Michael_A_K

Indulge in the ultimate crispy-skinned loaded baked potato experience with my latest creation on "All American Cooking"! 🥔🔥 Learn the secrets to achieving that perfect crunch—unwrapped, rubbed with olive oil, sprinkled with kosher salt & freshly ground black pepper, then baked at 425F for 65 mins (for a big spud like this). Watch as I split it open, top it with torched cheese, dollops of sour cream, crispy bacon, and a sprinkle of green onions (substituting chives). Elevate your mealtime with flavors that say, "Don't Eat Boring Food!!" 🚀✨ #LoadedBakedPotato #CrispySkin #AllAmericanCooking #Foodie #DeliciousEats #CookingMagic #FoodPorn #RecipeShare #EasyRecipes #PotatoLove #CreativeCooking #DontEatBoringFood #HomeCookingJoy

"🍽️ Cooking for Myself and My Dog: Perfectly Medium Rare Steak & Crispy Skin Baked Potato! 🐾 Join me in the kitchen as I whip up a delicious meal for both me and my furry friend, Obi. I crafted a mouthwatering medium rare sirloin steak paired with a unique crispy skin baked potato, all served with raw baby carrots and a zesty ranch dipping sauce. 🔪 For Obi's Doggy Delight: I share a dog-friendly version with cut-up carrots, potato, and a portion of the steak, topped with homemade bacon bits, fresh herbs, and a sprinkle of cheese. Watch Obi happily devour his plate! 👩‍🍳 On My Plate: Indulge in the succulent slices of medium rare steak, paired with raw baby carrots dipped in ranch. The star is my crispy skin loaded baked potato adorned with cheese, sour cream, bacon, and green onions. 🐾 Doggy Diet Tips: I discuss the importance of avoiding onions and garlic for dogs, emphasize the need for fresh water, and encourage occasional healthy meals. Remember to consult your vet for safe and delicious alternatives to processed dog food. 🎥 Watch till the end for a side-by-side comparison to see which plate steals the spotlight! 👍 If you enjoyed the video, don't forget to like, share, and subscribe for more culinary adventures for you and your pets! 🐶👩‍🍳 Don’t Eat Boring Food!! #CookingForPets #HomemadePetMeals #MediumRareMagic"

Elote!! What’s better than Mexican Street Corn? Slathered in mayonnaise, topped with Chipotle chili powder and cotija cheese, maybe a squeeze of lime and a little pinch of salt?? I’ll tell you what’s better… Smoke your corn!! A little hickory smoke on your corn, 275F for 30 minutes, rotate the corn and smoke for another 15 minutes at 300F? The caramelized color, the smoky flavor, the juiciness after it’s been spritzed with good quality olive oil… This is elote or Mexican Street Corn at its very best! Flavorful, juicy, delicious… Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com #cooking #recipe #easy

My version of tuna salad and the classic tuna melt turned into a quick and delicious quesadilla! Not much more to say! Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com #tuna #tunamelt #quesadillas

Which is better? Plant based jerky 🤮 Or no jerky at all 😕 You probably don’t want to try this at home. I sure hope my puppies 🐶 don’t get sick 🤢 Don’t Eat Boring Food!! (And avoid the plant based jerky) #gross #whichisbetter #jerky

Some like it HOT!!! And in this homemade cocktail sauce, I turned up the heat 🔥 with Da Bomb 💣 hot sauce!! But what am I using this cocktail sauce for? Deep fried chicken livers!! I know… I know… Gross!🤮 But don’t knock it til you try it! With beautifully seasoned flour with cornstarch and baking powder for that extra crunch, these deep fried chicken livers are amazing!! The cocktail sauce? Well… if you don’t like it spicy, you can leave out the hot sauce and it is epic! But the hot sauce makes it less boring. And what do we say on this channel? Don’t Eat Boring Food!! Please leave a like, a comment, and don’t forget to subscribe for more recipes! Merch!! https://allamericancooking.creator-spring.com #deepfried #chickenliver #hotsauce

We’re Making Leftovers Great Again by using some of our leftover shredded chicken https://youtube.com/shorts/avEvQzjkAiw?si=BtJNnRcu5KOEapxT and turning it into a cheesy, crispy, and delicious chicken quesadilla! And to make it less boring, a simple, quick, and oh so delicious j-pepper garlic sauce! It doesn’t get any quicker or easier to make something delicious for a meal or just to snack on! Please like, comment, share, and don’t forget to subscribe for more! Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com #recipe #chickenquesadilla #sauce

Fire Roasted Poblano Soup with shredded chicken... it just doesn't get any better! This is actually a very easy recipe, there are just several steps to put it all together, and it takes some time. But it's perfect for a weekend to enjoy on a crisp, cool autumn evening! Among the steps includes shreding cooked chicken. You can buy one at the store, or you can follow the recipe I provide in another video https://youtube.com/shorts/avEvQzjkAiw And speaking of other videos, be sure to check out what I do with the potato skins after I peeled the potato for THIS recipe! https://youtube.com/shorts/uMssDYGM1kI The full recipe is detailed in this video, so pay attention and grab a pen and paper! You definitely want to make this for yourself and your friends and family!! Thanks for watching! If you're not already subscribed, please subscribe for more great recipes and cooking ideas! Consider a like, a Super Thanks, and leave me a comment to let me know what you think of this recipe and what you would like to see me make next! Don't Eat Boring Food!! MERCH!! https://allamericancooking.creator-spring.com #fireroastedpeppers #shreddedchicken #cookinghacks

A quick rub and this dry brined chicken is ready to be seared and pressure cooked! Then it gets shredded by way of a #cookinghack that you’re gonna love!! So many things can be done with it when it’s done! Subscribe to this channel to find out a couple of ways that I used it, and leave a comment to tell me what you would do with it!! Don’t Eat Boring Food!! #shredded #cooking #pressurecooker

Peeling potatoes? Don’t throw those skins away!! Peeling potatoes onto a paper towel makes for easy cleanup. It also makes it easier to save those peels to make a delicious snack!! Fry’em up, salt’em while they’re hot, and enjoy!! Don’t waste anything, and Don’t Eat Boring Food!! #potatoes #crispy #nowaste

"🍗 Crispy vs. Crunchy! Air Fryer vs. Deep Fryer! 🍗 Get ready to elevate your chicken wing game because in today's episode, we're diving into the ultimate wing showdown! 💥 We're taking perfectly dry-brined chicken wings and putting them to the test with two epic cooking methods. Half of these wings are getting that air fryer treatment for a healthier twist, while the other half is taking a flavorful dip in the deep fryer for that irresistible crunch! 🍽️ But that's not all - we're doubling the flavor fun with two mouthwatering sauces. Picture this: heavenly Honey-Garlic Buffalo Sauce that packs a sweet and spicy punch, and a creamy Parmesan Garlic Sauce that's pure indulgence. 😋 Join me as I guide you through the step-by-step process, revealing the secrets to achieving crispy perfection every time. Whether you're a wing fanatic or just a food lover, you won't want to miss this savory spectacle. Watch, learn, and get ready to transform your kitchen into a flavor-packed wing paradise. Don't settle for boring food—join me and make your taste buds dance! 💃🕺 Hit that 'Like' button if you're ready for a wing-tastic experience and be sure to subscribe for more exciting culinary adventures. Let's get cooking and remember, 'Don't Eat Boring Food!!' 🌟" Merch!! https://allamericancooking.creator-spring.com #wings #airfryer #deepfryer #sauce

"🍗 Crispy vs. Crunchy! Air Fryer vs. Deep Fryer! 🍗 Get ready to elevate your chicken wing game because in today's episode of 'Don't Eat Boring Food!!' we're diving into the ultimate wing showdown! 💥 We're taking perfectly dry-brined chicken wings and putting them to the test with two epic cooking methods. Half of these wings are getting that air fryer treatment for a healthier twist, while the other half is taking a flavorful dip in the deep fryer for that irresistible crunch! 🍽️ But that's not all - we're doubling the flavor fun with two mouthwatering sauces. Picture this: heavenly Honey-Garlic Buffalo Sauce that packs a sweet and spicy punch, and a creamy Parmesan Garlic Sauce that's pure indulgence. 😋 Join us as we guide you through the step-by-step process, revealing the secrets to achieving crispy perfection every time. Whether you're a wing fanatic or just a food lover, you won't want to miss this savory spectacle. Watch, learn, and get ready to transform your kitchen into a flavor-packed wing paradise. Don't settle for boring food—join us and make your taste buds dance! 💃🕺 Hit that 'Like' button if you're ready for a wing-tastic experience and be sure to subscribe for more exciting culinary adventures. Let's get cooking and remember, 'Don't Eat Boring Food!!' 🌟" Merch!! https://allamericancooking.creator-spring.com #cooking #recipe #chickenwings

"🍗 Crispy vs. Crunchy! Air Fryer vs. Deep Fryer! 🍗 Get ready to elevate your chicken wing game because in today's episode, we're diving into the ultimate wing showdown! 💥 We're taking perfectly dry-brined chicken wings and putting them to the test with two epic cooking methods. Half of these wings are getting that air fryer treatment for a healthier twist, while the other half is taking a flavorful dip in the deep fryer for that irresistible crunch! 🍽️ But that's not all - we're doubling the flavor fun with two mouthwatering sauces. Picture this: heavenly Honey-Garlic Buffalo Sauce that packs a sweet and spicy punch, and a creamy Parmesan Garlic Sauce that's pure indulgence. 😋 Join me as I guide you through the step-by-step process, revealing the secrets to achieving crispy perfection every time. Whether you're a wing fanatic or just a food lover, you won't want to miss this savory spectacle. Watch, learn, and get ready to transform your kitchen into a flavor-packed wing paradise. Don't settle for boring food—join me and make your taste buds dance! 💃🕺 Hit that 'Like' button if you're ready for a wing-tastic experience and be sure to subscribe for more exciting culinary adventures. Let's get cooking and remember, 'Don't Eat Boring Food!!' 🌟" Merch!! https://allamericancooking.creator-spring.com #wings #airfryer #deepfryer #sauce

Another great comfort food idea! This slow roasted chicken over root vegetables is a one pan meal that's perfect for Sunday dinner! It all starts with the roasted garlic compound butter which is slathered all over this bird including under the skin on the breast meat to help keep the breast from drying out during the slow roasting process. Under the chicken collecting all the drippings for maximum flavor are an assortment of root vegetables - turnips, parsnips, and carrots. Feel free to add potatoes, or swap out with any other vegetables you'd like! It finishes with a simple chicken gravy, but that's for another video! Some of you may notice this is a repeat of a video I did almost 2 years ago. That's because my editing skills have vastly improved, and I wanted to trim the 26 minute video down to 5 minutes or less... Mission Accomplished!!! So enjoy this updated version, make this recipe at home, leave a like, a thanks, a comment, share with your foodie friends, and don't forget to subscribe if you haven't already! Don't Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com #onepanrecipe #sundaydinner #comfortfood

This is comfort food at its finest! When I was growing up, my mom wasn’t the greatest cook. She had a few recipes that she made well, and this was one of them. But she didn’t know about using things like kosher salt and freshly ground black pepper and what a difference it makes to season meat before cooking it. Nor did she know the importance of searing meat before finishing it off in the oven or a slow cooker. So I took her basic recipe and added a few simple techniques that just make the whole dish better while still adhering to the original recipe that I grew up loving. Very simple, she would add sauerkraut, stewed tomatoes, brown sugar, and either a pork roast or a pork tenderloin to a slow cooker and just let it do its thing. My change? Seasoning the pork tenderloin with kosher salt, freshly ground black pepper, and garlic powder. Then searing all sides and edges in a screaming hot cast iron pan to get that Maillard reaction for added flavor and texture. That’s all I changed. Other than adding some fennel seeds, freshly ground black pepper, onion powder, and garlic powder to the sauerkraut mixture. Amazing what simple preliminary steps do to make a delicious dish that much better!! The frozen bread dumplings? Steamed them in the microwave just like she did. Added a pat of butter to the hot dumplings just like she did. My change? Garnished with some chopped green onions. #gamechanger The potato dumplings? Boiled them in salted water just like she did. My change? After the dripped fry for a minute, tossed them around in a pan with some butter over medium-high heat to get a little golden brown deliciousness. Another #gamechanger Plating? Laid out a heavy spoonful of that sauerkraut mixture. Topped that with a few slices of that delicious pork. A couple of each of the dumplings on either side. Garnished the whole dish with some chopped green onions. Comfort food is amazing. A few minor changes make it even more amazing. Don’t Eat Boring Food!! Merch https://allamericancooking.creator-spring.com/ #comfortfood #sundaydinner #slowcookerrecipe

So many things to do with pork tenderloin! And this is one of my favorites! Smoky, sweet, salty, spicy, savory, and absolutely delicious in every single bite! This recipe is just a template, use whatever filling ingredients you want! But the most important thing is to learn the technique of “roll cutting” your tenderloin into a flat piece of pork, then pound it out to get it as even as possible. Spread your desired filling inside and roll that kid back up tightly! The result is a beautiful presentation when sliced, displaying the beautiful pork rolled around the filling. I’ve done this a few different ways… I’ve spread some homemade cranberry sage stuffing and rolled it up, seasoned it simply with salt, pepper, and poultry seasoning then seared it, and finished it in the oven. I’ve spread some chive cream cheese, fresh spinach, roasted red peppers, then rolled it up and seasoned it with Greek seasoning and cooked it on the grill. And in this video, I combined J-pepper cream cheese with chive cream cheese, fresh garlic, and chipotle chili powder. Spread the cheese on the pork and topped it with minced chipotle peppers in adobo sauce. Rolled it up, wrapped a bacon weave around it, dusted it with brown sugar bourbon rub, and smoked it at 325F with some hickory and pecan wood. Whatever you fill it with, whether you wrap it in a bacon weave or just parallel strips of bacon, whether you sear it and finish it in the oven, smoke it, or sear it on the grill and let it finish cooking indirectly… you can’t go wrong! As long as the internal temp is 145F when you remove it from the heat and let it rest for 10 minutes before slicing, you’re going to be happy with your creation! So get creative! Use this method to make your next pork tenderloin look like a fancy 5-star meal, wow your family and dinner guests, and enjoy delicious pork tenderloin in a more exciting way! Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com/ #roulade #baconweave #chipotle #creamcheese

SPAM!!! Who doesn’t love it? Ok… a lot of people don’t. But… Spam Burnt Ends? Now we’re talking!! This is meat candy at its… least expensive! But still delicious!! I cubed up two cans of Spam, soaked them in water overnight to cut back on the saltiness, then patted them dry and tossed them with a good amount of @CHEFCUSO Hot Honey rub! Into the smoker they went for 2 hours at 250F with hickory, maple, and cherry wood. After two hours of some smokin hot love, the crispy little bits got divided up into aluminum meat loaf pans. (Cuz that’s… well, that’s what I had on hand) Each pan got a tablespoon of brown sugar and about a tablespoon of butter. Then I drizzled in about 1/4 cup of Open Pit Honey BBQ Sauce (any brand will do or make your own, just make sure it’s got some bite and some sweet honey goodness) Another 90 minutes in the smoker, and we’ve got sweet, spicy, smoky delicious meat candy! Don’t Eat Boring Food!! Don’t forget to like, comment, and SUBSCRIBE!! It helps this channel grow so I can continue to deliver content! Thank you for your support!! Merch!! https://allamericancooking.creator-spring.com/ #grilling #spam #meatcandy

We all love a good burger. And burgers come in so many shapes and sizes with infinite combinations of condiments and toppings. This is one of my favorites. The burger is seasoned perfectly and grilled over @Fogocharcoal and cooked to perfection. The peppery arugula is lightly dressed with earthy black truffle oil enhancing the flavor of the beef and leaving a pleasant mouthfeel. The nuttiness of Asiago cheese adds a subtle creaminess when it’s softened by the residual heat of that beautifully cooked burger. All of this served on a hearty pretzel bun toasted to perfection with a garlic compound butter. The flavors and textures are so rich, and everything works together to bring out the rich beefiness of a good quality burger. Each bite is complex and rich and packed with delicious umami flavor. This isn’t something you can eat more than one of, because the richness is almost overwhelming. But for an occasional hearty meal, the umami burger is an unbelievable eating experience. Don’t Eat Boring Food!! Please subscribe, leave a like, a comment, share with your foodie friends, and check out my merch store!! https://allamericancooking.creator-spring.com/ #recipe #grilling #gourmetburgers #cooking #umami

After failing my first attempt with three different pork bellies and three different flavors, I decided to give it one more try. I learned from my mistakes, I took my personal favorite of the @CHEFCUSO rub/sauce combinations, and this time… I nailed it!! May not be as pretty as his, but DAMN!!! The flavor, the texture… the crunch!!! Unreal!! Thank you to Chef Cuso for this amazing recipe (and the amazing rubs that he makes) and thank the food gods for helping me to get it right this time! He calls it “the best bite in barbecue…” He ain’t lyin’!!! Don’t Eat Boring Food!!! And don’t be afraid to try the recipes you see on this channel and all the other amazing channels out there! Be sure to follow Chef Cuso’s channel, and while you’re at it, please subscribe to this channel for more amazing recipes! #cooking #recipe #bbq

So many outdoor cooking videos. Rivers. Rocks. Expensive ingredients. Fancy cookware… Are you prepared if you’re stuck out there alone?? A good knife, something to start a fire with, your instincts, and your dog. That’s all. you. have. Maybe you get someone to give you some scraps. Maybe you steal something to survive. Maybe you come across something that will help. In this instance, a rusty old chimney starter, a handful of partially burned charcoal, and a used grill grate worked. (Though I have done this with an upside down metal shopping cart in the past) Some folks having a family outing in the woods were kind enough to donate a couple of hot dogs and a stale bun. A clean(ish) paper plate was part of their refuse. A couple of mustard packets that I found made for a welcome condiment. So I got to work… Using those leftover coals and some paper trash I found, I turned the chimney upside down and got the coals lit. Put the grill grate on to heat it up, and used some damp tree leaves to clean it as best as I could. Put the grated back on, got them nice and hot, and put the stale bun on to toast it. Meanwhile, my knife made some nice spiral slits in the dogs. (These dogs had cheese inside them! BONUS!!) An old abandoned couch gave Obi a comfy place to sit while a broken old folding chair gave me a workstation to plate my delicacy. Squeezed out the mustard packets onto that beautifully grilled bun, then put my hot dog on there. Delicious!!! With an extra dog but no bun, it seemed only fair that I cut it up and shared it with Obi… no need to make him find his own food when this treasure trove was handed to me with plenty to share! Sure… I could bring fancy ingredients and fancy cookware out into the wild. Cutting board, crisp lettuce, tomatoes, onions, garlic, and wagyu steak… But let’s be real. If you’re ever trapped out there, you take what you can get and make the best of it. Maybe next time, I’ll show you how to trap, kill, clean, and cook something you gathered in the wild so that when you are stranded somewhere, you know how to survive and still make your food as delicious as can be. For now… we’ll take the handouts and enjoy them like it’s our last meal. Don’t Eat Boring Food!! And don’t expect to have a 5-star meal out in the woods without tons of preparation and expensive tools at hand!

I challenged myself to make a huge breakfast sandwich. And this was the result. It began with a bacon weave. Then homemade buttermilk biscuits, which I’ve made before. But rather than make a dozen biscuits… I made two. Two 10-inch buttermilk biscuits. Then a 3-pound breakfast sausage patty made with original, sage, and spicy hot breakfast sausage. The patty was topped with 8 slices of white American cheese. Then 10 eggs were seasoned and scrambled with a little heavy cream and cooked to perfection in a 10-inch cast iron pan. As if that wasn’t enough, I made my famous sausage gravy. Because what’s breakfast without gravy??? The shorts video of this things being built has been up for a while, but I had over an hour of footage showing the process of building this thing. I got that down to less than 10 minutes. Added some filler footage and an intro worthy of a sandwich like this. And now you can see the entire process. Was it stressful? Yes. Painful? Not as bad as it could have been. Time consuming? Yes. Do I want you to try this at home? Absolutely not. The gravy, yes. The buttermilk biscuit recipe? Do the same thing but use a biscuit cutter to make normal sized biscuits out of it. Everything else? By all means, but on a much smaller scale. Unless, of course, you want to challenge yourself as I did. If that’s the case, you have the tutorial now to show you exactly how to do it! Please subscribe, leave a like, a comment, please share the video with your foodie friends… And if you really want to help support me, click on that super thanks button and make a small donation to help support this channel so that I can continue to bring you content! Any and all support is greatly appreciated, even if it’s just a like, a comment, and of course, smashing that “Subscribe” button! Thank you for watching and for you support! Don’t Eat Boring Food!! Merch! https://allamericancooking.creator-spring.com/ #giantfood #baconweave #sausagegravy #breakfast

It was meant to be a #shortsvideo, but it was too long. I may re-edit; I already took a bunch out. So… take it for what it is and enjoy! Please subscribe! And check out the merch store! Don’t Eat Boring Food!! #wagyu #burgers #latenight

I had an idea for a marinade for a couple of beautiful inch-and-a-half thick bone-in pork rib chops. The idea was to marinate them overnight. 8 days later, I finally cooked them. Now the marinade alone would make these pork chops taste incredible. But why stop at an 8-day marinade?? I decided to try my hand at a new basting sauce that wound up being the most incredible glaze I could have ever imagined! Did you ever think you would mix fig with mustard? Neither did I. But, after some research, some experimentation, and a few taste tests, I put together something magical, and it’s now my favorite way to cook pork!! I am definitely going to try this recipe again… but on a full slab of pork ribs! I just know that a little smokiness is going to take this recipe to a whole new level of awesomeness!! The full recipe for both the marinade and the glaze are included in this video. Trust me when I tell you that you will want to try this one for yourself!! And will I be upset if someone beats me to the punch and uses this recipe on ribs before I get the chance to?? Hell no!! Because that is the purpose for this channel!! To share with you my passion, my experiments, my recipes, and my creativity to help inspire you to make more delicious food at home! So please give this one a try! And leave me a comment, let me know what you think of it! Or what you did differently! I love to hear from others that take my recipes and make them their own! It’s why I do what I do, and why I love every minute of doing this! Don’t forget to leave a like, share this video with your friends, and please smack that subscribe button! That’s the best way to help my channel grow! And hit that notification bell! That way you will be notified when new videos are uploaded! Thanks for watching, and Don’t Eat Boring Food!! Don’t forget to check out the merch store! https://allamericancooking.creator-spring.com/ And if you like the knives I use, you can buy them here: https://us.razarknives.com/products/phantom-series-saffire (Just please send a message to customer service and tell them you found out about them from All American Cooking! Thanks!!) #porkrecipe #fig #mustard #marinated #reversesear #grilling #chargriller

Dry aged? Or dry brined? Which is better? When it comes to chicken, dry brined is a very common method of prepping the meat. However, dry aged chicken can be a beautiful thing… I just don’t recommend doing it for weeks like you would with steak. 24 hours uncovered in the fridge on a rack is plenty to get a deep, rich, and delicious flavor out of a chicken. But which is better? Dry aged or dry brined? I put it to the test using some locally sourced farm fresh chickens. And I cooked them low and slow with ​⁠@Fogocharcoal and some bourbon barrel oak wood. On the Weber Kettle. Using a rotisserie attachment. Oh… yes. Using the same seasoning and the same aromatics and cooking them together using the same method and basting with the same roasted garlic & herb lemon butter sauce, the difference in taste could only come down to one factor. And let me tell you, the difference was very clear!! The dry aged had such a deeper, richer, more luxurious flavor than the dry brined. However, the dry brined was juicier and more fall-apart-tender, and had a deeper saltiness that made it irresistible. So who won?? I did! And you can too!! Simply tasting these amazing chickens was enough to give me the ultimate victory! I really want you to try this at home! Don’t have farm fresh chickens? No problem. Storebought organic chickens will give you very similar results! Don’t have the rotisserie attachment for your Weber Kettle?? No problem!! Click the link below to get yours! It’s a 2-in-1 rotisserie attachment as well as a pizza oven attachment for any 22” kettle style grill! Or… you can do this in a countertop rotisserie, you just won’t get the smoky flavor. Or you can do this in the oven… but I recommend putting the chickens on a rack over a sheet pan and cooking them at 275 until an instant read thermometer registers 165F in the breast meat. It just won’t have the smoky flavor or the same self-basting flavor from a rotisserie. But I promise it will STILL be delicious!! Don’t be afraid to experiment, and Don’t Eat Boring Food!! 2-in-1 rotisserie and pizza oven attachment!! Skyflame 2 in 1 Black Coated... https://www.amazon.com/dp/B09ZV5WPSQ?ref=ppx_pop_mob_ap_share Merch!! https://allamericancooking.creator-spring.com/ My Knives!! (If you order, be sure to email customer service and let them know All American Cooking sent you!) https://us.razarknives.com/products/phantom-series-saffire #rotisseriechicken #chicken #recipe