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This is by far the best cooking channel on youtube hands down, Sam's cooking with Max's filming and editing comes out to a master piece.

Here for the swearing..and ranting...and possibly the recipe.

Watching Sam's old videos compared to today, there is such an improvement! Quality of the content feels like a real cooking show. Love this channel!

Pro tip for lighting your charcoal. Under the chimney, put 2 paper towels crunched up with a little cheap cooking oil on them. Light them and let that fire up your charcoal. No chemicals from the little lighting blocks, and no residue from the newspaper. I've been doing this for years, and told many friends. It's by far the best. If you try it, you won't do it any other way.

You mention the gardener's a lot, but whatever mic you're using picks the voice up very well. Ive never been distracted from the video. Hope that eases editing a little.

I always get excited when I see there is a new vid out!

"and i know mine looks like shit" bro you're talking the truth and its so refreshing lol awesome video!

Hey everyone. you can always use a beer can in the oven too!!! Works out great actually. just shove an open beer can (16oz works best imo) with less than half the liquid in can. shove it in the "Gooch" cavity lol and sit it up right on a baking sheet.

Poké next?? Love this channel, you’re too good!

Not sure what's better, the recipe or the way you talk. Funny stuff keep it going.

@18:58 that's what it's all about. It's the heart, the drive, the effort that just screams, "HERE'S THE PAYOFF!" and it's totally worth putting your hands into this. Amen! You nailed it, brother.

"I know it's not a person" *"turn the kid over" 😂

Aye Sam!!! Make some GUMBO!!! 😋😮

Why do I have a feeling that “If you have time, then brine” would make a great t-shirt for the store! 😂😂 Great video Sam & Max! 👍

Really is the best cooking channel on KZfaq and by a country mile! Thanks for the awesome content. I for one really appreciate what you guys do. Much love from the U.K.

They should sell charcoal in bags so that you could pour it in, versus picking it all up with latex gloves. 🤔😂

Sam, my guy, please make a Chicago style Italian beef sandwich

Man Sam is the best guy for cooking shows, he swears, he is funny and doesn 't care for the snobby kitchen techniques, real cooking!!

I have been watching for about a month now and I consider myself a good home cook. I was a very board home cook and you inspired me again thanks Sam

You will definitely have 1 million by the end of the month

"in the gouch" lmfao had me dying

My Rotisserie design took quite some time to think about not knowing if it was going to work, when I tested it, this changed my way of using the Rotisserie and I would never go back to wrestling with the Chicken or Meat again. Make one for yourself; it is easier when there is one that you can view. Or use your own design.👍👍

Best cooking channel on KZfaq by far. Love your ranting and general no B.S personality. Keep it up Sam, and Max.

We need some Sam the Cooking Guy kitchen aprons

Oh Sam...you freakin’ KILL ME with your measurements!!! LMAO! ((Squeezes half a bottle of Hoisin Sauce)). “Third of a cup”. LOL

When he started talking about this chicken’s “opening” and flopping it around by the “arms” like that, I literally lost my shit! I laughed so hard that I had to pause the video, and I snorted for like a solid three minutes! 😂😂😂😂😂😂

Am I the only one who binge watches Sam the Cooking Guy for hours at a time? I am a good cook... but I can't put it down.

It’s 5AM , here in Malaysia. You always make me hungry at this time

I tried this at the weekend, my first recipe of yours I've tried. The taste was fantastic, to the point I dreamt the night after that I was still eating it! I did have a bit of trouble with the glaze dropping off the chicken, so I think I may have made it a bit too thick, I'll try slightly thinner next time to see if it will cling-on more.

Once again you killed it with info on brining and rotisserie- Thanks Sam Jimmy Tyler-Austin, Tx

Sam, your cooking channel is one of the best on KZfaq, I’m inspired, thank you.

Sam and gang, thanks so much for what you're doing here. The simple principles you present here have inspired me and my significant other to do just that little bit better in our culinary efforts. Keep it up. Some day I might get around to buying some merch. Thanks again, -Gabe.

Thank you Sam. Recently found you and I'm loving your channel. Been sharing you with friends and family! Keep em comin brother. My wife and daughters have been enjoying what I've learned from you. And...we watch.

Hey Sam and Max! No shit, since I have found your channel I have cooked more in a month than the preceding six! Made dinner for mom and stepdad about a week ago, cooked salmon with mango, snow peas, matchstick carrots, and lemon in foil packs in the oven. Added some bacon wrapped asparagus and a wild greens, strawberry, almond salad with basaltic vinaigrette. Mom took one bite and said, “Shane you can fix this about once every two weeks.” I laughed my ass off!

I like how you talk to us like a real actual person. You're not gratuitous with your profanity. But, you don't use patronizing speech either. I dig it. Cheers.

"The gardners are coming." I'm dead. lol

Take us through your restaurant, Sam, to show us your awesome favorite dishes you are offering there ! =)

Dude, you crack me up every video and give me new non-traditional ideas about cooking. Thank You!!! I know it's an old video. I have a Weber Summit grill with a rotisserie and smoke box. You've given me an idea to use lump charcoal and/or wood chunks in the smoke box to add another flavor when I rotisserie. TY!

Hilarious when Sam was whipping the chicken. Big reason why I love this channel. They dont edit much

I think this might be the first recipe where Sam hasn't used Japanese Mayo

Sam give us your best BBQ Brisket Quesadilla!

You single-handedly brought back the word "Gooch" and I applaud you for such a selfless service. Cheers!

i’ve been bingewatching his videos all day and i’m at the point where i “like” his videos before they even play lmao

When Sam says hes not worried about "those" people after ranting about "those" people.

I just recently discovered your channel but I have to say, you guys really put out some good stuff! From the delicious food you cook Sam to the quality of the actual end content that I suppose your son takes part of. Keep up the great work!

Hands down the best personality on KZfaq. I can’t watch any of your videos without busting out laughing😂😂😂

I find myself sitting alone nodding my head to sam saying "do you want a bite?"

Shred that chicken Fry it on the EVO Make sliders!! You’re welcome

Oh god i was so glad his sentence wasn't finished after that 14yo line at 15:30😅

Just got a new rotisserie for my kettle. This helped with the basics for sure. Thank you.

A few notes on the chimney: 1. The Weber one he has works a whole lot better than the ones that cost less. 2. The less costly chimneys are still worlds better than using lighter fluid on a stack of charcoal. 3. I like the idea of using those lighter cubes. When using paper as your starting fuel, the ashes really do go all over the place. Some will go into the grill and possibly blow onto the food. Some will blow smoldering toward the fence and the neighbors yard (speaking from experience haha). Keep on with the gorgeous deliciousness Sam!

Hey Sam, can you add Celsius °C to your videos, there are some people watching not living in the US or Liberia ... :)

Max: How you going to make it look good? Sam: Put it on that big slate slab Max: Perfect

6:46 "and the arm's...lmao I was laughing for like 5 mins..omg that is funny..

Sam, could you please make a ground beef (80/20, cause fat means flavor) lasagna? I've only discovered you about 2 weeks ago, but I'm hooked. I love your style, attitude, bluntness, and of course your recipes. I'm 45, and yes, you can teach an old dog new tricks! Love ya man. Keep it real, and keep it flavorful! Michael

Hey Sam! Show us how to make a oven pizza 10x's better!

I cook my Rotisserie Chicken with my *Macbook*

Thank you for being the real guy who teaches like were BBQ while enjoying beers! The info you give helps the regular guys like me

We used to make our own charcoal chimneys when I was in the Boy Scouts back in the 60's. We used 6 inch stove pipe.

i startet on charcoal, and brought a gas grill.. after a shot time i sold the gas grill and vent back to charcoal

Who else thought the lighter cubes were marshmallows at first?

This is the video that made me buy a rotisserie for my weber kettle. This recipe is amazing and I have no regrets

Making rotisserie chicken tomorrow. I used to grill on strictly lump charcoal. I recently purchased a propane grill and a very important accessory which you overlooked. The smoke box. I load it up with hickory and apple wood whenever I grill literally anything. That sweet smoky flavor gets infused into whatever you are making. Chicken. Steak. Burgers. Fish. Veg... It's an often overlooked accessory on propane grills which makes food taste almost identical to charcoal. Now obviously I wouldn't smoke a pork shoulder on propane like this...but I think you get the idea. Cheers! Thanks for the recipe!

i sometimes eat a store bought rotisserie chick near the sink with my bare hands just because...

OMGGG I'm literally eating Rotisserie Chicken now!!!😱Wish I could taste your version, looks really delicious🤤

It's truly the only best method to do whole chickens. BBQ on a rotisserie and the internal juices self baste the meat which in turn makes the entire chicken very tender and tasty. Truly, a rotisserie is worth the effort even if all you have is a gas/propane BBQ/Grill. Beats the heck out of store bought in many ways. Try one with quartered oranges stuffed inside...yummy. THANKS SAM.

Doing this with legs, on my 22inch Kettle....thanks for these, and with all the cooking shows on KZfaq, yours are the only one that have hit the mark, and I have not been dissapointed with your recipes, thanks for making it easy, and goood!

Oh Sam - I'd follow you to the ends of... Okay, a bit much. I do love your recipes, though. 👏

18:59 Poor knife. Has to cut on slate.. 😭😭

THE GOOCH!! is never wrong other channels discourage bulk for less used items cause they lose potency of flavor as soon as you break the seal.. less waste is cheaper

Love it...simple quick recipes...easy to replicate. The swearing and fighting is a bonus, keep it up.

Been a sub since 100k , cant belive your already almost at 1m ,, bravo Sam 👌👍✌

How about Mall style bourbon chicken Sam?

I know there is less than a 1% chance that Sam will see this comment, but I use a high pressure gas wok burner to light my charcoal chimney and it works AMAZING!!! I can be ready to cook in less than 15 minutes.

14:05 "Are the other channels giving you this kind of information? They care about themselves. And we care about you." LOL!!! So fucking funny and self serving!!!

Here's an idea for a t-shirt, "If you love the food, they'll love the meal".

Hey Sam! When are you delighting us with some pork belly georgeousness?

Make America Cook Again. Well, you definitely made ME cook again. I love your videos.

Stumbled on your show about a month ago and can say fullheartedly that this IS the best cooking show on youtube along with quan tran. Love the food, wish i could cook more if i had time.

6 ads in 10 minutes. Fking ridiculous.

First

You can also use a tall can of modelo and sit the chicken right on there for the oven method. The beer also gives it flavor and prevents dryness

I absolutely love your energy, it's like me everytime I cook for my mom

man i thought this channel was new and u r getting lot of views ...and then i went inside u r channel saw that you made videos for 7 years ...i see lot of hard work .i think now it pays off ...good work i love watching u r videos ...keep going road to a million subs

Lump charcoal gives the beat flavor without all the fillers from briquettes. Coming from a lady who loves to BBQ

Perfect timing Sam. I just bought a spit for my grill. And now we watch!

You a real nigga. Looking out for the less fortunate with all the tips on doing rotisserie without a rotisserie thang, respect bruh. ✊🏿

I could hear Sam salivating when he cut the chicken!

In the oven, use a Bundt Cake Pan. Cover the small hole in the middle, then place the Chicken upright over the hole. Can even roast potatoes at the same time.

Thank you Sam,, You have convinced me. No more propane. I get it. It's worth it. Charcoal and wood forever.

Lmfaooo he said the gooch😂😂😂😂😂😂😂

Imagine having Sam's back garden, equipment and California weather all of the time! I'd rarely be inside! He's making me wanna grow hedges to lessen my noisy neighbour although given he complains about the gardeners so much, I'm not sure they help.

I tried this recipe and it is one of the best rotisserie I've ever had!!! Now I have to make one for everyone who has tried it!!! Kudos!!!

Great stuff, I just subscribe. Hello for Trinidad and Tobago 🇹🇹👌

I made this and the Hasselback Potatoes for Valentines and it turned out great in a regular oven.

“The only newspaper I got is electronic and I don’t wanna put my laptop under there and start it on fire” lmao 😂😂😂

Sam every vid is better than the last not many can do that, that chicken must of been a juicy explosion of flavors...

If you use a gas grill with a rotisserie, use a smoker box with your favorite wood chips to get the smoky flavor. Great looking chicken.

Chicken in the oven is easy. 425 to 450 degrees preheat. Liberally salt skin of chicken. Stuff cavity tightly with lemon garlic cloves and onions. Tie the legs and tail all together and place wings behind back. Place in a stainless steel pan. 4 pound chicken cooks in an hour. Juicy and delicious super easy to make can add other seasoning to skin as desired. Important to stuff so chicken stays juicy.