THE 4TH OF JULY BBQ BURGER (CELEBRATING AMERICA THE RIGHT WAY...) | SAM THE COOKING GUY

because july 4th is just days away we're giving you all the best parts of a classic summer picnic we're making ribs we're making baked beans and we're making burgers but we're then taking all those components and putting them all together for one fabulous burger [Music] ribs we'll make our own rub jerry riga sauce to make it better check baked beans there's bacon there's onion there's peppers there's chipotle there's deliciousness check burgers two patties smash cheese and then the rib meat goes on top and then the beans go on top and then we eat and then we're all fat and happy and independence day celebrated properly said the canadian on july 1st canada day happy canada day to me you want me to sing it i'll sing it go ahead am oh canada our home and native land see i started too high and i have a relatively deep voice if i start here i end there and then it cracks and it's bad so let's just all know i can do it we're gonna make a rub we'll prep the ribs we'll put the rub on the ribs they go in the oven that's where we start and that all happens here classic everyday pork rub we'll start with about a third of a cup of brown sugar look you want to use dark brown sugar what the hell who's gonna stop you i'm not in your house about a quarter of a cup of kosher salt this is going to give you a roughly a cups worth of rub so couple tablespoons of smoked paprika that's one and two tablespoon of black pepper course is better for this about a teaspoon of cumin teaspoon of onion powder teaspoon of garlic powder half a teaspoon of cayenne you know what we do now we put the lid on and we mix wow you should smell that break up those little brown sugar bits but there we are that's gorgeous okay done now we prep our ribs okay so two things you want to do when prepping your ribs first we're going to get rid of the extra fat on the top we don't really need too much of it it comes off quite easily then you're going to flip it over and you want to get rid of the back membrane the easiest way to do it is take a little knife work it underneath one of the bones to give yourself a little grip then using a paper towel grab that and try to pull it all the way down and off the back living right living right never happens god that never happens okay the ribs are cleaned up look not for professional competition purposes but for backyard purposes in fact my backyard now we're going to give them a little mustard and this is going to help our rub stick you don't need a lot and it won't taste like mustard when we're done i can promise you that so it gets a good rub down this little side piece here did i say binder so i'm not sure that i refer to this as a binder if i didn't i apologize that's what it is really this will help the rub bind to the ribs and we'll add a little extra flavor of course but just not in a mustardy way like when i use soy sauce right it doesn't taste like soy i put a splash in my eggs this morning it was fantastic start on the back and now we can be generous like this all the way along don't forget the edges very nice very nice everybody's happy you want to use a store-bought rub hey i'm not standing there watching you do what you want i just think this is pretty easy to make i've made enough pretty much just for this double the recipe keep it in an airtight container you'll be fine okay now i'm going to transfer these guys to a rack like this like this and we'll do the top beautiful oh i'm very happy i should have put this in a shaker that would have been easier but we're all good okay we're almost there next step very simple a little plain white vinegar maybe three or four tablespoons underneath i like the idea that they're on a rack so the ribs aren't sitting in the liquid and i don't want to pour it on top of them and wash off any of the rub but this will help tenderize them as they steam in the oven and they will steam in the oven courtesy of this foil tightly over the top perfect this is my usual method my oven's at 350 degrees these are going to go in for one hour and 15 minutes at the end of that they'll be cooked they'll be ugly as sin before we do other amazing stuff with it cool cool uh okay in the oven we come back we make our beans you're gonna like these beans no you're gonna love them and they start with bacon so we're just gonna let the bacon just get going in here and i was hoping for a bigger sizzle but i didn't turn the evo on soon enough and get the pot on okay just trust me if we waited if we cut the camera and came back in two minutes it'd be sizzle should we do that now that we've got some sizzling audible and visual sizzling look sizzling sizzling now we're going to add two more things one will be a small green pepper diced up the other will be a small yellow onion diced up and we'll mix i know it took the sizzle away but in about five minutes the pepper the onion will have started to soften the bacon will be cooked further then we add the rest of our junk and now that this is looking like this gorgeous by the way i could crack about six eggs in there mix them and just eat the whole thing we add our other ingredients and they are 1 28 ounce can of baked beans yes we're baking them again don't worry about it and now a quarter of a cup of chili sauce and this is not the asian one this is the american style one oh so great tablespoon of yellow mustard like that good splash glug or two of worcestershire couple tablespoons of maple syrup uno dos about the same of brown sugar oh they're going to be so delicious and about a tablespoon of minced chipotle peppers gorgeous last but not least a decent pinch of kosher salt and we mix oh a few could smell this ladies and gentlemen look the onions and the peppers are cut small the bacon i like to keep in decent sized pieces so you see it and it's there and bacon shrinks when you cook it so if you make it too small you're going to be sorry all right a good stir is all it needs we take our lid we put it on top this goes into the oven 350 45 minutes they're here they've arrived you can now order your very own sam the cooking guy 12 inch cast iron pan and we wanted to give you a little glimpse into what it was like when you got yours because we believe no matter what day you get it it will be the best day ever let's look inside here's how it comes there's the label your name will be there unless your name is shipping label and then it's already there so let's open it up let's see oops made you cook all right so you reach in oh it's heavy it's oh no look i can't tell how to do this so you can see it well first edition nice all right here we go here's the really exciting part the flaps come up and oh look at that welcome to the cast life first rule of living cast read the card second rule there's no card kidding it's in the box third row follow steps wonderful cardboard last rule don't cook boring food just saying okay so what we have here first is the lid and i'm telling you not every cast iron pan has a lid it's an extremely useful thing and there's the little cooking guide logo raised on the squishy non-heat retaining handle i love this look it's listen if you're watching this and you're going to buy one you don't buy ours just make sure you buy one with the lead this comes out ah look it all right so look make this scan the qr code visit website there's how to season how to clean it here's instructions here we show you that on the video like spots to put your own secret family recipes it is the best day ever and look thank you for choosing our cast iron also congratulations you got excellent okay we don't have to read that but you can read that okay here's the pan here it is sits in the box like that stcg 12 wow 12 inch you want to see the bottom it's my favorite part because it's got my dumb faces on it and by the way first edition once these first editions are gone that goes away no more first edition which pretty much is the way first editions work but so look it's been seasoned lightly once but they get better the more you season them so there's instructions and and pay attention oh my gosh it's just the most beautiful thing ever and in here my favorite part don't be a dick recycle that's a nice box it's some fly packaging man it really is season it use it beat the hell out of it that's what cast iron is all about you can do anything with this and again a visit on the back first edition the link is in the description go get yours while the gettin's good before the first edition runs out ribs almost done beans almost done now it's time to make two sauces one to go on the bottom bun of the burger and one to be basted on top of the ribs when they come out and get finished on this grill behind me they both have barbecue sauce in them and the barbecue sauce we're using today is not sponsored but is the blazing barbecue sauce from our restaurant sandburgers look how cute it is the blazing saddles is one of my favorite burgers max just said we have a burger called the blazing saddles and this spicy barbecue sauce is on it people have asked for it we've made it it's available you can buy it and a portion of the proceeds goes to our employee hardship relief fund we're very happy to be able to address financial concerns when they have them and this helps so link below not sponsored not sponsored not sponsored my restaurant our blazing barbecue sauce it's really good okay two sauces the bottom one well just come down here and we'll see what we're doing right the sauce for the bottom bun is a combination of the blazing barbecue sauce and we don't need that much mixed essentially 50 50 with japanese mayonnaise like that and we mix gorgeous and perfecto all right the sauce to baste looks like this only two things again the blazing barbecue sauce like that we got a couple racks so we need a little bit more and because it's july 4th we'll celebrate with a little bourbon one of the oldest alcohols in the country and we'll mix this just imagine this on top of those beautifully seasoned ribs oh i smell the bourbon i smell the barbecue sauce life is good here boys should we get the ribs oh yeah all right rib time and after one hour and 15 minutes this is what you've got you've got ah that's not what i wanted anticlimactic is but gorgeous huh okay be careful of the steam folks because that is really something that could hurt you so here's what we'll do get rid of the foil because we certainly don't need it and look at all the liquid in here do you see that so that's just like fat that's come off these ribs watch this i'll show you how much is in there because we're going to pour it off right now so very carefully you go like this over to a sink and then just pour one cup two cup i don't want to lose the ribs though gorgeous next we're going right to the grill and starting this whole process all right here we go we're going to go face down on my pre-sprayed grill the sauce is coming ladies and gentlemen but because the sauce is sweet if you put it on at this point it will just start to burn too quick and i don't want that what i want to do is color these ribs and just watch them and let them get gorgeous i mean look they're fully cooked but this is the move that will set them apart this step finishing them is muy importante once we get a little color on both sides that's when our sauce comes in so if we take a look at this guy it's starting to get a little color we want a little more than that but because it's convex right now depending on which way you're looking at i suppose it could be concave i like to use the other rack as a shoulder to lean that kit on so now the meteor part of these ribs is face down closer to the heat right and then i'll do it with this one just look play with them a little bit you want nice even beautiful color the grill marks the charring is flavor is texture it's exactly what we want here you see the way the bones are starting to come out the meat's pulling back that's a very good sign that means that tender things have happened to our ribs here all right give these guys a little bit on that fattier side all right so after messing with them a bit starting to get some color there we go now we can flip them and now we can start to put some sauce on them grab a paint brush now we can start to paint oh i know what this sauce smells like i know what it tastes like and i know what it's going to do to these ribs and be certain ladies and gentlemen these are definitely getting flipped over so the sauce can get the benefit of the flame and start to burn in a little bit wow good god now you can see the sauce drips a bit now you'll start to get some flare-ups max's favorite favorite thing and by the way ladies and gentlemen max has left the building apparently no idea where he is so just manage this a bit right if you see some flame just pull it off get it to a different area and you're gonna be fine like you're not gonna get as much color on this bottom side because the concave or convex way that the bones are and i know the difference i guess that would be the concave side and the top would be the convex side but just give them a minute or two or three and now we'll flip them and that's when the heat does its magic on on the sauced ribs i love that sound i love that and by the way we're not ignoring the back we're basting here too not as crucial as the top but still important so you got to keep your eyes because you don't want burning while you do want those marks mother may i that's gorgeous go back down you see these ones yep i'm so happy all right 30 more seconds we flip them we baste the top we pull them over they go over they go you always give one more base before you pull them always i smell award-winning ribs these guys are about as pretty as can be let's yank them and start our burger all right before we uh check the ribs should we check the beans here we go and oh my god see that's you want visible bacon if you cut the bacon up in little pieces like the onions and the peppers i think that's a terrible mistake what won't be a terrible mistake is trying a bite of this just because i have to i mean i must know correct i must this doesn't look hot does it no it's fine it's fine we'll go okay it wasn't fine that was very hot but the little spice in the chipotle the sweet from the maple syrup and the brown sugar oh my god and the bacon must have bacon in this okay ribs next ready there we are sakura blue let's come in here and see what's going on yup that's what's going on yep that's what's going on so this nail is just a piece of ribbed meat okay here i'll give you each a piece of paper towel there you go and let me give you each a piece of one of these max take one chancellor take one and uh wheat damn you taste that bourbon i'm gonna harvest a little more rib meat harvest probably not the right term i'm going to harvest a little more rib meat and then we'll put the patties on you'll see that and then we're downhill slide here we go we do this we make a little landing spot for our patties on they go and we flatten oh god dang it come over here bud there we go all right and we season liberally salt and pepper only need to do one side this doesn't take long you're looking at about a minute aside i got my bun right here i'll throw it on to get it going my cheese is ready gorgeous this is a happy day it's just a hap hap happy day it's just a half half happy day you guys know that no you want a good toast on the buns folks a good toast so off and off that's ready and waiting let's flip these kids over and you want to scrape from underneath because you want it coming off in one like that and that little crust is what we're all here for they each get a piece of you guessed it american cheese i mean come on on fourth of july what other cheese would be appropriate the answer is none no other cheese okay these guys are there i'm just going to get them on the spatulas yank them and then build them okay and here's how we do this our little mayo blaze and barbecue sauce on the bottom perfect and now if you're asking me and i think you are i'm a fan of little bites of dill pickle in the bottom of this i think it's going to be fantastic so on we go let's make sure we have enough so we get some in every bite there's not mcdonald's and now our patties bruno ow dang it dos and now let's put on some rib meat we want a beautiful little pile of it to sit high atop our cheese all right now the nonsense part some of the delicious baked beans i mean i don't know about you guys but honestly this is straight up july 4th in a burger somebody's like hey what's your burger taste like it tastes like july 4th and now the crowning glory [Music] well i believe we've done it i don't know that you can get more patriotic than this little kid which by the way is not so little double patty rib meat on top delicious beans on top of that the sauce the everything and now i'm not complaining i'm just saying this is not going to be easy to to manage i think i need to give it a little squish pick it up oh my gosh and try and manage myself a bite here all right let's do this well it's going to be a challenge my mouth's going to be full it's going to be a mess just let me say now if you've liked us hit the like button if you're not a subscriber get on board when we hit 3 million which is very close we're going to give away a bunch of cool stuff and um have a great fourth america or wherever you are here's to you here's to you mr eagle flying across the free skies of this country oh my god [Music] uh [Music] you

Channel: SAM THE COOKING GUY

Views: 532,005

Keywords: sam the cooking guy, cooking, sam cooking, 4th of july, 4th of july burger, burger, sam the cooking guy burger, cooking guy burger, cooking burger, 4th of july burger sam the cooking guy, sam cooking burger, america burger, cooking america

Id: faP4WgK5FSM

Length: 22min 15sec (1335 seconds)

Published: Fri Jul 02 2021