I spent four years going through chemotherapy. It's hard to explain, but watching these videos kinda helped when I couldn't eat. And when I got better, I started making a lot of these recipes. Much love from Michigan ❤️
Understand. It's a scientific thing. Wish more doctors recommended or encouraged cooking videos to whet an appetite when a patient doesn't feel like eating. May you be well and grow strong. 💪
I've had a grill brick for years. It's a regular brick like you make a brick wall out of, but it lives in my grill. I use it to prop my steaks and chops up against so I can sear the fat right over the part of the fire I want to sear it over. I actually have two bricks, but I only use the other one when I need to do a buncha cuts at one time. They don't slide away from my cuts because they are good bricks - they are my favorite bricks. Every grill oughta come with a couple bricks. They don't cost much, they don't mind the heat or impart any flavor to the meat, and they work fabulously well for this purpose.
It’s not a joke,he just doesn’t know the difference. Max told him in a previous video it’s 90° but now it’s sort ingrained so it’s too late for him to change
OH - MY - GOD! Made these today; they had to have been the BEST pork chops I've ever had! Even at a high end chop house restaurant! You the man Sam.....👍👍👍
My wife loves to challenge me to recreate your recipes. We live in an apartment with no access to a grill and I still manage to pull most of them off. You an the crew are amazing because your open and honest.
Sam, In 2023 I lost both my dad and an uncle (brothers). They were born in Ponce, Puerto Rico, and both were amazing cooks. I would love to see your take on some authentic Puerto Rican dishes... Thanks
Every time I cook I always search your channel first to see if you have a video for what I want to cook. Your videos are amazing and I love the fact that is not really scripted!!
This recipe is gonna be a big hit for my old man, ever since he lost his eye sight a year ago I've been making more and more sam recipes. But this good old fashioned pork chop he's gonna fall in love with it. Thank you Sam, max and chance for everything you do.
Sam, you repeatedly say 45 when actually you are turning 90 degrees. And this is not the first video I've seen you do this. I think Nakiri knife would be great compensation for this very important clarification on proper grilling!
Sam, show us how you make smoked beef brisket! Yes we know that it's going to be a long video but you can edit it to just show us the major points and let the smoking going on in between. Do it! Dare ya. You were too afraid to make my egg foo young but come on, smoke a beef brisket! Pleaseeee
I know, I could barely do all the things I wanted to do because I kept checking for today's video. It's 22:45 in New York as I write this. I am going to get some pork chops next week so I can do these (I'm working through my eye round slices, so it'll be a few more days before I can cook these).
I’ve been watching for years and tell everyone about you guys! Please make a grilled spicy italian sausage sandwich with peppers, onions, provolone and a quick homemade marinara. PLEASE K THANKS LOVE YOU 🙏🏻
Wow when I had my meat market that's the only breed of pork I would sell. If you wanna taste something really good if you can get a pork belly OMG I like that pineapple glaze but instead of Contro I would probably use Myers rum. Great video that pork made me hungry.👍✌✌🎅
MARCH: MEXICAN/NACHO INSPIRED CHICKEN PARMY Flatten chicken breast to about 1cm thick. Mix taco/mexican seasoning with flour Whisk egg crush favourite Doritos Bread chicken flour mix egg then Doritos Fry until golden top with enchilada sauce cheese put in oven to melt cheese top with pico quac and sour cream
Hey Sam! Can u make a full Scottish breakfast please? Sausage, bacon, black pudding, haggis, fried eggs, beans and toast! With a nice cup of tea 🏴🏴🏴
I'm eating Domino's pizza while watching this vid. Now re-thinking my life choices. Although in all fairness it was 50% off. That sauce looks FANTASTIC Sam so I'll definitely be giving it a try. Oh ... and BTW - MAX IS A GENIUS!! 😜
This Pulled Ham is Sweet, Salty Perfection Turn on your oven and get cooking. This baked ham recipe is great for any occasion. Covered in a barbecue rub, barbecue sauce, mustard and apricot preserves, this dish gets even better if you follow Nicole’s lead and add a little Coca-Cola. Oven Baked Pulled Ham: Ingredients 1 (6 to 8 pound) bone-in ham (not spiral sliced) 2 tablespoons whole grain mustard 2 teaspoons liquid smoke 1 tablespoon brown sugar barbecue rub 1 cup sweet and spicy barbecue sauce 1/2 cup apricot preserves Preheat the oven to 275 degrees F (135 degrees C). Stir mustard and liquid smoke together in a small bowl. Rub mustard mixture evenly over ham and sprinkle barbecue rub all over. Place ham in a large disposable pan or large deep pan lined with foil. Cover with foil. Bake in the preheated oven for 2 hours. Remove pan from oven. Increase oven temperature to 300 degrees F (150 degrees C). Stir barbecue sauce and apricot preserves together in a bowl; pour mixture over ham and spread evenly. Cover with foil. Bake until a meat thermometer or instant-read thermometer inserted into the center of ham reads 205 degrees F (96 degrees C), 5 to 6 hours. Let stand until ham is cool enough to handle, 10 to 15 minutes. Shred ham with 2 forks and toss with pan drippings. 🧑🍳: Nicole McLaughlin (@nicolemcmom) 📸: Nicole McLaughlin 🔗 Head to the link in bio for more on the recipe. #instafood #food #foodie #ham #pulledham #ovenroasted #roasted #mustard #bbq #barbecue #sweet #spicy #sweetandspicy #apricots
Ok alright..the sauce.. the glazing..the pineapple..all that..mm mm good..but flipping that chop...like a coin..i can't make heads or tails of it...but i digress you're the pro...shout out to THE BOYS..cheers you guys🫡🍻
I’m still waiting on you to try Chicken Parm Cremera Pizza. Pizza Crust Tomato Sauce Alfredo Sauce Diced Grilled Chicken Mozzarella Cheese Parmesan Cheese Bacon Crumbles Roasted Garlic Ricotta Cheese Red Pepper Flakes Italian Seasoning The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, dollops of ricotta, and Italian seasoning. I’ve only been asking since September 5, 2023
What are my chances of winning a knife? Not good... You mean not good like, 1 out of a hundred? I'd say more like 1 out of 3.69 million. So you're tellin' me there's a chance... YEAH!!!
Thank you Sam and fam for these delicious videos. Im about to be a first time homebuyer, and you guys just motivate me everyday to have the kitchen of my dreams, with the perfect outdoor grill to create recipes like this. Thank you again over the years for this constant motivation. Cant wait for the memories I will create with my family making these recipes.
Hey Sam, I just found your channel by accident & I’m so happy I did. I love your personality (I’m laughing with every video) and the quick & easy flexible recipes you make. I looked through all your recipes you’ve made for a pork rack of ribs but not on the Ninja Foodie Grill which is what I have. Can you do a video for that? Thanks & keep on cooking; I’ve already told 4 friends to watch you. ❤❤
I followed your recipe to the letter…except… I used a stick blender to purée the pineapple in the glaze and that was an awesome improvement. Even my better half who’s not a pork chop fan said “You can make these again anytime!” DELICIOUS!!
Hey Sam, first off I want to say that I've been following you for a long time not just because you're videos are entertaining but because of you're inventive cooking techniques and fusion recipe ideas. Whenever I'm in a pinch, I always go to your channel for ideas and inspirations. I was thinking of BBQing today and I have 1 1/2 inch Proc Chops and a pineapple sitting on my kitchen table..... what better recipe to try! Thank you so much brother! From Montreal Canada!
Day # 34: Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself: For the sauce 3 red bell pepper 3 Plum tomatoes 1 medium onion 2 scotch bonnet/habanero use less if you don't like it spicy 1/4 cup water For the Jollof 1/2 cup oil 1 medium onion sliced 4 tablespoons tomato paste 4 cloves garlic finely minced 1 tablespoon ginger grated 2 bay leaves 1 tablespoon thyme 1 tablespoon curry Powder 1 teaspoons salt or add to taste white Pepper or black pepper to taste 1 tablespoon chicken bouillon powder or 3 cubes 4 cups long grain rice rinsed and drained 3-4 cups chicken stock 1 large tomato sliced 1 medium onion sliced 2 tablespoons butter at room temperature - optional US Customary - Metric Instructions First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet. Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft. Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves-leave to cook for 2 more minutes. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick -about 10 to 15 minutes. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes. Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat. Once it begins to boil-after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done-about 30 minutes. Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little. Serve with sweet fried plantains, roasted chicken, or salad.
Donair (Canadian east-coast specialty) Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
Sam really want to see your take on this. The chops look fantastic. Chicken & andouille jambalaya 2 whole chickens boiled the day before and shredded (keep all the broth) 2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds 1 pound of boneless pork shoulder cut into small chunks 1 pound Tasso (pickeled pork) cut into small chunks 2 bags frozen seasoning mix veggies (onion, bell pepper, and celery) 3 pound bag of long grain rice 1 jar minced garlic Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep 15-20 bay leaves 2/3 cup salt 2/3 cup cayenne pepper 2/3 cup dried oregano 1/2 cup white pepper 1/3 cup black pepper 1/4 cup dried thyme In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet. Serve with toasted French bread
This video was 2 weeks late! I grilled some pork chops 2 weeks ago. My wife said You're gonna grill those? ....Yeah... Damn. Wish I had this video then. No brine. No sauce. Ug. Well, next time I will be using this method!
Thank god you can cook because you couldn't make it as a geometry teacher....or student. "Great 45 degree turns" Yet good looking 90 degree squares.....lol I suppose when you flipped them, that was 90? But who cares, your food is awesome...
What more is there to say? Show is so much fun and the cooking is over the top, But... a quarter of a turn is actually 90 degrees; not 45 degrees 360 divied by 4. Thanks for all the fun and deliousness
recent regular viewer with a knife fetish would totally dig a STCG knife and if it helps... SAM IS THE SHOW...lol now gimme some them sweet sweet knifes for my collection ;)
I call pork chops “ the poor man’s steak”. I cook them all the time. Love to marinate them in Helen’s Jerk marinade sauce but lately it’s been hard to find. Brining is absolutely the key 🔑
Looks amazing! I used to grill pork chops about 3 nights a week back in the late 80's off some Hamp/Durocs that I fattened up myself. Pigs were kind of a PITA but god I miss 'em, grocery store pork chops grill up like shoe leather! Those looked like some pretty good chops, nice and thick!
Goddamn this recipe is fire !! Grilled pork chops and wings today following this recipe. Didn’t have any pineapple so substituted peaches. Brined the wings and pork chops for 6 hours. Holy fuck… delicious!! My 3 year old son ate 10 wings all on his own.
I had a need for some pork chops after having a few glasses of wine ... just a charcoal grill with no charcoal 😢 I grabbed some white birtch wood ..and had the pork chops in some apple juice in the fridge . I don't know if it was the buzz or the wood but that tasted awesome !! Gotta run that' test again . But this sauce will differently add some GOODNESS ❤❤❤ Thank You
Idea 💡 how about making Carolina Ribs with Vinegar Based BBQ Sauce. Hint-Hint 🎉 I make it with Carolina Treat sauce that I order on line since I am in NYC 🗽 Enjoy boys!!!
Love it! I love buying Duroc pork whenever I can get my hands on it. PS - slight note it’s actually 90degrees that youre doing, not 45s ahahah. Much love Sam & team!
WOW! Hey Max and Sam and Chase. Just made this. Must say tho, I doubled everything in the glaze. Yours was too mild. Thanks for the new weapon in my Arsenal!
If it wasn’t for Max and Chance, who would be videoing you, Sam? Great job guys and I love the fun interaction with them behind the camera with you. I’m still looking forward to when you do a quail recipe…hint, hint! 😉
Looks great - Have to try it. Hey @SamTheCookingGuy: How do you cook Swordfish Steaks on the grill? I just marinate in Italian dressing; What do you do?
That looks amazing!!! I would love to see you do something I only remember in my childhood, what about using headcheese in like a grilled cheese sandwich!! Growing up, w would have have slices of head cheese that was fried and placed in some potato bread then after being assembled in sandwich form, it was then grilled to make the outside crunchy! I would love to see your take on something utilizing headcheese!! Thanks and you guys are AWESOME!!!
An extra tip, if you don't have non-stick foil, is to spray it with some cooking spray. That way everything doesn't stick. These chops look amazing. One thing I miss about travelling for work....not enough spots to be able to grill.
WOW! Sam you knocked this one outa the park. I wish I could share my photo on here. I don’t usually brine but decided to follow your recipe exactly bc your recipes are generally spot on. Best Pork Chops Ever!
So schmoozing Max will help me get a knife?? Hmmmm...LOL I keep thinking positive. There is still a lot of this year left ... Not that I would not want to schmooze Max 😉
Always awesome watching your videos. Also I'm a big fan of grilling pork chops. Do notice that on a few meets that pineapple glazes seem to be very popular, can you tell me why that is exactly?? I want one of those knives Sam the cooking guy LOL do the fried ball of Thanksgiving leftover consisting of broccoli casserole turkey stuffing mashed potatoes macaroni and cheese green beans without that crappy version that is called green bean casserole LOL which I know you hate also! I want one of your knives desperately! You guys are awesome guys are awesome
How come the pot is dirty? Don't you clean? gross... Couldn't resist 😂 Looks awesome BTW.. want me some pork chops now.. or maybe a pork fillet would be good that way.
April: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
Looks amazing and I will definitely be trying this next week. I do have a question/request. What about an episode showing sides that you can make/compliment this? Brussel sprouts, asparagus, broccoli, or green beans. I also just watched your other episode with the balsamic chicken and thought what would I want as a side for that.
I can’t believe that I’ve been watching your videos for years and have not subscribed. Mainly because I didn’t have a RU-vid account until recently. Your cooking shows are epic! Keep cooking and entertaining! Cheers!
I haven't had pork, steak, chicken, or any kind of beef in years...just cannot afford it. Love and miss it, but my wallet/bank account cannot allow it. I'm in n Ontario Canada...
Definitely making these on my grill this weekend with some grilled baked 🥔 with 🥓 and 🧀 🤤🤤🤤🤤 💡 💡 💡 💡 that sauce you made for these juicy ass porkchops on some pork ribs 😋
Seriously dropping at 9 PM. I’ve been trying to be number one comment on your videos for two weeks now that’s not fair and I don’t like it. Not that anybody cares. I’m just going through a phase where I’m trying to be the number one comment on all my favorite channels Also don’t know how to check it, so oh wait pork chops….
0:54 that pot has seen some cooking; pot has seasoned wisdom. Respect! (Supporting players are real butchers' paper and Cambro for marinating; compostable and reusable. Nice!)
I m traumatized from youth and my dad making thin cut chops and proceeding to murder them in the oven......Not even sure the last time I actually ate a pork chop. This looks good though.
Honestly, I always brine my pork chops but I just dissolve my salt and brown sugar in room temperature filtered water. It takes about 5 minutes of whisking before everything is dissolved. Much easier than heating and cooling brine.
For one… Max is a powerful, sexy, commanding man. We have pork chops in our regular weekly meal rotation. We are now implementing this new recipe. I have an eight-year-old that thinks pizza is disgusting and I’m going to attempt to convince her that this recipe is awesome.
Could you make a meal I can serve my picky kids (under 5) who only like Mac/Cheese and Chicken fingers, but could be elevated for something my wife and I might enjoy?
You DO KNOW your non stick PAM sprays is like silicone, what we use to loosen bolts and quiet door hinges? Silicone Dioxide, yuk pooooie! just saying, carry on my good man
Made these and fought flames on the grill. They were delicious. Trying another round tomorrow. Will do better with indirect zone. Using Tomahawk Chops. Ooooops not sure you can say Tomahawk anymore.
Hey Sam, so I know that you like to flip cuts of meats over and over for even cooking. I do the same thing for the same reason. Here's my question: why bother to do the diamond grill marks on the meat? The beautiful grill marks get ruined the minute you flip the meat to the already marked side. I'm a cook. Just curious. I love your channel by the way. Been subscribed for a few years now.
