🚨 BE ONE OF THE FIRST TO GET THE 'THIRST TRAP' STCG TOWEL SET! shopstcg.com/products/towel-set 🚨🚨 AND DON'T FORGET - 20% off site wide!!! (with code ‘SECRETCODE’)
I'm a combat vet with sleep issues and there's nothing better than your videos between midnight and 5am on those sleepless nights. The only thing I'd love to see is a sam the cooking guy and cowboy Kent Rollins collab. Kent represents us okies. Keep up the hard work sirs
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
Easily my favorite RUclips Channel ... the recipes, the entertainment, the challenging social taste issues (fat boy ... ) ... I am truly a STCG fanboy...
I have a birthday coming up in November, I want this exact recipe and porter house for my birthday dinner!! Sam made the steak perfect. Love this video
My Labor Day cook will be a 22 pound full packer brisket. With smoked Mac and cheese. A cucumber and tomato salad Ana a NY Style Cheesecake. Plus what 3ver covered dish my friends and family bring to pass. Have a great holiday weekend guys.
Thanks for the video! Wow, that was a thing of absolute beauty! I stopped using my propane BBQ 2-3 years ago (I should probably give it away or something) and have used either PitBoss or Kamodo ever since. Nothing compares! It's 10:01pm - after watching this, I'm seriously hungry again! Great video!
Sam you asked for me to answer, and I respect that. That is why I request you make an updated steak sandwich. I know you’ve made one in the past but I need more inspiration. For example what cheese goes best with a steak sandwich? I dont know. That’s why I need your help. Thank you so much.
Tried the beef tallow on my 2” Tomahawk this weekend and I gotta admit, game changer. It made the meat so much richer in flavor. I was surprised. Thanks Sam! Keep on cookin!
Just ordered the bundle. I have two of your knives and they are my daily go to choppers. I have so much cast iron here already, but what the hell, one more wouldn’t hurt. If the apron doesn’t have a curse word on it I’m sending it back…lol! Love your content, long time fan.
Sam is the only guy that matters, when it comes to cooking tips/ideas, Him and Gordon Ramsay. These are the only two people you should ever listen to!!
When you were holding that 3 1/2pound steak I was thinking that I remembered seeing trays of thuse at H-E-B in Texas! Where I live, they'd call that a roast!
Interesting...I have been using reverse sear. Start on cool side to 100-105°. Then thow on hot side to sear. Reduces need to rest as long and steak is warmer.
Dear Mr. Sam the Cooking Guy, did you show how to make that horseradish sauce? In days past, I used to eat a Quizno's french dip sub after school every day. I wake up in a cold sweat every now and then thinking about it, and I think the horseradish sauce was the secret. Thanks and happy Labor Day.
🚨 BE ONE OF THE FIRST TO GET THE 'THIRST TRAP' STCG TOWEL SET! shopstcg.com/products/towel-set
🚨🚨 AND DON'T FORGET - 20% off site wide!!! (with code ‘SECRETCODE’)
But what about our beloved paper towel wipes?
I love a good charcoal crispy sear, with burnt fat.
❤❤❤
@@avox2612😂🎉i🎉🎉😂🎉🎉🎉😂🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉😢🎉🎉😢😢😅😅
@@avox2612why not use a moist towelette
End of Summer steak? F that. Grill steak all year round baybay 😎🤘
That’s right. Through rain, sleet, or snow…..
You misunderstood the message. 👀
Yes even in rain sleet snow morning midnight -10 degrees and even on a canoe. Grill all year!!!!!!!
Cooked steak outside in -40 in North Dakota. Steak is steak, only way is on the pit
That steak probably costs 300 bucks in Canada!
Sam is finally using a Weber kettle…..great call!!! Love you guys from Mississippi
I'm a combat vet with sleep issues and there's nothing better than your videos between midnight and 5am on those sleepless nights. The only thing I'd love to see is a sam the cooking guy and cowboy Kent Rollins collab. Kent represents us okies. Keep up the hard work sirs
We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore
This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?
@@JoseHierro273Definitely
@@ChefDiegoDelgadoPerezHahaha, yes we keep doing it cause we love our job, it's our lifestyle now
@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns
@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.
Easily my favorite RUclips Channel ... the recipes, the entertainment, the challenging social taste issues (fat boy ... ) ... I am truly a STCG fanboy...
I have a birthday coming up in November, I want this exact recipe and porter house for my birthday dinner!! Sam made the steak perfect. Love this video
It’s Summer until the 23rd my friend. Boom! And, yes, I grill steak year round, rain, snow or sunshine!!!
Try it black and blue.
The char on the outside and the rare on the inside adds a different level of flavor and texture.
Who stops grilling when the season changes? I will still BBQ when it’s snowing!
5:19 the sound of freedom!
MORE WEBBER KETTLE. Stop playing with us this is what will make this channel skyrocket
Father's day in Australia this weekend. That steak would make a fantastic meal for a special day.
My Labor Day cook will be a 22 pound full packer brisket. With smoked Mac and cheese. A cucumber and tomato salad Ana a NY Style Cheesecake. Plus what 3ver covered dish my friends and family bring to pass. Have a great holiday weekend guys.
Reading this instantly made me hungry.
Surprised I didn't hear a "That's what she said" when Sam said "Get some" when pimpin' the new towels. 😁
As a guga fanboy, as I’m sure many of your fans are as well, I love the 2 zone where charcoal steak life. So amazing.
"Fanboy" wth??
I use a microfiber golf towel in the kitchen because of the hanging tag. Great work!
Great show guys. Grilling, BBQ, an smoking is a year round activity, if it's snowing just use more heat.
Thanks for the video! Wow, that was a thing of absolute beauty! I stopped using my propane BBQ 2-3 years ago (I should probably give it away or something) and have used either PitBoss or Kamodo ever since. Nothing compares! It's 10:01pm - after watching this, I'm seriously hungry again! Great video!
Sam you asked for me to answer, and I respect that. That is why I request you make an updated steak sandwich. I know you’ve made one in the past but I need more inspiration. For example what cheese goes best with a steak sandwich? I dont know. That’s why I need your help. Thank you so much.
Fall comfort dishes....COME ON MAN!!!
This is a great case for a sous vide reverse sear.
Summer ends September 22, 2023. Twenty more days of summer grilling. What's next? Salmon on cedar planks? Grilled watermelon salad?
A weber grill with lump charcoal is the absolute best way to cook a steak
Hey look end of summer hand it's been a handy summer 🎉
11:02 is how they plate them in the Basque Country. Freaking beautiful!!!!
Porterhouse is probably my favorite cut all though I love all steak!!!!
Thanks again for another great recipe!
Tried the beef tallow on my 2” Tomahawk this weekend and I gotta admit, game changer. It made the meat so much richer in flavor. I was surprised. Thanks Sam! Keep on cookin!
Would love to see a traditional Carne Asada and fresh guacamole how to video. Love your videos. Long time supporter of the channel.
thanks, making the first video from years ago today, I'll make this tomorrow or Sunday, !
In all of my 75 years, I have never seen a more beautiful steak. You are absolutely the KING of my heart. Thanks for all you do for us 💕
mouthwatering is an understatement, my glands are going overdrive, not something you want to hear ever. but still!
Sam, you're the man!
Have a great Labor Day Sam and boys!
Drooling !!! BEAUTIFUL !!!!
Aw Sam that's going to be freaking Awesome Thanks Again!👍😊
I love when Sam uses charcoal instead of being Hank Hill all the time.
I’m always rendering out the excess fat - tallow is amazing and a must for cooking steaks on cast iron (winter is coming here in PNW)
Hola! Lo felicito por sus recetas, soy de México y me da gusto que lleve esa camiseta con el mensaje en español, siga así subiendo grandes recetas.
Nice work, coming to SD next week for my birthday and definitely going to stop by the Little Italy food hall! Can’t wait
Have a very happy birthday in South Dakota .... (kidding!! 😆) .... in beautiful San Diego!🎈 🥰
Any chance you could make salt and pepper cups like the black one Sam uses?
Just ordered the bundle. I have two of your knives and they are my daily go to choppers. I have so much cast iron here already, but what the hell, one more wouldn’t hurt. If the apron doesn’t have a curse word on it I’m sending it back…lol! Love your content, long time fan.
I have the same Wagyu tallow. It is amazing. It melts so quickly. That porterhouse is a monster. Looks so good.
im getting those towels. intro was perfection
F-U, "end of summer"! Greetings from NYC!
Charcoal, yes! Weber kettle, yes! Big ass steak, yes! Bout time you boys did more charcoal cooking, and on a Weber to boot!
Come wind, cold, rain, snow, sleet, and Summer heat, only lightning keeps me from grilling year round.
Sam I need your pineapple brown sugar ham recipe 🙏🏾
My favorite cut is the chuck eye.
I would like to see Sam make a Wisconsin butter burger.
perfectly cooked and seasoned! Going to have to go to my butcher to try this.
I never quit cooking on the grill ,wipe the snow off and carry on soldier. 😂
This for me is a perfect steak
I have the exact same wagyu beef tallow and it’s always a half liquid and half soft, I’ve never seen it that solid before ever
I live in Arizona so my tallow is always liquid!!😂
@@danielmoore4756 yes I live in west Texas not quite as hot as Arizona but it’s been a hot one this year with 105 to 108 being the normal all summer
Also at the end you definitely want the flames crust could 9f been better.
A+ for Sam⭐️
New Weber Kettle. Best grill ever! ✊
We need to see Bang Bang Shrimp from Bonefish Grill
My mouth is watering
WOW...that looked soooo good🤪
Thanks Sam..
Beautiful!!!
That may be the biggest porterhouse I’ve ever seen.
Wow.
Sam is the only guy that matters, when it comes to cooking tips/ideas, Him and Gordon Ramsay. These are the only two people you should ever listen to!!
Wisconsin. Shorts tee over charcoal. Really no more snow but cold asf
When you were holding that 3 1/2pound steak I was thinking that I remembered seeing trays of thuse at H-E-B in Texas! Where I live, they'd call that a roast!
Bought two sets of towels. One for the grillzeebo and one for the kitchen.
I live in Louisiana, we have at least another 6 months of summer in 2023
Creating these towels is such a great business choice
Recipe Request-- Stroganoff, or Swedish Meatballs, or a beefy, white curry.
That looks good!
Now I'm hungry!
Perfect!
That looks DE-LICIOUS! You can't fool me Sam, in California summer lasts till mid October!
Nice shocker in the background!😂
Interesting...I have been using reverse sear. Start on cool side to 100-105°. Then thow on hot side to sear. Reduces need to rest as long and steak is warmer.
The hand sculpture in the background cracked me up!
Towels on there way😊😊
here in florida my grilling season starts in the fall its too hot to be grilling in the summer 😅
Grill all years baby. Fire knows no winter!
please cook with the charcoal weber more often!
End of summer…I’ll be eating steak the whole year 😂😂😂
Shocking shocker of all shocktacular portershockers. 😂
Dear Mr. Sam the Cooking Guy, did you show how to make that horseradish sauce? In days past, I used to eat a Quizno's french dip sub after school every day. I wake up in a cold sweat every now and then thinking about it, and I think the horseradish sauce was the secret. Thanks and happy Labor Day.
NNT here I come.
Wife and I are flying into San Diego from Denver on the 6th!
Great job on the Charcoal Sam, here in SA we just call that a T bone
Pichana is the best,like prime rib without the fat
Outside of the steak looked great. Inside was WAY too rare for me. LOL
Yeah he's done big cuts like this before so I'm not quite sure how he botched it.
We're always learning I suppose.
He has hamburgers in other videos.
Awesome video
Once a week Saturday steak night & salad
That hand in the background to the left of Sam 😂 2 in pink 1 in the stink😂😮
Thank You!!! For finally using real lump charcoal!!!!
hell to that, I bbq on christmas
Sept in Texas is still 100 degrees
Beautiful.
Good ol' Porter. I'll take two and a huge shovel pile of mashed tatoes. Love it. That cut you got right there is the meat treat cut.
Just grilled a porterhouse the other day and it was amazing. Would love to see you cook a whole prime rib roast next!
We do ours on a rotisserie which helps self bast it very yummy
I grill all year clear the snow lite the grill no problem
I’m having stake tonight just wish I had a samthecookingguy garlic press
Oh no, sauce on steak 😂 ahhhh 🤣🤣
WOW ! ! ! !