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▪️This marinade is SO easy that literally anyone can make it – from there it becomes one of the greatest (and easiest) steak sandwiches on the market!
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00:00 Intro & Knife Winner
1:00 Making the Sauce
1:32 Slicing Steak & Tossing in Sauce
2:27 Cooking Vegetables
2:49 Prepping Bun
3:00 Kewpie Hat
3:49 Cooking Steak
4:44 Building
5:34 First Bite
5:56 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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What my chef used to do is add a fried egg and kimchi to it. Was amazing! I ate it everyday!
Will definitely try that!!!
For reals ! Love all the recipes
I cannot believe I just found this channel. Jesus, where have you been all my life!
Recipe looks delicious, will have to give it a try. Only problem is Bulgogi does not have gochujang in it, and PLEASE learn how to pronounce Bulgogi.
Great way for a hot day, lomi lomi salmon is a cold soup to serve on a hot day, smoked thinly sliced salmon, green onions, salt, ice cold water, served on a bowl of ice
Looks so good. Quick and easy
Yum.
When I was stationed in Korea we used to hit up all the street vendors when we went out bar hopping. There was this one vendor that had fried chicken that was awesome. Also, a fun note, my roommate had a small dog named Kegogi that my cat used to chase down and tackle like a lion bringing down a gazelle.
You made a Korean cheesesteak which looks tits, but don’t call it Bulgogi. It’s not.
I Love Sam The Cooking Guy Vids 💜
Hard no on the red hat, same with your MACA merch.
❤ love Asian flavors!!
STCG crew, what's up with the audio? Recent videos Sam is sounding super distant or like underwater..
Got my Kewpie mayo AND Hat today… now all I need I a STCG knife…
Fucking more mayo!!! Stop it!!!!
Beef Kelaguen. Super simple but great with rice. Cube a round steak and cook. Equal parts soy sauce and lemon juice. Cut Japanese chiles and green onion. Serve hot or cold. I prefer cold with a beer. Reminds me of watching Football with my Guamanian uncle.
MAKE A WINNIPEG FAT BOY
I can’t be the only one who would buy a “Bob’s Your Korean Uncle” t-shirt, can I?
March: Bacon Weave Pork Tenderloin.
Start by weaving 1 back of regular cheap thin bacon.
Butterfly and pound out 1 pork tenderloin.
Sauté 1 diced medium yellow onions and 2 diced roasted hatch green chilis. (Set aside to cook)
1 cup of shredded cheddar cheese
Lay flattened tenderloin on bacon weave.
Season with salt, pepper and garlic powder.
Top with sautéed onion, chilis and shredded cheese.
Roll the bacon weave and pork tenderloin.
Truss with butchers twine.
You can grill or smoke this to around 150°-160°
In the last 10 min glaze with teriyaki glaze.
Rest.
Top with chopped green onion and toasted sesame seeds.
Slice and enjoy!!!
March: Brunswick Stew A.K.A Virginia Ambrosia Stew, invented in 1828 by Jimmy Matthews, an African American chef
Ingredients: The original recipe called for Squirrel. Today, that is substituted with chicken, pork or beef (or Rabbit), along with chunks of tomatoes, potatoes, beans, corn, okra, and salt pork or bacon. The stew has a distinctively smoky flavor due to smoking the meats before adding them to the pot, accompanied by a hefty dose of barbecue sauce.
Ingredients:
4 Tablespoon butter
3 cloves garlic,, minced
1 large yellow onion,, finely chopped
1 (15 oz) can fire roasted tomatoes (undrained)
4 cups chicken stock
1 1/2 cups barbecue sauce, (I used Sweet Baby Ray's)
2 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 1/2 pounds smoked pulled pork, (or chicken)
8 oz. frozen corn
8 oz. frozen lima beans
Salt and pepper, to taste
Instructions:
0. Smoke Chicken, Pork or Beef (Or Rabbit)
1. Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and sauté until soft, about 5 minutes.
2. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and salt and pepper.
3. Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
Hey Sam, would this recipe work with chicken thighs?
Chicken & andouille jambalaya
2 whole chickens boiled the day before and shredded (keep all the broth)
2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds
1 pound of boneless pork shoulder cut into small chunks
1 pound Tasso (pickeled pork) cut into small chunks
2 bags frozen seasoning mix veggies (onion, bell pepper, and celery)
3 pound bag of long grain rice
1 jar minced garlic
Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep
15-20 bay leaves
2/3 cup salt
2/3 cup cayenne pepper
2/3 cup dried oregano
1/2 cup white pepper
1/3 cup black pepper
1/4 cup dried thyme
In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet.
Serve with toasted French bread
At one time I would cook what he is showing,but all the talking an pushing product killed it.