I made a pot of baked beans for my hubby and I's first bbq as a couple. Since i was cooking a lot if sides i wanted the beans to be easy but better than plopped in a pot and heated. It was just out of a can but i put it in a shallow dutch oven/braiser, with some browned sweet onion, topped with bacon woven in a basket weave like a pie crust, then brushed with sauce and a little brown sugar sprinkled on. Then put on the grill until bacon cooked and bubbly. The smokiness was very good. Decades later he still asks for that one dish every bbq. 😂
I believe you add wet to dry because it's just more difficult the other way around. Dry tends to float on the liquids and is harder to mix in whereas adding the wet to dry hydrates the dry ingredients faster allowing for easier mixing. I think.
Adding wet to dry ingredients is important when you don’t want to develop gluten. Overmixing batter leads to gluten development, and gluten makes for a dense texture. And you don’t want that in your cornbread.
"Summer BBQ" always breaks my head. Here in central TX we definitely do more BBQ in the winter time. When it's 105+ for four months in a row you have no desire to be outside at all, let alone working over a hot pit!
Yeah but with no ac you don’t really want to be working over the oven and stove and heating up your apt even more (also in SoCal) so I get it. Ideally your bbq area has some shade! Then your outside with a slight breeze and a cold beer, and you can bring your cooked food into the house that isn’t scorching to eat
@@Bleepbloopblapppsounds right 🙏 even grilling in the middle of the night with a beer is what I do sometimes here in Florida. Our real feel was 112 today
In Louisiana, we smear a cast iron pan with lard, put it in the oven, and preheat to 500F(!) then make the batter. Batter goes in to the pan at 500F, close the oven, wait 5 minutes, then drop to 450F for around 20min. Also no flour in the batter, just corn meal.
I once made scotch egg deviled egg. Adding the traditional scotch egg spices to the yolk filling. Making a really thin sausage patty to top each each and then finishing with a slice of Cornichon. Perfection. I have also been making a Caribbean slaw for my barbecues. Honey mustard hot sauce dressing, slaw stuff and thinly sliced bell peppers, and mango or pineapple.
@@MrVovansim black pepper, nutmeg, and coriander. Those are the spices that go into Scottish Lorne which is their breakfast sausage. At least that is what I believe after doing googling on Scottish sausage recipes.
After having watched several of your Amazing Video's, I am not only in "awh" of your scrumptious concoctions but also amazed by your Showmanship and fantastic use of words. You are an Extraordinary Chef and Entertainer. Thank you Sam!!
Wow Sam my sons birthday is next week & you just gave me all kinds of help with these sides, I get really sick when I eat eggs but, I just may suffer to eat those deviled eggs with the carnitas on them cause pulled pork is my absolute fave- thank you! I mean EVERYTHING you make is insanely tempting to both my husband & i & to say the least we try most everything you make especially your gravy for the poutine fries…we are extremely huge fans of yours & you have brought our tastebuds to a whole new freakin world lol…your channel is #1 in our book
Sam your content is the best on RU-vid you put out what 456 videos a week that’s amazing. You’re a hard worker and I love your videos keep up the good work and thankyou
Just made your cajan pasta with shrimp and sausage for tea it was epic! I love just picking a video and going out grabbing the ingredients then making and eating it! 🎉😊
My fiancée and I have been watching your vids for a few years now. And we have loved all of them. But the fact that you made something from Guatemala, where my family is from, made me love your videos even more!
As I sit here watching this episode, and eating homemade turkey chili my wife made (delicious by the way), when Sam said that he is making cornbread, it reminded me that my wife also made corn bread. This made my heart sooooo happy....lol....
Mayo is fine in potato salad, be vigilant and keep cold. I serve my potato salad in bowl sitting in a bigger bowl of ice, neighbors appreciate my doing this.
I love that you did not put green bean casserole in this video. Have a BBQ with a "bring a side" invite and you will get 18 green been casseroles and nothing else.
Wet to dry, my theory is: wet to dry because if you want to add more or less liquid, you could just add milk in this case (or water for other recipes). Or could stop adding the liquid if you're already there. If you added dry to wet, the ratios of the dry would be tricky to whip up for just adding a little dry.
Congrats on becoming an American citizen! I’ve loved you for so many years, and you’re only getting better! I remember years ago when you did a much shorter show when Max was a teen, and you both made tuna. Love you all!
I made the baked beans this past 4th of July and they were gone quickly!! Everyone loved it so much I only got 2 bites haha Thank you for sharing this recipe!
That potato salad looked amazing! The overly sweet baked beans aren’t my jam, but I know a lot of people prefer that style. I lived in Texas for quite a while and charro beans were very popular. Maybe do a video with traditional carne asada party fare? Frijoles charros are a very common dish at those events.
Have you ever thought about doing some recipes for diabetics with low or no sugar recipes? As a type 1 diabetic, I'd love to know what some of your changes would be to certain recipes.
Damn I love your ending commentary on what you have just made and your reaction is freaking priceless Don't give up the French or four-letter words cuz damn we love it you bring it for real 😜😂👍😎
Go to your local BBQ joint and get some pulled pork to add to your beans to take it next level... Then put the pot of beans on the smoker for a few hours.
I absolutely love watching not just your cooking but your dialogue. Bleep son \o/. Can you do one cooking episode of a main and side bud with the idea of kosher in mind for your viewers? No meat and dairy mixed in one meal. Sam the kosher guy episode
Sam it’s the starchy potatoes that grow bacteria easily when held over 40F. Commercial mayo has preservatives and is pasteurized and does not go bad as quickly.
Love your channel...everything you cook looks amazing! I am definitely gonna make that potato salad. FYI, if you wanna really step up those baked beans, add a shot of Jack Daniels for every large can that you use! Also, I have a request...could you do a show on pickled stuff...like pickled red onions, pickled eggs. These have become a staple in my fridge to add to food or short cut cooking. I use them for salads, sandwiches, etc. I am sure I could probably do peppers as well. I am single and cooking for one is a challenge. I am trying to learn how to preserve and to waste less fresh food.
Just made most of these. Beans: Amazing! Star of the show! Everyone should try these. Not too spicy, but if you've got anyone sensitive to that maybe use half as much chipotle and chili sauce. Cornbread: Okay. I think the recipe on the cormeal box is better. Potato Salad: Okay. I'd eat it again if it was served to me but I'll be looking for other recipes to try.
I swear someone gave you my baked beans recipe!!!! Only difference is I used more bacon, 1/2 goes in the beans and the rest, on top of the beans as then bake.
Corn bread hack save some bacon grease get it hot and por mix browns the bottom and doesn't stick to cast iron if done right makes a amazing crust underneath. Thank u for sharing appreciate y'all
1. Adding wet to dry reduces the chances of lumps forming because there is always enough dry ingredient to absorb the wet ones, but if you add dry yo wet, you can have lumps of dry ingredient that combines with the wet to form a pasty barrier between the rest of the dry, and the wet stuff outside the lumps…am I the only one getting a little turned on here? 2. It’s not that the mayo spoils easily, it’s that it’s usually mixed with ingredients like egg, or seafood that spoil easily. 3. The ONLY baked beans are BOSTON baked beans - you should do an episode on them. 4. Thank you for your New Year’s Eve “Shrimpy” recipe. My long distance gf/fiancée was visiting NYE 2021/22, and we had a quiet, romantic NYE together in my micro-tiny apartment with champagne, and shrimpy, and… Seriously - am I the only one getting horny here??? Anyway, thank you for Shrimpy!
Great episode, as a fellow Canadian, up here in Edmonton- shout out to Max’s wife and in-laws!,,I am enjoying the BBQ series to try during our 8 days of summer BBQ season! I share many of the same flavour (yes spelled with an “ou”favourites as Sam. Cholula, Japanese Mayo, thick soy etc. The latest is his love for Americanized chilli sauce to replace ketchup. What is the brand or style?? it’s always just in a plain jar! I need to try it!
The bean look really good but if they were left uncovered for the last half hour it would reduce and get kinda jammy. It also gives it a skin on top that is the best part like with cooked chocolate pudding.
