Making a new delicious bbq recipe for the very first time! - sam the cooking guy
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Date: 2024-11-10
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Comments and reviews: 20
mikehudak9313
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
reply
These EGGS!
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs.
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed
Then GENTLY mix in Mayo. Do not over mix or it will separate!
Put mixture in eggs I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
reply
sam_cooking
Hey Sam absolutely love this! So Bday sort of weekend! Well it's on the 12th. Yes Nov 12th! OK I know it's a Tuesday. But on a Tuesday. Stroganoff. I know I'm annoying! But your seeing this not cut and pasted! I can almost say ive been asking for almost a year! Give or take some sick days. Which is the best way for Stroganoff! Like minds wanna know! I'm a spice heads forgive me I like to kick it up with Chipotle powder and andouie. You be the judge! I've seasoned the pan with red wine and white wine. I've used sour cream, flour and cream of mushroom soup. Mushrooms. What's your goto I've combined portobello and Shitake. I've done them individually. White onions are my one and only goto. I don't know you tell me! I'm super excited to see what you can come up with!
reply
Hey Sam absolutely love this! So Bday sort of weekend! Well it's on the 12th. Yes Nov 12th! OK I know it's a Tuesday. But on a Tuesday. Stroganoff. I know I'm annoying! But your seeing this not cut and pasted! I can almost say ive been asking for almost a year! Give or take some sick days. Which is the best way for Stroganoff! Like minds wanna know! I'm a spice heads forgive me I like to kick it up with Chipotle powder and andouie. You be the judge! I've seasoned the pan with red wine and white wine. I've used sour cream, flour and cream of mushroom soup. Mushrooms. What's your goto I've combined portobello and Shitake. I've done them individually. White onions are my one and only goto. I don't know you tell me! I'm super excited to see what you can come up with!
reply
letithail
please please please make show us how to make Salt and Pepper Chicken wings from a chinese restaurant right there in SD. I've been asking for years. I think i've watched every one of your episodes. Every time we go to San D I stop at Not Not and hope to get a picture with you. I'm a huge fan.
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please please please make show us how to make Salt and Pepper Chicken wings from a chinese restaurant right there in SD. I've been asking for years. I think i've watched every one of your episodes. Every time we go to San D I stop at Not Not and hope to get a picture with you. I'm a huge fan.
reply
robinarrington5498
Hey Sam and sons, if u guys wanna try something really cool.
Order a China box pig roaster from la caja China in Miramar FL. order the box that handles up to a 100 lb pig. its really cool. really fun. and makes a great conversation piece at an outdoor party
reply
Hey Sam and sons, if u guys wanna try something really cool.
Order a China box pig roaster from la caja China in Miramar FL. order the box that handles up to a 100 lb pig. its really cool. really fun. and makes a great conversation piece at an outdoor party
reply
sam_cooking
For a minute I thought someone had told you that I just bought a Chuck roast to experiment with. I saw a video of someone taking apart a roast to make beef short ribs and stew meat.
Any thoughts on how many dishes you could make out of a single Chuck roast: D
reply
For a minute I thought someone had told you that I just bought a Chuck roast to experiment with. I saw a video of someone taking apart a roast to make beef short ribs and stew meat.
Any thoughts on how many dishes you could make out of a single Chuck roast: D
reply
thebeardedironman
Sam, I've been asking and I'm gonna keep asking until I break through! Love the show and have been a long time viewer- I'd love to see your take on Cajun potato soup, now that it is indeed soup weather in most of the country.
Thanks again!
reply
Sam, I've been asking and I'm gonna keep asking until I break through! Love the show and have been a long time viewer- I'd love to see your take on Cajun potato soup, now that it is indeed soup weather in most of the country.
Thanks again!
reply
sam_cooking
Being British I’m even scared to say this but please try hp brown sauce and mayonnaise together! Works really well with a good old sausage butty on brown bread that’s slightly toasted! I can hear the comments now from my fellow countrymen!
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Being British I’m even scared to say this but please try hp brown sauce and mayonnaise together! Works really well with a good old sausage butty on brown bread that’s slightly toasted! I can hear the comments now from my fellow countrymen!
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jgmackenz
I get a chuckle out of the number of times that Sam manages to burn himself picking up something hot given as he should know better, I think it's time his crew setup a burn counter if for no other reason than to see how often he does it.
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I get a chuckle out of the number of times that Sam manages to burn himself picking up something hot given as he should know better, I think it's time his crew setup a burn counter if for no other reason than to see how often he does it.
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slydogger
Well, I did it. While visiting Anaheim to see some terrible duck's hockey we made the pilgrimage to San Diego to hit up the Little Italy market and get some tacos baby plus some tots because why not. Bucket list item checked off.
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Well, I did it. While visiting Anaheim to see some terrible duck's hockey we made the pilgrimage to San Diego to hit up the Little Italy market and get some tacos baby plus some tots because why not. Bucket list item checked off.
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sam_cooking
I’ve never seen this cut but I have seen beef ribs. I’ll try other places aside from the supermarket. Looks really delicious. I’ve smoked beef ribs and they were awesome so I can imagine what these are like. Mmmm beef!
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I’ve never seen this cut but I have seen beef ribs. I’ll try other places aside from the supermarket. Looks really delicious. I’ve smoked beef ribs and they were awesome so I can imagine what these are like. Mmmm beef!
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justinswan5406
I bought rib finger meat. And if you get a choice, or select cut. There will be a lot of hard fat, and you kind of get just bits of beef, so sometimes not worth it. Unless it's, I guess, wagyu. GIVE ME A FRIGGIN KNIFE.
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I bought rib finger meat. And if you get a choice, or select cut. There will be a lot of hard fat, and you kind of get just bits of beef, so sometimes not worth it. Unless it's, I guess, wagyu. GIVE ME A FRIGGIN KNIFE.
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sam_cooking
I wish there were real butchers around still. I got lucky, my last land lord was a butcher his whole life, I learned a lot. We really need them back no waste! Thank you for sharing what you know so we can do it ourselves!
reply
I wish there were real butchers around still. I got lucky, my last land lord was a butcher his whole life, I learned a lot. We really need them back no waste! Thank you for sharing what you know so we can do it ourselves!
reply
BarneyRubble9999
The addition of some hot chili oil in the sauce for the grilled beef fingers would make for an extra spicy kick at and also help with extra Maillard reaction to wrap the fingers with a coat of flavor armor. Yum!
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The addition of some hot chili oil in the sauce for the grilled beef fingers would make for an extra spicy kick at and also help with extra Maillard reaction to wrap the fingers with a coat of flavor armor. Yum!
reply
arnolddutoit2253
Hey Sam your vidz dont suck but your quality of video did improve alot shout out to Max for using beter cameras i love your videos all the way from South africa thanx for entertaining me every week
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Hey Sam your vidz dont suck but your quality of video did improve alot shout out to Max for using beter cameras i love your videos all the way from South africa thanx for entertaining me every week
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battiekoda
2: 13, wait, what! It's just thrown away! Surely you must be joking To just throw away viable, edible, meats makes no sense. It MUST be used for SOMETHING! They're not just throwing it away
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2: 13, wait, what! It's just thrown away! Surely you must be joking To just throw away viable, edible, meats makes no sense. It MUST be used for SOMETHING! They're not just throwing it away
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jeannine1991
Could you please do a video about timing your Thanksgiving dinner, with prepare ahead recipes I love your butterfly turkey recipe, but need help to put the whole day with less stress.
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Could you please do a video about timing your Thanksgiving dinner, with prepare ahead recipes I love your butterfly turkey recipe, but need help to put the whole day with less stress.
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stevenlee2763
Many AYCE Korean bbq places have been selling rib fingers for awhile now. It’s one of my favorite cuts to order and simple salt and pepper or Korean bbq marinade is delicious.
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Many AYCE Korean bbq places have been selling rib fingers for awhile now. It’s one of my favorite cuts to order and simple salt and pepper or Korean bbq marinade is delicious.
reply
there4im839
Amazing video that kept me drooling. I have also never heard of this cut. I suspect places that do a lot of tomahawk ribeye business would be best to source them, no
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Amazing video that kept me drooling. I have also never heard of this cut. I suspect places that do a lot of tomahawk ribeye business would be best to source them, no
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brianwillert2833
Love your work boys, sorry you have to put up with the old man. When growing up in the 1950's I was thought that Brian spelt with a y was the girls spelling.
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Love your work boys, sorry you have to put up with the old man. When growing up in the 1950's I was thought that Brian spelt with a y was the girls spelling.
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Patrick94GSR
I definitely leave the membrane on my pork ribs. Usually just scored. It’s totally edible and usually adds a bit of crisp-ness to the super tender rib meat.
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I definitely leave the membrane on my pork ribs. Usually just scored. It’s totally edible and usually adds a bit of crisp-ness to the super tender rib meat.
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