Sam The Cooking Guy and The Holy Grill Book Review – Delish Grill Ideas, Easy-to-Follow Recipes

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Category: Haute This Issue

Published on Tuesday, 15 October 2024 14:54

Written by Janet Walker

Sam The Cooking Guy and The Holy Grill, from Countryman Press, and cooking personality Sam Zien, brings to the pages the holy grail of grilling cookbooks, includes helpful hints to transform weekend 'cue warriors into Grill Masters.

For a weekend grill warrior to attain the level of grill master, the young warrior must understand the elements necessary to begin the journey. Sam The Cooking Guy introduces those who believe they are worthy of the quest with a simple "Introduction" where he explains greatness is rarely seen by the untrained eye, one must look deep into the coals, as he explains, "my own early days at the grill were spent undercooking, overcooking, and blackening food- and not in a good way."

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His journey, often a solitary one, transformed his skills, and his YouTube audience has responded with six of the top ten webisodes, which garnered more than 40million views, have been on barbecue and grilling. Hail to the Grill Master.

As grillers progress toward the title, Sam the Cooking Guy answers questions on gas or charcoal, lump or briquettes, and for the more advanced, two-zone cooking, and when to add BBQ sauce. Also, before Sam The Cooking Guy gets to the recipes, he explains the needed equipment necessary including the style and type of grill, gas or propane, do I need a charcoal chimney starter, smokers and accessories.

Once we get through the basics, Sam The Cooking Guy, begins in the beginning, "Rubs, Sauces & More" and here we begin to understand the importance of seasoning in creating a delicious flavoring.

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He introduces four basic seasonings, SPG (salt, pepper, garlic), Chipotle Black Rub, All-Purpose Rub, and Sweet Hot Rub, and he explains the value of each in the meat. He also includes sauces in this chapter, and Joy's Steak Sauce, a family recipe "tinkered with" for perfection, Alabama White BBQ Sauce with "a little horseradish that hits all the levels," Carolina Mustard Sauce "sweet and tangy with a touch of heat,' and Sweet & Smoky BBQ sauce, "a little punch from the vinegar, and rich smokiness from the chipotles." He also includes a Basil Pesto, Green and Red Chimichurri and Cilantro Sauce and more.

Any griller wants the meat, but no grill master's journey begins without mastering the basics, so we begin with Appetizers (pg.34) and Veggies (pg.56). Two chapters of ideas made better with grilling tips. Each of the recipes sound exotic and interesting but one, "Smoked Cream Cheese" (pg.45) caused pause, a block of 8oz cream cheese, scored, smothered in sweet hot rub, and placed in a cast iron skillet, let smoke on the grill top for two hours, ooey, gooey, and delicious, so he says. On the Veggie side "Italian Elote," (pg. 63), a variation on Mexican street corn, "grilled, brushed with mayo, sprinkled with chili powder, and topped with cheese," Sam The Grill Guy, suggests "change it up and brush with pesto, [and] it becomes qualcosa si speciale – something special."

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Understanding these early tips, hints and tricks on the grill will be of great assistance when we get to the meat of it all. Sam The Grill Guy introduces readers to "Chicken and One Duck," (pg.72) and begins with "Wings 3 Ways: Salt, Pepper & Garlic-Smoked: Huli Huli and Charcoal Grilled Sweet Hot-Smoked, The Fried," (pg.76), who needs more? He brings in spices and flavors from around the world with Jerked Chicken Legs, (pg.85), Bob's Korean Fire Chicken, (pg. 87), and Tequila Lime Chicken Tacos, (pg. 88).

For many readers, Chicken is the gift of the gods and there is no need to look any further, nirvana, in our journey of grill mastery has been achieved. However, as students of the grill learning more is better than only knowing a little.

Sam The Grill Guy devotes an entire chapter to "Just Ribs," (pg.160) and begins with "Prok Ribs 3 Ways: Oven Roasted and Grill Finished; Smoked & Wrapped: Your Own Homemade (But Way Better) McRib (pg. 164). Just thinking about the ribs and I'm ready to stoke the fires and get those ribs going. He also includes recipes for "Beef Back Ribs" and "Beef Dino Ribs."

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For grilled steak lovers, he includes a "Hanging Tomahawk," recipe in his chapter "Just for The Smoker," (pg. 197), which includes many of the traditional meats cooked in a smoker, like "Texas Style Beef Brisket," "Pork Belly," "The Reliable Pork Butt (A Beginners Best Friend)" and "One Damn Fine Smoked Burger," (pg.218) and other easy options, which come off the grill looking like you've spent all day sweating over the grill and really the grill does all the work.  

He introduces chapters on "Seafood," "Pork and Veal," "Beef and Lamb, which includes a nice picture and explanation of "Doneness," (pg. 147) as in 'I'll have mine medium-well please,' and an interesting recipe on Beef Tenderloin with Bone Marrow Butter (pg.148). He also includes "Things on Sticks," "Sides" and "Drinks and Desserts."

Sam The Cooking Guy and The Holy Grill Cookbook is a grillers guidebook to mastering, not only the basics, but the techniques that set apart the weekend barbeque warrior from those who have achieved the title of grill master. Filled with tips, tricks, hints and down-to-earth explanations of terms, with pointers to improve confidence, and skills to enhance the grilling experience,

Sam The Cooking Guy gained fame in the culinary industry, after twenty years of trying to discover his path, and without the title of Chef. He has authored seven cookbooks and has more than 4million followers across social media, and his BBQ videos are the most watched, topping 40 million views.

Sam The Cooking Guy and The Holy Grill, delicious grill ideas for the master griller is us all.

His video can be seen here: https://www.youtube.com/c/samthecookingguy

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Title: Sam The Cooking Guy and The Holy Grill.

Author: Sam Zien.

Language: English.

Release Date: April 2024.

Publisher: W.W. Norton & Company, and Countryman Press.

Cover Design: Allison Chi.

Photography: Lucas Barbieri.

Images: Used with Permission.

Length: 258 pages.

ISBN: 978-1-68268-801-4.

MSRP: $25.00 (U.S.), $34.00 (CAN.).