“A little extra butter, never hurt anybody.” T-shirt worthy quote.

@bikeny

4 ай бұрын

I'm ready to order one, too.

@Mike-pc2xl

4 ай бұрын

Grammar Nazi here. No comma, please.

@martinparr193

4 ай бұрын

Chef Jean-Pierre loves his butter.

@GordonPavilion

4 ай бұрын

Tell that to a dairy cow.

@GuitarsAndSynths

4 ай бұрын

and 50k for an outdoor kitchen with two 5k+ outdoor grills. Only multi-millionaires like Sam can afford these things.

Whiskey Compound Butter with Roasted Garlic⁉️💯You’re a Flavor Genius, doing this TONIGHT👍

@russgaiserjr.7817

4 ай бұрын

Steak looks great

I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.

Hey guys, here’s an idea… You should have a contest with all of your subscribers where at the end of the year you you pick someone and go to their house or you have them to yours and you have a cooking party…I for one would love to have you guys in my backyard grilling the shit out of some food….

@The_Original_Big_Daddy

4 ай бұрын

Sam's outdoor kitchen greatly inspired my own. I have a Lynx all trident grill facing east, an all wood Alfa pizza oven a couple feet next to it, the Evo 30" flattop facing south, large prep area facing west, and a sink next to it. 7 feet between the east/west sides and overall length of the kitchen is 17 feet. Sam would feel right at home.

@GuitarsAndSynths

4 ай бұрын

if I had 50K plus to build a dream outdoor kitchen@@The_Original_Big_Daddy

March: General Tso's Chicken The sauce I make is: 1/4 cup - Oyster Sauce 1/4 cup - Shaoxing Wine 3 TBS - Hoisin Sauce 1/2 Cup - Soy sauce 1 1/2 cups - Chicken broth 1 1/4 - Cup sugar 1/2 cup - White vinegar 1/3 Cup - Sambal Olek 3-4 - Green onions 1 TBS - Sesame Oil 1 TBS - Minced Garlic 1 TBS - Minced Ginger Made it for several pot luck type situations in the past and it's always gone in minutes.

MARCH: Tom’s Rueben Roll Meatloaf The meatloaf portion: • 2lbs ground beef • ¼ cup Russian dressing (yes, I'm being pedantic - the original Reuben used Russian dressing, not Thousand Island) • 1 cup breadcrumbs • Salt & pepper • 1 egg The goodies • 1/2 lb shredded Swiss cheese • 1/2 can (or jar) Sauerkraut, drained and squeezed dry • 1 small jar pimentos Directions: 1) Mix all the meatloaf ingredients in a bowl. Line a ½ sheet baking tray with parchment paper or a silpat. Press the meatloaf mixture on the tray and flatten out to an even layer. 2) Lay on the Swiss cheese in an even layer. 3) Sprinkle on the pimentos. 4) Lay on the Sauerkraut in an even layer. 5) Roll from the long side into a tight log, being careful not to let the meatloaf mixture crack. 6) Bake at 375 F until done (interior temp 160F) 7) Slice and serve.

Sam, my husband and I love your show. We actually set time aside to watch each of your new videos. You not only encourage us to try new recipes, your show is very entertaining; you make us laugh and feel good. We tell all our family and friends about your show as you truly are a favourite in our household.

Last night I did ribeyes similarly but I melted butter and put the Jim Beam in the butter. I drenched each steak, seasoned and grilled. SUPERB!

Love the compound butter idea! Easy cleaning tip. Line the pull out tray on ur new grill with aluminum foil, pull off when dirty. 😊

LOVE that compound butter idea. Fantastic!!!

@kimberlydeaton1726

4 ай бұрын

8:40 WOW! This steak looks soooo delicious with that whiskey compound butter!! We are going to have to make this ASAP!

Thanks for the great content. I’m getting better in the kitchen and have learned a ton from you. Cooking is really enjoyable now.

The problem I have found is that cast iron grates rust up - and fairly quickly. I keep my BBQ covered and even then the grates rusted up even though I oiled them. I ended up getting stainless grates and now no more rust on my food.

@robirwin8777

4 ай бұрын

Hey @dingo5208 I use an oil and lemon juice based bbq cleaner I found on amazon. Find it works great for preventing rust on cast iron grates. If you ever make the switch back something to try.

@ayoubfarid1663

4 ай бұрын

⁠@@robirwin8777do u have a link?

love that you are using tallow to baste a steak! I started doing that last year and it's been a game changer! It's also great on roast potatoes! Unhealthy as hell, but delicious!

@1230mkelly

4 ай бұрын

Healthy, because it's not GMO BS known as vegetable oils. This is the "original" cooking oil.

Sam and his sons have inspired me to apply to my local culinary school to learn how to cook. Love you guys!

So glad I found your channel a few months ago - made a few of your recipes so far and have turned out great - love the content.

That fat drawer under the grill, seen some big fires from those. We use some kitty Litter, not wood type, soaks up the fat. But, don't let it get too full of fat...

@alexhuxley3355

4 ай бұрын

or it goes woof!

@Squarebulb

4 ай бұрын

Same. I used our big grill at work once, not realizing it hadn’t been cleaned since the last time it was used for a ton of burgers. I turned it on to preheat and when I came back and opened the lid, the flames were huge. It got so hot it melted and ruined two of the knobs that controlled the burners.

@Zendukai

4 ай бұрын

@Squarebulb we had a bunch of salt bush snags, err, sausages, sheep were fed salt bush and that went through the meat, bloody awesome, they were big n fat snags but full of fat... didn't take long for the tray to fill up and 1 lit drip of fat caused a right mess... I now shape the tray to funnel fat down to a can to catch the fat. Works a treat.

Cast iron is great for grill marks but takes a lot of maintenance to keep it from rusting.

@daveklein2826

4 ай бұрын

Not true

@knightrider6473

4 ай бұрын

I've always cooked on a cast iron grill, after cooking I just scrape and spray with oil and it's good.

@tedschmitt178

4 ай бұрын

Clean after each use and spray with Pam…no rust.

@hoosiered471

4 ай бұрын

Very true....despite spraying with oil after cooking...contrary to the other comments in this thread.

@Army_of_Tim

4 ай бұрын

Try a grill mat for a lot of things like fish on it.

Love your channel usually watch same day you release the videos!! Thank you

Your content and photography is just so incredibly crisp, clean, and inspiring.

Does the new grill have a lid?

@DerekBolli

4 ай бұрын

That was my first thought too, given how many Sam recipes use the grill like an oven

@daveklein2826

4 ай бұрын

No

Sam, to the drawer under your new grill, just add cat litter. It will suck up all grease and drippings and is very easy to clean. I have a TEC grill, and my BBQ guy taught me that trick. Have loved your cooking shows for years now.

@countrytrash5

4 ай бұрын

NEW cat litter. Important tip.

@sawliss

4 ай бұрын

I'm not putting cat litter anywhere near my food.

@scoobasteve9260

4 ай бұрын

@@countrytrash5

@Jock1971

4 ай бұрын

No one said sprinkle it over your food, dolt

Recipe idea for March: Gluten Free Cornish Pasties. This is Grandma Anne's recipe. I used to make these with her around Christmas time every year (she passed away in 1990), and we continued the tradition with my daughters and my mom. My mom passed away last September, but we continued the tradition this past Christmas showing our 8 grandkids how to make them. Grandma Anne came over from Wales after WWII on the Queen Mary and used to tell stories about making lunch pasties, or dessert pasties throughout the week when she was a kid. Her dad used to take two pasties in his lunch pail to work. They weren't gluten free in her time, but since I can't have gluten, we adapted. Crust: 3.75 cups of Cup 4 Cup gf flour, 3/4 teaspoon sea salt, 1 1/2 tablespoon sugar, 3 8-ounce sticks of European butter, 1 1/2 teaspoon apple cider vinegar. Mix the dry ingredients in a food processor, and then sprinkle cold butter slices into the processor and pulse. Drizzle apple cider vinegar into the mix. Set aside dough ball in fridge for at least 30 minutes. Roll out the dough and cut into 3-4 inch circles (using the edge of a bowl that's the right size). We usually make 2-3 batches of the dough when we're making pasties. Filling: This can be almost anything, but the one we usually make is a lunch pastie: Grated carrots, grated potatoes, and diced onions sauteed in a pan. When that mixture is pretty close to being done, add in a pound of hamburger, a pound of sausage...mix and brown until fully cooked. Spices are dealer's choice, but we usually add salt, pepper, and smoked paprika. The secret ingredient from Grandma Anne is ketchup (probably 1/2 to 3/4 cup). Add the filling to the dough circles, fold over and crimp with a fork. Egg wash and place on a cookie sheet (on parchment paper). Bake at 350 for 20-25 minutes or until golden brown. Dipping them in ketchup is a good way to eat them. Enjoy!

Sam and boys! Love the show and the content! I’ve been watching for more years than I can remember and it just gets better. I have two of the cookbooks and have tried many recipes and have loved them all! Thanks for all you guys do and I will be watching every Monday, Wednesday and Friday! Keep up the Fire 🔥!!!

I understand the ease of gas/electric grills; Sam do you think charcoal adds additional flavor?

@Nick-ih5em

4 ай бұрын

Of course it does

@opichocal

4 ай бұрын

I have 6 grills. I only use gas if I’m in a hurry. Wood with charcoal always tastes better

@alexhuxley3355

4 ай бұрын

And leave the sticky bits @@opichocal

@lucasblackledge3878

4 ай бұрын

You need to taste the meat, not the heat

Are you still able to use the grill as an oven like the past?

@daveklein2826

4 ай бұрын

No

@McNasty43

4 ай бұрын

I'd say no. I don't think those grills come with a lid.

Wow, for all of us "regular people" out there, I don't have a seven-burner grill to cook/grill on. But, I know your recipes are bomb and can adapt with my weber grill, stovetop, oven, and air fryer lol

Every recipe I make of yours is ALWAYS a hit in my house!

Oh yeah! These recipes are always amazing! Can’t wait to try this one! Love everything about this one!

My husband is so jealous of your outdoor set up and you just keep improving :)

Sounds amazing. I want you backyard kitchen more than you know!!!

Looks delicious! Thanks to you, I now have a complete outdoor kitchen including an EVO grill!

The authentic love of food ... incredible! This is what it is all about.

March: Cali Cheesesteak Sandwich Thin sliced ribeye (I use the pre sliced from Trader Joe’s if I don’t have time to slice it myself) Season: spg, smoked paprika, chipotle powder Caramelized onions and green bell peppers, thinly sliced Ciabatta roll, toasted with kewpie mayo instead of butter Topped with provolone or habanero jack cheese

I’ve been a subscriber for a while and I love your cooking ideas it inspires me to cook those foods

Gotta be one of the best looking steaks I’ve seen in a long time! I will definitely be making that butter! Thanks guys!

There’s always room for more butter!!! Congrats on the new addition to the family😊

Love cooking all your recipes!!!

I got the hubby the boning knife, towels and cast iron for Valentine’s Day, he loves it!!! We have all of your knives, actually we have all of your products at this point 😂 We love the show, have seen every episode. We need more BFF soon!!! Thanks for keeping us cooking 🧑🏼‍🍳

“A little extra butter never hurt anyone” need that on a t-shirt!!

Very nice steak and grill. The addition of the butter is OVER THE TOP!!! Great video. Thanks

Love the new grill. Can’t wait to see all the cooking on it.

Roy sure did a damn fine job cooking all that deliciousness! Outdoor cooking station goals every video

I love how Sam's grill marks a maillard reaction and not burn lines. Way to many people don't move their meat enough and they make burn lines with the grill instead of lines. Really well cooked steak!

Love it! Awesome stuff. Hey, have you ever thought of doing something with Guga? I think a video with you two would be very entertaining!

The amount I have learned watching Sam the last years amazes me. I am so grateful for it!

I’ve been switching between the sons of Sam and STCG videos on my lunch breaks lately. Best part of the day!! Cheers

Been a subscriber for years, me and my gf actually flew out to San Diego last year for my birthday to go to Not Not Tacos last June!!! You’re the man, Sam. Sharp knives save lives

That grill looks awesome. Welcome to the family, Royal!

Yesssss more GRILL CONTENT!! Im so on board

So is it just me but these videos always pop up during my lunch break!

I totally love you outdoor kitchen! Be kind of difficult to use it up here in Alaska during winter time.

Rarely comment on vids because I don't view KZread as social media but a steak is something out of the ordinary for you guys

Love the content here. My mother introduced me to Sam and my wife and I watch every video. Got lots of good hints and tips from you guys! Keep it up!🇨🇦😊😊

STG ; good music, great food. Keep up the food inspirations!

Commenting on behalf of my husband! We always watch on his KZread login but he doesn't have it set up for commenting. He really deserves a knife. He's been taking such good care of me in my cancer treatment, including grilling amazing steaks and shrimp for Valentine's Day yesterday.

Great cook on that steak Sam! Bravo 👏

Just good videos! Love the food! Enjoyed visiting/tasting Samburgers! Keep it up!

I’m definitely going to try the compound butter! Yum! Keep up the good work. I love you videos and rarely miss one.

Compound butter has been game changing since I started using it, so good on so much

thank god i watched this this morning. Gonna put the whiskey compound butter on a 2" top sirloin on the treagar tonight.

Awesome grill there Sam looks like it does a amazing job with the help of your expertise of course love to have something like that on my deck for grilling

March: Crispy Pata or crispy pork leg. It is a popular Filipino pork dish. Ingredients 1 piece whole pig leg cleaned 6 pieces dried bay leaves 2 tablespoons whole peppercorn 4 pieces of star anise optional 6 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons garlic powder 12 cups water 6 cups cooking oil Pour water into a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature drops. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub. Heat a clean large cooking pot (preferably with a cover) and pour in cooking oil. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure. Turn off the heat; remove the crispy pork leg; and transfer it to a wide serving plate. Serve with vinegar dipping sauce or Mang Tomas All-Purpose sauce while drinking your favorite beer. Share, enjoy, and Thank me later!!!

Your steaks always come out perfect. Love the multi turn technique.

You boys always find a way to amaze us!! You got me wanting to go and buy me a porterhouse at 9pm.

Love the whiskey onion tip, I'll have to try it for a burger

Woww first time I learned about compound butter was your tequila lime shrimp video, def gotta try this one

Just subscribed! My wife and I have been enjoying your recipes for a long time. I finally made a KZread account a few months ago, can’t wait for more recipes.

Oooo, that sounds amazingly delicious 🤤… thank you so much for this 🤗🥰

I've been watching you since I was a kid and you were on Channel 4. Even before you remodeled your kitchen! Amazing how far you've come!!!

now I know what I want for Christmas next year!

Maker’s Cask strength, a man of culture I see.

Max, you’re editing skills keep getting better. Awesome video. Looks delicious Sam

FORGOT TO COMMENT-NOW I'M IN THE DRAWING. THIS GUY IS SOOOO ENTERTAINING AND EASY TO FOLLOW.

Compound Butter sounds absolutely amazing. Added that to the grilling and smoking arsenal.

Your garden kitchen is my goal 🤣 one day I'll achieve it 😂

Congrats on your new grill. The Steak Looks delicious!

Looks delish. Cant wait to make it. Thanks.

That grill looks amazing - something I’ll eventually have in the backyard. The compound butter though 🤤

March: This is my Hungarian Grandmother's recipe for Cholent (a great dish for cold evenings - sticks to the ribs. 1 small brisket, cut into 1 inch pieces 1 onion chopped (lg pieces) 1 lb dry navy beans 1/2 lb barley 3 cloves garlic minced Salt Pepper 1 Tbl Paprika Place brisket in large dutch oven, uncovered, and lightly brown Add onion and saute, Add garlic and navy beans, cover with water, Bring to boil, reduce heat and simmer for 1 hour Stir in barley, cook for 15 minutes Cover pot and place in oven at 350 degrees for 3 1/2 hours Remove pot lid and cool for 1 hour Add more water if starts to dry out during cooking.

March: "Milligan" Pizza - this recipe was invented by my husband's parents. My guess is, it was cheap and easy to make and the ingredients were usually always on hand. Ingredients: 2 lbs. or so of hamburger 2 onions -chopped; or as many as you like (we seem to eat a lot of them while the mixture is cooking on the stove) Tomato Paste - a small can (5.5 ozs) Frank's Hot Sauce - to taste Minced Garlic BFF or salt and pepper Saute the onions along with butter/oil in a large pot. Add a dash or so of the Hot Sauce along with the minced garlic and saute a bit longer to combine the flavours. Remove the cooked onions/garlic mixture from the pot. Add burger to the pot and brown your meat. Once the meat is cooked, add the onions back into the pot. Add the tomato paste, pepper - stir all ingredients and simmer on the stove. Add the Frank's Hot Sauce - a dash at a time until you get the right flavour and "heat" to your liking. Simmer. We don't add salt until the end as Frank's Hot Sauce seems to be a bit salty at times. Once you are happy with the flavour you can turn off your stove and prepare the pizza shells. Dough: 3 cups of flour 1 tsp. baking powder 1 tsp. salt 1 cup or so of water Mix these ingredients together to form a dough. Divide into 3 portions. Roll the dough out to make a crust. This is important! Prepare your 12" pizza pan by rubbing it with oil using a paper towel and then sprinkle cornmeal on the plate. I say plate because my in-laws always used an oven proof plate to make these pizzas. We still use these plates to make our Milligan Pizza. Preheat your oven to 500 degrees. Put the hamburger mixture on the pizza shell enough to cover the entire surface. At this point you can bake it like this (this was the original way), or add shredded mozzarella cheese. Sometime we put mushrooms if we have them handy. Bake the pizzas on the middle rack of your oven for about 15 minutes to start. Check to see that the pizza comes away from the plate easily; hopefully you greased the pan/plate enough to avoid sticking. Bake for another 5 minutes or so - depending on your oven. ENJOY!!!

New setup looks INSANE. Was jealous before, even more now!

Those grill marks are fantastic! I am definitely gonna try this whiskey butter compound, looks amazing!!

Your recipes never fail to impress me. Yum!

Nice new grill to celebrate Valentine's Day! Steak looks delicious!

OMG!!! This looks AHHHMAYZING!!! Definitely a must make. ❤

I've been subbed for a while now, commented a few times, in fact I'm plant-based, I've not even cooked anything you show, but you have given me a few ideas...i watch purely for the entertainment value. It's a good channel.

One, I’ve been asking about the grill for like months now so that’s a relief…two, I wish you put the butter on as it was resting…thanks love the show

Keep the delicious recipes coming!

Love your show. Long time viewer first time commenting and FINALLY subscribed. ( to lazy to figure out how to sign in on my tv to subscribe)

Sure do love the one STCG knife I have. Wish I had another! Love your stuff.

Love the new grill. Cant wait to see what you cook up next. P.S I have old recipes of yours from Great News Cooking School. It would be cool to see you re create some of your old ideas. They're yours if you want em'. Much love guys. Great work Max!

That butter looks amazing!!!

That compound butter looks like a winner. Will be making that soon!!

Sam The Cooking Guy Vids Brighten My Texas Night

I'm making your old school shrimp scampi for my birthday dinner tonight! So excited!

This is my favorite cooking channel!

Porthouse is one of my most favorite cuts. The blend of meaty and savory with the decadent tenderness. Very interesting butter!

That whiskey butter looks magical!

Great video! That little #3 skillet is a Wagner! I can tell by how the handle is slightly flipped up and the font on the number "3"! I do love my vintage and modern cast iron! 😎

Hey Sam. Another great video. I'm from Wrexham,North Wales in the UK.Our best known dishes are Cawl,otherwise known as Lobscows,which is a lamb stew or Welsh rarebit which is a form of cheese on toast. I'd really like to see you put your magic into either of these dishes.keep up the great work.