You are amazing! Several comments: anchovies have more umami per ounce than any other food. That's why it is an ingredient in so many sauces (HP, Worcestershire, etc.); Brussel sprouts are wonderful; tip for grilling onion slices - insert toothpicks or skewers before you slice the onion. They will hold the slices together while they grill; finally, I suggest you call the sauce "grill dressing". Thanks for another great episode.
Hi Sam!!! Amazing video!!! I’d like to make the grilled veggies!!! Tomorrow afternoon I’m going to grill them for a Saturday get together!!! Big hugs and Much love, from Texas!!!😎🍉🌽🥑🍆🥐🍔🍟🍍🥦🫑🌶🔥🔥🔥🔥🔥🔥🌺🐲🌺
@@ange1dabeachyt664 really hahaha I thought I was the only one dude... Bro this guy is awesome... As an amateur cook guy who likes cooking for my family and bbq with friends I have to say this is a must see channel.... My instagram jose.papin.campos Saludos compa!!!
Hi Sam, here's a trick for thyme and rosemary. You put it in ziplock and freeze it. Once frozen it will keep for a long time. When you need it, take the bag out of the freezer and immediately bang the bag on the counter and the leaves will just fall off the stem and you can just pour it out of the bag. Put back in the freezer immediately. It works as well for rosemary.
I love getting a cup of coffee, get comfy on the couch, watch Sam cook for 30 minutes, well knowing that I won't cook a single thing in this video. #pureentertainment
Im so happy I just purchased my grill mats from www.GrillMastersMat.com and I love it!!! They are having a sale too buy 1 get 2 free!! Happy Grilling Everyone!!!
I like the swearing. It’s you being authentic. I understand that kids watch and RU-vid overreacts to everything, but kids hear those words from their friends and tv and RU-vid needs to pull the stick out of their butt.
Theres a RU-vid kids too and how many kids are watching someone how to cook and haven't heard the f word at school, kids at the age of 4 are saying it now
@@wendelina0866 I'm having a very late trawl and I know it's late. I bought a tube from Amazon some time ago. It's Italian Anchovy paste and can go into soups, stews etc.
This recipe is effing amazing! I watched it several times and tried it today with all of the authentic ingredients. I almost ended up leaving the sauce on the grill too long - but managed to salvage it. My family devoured the vegetables like they never have before! And what’s quirky but cool is that I found myself wanting to smell my fingers all evening from the sauce residue! Fabulousity! Grill on!
Before you go to that much expense, try some good old cast iron? I cook on a stick burner and after the meats are done, adjust the fire to whatever is needed for my veggies using a cast iron grill skillet with pretty decent results judging by my friends and families comments.
This man seems like one of the coolest dudes ever like if I spent a summer with him cooking I'd be able to open up my own restaurant and strip club the same year.
I can’t stomach vegetables. Other than corn on cob and potatoes. But I’ll definitely try to make this . I need to start eating vegetables I don’t remember the last time i ate them. So basically never . Lol but I’ll try this and hopefully I’ll be able to eat them. Or at least tolerate them.
@@bonnieparkertheoutlaw7353 I don't see how you wouldn't love grilled zucchini. It's yummy. I don't know how he does it because I'm too tired to watch 😂. Marinate in a little olive oil and garlic.
@@adessachui7777 well I love anything grilled I haven’t ever had grilled vegetables before though. I don’t own a grill cause i live in a apartment complex so I can’t have one until i move.
Hell yeah B R Ö T H E R!! We BACK!! #notisquad Sam! We need SAUCES! All of them! In ONE episode! Easy to follow! Easy to find! Every sauce! Bernaise! Hollandaise! Pan! Cheese! Pesto! Alfredo! Marinara! Peppercorn! MORE! I won’t stop! Sauces forever! I have been here forever! Since the podcast days! HONOR ME! Also, I love you and we should be together. I’ll bring the Modelo. #stan
Hey Sam/Max! New subscriber here. I also live in San Diego, originally from Chicago. Retired Navy and decided to stay. Not sure if you already have done this yet, if so, I apologize. Have you done a Chicago style Italian beef sandwich yet? Or a Chicago combo?
Sam, I was going to throw some steaks on the grill tonight. I decided to grab some zucchini, mushrooms, and corn as accompaniments since we all like veggies and my daughter is a vegetarian. I made your basting butter and cooked the veggies with it. D.A.M.N. It blew everyone away away. I usually get compliments for my grill skills, but they couldn't stop raving about how the veggies turned out. The best part is that I live with a bunch of mustard haters, so they have no clue about the dijon mustard in the recipe. Thanks for continuing to help me up my grill game even further, and keep my picky wife and picky kids happy.
@@Charisewilson No I haven't seen any at the store yet. While I'm kinda grossed out by the thought of it, I've eaten enough caesar salads to know that Sam is probably right. It will probably be amazing with it.
It takes a special kind of personality to make a dedicated carnivore such as myself not only decide to watch a 30 minute video about vegetables but to keep me engaged throughout.
Hey Sam - I made your grilled vegetables today and WOW! Best thing I've ever eaten!!! You are amazing. Thank you for all the great recipes. I took a class at Sur La Table last week and shared your site with everyone :)
This looks absolutely amazing! That sandwich at the end took my breath away. Grilled vegetables can be so delicious if you prepare them right. Great video! I absolutely love your commentary. R.I.P Mr. carrot 😆
I made oak-smoked ribs, grill-roasted garlic, and grilled zucchini today, and added some anchovy paste to the veggie baste. Great idea, Sam. It blew the lid off for taste.
This looks awesome! I’m definitely cooking this the next time I grill! Although I think I have to add some mushrooms! Great video! And tomatoes would be awesome too! UPDATE: I made this last night and it was awesome! I tasted the sauce before and after I added the anchovy paste. And the anchovy paste made it phenomenal! You don’t taste any fishy anything. this is now my number one basting recipe for vegetables on the grill! It would be good on fish and shrimp too! I didn’t have the roll so I used thick slices of Italian bread and I grilled it on the grill with the sauce! Great video great recipe!
I trust the anchovy paste, salt lick bbq in Texas uses it in their sauce. I was like wtf at first but it really cuts through the sweetness of the usual bbq sauce. It was like an emergency brake to the sugars and ended the flavor with a nice tart!
Sam, I watched your video last night and had to try it for myself today. Your Briosche buns held up much better, but my veggie mix tasted pretty darn good. I'll work on it. Thanks so much for all your great recipes, but especially the incentive you provide. I wish I could send you a photo.
For the fibererous part of the asparagus, you can do a pesto, slice in thin chips and do a quick pickle, shave for a salad or even pan fry in hot oil, toss with Chili's and make an agrodolce
It's a personal preference thing. I LOVE vegetables. Always have. Raw, cooked, seasoned, unseasoned, doesn't matter. I love them all. My mother was happy about that because she never had to fight with me about nutrition when I was a child... My brother on the other hand is the complete opposite. His diet consists entirely of meat, bread, and peanut butter. But we still have fun grilling together, joking each other's eating habits at the same time. I eat meat too, just not exclusively. 😂😂😂 Thank you for this video. My brother and I tried this recipe and method. We will definitely be doing it again soon!!! Best asparagus ever.
The camera work while building the sandwich was extremely well done. Some long-gated sliced portabello mushrooms would have complimented all the nice vegetables you had going on this one. You always add that extra thing to boost the level as in the "Brushing Sauce".
Growing up working in the fields and living in a neighborhood of similar people, Saturdays were special. Everyone brought home a box or crate of what they were harvesting. We had fresh strawberries, lettuce, we did celery, broccoli, cabbage, cauliflower and the dreaded Brussels sprouts which my parents insisted that we accept the bounty. An it was always the largest offering. Here is the problem, my mother was an extraordinary cook. She had 15-20 or so dishes that were the best. But when it came to vegetables, she boiled everything till they were soft almost mushy. It wasn't till I was 17 that I realized people ate some vegetables raw. My family had no idea what Hidden Valley dip was. What? But as you know, if you boil Brussels sprouts too long, they become bitter. My mother also never owned a steamer. And my parents were the type that we did not leave the table until our plates were empty. To this day, I cannot eat sprouts. I know your saying, but dude these are the best of the best, but like that scene in Ratatouille where the critic has a flash back to his childhood when he bites into the dish of vegetables, I can't even look at sprouts. But maybe one day, I'll head your way and give them a try, NOT. Everything else looks great. I will in the meantime substitute the sprouts with cauliflower. By the way, the other thing we did, was stop and pull over when we saw a fresh head of lettuce or cauliflower on the side of the road. Vegetable road kill baby! Luv your show.
I swear, when you cut the sandwich and lifted it up to the camera, I could smell the fantastic aroma and taste. I almost licked the screen! Even though I am one of those meat guys. I think I am going to use "brushing sauce" from now on.
Made on stove at home. Substituted with vegan butter to make the glaze. Still came out dope as hell. Who knew dijon mustard could kick things up a notch. Great Recipe and idea for summer eating.
Where did you find a striped yellow/red/orange bell pepper? I must have it. I love all bell peppers, but green is probably the most boring of the three, I'm sad to say. I appreciate you taking away the negative stigma of anchovies. For a long time, I actually used to believe they were some disgusting/overpowering thing, but after someone had showed me how to make Cesar dressing (my favorite), and how to properly cook with anchovies, I LOVE them now. Thank you for showing people it's nothing to fear. Lol.
Ok, I was a meat only guy till I tried this recipe. Take a 1 gallon Ziplock Bag and put in a couple inches of olive oil, 1/2 tube of garlic paste, 1/4 tube of anchovy paste, and a bunch of Kraft Parmesan cheese mix well (in the bag) then take 2 bundles of thick asparagus and break where it wants , and put it in the bag, gently mix in the paste, and marinate in the fridge overnight and grill. Many times I eat just this. I also use this marinade for broccoli, cauliflower, and Brussel sprouts.
Yo, Sam. Let's talk about your knife. What Style of blade is that? Looks like a mash-up of a Chinese Cleaver, Serbian Cleaver, and a clip point Chef Knife. Inquiring minds want to know.
I have to say , this is the best one I’ve made yet… words can’t explain!!! I took some pics .. wish I knew how to get them too you… I’m as lost as you are in that. I did add a few things… I added beats, mushrooms and some long dang chili pepper… the anchovies…. Genius!!! I’m not a fan of goat cheese… but I won’t lie…. That made the sandwich! Thank you for this one…
I love your videos. Such generous and amazing content. I love that there are no rules. Your creativity is inspiring and helps me think outside the box.
