In this video Sam bastes the veggies with a delicious sauce that you’ll need to watch the video for the recipe.
Chef Sam ends with this amazing grilled veggie sandwich that also includes a delicious and easy spread on that toasted focaccia bread. Who says gilled veggies are boring? For this recipe you definitely have to watch the video.
Sam’s marinade is made of olive oil, crushed garlic, lemon juice, kosher salt, pepper, red pepper flakes and fresh rosemary. The marinade is only left on for a short time before grilling just to infuse the chicken with flavor.
Sam cuts each chicken breast in two to get four even portions, and turns them during to get the hash grill marks on the chicken, which add more texture and taste. For the full recipe and a little pre-cleaning demo on his grill watch the video below or click here. For Sam’s grilled chicken recipe with an easy jalapeño cream sauce, click here.
Sam the Cooking Guy grills up wagyu steak and corn on his Rockwell by Caliber Social Grill to create the ultimate summer steak salad. To start, mix the salad dressing by tossing together 3 tablespoons of soy sauce, 4 tablespoons of olive oil, 1 tablespoon of honey and sriracha to your heat level. Set the dressing aside.
For the salad, mix together chopped parsley, cilantro, red onion, green onion, red Holland peppers, and tomatoes. When ready to toss the salad add the grilled corn, avocado, steak and dressing.
To save time and ensure doneness of the corn, Sam reveals a secret of wrapping the corn with saran wrap and microwaving them for 7 minutes. Remove the saran wrap and brush the corn with oil. Place the corn on the grill and rotate continuously until they have a nice char across all of them.
Before grilling the steaks, make the basting marinade in a small skillet. Melt together 1/4 cup of butter, 4 tablespoons of soy sauce, and a clove of pressed garlic.
Sprinkle the steaks with salt and pepper before placing them on the grill. Turn the steaks every couple of minutes to get nice hash grill lines. After flipping the steaks begin basting them with the special sauce, and cook them until medium rare, about 130-140 degrees in the center of the steak.
Slice the steaks, and toss the salad with the remaining ingredients and dressing. Enjoy this ultimate summer steak salad, compliments of Sam.
For the full video click here or on the video below.
Try out this Peruvian rotisserie chicken on the Caliber Pro Kamado with Sam the Cooking Guy. In Sam fashion, he changes up the normal recipe by adding in mayonnaise to ensure the juicy texture of the chicken. The insulation within the Kamado also ensures that it will be a succulent chicken.
Here’s the simple ingredients that make up the Peruvian baste for the chicken:
2 TBSP mayonnaise
5 cloves of crushed garlic
Pinch of oregano
Pinch of smoked paprika
Pinch of black pepper
Pinch of salt
3 TBSP soy paste
3 TBSP oil
3 TBSP white vinegar
Baste the chicken with the sauce, but leave some if it for basting throughout the cooking process.
It’s recommended to wear heat protective gloves when inserting the rotisserie rod and chicken. Let the rotisserie run for about an 75 to 90 minutes while basting periodically. To check the doneness, turn rotisserie motor off and insert the thermometer into the thickest part of breast with temperature reaching 165 (+/- 5 degrees).
Enjoy this delicious chicken. For the full recipe with Sam click here or below.
Sam the Cooking Guy grills some insanely delicious Hawaiian-style short ribs on the Rockwell by Caliber Social Grill. Using a handful of ingredients in this marinade recipe below and the right char on these flanken-style beef short ribs, Sam creates plate lunch ribs that make you feel like you are on the island of Hawaii.
Hawaiian Style Marinade: 1/4 cup soy sauce 4 cloves of crushed garlic 4 Tablespoons of brown sugar 2 Tablespoons rice vinegar 1 Tablespoon fresh grated ginger 1-2 Tablespoons of sesame chili oil
It is best to leave the marinade on the steaks overnight to really soak in the flavor, or at least a couple of hours if you are short on time. When ready to grill the ribs, it just takes 3-4 of grilling on each side. And, you can put some of the leftover marinade onto the ribs while they are cooking for even more taste.
Sam also has a very simple macaroni salad recipe in his video to go along with these amazing short ribs. Click here or below for the full video.
Both sets of skewers received some sprinkles of kosher salt, but the sauces are brushed on continually after they are placed over the charcoal. Sam says to also make sure to keep cut your proteins all about the same size for even cooking. And, to complete the full tasting for the buffalo chicken kebab, it is a must to create this dipping sauce using blue cheese, sour cream, Japanese mayo, celery salt and buttermilk. For the full recipe click here or on the video below.
To learn about the mystery patties to the right of the picture above and the foiled skewers to the left in the video below, you will need to watch Sam’s full video by clicking here or below.
The grilled corn makes this the perfect summer salad. Before setting the corn on your Caliber grill (Sam’s Rockwell by Caliber Social Grill featured above) brush it with a little avocado oil and prepare to grill it for about twenty five minutes. Create an amazing chili lime buttery sauce to brush over the corn while it’s cooking with one and half sticks of melted butter, a Tablespoon and a half of chili powder, two cloves of smashed garlic cloves and the juice from one lime.
Sam grills a ribeye steak sprinkled with a little salt and pepper and sets it aside to rest before cutting it for the salad.
Sam additionally sprinkles some cojita Mexican cheese and tomatoes over arugula with the steak and corn to make a delicious and bright summer salad. For the full video click here or below.
If you love grilled corn try Sam’s Mexican Style Street Corn recipe by clicking here or below.
Learn how to cook a beautiful steak in a cast iron skillet over the Rockwell by Caliber Social Grill, on the Caliber gas grill and right over the coals of the Caliber Pro Kamado. Chef Sam’s key ingredients are an equal amount of salt, pepper and garlic powder sprinkled over the steaks. Also, he recommends leaving your steaks out for approximately 45 minutes prior to cooking them to ensure you don’t have difficulty getting them to the right temperature within the steak.
One of Sam’s favorite ways to cook a steak is in a cast iron skillet. He adds a secret ingredient of clarified herb butter, and the patented disappearing lid of the Rockwell grill allows this grill to double nicely as an outdoor burner.
Sam then shows you how to get the grill lines and char using the Rockwell by Caliber gas grill with steaks, and then creates his grandma’s recipe sauce to brush over and finish off this steak.
Sam goes old school by cooking the steak directly on the charcoal within the Caliber Pro Kamado.
For more step-by-step instructions click on the video below or here and learn three more ways to cook a steak.