Me Too!!!Jalapeno's Yes,some mushrooms re fried beans and maybe 1 or 2 More different kinds of Cheese!!!I could have this for breakfast,lunch and dinner,SAM THE COOKING GUY you are AWESOME!!!Thank You!!!
Kosher salt scrub and only water to rinse, heat to dry all the water out and a light brushing of oil that you wipe out after; that's all cast iron gets.
I like to get the pan really hot, then stick it under really hot running water, and brush with a long handled kitchen brush. Gets it nice and clean and doesn’t hurt the seasoning. Then dry, back on heat to fully dry, then rub with a squirt of avocado oil.
If you have a solid seasoning on the cast iron skillet, you can generally just scrub it with a sponge in hot water and it cleans it, no problem. Also, you really don't need to add more oil when putting it away unless you don't use it often. I use mine like 2-7 times a week or so and have never oiled it before putting it away. If you have a good season and use it fairly often, it will not rust. Cast iron is BY FAR my favorite to cook in, especially meats.
that and i also realy love how he doesnt cut out his mistakes and the things that go wrongduring the filming of an episode to make himself look perfect. he humbly shows that even him as a restaurant owner he still fucks up and sometimes doesnt have things go smooth. hes cut himself, burned himself, had foods fall apart on him, etc. seeing that in his videos realy inspire me to keep going in the kitchen and to embrace the suck because will always happen time to time. its part of the deal.
Just grammatically, it could also be "season with 2 things - kosher salt and pepper - and garlic powder." Like it could be meaning the 2 things and garlic powder, but i think the other responses are prolly right.
I love this "Straight to the point" episode... I do enjoy Sam's chit chat but sometimes he gets carried away with it. This was a niice refreshing episode :)
I've seen Sam use the same type of burger sauce for a while now and while that way is tried and tested to be great, I think it would be cool to see his take on other varieties of burger sauces.
Love my knife, but wondering how to maintain it. Do I use a honing steel? Or, just periodically bring it to professional to sharpen? What do you suggest?
I've done this, but via patty rather than mince: 1. Do the Bacon and onions (much smaller dice on the latter), but use a beef *patty* sized fat-percent *over* the size of your tostada crisps. In your case that's about 20% over the tostada size. 2. Add patty as soon as the minced onions hint at sweating, letting it cook on *top* of the bed of onion and bacon flipping as soon as it starts to bleed through. The bacon+onion bed is critical, so be sure its properly ready when the flip comes. 3. Cook to desired doneness 4. Assemble with tortilla, bottom-tostada, bacon/onion reduction, sliced american, patty, more sliced american, minced dill pickle, and finally top-tostada. 5. Close it up and grill it 6. Accept the accolades from your guests with humility; there will be plenty of them.
and thanks too sam the cooking guy, ive went from literaly 140 to 180 just this year, and i feel great (this is coming from a guy whom has averaged 120-140 my entire life) now when i get depressed instead of not eating i turn on this channel and whip something up.
@@imthegrinchthatstolechrist4384 he said he is 180 which is nowhere near fat and it seems like the guy knows how to cook why you gotta put him down kid
Found this channel about a month ago. So happy to have found these videos. Sam and Max make me so very happy on a daily basis and I've already learned a ton from the content. Old dog here learning new tricks.
Tried the Char Siu Pork recipe this past weekend... OMG!!! So delicious! Each part was good, but the combo of the slaw, the herbed bun and the pork... amazing!
Made this last night. it was awesome and came together just as he made it. Had to break up the tostada as i couldn't find as large a flour tortilla. Made 4 smaller ones and kept them warm on a sheet pan in the oven while it finished the rest. MAKE THIS!
I made this! It was very good! I had “cottage bacon” in the fridge, which I think is what the English call “normal” bacon, but to us yanks is not. It has more meat/less fat and is saltier. I bought one 15 oz can of cheese wiz type sauce, but followed to a TEE otherwise. Not bad at all! I’m going to loose the bacon, and play with the seasonings, and maybe play with a small roux and beef broth in the onion and beef mix before adding cheese sauce! Thank you Sam for doing what you do!
Your first introduction to Sam clearly. Many rolls of paper towel have died due to his impatience. He can't control his mouth or anger either, but we love Sam because he's Sam.
Made this for my kids yesterday and I think I might do a couple things differently next time. I might forgo adding the cheese whiz and the diced pickles to the hamburger mixture and instead add a couple layers of cheddar cheese (above and below the hamburger) when I construct the wrap, and then top with diced pickles before closing up the wrap. As much as I love cheese whiz, it just didn't work for me. I found myself missing real cheese. By adding the pickles after, my thinking is they'll stay a bit crunchier. Mine were a little soggy.
Will you PLEASE put a link to your recipes with all your other links??? Hard to find some of these recipes on your website!! LOVE YOUR VIDEOS!!! THANK YOU!!!!!
We made these & can't wait to make them again! Had to adjust a bit for a smaller tortilla, going to need to find those giant ones. But it was YUMMIFIED!
If Sam or son can a post a video about what he's going to make and then tell us to go to the website for recipes, but the recipes are not to be found anywhere on his site, then yes I take umbrage. What I am not saying or even implying that Sam is doing anything wrong. Why not post the video and the recipe the same day, that's all.
Didn't like it the first time I saw him do it literally just out of necessity but now I look at it as a shtick from him and expect it now. Part of "what I just made is damn juicy and delicious!"
This channel is by far my favourite when it comes to both getting a laugh and learning some incredible recipes. I recomend it to my buddies in northern Ireland for its right up our street! Would like to see sams version of a proper British fry or a 420 personal favourite of mine. Cheese skirt burger with lasagna for thats a winner! Don't knock it and all that..
Hey Sam. I love your idea of a cheese whiz fountain....I did a gravy fountain for my son's high school grad party a few years back. Did a breakfast themed party and we ran sausage gravy through a traditional chocolate fountain. Worked perfect.
Sam, where do I get the large tortillas you use? The biggest I can find anywhere I’ve been in NC is 10”. I end up putting too much filling in my burritos. Likely I’ll do the same when I make this crunch wrap. Thanks. My daughter and I really enjoy your show.
Cheese Wizz fountain - oh yes! An assortment of deep-fried bacon lardons, sausages, toasted bread chunks, raw chunks of onion, fillet steak and crispy grilled pork strips all on sticks to dip in! What a wonderful notion.
Your ten minute videos are your sweet spot. Some of the best cooking videos on RUclips IMO. Anything over 13 minutes is unwatchable. Stop posting long videos.
I put pretty much the same mix into egg roll wrappers and shallow fry them. They're amazing. Cheeseburger egg rolls. I had them at the cheesecake factory, I believe.
Can you add this recipe to your website? I’d like to make some of these but lately it seems I can’t find something I can just print. I hate having to pause or go back on my phone while cooking.
I make these in my sandwich press with all different sauces. I actually use tasty cheese mostly but I've mixed chicken with satay sauce, lamb kebab meat with steak sauce, slow cooked beef with south west, options are limitless.
I would like to nominate my husband Todd for the Evo grill. We love your channel. Todd is the family cook on our family of five (six in weekends when his nephew stays with us). He loves trying out your recipes, and would look fantastic cooking on the Evo while wearing his "fat is flavor" shirt. With three kids we don't tend to treat ourselves to nice things too often, and he had been drooling over your grill since he started watching. We love him and you guys too! Happy Father's Day❤️
I grew up in New England and we call browned hamburger "Scrambled". I have been eating "Scrambled Cheeseburgers" for years.. pretty much what you have here, except on a bun. Good stuff!
Gave this one a try tonight. Family enjoyed it. This is my go to channel. Great content. If you put the “if fat is flavor...” on an apron, I would buy it! And wear it proudly every time I cook on the griddle. 😀
I just finished making this. The family just loved it, it's such a simple recipe. I told my wife that maybe I'll take out the pickles next time and she said she would kill me in my sleep if I did. Thanks, Sam for this.
OMG I'm making this today... but I'm adding Jalapeno's
Me Too!!!Jalapeno's Yes,some mushrooms re fried beans and maybe 1 or 2 More different kinds of Cheese!!!I could have this for breakfast,lunch and dinner,SAM THE COOKING GUY you are AWESOME!!!Thank You!!!
I was thinking green chilis in place of the pickles.
@@rjm8111 Just what I was thanking Ron.
Jalapeno's is what I was thinking too. Making this tomorrow. Here in Holland we don't have Cheez wiz, so I am going to use Danish Chef Cheese spread.
Jalapeno’s what?
I'd like to see Sam show how he cleans up after, especially the cast iron skillet.
You think he cleans up... lol no
Kosher salt scrub and only water to rinse, heat to dry all the water out and a light brushing of oil that you wipe out after; that's all cast iron gets.
I like to get the pan really hot, then stick it under really hot running water, and brush with a long handled kitchen brush. Gets it nice and clean and doesn’t hurt the seasoning. Then dry, back on heat to fully dry, then rub with a squirt of avocado oil.
If you have a solid seasoning on the cast iron skillet, you can generally just scrub it with a sponge in hot water and it cleans it, no problem.
Also, you really don't need to add more oil when putting it away unless you don't use it often. I use mine like 2-7 times a week or so and have never oiled it before putting it away. If you have a good season and use it fairly often, it will not rust.
Cast iron is BY FAR my favorite to cook in, especially meats.
ruclips.net/video/ced8vEHuiVw/видео.html
I love this channel cuz u get the cooking,and the comedy all in one!!!
Eliezer Aziz hello
that and i also realy love how he doesnt cut out his mistakes and the things that go wrongduring the filming of an episode to make himself look perfect. he humbly shows that even him as a restaurant owner he still fucks up and sometimes doesnt have things go smooth. hes cut himself, burned himself, had foods fall apart on him, etc. seeing that in his videos realy inspire me to keep going in the kitchen and to embrace the suck because will always happen time to time. its part of the deal.
"Should we bleep out the F words?"
"Eh, just some of 'em. Keep 'em guessing."
Steve Holz they do
Just imagine trying to be on a diet while living with Sam.
I'd give you 24 hrs before you break it lol
I guess we are all waiting for Sam's official "COOKING Guy Diet" ... ;-)
And yet he's really not that big himself.
''100 push ups, 100 sit ups, 100 squats, 10km run EVERY SINGLE DAY'' One Punch Man LOL
Wade Alexander hello
This is how you do a cooking show. No BS, down to earth, and some dry humour. Love it.
Taco Bell should sponsor him for making their crunch wraps actually look and taste good 😍
@James Broms (they dont)
You got to taste it?
ruclips.net/video/azEOeTX1LqM/видео.html
@@amateurshooter6054 haaaaaaaaaaaahahah why the hell would you link that lol. Thanks for the laugh from the randomness though
Didn’t seem like him self.
"season with 2 things: kosher salt, pepper, and garlic powder"
I mean, let's be honest...S&P are kinda one thing.
Lol he keeps his s&p mixed together in a tiny cast iron pot.
Just grammatically, it could also be "season with 2 things - kosher salt and pepper - and garlic powder." Like it could be meaning the 2 things and garlic powder, but i think the other responses are prolly right.
@@AnteDC5 Yes he talks all the time about he has his salt and pepper mix together making it one ingredient
9:52 Im gonna pretend I didnt see that!
A reality where Sam doesnt use the whole roll does not exist for me.
Krause Ehre hello
A bit unnatural innit
@@letsbecreative3725 we get it you exist
This man is like a mad scientist a great uncle and the perfect chef plus comedy . All in one
I had to "Thumbs Up" after seeing Sam wipe his mouth with the paper towel roll again! lolz
It gets me every time.
Punk Rock Libertarians hi
@@WolfBearPack hello
Pretty old thing tho😅
His signature move.
Monday, Wednesday, & Friday are by far my favorite days of the week. Thank you so much, Sam & Team.
"What might be the world's most delicious cheeseburger crunchwrap"
You mean, "What might be the world's only cheeseburger crunchwrap"
W E hi
@@letsbecreative3725 hello dear
@@letsbecreative3725 What do you want?
Applebees has one. And its surprisingly good
Are you stupid? This has been around for decades!
I love this "Straight to the point" episode... I do enjoy Sam's chit chat but sometimes he gets carried away with it. This was a niice refreshing episode :)
I've seen Sam use the same type of burger sauce for a while now and while that way is tried and tested to be great, I think it would be cool to see his take on other varieties of burger sauces.
I like these short, rapid-fire style episodes and I encourage you to teach us to make more quick meals in this format
I cannot imagine what your grocery list looks like when you go to the store lol
Love my knife, but wondering how to maintain it. Do I use a honing steel? Or, just periodically bring it to professional to sharpen? What do you suggest?
I absolutely love when Sam uses the whole paper towel roll to wipe his face. It gets me every damn time! 😂
I've done this, but via patty rather than mince:
1. Do the Bacon and onions (much smaller dice on the latter), but use a beef *patty* sized fat-percent *over* the size of your tostada crisps. In your case that's about 20% over the tostada size.
2. Add patty as soon as the minced onions hint at sweating, letting it cook on *top* of the bed of onion and bacon flipping as soon as it starts to bleed through. The bacon+onion bed is critical, so be sure its properly ready when the flip comes.
3. Cook to desired doneness
4. Assemble with tortilla, bottom-tostada, bacon/onion reduction, sliced american, patty, more sliced american, minced dill pickle, and finally top-tostada.
5. Close it up and grill it
6. Accept the accolades from your guests with humility; there will be plenty of them.
I just feel so happy for this man when he gets to bite into the culinary wonders he creates.
outdoor cooktop grill idea is a good one especially in Arizona....thanks!
and thanks too sam the cooking guy, ive went from literaly 140 to 180 just this year, and i feel great (this is coming from a guy whom has averaged 120-140 my entire life) now when i get depressed instead of not eating i turn on this channel and whip something up.
That's great mate 👍 keep up the good work
Just don't overdue it. But good shit
Fatty
@@imthegrinchthatstolechrist4384 he said he is 180 which is nowhere near fat and it seems like the guy knows how to cook why you gotta put him down kid
Found this channel about a month ago. So happy to have found these videos. Sam and Max make me so very happy on a daily basis and I've already learned a ton from the content. Old dog here learning new tricks.
wouldn't that be good with diced green chilies instead pickles?
Made this today for the family. First of your recipes, thumbs up all around. Thanks
6 days into my water fast and this is what ima watching 👀 😅
Bro I feel you I am 29 days into a water fast myself and all I've been able to do is watch cooking shows and eating challenges and shit lol
How is water fasting?
How and why are you doing it I'm genuinely curious.
Tried the Char Siu Pork recipe this past weekend... OMG!!! So delicious! Each part was good, but the combo of the slaw, the herbed bun and the pork... amazing!
For me: delete the pickles, add green pepper, red pepper and jalapeño!!!! Mmmmm!!!😋❤️
Made this last night. it was awesome and came together just as he made it. Had to break up the tostada as i couldn't find as large a flour tortilla. Made 4 smaller ones and kept them warm on a sheet pan in the oven while it finished the rest. MAKE THIS!
Cheese wiz fountain? Genius!! Love your shows Sam! Keep them coming!
And let's not forget about the man behind the scenes, Max!
Lmao they already have those
Very effective for catching flies.
I was thinking aren't those a pretty common wedding thing?
Anthony Rizzo is dumb
I made this! It was very good! I had “cottage bacon” in the fridge, which I think is what the English call “normal” bacon, but to us yanks is not. It has more meat/less fat and is saltier. I bought one 15 oz can of cheese wiz type sauce, but followed to a TEE otherwise. Not bad at all! I’m going to loose the bacon, and play with the seasonings, and maybe play with a small roux and beef broth in the onion and beef mix before adding cheese sauce! Thank you Sam for doing what you do!
Did he just.... wipe his mouth with the whole kitchen paper towel roll lmaoo. Would definitely try this recipe :O
Your first introduction to Sam clearly. Many rolls of paper towel have died due to his impatience. He can't control his mouth or anger either, but we love Sam because he's Sam.
Can you use a thermal thermometer in your videos to show what "medium heat" or "low heat" means on your pans or grills? thanks.
Sam you’re officially my favorite chef ever. “F that I hate chocolate”. Yes I agree 1000 times over.
Made this for my kids yesterday and I think I might do a couple things differently next time. I might forgo adding the cheese whiz and the diced pickles to the hamburger mixture and instead add a couple layers of cheddar cheese (above and below the hamburger) when I construct the wrap, and then top with diced pickles before closing up the wrap. As much as I love cheese whiz, it just didn't work for me. I found myself missing real cheese. By adding the pickles after, my thinking is they'll stay a bit crunchier. Mine were a little soggy.
9:29 why’d he wipe his mouth with the whole paper roll😂
You must be new here!
Why not? hahahahaha
Because thats how he ROLLS...haaaa
Why not?
Welcome to Sam's channel!!
Made this last night. Used queso instead of whiz (they didn't have any at the store). Was awesome! Thanks so much.
Thumbs up for “Carne Asada Fries” crunch wrap 🥴
Alex hello
Going camping this weekend. Now I know what to make. Thanks Sam!
Whenever you see these videos, have a snack ready and imagine your eating that.
you're
Simple, easy, and quick.....just the way I like it!!!! Thanks Sam!!!!
I love how he uses an entire roll of paper towels to wipe his face haha!
"Paper towels"
I think you mean, paper towel.
@@imthegrinchthatstolechrist4384 who asked?
Gets me every time😂
Chefs are the masters at describing stuff
“Season with two things” proceeds to add pepper, salt and garlic powder
Daniel Garza He has an S and P blend together.
SaltNpepper
Salt-N-Pepa
"Whatta Sam, whatta Sam, whatta mighty good Sam."
@@jarrodalan1031 "an S and P blend together"
Are you stupid?
Will you PLEASE put a link to your recipes with all your other links??? Hard to find some of these recipes on your website!! LOVE YOUR VIDEOS!!! THANK YOU!!!!!
Me: Oh something easy to make for the week so I can take to the office
Sam: Add bacon
Me: oh crap
We made these & can't wait to make them again! Had to adjust a bit for a smaller tortilla, going to need to find those giant ones. But it was YUMMIFIED!
in the words of the Great Jim Gaffigan , " Let's get cooking ! "
Let's get cooking!
You speak to my stoner, cheffy soul. And I would kill for your outdoor setup.
Evo grill giveaway?
Also, I'm making this soon.
Luke Baker hi
Like Beck said. Get crazy with the ceeze whiz 😋
New Rule: Post link to recipes.
If you link everything else, why not your recipes too.
Are you saying he stole his recipes?
@@tekka4622 yes cause he did , i've seen the 100% same thing in other video
If Sam or son can a post a video about what he's going to make and then tell us to go to the website for recipes, but the recipes are not to be found anywhere on his site, then yes I take umbrage. What I am not saying or even implying that Sam is doing anything wrong. Why not post the video and the recipe the same day, that's all.
If you can't figure out the recipe from watching this you probably shouldn't be cooking.
Can't lie that thumbnail got me salivating. So many potential variation for this too but I'm out of ground beef and need to eat now.
Sam: and when the cheese is runny like that.
Ad: dr evil: how about nooo!
Me: roflmfao
Hilarious
I wasn't the only one then 😂😂
@@nextlvlroy somtimes th youtube ads are worth the watch. Hahaha
The most stupendous cooking video I have ever seen and I have seen thousands! Bravo!
Wonder how many paper towel rolls he goes through every week? 😂
Didn't like it the first time I saw him do it literally just out of necessity but now I look at it as a shtick from him and expect it now. Part of "what I just made is damn juicy and delicious!"
I go through so many. It's weird.
MAGNIFICIENT! Only one thing missing - chopped jalepenos
I need to add this to my HALALIFID series...just like I did with your nashvillle hot chicken..
7:46 - cut the toasting time in half by placing a ripping hot cast iron pan on the top side
Wife just asked me: "Is he from Canada?" lol. I told her he was.
ahahahahah
You should have said no he's from New Jersey can't you hear the accent? lol.
Why is that funny? Why is it funny where someone is from, you idiot?
The way he said *aboout* at 1:08 is a Canadian version lol. I'm a canuck and I caught it
God Bless Sam the Cooking Guy
God Bless President Trump 🙏🇺🇲
Make America Great Again 😁
I really love your videos cant stop drooling over the food you make man honestly😭
Always the same sh*t mix: mayo, ketchup, mustard and pickles 🙄
agreed and always some type of burger
Where do you get tortillas that big? Can't find anything over 12 inch on east coast.
Got my knife in yesterday! Came in on my birthday. Just wanted to say THANK YOU and man is that blade sharp!
Made it today (6/11) and wow, it was spectacular to say the least. My wife and I loved it. Thank you sir.
Where did you get that awesome cutting board?
This channel is by far my favourite when it comes to both getting a laugh and learning some incredible recipes. I recomend it to my buddies in northern Ireland for its right up our street! Would like to see sams version of a proper British fry or a 420 personal favourite of mine. Cheese skirt burger with lasagna for thats a winner! Don't knock it and all that..
When he said “Fuck the chocolate fountain”😂😂😂😂
Hey another great use for this crunchwrap would be stuffing them with all sorts of leftovers. I'm so going to do that. Thanks Sam as always Sir!
Hey Sam. I love your idea of a cheese whiz fountain....I did a gravy fountain for my son's high school grad party a few years back. Did a breakfast themed party and we ran sausage gravy through a traditional chocolate fountain. Worked perfect.
I'd have to bet that green chillies, would be good in place of the pickles as well.
Your cooking is always right on. Thanks
Lots of love from Dubai...u made is so easy for us...thankx sir...
Where do you get your flour tortillas and will he/she ship them? Can't find them in my area that size
Does the tostada remain crunchy ? or should I double down on both sides ?
(honestly just fishing for an excuse to double down)
Sam, where do I get the large tortillas you use? The biggest I can find anywhere I’ve been in NC is 10”. I end up putting too much filling in my burritos. Likely I’ll do the same when I make this crunch wrap. Thanks. My daughter and I really enjoy your show.
Avocado oil changed my life...idk what kind of wizardry is in it but it does amazing stuff.
Made this last night (minus the bacon) and it was DELICIOUS. Will definitely make it again.
Cheese Wizz fountain - oh yes! An assortment of deep-fried bacon lardons, sausages, toasted bread chunks, raw chunks of onion, fillet steak and crispy grilled pork strips all on sticks to dip in! What a wonderful notion.
Your ten minute videos are your sweet spot. Some of the best cooking videos on RUclips IMO. Anything over 13 minutes is unwatchable. Stop posting long videos.
I put pretty much the same mix into egg roll wrappers and shallow fry them. They're amazing. Cheeseburger egg rolls.
I had them at the cheesecake factory, I believe.
Can you add this recipe to your website? I’d like to make some of these but lately it seems I can’t find something I can just print. I hate having to pause or go back on my phone while cooking.
I make these in my sandwich press with all different sauces. I actually use tasty cheese mostly but I've mixed chicken with satay sauce, lamb kebab meat with steak sauce, slow cooked beef with south west, options are limitless.
When he flipped that... I was screaming OH YES!!
I would like to nominate my husband Todd for the Evo grill. We love your channel. Todd is the family cook on our family of five (six in weekends when his nephew stays with us). He loves trying out your recipes, and would look fantastic cooking on the Evo while wearing his "fat is flavor" shirt. With three kids we don't tend to treat ourselves to nice things too often, and he had been drooling over your grill since he started watching. We love him and you guys too! Happy Father's Day❤️
The Cheezwiz-fountain (cheese fondue) is more normal than the chocolate fondue in England. And also big parts of Europe.
Tried this for dinner tonight. Fantastic.
I grew up in New England and we call browned hamburger "Scrambled".
I have been eating "Scrambled Cheeseburgers" for years.. pretty much what you have here, except on a bun. Good stuff!
Why did you take the beef off when there was a bit of red still in the meat? Is it the same as a medium rare burger patty? Serious/ curious question!
Just made this for lunch fantastic
I love your Seinfeld references... how about a samthecoockingguy episode with only Seinfeld quotes 😂
Yum yum yum I can’t wait to make this myself and try it.
Where can you buy those 12" tortillas? the supermarkets only seem to have 8" size
Where do you get those massive tortillas? The biggest I've been able to find are normal burrito sized and they're never big enough for crunch wraps
Gave this one a try tonight. Family enjoyed it. This is my go to channel. Great content. If you put the “if fat is flavor...” on an apron, I would buy it! And wear it proudly every time I cook on the griddle. 😀
Delish looking. I am going to customize a bit but love the crunch part.
I just finished making this. The family just loved it, it's such a simple recipe. I told my wife that maybe I'll take out the pickles next time and she said she would kill me in my sleep if I did. Thanks, Sam for this.
made it too, wife had the same thought.
Would like to see your creativity on chopped cheese sandwich... not from NY from Ontario Canada but I made it once was amazing
I want to know where you got the extra large flour tortilla I can never find those
Pork chorizo would be amazing mixed in!!! YUMMY!!!