Podcast (video-podcast): Play in new window | Download

You the viewers have spoken! You wanted to know more about shrimp so we did it. Also in episode 10, Sam talks about what fathers want (or rather don’t want) for Father’s Day and rants about a recent grocery store experience. He makes a great Caesar cocktail (a Canadian Bloody Mary that uses Clamato as the base) with bacon and some Spanish olives. Then there’s all you wanted to know about shrimp: which type to buy, how to buy, and why. Finally, Sam finishes off the livecast by showing you how to cook a fast and easy shrimp taco dish that will blow your guests away (trust me, I ate like five of them after the show).

Sam peeling some shrimp for the shrimp tacos.

How cute is Haley?

Join us on Wednesday at 6P PST for Chicken Charlie. He’ll be showing us his latest deep-fried creations from the fair.

Podcast (video-podcast): Play in new window | Download

Do you hear that? Yeah, neither do I. That’s the sound of the smoke detector NOT going off during the show’s chaotic grill sequence tonight. If you missed the live show don’t worry, we got all the shenanigans right here for you. Sam starts the show off with a off-the-charts Pimm’s Cup with ginger ale, cucumber, and a bit of fresh orange juice (please don’t forget that cucumber). Then he talks a bit about polenta and the cool stuff you can do with it. Did you know you could grill that sucker with a bit of basil oil drizzled on top? Finally Sam creates his “almost guaranteed to win you an award” sweet, sticky ribs. You’ll be surprised at how simple and tasty it is. Just try to grill it more than two feet from your living room okay? If you want to know what happens when you don’t, just watch tonight’s smokey show.

Podcast (video-podcast): Play in new window | Download

Okay, so things aren’t looking great for one particular Congressmen in the news and Sam rants about that a bit but things are going great for the folks at a local food truck: MIHO Gastrotruck! On the verge of their one-year anniversary, Kevin and Juan come to the studio with the gastrotruck itself to talk food, how they got started, and why they’re so passionate about what they do. This is one episode you definitely don’t want to miss! Oh yeah, they also brought along some help to cook up the food live and we got to enjoy the entire delicious menu after the show.

Congratulations to the winner of the Vincent Jackson & Sam the Cooking Guy autographed book! We’ll continue to give away some free stuff so be sure to tune in and participate on Facebook and Twitter (#thesamlivecast).

One final thing. If you haven’t already, go subscribe to these podcasts on iTunes to have them delivered fresh to your media device everyday. We have two ways to enjoy: audio only and video.

Podcast (video-podcast): Play in new window | Download

Sup Livecasters, in Episode 7 Sam starts out with a sweet Old Fashioned cocktail made by muddling sugar and bitters, mixing in whiskey, and topping it off with a thick, fragrant lemon peel and some Maraschino cherries. Refreshing. Then Sam answers some fan questions, gives out a bunch of stuff and finishes the livecast by making a quick and easy pesto pizza that you’ll want to bust out at your next hang out. Sam also talks about shopping smart, buying spices in bulk and the importance of Kosher salt. Make sure to tune in on Wednesday. We have the guys from MIHO Gastrotruck and will be giving away a book signed by the ‘genius’ Sam the Cooking Guy and San Diego Chargers’ #83 Vincent Jackson.

Podcast (video-podcast): Play in new window | Download

On today’s episode, Sam makes this awesome Clamato, Worchestershire, Moosehead Lager concoction with a pinch of celery salt; makes a grilled chicken sandwich; and talks to YOU, his loyal fans. It’s Friday and we’re getting your questions answered. Do you guys like this format? Keep sending your questions, even if we don’t answer it right away on the show, we will definitely keep it in mind and get to it on another episode if we can. Keep sending more to us, we’d love to see them on video and put them on the livecast for all to see.