Beer Cheese Sauce

• 2 tablespoons butter

• 3 tablespoons all purpose flour

• 1 cup whole milk

• 2/3 cup beer (and a light beer doesn’t count cuz it has no flavor)

• 1 tablespoon Dijon mustard

• 2 teaspoons Worcestershire sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon each Kosher salt & fresh ground pepper

• 2 cups shredded cheddar cheese

Instructions 

• Melt butter in a medium saucepan over medium heat, then add flour and stir until well combined- about 30 seconds

• Slowly whisk in the milk getting rid of any potential lumps as you go until smooth

• Then whisk in the beer and when incorporated, add the mustard, Worcestershire, garlic powder, paprika and salt & pepper

• And when that’s smooth, add the cheese, a handful at a time, and stir until completely melted

• Serve warm.

Korean Honey Butter Fried Chicken

Could this be the new orange chicken? Less sweet? Less thickly coated? We think so.

Oil for frying

1 pound boneless, skinless chicken thighs, cut into 1 1/2 inch pieces

2 tablespoons all purpose flour

2 tablespoons corn starch

1 egg

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

3 tablespoons butter

2 tablespoons minced garlic

3 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sugar

1 tablespoon Gojujang (Korean red pepper paste) or sriracha

• Heat oil to 350

• Put chicken, flour, cornstarch and egg in a large bowl and mix until well combined and coated

• Very carefully drop pieces one at a time into the oil – do not overcrowd or the temp will drop – you might need to do this in 2 batches

• Fry 3-4 minutes or until just beginning to get some color, see video below

• Remove and let drain – continue with remaining chicken

• Add butter to a non-stick pan, and add remaining ingredients, stirring well until it blends together as a smooth, slightly thick sauce – remove from heat

• Fry all chicken together one more time until beautifully golden brown – probably 2-3 minutes

• While it finishes, rewarm the sauce, remove chicken from oil, and let drain

• Then just add the chicken to the sauce and gently toss well to coat

• Eat, and say “eff u orange chicken!”

Chicken Doner Kebabs

Even if you don’t have a rotisserie, you should still make this and then simply cook the chicken in a wok, bbq or even oven - it’s that good.

Marinade:

4 pounds chicken thighs, pounded or sliced very thin

3 tablespoons olive oil

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon smoked paprika

1 tablespoon cayenne

6 cloves garlic, minced

2 teaspoons Kosher salt

1 teaspoon black pepper

Juice of 1 lemon

6 ounces tomato paste

1 large onion, any color cut in half

Sauce

1 cup non fat Greek yogurt

2 teaspoons cumin

Pinch Kosher salt & pepper

1 large clove garlic, minced

Juice of 1 /2 lemon

To serve

Warm pitas or tortillas

Shredded iceberg lettuce

Diced tomatoes

• Put chicken in a large bowl, and add remaining marinade ingredients, mix well and refrigerate about 2 hours

• Heat grill well

• Using a rotisserie skewer, set one of the prong skers near the bottom and slide on one half of the onion, rounded side first

• Then simply start adding the chicken, one piece at a time trying to keep it flat like the onion

• When all the chicken has been added, put on remaining onion half, flat side down, then the other prong skewer and tighten

• Place on grill ans start rotating

• While it cooks, combine yogurt, cumin, lemon juice, garlic, salt & pepper - mix well and refrigerate

• When the outer layer of chicken is cooked, crispy and gorgeous - use a knife to cut off the outside pieces

• Add some sauce to a pita, some lettuce, some tomato and then the chicken

• You know what to do n0w, right?

Beef Birria Tacos

Of course you can’t make the tacos with making the birria - so here’s the whole thing

4 dried guajillo chiles

2 dried pasilla chiles

2 cups boiling beef broth (chicken is absolutely ok too)

3 pounds boneless short rib

1 yellow onion

6 cloves garlic, minced

3 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon cumin

2 teaspoons coriander

2 chipotle chiles (the type in adobo sauce)

Kosher & pepper

15 oz. can diced fire roasted tomatoes

For serving:

Corn tortillas

Monterey Jack cheese, shredded

Diced white onion

Chopped cilantro

• Preheat oven to 350

• Remove stems and seeds from chiles and put into a blender, add the boiling broth and cover

• Meanwhile, season the beef well with salt & pepper, and sear in 2 batches in a hot oven proof pot - remove to a plate and repeat with remaining beef

• To the empty pot, add the onions with a little more oil and cook until softened, about 5 minutes

• Add the vinegar, scraping up the bits on the bottom and allow about 1/2 of the vinegar to evaporate - then add garlic and when fragrant, about 45 seconds later add the beef back in and take off the heat

• To the softening chiles add the oregano, cumin, coriander, chipotles, salt & pepper and diced tomatoes

• Blend until very smooth and pour over beef in pot - the beef should be covered and if not add a little more broth

• Cover, and place in the oven until fork tender and shredable - approx 2 to 2.5 hours

• For tacos: dip a tortilla in some of the cooking liquid and place on flattop and when it starts getting a little brown, add some beef and shredded cheese, fold over and cook until getting crispy on both sides

• Remove, open up carefully nd add onion and cilantro and eat

• Go make another 10

SAM'S COOKBOOKS

Have a look below, because there’s something delicious for everyone!

The Holy Grill

Just in time for (next year’s) grilling season. The best of everything outdoor: ribs, steaks, veggies, burgers, seafood, sides - total deliciousness! Can’t grill? Don’t worry, we have your back.

Click here to pre-order - available March 2024

Between the Buns

Silly title with an even sillier cover shot. But inside are 100 of my favorite burger, taco, sandwich, burrito & hot dog recipes.

Click here to find it

Recipes with Intentional Leftovers

Nineteen chapters with master recipes, that then show you other great stuff to make with them…so ur not eating a roast chicken all week the same way. Cook once, but eat a bunch of different ways. Life can be boring - but what you eat shouldn’t be.

Click here to find it

Nashville Hot Steak

Think chicken fried steak, but way thicker, and then brushed with that oh-so delicious traditional Nashville Hot Oil.

For the steak:

1/2 all-purpose flour

1/2 cup potato starch, or 1 cup flour if you don’t have and that’s just fine

1 teaspoon Kosher salt

1 teaspoon fresh ground black pepper

1/2 teaspoon each cayenne, garlic powder and

1 egg, beaten

1 boneless rib eye

For the hot oil:

1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder

1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)

1 teaspoon red pepper flakes

Oil, for frying

 

• Fill either a deep fryer with oil, or a large cast iron pan about 1/3 of the way up the sides and heat to 350 degrees

• Combine steak dry ingredients in one bowl and mix until well combined, and the beaten egg in a second bowl

• Put all the hot oil ingredients into a small pot and set aside

• Put the steak, into the flour making sure it’s well coated on all sides, shake off excess then dip into the egg making sure it’s covered, remove, let excess drip off then back into the flour to be well coated

• Shake off excess, the carefully put into the oil - cook on both sides until approximately 125 degrees - 6-8 minutes - remove to a rack or plate with a couple paper towels and let rest

• While it does, add about a cup of the cooking oil to the small pot and mix well

• To serve, brush both sides of the cooked steak well with the hot oil sauce

Smoked Chicken Lollipops

Makes a dozen

Whether you smoke these, or cook them in the oven they come out glossy, sticky and fricking delicious. And btw, what a fun way to serve chicken!

12 Chicken legs

1/4 cup hoisin sauce

3 tablespoons honey

1 1/2 tablespoons oyster sauce

1 1/2 tablespoons dark soy sauce

3 garlic cloves, finely grated

2 teaspoons Chinese 5 spice powder

• Preheat smoker or oven to 300 degrees

• Using your knife, cut a slice off the bottom of the leg so that it will stand up straight

• Then cut around the thin, bone end of each chicken leg (about an inch down from the top) cutting through until you reach the bone

• When you have a clean cut, use your hand to push the meat and skin down toward the thick end of the drumstick

• Trim or pull off the miscellaneous meat from the top joint on the bone to make it prettier

• Put remaining ingredients in a bowl, and mix well to combine

• Brush each lollipop well with the mixture, stand up on a baking sheet and pop into the oven

• Cook until a thermometer hits 165 60-75 minutes) brushing with extra sauce twice during

Everyday BBQ Seasoning

Make it and throw it in the pantry, cuz trust me - it’ll come in handy. Ribs, chicken, steaks, eggs everything.

1/4 cup packed brown sugar

1/4 cup smoked paprika

1/4 cup Kosher salt

1/4 cup black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cayenne pepper

• Put everything in a small bowl and mix well to combine

• Store in a tightly sealed container

Chorizo & Beef Chili

• One pound pork chorizo, beef would be fine too

• One pound ground beef

• Neutral oil

• 2 cloves garlic, minced

• 1 medium onion, diced

• One 28 ounce can diced tomatoes

• 1 cup 8 ounces tomato sauce

• 1/4 cup chili powder

• 2 tablespoons dried oregano

• One cup beer, any kind will work

• Kosher salt & fresh ground pepper to taste

1. Heat a large pot or cast iron pan and add chorizo on one side, and a little oil and ground beef to the other - cook, breaking up as you go until lightly browned, about 4 minutes.

2. Clear a little space, add 1 tablespoon of oil and then the garlic - cook until fragrant, about a minute then add diced onion, stir through well and cook until onion is soft, about 5 minutes

3. Add remaining ingredients, stir very well to combine and let simmer, uncovered 20ish minutes

   until liquid reduces and it’s beginning to thicken

4. Serve - and if you’re looking for something to do with it, try these chili cheese fries:

Chicken Smash Burger

Makes One

I say it in the video - this is not just one of the best chicken burgers I’ve ever had, it’s one of the best ‘burgers’ I’ve ever had - period.

1 large yellow onion, sliced in half then into thin half rounds

1 1/2 cups buttermilk

1/2 - 3/4 pound ground chicken, or 2 boneless skinless chicken thighs chopped up to resemble ground chicken

1 Serrano pepper diced small

1 tsp garlic powder (not garlic salt!)

Kosher salt & fresh ground pepper

1/2 red pepper, sliced into thin strips

2-3 cups vegetable or canola oil

2 cups all purpose flour

2 tablespoons smoked paprika (reg is fine)

2 slices Monterey jack cheese

1 tablespoon mayo (kewpie if you have it & you should) 

1 brioche burger bun, or at least something very decent 

• Take half the onions, put them into a bowl with buttermilk, making sure they’re all covered and refrigerate 20 minutes

• Put chicken into a bowl, add Serrano peppers, garlic powder and 1/2 teaspoon each salt & pepper - mix well, then separate into 2 balls 

• Heat a pan on medium/high, add a tablespoon of neutral oil then the remaining onions and red peppers - let cook about 10 minutes or until beautifully softened, season to taste with salt & pepper & set aside

• Heat oil in a medium pot to 350 degrees

• Put flour and paprika in a large bowl and mix well to combine

• Remove onions from the buttermilk, shake off excess and drop into the flour mixture, making sure all get evenly covered

• Carefully put onions into the hot oil, separating them as you go - give them a gentle stir to keep them from clumping together and cook until golden brown and crispy - 4-5 minutes, then keep warm (you’ll likely need to do this in 2 batches so you don’t crowd the pot)

• Heat a large non-stick pan or griddle to medium high, lightly oil and add each ball of chicken

• Use a large spatula to squish the chicken into a flat patty about 3/8 inch thick and cook about 3 minutes, or until halfway done, flip over and add a slice of cheese to each

• Toast the buns lightly and add mayo to the bottom bun, then both patties with cheese when done, some of the peppers, then the onion straws and finally the top bun

• Do I really need to suggest what comes next?
  

Crispy Honey Garlic Wings

Double fried wings tossed in sticky sweet deliciousness - good lord they’re sooooo good!

Ingredients

• 3/4 cup soy sauce

• 3/4 cup honey

• 4 cloves garlic, crushed

• 2 Tablespoons cider vinegar

• 2 tablespoons sriracha

• 2-3 pounds chicken wings

• 1 cup corn starch

• 2 tablespoons granulated garlic

• 3 cups neutral oil for frying

• Sliced green onion & toasted sesame seeds for garnish

Directions

1. Combine soy, honey, vinegar, garlic & sriracha in a small pot

2. Bring to a boil to over medium heat, then turn down and let simmer until slightly thickened, about 10 minutes

3. White it simmers, dry wings well with paper towels and then toss with cornstarch & granulated to coat well

4. Heat oil to 325 degrees and fry wings for 5 minutes in batches so you don’t overload the pan

5. Remove to a cooling rack, and fry the rest

6. Turn heat to 375 and fry winhgs again for another 5 minutes

7. Remove from oil, let dry slightly then toss with sauce (not too much) plate and garnish with green onions and sesame seeds.

8. En-fricking-joy!

Carne Asada Tacos

This is an absolute MUST MAKE dish.

Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 1 tablespoon cumin

• 1 teaspoon light brown sugar

• 1 teaspoon each Kosher salt and freshly ground pepper

• 1/2 cup neutral oil

• Zest & juice of one lime

• 2 tablespoons soy sauce

• 2 pounds skirt, flap or flank steak (I like skirt and flap)

• 1 medium tomato, diced small

• 1/2 white or yellow onion, diced small

• Street taco sized flour tortillas

• Avocado Cream

Directions

1. In a large bowl, combine cilantro, garlic, cumin, brown sugar, salt & pepper, oil, lime zest & juice and soy

2. Mix well, then put steak and the marinade into a large zippered bag, zip shut and squish around really well to make sure steak is well covered - refrigerate 1-4 hours

3. Combine diced tomato & onion in a small bowl and set aside

4. Heat grill to high and grill steak approximately 3 minutes a side or as necessary until approx 130 degrees

5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain

6. Heat tortillas, add some avocado cream, the chopped carne and finally a little of the tomato/onion mix

7. Serve, eat, devour, whatever - just do it!

Bagel Breakfast Sandwich

The Bacon & Onion Jam in this will rock your world, no kidding.

Makes one

1 bagel, toasted or grilled

1 egg, over easy or sunny side up…or if you must: scrambled

1 slice American cheese (or whatever works for you)

2 tablespoons Bacon & Onion Jam, see recipe

2 sliced crispy bacon

1 tablespoon mayo

1/2 tablespoon mustard

• Add Bacon Jam to bottom bagel

• While egg is cooking, add cheese so it can start melting

• Add mayo & mustard to top bagel

• Put egg with cheese on the jam, top with bacon then top bagel

• Easy peasy

Bacon Onion Jam

One pound maple bacon, finely chopped

1 red onion, finely chopped

2 cloves garlic, minced

1 large tomato, finely chopped (about a cup)

1/3 cup apple cider vinegar

1/2 teaspoon cayenne pepper

1/2 teaspoon ground pepper

1/2 cup apricot jam

• Cook bacon in a large skilled until about 3/4 done, when it starts getting super foamy you know ur there

• Remove 3/4 of the grease (save for something else) add the onions and mix well

• Cook 3-4 minutes, then add garlic, stir through for about a minute then add tomato

• Mix well then let simmer about 10 minutes, stirring occasionally until the color deepens

• Add vinegar, cayenne, pepper and jam - stir well to combine and turn to low and leave it mostly alone 10-15 minutes, stirring occasionally

• Put in a bowl and use either right away or at room temp later

NOTE: while this will keep in the fridge a couple weeks, you’ll most likely use it up before then

Avocado Cream

Ur gonna love this so much you’ll want to put it on everything…and you should. I like it the thickness of sour cream, but you can make it any way you like

Makes about a cup

1 ripe avocado, peeled and seed removed (don’t even think of using an unripe avo, just don’t)

1/4 cup non-fat plain greek yogurt

1/4 cup chopped cilantro

2 tablespoons milk

1 large clove garlic, minced

Juice of 1 lime

Small pinch of Kosher salt and pepper, to taste

• Put everything into a blender, processor or bullet and blend until it’s where you want it thickness wise - add more milk to make it slightly thinner if you like

Sam's Spritz

Makes One

3 ounces Prosecco, Champagne or Sparkling Wine

3 ounces Haus Citrus Flower

Grapefruit wedge & peel

• Put ice in a glass, then add your sparkling of choice and the Haus

• Squeeze in grapefruit wedge, then twist peel, rim the glass and drop in

• Drink and be really happy

The Ultimate BBQ Pork Sandwich

Makes 4 Ultimate Sandwiches

• 2-3 lbs Country Style boneless pork ribs

• 4 Ciabatta rolls

Char Siu Sauce:

• 1 cup soy sauce

• 1/2 cup ketchup

• 2/3 cup brown sugar

• 1/4 cup Hoisin sauce

• 2/3 cup honey

• 2 tsp Chinese 5-spice

• 1/2 cup Shaoxing (Chinese cooking wine) or substitute Dry Sherry

Butter Spread:

• 4 oz butter, soften

• 1 garlic clove, minced

• 1 tbs green onion, chopped

• 1 tbs fresh cilantro, chopped

• 1 tsp Sriracha sauce

• light dash of Kosher salt and fresh ground pepper

Broccoli Slaw:

• 1 cup broccoli slaw mix (I used the ready-to-go in a bag)

• 1/4 cup mayo

• 1 tsp rice wine vinegar

• Kosher salt and pepper to taste

• 1/2 tsp sichuan ground peppercorns (optional)

Directions:

1. Mix “Char Siu” ingredients well in a small bowl, set aside.

2. Place pork ribs in gallon size Ziploc bag and pour about two-thirds of the Char Siu marinade, refrigerate overnight, up to 24 hours. Reserve remaining marinade to baste.

3. Take pork out of fridge about 30 minutes before grilling.

4. Preheat grill on medium/high, cook pork ribs until internal temp is 145 degrees 8-10 minutes on each side; baste the top on first side, then a few more times until done.

5. While pork is cooking, make mix ingredients for butter spread and broccoli slaw, set aside.

6. Spread butter mixture on inside of both bread slices, heat bread butter side down for a minute and cut the pork in thin slices

7. Build: On bottom bread top coleslaw, pile sliced pork, a little more marinade (if you want) then the top half of the bread

8. No time for discussion, now eat.

No-Cook Tomato Sauce

If ur in a hurry this is just for you. But if you’ve got an hour or so, try the Everyday Tomato Sauce - it deeper & richer and so so good.

15 ounce can whole, peeled tomatoes, broken up into small pieces (can juices included)
1 tablespoon roasted garlic paste, or 1 clove fresh garlic minced
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes

• Put tomatoes, garlic paste (or minced garlic) , olive oil, salt and red pepper flakes in a bowl and mix well to combine

• Use on anything and everything

Pepperoni Sheet Pan Pizza

This ain’t fancy, but it is fricking delicious, easy and makes a big ass pizza.

Makes one 13 x 18 pizza

One batch 3 Minute Pizza Dough, or buy a fresh 1 pound ball from the store
15 ounce can whole, peeled tomatoes, broken up into small pieces (can juices included)
1 tablespoon roasted garlic paste, or 1 clove fresh garlic minced
1 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
2 cups shredded mozzarella cheese
5 ounces sliced pepperoni
1/4 cup finely grated Parmesan cheese

• If refrigerated, remove ball of dough from fridge about 45 minutes before using, or use a fresh ball after it finishes rising
• Preheat oven to 500
• Put tomatoes, garlic paste or garlic, olive oil, salt and red pepper flakes in a bowl and mix well to combine
• Put a little flour on the counter, and start to stretch dough out evenly until about 8x11
• Lightly oil a 13 x 18 sheet pan, put on the dough and continue to stretch and press until it covers evenly all the way to the edges.
• Add approximately half of the tomato sauce, top with cheese and then the pepperonis
• Bake until gorgeously brown about 15 minutes, and a few dark spots are totally desirable
• Remove, sprinkle with the parm, slice and pig out…I mean eat

BBQ Bourbon Chicken

Makes 2 pounds or about 5 or 6 skewers

This recipe is for making the chicken into skewers - so if you don’t want that, go ahead and use whole chicken thighs or breasts. It won’t be nearly as good, but you do you.  And because you won’t be skewering the bacon either, I suggest you at least throw some on the grill, paint it with the sauce and when it’s done you’ll be really happy you did. See the video below for inspiration :)

2 pounds chicken, cut into one inch square bites, thighs preferably
5 or 6 slices thick cut bacon, cut into one inch pieces
Neutral oil

Sauce
1.5 cups bbq sauce
1/3 cup bourbon
3 tablespoons dark brown sugar
2 tablespoons sriracha
1.5 tablespoons yellow mustard
1 tablespoon neutral oil
1/2 tablespoon garlic powder
1 teaspoon each Kosher salt & fresh ground pepper

·      Thread alternating pieces of chicken and bacon on to skewers

·      Combine all sauce ingredients in a large bowl and mix well to combine and set aside

·      Pre-heat grill to medium high - as in leave it for about 10 minutes

·      Spray grill with non-stick spray, lightly brush both sides of skewers with oil and place on grill

·      Let cook on first side 2-3 minutes, or until good marks start to appear, then flip

·      Now you can starting basting the top, cooked side

·      Carry on like any grilling: saucing, turning, saucing turning until gorgeous and done - but not too done, no need to go beyond 165

·      Then just remove, serve and eat