We bought a new Jennair stove. I'd never been in a specialty appliance store before. The Jennair was the cheapest stove! $$$$ stoves, refrigerators... but the grills were amazing! Really expensive. Especially the built-ins they had on display. It's worth a trip, to see. (I also advise a Tesla test drive. So cool - and there is no pressure. At least not until they have more than they can sell that day) And that new stove? It was exactly like the 15yo one we replaced, but more modern looking. For 'only' twice as much!
Same. I just want his entire backyard. He has the nicest looking backyard I've ever seen. What with the hedge fence and the outside kitchen setup. Jealous every time I see it. XD
Another great video Sam and Max! We want to build you guys a 1,000,000 Subscriber Santa Maria Grill. Let us know if you're interested and we'll do the rest!
If I can ever create something like this when guests are over I will feel like I made it. This guy has the best cooking show on TV even though its a youtube channel. Perfect balance of skill, humor and teaching. On top of it he donates to notable causes. Incredible dude in my opinion.
Made this last night. Doubled the honey. My family smashed this! Wish I could credit for this recipe. Oh, and I went the local Korean grocery in the Chicago area (H-Mart). Bought a bottle of the hot sauce for $4.99. It is called Samyang Bulldark. Well done Sam!
Buldak is the one meal in Korea I had to tap out. My Platoon Sergeant from San Antonio finished his but I had to leave a few bites on the table, after jugs and jugs of beer. Korean food is so flavorful and spicy I am so happy to see it growing in the US.
For those noodles, when you put the sauce in add 2.5 teaspoons of dark soy (Japanese if you can get it) 1.5 teaspoons of mirin 1 teaspoon of dark brown sugar half a teaspoon of Guajillo chilli pepper :) And cook the noodles in chicken stock instead of just water :)
I've made this twice over the past few weeks. And I did get the exact brand of ramen that Sam used. I didn't find it nearly as hot as he described it. It was good, but not nearly that hot. I do like the chili paste to use for other dishes. That thick stuff has a TON of flavor and some heat. Enjoy these videos.
This was far and away the best chicken I have ever BBQ ed on my Traeger grill. Because it is a convection grill I got I think the same results as your indirect heat? The flavors were all distinguishable! Thank you so much!
what temp did you set your Traeger? I was thinking of doing it on the grill for a few minutes to get the char marks and then transferring to my Traeger to finish it off.
Samyang Ramen! Wonderful stuff! I like to save a bit of the Ramen water and simmer it with some coconut milk. Adds some good flavor and helps tone down the heat to a more bearable level!
Man 10/10 on all videos. One of my goto chefs to learn new recipes. I'm about to go to Korea in May and scope that night market. Please keep making content, it's all gold!
I’m a relatively new subscriber and a big fan of your show . For the last month I’ve been watching your show religiously and I’ve made several of your dishes using your recipes as a guideline. I’ve been going back and watching some of your older videos when you were doing podcasts and I have a question for you. Is Lynn still apart of Sam The Cooking Guy? With that being said this recipe looks absolutely amazing! I am definitely going to be cooking this bad boy next weekend! Thank you Sam and Max for bringing yet another killer dish to the forefront!
Butcher here with a pro tip, there is a tiny piece of meat on the back of the chicken on either side, connected to the thigh, its called the oyster. If you spatchcock a chicken the normal way these piece of meat are either discarded or ruined when removing the spine. When I do my own roasted or grilled whole chickens, I will split the spine right down the middle leaving them both in tact to be enjoyed when its finished cooking. It saves more meat, alters almost nothing in the overall end result aside from two delicious tiny morsels of the best dark meat the chicken has to offer.
Home tip from a korean... Add some sesame oil in the spread mix. Tastes wonderful and gives it an easier, glossier coat of redness. Once done, sprinkle some sesame seeds on the bird. Why? Because the bird is the word. Great video!!! #gamsahamneedah
miraeja hey I’m a sexy girl, I want to come to Korea to meet you ;). Please give me two round trip tickets to South Korea, and I’ll treat you with something special 😘 😏
John Doe I was there yesterday in Temecula and they have pallets of it. Maybe in your area it is out. Come grab it at our location so they bring more in!
I looked online and had so many mixed reviews, some said it didn't taste right or it seperated in the bottle, not to get the bottle get the bag, it tasted nothing like Japanese mayo then others were raving about it.... Dunno never seen it in Wisconsin or Maine.
Thanks for the heads up Mike.👍🏻👍🏻I’ve been trying to find a supplier to pick up my own pallet load of Kewpie Mayo. Sam has made it so mainstream now, it’s difficult to find.👍🏻👍🏻
Its crazy, no matter what idea I have for the cookup, I turn to RU-vid for some recipes to feed off of and Sam always has a video for it. I appreciate the content, once I see your videos, I forget about everyone else Lol
Sam. Please start a second channel where everyone that works on the show tries the food. and maybe even some behind the scenes videos and Q&A's just a thought my friend. could be good
Made this today. Was very good. Not as hot as I thought it would be. I used the "Spicy Fire Sauce" from a bottle that I ordered from Amazon and wasn't sure the quantity, but put 2 heaping TBS in there. This was very yummy. I did an overnight dry brine before and I think I will test it with a wet brine next time. Thanks Sam.
I made this Korean Fire Chicken today and I must say it is hands down some of the best chicken I have ever eaten. I did make a couple of changes to the recipe. I could not find the chicken ramen noodles so I substituted sriracha sauce. I also slow smoked for about 5 hours using pecan wood. I loved flavor of the Gochu Jang. Thank you Sam for introducing me to this.
I find the trick to eating those Korean fire noodles is just to get through them without stopping until they're gone, then deal with the aftermath. Otherwise it just prolongs the suffering.
Sam, and crew, I made a stir Fryed beef short rib sandwhich with avocado aioli on a po’ boy Bun last night. Chipotle chili powder, mustard, and garlic powder, salt, pepper, and paprika for seasoning rub. Thinly sliced the meat, and tossed in soy sauce. Fried with red pepper and onion. My gal loves it, and said Thanks Sam!!! I didn’t use a recipe, more so just your “method” Cheers, and thanks for the great cooking vids!
I'm going back through your videos and finding some i had not seen. Excellent video and wonderful looking food as always. BTW: I love the friggin shirt.
I know you tried the smoke box for wood chips on the propane in the past, but I think this recipe would have been great to break it out again. I do most of my grilling on an old-school Weber charcoal and love experimenting with wood types. A peach or apple wood would have been great for this.
Sam, tried this last night. Not only a hit with the wife but we ate the whole thing! Thanks for all you recipes and help. May you and your loved ones stay safe and well. Lego
Hey Sam, we tried this, but it took forever to cook and we finished it in the oven. What kind of BTUs do you have in your grill? And how long did it take for you to cook the chicken?
This was the very first video I watched from your channel a few days after it was released, and I have not missed a single video since! You have been FANTASTIC and cannot thank you enough for the content you and Max have provided for us all. You both got me through a very rough time I was having with some health issues and the problem actually turned out to be my diet. So not only do I get to live vicariously through these videos since I can't eat like total 💩 anymore, but y'all give me SO many ideas on the meals I can create and tweak to be my own and continue to eat much healthier. Thank you guys again for all the content, creativity, and hard work!! #samsgiving2020
I made this today it was very good. Cooked it using charcoal grill, the finished product is way less spicy than the marinade, don't be afraid to use two spice packets. The ramen itself is addicting.
You pronounced the Korean spice pack correctly. 👍 Your fire coated chicken dish looks Great! Thank You for displaying a great new chicken flavor. Brilliant idea 💡
Hey Sam...the last grilled spatchcock you did with the mustard sauce pulled all the chicken skin off when you flipped it. What did you do different this time to stop the skin from pulling off?
Omg ! This whole flavor FULL VIDEO ! We are gonna try this Soon ! My hubby is the SPICY GUY ! I also will do some, But I even Really geeked to try this! Getting caught up on some of you past videos , Thanks to Monqiue Sister in law ! Mark and I are now soooo hooked on your cooking ❣️❤️ THANK YOU & The Boys ! ⭐️⭐️⭐️⭐️⭐️
What no weed whacker or leaf blowers? Where is the gardener.....I hope he is OK.....do we need to worry about setting up a Go Fund Me page for the poor gardener?
OMG, the single best chicken we’ve ever made!!! Had to buy most of the ingredients, and all i can say is that i have enough for 9 more chickens. . .NOT ENOUGH! Oooph was that good!
