I GOT A BRAND NEW GRILL AND WE'RE BREAKING IT IN WITH THE BEST STEAK! | SAM THE COOKING GUY
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- เผยแพร่เมื่อ 8 ก.ค. 2024
- The time has come to unveil the newest addition to the backyard setup, a brand new grill! Of course we had to break it in with one of the best steak recipes EVER 🔥
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00:00 Intro & Checking Out New Grill
2:40 Cooking Onion
2:53 Melting Tallow
3:14 Addressing Roasted Garlic
3:43 Continuing Onions
4:12 Making Compound Butter
4:58 Addressing, Basting, & Seasoning Steak
5:46 Grilling Steak
7:45 The Reveal & Serving & Nakiri Winner
9:17 First Bite
9:35 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - บันเทิง
“A little extra butter, never hurt anybody.” T-shirt worthy quote.
I'm ready to order one, too.
Grammar Nazi here. No comma, please.
Chef Jean-Pierre loves his butter.
Tell that to a dairy cow.
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👍
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.
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!
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.
LOVE that compound butter idea. Fantastic!!!
8:40 WOW! This steak looks soooo delicious with that whiskey compound butter!! We are going to have to make this ASAP!
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.
Thanks for the great content. I’m getting better in the kitchen and have learned a ton from you. Cooking is really enjoyable now.
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.
Love the compound butter idea! Easy cleaning tip. Line the pull out tray on ur new grill with aluminum foil, pull off when dirty. 😊
Your content and photography is just so incredibly crisp, clean, and inspiring.
The authentic love of food ... incredible! This is what it is all about.
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….
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.
if I had 50K plus to build a dream outdoor kitchen@@The_Original_Big_Daddy
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.
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.
@@robirwin8777do u have a link?
Sounds amazing. I want you backyard kitchen more than you know!!!
Sam and his sons have inspired me to apply to my local culinary school to learn how to cook. Love you guys!
Cast iron is great for grill marks but takes a lot of maintenance to keep it from rusting.
Not true
I've always cooked on a cast iron grill, after cooking I just scrape and spray with oil and it's good.
Clean after each use and spray with Pam…no rust.
Very true....despite spraying with oil after cooking...contrary to the other comments in this thread.
Try a grill mat for a lot of things like fish on it.
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!
Healthy, because it's not GMO BS known as vegetable oils. This is the "original" cooking oil.
Oh yeah! These recipes are always amazing! Can’t wait to try this one! Love everything about this one!
Love your channel usually watch same day you release the videos!! Thank you
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...
or it goes woof!
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.
@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.
Does the new grill have a lid?
That was my first thought too, given how many Sam recipes use the grill like an oven
No
Love cooking all your recipes!!!
Looks delicious! Thanks to you, I now have a complete outdoor kitchen including an EVO grill!
I understand the ease of gas/electric grills; Sam do you think charcoal adds additional flavor?
Of course it does
I have 6 grills. I only use gas if I’m in a hurry. Wood with charcoal always tastes better
And leave the sticky bits @@opichocal
You need to taste the meat, not the heat
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.
NEW cat litter. Important tip.
I'm not putting cat litter anywhere near my food.
@@countrytrash5
No one said sprinkle it over your food, dolt
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.
There’s always room for more butter!!! Congrats on the new addition to the family😊
Are you still able to use the grill as an oven like the past?
No
I'd say no. I don't think those grills come with a lid.
Yesssss more GRILL CONTENT!! Im so on board
Every recipe I make of yours is ALWAYS a hit in my house!
Love the new grill. Can’t wait to see all the cooking on it.
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!
My husband is so jealous of your outdoor set up and you just keep improving :)
Very nice steak and grill. The addition of the butter is OVER THE TOP!!! Great video. Thanks
STG ; good music, great food. Keep up the food inspirations!
OMG!!! This looks AHHHMAYZING!!! Definitely a must make. ❤
That grill looks awesome. Welcome to the family, Royal!
That butter looks amazing!!!
The amount I have learned watching Sam the last years amazes me. I am so grateful for it!
Looks delish. Cant wait to make it. Thanks.
Roy sure did a damn fine job cooking all that deliciousness! Outdoor cooking station goals every video
I totally love you outdoor kitchen! Be kind of difficult to use it up here in Alaska during winter time.
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
Love the whiskey onion tip, I'll have to try it for a burger
Compound butter has been game changing since I started using it, so good on so much
thank you for sharing great stuff!
thank god i watched this this morning. Gonna put the whiskey compound butter on a 2" top sirloin on the treagar tonight.
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 🔥!!!
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
Keep the delicious recipes coming!
Woww first time I learned about compound butter was your tequila lime shrimp video, def gotta try this one
Great cook on that steak Sam! Bravo 👏
Yup I am making this one for sure.
Gotta be one of the best looking steaks I’ve seen in a long time! I will definitely be making that butter! Thanks guys!
I am definitely making 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!!!
I'll have to try this. Thanks
Compound Butter sounds absolutely amazing. Added that to the grilling and smoking arsenal.
I’ve been a subscriber for a while and I love your cooking ideas it inspires me to cook those foods
Nice new grill to celebrate Valentine's Day! Steak looks delicious!
That whiskey butter looks magical!
Never made a compound but before but I might give it a try now
Oooo, that sounds amazingly delicious 🤤… thank you so much for this 🤗🥰
So good, thank you so much!
New setup looks INSANE. Was jealous before, even more now!
Congrats on your new grill. The Steak Looks delicious!
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
I have a bunch of tallow from smoking briskets, never thought of using it like this. Thanks, Sam!
Your recipes never fail to impress me. Yum!
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!
Your steaks always come out perfect. Love the multi turn technique.
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!
Just good videos! Love the food! Enjoyed visiting/tasting Samburgers! Keep it up!
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
I’ve been switching between the sons of Sam and STCG videos on my lunch breaks lately. Best part of the day!! Cheers
This is my favorite cooking channel!
I want a set up like this in my backyard
Love it! So good!
Sam The Cooking Guy Vids Brighten My Texas Night
I’m so excited for the whiskey compound butter!
I'm am definitely making that butter!
Sure do love the one STCG knife I have. Wish I had another! Love your stuff.
Whisky compound butter. Genius!
I've done it with whipped cream, syrup and batter. Don't know why I never thought of butter before.
I'll have to do this for my next set of steaks!
Sam, max, and chance I love this Chanel, Sam you a inspirational. STCG is my favorite Chanel, keep it up, boys, the world needs you and keep on cooking
That compound butter looks like a winner. Will be making that soon!!
Try using unscented cat litter n the drip shelf. Fisrt a bit of tin foil then the litter. Makes it super easy to clean.
Those grill marks are fantastic! I am definitely gonna try this whiskey butter compound, looks amazing!!
Dude, I need your outdoor kitchen set up.
“A little extra butter never hurt anyone” need that on a t-shirt!!
It's snowing today in Canada... Can't wait to go out and turn up the grill.
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!🇨🇦😊😊
FORGOT TO COMMENT-NOW I'M IN THE DRAWING. THIS GUY IS SOOOO ENTERTAINING AND EASY TO FOLLOW.
I’ll be making this for my wife and I this weekend for our anniversary.
So is it just me but these videos always pop up during my lunch break!
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!!!
Porthouse is one of my most favorite cuts. The blend of meaty and savory with the decadent tenderness. Very interesting butter!
I’m definitely going to try the compound butter! Yum! Keep up the good work. I love you videos and rarely miss one.
OMG.... That looks amazing
oh my, I have been craving steak and that looks absolutely delicious