Been getting more and more people hooked on your channel. Would love to see you make a German favorite of mine: rouladen with red cabbage and Bavarian potato dumplings! Has all your favorite ingredients. Bacon, onion, mustard, steak pounded flat, potato and yes more bacon. Thanks for all you do!
You make me feel like I’m hanging with my father in the kitchen. He’s passed and I remember him best in the kitchen. The kitchen is my favorite place to be. He was an incredible creative cook like Sam! Keep enjoying and harassing each other! 😂❤ and yelling at the kids, dog and airplanes 🤣🤣🤣. Love your channel!
Same i love and appreciate you guys. It's an honor. I've been doing this literally forever. Never realized social media was the way. I'm a young enough chef that is realizing that interweb is key. Help me out soon. Plz and thx
I love your recipes! (I’m still a proud #15 garlic press gal) I’m out of work for over 5 months… shit is hard, we keep going. I love your videos, it makes me feel happy. Life can suck sometimes, but you Make it happy, thanks Sam!
Hang in there! Tough times have a way of allowing us a chance to reinvent ourselves. Im going through it too. Times have been hard. But just in the last few days, l feel invigorated. Like something big happening. Best Wishes
Sometimes you have to be a creative think outside the box! Get unstuck! Pick yourself up get rid of pride and ask for help! Best of luck to you my friend 🙏
Made a citrus marinade that I usually use for my pernil (pork shoulder/butt) on some short ribs and threw them in the air fryer.. MAGIC WAS MADE! Definitely will grill the next set!
I see those ribs at Costco all the time and I've always shied away from them because I don't care for the braising process. Thank you for the new technique. Will certainly give it a try. Also, how about some vids that take us from appetizers to main dish to dessert? Love you guys. Keep those videos coming.
That looks really good. We do the ribs on the Weber charcoal kettle. The smoky flavour is to die for! I'll definitely be trying that sauce though. It sounds amazing. As for suggestions as to what to cook? My microwave meatloaf. It is to die for, and isn't an April Fools joke.
Bone-in short ribs SMOKED medium rare is one of my favorites. Even better is the blend I came up with for burgers is short rib and bottom (or top) round mix. Amazing burgers.
These ribs were the best. I substituted 2 items. I used deli mustard replacing dijon and Kraft roasted red pepper Italian dressing vs oil. Best steak I've ever made. Wish I could post the photo.
Nice changes of pace lately fellas. Loving it. Looking for ideas... ive mentioned peposo several times. Some REALLY pimped out perogi would be cool. Like, high end stuff inside perogi... lobster thermador stuffed perogi... french onion potato stuffed perogi... ooh... weinerschnitzel and kraut stuffed perogi.
Short ribs really are best braised or smoked. Slow cooking at low temps is essential to break down the connective tissues, which short ribs have a lot of. Grilling it like chef has done here works as well, but don’t expect it to have the texture of a ribeye. I grilled short-ribs before and while it was good, I had to chop them in smaller pieces and served them on tacos. Smaller pieces made for more pleasurable bites. But good video to demonstrate that low and slow isn’t the only technique for short ribs.
Sam and the team, great videos! As an Aussie living abroad, I do miss the simple but super tasty Meat Pie, Aussie Meat Pie that is, not the British version. Please consider making some and let people know how incredible simple ingredients can taste. Cheers again guys.
Great post Sam! Once again, adding soy outside the Asian palette is perfectly all right. It's main ingredient is umami! Just tell everyone it's fermented bean paste😅
Looking good! These C ribs are great. No bbq here so I put them into the oven with a splash of apple cider vinegar and a generous sprinkle of steak seasoning, covered for an hour at 325F, then uncovered at 350F until done.🥂
The other way… like the way Koreans have been doing it forever and everyone loves but can’t seem to bridge the technique with western flavors. Korean and Japanese grilling has convinced me that I’d rather have a bunch of perfectly grilled and flavored nuggets than big hunks of grilled meat, whether it’s ribeye or short rib
Love grilling short ribs been doing it for a long time, I also really enjoy grilling a nice prime chuck roast which a lot of people feel is very unconventional until they actually try it when I make it.
They are okay but its nor really similar. It comes out more like a steak which to me is a waste of short ribs. They are good but if you are cooking this route just get a good ribeye likely for less money.
Sup Sam, love short ribs on grill, but not as much as braised lol, on grill it's very temperamental, 10 degrees either way and hard, I went over once or twice 🥺, but put in crockpot to save it lol. I don't trim as much fat when grill tho.
Is it not chewy? I mean, I know there’s a considerable amount of marbling in short ribs, but there’s still so much connective tissue. I imagine the flavor is insane, but as far as tenderness, that’s gotta have a good amount of chew to it. I dig the flavor profile, but I prefer when beef is melt-in-your-mouth tender and not a 2-3 minute chewing process.
We were in Rome earlier this year, and had the best ever lasagna. It was about 1.5” tall and had a real Italian flavor not like anything I’ve had before. What is the trick to make True ITALIAN LASAGNA??
I trust that you're gonna use the bones and fat to make into a stock so as not to waste. Chopped up carrots, onions, celery, and garlic on a baking pan with your BFF , olive oil , and tomato paste baked in the oven to be added to a stock pot with water and a bouquet garnie and brought up to a boil and simmered for 2 hours till done. Just asking.
Been getting more and more people hooked on your channel. Would love to see you make a German favorite of mine: rouladen with red cabbage and Bavarian potato dumplings! Has all your favorite ingredients. Bacon, onion, mustard, steak pounded flat, potato and yes more bacon. Thanks for all you do!
great idea !
Heck yeah…some tater salad too!!
Rouladen mit Krautsalat wäre toll.
Grüße aus Deutschland. 😊
You make me feel like I’m hanging with my father in the kitchen. He’s passed and I remember him best in the kitchen. The kitchen is my favorite place to be. He was an incredible creative cook like Sam! Keep enjoying and harassing each other! 😂❤ and yelling at the kids, dog and airplanes 🤣🤣🤣. Love your channel!
Hard to convince me not to braise short rib and serve with some mash. And it’s about to be the perfect time of the year.
Or made as Peposo and served on polenta!!!
I like to mine with onions, parsnips and carrots. And mashed taters do make the perfect side dish!
@@Chris-fo8wp That sounds great! Braised in Chianti and Black Pepper right?
Until you’ve lived in korea :)
@@Stan_sprinkle then its even harder to convince
Same i love and appreciate you guys. It's an honor. I've been doing this literally forever. Never realized social media was the way. I'm a young enough chef that is realizing that interweb is key. Help me out soon. Plz and thx
I love your recipes! (I’m still a proud #15 garlic press gal)
I’m out of work for over 5 months… shit is hard, we keep going. I love your videos, it makes me feel happy. Life can suck sometimes, but you
Make it happy, thanks Sam!
Hang in there! Tough times have a way of allowing us a chance to reinvent ourselves.
Im going through it too. Times have been hard. But just in the last few days, l feel invigorated. Like something big happening.
Best Wishes
Sometimes you have to be a creative think outside the box! Get unstuck! Pick yourself up get rid of pride and ask for help! Best of luck to you my friend 🙏
Made a citrus marinade that I usually use for my pernil (pork shoulder/butt) on some short ribs and threw them in the air fryer.. MAGIC WAS MADE! Definitely will grill the next set!
ATTEMPT # 178
Hey Sam! Could you please make your own version of the New Haven-style white clam🍕 Thanks 🙏
I last had that almost 30yrs ago. Memorable slice.
As a korean stop telling everyone our secret! Short rib went from cheap to expensive.
I would love for you to make a video of simple camping meals.
Had lunch yesterday at Taste of Texas (Houston Restaurant) Had the Slow Roasted Prime Rib. HOLY COW it is the Best Slice of a cow Ever.
I see those ribs at Costco all the time and I've always shied away from them because I don't care for the braising process. Thank you for the new technique. Will certainly give it a try. Also, how about some vids that take us from appetizers to main dish to dessert? Love you guys. Keep those videos coming.
Korean bbq is all about grilling short ribs. If you’ve had LA Kalbi, it’s just short ribs
That looks really good. We do the ribs on the Weber charcoal kettle. The smoky flavour is to die for! I'll definitely be trying that sauce though. It sounds amazing.
As for suggestions as to what to cook? My microwave meatloaf. It is to die for, and isn't an April Fools joke.
I have been working all day and seeing this. I am so hungry.... 😋🤗
Those look tasty.
I bet those leftover bones would make a great broth.
Chance can do the grams and ounces measuring. And dig you a decent grave. With all do respect. He's the real talent here.
Dont ever, never, ever lose fat on a grill in my opinion. You guys rock, cooking!
Bone-in short ribs SMOKED medium rare is one of my favorites. Even better is the blend I came up with for burgers is short rib and bottom (or top) round mix. Amazing burgers.
I'm still waiting for a beef/calff liver demo... I mentioned that in Germany they have a delicious sweet/sour liver that is delicious...
Almost to 4mil!!!! I remember when yall hit 1mil!!! Been a subscriber since 800k
Keep up the killer work guys!!!!
Sam! Let’s see a tri tip on the propane grill and make tri tip Sammies and a pasta salad for side
These ribs were the best. I substituted 2 items. I used deli mustard replacing dijon and Kraft roasted red pepper Italian dressing vs oil. Best steak I've ever made. Wish I could post the photo.
Picturing all the Aussies and Kiwis laughing their asses off when Sam says "pull em off"
Smashed meatloaf burger with mashed potatoes and gravy on the bun!!
Sam I am out of BFF. When do you expect to have more,love it!
What about grilling them with the bone in? Would that still work? Indirect first for longer, then moving to direct for the sauce?
This is great. I'm looking for all those unusual suspects that can be grilled.
you should make Bistek Uraguayo - it's two pork cutlets hammered out, with ham and cheese inside, and breaded / deep fried like a parm
Nice changes of pace lately fellas. Loving it. Looking for ideas... ive mentioned peposo several times. Some REALLY pimped out perogi would be cool. Like, high end stuff inside perogi... lobster thermador stuffed perogi... french onion potato stuffed perogi... ooh... weinerschnitzel and kraut stuffed perogi.
Short ribs really are best braised or smoked. Slow cooking at low temps is essential to break down the connective tissues, which short ribs have a lot of.
Grilling it like chef has done here works as well, but don’t expect it to have the texture of a ribeye. I grilled short-ribs before and while it was good, I had to chop them in smaller pieces and served them on tacos. Smaller pieces made for more pleasurable bites.
But good video to demonstrate that low and slow isn’t the only technique for short ribs.
Sam and the team, great videos! As an Aussie living abroad, I do miss the simple but super tasty Meat Pie, Aussie Meat Pie that is, not the British version. Please consider making some and let people know how incredible simple ingredients can taste. Cheers again guys.
Love it, my biggest issue is my grill, need to work on it doesn't keep a consistent temperature, want to try these before winter really hits.
Gonna try these need to see some sides that would pair with these
Great post Sam! Once again, adding soy outside the Asian palette is perfectly all right. It's main ingredient is umami! Just tell everyone it's fermented bean paste😅
You always kill these!! You inspire me to cook. Been watching since the PBS days
Looking good! These C ribs are great. No bbq here so I put them into the oven with a splash of apple cider vinegar and a generous sprinkle of steak seasoning, covered for an hour at 325F, then uncovered at 350F until done.🥂
Mustard and horseradish so basically your describing COLEMANS MUSTARD.
I love you guys! I’ve learned a lot from you. Thanks!
Sam, OMG You need to make Capsuleon, it's a German/Dutch dish. I will be sure to keep watching for this video. Thanks james
Perfectly cooked
never thought i will see u here Vincenzo....how about a video reacting to an italian dish made by Sam.....maybe bolognese :D
Never seen or heard of anyone cooking ribs rare but I guess you could
I wanna see you make a Ham Loaf
On my way to Costco! Looks delicious!
Can you do a mixed grill on the grill
At some point STOP with the mustard sauce and START with the TERIYAKI
Sam it would be awesome if you made Chicken Marsala some time! That’s one of my favorite dishes and I would like to see your take on it.
You buy the bone-in because you can use the bones later!
Even if the bone-in is more expensive, you've got the bones left over. Roast those jokers and make some good beef bone broth!
Oh Boy, those look good!
Looks great. I would love to see you take on regional hotdogs.
The other way… like the way Koreans have been doing it forever and everyone loves but can’t seem to bridge the technique with western flavors. Korean and Japanese grilling has convinced me that I’d rather have a bunch of perfectly grilled and flavored nuggets than big hunks of grilled meat, whether it’s ribeye or short rib
You should cook some for Max as he likes them cooked a tad more, Sam. I'm just saying ❤ They looked great! Made me wanna make that run to Costco! 😋👍
You had me at short ribs.
Show how to make your own cabbage rolls thank you from ohio
Love grilling short ribs been doing it for a long time, I also really enjoy grilling a nice prime chuck roast which a lot of people feel is very unconventional until they actually try it when I make it.
What do you put on the chuck roast?
@@jimc2140 I just season it like
I would any steak before grilling, just salt pepper garlic
What did you do with the Bones? Make a Stock?
Dipped chicken. You'll love it. It's a NC thing.
Sam could find a way to get soy paste into a bowl of cereal and he’d say you can’t even taste it 😂
Love y’all so much love your content ❤❤❤❤❤
Tried it - DAMN GOOD!!!
Awesome Sam. I've been grilling short ribs for years, now you & the World have caught on & the price has gone way up. Like everything, I guess.
What would you do with the bones and fat? Beef broth?
Lovely stuff!
I've only braised short ribs low and slow. For those who have braised and done Sam's method, how tender are the grilled short ribs?
They are okay but its nor really similar. It comes out more like a steak which to me is a waste of short ribs.
They are good but if you are cooking this route just get a good ribeye likely for less money.
@@sethschroeder I appreciate the feedback.
Show us how to make beef carpacio please!!!!
Can you use the bones for broth?
Love the flavor of the short ribs. Great demo on the cleaning up the short ribs before grilling! 😎
I've never grilled short ribs 😮! 🍻 boys
Have you had Korean bbq?
You need to experiment with Guga!
Love the sauce idea. Looking good. ❤❤❤❤❤
Sup Sam, love short ribs on grill, but not as much as braised lol, on grill it's very temperamental, 10 degrees either way and hard, I went over once or twice 🥺, but put in crockpot to save it lol. I don't trim as much fat when grill tho.
Looks delicious recipe 😋
How have you all NOT done the new sandwiches from Wendy’s yet?!?!
Fun fact - boneless short ribs are not short ribs with the bone removed, they are usually a cut from the chuck ✌️ the more you know! 😎
Is it not chewy? I mean, I know there’s a considerable amount of marbling in short ribs, but there’s still so much connective tissue. I imagine the flavor is insane, but as far as tenderness, that’s gotta have a good amount of chew to it. I dig the flavor profile, but I prefer when beef is melt-in-your-mouth tender and not a 2-3 minute chewing process.
That gets put in the to do list!
Lobster Alfredo Pasta
Can’t wait to cook this
You guys should make Chico tacos from El Paso TX BOMB !!!
Use the bones for a broth.
More seafood plleeeaase
Love it!
Same what is something to make with grown turkey or beef other then meat lofe burgers and meat balls and tacos
Miss you, Sam! 😋👍
Please make kimchi coleslaw
How about some in depth recipes vs. a lot of these quick fast food ideas?
We were in Rome earlier this year, and had the best ever lasagna. It was about 1.5” tall and had a real Italian flavor not like anything I’ve had before. What is the trick to make True ITALIAN LASAGNA??
Make ‘Kapsalon’ from the netherlands
Make a Maxwell Street Polish Sam’s way…..whatever that will be.
Yummy
"Boneless Short ribs" most places are actually chuck roast cut in strips
you guys rock...keep us the great work.
More Asian food!
I’ve been your best fan from the first day I saw you! And tell everyone! 🎉😊
Hellooo great chef SAM, PLEASE TRY MAKING BEEF TONGUE. I'VE DONE IT MY WAY, AND IM SURE YOURS IS MUCH BETTER.
Marinate in soy sauce, green onions, garlic, touch of sugar, and grill. Bones and all. Give the leftover bones to your dog, he will love you forever.
I trust that you're gonna use the bones and fat to make into a stock so as not to waste. Chopped up carrots, onions, celery, and garlic on a baking pan with your BFF , olive oil , and tomato paste baked in the oven to be added to a stock pot with water and a bouquet garnie and brought up to a boil and simmered for 2 hours till done. Just asking.
I'd probably would cook them closer to 140 degrees but still good I'm having them tonight
Sam…. Can you do pho?
I made his meatball pho from his recipe with leftover book. Damn that broth was terrible.
Day 655!!! Please make chicken cordon bleu!!!!
I would do it without the horseradish though