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.
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.
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.
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...
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.
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.
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.
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!🇨🇦😊😊
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 🧑🏼🍳
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
We have been subscribed since the beginning. Absolute favorite cooking show of all time. Would be a true treasure to win a knife!! Good luck to everyone. Keep up the amazing work Sam and family!!!
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
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 🔥!!!
Sam, love the channel and inspiration. I have done many of your recipes. Here's a suggestion,,,, how about a porchatta?! The twist...do it on the outdoor rotisserie! The crispy skin is crazy good and the herby inside is to die for.
Just subscribed! My wife and I have been enjoying your recipes for a long time. I finally made a RUclips account a few months ago, can’t wait for more recipes.
Y’all should try my beer belly beans in the Insta pot! Miller Lite, pork belly 1“ cubes, pinto beans, diced sweet onion, and minced garlic!! Cook for 15 minutes release the pressure stared around and then cook for another 15 minutes! Super good especially with cornbread! Eastern Kentucky food! Love you guys!
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.
First of all the best logo I have ever seen in my coors light drinkin life is the Sam the chicken laying a cold can of coors light and the mountains are blue. Best thing you've done so far
Enjoyed the video as always. I have adopted the flip after a few minutes, flip and turn after about 1-2 min, and keep flipping and turning every minute or so. Much better outside sear while keeping the inside from gray edges. The theory is that the side up cools and when you keep flipping the heat hasn't penetrated into the center as much as keeping it on one side and turning, then flipping and turning. I'd like to see you do a comparison.
“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.
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
Whiskey Compound Butter with Roasted Garlic⁉️💯You’re a Flavor Genius, doing this TONIGHT👍
Steak looks great
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.
Sounds amazing. I want you backyard kitchen more than you know!!!
Love the compound butter idea! Easy cleaning tip. Line the pull out tray on ur new grill with aluminum foil, pull off when dirty. 😊
Very nice steak and grill. The addition of the butter is OVER THE TOP!!! Great video. Thanks
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!
There’s always room for more butter!!! Congrats on the new addition to the family😊
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?
Every recipe I make of yours is ALWAYS a hit in my house!
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.
Looks delicious! Thanks to you, I now have a complete outdoor kitchen including an EVO grill!
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
Compound butter has been game changing since I started using it, so good on so much
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
Gotta be one of the best looking steaks I’ve seen in a long time! I will definitely be making that butter! Thanks guys!
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.
Your content and photography is just so incredibly crisp, clean, and inspiring.
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
Compound Butter sounds absolutely amazing. Added that to the grilling and smoking arsenal.
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
That grill looks awesome. Welcome to the family, Royal!
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.
The authentic love of food ... incredible! This is what it is all about.
Porthouse is one of my most favorite cuts. The blend of meaty and savory with the decadent tenderness. Very interesting butter!
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.
Love the new grill. Can’t wait to see all the cooking on it.
New setup looks INSANE. Was jealous before, even more now!
Sam and his sons have inspired me to apply to my local culinary school to learn how to cook. Love 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!🇨🇦😊😊
That whiskey butter looks magical!
Your steaks always come out perfect. Love the multi turn technique.
I’ll be making this for my wife and I this weekend for our anniversary.
Nice new grill to celebrate Valentine's Day! Steak looks delicious!
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!!!
Love the whiskey onion tip, I'll have to try it for a burger
thank god i watched this this morning. Gonna put the whiskey compound butter on a 2" top sirloin on the treagar tonight.
Yesssss more GRILL CONTENT!! Im so on board
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
Those grill marks are fantastic! I am definitely gonna try this whiskey butter compound, looks amazing!!
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 🧑🏼🍳
Roy sure did a damn fine job cooking all that deliciousness! Outdoor cooking station goals every video
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
Congrats on your new grill. The Steak Looks delicious!
Thanks for the great content. I’m getting better in the kitchen and have learned a ton from you. Cooking is really enjoyable now.
That compound butter looks like a winner. Will be making that soon!!
My husband is so jealous of your outdoor set up and you just keep improving :)
We have been subscribed since the beginning. Absolute favorite cooking show of all time. Would be a true treasure to win a knife!! Good luck to everyone. Keep up the amazing work Sam and family!!!
I have a bunch of tallow from smoking briskets, never thought of using it like this. Thanks, Sam!
I’ve been a subscriber for a while and I love your cooking ideas it inspires me to cook those foods
STG ; good music, great food. Keep up the food inspirations!
Sam The Cooking Guy Vids Brighten My Texas Night
So is it just me but these videos always pop up during my lunch break!
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 butter looks amazing!!!
OMG!!! This looks AHHHMAYZING!!! Definitely a must make. ❤
Try using unscented cat litter n the drip shelf. Fisrt a bit of tin foil then the litter. Makes it super easy to clean.
Never made compound butter but this recipe makes me think this is a good place to start 🤤
Super easy recipe, good on most steaks, I use it on Round Eye Steak
1/4 Vinegar
1/4 Olive Oil
Peppercorn
Marinade for 1 hour.
That grill looks amazing - something I’ll eventually have in the backyard. The compound butter though 🤤
cover the drip drawer in foil for easy cleanup
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 need a STCG knife, all of my favorite recipes come from this channel😭😭
“A little extra butter never hurt anyone” need that on a t-shirt!!
One of the few things I miss about working in a restaurant was cooking on a big indoor gas grill like that.
Dude, I need your outdoor kitchen set up.
This is my favorite cooking channel!
Oh yeah! These recipes are always amazing! Can’t wait to try this one! Love everything about this one!
I’m so excited for the whiskey compound butter!
Sam, love the channel and inspiration. I have done many of your recipes. Here's a suggestion,,,, how about a porchatta?! The twist...do it on the outdoor rotisserie! The crispy skin is crazy good and the herby inside is to die for.
I'm making your old school shrimp scampi for my birthday dinner tonight! So excited!
Just subscribed! My wife and I have been enjoying your recipes for a long time. I finally made a RUclips account a few months ago, can’t wait for more recipes.
Mouth watering and easy! That compound butter would work with many dishes. How about a Pastrami and Swiss pizza??
Rarely comment on vids because I don't view RUclips as social media but a steak is something out of the ordinary for you guys
Y’all should try my beer belly beans in the Insta pot! Miller Lite, pork belly 1“ cubes, pinto beans, diced sweet onion, and minced garlic!! Cook for 15 minutes release the pressure stared around and then cook for another 15 minutes! Super good especially with cornbread! Eastern Kentucky food! Love you guys!
Oooo, that sounds amazingly delicious 🤤… thank you so much for this 🤗🥰
Love your channel usually watch same day you release the videos!! Thank you
Max, you’re editing skills keep getting better. Awesome video. Looks delicious Sam
That is one of the finest compound butters I've ever seen!
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.
I’ve been switching between the sons of Sam and STCG videos on my lunch breaks lately. Best part of the day!! Cheers
First of all the best logo I have ever seen in my coors light drinkin life is the Sam the chicken laying a cold can of coors light and the mountains are blue. Best thing you've done so far
I don't know what looks tastier, Sam's majestic meat or Max's salivating shots. Awesome video guys! Love the recipes, love the vids, amazing vibes
That butter looks like it will make anything better!
Your garden kitchen is my goal 🤣 one day I'll achieve it 😂
That compound butter. NEED that ASAP
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.
I want a set up like this in my backyard
Royal is a perfect addition to the family!
Great cook on that steak Sam! Bravo 👏
Char-broiled taste is fantastic for any meats, but beef burgers with charred buns OMG. Royal que does a fine job.
Sure do love the one STCG knife I have. Wish I had another! Love your stuff.
You should put sand in the waste tray at the bottom, to help stop flare ups👍
March:Smoked chicken thigh and jalapeño pot pie. It's my go to dinner lately.
Best Cooking channel on RUclips...hands down!!🤘🏻
Enjoyed the video as always. I have adopted the flip after a few minutes, flip and turn after about 1-2 min, and keep flipping and turning every minute or so. Much better outside sear while keeping the inside from gray edges. The theory is that the side up cools and when you keep flipping the heat hasn't penetrated into the center as much as keeping it on one side and turning, then flipping and turning. I'd like to see you do a comparison.
The amount I have learned watching Sam the last years amazes me. I am so grateful for it!
The Tallow is a fantastic add!