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Don’t knock it til ya try it!

That video will be coming soon… lol

🤫👀

I accept that. But you should still try it, cuz… damn. It is delicious!!

Thank you!! Even better with homemade corned beef!!

Thanks! And you are correct, half dozen eggs makes the meal!

Correct you are, but… since I was cooking at home for myself and my lady, the plate trick rocks!

Correct you are, you pay attention well, and I greatly appreciate your comment! Welcome aboard, I hope you’ll enjoy the other content I post! Don’t Eat Boring Food!!

Thank you so much! I hope you enjoy my other content!

Thanks! If you’re using Mexican chorizo, take it out of the casing and cook it first! This is Argentinian chorizo which eats like a regular sausage in an edible casing. Either way, it works well with the peppers, tomatoes, scallions, or pretty much anything you want to put in it! Frittatas are blank canvases, so get creative!

Correct!! Thank you for watching!! You rock!

I think you mean Sam Hyde looks like me. 👀

250F. Not 350F. Not burnt. Perfect bark. Thank you for commenting. Let me know when you post your BBQ video so I can get some tips from the expert.

Thanks, I appreciate that. And yes, I did remove the membrane and trash that! Lol

Haha Thanks!

The bones on spare ribs are very tiny compared to the length of the meat, these particular racks weren’t properly cut by the butcher so the bones were only around 2-3 inches long. So yes, when I attempted to cut a rib out, the bones did just fall out. Normally when I cook spare ribs, I trim away the rib tips and cook those separately from the St. Louis ribs for an ultimately cleaner presentation and easier dining experience. But this particular day of filming had to be cut short and so I opted to just leave both cuts of the spare ribs intact. My apologies for not getting the bone into the Final Cut of the video. But I did smoke them for 3 hours unwrapped and then 2 hours wrapped at a slightly higher temp than I usually do my back ribs because spare ribs have more connective tissue that needs to be broken down, which is why my preference is to take spare ribs to the point that the bone pulls away cleanly.

@@allamericancooking beautifully said.

This soup doesn’t last long when I make it because everybody wants a bowl or three!

Thank you! I hope you’ll enjoy the other recipes I post!

This is one of my oldest and most favorite recipes! Give it a try, you’ll love it!

It’s a French term used in cooking the refers to the set up or having everything in place before the actual cooking begins. It literally translates to “put in place.” I like to jokingly refer to having my mise en place in place because of the play on words. My “Put in place” in place doesn’t have the same ring.

Seasoning. Flavor. It goes on the chicken for the marinade so the salt will penetrate deeply into that meat and season more than just the surface. It goes into the BBQ sauce to brighten up and enhance all the other flavors. Salt doesn’t just make things salty. It serves multiple purposes in the culinary world. Let’s put it this way, nothing about this dish tastes salty. But if I omitted it from either part of the recipe, it would be a noticeable difference in flavor.

Lol Is that a good “bruh”? 🤔

@@allamericancooking yeah man that food looks definitely interesting

Thanks! Give it a try, it’s really delicious! Especially that sauce!

Thanks! Try it, it’s easy and it’s delicious!

Thank you, it really was! I hope you’ll try it for yourself, that sauce alone is a game changer!

Thank you, I really appreciate that.

Thanks man!! Don’t Eat Boring Food!!

Thanks! Give it a try, it’s easy and delicious!

@@allamericancooking sure already at it👌

See the title where it says “Part 1”? This is a 3-part series. This video was simply the recipe to turn the fresh beef brisket into a corned beef brisket. Parts 2 & 3 show the rest of the St. Patrick’s Day Feast.

@@allamericancooking thank you! Im watching from the Philippines!😉

Thank you very much for watching and I hope you enjoy!

That is a Sam the Cooking Guy knife, good eye!

Yeah, I learned that after a while. The shorts editor is different from the regular video editor so I had to make adjustments when filming for short videos. Check out some of my newer shorts, I think you’ll see a lot of improvement on the camera work and editing. Thanks!

Thanks! 🙏🏻

Aluminunuminuminum. 👀

Feel free to add more, but the group I was cooking for had people sensitive to too much spice, and a little chipotle chili powder goes a long way.

Been doing it that way for years and to me it’s much easier, but hey, you do you.

Awesome! Thanks for sharing that, I love to hear when folks have success with my recipes and ideas!

Thank you!

Thanks! Try this recipe, it’s delicious!!

Thanks! It was SO delicious!!

That’s an excellent suggestion, thank you! For this dish, I was looking for that creamy texture to contrast the tender crisp vegetables which is why I opted for the unsweetened coconut milk with a dash of the Cuso’s Coconut Rum seasoning. The hint of lime zest at the end to brighten the flavor. The result was a creamy texture akin to risotto, which was exactly what I was aiming for! But thank you for your comment and suggestion, I will definitely give that a try! 🙏🏻❤️

Easily one of the best burgers I’ve ever eaten!

So does pea soup, but damn is that stuff tasty!! This is one of those things that seems like it would be horrible, but is remarkably delicious!

I’ve had Tajin on watermelon wrapped in fruit roll up after seeing that viral video a while back. So I already knew Tajin would be good. But that drizzle of Graza Drizzle along with it?? Total. Game. Changer!! And I’m not just saying that because I’m an ambassador for Graza. In fact, I’m an ambassador for Graza because I seriously love this olive oil! The Sizzle for cooking, the Drizzle as a finishing oil or for dressings and marinades. I decided to give it a try, and I can’t believe how good it is!!! To the point that I want to carry a vial of Drizzle and a little shaker of Tajin with me to every summer party I go to in case they’re serving fresh watermelon! Or cantaloupe, or honeydew melon, or just about any fresh fruit just to cut that sweetness with an amazing savory flavor and a little salty heat from the Tajin. I haven’t eaten this much watermelon in one night! 😋😋😋

All excellent topping ideas, and will be used for other burgers. I went with the Maple Bourbon Mayo for a little sweetness to cut all the savory. Since it’s a wagyu burger, there’s plenty of fat and I feel that bacon would be an overload of fat, though some extremely crispy bacon would give a nice crunch contrast and would make a better vessel for the maple bourbon thus freeing up the mayo to carry the heat of some ghost pepper. And while pickle would balance everything out with that acidic tartness, I was all out of pickles and the ones I started pickling myself aren’t ready quite yet. All great suggestions though! I gotta do better planning at 4am when I get home from work! 😂

Oh, and thank you for not asking about ketchup! IYKYK 🤣🤣🤣

Thank you! It really was, I hope you’ll try this recipe for yourself!