Three things I have learned from this Channel: 1.) Use an instant read thermometer 2.) Add flavour at every step 3.) Never be ashamed of your ingredients Thanks Sam.
Awesomeness!!!!! I sometimes pour port or whiskey and seasonings in a zip lock back and marinate the steaks in it for a bit. Enjoying your channel very much....ya fucker! Lol
@@joakimjohnsson1020 I think he uses the nerd emoji because it has glasses, like him, and to distinguish that he replied to you and not Max or someone else...
Just letting you know, Jack Daniel's is not burboun, it's just whiskey. The only difference between the 2 is the fact that JD is filtered of Charcoal before bottling, where burboun is not.
Sam's channel is the best thing to ever happen to my kitchen! Chosen Foods avocado oil, Zyliss garlic press, Kewpie mayo, all staples now. I spend way more time in there than I ever did.
Hi Sam, I love your recipe! I have been cooking and smoking using lump charcoal for years. The simplest, fastest and fool proof of starting the coal for me is using a chimney starter. You simply put some news paper at the bottom. Fill the chimney and when the top starts getting white, it's ready. It's also faster than the technique you are using. The heat pulls the air from the bottom which feeds the heat, which starts the coal, which create more head, which pulls more air from the bottom.
Agreed on the lump charcoal...not only is it in bulk lumps but it is prepared different than briquettes are. Lump charcoal burns much hotter than briquettes do and it leaves very little ashes.
So many cooking channels I’ve come across have been ridiculous and boring as hell with ppl trying to hard...I like this guy! Straight to the point with great ideas... and a bad ass grill! Wow first cooking channel I subbed to
Love your straight forward, no pretentious bullshit approach. I gave my gas grill away years ago and got a charcoal grill. The same kinda grill you use at a park, hence the name Park Grill. Instead of locking it in place on the pole stand I have it freestanding. This way I can rotate it to adjust for wind direction. Just let it cool and hose it down when you’re done. A thin coating of canola oil on the grid and you’re ready for next time. I also made an aluminum dome that lays over the top for smoking. Best grill ever. Stay well
Wow ... I mean, wow. We made this today (adding some red onion slices to the marinade recipe), and grilled up ribeyes on the Napoleon. Sear on the sear station, get the nice cross sear pattern, then slow cook on the grill, adding the marinade. We are so doing this again. Thank you!!! Trying it on wild sockeye salmon next!
Hey! Great video. Im from Buenos Aires Argentina, that grill isnt a traditional Argentine grill but its close! If you want to make an easy fire, add newspaper underneath, then some wood or pinecone and then the charcoal on top! Works every time. Take care!
you do know that with that flame thrower you don't need a fire starter right? haha, love you channel man. you can light the coal directly with that gas flame thrower!
Okay guys I like your videos, and typically South African we BBQ a lot. So I want to share my way of starting a charcoal fire. First make a pyramid with the bulk of charcoal you intend to use. Hide an brick / unit of the fire started item you like to use on the top of the pile, and cover it up so that the starter is covered by charcoal at the top of the pyramid. Light it up, and the fire will ignite all the way down into they pile much faster and efficient than from the bottom up. Real nice to see the result especially because it makes no sense this way. Have fun :)
This is perfect in my household 😁 since all the ingredients needed are here. Thanks, Sam! Gonna try the glaze with boneless chicken thighs this week. 👍
I cooked up a boneless ribeye with that whiskey glaze (exactly as Sam did it) & it totally rocked. I did it on my stove in a cast iron skillet that I’ve had for a few years & it did not let me down! Also, the fire starters you can just call “coiza” which is Portuguese for the English word thing. It’s pronounced “Kerrzuhh”. For example you would say something such as “Hey Max, would you hand me one of those coiza over there please?”
"I don't know why the bone weeps blood tears out of the center of it." - Sam the cooking guy. Biology masters student here, I just got my masters, but from what I have learned, the center of a bone has bone marrow, however marrow itself is still liquidity bone fat in the center. It takes a lot longer to cook internally than externally like a piece of beef at the end of that tomahawk. What happens in bones is that hot heat starts to cook marrow but there is also a layer of fat and a sliver what people call the, "protein nylon" on the very thin surface of a piece of bone like that. The marrow inside creates pressure and the skin film that is almost invisible cooks thus creating a hemoglobin reaction that builds until they express something that's called myoglobin weeping which means that the pressure produced created a frozen products "resurgence" or weeping of the blood. Its not actually blood its myoglobin which is a protein fat that oxidizes when exposed to the air whilst being cooked in its own fat and bone marrow.
@@life_in_solace Agreed ! That sauce looks very much like Sateh marinade, but without the mustard, and the Jack Daniels would be olive oil, the rest of the ingredients are the same. And it is a killer with chicken. No doubt Sam's sauce is also a killer with chicken and/or pork.
@@Scarfliotti I could just see it now, marinade pork loin and chicken in this. Throw it on a kebab with bell peppers, onions, smoked sausage and pineapple and grill it.
Jack Daniels is defined as a bourbon whiskey in a lot of international trade agreements because they are effectively a bourbon by mash and process aside from the filtering. They are only Tennessee Whisky by the filtering process prior to aging, but it's the same as calling champaign a champaign instead of a sparkling white wine. It's made in Tennessee and it has a charcoal filter. Other bourbons could do the same but they aren't made in Tennessee. NAFTA defines that to meet production standards to be called Tennessee Whisky, it must be "a straight Bourbon whiskey authorized to be produced only in the State of Tennessee". The e in whiskey instead of whisky is emphasis on NAFTA's definition.
medium is little pink...there's more than 'little pink there'...I don't know..people have come up with a new messed up system where anything but rare is overcooked and called 'medium' or 'well done'
Love my hometown of Lynchburg Tennessee where Jack Daniel is made pretty good whiskey Jack Daniels does a lot for our veterans and if it wasn't for this virus thing going around you could go walk the square and meet people from all over the world love the channel man
Drooling through that video. That looked amazing coming off the grill. Is it me or was the volume a tad bit low? FYI...The ads came up blaring. Cheers from CANADA!!
Did you know they make sour mash bourbon? That's not why it's not bourbon. It's not bourbon because of the sugar maple charcoal preaging filtering. That's what makes it not bourbon.
@@wildernessman760 Its still bourbon as it fits all the descriptors of bourbon. All Tennessee Whiskey is bourbon, but not all bourbon is Tennessee whiskey
@@smoothieking157 nope it breaks the regulations of bourbon filtering before aging changes the flavor profile of the spirit by removing properties of the spirit. Regulations state that flavors must not be changed. To consider it bourbon and the charcoal also adds a certain flavor as well. Any changes to the spirit must be natural during the aging process. Meaning whatever naturally happens while the whiskey naturally takes on the characteristics from the new charred oak barrel. Sugar maple charcoal mellowing is not a natural method. It's done intentionally to help smooth out the flavor. Sorry because of that process it's not legally bourbon. Breaks the regulations of bourbon.
Try kochujang instead of the red chili paste. I mixed that with hoisin, fresh garlic, and Bullseye sauce, and used it as a marinade on my wings. Next time, I might try adding a little Jack and cooking it down!
I happened to see one of your videos for the first time ever yesterday(Garlic Butter Chicken) and I thought ...OK maybe I like this guy. I saw your shirt in this video and knew I liked you!
Sam and Max you usually have a new video posted by now, I hope you are all okay and staying safe, I know your restaurant may be shut down I wish you the best Sam and family 🙏
