UPGRADING THE McRIB FROM McDONALD'S IN THE MOST EPIC WAY POSSIBLE! | SAM THE COOKING GUY

[@tjh32673]

You have literally changed the way that I cook. I was a firefighter for 20 years, so that’s saying a lot! I love this channel and if I ever get to San Diego, I’m definitely eating at your restaurants!

[@sleaverbar3717]

I have made a lot of his dishes I’m in the construction industry and travel the USA but I love to cook and I use Sams recipes. I’m gonna make this marinade for my chicken and some pork also

[@reaperasylum]

I was a volunteer and this one dude was the cook and his food was ok but one day I cooked and took lunch the other guys ate what I cooked and immediately fell in love with it they designated me as head cook all because of Sam.

[@myjewelry4u]

Stop by and pick me up! We’ll go to NNT, Grays and Samburger, then we hop his fence. Do you have bail for 2? I’m kidding of course, I just love these guys. Can’t wait for the next cookbook !

[@myjewelry4u]

* Graze (damn autocorrect)

[@DoubleDogDad]

HELL YEAH!!! I love to see it!

[@joeladdis]

Fun fact. Pork butts are named that because in the old days they were used by the Navy for food on long deployments. Pork shoulders were heavily salted and put into wooden barrels called butts. Water was also stored this way. Sailors would frequently congregate around the water barrels and gossip, sometimes plotting mutiny. If a mutiny went bad for the officers, they would scuttle their ship rather than let it fall to mutinous hands. To avoid mutiny they would dispatch loyal sailors to listen in on the gossip around the butts. Hence the term scuttle-butt.

[@Kumkani]

I love how he mentions his Jewish "heritage" of loving chinese food and proceeds to make a pork dish. 🤣😂🤣

[@nuru666]

That part killed me

[@MrRom92DAW]

Everyone knows Chinese food doesn’t count. Pork fried rice and lo mein is as traditionally Jewish as one can possibly get.

[@Kumkani]

@@MrRom92DAW news to me, but good to know! Lol

[@BrisketMedic]

Bahahhaha I wondered who all got that

[@mantelmann13]

And I unsubbed :)

[@Hraesvlgr]

How about some of the breakfast pizza they served in school? i.e. With breakfast sausage and country gravy instead of marinara? 🍕

[@jonlavigne3270]

I like how you put the marinade in, closed it up, then stuck it in the fridge and let it do its thing.

[@maryfaucher3293]

Growing up, our family would go to the Hong and Kong Chinese restaurant every New Years Eve in our home town in Massachusetts. My dad would order the pork shoulder version every time. Thank you for sharing and bringing back the memories of those times.

[@kdot2427]

I'm convinced you guys have the gardeners on payroll. HOW ARE THEY IN EVERY VIDEO?

[@johnroot8247]

Awesome video. Back in the days of sailing ships, Boston harbor was where a lot of ships would resupply and the ships would load up with barrels of salted pork shoulder. At the time the barrels we're called butts, hence Boston butt.

[@local2004prez]

In colonial New England, butchers packed inexpensive cuts of meat into large barrels, called butts, for storage and transportation. The shoulder meat packed into these barrels became known as pork butt, and the name stuck

[@TheDistur]

A butt load of butts

[@Andromeister27]

This homemade McRib looks and probably tastes 100 times more better than the original.

[@DoubleDogDad]

Becoming good at making ribs has been a double edged sword for me. It "ruins" alot of other rib experiences and makes me feel bad when I'm asked to be honest about "how were they?" Sam's strategy is very solid and easy, don't hesitate to try it!

[@hoosiermamabbq]

Anything is better than McDonald's!! 🤣

[@draysum1234]

Cost a thousand times more though.

[@BlackangelKatakuri]

@@draysum1234 Not necessarily

[@kylewooten9238]

Rib bone pull out game is very strong here. 😉😂

[@nfox3045]

Chef Sam, I found your channel looking for a simple fried rice recipe and actually liked Uncle Roger’s episodes, then happened upon yours. I started watching more and more of yours and then got caught up in learning how to cook this past year. Boy .. you changed me! I’m all about finding new toys, new techniques, new spices trying to just get better. I have now claimed the kitchen as my own as I am now cooking more than my wife (she loves it btw)! I have a decent deck which allows me to cook outside and the neighbors are jealous with how much im outside cooking! LOL (Love it!). I’ve been cooking several past and current recipes multiple times and changed a few for my own. Just want to express how much I appreciate you sharing to allow me to learn!! I’ve got one of your cook books and apply your techniques on a daily basis; well minus eat-out nights. Lol

[@Danlovestrivium]

Sam is not a chef. He will be the very first to point this out to you.

[@jernigan007]

i just use western style country ribs, ie: trim cuts from a pork butt/shoulder. cheap and plentiful from the butcher. usually under $1/lb

[@tomsauzay351]

i dont know about anybody else, but 75% of me is invested in these videos, but the 25% left makes me want to see all 3 of you eat what you make. just to see reactions and i know that shit is good.

[@Clawingtheslots]

I mean you have done this three times that I know of now. Shark jumping 😂

[@rodneystevenson4057]

Beet powder works great for the red look. I have also used red food coloring left over from Christmas cookies as well

[@CampaignPictures]

Sam and Boys! Greetings from Kalamazoo, MI! Can't wait to whip up that marinade. I was watching your video while also trying to deliver mail to all the boys and girls. Fingers crossed for no mistakes! They say we deliver through rain, sleet or snow but I tend to halt delivery when you produce a new recipe!

[@patriccarlson4936]

Shout out to max and these banger intro tunes. Always gets me hyped up for a good recipe

[@soulwithabody5521]

I'm a fan of the down beat tones/whatever you want to call them...interludes, that are used for some of the transitions. Has a 21st century Canadian-American Jewish Pork Eater feel.

[@Chuckwagon524]

The term “pork butt” supposedly comes from the 1700s or earlier when lesser cuts like the shoulders were packed in wood barrels called “butts”.

[@stonefarmer3005]

With the effort it took on the rib membrane, don’t let Sam do the Bris!!

[@hoosiermamabbq]

The only thing that would make it better, is BACON!! 🤤😁

[@Username_JP]

Another great video. Putting the sandwich on my next week menu.

[@ayyooadam]

You don’t think blasting it with the torch gives off like a butane taste Sam? I could be over thinking it . Love the vids

[@brendaco8572]

So glad I know how to make Chinese barbecue pork now. Thanks again Sam for making it easy and delicious!

[@melissaneptune6144]

Adding this to the list! We'll be in San Diego next week and cannot wait to visit the restaurants!

[@samthecookingguy]

I appreciate the support 🤓

[@Danielism]

Let's not forget how freaking amazing left over BBQ pork is in ramen with a soft boiled egg and green onions. We always make a large batch and freeze portions for later.

[@iskate248]

This is the GOAT of homemade fast food upgrades

[@colleenpowell8328]

Thank you for providing the written recipes too! Yum!!

[@wilfbentley6738]

Apparently butts are named after the barrels pork used to be stored in around the time of the Revolutionary War; they were called butts. And the reason butts are often called Boston butts is because they were considered a New England specialty.

[@daveklein2826]

And????

[@Colpaert20]

Awesome! Two request video. Something with wild game, like a bison/elk steak or sausage with something Other video: If Sam had to make one last meal ever, what would it be.

[@Paxaboll]

I used three steps to quit smoking after 20 years in 2001. First step, put out the cig when the nic fix was satisfied. Second step was to have one every other time I wanted one, i.e.. I had one last time; I'll have one next time, and I still put it out asap. Third step was to promise my Mom that I quit. You have no idea the guilt trip I'm for if I ever take up the habit again; SO not worth it.

[@emilye126]

U are absolutely a genius describing your sponsor products

[@heathersumner4497]

Oh Hells Yeah! You know it’s fall when the McRib comes out. I don’t know how his can’t be good. Great recipe choice 🤪🥰😘

[@LYLEWOLD]

"...and a little bit of pink is absolutely perfect.." yep, can't argue with that.

[@teddyinjapan]

Bro Bro The Mayo mixture with that sauce at the end… you have no idea how Japanese that is. Makes me miss Japanese sandwiches so much

[@Blitzkrieg1976]

As a Boston Catholic ked in the 80's, this little girl and her family had a tradition of those plastic blue candelabras in the window..dad was a BPD member...and Chinese take out on Christmas Eve watching A Christmas story, sports, or whatever great movies were on. Muppets are still great, times have changed. But memories last forever.❤ Thank you for sharing!

[@christophercollins2008]

As always, thanks for another great recipe, Sam. It looks great. I've been watching you for a long time now, and you've made me want to get into the kitchen more and more. Thank you! I've recently started my own KZbin (cooking and more) channel, and I'm learning the work that goes into cooking, filming, and editing. Thanks for putting out informative and inspirational videos!

[@NIC_Pineiro]

Thank you STCG! I made that marinade and used it on some skinless, boneless chicken breasts, sticked them in the broiler for 7 minutes and came out PERFECT.

[@Monthegreggs]

I’ve been meaning to make this bad boy for ages, Sam. Great work!

[@majornewb]

Love char siu pork over rice with some roast duck on the side. Damn

[@c_farther5208]

Really enjoyed this video. That sauce was always a mystery to me, well done, Sam.

[@peshkybee7721]

"I smoked for 16 years. If I can quit, you can quit" Me, who was smoking a cigarette while watching this on mobile: "ya know what? You're absolutely right" *puts out half smoked cigarette and goes back inside to enjoy the rest of the video*

[@b1k2q34]

Are you just trying to make a quirky comment, or are you serious?

[@dougjohnson8852]

Welcome from Vancouver, BC. I have been watching your videos for a couple of months and I love them. The three of you, Max and Chance included, are a breath of fresh air during this time. I am a ‘foodie’ and have been cooking for the last 60 years. My mother had me cooking for the family when I was 13. The only thing I can say is keep doing what you do, the way you do it. YUMMY

[@diibro3802]

Its awesome to see Sams channel has exploded over the years and he simply still is just stellar

[@iakazul]

Sam, I promise I will make this Friday night but in my grill with some smoke for added flavor

[@RollinTrollin]

When you can relate to having to explain a Wizard of Oz reference. Uhg, I'm old.

[@Username_JP]

My family loved the sandwich. My 9 year old said “it was not good, it was AMAZING”. Thank you again for you videos and another great meal. I am 9 for 9 of you recipes.

[@cadillacman8223]

Sam, you guys should make a surprise lunch for the gardeners! Sliders? Ham and Swiss? Chicken stuffed croissants?🙂

[@soulwithabody5521]

Si, Papi!

[@tishimself6804]

We watch your channel all the time while we cook for our guests at our hunting lodge!!!! Awesome ideas!

[@StevieD.94]

The video I didn’t know I was waiting for. Thank you Samuel.

[@Skinnypuff]

btw.. Top tip is, if you get an eggshell in the thing, just use the egg you cracked to pick it up. Somehow the shells sticks to the eggshell.

[@WTFBazda]

I thought the gardners was a Silent Hill alarm in the background at first.

[@rorobinson7096]

“Oh shit son”-priceless 😂

[@hugeinjapan4635]

I've got 2lbs of home grown ground pork my girlfriend gifted me. Now I know what I'm doing with it. And Max really needs to watch Wizard of Oz.

[@annother3350]

I hope you gave her a similar porcine gift in return 😉

[@hugeinjapan4635]

@@annother3350 Oh my..... ;-)

[@axucaroso]

That's a good woman!!

[@hugeinjapan4635]

@@axucaroso Gifts of meat are always appreciated

[@haleyscott5914]

“HU....what a joy this is” 😂

[@firmeparadox]

Every time I buy the Select brand foil, the box falls apart just like that too! Lol

[@matthewhellman1962]

Sam!!! You fucking rock! Thank you so much for your shows! I was injured doing electrical work a year ago and started cooking as a side hobby. With your help I’ve put smiles on my families faces cooking great food! Thank you so much!

[@Xxxero42]

I don't know about the cukes, but the green onion instead of the yellow onion is a genius move.

[@horkinlugies]

Just made this marinade...didn’t have cooking wine or sherry. Used vermouth. Always have a bottle on hand. Cheers.

[@frankarmitage776]

Max get your dad some type of heat resistance gloves for Xmas 🎅

[@jnorth3341]

Many years ago when ocean travel was still by sail things were transported in casks. There are many sizes of casks and one particular size is a "butt", which held 126 US gallons. Boston, at the time, was a major shipping port and also a place they raised lots of pigs. The shoulders were salted and packed into butts for shipping which is why a pork shoulder is now known as a "Boston Butt".

[@local2004prez]

Btw the rib is actual pork meat that is ground up and formed into a patty…The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs, barbecue sauce, onions, and pickles, served as a sandwich on a 5½ inch (14 cm) roll. ... It is primarily composed of ground pork shoulder.

[@soulwithabody5521]

Thanks, Ronald McUnemployed Donald.

[@daveklein2826]

So?

[@aron6998]

And is disgusting which you forgot to mention

[@local2004prez]

@@aron6998 true…he asked what kind of meat I googled it 🤷🏽‍♂️ but didn’t look very appealing so I’ll pass

[@local2004prez]

@@daveklein2826 he asked what kind of meat it was….

[@stevem4429]

That sandwich looks Ribdiculously delicious!

[@Azarko212]

It’s refreshing to hear not to rush while cooking. I always feel rushed or like I’m not cooking/prepping fast enough because of how like, Tasty videos are for example. Just so fast paced and instant. Not the reality

[@billgaudet8783]

Preparing you to work in a pro kitchen, can never be fast enough!

[@clamatoman7366]

Smoking it especially with Cherry Wood will give the meat a red/pink hue as well. throw a few BIG chunks of cherry wood in that pit barrel cooker with your charcoal and you're in for a treat!

[@imnothere4383]

Love your videos! Could you guys do some more recipes where fish is the main protein?

[@anitamargarita8899]

You should try this sandwich with pickled carrots! I reckon that combo would be amazing too!

[@lakecavanaugh]

Looks great but who got stuck with the cartilage that was on the end of the bones you removed?

[@Blitzkrieg1976]

One more thing...in Boston, Ah-So sauce was a big deal for pork ribs back in the day at Chinese joints. Not gonna lie, I have half a bottle in my fridge at the moment. Got it online since I'm in another state atm.

[@michaelm5734]

I've made that sauce for chicken also.... so good. Hoisin rocks!!

[@JohnToddTheOriginal]

This is the best KZbin video ever made!

[@fernandogarcia945]

You just brought back the McRib to a whole new era! Looks insanely delicious.

[@opheliaronin]

Whoa. That’s so incredible. Great job. Char siu.

[@jameshamilton4682]

The only STCG drinking game is to drink every time Sam burns himself. Love the channel and I have been watching since you were on Channel 4 San Diego with my dad.

[@WhoIsMike]

Holy S you’re gonna need a Pedialyte in the morning, good luck.

[@erichbrinkerhoff2360]

I have used this marinade for pork and it is outstanding! I had a refrigerator full of venison from hunting and I was ready to make my regular jerky recipe when a thought occurred to me.....what if I used Sam's marinade for deer jerky? The thought of it made my mouth water. I knew it would be perfect. I'm making two batches. One just as Sam had on this video and one with some pepper flakes added for sweet heat. I know both batches will be outstanding! Thanks for the great recipes and the laughs. You guys are classic!

[@KartizaK]

SAM! i need YOU to record the guys reactions to the tasting. I think it would be a great outtro

[@daveklein2826]

LMAO

[@sneetjesmang0203]

the five spices includes often more then 5 spices, its because of the 5 elements( sweet, sour, salt, heat nd bitter) thats why its called 5 spices

[@alistairkeppler2225]

In RSA, we call that Pork rashers. It is something we do in almost every Braai.

[@davidl1185]

this is a great series idea. replicate the item and them back an upgraded version video

[@mjc2624]

I can smell it now! Thanks Sam for this recipe!

[@StevenSeiller]

9:17 NEW TSHIRT: Fat Runs Through It 🥩

[@rodmckenzie9089]

What a great take on the McRib! If McDonald's served that I'd pay big money. I'm surprised that you didn't use sesame seeds rather than cornmeal to stay in theme 😁. Love the episode. Love your Channel. Keep them coming 😋

[@knotikz]

The same thing can be done with Pulled-Pork. I made it once, was amazing.

[@jethrofarrell9771]

My mouth is watering. I use to make a party McRib with a whole slab of ribs and a loaf of French bread.

[@jehetele]

Please can you post a pic of next door’s garden? For all the work that goes on there it must look amazing!

[@megantillman2824]

My old synagogue had Erev Navidad every Christmas Eve. We would start with dinner at a Chinese restaurant followed by a movie and then drinks and dessert at someone’s house. It would usually be around 60 people attending. 😀

[@lx2nv]

Man that looks almost as good as the McRib I made on the smoker a couple weeks ago. Good ish man.

[@Nova-Soul]

"you can quit" but I just lit my cig

[@JamesonNichols]

You can also use Annatto paste for a red orange look.

[@AnthonyDillon]

Great thanks, I'll try this for sure. Could you try make your version of toad in the hole? Thanks 🇬🇧

[@ssgtslick]

Flamethrower: Guga would be proud.

[@johnbhend8565]

I will make this for the night before Thanksgiving when we have house guests. It will be awesome. Thank you Sam and Team.

[@anthonygothard1467]

This looks great, love using the torch(that's what I use for my Thanksgiving turkey!)! Have you seen the Beefer Grill for searing? Been wanting to try it out.

[@Christotheartist]

Ohhh,..I'm stealing this recipe 🤩👌

[@rayturner5186]

Nice, my favorite Chinese pork and the roasted pork as well. They kinda go together.

[@pollykent2100]

I am definitely making that the next time I make ribs. Cucumber slices and all.

[@junekazama7]

I am probably one of the few people that actually has beet powder in their pantry. I put it in my protein drink every morning.

[@Sarge-ue5ov]

STCG : If I can quit, you can quit. Just don't even start Me : Don't quit or don't even start quitting?

[@damageplan1978]

Looks fantastic and yummy! The reference why a pork shoulder is called a Boston butt is the pork shoulder we’re stored in wooden barrel that was called butts and the Boston is a reference from New England.

[@TruthSeekerNC]

I am 50 years old and I have never eaten a McRib. They never looked very appetizing to me but I'm sitting here drooling for the one you made! I MUST make this!

[@richardalfaro4933]

It's because you never had the original one but the one in today's world is okay

[@howierd42]

Same.