who else watches for the cussin, the food, and the father/son bond!

@tedschmitt178

5 жыл бұрын

Oh hell yes!

@raymondhanks9826

4 жыл бұрын

@@tedschmitt178 YEP !!!

@uberubben

4 жыл бұрын

I mean, that's literally the show.

@thomassferes8487

4 жыл бұрын

I would have answered your comment sooner, but I pissed myself laughing so hard, However I can so relate to the smoke!!

@ryandx6955

4 жыл бұрын

You’re just describing the show jackass.

“If your worried about beef and fat, and stuff like that you should Have some carrots” 😂😂 love your channel!

@jamesanderson6373

4 жыл бұрын

*you're

@thegoonbats

4 жыл бұрын

Best line of the episode.

@lr44810

4 жыл бұрын

🤣🤣🤣🤣🤣

@makapa2u

3 жыл бұрын

Salad after with a beer

@duanenash9474

3 жыл бұрын

Except he says it while he is cutting off all of that great fat!!

HUGE tip...try soaking your wood chips in beer! The barley and hops give an amazing smell. You can also just put a handful of chips in foil and make a pouch, poke a few holes in it and throw that on your grill. No need to buy fancy boxes.👍🏻

@robschroeder5377

2 жыл бұрын

Red wine pre-soak for chicken is amazing

I just found your channel by accident and I’m so glad I did. I’ve watch several of your videos in the last few hours and love them all. I like the attitude, the vibe and most of all, the recipes. My kind of food. You are my Peeps. Keep it up.

Sam, you should do a video on how you clean your grill! That thing looks amazing every video like it is a new grill.

@LouieSoDerp

5 жыл бұрын

Use sprite or coca cola

@MichaelSilverglade

5 жыл бұрын

plz yes

@Yeneo

5 жыл бұрын

Agree. How is it so spotless all the time

@breejames6323

5 жыл бұрын

Touie does that actually work ? Or were you kidding, it wouldn’t surprise me if Coca Cola cleaned a grill cause I know they can clean toilets

@_Bat-Man_

5 жыл бұрын

Yeah it really does look brand new every video

You are by far my favorite!!!! Would love to see you on your own weekly show. Great personality. Food with tons of fun. Thanks for all your effort.

And dude I love, love your outdoor cooking setup. Thanks for sharing all of you and your family with us.

This whole channel is just wholesome. Sam is having a GREAT time with his boys making amazing content.

Hi Sam, just started watching your videos and subscribed. You’ve made cooking seem easy and fun and have inspired me to do more cooking. Even convinced my wife to go buy a lot of the kitchen products you use in the videos. Thank you so much and keep the videos coming.

I absolutely love allllllll your videos…. But my absolute favourites are definitely outside. It’s cozy and nostalgic and somehow everything looks more delicious! Definitely gets me in the mood to cook no matter what time of year! Thank you! Love a fellow Canadian ~! 🇨🇦 ❤️ 🇺🇸

I'm up here in Canada and it's cold. But I got the BBQ out and I'm following this recipe! So far so good EH! Thanks Sam!

Hi Sam and Max! I’m stuck in San Diego with a gas grill. I use the box for chips and have found a spray bottle filled with water is a very good way to control the flare ups. Love your show. I’ve been following your madness from waaay back when you had your 5 minutes a week or so on local tv.

I have laughed my butt off which was something I needed. I knew I could count on Sam to bring a smile on my face. The ribs look absolutely amazing and I wish I were invited to dinner.

I cooked some beef ribs on the old grill this weekend. Instead of using traditional wood chips, I used something called a “Smoker Bag.” It was an aluminium bag that said it had wood chips inside it. You put the meat in the bag, seal up the bag, and then put the bag on the grill or in the oven. It worked great. In fact, it was particularly nice as the smoke didn’t escape until I cut it open which enabled me to start the ribs in the oven and move them to the grill later without smoking up the kitchen. At three to five dollars a bag, I think it was worth a go for someone who only occasionally cooks with smoke. It also kept all the rendered fat inside the bag, rather than splashing it around the grill. Readers will readily comprehend that it wasn’t a perfect situation, of course. You can’t easily check the meat while it is in the bag, and using a one-use, disposable product. If you like to baste the meat with sauce, you need to open up the bag and move the hot ribs out of a hot bag. But it added wonderful, smoky flavor and it didn’t smoke up the house, patio, or piss off my landlord, so I’d say the bag worked well.

I just subscribed after having watched older videos for a few days. Already your show is helping me on my journey back into cooking good food. I used to cook inspired food for a living at a Seafood restaurant and have struggled to find motivation to cook at home years later while in my current corporate job. I'd like to see more videos inside---in your indoor kitchen. I do my daily cooking in my kitchen inside and it would be great to watch you cook more in a similar setting. Your Cast Iron breakfast video is how I found the channel, and since then all I've seen is filmed outside (except for when you were rained in). I'd love to see more cooking with Cast Iron, Woks, and a bit more focus on produce! Seriously, though, you guys are great! Thanks so much for doing what you do.

This is great cooking and just as much comedy, much needed, thank you.

I like my Weber kettle, bought it for $75 and I've used it for searing, smoking, roasting literally everything. Best purchase ever

I would love for you guys to implement an end segment where Max tries it too. I think it would be cool to have both of your reactions to the flavor

@AnubisFenrir

5 жыл бұрын

Yeah i agree

@Rufal

5 жыл бұрын

Bump

@jjcooks7401

5 жыл бұрын

Nah

@larrybryant4060

5 жыл бұрын

Fuck Max

@nycfrank

5 жыл бұрын

There a was at least one video when max was on cam, basically everyone hated him. That’s why you never see max.

I first viewed this episode during the days of Covid (late April 21.) Thank you for the Soul saving share of the smoker basket experience, I haven't laughed so hard in months. I love you guys. Thank you for being here. Tim

Great video!!! just made the marinade - CAN'T WAIT to try these at the Birthday BBQ my pal and I are putting on for a good friend tomorrow - grilled veggies, potato salad and Strawberry Shortcake for dessert

Most people I know don’t braise or grill beef short ribs, they smoke them, low and slow... and you’ve got a smoker you don’t use anywhere near enough!

@PhillipCummingsUSA

5 жыл бұрын

I've only seen him use it once.

@Begohan1234

5 жыл бұрын

Yup I was like why would this guy talk about steaming a damn short rib when he really should be smoking it low and slow.

@pray4you920

5 жыл бұрын

he used it in quite a few videos.. u guys just haven't seen enough of them

@elaineanderson4891

5 жыл бұрын

Where are you from? I never had them grilled but braised I had them that way.

@robertweber3140

5 жыл бұрын

I was laughing the entire time. Not his best video as I thought I was going to learn something. NOT.

Tried it!! Was amazing. Did the marinade last night and dreamt about it all night. Just finished eating with sautéed mushrooms and garlic and herbs mash potatoes. Was skeptical but very pleasant surprise for short ribs. Mine were like rare plus. Thank you

My family has a kick azz recipe for braised short ribs. Can’t wait to try grilling them now. Thank you guys!🙏🙏🙏👏👏👏🔥🔥🔥

I made this the other day and everyone loved it. My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it. Told what it was afterwards so they can start to try different dishes. I steal lots of recipes from you. Thank you very much. And I’m on team Max

The only cooking show where I actually do laugh out loud... Keep doing what you do : - )

This was hilarious. And informative. I'm really jealous of that backyard and grill.

Smoked the Beef short Ribs using my weber grill and smokers box, let temp go until 205 and they came out fantastic. Great video!

I implemented this walkthrough today, and man, was it a top hit with my crash test widgets. I substituted the long red peppers with some supposedly hot yellow ones, only ones available at the local farmers market. The replacement peppers worked out just fine. I'll be doing this again, real soon.

This has been asked by many others, but it’s important...how much smoke flavor did you get? It seemed that the prevailing breeze was going left-to-right (from the viewer’s perspective), so I would normally place the smoker box on the left of the meat so the breeze would carry it over. Also placing it beneath to the left of the meat (under the grate) is another good option. Thank you for eff’n great videos!

“If you’re worried about some meat and fat...you should have some carrots “ I LOVE THIS GUY Lmaooooooooooooooooooooo

Been a fan for soooo many years! 15 years or so! you make cooking so much fun!

Luv everything u cook. Your very entertaining. Getting me through this horrific quarantine from corona virus

Awesome!!! Thank you Sam, not only are you amazing at what you do, but I appreciate your sarcasm, punts and wholesome language, makes everything seem so real, normal and down to earth for real humans like I... When time allows you, would love to see one of your specialties on oxtails... Keep at it kiddo :)

Hey Sam love the videos! I'm currently dieting so while I eat my daily salad I watch your cooking vids to trick myself into thinking I'm eating something better lol! Great stuff! If your open to it, id love to give either your or max some quick tips on improving video quality while shooting outdoors! I notice there is a bit of a struggle with blown out highlights and issues with dynamic range. Let me know if you'd like some help, if not, keep on keeping on! Cheers buddy.

@Iron_Thunderstorm

3 жыл бұрын

YO! I love your channel dude!!! So glad to see you comment on Sam’s vid

@Jetsetfastfood

3 жыл бұрын

Eat meat get strong.

@jasonj6568

2 жыл бұрын

It’s Sam, plugging Sams’ plug

@ianaryan233

2 жыл бұрын

you all prolly dont give a shit but does any of you know of a trick to get back into an Instagram account? I stupidly lost my account password. I would appreciate any help you can give me!

@marleycolin2394

2 жыл бұрын

@Ian Aryan Instablaster :)

Best episode! Loved it. It was HILARIOUS!!

Welcome back beef ribs!!!! 3 years not to late!

Gotta love this man... one of a kind

You r the best man, great humor and insight while doing what you do..perfect presentation!

Wow! The finished product looks soooooo delicious! You make me hungry every time I watch your videos, lol....

It's not only good eats but great entertainment! I so enjoy your channel.

I'm too busy laughing to pay attention! I'll need to see this one again without thinking about the smoker lol

As an avid smoker, love smoke boxes 4 the grill, to add quick flavor to my steaks & burgers. 2 tips though... *1- soak your chips, & keep out of direct heat so they don't "set ablaze" (lmao); & #2- let smoke roll off, & don't stick your face directly in it, if you don't want 2 go blind (lmFao).

@mike7568

3 жыл бұрын

I respectfully disagree with soaking wood, it adds an off-putting acrid flavor that just hangs on your tongue for hours. I have a buddy who soaks his wood to use in his off-set, and it completely ruins the food.

@markpeotterjr.1091

3 жыл бұрын

@@mike7568 respectfully, smoking is supposed 2 b done low, & slow... If the chips ignite, the process can become hot & fast.lol. PLUS, fire equals low 2 no smoke.lmao! If your friends meat had an off-putting taste, it's usually due 2 OVER-SMOKING... or bad wood.lol. Generally 4 a hot, I take the smoke off after 1-2hrs (pending meat & size.), & certainly b4 the stall! Good luck.

@mike7568

3 жыл бұрын

@@markpeotterjr.1091 Correct, low and slow, once my pit gets to temp it's generally one log every 45 minutes, and I would never throw a wet one in there. I've never had issues controlling temperature with dry wood. You're looking for thin blue smoke...that white billowy stuff coming from wet wood is where the acrid flavor comes from.

Thank you Sam, Happy New Year! I’ll try it.

I love your commentary, Following from now on!!!!

Haha 😂 “get away” “move away for a sec” “move away, move away” “f*@k” “f*@kin’ hell” “ It’s smokin’ like crazy” 😜 This, among other things, is why I subscribe! This is f*@kin’ legit, and a 101% REAL in my book! 🙌🏽 10 out of 10!!!

@corycunningham1100

3 жыл бұрын

LOL!!

I’ve never seen short ribs cooked medium rare, most take it to around 205° like brisket

@derick2986

3 жыл бұрын

I was gonna comment the same thing. I bet if you have a high quality meat like he has it would be good to do it the way he does.

@aidenstefanson2175

3 жыл бұрын

Yeah, my thoughts exactly. 130 is for steak, I've seen bbq professionals like meat church take beef ribs past 215. It's a really tough cut, unlike steak.

@bradbrown9483

3 жыл бұрын

Yeah that shit is chewy like that

@tabansteintv

3 жыл бұрын

Yeah. I would at the very least go 170.

@illyaleeper4629

3 жыл бұрын

130👀Not for me 165 off the grill then rest 5mins covered lightly with foil cut and serve on top of some garlic mash with any green veggie I use the same marinade for my steaks

Love how real and the timing is realistic I am going to go attempt this hopefully it will be successful…

Here's DIY smoker that you can use for charcoal or even gas bbq. grab some tifoil. folded in half than again in half. taper the ends, basically making a double wall pouch, put some chips in it. close it as other ends and make 1( I repeat, 1 tiny hole) in the middle on one side. No need to wet the chips too as it is useless. Now put that on your bbq and 10 minutes later it becomes a smoke bomb! wetting the wood is old technique that was PROVEN to be wrong. Also, the metal thing is on fire because too many holes(= too much air going in, creating fire) this is why only 1 hole is needed.

14:42 Sam pretending that the meat was talking cracked me up

You can also just put the chips into tinfoil packs with holes poked in them.

@stevek917

5 жыл бұрын

The metal smoker boxes have too many holes and let in too much air. Too much and the wood burns too fast. The tin foil pouch is better, and cheaper, since less holes let in less air.

@JR-ze1fv

5 жыл бұрын

Foil works better than those boxes

@MichaelRei99

5 жыл бұрын

Only cook them on my smoker.

@Corvato1000

5 жыл бұрын

you can also take an aluminum soda or beer can and cut slits in it too

@Nhxn_

5 жыл бұрын

Or just buy a smoker

Gota try those! Thanks. BTW, love your recipies

Best looking beef ribs I've seen in years. From the end of WWII to 1955 my dad owned a meat packing business in Indiana. I was 10 when we sold out and moved to Arizona. In the summers when school was out I spent my time with dad at the packing house. I grew up knowing what fresh beef and pork smelled and looked like. In the days when water was NOT injected into the meat. Today I'm just days away from being 80. My wife today will ask me if a package of meat is okay by the sniff test. The fat layer is the first part to go rancid. In the 70's and 80's my brother-in-law and I would have Sunday burger and hot dog cook outs. In the summer in Phoenix he would buy a package of hamburger (cheap hamburger) and set it out on his counter at 10:00 am and leave it there until cookout time at 4:00 pm. His son would usually come and ask me; "Uncle Don, could I have one of your hamburgers?" Absolutely Jeff. I understand perfectly.

Sam!! Thanks to you I finally upgraded my garlic press. I've gone from puny pre-jizz garlic to a healthy full load. Thanks!

Dude, you haven’t made one thing where I’m like eh that looks alright. Everything is just so beautiful and delicious looking

Love you guys! Thanks for all you do! 😀

A passion for great food and sharing how you do it. I'll also take a shirt with you wiping your mouth with the full roll, LEGENDARY!

Sam, I am a big fan but why don’t you ever post the recipes/ingredients on each you tube cast? It would be so much user friendly if you did. Keep up the great cooking, dude!

"Dying" - Max, your killing me over here. LOL!!!

Hey Sam ! The problem with that smoker gizmo is the holes on the bottom allow too much air in, put some aluminum foil in the bottom so air only comes from the top, or even wrap all the chips in some foil and only poke a few holes in the top, and no box required ! You don't want the chips on fire... that's a more bitter smoke, you need them to smolder. Try this out next time and you'll see the foil is OK all by itself, and you can throw it away when it's time to clean up ! Love the onion marinade and want to try it out for the Superbowl !

@JamesHill-lj2dy

2 ай бұрын

I posted my reply before I saw yours. YOU ARE CORRECT, SIR! Great minds think the same. A person could also make up a few "baseball sized" wet wood chip balls with foil and add additional fresh wood balls as the earlier ones expire.

OMG Sam I just used this recipe with your unbelievable onion marinade and grilled my Humongous 12lb beef short Ribs and they were the Best Ive ever made Thankyou Dwight Hicks

I was laughing so hard with this episode. Perfectly encapsulates the everyday life shit show of bbq’ing. Well done guys.

Dude you are hilarious and love your cooking channel! Can’t wait to try these 🤩

I love how real you are when you cook. F the food network you are where it's at.

Love your channel man! Your curse sure add some flavor to the ribs 😆

OMG...I could NEVER be a vegetarian. This looks amazing. Thank you Sam!👍🏻

I'm gonna copy you today. I bought fresh beef ribs yesterday and this is how I wanted to cook them. No foil, lovely smoke ring, nice marinade. Thanks.

Sam and guys... Here in Chicago and really enjoying everything... Sam, I've sent you on to my cooking friends ! My favorite was the "Osso Bucco"... tks. Mike

Great video today. The marinade, I've got to make this. Recommend a good knife.

@acool_firewolf7882

5 жыл бұрын

id like to know what's the knife that he uses in this and most of his videos. Its great for slicing, carving, chopping, anything! I want that knife!

@timwood3657

5 жыл бұрын

@@acool_firewolf7882 me too!

That marinade looks awesome! Can you do a beef brisket next?

This duo cracks me up!!! Great video!!

Gorgeous marinade. Well done Chef.

Indirect smoking on a grill always works. But, that’s if you use charcoal. I know nothing about gas grills.

That freaking combination of soy sauce, brown sugar and lemon is simply kick ass Sam!!!

@waynewoodall7584

3 жыл бұрын

Lime

@alex28183

3 жыл бұрын

@@waynewoodall7584 depending where are you from, HERE is LEMON ;-)

Just used this marinade on porterhouse steaks. This is our new favorite. I just wish the website had this recipe, but even winging it from the video it came out GREAT.

Great recipe! Tried it yesterday and it wasn't as chewy as i thought but I did buy Excel Angus brand choice grade. Sam is one of the best you tube chefs.

Sam, did the smoker you used generate favor? You nerves told us! Love your channel!

5:50 Sams passionate hatred of silver skin is an odd example of the reason why I like him.

Much love from South Africa - you're the best!

First video I've seen from Sam. I like this guy, and im going to use his techniques and recipe to cook these bad boys on the Kamado Joe

Already liked because I know from the thumbnail this is gonna be good!

"You see what's happening? The meat is pulling away from the bone. You know what that means? Means the meat is pulling away from the bone!" ~ Sam. LMAO!!!!

Totally making these this week!😃🥳!

Just started marinating...it smells so good !! I'll let you know how they turn out 😋

17:55 I don't know who edits the video, but I want to give a shoutout for doing a good job in this segment. I'm a sound engineer and know how much of a pain in the ass it is to make things sound good... and depending on your setup, this shot, with what I assume is a camera built-in microphone and that much amount of background noise must have been hell to balance. So, whoever the editor is, I see you, and I appreciate the work you did.

Annnnd... you forgot to mention how much smoke was imparted... ALL that PAIN... for us to gain... nothing? C'mon Sam!

@SamaritanElad

5 жыл бұрын

Not much at all. I smoke cold meat as that wull absorb the flavor much better (4hrs+ using wood pellets). Then fire us the grill...

@hawaiian2386

5 жыл бұрын

Yea bradda

@ag3ntofkarma690

5 жыл бұрын

@@SamaritanElad you don't want to do that at all. The meat will be sitting at the "danger" zone too long and then if you only take the meat to ~130 after then you wont kill everything you just grew.

@NeilSpoonhower

5 жыл бұрын

Agree I logged in just to ask the same. I have a pellet one and the same thing happened that was happening in the video, smoke just went straight up and out of the grill hardly touching the meat, that's probably why he didnt say anything.

@SamaritanElad

5 жыл бұрын

@@ag3ntofkarma690 Still alive. Done pork roast and prime rib roast smoking 12 - 14hrs in the smoke :-)

Cooking with Sam is soooo much fun!

Thanks again you carne asada was my favorite video of you now I'm going to try the short ribs looks real good

I have a pellet smoker/grill and I do beef ribs all the time. Low and slow till there about 140 to 150.

@MasrTrip2008

5 жыл бұрын

140-150 internal? That sound super low. Usually you smoke them for 6-8 hours until around 200 or until probe tender.

@jaythree1976

5 жыл бұрын

Abdel Ibrahim yup, close to 200 is perrext

@chrismansbarger4324

5 жыл бұрын

About 6 hours at a temp of 275 .. I pull them at 150 wrap in foil and rest for about a half hour

@wallacewoodworks9582

5 жыл бұрын

Yea I was a little surprised he pulled at 130, but the med rare might compensate in tenderness

@chrismansbarger4324

5 жыл бұрын

I like my beef ribs med to medium well.. The ribs I made a couple weeks ago you could cut them up with a butter knife they were that tender.

How about a video where max cooks something and Sam films

@58limited

5 жыл бұрын

"Max Cooks: The Best Ramen Noodles Ever"

Hey Sam, you know what that silver skin is perfect for? Throw it on your smoker next time you’re using it and let it dry out and toughen up a bit and you have yourself some bad ass dog treats your pups. I do it all the time. They love it.

Looks great! Love the marinade. About the Smoke Box - Too much wood. Do not soak in water, makes steam until it is dry enough to burn. Use a few nice pieces of Lump Charcoal and add a couple wood chunks (half fist size). My favorite smoke generator that I used for years was a large 46oz tomato juice can (top removed), loaded with 4 or 5 wood chunks, take aluminum foil doubled and form over top opening, punch a few holes in it with ice pick, lay directly on coals or over high gas burner. Not enough oxygen to catch fire but allows smoldering smoke to happen.

"I mean i don´t think I want that" LMAO

Sooooo, when is the shirt “I’m sure to much can’t be a problem” coming out?

Late to the party but I bought a smoker tube a few days ago. Love the thing. Perfect for cold smoking or with heat.

Man I love this cooking channel awsome skills an energy an he makes it good fun

When I smoke mine I usually run them up to about 200F internal temp, they will almost fall apart like a perfect brisket.

@eteazycrew8992

5 жыл бұрын

Jared Alva 😅😂🤣

@chrsmoto

5 жыл бұрын

@@texas2far Negative. You ever smoke a brisket? These cuts finally breakdown around 190-205. Like buttah

@chrsmoto

5 жыл бұрын

@@texas2far andrewzimmern.com/2015/04/21/aaron-franklins-beef-ribs/ From the master himself, smoked until internal temp of 203... Suck on those beef ribs

@texas2far

5 жыл бұрын

@@chrsmoto upon further research that day after I made my comment I discovered that I was incorrect. 👍🏿

@Ateyicon

4 жыл бұрын

brisket on a stick. They are so good

THOSE SMOKE BOXES ARE SHIIITTT!!! HOLES ON BOTH SIDES EQUALS "FLOW THROUGH" WHICH EQUALS *FIIIRE*. HOLES ON ONE SIDE EQUALS "SMOLDER" WHICH EQUALS "SMOKE". WRAP CHIPS IN DOUBLE OR TRIPLE LAYER FOIL PACKET, TIGHTLY, AND ONLY POKE A COUPLE HOLES ON *ONE SIDE*..... YOUR WELCOME. :)

@PhillipCummingsUSA

5 жыл бұрын

yep

@billb.5183

5 жыл бұрын

No need to yell.

@JP-ks6lg

5 жыл бұрын

@@billb.5183 I'M NOT YELLING, YOU'RE JUST WHISPERING.

I don't subscribe to Channels, but this guy is humorous and interesting and we both love to cook lol.. Pure comedy and entertainment

Looks great!! Can’t wait to try it ...

"The thing works" *says while huge cloud of smoke and the house almost burns down in the background*

@AnubisFenrir

5 жыл бұрын

😂🤣