A NEW REGIONAL RECIPE THAT MIGHT BE THE BEST LATE NIGHT MUNCHIES EVER... | SAM THE COOKING GUY

[Music] well kids not only are we making a viewer recipe but it's also a regional one and boy we think we're going to love it what we're making is something called the St Louis Slinger and it comes to us courtesy of viewer atrain underscore STL 6337 I just put it together STL must be St Louis brain it lives in St Louis and sent this and he wrote Sam make this the St Louis Slinger in general it's two eggs hash browns and a ground beef patty all covered with chili con Carney cheese chili con carne what did I say con Carney all covered with chili con Carney wrong wait con carne oh carne it's not con it's con con carne I'm Canadian I I've never but poor brain now I've I've ruined his open your Mis it's Tijuana not TI Tiana and by the way is it Brian nope it's definitely brain sure it's brain it's brain I can read I can't pronounce that seems to be my problem my apologies to anybody who's offended by my mispronunciation of Chile K carne is that better go not like G Dees it's better than con Carney oh my God on today's J in the kitchen I'm going to make the most amazing lasna Bon the Italian accent only comes out when she says Italian words I don't get that let me recap brain says this is two eggs hash browns and a ground beef patty all covered with chili K car cheese and onions and it goes the best served at 2: a.m. in a diner after a good night of drinking brain this could not be more up our alley couldn't be so we have to make a hash brown we'll do that from scratch we're going to make our own Patty grind our own beef but because I generally pull out my grinder it occurred to me you know not everybody has a grinder but a lot more people might have a food processor I'm going to show you how you can use a food processor to grind your own beef yeah how about that how about that and then there's eggs and the cor car that I'm not going to make I got have a can that's okay little cheat is good and then onions and cheese eggs oh I want to get drunk just thinking about how good this would be late night food let's prep our hash brown we move into the beef and then you know you know that's a bowl of water this is a potato and that's a box grater start by grating the potato into the water for two reasons one get rid of the starch and two keep the potato from oxidizing and turning brown when it Just Hits the open air do I see the level of Water Rising significantly obviously this is one potato I'll do the whole thing I might not use it all but I'm making one portion I want to make sure I have enough potato for the hash brown don't peel yourself no so close all right good enough let me clean my hand we'll let this soak and we'll carry on that is my beef I'm using short rib cuz I'm thinking I'm going to love the flavor I've cut these into these little cubes and I put it in my freezer on this little piece of parchment for about 20 minutes to freeze it up a little bit you can see it's a little bit hard it will just grind better in the processor if you put it in room t or even just straight out of the fridge it's going to get mushed and we don't want that cut it into little cubes like this give it 20 minutes or so in the freezer and then you can process it successfully and that we will do now I'm going to do about half at a time so we'll start it and then we'll drop the pieces in stop have a look what's that look like to you ground beef there you go ground beef without a grinder but again you can't do too much at a time take your time with it little by little looks pretty perfect to me doesn't it and you saw the pieces had a bunch of fat on them you like a 20 15% fat to lean ratio so just take it out do the other half okay so maybe I've got too much here and that's all right this was about 12 O I want a nice size Patty so if I imagine this might be 8 oz for what I'm going to do I want it fairly close to the size of my hash brown which is going to be like that big so let me see if I spread this guy out how it's going to look I'm loving this a little bit bit more here oh we're making one fabulous effing Slinger all right set this off to the side let's get our hash brown started cuz it'll take the longest little pan on the heat now I'm going to add a couple things could add oil and butter but I'm going to add bacon grease and butter because why not because I have it left over because I put it in this from something I made the other day it's only going to add more flavor and that's not going to be a bad thing and na some butter and you want like a decent amount of fat in this pan it's really going to help make the hash brown well frankly Brown and beautiful so when it looks like that take your potato I squeezed as much water out as I could I rolled it in a towel and now there it is and you see how lovely white it is that's because I put it in the water right as I was shredding now when we go you want to keep the pieces kind of fluffy that'll make for a better hashy a little bit more okay gentle pressure don't have to slam it flat now we're just going to leave this it's probably 6 7 minutes and then we'll think about turning it till then just stay comfortable so we're starting to look good in the bottom would you want a little peek see that it's beautiful that's the way I like it we haven't pushed it down all we want to do now is get it ready to flip so I'm going to do two things give it a little drizzle of oil tiny bit little bit around the edge there we go and now I'm going to season this cuz we haven't yet so this is just a little combination of salt pepper garlic powder onion powder and smoked paprika we'll just do a little bit of this because why wouldn't we now we can flp flip so do I trust myself right here Max ready beautiful that's one happy looking little hash brown isn't it God I love that it's beautiful Beauty so that's probably you know another 5 minutes on that other side be the perfect time to cook us our big old Patty all right here's our guy what we haven't done yet though is season them so we'll do that with our BFF we'll oil here we'll spread this that we'll take our happy fellow and on we go and that will look like that beautiful you can have a little more seasoning on the top and now if it wasn't obvious we're just cooking a Patty but here's the thing to know number one brain didn't specify what kind of Patty or number of patties the reading I did says oh sometimes it's beef sometimes it's sausage sometimes it's one sometimes it's a couple it's all kind of up to your own interpretation we're going to go with one big ass one because it's going to go with our beautiful big ass hash brown yeah Breen yeah B yeah Breen and that is our chili store butt looking pretty though feel free to make your own but I figured if we're making our own hash brown we're processing our own beef to make a big ass Patty we're cooking eggs I felt okay shortcutting with the store-bought chili we'll let this warm that's going to be ready to flip in a sec everything's coming along nicely then we'll take this guy off throw some foil on him cook a couple eggs Bob's your uncle when you guys ready to flip little zip of oil and over she goes or he lovely lovely hash Brown's ready this guy's ready off we come we cook our eggs so to cook our eggs yeah I could use butter but remember the bacon grease I'm not sure why I wouldn't be using it I mean it's right here and waiting for me it's hot it's very hot holy crap and in we go you know you always got a season well let me take that back you know I've always got a season eggs are delicious but they're also Bland unless they get seasoned properly and I want these kids Sunnys side up so cook them till they're there then we build all right I say we go for it and here we go we have our landing spot we have our perfect hash brizzle it's gorgeous we've got that short rib Patty or as they say short rib Patty and now our eggs we have one we have two gorgeous I'm just going to turn it a bit cuz I want to go like that with my chili like this two things and only two things scatter a little finely diced yellow onion and a little cheese a little sharp cheddar for the win right on top of the chili and you know when I said only two things I meant three because that's all that you need that's a beautiful plate well it's about as beautiful as it could get the only thing left to do you know what that is apart from a bite it's called The Money Shot you ready we go like this boom wait for it and it's a slow Free Fall oh slow motion egg yoka running hi pretty it's going towards the edge will it go off the edge that's the question no it won't oh goodness gracious all right it's bite time and I'm coming right in here hash brown short rib egg chili cheese onion so not a big bite but oh I heard crispiness going you get this but before you get anything else you need the chili right here so chili and that oh stop it okay that is all me dear St Louis I'm coming I have to how could I not have this in the land that it was born it's absolutely [ __ ] fantastic every component of this is good and because brain sent us this recipe he's getting a s the cooking guy knife wow you got to make that I mean I say that all the time we try not to make stuff nobody's going to like this one everybody's going to like it's missing one thing you know what that is Max the alcohol that led up to ordering this in a restaurant that's what it's missing all right guys if we end right now we can all Chow Down on this instantly thanks for watching see you hey hit the Subscribe button would you thank [Music] you

Channel: SAM THE COOKING GUY

Views: 279,268

Keywords: sam the cooking guy, cooking, sam cooking, sam the cooking guy munchies, sam the cooking guy best, sam the cooking guy best munchies, best munchies, cooking munchies, best cooking, sam the cooking guy st. louis slinger, st. louis slinger, cooking st. louis slinger, cooking late night munchies, best late night munchies

Id: HqTVMMk02Jc

Length: 10min 46sec (646 seconds)

Published: Fri Mar 29 2024