@@Trigger200284you get 10 people together that's $25 a person and that large of a piece will definitely feed 10 people. Regular people can afford that.
I had a small bit of A5 Wagyu left over from a dinner that I used to make a Philly cheese steak sandwich with. It was absolutely delicious but extremely messy. The drippings made the roll so wet that it fell apart after the third bite. I threw out the original roll, made some crunchy garlic toast, and ate the rest with a fork. Super tasty! 🔥🔥🔥
The Lifter is 100% my all time part of a steer. I don't trim the fat off when cooking as I like the rendered flavor it brings when I add it to other cooks. (Yea, you save the hell out of that flavor) Looking forward to seeing how you cook yours.
Never in my most drunk buying moments on the internet have I ever said hey I know I am going to buy a 1K+ piece of meat but I am glad people like that do exist for our entertainment.
He said it costs him $250. Not $1000. If you search “rib cap lifter” on Google you can see similar prices for this exact cut come up for The Wagyu Shop
I ordered a $5,000 wheel of parmesan from Italy.....I was high off sleeping pills (1st time I ever took them, it was prescribed lol, also ate an entire jar of pickles and didnt remember it, on the kitchen floor)
Sam it’s starting to get cold in the Midwest; do you have any slow cooker, dutch oven, or crock pot recipes from your Canadian past that you can share?
I agree with not putting it in the pressure cooker. You see what it does to tough cuts of meat! I think it would just about dissolve in the pressure cooker. I definitely cannot afford wagyu, but it looks amazing
there's no way that was $250. I think costco A5 is that much for 2 small steaks!!! the cap is one of the more expensive cuts around. I'd like to know your butcher and can they ship me some?
So I took a picture of the writing at the top of the grill box with my iPhone, and highlighted the text from the pic... and hit translate. The iPhone said it says "Grilled Meat" in Japanese. The writing at the bottom left in white says "The heat is good, and the excess fat is the oil below". iPhone magic I dunno lol. You're welcome 😁
this cut is popular in Kosher butchers. They call it Top Rib or Top of the Rib, and it's a stewing cut (although obvs Wagyu will be tender enough to eat with quick cooking methods). Some unscrupulous butchers will put this out as a "brisket" if they're out of it. If properly trimmed it looks like a section of the flat of the brisket.
Used one of those grills for years eventually the coating started to come off so it had to go.. That was a sad day we called the grill the “hub cap” didn’t realise it was a Japanese thing over here in the UK it’s a camping grill .If I see another I will definitely replace it .Never seen such an expensive piece of steak in my life awesome thanks Sam
The hot rock at our favorite sushi place is kind like this. Thin slices of wagyu and a cooking rock they take to 900 degrees before they bring it to your table. Throw the steak on for about 5-10 seconds per side and it’s incredibly delicious.
We just came back from Kobe, where we were privileged enough to dine at Misono Kobe Honten, the restaurant that originated the Teppanyaki style of cooking… I’ve had many other steaks from places claiming they were Australian wagyu (with an M12 marbling score?!?), American wagyu, etc… Let me just say, there is NOTHING like Japanese M5 Wagyu!!! I wish there was a way to accurately describe it - buttery is kind of insufficient to relay the experience. After this video, I definitely need to try a smoked Wagyu - if my arteries can handle it!
You are the first to do it in years that I’ve seen. A few channels do have some floating from 3-5 years ago though. Smokey Ribs BBQ has the video I remember specifically though
My mouth started watering just from watching this episode, yummmmmmmm! Keep up the great content STCG & Co. Salt n Pepper the spice of life, mixed with Soy, Sesame etcetera, even betterer, lol!
Many years ago, maybe 20, I used to have a grill pan just like that but it didn’t have the hole in the middle for the flames. Eventually the nonstick got really bad and I stopped using it. I have to get one of those. It was so much fun to cook on. That looks so delicious .I agree, no pressure cooker. Would ruin it.
Mexican Lasagna (Can you try) Ingredients: 2lbs ground beef 28oz can Tomato sauce 1 can Diced tomatoes and green chillies 1 can red kidney beans 1 7.8oz can sliced olives 1 onion diced small 1 large bell pepper diced small 1 1/2c mushrooms diced. Optional 1 Lrg bag Mexican blend cheese 1/3c Taco seasoning split 4- 12" flour Tortillas (2 cut in half) Directions: Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning. Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.
Spinalis is what we can typically find it called. I much enjoy Wagyu A5, no question. But as I''m not used to such perfect fat to meat ratio, I can only take about 4 oz or so or my gut gets angry at me. I've pushed it and would do it again but if it's early in the day, 4oz is tops for me. Great job on the cooks and the filming and edits are always excellent! Cheers boys! 🍻🍻🍻
🤔 doesn't have to be a eggplant measuring contest 🤷🏼♂️ Sam Guga & Chuds are my Trifecta of funny azz food guy's I enjoy... The video would be gold in comedy alone@@ricardoarzate1875
Sam, you should get some Stone's Green Ginger Wine. It's essentially a very dry sherry with a massive ginger infusion. I use it a lot when I cook. I thought it would make a better option to the sake you used in the sauce. It also makes a killer teriyaki. just add it, garlic and soy sauce, or liquid aminos if you want less sodium, and you mix.
Love the way this looks! I need to get an invite to somebody's house that's having this for their dinner! Not in my price range but definitely in my to-do list! 😀😎
I bought one of those 'gas' indoor grills at a food expo about 18 yrs ago. It was perfect for nights i didnt want to fire up the outdoor grill and wanted a quick tasty meal.
These EGGS! You gotta try these! As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them. Peanut Butter & Horseradish Deviled Eggs... 1 Part Cooked Egg Yolks 1/4 Part Peanut Butter 1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub) 1/2 Part Mayo Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide) Smoked Paprika Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos) Slice hard boiled eggs lengthwise and remove yolks. Mash yolks with fork until fine. Mix in Peanut Butter and Horseradish Sauce. After PB and Horseradish are mixed… Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!! Put mixture in eggs - I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers... Sprinkle with Smoked Paprika. Add small slice of Kosher Dill Pickle on top of each. Zigzag Sriracha Hot Sauce on top.
I had one of those Japanese grills about 30 years ago. It was a fun little novelty since I really didn't know how to use it. Now I know. I wish I still had it...
OMG! I've been a subscriber for years and this has to be one of the BEST videos you have put out. If meat had a Fujita scale this would be an F5 meat cook. WTF Sam? You have pushed me to buy some A5 somewhere. Maybe not a rib cap but definitely a steak for sure. I must have this once in my life.
The Wagyu was looking AMAZING. Then Chance turned up. Ooooohhhhhh, those eyes! Now, about that Wagyu. MMMMMMMMMM Chancey........................................🤣🤣🤣
I have a Hokkaido A5 BMS 12 steak I am fixing Sun, can't wait. My first A5, but with BMS 12 I am worried it may be too fatty as it looks to be at least 70% fat
So I after hearing Max drooling over this meat once it was cooked I think he should publicly apologize to Sam for the shit he was saying about how Sam trimmed the fat at the start of this! Ya’ll need to remember Sam is Sam, while Guga is Guga! Both cook an amazing Wagyu, just in different ways!!! Great work Sam!
Haha I thought when you told max to buy his own he was going to say I did buy it and pretend to take it home lol. Amazing video, keep up the great work guys.
I summon the power of guga !?!?!?!?!
Ha ha yeah where's @guga when it's steak time 😂😂😂😂
Watched Guga for years, since the old Ninja days, I do not think he has ever cooked that specific cut.
😂😂😂
Never heard of this cut, so yes, never. Otherwise, i'd guess Guga.
@@IIChristisKingII LOL.
Glad to see a return to traditional Sam and the boys style content.
YES!🎉
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Yeah…. Let’s celebrate them cooking food regular people will never be able to afford.
This guy looks like French Steward. Chef Rudy on sitcom Mom
@@Trigger200284you get 10 people together that's $25 a person and that large of a piece will definitely feed 10 people. Regular people can afford that.
Looks great - with weather getting colder, can you do a video on a cheaper cut of meat, slow cooked, with veggies/potatoes, etc?
I had a small bit of A5 Wagyu left over from a dinner that I used to make a Philly cheese steak sandwich with. It was absolutely delicious but extremely messy. The drippings made the roll so wet that it fell apart after the third bite. I threw out the original roll, made some crunchy garlic toast, and ate the rest with a fork. Super tasty! 🔥🔥🔥
The Lifter is 100% my all time part of a steer. I don't trim the fat off when cooking as I like the rendered flavor it brings when I add it to other cooks. (Yea, you save the hell out of that flavor) Looking forward to seeing how you cook yours.
Never in my most drunk buying moments on the internet have I ever said hey I know I am going to buy a 1K+ piece of meat but I am glad people like that do exist for our entertainment.
He said it costs him $250. Not $1000. If you search “rib cap lifter” on Google you can see similar prices for this exact cut come up for The Wagyu Shop
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I ordered a $5,000 wheel of parmesan from Italy.....I was high off sleeping pills (1st time I ever took them, it was prescribed lol, also ate an entire jar of pickles and didnt remember it, on the kitchen floor)
Sure ya did lol@@JMSherrill1983
@@JMSherrill1983 What did you do with the cheese?
Sam it’s starting to get cold in the Midwest; do you have any slow cooker, dutch oven, or crock pot recipes from your Canadian past that you can share?
I agree with not putting it in the pressure cooker. You see what it does to tough cuts of meat! I think it would just about dissolve in the pressure cooker. I definitely cannot afford wagyu, but it looks amazing
there's no way that was $250. I think costco A5 is that much for 2 small steaks!!! the cap is one of the more expensive cuts around. I'd like to know your butcher and can they ship me some?
You guys should do a Korean Hot pot. Sam, Max, Chance and the boys, all arguing over how to cook on a Hot pot grill
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
@@JohnHausserBruh. You’re worse than the porn bots!
Waygu is simply the best! Can’t find it very often here on the east coast of Canada! But it’s amazing
Awesome video. Thanks for returning to the original format!👍🏻👍🏻
2:13 😂😂 wtf
Thanks again, Guys, for another great video!. Where do you recommend to purchase larger A5 cuts? A real one, from Japan.
This was over the top fun! All a yas passion for production showed throughout! And passion for food, as well! Thank youse guys! Brilliant!
That's awesome that it's just like asian bbq. Everyone throwing meat onto the grill and sharing a communal cooking experience.
So I took a picture of the writing at the top of the grill box with my iPhone, and highlighted the text from the pic... and hit translate. The iPhone said it says "Grilled Meat" in Japanese. The writing at the bottom left in white says "The heat is good, and the excess fat is the oil below". iPhone magic I dunno lol. You're welcome 😁
this cut is popular in Kosher butchers. They call it Top Rib or Top of the Rib, and it's a stewing cut (although obvs Wagyu will be tender enough to eat with quick cooking methods). Some unscrupulous butchers will put this out as a "brisket" if they're out of it. If properly trimmed it looks like a section of the flat of the brisket.
Hey guys love your stuff, appreciate your channel. Have you guys ever smoked meat balls on the smoker to go in your spaghetti!?!?
I agree with Sam. Anyone that has a chance to try it, I highly recommend it. It’s beef on a whole new level.
Used one of those grills for years eventually the coating started to come off so it had to go..
That was a sad day we called the grill the “hub cap” didn’t realise it was a Japanese thing over here in the UK it’s a camping grill .If I see another I will definitely replace it .Never seen such an expensive piece of steak in my life awesome thanks Sam
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
A Sam the cooking guy and Guga foods crossover needs to happen now!
I love it! Putting a genuinely great cook and a poser together is bound to be great fun.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Love your video Sam! Cant wait to buy my first smoker and cook some of tour amazing recipes! With love from Wisco!
The hot rock at our favorite sushi place is kind like this. Thin slices of wagyu and a cooking rock they take to 900 degrees before they bring it to your table. Throw the steak on for about 5-10 seconds per side and it’s incredibly delicious.
We just came back from Kobe, where we were privileged enough to dine at Misono Kobe Honten, the restaurant that originated the Teppanyaki style of cooking… I’ve had many other steaks from places claiming they were Australian wagyu (with an M12 marbling score?!?), American wagyu, etc… Let me just say, there is NOTHING like Japanese M5 Wagyu!!! I wish there was a way to accurately describe it - buttery is kind of insufficient to relay the experience. After this video, I definitely need to try a smoked Wagyu - if my arteries can handle it!
You are the first to do it in years that I’ve seen. A few channels do have some floating from 3-5 years ago though. Smokey Ribs BBQ has the video I remember specifically though
Itawani grill plate…. You’re welcome 7:41
Wortley Wagyu in South Yorkshire England. All they serve is wagyu steak and burgers. It's amazing
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I'm glad that I went in on Wagyu A5 with my buddy a while back. It's an experience, not a replacement for your standard fare.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
My mouth started watering just from watching this episode, yummmmmmmm! Keep up the great content STCG & Co. Salt n Pepper the spice of life, mixed with Soy, Sesame etcetera, even betterer, lol!
Many years ago, maybe 20, I used to have a grill pan just like that but it didn’t have the hole in the middle for the flames. Eventually the nonstick got really bad and I stopped using it. I have to get one of those. It was so much fun to cook on. That looks so delicious .I agree, no pressure cooker. Would ruin it.
Mexican Lasagna (Can you try)
Ingredients:
2lbs ground beef
28oz can Tomato sauce
1 can Diced tomatoes and green chillies
1 can red kidney beans
1 7.8oz can sliced olives
1 onion diced small
1 large bell pepper diced small
1 1/2c mushrooms diced. Optional
1 Lrg bag Mexican blend cheese
1/3c Taco seasoning split
4- 12" flour Tortillas (2 cut in half)
Directions:
Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning.
Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.
The cinematic sequence with the hiphop was epic
I will never make this. I just showed up for Sam and the boys. Love this channel
Spinalis is what we can typically find it called.
I much enjoy Wagyu A5, no question. But as I''m not used to such perfect fat to meat ratio, I can only take about 4 oz or so or my gut gets angry at me. I've pushed it and would do it again but if it's early in the day, 4oz is tops for me.
Great job on the cooks and the filming and edits are always excellent!
Cheers boys! 🍻🍻🍻
Good to see your boys eat because they're always behind the camera
The knife I used for trimming just broke, Which one of your knives would you suggest to replace it?
So where did you order the waygu or buy it from? Any links?
0:51 “So you know that night he was really smokin” 😂😂😂😂
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
The Cadillac of steak. The King of the Cows. I can't tell you how much I need this in my lift!
Nothing like steak in a lift👍
@@craigdavid6668💀😂😂
I haven’t missed a single video this. Not giving up on winning!
3 out of 5 of our dinners this week were Sam the Cooking guy recipes. Thanks, Sam! Also, sorry about your dumpling pot Max.
10:52 Chance - Getting lost in the sauce is never a bad thing!
I think a collaboration vid between Sam and Guga is in order....
Yes! 👌
Guga wants this :
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Nahh guga is in another level sorry
Has to be done
🤔 doesn't have to be a eggplant measuring contest 🤷🏼♂️ Sam Guga & Chuds are my Trifecta of funny azz food guy's I enjoy... The video would be gold in comedy alone@@ricardoarzate1875
All you need for dipping sauce for Yakiniku is a high quality sesame oil and some sea salt.
What a meal! congrats!
Sam, you should get some Stone's Green Ginger Wine. It's essentially a very dry sherry with a massive ginger infusion. I use it a lot when I cook. I thought it would make a better option to the sake you used in the sauce.
It also makes a killer teriyaki. just add it, garlic and soy sauce, or liquid aminos if you want less sodium, and you mix.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
At the beginning I thought they made a glaze for the meat but no..... It's just juicy AF!!
Love the way this looks! I need to get an invite to somebody's house that's having this for their dinner! Not in my price range but definitely in my to-do list! 😀😎
Great Job STCG!
great vid awesome father son thing going on love it
I bought one of those 'gas' indoor grills at a food expo about 18 yrs ago. It was perfect for nights i didnt want to fire up the outdoor grill and wanted a quick tasty meal.
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs...
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed…
Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!!
Put mixture in eggs - I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers...
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
if somebody cook this, its Guga for sure. the man has cooked everything within meet over the years he has been on youtube
Guga has entered the chat. we need a collab/cookoff to see who cooks the better steak
Melts like butter
I had one of those Japanese grills about 30 years ago. It was a fun little novelty since I really didn't know how to use it. Now I know. I wish I still had it...
OMG! I've been a subscriber for years and this has to be one of the BEST videos you have put out. If meat had a Fujita scale this would be an F5 meat cook. WTF Sam? You have pushed me to buy some A5 somewhere. Maybe not a rib cap but definitely a steak for sure. I must have this once in my life.
Never a dull moment with you guys
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
That is a BEAUTIFUL piece of meat!!!! My mouth is watering
Yes the sons of Sam!!! Do it!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Just after midnight… almost made it to la-la land. NOW… I’m looking for some A5!
That knife promo was slappin’ 😂
The Wagyu was looking AMAZING. Then Chance turned up. Ooooohhhhhh, those eyes!
Now, about that Wagyu. MMMMMMMMMM Chancey........................................🤣🤣🤣
Wagyu is absolutely amazing! Don't even need a knife to cut it...BUT I'll take one of the STCG knives any day!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
I have a Hokkaido A5 BMS 12 steak I am fixing Sun, can't wait. My first A5, but with BMS 12 I am worried it may be too fatty as it looks to be at least 70% fat
A bit of clickbait but i respect it. It got me to watch after years of not seeing you guys on my yt feed
We need more grills series.
I like how randomly interested I became watching this lol
Sam & the boys are back!
If you look up the definition of "decadence" in the dictionary, even an old paper one, I'm pretty sure there is a link to this video!
Love it!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Another great video!
My mouth is literally watering. Jesus. Also, Max, fire sweatshirt. 🔥
Damn it Sam! Make pasties! The people of michigan need it!
That looks awesome!
Love y'all buying a $300+ chuck of meat, and cooking it for us!
Yoloke Round Iron Korean BBQ Grill Set, Non-Stick 32cm Stainless Steel Pan, Portable & Lightweight for Outdoor Cooking, Easy Clean & Carry, Black
Walmart sells them online
So I after hearing Max drooling over this meat once it was cooked I think he should publicly apologize to Sam for the shit he was saying about how Sam trimmed the fat at the start of this!
Ya’ll need to remember Sam is Sam, while Guga is Guga! Both cook an amazing Wagyu, just in different ways!!!
Great work Sam!
yum! would have just cooked it all on the first little cooker for sure. be well
That looks amazing Sam way to go.
A5 🇯🇵 Wagyu ribeye is gangster
I Love Sam The Cooking Guy Vids 💜✌🏻
Where do you guys get your Wagu from and do you reckon they will ship to Australia?
Haha I thought when you told max to buy his own he was going to say I did buy it and pretend to take it home lol. Amazing video, keep up the great work guys.
What barrel grill is that? I’m looking for one but I have t seen this one yet
New dinner suggestion!! Thanks Sam!
Best video I seen in a while, that meat looks amazing
waiting on an invite for that meal!!
Bucket list to try!
I've never had Wagyu but I bet it's super tasty and this looks really good.
The fat basically renders at room temp. It's amazing. You have to try it at least once.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
That looks insanely good.
Omg that looked Amazing !
More of these types of videos please!
Reminds me of a tri tip only a 100 times better! Thanks for the video!
I'm so stoked, apparently I can get wagyu less than half an hour drive away ❤❤❤
Flame charred is the best. Had that happen with picanha and I try and recreate it ever since.
multiple people have cooked Wagyu on yt :( doesn’t mean you shouldn’t also do it yourself bc Wagyu is sooo good and always worth it
That Wagyu makes me sooooo hungry!
Don't think i'll ever be able to afford wagyu, but daaaamn. I'm salvating. It looks so good!
Mouth watering as I watch 🤤🤤