We’re cooking 8 different cuts of beef 8 different ways, all to PERFECTION and ALL insanely delicious! https://BeefItsWhatsForDinner.com @beefitswhatsfordinner #BeefFarmersandRanchers #BeefCuts101
🔴 RECIPES:
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00:00 Intro
00:50 Beef 101
2:56 Seasoning beef back ribs
4:13 Smoking ribs
4:20 Seasoning & mounting eye of round
5:17 Making seasoned butter
5:35 Starting rotisserie – eye of round
5:59 Seasoning tenderloin filet
7:17 Smoking tenderloin filet
7:25 Addressing marinated tri tip
7:57 Grilling tri tip
9:17 Cutting tri tip
9:48 First Bite – tri tip
10:05 Serving beef back ribs
11:04 First Bite – ribs
11:22 Cooking mushrooms
12:20 Serving tenderloin filet
13:21 First Bite – filet & mushrooms
14:17 Addressing the skirt steak
14:50 Making red chimichurri
15:57 Cooking & basting skirt steak
17:54 Cutting skirt steak
18:08 First Bite – Skirt steak
18:19 Prepping & searing chuck eye roast
19:10 Making seasoned paste
19:37 Cooking vegetables
19:53 Basting chuck eye roast
20:43 Prepping pan for baking
20:52 The reveal – chuck eye roast
21:41 First Bite – chuck eye roast
21:52 Basting eye of round & serving
22:47 First Bite – eye of round
23:03 Addressing the marinated flank
23:42 Grilling & basting flank steak
24:25 Cutting flank steak
25:08 First Bite – flank steak
25:26 Addressing & seasoning the brisket
16:01 Making aioli
26:29 Grilling brisket burger
27:50 Building – brisket burger
28:55 First Bite – brisket burger
29:24 Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️
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❇❇❇The CARNIVORE DIET is the new health diet…I eat beef for breakfast, lunch and dinner‼😊🥩💪!
Old tech vs new tech 😒
Love this video I’ve only watched a few episodes so far but I like your content keep up the great content
Did he say his name was Mr farts 😂😂😂😂
I prefer hanger steak over tri-tip
GOUT. It's what's for tomorrow morning!
I love beef and you did a fantastic job with each cut.
Chateaux briand(?)! Havent seen one since I was introduced to them way back in 1975 while in the navy visiting Cartagena, Columbia! Thanks for the memory!
I eat ribs by hand. I enjoy peeling the parchment (?) from the back with my teeth. AARRRRGH!!
19:10 Easter egg #227 : Sam flipping you off
I wonder if the 'magic' you describe at 9.57 is the Maillard Reaction – I've noticed it when making curries, this reaction is a browning reaction of the amino acids and reducing sugars creating a really unique and amazing flavour. In curries, the 'dormant onion base gravy hit a fiercely hot pan, setting off the reaction that turns the ensuing mixture instantly into what we know is an authentic curry. For years my brother and I attempted to hone down the classic curry taste, and we even got every ingredient right – but without this magical Maillard Reaction, it ever got there. Cheers for the BBQ tips!
Sam the osso buco look great! I however I use red wine other than beer. If you get to vegas you need to go to Ferraros restaurant specializes osso buco
His allusion to penises/hot/sex iscreally, really, really sophomoric and flops timecafter time. He's unaware of these aborted takeoffs, ans on he presses….😮😢😮😢🎉. Now im starting to hurt for him….
I said hes a cornball, and hevis, but Guy Fieri is on the Iowa's Corniest of Cornballs Master List.
Nice good episode
Lol
is there a compilation video of Sam taking a bite out of all the things he's made? if not, Donde Esta?? This would be the perfect thing to show my firends when they ask me, "who showed you how to cook like that??"
That last burger made sam literally cry 😅
Jhollywoo… you're wrong. Yes, the outline was 9, but remember, he said he already cooked one of the cuts on a different show!! Jeez people. Pay attention
I think you mean there were in fact 9 cuts you are using Mr. Guy
I say Thank You Sam!
How did I miss this one.
Who doesn’t love a PARADE!
I had a vegan friend who had a "beef, it's whats for dinner" bumper sticker on his truck that was doctored to read "beets, it's whats for dinner".
Most long youtube videos…I'm tuning out…watched the whole thing guy! Nice work, and I ate two Staub grilled steaks while watching. Top notch good time! Thank you
I thought you were Mr The Cooking Guy.
I know, but can you please translate you're meat to European? It made us easier to find it. Keep on going guys! Greetings from the netherlands🇳🇱
Is it just me or is that cow cuts drawing made amazingly well on the black board lol my hat to whoever drew it 😍👌
The absolute king of mushrooms are the Morals. Scarce and only available in the springtime in certain areas. Indiana was one such place. An April springtime shower followed by a bright and warm next day morning would bring them to life out in the woods. Dad, my Uncle, me and my cousins would gather grocery bags full of them. Can't seem to be grown commercially. I've seen them go for as much as $100.00 per pound here in Phoenix.
I was a standing rib roast or ribeye guy until I moved to California and had tri-tip. He’s right tri-tip is exactly what beef is suppose to be. ❤
How did Max miss, that's what she said, when you said, let's get this guy off.
Yep! Tri-tips an Hanger's Are Butchers' cut!
Everything you cooked was perfect! I’ll take that burger 3-4 times a week.
Beef, 101 have a sharp knife
Thank you for cooking every cut the right way! looks awesome <3
So passionate about the bacon and brisket burger! I would be too! Ha! Looks awesome!
Sam you did an amazing job with all the different beef. Thank you for sharing. ❤❤😮
Skirt steak tenderizing trick, send it through the grinder TWICE, like butchers did up until 15 years ago. Some TODD said we can get $8 a pound for this. I tried it twice. The 2nd time I gave most of it to the dog. A day later I see birds pecking on it the yard. Smart dog didn't want to seem ungrateful.
I’m so late for the giveaway! Lol the evo looks like the best things ever for outdoor cooking!
Love your videos!
Best episode yet!
I actually know two places in East County that package and sell two tri tips at a time, and they’re even untrimmed so you can cook them like mini briskets as well as get some fat to make beef tallow.
You just rock
5:00 medieval torture device
Those ribs needed a little more time based on the crunch but to each his own my friend 👍🏼
is it true that steak gets bigger when it's cooked, or is that my imagination?
You remind me of a great Dad next door when I was growing up. He had a big model train layout, and a whole f'ing Wurlitzer pipe organ in his basement.
He designed nuclear ignition systems for atomic bombs at Draper Labs
Made the skirt steak tonight. Was delicious flavors but my steak ended up being a little tuff and chewy. Going to do some research to figure out how to fix that and I’ll do it again! Thanks for the video!
I’m sorry. But it hurts me to the soul to see. Sam…..buddy. Let the meat rest. You Cut it straight from the heat, and it hurts to see all the wonderfull juices run out on the cutting board. Please stop that. It is borderline criminal. Wonderfull peices of meat, and they are ruined. Pleeeeease stop doing that
Not a spike, it is a spit.
Is it me or are you getting a tad hypocritical lately Sam, it seems that way. Anyway thanks for the vid.