🔴Thanks for commenting everyone! ➡ LINKS TO OUR NEW T-SHIRTS! ►FAT MEANS FLAVOR v2 (what I'm wearing today): bit.ly/2ZKZFpb ►'AND WE MIX': bit.ly/2VjTM2E ►'BAKE(D)': bit.ly/2UQWygg ►'DEFINITION OF CARNIVORE': bit.ly/2UA6TbP Visit the store to see them all ➡ teespring.com/stores/make-america-cook-again
I do believe "beer can" chicken wins over rotisserie chicken every single time. You could also do more than one or two or three on even a small-ish "bbq/grill". You could also have added flavour with herbs/lemon/onion/Canadian lumberjack beard clippings/etc. in the CAVITY of the bird. I like all your videos - there are a fun watch!
Sam, please ask Teespring to create your designs on HAND TOWELS! I would love to sport one of your signature hand towels the next time I'm grilling for the family or friends. T-shirts are cool but you deserve to have your own hand towels as well! THUMBS UP FOR HAND TOWELS!!!
Thank you for noticing - I decided to scroll down to see how soon someone else would have nailed this. The edit, shoot quality, lighting and audio is as good as you will see on UA-cam. Well done to all on this channel, super happy to have discovered you today - I will be making this chicken
You mention the gardener's a lot, but whatever mic you're using picks the voice up very well. Ive never been distracted from the video. Hope that eases editing a little.
I tried this at the weekend, my first recipe of yours I've tried. The taste was fantastic, to the point I dreamt the night after that I was still eating it! I did have a bit of trouble with the glaze dropping off the chicken, so I think I may have made it a bit too thick, I'll try slightly thinner next time to see if it will cling-on more.
Dude, you crack me up every video and give me new non-traditional ideas about cooking. Thank You!!! I know it's an old video. I have a Weber Summit grill with a rotisserie and smoke box. You've given me an idea to use lump charcoal and/or wood chunks in the smoke box to add another flavor when I rotisserie. TY!
Really is the best cooking channel on UA-cam and by a country mile! Thanks for the awesome content. I for one really appreciate what you guys do. Much love from the U.K.
@18:58 that's what it's all about. It's the heart, the drive, the effort that just screams, "HERE'S THE PAYOFF!" and it's totally worth putting your hands into this. Amen! You nailed it, brother.
Sam and gang, thanks so much for what you're doing here. The simple principles you present here have inspired me and my significant other to do just that little bit better in our culinary efforts. Keep it up. Some day I might get around to buying some merch. Thanks again, -Gabe.
Hey everyone. you can always use a beer can in the oven too!!! Works out great actually. just shove an open beer can (16oz works best imo) with less than half the liquid in can. shove it in the "Gooch" cavity lol and sit it up right on a baking sheet.
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍
Pro tip for lighting your charcoal. Under the chimney, put 2 paper towels crunched up with a little cheap cooking oil on them. Light them and let that fire up your charcoal. No chemicals from the little lighting blocks, and no residue from the newspaper. I've been doing this for years, and told many friends. It's by far the best. If you try it, you won't do it any other way.
A few notes on the chimney: 1. The Weber one he has works a whole lot better than the ones that cost less. 2. The less costly chimneys are still worlds better than using lighter fluid on a stack of charcoal. 3. I like the idea of using those lighter cubes. When using paper as your starting fuel, the ashes really do go all over the place. Some will go into the grill and possibly blow onto the food. Some will blow smoldering toward the fence and the neighbors yard (speaking from experience haha). Keep on with the gorgeous deliciousness Sam!
Doing this with legs, on my 22inch Kettle....thanks for these, and with all the cooking shows on UA-cam, yours are the only one that have hit the mark, and I have not been dissapointed with your recipes, thanks for making it easy, and goood!
Gumbo done right is damned good. Especially with andouille sausage and chicken. I have a very good recipe. Another option is goulash suppe, or chicken paprikash.
yeah snobby stuff like washing your hands after touching raw chicken. so many things he touched are contaminated. I don't think he'll be washing his roll of twine.
I just recently discovered your channel but I have to say, you guys really put out some good stuff! From the delicious food you cook Sam to the quality of the actual end content that I suppose your son takes part of. Keep up the great work!
Thank you Sam. Recently found you and I'm loving your channel. Been sharing you with friends and family! Keep em comin brother. My wife and daughters have been enjoying what I've learned from you. And...we watch.
Making rotisserie chicken tomorrow. I used to grill on strictly lump charcoal. I recently purchased a propane grill and a very important accessory which you overlooked. The smoke box. I load it up with hickory and apple wood whenever I grill literally anything. That sweet smoky flavor gets infused into whatever you are making. Chicken. Steak. Burgers. Fish. Veg... It's an often overlooked accessory on propane grills which makes food taste almost identical to charcoal. Now obviously I wouldn't smoke a pork shoulder on propane like this...but I think you get the idea. Cheers! Thanks for the recipe!
If you're watching on internet, isn't Google conversion available? I watch Gordon Ramsay & european chefs all the time, and they don't convert to USA measurements. That's all I do.
Stumbled on your show about a month ago and can say fullheartedly that this IS the best cooking show on youtube along with quan tran. Love the food, wish i could cook more if i had time.
I like how you talk to us like a real actual person. You're not gratuitous with your profanity. But, you don't use patronizing speech either. I dig it. Cheers.
I made it! And it was good! The only thing I changed was I added rosemary, thyme and a bit of Cajun on the sauce. Its soft and juicy not dry at all. I let it brine for 24 hrs. Thanks Sam! It will go good with the chips mash potatoes
Sam, could you please make a ground beef (80/20, cause fat means flavor) lasagna? I've only discovered you about 2 weeks ago, but I'm hooked. I love your style, attitude, bluntness, and of course your recipes. I'm 45, and yes, you can teach an old dog new tricks! Love ya man. Keep it real, and keep it flavorful! Michael
It's truly the only best method to do whole chickens. BBQ on a rotisserie and the internal juices self baste the meat which in turn makes the entire chicken very tender and tasty. Truly, a rotisserie is worth the effort even if all you have is a gas/propane BBQ/Grill. Beats the heck out of store bought in many ways. Try one with quartered oranges stuffed inside...yummy. THANKS SAM.
Thanks for all the tips man. I know it was a video about rotisserie chicken but I learned about brining and glazing. I use a cuisinart vertical rotisserie oven I bought secondhand for $30. It rocks
THE GOOCH!! is never wrong other channels discourage bulk for less used items cause they lose potency of flavor as soon as you break the seal.. less waste is cheaper
Hey Sam and Max! No shit, since I have found your channel I have cooked more in a month than the preceding six! Made dinner for mom and stepdad about a week ago, cooked salmon with mango, snow peas, matchstick carrots, and lemon in foil packs in the oven. Added some bacon wrapped asparagus and a wild greens, strawberry, almond salad with basaltic vinaigrette. Mom took one bite and said, “Shane you can fix this about once every two weeks.” I laughed my ass off!
man i thought this channel was new and u r getting lot of views ...and then i went inside u r channel saw that you made videos for 7 years ...i see lot of hard work .i think now it pays off ...good work i love watching u r videos ...keep going road to a million subs
Thanks to these videos I'm cooking way more than I used to. I make it my goal to limit my frozen items at the grocery store to less than 5. This one looks amazing, might have to try it in the oven this weekend. Sauce sounds great too!
I finally found your video again. About a year or two ago. Someone gave me a whole chicken so I decided to do this recipe. I did not have the seasoning but it came out incredible!
Imagine having Sam's back garden, equipment and California weather all of the time! I'd rarely be inside! He's making me wanna grow hedges to lessen my noisy neighbour although given he complains about the gardeners so much, I'm not sure they help.
I love to watch you cook! I have grown up cooking at home all my life. As a southerner cooking outdoors is a way of life. You inspire me to try new things and it is awesome. I'm originally from the south Georgia coast and grew up eating oysters but have only had them raw at home. I have always wanted to try cooking Oysters Rockefeller. How about you show me how?
you should score the rod where the basket is when it is sitting in the grill so you always know how to center before shaving your hands the hard way! Food, as always, looks AMAZING!
Sam, I have truly enjoyed watching your channel! The rotisserie chicken recipe is great. I have cooked it at least a dozen times now on my Weber grill. Thank you for making cooking fun.
Rotisserie Chicken is awesome! I just tried this... Amazing. I am gonna do a turkey breast next. I only have a gas grill, but I use cherry wood chips wrapped in tinfoil. Works great
I’ll forget if I watch past it but if you can try to get a fire lighter for your chimney that’s not chemical based - I promise you’ll taste the difference. I’d recommend natural wood fire lighter but I find the samba ones work really well and they break off in neat cubes.
🔴Thanks for commenting everyone!
➡ LINKS TO OUR NEW T-SHIRTS!
►FAT MEANS FLAVOR v2 (what I'm wearing today): bit.ly/2ZKZFpb
►'AND WE MIX': bit.ly/2VjTM2E
►'BAKE(D)': bit.ly/2UQWygg
►'DEFINITION OF CARNIVORE': bit.ly/2UA6TbP
Visit the store to see them all ➡ teespring.com/stores/make-america-cook-again
I do believe "beer can" chicken wins over rotisserie chicken every single time. You could also do more than one or two or three on even a small-ish "bbq/grill". You could also have added flavour with herbs/lemon/onion/Canadian lumberjack beard clippings/etc. in the CAVITY of the bird.
I like all your videos - there are a fun watch!
Amazing! Chicken piccata. Please make me some chicken piccata.
Sam, please ask Teespring to create your designs on HAND TOWELS! I would love to sport one of your signature hand towels the next time I'm grilling for the family or friends. T-shirts are cool but you deserve to have your own hand towels as well!
THUMBS UP FOR HAND TOWELS!!!
Tee Jay I can dig it
Do croqettes with different fillings and updated quice episode sorry if i mispelled things
This is by far the best cooking channel on youtube hands down, Sam's cooking with Max's filming and editing comes out to a master piece.
We really appreciate that, thanks so much! 🙏🏻
I agree!
He should collab with Quang Tran !
Thank you for noticing - I decided to scroll down to see how soon someone else would have nailed this. The edit, shoot quality, lighting and audio is as good as you will see on UA-cam. Well done to all on this channel, super happy to have discovered you today - I will be making this chicken
bryan soto m
Not sure what's better, the recipe or the way you talk. Funny stuff keep it going.
Here for the swearing..and ranting...and possibly the recipe.
so tru lol
ASTRO!!!
just fucking laughed outloud
SAM THE COOKING GUY 🤣
SAM THE COOKING GUY funny as fuck
Watching Sam's old videos compared to today, there is such an improvement! Quality of the content feels like a real cooking show. Love this channel!
You mention the gardener's a lot, but whatever mic you're using picks the voice up very well. Ive never been distracted from the video. Hope that eases editing a little.
Its because of the editing that you dont hear it
Usually gardeners show up once a week. Simply eliminate the problem by not filming on gardener day.
*Facepalm* I didn't think about it that way. I'm just a stupid machinist that likes bbq
@@chrismoody7666 Machinist is a good trade and it combines all sorts of knowledge. I highly doubt your stupid
Hilarious when Sam was whipping the chicken. Big reason why I love this channel. They dont edit much
I always get excited when I see there is a new vid out!
@D Mills - don't judge; sometimes all you need is a video making a 4x4 animal style cheeseburger
I have been watching for about a month now and I consider myself a good home cook. I was a very board home cook and you inspired me again thanks Sam
I tried this at the weekend, my first recipe of yours I've tried. The taste was fantastic, to the point I dreamt the night after that I was still eating it! I did have a bit of trouble with the glaze dropping off the chicken, so I think I may have made it a bit too thick, I'll try slightly thinner next time to see if it will cling-on more.
Dude, you crack me up every video and give me new non-traditional ideas about cooking. Thank You!!!
I know it's an old video. I have a Weber Summit grill with a rotisserie and smoke box. You've given me an idea to use lump charcoal and/or wood chunks in the smoke box to add another flavor when I rotisserie. TY!
Really is the best cooking channel on UA-cam and by a country mile!
Thanks for the awesome content. I for one really appreciate what you guys do.
Much love from the U.K.
@18:58 that's what it's all about. It's the heart, the drive, the effort that just screams, "HERE'S THE PAYOFF!" and it's totally worth putting your hands into this. Amen! You nailed it, brother.
Poké next?? Love this channel, you’re too good!
a gorgeous poke bowl with brown rice and veggies would be AWESOMENESS - good idea Shane (assuming he hasn't done it)
Pokémon are our friends not food.
Sorry I was born in ‘90 I was I obligated to say that.
Best cooking channel on UA-cam by far. Love your ranting and general no B.S personality. Keep it up Sam, and Max.
It’s 5AM , here in Malaysia. You always make me hungry at this time
Am I the only one who binge watches Sam the Cooking Guy for hours at a time? I am a good cook... but I can't put it down.
Sam and gang, thanks so much for what you're doing here. The simple principles you present here have inspired me and my significant other to do just that little bit better in our culinary efforts. Keep it up. Some day I might get around to buying some merch. Thanks again,
-Gabe.
Sam, your cooking channel is one of the best on UA-cam, I’m inspired, thank you.
Hey everyone. you can always use a beer can in the oven too!!! Works out great actually. just shove an open beer can (16oz works best imo) with less than half the liquid in can. shove it in the "Gooch" cavity lol and sit it up right on a baking sheet.
My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍
Sam, my guy, please make a Chicago style Italian beef sandwich
Pro tip for lighting your charcoal. Under the chimney, put 2 paper towels crunched up with a little cheap cooking oil on them. Light them and let that fire up your charcoal. No chemicals from the little lighting blocks, and no residue from the newspaper. I've been doing this for years, and told many friends. It's by far the best. If you try it, you won't do it any other way.
I save old used paper towels, especially those used to wipe up oily stuff in the kitchen for this purpose. Could also use crumpled wax paper
You will definitely have 1 million by the end of the month
A few notes on the chimney:
1. The Weber one he has works a whole lot better than the ones that cost less.
2. The less costly chimneys are still worlds better than using lighter fluid on a stack of charcoal.
3. I like the idea of using those lighter cubes. When using paper as your starting fuel, the ashes really do go all over the place. Some will go into the grill and possibly blow onto the food. Some will blow smoldering toward the fence and the neighbors yard (speaking from experience haha). Keep on with the gorgeous deliciousness Sam!
Take us through your restaurant, Sam, to show us your awesome favorite dishes you are offering there ! =)
Definitely happening soon, I got some tacos to show you guys 👍🏻
Doing this with legs, on my 22inch Kettle....thanks for these, and with all the cooking shows on UA-cam, yours are the only one that have hit the mark, and I have not been dissapointed with your recipes, thanks for making it easy, and goood!
Aye Sam!!! Make some GUMBO!!! 😋😮
Yesss, this or anything creole
My poppy made a gumbo soup.he said if u made the recipe thicker it would b a gumbo..but he's Italian cook
Sam, please don't
@Chris Purdon 😂😂😂
Gumbo done right is damned good. Especially with andouille sausage and chicken. I have a very good recipe. Another option is goulash suppe, or chicken paprikash.
Man Sam is the best guy for cooking shows, he swears, he is funny and doesn 't care for the snobby kitchen techniques, real cooking!!
yeah snobby stuff like washing your hands after touching raw chicken. so many things he touched are contaminated. I don't think he'll be washing his roll of twine.
I just recently discovered your channel but I have to say, you guys really put out some good stuff!
From the delicious food you cook Sam to the quality of the actual end content that I suppose your son takes part of.
Keep up the great work!
Love it...simple quick recipes...easy to replicate. The swearing and fighting is a bonus, keep it up.
Thank you Sam.
Recently found you and I'm loving your channel.
Been sharing you with friends and family!
Keep em comin brother.
My wife and daughters have been enjoying what I've learned from you.
And...we watch.
Thank you for being the real guy who teaches like were BBQ while enjoying beers! The info you give helps the regular guys like me
Sam give us your best BBQ Brisket Quesadilla!
She says thanks :)
Once again you killed it with info on brining and rotisserie- Thanks Sam
Jimmy Tyler-Austin, Tx
They should sell charcoal in bags so that you could pour it in, versus picking it all up with latex gloves. 🤔😂
Timothy Roby Haha I thought the same thing. I wondered why he didn’t just pour from the bag into the chimney. 😂
Well, some of us buy 40-50 pound bags and put them in a storage container. Also, lump charcoal sometimes has large chunks.
I tried this recipe and it is one of the best rotisserie I've ever had!!! Now I have to make one for everyone who has tried it!!! Kudos!!!
Why do I have a feeling that “If you have time, then brine” would make a great t-shirt for the store! 😂😂 Great video Sam & Max! 👍
YES!
"If you have time to whine, you have time to brine!" #MACA
"and i know mine looks like shit"
bro you're talking the truth and its so refreshing lol
awesome video!
I think this might be the first recipe where Sam hasn't used Japanese Mayo
Pizza Cat or vermouth!
Making rotisserie chicken tomorrow. I used to grill on strictly lump charcoal. I recently purchased a propane grill and a very important accessory which you overlooked. The smoke box. I load it up with hickory and apple wood whenever I grill literally anything. That sweet smoky flavor gets infused into whatever you are making. Chicken. Steak. Burgers. Fish. Veg...
It's an often overlooked accessory on propane grills which makes food taste almost identical to charcoal. Now obviously I wouldn't smoke a pork shoulder on propane like this...but I think you get the idea.
Cheers! Thanks for the recipe!
Hey Sam, can you add Celsius °C to your videos, there are some people watching not living in the US or Liberia ... :)
Don’t forget Myanmar. Imperial system reigns supreme in Rangoon!
(0°C × 9/5) + 32 = 32°F
If you're watching on internet, isn't Google conversion available? I watch Gordon Ramsay & european chefs all the time, and they don't convert to USA measurements. That's all I do.
Hello Google , figure it out 🤔🙄
Pretty sure Google searches are free after 5pm
Stumbled on your show about a month ago and can say fullheartedly that this IS the best cooking show on youtube along with quan tran. Love the food, wish i could cook more if i had time.
We need some Sam the Cooking Guy kitchen aprons
I like how you talk to us like a real actual person. You're not gratuitous with your profanity. But, you don't use patronizing speech either. I dig it. Cheers.
When Sam says hes not worried about "those" people after ranting about "those" people.
Roasting isn't the same as ranting
That brine is so crucial, don’t skip it and go overnight and a full day if possible. Then rinse. If you aren’t brining it won’t be nearly as good.
Oh Sam...you freakin’ KILL ME with your measurements!!! LMAO! ((Squeezes half a bottle of Hoisin Sauce)). “Third of a cup”. LOL
Not really about exact measurements 🤷🏻♂️
We used to make our own charcoal chimneys when I was in the Boy Scouts back in the 60's. We used 6 inch stove pipe.
"in the gouch" lmfao had me dying
i nearly choked laughing on the snack i was having lol
I was looking for this comment!
I absolutely love your energy, it's like me everytime I cook for my mom
Shred that chicken
Fry it on the EVO
Make sliders!!
You’re welcome
thats not how you make pulled chicken. that would be shredded fried chicken in a small hamburger bun
Nice, considering it’s an Asian influenced baste, what kind of bun/sauce/topping?
@@georgeboehmler7211 brioche/ chipotle bbq/ idk about toppings loool
ManneredCheetah It would still be delicious.
ManneredCheetah he said shreaded, can you not read?
You single-handedly brought back the word "Gooch" and I applaud you for such a selfless service.
Cheers!
Max: How you going to make it look good?
Sam: Put it on that big slate slab
Max: Perfect
I made it! And it was good! The only thing I changed was I added rosemary, thyme and a bit of Cajun on the sauce. Its soft and juicy not dry at all. I let it brine for 24 hrs. Thanks Sam! It will go good with the chips mash potatoes
Hey Sam! Show us how to make a oven pizza 10x's better!
Sam, could you please make a ground beef (80/20, cause fat means flavor) lasagna? I've only discovered you about 2 weeks ago, but I'm hooked. I love your style, attitude, bluntness, and of course your recipes. I'm 45, and yes, you can teach an old dog new tricks! Love ya man. Keep it real, and keep it flavorful!
Michael
He has a lasagna recipe somewhere on his webpage samthecookingguy.com.
@@joywilliams594 Yeah I saw one for Mexican and one mushroom lasagna.
"I know it's not a person"
*"turn the kid over" 😂
Yeah I thought that was funny too.
Sam every vid is better than the last not many can do that, that chicken must of been a juicy explosion of flavors...
"The gardners are coming."
I'm dead. lol
Just got a new rotisserie for my kettle. This helped with the basics for sure. Thank you.
I cook my Rotisserie Chicken with my *Macbook*
It's truly the only best method to do whole chickens. BBQ on a rotisserie and the internal juices self baste the meat which in turn makes the entire chicken very tender and tasty. Truly, a rotisserie is worth the effort even if all you have is a gas/propane BBQ/Grill. Beats the heck out of store bought in many ways. Try one with quartered oranges stuffed inside...yummy. THANKS SAM.
Oh Sam - I'd follow you to the ends of...
Okay, a bit much. I do love your recipes, though. 👏
This is the video that made me buy a rotisserie for my weber kettle. This recipe is amazing and I have no regrets
Oh god i was so glad his sentence wasn't finished after that 14yo line at 15:30😅
Thanks for all the tips man. I know it was a video about rotisserie chicken but I learned about brining and glazing.
I use a cuisinart vertical rotisserie oven I bought secondhand for $30. It rocks
Who else thought the lighter cubes were marshmallows at first?
Oh, good. I feared I was alone.
ROTFL wut🤦🤣
I did
I wasn’t paying attention and had to rewind to make sure lol
THE GOOCH!! is never wrong
other channels discourage bulk for less used items cause they lose potency of flavor as soon as you break the seal.. less waste is cheaper
How about Mall style bourbon chicken Sam?
Your voice is so calming. Thanks for the amazing video and cooking tips
Been a sub since 100k , cant belive your already almost at 1m ,, bravo Sam 👌👍✌
Subscribers aren't life. Just like friends on face fuck book
Hey Sam and Max! No shit, since I have found your channel I have cooked more in a month than the preceding six! Made dinner for mom and stepdad about a week ago, cooked salmon with mango, snow peas, matchstick carrots, and lemon in foil packs in the oven. Added some bacon wrapped asparagus and a wild greens, strawberry, almond salad with basaltic vinaigrette. Mom took one bite and said, “Shane you can fix this about once every two weeks.” I laughed my ass off!
i sometimes eat a store bought rotisserie chick near the sink with my bare hands just because...
man i thought this channel was new and u r getting lot of views ...and then i went inside u r channel saw that you made videos for 7 years ...i see lot of hard work .i think now it pays off ...good work i love watching u r videos ...keep going road to a million subs
18:59 Poor knife. Has to cut on slate.. 😭😭
Thank you Sam,, You have convinced me. No more propane. I get it. It's worth it. Charcoal and wood forever.
Here's an idea for a t-shirt, "If you love the food, they'll love the meal".
Thanks to these videos I'm cooking way more than I used to. I make it my goal to limit my frozen items at the grocery store to less than 5. This one looks amazing, might have to try it in the oven this weekend. Sauce sounds great too!
Hey Sam! When are you delighting us with some pork belly georgeousness?
I finally found your video again. About a year or two ago. Someone gave me a whole chicken so I decided to do this recipe. I did not have the seasoning but it came out incredible!
6 ads in 10 minutes. Fking ridiculous.
i'm beginning to hate UA-cam...they are such turds.
Imagine having Sam's back garden, equipment and California weather all of the time! I'd rarely be inside! He's making me wanna grow hedges to lessen my noisy neighbour although given he complains about the gardeners so much, I'm not sure they help.
Making this for Xmas on the rotisserie grill .thank you
I just watched you for the first time. What a cool guy and how well explain everything
I made this and the Hasselback Potatoes for Valentines and it turned out great in a regular oven.
I love to watch you cook! I have grown up cooking at home all my life. As a southerner cooking outdoors is a way of life. You inspire me to try new things and it is awesome. I'm originally from the south Georgia coast and grew up eating oysters but have only had them raw at home. I have always wanted to try cooking Oysters Rockefeller. How about you show me how?
Tks for sharing / like your humor ! Just had the best bbq chicken for the family and friends - everyone went ballistic .. awesome - thank you !
Sam, your show is fantastic! Between you and Jean-Pierre, I can't keep up with the recipes! Geat job.
you should score the rod where the basket is when it is sitting in the grill so you always know how to center before shaving your hands the hard way! Food, as always, looks AMAZING!
You are basically perfect with the chef deal. Don't worry about others do what you do we eat your food we love it
Make America Cook Again. Well, you definitely made ME cook again. I love your videos.
Sam, I have truly enjoyed watching your channel! The rotisserie chicken recipe is great. I have cooked it at least a dozen times now on my Weber grill. Thank you for making cooking fun.
Wow good job sam! I always watch you cooking and this rotisserie chicken looks absolutely delicious 🤤 👍🏻👍🏻
I’ve gotta try this one on my BGE and rotisserie.... thanks Sam!!
Great cooking has never been this entertaining! This guy is comedy!!
Rotisserie Chicken is awesome! I just tried this... Amazing. I am gonna do a turkey breast next. I only have a gas grill, but I use cherry wood chips wrapped in tinfoil. Works great
Throwes up the deuce and that's why I subscribe! Love this guy!
I’ll forget if I watch past it but if you can try to get a fire lighter for your chimney that’s not chemical based - I promise you’ll taste the difference.
I’d recommend natural wood fire lighter but I find the samba ones work really well and they break off in neat cubes.
I'm so glad I found your channel Sam. It's very informative and hilarious at the same tine!