The Best Steak I've Ever Made - Picanha on my NEW Argentinian Grill | SAM THE COOKING GUY 4K

[@agustinmengoni6886]

Hey I'm from Argentina and it makes me proud to see your appreciation for our grills, keep up the amazing vids

[@donavintrip7108]

I'm from America how can't we appreciate perfection

[@williamwalsh1533]

Women from Argentina are gorgeous.

[@donavintrip7108]

@@williamwalsh1533 you stupid woman are beautiful wherever they come from

[@lorenzodappiano4502]

Asaduki

[@DaVelociPack]

Donavin Trip shut up simp

[@Daillusions]

Guga Foods is asking for your location

[@jaken20]

Let's doooo it.

[@pachuco42]

the should totally collaborate on some new content.

[@epic1761]

Les doo eet

[@Jusaguy000]

Sam can’t cook a steak like guga

[@Terminator0917]

Guga would punch him in the face for trimming and scoring that picanha like he did.

[@carterhunsaker1969]

Sam: “Effortlessly cut by me” Reality: “Sam *in flip flops* swinging a hatchet wildly”

[@jeremymaccarthy1180]

I thought for sure a toe was coming off!

[@steveegbert7429]

i was cringing, waiting for the impact.

[@dgdigital2659]

Grilled toe with crispy skin 😋👌

[@samthecookingguy]

after watching the finished episode, I quickly realized what a horrible decision it was to chop in flip flops. that being said, max very specific instructions to NEVER stop recording even when something bad happens...unless it could mean loss of life

[@dgdigital2659]

@@samthecookingguy we love you Sam and your toes, Max is awesome, shoot what happens never forget to keep the camera rolling no matter what Max.

[@beatsbytony7488]

Sam is like that highschool teacher that you don’t know if he’s being sarcastic or serious lol.

[@mamamotoh3212]

TRUE😂

[@RaphaelChaia]

As a Brazilian, I can assure you that trimming the fat of a picanha like that is a capital sin.

[@vrolijk1999]

Prof. Raphael Chaia exactly, and the cuts in the fat are wayyyyyy to deep..

[@drteodosios]

Come on man! It's too much...what are you supposed to do with that much fat?! I couldn't get it in my mouth.... I agree for the depth of the cuts though.

[@bebex11]

vrc cook it with the fat.. when done, cut the excess fat the way you feel it’s okay for you! fat is flavour.. thank me later

[@josecarlosarosemena8809]

The fat renders a lot you do not cut ir

[@padonov]

Love the channel, but, yeah, trimming the fat was just sad. Couldn’t watch all the way.

[@BillyBrimstone]

The thumbnails on this channel are underrated. Mouth starts watering before clicking the video.

[@ReadR00ster1]

that logo is pretty generous with the hair

[@gorillathaspinna]

Chris Rooster jesus 🤣

[@dancearoundtheworld5360]

@@gorillathaspinna 11:40 did you see that parsley its cilantro

[@Garandmasthumb]

Rick:“You sonofabitch”

[@NomoOrelSax]

Lol

[@DonPerign0n]

Chris Rooster les doehhhhh

[@brianwoznik9868]

Someone's been watching Guga a LOT! Two of my favorite channels!

[@duncanmoore3780]

Watching a man chop wood wearing sandals, scariest thing i've seen tonight on YT XD

[@LeFaisDoDo]

Duncan Moore yeah cause shoes stop axes

[@Uknowjusticemill]

@@LeFaisDoDo steel toe boots do

[@100dayschallenge48]

Hes first time....lol

[@ddmau7995]

I was thinking same thing ! I was at my friends house,he was wearing joggers . Put an axe through his shoe and foot trying to split a log. I told him to stop but the Vodka got the best of him !

[@Moondoggy1941]

He needs that electric black and decker scissors chain saw, works great.

[@Welddotcom]

Episode 2 or the grill build is live, episode 3 will be up this evening ✔️

[@DemHighTimes]

The only thing I didnt like was the red spray paint looks like a thought after the fact, didnt take off the wire before spray painting

[@ddmau7995]

Wheres the chimney for firing up the coals ? I use those little white squares, once they light there's no wind going to extinguish them.

[@ytreece]

I would LOVE to have that set up! I could make SO MANY delicious meats. Awesome job. That is a beautiful grill.

[@Welddotcom]

@@ytreece Thanks 👊

[@izismael5075]

Absolutely beautiful custom grill! I’d love one of those!

[@akbaselim]

*So let's Dew et!*

[@jaredpalmer1557]

beautiful breach of the fourth wall.

[@guilhermesaad437]

OMG Adam

[@rafaelleyva550]

Hell yeah, guga rocks

[@Zzed45]

Lmfaoooooo

[@TheBoorkie]

Loll

[@mcslongboard]

As a Brazilian, this got me into tears... RIP Picanha.

[@johncook02]

Trusting you with an axe is like trusting a fart after Chipotle...

[@aaroncross5307]

😂🤣

[@SoGood09]

🤣🤣🤣🤣

[@lexwaldez]

Do they make a safety hatchet for kindergartners in Canada? Sam should have a Canadian safety axe for children. This.

[@HugoH21]

Epic comment 😂😂 have me dying in class at the moment

[@diario_e-bike]

9:32 Sam making squares in the fat Brazilian fans: Noooooooooooo!!! 😭😭😭 This episode should call "What not to do with a Brazilian Picanha"

[@caliado]

The squares are too deep

[@williamoliveira4740]

@@caliado Why even make them? Totally unnecessary.

[@brunocardi9327]

Tradicion not always mean the best way to do it.

[@100dayschallenge48]

Clearly he never being in a Brazilian Rodizio churrascaria lol

[@adingus9832]

@@100dayschallenge48 what happens in a brazilian Rodizio churrascaria

[@federicoleguizamon7000]

Well done. As an Argentine, I commend for you for your good work. I make this cut all the time (at least twice a month) and you are right, it is absolutely delicious. I'd recommend that when you score it, you don't go so deep and you only score the fat, not the meat. Otherwise, you killed it. For those who want to get this cut here in the US, this cut goes by many names. Rump cap, Coulotte steak, Sirloin Cap, and of course Picanha.

[@dwilburn]

"Hand split by me." In flip flops. LMAOOOOOOO

[@twitchosx]

Thats a good way to fuck up a foot.

[@tommymckiddy7872]

He doesn't need those toes.

[@DavidMN-]

God, that was painful to watch...

[@MMLynnmarie]

That was scary. He's a brave dude.

[@twitchosx]

@@MMLynnmarie Thats not brave. That's city guy who doesn't know shit about chopping wood. I used to be that guy but then we moved somewhere rural where we needed to chop wood but I learned as a child to chop wood on camping vacations anyway but still.

[@ricardopinanza2352]

Sam is coming for Guga’s views...

[@Winglets68]

Yeah and did the $1 steak experiment too

[@bRad96699]

Not if that's how he cooks the queen!

[@ricardopinanza2352]

brad Purcell hahahahaha true

[@Flash_1689]

Never

[@electricitysucks5]

He needs to do sous vide if he's gonna go after Guga.

[@southside.o.g.9331]

Yo that’s freakin best grill I ever seen

[@KatotownUSA]

Google “Grill Works” you’re welcome 🤗

[@Kingdan2011]

Saw half of one on BBQ pit boys, and I like watching ZZ top grill. Makes me feel manly

[@kingrobinho777]

The details are pretty crazy 😅

[@jeffbarr951]

I would buy one from them.

[@k00patr00pa1]

Pretty sure whatever you did to that fatcap is a crime in most countries.

[@joaopedroaguiarfmatos1473]

Yes lol

[@johnnyguitar1422]

Yes and cutting it as soon as it came off the grill!

[@abhinavpandey2604]

@@johnnyguitar1422 Yeah it kinda sucked, he wanted to let it rest but alas the logistics of filming

[@LopsidedCircle]

he screwed it up smh

[@M.Mae.M]

As an avid griller and socal resident myself got to say I love your channel, wit and humor

[@allieandbo]

The fab work on the grill looks top notch from what I can see. Mad props to those guys on the craftsmanship. I'll definitely go check out their stuff. And Sam, you need to move that grill directly behind you so it's in the background when filming. I'm sure the guys would appreciate that as a little promotional "thanks".

[@Christina.Marie.Reviews]

Sam you didn’t put weld.com KZbin page in the description box 😢

[@samthecookingguy]

Thanks for the heads up Christina, link is now there.

[@AliAhmed-dh4pl]

CHRISTINA MARIE Are you serious with that emoji?

[@rafaellacerda8123]

Como vc é gata

[@jeduardovillarreal5277]

how many brazilians were triggered by the trimming of the fat on top? 😂

[@williamoliveira4740]

That was a sacrilege. :)

[@andyliao768]

J Eduardo Villarreal ：）

[@JoeCnNd]

I as a guy who likes his fat was.

[@voidisyinyangvoidisyinyang885]

if it's Grass-Fed meat you WANT that fat - it's vitamin D and minerals and good for you. Holy smokes - plus flavor of course.

[@barros4e20]

me too! so wrong nmh

[@captainsh1thead]

I made one on my rotisserie on my Weber last week and it was phenomenal. Skewered it so the fat cap surrounded the outside and rendered down onto itself, self basting. It was perfection

[@noneyagdb2756]

Sounds delicious. I made my first top sirloin by searing it in a cast iron skillet on both sides then finishing in the oven at 450 for 25 minutes. You could have mistaken it for prime rib, it was unbelievably good. Making one tonight on the grill, hope it is as good as the last time.

[@msmith53]

Love my Weber!

[@nicolasclas2113]

30 years in Argentina and I haven't seen a grill like that.Still it does look amazing!

[@ryansawyer9894]

Saw picanha in the title and immediately thought it was Sous Vide Everything

[@StrongestNerd]

Facts!!

[@TheNastyPS]

same lmao

[@mousecopii8409]

“ I’ve never cooked on my face before but there’s always a first time” #SAMTHECOOKINGGUY2020

[@FrankTedesco]

my wife cracked up at that one...

[@MMLynnmarie]

Idky it sounded dirty but it did. I blushed. Lol

[@AFdrum91]

Having my first picanha delivered today after watching Guga for so long. The way Sam handled it actually gave me anxiety.

[@SpauloMarcos]

if you need any tip, feel free to ask (:

[@xyrane715]

Man that sound of the grill getting cranked up is almost as good as going all the way on the first date.

[@nicholastimperio4133]

Wow! Your sex life must be lousy.

[@snowbw]

Chopping hardwood with a roofing hatchet, in "safety" sandals. What could go wrong?!

[@bb32guns]

I was thinking the same thing, someone buy this man some steel toes and a splitting maul

[@clayhelder9329]

It’s great to see Kevin Spacey doing well after everything that’s happened

[@djonymorais]

😂😂

[@clayhelder9329]

TheShortMan your opinion means the world!

[@antoniomontana6061]

Haha on Sam looks like - but Sam is super kool - not an arrogant jerk weirdo like Spacey

[@Dliammc]

Savage.

[@mamutelp]

Just a tip, when you make the "diamonds" in the fat you never cut through the meat, always stop before reaching the meat.

[@JCrook1028]

Yea he screwed it bad.

[@jnichols0388]

I mean that and picanha is such a delicious cut of meat, anything more than sea salt is basically blasphemous.

[@schadowolf]

Sam splitting wood in flip-flops definitely needing to learn technique - ROFLMAO. Awesome grill, great video!

[@rudysaldivar4228]

Best Mexican fire starter ever: Get two full sheets of paper towels and lay one on top of the other. Place a 1/8 cup of sugar in the middle and pick up all the corners and twist into a “Hershey Kisses” shape. Place it on your bottom grill grate. Stack your charcoal around it into a volcano shape leaving the top open. Pour a 1/4 cup of any vegetable oil over the package. Light the paper and voila! It will light easily, burn until the wood/charcoal catches, and best of all, no chemicals or funny tastes! Try it

[@MrXpiderking1]

All Picanha needs is Sea Salt and or Pepper. And Chimichuri is only for Flank Steak or Skirt Steak. Farofa is what your suppose to dip the Picahna but most people dont know what it is

[@aaronhixon4281]

The way he made the chimichurri just crushed my heart

[@bregusss]

Sam saying "gaucho" is all I needed in life and didn't knew it until I heard it. Love you, man. Greetings from Argentina.

[@joelt2922]

Is this Guga Foods?

[@tomrao4]

You really think guga would ever add chipotle chili powder to picanha? Not a chance

[@Subiromba]

Guga is brazilian, he would never treat such a great piece of picanha like this.

[@patrickachiando6292]

I know guga is flipping

[@ejc1360]

Sam>Guga

[@wrthrash]

At 60 years old I started learning how to weld last year (never had before, whatsoever) to build a smoker/cooker/rotisserie from a 130 gallon air tank, and Weld.com was my go to source for learning all the welding tips I needed!!! Great to see a welding of minds here!!!

[@bradymcphail9690]

I'm a super fan of yours Sam and a superer fan of Weld.com. I've been a Welder/fabricator for 45 plus years, I love to cook and BBQ/grill and I've been a big eater for like 56 years, so I was super stoked for you when I found out that the guys at weld.com were building you a Santa Maria Grill. Dream come true friend.

[@connorkuhlman6702]

12:11 Sam: “1/4 teaspoon” *adds 3 tablespoons*

[@jacobgrigsby4769]

Connor Kuhlman thought i was the only one that caught that one 😂

[@kunaladhikari5215]

Connor Kuhlman add a time stamp

[@mariannemotherway5803]

Ahahahahaha!

[@chitownp1noy]

I need to see a collaboration w/ you and Guga Foods. You two are my fav KZbin food channels!

[@xXSTOLENxXxCULTXx]

Somebody's been watching Guga a little too much

[@Kruxxor]

You could never watch Guga too much!😉

[@AudibleVisibIe]

Yeah because he invented this style of cooking 🙄

[@Ketharuil]

Definitely not watching Guga since he used more than salt on a picanha lol

[@remyd8767]

Guga is cool, but he doesn't show enough of the cooking process. The end result is always great. I like how Sam stumbles his way sometimes hah

[@seansmith1756]

About the flys , take gallon zip lock baggies , fill them almost to the top 2"-3" seal it tie some string around the the top, hang in the sun ,perimeter. Its not 100% but it does help a lot.

[@vincenzosplate]

Wow it looks amazing

[@johnomara849]

“Look how juicy this is” He says as juice pours out because he didn’t let it rest. What the hell!

[@tvgaal]

John O'Mara "look how raw this is" is what he should have said.

[@Tehfightz0rz]

@@tvgaal how stupid are you?

[@burwho]

@@tvgaal perfect medium rare...what are you going on about??

[@tylernord4994]

tvgaal I agree

[@Daekstor]

Personally, blue rare is my cooking. Anything above rare is a little too done for me.

[@james-sz9un]

was anyone else expecting a Sam outline on the steak when he flipped it over ? 😂

[@rivitril5440]

Yesss finally some argentinian style cooking

[@efrainl]

I don't think Picanha (a Brazilian steak) with a chimichurri sauce made of PAPRIKA & (gasp!) OLIVE OIL is very argentinian but OK.

[@rivitril5440]

@@efrainl it isn't but it's Sam you know he don't give a fuck about rules. And I tried the chimichurri with smoked paprika and it's a game changer

[@jaysantos536]

14:37 - "Don't want flame?" YES you do sir. The extreme char is exactly what you are looking for in this type of cook for this type of cut of beef. Thick cuts are perfect to char the crap out of. Ever cooked a "Pittsburgh Style" steak? Check that out!

[@lxsilvablack1292]

Wow !! That’s looks Just like a Santa Maria style Grill and also a Tri Tip on the Grill looks Amazing I’m going to have to get me a slab of that Picanha 👍🏽

[@aleveraj]

In my experience, Most Argentinian "asadores" would rarely use that pulley system, they rely mostly on adding or moving the hot charcoals or embers under a fixed height grill. There are plenty of discussions regarding the best shape of the metal pieces used when making the grill itself: rods or V shaped bars are most widely used. Flat bars like these are almost never used. Argentinians will mostly use wood and then charcoal if they don't have wood. The embers are made in a separate grill specially made of sturdy iron bars for that purpose. With all that in mind, I wouldn't dare to call this an argentinian style grill. Do they have these in Argentina: of course they do!!! Among the myriad of styles you'll see there. From the simplest grill, held on top of a couple of bricks, to "parrillas" that are built into your yard, with brick and mortar and all sorts of things, aimed to make the best "asado".

[@deansheridan]

Yes but this is hot right now in restaurants as a focal point in an open kitchen.

[@ElJuegoAlex]

Sam: Let’s dew et #2

[@zforbes839]

you nearly cut the steak in cubes trying to “score” it

[@markyochoa]

Zachary Forbes ugh.... I was just saying the same thing

[@brycewalburn3926]

Seriously... He went way further down than just through the fat

[@483SGT]

So he made a mistake... maybe he didn't have a second one. Shit happens

[@yukiotakata]

that and oiling the piece with avocado oil...sins

[@AC-wl7ve]

yah that scoring was ridiculous. use the weight of the blade to score

[@learntobbq]

I got my Wyldside Argentina grill last week and will cook for the first time this Saturday. Also, mine has a rotisserie so I will be doing rotisserie turkey just in time for Thanksgiving. You give us BBQ KZbinrs hope that one day we all will make it like you. Great Channel.

[@abqfreedom6601]

I wish that you guys used the grill more often. I'm a BBQ guy myself and I find myself taking my favorite recipes of yours and modifying them for the Weber Kettle Grill.

[@TanayLuthra]

18:28 "The way i was able to regulate the yeEt"

[@MsMcquillan]

That is an amazing grill 😍 I definitely have to check those guys out

[@archangel5627]

This was a fantastic episode! The steak looked absolutely amazing and your new grill makes me very jealous! Also I greatly appreciate the fact that you used parsley and oregano in your Chimichurri. I’ve seen way too many people replace the parsley and use cilantro instead. Not only is that completely non traditional but cilantro isn’t even used in Argentinian cuisine. Just because Argentina is located south of the border (South America) people automatically think of Mexican flavors. Cilantro can easily over power any ingredient especially in a large quantity. The next time I cook a a steak with a very large fat cap, I plan on trimming less of the fat because after looking at the final product, that steak looks so damn juicy! As always I really enjoyed the video and I look forward to seeing the next video!

[@utp216]

An artist with his tools.... both for the cook and the weld guys for creating that awesome grill!!

[@maszamap3888]

For the flies i recommend filling sandwich bags with water and hanging them around the kitchen outside. I believe the light reflects on the water in the bags and it kind of makes the flies blind or something, so they wont go to the kitchen!

[@louis3141]

Sam needs his face on a branding iron to mark sandwiches.

[@DickonThompson]

And creme brulées, and salmon and...

[@dgdigital2659]

@@DickonThompson and I know what your thinking??? Condoms

[@DickonThompson]

@@dgdigital2659 Ouch.

[@louis3141]

@@dgdigital2659 The slogan should be: " And now we....F#*%"

[@mjacomelli]

Duuuuude, you just made some serious enemies. Pretty much every brazilian 😂😂😂😂

[@prchico1010]

Nothing says I wanna party then splitting wood in sandals 🤣😂🤣

[@newworldbegins]

Thank you Sam. My wife loves grilling (my queen of the flame) and you inspire her. I get all the benefits. 😁

[@pmcmva]

25 seconds in and I'm giving a Like. As a home-gamer welder and big fan of your channel, this is Monday afternoon nirvana!

[@crangismcbasketball848]

Did you know that embargo spelled backwards is o grab me

[@armenianesh818]

Holy shit. I remember that joke when Ryan Stiles said it on Whose Line Is It Anyway? like 20 freakin years ago.

[@crangismcbasketball848]

Sonny Crockett that’s exactly where I got it haha

[@castelloxoxo8810]

@@armenianesh818 it so fucking old

[@armenianesh818]

@@castelloxoxo8810 Yes, but it's so fucking good too.

[@Will7981]

Now Sam can sear his face into his steaks! Sweet!👍🏻👍🏻

[@stevetheripper7675]

LOL yeah he needs to do that!

[@joeevora1674]

They’re gonna have to make him a custom log splitter too 😂.

[@jeffdenig705]

or metal protective shoes

[@TheModeRed]

Francis Mallmann would be proud of your cooking equipment! Keep going with it! There are whole lifetimes of recipes and techniques to share with the world.

[@canadianshark74]

My butcher here in Barrie, ON, Canada gets picanha a few times a year. It's so good, I cook it fast and hot over charcoal. Chimichurri sauce really sends this into the next level.

[@jamesbutwet]

I lived in Argentina for a loooooong time and let me tell you, nobody has a grill like that down there

[@williamoliveira4740]

I was going to say the same. :)

[@claudiopetrone1161]

its because the style of the grill, here almost all the grills use that sistem to elevate it.

[@thekinghash]

Lmao Sam could’ve lost his whole foot playing w that axe 🤦🏽‍♂️

[@wellingtongaray]

I almost die when I saw you cuttitg that deep on the fat. Then you cut inmedialtly. Please don't do that anymore. What a Sacrilege.

[@Weshopwizard]

You know you’re the boss when you appear on a grill grate. That’s killer!!!

[@EricWilleyTN]

Really wanna see more videos with this grill I use charcoal/wood to cook most everything

[@H2THEP33]

Guga would be proud

[@IdahoMan007]

17:33 Commits the unforgivable sin

[@RealLickDoo]

Ayee, awesome seeing Abom on that.

[@garyrobertmihelic]

OK, sorry but Sam has a lot to learn. The point of having an adjustable-height grill (parilla - and pronounce it correctly: pah-ree-sha) is that it allows to to control the heat more easily. If you can hold your hand over the grill for about 5 seconds, it's the right temperature, otherwise go up or down. Now, in a traditional Argentine asado (BBQ) everyone sits around a table waiting for the meat - it's never rushed. Of course, there is Malbec or beer (if it's hot) and some times some picada (cubes of cheese, ham, and other processed meats - longaniza, chorizo colorado, etc.). Some folks (often women) prefer a white wine spritzer. The best asadores will grill a variety of meats and serve them as they become ready, usually chorizos first then other stuff (including tripe) and then finish off with the lomo. These are accompanied by green salad, or a potato salad, and bread. Damn, I am getting hungry!

[@shaynegreen]

"They can do what they want. I'm not them. I can do what I want". I like this guy.

[@HeyhitmeBAM]

“It’s cooked perfect” *hides that the next slice would have been purple*

[@lufood]

Grow up

[@HeyhitmeBAM]

@@lufood lol damn bro why so triggered, it’s KZbin commenting

[@soulrebel2]

Make a trip to Argentina! The family would love it.

[@juanarchie]

You need to try “Uruguay parilla”. The difference between Argentinian and Uruguay is that arg uses charcoal. In Uruguay we burn directly the wood to form the hot charcoal and then distribute it beneath the grill. There is a big diference in flavor. Specially in the wood you use. Even more, our cattle is purely grass fed.

[@giuliannogrilli7877]

Not all argentinians prefer to use charcoal, mate.

[@mcel011]

It looked great ngl, but as a brazilian I can't hold myself to tell you some things about the way we cook Picanha around here (just for curiosity purposes): - Squaring the fat is only needed in situations where the diameter of it seems too large (like the piece of meat you had before trimming it), and when we square it, we make sure not to reach the meat, stopping in 3/4 of the fat layer - The most common way that we prepare a Picanha in a barbecue is by searing the whole piece (all the sides) and then cutting it into steaks around 1 inch and a half or two inches, and then cooking them into a medium rare point (because its easier to reach it, the fat melts way better in that method and it facilitates the serving/slicing phase) - Another thing that it shouldn't matter a lot, but it makes a lot of us unconfortable lol, is the fact that we only use kosher salt to season a Picanha, because the flavour of the meat is so amazing (as you could see) that we rather only enhance it than throw in some other stuff ^^

[@geraldreeb643]

In Germany we make Soup out of it. The cut is called Tafelspitz, you can either cut it up after cooking and ad it in the finished soup or what I prefer is making a horseradish sauce, pan fried potatoes, beetroot salad and green beans salad. Damn delicious and keeps you warm during the colder days. :D

[@clauseland9005]

Had a Indiana Jones Temple of Doom moment there with the new grill. Looks great, but you have to find a new cutting board, as somewhat of a knife guy, it hurst my soul what you cut into the stone cutting board.

[@markharris9040]

I’ve been wondering about that myself? As a machinist I just figured it would make me sharpen my knives constantly. I like the idea when you clean it ITS CLEAN!

[@jammin5835]

lol Sam. You're lucky you still have legs. Stick to knives and leave the axes to blokes with beards. Love the show mate. keep up the great work!

[@mick2nv]

Well hello there Guga

[@BIGDADDYCANKOO]

Every know and then I catch Hank Hill in his voice😂. Thanks for this great channel.

[@cristianpadilla8885]

Argentinian grills: - The grill is fixed in one position, you can't select the high. - the front is open (so you can put more log fire embers). You control the amount of heat. - the bottom and sides of the grill are covered with firebricks - it can have a top cover, that gives an "oven effect", that only covers the top grill. - on the side of the grill (almost always is on the right side) have a empty slot to burn wood logs to turn them to fire embers. So you can bbq all day long without open, or rising the grill.

[@theirine17]

Sam’s first time with the grill: looks good. Its only going to get better for years to come!

[@christiancherniss8063]

hope he seasoned and burnt off first lol :

[@rainmaker_superb]

*Guga has entered the chat*

[@jayethestar]

That man gave u a great product bro, would of been nice to put his KZbin link in the description just saying!

[@mikehorton6195]

Dude it’s got you in it. Congratulations sam. This is a gift fit for a king. I’m happy for you.

[@wearefreesd3305]

Watching this while I work on a 12 pack of buds and grilling diezmillo, corn, onions, and peppers. Love this dude!

[@user-neo71665]

Splitting wood with a camp hatchet, lmao.

[@lust4life682]

Love your cooking Sam, however you need to treat your picanha with a little more respect. Slow is best, I know you had guests but when you do it again, quick seer and raise it and walk away. Have your wood already going on the other side, bring across wood coal as required. Sssslllooowwwly does it!!!

[@giustivibe]

Brazilian dude here. That's how you ruin a perfect piece of picanha.

[@theminifigmaker4380]

Have you tried it? If not you don’t get to say if it’s “ruined”

[@Vi_XXiV]

@@theminifigmaker4380 traditionally ruined

[@producersean]

Sam puts smoked paprika in literally everything.

[@MoBaconLives]

The most beautiful grill I've ever seen in my life