Epic GRILLED Beef Short Ribs | SAM THE COOKING GUY 4K

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Today I'll show you how to make perfect beef short ribs - on the grill! (NO braising in involved!)
00:00 Intro
00:52 Shredding onion
1:14 Making a marinade
3:23 Cutting and trimming the short ribs
7:29 Marinating
8:40 Alternative cooking options
9:36 Prepping the wood chips
12:23 Cooking the short ribs
17:54 Basting
19:49 Cutting the short ribs
20:24 First Bite
21:28 What to do with short rib
22:07 Outro
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🔴 INGREDIENTS:
➔ Beef Short Rib
⭕ FOR THE MARINADE...
➔ Onion
➔ Garlic
➔ Holland Pepper
➔ Green Onion
➔ Brown Sugar
➔ Lime Juice
➔ Avocado Oil
➔ Soy Sauce
➔ Sesame Oil
➔ Salt
➔ Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️

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Опубликовано:

2 июн 2024

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Комментарии : 1,9 тыс.

@birdman3003 4 года назад

who else watches for the cussin, the food, and the father/son bond!

@tedschmitt178 4 года назад

Oh hell yes!

@raymondhanks9826 4 года назад

@@tedschmitt178 YEP !!!

@uberubben 4 года назад

I mean, that's literally the show.

@thomassferes8487 4 года назад

I would have answered your comment sooner, but I pissed myself laughing so hard, However I can so relate to the smoke!!

@ryandx6955 4 года назад

You’re just describing the show jackass.

@jagerdager07 4 года назад

“If your worried about beef and fat, and stuff like that you should Have some carrots” 😂😂 love your channel!

@jamesanderson6373 4 года назад

*you're

@thegoonbats 4 года назад

Best line of the episode.

@lr44810 4 года назад

🤣🤣🤣🤣🤣

@makapa2u 3 года назад

Salad after with a beer

@duanenash9474 3 года назад

Except he says it while he is cutting off all of that great fat!!

@aFiliandsomejoe 4 года назад

HUGE tip...try soaking your wood chips in beer! The barley and hops give an amazing smell. You can also just put a handful of chips in foil and make a pouch, poke a few holes in it and throw that on your grill. No need to buy fancy boxes.👍🏻

@robschroeder5377 2 года назад

Red wine pre-soak for chicken is amazing

@GuyIncognito486 2 года назад

This whole channel is just wholesome. Sam is having a GREAT time with his boys making amazing content.

@thecashfamily5390 4 года назад

Sam, you should do a video on how you clean your grill! That thing looks amazing every video like it is a new grill.

@LouieSoDerp 4 года назад

Use sprite or coca cola

@MichaelSilverglade 4 года назад

plz yes

@Yeneo 4 года назад

Agree. How is it so spotless all the time

@breejames6323 4 года назад

Touie does that actually work ? Or were you kidding, it wouldn’t surprise me if Coca Cola cleaned a grill cause I know they can clean toilets

@_Bat-Man_ 4 года назад

Yeah it really does look brand new every video

@ponderjwp1 11 месяцев назад

You are by far my favorite!!!! Would love to see you on your own weekly show. Great personality. Food with tons of fun. Thanks for all your effort.

@shanks133 Год назад

Welcome back beef ribs!!!! 3 years not to late!

@mikerivers2705 3 года назад

And dude I love, love your outdoor cooking setup. Thanks for sharing all of you and your family with us.

@jesserooney3030 4 года назад

I cooked some beef ribs on the old grill this weekend. Instead of using traditional wood chips, I used something called a “Smoker Bag.” It was an aluminium bag that said it had wood chips inside it. You put the meat in the bag, seal up the bag, and then put the bag on the grill or in the oven. It worked great. In fact, it was particularly nice as the smoke didn’t escape until I cut it open which enabled me to start the ribs in the oven and move them to the grill later without smoking up the kitchen. At three to five dollars a bag, I think it was worth a go for someone who only occasionally cooks with smoke. It also kept all the rendered fat inside the bag, rather than splashing it around the grill. Readers will readily comprehend that it wasn’t a perfect situation, of course. You can’t easily check the meat while it is in the bag, and using a one-use, disposable product. If you like to baste the meat with sauce, you need to open up the bag and move the hot ribs out of a hot bag. But it added wonderful, smoky flavor and it didn’t smoke up the house, patio, or piss off my landlord, so I’d say the bag worked well.

@garyburnett7378 3 года назад

I just found your channel by accident and I’m so glad I did. I’ve watch several of your videos in the last few hours and love them all. I like the attitude, the vibe and most of all, the recipes. My kind of food. You are my Peeps. Keep it up.

@richardmulcahy8607 3 года назад

Hi Sam and Max! I’m stuck in San Diego with a gas grill. I use the box for chips and have found a spray bottle filled with water is a very good way to control the flare ups. Love your show. I’ve been following your madness from waaay back when you had your 5 minutes a week or so on local tv.

@stephenmcdonald664 3 года назад

I'm up here in Canada and it's cold. But I got the BBQ out and I'm following this recipe! So far so good EH! Thanks Sam!

@davidnewcomb657 4 года назад

Hi Sam, just started watching your videos and subscribed. You’ve made cooking seem easy and fun and have inspired me to do more cooking. Even convinced my wife to go buy a lot of the kitchen products you use in the videos. Thank you so much and keep the videos coming.

@dudaoutloud 4 года назад

This has been asked by many others, but it’s important...how much smoke flavor did you get? It seemed that the prevailing breeze was going left-to-right (from the viewer’s perspective), so I would normally place the smoker box on the left of the meat so the breeze would carry it over. Also placing it beneath to the left of the meat (under the grate) is another good option. Thank you for eff’n great videos!

@DrYouMrTube 4 года назад

Here's DIY smoker that you can use for charcoal or even gas bbq. grab some tifoil. folded in half than again in half. taper the ends, basically making a double wall pouch, put some chips in it. close it as other ends and make 1( I repeat, 1 tiny hole) in the middle on one side. No need to wet the chips too as it is useless. Now put that on your bbq and 10 minutes later it becomes a smoke bomb! wetting the wood is old technique that was PROVEN to be wrong. Also, the metal thing is on fire because too many holes(= too much air going in, creating fire) this is why only 1 hole is needed.

@shinylittlepeople Год назад

I absolutely love allllllll your videos…. But my absolute favourites are definitely outside. It’s cozy and nostalgic and somehow everything looks more delicious! Definitely gets me in the mood to cook no matter what time of year! Thank you! Love a fellow Canadian ~! 🇨🇦 ❤️ 🇺🇸

@skullgen9124 4 года назад

I like my Weber kettle, bought it for $75 and I've used it for searing, smoking, roasting literally everything. Best purchase ever

@mrBWgames 4 года назад

I would love for you guys to implement an end segment where Max tries it too. I think it would be cool to have both of your reactions to the flavor

@AnubisFenrir 4 года назад

Yeah i agree

@Rufal 4 года назад

Bump

@jjcooks7401 4 года назад

Nah

@larrybryant4060 4 года назад

Fuck Max

@nycfrank 4 года назад

There a was at least one video when max was on cam, basically everyone hated him. That’s why you never see max.

@georgesthomas5172 3 года назад

Tried it!! Was amazing. Did the marinade last night and dreamt about it all night. Just finished eating with sautéed mushrooms and garlic and herbs mash potatoes. Was skeptical but very pleasant surprise for short ribs. Mine were like rare plus. Thank you

@stevel1469 4 года назад

Smoked the Beef short Ribs using my weber grill and smokers box, let temp go until 205 and they came out fantastic. Great video!

@taefit6 4 года назад

I have laughed my butt off which was something I needed. I knew I could count on Sam to bring a smile on my face. The ribs look absolutely amazing and I wish I were invited to dinner.

@mikebustos5508 3 года назад

Sam, I am a big fan but why don’t you ever post the recipes/ingredients on each you tube cast? It would be so much user friendly if you did. Keep up the great cooking, dude!

@jayrod535 3 года назад

I implemented this walkthrough today, and man, was it a top hit with my crash test widgets. I substituted the long red peppers with some supposedly hot yellow ones, only ones available at the local farmers market. The replacement peppers worked out just fine. I'll be doing this again, real soon.

@unclepookiebbq 4 года назад

I haven't had a life altering experience with beef ribs in the past... until THIS MARINADE!!! These were awesome!!! Thanks for the videos

@ericasteenstra2482 Год назад

Great video!!! just made the marinade - CAN'T WAIT to try these at the Birthday BBQ my pal and I are putting on for a good friend tomorrow - grilled veggies, potato salad and Strawberry Shortcake for dessert

@IMixYourMusic 4 года назад

14:42 Sam pretending that the meat was talking cracked me up

@duncantrue3557 4 года назад

I just subscribed after having watched older videos for a few days. Already your show is helping me on my journey back into cooking good food. I used to cook inspired food for a living at a Seafood restaurant and have struggled to find motivation to cook at home years later while in my current corporate job. I'd like to see more videos inside---in your indoor kitchen. I do my daily cooking in my kitchen inside and it would be great to watch you cook more in a similar setting. Your Cast Iron breakfast video is how I found the channel, and since then all I've seen is filmed outside (except for when you were rained in). I'd love to see more cooking with Cast Iron, Woks, and a bit more focus on produce! Seriously, though, you guys are great! Thanks so much for doing what you do.

@mkllove 4 года назад

Hey Sam ! The problem with that smoker gizmo is the holes on the bottom allow too much air in, put some aluminum foil in the bottom so air only comes from the top, or even wrap all the chips in some foil and only poke a few holes in the top, and no box required ! You don't want the chips on fire... that's a more bitter smoke, you need them to smolder. Try this out next time and you'll see the foil is OK all by itself, and you can throw it away when it's time to clean up ! Love the onion marinade and want to try it out for the Superbowl !

@JamesHill-lj2dy Месяц назад

I posted my reply before I saw yours. YOU ARE CORRECT, SIR! Great minds think the same. A person could also make up a few "baseball sized" wet wood chip balls with foil and add additional fresh wood balls as the earlier ones expire.

@thermant8452 3 года назад

This was hilarious. And informative. I'm really jealous of that backyard and grill.

@harrym859 4 года назад

“If you’re worried about some meat and fat...you should have some carrots “ I LOVE THIS GUY Lmaooooooooooooooooooooo

@scottriley1913 4 года назад

This is great cooking and just as much comedy, much needed, thank you.

@fnieves01 4 года назад

I made this the other day and everyone loved it. My daughters are picky eater so i just them it was a different way to cook carne asada and they loved it. Told what it was afterwards so they can start to try different dishes. I steal lots of recipes from you. Thank you very much. And I’m on team Max

@Kenro200x 4 года назад

I'm too busy laughing to pay attention! I'll need to see this one again without thinking about the smoker lol

@ZEEmtl 4 года назад

Sam!! Thanks to you I finally upgraded my garlic press. I've gone from puny pre-jizz garlic to a healthy full load. Thanks!

@marthalucas1221 3 года назад

My family has a kick azz recipe for braised short ribs. Can’t wait to try grilling them now. Thank you guys!🙏🙏🙏👏👏👏🔥🔥🔥

@curryconsult 4 года назад

Most people I know don’t braise or grill beef short ribs, they smoke them, low and slow... and you’ve got a smoker you don’t use anywhere near enough!

@PhillipCummingsUSA 4 года назад

I've only seen him use it once.

@Begohan1234 4 года назад

Yup I was like why would this guy talk about steaming a damn short rib when he really should be smoking it low and slow.

@pray4you920 4 года назад

he used it in quite a few videos.. u guys just haven't seen enough of them

@elaineanderson4891 4 года назад

Where are you from? I never had them grilled but braised I had them that way.

@robertweber3140 4 года назад

I was laughing the entire time. Not his best video as I thought I was going to learn something. NOT.

@weathermanx2005 4 года назад

You r the best man, great humor and insight while doing what you do..perfect presentation!

@romanspivak2805 4 года назад

Thank you Sam, Happy New Year! I’ll try it.

@bluedogg1 2 года назад

Looks great! Love the marinade. About the Smoke Box - Too much wood. Do not soak in water, makes steam until it is dry enough to burn. Use a few nice pieces of Lump Charcoal and add a couple wood chunks (half fist size). My favorite smoke generator that I used for years was a large 46oz tomato juice can (top removed), loaded with 4 or 5 wood chunks, take aluminum foil doubled and form over top opening, punch a few holes in it with ice pick, lay directly on coals or over high gas burner. Not enough oxygen to catch fire but allows smoldering smoke to happen.

@eukat3ch 4 года назад

Gotta love this man... one of a kind

@markpeotterjr.1091 3 года назад

As an avid smoker, love smoke boxes 4 the grill, to add quick flavor to my steaks & burgers. 2 tips though... *1- soak your chips, & keep out of direct heat so they don't "set ablaze" (lmao); & #2- let smoke roll off, & don't stick your face directly in it, if you don't want 2 go blind (lmFao).

@mike7568 3 года назад

I respectfully disagree with soaking wood, it adds an off-putting acrid flavor that just hangs on your tongue for hours. I have a buddy who soaks his wood to use in his off-set, and it completely ruins the food.

@markpeotterjr.1091 3 года назад

@@mike7568 respectfully, smoking is supposed 2 b done low, & slow... If the chips ignite, the process can become hot & fast.lol. PLUS, fire equals low 2 no smoke.lmao! If your friends meat had an off-putting taste, it's usually due 2 OVER-SMOKING... or bad wood.lol. Generally 4 a hot, I take the smoke off after 1-2hrs (pending meat & size.), & certainly b4 the stall! Good luck.

@mike7568 3 года назад

@@markpeotterjr.1091 Correct, low and slow, once my pit gets to temp it's generally one log every 45 minutes, and I would never throw a wet one in there. I've never had issues controlling temperature with dry wood. You're looking for thin blue smoke...that white billowy stuff coming from wet wood is where the acrid flavor comes from.

@Timoteo3858 3 года назад

I first viewed this episode during the days of Covid (late April 21.) Thank you for the Soul saving share of the smoker basket experience, I haven't laughed so hard in months. I love you guys. Thank you for being here. Tim

@jackhamilton3024 4 года назад

Gota try those! Thanks. BTW, love your recipies

@Chris-wp3ew 4 года назад

The only cooking show where I actually do laugh out loud... Keep doing what you do : - )

@bennyalonso4129 3 года назад

Haha 😂 “get away” “move away for a sec” “move away, move away” “f*@k” “f*@kin’ hell” “ It’s smokin’ like crazy” 😜 This, among other things, is why I subscribe! This is f*@kin’ legit, and a 101% REAL in my book! 🙌🏽 10 out of 10!!!

@corycunningham1100 3 года назад

LOL!!

@debraberg1763 2 года назад

I'm gonna copy you today. I bought fresh beef ribs yesterday and this is how I wanted to cook them. No foil, lovely smoke ring, nice marinade. Thanks.

@joeshmoe781 3 года назад

I made this. I used coals and wood chips for smoke. I grilled on the bottom rack, then moved up to the top rack to bake. I used a ceramic cooker so I did't burn a lot of fuel so the meat stayed moist. I put a probe in one rib and waited for 140. I thought 130 was a bit rare for my tastes. I'd guess it cooked at about 325 for about a half hour. I let them sit five minutes then cut the meat off the bone. It came out like a rare prime rib. We all said it was the best BBQ I had ever done. Pair with a nice cab, corn on the cob grilled in foil and some taters. A tossed green salad with cheese and tomato and black olive. AWESOME! BTW, do not try to spare on the wine, open the best you can find. This meal deserves it.

@marinopantaleon648 4 года назад

Awesome!!! Thank you Sam, not only are you amazing at what you do, but I appreciate your sarcasm, punts and wholesome language, makes everything seem so real, normal and down to earth for real humans like I... When time allows you, would love to see one of your specialties on oxtails... Keep at it kiddo :)

@rstephe 4 года назад

"Dying" - Max, your killing me over here. LOL!!!

@normalguy1232 2 года назад

Hey Sam, you know what that silver skin is perfect for? Throw it on your smoker next time you’re using it and let it dry out and toughen up a bit and you have yourself some bad ass dog treats your pups. I do it all the time. They love it.

@dwighthicks8944 4 года назад

OMG Sam I just used this recipe with your unbelievable onion marinade and grilled my Humongous 12lb beef short Ribs and they were the Best Ive ever made Thankyou Dwight Hicks

@mlillig1 4 года назад

I was laughing so hard with this episode. Perfectly encapsulates the everyday life shit show of bbq’ing. Well done guys.

@patwhoknows9584 4 года назад

You can also just put the chips into tinfoil packs with holes poked in them.

@stevek917 4 года назад

The metal smoker boxes have too many holes and let in too much air. Too much and the wood burns too fast. The tin foil pouch is better, and cheaper, since less holes let in less air.

@JR-ze1fv 4 года назад

Foil works better than those boxes

@MikeR65 4 года назад

Only cook them on my smoker.

@Corvato1000 4 года назад

you can also take an aluminum soda or beer can and cut slits in it too

@Nhxn_ 4 года назад

Or just buy a smoker

@donaldhawk5431 3 года назад

It's not only good eats but great entertainment! I so enjoy your channel.

@charbegaye2918 4 года назад

Wow! The finished product looks soooooo delicious! You make me hungry every time I watch your videos, lol....

@FromSeedtoStoned 4 года назад

Hey Sam love the videos! I'm currently dieting so while I eat my daily salad I watch your cooking vids to trick myself into thinking I'm eating something better lol! Great stuff! If your open to it, id love to give either your or max some quick tips on improving video quality while shooting outdoors! I notice there is a bit of a struggle with blown out highlights and issues with dynamic range. Let me know if you'd like some help, if not, keep on keeping on! Cheers buddy.

@Iron_Thunderstorm 3 года назад

YO! I love your channel dude!!! So glad to see you comment on Sam’s vid

@Jetsetfastfood 3 года назад

Eat meat get strong.

@jasonj6568 2 года назад

It’s Sam, plugging Sams’ plug

@ianaryan233 2 года назад

you all prolly dont give a shit but does any of you know of a trick to get back into an Instagram account? I stupidly lost my account password. I would appreciate any help you can give me!

@marleycolin2394 2 года назад

@Ian Aryan Instablaster :)

@justlistening7953 4 года назад

OMG...I could NEVER be a vegetarian. This looks amazing. Thank you Sam!👍🏻

@brandonlowery7419 10 месяцев назад

I like the witty banter between him and the camera person

@katysaballos4792 3 года назад

Best episode! Loved it. It was HILARIOUS!!

@jablescreed 2 года назад

Dude you are hilarious and love your cooking channel! Can’t wait to try these 🤩

@DanNobles 4 года назад

5:50 Sams passionate hatred of silver skin is an odd example of the reason why I like him.

@Australiaforbeerman Год назад

Just started marinating...it smells so good !! I'll let you know how they turn out 😋

@TheLittleredranger 3 года назад

I love your commentary, Following from now on!!!!

@marcusredd1188 4 года назад

That marinade looks awesome! Can you do a beef brisket next?

@ashleyborodemos5175 4 года назад

Dude, you haven’t made one thing where I’m like eh that looks alright. Everything is just so beautiful and delicious looking

@jerrygo2543 4 года назад

Looks great!! Can’t wait to try it ...

@Ken1Isis Год назад

Love how real and the timing is realistic I am going to go attempt this hopefully it will be successful…

@alex28183 4 года назад

That freaking combination of soy sauce, brown sugar and lemon is simply kick ass Sam!!!

@waynewoodall7584 2 года назад

Lime

@alex28183 2 года назад

@@waynewoodall7584 depending where are you from, HERE is LEMON ;-)

@timwood3657 4 года назад

Great video today. The marinade, I've got to make this. Recommend a good knife.

@acool_firewolf7882 4 года назад

id like to know what's the knife that he uses in this and most of his videos. Its great for slicing, carving, chopping, anything! I want that knife!

@timwood3657 4 года назад

@@acool_firewolf7882 me too!

@jordancohen2709 4 года назад

Luv everything u cook. Your very entertaining. Getting me through this horrific quarantine from corona virus

@javiersobalvarro7683 4 года назад

Thanks again you carne asada was my favorite video of you now I'm going to try the short ribs looks real good

@boodaghost6896 27 дней назад

Of all of Sam's videos, this is by far the most entertaining. Sam versus Smoke. Who knew???

@mihaialin7934 4 года назад

Already liked because I know from the thumbnail this is gonna be good!

@dp2world23 3 года назад

Indirect smoking on a grill always works. But, that’s if you use charcoal. I know nothing about gas grills.

@kelanddrew1 2 года назад

Been a fan for soooo many years! 15 years or so! you make cooking so much fun!

@petermyers479 4 года назад

Gorgeous marinade. Well done Chef.

@Zirkalaritz 4 года назад

17:55 I don't know who edits the video, but I want to give a shoutout for doing a good job in this segment. I'm a sound engineer and know how much of a pain in the ass it is to make things sound good... and depending on your setup, this shot, with what I assume is a camera built-in microphone and that much amount of background noise must have been hell to balance. So, whoever the editor is, I see you, and I appreciate the work you did.

@TeddyTeutschmann 3 года назад

I’ve never seen short ribs cooked medium rare, most take it to around 205° like brisket

@derick2986 3 года назад

I was gonna comment the same thing. I bet if you have a high quality meat like he has it would be good to do it the way he does.

@aidenstefanson2175 3 года назад

Yeah, my thoughts exactly. 130 is for steak, I've seen bbq professionals like meat church take beef ribs past 215. It's a really tough cut, unlike steak.

@bradbrown9483 3 года назад

Yeah that shit is chewy like that

@tabansteintv 3 года назад

Yeah. I would at the very least go 170.

@illyaleeper4629 3 года назад

130👀Not for me 165 off the grill then rest 5mins covered lightly with foil cut and serve on top of some garlic mash with any green veggie I use the same marinade for my steaks

@MikeM.1971.GenX. 3 года назад

Great recipe! Tried it yesterday and it wasn't as chewy as i thought but I did buy Excel Angus brand choice grade. Sam is one of the best you tube chefs.

@bthivierge 3 года назад

Love you guys! Thanks for all you do! 😀

@toddjenest3212 4 года назад

"You see what's happening? The meat is pulling away from the bone. You know what that means? Means the meat is pulling away from the bone!" ~ Sam. LMAO!!!!

@tomoliveri9753 4 года назад

Sam, did the smoker you used generate favor? You nerves told us! Love your channel!

@michaelarkin6839 3 года назад

Just used this marinade on porterhouse steaks. This is our new favorite. I just wish the website had this recipe, but even winging it from the video it came out GREAT.

@michaelegan7328 2 года назад

Totally making these this week!😃🥳!

@ryosap6397 4 года назад

Love your channel man! Your curse sure add some flavor to the ribs 😆

@chrismansbarger4324 4 года назад

I have a pellet smoker/grill and I do beef ribs all the time. Low and slow till there about 140 to 150.

@MasrTrip2008 4 года назад

140-150 internal? That sound super low. Usually you smoke them for 6-8 hours until around 200 or until probe tender.

@jaythree1976 4 года назад

Abdel Ibrahim yup, close to 200 is perrext

@chrismansbarger4324 4 года назад

About 6 hours at a temp of 275 .. I pull them at 150 wrap in foil and rest for about a half hour

@wallacewoodworks9582 4 года назад

Yea I was a little surprised he pulled at 130, but the med rare might compensate in tenderness

@chrismansbarger4324 4 года назад

I like my beef ribs med to medium well.. The ribs I made a couple weeks ago you could cut them up with a butter knife they were that tender.

@patscally5390 Год назад

The reaction to the smoker box is worth tuning in for!

@michaell84 4 года назад

I made this tonight and it was off the charts! Those grated onions and brown sugar make it.

@michaelcall4962 4 года назад

Annnnd... you forgot to mention how much smoke was imparted... ALL that PAIN... for us to gain... nothing? C'mon Sam!

@SamaritanElad 4 года назад

Not much at all. I smoke cold meat as that wull absorb the flavor much better (4hrs+ using wood pellets). Then fire us the grill...

@hawaiian2386 4 года назад

Yea bradda

@ag3ntofkarma690 4 года назад

@@SamaritanElad you don't want to do that at all. The meat will be sitting at the "danger" zone too long and then if you only take the meat to ~130 after then you wont kill everything you just grew.

@NeilSpoonhower 4 года назад

Agree I logged in just to ask the same. I have a pellet one and the same thing happened that was happening in the video, smoke just went straight up and out of the grill hardly touching the meat, that's probably why he didnt say anything.

@SamaritanElad 4 года назад

@@ag3ntofkarma690 Still alive. Done pork roast and prime rib roast smoking 12 - 14hrs in the smoke :-)

@HARLEYMLM1966 3 года назад

Sooooo, when is the shirt “I’m sure to much can’t be a problem” coming out?

@jeffpowell4324 3 года назад

Made this marinade with skirt steak.....AWESOME!

@wlong87 4 года назад

Hey Sam, looks great! A good way to do what you need on the grill and avoid the smoke is to take aluminum foil and drape it over the smoke box. Push it down on each side with your tongs and then pull it off before closing the grill. It doesnt stop it but it redirects it and chokes it out briefly. Keep it up!

@carlosnavarro7624 3 года назад

"I mean i don´t think I want that" LMAO

@robertgonzalez2216 4 года назад

It was like the smoke was lava! I couldn’t stop laughing! 😂

@brentscott5359 4 года назад

Late to the party but I bought a smoker tube a few days ago. Love the thing. Perfect for cold smoking or with heat.

@stevenvlahos573 3 года назад

I braise short ribs in the winter and grill short ribs in the summer for years. Delicious.

@kathyvictoria6059 4 года назад

How about a video where max cooks something and Sam films

@58limited 4 года назад

"Max Cooks: The Best Ramen Noodles Ever"

@chrsmoto 4 года назад

When I smoke mine I usually run them up to about 200F internal temp, they will almost fall apart like a perfect brisket.

@eteazycrew8992 4 года назад

Jared Alva 😅😂🤣

@chrsmoto 4 года назад

@@texas2far Negative. You ever smoke a brisket? These cuts finally breakdown around 190-205. Like buttah

@chrsmoto 4 года назад

@@texas2far andrewzimmern.com/2015/04/21/aaron-franklins-beef-ribs/ From the master himself, smoked until internal temp of 203... Suck on those beef ribs

@texas2far 4 года назад

@@chrsmoto upon further research that day after I made my comment I discovered that I was incorrect. 👍🏿

@Ateyicon 4 года назад

brisket on a stick. They are so good

@davidgrossmiller7073 2 года назад

I love how real you are when you cook. F the food network you are where it's at.

@ajcruises5777 10 месяцев назад

Smoker boxes work great. I found the trick was to load up the tube or box and put it directly on top of the heat deflector under the grill on a burner set to low. Just enough to get it smoldering nice blue clean smoke. Especially if you're cooking something low and slow. Before I got my smoker, this is how I used to do pork, butts, beef, ribs, etc. And they always turned out amazing