I am a pastry chef, just an FYI on your “failed” bourbon caramel sauce...in the future don’t swirl the sugar and water...agitation promotes crystallization...which=bad for caramel 1) use a bigger pan/pot. 2) just let the water and sugar sit and cook, if necessary brush the sides of the pan with water to remove the water/sugar mix because it will crystallize as well. 3) When the sugar/ water mix is a nice amber color add hot cream to deglaze the caramel, it will help the caramel to not “seize” up on you...use a whisk at this point 4) add your bourbon and salt last Your welcome Keep up the great videos, love em Happy new year!
The cheesesteaks were tremendous. Wings planned for today. Can’t remember much after the third Bourbon Romaine. Thanks for making 2020 my most adventurous cooking year ever.
We are a family from South Africa. I have a 6 year old daughter who cannot wait for the next episode. Been watching this channel for thew past 3 months or so. She cooked up the steak Stroganoff and it was so good !!!! Thank you for great entertainment and for involving the sons in the show 💥💥💥
I'm a CEC, Restauranteur (fine dining Italian and upscale casual Italian) and BBQ Pitmaster and Thank you for speaking out for all of us during this insane destruction of OUR INDUSTRY ! I'm a Formally Trained Classical Chef cooking professionally over 40 years. My staff and their families are suffering in the Chicago market. Please keep speaking up. God Bless.
Your industry isn't more important than the overall health of the entire country. Your industry is the hotspot for how the virus spreads. Once the pandemic is over, you can rebuild your business. You can't serve food to dead people.
@@Boudiccanyc Keep playing video games kid. It's obvious you've never built a business. When you put your entire life savings into one and lose it, you can't rebuild. Grow up.
@@johnchase4408 John, I'm nearly 36 years old and I've been running my own businesses since 14 years old, when I founded my first web development company. If you've been an entrepreneur for as long as you say, and you didn't find a way to reinvest your profits to diversify your company's revenue via numerous verticals, you're horrible at what you do and you don't shouldn't be anywhere near running a business. Also, good job not addressing my point at all. You can't serve food to dead people. You should have been a better entrepreneur if this is killing you.
@@Boudiccanyc I understand you are blind to the hipocrsy of the left but your going to tell me that multiple smaller venues can spread faster than say, Walmart, a place where more people can gather for different needs? What about the Lady who had outdoor dining set up and now forced to close to only have the are next to her designated as safe? Do you even have any empirical evidence to support these claims? If lockdown can help, why are other countries that were much more stricter with them now having spikes again?
@@XionAvalonArcadia You're so blind to hypocrisy that you're not even aware of how to spell it. This isn't a political issue. Closing places and having everyone wearing masks works. This is why many Asian countries like Japan and Taiwan as well as countries like New Zealand have handled the pandemic much better than we have. This is an irrefutable fact.
Rough table of contents for those trying to make these in the moment: Beginning to 6:45 Glossy Asian Wings. 6:46 to 14:29 Mini Cheesesteak 14:30 to 19:39 Bourbon Romain 19:40 Churros
That cocktail is called a rye and dry (rye whisky and dry ginger ) with romains adapted measures, it’s usually 1 part bourbon to 3 parts dry ginger, it’s a great drink and garnished perfectly with fresh lime and angostura bitters...🙌🏼🥃✌🏼
I just jumped off my couch and prepped the sliders for a get-together tonight - NYE 2020 (insert your comment about G. Newsome here). I'll edit this tomorrow to say how they were received by my friends. Thanks for giving us this very easy, fast idea! Happy New Year! EDIT - My friends loved the sliders and couldn't believe I made them. That's about the best compliment I could get.
Yeh it’s not hard at all and tastes sooo much better at fractions of the costs. This was a super easy recipe. I make these all the time but not yet as a slider!
One of the best things that happened in my life during Covid, finding this channel. When this was on my phone in my car a BK big fish was in no comparison to what was being made. Finishing this up after a steak my partner made, still no comparison. Your food that you make make with absolutely with 100 % all in, every time gusto. May 2021 bring great things for your family and crew.
Jesus man that fishing story hit hard. Glad you immortalized him in a great looking drink. Can't say (yet) if it tastes great, gotta hit the store tomorrow for some ale... Happy new year man!
Watching Sam attempt to put the wings into the bag felt just like an infomercial. I half expected him to pimp some kind of patented chicken wing funnel after his massive frustration fail shot.
Boy, Max sure must look like his mom because he doesn't look anything like you here! Thank you for your years of dedication and hard work. Our lives have been all the richer for it! ❤
"Backdoor heat" made a lot of sense actually, for the amount of cayenne used; because your guests' backdoors will surely be feeling the heat tomorrow morning...
That 12 inches joke killed me, thank you for "leaving it in". Seeing that cocktail made me think, what would a drunk Sam The Cooking Guy cooking video look like?
Thank You Sam and Max and the rest of the family. You all have been such an inspiration for me to try different cooking and ingredients. Happy New Year to you all. Food on.
Sam & Maxie are amazing! You guys make me laugh and inspire me to try new things in the kitchen. Sam, you are an incredible chef and personality. To a Happy, Healthy and Abundant New Year to you and your family!!
I made your mini-Cheesesteaks for New Year’s Day, followed your recipe and they were amazing. Like, “Oh my god” amazing. New Year’s Day tradition from now on.
I love watching your channel and using your recipes. People get so caught up in a routine and keeping dinner interesting for my family is fun. Thank you for doing your channel
*FYI:* the pepper Sam uses in recipe #2 isn't a Pasilla (which means "little raisin" and is the term for a dried Chilaca pepper), it was most likely a Poblano pepper.
He said green pepper 🫑 so it’s “ Chile morrón verde” you can find them green, yellow, orange or red colors . Pasilla it’s the dry Chile . So he is using Green Bell Pepper 🫑
@@IsabelBPerez-iq4fs that is *definitely* not a green bell pepper (aka Chile Morron Verde); he says at 7:03 that he's not using a green bell pepper (which is traditional in a Philly Cheese Steak Sub). And I already wrote that he's not using a Pasilla. The dark green color and thicker skin of the pepper he used indicates it's probably a Poblano.
@@SuzanneBaruch When the Philly Cheesesteak is prepared, one large green bell pepper is used . But if you want to use the poblano you have to roast and peel the poblano. I'm not going to argue, it's just my opinion. With any of those is going to be delicious anyway. 👍🤝✌️
@@IsabelBPerez-iq4fs I'm truly not saying this in a mean way, but maybe you don't understand what he's saying. He says this at 7:03: "Look -- traditionally it would be green pepper [in other words, Green Bell Pepper] but the Pasilla just gives a bit more flavor." So clearly, he's saying that INSTEAD of a Green Bell Pepper, he wants more flavor here so he's using something else. Now, as I wrote above, he's obviously not using a Pasilla. It's not correct that you *must* char and then peel a Poblano before you use it. MANY people (including myself) use Poblano peppers instead of Green Bell Peppers. I have literally never charred then peeled a Poblano before using it, and I've never seen any cooks (except for Hispanic ones) do this first. The Poblano is simply sauted in a pan just like Sam has done.
Thanks for everything Sam, not only the amazing food but also you make us, the viewers, feel like part of your family. We love hanging out in the backyard with y'all!
I absolutely love this channel! I always had a thing for cooking, but with staffing shortages at work, I got away from it as I was ordering out most of the time. Watching your passion and love for cooking, with your great humor made me want to cook all the time again. A true gift to the Internet! Could you maybe do some healthy, hearty low carb grilled chicken breasts meals for us fitness enthusiasts? Thank You, and Greetings from Pittsburgh, PA!
As a British person seeing HP brown sauce being used as “steak” sauce is a real wake up call that it doesn’t have to sit in the cupboard for a year only to see the light of day when my dad has beans on toast xx
Don't you use it on a bacon or sausage butty or stir it into beans if you have chips, egg and bean? It was really weird to have be called "steak sauce" because it's the one thing I've never had it on. 🤣
I am so happy I found this channel. The food looks amazing and Sam's presentation is very entertaining. He would definitely be the "life" and "laugh" of any party.
A friend of mine once said of steak sauce: “Good steak doesn’t need it, bad steak doesn’t deserve it!” But in this recipe I could probably make an exception. Great show, absolutely love watching you guys. I’m trying to catch up since finding your channel. Keep’em coming!
I just discovered your channel yesterday. Amazing cooking n hilarious commentary to boot! I've subscribed and am now binge viewing. Thanks for sharing your amazing recipes n comedic chops! Chefs kiss 😘
Such a hilarious, fun and cool dad. Your’s and Max’s banter is everything. “What comes next Max?” Cheese?...Is it? 😂...Btw you are my favorite chef especially on yt because mid recipe cocktails are essential to the cooking process.
I made the sliders but I used filet steak and Blackstone cheesesteak seasoning to thicken up some of the juices instead of draining. Turned out excellent. Thank you!
I made all of these dishes last night for the household NYE party. Everyone one of them was big hit! Thanks Sam for sharing some absolutely killer recipes!
I love the ideas I get from this channel. Sam is funny and entertaining. San Deigo is a great place to live and visit, almost every video is sunny. I cook and grill often and as a 54-year-old father of three boys these recipes are a huge hit!!!! Thanks, Sam.
I just made a Bourbon Romaine, not bad. I also bought and used a sphere ice cube maker that you showed on another video. Glad I found your channel! Lots of good ideas and recipes that are easy and taste great. Thanks!
@@SilvaDreams Indeed, I saw both brands in Walmart when I visited the US down the "British aisle". HP was just under $14 and the A1 version was like $3.50 Just seems strange he'd use the HP one over A1 as it's much cheaper for the same thing. But oh well. I couldn't imagine it being called steak sauce here given HP sauce is used more commonly with a good ol' English fry up
I made the wings last night, Sam. But I smoked them on my charcoal grill. I missed the measurement you gave for the sesame oil, and I overdid it. That stuff is potent. But the chicken handled it well, and the wings were outstanding! Happy New Year to you and your crew!
Sam - thanks to you, Max & Chance - the Hub and I are having fun cooking together. Dude, - y’all are keeping it real & fun Can’t wait to see what ya bring to the kitchen in 2021
Those little rolls with the steak and provolone cheese look delicious! Keep up with the fantastic videos. And thanks for giving us all these easy munchies.
The same thing happened to me when I first made carmel. If you cook it a little more before the cream or butter it's sinful! Happy New year to you all. Great video. ❤️
Dear Sam that is chile poblano or poblano chili, the pasilla is actually chile ancho or ancho chili and is the sun dried and smoked poblano Love from México man, love your videos.
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
I am a pastry chef, just an FYI on your “failed” bourbon caramel sauce...in the future don’t swirl the sugar and water...agitation promotes crystallization...which=bad for caramel
1) use a bigger pan/pot.
2) just let the water and sugar sit and cook, if necessary brush the sides of the pan with water to remove the water/sugar mix because it will crystallize as well.
3) When the sugar/ water mix is a nice amber color add hot cream to deglaze the caramel, it will help the caramel to not “seize” up on you...use a whisk at this point
4) add your bourbon and salt last
Your welcome
Keep up the great videos, love em
Happy new year!
i think he used way too much water, probably only need 1/4 c. at most
@@robotzkigaming8113 he did use a 1/4 cup....
Wow, Sam's attracted some pros! Lol!
Wouldn't butter have made it creamier/thicker?
I was looking for this comment.
The cheesesteaks were tremendous. Wings planned for today. Can’t remember much after the third Bourbon Romaine. Thanks for making 2020 my most adventurous cooking year ever.
Take blue cheese and I'm in heaven
what temperature were the wings on?
We are a family from South Africa. I have a 6 year old daughter who cannot wait for the next episode. Been watching this channel for thew past 3 months or so. She cooked up the steak Stroganoff and it was so good !!!! Thank you for great entertainment and for involving the sons in the show 💥💥💥
So, my mom got me the 7” nakiri for Christmas. I placed an onion next to it on the cutting board and the onion chopped itself out of fear.
Favorite part: the parting message with you & Max together. Thank you for all you do! You make food/cooking rock!!
That wholesome father-son moment at the end put a positive spin on an otherwise shitty year
I'm a CEC, Restauranteur (fine dining Italian and upscale casual Italian) and BBQ Pitmaster and Thank you for speaking out for all of us during this insane destruction of OUR INDUSTRY !
I'm a Formally Trained Classical Chef cooking professionally over 40 years. My staff and their families are suffering in the Chicago market.
Please keep speaking up.
God Bless.
Your industry isn't more important than the overall health of the entire country. Your industry is the hotspot for how the virus spreads. Once the pandemic is over, you can rebuild your business. You can't serve food to dead people.
@@Boudiccanyc Keep playing video games kid. It's obvious you've never built a business. When you put your entire life savings into one and lose it, you can't rebuild.
Grow up.
@@johnchase4408 John, I'm nearly 36 years old and I've been running my own businesses since 14 years old, when I founded my first web development company. If you've been an entrepreneur for as long as you say, and you didn't find a way to reinvest your profits to diversify your company's revenue via numerous verticals, you're horrible at what you do and you don't shouldn't be anywhere near running a business. Also, good job not addressing my point at all. You can't serve food to dead people. You should have been a better entrepreneur if this is killing you.
@@Boudiccanyc I understand you are blind to the hipocrsy of the left but your going to tell me that multiple smaller venues can spread faster than say, Walmart, a place where more people can gather for different needs? What about the Lady who had outdoor dining set up and now forced to close to only have the are next to her designated as safe? Do you even have any empirical evidence to support these claims? If lockdown can help, why are other countries that were much more stricter with them now having spikes again?
@@XionAvalonArcadia You're so blind to hypocrisy that you're not even aware of how to spell it. This isn't a political issue. Closing places and having everyone wearing masks works. This is why many Asian countries like Japan and Taiwan as well as countries like New Zealand have handled the pandemic much better than we have. This is an irrefutable fact.
2020 was a bear to live through. Thanks for being here to make it better! Happy New Year to all of you!
The cocktail explanation is exactly why I love Sam. He’s got the biggest heart and is such an honest, good person. I can’t wait to meet him some day.
What a way to pay tribute to a friend. RIP Romain.
“That thing will be soaking till next year”, soooo like two days from now?
There is not a better cooking show out there. Thank you guys for always bringing it! Happy New Years! Wishing you the best in the upcoming year!
Rough table of contents for those trying to make these in the moment: Beginning to 6:45 Glossy Asian Wings. 6:46 to 14:29 Mini Cheesesteak 14:30 to 19:39 Bourbon Romain 19:40 Churros
That cocktail is called a rye and dry (rye whisky and dry ginger ) with romains adapted measures, it’s usually 1 part bourbon to 3 parts dry ginger, it’s a great drink and garnished perfectly with fresh lime and angostura bitters...🙌🏼🥃✌🏼
I just jumped off my couch and prepped the sliders for a get-together tonight - NYE 2020 (insert your comment about G. Newsome here). I'll edit this tomorrow to say how they were received by my friends. Thanks for giving us this very easy, fast idea! Happy New Year! EDIT - My friends loved the sliders and couldn't believe I made them. That's about the best compliment I could get.
Yeh it’s not hard at all and tastes sooo much better at fractions of the costs. This was a super easy recipe. I make these all the time but not yet as a slider!
Isn't he just the best govnah everrr? 🤣 Not
One of the best things that happened in my life during Covid, finding this channel. When this was on my phone in my car a BK big fish was in no comparison to what was being made. Finishing this up after a steak my partner made, still no comparison. Your food that you make make with absolutely with 100 % all in, every time gusto. May 2021 bring great things for your family and crew.
Jesus man that fishing story hit hard. Glad you immortalized him in a great looking drink. Can't say (yet) if it tastes great, gotta hit the store tomorrow for some ale...
Happy new year man!
It tastes great - I always drink Johnnie Walker and ginger (when not drinking rum) and when at home I mix it similar to how Sam made this
@@mastersmurfify. Me too! Anyone know what the bitters do for the flavour?
“Nobody wants to touch chicken.” Proceeds to throw raw chicken all over the patio. Hahaha! Love you guys! Love to y’all from Memphis!
Memphis!!! 💙🐻💙
This was hilarious to read first and watch happen later 🤣🤣🤣🤣
@Jack Bojarski Streams that was a joke right?
Don't like touching chicken? Try using tongs...
That was awesome. And I read this first, so I knew something was happening.
pops got jokes😂😂*looks down* “it’s 12 inches...”
Noone cares about your feet
@@Marla.22 i like him feet
@@lilianadelcaribe Actually I think that was closer to 14 inches.
I just found you today. Been binge watching your videos ALL DAY! Anybody can do these and they are amazing! Great job and keep them coming
"Surely there's a better way to do this."
Use a bigger bag
NO.
Right lol
And don't call me Shirley.
There are also these things called "gloves".
@@wjrasmussen666 Surly? Is that u?
Catch him on the Hub, Sam the Footlong Guy
omg just got to him sticking his finger in
And today we make our special cream sauce to go in our cream pie. Lol
😂
😂😂
🤣
“Oh it’s twelve inches”
Took a moment, but it cracked me up.
That was his best joke all year had me rolling.
I LOL'd. Reminds me of that joke: What is 12" long and white? Nothing. hahaha!
It could be 12 inches but he doesn't use it as a rule
The stone face is what did it for me.
That's 16 centimeters in a civilized unit system.
One of my favorite parts about this show is the camera angles and we get to see him do everything
Just came across your videos today and love them as i cant stop watching !! Love the humor and love the tips !! Well done
"Backdoor Heat" sounds like Sam's mid-80s jazz album.
I thought it sounded more like porn.
Watching Sam attempt to put the wings into the bag felt just like an infomercial. I half expected him to pimp some kind of patented chicken wing funnel after his massive frustration fail shot.
Underrated comment
🤣🤣🤣🤣 this comment broke the internet
I just love how your show is real...goof ups and all!! Makes my adventures in my own kitchen seem okay. Well done, Sam!!
Boy, Max sure must look like his mom because he doesn't look anything like you here! Thank you for your years of dedication and hard work. Our lives have been all the richer for it! ❤
Just finished a platter of these, they were so AWESOME. Thank you amigos
Dude I love your food and humor. Keep working the crew, what a great audience they are. You're the Mike Rowe of real rocking cooking. Thx man
it took me 03:47 mins but then I smashed that LIKE BUTTON! Happy New Year everybody!
"Backdoor heat" made a lot of sense actually, for the amount of cayenne used; because your guests' backdoors will surely be feeling the heat tomorrow morning...
Audience, I love this guy. He’s so Family to me with his food demonstrations and preparations. Kudos Sir!!!
I made these Asian Glossy Lacquer wings the other day, they were great! Really enjoy your videos, all look really good. Thanks
That 12 inches joke killed me, thank you for "leaving it in".
Seeing that cocktail made me think, what would a drunk Sam The Cooking Guy cooking video look like?
I think we just watched one.
I agree!😜😜😜
A lot more swearing 😂
"surely there's a better way to do this..."
No, that was the best way.
You guys really were a wonderful lifeline in a tough year. I love youguys. Please keep it up :)
Love the back and forth with Max (and Chance). Love the videos.
Thank You Sam and Max and the rest of the family. You all have been such an inspiration for me to try different cooking and ingredients. Happy New Year to you all. Food on.
Thanks for all the fun this year, Sam and Max (and even Chance)!
Sam & Maxie are amazing! You guys make me laugh and inspire me to try new things in the kitchen. Sam, you are an incredible chef and personality. To a Happy, Healthy and Abundant New Year to you and your family!!
Tom Hanks with a cooking show? Who’d have thought? Love it.
He looks nothing like Tom hanks what are you smoking
I think you mean Kevin Spacey
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
@Audit R Servants 📠
Sam is way cooler. Tom hanks is not cool at all.
I made your mini-Cheesesteaks for New Year’s Day, followed your recipe and they were amazing. Like, “Oh my god” amazing. New Year’s Day tradition from now on.
I love watching your channel and using your recipes. People get so caught up in a routine and keeping dinner interesting for my family is fun. Thank you for doing your channel
*FYI:* the pepper Sam uses in recipe #2 isn't a Pasilla (which means "little raisin" and is the term for a dried Chilaca pepper), it was most likely a Poblano pepper.
He said green pepper 🫑 so it’s “ Chile morrón verde” you can find them green, yellow, orange or red colors .
Pasilla it’s the dry Chile . So he is using Green Bell Pepper 🫑
@@IsabelBPerez-iq4fs that is *definitely* not a green bell pepper (aka Chile Morron Verde); he says at 7:03 that he's not using a green bell pepper (which is traditional in a Philly Cheese Steak Sub). And I already wrote that he's not using a Pasilla. The dark green color and thicker skin of the pepper he used indicates it's probably a Poblano.
@@SuzanneBaruch
When the Philly Cheesesteak is prepared, one large green bell pepper is used . But if you want to use the poblano you have to roast and peel the poblano. I'm not going to argue, it's just my opinion. With any of those is going to be delicious anyway. 👍🤝✌️
@@IsabelBPerez-iq4fs I'm truly not saying this in a mean way, but maybe you don't understand what he's saying. He says this at 7:03:
"Look -- traditionally it would be green pepper [in other words, Green Bell Pepper] but the Pasilla just gives a bit more flavor." So clearly, he's saying that INSTEAD of a Green Bell Pepper, he wants more flavor here so he's using something else.
Now, as I wrote above, he's obviously not using a Pasilla. It's not correct that you *must* char and then peel a Poblano before you use it. MANY people (including myself) use Poblano peppers instead of Green Bell Peppers. I have literally never charred then peeled a Poblano before using it, and I've never seen any cooks (except for Hispanic ones) do this first. The Poblano is simply sauted in a pan just like Sam has done.
I honestly love the slate, I need to get me some serving trays like that
Sam: ... 12 inches ... we shouldn't put that in [the final edit]...
Max: ... its definitely going in!
I love you guys so much!
Thanks for everything Sam, not only the amazing food but also you make us, the viewers, feel like part of your family. We love hanging out in the backyard with y'all!
I absolutely love this channel! I always had a thing for cooking, but with staffing shortages at work, I got away from it as I was ordering out most of the time. Watching your passion and love for cooking, with your great humor made me want to cook all the time again. A true gift to the Internet! Could you maybe do some healthy, hearty low carb grilled chicken breasts meals for us fitness enthusiasts? Thank You, and Greetings from Pittsburgh, PA!
We all need an "Ouch, that's hot!" shirt. I would gladly buy one.
he said oh shit thats hot, that would be a much cooler shirt in my opinion
I want a Annnnnnd We Mix Shirt...!
@@Duschbag you can :)
@@Duschbag This is a must .
Epic
As a British person seeing HP brown sauce being used as “steak” sauce is a real wake up call that it doesn’t have to sit in the cupboard for a year only to see the light of day when my dad has beans on toast xx
What language are you speaking
Amazing
Sam is Canadian, which may explain it!
Don't you use it on a bacon or sausage butty or stir it into beans if you have chips, egg and bean? It was really weird to have be called "steak sauce" because it's the one thing I've never had it on. 🤣
In Canada we almost exclusively use it on steak. Sam is Canadian, so it made sense to me Haha
I am so happy I found this channel. The food looks amazing and Sam's presentation is very entertaining. He would definitely be the "life" and "laugh" of any party.
A friend of mine once said of steak sauce: “Good steak doesn’t need it, bad steak doesn’t deserve it!” But in this recipe I could probably make an exception. Great show, absolutely love watching you guys. I’m trying to catch up since finding your channel. Keep’em coming!
I just discovered your channel yesterday. Amazing cooking n hilarious commentary to boot! I've subscribed and am now binge viewing. Thanks for sharing your amazing recipes n comedic chops! Chefs kiss 😘
Such a hilarious, fun and cool dad. Your’s and Max’s banter is everything. “What comes next Max?” Cheese?...Is it? 😂...Btw you are my favorite chef especially on yt because mid recipe cocktails are essential to the cooking process.
There is a better way to do this, and don't call me Shirley!
Rt! Lol Like in my Ninja foodie yasss!👏🏾
"I was imagining it would be thicker." - Sam
Max, missed opportunity dude.
That's what she said!!
LOL
Delicious!!!! I used Havarti. Its what I had. Also, I used Helmans and A1. Will definitely make again.
Max! I absolutely love your video editing. Seriously really good work. Thanks to all of you.
"party appetizers"
_cries in lockdown_
What the fuck is a lockdown?
@@squirreltastic-k5v chill man
@@lilfelee6677 you chill. Lockdown is a stupid term. What, are we in jail or something? The politicians are doing whatever they want, so you can too.
@@squirreltastic-k5v what would you like to describe it as
@@lilfelee6677 I don't care, but people telling other people to "lockdown " is ridiculous. If you are at risk, stay home and STFU
Cut the end out of the tray and the wings will just slide right in without touching them.
Happy New Year’s Eve eve, love the show three times a week
I made the sliders but I used filet steak and Blackstone cheesesteak seasoning to thicken up some of the juices instead of draining. Turned out excellent. Thank you!
Watching you is like listening to a favorite uncle teach me how to cook. Finally, someone I can enjoy listening to.😄
Day 11 asking Sam if he can please cook tacos al pastor!
He's Betty F***ing Crocker! Some dam fine caramel water right there!
I think the mistake was adding any water. I suspect it would have been perfect if Sammy had left it oooot :)
Backdoor Heat sounds like a villain's attack in Orgazmo
Yes, cheers! A cocktail together! I always have a drink when I watch your show to calm my night down.
Best show yet, great food ideas but even better... the end where Sam gives a well received message to all of us. Love the show, thanks to ALL of you!
"We started them early here in California" 😂😂
Dip the churro‘s in warm Nutella, thinned out with a little milk or half & half
i got SO excited when i seen Max 😭😭
I made all of these dishes last night for the household NYE party. Everyone one of them was big hit! Thanks Sam for sharing some absolutely killer recipes!
I love the ideas I get from this channel. Sam is funny and entertaining. San Deigo is a great place to live and visit, almost every video is sunny. I cook and grill often and as a 54-year-old father of three boys these recipes are a huge hit!!!! Thanks, Sam.
I think “back door heat” makes perfect sense.
It’s about 12 inches...unfortunately that’s not what she said 😏
😂😂😂
in the Blockbuster Sequel “Backdoor Heat”, Stars...Al Pacino, Robert De Niro, Sam Zien and John Voit!
Funny, I was picturing Jena Jamison and Ron Jeremy
You forgot Max as the creepy henchman
Thanks for the year of cooking. It was one of the things that helped get thru this crazy year!!!!
I just made a Bourbon Romaine, not bad. I also bought and used a sphere ice cube maker that you showed on another video. Glad I found your channel! Lots of good ideas and recipes that are easy and taste great. Thanks!
Max looks like he's smoking them perc30s.
The way he tore up the slices of cheese is exactly how I would’ve done it in my kitchen🤣🤣🤣 i’m no longer embarrassed to admit that!!!
Anyone else in the UK see that? "steak sauce" mate that's hp brown sauce 11:51
Yup and as it is known in the US, A1 Steak sauce because they renamed it when introducing it to the US. (literally it is even the same company)
@@SilvaDreams Indeed, I saw both brands in Walmart when I visited the US down the "British aisle". HP was just under $14 and the A1 version was like $3.50
Just seems strange he'd use the HP one over A1 as it's much cheaper for the same thing. But oh well. I couldn't imagine it being called steak sauce here given HP sauce is used more commonly with a good ol' English fry up
Yeah I was like "wtf that ain't steak sauce that's brown" 🤣🤣
Crazy it's like £1 over here
@@danielcavell8103 Well mind you he lives on the west coast so import, shipping and he lives in a big city so that drives the cost up a lot too.
I made the wings last night, Sam. But I smoked them on my charcoal grill. I missed the measurement you gave for the sesame oil, and I overdid it. That stuff is potent. But the chicken handled it well, and the wings were outstanding! Happy New Year to you and your crew!
For those who may not know...
If you have to soak a burned pan in water, add aome baking soda to the water. Easy cleaning.
"No, max has been a douche!" lol happy new years guys.
Sam: "The Ultimate Party Appetizers"
Me: "Lockdown Snacks" to add to the pandemic pounds
Breakfast, lunch, the days and meals blend together.
A RUclips cooking show posting holiday food actually ahead of the holiday? shocking
Sam - thanks to you, Max & Chance - the Hub and I are having fun cooking together. Dude, - y’all are keeping it real & fun Can’t wait to see what ya bring to the kitchen in 2021
Those little rolls with the steak and provolone cheese look delicious!
Keep up with the fantastic videos. And thanks for giving us all these easy munchies.
This guy always makes me laugh when he cooking lol 😂
Dude that’s not steak sauce, that’s HP Sauce! Way better than steak sauce in my humble British opinion 😉
In my humble British opinion, I support this message.
You took the words right out of my humble British mouth.
Country Bobs sauce is by far the best!
HP sauce made in The Netherlands, so not even british ;)
British and opinion shouldn't be in the same sentence. Its A1 steak sauce.
RIP to Romaine
He would be proud of all your success
Thank you guys for helping us through a Completely Fd up Year . 2021 has to get better. Happy New Year !.
The same thing happened to me when I first made carmel. If you cook it a little more before the cream or butter it's sinful! Happy New year to you all. Great video. ❤️
"this whole kid goes in the oven" oooooh children where are you?!
Caramel doesn’t need the water...just sugar until it melts then add the cream and bourobon
Dear Sam that is chile poblano or poblano chili, the pasilla is actually chile ancho or ancho chili and is the sun dried and smoked poblano
Love from México man, love your videos.
@@a14567 ancho = poblano
@@a14567 yeah man, you are right too about the pasilla, just confirming lol 💚
I’m just watching this but I’m thinking this is some great Super Bowl party food as well. Thanks for always delivering excellent content!
We made the sliders and they are a family hit! Thanks Sam!!