Three things I have learned from this Channel: 1.) Use an instant read thermometer 2.) Add flavour at every step 3.) Never be ashamed of your ingredients Thanks Sam.
Awesomeness!!!!! I sometimes pour port or whiskey and seasonings in a zip lock back and marinate the steaks in it for a bit. Enjoying your channel very much....ya fucker! Lol
Hi Sam, I love your recipe! I have been cooking and smoking using lump charcoal for years. The simplest, fastest and fool proof of starting the coal for me is using a chimney starter. You simply put some news paper at the bottom. Fill the chimney and when the top starts getting white, it's ready. It's also faster than the technique you are using. The heat pulls the air from the bottom which feeds the heat, which starts the coal, which create more head, which pulls more air from the bottom.
Just letting you know, Jack Daniel's is not burboun, it's just whiskey. The only difference between the 2 is the fact that JD is filtered of Charcoal before bottling, where burboun is not.
Agreed on the lump charcoal...not only is it in bulk lumps but it is prepared different than briquettes are. Lump charcoal burns much hotter than briquettes do and it leaves very little ashes.
Sam's channel is the best thing to ever happen to my kitchen! Chosen Foods avocado oil, Zyliss garlic press, Kewpie mayo, all staples now. I spend way more time in there than I ever did.
Love your straight forward, no pretentious bullshit approach. I gave my gas grill away years ago and got a charcoal grill. The same kinda grill you use at a park, hence the name Park Grill. Instead of locking it in place on the pole stand I have it freestanding. This way I can rotate it to adjust for wind direction. Just let it cool and hose it down when you’re done. A thin coating of canola oil on the grid and you’re ready for next time. I also made an aluminum dome that lays over the top for smoking. Best grill ever. Stay well
Hey! Great video. Im from Buenos Aires Argentina, that grill isnt a traditional Argentine grill but its close! If you want to make an easy fire, add newspaper underneath, then some wood or pinecone and then the charcoal on top! Works every time. Take care!
This is my favorite channel on UA-cam- and by far better than anything on the Food network! I went from making sandwiches and ordering delivery to making amazing meals just from watching your channel, Sam. You make it so entertaining and awesome to watch. If I’m ever in San Diego, I really hope to be able to shake your hand at Not Not Tacos!!
Wow ... I mean, wow. We made this today (adding some red onion slices to the marinade recipe), and grilled up ribeyes on the Napoleon. Sear on the sear station, get the nice cross sear pattern, then slow cook on the grill, adding the marinade. We are so doing this again. Thank you!!! Trying it on wild sockeye salmon next!
So many cooking channels I’ve come across have been ridiculous and boring as hell with ppl trying to hard...I like this guy! Straight to the point with great ideas... and a bad ass grill! Wow first cooking channel I subbed to
Okay guys I like your videos, and typically South African we BBQ a lot. So I want to share my way of starting a charcoal fire. First make a pyramid with the bulk of charcoal you intend to use. Hide an brick / unit of the fire started item you like to use on the top of the pile, and cover it up so that the starter is covered by charcoal at the top of the pyramid. Light it up, and the fire will ignite all the way down into they pile much faster and efficient than from the bottom up. Real nice to see the result especially because it makes no sense this way. Have fun :)
I cooked up a boneless ribeye with that whiskey glaze (exactly as Sam did it) & it totally rocked. I did it on my stove in a cast iron skillet that I’ve had for a few years & it did not let me down! Also, the fire starters you can just call “coiza” which is Portuguese for the English word thing. It’s pronounced “Kerrzuhh”. For example you would say something such as “Hey Max, would you hand me one of those coiza over there please?”
Best part is you don't have to just stick to Jack Daniel's. Using a bourbon or scotch can change it up. I bet some smokey peaty Isla would be a nice addition.
This is perfect in my household 😁 since all the ingredients needed are here. Thanks, Sam! Gonna try the glaze with boneless chicken thighs this week. 👍
medium is little pink...there's more than 'little pink there'...I don't know..people have come up with a new messed up system where anything but rare is overcooked and called 'medium' or 'well done'
you do know that with that flame thrower you don't need a fire starter right? haha, love you channel man. you can light the coal directly with that gas flame thrower!
I watched this video yesterday on my lunch break and made this glaze (but subbed in Jim Beam because I was out of Jack) and used it on some beef short ribs. Absolutely delicious. More better than any glaze I've ever used!
Love my hometown of Lynchburg Tennessee where Jack Daniel is made pretty good whiskey Jack Daniels does a lot for our veterans and if it wasn't for this virus thing going around you could go walk the square and meet people from all over the world love the channel man
Jack Daniels is defined as a bourbon whiskey in a lot of international trade agreements because they are effectively a bourbon by mash and process aside from the filtering. They are only Tennessee Whisky by the filtering process prior to aging, but it's the same as calling champaign a champaign instead of a sparkling white wine. It's made in Tennessee and it has a charcoal filter. Other bourbons could do the same but they aren't made in Tennessee. NAFTA defines that to meet production standards to be called Tennessee Whisky, it must be "a straight Bourbon whiskey authorized to be produced only in the State of Tennessee". The e in whiskey instead of whisky is emphasis on NAFTA's definition.
Try kochujang instead of the red chili paste. I mixed that with hoisin, fresh garlic, and Bullseye sauce, and used it as a marinade on my wings. Next time, I might try adding a little Jack and cooking it down!
I made your garlic and origano pizza base, I didn't have oregano so i done an italian mixed herb and with my 2nd attempt i added chopped sundried tomato, rave reviews plus you can wrap cooked chicken in the dough and deep fry.
Drooling through that video. That looked amazing coming off the grill. Is it me or was the volume a tad bit low? FYI...The ads came up blaring. Cheers from CANADA!!
Mouth watering. Nice. As a Traeger owner, I would love to see something cooked on the Traeger. Especially, a brisket. I've tried many things and it still comes out tasty, but dry.
@@life_in_solace Agreed ! That sauce looks very much like Sateh marinade, but without the mustard, and the Jack Daniels would be olive oil, the rest of the ingredients are the same. And it is a killer with chicken. No doubt Sam's sauce is also a killer with chicken and/or pork.
@@Scarfliotti I could just see it now, marinade pork loin and chicken in this. Throw it on a kebab with bell peppers, onions, smoked sausage and pineapple and grill it.
Looks glorious. The next time you use your Santa Maria, throw a piece or two of wood on the lit charcoal. Locally, red oak and almond wood are available and great to use.
Did you know they make sour mash bourbon? That's not why it's not bourbon. It's not bourbon because of the sugar maple charcoal preaging filtering. That's what makes it not bourbon.
@@wildernessman760 Its still bourbon as it fits all the descriptors of bourbon. All Tennessee Whiskey is bourbon, but not all bourbon is Tennessee whiskey
@@smoothieking157 nope it breaks the regulations of bourbon filtering before aging changes the flavor profile of the spirit by removing properties of the spirit. Regulations state that flavors must not be changed. To consider it bourbon and the charcoal also adds a certain flavor as well. Any changes to the spirit must be natural during the aging process. Meaning whatever naturally happens while the whiskey naturally takes on the characteristics from the new charred oak barrel. Sugar maple charcoal mellowing is not a natural method. It's done intentionally to help smooth out the flavor. Sorry because of that process it's not legally bourbon. Breaks the regulations of bourbon.
We drove all the way to San Diego from Victoria BC and liked it a lot but hadn't planned on returning...but perhaps we'll be back!! Thanks for this great video, what a find! :)
"I don't know why the bone weeps blood tears out of the center of it." - Sam the cooking guy. Biology masters student here, I just got my masters, but from what I have learned, the center of a bone has bone marrow, however marrow itself is still liquidity bone fat in the center. It takes a lot longer to cook internally than externally like a piece of beef at the end of that tomahawk. What happens in bones is that hot heat starts to cook marrow but there is also a layer of fat and a sliver what people call the, "protein nylon" on the very thin surface of a piece of bone like that. The marrow inside creates pressure and the skin film that is almost invisible cooks thus creating a hemoglobin reaction that builds until they express something that's called myoglobin weeping which means that the pressure produced created a frozen products "resurgence" or weeping of the blood. Its not actually blood its myoglobin which is a protein fat that oxidizes when exposed to the air whilst being cooked in its own fat and bone marrow.
I tried this recipe for the sauce and you were right, it’s freaking amazing!!! Thank you so much for that! Just one thing tho, you did not mention the exact measurements for the ingredients, I kinda Eyeballed it 😂😂
I happened to see one of your videos for the first time ever yesterday(Garlic Butter Chicken) and I thought ...OK maybe I like this guy. I saw your shirt in this video and knew I liked you!
I’m from Australia. Just found your channel been watching few vids over last few weeks And must say your cooking is incredible and some many things try. !!!! I mostly cook on fire. 🔥 and coals I’d like to thank you for Sharing your cooking ideas giving me so much to look forward to. Peace ✌️
Three things I have learned from this Channel:
1.) Use an instant read thermometer
2.) Add flavour at every step
3.) Never be ashamed of your ingredients
Thanks Sam.
Awesomeness!!!!! I sometimes pour port or whiskey and seasonings in a zip lock back and marinate the steaks in it for a bit. Enjoying your channel very much....ya fucker! Lol
Please stfu dude. For the love of Christ with these comments
Jack Daniels, Ribeye and Fire! Does it get any better?
Weld.com when they use your grill you built for them, for you anyway
I don’t think it can😎🔥👨🏾🍳
No. In fact, it does not.
It can with some target practice and music imo
I’ve began turning my steaks every minute when I cook them and it’s safe to say, they come up so much better. Thank you for the tip Sam!
Hi Sam, I love your recipe! I have been cooking and smoking using lump charcoal for years. The simplest, fastest and fool proof of starting the coal for me is using a chimney starter. You simply put some news paper at the bottom. Fill the chimney and when the top starts getting white, it's ready. It's also faster than the technique you are using. The heat pulls the air from the bottom which feeds the heat, which starts the coal, which create more head, which pulls more air from the bottom.
Just letting you know, Jack Daniel's is not burboun, it's just whiskey. The only difference between the 2 is the fact that JD is filtered of Charcoal before bottling, where burboun is not.
Tennessee whisky*
What makes them the same is that they're both filtered through my liver.
Hedd Jones It can be either whiskey or whisky
@@getmine9490 oh yeah was pointing more towards the tennessee bit
@@getmine9490 There's a difference between Whiskey and Whisky.
Agreed on the lump charcoal...not only is it in bulk lumps but it is prepared different than briquettes are. Lump charcoal burns much hotter than briquettes do and it leaves very little ashes.
Who else needed to see a video with everything going on? 🙋🏻♂️
I’ll keep cooking If you keep watching !🤓
SAM THE COOKING GUY I’ll be cooking a lot more now. You should do some recipes with ingredients from the pantry!
SAM THE COOKING GUY, I keep sending your videos to my son. It can start getting nice in Minnesota any time now because I want him to grill dinner. 🤤
@@samthecookingguy Keep Cooking please. You cook it, I will make it... it will make the long days fly by...
I have been SO inspired by him. Just today I made a pot roast, quiche and a to die for apple pie. THANKS SAM!!!!!!
He should do a canned food/leftovers meal... line up for the quarantine going on.
This is going down on Wednesday! 👍🏻
SAM THE COOKING GUY you’re the best. You can make a really good wild rice soup with canned chicken and evaporated milk
Sam's channel is the best thing to ever happen to my kitchen! Chosen Foods avocado oil, Zyliss garlic press, Kewpie mayo, all staples now. I spend way more time in there than I ever did.
Awesome. I’m not lyin! 🤓
YES!...Sam is awesome. I have no desire to watch any other cooking show. I literally could care less what they are cooking. SAMS THE MAN!!
Love your straight forward, no pretentious bullshit approach. I gave my gas grill away years ago and got a charcoal grill. The same kinda grill you use at a park, hence the name Park Grill. Instead of locking it in place on the pole stand I have it freestanding. This way I can rotate it to adjust for wind direction. Just let it cool and hose it down when you’re done. A thin coating of canola oil on the grid and you’re ready for next time. I also made an aluminum dome that lays over the top for smoking. Best grill ever. Stay well
Well done Jeremy 🤓
You mean I can get drunk on whiskey and eat a giant tomahawk steak at the same time?! Merica!
All in moderation 🤓
Don’t forget the cigar, because you’re a free American.
It's unfortunate that cooking the Jack Daniel's kills the alcohol content :(
And it is beautiful!
Robert I'm sorry sir but you can't smoke that inside
Hey! Great video. Im from Buenos Aires Argentina, that grill isnt a traditional Argentine grill but its close! If you want to make an easy fire, add newspaper underneath, then some wood or pinecone and then the charcoal on top! Works every time. Take care!
This is my favorite channel on UA-cam- and by far better than anything on the Food network! I went from making sandwiches and ordering delivery to making amazing meals just from watching your channel, Sam. You make it so entertaining and awesome to watch. If I’m ever in San Diego, I really hope to be able to shake your hand at Not Not Tacos!!
I will buy you a taco! Thanks John, but let’s pass on the hand shake for now 🤓
! Thanks John, but let’s pass on the hand shake for now 🤓
SAM THE COOKING GUY haha maybe an elbow bump to be safe 😂
Wow ... I mean, wow. We made this today (adding some red onion slices to the marinade recipe), and grilled up ribeyes on the Napoleon. Sear on the sear station, get the nice cross sear pattern, then slow cook on the grill, adding the marinade.
We are so doing this again. Thank you!!!
Trying it on wild sockeye salmon next!
7:59 it’s always funny when Sam gets burned. Never gets old 😂 ☕️
Funny for YOUUUUUU 🤓
Ow
So many cooking channels I’ve come across have been ridiculous and boring as hell with ppl trying to hard...I like this guy! Straight to the point with great ideas... and a bad ass grill! Wow first cooking channel I subbed to
Can we get a ultimate or enhanced spaghetti and meatballs episode
The way Sam says process. Pro-cess, I love it!!
I'm LITERALLY eating breakfast (scrambled eggs with cheddar on fluffy, homemade biscuits), and yet my mouth is STILL watering. It's a damn shame....
Sounds delicious 🤓
Sounds delicious 🤓
Okay guys I like your videos, and typically South African we BBQ a lot. So I want to share my way of starting a charcoal fire. First make a pyramid with the bulk of charcoal you intend to use. Hide an brick / unit of the fire started item you like to use on the top of the pile, and cover it up so that the starter is covered by charcoal at the top of the pyramid. Light it up, and the fire will ignite all the way down into they pile much faster and efficient than from the bottom up. Real nice to see the result especially because it makes no sense this way. Have fun :)
Anyone else thought the steak would have Sam's face as grill marks??
I was hoping so.🤣🤣🤣
I didn't but now that you said it....has to happen lol
He's too arrogant, he's tomahawk steak should have cooked less, I always do a rare steak
I mean it kind of did? After the first few flips
I think I saw Ninja in there somewhere from Guga's...he's sneaking over to Sam's apparently
I cooked up a boneless ribeye with that whiskey glaze (exactly as Sam did it) & it totally rocked. I did it on my stove in a cast iron skillet that I’ve had for a few years & it did not let me down! Also, the fire starters you can just call “coiza” which is Portuguese for the English word thing. It’s pronounced “Kerrzuhh”. For example you would say something such as “Hey Max, would you hand me one of those coiza over there please?”
The amount of home cooking that will be going on for the next several weeks is going to be great for people!
Every every one of your recipes that I have tried so far I have absolutely loved
Best part is you don't have to just stick to Jack Daniel's. Using a bourbon or scotch can change it up. I bet some smokey peaty Isla would be a nice addition.
Now there's an idea!
This is perfect in my household 😁 since all the ingredients needed are here. Thanks, Sam! Gonna try the glaze with boneless chicken thighs this week. 👍
Finally the steak is cooked medium. I love the color of the steak.
Sam you liked my comment !!!! That made me very happy. Thank you 🙏🏻
medium is little pink...there's more than 'little pink there'...I don't know..people have come up with a new messed up system where anything but rare is overcooked and called 'medium' or 'well done'
Thanks for the VIDs.... !!!! Keep up the great work!!!
I’m tryin! 🤓
Got my first ❤!!!! from SAM THE COOKING GUY!!!!
Okay. That grill is badass. And so is that steak.
This was great Sam. Good thing to remind people that we can (and should) cook at home these days. Thanks for keeping the videos coming
I’m tryin!🤓
Everyone stay safe out there!😊
Holly shiet Sam, you’ve mixed al the ingredients from different continents, mix them together and put it on that beautiful tomahawk. LOVE IT!!
Nothing beats Montreal steak seasoning!
Hell ya 🤓
It tastes good on cheeseburgers as well !! 😁
Sam, I have used an Argentine "parilla" (pare - ri - sha) many times. You want that charcoal (carbon) very white/red. Spread it out and cook it slow.
Sam stop it! U need to make a how to make the best ramen noodles while being Quartine
😂😂😂
I believe he has a ramen video
Lmao
On one of his munchie videos from last year he makes cheesy ramen
Perfect video for quarantine stay
Who has been wanting a grill video on the new grill.
Max can we bring the old theme music back at the end?!?! It was just so perfect! Love you guys 😁
you do know that with that flame thrower you don't need a fire starter right? haha, love you channel man.
you can light the coal directly with that gas flame thrower!
I’m not going to pretend that I watched the video. I’m just commenting. Tomahawk and Whiskey sounds good to me!!
Man I love this guys cooking setup.
Just smoked one of those last night for 4 hours 🤤🤤👌
First one i did i cooked in the oven at low temp then seared it but smoker sounds much better.
I watched this video yesterday on my lunch break and made this glaze (but subbed in Jim Beam because I was out of Jack) and used it on some beef short ribs. Absolutely delicious. More better than any glaze I've ever used!
“Avacado, of course!” Needs to be the next phrase you use for merch brother!
Love my hometown of Lynchburg Tennessee where Jack Daniel is made pretty good whiskey Jack Daniels does a lot for our veterans and if it wasn't for this virus thing going around you could go walk the square and meet people from all over the world love the channel man
Tumble weeds, that's what they're called 🔥🔥
Love the show! An enhanced frozen ravioli episode would be my dream🤩
Loved the video.
Hey UA-cam, figure out a way to get smells incorporated into videos.
Could you imagine !🤓
Could you imagine !🤓
Could you imagine !🤓
Literally one of the best if not the best.cooking channels on youtube love all of your videos man !! life timer here for sure keep it up
You keep watching....I’ll keep cookingn🤓
You keep watching....I’ll keep cooking 🤓
You keep watching....I’ll keep cooking 🤓
Keep them going Sam . How’s your restaurants affected . Hope they are ok love from UK
Following the rules as we should. 🤓
SAM THE COOKING GUY is San Diego doing what Boston is doing ? Take out and delivery only ?
I just made it. Really great flavor with great heat. Thanks Sam. Love your channel. I made your Philly sliders for New Years. Went over great!!!
Should cook on that grill more often
I did a recipe similar to this with Chicken on the grill... added a fresh squeezed orange to the glaze for the chicken.... MMMM!!
Jack Daniels isn't Bourbon, it's Tennessee Whisky, processed differently than Kentucky Bourbon.
If you look at the requirements of bourbon, JD is bourbon. It is just charcoal filtered after
Mark_115 It has the same mash bill as bourbon, but the filtering is what makes it Tennessee Whisky
Jack Daniels is defined as a bourbon whiskey in a lot of international trade agreements because they are effectively a bourbon by mash and process aside from the filtering. They are only Tennessee Whisky by the filtering process prior to aging, but it's the same as calling champaign a champaign instead of a sparkling white wine. It's made in Tennessee and it has a charcoal filter. Other bourbons could do the same but they aren't made in Tennessee. NAFTA defines that to meet production standards to be called Tennessee Whisky, it must be "a straight Bourbon whiskey authorized to be produced only in the State of Tennessee". The e in whiskey instead of whisky is emphasis on NAFTA's definition.
Bourbon purist say bourbon has to come from Kentucky so they consider Jack Daniel's a Tennessee whiskey or American whiskey
@@SuperJuiceman11 That's kinda silly. That's like saying its impossible to have a philly cheesesteak sandwich if it wasn't made in Philadelphia. Lol.
Yay! I was hoping the Argentinian grill would make a return soon :)
I love u so much, I hope u come out w more kitchen items, like pans or something. I’d buy it all! Or your handsome face on towels! Haha😁💕😘
You're the best Holly thank you so much!!! 🙏🏻
The innuendos are almost too hard to let go
Sam gets all the ladies 😑 haha
Try kochujang instead of the red chili paste. I mixed that with hoisin, fresh garlic, and Bullseye sauce, and used it as a marinade on my wings. Next time, I might try adding a little Jack and cooking it down!
Sam, you're a legend. You always make me laugh
I try ! 🤓
I really love that grill. Charcoal is my go-to for grilling. Great job on that steak.
Last time I was this early, ''Coronavirus'' was a result of a long night of drinking.
I made your garlic and origano pizza base, I didn't have oregano so i done an italian mixed herb and with my 2nd attempt i added chopped sundried tomato, rave reviews plus you can wrap cooked chicken in the dough and deep fry.
I also say “you’re gonna shit your pants” when I make something amazing 😂 love you Sam haha
I once had a tomahawk steak in Las Vegas and brought the bone back to NC for my dog. He was in heaven!!
Lucky ass dog 🤓
That grill is so "hot"!
Charcoal is the way to guy sir. Love all of your videos. I am definitely going to do this.
Drinking bourbon while watching and wishing I had meat.
Thanks Sam. Something nice to watch at this difficult time 🇬🇧
Also entitled " how to ruin a good knife"
Drooling through that video. That looked amazing coming off the grill. Is it me or was the volume a tad bit low? FYI...The ads came up blaring. Cheers from CANADA!!
Why am I always hungry when I watch these!
Redeemed himself since his last tomahawk was raw af and he was in denial 😂
Mouth watering. Nice. As a Traeger owner, I would love to see something cooked on the Traeger. Especially, a brisket. I've tried many things and it still comes out tasty, but dry.
Man you kill me. Always stuck at work starving and you post these bomb ass foods
That sauce you made would be an amazing marinade for some chicken.
@@life_in_solace Agreed ! That sauce looks very much like Sateh marinade, but without the mustard, and the Jack Daniels would be olive oil,
the rest of the ingredients are the same. And it is a killer with chicken. No doubt Sam's sauce is also a killer with chicken and/or pork.
@@Scarfliotti I could just see it now, marinade pork loin and chicken in this. Throw it on a kebab with bell peppers, onions, smoked sausage and pineapple and grill it.
@@life_in_solace Could you please stop making me hungry ? It's 20:28 and a weeknight. :P
Charcoal chimney is a fast way to light the lump charcoal. Just put your charcoal in the chimney and light your fire-starters underneath.
Or just stuff the bottom of the chimney with newspaper.
I can't be the first to comment....Jack Daniels isn't bourbon.......it's Tennessee whiskey!
I’ve been schooled 2000x. 🤓
I’ve been schooled 2000x. 🤓
It's actually a straight bourbon....but ya...whatever...
Looks glorious. The next time you use your Santa Maria, throw a piece or two of wood on the lit charcoal. Locally, red oak and almond wood are available and great to use.
Jack daniels is NOT bourbon whiskey, but rather a sour mash whiskey
Did you know they make sour mash bourbon? That's not why it's not bourbon. It's not bourbon because of the sugar maple charcoal preaging filtering. That's what makes it not bourbon.
@@wildernessman760 Its still bourbon as it fits all the descriptors of bourbon. All Tennessee Whiskey is bourbon, but not all bourbon is Tennessee whiskey
@@smoothieking157 nope it breaks the regulations of bourbon filtering before aging changes the flavor profile of the spirit by removing properties of the spirit. Regulations state that flavors must not be changed. To consider it bourbon and the charcoal also adds a certain flavor as well. Any changes to the spirit must be natural during the aging process. Meaning whatever naturally happens while the whiskey naturally takes on the characteristics from the new charred oak barrel. Sugar maple charcoal mellowing is not a natural method. It's done intentionally to help smooth out the flavor. Sorry because of that process it's not legally bourbon. Breaks the regulations of bourbon.
I’m gonna start you guys finish this off ALMOST HEAVEN
Jack Daniels is not bourbon it's Tennessee whiskey.
Meh it’s a sour mash it’s close enough lol
If u know whisky at all it’s not close enough
Also that sounds aggressive and I’m sorry I didn’t mean it like that
@tim ovel last time I did 12 shots of Jack I was 20 years old saterday before fathers day. Worst hangover ever.
Best way to light the coals is with a charcoal chimney. Thanks for the great video.
Anyone saying that the steak should be cooked further than that... I hate to break it to you, but you don't actually like steak. Order another animal.
TheVeryWorstLuck, a little over cooked for my taste.
@@robertcullen4758 Same, but I wouldn't be disappointed with that. Medium rare to rare is the sweet spot for me
Speak for yourself! people have different preferences...
@@goodone5590 every video there's some rare blood loving a-holes that always think pink is somehow overcooked...
We drove all the way to San Diego from Victoria BC and liked it a lot but hadn't planned on returning...but perhaps we'll be back!! Thanks for this great video, what a find! :)
This guy messed up that steak with that sauce he made. That sauce goes better with pork or chicken.
I have never had a Tamahawk. Now I'm going to!!! F@cking looks amazing!!! Thanks Sam!!!
This man really just said “and for a little bit of spice” then added mustard. That’s how you know someone is white
Well I mean it is dijon mustard, there is a "little bit of spice" compared to regular mustard when you're wanting to add some flavour.
Making this for my wife this afternoon, she prefers porterhouse steaks . It was so good 😎🔥👨🏾🍳
Just made this BBQ sauce but used Wisers deluxe whiskey instead and wow did it ever turn out nice thanks Sam for the great idea
Yummmmm! My sweetie ordered this at the Outback (*a few years ago) ....omg...to die for! Yours looks even BETTER!
In these turbulent times it's nice to know that the Cooking Guy is still making us hungry!
And the grill is back yessssssssss all we need now is a cameo from astro
impressive engineering and water jet ops went into the grill. NICE!!!!!
"I don't know why the bone weeps blood tears out of the center of it." - Sam the cooking guy.
Biology masters student here, I just got my masters, but from what I have learned, the center of a bone has bone marrow, however marrow itself is still liquidity bone fat in the center. It takes a lot longer to cook internally than externally like a piece of beef at the end of that tomahawk. What happens in bones is that hot heat starts to cook marrow but there is also a layer of fat and a sliver what people call the, "protein nylon" on the very thin surface of a piece of bone like that. The marrow inside creates pressure and the skin film that is almost invisible cooks thus creating a hemoglobin reaction that builds until they express something that's called myoglobin weeping which means that the pressure produced created a frozen products "resurgence" or weeping of the blood. Its not actually blood its myoglobin which is a protein fat that oxidizes when exposed to the air whilst being cooked in its own fat and bone marrow.
Cool! Don't you love it when you can take the stuff you learn to make the most random bits of life even more fascinating...
I tried this recipe for the sauce and you were right, it’s freaking amazing!!! Thank you so much for that! Just one thing tho, you did not mention the exact measurements for the ingredients, I kinda Eyeballed it 😂😂
dear Sam, please self quarantine to your backyard kitchen and keep cooking , the world needs you !
I have provisions and I SHALL COOK! 🤓
I happened to see one of your videos for the first time ever yesterday(Garlic Butter Chicken) and I thought ...OK maybe I like this guy. I saw your shirt in this video and knew I liked you!
Thank you Sam. You inspire me. (Truth be told you make me hungry!)
I’m from Australia. Just found your channel been watching few vids over last few weeks And must say your cooking is incredible and some many things try. !!!! I mostly cook on fire. 🔥 and coals I’d like to thank you for Sharing your cooking ideas giving me so much to look forward to. Peace ✌️
I made this whiskey sauce last night for burgers. So good!
I’m from a city in California named Santa Maria and we typically use red oak wood to grill literally anything
I like this cat. Excellent explanation, great cooking method, and showmanship. I would call myself a fan. Well done.