I like this channel but its episodes like this that made me fall in love with you guys. Not polished, experimental, dealing with the issues that arise in every day cooking. Episodes like this seem to democratize the kitchen and I love it. Episodes like this are the reason I started getting passionate about cooking again. Keep up the great content!
You are on point Karl, found this channels during time off work for an injury and can’t quit watching , been incorporating Sams recipes and techniques into my own cooking, and I love preparing and cooking again!
I laughed way too hard when the lamb dropped in the grill. Literal tears were streaming down my face. I love how real Sam is. He captures the trial and error on camera. Love it.
@@kenton955 kulluk in _Jon lookin kiki oohing kuoo kulluk kulikov hgb p OP imo p il j ok I'm ok I'll ok outlook hhhhhyguy imo o 0 ph bottom in john i0 hp iPad I'll OP i ok o ohp I ok p kol I kobo I mini p took y bulk y I tip oh boo IHOP ok imo ph_tv lookin okoboji y bingo y ybor okoboji tim y. Y y. Y hi. Th hi>I oh u
Its nothing to laugh...you will understand it when you do grilling. First time i put mince meat on skewers i could only make one and second fell into the grill like his, and third would not just binds on the skewers.......I was so frustrated i just took out a pan put some oil put it on grill and made a pattie out of remaining mince meat. Second time i made 15 of those mince meat kebabs on skewers.
You know..The trial and error, the lessons learned and the success is what makes this video golden. Never stop making this kind of content Sam and Max. Thank you both!
I bought this as my first propane grill. It's been a fun, learning experience ru-vid.comUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
Lol well he obviously has a supportive and open minded family so idk that he would hide it if he were. I think he just might not be super masculine due to a cushy, privileged upbringing. Sort of like an Andy Bernard. No disrespect as I love watching Sam and Max interact, and think their relationship is awesome.
I love the smell of charcoal in the morning , I cook on charcoal almost exclusively because I don’t have an evo or have a gas grill or a Traeger grill, so nice to see a charcoal cooked recipe, loved the steak cooked on coals! Also I love me some red onions! Sam is the best! An every mans chef!
TIP FOR GROUND LAMB! An Armenian friend of mine does his lamb kabobs thus: Make a meat ball w/the ground lamb and cup or enclose it w/rounded pieces of onion chunks! It holds the meat together and adds flavor. You skewer it just like any other piece of meat and it never falls apart ;)
Hey Sam and Max, I was wondering if you guys could do more winter themed meals for us unlucky suckers stuck in the cold midwest. Like Chili, or a pot roast with veggies. Something along those lines, with your added twist of course! Great video as always, Thanks guys!!
@@samthecookingguy binge watching all the vids may I suggest a do over with the lamb by doing half lamb and half beef with 80/20 ratio, throw onion in food processor then drain/squeeze out the onion juice. Save the juice to form it by hand on the skewer.
I actually watched the Discovery Health show. I liked it compared to the other cooking shows on at the time. But these RU-vid videos are SOOOOO much better.
I remember that Discovery show. That is how my brother and I were introduced to you and we are still hooked to this day. French Toast Mountain is his jam!
I’m 30, and clam chowder in a bread bowl sounds incredible. Send Max up to a colder climate lol, that chowder and bread bowl will start sounding really good really fast.
I worked in a refinery for 25 years and Chef Sam you are absolutely right " stay away from chemicals" ! Either lump charcoal or electric or propane and wood chips . your friend Johnny
@@imthegrinchthatstolechrist4384 Are you offended by someone thinking another man is gay? Holy shit you know you're insecure when you're trying to control other people's casual conversation lol
I make ground meat kabobs all the time. The secret is to put them in the freezer for about 15 minutes before grilling. They hold together until browned. I sometimes start the kabobs on a silicone mat made for grilling then move them to direct heat.
absolutely love your channel! been a fan for a while now and been looking for that knife !thank you for posting the maker! as all my kitchen knives are handmade, i thought this would make a great addition to the family ! keep up the great work !
My husband and I are channeling major Sam vibes today!! Making chicken kebabs. One teriyaki and one buffalo skewer. We also made a ton of grilled vegetable kebabs for our cookout. Got thighs & drumsticks waiting for the grill too. We love your videos and watch you daily!
I love the rapport you two have on camera! Don't get too hard on each other. Sam can cook, Max can film... simple plan. You've got it! Maxy...Listen to Sam on the recipes he wants to add.
this 34 year old thinks max is nuts for not liking the idea of the clam chowder in the bread bowl. i have started many a friday night at a local diner for their clam chowder before going out since they only serve it on friday.
Would love to see a good clam chowder but leave the damn hot sauce out of it. Knew it wasn't lamb as soon as you put it in the bowl as it was the wrong color and did not appear to be a ground meat but more of a paste.
I was laughing so hard while Sam was talking, and the smoke was getting thicker and thicker! 😆 🤣 Chance goes you do realize the firebomb you built back there is causing a sh$#load of smoke right??? Great job guys!!
I really enjoyed the Japan episodes and have to say, Max’s camera skills are a pleasure to watch Please omit the bread bowl if you do the chowder, a good chowder can stand alone- love you Sam
Nice watch i have 2 of them, Sam you inspired me to get off my ass and I got into Az Culinary Institute and after a 10 hr school day i still binge watch. Keep up the Great Videos
Good stuff Sam but here is my 2 pennies for skewer logic.. I always do protein then veg (onion, courgette / zucchini, mushroom, tomato whatever) and repeat. Every piece of steak or chicken or whatever is bracketed by veg. The logic is that they don't clump up and have any area that is not cooked (especially chicken) and more important I think the veggies emit steam that ensures your protein cooks properly and quickly - so yes you want some caramelisation / maillard stuff going on but the steaming makes for a fast and safe cook.
Love watching old episodes especially F-ups like this one. It was a classic! Funniest moment: There were a ton, but I LOL'd the most towards the end when you were mixing the blue cheese concoction to dip the chicken k-bobs in and it splattered everywhere. Your reaction is priceless!
