A NEW REGIONAL RECIPE THAT MIGHT BE THE BEST LATE NIGHT MUNCHIES EVER... | SAM THE COOKING GUY
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- čas přidán 9. 06. 2024
- Fire up the engines because it's time for us to make a trip to St. Louis for the STL Slinger that's clearly one of the best ever late night munchies! 🤤
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00:00 Intro & Knife Winner
2:39 Grating Potato
3:11 Processing Beef & Forming Patty
4:42 Cooking Hash Browns
6:23 Cooking Patty
7:05 Heating Chili
7:44 Cooking Eggs
8:10 Serving
9:44 First Bite
10:30 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Zábava
Can we just give a quick shout out to the transitions Max puts in? Really clean, really simple and effective. Good job, Max. 👍🏻
Memories of the Eat Rite Diner on Chouteau in STL. So good. Slinger was best drunk food there is. 😂😂😂
Love Eat Rite. It’s currently attempting to reopen? New owner fixed it up, dressed it really nice annnnd leaves it closed.
The Eat Rite Diner, Courtesy Counter or OT Hodges Chili Parlor had great late night slingers after the bars. 😊
RIP Eat Rite
Eat rite. Down the street from Busch Stadium.
Yep! I used to work at Nestle-Purina right down the road.
It looks like the perfect blend between east coast and Midwest drunk munchie food.
That's what I was thinking!
i was thinking it looks like the midwestern version of a garbage plate lol
"I'm Canadian" seems like the most versatile apology ever
😂
I laughed right there, too. 'I'm Canadian' covers a lot of transgressions! 😄
@@burghbrat3319 Even war crimes! which we're obviously very sorry about too... lolol
@@jodybarrett8832 "Sore-ry aboot all the war crimes, eh
The best bit is when travelling and you run into people from the USA. "Oh, you're from the usa? I am sorry. I'm Canadian." They never get the dis.
Sam, don't listen to any of the haters and pronounce 'con carne' however the heck you want to!
MARCH:
Sweet tea brined pork chop
Brine is:
4 cups water
1/4 cup sugar
3 tbsp salt
1 tbsp molasses
1 bay leaf
pinch black pepper
4 black tea bags
Bring all that to a boil, cool, and then use to brine ~1.5-2lbs pork chops. We sous vide for a couple hours, season as preferred (salt & pepper, BFF, BBQ rub, etc.), and finish on the flat top, but grilling over charcoal is amazing as well! Pairs great with roasted sweet potatoes and cinnamon apples.
This sounds tasty
Similar to a tea brined and charcoal smoked / seared duck breast I helped prepare and serve years ago
Thanks for the recipe and reminder
Tea brined and/or tea smoked is an often overlooked delicious option 😢
❤
R.I.P Eat Rite diner. Had many slingers there after the nights out on the landing.
For sure, I drive by that building twice a day and still wish I went there one more time.
I believe the one in South County near rollercade an Killebrew's is still open
I’m a STL area municipal cop. Many a night shift was made better by slinger (aka nightmare). The slinger was also known as the nightmare due to the indigestion you got after a night of drinking and then the slinger/nightmare
You come to the STL314, let us know. Cops know where to eat. Not fancy, but good food
If you get the chance go to Bob Evans for breakfast, order the pot roast hash a cup of their sausage gravy and biscuit. Make sure the egg is sunny side up, crumble the biscuit over the hash and pour sausage gravy over all of it. This will change your life!!
Thank you for your service to our community, you are appreciated.
The dude who wrecked into the bar probably could have used one that night
Cardinal gang ⚾️
O.T. Hodges Chili Parlor ;-) the experience is half the fun of a slinger there. "you've never had a slinger? we've got a virgin here! you can see a menu, but you're having a slinger."
Aussie here. That looked fecking AMAZING! I'll definitely be trying that at 2am after a drunken night. No, wait, it's 2pm here right now. I think I'm having this for dinner tonight! I'll probably be drunk by then, so it will be OK.
They're pretty good the morning after also
Sam - you must now make toasted ravioli. The most STL food there is.
Oooh, he needs to attempt a St. Paul!
I think another St. Louis food, equally fantastic, is gooey butter cake!
And we get him to try Provel cheese and the pizza.
@@kewpiefan72 This is correct :)
This is the proper meal after a night of wobbly pops
This recipe, simple ingredients, is genius. Well played, St. Louis. And hello to Louis...
I’m from St. Louis. This is the most gourmand slinger I’ve ever seen. Hits the best late night after a night out with friends. Keep up the great content!
Where? I live in STL NEVER seen this on any menu!
Courtesy Diner
@@jeremystover256
@@jeremystover256 Courtesy Diner and Uncle Bill's has it for sure. I'm not sure I have been to a diner in St. Louis that doesn't have it.
They serve them in Belleville at Corner Chill and Grill@@jeremystover256
And gourmet is a slinger not. It's diner food not a 5 star restaurant lol.
So deliciously humorous you are and I love how your crew just goes with the flow WITH you and appreciates your humor!!!!! I also appreciate the tips and techniques that you include in your videos so that the recipe tirns out really, really, well!!!! Fabulous! Thank you for these wonderfully fun videos!!!!
St. Louis is in the house! 314!
and 636!!!
I'm from St. Louis these are huge here for late night food. Or breakfast any day
Shout out to Tiffany's 24-hour Diner, and the Eat-Rite (RIP).
My first Slinger was when I was 6, at the original OT Hodges Chili Parlor in downtown St. Louis. I make them constantly for my family now.
Had to Google and see it's closed. But with a name like, "OT Hodges Chili Parlor," that place just sounds authentic and amazing.
OT Hodges was the best!!
There's an eat rite in house springs still, great food
He needs to smoother that thing in chili!!
Someone bought the recipe. There is Chili Mac in the 500 block of Pine. Same exact chili. They have slingers there. @@jonathandaniel7424
St. Louis is inviting you to come see us. You have to have a slinger from here.
I never think up stuff like this when I'm drunk, but I'm glad someone did
I've had this at the one and only Eat Rite Diner in St. Louis, awesome drunk food!
RIP Eat Rite
@@kreediggitydogg I know, really sad, that place was legendary.
That looks like the best one yet this month.
Thank you Sam I’m a St. Louis native myself. Appreciate you making a great video with one of our meals.
Chili con carne...you said it perfectly. You anglicized it, which was appropriate for a St. Louis recipe.
The proper time to eat this is around 2am after closing down the bar. It's absolutely delicious, and if you don't regret all of your life choices after eating it you didn't eat a real slinger.
LOL...I commented this before he said it in the video.
For real. It's a meal you eat after a night out when you know you're not going to be getting out of bed until the afternoon.
Legend says Jesus Christ wanted to eat this weird thing during the Last Supper 😊
always love the munchie videos Sam makes
Oh my, that looks amazing! Might to make that at elk camp this year
I'm making this first thing tomorrow morning. Saturdays are the day I get up and cook everyone breakfast. This looks delicious.
Yes! I’m a musician is St. Louis and I spent many nights in the 1990’s as a young musician at O.T. Hodges gobbling these down. Good times!
That looks sooooo GOOD! Am gonna go get the stuff to make it tomorrow!
Love the show, been using my griddle a little over a year. Your so much help. Though I did just sliced the end of my middle finger off with the mandolins slice. Another learning experience!
Winner winner slinger dinner. 😮🎉
Man... I miss OT Hodge Chili Parlor in STL.
Chili con Carni is chili without beans! Chili con carni e frejoles is with beans.
Pick 'em out!
Wrong, chili with beans is called soup. Chili doesn’t contain beans, ever
Thank you Scout, chili with beans should be a crime. LOL
Chili is the sauce. It comprises roasted and mashed peppers, cocoa powder, cinnamon and other spices stewed down.
“Con carne” literally means “with meat”.
“Con frijoles” literally means “with beans”.
As far as I know, chili con frijoles only exists north of the border. South of it the chili contains meat and or vegetables, beans are a side.
And "Chili con Carnie" is chili with bits of traveling festival worker.
Chili on top of over easy eggs is very underrated, queso fresco green onions
The content you guys put out are next level thanks for being great!
Oh my what a beautiful plate! Definitely making this!
March recipe: buffalo chicken fried rice.
Stir fry diced celery and onions, then add cooked chicken and rice and mix together, then Add buffalo sauce and stir fry on high heat for a few minutes.
Beautiful! ... The magic of editing!!!😀
That looks fantastic. Im gonna make it. Thank you for sharing.
Ya this looks like a perfect 2am food for sure.
Sam, that is one hunk of a meal: breakfast, lunch, supper (dinner).
I'm from St. Louis and I have not had this in YEARS. But I will soon! Keep on cooking, fellas. Cheers! 🍻
That’s definitely a late night after the bar kinda munch !
Looks good, will try.
Very interesting! I have never been to St. Louis, but I may have to try this one. The funny thing is, I have been doing something very similar for years without ever knowing about it. I make a breakfast version, using a hot spicey sausage patty instead of burger, with a Southwest flair to the seasoning. Cayenne, chipotle salsa, pico de gallo, etc. Very intriguing, thank you for showing this one.
I need to make this almost as much as I need a STCG knife! Love this channel!
One word, PERFECTIOH!!! that's Lunch tomorrow ... Love the channel. keep it coming Sam & team.
Good to see you are shouting out the viewers who send you recommendations.
Wow. That looks really good. Definitely on the list.
Awesome, and best intro ever. Perfect after an evening of Mules.
Now your talking!! My home town. Had one on the morning of my wedding. lol
Sam, thank you for making this. We have restaurants like this and you go there 😢 drunk. Thank you for this video!
I love slingers, good job bro
Your channel makes the best late night muchines..
March: Black Bean Bites, based on "STCG A Veggie Burger That Doesn't Suck!"
I just made these today after a few nights of thinking about how to make them...they don't suck!
I adjusted a few ingredients. Makes about 13 balls.
1/2 Medium red onion, sliced thin
1 TBS Butter
1 TBS Olive Oil
1 TBS Sherry Vinegar
pinch of sugar
1/3 cup red onion diced
1-2 jalapenos diced (I like spicy and left the seeds)
1 cup sliced shiitake mushrooms
1- 15 oz can black beans, rinsed and drained
2 TBS flour
1-2 eggs lightly beaten ( I actually used water and flour mixture instead of egg. Either works, but the panko stuck really well)
1 TSP each: cumin, garlic powder and chipotle powder
1/4 cup flour
1 1/2 cups panko divided
kosher salt and pepper to taste
Extra Olive oil for cooking
Heat pan on med , add butter, olive oil and sliced onions. Saute for about 20-30 min, adding sherry vinegar and a pinch of sugar about 1/2 way. Add a little water if sticking to pan.
Dry cook diced Onion, mushrooms and jalapenos in one pan and beans in another for 6-8 min on high. Stirring frequently.
Put cooked veggies and beans in food processor. Pulse about 5 times. Then add 1/3 cup Panko, flour, spices and salt and pepper.
Process until blended well.
Chop caramelized onions into small pieces. Scoop enough mixture to form a small golf ball and add a few onions to the middle. This was a little tricky, but the onions are so good with the mix.
Balls can be refrigerated at this point, but do not need to be.
When ready to cook, coat balls in flour, then egg, then panko
Cover bottom of 12 inch frying pan with olive oil. Heat until hot, not smoking. brown each ball by moving them around.
I dipped mine in queso after.
BTW, I have 2 of your knives and LOVE them!
Thanks for being awesome.
This looks so delicious. I'm sharing this video with my brother-in-law. We throw darts once a week at his house and this would be great to have with a few beers while doing so. Can't wait to try it. Thanks for making and sharing this with us.
Probably have eaten 100 slingers when I was young and trashed at 3am.
The way Sam pronounces chili con carne is actually closer to how folks from STL actually sound. He’s going for authenticity.
Hope these videos catch on in the Philippines. I watch them while here to remember what good food is.
Morning after a bender this is the shit to eat !
It's not just for after midnight munchies...Dinner is looking good in the near future. ❤❤❤❤❤
Looks Fantabulous!!
Hey Sam, that looks awesome. I'm a born and raised St. Louis Southsider. We also use fries and sausage patty instead of hashbrowns and beef patty. It's delicious either way. Come to St Louis and I'll treat you to the best one.
I’m gonna freakin ❤this beast! Keep on rockin boys 🤘🏻
yea ill have to make this
Holy cow that looked good. I’m making one right now
Oh yeah! This is definitely happening at my house!!
Saint Louisian here - you should try it "black and white" style, which comes from Tiffany's Original, where the slinger was created - it splits the chili with sausage gravy.
If you get the chance go to Bob Evans for breakfast, order the pot roast hash a cup of their sausage gravy and biscuit. Make sure the egg is sunny side up, crumble the biscuit over the hash and pour sausage gravy over all of it. This will change your life!
Tiffany's? Never heaed of it.
@@stlouisactor71Because it's in the County, in Maplehood. I've always heard white gravy over it is a Hoosier. Never done both, but now I'm intrigued.
And it’s smothered in chili and gravy too…. Yum!
@@flounder31 lived in maplewood for 20 years, and no tiffany's so must be new
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
These are great. Lots of diners have them here and they're perfect hangover food.
looks fing great!!!
Perfect food. Thanks Brain.
Yeah BABY! This looks sooo good! New brunch recipe! One mod: I’d change out the ground beef for breakfast sausage!!
Perfectly acceptable STL substitution.
I'd ordered this for Sure !!!!!!!
I think we have the winning combination for the largest morning turd in history:
- Beer
- More Beer
- STL Slinger
Oh the poops from one of these are damn near deadly 😂😂😂. I know from many of beers followed by stingers in the STL.
@@FrankTiefenbruch 🤣
This just made me 🤣🤣🤣
Gonna make this tonight, can't wait. Specifically made a batch of chilli yesterday for this
Looks Fantastic. Going to have to do some drinking and have this soon. Thank you for the Processor meat Tip.
I am from Saint Louis and have had this many times. It is as good as you would think. You can make the eggs anyway you want. I have them scrambled.
I've had this with sausage instead of the hamburger meat. I've had it with scrambled as well as dipp yolk eggs. Always delicious.
Anybody wanting to try this outside of st Louis without making it, go to a waffle house, order a double hashbrown bowl with sausage (I don't know if they will do hamburger), it comes with scrambled eggs but they will make them however you want, and order a cup of chili. It's essentially the same thing. Salt your eggs and hash browns before pouring the chili over it. I add jalapeños and tomatoes to my hash but that's a personal flavor thing.
Instead of the chili, put some corned beef hash on there. Now that’s a breakfast.
Gotta Eat Rite!
Same. I prefer the scrambled. Had this plenty of times in the the early morning hours at Courtesy Diner.
St. Louis guy here. This dish is indeed an STL classic and really good late at night after a few drinks. There are also versions of this with pasta added to it... awww yeah!
Looks good, hash browns in water, nice tip. Ty
Had one of these when I lived in Chicago at a diner after a late night of drinking. It was amazing...
Hey Sam....gotta love being Canadian, eh!!
By the intro alone, Bravo!
0 Love the way this comes together can't wait to try it out and anticipate this will be my next breakfast lunch or dinner
Happy Good Friday! Love any new recipe but especially viewer recipes ❤
Still hoping for that fabulous knife🎉Thank you @samthecookingguy & Happy Easter to all✝️🐣💞✝️
Great content
Made the braciole recipe you did a while back. It was incredible! Thanks very much for all your work!
Wow that looks amazing!!!
This looks Hella good!
That flip on the tatters was f’n fantastic.
That looks easy enough to try.
scotty likey slingy! (Chris Farley voice)
That looked so f-ing good!! I’m trying it out!
Loolks great. Will try.
😊
This looks so freaking good!
Wow. Craving one of those now.
Michigan Man here, just got home from St. Louis. That was the real deal, loved it !!
OMG!! That looks absolutely wonderful 🤤👍🏼✌🏼✌🏼
St. Louis represent. My dad has been eating these since the 80s