Have Some Ground Beef? Try These 3 Easy Recipes!

[@thatdudecancook]

Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0724-thatdudecancook

[@KateEASN]

I want it all.

[@justina.6769]

I'll keep your link handy because I do need some more Made-In pots & pans.

[@ropro9817]

Love the Hypercolor t-shirt. Gen-X FTW. I had a few in my youth too. 😂

[@EdHadder]

I Love your videos and channel

[@kattykakes8135]

Does Made In supply you with the pans? If so, you’re lucky, Sonny. I’d love to get my hands on one of those pans! 🥳

[@paulschwartz2464]

I think we should all give Marcus some love. His camera work is, by far, one of the best out there. Like top 50 for sure.
Disclaimer: For food based content shot in the State of Texas, in the general vacinity of Austin, for all folks between the ages of 11 and 36 1/2 with a refrigerator in the back yard.

[@bright1180]

This channel is the perfect mix of cooking genius and bonkers fun

[@thatdudecancook]

made by adhd and for adhd lol

[@bright1180]

@@thatdudecancook never change! 😄

[@OddTwinsTV]

I was literally looking for ground beef recipes for tonight. Bless you Sonny 😭 🙏

[@PaulTheBeav]

You should get a refrigerator sponsor.

[@robertarmstrong1140]

I know LG wouldn't stand up 😂

[@l.m.mccormick1470]

You should be his marketing income stream manager

[@sbrosier2383]

They'd be like, "we're going to send you our top-of-the-line fridge, just don't beat it up, please."

[@jennifernoble9678]

Ja darling! 😂

[@kelzuya]

Something used by the army.

[@laurameier7069]

Oh my gawd, the dirty rice. Three things I learned living in Louisiana for 5 years: How to make excellent gumbo, amazing dirty rice, and humidity makes my hair look like a tumbleweed. ❤

[@martijnbuunk]

@@laurameier7069 your name sounds Dutch?...

[@functioningviv3458]

⁠@@martijnbuunkpeople move?

[@martijnbuunk]

@@functioningviv3458 yes they do

[@user-wb3pt2mh2q]

I love your tube videos, I live in Tarpon Springs, FL 🎉
Love your food! I like your medditeran style 😎

[@user-td8ol8nc7o]

Whenever I get to go down there, my hair looks like I just made out with a high voltage wire

[@dannymaggard]

Dirty rice is one of my favorite dishes. I use 50/50 ground beef and sausage. I make dirty rice stuffed bell peppers with the leftovers!

[@pluckybellhop66]

Me too! It's perfect 👌

[@cubaisdeath]

that sounds fire actually

[@TheMugwump1]

I was thinking some smoked sausage slices would make that perfect

[@martijnbuunk]

Aahaaaa, me does the same.. stuffed bell pepper is a common thing around here.
The stuffing can be various but I like to not cook the ground meat, use half cooked aborio rice and put some sour crème and grated cheese in .. Its almost you can stuff any veg with this 😂

[@MrVovansim]

Y'all are blowing my mind right now. I always thought dirty rice was supposed to be done with ground giblets. Shows what I know, I guess, haha. 😂

[@nanosmokex6998]

Ground beef and rice are my go to for a meal but this just expanded the possibilities for me

[@scottdalon801]

I'm from the New Orleans area and can confirm Hum Bruh is a saying that can mean many things. It can mean disappointment, it can mean yes, it's a lot of things. You used it perfectly in your video. Hum bruh!!! A little tip on the roux should be equal parts by weight and not equal parts by volume. This will make your roux thicker, but hey, whatever works for you, do it!

[@richardfusco8767]

When I heard him say it, I remembered the rapper mystikal saying it

[@STV-H4H]

So it’s like the F word, countless uses.

[@TheCuriousNoob]

Thank you for explaining how to wash rice in ALL of your rice videos! Some might find it repetitive, but my sister just watched you for the first time with me and she was like, "How do you wash rice?" and you're like, "Glad you asked let me show you."
You deserve a TV show for real.

[@andrewsparkes6275]

There's honestly no need to anymore, unless you're specifically trying to reduce the starch content (at which point soaking it for a few hours does a better job than a quick wash anyway). With how it's processed nowadays, rice is already one of the cleanest ingredients in a kitchen.

[@becki_booo]

Nah he's has 2 million followers ..tv is unnecessary.

[@monkeygraborange]

OK, that second recipe with the pita looked life changing!

[@jonmsimpson]

Areyas is an awesome way to eat up some ground beef, even more amazing with lamb. As Sonny mentioned, fill the pitas to about 1/4 inch and you can just fry them completely in the pan with no oven time needed. Great way to have a quick cooking dinner in the hot summer months. Highly recommend grating your onion to a fine paste over the beef so all the enzymes in the onion help break down the beef giving it an almost meatball like texture. I usually pre the beef mix in the morning and let it chill out in the fridge for a few hours or even overnight to really get all those flavors developed. Really good with tzatiki as well if you don't care for tahini.

[@5GTrevor]

@@jonmsimpson hell yeah sounds good

[@terribled]

​@jonmsimpson Ketchup works too.

[@PinkTigger33]

Finally, someone who has the proper ratio of rice to water!!! The directions on the bag always yield soggy, sticky, mushy rice. Thank you for getting it right, and for not using an InstaPot or rice cooker.

[@rdek99]

I felt so vindicated the day I first heard Sonny explain his rice to water ratio ... people always looked at me funny when I disagreed with their 1:2.

[@maevrik]

It really depends on the rice you're using. The longer the grains are, the more water you need

[@McNasty43]

Depends on the type of rice you're cooking and WHAT you're cooking it in. My everyday go-to is Royal basmati rice, which I do 2:1 on the stove, but reduce the liquid to 1 3/4:1 for a pressure cooker or sealed rice cooker since there's less evaporation taking place.

[@StrobeFireStudios]

What's up, dude! I was told by my butcher that ground beef is just all the left over trimmings when they butcher the animal into clean cuts/portions. It all gets ground together and you end up with the ground beef. Sometimes it's fattier, sometimes it's leaner. I love that about ground beef. It's so versatile. Thanks to you and the team for your hard work. Really means a lot to watch you cook stuff I love to eat

[@extraart1]

It's always great to see what Uncle Fester and Eddie have cooked up!

[@lisaboban]

Thank you! New ways to use ground beef are always appreciated!

[@tahmeedchoudhury2547]

Made Areyas earlier this year and absolutely loved it! One of my favourite Palestinian dishes!

[@unforgivencaleb528]

My late mother, who was Thai, loved making larb na. My sisters love it. They even make their own larb na!

[@BigMan0317]

That spatula trick with the lid 👌

[@deannealbrecht774]

I make larb (lob). It's incredible. Also, on rice. My family loves it. I use pork/beef mix, which is delicious. I use mint, cilantro & Thai basil, which has a very different taste compared to Italian basil. So delicious.

[@natemcdonald8853]

One day I hope you'll make Bierocks ! (ground beef ,onion , cabbage , cheddar cheese in a bread pocket)😋 kinda like a hot pocket

[@juanwick523]

my wife has made bierocks homemade. really tasty.

[@michaelkramarczykjr8196]

After all these years, I was super curious what you were going to do with the celery as part of the trinity the second you mentioned dirty rice. Way to push through and persevere!

[@justina.6769]

Ya'll need to quit washing your onions! That onion punch makes you feel alive! 🤪😆🤣

[@NicholeB-t2c]

how very dare you!

[@pocketfats85]

It’s defeating the purpose for having onions in the first place

[@prism8636]

Thanks for the ground beef recipes!

[@ssoozee]

Oh, my gosh, you have more than 2 million subs! I first started to watch you when you made: “Cooking With Sonny.” I’m so happy for you and your success! I still make your rosemary salt and I look like a super cook when I do. As you say, “When you know, you know.” You’re still the best, Sonny!

[@heath1234able]

Dude your timing is terrifying this is the 4th week in a row you have matched my wants, and today I literally just bought some ground beef, your a mind reader!

[@ronschlorff7089]

I've noticed that too, sometimes I want to make something and next thing I know there are recipes for that very thing, on my TV, on you tube. "Spooky action at a distance" I think is what particle physicists call it. But I'm not one of those, I'm just plain spooky I guess!! LOL ;D

[@JackGeezy85]

Lol that last kick

[@picho74]

So for the Arays, I take the liberty to comment as this is a local dish for me.
First - the tahini does not need yogurt, not acceptable here sorry… and always use ice water as it will keep it light instead of yellow.
The meat mix must contain lamb fat for flavor, and definitely more fat. We use a grill, not a pan, fluffy fat pita bread - not the skinny one you use and we brush it with olive oil and cover it with paprika, cumin and sumac. The combination of meaty pita, fat filling and oily spiced external comes together to a crispy crust that locks the fat in the pita, which is fluffy enough to absorb the meat juices. A combination of flavor and textures. Hope this was helpful!

[@CortneyCrump]

I can't wait to cook the first recipe. I'll let you know how it goes. Thanks for all you do!

[@ratiquette]

Definitely do the stovetop rice video! I recently gave my rice cooker away because I found myself cooking rice in a pot most of the time, and I didn't want another appliance cluttering up my space. If I'm making at least one cup of rice, my pressure cooker does it faster. If I'm making less than a cup, I get more consistent results from a pot.

[@satayuphasompong9615]

Laab with sticky rice is absolute banger!! As a Thai.
,we use ground beef to make Krapao rice toooo ( Basil garlic chili stir fried)

[@kampo83]

Korean beef bowls are our go to cheap meal. Super easy and flexible for different veggies/rice/cauliflower rice.

[@life_in_solace]

Rice dressing is what some call “dirty rice”. Northern Louisiana people say dirty rice while southerners say rice dressing. The key ingredients to rice dressing is a little liver and green onions

[@christopherstuart5408]

I made dirty rice plenty of times before without the roux.
Well I made roux and wow it really makes a difference.
Another banger Sonny!
Larb is next!
Also just picked up 8 pounds of ground beef on sale and froze it like a day before this video, perfect timing.

[@mikekmit6045]

Love your channel. Enough with the fridge.

[@KeyCalculus]

Totally agree about the fridge.

[@ronschlorff7089]

@@KeyCalculus same, who wants the dishwasher next?!! ;D LOL

[@rolandsalazar9562]

I’ve enjoyed watching your channel grow and the introducing Marcus the You Tube community was BRILLIANT. He adds a very casual and fun element to the already zany antics in your kitchen. My kids introduced me to your channel and I & the wife are hooked. Best wishes for continued success. I think I’ll order a cookbook. Would you and Marcus sign it??? Cheers and God bless

[@chrisgervais115]

Love these compilation recipe videos! Please do your three favorite recipes featuring celery next

[@niemandschuldet]

8:44 Hi, I really like your TH-cam channel! Since I've been cooking for over 30 years and I'm always looking for inspiration, I appreciate the way you present the recipes and the results. Today I learned something new, because I find the roasted rice that you ground into a powder very interesting. The minced meat pita also makes my mouth water. In relation to the time marked, I wanted to know why you don't wash the rice directly in the strainer. I've been doing it that way for years and it's better than doing the double work of washing in the pot, draining, washing, draining and pouring into the strainer, etc. That's not meant to be a criticism, just an idea that might save you a step. In any case, it's more practical for me. With that in mind: warmest greetings to America from a German in Cyprus!

[@jackpallet1814]

Ground beef and eggs never fails me for a good lunch.

[@randomt800kiddo2]

ground beef immediately makes anything go hard lmao

[@theunknownatheist3815]

I make a breakfast burrito 🌯 out of eggies 🥚 & ground beef 🥩

[@itsgottobeperfect1]

Just love what you guys do!

[@meatfaceb2047]

I made the Areyesand the sauce. It was great. Thanks.

[@king3xvet]

3rd dish , that kick on the fridge was the best in a while. On par with your cooking, and filming. Cheers

[@STV-H4H]

These three recipes make me want to try them asap. Deciding whether the first or third should be the first is the hardest part.
Both look outstanding.
The middle one would be the last to bother with since I’ve experienced that pocketless pita pocket problem and see no reason to go to the effort.
That dirty rice, mmm.

[@Hudsoj]

Love it. This my favorite cooking channel.

[@danielamalka1191]

OMG the fridge stunt you did after the dirty rice, was the best so far 😆😆😆 You know i luv ya 😜

[@Dazzwidd]

How dare it keep the food from rotting 😂

[@ronschlorff7089]

@@Dazzwidd yup, don't know the back story on it, but it looks like it was a new-ish, "foreign-made" job. Stainless, yuck! I had an old "Admiral", I think, American made fridge; I kept in garage for years, for beer only, it was from the 70's, kinda a bronze look from that era. It refused to die, into 2017, when I moved out of CA, Yuck, forever!! And it always had a cold one, or many, for me when needed it, which is often, to this day, especially here in AZ in summer!! LOL ;D

[@zarlodious1]

Ground beef is best! Thanks

[@johannebeerbaum1546]

I have always had dirty rice with chicken livers….sometimes with chopped heart and gizzard added (previously pressure cooked)…..I will try your beef dirty rice as well.

[@michaelmassimo7547]

Excellent recipe in the Larb. Flavors rock. However, I just couldn’t get into the toasted rice flour. I ground it, pulsed it in a food processor, and sifted it and it still felt gritty. Maybe toasted and cooked rice would work better for my western palate. Overall tastes like summer, just like you said (like I’m eating it at the beach and got a bit of sand in there LOL). Seriously, it is good!

[@bright1180]

Most of the smells in my kitchen are haunting

[@ronschlorff7089]

LOL, right; like something from inside a crypt!! :D

[@Sviaty]

all three recipes look delicious and doable. you are myu favourite chef, i will definitely try all of them

[@lisag8610]

I’m ready to try them all! Thanks for sharing!

[@mikeparsons7923]

God damn dude. Every one of your videos is pure gold. I've got like 30 or more videos bookmarked so I can try later. You've become my go to cooking show.

[@derekboardman9995]

You should check out ATK's shortcut method of making a rue. You bake the flour first to control how dark you want it with less risk of it getting burnt.

[@life_in_solace]

I’m from central Louisiana in Evangeline parish. The place that makes karys roux, slap ya mama seasoning, jack millers bbq sauce/pigstand. I’ve never heard that expression before lol.

[@joehaynes1725]

Nah brah, never had dirty rice without chicken livers in it. Source - 8 years in EBR and Livingston Parishes

[@heatherfeather317]

Got any one pot camping recipes 🏕🌄 going on a camping trip soon. And the dirty rice looked good, I'll be trying that this weekend!

[@McNasty43]

You can absolutely cook dirty rice in a single pot. There's no need to pre-cook the rice. Just mix the stock with your ground beef/veggie/roux mixture, then add the uncooked rice. That's the traditional way to do it.

[@rokhakaran]

Areyas looks 🔥🔥

[@enriquep.-cz2xx]

Very nice!. I’ll definitely try some of that. Thanks

[@swansong04]

Nice HYPERCOLOR shirt Markus ! kickin it 80's style.

[@l0uann3]

Thanks more ground beef recipes please

[@TheOiamachi]

sonny youre a legend the rice boiling part had me in tears 😂😂

[@FRANANGELICOONA]

Yes

[@mohammadbuhamad7744]

Add arabic / Turkish/ amazing white cheese mix with the arayes

[@anthonydolio8118]

Always fund to watch you guys. Thanks.

[@johancornelis3719]

add some Lemon Kaffir leaves when you toast the rice?

[@FractionalMateo]

awesome nomgasmic dishes

[@zincfive]

That Areyas recipe is genius, gonna try that

[@Rayman4505]

Never change sonny. You're the best!

[@ParisLondonRoma]

Yesterday I made my first burger with grass-fed ground beef and was surprised by the differences in consistency. The regular grocery meat was always hard to shape. The grass-fed was almost "glue like" and was easy to make into burgers. I assumed there would nutrient differences but just the look and feel were also very different.

[@TrueConnoisseur]

Pretty solid spinning back kick technique tbh

[@ronschlorff7089]

Tae kwon do move right? I took some Kenpo instruction, from a friend who taught, years ago, and most kicks are front, but there is at least one back kick that is sort of mule-like!! : )

[@TrueConnoisseur]

@@ronschlorff7089 it is a common technique in Taekwondo and Karate, for sure. At this point, almost all kicking arts incorporate this kick, as like you said, a good spinning back kick kicks like a mule.

[@ronschlorff7089]

@@TrueConnoisseur thanks, cheers!! : )

[@User-zr7kk]

Love all your Content Sonny. You and Marcus are awesome. I don't for the life of me understand how you don't have 500k plus views on your videos.

[@ScurvyDawg]

Been watching your videos for ages and I still don't get the beating of the refrigerator. 😂

[@c.l.4786]

Thanks!

[@user-lw4en2oi4l]

Great episode! 👏👏👏👏

[@SeansMusicVault]

That fridge has been a trooper for sure, but its time may be coming soon!

[@jakefisher-psalm23]

Sonny, that spinning back kick was actually pretty nice. Did you take Karate as a kid? 🥋

[@ronschlorff7089]

I thought he was a kid!! LOL ;D

[@ksipp01]

Awesome as always!!
But holy double dippin' dudes!!!

[@KeyCalculus]

No kidding - Marcus doesn’t like Sonny touching his food, but he’s okay double dipping with him?

[@Francois_Dupont]

i love the fridge violance.

[@deborahperez2312]

I recently joined your channel. What the back story of kicking the frig in the backyard?

[@oskar6661]

Don't ask. It goes back to an ancient feud circa 1320 between his ancestors and a rival baron whose lineage went on to found a refrigerator company. A lot of assassinations and spoiled food was involved. And that's just the story before the sunken pirate ship fiasco with the founders of Kenmoore.

[@thelucas6658]

He hits it when whatever he just ate is really good.
"Hits the spot" sort of thing.

[@arak2551]

Lebanese style pita is very thin, usually larger (10 to 12 inches in diameter), and should separate easily. Also, it is made with flour, yeast, salt and water. The ones you showed looked industrial and probably contain tons of additives. Also, the layer of meat is typically thinner, which means you don’t need to put them in the oven. BTW, arayes, in Arabic, means “brides”. I’m not dissing thicker pita from Jordan and Palestine, btw, but this is a Lebanese dish.

[@sol029]

Laab is so good!

[@fkcoolers2669]

I was thinking the toasted off rice almost looked like popcorn kernels once you were done, and then you said it smelled like it during the grinding process

[@testicool013]

Laab is traditionally raw and you need to put some cows bile in there, also not ground but chopped

[@ronschlorff7089]

sounds absolutely scrumptious!! LOL

[@oskar6661]

I enjoy dabbling in the kitchen...but when friends or family see me and say "Oh, you like to cook?" I have to explain to them that I "man cook". Basically leftovers, or any random components either A) assembled in a huge skillet with rice...or B) assembled in a huge skillet and likely covered in cheese.
I'd say a good 90% of my dishes are a "one bowl, one spoon" kind of dish.

[@pfunnk14]

Sunny: dump it. Dump that whole part
Marcus: sure thing bro *pretends to erase*

[@GunnyArtG]

Just threw together a fridge clean out duty rice last night. Hard to go wrong with it.

[@martyedson]

I bet cheese would be nice in the Areyes. Great ideas

[@myjewelry4u]

You guys are so fun!

[@RorysRamblings]

Made the larb today! It's actually Laotian not thai although popular in Thailand.

[@lowdownone]

Madein has the market on TH-cam chefs

[@TanksForTheMammeries]

Some shredded Galangal Root in the Larb would take it next level.

[@blakfloyd]

"Humbruh" is indeed a Louisianaism lol. And you're generally correct about its usage.

[@mattsanchez4893]

Boy did I ever need this!

[@roboteen]

Where was this yesterday evening when I was contemplating cooking up some ground beef but ended up eating some blueberry muffins lol

[@xof666]

I like your recipes!

[@EdHadder]

I love thatdudecancook vids 💙

[@CrimeVid]

In UK we'd call it pressed steel, because it's mild steel with precious little carbon in it. We make knives from carbon steel because it is ...

[@joshuapatrick682]

huhbruh? I am from South Louisiana and that is 100% a saying

[@ronschlorff7089]

what is the translated meaning?

[@joshuadaugherty7979]

Remind me to never get into a street fight with you…
Looks amazing, will be dinner at the fire station soon!

[@kennethrichter104]

How did you post this just a few hours after I cooked the 2 pounds of ground beef in my fridge with absolutely no plans for it....
Youre a wizahrd Sonny🧙‍♂️

[@andrewrossack243]

The dirty rice looks absolutely incredible!! Why though, did you make so make roux and use so little? Just curious whether it was to get the right taste/ consistency?