I made a pot of baked beans for my hubby and I's first bbq as a couple. Since i was cooking a lot if sides i wanted the beans to be easy but better than plopped in a pot and heated. It was just out of a can but i put it in a shallow dutch oven/braiser, with some browned sweet onion, topped with bacon woven in a basket weave like a pie crust, then brushed with sauce and a little brown sugar sprinkled on. Then put on the grill until bacon cooked and bubbly. The smokiness was very good. Decades later he still asks for that one dish every bbq. 😂
I believe you add wet to dry because it's just more difficult the other way around. Dry tends to float on the liquids and is harder to mix in whereas adding the wet to dry hydrates the dry ingredients faster allowing for easier mixing. I think.
Adding wet to dry ingredients is important when you don’t want to develop gluten. Overmixing batter leads to gluten development, and gluten makes for a dense texture. And you don’t want that in your cornbread.
In Louisiana, we smear a cast iron pan with lard, put it in the oven, and preheat to 500F(!) then make the batter. Batter goes in to the pan at 500F, close the oven, wait 5 minutes, then drop to 450F for around 20min. Also no flour in the batter, just corn meal.
Sam you broke my heart! As a fellow proud Canadian I was gobsmacked when you threw canned beans into your bbq beans! I know real beans take forever to make but they are so delicious!!!
I once made scotch egg deviled egg. Adding the traditional scotch egg spices to the yolk filling. Making a really thin sausage patty to top each each and then finishing with a slice of Cornichon. Perfection. I have also been making a Caribbean slaw for my barbecues. Honey mustard hot sauce dressing, slaw stuff and thinly sliced bell peppers, and mango or pineapple.
@@MrVovansim black pepper, nutmeg, and coriander. Those are the spices that go into Scottish Lorne which is their breakfast sausage. At least that is what I believe after doing googling on Scottish sausage recipes.
Looks great!!! Maybe a few sides with less sugar for us that can't have it 😢. I know people will say don't use it, but I feel the sugar counteracts some other things 🤷♂️!!! 🍻 boys
Wow Sam my sons birthday is next week & you just gave me all kinds of help with these sides, I get really sick when I eat eggs but, I just may suffer to eat those deviled eggs with the carnitas on them cause pulled pork is my absolute fave- thank you! I mean EVERYTHING you make is insanely tempting to both my husband & i & to say the least we try most everything you make especially your gravy for the poutine fries…we are extremely huge fans of yours & you have brought our tastebuds to a whole new freakin world lol…your channel is #1 in our book
After having watched several of your Amazing Video's, I am not only in "awh" of your scrumptious concoctions but also amazed by your Showmanship and fantastic use of words. You are an Extraordinary Chef and Entertainer. Thank you Sam!!
My fiancée and I have been watching your vids for a few years now. And we have loved all of them. But the fact that you made something from Guatemala, where my family is from, made me love your videos even more!
"Summer BBQ" always breaks my head. Here in central TX we definitely do more BBQ in the winter time. When it's 105+ for four months in a row you have no desire to be outside at all, let alone working over a hot pit!
Yeah but with no ac you don’t really want to be working over the oven and stove and heating up your apt even more (also in SoCal) so I get it. Ideally your bbq area has some shade! Then your outside with a slight breeze and a cold beer, and you can bring your cooked food into the house that isn’t scorching to eat
@@Bleepbloopblapppsounds right 🙏 even grilling in the middle of the night with a beer is what I do sometimes here in Florida. Our real feel was 112 today
As I sit here watching this episode, and eating homemade turkey chili my wife made (delicious by the way), when Sam said that he is making cornbread, it reminded me that my wife also made corn bread. This made my heart sooooo happy....lol....
Sam your content is the best on RUclips you put out what 456 videos a week that’s amazing. You’re a hard worker and I love your videos keep up the good work and thankyou
Just made most of these. Beans: Amazing! Star of the show! Everyone should try these. Not too spicy, but if you've got anyone sensitive to that maybe use half as much chipotle and chili sauce. Cornbread: Okay. I think the recipe on the cormeal box is better. Potato Salad: Okay. I'd eat it again if it was served to me but I'll be looking for other recipes to try.
Just made your cajan pasta with shrimp and sausage for tea it was epic! I love just picking a video and going out grabbing the ingredients then making and eating it! 🎉😊
Wet to dry, my theory is: wet to dry because if you want to add more or less liquid, you could just add milk in this case (or water for other recipes). Or could stop adding the liquid if you're already there. If you added dry to wet, the ratios of the dry would be tricky to whip up for just adding a little dry.
Great video, I make my corn bread dry to wet, slowly pour the dry mixing slightly, after my corn bread is baked, its moist, soft and delicious, i tried both ways, no difference.
Congrats on becoming an American citizen! I’ve loved you for so many years, and you’re only getting better! I remember years ago when you did a much shorter show when Max was a teen, and you both made tuna. Love you all!
Again, thank you all. We love your videos. A quick suggestion for your delicious corn bread recipe. Try it next time with whole freshly cut uncooked corn kernels. To be added while mixing.
As long as it’s commercially made mayo it’s a preservative and doesn’t spoil easily. It’s usually the potatoes or the egg (if used in the recipe) that causes people to become sick.
Mayo is fine in potato salad, be vigilant and keep cold. I serve my potato salad in bowl sitting in a bigger bowl of ice, neighbors appreciate my doing this.
Love your channel...everything you cook looks amazing! I am definitely gonna make that potato salad. FYI, if you wanna really step up those baked beans, add a shot of Jack Daniels for every large can that you use! Also, I have a request...could you do a show on pickled stuff...like pickled red onions, pickled eggs. These have become a staple in my fridge to add to food or short cut cooking. I use them for salads, sandwiches, etc. I am sure I could probably do peppers as well. I am single and cooking for one is a challenge. I am trying to learn how to preserve and to waste less fresh food.
I absolutely love watching not just your cooking but your dialogue. Bleep son \o/. Can you do one cooking episode of a main and side bud with the idea of kosher in mind for your viewers? No meat and dairy mixed in one meal. Sam the kosher guy episode
All the good Canadian heroes go to America.... Superman , made in Canada.... Mickey Mouse , made in Canada... Leslie Nielsen, made in Canada... John Wick , made in Canada.... Now Sam the cooking guy , your welcome America.... Can not wait to make those beans with Canadian maple bacon......5:15 am and I'm hungry , so hungry... (Quote from Homer Simpson) 👍 👍 🇨🇦
Sam it’s the starchy potatoes that grow bacteria easily when held over 40F. Commercial mayo has preservatives and is pasteurized and does not go bad as quickly.
Great episode, as a fellow Canadian, up here in Edmonton- shout out to Max’s wife and in-laws!,,I am enjoying the BBQ series to try during our 8 days of summer BBQ season! I share many of the same flavour (yes spelled with an “ou”favourites as Sam. Cholula, Japanese Mayo, thick soy etc. The latest is his love for Americanized chilli sauce to replace ketchup. What is the brand or style?? it’s always just in a plain jar! I need to try it!
when I make potato salad, I mash some of the potatoes and leave some chunky, then add onions and hard boiled eggs, that are also mashed a bit. Then I add a splash of vinegar in with the mayo and mix. Smooth out the top and then make a mayo, mustard, vinegar mixture and spread that on top, Top with slices of hard boiled eggs and then smoked paprika. It's a northern Maine thing and it is freaking delicious
I made your no mayo (even though we all love mayo) potato salad and my wife said it was the best potato salad she's ever had. I agree it's fantastic. Wonderful flavors. Keep up the great work boys.
That potato salad looked amazing! The overly sweet baked beans aren’t my jam, but I know a lot of people prefer that style. I lived in Texas for quite a while and charro beans were very popular. Maybe do a video with traditional carne asada party fare? Frijoles charros are a very common dish at those events.
I made the baked beans this past 4th of July and they were gone quickly!! Everyone loved it so much I only got 2 bites haha Thank you for sharing this recipe!
Corn bread hack save some bacon grease get it hot and por mix browns the bottom and doesn't stick to cast iron if done right makes a amazing crust underneath. Thank u for sharing appreciate y'all
That all look amazing! Try deep frying the egg white before you put the yoke back in and then the carnitas on top. Tried this once for a party and literally couldn't make them fast enough to keep them on the tray. I don't know if I can ever go back to regular, unfried deviled eggs. Lol.
Damn I love your ending commentary on what you have just made and your reaction is freaking priceless Don't give up the French or four-letter words cuz damn we love it you bring it for real 😜😂👍😎
Have you ever thought about doing some recipes for diabetics with low or no sugar recipes? As a type 1 diabetic, I'd love to know what some of your changes would be to certain recipes.
The bean look really good but if they were left uncovered for the last half hour it would reduce and get kinda jammy. It also gives it a skin on top that is the best part like with cooked chocolate pudding.
Loved this, def gonna make the bacon cornbread. I gotta say though, to anyone making the deviled eggs; add a bit of prepared horseradish to the yolk mix! It really kicks them up a notch
About the cornbread…I think they have you put the dry first and the wet second because if you put the wet first in the dry on top, it might splatter everywhere? Maybe?
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I made a pot of baked beans for my hubby and I's first bbq as a couple. Since i was cooking a lot if sides i wanted the beans to be easy but better than plopped in a pot and heated. It was just out of a can but i put it in a shallow dutch oven/braiser, with some browned sweet onion, topped with bacon woven in a basket weave like a pie crust, then brushed with sauce and a little brown sugar sprinkled on. Then put on the grill until bacon cooked and bubbly. The smokiness was very good. Decades later he still asks for that one dish every bbq. 😂
A small can of creamed corn added in the batter is a must. Ask anyone old school.
I believe you add wet to dry because it's just more difficult the other way around. Dry tends to float on the liquids and is harder to mix in whereas adding the wet to dry hydrates the dry ingredients faster allowing for easier mixing. I think.
More likely to get lumps from adding dry to wet imho.
@user-fk8zw5js2p There may be exceptions, but generally, I think that's the case, yes.
Also easier to make a mess of everything outside the bowl.
Adding wet to dry ingredients is important when you don’t want to develop gluten. Overmixing batter leads to gluten development, and gluten makes for a dense texture. And you don’t want that in your cornbread.
All great reasons, it looks like this one is conclusive 👌
Love that after how many years of cooking professionally and hundreds of videos, Sam will burn his fingers and mouth every time, more than once.
Sam The Cooking Guy and Regular Folks Food are the two best dudes behind the frying pan on RUclips hands down.
Welcome to America, Sam. We are very happy to have you here.👍🏻
Where do you think he’s from 🤷♂️
He said it! He said it!! I've missed "And we mix" sooooooo much! Thank you Sam!
In Louisiana, we smear a cast iron pan with lard, put it in the oven, and preheat to 500F(!) then make the batter. Batter goes in to the pan at 500F, close the oven, wait 5 minutes, then drop to 450F for around 20min. Also no flour in the batter, just corn meal.
Sam you broke my heart! As a fellow proud Canadian I was gobsmacked when you threw canned beans into your bbq beans! I know real beans take forever to make but they are so delicious!!!
ruclips.net/video/k0CEcis9MBg/видео.html
Yup, in the south we called those cheater beans
Not only were they canned beans, but they were already flavored baked beans.
I watch all of your recipes and you guys rock! The banter, the food…love love, love it! Thank you 🙏 😊
ruclips.net/video/k0CEcis9MBg/видео.html
Your videos are so, so, so good. You really are the king of barbecue. A big thank you from the other side of the world (Ireland)
I once made scotch egg deviled egg. Adding the traditional scotch egg spices to the yolk filling. Making a really thin sausage patty to top each each and then finishing with a slice of Cornichon. Perfection. I have also been making a Caribbean slaw for my barbecues. Honey mustard hot sauce dressing, slaw stuff and thinly sliced bell peppers, and mango or pineapple.
ruclips.net/video/k0CEcis9MBg/видео.html
What are 'scotch egg spices'? Like sage and stuff that would go in the sausage?
@@MrVovansim black pepper, nutmeg, and coriander. Those are the spices that go into Scottish Lorne which is their breakfast sausage. At least that is what I believe after doing googling on Scottish sausage recipes.
Looks great!!! Maybe a few sides with less sugar for us that can't have it 😢. I know people will say don't use it, but I feel the sugar counteracts some other things 🤷♂️!!! 🍻 boys
I would love if these videos end with the crew trying everything. I want to see how much people like the food
ruclips.net/video/k0CEcis9MBg/видео.html
Sam is so on fire in this video! The comments are just so fast and furious! I love it! Keep up the great cooking! Love all you guys!
ruclips.net/video/k0CEcis9MBg/видео.html
I don’t know of any other cooking show where I actually laugh out loud. Thanks for the cooking options and the entertainment.
Wow Sam my sons birthday is next week & you just gave me all kinds of help with these sides, I get really sick when I eat eggs but, I just may suffer to eat those deviled eggs with the carnitas on them cause pulled pork is my absolute fave- thank you!
I mean EVERYTHING you make is insanely tempting to both my husband & i & to say the least we try most everything you make especially your gravy for the poutine fries…we are extremely huge fans of yours & you have brought our tastebuds to a whole new freakin world lol…your channel is #1 in our book
After having watched several of your Amazing Video's, I am not only in "awh" of your scrumptious concoctions but also amazed by your Showmanship and fantastic use of words. You are an Extraordinary Chef and Entertainer. Thank you Sam!!
Who has canceled you? Every intro?
ruclips.net/video/k0CEcis9MBg/видео.html
My fiancée and I have been watching your vids for a few years now. And we have loved all of them. But the fact that you made something from Guatemala, where my family is from, made me love your videos even more!
Thank you, Sam, Max and Chase for enriching my life and making it better! Love the entertainment, inspiration and, of course, the food!!
I miss the real life camera filter guys! But I still love your videos! Wooo, the purple🙄
"Summer BBQ" always breaks my head. Here in central TX we definitely do more BBQ in the winter time. When it's 105+ for four months in a row you have no desire to be outside at all, let alone working over a hot pit!
im in socal and i completely agree with you lol
Yeah but with no ac you don’t really want to be working over the oven and stove and heating up your apt even more (also in SoCal) so I get it. Ideally your bbq area has some shade! Then your outside with a slight breeze and a cold beer, and you can bring your cooked food into the house that isn’t scorching to eat
@@Bleepbloopblapppsounds right 🙏 even grilling in the middle of the night with a beer is what I do sometimes here in Florida. Our real feel was 112 today
As a fellow Texan (China Grove) I fully concur!
I live in Houston...it's way to hot to be outside !
I enjoy bbq in the fall and winter.
As I sit here watching this episode, and eating homemade turkey chili my wife made (delicious by the way), when Sam said that he is making cornbread, it reminded me that my wife also made corn bread. This made my heart sooooo happy....lol....
This and the Spice Bag episode are my two favorites. Wish I was there to taste it all.
Are we just gonna gloss over the "Shocker" hand sitting on the counter behind Sam? 😂😂
Didn't even notice that till you pointed it out.
The rocker, the shocker and, the show stopper
Entertaining for sure. I love watching these videos while California sober.
Sam your content is the best on RUclips you put out what 456 videos a week that’s amazing. You’re a hard worker and I love your videos keep up the good work and thankyou
ruclips.net/video/k0CEcis9MBg/видео.html
Just made most of these.
Beans: Amazing! Star of the show! Everyone should try these. Not too spicy, but if you've got anyone sensitive to that maybe use half as much chipotle and chili sauce.
Cornbread: Okay. I think the recipe on the cormeal box is better.
Potato Salad: Okay. I'd eat it again if it was served to me but I'll be looking for other recipes to try.
Just made your cajan pasta with shrimp and sausage for tea it was epic! I love just picking a video and going out grabbing the ingredients then making and eating it! 🎉😊
ruclips.net/video/k0CEcis9MBg/видео.html
Yup, you've met your goal in spades Sam. And Max, Chance, you guys rock too!
It makes my days to come home work to watch Sam and his cooking. Love the way he speaks😅😅
Everything Sam makes looks amazing!
“I’m in love with a cornbread”😂😂
your recipes are easy to make and SOOOOO GOOD!!
Love your choice of potatoes! Used them all the time! Very tasty fried in oil, butter and minced garlic!!!
They are amazing. I roast them with oil, rosemary, salt and pepper along with some asparagus. Sooo good. I love those little taters! ❤❤❤
Love your videos and personality... wish we were friends! Thanks for the obtainable recipes and your epic humor!
I make the beans all the time and everyone loves them. You made these beans for a hamburger probably a year ago and they are soooo good!
Wet to dry, my theory is: wet to dry because if you want to add more or less liquid, you could just add milk in this case (or water for other recipes). Or could stop adding the liquid if you're already there. If you added dry to wet, the ratios of the dry would be tricky to whip up for just adding a little dry.
Great video, I make my corn bread dry to wet, slowly pour the dry mixing slightly, after my corn bread is baked, its moist, soft and delicious, i tried both ways, no difference.
Congrats on becoming an American citizen! I’ve loved you for so many years, and you’re only getting better! I remember years ago when you did a much shorter show when Max was a teen, and you both made tuna. Love you all!
Again, thank you all. We love your videos. A quick suggestion for your delicious corn bread recipe. Try it next time with whole freshly cut uncooked corn kernels. To be added while mixing.
As long as it’s commercially made mayo it’s a preservative and doesn’t spoil easily. It’s usually the potatoes or the egg (if used in the recipe) that causes people to become sick.
Sam: Mayo in the potato salad makes you sick!
Also Sam: Who wants deviled eggs!? 😂
😂
Thought same. Lol
Same thought here!
Mayo is fine in potato salad, be vigilant and keep cold. I serve my potato salad in bowl sitting in a bigger bowl of ice, neighbors appreciate my doing this.
Those baked beans looked amazing, and I'm for sure making those soon.
Love your channel...everything you cook looks amazing! I am definitely gonna make that potato salad. FYI, if you wanna really step up those baked beans, add a shot of Jack Daniels for every large can that you use! Also, I have a request...could you do a show on pickled stuff...like pickled red onions, pickled eggs. These have become a staple in my fridge to add to food or short cut cooking. I use them for salads, sandwiches, etc. I am sure I could probably do peppers as well. I am single and cooking for one is a challenge. I am trying to learn how to preserve and to waste less fresh food.
Maxi at 14:10 "Sure, if you want to ruin it" LOLs 🙂🤩
Great recipes here! I will definitely be making these.
Not a huge fan of baked beans but definitely going to try those .
Thanks for all your great ideas Boys!
ruclips.net/video/k0CEcis9MBg/видео.html
Guys you read my mind… literally making this tomorrow! Amazing
We need a compilation video of Sam taking bites of scalding hot food.
YES!!
I absolutely love watching not just your cooking but your dialogue. Bleep son \o/. Can you do one cooking episode of a main and side bud with the idea of kosher in mind for your viewers? No meat and dairy mixed in one meal. Sam the kosher guy episode
All the good Canadian heroes go to America.... Superman , made in Canada.... Mickey Mouse , made in Canada... Leslie Nielsen, made in Canada... John Wick , made in Canada.... Now Sam the cooking guy , your welcome America.... Can not wait to make those beans with Canadian maple bacon......5:15 am and I'm hungry , so hungry... (Quote from Homer Simpson) 👍 👍 🇨🇦
Sam it’s the starchy potatoes that grow bacteria easily when held over 40F. Commercial mayo has preservatives and is pasteurized and does not go bad as quickly.
It's Summer in Florida and you're making me contemplate using my oven to make corn bread!
I loved how you were singing T-Pain @10:43
Great episode, as a fellow Canadian, up here in Edmonton- shout out to Max’s wife and in-laws!,,I am enjoying the BBQ series to try during our 8 days of summer BBQ season! I share many of the same flavour (yes spelled with an “ou”favourites as Sam. Cholula, Japanese Mayo, thick soy etc. The latest is his love for Americanized chilli sauce to replace ketchup. What is the brand or style?? it’s always just in a plain jar! I need to try it!
Glad the shocker made an appearance in todays video.
when I make potato salad, I mash some of the potatoes and leave some chunky, then add onions and hard boiled eggs, that are also mashed a bit. Then I add a splash of vinegar in with the mayo and mix. Smooth out the top and then make a mayo, mustard, vinegar mixture and spread that on top, Top with slices of hard boiled eggs and then smoked paprika. It's a northern Maine thing and it is freaking delicious
I'm watching this for 4th of July ideas. Totally love the bacon cornbread idea and maybe add a bit of green chile .
I'd love to know how you keep your honey from crystalizing! Everything looks so good! Cheers everyone! Great video as always, Sam
Crystalising means that it is pure honey. You can put the container in semi hot water for a while and it will return to its original state.
Can you please make a gorgeous leg of lamb with roast potatoes, yourkshire puddings, and gravy??
This is the most AMAZING thing I've ever seen!!!
You can pour dry to wet if you do so gradually. Wet to dry incorporates the wet slowly enough to properly incoporate.
Everything looks so delicious! Thanks for sharing the recipes!
If you add the "Dry" to the "Wet", you have to mix for a lot longer and the finished bread will be tough.
I made your no mayo (even though we all love mayo) potato salad and my wife said it was the best potato salad she's ever had. I agree it's fantastic. Wonderful flavors. Keep up the great work boys.
The world's best ask for a thumbs up. You earned this one brother!
Great show as well!
All good! - All gold! - Thanks! - Cheers!
Made the beans and cornbread with a tri tip, family loved it
You add wet to dry to prevent the clumping of the dry ingredients in the wet medium.
That potato salad looked amazing! The overly sweet baked beans aren’t my jam, but I know a lot of people prefer that style. I lived in Texas for quite a while and charro beans were very popular. Maybe do a video with traditional carne asada party fare? Frijoles charros are a very common dish at those events.
ruclips.net/video/k0CEcis9MBg/видео.html
I made the baked beans this past 4th of July and they were gone quickly!! Everyone loved it so much I only got 2 bites haha Thank you for sharing this recipe!
Corn bread hack save some bacon grease get it hot and por mix browns the bottom and doesn't stick to cast iron if done right makes a amazing crust underneath. Thank u for sharing appreciate y'all
That all look amazing! Try deep frying the egg white before you put the yoke back in and then the carnitas on top. Tried this once for a party and literally couldn't make them fast enough to keep them on the tray. I don't know if I can ever go back to regular, unfried deviled eggs. Lol.
Main Who?! These are some of the most delicious looking sides I've seen in a while! I just need a plate of sides, when they're this good.
You have made such wonderful food videos!! Thank you
Damn I love your ending commentary on what you have just made and your reaction is freaking priceless Don't give up the French or four-letter words cuz damn we love it you bring it for real 😜😂👍😎
I've made the beans a couple of times, and they have been a hit.
As a side note, the beans make a great Hotdog topping.
"God, dang! Jeez!!"
"How bout more beans, Mr Taggart?"
"I'd say you've had enough!"
absolute best. gonna spring some of these on my fam.
Bruh, I was literally thinking today that I was tired of cooking my same old sides. Sam can read minds now 🤯
Gotta add scalloped potato casserole to this. Mine will give you another child.
Jalapeño popper deviled eggs the best, cream cheese, diced jalapeño and bacon in the filling and paper thin slices of jalapeño on top for the garnish
Are you kidding? Baked beans and any deviled egg (even mine) for the win! Thanks for the video!
Wet to dry avoids clumps. That's what my grandmother always said.
Made the beans nd the cornbread 😍 soooo good
If you want to, next time cook your cornbread in a pre-heated cast iron pan. Delicious crust! My entire family enjoys your videos!
Have you ever thought about doing some recipes for diabetics with low or no sugar recipes? As a type 1 diabetic, I'd love to know what some of your changes would be to certain recipes.
Sam you did a amazing job with Summer sides.❤❤😮
The purpose of adding wet to dry is to reduce lumps.
Dear Chef Sam,
You made Jack 1 happy camper for including recipes in your videos thank toy
The bean look really good but if they were left uncovered for the last half hour it would reduce and get kinda jammy. It also gives it a skin on top that is the best part like with cooked chocolate pudding.
I always put my beans on the smoker. Great flavor.
3 words. Maple bacon cornbread 🤤
I like this rapid fire of easier recipes format
New subscriber from Canada, I'll be making all of these. THANK YOU.
For deviled eggs, I think you’d love making them with horseradish
Should've thrown the beans n cornbread in the smoker! Delicious
Loved this, def gonna make the bacon cornbread. I gotta say though, to anyone making the deviled eggs; add a bit of prepared horseradish to the yolk mix! It really kicks them up a notch
About the cornbread…I think they have you put the dry first and the wet second because if you put the wet first in the dry on top, it might splatter everywhere? Maybe?