“A little extra butter, never hurt anybody.” T-shirt worthy quote.
@bikeny
7 ай бұрын
I'm ready to order one, too.
@Mike-pc2xl
7 ай бұрын
Grammar Nazi here. No comma, please.
@martinparr193
7 ай бұрын
Chef Jean-Pierre loves his butter.
@GordonPavilion
7 ай бұрын
Tell that to a dairy cow.
@GuitarsAndSynths
7 ай бұрын
and 50k for an outdoor kitchen with two 5k+ outdoor grills. Only multi-millionaires like Sam can afford these things.
@leepack9484
7 ай бұрын
I have to say it is knife time, Max. You guys have the best cooking channel. Thank you for making it all so simple.
@Holt333
7 ай бұрын
Whiskey Compound Butter with Roasted Garlic⁉️💯You’re a Flavor Genius, doing this TONIGHT👍
@russgaiserjr.7817
7 ай бұрын
Steak looks great
@scottamori3188
7 ай бұрын
Last night I did ribeyes similarly but I melted butter and put the Jim Beam in the butter. I drenched each steak, seasoned and grilled. SUPERB!
@rtrollsplitter
7 ай бұрын
March: General Tso's Chicken The sauce I make is: 1/4 cup - Oyster Sauce 1/4 cup - Shaoxing Wine 3 TBS - Hoisin Sauce 1/2 Cup - Soy sauce 1 1/2 cups - Chicken broth 1 1/4 - Cup sugar 1/2 cup - White vinegar 1/3 Cup - Sambal Olek 3-4 - Green onions 1 TBS - Sesame Oil 1 TBS - Minced Garlic 1 TBS - Minced Ginger Made it for several pot luck type situations in the past and it's always gone in minutes.
@dingo5208
7 ай бұрын
The problem I have found is that cast iron grates rust up - and fairly quickly. I keep my BBQ covered and even then the grates rusted up even though I oiled them. I ended up getting stainless grates and now no more rust on my food.
@robirwin8777
7 ай бұрын
Hey @dingo5208 I use an oil and lemon juice based bbq cleaner I found on amazon. Find it works great for preventing rust on cast iron grates. If you ever make the switch back something to try.
@ayoubfarid1663
7 ай бұрын
@@robirwin8777do u have a link?
@Michellefl17
7 ай бұрын
Love the compound butter idea! Easy cleaning tip. Line the pull out tray on ur new grill with aluminum foil, pull off when dirty. 😊
@hunterdobbelmann3164
7 ай бұрын
March: Cali Cheesesteak Sandwich Thin sliced ribeye (I use the pre sliced from Trader Joe’s if I don’t have time to slice it myself) Season: spg, smoked paprika, chipotle powder Caramelized onions and green bell peppers, thinly sliced Ciabatta roll, toasted with kewpie mayo instead of butter Topped with provolone or habanero jack cheese
@michaelkramarczykjr8196
7 ай бұрын
LOVE that compound butter idea. Fantastic!!!
@kimberlydeaton1726
7 ай бұрын
8:40 WOW! This steak looks soooo delicious with that whiskey compound butter!! We are going to have to make this ASAP!
@brendamilligan30
7 ай бұрын
Sam, my husband and I love your show. We actually set time aside to watch each of your new videos. You not only encourage us to try new recipes, your show is very entertaining; you make us laugh and feel good. We tell all our family and friends about your show as you truly are a favourite in our household.
@wardprocter2371
7 ай бұрын
Cast iron is great for grill marks but takes a lot of maintenance to keep it from rusting.
@daveklein2826
7 ай бұрын
Not true
@knightrider6473
7 ай бұрын
I've always cooked on a cast iron grill, after cooking I just scrape and spray with oil and it's good.
@tedschmitt178
7 ай бұрын
Clean after each use and spray with Pam…no rust.
@hoosiered471
7 ай бұрын
Very true....despite spraying with oil after cooking...contrary to the other comments in this thread.
@Army_of_Tim
7 ай бұрын
Try a grill mat for a lot of things like fish on it.
@sadieledavis
7 ай бұрын
There’s always room for more butter!!! Congrats on the new addition to the family😊
@desertvet1990
7 ай бұрын
Hey guys, here’s an idea… You should have a contest with all of your subscribers where at the end of the year you you pick someone and go to their house or you have them to yours and you have a cooking party…I for one would love to have you guys in my backyard grilling the shit out of some food….
@The_Original_Big_Daddy
7 ай бұрын
Sam's outdoor kitchen greatly inspired my own. I have a Lynx all trident grill facing east, an all wood Alfa pizza oven a couple feet next to it, the Evo 30" flattop facing south, large prep area facing west, and a sink next to it. 7 feet between the east/west sides and overall length of the kitchen is 17 feet. Sam would feel right at home.
@GuitarsAndSynths
7 ай бұрын
if I had 50K plus to build a dream outdoor kitchen@@The_Original_Big_Daddy
@Moondoggy1941
7 ай бұрын
Super easy recipe, good on most steaks, I use it on Round Eye Steak 1/4 Vinegar 1/4 Olive Oil Peppercorn Marinade for 1 hour.
@rickyeakel3291
7 ай бұрын
Sam, to the drawer under your new grill, just add cat litter. It will suck up all grease and drippings and is very easy to clean. I have a TEC grill, and my BBQ guy taught me that trick. Have loved your cooking shows for years now.
@countrytrash5
7 ай бұрын
NEW cat litter. Important tip.
@sawliss
7 ай бұрын
I'm not putting cat litter anywhere near my food.
@scoobasteve9260
7 ай бұрын
@@countrytrash5
@Jock1971
7 ай бұрын
No one said sprinkle it over your food, dolt
@jasonsoohoo419
7 ай бұрын
One, I’ve been asking about the grill for like months now so that’s a relief…two, I wish you put the butter on as it was resting…thanks love the show
@Zendukai
7 ай бұрын
That fat drawer under the grill, seen some big fires from those. We use some kitty Litter, not wood type, soaks up the fat. But, don't let it get too full of fat...
@alexhuxley3355
7 ай бұрын
or it goes woof!
@Squarebulb
7 ай бұрын
Same. I used our big grill at work once, not realizing it hadn’t been cleaned since the last time it was used for a ton of burgers. I turned it on to preheat and when I came back and opened the lid, the flames were huge. It got so hot it melted and ruined two of the knobs that controlled the burners.
@Zendukai
7 ай бұрын
@Squarebulb we had a bunch of salt bush snags, err, sausages, sheep were fed salt bush and that went through the meat, bloody awesome, they were big n fat snags but full of fat... didn't take long for the tray to fill up and 1 lit drip of fat caused a right mess... I now shape the tray to funnel fat down to a can to catch the fat. Works a treat.
@DPearls24
7 ай бұрын
Very nice steak and grill. The addition of the butter is OVER THE TOP!!! Great video. Thanks
@vincelinnenbom8634
7 ай бұрын
Does the new grill have a lid?
@DerekBolli
7 ай бұрын
That was my first thought too, given how many Sam recipes use the grill like an oven
@daveklein2826
7 ай бұрын
No
@TeamThrash
7 ай бұрын
I've been watching you since I was a kid and you were on Channel 4. Even before you remodeled your kitchen! Amazing how far you've come!!!
@jamesjpj1
7 ай бұрын
I understand the ease of gas/electric grills; Sam do you think charcoal adds additional flavor?
@Nick-ih5em
7 ай бұрын
Of course it does
@opichocal
7 ай бұрын
I have 6 grills. I only use gas if I’m in a hurry. Wood with charcoal always tastes better
@alexhuxley3355
7 ай бұрын
And leave the sticky bits @@opichocal
@lucasblackledge3878
7 ай бұрын
You need to taste the meat, not the heat
@Majextic
7 ай бұрын
Compound butter has been game changing since I started using it, so good on so much
@anthonybrasco3148
7 ай бұрын
Are you still able to use the grill as an oven like the past?
@daveklein2826
7 ай бұрын
No
@McNasty43
7 ай бұрын
I'd say no. I don't think those grills come with a lid.
@MichaelOHaraandcoco
7 ай бұрын
The authentic love of food ... incredible! This is what it is all about.
@MarkHarlacher
7 ай бұрын
Looks delicious! Thanks to you, I now have a complete outdoor kitchen including an EVO grill!
@Kris81mh
7 ай бұрын
Sounds amazing. I want you backyard kitchen more than you know!!!
@ibie408
7 ай бұрын
Sam, max, and chance I love this Chanel, Sam you a inspirational. STCG is my favorite Chanel, keep it up, boys, the world needs you and keep on cooking
@thevanhoys4926
7 ай бұрын
We have been subscribed since the beginning. Absolute favorite cooking show of all time. Would be a true treasure to win a knife!! Good luck to everyone. Keep up the amazing work Sam and family!!!
@Jock1971
7 ай бұрын
Rarely comment on vids because I don't view KZitem as social media but a steak is something out of the ordinary for you guys
@keithf5236
7 ай бұрын
thank god i watched this this morning. Gonna put the whiskey compound butter on a 2" top sirloin on the treagar tonight.
@lysdexic9129
7 ай бұрын
I've been subbed for a while now, commented a few times, in fact I'm plant-based, I've not even cooked anything you show, but you have given me a few ideas...i watch purely for the entertainment value. It's a good channel.
@mshafer2006
7 ай бұрын
Compound Butter sounds absolutely amazing. Added that to the grilling and smoking arsenal.
@mochribon
7 ай бұрын
Porthouse is one of my most favorite cuts. The blend of meaty and savory with the decadent tenderness. Very interesting butter!
@FenderTele71
7 ай бұрын
I love how Sam's grill marks a maillard reaction and not burn lines. Way to many people don't move their meat enough and they make burn lines with the grill instead of lines. Really well cooked steak!
@tylerorazio9504
7 ай бұрын
My favorite recipe isn’t a full recipe but a little add on I started doing when I was younger.. cook your basic steak- baste with butter, garlic and thyme.. then while it rests crumble barbeque chips in the skillet with all the drippings and mix, then top the steak with the soaked chip crumbs!!!
@brendamilligan30
7 ай бұрын
March: "Milligan" Pizza - this recipe was invented by my husband's parents. My guess is, it was cheap and easy to make and the ingredients were usually always on hand. Ingredients: 2 lbs. or so of hamburger 2 onions -chopped; or as many as you like (we seem to eat a lot of them while the mixture is cooking on the stove) Tomato Paste - a small can (5.5 ozs) Frank's Hot Sauce - to taste Minced Garlic BFF or salt and pepper Saute the onions along with butter/oil in a large pot. Add a dash or so of the Hot Sauce along with the minced garlic and saute a bit longer to combine the flavours. Remove the cooked onions/garlic mixture from the pot. Add burger to the pot and brown your meat. Once the meat is cooked, add the onions back into the pot. Add the tomato paste, pepper - stir all ingredients and simmer on the stove. Add the Frank's Hot Sauce - a dash at a time until you get the right flavour and "heat" to your liking. Simmer. We don't add salt until the end as Frank's Hot Sauce seems to be a bit salty at times. Once you are happy with the flavour you can turn off your stove and prepare the pizza shells. Dough: 3 cups of flour 1 tsp. baking powder 1 tsp. salt 1 cup or so of water Mix these ingredients together to form a dough. Divide into 3 portions. Roll the dough out to make a crust. This is important! Prepare your 12" pizza pan by rubbing it with oil using a paper towel and then sprinkle cornmeal on the plate. I say plate because my in-laws always used an oven proof plate to make these pizzas. We still use these plates to make our Milligan Pizza. Preheat your oven to 500 degrees. Put the hamburger mixture on the pizza shell enough to cover the entire surface. At this point you can bake it like this (this was the original way), or add shredded mozzarella cheese. Sometime we put mushrooms if we have them handy. Bake the pizzas on the middle rack of your oven for about 15 minutes to start. Check to see that the pizza comes away from the plate easily; hopefully you greased the pan/plate enough to avoid sticking. Bake for another 5 minutes or so - depending on your oven. ENJOY!!!
@Sparky12002
7 ай бұрын
Sam and his sons have inspired me to apply to my local culinary school to learn how to cook. Love you guys!
@mmmmmnicki
7 ай бұрын
I got the hubby the boning knife, towels and cast iron for Valentine’s Day, he loves it!!! We have all of your knives, actually we have all of your products at this point 😂 We love the show, have seen every episode. We need more BFF soon!!! Thanks for keeping us cooking 🧑🏼🍳
@SaltyJim4
7 ай бұрын
Gotta be one of the best looking steaks I’ve seen in a long time! I will definitely be making that butter! Thanks guys!
@markwalsh2709
7 ай бұрын
Enjoyed the video as always. I have adopted the flip after a few minutes, flip and turn after about 1-2 min, and keep flipping and turning every minute or so. Much better outside sear while keeping the inside from gray edges. The theory is that the side up cools and when you keep flipping the heat hasn't penetrated into the center as much as keeping it on one side and turning, then flipping and turning. I'd like to see you do a comparison.
@mbranbb
7 ай бұрын
I’ll be making this for my wife and I this weekend for our anniversary.
@davisconley8855
7 ай бұрын
Been a subscriber for years, me and my gf actually flew out to San Diego last year for my birthday to go to Not Not Tacos last June!!! You’re the man, Sam. Sharp knives save lives
@ForTheFallenDreams17
7 ай бұрын
Thanks for the great content. I’m getting better in the kitchen and have learned a ton from you. Cooking is really enjoyable now.
@markf7066
7 ай бұрын
Your content and photography is just so incredibly crisp, clean, and inspiring.
@mikejoy2048
7 ай бұрын
Try using unscented cat litter n the drip shelf. Fisrt a bit of tin foil then the litter. Makes it super easy to clean.
@08silvy
7 ай бұрын
I have a bunch of tallow from smoking briskets, never thought of using it like this. Thanks, Sam!
@neanderthor66
7 ай бұрын
One of the few things I miss about working in a restaurant was cooking on a big indoor gas grill like that.
@Anderdusk
7 ай бұрын
Love the content here. My mother introduced me to Sam and my wife and I watch every video. Got lots of good hints and tips from you guys! Keep it up!🇨🇦😊😊
@annasarakinis
7 ай бұрын
Every recipe I make of yours is ALWAYS a hit in my house!
@BarneyRubble9999
7 ай бұрын
My favorite cut of steak is bone-in Ribeye. The marbling makes it so tasty and the bone makes a great handle to pick it up by to gnaw all the tasty bits off. 💯
@hermshh
7 ай бұрын
March: Crispy Pata or crispy pork leg. It is a popular Filipino pork dish. Ingredients 1 piece whole pig leg cleaned 6 pieces dried bay leaves 2 tablespoons whole peppercorn 4 pieces of star anise optional 6 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons garlic powder 12 cups water 6 cups cooking oil Pour water into a cooking pot then let boil. Put in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes). Remove the tender leg from the cooking pot and set aside until the temperature drops. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub. Heat a clean large cooking pot (preferably with a cover) and pour in cooking oil. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure. Turn off the heat; remove the crispy pork leg; and transfer it to a wide serving plate. Serve with vinegar dipping sauce or Mang Tomas All-Purpose sauce while drinking your favorite beer. Share, enjoy, and Thank me later!!!
@tjsmith0616
7 ай бұрын
Y’all should try my beer belly beans in the Insta pot! Miller Lite, pork belly 1“ cubes, pinto beans, diced sweet onion, and minced garlic!! Cook for 15 minutes release the pressure stared around and then cook for another 15 minutes! Super good especially with cornbread! Eastern Kentucky food! Love you guys!
@dkuchenbecker
7 ай бұрын
That grill looks awesome. Welcome to the family, Royal!
@stoverdude
7 ай бұрын
Love the whiskey onion tip, I'll have to try it for a burger
@nictrent8667
7 ай бұрын
I’ve been switching between the sons of Sam and STCG videos on my lunch breaks lately. Best part of the day!! Cheers
@Psych0tic77
7 ай бұрын
Roy sure did a damn fine job cooking all that deliciousness! Outdoor cooking station goals every video
@thecornado
7 ай бұрын
Recipe for next month: Bratwurst Sundae. I used to get these from a church when visiting the Bratwurst Festival in Bucyrus, Ohio. It’s basically mashed potatoes, ground bratwurst, sauerkraut, cheddar cheese, topped with an olive.
@JaretDawson
7 ай бұрын
New setup looks INSANE. Was jealous before, even more now!
@leapylouie801
7 ай бұрын
I just made husband a ribeye steak in cast iron, in beef tallow with compound butter for Valentines day. I didn't see this video in time or else I would have followed your recipe, but it was close regardless! I was making my butter and said, "What would Sam add?!" Husband loved his steak. I'll have to try our compound butter next time!
@blakeworlow3529
7 ай бұрын
Never made compound butter but this recipe makes me think this is a good place to start 🤤
@matthewkemp3469
7 ай бұрын
Sam, love the channel and inspiration. I have done many of your recipes. Here's a suggestion,,,, how about a porchatta?! The twist...do it on the outdoor rotisserie! The crispy skin is crazy good and the herby inside is to die for.
@billyadams5597
7 ай бұрын
Grilled porkchops with bourbon glaze 1 stick of butter 1/2 cup of brown sugar and a shot of bourbon there awesome
@JD-zm4eh
7 ай бұрын
Char-broiled taste is fantastic for any meats, but beef burgers with charred buns OMG. Royal que does a fine job.
@pinpeobi
7 ай бұрын
First of all the best logo I have ever seen in my coors light drinkin life is the Sam the chicken laying a cold can of coors light and the mountains are blue. Best thing you've done so far
@amandafranks2091
7 ай бұрын
My husband is so jealous of your outdoor set up and you just keep improving :)
@trevtrees79
7 ай бұрын
Those grill marks are fantastic! I am definitely gonna try this whiskey butter compound, looks amazing!!
@cindycatt6405
7 ай бұрын
Roasted garlic is so under used by home cooks, and it's such a simple to do flavor bomb. Congrats on the new grill!
@robertpoulain58
7 ай бұрын
Your steaks always come out perfect. Love the multi turn technique.
@dmm21930
7 ай бұрын
Nice new grill to celebrate Valentine's Day! Steak looks delicious!
@beeraaaaad
7 ай бұрын
Yesssss more GRILL CONTENT!! Im so on board
@kraigkilborne2256
7 ай бұрын
March: grilled veggies. I discovered this channel years ago when looking for ideas for using up extra vegetables. Maybe some vegetarian food for us non vegetarians
@manuel9714
7 ай бұрын
I started salivating when you said Whiskey butter. March: Tripleta sandwich Steak Pork Chicken Puertorican bread And mayo-ketchup After that anything else you want to add will just make it perfect
@Juggonath46
7 ай бұрын
I don't know what looks tastier, Sam's majestic meat or Max's salivating shots. Awesome video guys! Love the recipes, love the vids, amazing vibes
@The_Mad_Chef78
7 ай бұрын
March Recipe: Instant Mashed Potato Gnocchi 2 cups Instant Potato Flakes 1 cup AP Flour 2 tsp Salt 1.5 cups Water 1 ea Large Egg Optional but recommended 1/4 cup Microplaned Parm (the good stuff) 1/4 tsp Nutmeg 1/4 tsp White Pepper(I prefer this to black pepper for this recipe but you do you) Combine everything in a bowl until it is a shaggy ball. Let rest, covered, for 30 mins. Knead for 3 mins until smooth ball forms. Roll out into 1/2-3/4" snakes. Cut 1" pieces. Roll on the back of a fork or a gnocchi board to give it the classic look and texture. Boil until they float in salted water. Sauce with simple brown butter and sage, a classic tomato sauce, or Pesto. I know you will come up with something delicious Sam. This recipe shocked me how good, and easy it is.
@bobbyburns56
7 ай бұрын
Love the new grill. Can’t wait to see all the cooking on it.
@fh6315
7 ай бұрын
Sam and the boys...you have the best vids (any category) on KZitem...thanks for keeping it real!
@sortsshd9645
7 ай бұрын
Hey Sam, Max, and Chance! March Food Idea for you guys to make. Carolina Gold Chicken Nachos: Carolina Gold Sauce: Yellow Mustard, Honey, Brown Sugar, ACV, Ketchup, Worcestershire, BFF, cayenne, and hot sauce of your choice. Use grilled chicken chopped up start with a base of tortilla chips, add cheese (any of your choosing) add your chicken and throw into the oven (400-425 till the cheese melts and gets all nice. After that’s out the oven top with Sour Cream, Guacamole, chopped tomatoes, Jalapeños, chopped red onion, and maybe a little bit of green and eat like fat kids. Love you guys and the videos keep it up!
@ranaandluis
7 ай бұрын
OMG!!! This looks AHHHMAYZING!!! Definitely a must make. ❤
@timdavis1877
7 ай бұрын
Mouth watering and easy! That compound butter would work with many dishes. How about a Pastrami and Swiss pizza??
@kennyeaton4915
7 ай бұрын
The amount I have learned watching Sam the last years amazes me. I am so grateful for it!
@jonrhoades5142
7 ай бұрын
That compound butter looks like a winner. Will be making that soon!!
@kkepdawg1
7 ай бұрын
I peeled russet potatoes, cut into 1/4" squares. Soaked in sugar water for 1/2hr. Put a teaspoon of veggie oil in a zip lock and added a beef Ramon flavor pack to the oil. Drained the water and patted dry with paper towels. Tossed the raw fries in the oil/flavor pack mix until all fries were covered. Air fried at 370 shaking basket every minute or so, until crispy. Very light salt. Tasted way better than any micky d's ever! Add these to your next great burger!
@jasongales6947
7 ай бұрын
Sam and boys! Love the show and the content! I’ve been watching for more years than I can remember and it just gets better. I have two of the cookbooks and have tried many recipes and have loved them all! Thanks for all you guys do and I will be watching every Monday, Wednesday and Friday! Keep up the Fire 🔥!!!
@airforce36tfw
7 ай бұрын
try peanut butter whiskey and use parchment paper in the drip tray it will make clean up so easy ...fold and throw away with a quick wipe
@petematthews7303
7 ай бұрын
That whiskey butter looks magical!
@Herman_vi
7 ай бұрын
Whisky compound butter. Genius! I've done it with whipped cream, syrup and batter. Don't know why I never thought of butter before. I'll have to do this for my next set of steaks!
@rigozapien7752
7 ай бұрын
So is it just me but these videos always pop up during my lunch break!
@user-ianjones
7 ай бұрын
Hey Sam. Another great video. I'm from Wrexham,North Wales in the UK.Our best known dishes are Cawl,otherwise known as Lobscows,which is a lamb stew or Welsh rarebit which is a form of cheese on toast. I'd really like to see you put your magic into either of these dishes.keep up the great work.
@stevenholtzclaw8845
7 ай бұрын
So glad I found your channel a few months ago - made a few of your recipes so far and have turned out great - love the content.
@VPTACTICAL
7 ай бұрын
That grill looks amazing - something I’ll eventually have in the backyard. The compound butter though 🤤
@JoeSmith-rg3vz
7 ай бұрын
Great way to cut your steak with the knife (I want) just use the grate as guides prefect size every time
@jcholtzclaw
7 ай бұрын
Oh yeah! These recipes are always amazing! Can’t wait to try this one! Love everything about this one!
@tysonmoran293
7 ай бұрын
March:Smoked chicken thigh and jalapeño pot pie. It's my go to dinner lately.
@princesstuffington8418
7 ай бұрын
I'm making your old school shrimp scampi for my birthday dinner tonight! So excited!
@TylerBusby-CopperPigBBQ
7 ай бұрын
March: CHICKEN AND SHRIMP FAJITA PASTA!!!!!!!!!!!!!!! Super easy and quick! Marinate the chicken and shrimp in STCG carne asada recipe. After that has marinated, sauté your peppers and onions. ( I use red and green bell peppers and a yellow onion) after you sauté the vegetables. Set them aside. Add your chicken to the skillet and once that’s 3/4 cooked, add the shrimp because shrimp doesn’t take long to cook. Once the meats are cooked, add the vegetables back, and then add STCG alfredo sauce recipe AND STCG usual Mexican spices. (Smoked paprika, salt, pepper, garlic powder, chipotle chili powder, oregano, cumin) once the seasonings have been added. Let simmer on low heat to thicken up the alfredo sauce. And then add any type of cook pasta you like. I typically use penne with this recipe. But you can use any type of pasta.
@Army_of_Tim
7 ай бұрын
March - Seafood Boil/Crawdad Boil/Fish boil/ etc Awesome because it's so versatile, easy and can feed a few or an army. Be cool if you did the whole crazy for 100+ people deal they do down south but a lot of people don't know you can do it for a few people by changing a few things. It all depends on how many people you're feeding. You can go from a 30 gallon galvanized trash can or a big ole few qt pot on the stove. You can go crazy with what you put in it too. Can make it your own. Like sometimes I like to add some beer to a boil(drinking beer is a give in) stock pot or a hot sauce like there's a really smokey cayenne one I use all the time. I'd just like to see your take on downsizing it to around 2-6 people like I have and also to see how you make it your own. Now when I don't feel like going crazy but I want a seafood spread for a few of us I go with the stove or slightly bigger outside. Go grab a big Dollar Tree aluminum deep baking thinga ma jig, you'll be throwing everything into it when you're done. Note - don't pick the thing up by the sides, always pick it up bracing the bottom of it'll fold like a cheap Dollar Tree tin. I eyeball everything for the most bit and change things every time I cook it. What you'll 100% need is a pile of butter. Something to throw the seafood in when it's done. Cheap thing I mentioned. A Picnic table covered in parchment paper. Whatever. You'll need a giant stock pot minimum and will have to decide if you're boiling everything or steaming. People have used everything to steam down to metal things, pillow cases, nets, you name it. A bag of lemons. Quartered. You'll add some to the boil and throw some on it all when done. Some smashed garlic cloves. Old Bay Seasoning for the basic boil. Crab bags are also ok and it's fairly easy to make your own cajun(or other) seasoning which I've also done. The whole seasoning can be regional but don't hesitate to experiment. Sometimes vinegar is added too. Sometimes for the taste, sometimes to make crab legs easier to pick. I throw some bay leaf in it too right from my plant. Having a pile of fresh parsley is a good idea too especially if you have some shrimp. Now here's the key. All you need to know is how long things take to boil or steam. You have to go in stages. RAW Shrimp? Cook super fast, they go in almost last. Already cooked shrimp? Super fast, you'll just reheat them. Crab legs or live crabs? A lot longer. Down south and other areas a boil master is in charge of all this. You'll just be planning out your attack beforehand. Since you go small scale for a handful of people it's easy. I left the basics above I feel. Now you just pick from a giant list of sht and boil and/or steam it all in succession. When it's all done I get most of the goodies out and into or onto something, then leave a bunch of the broth in the bottom. I add a pile of butter to that broth then pour it all over said goodies. Then you throw some more seasoning on it all if you like. Lay out some butter. Vinegar(there's this awesome artisan malt I love). Hot sauce. Beer. WTF ever you like. That's why it's awesome. There's so many things you can do. Just an idea - Shrimp Crawdads(dirt cheap for a pile of them) Crab legs or whole white fish chicken Mussels you NEED(imo) a good sausage(cooked, uncooked, fresh or homemade - just know the diff in boil times) - andouille is a staple, bourbon is good too, chicken and apple is good, smoked kielbasa, etc fresh sweetcorn is the best corn imo, cut it up into 3-4 inch pieces per depending on size potatoes, for small meal i usually go with red and half them, yukon gold are good too lobster clams 1-3 big ole onion cut into 4-6 pieces ea mushrooms you can use a variety of veggies in a bag and boil it too. What I normally roll with for a smaller meal is shrimp, crab legs, sausage, corn, potato and any number of other things I have laying around, is on sale, I caught or is in season. The base is that you build a broth with the lemons, seasoning, onions, garlic and all that. Then you add your proteins in stages timing it all so it's all done at once. You can opt not to "boil" everything and steam things as well with different basket inserts and what not. When it's done you leave a little broth(don't drain it all) and like I said add some butter to it. Dump it all over everything and reserve some for further dipping if needed. It's awesome and great to share with other people. It's versatile and has many different names and variations from Michigan to Canada, from Maine to Cally and everywhere down south. Even down to variations in different cities in Louisiana. If I get a min I'll refine this but I have a lot of work to do atm.
@suziebell6206
7 ай бұрын
FORGOT TO COMMENT-NOW I'M IN THE DRAWING. THIS GUY IS SOOOO ENTERTAINING AND EASY TO FOLLOW.
@toddgoodman4279
7 ай бұрын
March: This is my Hungarian Grandmother's recipe for Cholent (a great dish for cold evenings - sticks to the ribs. 1 small brisket, cut into 1 inch pieces 1 onion chopped (lg pieces) 1 lb dry navy beans 1/2 lb barley 3 cloves garlic minced Salt Pepper 1 Tbl Paprika Place brisket in large dutch oven, uncovered, and lightly brown Add onion and saute, Add garlic and navy beans, cover with water, Bring to boil, reduce heat and simmer for 1 hour Stir in barley, cook for 15 minutes Cover pot and place in oven at 350 degrees for 3 1/2 hours Remove pot lid and cool for 1 hour Add more water if starts to dry out during cooking.
@mrdbussow
7 ай бұрын
cover the drip drawer in foil for easy cleanup
@michaelteasdale2919
7 ай бұрын
You should put sand in the waste tray at the bottom, to help stop flare ups👍
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