In Philippines they have oxtail served in peanut sauce, it’s called “kare kare”. Definitely sounds weird at first but i recommend everyone to try their meats with peanut sauce (:
There is a kinda similar west African dish called “suya” . It is thin slices of spiced and peanut marinated and breaded beef or chicken grilled over charcoal and served with lemon and onions.
Mainly Nigerian restaurants And they call it "Suya", or sudanese restaurants and they call it "Agashy".or in some Saudi Arabia cities with african emigrants and they call it "Siraih"
NOTE: FYI, this is the grilling method I use for tuna steaks (rare of course), and I use a wide grate and weigh the sides with bricks. Keeps the grate stable and won't slide!
I can't recommend strongly enough: natural lump charcoal is vastly superior to briquettes. I like to use the brands made from mesquite (they give a subtle hint of the wood's flavor) but any variety will be free of those oily/waxy notes from the binders, and they burn down to a very fine, dry, white ash instead of that 'wet sand' mess left over from briquettes. They burn a little fast/hotter than briquettes but arent really much harder to manage. And the differences in flavor and clean up make it more than worthwhile
I agree with this 100%. I use oak lump charcoal and then add applewood and mesquite woodchips after put the meat on... holy shite it makes things taste amazing!
@@ipdjbt Yup. Once briquettes ash over, the flavor is indistinguishable from lump, assuming you're using a reputable brand. Lump is great for hot, fast searing and briquettes are better for low and slow controlled cooking. I use both depending on the application and prefer Royal Oak for my lump and briquette needs.
"Well, you're always happy when there's lots of flamin' stuff. This has gotta be like a wet dream for you." That's a Tobias Funke line if I've ever heard one.
Pavilion - “Who’s the crazy mofo always complaining about a god damn bell?” - “Oh CRAP!! He has 3 million subs on RUclips!!!” - “GET THE BELL!! NO WAIT, GET TWO!!!”
Honestly had to look up vuvuzela. Found 10 hours of vuvuzela. Sounds like the end of the world. I'm thinking it would be better to play "Spirit in the Sky" song full blast. After the four minutes of everyone dancing and clapping.
@@joshuashepard3557, my mom lived in South Africa for 14 years. Big sporting events, usually soccer/football, meant lots of vuvuzelas from their sports loving neighbors.
@Sam - you and your team are easily top 3 if not the best personalities and content available for food. You are all appreciated. I'll be making this in a day or two! Love and Respect from Austin, Texas. Cheers
Big congrats on the bells and that steak looks amazing! Good going Mark Combs for actually taking care of your customers and your company by doing this. I worked in a store for 37 years and i know what people want too.
Pretty sure the negative attention from STCG was a great motivation for that Pavilion, curious to find out if the bells will be implemented in all Pavilions.
"I'm working on getting a bell, it's complicated." Yeah, all those 'ring bell for service' bells that you can buy at almost any office supply store would have been an easy solution, before putting in the permanent bell(s). Even a wireless doorbell would have done the job. Gotta love the inability of managers and executives to figure out the simplest of things. At least they finally installed service bell(s) at the meat counter, good on you Sam for staying on their asses.
I think it was a corporate issue, not the manager not being able to figure it out. Managers have to follow corporate policy. Fortunately, Sam made enough noise here that they finally got tired of people calling them out on it.
I think if you're going to infused something peanuts into your dish, try this recipe, it could make your steak in peanut butter sauce better: 2 cloves garlic (minced) 1/4 cup canola oil 1 tblspoon anatto coloring 2 tblspoon brown sugar 2 cups Peanut butter 1 cup beef stock Salt and pepper to taste Just a suggestion 👌🏻❤
Do grilled brisket tacos (the best) 1.) Slice raw brisket thin 2.) Season with season all or lawrys 3.) Grill on high heat (watch for flare up's because of high fat content) 4.) Using a clever chop meat (because of toughness) 5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional) Creamy green salsa (most people think it has avocado but its a lie) 1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion 2.) Once charred blend everything together 3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend) 4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
This is the first time I've ever seen anybody say "couple teaspoons of soy", dump a shitton in, realize they goofed up, and actually FIXED it. Every other video on RUclips will say "a couple teaspoons" then drop a damn cup in.
I want to thank you for the frequent turning advise. Have always flipped once maybe twice. Celebrated the 4th by trying the turn often method. BRAVO! thank you once again... Yes were ootside.
You really made my day when you said they ended up putting the bell. The recording, the truce, the bell... Perfect. Thank you for proving that the "little man" can still beat a souless corporation. You made me very happy. Thank you.
Definitely going to try this. But in a side note, thank you, thank you, thank you Sam for teaching me how to cook a steak the correct way. I would always let it cook and flip once and always got the gray with pink center. After watching many of your episodes I've been cooking my steaks perfectly now for months. No gray!!!! I now go 4 minutes and flip, 4 minutes and flip, for a total cooking time of 16-20 minutes. 125°-135° internal, all red inside and perfect tenderness. Such great advise. Thank you. Food request - Cook a duck with crispy skin (if yall eat it)
My Indonesian wife will tell you peanut sauce is from Indonesian cuisine. There are also dozens of grates available for a charcoal chimney. Another great episode.
I have a small circular grill designed for the top of the charcoal chimney. I use it to sear my steaks every week. Afterwards I dump the coals on one side of the grill and let them slowly come to temp on the other side.
That trick with a grate on top of the chimney was something I did about 10 years ago with a 3" cube of Tuna. I used the square cast iron grate from my hibachi. It didn't slide much and it had a nice wooden handle to hold onto. It came out great!
Coming from a Dutch-Indonesian family...my grandmother use to make peanut sauce and skewers of beef or chicken. It was the best. Rice, meat and peanut sauce....delish.
So im a student living in student dorms and was wondering how would i get grill/char marks on meats, like steak or chicken, without a grill? Are there any kitchenware items / kitchen hacks to help with this? Thanks :D
"You got your steak in my peanut butter!" "You got your peanut butter on my steak!" Righteous job Sam! Looked fanfukntastic! Also, congrats on making the supermarket your bitch! #DamnTheMan Update: Also Huge Shoutout for showing people alternate cooking methods! You dont need hundreds of dollars worth of equipment to cook kickass food! Now that you've done Mountain Man steaks, & homeless steaks, try Construction Worker Chevy Chicken of Ford Fajitas!!!
Hey Sam quick question 😉... Have you guys EVER thought of picking a lucky subscriber and flying them out for a day or having a neutral getaway location to spoil one's taste buds? I've made quite a few of the things you've blessed us with.. However I can almost guarantee it don't taste anything close to what you make. Lol just my thoughts. Great channel.
I’ve used this chimney method to cook a tomahawk. It turned out amazing! A little tip: I used the round porcelain grill insert from my Weber kettle. It’s nice and heavy and more stable than the grate you used. Looking forward to trying this recipe!
The brain behind this cook must have been high AF at the time but we've not been steered wrong yet (get the pun ;-) so it's been added to the 'Must Try' list ;-) #Merica lol
We do it all the time down here in Australia. Satay is a thing man. And you know what trumps pretty much everything? Satay burritos. Holy crap, best thing ever. Even if you just dice some onions and throw some kidney beans into the satay beef mix, then throw on a burrito with diced capsicum and cheese... its epic.
I've been seering with a chimney starter for years now. Just sous-vide the meats to the desired doneness, pat them dry and finally seer them ~1-1,5m/side on chimney starters.
When I first saw what it's supposed to be as in the title. I said what is wrong with this guy? But if you were making the peanut butter and I saw the ingredients that you put into it will you leave the sauce and I just got finished grilling yesterday I was like this might not be that bad
Wow. This looks awesome. I’m definitely going to try this method although I think I’ll flip the chimney upside down to waste less charcoal. Just an idea
You are doing things in a way that are needlessly more difficult and needlessly more dangerous. If you simply turned the charcoal chimney upside down you use the small area to hold the charcoal. Secondly, if you spray or dip your tinder in some vegetable oil you use a whole lot less paper and do not need to use a propane torch to light it. A simple match or lighter will ignite the paper and with the oil, the paper will stay lit longer so you use less. And lastly, if you're going to cook that close to the coal, please get a natural lump charcoal. This is the type of cooking where the flavor difference is most noticeable.
I too eat peanut butter on my breakfast burgers so I think this sounds and will taste amazing. Continuing with the peanut butter theme, peanut butter stuffed jalapenos wrapped in bacon and cooked on grill or smoker. Absolutely amazing. Give it a try!
I use that exact peanut sauce with chicken all day long. No reason it wouldn't work with beef. Try adding a splash of rice wine vinegar to the sauce. So good.
I think you should put these in a fire pit ring with some type of grate to lift the coal chimneys. I think a grate to cook on could be welded onto some pieces of rebar (or something similar) to drive an inch into the ground for stability. That steak looks and sounds delightful, thanks!
First time here. After marinating my own recipe for a birthday with some NY strip, on a whim, asked myself, "I wonder if PB would be a good idea?" Clicked this video, liked, and subscribed. Needless to say, I'll be watching many more videos.
When Sam over pours the soy & you can already hear him freak & about to fall apart camera guy steps in & yells “Just pour it out” Sam listens, calms down & the party goes on. I love it!
In Sudan we always eat our BBQs with a salad mixed with peanut butter or peanut butter mixed with some green chilli, chopped onion, mixed spices & lemon
Thank you for helping me to elevate my cooking and try new things. I find myself looking at your channel every time I don’t know what to make for dinner and you have always delivered.
Great shout out for another person during your video. It takes class to point out when other people do good things during your time to shine. I also now need to go buy a food processor so I can make Peanut butter instead of buying it. I don't use a lot peanut butter when I cook so making it won't be a big issue.
Wow Sam, Max, and Chance. 2.95M subs? I watch for the cooking and good dialogue. I had no idea how many subscribers were following the chanel. Great work gents.
Going to try this recipe after eating a lot of Barbeque on the 4th. But Thank you, from all the customers waiting at counters all over America! Thanks to Mark for listening and taking action.
For cooking steaks on top of the chimney, you might want to create a cage for the steaks. Like tong handles but the ends have grates. Or something similar to a flatter rotisserie basket, except tongs. I know I've seen what I'm describing somewhere before, I just don't know what the proper name for it is. This should make flipping a hell of a lot easier, faster, and safer.
Try putting the grates from the grill over the chimneys. Prob magnificent grill marks especially if they're cast iron. Gonna try it myself.Will lyk....
Peanut butter goes great with savory. Have used it with just sautéed ground beef and to help the flavor profile of some carnitas I was making (ok that was peanut sauce but close enough)
Beef/lamb, peanut sauce and sweet soy sauce is the combo we use here in Indonesia for hundreds of year
In Philippines they have oxtail served in peanut sauce, it’s called “kare kare”. Definitely sounds weird at first but i recommend everyone to try their meats with peanut sauce (:
I thought the same thing. It's one of the greatest dishes. I want to try it with seafood.
How does one get a seat at
your table for dinner?
I'm willing do most things.
You do this amazing thing they invented strictly for his restaurant. You're going to love this: walk into it.
Danimo Snowman holy crap that was good.. come up with it on your own?
@@recemottashed4941 I told him to whisper it into my ear receptacle
@@recemottashed4941 Yeah I did actually. It's a play on a different joke, but it's mostly original.
Yea but I want *his* cooking, from *his* equipment in *his* backyard
Sam the Cooking Guy: Cook, RUclips star, father, butcher counter activist.
We prefer "Independent Customer Service Advocate"
He’s so gud
Dilly Dilly!
Counter lives matter
Former TV star as well
I came here post-workout and saw the words 'peanut butter' and 'steak' in one sentence. God, I love it here!!!
"might be like a wet dream for you huh?"
Elvis burger
Same my stomachs mad lol
I watched in between sets at the gym. I had to wait until I got back to re-watch the sauce. 🤤
All the "massive gainz" talk...lol I GO TO THE GYM!!!!
There is a kinda similar west African dish called “suya” . It is thin slices of spiced and peanut marinated and breaded beef or chicken grilled over charcoal and served with lemon and onions.
I want to eat....ALL ....of that. What type of restaurant would serve this? Morocco or Mali?
Mainly Nigerian restaurants And they call it "Suya", or sudanese restaurants and they call it "Agashy".or in some Saudi Arabia cities with african emigrants and they call it "Siraih"
I gotta say of all the videos you've done, this one ranks up there as the most 'never saw that combo coming but wanna try it'. Looks amazing Sam
At this point Sam is just coming up with high-end stoner food. Next week will be fruity pebbles crusted halibut.
Lol
Go to Southeast Asia. Beef, chicken, and mutton satay with peanut sauce has been around for a LONG time.
@@tracylinden8043 Yes, that region is a favorite of stoners.
One of Sam's favorite recipes is captain crunch coated seared tuna I think. Or something like that.
that....actually could work
NOTE:
FYI, this is the grilling method I use for tuna steaks (rare of course), and I use a wide grate and weigh the sides with bricks. Keeps the grate stable and won't slide!
Saw Alton Brown use this method with sesame crusted tuna steaks. I’ve always wanted to try it.
@@CantankerousDave You should! That's who/what turned me on to it, and it's fantastic.
I can't recommend strongly enough: natural lump charcoal is vastly superior to briquettes. I like to use the brands made from mesquite (they give a subtle hint of the wood's flavor) but any variety will be free of those oily/waxy notes from the binders, and they burn down to a very fine, dry, white ash instead of that 'wet sand' mess left over from briquettes. They burn a little fast/hotter than briquettes but arent really much harder to manage. And the differences in flavor and clean up make it more than worthwhile
I agree with this 100%. I use oak lump charcoal and then add applewood and mesquite woodchips after put the meat on... holy shite it makes things taste amazing!
I agree 100%
I love my lump
Kingsford 100% natural hardwood briquets are awesome. Lump has its uses but these briquets have none of the downsides of typical briquets.
Couldn't agree more.
@@ipdjbt Yup. Once briquettes ash over, the flavor is indistinguishable from lump, assuming you're using a reputable brand. Lump is great for hot, fast searing and briquettes are better for low and slow controlled cooking. I use both depending on the application and prefer Royal Oak for my lump and briquette needs.
Man, I yelled "HE DID IT" when I saw that picture! Took too long for them to listen, but listen they did!
Sam. You’ve done it again. Made this tonight, and I have no words. Simply incredible. I will cherish this recipe for all time. 😍🔥
We made this tonight and it was sooooooo good. Better than expected! Thanks, Sam!
I, living in Utah, am envious of the fact you can smoke so much pot as to forget the words "Beef Satay".
The little nubbin on the end of the Ribeye is my favorite part.
The Chef's piece. Tasty!
It's called the cap, you can ask for it mop rolled at most butchers.
Same🖤🖤
@@bearberenstein5202 thank you 🖤
@@bearberenstein5202 the rib cap is not the tiny little piece.........
"Well, you're always happy when there's lots of flamin' stuff. This has gotta be like a wet dream for you." That's a Tobias Funke line if I've ever heard one.
There was so much smoke, even the gardeners called it quits today.
haha
@@DyslexicMitochondria Hey bro I watch ur videos. Love your channeI
😂🤣😂😂
Hmmm , you're right , interesting
No complaints about flys today with all of that smoke going on.
Pavilion - “Who’s the crazy mofo always complaining about a god damn bell?” - “Oh CRAP!! He has 3 million subs on RUclips!!!” - “GET THE BELL!! NO WAIT, GET TWO!!!”
Two bells. That's winning. I was about to suggest everyone bring a kazoo.
Or a vuvuzela
Honestly had to look up vuvuzela. Found 10 hours of vuvuzela. Sounds like the end of the world.
I'm thinking it would be better to play "Spirit in the Sky" song full blast.
After the four minutes of everyone dancing and clapping.
@@joshuashepard3557, my mom lived in South Africa for 14 years. Big sporting events, usually soccer/football, meant lots of vuvuzelas from their sports loving neighbors.
@Sam - you and your team are easily top 3 if not the best personalities and content available for food. You are all appreciated. I'll be making this in a day or two!
Love and Respect from Austin, Texas.
Cheers
Big congrats on the bells and that steak looks amazing! Good going Mark Combs for actually taking care of your customers and your company by doing this. I worked in a store for 37 years and i know what people want too.
Pretty sure the negative attention from STCG was a great motivation for that Pavilion, curious to find out if the bells will be implemented in all Pavilions.
Thanks Sam! Could you do some more stir fry? I learn so much from your videos. You make cooking fun and easy to learn! God Bless you and your crew!
Never would've thought about this, but after watching, I'm going to have to try
"I'm working on getting a bell, it's complicated." Yeah, all those 'ring bell for service' bells that you can buy at almost any office supply store would have been an easy solution, before putting in the permanent bell(s). Even a wireless doorbell would have done the job. Gotta love the inability of managers and executives to figure out the simplest of things. At least they finally installed service bell(s) at the meat counter, good on you Sam for staying on their asses.
I think it was a corporate issue, not the manager not being able to figure it out. Managers have to follow corporate policy. Fortunately, Sam made enough noise here that they finally got tired of people calling them out on it.
been cooking steaks this way for over a decade. thank you Alton Brown
Mark so needs to wear a T Shirt into work that reads “Makin’ Shit Happen!!” 😁
Marking shit happens :)
I think if you're going to infused something peanuts into your dish, try this recipe, it could make your steak in peanut butter sauce better:
2 cloves garlic (minced)
1/4 cup canola oil
1 tblspoon anatto coloring
2 tblspoon brown sugar
2 cups Peanut butter
1 cup beef stock
Salt and pepper to taste
Just a suggestion 👌🏻❤
Love this!! Similar like Satay in Indonesia, chicken char grill with peanuts (but with sweet soy sauce, and garlic)
“If your crying it’s not done enough well cook your own” then steak recipes pops up 😂😂
Do grilled brisket tacos (the best)
1.) Slice raw brisket thin
2.) Season with season all or lawrys
3.) Grill on high heat (watch for flare up's because of high fat content)
4.) Using a clever chop meat (because of toughness)
5.) Serve on grilled corn tortilla (chopped onion, cilantro, lime, and salsa opcional)
Creamy green salsa (most people think it has avocado but its a lie)
1.) Grill 5 jalapenos 2 serranos 2 cloves of garlic and a 1/4 onion
2.) Once charred blend everything together
3.) Crucial step slowly drizzle canola oil while blending to emulsify (if oil seperates stop and remove excess oil and reblend)
4.) Add salt to taste (even though it has a lot of peppers it is not a very spicy salsa. Really creamy in texture)
This is the first time I've ever seen anybody say "couple teaspoons of soy", dump a shitton in, realize they goofed up, and actually FIXED it. Every other video on RUclips will say "a couple teaspoons" then drop a damn cup in.
My hubby and I love a good satay, well done. Also well done on getting the bell. I am sure all the oldies will love you for it.
Alton Brown did the grill over the chimney 20 years ago on "Good Eats"
I want to thank you for the frequent turning advise. Have always flipped once maybe twice. Celebrated the 4th by trying the turn often method. BRAVO! thank you once again... Yes were ootside.
Big mistake to watch his videos while hungry
or stoned
Only because you *already* know you adore Beef Satay
I watch when I eat boring food so I can taste his food instead of mine
Km77⁸
You mean big miss steak 🥩
My dad's from Liberia. They make beef kabobs marinated in unsweetened peanut butter and scotch bonnet or habanero pepper. Awesome flavor combo.
You really made my day when you said they ended up putting the bell. The recording, the truce, the bell... Perfect. Thank you for proving that the "little man" can still beat a souless corporation. You made me very happy. Thank you.
The corporation may be soulless, but the difficulty was probably getting the worker's union to agree to it.
Definitely going to try this. But in a side note, thank you, thank you, thank you Sam for teaching me how to cook a steak the correct way. I would always let it cook and flip once and always got the gray with pink center. After watching many of your episodes I've been cooking my steaks perfectly now for months. No gray!!!! I now go 4 minutes and flip, 4 minutes and flip, for a total cooking time of 16-20 minutes. 125°-135° internal, all red inside and perfect tenderness. Such great advise. Thank you.
Food request - Cook a duck with crispy skin (if yall eat it)
Steaks are badass…and big ups to Mark Combs. Way to go Sam, Max, Chance
My Indonesian wife will tell you peanut sauce is from Indonesian cuisine. There are also dozens of grates available for a charcoal chimney. Another great episode.
Alton Brown cooked steaks over a chimney on a rack on good eats. He is the OG feature master.
Too true, I like that this method is catching on even more since Alton Brown did it all those years ago.
I have a small circular grill designed for the top of the charcoal chimney. I use it to sear my steaks every week. Afterwards I dump the coals on one side of the grill and let them slowly come to temp on the other side.
I still think you guys should do a live episode. For nostalgia!
That trick with a grate on top of the chimney was something I did about 10 years ago with a 3" cube of Tuna. I used the square cast iron grate from my hibachi. It didn't slide much and it had a nice wooden handle to hold onto. It came out great!
I made Satay chicken lettuce wraps the other day, they were great. Satay with beef is great too!
Coming from a Dutch-Indonesian family...my grandmother use to make peanut sauce and skewers of beef or chicken. It was the best.
Rice, meat and peanut sauce....delish.
Sam can grill a steak like nobody’s business.
Clearly you haven't seen others... This guy sucks
Mannnnn Sam be coming up with some weird creations, but I promise you they are soooo good. I make his meals a lot and I love them.
FYI: You can flip the charcoal chimneys upside down and use way less charcoal.
Heh - if only I had scrolled down a little before posting the same thing....
THANK YOU !! such a waste
Y'all have changed my life! great videos, great family time, great recipes! seriously........ Thanks!!
Can I get the cast iron pan engraved with "Dangerous AF"? TIA.
So im a student living in student dorms and was wondering how would i get grill/char marks on meats, like steak or chicken, without a grill? Are there any kitchenware items / kitchen hacks to help with this? Thanks :D
George foreman mean lean fat reducing grilling machine
oh cool! I'll give it a look. thank you!!
Grab some tumbleweeds fire starters for your chimney.
Never even thought of peanut butter on a steak 🥩! Sounds weird but looks amazing! IM ALWAYS WILLING TO TRY NEW THINGS TY !
"You got your steak in my peanut butter!"
"You got your peanut butter on my steak!"
Righteous job Sam! Looked fanfukntastic! Also, congrats on making the supermarket your bitch! #DamnTheMan
Update: Also Huge Shoutout for showing people alternate cooking methods! You dont need hundreds of dollars worth of equipment to cook kickass food! Now that you've done Mountain Man steaks, & homeless steaks, try Construction Worker Chevy Chicken of Ford Fajitas!!!
what a brilliant idea to cook directly on top of the chimney starters. Cant wait to give this a try
Hey Sam quick question 😉... Have you guys EVER thought of picking a lucky subscriber and flying them out for a day or having a neutral getaway location to spoil one's taste buds? I've made quite a few of the things you've blessed us with.. However I can almost guarantee it don't taste anything close to what you make. Lol just my thoughts. Great channel.
I normally like all your videos that I watch cause the EEFFFIN GREAT 👍 but today's like is all for Mark... Thanks for going the extra mile Mark !
sam: "Do you want to catch these hands"
mark combs: "so 2 ringbells it is"
Just got our STCG cast iron 1st edition. I seasoned it and decided to test it out with bacon on the Grill. Outstanding!! Thanks Sam
I want the charred bite. This will turn a vegan into a normal person.
I’ve used this chimney method to cook a tomahawk. It turned out amazing!
A little tip: I used the round porcelain grill insert from my Weber kettle. It’s nice and heavy and more stable than the grate you used. Looking forward to trying this recipe!
The brain behind this cook must have been high AF at the time but we've not been steered wrong yet (get the pun ;-) so it's been added to the 'Must Try' list ;-) #Merica lol
Peanut satay has been around forever in Thai cuisine
We do it all the time down here in Australia. Satay is a thing man. And you know what trumps pretty much everything? Satay burritos. Holy crap, best thing ever. Even if you just dice some onions and throw some kidney beans into the satay beef mix, then throw on a burrito with diced capsicum and cheese... its epic.
Love your channel bro.
Just except .. not merica
I've been seering with a chimney starter for years now. Just sous-vide the meats to the desired doneness, pat them dry and finally seer them ~1-1,5m/side on chimney starters.
A couple of push-ups a day will help with the charcoal bags, Sam.
Push-ups would not help LOL
He’s got Emperor Palpatine eyes today!
Not only are you making great dishes, you also have that "it" balance for a great channel. Food Network needs to give you a call. Thanks Sam!
When I first saw what it's supposed to be as in the title. I said what is wrong with this guy? But if you were making the peanut butter and I saw the ingredients that you put into it will you leave the sauce and I just got finished grilling yesterday I was like this might not be that bad
Wow. This looks awesome. I’m definitely going to try this method although I think I’ll flip the chimney upside down to waste less charcoal. Just an idea
You are doing things in a way that are needlessly more difficult and needlessly more dangerous. If you simply turned the charcoal chimney upside down you use the small area to hold the charcoal.
Secondly, if you spray or dip your tinder in some vegetable oil you use a whole lot less paper and do not need to use a propane torch to light it. A simple match or lighter will ignite the paper and with the oil, the paper will stay lit longer so you use less.
And lastly, if you're going to cook that close to the coal, please get a natural lump charcoal. This is the type of cooking where the flavor difference is most noticeable.
That last point though 💯. Lump charcoal is a game changer.
I too eat peanut butter on my breakfast burgers so I think this sounds and will taste amazing. Continuing with the peanut butter theme, peanut butter stuffed jalapenos wrapped in bacon and cooked on grill or smoker. Absolutely amazing. Give it a try!
You know you could've placed the chimney inside your Argentinian grill... And use the grill that slides up and down to have a more stable set up.??
That just has to be good. Try a COFFEE RUB sometime. Super fine grind. Sounds just as weird as this but it's great.
Saw this and went ahead and pulled some steaks out of the deep freeze
Been cooking over my chimney for 20+ years when camping, just so much easier to cook over for small things, and don't need to lug a grill 👌
Sam should be left uncensored. His colorful language is part of his appeal.
Mark Combs an everyday hero .... way to step up Mark ,,youre the man
steak with PeAnUt BuTtEr!!!
youtuber pretending like the audience hasnt tried satay before 🙄
I couldn’t be happier about a bell in a California grocery store and I live in Ohio.
“How did he know my name is Charlie?” - Scott
I think that I am going to love this technique. I love the Thai peanut sauce concept!
Been a lurker till now, this video got me. Liked and subscribed!!!
I use that exact peanut sauce with chicken all day long. No reason it wouldn't work with beef. Try adding a splash of rice wine vinegar to the sauce. So good.
Straight on the charcoal chimney is my go to steak searing technique. Get a cast iron grate to place over it.
I think you should put these in a fire pit ring with some type of grate to lift the coal chimneys. I think a grate to cook on could be welded onto some pieces of rebar (or something similar) to drive an inch into the ground for stability. That steak looks and sounds delightful, thanks!
First time here. After marinating my own recipe for a birthday with some NY strip, on a whim, asked myself, "I wonder if PB would be a good idea?"
Clicked this video, liked, and subscribed. Needless to say, I'll be watching many more videos.
When Sam over pours the soy & you can already hear him freak & about to fall apart camera guy steps in & yells “Just pour it out”
Sam listens, calms down & the party goes on. I love it!
I use the jet engine chimney for searing after sous vide and for doing seared tuna. Risky but oh so worth it
I have been watching your channel for years and that was the best video ever, besides anytime you and Max argue! Thanks
In Sudan we always eat our BBQs with a salad mixed with peanut butter or peanut butter mixed with some green chilli, chopped onion, mixed spices & lemon
Thank you for helping me to elevate my cooking and try new things. I find myself looking at your channel every time I don’t know what to make for dinner and you have always delivered.
Great shout out for another person during your video. It takes class to point out when other people do good things during your time to shine. I also now need to go buy a food processor so I can make Peanut butter instead of buying it. I don't use a lot peanut butter when I cook so making it won't be a big issue.
Wow Sam, Max, and Chance. 2.95M subs? I watch for the cooking and good dialogue. I had no idea how many subscribers were following the chanel. Great work gents.
Going to try this recipe after eating a lot of Barbeque on the 4th. But Thank you, from all the customers waiting at counters all over America! Thanks to Mark for listening and taking action.
I started cooking steaks directly on the chimney starter a couple of years ago. Will have to try the PB Sauce soon.
The GD banter with his kids give me HOPE!!! Love you Sam. God bless.
This guy Sam changed my life. My wife's happy as a clam, and I've learned to cook dangerously enough to get lucky 😅.
For cooking steaks on top of the chimney, you might want to create a cage for the steaks. Like tong handles but the ends have grates. Or something similar to a flatter rotisserie basket, except tongs. I know I've seen what I'm describing somewhere before, I just don't know what the proper name for it is. This should make flipping a hell of a lot easier, faster, and safer.
Try putting the grates from the grill over the chimneys. Prob magnificent grill marks especially if they're cast iron. Gonna try it myself.Will lyk....
Peanut butter goes great with savory. Have used it with just sautéed ground beef and to help the flavor profile of some carnitas I was making (ok that was peanut sauce but close enough)
Love that I’m introduced to so many new ingredients. I mean chili crunch? Who knew!?