I love all of the rubs that you do and use because most people have everything in their pantry that you use that’s what makes cooking so much more fun and easier for everyone. Thanks again to you and the boys for all of the videos. I am a huge fan love it.
The addition of some hot chili oil in the sauce for the grilled beef fingers would make for an extra spicy kick at and also help with extra Maillard reaction to wrap the fingers with a coat of flavor armor. Yum!
Hey Sam, could you do a video where you do a rundown of all the equipment you use? My parents are redoing their backyard kitchen and we need some ideas!
We Brits never EVER put HP sauce on steak!!! 95% of the time it goes on bacon or sausage sandwiches. Don’t put it on steak - EVER!! Keep the vids coming 😊😊
Lol I love that Sam put his fingers on either side of those for "finger bones". Not sure if that was intentional but it was great. Also I only learned what finger meat relatively recently. I had thought they were just strips of meat. The ones I saw were battered and fried to be served as a side dish as French fries. Tbh these look way better.
Looks yummy, for some reason bbq restaurants here don't have beef ribs on their menu (New Hampshire). I will check my grocery stores for this. Thank you Brian for sharing. Thank you Sam and the boys.
You’re right except the word whisky (without the letter e) is Scottish (also Canada & Japan) whereas whiskey is American or Irish as is JD. Sorry to be annoying
That is true that is…true! The battle gets so extreme - my wife is Romanian and they drink tuica (moonshine) god forbid you say it is in the same family as whiskey to a Romanian. Lmao.
@@isyt1 When you got to the part when you realized you were being annoying, why not just backspace it all out, and not be annoying 🤔...I'm not sure you're really sorry.
Could you please do a video about timing your Thanksgiving dinner, with prepare ahead recipes? I love your butterfly turkey recipe, but need help to put the whole day with less stress. 🔪
You guys do such great video editing; I thought you would have added a pic of the beef back ribs before they were deboned. The warehouse club in my area sells them whole.
I’ve never seen this cut but I have seen beef ribs. I’ll try other places aside from the supermarket. Looks really delicious. I’ve smoked beef ribs and they were awesome so I can imagine what these are like. Mmmm beef!
Sam, I've been asking and I'm gonna keep asking until I break through! Love the show and have been a long time viewer- I'd love to see your take on Cajun potato soup, now that it is indeed soup weather in most of the country. Thanks again!
Amazing video that kept me drooling. I have also never heard of this cut. I suspect places that do a lot of tomahawk ribeye business would be best to source them, no?
Many AYCE Korean bbq places have been selling rib fingers for awhile now. It’s one of my favorite cuts to order and simple salt and pepper or Korean bbq marinade is delicious.
Being British I’m even scared to say this but please try hp brown sauce and mayonnaise together! Works really well with a good old sausage butty on brown bread that’s slightly toasted! I can hear the comments now from my fellow countrymen! 😂
Hey Sam, would this rub be good to use on a turkey? If not, can you please list one that does? You are the cooking MASTER!!! I appreciate your videos, keep up the great work!
I definitely leave the membrane on my pork ribs. Usually just scored. It’s totally edible and usually adds a bit of crisp-ness to the super tender rib meat.
Very interested in trying it. Question: When you remove the membrane, why not flip the piece over and remove it the same as skinning a fish - membrane/skin side down flat on the board? Much easier.
Hey Sam your vidz dont suck but your quality of video did improve alot shout out to Max for using beter cameras i love your videos all the way from South africa 😊thanx for entertaining me every week
Dear Chef Sam the Cooking Guy, Can you supply the measurements for the dry rub and the basting sauce? Also, what temperatures did you set the grill and smoker on the second smoking, and how long did you leave them in the smoker?
Love this idea. Im really not a huge fan of eating food that will get my hands dirty (i know i know. Dont sue me), so this would be a great thing to make
Thank-you for considering my suggestion, definitely going to try the smoker version! You guys are the best!!
Guys, what was the actual name for the cut of meat? Rib finger?
I need happiness so much! I love that I can always count on you guys!
Lost it at "GET BONED UP FOR FINGER TOWN!"
Always appreciate new rub and sauce ideas. Thanks
I love all of the rubs that you do and use because most people have everything in their pantry that you use that’s what makes cooking so much more fun and easier for everyone. Thanks again to you and the boys for all of the videos. I am a huge fan love it.
They both look great but the grilled ones have the best marks! I love the smoker too! I will take both! 😊
The addition of some hot chili oil in the sauce for the grilled beef fingers would make for an extra spicy kick at and also help with extra Maillard reaction to wrap the fingers with a coat of flavor armor. Yum!
I’ve seen your oldest videos, they were fine. Everything looks better with time. You snapping at Kathy Lee Gifford was hilarious 💯😆
Always nice to see the HP sauce! Keep it coming!
absolutely love the recipes. I have never seen these before but will have to keep an eye out. And yes Brian is the correct way 😁
Been making these for a long time. They Are Fantastic.
Thanks for sharing
It's true. You guys have improved so much. We love your videos. Thank you!
i wont say the earlier videos were bad they wernt but your vids now have greately progressed😂😂😊😊
Always find myself coming back to you for recipes. Sam. You are a beast ✋🤓
Whole hog? Yes please! The Caja China is such a great backyard tool. Go for it! Oh, and HP sauce? Love it!
"Get boned up for finger town" is my new favorite quote
Watching from Springboro Ohio! Awesome channel, great recipes, keep ‘em coming!
Hey Sam, could you do a video where you do a rundown of all the equipment you use? My parents are redoing their backyard kitchen and we need some ideas!
HP is great with beef. My usual binder is Worcestershire sauce. Never tried HP, but it sounds great.
We Brits never EVER put HP sauce on steak!!! 95% of the time it goes on bacon or sausage sandwiches. Don’t put it on steak - EVER!! Keep the vids coming 😊😊
I've had it on sausage rolls here in the states.
There is a roasted garlic paste too it is so good used it for a recipe instead of regular garlic
That glaze sounds amazing.
Lol I love that Sam put his fingers on either side of those for "finger bones". Not sure if that was intentional but it was great. Also I only learned what finger meat relatively recently. I had thought they were just strips of meat. The ones I saw were battered and fried to be served as a side dish as French fries.
Tbh these look way better.
Brian is proper. I know because that is how it is written on my Birth Certificate.
Mine too, all hail Brians!!
Yes I agree.
Same 😊
I know lots of Brian’s with an “I”. Try living with my name and being female
It's the name of my dear best friend Brian
Nicely done hands down got to try this one thank you
I've been watching you for about 7 years now and I've been a fan ever since!
Mondays, Wednesdays and Fridays are my favorite days of the week because there will be new Sam the Cooking Guy videos!
I may give this a try. Thanks for the recipe Sam!
Can't wait to try both types! I definitely need to check at the meat market and see what I can find! 😎
Can’t wait to go to finger town with these. Perfect timing as I was looking for something different to throw on the smoker
I’ve never heard of these but now I’m gonna have to try them
Looks yummy, for some reason bbq restaurants here don't have beef ribs on their menu (New Hampshire). I will check my grocery stores for this. Thank you Brian for sharing. Thank you Sam and the boys.
Great video guys! Made me hungry!! Going to try the bourbon marinade, cheers 🍻
Sam has me hooked on using that garlic paste. Keep 3 in my fridge at all times now. thanks for the game changer Sam!
JD is not bourbon. It is Tennessee whisky. There is a real difference.
You’re right except the word whisky (without the letter e) is Scottish (also Canada & Japan) whereas whiskey is American or Irish as is JD.
Sorry to be annoying
That is true that is…true! The battle gets so extreme - my wife is Romanian and they drink tuica (moonshine) god forbid you say it is in the same family as whiskey to a Romanian. Lmao.
@@isyt1 When you got to the part when you realized you were being annoying, why not just backspace it all out, and not be annoying 🤔...I'm not sure you're really sorry.
Only difference is Kentucky wanted to feel special
Jack Daniel's Master Distiller Chris Fletcher has said it is bourbon many times.
Looks great - def need to try. Have a great weekend!
Could you please do a video about timing your Thanksgiving dinner, with prepare ahead recipes? I love your butterfly turkey recipe, but need help to put the whole day with less stress. 🔪
My Mom makes steak fingers, regular steak cut and breaded then shallow fired.
You guys do such great video editing; I thought you would have added a pic of the beef back ribs before they were deboned. The warehouse club in my area sells them whole.
I’ve never seen this cut but I have seen beef ribs. I’ll try other places aside from the supermarket. Looks really delicious. I’ve smoked beef ribs and they were awesome so I can imagine what these are like. Mmmm beef!
I need these in my life! I haven't seen these in my grocery stores, but I am sure I can hunt them down!
Rubs, meats and two cook methods - very nice❤👍🇨🇦
Wow never seen this cooked but looks great like always. Will need to tey myself to experience this cut.
It’s almost Turkey Day! But those Beef Fingers looked amazing! Do you know what else is amazing? The Mad Mex Gobblerito!!! 17th request
Sam I've called all over town (San Diego) no one seems to sell it! Here I got all excited to try this!
Thanks for getting back to grilling 🎉😊
Sam, I've been asking and I'm gonna keep asking until I break through! Love the show and have been a long time viewer- I'd love to see your take on Cajun potato soup, now that it is indeed soup weather in most of the country.
Thanks again!
You should do an Aussie pizza I made one yesterday and it was delicious - BBQ sauce base - egg, bacon, onion, cheese - herbs and spices you desire
Amazing video that kept me drooling. I have also never heard of this cut. I suspect places that do a lot of tomahawk ribeye business would be best to source them, no?
Next on the bucket list
If i can get it in my neck of the woods
Always love your videos. 👍
Many AYCE Korean bbq places have been selling rib fingers for awhile now. It’s one of my favorite cuts to order and simple salt and pepper or Korean bbq marinade is delicious.
I'll definitely have to check my local supermarkets for this delicious looking cut of beef.
Oh my! Those look absolutely amazing!
I Love Sam The Cooking Guy Vids 💜✌🏻
Oooh this sounds really delightful😋
with thanksgiving coming maybe make some turkey recipes or sides. love to see what you come up with .
I love fingertown!! 😍🤣
Being British I’m even scared to say this but please try hp brown sauce and mayonnaise together! Works really well with a good old sausage butty on brown bread that’s slightly toasted! I can hear the comments now from my fellow countrymen! 😂
Brown sauce is 🔥🔥🔥🔥🔥🔥
I’ll have to try these soon👍
We would love to know more about that really cool cutting board you have. Please share.
Jack Daniels is Whiskey!!!!! I always have some in my house 🎉
Yum ! Both looked great !
HP sauce is great with french fries too, to dip in.
Since it was mentioned, a whole hog video with Sam, Malcom Reed and Greg Rempe would be EPIC!
Holy cow. Looks incredible!
Sometimes I feel like it’s Max’s show feature Sam The Cooking Guy…and I love it.
Hey Sam, would this rub be good to use on a turkey? If not, can you please list one that does? You are the cooking MASTER!!! I appreciate your videos, keep up the great work!
Sam I need my knives! I'm watching all your videos like I always have, cooking your food like I always do. Now I want my knife! 😊
Had flashbacks of late night Okinawa street food. These would be awesome cooked like yakitori.
I definitely leave the membrane on my pork ribs. Usually just scored. It’s totally edible and usually adds a bit of crisp-ness to the super tender rib meat.
Very interested in trying it. Question: When you remove the membrane, why not flip the piece over and remove it the same as skinning a fish - membrane/skin side down flat on the board? Much easier.
Hey Sam your vidz dont suck but your quality of video did improve alot shout out to Max for using beter cameras i love your videos all the way from South africa 😊thanx for entertaining me every week
Omg looks freaking delicious. Did you make a dip sauce? ❤❤😮
Eating with my eyes. I think the grilled ones look better! Now if you were to send me a piece of each to try😉 maybe id think something different 😁🤣
Would love to see Sam’s take on a childhood classic. Beans and weanies
BBQ recipes are always welcome.
May wanna do the smoked version. Seems like it’ll be better tasting!
Never heard of rib fingers. Another addition to our menu!
You guys have so much more cuts of meats in the States that i am a little jealous haha! Would love to try those but can't find the proper cut here
Omg those look delicious!!! And juicy!!!
Sam, love your content(from way back!). Have you ever done a segment on N’awlins BBQ Shrimp?
These look so delicious!
these would be great for partys
SAAAAM! Where’s the STCG knife sharpener to go with the awesome knifes 😳🤗
We eat a lot of those In Mexicali Mexico price per kg is 20 us dollar and we cook it with mesquite charcoal
Can you show how to cook different types of wild mushrooms?
You guys should go to New York and review some foods. Just took my first trip there and I wanna go back already
I've just found out how to make our (UK) cornedbeef in a tin. Of you made that then you could try a gorgeous cornedbeef and potato pie
Love the videos! Quite interested though what wristband are you using on your watch ultra?
Dear Chef Sam the Cooking Guy,
Can you supply the measurements for the dry rub and the basting sauce? Also, what temperatures did you set the grill and smoker on the second smoking, and how long did you leave them in the smoker?
I would like to see you replicate Buc-ee's Sliced Beef Brisket sandwich. Just had one today and the Brisket is like butter and tastes heavenly.
Looks great like it must taste!
Sam, you should give Bear and Burton’s “W” sauce! It is delicious!!!
Those look so good 🤤
Love this idea. Im really not a huge fan of eating food that will get my hands dirty (i know i know. Dont sue me), so this would be a great thing to make
Looks Super Delicious Sam 🤤😋
Yep!
All of us who are also Steve Wallis fans here on the UA-cams instinctively opened a beer the moment you said "step 2"