15 MUST-MAKE GRILLING RECIPES FOR THE SUMMER (WE GOT A LITTLE CRAZY...) | SAM THE COOKING GUY

foreign [Music] if we told you we were going to show you 15 things for grilling season would you believe us well you should there's actually supposed to be 20. but you cried I didn't cry I said max I said max 20 is a lot he said no it'll be good we'll tighten it'll be sure you still have to do the cooking how you see it doesn't make any difference to how I have to cook it but I said fine we'll go with it and then Max said as we were starting to really get ready for today he goes maybe it should be 15 maybe 20 is too much and I said I knew you were going to say that I should have written it down put it in a vault bet you a thousand dollars because you'd owe me right now doesn't matter what matters is we have 15 super delicious great ideas for your summer grilling and it's time and you've been waiting for this you've been asking for this this is not 15 videos there's one video with everything in it damn it [ __ ] is so good sit back relax get yourself something cool to drink put your feet up put your phone on do not disturb push the kids out of the room shut the door lock the door they'll be fine all right let's go with vegetable time so I've got two ears that I have just put in the microwave for about five minutes it really shortens the cooking time and now they go in here anti-climactic there's just no noise but that's okay we're gonna make a sauce to go with those and the sauce will be this it's going to be a combination of mayo Sriracha or garlic paste and some lime juice now this will go on once the corn starts to get marked up and you can see look there's a little bit here it takes a little bit I'm telling you if you didn't microwave it first it's going to take probably a half an hour this way you're probably 15 minutes so cutting the time is always welcome add a little salt and pepper for that and now this just Waits this is grilled vegetables now here they are you can see I'm using a grill Wok what I like about this is the Flames come through looks at the bottom everything is great this is a little pot that I'm going to make some sauce in so first things first let's get these down here and what's nice is they're small pieces you know what's going to happen I try and put this piece of asparagus on the grill you know it's going right in this saves everything we're going to use this for meatballs at some point so while those are just starting to char a bit let's finish our sauce that's melting butter this is Dijon mustard this is dry Rosemary this is dry thyme oops a little garlic a little SPG and a little mix super flavorful you don't want to do this let's say you've got your own favorite little bottled Italian dressing you could do that but now I want to apply a little bit here so get a little bit and do this so what's nice of course is that the oil in here hits the flame brings it up a bit and we get some flame action it's all good fabulous I lost one but not through here over the side stupid me we're working towards this being a beautiful side addition to almost anything you make conversely if that's the right word you could also cook them here let them cool then put them in a salad but I've got something better in mind for these after so here's our corn right give me a couple minutes to make this beautiful and that's when we'll start basting it and when you guys are done off they come holy [ __ ] off they come and you played them wait till you see what we do with these next corn finishing time hello gorgeous look at these this is what you want so here's the plan the plan is to take the sauce brush the corn and then let it burn in a little bit the burning in is just gonna give it extra gorgeous flavor oh baby baby baby look you could do anything you want there's a chili lime corn on the website if you don't like the idea of this Sriracha mayo but if you don't like the idea of the Sriracha mayo I got to come to your house and have a talk with you because you don't know what you're going to be missing and for your Mayo hating friends just don't tell them right you're doing the work it's your barbecue you're serving them you're cooking for them they can eat your food they'll never know see what's happening here do you see this glistening son of a [ __ ] just give it a minute roll it around and the heat on all sides and they're all yours all right the last thing we do a little bit of kosher salt all the way around before you take them off just to amplify the flavor you know salt doesn't make things salty it makes them better one two and there you are foreign let's move on it's Pizza time you'd recognize this as a pizza crust I flattened it out and the bottom has been oiled I've also sprayed the grill so watch this move you pick it up and it goes right on oil side down like that now here's the thing however it lands don't try and straighten it don't try and make it oval or round or Square the way it hits is the way it is I'm on sort of low-ish medium and in about three minutes it's going to have gotten beautiful Stripes underneath have firmed up and the bottom will become the top will flip it over and then some magic ready to flip this but we need to do this first a little oil here just like had on the other side spread this out now this gets flipped beautiful beautiful okay here's what we're doing this is ricotta silky ricotta that we've just mixed with a little oil to make it a little smoother and this will just make a little beautiful base remember our vegetables look at them now I've chopped them up and we're just going to scatter these I know what you're thinking you're thinking holy [ __ ] Sammy boy you are really thinking here dual purposing these things for us it's very considerate of you well I know thank you very much also tried to make my life easier your mind's got to go to what the [ __ ] could be easy about that next up some pesto that will just scatter about the veggies a little shredded parmesan cheese it's for fun and now last but not least little red pepper flake all right I'm gonna shut the lid let it cook like an oven and we'll be back and voila holy smokes look at this look at this look at you all right I'm so having a bite holy goodness gracious I don't even I don't even know what to do here I guess you do that lovely pesto foreign God best pizza ever I will put this veggie pizza that's been grilled up against almost any pizzas we've ever made the ricotta is creamy and Rich that little red pepper flake was everything I don't want to stand here and eat this all day but I can't because we have a million things to do so let's get cracking chicken Yakitori requires a little sauce starts with equal parts of soy and sake beautiful let that do its thing for a second bubble bubble a little Miron which is sweet cooking rice wine a little sugar and we want this to boil away boil boil Toil and Trouble wait isn't that what witches say yeah what is that from witching 101 from a thousand years ago I'll say that yes that's the only line they know oh did I just spill why does this happen to me okay this boils give it one minute take it off let it cool we'll deal with our skewering of some things let's cook some shrimp skewers these are shrimp skewered the long way this is chili powder salt garlic powder cumin and oregano I'll mix like this I'll give the shrimp a little drizzle of oil just to help the spices stick and then I'll do this could be any combination of whatever you like I happen to like this combo and there's a reason that will become obvious at some point and when they're seasoned on they go and you know shrimp do not take long right but wait don't stop there because I have these little Yakitori chicken skewers remember the sauce I'll give them a nice little of this nice little of this and then on they go now these skewers are wood I've soaked them for about an hour I mean not a whole lot is going through to the heat but you do want to soak your skewers and the shrimp now are ready to probably get their first turn and of course look if you've got metal skewers you don't have to worry about soaking them plus if you have metal skewers you can skewer them way in advance the wood ones I like to skewer right before they go on because I don't want them to dry out after being in the water and this is how I do it just stand them up in a glass of water all right let's make a taco with our shrimp tortilla right on one of my favorite ways to cook a tortilla let it get a little marked up and then wait to see what we're putting on this okay so check this out here's our tortilla first thing in did you remember the Mayo Sriracha lime garlic from the corn yes that's what I'm using what's it called what purposing repurposing we're repurposing here and now a couple of these guys oh what the hell let's throw one more in this way look at this shrimp taco wait we need some lime juice one little squeeze of lime oh baby look at you all pretty and everything hey now oh what shrimp skewered as an appetizer fantastic shrimp off the skewer in a tortilla with that sauce which by the way is going to be my new favorite sauce I'm going to bottle it always keep it in my fridge damn and I want to eat more again but we got to keep going and don't forget about our beautiful Yakitori grilled chicken listening gorgeous I feel like I'm In Piss alley in Tokyo which by the way if you don't know sounds horrifying but it's a yoido mochacho I can't remember how to say it uh Memory Lane is its other name and it's filled with little tinyaka toy shops when I say tiny I mean like maybe six feet wide 30 feet long oh they're tiny it's rip time we add some vinegar to the pan covered tightly with foil and they go into a 350 degree oven for an hour and a quarter and after an hour and a half in the oven they look terrible but they're cooked Grill's hot it's been sprayed they're gonna go Face Down Meet side down and when they get some color we'll start to base them with this sauce we're gonna make right now it's a hot honey on mustard sauce so come on damn it about a quarter of a cup I think it's time for new Dijon now the hot honey oh no much better a little Tang from a little apple cider vinegar salt and pepper and a couple tablespoons of brown sugar and we mix back here away from the heat because my hand is starting to get hot oh boy you know how good this is gonna be but we don't put it on until we get color here and we can look oh good we're getting there close the lid get some marks then we're back and well that's still boring but you see the pullback that's all good when we did those ribs for chance you saw that pullback that means we're there so flip these I could use tongs I don't know where they are oh here's some they still don't look that great and all I'm going to tell you is just hold on to your pants because this is when it starts to get sexy and glisteny and caramelized oh boy and if you ow and if you think we're only doing this and then pulling them we're not we're going to let it start to set a little bit burn in a little bit flip them face down then then and it's time to flip getting so excited as Josh Weissman would say pop is getting horny and now a little based on this side you don't need to spend a lot of time back here but a little attention is always welcome close the lid let the magic start to happen let it start to burn in on the top side all right here we go put them back a son of a gosh guys that's what you want but now one more of these one more of these two minutes on that bottom side and these are getting yanked and consumed and I'm telling you they're going to be spectacular Okay who wants a bite me cute yeah not rhetorical now is it Lads wow one final little dab oh yeah and then the birds are all singing because they're so excited about what's happening here do you know it's hard to tell where your bones are here here's how it's not hard to tell everybody flips back including these kids and look at that steamy hot burning my stupid fingers but damn bite hot honey mustard ribs just stop it I told you stop it there's more we have to cook more come on let's cook more come on let's go everybody let's go now one of my favorite combinations ever steak with bone marrow butter but what a steak and what bone marrow here we go I like cooking bone marrow right on a baking sheet on the grill because liquid is getting a leech out of this and you want that we just do a couple things a little olive oil and then a nice seasoning of salt pepper garlic we call it BFF and on it goes and this you're just going to leave that's probably 20 25 minutes now the big boy we do the same thing here oil generous seasoning and you can be super generous because look how damn big it is and these edges and this side now you may or may not notice but I have tied this up and I've tied it up because it's a big heavy thing and I'm going to use the handle to turn it but because there's this ribbon of fat in a tomahawk like this it can start to separate and I don't want that to happen I want it to stay one beautiful piece we're going to turn this baby a lot to about a beautiful oh I don't know 120 530 inside and then wheat and on we go so every few minutes I'm going to turn my friend here I'm not sure you can hear because there's trash trucks the next street over but there's already sizzling coming from the bottom of these bones but to do the right thing with this we're going to shut the lid and keep coming back and we're ready for our first turn on the steak now I know you're looking at this going well that's really boring oh listen I probably got 25 minutes of this trust me it's gonna get better do you trust me [Music] it caught on fire I wasn't paying attention and my strings my strings [ __ ] that's right cheers now I just have to be careful damn you damn you but get out of the flames you it is what it is we had some flame chance wasn't paying attention my strings broke caught on fire everything did I say you need strings you don't need strings so stupid there we go oh it's so fatty it's making Flames everywhere didn't think about my strings catching on fire when you see this next the marrow will be ready to turn into butter and then well we'll just keep going so check this out after about 20 minutes look at this oh it's just soft like butter okay so we're gonna take it off let it cool a little bit so I can deal with it then make bone marrow better and by the way you see this liquid in here that's super fatty delicious that's why you do it in a pan otherwise it would have all gone down to the barbecue all right so here's what you've got you've got softened butter here and you have your bone marrow here I want this in here and all you have to do is this that scooch it down I'm going to admit this is not everybody's cup of tea Mrs cooking guy she knew I was doing this right now probably wouldn't kiss me for a week gonna be honest I love my wife but not being kissed for a week to have this is absolutely worth it it's so good this is some fat kid [ __ ] right here so you could process this if you want I'm okay like this I like a little parsley I like a little BFF and they're like a tiny bit of garlic and now I'm gonna mix this really well and put this in the fridge let it set up a bit so when the steak comes off it's not pouring it on but it's you know wiping it on Did anyone say grilled Caesar salad did any no I did Romaine cleaned up cut in half a little oil on the cut sides get a little on this back side too and then just go face down right on a Hot Grill this is only going to take a couple minutes we don't want to decimate it we just want some beautiful grill marks just some beautiful grill marks and there this is what you want just this nice little work if you let it go too long it's going to get too soft and you still want some of that crispness that Romaine is known for but grilled and a little warm and a little charred and rough so put them on a cutting board and here's what we do all right so check this out I want to cut these guys so let's make one long cut this way it's a chopped grilled Caesar salad get a bowl we only have a few things to add we're going very simple kind of old school well how old school is it if we've grilled it so these are some croutons I made earlier I had a baguette I just ripped it apart put the pieces in the oven about to 10 minutes on low heat and they got crispy which is what you want because you're going to put dressing on in it if they're soft they're going to get gross this is a quick little oil Dijon garlic salt pepper Worcestershire but to get close to Caesar we need some hint of anchovy and this is anchovy paste so we'll just give it a little squeeze like that and then mix this in really well and it's not going to be gross it's not going to taste like anchovies it's going to just taste like Caesar salad be delicious so everybody stop it a little dressing on here now we mix with our tongs oh [ __ ] it smells so good two more things one is a [ __ ] ton of really good Parmesan this is not the time for the bag no bag here also no fried eggs here and there's only three people on the planet that would get that and fresh ground pepper please Mrs Calabash look at that and voila look how beautiful it is you get this crazy ass long bone this is looking beautiful so you just want to cut this way cut all the way there there's that geez Louise and then if you want oh please please goodness gracious and then there's that and if you want to get a piece and do a little bit of this and a little bit of this and make what could arguably be maybe one of the best bites of the day it seems so wrong wrong in the best way possible voice you're gonna love the hell out of that are you a bone marrow guy yeah yeah yes chance yes yes we all are should we stop here boys no well stop so you guys can have a bite but then we carry on it's ugly spatchcot chicken time and ugly because well a couple reasons it looks bad because it's dry I put it in the fridge overnight it's kind of like a mini dry age it enhances the flavor it's also ugly because I cut the wing tips off sorry feel bad about that not too bad but here we're going to make a little rub for it we have a bowl and we have some Japanese Mayo always Japanese male and now we're adding some sweet hot rub that we've made before the recipes on the website and we do this there's brown sugar there's chili powder there's salt there's pepper there's great stuff in this we bring back our chicken and we're gonna go the inside first then we're going to put them this side down on the grill and we're down very nice we're gonna go maybe uh four minutes five minutes and then we'll do them face down this side to get some color and then we'll pick them up move them to this side cook this like it's an oven low here hot here but we're going to be smart about our timing because while it's on the hot side we're going to take advantage of the Heat and cook something else you just sit back and relax and start thinking about what you're going to make for your own summer grilling season but this is not something you can Rush all right good coverage give it a few minutes and then go face down well I think it's time and I hate to disturb him from his Slumber but here we go this is like the Medics when they put some I can't do that that's too hot one two and three oh yeah that's what I want that's what you want you want that kind of coloring five minutes get some color moving to the lower side and then we put something else on and ready we're going from here to here one Fell Swoop fellas I can do this one two and three oh look at the gorgeous love this guy all right now this is now the low side it's gonna cook like an oven so slowly and evenly which is what we want but over here where it's hotter we do this we take a pan we put it on the heat take like three or four tablespoons of butter like that and we add it and as it starts to melt come on you melt we're gonna add some vegetables some green peppers and some white onion give this a mix so everybody gets a little of the melty butter shut the lid and come back in about five minutes when it started to soften you don't even know what we're making yet okay it's been five minutes and they're softening nicely look at this bubbling and sizzling okay this point a little bit of garlic that's why listen I know I use this squeezed garlic a lot but it's because it's so simple it's just last second throw it in no chopping laugh at me all you want my food tastes pretty damn good with this stuff so that gets about a minute and the first thing in two bottles of dark beer do you like dark beer Lads a couple tablespoons of apple cider vinegar for a little hit of Tang but a half a cup of brown sugar I don't have to tell you what that will do and about a teaspoon of cracked black pepper and we mix and we give this five minutes then we add the last ingredient and when you got a little bubbling happening we're gonna add some uncooked brats hello fellas just snuggle in there I mean they sell beer brats like already beard I don't think they're as good as like this you're about 20 minutes away from these being perfect I'll flip them in 10. oh look at these kids come on fellas let's do the dosey doe gorgeous now that's a pretty sight huh okay so here we are they're done and you want your internal temperature to be oh I don't know about 160 degrees and I love them and they'll be delicious just like this but give me a second we're gonna make them better and now we do this to char them to crisp them to give them some gorgeous color and texture just like that hey little guy what happened to you [Music] now you're talking wow huh now that is what they need to look like my friends it's not going to be hot is it oh they're dripping see the drip that is the way you want this I can't even hold that [ __ ] that is just glorious Porky deliciousness oh my god look here do you see how drippy that is this is not a dried out brought ladies and gentlemen this is succulent and juicy and freaking awesome I feel like King Henry eaten off this sword Edward your gorgeous chicken with the Mayo and the sweet hot barbecue seasoning is ready off she comes look at this this just wants to it just doesn't even want to be attached anymore detach me sound oh that didn't take very much did it should we bite it's gonna be hot but it seems to be the name of the game today oh my God the barbecue the barbecue seasoning shines through but it's the Mayo that is the star juicy tender succulent best thing you could do by the way uh putting it in the fridge uncovered last night for 24 hours that's a big help it dries it out but really it's like it dry ages oh the spice on this is fantastic this is fantastic love grilling season all right who wants to have some fun thank you I was waiting for that okay this is our grill pan again our Grill Wok pan these are Italian sausage meatballs I've sprayed this these are going in no I didn't make these because you don't always have to make you know you know what I'm saying sometimes it's okay to have a little bit of a cheat so now these things we want to cook we're going to let roll around here we're going to come back to them but let them start to do their thing we have a little a little surprise of something going on top but in the meantime just leave them alone now we move on to the middle section and this ladies and gentlemen is a hanger steak oh boy it's one of my favorite Cuts if you haven't heard of it you should look for it it's delicious did you say wiener steak I said hanger not weiner though hey actually now that I'm looking at it so we're just going to give it a little oil I'm making this into what could be your new favorite sandwich because why shouldn't there be a grilled sandwich as part of your summer grilling season now or BFF both sides actually go back what did you call this Max or what cause I hate to say it but and this guy right there let's let it start to do what it's going to do and now if you've noticed there's a big Blank Space right here just waiting for something well here's what's going there check this out we're grilling some cheese ladies and gentlemen and not as in a sandwich this is halloumi It's a semi-soft cheese this happens to be Greek it's not always Greek but this one happens to be Greek what's cool about it is that you can literally Grill it we're just going to cut some slices this is a little bit of olive oil red wine vinegar and some oregano so these guys are just going to get a little brush and go right on the grill like that like that and then once they're on you can give the top a little love and look it's gonna flare and that's fine we like a little charring with our halloumi and Max likes a little flame with his videos let's check out our wiener steak beautiful okay but I will share My Little Secret for the meatballs and here's what it is this is sun-dried tomato pesto that I've enhanced with a little extra oil for that reason now if you just want to start to do some of this yeah you're gonna get the Flames but remember when you throw it on it starts to burn in a little bit and that's a term I like to use because that's a result that I want of course we're going to give it some when it comes off but this just helps impregnate the flavor into the bowls beautifully and if you start getting too much flame it's called Flame management you do this just pull it off let that settle for a second so the hanger goes like that and the cheese goes like this yeah that little toastiness is what I'm hoping for oh yeah this is what we're talking about here when you tell people you're going to grill some cheese most people think you can't grill cheese well you can when your meatballs are done about 160 off they come dress them up with a little bit more of the sun-dried tomato pesto the hanger steak I've got something special in mind for that so cook it till it's where you like it I like medium rare about 130 and then the cheese well lichton just come off and I'll find something good to do with it cheese is amazing looking look at this oh oh look at this oh yeah yeah [ __ ] why is everything so hot today oh great now check this out here's capicola it's like a spicy Italian meat just give it a little bit here just to sizzle a little bit of that fat and then take that and wrap this around like this so now you're getting a bite of the cheese some of this capicola oh my phone [ __ ] so one bite of this Jesus well that's what you have to do salty spicy cheesy meatballs and hanger now and the meatballs they'll all come off and then well they're all sitting in here like good little kids then I'm gonna do this oh yes oh yes thank you thank you mother thank you mother the hell did that come from damn and wait a little parsley if you could smell what was going on right here you'd want to plow your face into these and eat everyone but don't because the sandwich is happening now and our steak is done and on goes our little baguette with garlic butter of course just to make it better but wait do you see what else is coming and there you have it our little hanger steak here's what we're gonna do lovely we want to cut it against the grain you can see the way the grain goes so I'm just going to cut this guy oh God wait it's so tender it's such a nice Cut and I don't think enough people know about it and you should so smarten up and start looking for it might not find it at your Supermarket but if you go to a proper butcher I think you're going to be in luck now this beautiful guy garlic butter on there we're going to give it a little arugula but I don't like putting dry arugula on things so a little bit of olive oil a tiny little BFF a baby mix and then the arugula goes down one side like this now for the Very Special Part this is burata and you know how creamy look at this you know how creamy it is inside right so get them off of here and this is what you want you want this now the broad comes like this you just break it and you put pieces of it all down here just be generous with it it's like everything you love about mozzarella but in a way more sexy version a soft inside oh my God okay we now come with our steak or beautiful hanger I don't know that there's a better way to end a day like this and by the way here's a suggestion get hanger steak cook it for your people but buy an extra one cook it right alongside put it in the fridge and the next day you bust this guy out in all his freaking gorgeous Glory here we go Mamma Mia it's insane can I hmm the stakiness the softness of the broth the garlic butter on the little bag up this is the way to end I don't know I kept saying as I was eating things I was thinking we should have ended on this we should have ended on this it was all so good also good thank you for being here who gives you 15 great delicious ideas for summer grilling who exactly you can't come up with the name BuzzFeed BuzzFeed give it a dollar to the man in the back this is for you guys this is not some little dumb magazine article this is real for you thanks for hanging out go check out all our merch and knives and cast iron and BFF shop stcg.com it's waiting for you and this is waiting for me [Applause] all right [Music] [Applause] and now get down on it hey oh [ __ ] the [ __ ] smoke

Channel: SAM THE COOKING GUY

Views: 512,122

Keywords: sam the cooking guy, cooking, sam cooking, summer grilling, sam the cooking guy grilling, sam the cooking guy recipes, sam the cooking guy summer grilling, sam the cooking guy summer recipes, sam the cooking guy grilling recipes, sam the cooking guy summer cooking, summer cooking, cooking summer recipes, best recipes, best summer grilling

Id: gjXDRs3ZqYg

Length: 31min 46sec (1906 seconds)

Published: Fri Jun 30 2023

Reddit Comments

[u/devineassistance]

Hey Sam fans,

Your friendly neighborhood volunteer mod here. Moderating this sub is really quite easy and I enjoy it a lot.

However, with the Reddit API changes starting tomorrow, I will likely be a little late some days posting videos. I will only be accessing Reddit from my PC, since the official Reddit app is hot garbage.

So if anyone else sees a video from Sam that hasn't been posted yet, and you want to post it, go ahead - I'll just sticky your post when I get here, and you can soak up that sweet post Karma (that probably is intended for Sam, but whaddyagonnado?).

/u/devineassistance

[u/hugh_jessol]

Bravo Sam! Best episode in a long time

[u/Spew42]

I love that his self-censoring has gone completely out the window. The cut to him cursing after eating a brat is one of the funniest moments he’s ever had.

[u/Job_Shopper_TN]

I really liked this one. Great content.

[u/Catalyst070306]

This episode was awesome! Sam could’ve easily made this 4-6 separate videos and he didn’t!

Sam has been an inspiration for me personally (to get my ass in the kitchen) and I can’t thank him and his crew enough!