THE BEST BBQ CHICKEN SLIDERS | SAM THE COOKING GUY


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31 replies
  1. Adria Fiona
    Adria Fiona says:

    Looks like the soy chia matcha latte my friend used to buy me all the time. I now make them at home but with silk for coffee…. which is soy. And now I want one…

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  2. MaZEEZaM
    MaZEEZaM says:

    I wish I was you as you have a lot going for you, you have a great family you get along well with, you have successful restaurants and you make your living cooking and eating wonderful food for fans such as myself, you even have your own branded kitchen knives and you look to be physically reasonably fit…if not a bit mad lol….plus I am in my mid 30s with a shitty physically disabled body who absolutely loves to cook and learn about new recipes and if I was able would have loved to be a chef, running my own restaurant but so often I just don’t have the energy and physical ability to cook quality meals in my rubbish makeshift “kitchen” that isn’t practical for using in my wheelchair and tires me out far too quickly. So instead I binge watch your cooking channel and similar like it, dreaming about making such wonderful food, if only I had a wheelchair friendly kitchen and the energy to use it. Please remember, for many people out there, your videos are hugely appreciated and allow us to dream a little of making such wonderful food, especially if like me you don’t live in an area with more than one takeaway food that’s actually delivered to my door. Bloody semi rural Australia, stupid locals protested years back when McDonalds wanted to have a store here, they deliver now, I could at least be able to order burgers or healthy chicken wraps or chicken salads but no, the closest McD’s is 40 minutes drive away and no delivery person would travel even half that distance. I can get pizza, a small selection of burgers and fish and chips from the one place that does deliver.

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  3. MaZEEZaM
    MaZEEZaM says:

    I don’t think I’ve ever had onion rings. I should try some when I eventually get around to trying fried chicken for the first time, they certainly sound tasty.

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  4. MaZEEZaM
    MaZEEZaM says:

    Those are normal size brown onions in Australia, you generally have Massive onions in the US. It just makes me think that it must create a lot of waste as how often do you need such a large quantity of onion in a dish? Perhaps you just make bigger meals in the US and those massive onions are just the right amount?

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  5. Christian Meyers
    Christian Meyers says:

    Hey SAM!. First off, you are an inspiration to all of those DUDEs who want to cook for their lady…. I have got lucky many times with your dish in my belly at 11 PM at night. HAHA,,,, I love 97.2 of all your dishes. The one thing I WANT TO SEE is you in your natural state. I love how you do all your dishes and talk to the camera and keep the gardeners, Chance and the Military Flights in the program, but lets see you perform in your “weekend habitat” I ant to see you doing a “White Castle” and “Wing” party with some of your friends and family over. Don’t talk to the camera, just do your thing. We would love to watch something like this. Your almost fave, Chris from Portland Oregon…. Rock On!!

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  6. Craig
    Craig says:

    Every time I see Sam put a giant vat of hot oil on top of a flaming gas grill, I cringe with anticipation of the potential impending doom. Just… don't. There is a time and place for an induction unit, and friends, this is one of those times and places.

    Reply
  7. Craig
    Craig says:

    "Why can't you use chicken breasts?" – because chicken breasts bring nothing to the flavor party except the spice/rub/marinade you added. Dark meat (legs, thighs) bring actual chicken flavor and fats to the party, sir, and if you don't know that with Sam as your dad, you need to start paying more-the-f&ck attention.

    Reply

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