12 Slow-Cooked Meat-Lover Meals Under 450 Calories


Slow Cooked Beef Stroganoff

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Jamie’s Easy Slow-cooked Beef Stew

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Beef Bourguignon

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12 Slow-Cooked Meat-Lover Meals Under 450 Calories 1. CROCK-POT BUFFALO CHICKEN LETTUCE WRAPS | SKINNYTASTE All the flavors of Buffalo wings without all the added fat and 2. SLOW COOKER COCONUT CURRY CHICKEN | BOYS AHOY One taste of this spiced coconut curry chicken will leave your mouth 3. 12 Slow-Cooked Meat-Lover Meals Under 450 Calories. Life & Style. 12 Slow-Cooked Meat-Lover Meals Under 450 Calories. Doral Editor 3 years ago No Comments.

Facebook; Prev Article Next Article. Coming home after a tiring workday? Waking up late on a lazy Sunday morning? Some days you want nothing more than a hot, nourishing meal waiting for you. Candy Recipes Sweet Recipes Cookie Recipes Dessert Recipes Peanut Recipes Rice Recipes Recipes With Rice Cereal Fudge Recipes Holiday Baking 20 Creative Twists on Rice Krispies Treats The gooey snack time favorite gets a serious dessert upgrade in these delectable recipes.

450-Calorie Meals You Can Make in 15 Minutes. Created for. 20 g fat, 3 g saturated fat, 348 mg sodium, 47 g carbs, 10 g fiber, 12 g sugar, 0 g added sugar, 23 g protein. Ingredients: 1/3 block.

Pingback: 12 Slow-Cooked Meat-Lover Meals Under 450 Calories Health Services Online Pingback: 12 Slow-Cooked Meat-Lover Meals Under 450 Calories Hello HealthyHello Healthy Pingback: Variety is the Spice of Life – Our SOS Journey. That’s what batch cooking is all about — dedicate a few hours each week to your shopping, prepping and cooking for all your meals and snacks. You’ll save time and money! To get you started, here are 12 meals and snacks that will hold up well if you make them ahead of time. 12 Healthy Meal Prep Ideas Under 350 Calories that Can Be Batch.

Counting calories can be difficult, not to mention boring. This collection of 45 dinners under 450 calories should make it a bit easier for you, and hopefully, more fun! Recipes like Salmon on Spinach Salad and Chicken with Celeriac Mash prove cutting calories doesn’t mean cutting flavour. If you want even more low-cal recipes, be sure to check out the calorie counting feature on the. Fitness Bread is amazingly hearty, dense, and chewy—and absolutely chock full of whole grains.

Each 120-calorie slice is loaded with fiber, too (6 grams) and is a good source of protein (4 grams). We were able to find it in Fresh Market and World Market stores, but you can also use any other whole-grain bread with comparable numbers. Come home to dinner waiting for you with this succulent, slow-cooked pork chop recipe from Cooking Light.At just 450 calories per serving, this easy dinner incorporates a meat, a whole grain and veggies for a complete and hearty meal.

300 Calorie Beef Main Dish Recipes Looking for beef recipes with 300 calories or less per serving? Allrecipes has more than 530 trusted beef recipes with 300 calories or less per serving complete with ratings, reviews and cooking tips.

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over medium heat; add onion, garlic, 1 teaspoon salt, Each serving: About 435 calories, 46g protein, 35g carbohydrate, 5 % teaspoon rosemary, 44 teaspoon thyme, and 4 teaspoon 12g total fat (4g saturated), 133mg cholesterol, 590mg sodium pepper and cook until onion is tender.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
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This is a hearty dinner but is relatively low in Chicken, light meat, 14 oz (125 g) 195 fall making it easier to deliver desired energy roasted, no skin in a filling meal Broccoli, boiled 1 cup 84 Carrots, boiled 1/4 cup 14 celery | 12 cup Is Peppers, sweet.

“Advanced Sports Nutrition” by Dan Benardot
from Advanced Sports Nutrition
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Even tofu may have more fat than you’d think: 4 ounces (about 1⁄ 2 cup) have about 95 calories and 6 fat grams, mostly from polyunsaturated fats, compared with about 145 calories and 4 fat grams in 3 ounces of cooked lean beef round steak.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
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Even though I will be eating mostly low-calorie vegetables, I still want to consume at least 600 calories in this meal.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
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You can either cook the entire amount now or divide the meat into portions for quick and easy meals (see Tip / Single Serving Option opposite).

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
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Most of these meals can be prepared in a microwave oven as well.

“The Life Plan: How Any Man Can Achieve Lasting Health, Great Sex, and a Stronger, Leaner Body” by Jeffry S. Life
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• Meat preparation • Use number of steaks/kabobs/patties as specified on chart for each trial.

“An Integrated Approach to New Food Product Development” by Howard R. Moskowitz, I. Sam Saguy, Tim Straus
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There also seem to be hundreds of slow-cooked meat dishes, each with a discrete set of steps and ingredients.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
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Too many of the recipes, however, call for nothing more specific than ‘stewing steak’ or ‘lean beef’.

“An Omelette and a Glass of Wine” by Elizabeth David
from An Omelette and a Glass of Wine
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Here are 101 incredibly fast and easy recipes for each season—404 in all.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I think Sam is wonderful bubbly person that has his own style and a loving father & husband that cares very much so for food it’s like an art to him and I’m so glad that I’ve gotten to to meet Sam the cook through the media, he’s amazing!!!
    And cares about his audience!
    I will be watching!
    BLOCK!!! That Asshole Victor!
    Many Blessings to you Sam & ur famous family!

  • I make this but add to it everyday where I am from the local name for this practice is hunter’s stew. Also by doing this you can say how old the stew is based on the day you first cooked the ingredients together. I got to just over a year before. Again you do this by simply adding more ingredients to the stew everyday cooking/recooking the ingredients together and you never have to worry about it going bad. I think a restaurant in South Korea has done this for almost fifty years now. That is a bit extreme for me. Also, I tend to use venison depending on how the fall hunt goes each year. I only use one type of meat usually per each batch of stew. Sometimes I’ll mix beef in with the rest and sometimes I use beef on its own. Also, it is important to know you do not need to have the best quality cuts of beef/meat for this. The long cooking process and according to others the wine itself helps tenderize the beef to the point where it almost melts away in your mouth with a whole lot of flavour! Cheers!!!

  • I prefer double the carrots and potatoes and 2/3 the meat compared to the portions in this recipe.
    I add 1 cup peas and sometimes 1 cup corn occasionally.
    Try cherry tomatoes in place of tomato paste for a less acidic flavor.
    Also, try adding celery for personal tastes.
    There are so many ways to vary this basic dish.
    Finally, dipping bread in the sauce after eating a large bowl of this is the best desert……

  • This recipe has become a new favorite. I’ve made it twice now in as many weeks. I made it a couple days ahead, since the stew tastes even better when it’s had time to rest in the fridge.

  • 1:18 I (Daddy Make The Slipper Talk)
    2:13 II (I Will Catch You)
    3:17 III (You Will Have Egg Sofa)
    4:11 IV (Because Mommy Does Not Have A Money To Buy Another Sofa)
    5:16 V (It Will Brown Out 1 More Time)
    6:19 VI (Ate Will Say Cockroach #30 To Gio)
    7:12 VII (Mr. Frog Will Jump The Navel Of Gio)
    8:19 VIII (Gio Is Laughing Too Much And Break The Sofa Gio)
    9:15 IX (It Might Break)
    10:12 X (Daddy Pitik The Arm Feet)
    11:16 XI (Gio Is Laughing And Jumping On Sofa)
    12:10 XII (I Will Pinch The Nose)
    13:14 XIII (I Will Slap You)
    14:12 XIV (Break The Bed Gio)
    15:10 XV (Slipper Talk To Gio)

  • Huhhh, still normal https://tse2.mm.bing.net/th?id=OGC.0584d2460896feb61d19d52bda3903bc&pid=Api&rurl=https%3a%2f%2fmedia.giphy.com%2fmedia%2fEDt1m8p5hqXG8%2fgiphy.gif&ehk=jSra0oFAbwiurwOZaYWP3w3vZbxVKBPcvS%2f5vE%2fu1qM%3d

  • Once again and another outstanding episode
    but you said breakfast and those are nice juicy deliciousness that you have there ( selection of meats), but for us less fortunate people that can put a steak on our Grill or in a frying pan how about some salami and eggs bologna and eggs Pastrami and eggs or maybe Spam and eggs! Come on Sam where is the Spam brother I know deep down somewhere you have to have some type of love for Spam!

  • OMG, I LOVE ox tail stew.
    I use 1 cup of a nice Burgundy wine instead of beer. I let the alcohol cook-off for a few minutes and then stick it in the oven.

  • Thanks so much for inspiring us with this mouthwatering, easy impressive recipe. Love you as a chef and really nice person and your entire cute family. Stay humble. God bless you and all your loved ones.

  • I find you don’t need flour when making stew. It comes out perfectly thick without it.

    I do use beef stock, maybe that somehow thickens it for me?

  • My mum is not a celebrity chef but the sight of him dumping all those woody herbs in there like bay with no way of retrieving them from the mess after would have give her multiple heart attacks.

  • Now Dr tell him off I’m telling you off because you MUST NOT use the pasta water for anything other than pouring down the sink while hot or boiling to shift the scum thatsdown therealready
    My mam said 1959

  • There is a lot to like about Sam’s videos. This is a fine example. Canned tomato sauce and paste is fine. Flat bread, no worries. At 3:30 a philosophical discussion about what makes a pizza. Sam does not judge, what ever is okay (except cheddar on a pizza, that would be weird). His channel seems to be about enjoying both the experience of making your own meals and then enjoying them. And he is pretty funny too.

  • Fuck Victor! I enjoy watching your videos because of you. The fact you don’t censur yourself. Hateful ass is probably some imbittered incel.

  • Jamie your a ledgend love you and your awesome cooking I was a cook myself for 15 years you inspired me mate ������I’m now hungery after seeing that beef stew recipe lol

  • Thanks for watching and commenting everyone! Will we hear more from Victor? Stay tuned…
    ➡️ NEW FAT MEANS FLAVOR SHIRTS! “If fat means flavor, then I’m f#%*cking delicious”
    ������And grab your MAKE AMERICA COOK AGAIN merch!
    ➡️ http://bit.ly/M_A_C_A

  • great video love the different type of ways to enjoy a plate of oxtail however i just have to correct one thing oxtail use to in the oldndays came from an ox, however its not so now it comes from a cows tail but still kept its original name

  • Just discovered your Youtube episodes love them! Keep up the great work awesome. (and, unlike Victor, I do like shots of your face)

  • you’re literally a greedy bastard u put long ads and almost never cuts scenes to reach the 10 minutes mark���� you’re a sellout sam, i’ve watched u since you had 200k subs

  • I know u (Sam) can’t say it without offending someone, so let me say it for u. “F**K off Victor.” Find another channel to bitch at, complain about, give ur opinion or to give ur view on (that no one cares abt). If u find Sams’ face disturbing, go look in the mirror, there’s an a-hole there that u can bitch at all day.
    Love ur work Sam, keep it up.
    Oh and by the way, in case u missed it….
    “F**k off Victor”
    Over a year late but rant over….

  • I think Viktor secretly loves the content. He seems to be acting out of jealousy which is why he even commented in the first place and then he told us why he’s jealous and upset when he mentioned the way you look in his opinion. The biggest compliment anyone can pay you in my opinion, is when you have such success that it actively pisses that person off to the extent that they feel the need to speak out it in an attempt to minimize and belittle you in order for them to feel better about their lack of value and success in life. Ps Viktor needs a toaster bath. Sorry, not sorry Viktor.

  • Aye victor what we won’t do is come for Sam. That’s what we won’t do. There’s thousands of other videos you can go watch. He’s amazing so you need to go have several seats. K. Preciate ya.

  • The reason you need to chose me is because i desperately want one of them fucking epic, wait a minute: Louise SHUT THE F UP!!, Uhm where was i, o yeah i need one of them fucking epic mouth orgasms you are having all the time!!!

  • I love this recipe, I’ve cooked it many times and it’s always great. I tried the method with lamb stew and it just didn’t work. Still great stew, but it didn’t fall apart the same way.

  • I gotta say I basically agree with Victor, Sam. Less “Sam” and your d*ckhead personality and more FOCUS on the delicious food you prepare. Sometimes when you just insist on INJECTING your doucebag White dude antics & commentary, I just fast forward to the place where you’re back to cooking the yummy food.

    PS. Just remember Sam, the food is the real star. Just like the beef to fat ratio for burgers; the video’s should be 80/20 meaning 80% food-focused & 20%, (or less), Sam-focused! Love what you cook & the way you cook your persona & face not so much. Keep em coming Sam, your food is presentation skill is A-1!

  • Sam you son of gun… I HATE cooking.. like I truly HATE it.. the food never comes out the same.to much seasoning.. too spicy..watver…SHIT! But… boii you’ve changed my perception and mind about the whole C-word.. by the way. I’ve lost family with that whole soy sauce shit on the carne asada! But fuck it… that shit������

  • Personally Sam I watch your recipes BECAUSE you are funny. So who cares about Victor and keep up the good work!!! Your show is awesome, can’t wait to go to your restaurant not not tacos. But I am Canadian (from Quebec) so it might take a while….:(

  • I enjoyed looking at your face. I stopped in to watch because of your handsome face. Oh, and very nice voice. Thank you and just because of VICTOR, I am going to subscribe. Now how about that, VICTOR.

  • omg this was one of the funniest one’s yet! victor call’s him an ugly f# #k and he reads it on air ya gotta luv this guy. gonna try that aiola thing.

  • Two part comment, one half video related, one half contest entry.

    Every time I think “maybe becoming a vegetarian would be good for me”, you go and post one of these….like c’mon man.

    Also, another reason I’d appreciate winning the chance to come out to San Diego is I just tried to surprise my wife with a trip for our anniversary on 10-10 and it didn’t work out. Idk what these bloggers are smoking, spontaneous trips my ass. It’s impossible. We tried for this month but it still didn’t work out so now we’re hoping for next year sometime but money is a factor as well so we just gave up. But this would be a sure fire reason to get some much needed R&R, and I’ve been to San Diego once and always tell my wife she would seriously love it (her only trip west of the Mississippi was LA and it wasn’t that great, and I swore California is not just LA lol).

  • Made this today with a diffrent cut of beef, it was still amazing! the beef just melts in ur mouth. ur the best Jamie! keep rocking.

  • Hey Sam. You make great meals for meat lovers, there is no doubt about it. I’m trying to transition to a heavier emphasis on vegetables, and I’m wondering if you know about any veggie based dishes that actually fulfill the meat craving? I don’t think any vegan products I know of quite do it, black beans comes close and maybe some tofu or tempeh. I know you can take me all the way there <3 😉

  • why are there so many victors in this world? if you don’t have something nice to say, don’t say anything at all. it’s called manners. it’s about how you were raised.

  • Tell Victor to watch something else. Keep it up guys. The videos are entertaining as hell to me. I also learn some cool recipes and kitchen tricks. Thanks,

  • Hello Sam. I know this is a late response, but I did only recently watch this video. I personally have enjoyed your videos since starting to watch them back in February. I think you are funny and I enjoy your videos and your process. To Victor, who left that comment you mentioned, go eat shit. If you don’t like anybodies videos, don’t watch. Instead of having to get your fix and leave dumbass comments to make yourself feel better, go do something with your life that will make a difference. It’s unfortunate we have people like Victor in our world but sadly, we have more assholes than needed. Sam, as you know, people like this have to find ways to feel better about themselves. Don’t ever let fuck-tards like this ruin ANYTHING. Love your content. Love the mistakes you make. Love the interaction between you and Max. Hope to meet you one day and enjoy a conversation in person. Take care.

  • I wanted to say “thank you” for the videos you make. I don’t agree (and I’m sure others will too) with any of the “feedback” you received on this video. Keep doing what you do Sam and Max. Your videos definitely provided a lot of entertainment for a large amount of people… before, during and probably even after COVID. Your “Ugly ****” face is always enjoyable to watch!!!

  • Thanks for your human face. Thanks for the awesome videos. Sorry you gotta deal with crap reviews. But thanks for the fun. I always cook your recipes and the chicks dig them too.

  • I know im probably late af but. Youre influence is great, ive lost count of how many recipes ive tried and successfully made from your videos. I was definitely big into cooking from a young age. And You’ve just helped me grow with my cooking that much more! Thank you for that! Also if it wasnt for you i wouldve never got a garlic press and wouldve continued with trying to just finely mince it. Which is no where near the same.

  • Ok…. I know it’s your channel, and you do what you want, but can we please have at least ONE dish that isn’t a spicy dish? Some of us can’t have overly spiced food…… Just saying

  • FUCK VICTOR! …but he does have a point, LOL. There needs to be balanced screen time. Too much of your ugly face makes this a comedy stand up. Too much food porn is just that, porn. Too much preparation it’s a dummy’s tutorial. A bit of everything keeps em tasty.

  • You know I am a mechanic That can’t cook for shit I burn everything when it comes to cooking but I can see everything you put into these videos Sam. somebody like me can have an easier time learning with a longer video a three minute video that shows you nothing that’s something Victor is ignorant about I will say one more thing Sam which is probably jealous of you

  • Dumbest damn video. Here’s how you build a car. Get a motor, a transmission, a car exterior and interior, some wheels and boom you built a car.

  • Keep doing your thing, I enjoy your videos and you have opened me up to some great ideas. Stay positive and most of all don’t change you are who you are!!!

  • I know this has been out for a year but I’m stuck in Afghanistan because of the plague but just discovered this channel. I fupping love it. It’s torture to say the least since what we get in the chow hall doesn’t even come close to what you’re creating. People like Victor should be taken out of circulation, permanently. Keep on keeping on. I sometimes wish the videos were longer. Food suggestion; my mom made Lasagna Florentine when I was little. I’d love your take on it. Thanks for doing what you do.

  • Sam don’t fucking listen to his dumbass i like your commentary bad words and all just watched this video to show my son how to cook a brisket with out a smoker he and his wife just moved in to there new home and money is tight for them and thank you for your videos you have given me a lot of great ideas thanks again

  • F #ck Victor, I am a fan of Belgium Europe, yes i your videos are watched here. Keep doing what you’re doing! But could you please make a video how to make Beef Jerky? I mean, I know how to make it.. I just want to make it Sammy style ��

  • Seeing this a year later and a quick message to Victor….have you seen Sam’s wife….no ugly fuck could land himself a woman like that

  • Wonderful recipe! The best is to simmer it for 3 hours or more, and use wine from Burgundy if its available. The later you eat it the better it is:)

  • it’s funny you mentioned the orange cheddar when talking about cheese. A great mix for cheese on a pizza is Cheddar and Mozzarella but I have no idea where Americans got their idea of Cheddar from. Cheddar is not orange and does not taste like plastic. A big part of my family live about half an hour away from Cheddar, the place where Cheddar cheese was created and they would be disgusted at the shit that Americans call Cheddar. Cheddar is almost white in colour, depending how matured it is. American Cheddar is more like a Red Leicester cheese in colour but tastes like shit. American’s have no concept of good Cheese haha.

  • Hey Sam and Max I love you guys I watch you guys everyday. I love the Make America Cook again campaign. At the end of your Meat lovers pizza video I heard the comment from Victor That I did not like. I say F #cK Victor, Sam you Rock. Victor is an ass hole. Thumbs down to Victor. Sam and Max keep up the good work.

  • Congratulations Victor you piece of sh**t troll you got attention. I’m pretty sure Victor is that fat ass in Baltimore that lives in is parents basement! I want your show more than the Cooking Channel and food Network combine! Keep up the awesome work and the amazing food!

  • When he ask “what did we learn”… an my answer right away is idk ������ the fact that he said idk right after made my day������ I was actually right for once ��

  • We can’t afford all the fancy meat cuts out here in the trailer park in Kansas. Could you show us your take on fried bologna sandwiches?

  • Sam the fucking million sub was absolute balls….. We never saw the guests just ur stupid face and heard u talking. Why would u do a special and feature the guests for 5 seconds… Stop being so vain like every YouTuber n give the little man some camera time

  • First time I’ve ever gave you a thumbs down. For the simple fact you didn’t tried the pork chops. Big fan of you but that’s a no no! Sorry meng.

  • A lot of your videos I’m learning not only quick and easy recipes but very skilled recipes for a first time beginner for cooking especially on the grill! I’d really be a true blessing to learn from you in person!

  • I hope it’s not too late….my wife and I should be your guest, why you ask…. I love the content and she lets me watch the videos.

  • Hey Sam….you always inspire me to cook better food….I see your shows..and say to myself…I can do that…..and guess what……I DO…!!! Thanks for your shows….and VICTOR…..your an idiot…get out of your mamma’s basement and get a life….buy a vowel to life….and enjoy it like SAM the COOKING GUY does…!!!

  • Astro quit!! I found your channel a little over a year ago. My wife and I were lucky enough to buy a house around the same time. I always liked watching tv while I cook diner but the way our house is set up compared to the apartment, we lived at it wasn’t possible. Eventually I mounted an iPad under my cabinet and thought watch some YouTube videos while I cook. The days that I am lucky enough to have a new post from you I watch it while I prep and cook. I have always enjoyed cooking, more recently I worked for a pizza place here in Milwaukee called Ian’s Pizza as the food and beverage director. Currently I work for a company called Menu Masters selling menu solutions to restaurants. My wife went all in on buying our house and haven’t really had the chance to take any vacations so seeing you out in San Diego would be a treat. A lot of times she ends up standing in the kitchen with me to watch your videos, you make her laugh. Which is a bonus, her laugh is my favorite sound in the world. I wish you the best and hope you will get to 2 million before you know it.

  • hey just a tiny tip,if you put mozarella layer before the protein layer (lol) ur meat and all will stick to ur pizza more and not fall apart while eating:))

  • Sam! Hello, I have a request: could we get a video where you cook your favorite traditional Jewish meal? I think that would be cool. Shalom!

  • I just found you about a few weeks ago and my wife and I just want to cook everything you do. Everything looks sooooo good. We would really like to meet you, and I don’t know if you mean to be but you are really funny. I think we would have a great time hanging out with you at not not taco and any other shenanigans we might get into.

  • It sure if you chose someone but I just saw you pop up on my page Saturday. And I have bot been able to stop watching. I’m sitting in lunch room eating and watching… I am new to your channel but I’m already your biggest fan. I absolutely love your style and your outdoor kitchen is amazing.. I already have a map laid out to replace my outdoor bar for an outdoor kitchen

  • I am so angry with people like Victor who write horrible mean comments. Don’t watch if you don’t like something. Sam and Max, you are both handsome and fun to watch. Keep doing what you do.

  • Dear Sam and crew,

    My name is Nathan, I’m 26 and I live in Australia. I’ve been watching your show for the past 6 months and since I began to learn from you my love and joy for cooking has skyrocketed. Burgers are my favourite thing to cook and I can’t tell you how much better they have gotten since I tried some of the techniques I saw in your videos on youtube. I quickly became addicted to your channel and found myself watching hours of your content, even going back to the SamCast episodes where you would cook and talk to Max, Lin and even Kelly as well. I also loved your SamTheCookingGuy show where you had half hour themed episodes, my favourite being ‘TailgateDay’

    My favourite parts of your channel is your personality, how you involve your family, and the fact that you shoot from your home. I prefer you over some of the other cooking personalities on youtube mostly for your sense of humour, the occasional swearing, and how you often leave in your mistakes. You both a great teacher and a great entertainer. Thank you so much for doing what you do and for being an easily accessible source of cooking knowledge. I’m unable to be apart of making America cook again but you’ve got this Aussie looking forward to cooking as much as I can.

    I’d love the opportunity to come to San Diego and witness the SamTheCookingGuy world firsthand. I think I’d fit in easily and be a great winner for your contest. It’s always been a dream of mine to come to the USA and this would be an amazing way to make that happen. I’m easy going and lighthearted but can hold a conversation and don’t mind helping out anyone who asks politely. The way I view it is that I’m the apprentice and Sam is the master. One I’d love to learn from.

  • If it doesn’t taste like mayo, then what’s the point of the mayo? Ribeye is fatty enough you don’t even need to lube the grill for it.

  • 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00 1:00

  • Hey Sam/Max/Gilly/Louis/Astro, so basically it would be awesome to win this contest as my girlfriend and I have been watching you for the past 2 years and we have literally never missed a vid! My girlfriend got me your cookbook as a present and I’m always using it to make delicious treats! Thanks for the awesome recipes, we’ll continue to watch you from Down Under ���� ❤️ p.s we wrote you an acrostic poem:
    Sam the


    I want to hang out with you guys maybe because you visited Jordan and I am from there plus I will bring you our traditional dish “Mansaf” which you will adore after tasting it extra sure

  • Hello Sam. I just made this Pizza…wowwwwwww that AliOli is a beast! I changed the parsley for Cilantro on the Garlic AliOli


  • Hey Sam, it would be amazing to be able to go out there and see you and Max in person! I recently found out about my Fructose Intolerance so it has been quite the adventure figuring out what I can and cannot eat. I never really cooked much myself because I live at home and spend a lot of time on campus at my university. After getting this diagnosis I now cook most of my meals and it has definitely been a struggle to find stuff that I can make for myself. I have watched your videos for a while now and really enjoy seeing the various creations you make! It has definitely helped to inspire me to cook for myself and I have really been enjoying it. I actually just used one of your “mini” recipes today and it was absolutely amazing. However, I also found out that I definitely cannot have onions, even though I love them so much. =( i think it would be an amazing experience to meet you in person and better myself when it comes to cooking!

  • Thanks for the recipe, I just tried it for our dinner.. I used crockpot and instead of sour cream I used fresh cream which turned perfectly delicious too…