boys...you have the best vids (any category) on UA-cam...thanks for keeping it real!
Yup I am making this one for sure.
Love the content here. My mother introduced me to Sam and my wife and I watch every video. Got lots of good hints and tips from you guys! Keep it up!🇨🇦😊😊
Best Cooking channel on UA-cam...hands down!!🤘🏻
I don't know what looks tastier, Sam's majestic meat or Max's salivating shots. Awesome video guys! Love the recipes, love the vids, amazing vibes
Love it! Awesome stuff. Hey, have you ever thought of doing something with Guga? I think a video with you two would be very entertaining!
I got the hubby the boning knife, towels and cast iron for Valentine’s Day, he loves it!!! We have all of your knives, actually we have all of your products at this point 😂 We love the show, have seen every episode. We need more BFF soon!!! Thanks for keeping us cooking 🧑🏼🍳
So good, thank you so much!
Great cook on that steak Sam! Bravo 👏
oh my, I have been craving steak and that looks absolutely delicious
OMG! this recipe was the bomb!
I’ll be making this for my wife and I this weekend for our anniversary.
I started salivating when you said Whiskey butter.
March: Tripleta sandwich
Steak
Pork
Chicken
Puertorican bread
And mayo-ketchup
After that anything else you want to add will just make it perfect
My favorite cut of steak is bone-in Ribeye. The marbling makes it so tasty and the bone makes a great handle to pick it up by to gnaw all the tasty bits off. 💯
Just good videos! Love the food! Enjoyed visiting/tasting Samburgers! Keep it up!
Sure do love the one STCG knife I have. Wish I had another! Love your stuff.
I’ve been a subscriber for a while and I love your cooking ideas it inspires me to cook those foods
Steak on the grill is my favorite! Delicious!
Keep the delicious recipes coming!
I'm making your old school shrimp scampi for my birthday dinner tonight! So excited!
Awesome grill there Sam looks like it does a amazing job with the help of your expertise of course love to have something like that on my deck for grilling
The Tallow is a fantastic add!
Ive been a subscriber for 4 years! never miss a video! I deserve a knife Sam