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zakruti.com » Dish recipes » Sam the Cooking Guy
What to do with leftover ribs #16

What to do with leftover ribs #16

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Rating: 4.0; Vote: 1
Pie dough and leftover rib meat are the perfect marriage. katsbeano: besides all the great food ideas and seeing it made from the beginning to end (no half fast filming) is getting your personality. your very entertaining and talk and act like everyday ppl. so it's more like watching a friend cook and not a TV show. so please stop rushing everything. cooking isn't about rushing.
Date: 2020-05-27

Comments and reviews: 9


I dont know why Im paying for YouTube premium and have to watch a commercial? On another note why do to shave your arms when you look like you never stepped in a gym? Looks like you had to make some shity hangover dish that was all bbq and no other flavor to your empanada! Just seems lazy AF.
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I can't even know how to explain how much I love your videos. My mom doesn't even speak English and she watches your videos with me. You make a really nice duo and the vibe of the videos is so refreshing. LOVE YOU GUYS! !
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Im on #TeamSam. Sam, its your show and we enjoy watching you! MushroomMax could really have better chemistry with you. Sam, you need 1-2 outstanding n willing interns, Ha!
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i don't watch those OTHER cooking shows. if you had everything prepped and ready in little bowls, you'll be too much like the cooks you made fun of. #flavortown, right?
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Sam please go at the same pace you have been going on. It's more fun to observe you do everything from scratch. Thanks for all your videos. Peace & God bless! :)
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I agree with Sam! the reason i went looking for the video was to see if all the meat on the bone is desirable and how to get it off easiest! thanms you guys!
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Totally love ur style of showing the details. Awesome. But I have to say that the back n forth with max makes it even better
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I don't mind that you don't have the ingredients ready. I love watching the whole process because you guys are so entertaining!
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Great Shows. I really enjoy the start to finish, goofyness. I make one of your recipes at least once a week. Keep them coming.
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