Brown butter bbq chicken tacos (next-level flavor) - sam the cooking guy
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Date: 2025-09-01
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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 (Kewpie for sure)
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 of each.
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 (Kewpie for sure)
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 of each.
reply
sam_cooking
Say brown butter BBQ chicken 10x as fast as you can without getting tongue tied! So Sandwich munchie king! Real talk already! Sushi my friend. Yes I've said it! I need to make my wallet healthy again and Sushi definitely knows how to make it skinny and let's face it fat is flavor! Any how what kind of rolls do you and the boys like Im a sashimi fan and that bleeds my wallet dry! But some places make some amazing rolls! Then there are fusion rolls where fish isnt used. Im all ears help me get my fix at home cause quality sushi is effing expensive and rightfully so as bad sushi make you go Picasso Jackson Pollock in ways I dont need to describe! Let's do this already. Cant wait to see what you come up with!
reply
Say brown butter BBQ chicken 10x as fast as you can without getting tongue tied! So Sandwich munchie king! Real talk already! Sushi my friend. Yes I've said it! I need to make my wallet healthy again and Sushi definitely knows how to make it skinny and let's face it fat is flavor! Any how what kind of rolls do you and the boys like Im a sashimi fan and that bleeds my wallet dry! But some places make some amazing rolls! Then there are fusion rolls where fish isnt used. Im all ears help me get my fix at home cause quality sushi is effing expensive and rightfully so as bad sushi make you go Picasso Jackson Pollock in ways I dont need to describe! Let's do this already. Cant wait to see what you come up with!
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RCAReacts
Made this tonight but I live in an apartment with no access to a grill. I tried the oven method of 425 for 30 minutes but they came out as mush instead of the charred, carmalized salsa that we were hoping for.
I need these videos to cater to those of us that don't have access to a grill. You got a cooktop and an oven, maybe a crockpot. what do you have for us GO!
reply
Made this tonight but I live in an apartment with no access to a grill. I tried the oven method of 425 for 30 minutes but they came out as mush instead of the charred, carmalized salsa that we were hoping for.
I need these videos to cater to those of us that don't have access to a grill. You got a cooktop and an oven, maybe a crockpot. what do you have for us GO!
reply
sam_cooking
Sam! I am a repeat purchaser of your fresh Not Not Tacos taco dough from your website. We use them for making street tacos with your marinated flap meat video. Literally monthly! Where did your site go I am going to have to go through therapy for withdrawels if I can’t still get these!
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Sam! I am a repeat purchaser of your fresh Not Not Tacos taco dough from your website. We use them for making street tacos with your marinated flap meat video. Literally monthly! Where did your site go I am going to have to go through therapy for withdrawels if I can’t still get these!
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51rwyatt
The charring: I've been noticing that burnt can be yum. I made some bread recently and burnt the bottom: yum. I had some Himalayan food, a curry, and they grilled the chicken in it hard and burnt it: yum. Within reason, that charring can be such a nice flavor. Sort of bitter and smokey. Love it.
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The charring: I've been noticing that burnt can be yum. I made some bread recently and burnt the bottom: yum. I had some Himalayan food, a curry, and they grilled the chicken in it hard and burnt it: yum. Within reason, that charring can be such a nice flavor. Sort of bitter and smokey. Love it.
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sam_cooking
Maybe I'm a Simpleton, but damn how do you enjoy all those flavors at once. Seems like too much emphasis on external flavors, which all work great with the grilled chicken I like this, but it seems too much for my restaurant or family. I'm very inspired by you. Thanks.
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Maybe I'm a Simpleton, but damn how do you enjoy all those flavors at once. Seems like too much emphasis on external flavors, which all work great with the grilled chicken I like this, but it seems too much for my restaurant or family. I'm very inspired by you. Thanks.
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Formaldehyde007x
Where is the frigging written recipe You may think it is not needed, but you force everybody who doesn’t want to watch the video every single time they make the dish to watch and memorize the video again. Or do it themselves. Stop being so lazy!
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Where is the frigging written recipe You may think it is not needed, but you force everybody who doesn’t want to watch the video every single time they make the dish to watch and memorize the video again. Or do it themselves. Stop being so lazy!
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Kopa_Malphas
I mean we talk about turning, I tend to prefer cooking, flipping, then flip and quarter turn. Makes a more even cook and less banding, but it's a chicken thigh, and chicken thighs can be cooked to hell and still be juicy. (That's why it's best)
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I mean we talk about turning, I tend to prefer cooking, flipping, then flip and quarter turn. Makes a more even cook and less banding, but it's a chicken thigh, and chicken thighs can be cooked to hell and still be juicy. (That's why it's best)
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karvald
Looks great, but watch the salmonella risk, Sam! The same bowl for basting chicken and final assembly Set some aside before basting, or use a plastic squeeze bottle to avoid the risk entirely.
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Looks great, but watch the salmonella risk, Sam! The same bowl for basting chicken and final assembly Set some aside before basting, or use a plastic squeeze bottle to avoid the risk entirely.
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andrewzibuck5860
Made these tonight, exactly as shown. Hands down the best STCG recipe I've ever made. I had 6 good sized chicken thighs. No leftovers. The first bite is like an explosion in your mouth.
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Made these tonight, exactly as shown. Hands down the best STCG recipe I've ever made. I had 6 good sized chicken thighs. No leftovers. The first bite is like an explosion in your mouth.
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mikey2111
I'm gonna make this. But just with 1 peach cause i don't really like sweet and savory together so i'll give it a go. But if it's anything like the pineapple pizza thing i'll pass on the peach
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I'm gonna make this. But just with 1 peach cause i don't really like sweet and savory together so i'll give it a go. But if it's anything like the pineapple pizza thing i'll pass on the peach
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getthepopcorn
I will be making this without the Cilantro. I'm just one of those people that Cilantro tastes like biting into a crayon. I wouldn't be able to eat anymore if I tasted tat nasty stuff.
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I will be making this without the Cilantro. I'm just one of those people that Cilantro tastes like biting into a crayon. I wouldn't be able to eat anymore if I tasted tat nasty stuff.
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Peterscheideman
Love this. Bang out a Hatch Green Chile dish and make my day
Signed
Your love for chile! Not chili love. NEW MEXICO LOVE AND respect
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Love this. Bang out a Hatch Green Chile dish and make my day
Signed
Your love for chile! Not chili love. NEW MEXICO LOVE AND respect
reply
RichEvans-rf2zd
The salsa alone is def next level with the addition of the peach, but that brown butter BBQ sauce puts it over the top! And tomorrow just happens to be TACO TUESDAY in my house!
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The salsa alone is def next level with the addition of the peach, but that brown butter BBQ sauce puts it over the top! And tomorrow just happens to be TACO TUESDAY in my house!
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Osucowboy2075
I started watching you years ago because your recipes were easy for everyone. YOU are the reason I started cooking, and I have never cooked before. Now you have gotten crazy.
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I started watching you years ago because your recipes were easy for everyone. YOU are the reason I started cooking, and I have never cooked before. Now you have gotten crazy.
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scott729
. mat in anything else is mate, or at, but some like you want it to be mot, why Makes zero sense unless you are trying to be something ($/ Bernard, you are not, lol. Geez
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. mat in anything else is mate, or at, but some like you want it to be mot, why Makes zero sense unless you are trying to be something ($/ Bernard, you are not, lol. Geez
reply
bobconstantine2775
I love you Sam however you seem to be yelling a lot more, very enthusiastic over the top! Are you mad at us Do you need to be a little romantic time with the wife
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I love you Sam however you seem to be yelling a lot more, very enthusiastic over the top! Are you mad at us Do you need to be a little romantic time with the wife
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MG-qd6im
Looks tasty, but we are in the middle of hatch chile season. Maybe the boys can persuade you to make salsa, or chile verde, or chicken chile cheese enchaladas.
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Looks tasty, but we are in the middle of hatch chile season. Maybe the boys can persuade you to make salsa, or chile verde, or chicken chile cheese enchaladas.
reply
sheilanc1
I made the brown butter barbecue sauce. And it's delicious. However it causes fire on my grill. I think it would be fabulous tossed into some chicken wings.
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I made the brown butter barbecue sauce. And it's delicious. However it causes fire on my grill. I think it would be fabulous tossed into some chicken wings.
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ceceosborn176
May I suggest you are using the wrong peaches. You need cling free peaches, the ones they use for canning. Farmers market This looks fabulous
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May I suggest you are using the wrong peaches. You need cling free peaches, the ones they use for canning. Farmers market This looks fabulous
reply
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