Ranch & Coast Magazine

June 2023

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Page 49 of 99

Sam "e Cooking Guy" Zien, known for food that he calls "big in taste and small in effort," is a self-described "regular guy who cooks great food. No cutesy platter. No frou-frou ingredients. Just easy, great tasting stuff served up with lots of humor." Zien was the Emmy Award-winning host of Sam the Cooking Guy, the television show he launched in 2002 in his own Carmel Valley kitchen. He now has a show on YouTube with more than 3.5 million subscribers. Zien has also partnered with the Grain & Grit Collection on four restaurants in Little Italy: Not Not Tacos (think: smoky pork and mac-and-cheese), Samburgers ("big, good, and messy"), CooCoo's Nest for hot chicken sandwiches, and Graze by Sam, an eatery and bar serving small plates, flatbreads, charcuterie boards, and cocktails. Zien is also working on his sixth book, Sam the Cooking Guy & the Holy Grill, due out next spring. Zien's Golden Grilling Rules: • Always start with a clean grill. A dirty grill is not just gross, but your food will cook much better and your chances of sticking go way down when the grill is clean. • Once the grill is preheated, but before you add any food, be sure to oil the grates. • Don't add sweet sauces too early. e sugars in a sauce can burn, giving you the impression that the food is done when it's not. You don't have to start adding sauces until the final 5-10 minutes. • Always use an instant read thermometer. Don't guess whether your mother-in-law's steak is done! A $20 digital, instant-read thermometer will be your best friend at the grill. • Learn the "two-zone method": one side "hot" and one side "not." is lets you get a good sear and color on the hot side. en, move food over to the other side to finish cooking more gently and evenly. • Let meat "rest" after taking it off the grill. Loosely tent with foil for about ten minutes to redistribute the juices. Indulge dining Sam Zien, best known as "Sam the Cooking Guy," grills up lobster tails with garlic-ginger butter on his backyard barbecue << >> ranchandcoast.com 50 JUNE 2023 RANCH & COAST MAGAZINE

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