Thank you for being honest! The most helpful part of this video. Go with it, stuff doesn't always go right, but it's always awesome, or at least better than McDonald's.
Big Sam fan. Been watching him since 2002 when I lived and worked in San Diego. Love his recipes and flavor combinations. Tried this chicken recipe the other day, DELICIOUS! As per usual. Thank Sam.
Also would've liked to see you slice into it deeper. Looked like there might be some pink still a couple slices past what you showed. I could certainly be wrong though.
Hi Sam, I do my chicken the same way except I make a rub with a little brown sugar, paprika, onion powder, garlic powder, salt and pepper. My grill get preheated high. I then clean the grill and put some oil all over with a rolled up piece of cloth. The rub will prevent the chicken from sticking. I turn it 90 degrees to get the cross grill mark. Then I flip it. I don't put sauce on it. I close all the middle burners and leave the end burners at 60%. I close the lid. The temperature will fall to about 275-300 degrees. After 60-90 minutes, my chicken is done. It's crispy on the outside and the white meat is so moist and juicy.
Sam....you are one of our favorites. In part because your cooking techniques and methods are great. And in part because of your candid honesty and sense of humor. Keep up the good work!
Dude i'm a young guy and i've been teaching myself how to cook for a few years... No one prepared me for all the times I totally fuck up something and it turns out terrible. But thats how you learn, and sometimes you can salvage it and it doesn't even matter what you were trying in the first place. Kudos to you for being honest in the vid that it didn't go planned, cause no other cooking shows let you see the trial and error it takes to learn how to cook well.
Sam the cooking guy you rock I've been saying it for years I can't believe it you're so amazing with your food you make it easy to love cooking and love watching your show and I love all the food that you make and I love it when you tell people with the encouragement that only you Sam the cooking guy could convey thank you again God bless you and your family God bless your food always Sam the cooking guy rocks rocks rocks
Found your channel by mistake last week...let me just say...i really enjoy your dry sense of humor and enjoy watching your videos...Yeah...i am a sucker for food vids...keep it going! oh! and go Dodgers! :)
Came across ur channel a few weeks ago and am I'm hooked. What a great way to grill a chicken. Already did ur 90 mins ribs. Going to make that Mustard sauce next. Thks for sharing 😊 👍
I always put a cast iron grill pan or cast iron griddle on top of the grill and cook on that especially when using glazes on the grill...to keep the grill cleaner and for much easier cleanup.
Hey Sam, still turned out looking good. The way I usually bbq a spatchcock chicken is put a baking sheet under the grill grate to catch the grease and leave that side of the grill off the whole time. You still get the crispy skin without a flaming mess. Keep up the great content!
Oh this is definitely going on the grill this weekend. Thanks again for another DAMN tasty and simple to prepare dish. FYI one of the reasons I love your show is that your not afraid to be human and show your mistakes. Keep the videos coming.
You are freaking HILARIOUS! Your videos have taught me so much, I love the quick and easy shortcuts! I hope you didn't throw away the back bone, they're great fried.
Tip for the skin: You dont need to "sear" chicken as its not a piece of meat thats been cut...muscles and body is whole so it has its integrity and will hold its juices. To not lose the skin you have to render the skin for a good 10-15 mins on low heat first then you move to the pipin hot side of the grill for the grill marks that way it doesn't stick and you dont lose your skin. Another thing i like to do with my chicken is leave it overnight on a dry or wet brine with spices and citric flavours then i spatchcock that bitch on a smoker grill. happy days! love you Sam!
Smoke your turkey the same way, spatchcock, for T-Day. Also try adding a hot brick or two on top of chicken. Spatchcock is much better than beer-can chix, imho. great vid!
Sam, I couldn't help but notice a bit of Eugene Levy in you in this video. Also, I would brine my chicken for 3-4 hours. It flavors the meat and keeps it more juicy/ What is your take on brining?
Thanks for showing everyone it’s ok to fuck up and just keep swimming. It didn’t ruin the cook and the food looked awesome and nobody would know the difference...unless you threw your beer across the backyard and screamed fuck. Nice work.
You could have redone the chicken after the “forest fire” incident to make yourself look better. I respect you kept this. It’s a good example of what can happen when cooking and how to learn from it and still make a damn good meal. Sam the honest cooking guy. 👊
Man! I was laughing my ass off when you went pissed off when the chicken came skinless, just like myself!!!, good job trying to hide your frustation Sam lol, we like the way you cook, just like normal ppl...
I grill my chicken in the microwave. EDIT: I have the BEST chicken recipes if anyone is interested. 1. Diswaher marinated chicken 2. Chicken mashed in the shape of a cow. 3. Car exhaust smoked chicken. (My personal Fav!!)
Sam: This looks excellent ! I gotta try it. Also, I want to try your SRIRACHA sauce, the recipe that was half SRIRACHA and half Butter..it would be really good I bet too.
It's exactly the same in our kitchen, something always fucks up and I really like that it is shown here too. Don't worry about it, we all make mistakes, let's just TRY to get over them and make delicious food! btw Sam the grill is smoking like hell in the background when you cut the chicken!
I'm gonna do this TODAY. I thought a sesame honey mustard glaze with crushed pineapple! Yes ...next a tumeric based seasoning with parmesan garlic. Blast the taste buds....I have a hundred ideas! Thank you!
@@Godschild23 It wasn't the technique it was the chicken. It had this weird skin the feather plugs were too even. and the the chicken skin separated from the meat. I have never seen that before. I just started eating chicken again but I went a long time not eating chicken.
@jrae the pineapple does sound yummy. I love to grill pineapple. :). I hope it works out next time. I did mine today but tried a different recipe since I couldn't find this one.
sam the honest cooking guy
Thank you for being honest! The most helpful part of this video. Go with it, stuff doesn't always go right, but it's always awesome, or at least better than McDonald's.
The way you f#$king flapped the wings killed me😂😂😂😂
Love the realness. Thats what I like. You are cut from a different cloth my guy.
Big Sam fan. Been watching him since 2002 when I lived and worked in San Diego. Love his recipes and flavor combinations. Tried this chicken recipe the other day, DELICIOUS! As per usual. Thank Sam.
To avoid the skin ripping: 1. Oil grates 2. Chicken will separate naturally once it is seared nicely and tenses up. Love the channel my man
Love how you keep yr cooking honest!
I love this guy's video sm because it's so relatable. I can actually picture myself making the stuff he makes
So jealous of your patio if I had something like that setup I would never leave and just cook every meal out there. Maybe one day...
Man I m telling u this guy must be loaded $$$$$$$, THE MOST AMAZING OUTDOOR KITCHEN
How long how hot?
I love your honesty when it doesn't go as planned. Next time oil the grill too
Also would've liked to see you slice into it deeper. Looked like there might be some pink still a couple slices past what you showed. I could certainly be wrong though.
Yes that...I prefer to render the skin some first then flip it for grill marks while closely watching it.
Oil the skin, not the grill. The fire burns it right off.
Hi Sam, I do my chicken the same way except I make a rub with a little brown sugar, paprika, onion powder, garlic powder, salt and pepper. My grill get preheated high. I then clean the grill and put some oil all over with a rolled up piece of cloth. The rub will prevent the chicken from sticking. I turn it 90 degrees to get the cross grill mark. Then I flip it. I don't put sauce on it. I close all the middle burners and leave the end burners at 60%. I close the lid. The temperature will fall to about 275-300 degrees. After 60-90 minutes, my chicken is done. It's crispy on the outside and the white meat is so moist and juicy.
Fantastic job as usual. Looking for something different for my spatched chicken. The sauce was fantastic. THANK YOU!
Sam....you are one of our favorites. In part because your cooking techniques and methods are great. And in part because of your candid honesty and sense of humor. Keep up the good work!
Dude i'm a young guy and i've been teaching myself how to cook for a few years... No one prepared me for all the times I totally fuck up something and it turns out terrible. But thats how you learn, and sometimes you can salvage it and it doesn't even matter what you were trying in the first place. Kudos to you for being honest in the vid that it didn't go planned, cause no other cooking shows let you see the trial and error it takes to learn how to cook well.
Sam the cooking guy you rock I've been saying it for years I can't believe it you're so amazing with your food you make it easy to love cooking and love watching your show and I love all the food that you make and I love it when you tell people with the encouragement that only you Sam the cooking guy could convey thank you again God bless you and your family God bless your food always Sam the cooking guy rocks rocks rocks
Found your channel by mistake last week...let me just say...i really enjoy your dry sense of humor and enjoy watching your videos...Yeah...i am a sucker for food vids...keep it going! oh! and go Dodgers! :)
Doing this for a Capon on Christmas day. Thank you!!
Came across ur channel a few weeks ago and am I'm hooked. What a great way to grill a chicken. Already did ur 90 mins ribs. Going to make that Mustard sauce next. Thks for sharing 😊 👍
LOve your shows. Love your honesty and the way you make them fun. Keep up the great work!
I watched this and not only learned what to do but what not to do, lol. Thank you. Making tonight.
To avoid losing skin, bbq chicken on INDIRECT heat first, then finish off on direct like you normally do! I love the honesty 😂
Looks good Sam, how long was the chicken cooking for under the lid?
You make it look easy. Good job! We'll give it a try.
Love this honesty as well as the cooking - BBQ tonight!
I'm blown away by how flawless your gear is. It always looks brand new.
I always put a cast iron grill pan or cast iron griddle on top of the grill and cook on that especially when using glazes on the grill...to keep the grill cleaner and for much easier cleanup.
I love your videos! Hilarious and effective. My go to guy for recipes
Hey Sam, still turned out looking good. The way I usually bbq a spatchcock chicken is put a baking sheet under the grill grate to catch the grease and leave that side of the grill off the whole time. You still get the crispy skin without a flaming mess. Keep up the great content!
Oh this is definitely going on the grill this weekend. Thanks again for another DAMN tasty and simple to prepare dish. FYI one of the reasons I love your show is that your not afraid to be human and show your mistakes. Keep the videos coming.
I admire your passion brother, keep making videos!
You are freaking HILARIOUS! Your videos have taught me so much, I love the quick and easy shortcuts! I hope you didn't throw away the back bone, they're great fried.
So no need to flip it during the cooking? How long did you cook it for?
this man is way too real haha. Love the channel Sam!
I like your cooking show very much
I use to watch this guys show on cable... glad I found the RUclips channel!
1:39 😂 little wings, but yah San Diego has been toasty lately, great vid Sam
Thanks I always wanted to know how to remove the back bone!! Plus you crack me up 😂 great show
Love this guys attitude. Lol.
Tip for the skin: You dont need to "sear" chicken as its not a piece of meat thats been cut...muscles and body is whole so it has its integrity and will hold its juices. To not lose the skin you have to render the skin for a good 10-15 mins on low heat first then you move to the pipin hot side of the grill for the grill marks that way it doesn't stick and you dont lose your skin. Another thing i like to do with my chicken is leave it overnight on a dry or wet brine with spices and citric flavours then i spatchcock that bitch on a smoker grill. happy days! love you Sam!
Trying this recipe tonight.
Love it brotha✌🏽
Lmao that wing flap tho
Sam your cooking setup is amazing. Was it your design?
You’re my new favorite tv Chef!!
Sam is Da man, love your videos
You crack me up Sam! Love your channel keep up the great work.
1:39 lol
I can’t find your recipe on your website :(
New subscriber! 😄
I like how you said you're putting the glaze on just the chicken. Like where the hell else would it go? LOL
I prefer to call it I got your back chicken.
Sam, love your honesty while cooking. 👍🏻💯👨🏼🍳
Great job. You should update with an estimate on how long this usually takes to cook
Great 👍🏻. We call it road killed chicken 😂
Things happen but your a great awesome cook don't sweat the little things enjoy yourself.
I'm gonna try and remember this method next time I have a chicken!
“ shit better end well” lol ! Love it!
Haha I love this guy.
4:36 While the chicken roasts on the grill, Sam stews in his backyard
Smoke your turkey the same way, spatchcock, for T-Day. Also try adding a hot brick or two on top of chicken. Spatchcock is much better than beer-can chix, imho. great vid!
Sam, I couldn't help but notice a bit of Eugene Levy in you in this video. Also, I would brine my chicken for 3-4 hours. It flavors the meat and keeps it more juicy/ What is your take on brining?
hahahahaha! I love you! hahahaha! your delivery is priceless. Subscribed
A little rough Sam.. I grill it skin side down with a heavy cast iron pan on medium high heat.
Sam you are the man! Thanks for another great video!
I love this guy he’s hilarious hahaha
How long do you cook it for?
Looks awesome
Did you film this during the heat wave in LA?
So you only use the mustard sauce on one side ?
Keep it going!!!!! Youre the best.
Thanks for showing everyone it’s ok to fuck up and just keep swimming. It didn’t ruin the cook and the food looked awesome and nobody would know the difference...unless you threw your beer across the backyard and screamed fuck. Nice work.
It's fantastic! It's aMAZEing
Got to do that!!
You could have redone the chicken after the “forest fire” incident to make yourself look better. I respect you kept this. It’s a good example of what can happen when cooking and how to learn from it and still make a damn good meal. Sam the honest cooking guy. 👊
Great looking bird!
Love it bro
About how long does it need to be on the low side?
Damm that looks good!
I’m glad you included the mistake in the video, I like that it’s realistic.
Man! I was laughing my ass off when you went pissed off when the chicken came skinless, just like myself!!!, good job trying to hide your frustation Sam lol, we like the way you cook, just like normal ppl...
that chicken look delicious. Good job men you know how to cook.
I grill my chicken in the microwave.
EDIT: I have the BEST chicken recipes if anyone is interested.
1. Diswaher marinated chicken
2. Chicken mashed in the shape of a cow.
3. Car exhaust smoked chicken. (My personal Fav!!)
Hey Sam you should post the link to the recipe in the description!
Looks really good Sam ... 👍
Looks delicious Sam!
Man where u been, I need my cooking guy fix
Well done. 👏
Sam, Go get a few Frozen Vodka shots from the freezer! Every thing will cook well.
a meal for the gods !
Great video
How long on the grill??
Sam: This looks excellent ! I gotta try it. Also, I want to try your SRIRACHA sauce, the recipe that was half SRIRACHA and half Butter..it would be really good I bet too.
Love the juiciness of those brrast, way to go.
you have the physique of a rick & morty character... i fux with it.
It's exactly the same in our kitchen, something always fucks up and I really like that it is shown here too. Don't worry about it, we all make mistakes, let's just TRY to get over them and make delicious food! btw Sam the grill is smoking like hell in the background when you cut the chicken!
I'm gonna do this TODAY. I thought a sesame honey mustard glaze with crushed pineapple! Yes ...next a tumeric based seasoning with parmesan garlic. Blast the taste buds....I have a hundred ideas! Thank you!
Did you like it?
@@Godschild23 It wasn't the technique it was the chicken. It had this weird skin the feather plugs were too even. and the the chicken skin separated from the meat. I have never seen that before. I just started eating chicken again but I went a long time not eating chicken.
@jrae the pineapple does sound yummy. I love to grill pineapple. :). I hope it works out next time. I did mine today but tried a different recipe since I couldn't find this one.
@@7msjster Thanks
Should have used a cast iron pan. Spatchcock is definitely better roasted on cast iron
dat shirt is fire🔥🔥
Great job Mr.SAM
that chicken looked so moist i got moist in my nether regions
Cutting the bones gave me the creeps. Lol
I have severe spinal problems and got tell ya when you started cutting the back bone I instantly started hurting .