THE BEST GARLIC BREAD / PIZZA THING EVER! | SAM THE COOKING GUY

We've made many a garlic bread/pizza thing in our day but none such as this! Confit garlic FTW! 🤯

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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 ❗️

[taylorlong]

Good use for oil from confit: carbonara and aglio i olio

[edkrawetz]

This looks amazing. Love it when the pepperonis curl up with the grease inside.

[lancegentle]

Elevated French Bread pizza!! Looks SO incredible!!

[Jrsunever]

Ok so the garlic in oil combo could be so good on so many things. This pepperoni bread looked so yummy!!!

[johnfogarty]

Pizza and garlic bread in one. You are a dangerous man. This be the new go to for the Friday night game night

[tracyhernan]

I always make garlic confit when making pizza and I use the oil as my base the garlic spread over it and the people that like red sauce use it in their sauce. One of the best things ever. Seeker calls it when they can't find the hiders

[michaelhearty]

Sam's logic at the beginning of the video is unmatched. Delicious!!

[Carrie-fvfv]

Looks amazing.
Little mozzarella balls in the pepperoni cup would be nice too

[ronwallace]

If nothing else, Sam always teaches me a new technique to use in my cooking. I always appreciate that. THANKS!!!

[Tyf]

Sam! I have been watching your channel for 7 years now! I cannot thank you enough for your channel. I always loved cooking but you helped me gain a better understanding of cooking. I am about to start my own vlog/blog for cooking. Anyway - Americans do not know (on avg) the amazing food from Romania. My wife is Romanian and I would love to see you make a Mici recipe. Mici is an uncased sausage served with french fries and mustard. Sounds simple but it is amazing!

Note: I add some jalepenos and/or whiskey to the mixture to liven the dish. If you add whiskey don't add too much it should come out like a paste. No Romanian complains about my version.

Ingredients:
300g ground beef
300g ground pork
400g ground lamb
5-6 cloves of garlic, minced
1 teaspoon baking soda
2 teaspoons dried thyme
2 teaspoons sweet paprika
Salt and pepper to taste
100 ml cold sparkling water (or beer, if you prefer, for the mix)
Beer (for spraying/cooking)
Oil for greasing the grill
Instructions:
Prepare the Meat Mixture:

In a large mixing bowl, combine the ground beef, pork, and lamb. Add the minced garlic, baking soda, dried thyme, paprika, salt, and pepper.
Mix thoroughly until all ingredients are evenly distributed. It’s important that the meat and spices are well combined to ensure uniform flavor.
Add Sparkling Water:

Pour in the cold sparkling water (or beer) and mix again. The carbonation helps tenderize the meat and keep the mici juicy. If the mixture seems too dry, you can add a little more liquid, but it should be firm enough to hold its shape.
Shape the Mici:

Wet your hands with a bit of oil or water to prevent sticking, then take portions of the meat mixture and shape them into cylindrical forms, about the size of a finger. They should be about 10-12 cm long and about 2-3 cm thick.
Prepare the Grill:

Preheat your grill to a medium-high heat. Grease the grill grates with a bit of oil to prevent sticking.
Grill the Mici:

Place the mici on the grill, leaving some space between each. Grill them for about 5-7 minutes on each side or until they are nicely browned and cooked through. The total cooking time might vary depending on the grill and the size of your mici.
Spray with Beer:

While grilling, occasionally spray the mici with beer. This will add a unique flavor and help keep them moist. Just be cautious, as spraying beer on the grill can cause flare-ups.

Mici should be fluffy so when you squeeze them with tongs or your fingers they should be buoyant and don't add too much baking soda because it will make you sick. Anyways, enjoy and it is time people know how awesome Romanian food really is!

[alejandrokruss]

Garlic confit on that bread delicious stuff very simple 👍👍

[phils]

Seeker calls out, if they can't find the one hiding. Chance for the win! Sorry Sam. 😉

[ChadDecker-pqsw]

Just rewatched this video and am going to make garlic confit for my garlic butter tonight!

[zeroexettv]

I swear Sam, whenever I feel like I've lost my love for cooking, I see a video of yours and the flame is reignited. Making this Friday or Saturday coming up. I'll take pics and post and tag you on insta and twitter

[savageear]

Wow, that looks amazing! Definitely gonna try this one!

[everjeffreyr]

That looks soooo good! I do a variation I call “Lazy Man Pizza” with garlic naan. I slice my pepperoni to get extra surface area.

[letsjustlaugh]

I have been making these for about 15 years since high school.
You have to hide these from people. They will eat them all. Pepperoni and green pepper are the best.
I bring about 5 feet to parties, and they are always demolished.

If you are in a hurry, just buy frozen garlic loafs. Cook halfway, then top with cheese and your topping and add 2 minutes of cook time on the back end. Still fire.

[vicgregg]

Ok, this my new favorite “Thing” you make!!

[pattyturski]

Can’t wait to make this! Love how you can reuse the olive oil too. Idk if I’m more excited about the pizza or the garlic butter & infused olive oil.

[brian]

That garlic in the oil on the stove top is a game changer!