Michael_A_K

Who loves Steak & Potatoes??? Most of us that aren’t vegetarian or vegan, that’s who!! If you’re a “steak & potatoes” type of person, you are going to LOVE this! Everything comes together quickly, it’s all cooked on the grill, minimal ingredients, very little technique, super simple, and OMG!!!! So freaking delicious!! Pommes de terre fondates is the French term for the amazing potatoes. It literally translates to “Melting apples of the ground.” “Fondant” in French means “melting,” and that is exactly what these potatoes do… the melt in your mouth!! The beauty?? This works with ANY type of potato. But if you’re using a starchier potato like russet or red, just eliminate the flour. Since I used golds and they aren’t as starchy, I added the flour to thicken the gravy that is naturally created from this cooking method. Now, some recipes want it to be SUPER fancy and have you use a ring mold to cut your potato cylinders and then bevel the edges with a peeler. And if you’re looking for a super high end fancy dish for plating, then by all means, go for it!! Here on All American Cooking? “Ain’t nobody got time for that!” As long as the sizes of your potato “cylinders” are mostly fairly kinda sorta even, you will be FINE!!! If you’re not cooking on the grill or using cast iron, get your carbon steel or stainless steel… or yes, even your Teflon coated pan SCORCHING hot! I mean, preheat that kid for at least 5 minutes. Do NOT use olive oil or butter alone - these temps will scorch both leaving you with a nasty butter flavor. I recommend clarified butter or ghee, or use a high smoke point oil like avocado or grapeseed and then a pat of butter for flavor. Oil keeps the butter from scorching. Lay your kids in there and let them cook. 5-6, even 7-8 minutes, checking for color. You want that Maillard reaction to give you a nice browning on the potato. Once it’s there, flip your kids. As that crust is forming on the other side, nothing wrong with tilting your pan and using a spoon to baste some of that liquid gold onto those potatoes. Now, if you’re using red or russet potatoes, no need to add any flour. They’re starchy enough. Just add enough chicken stock to cover the potatoes about halfway. Then transfer to a 350F oven and cook for 15-20 minutes until super tender and the liquid is reduced by at least half or more. What liquid remains will have thickened slightly from starch in the potatoes (or the flour added to make a roux if you’re using gold potatoes) Plate you spuds and spoon some of that silky gravy over the tops. These potatoes absorb a lot of that chicken stock, making them super soft, super tender, and super delicious!! It’s the easiest way to make ordinary potatoes less boring, and again - if you want to do the ring cutter and beveled edges to make it super fancy looking? Do it!! Impress the hell out of your family and friends and make them think you went to French culinary school!! (Don’t worry, your secret is safe with me!!) And how about that steak??? The reverse seat method is one of several ways to get a perfectly cooked, tender, juicy, and delicious steak! Simply cook it indirect heat on your grill or in your oven until the internal temp is 125F. And then give that kid a crust! Use the hot coals, a scorching hot cast iron pan, a broiler, a torch… whatever you need to do to give that kid a crust! Just make SURE to let it rest because that blasting hot heat is gonna have the juices inside going haywire, and they need to relax and slow their roll before you slice into that beautiful steak. Thanks for watching! Please subscribe, leave a comment, a like, share the video, all of this helps me tremendously!! Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com/ My knives!! (If you buy, send a message to customer service and mention All American Cooking!) https://us.razarknives.com/products/phantom-series-saffire #potatorecipe #grilling #castironcooking #steakandpotatoes

Chicken Hearts!! 🤢 No, I know it sounds gross to some; but trust me when I say these things are DELICIOUS!! There are many ways to prepare chicken hearts, but I picked my favorite - deep fried; and I decided to try a new recipe - marinated and grilled and briefly smoked with some apple wood, then basted in the reserve marinade. And Oh. Em. GEE!!! Chicken hearts are packed with nutrients, quick and easy to prepare, and absolutely delicious! So put aside your squeamishness and try something new for a change! Don’t Ear Boring Food!! Merch!! (Notice I’m wearing my All American Cooking t-shirt! Get yours today!!) https://allamericancooking.creator-spring.com/ #chickenheart #deepfried #grilled #smoked #delicious

So many ways to cook bacon, and this is another one of my favorites!! I almost always prefer cooking bacon on a rack on a foil lined sheet tray in the oven. More even cooking, less greasy, bacon stays straight and doesn’t curl up. With this recipe, the baking method is really the only way to do it! Mixing light brown sugar with spicy chili-infused honey and bourbon with a hint of garlic and then brushing that mixture on the bacon does something magical! Finishing it off with some freshly ground tricolored pepper just enhances this deliciousness! I’ve tried doing this at a lower temperature, but the sugars still caramelized and got very dark before the bacon was cooked to my liking. It’s nearly impossible to get the bacon super crispy with this method, but slightly chewy works just fine because this flavor combination is insane!! I also tried painting both side of the bacon with the magic mixture, but the bacon stuck to the rack in such a way it was nearly impossible to pull off a whole slice in one piece. So paint it thick on one side, and you’ll get all the flavor out of this recipe without the bacon sticking! Warning - it will likely smell like it’s burning. That’s just the excess sugar and honey dripping onto the pan beneath. Hence the foil lining for easier cleanup. Try this at home! Great by itself or on an everything bagel with egg, cheese, and caramelized onions or shallots! Or on a burger with grilled pineapple, fire roasted jalapeños, and gruyere cheese! Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com/ My Knives!! (If you order, message customer service on Facebook and tell them Michael Alan from All American Cooking sent you!) https://us.razarknives.com/products/phantom-series-saffire #bacon #bourbon #cooking #recipe

I challenged myself to make a huge breakfast sandwich. Two homemade buttermilk biscuits, 10 inches in diameter. One (3lbs) sausage patty cooked to perfection in a cast iron pan. Topped with 9 slices of hwhite American cheese. Ten eggs, seasoned and beaten with some heavy cream and buttermilk, cooked to perfection in a cast iron pan. 12 slices of bacon, weaved. But I wasn’t done there. This 4.5+ lbs behemoth was cut into pie slices and topped with my amazing homemade sausage gravy! Talk about an artery cloggin good time!! This is just the recap food porn short version. The full step by step video will be uploaded by Monday morning. If you’re not already subscribed, please subscribe! Leave a like, leave a comment, and Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com/ My Knives!! (Mention All American Cooking if you place an order!) https://us.razarknives.com/products/phantom-series-saffire #breakfastsandwich #sausage #buttermilkbiscuits #egg #cheese #bigbreakfast #hugefood

SPATCHCOCK!!! It’s just so fun to say! Alright, alright… grow up! But seriously, what a great way to cut down the cooking time of chicken! And to dry brine it first and baste it with seasoned butter while grilling?? Well, check out the results! Crispy skin, juicy as a girl whose man just won the lottery, and incredibly delicious!! And so much fun to say… Merch!! https://allamericancooking.creator-spring.com/ My knives (tell them All American Cooking sent you, maybe they’ll sponsor me!) https://us.razarknives.com/products/phantom-series-saffire And check out my audio podcast!! https://talkingitover.buzzsprout.com/ #spatchcock #chicken #recipe

You’ve seen me cook a tomahawk over an open fire because the flavor that cooking with wood gives to this gorgeous cut of meat is amazing! But now I take it up a notch and cook it low and slow with the offset smoker, keeping my smoker temp between 225F and 250F the entire time. But first, I dry brined it in the fridge for 24 hours. The deep red color this glorious hunk of beef had after the dry brining was intense!!! Wrapping the bone in foil to preserve it so Obi can enjoy it later, I seasoned it simple with freshly ground tricolored pepper and garlic powder. Adding a pat of butter during the smoking process made it that much better… Then another pat of butter before hitting it with my flame thrower helped richen the flavor and gave it an amazing crust! Perfect medium rare. Thin slices against the grain and it practically melted in my mouth! And you know Obi had to get a slice before it was all gone… Thanks for watching! Please like, share, comment, and if you’re not subscribed, please subscribe for more recipes and cooking techniques! Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com/ My knives!! (Tell them you heard about them from All American Cooking) https://us.razarknives.com/products/phantom-series-saffire #steak #tomahawk #offsetsmoker #spoileddog #allamericancooking

Whether you choose chopped into cubes or thin sliced, use this recipe the next time you want an amazing potato side dish at your next BBQ! Combining the buttery goodness of gold potatoes with the sweetness of vidalia onion and the savory sweet taste of garlic gently cooked and steamed in a foil pouch on the grill (or in an oven) makes such an easy, delicious, and amazing side dish to any meal! When creating this recipe, plan on making according to your guests - average 2 small potatoes or one large potato per person. For every 5 potatoes, I go about 1/2 large onion and then one clove of garlic for each potato. Then add enough olive oil just to coat everything but not to drown it. If you have to make multiple pouches, by all means do that because it can get pretty thick and won’t cook right unless you’re able to lay that pouch out flat. Play with this recipe, this is just a template! Add fresh herbs, add a little crushed red pepper, add anything you want! Get creative, make delicious sides, and Don’t Eat Boring Food!! Merch!! https://allamericancooking.creator-spring.com/ My knives!! (Tell them All American Cooking sent you!) https://us.razarknives.com/products/phantom-series-saffire #hobopotatoes #pouchpotatoes #epicsides #grilling #cooking #potatorecipe #potatoes

I tried to edit part 2 of this video into another #shortvideo , but just like my attempt at ​this @CHEFCUSO recipe, that was a failure. Of the three, mine somehow turned out having the best texture, but none of them were as beautiful and as crispy as the ones I saw him do. My guess is, I either didn’t smoke them long enough, or I didn’t puncture enough holes in the skin. Or maybe not enough salt. Or maybe a less consistent temperature on my offset smoker due to the size and the differential in temperatures from one side to the other. Perhaps trying to do all three at once was what caused it to fail. Either way, the flavor was on point with all three. No one could pick a favorite flavor. So there’s that. I will try this again, but next time I will only do one at a time, so I won’t be able to do the side by side comparison. In any case, I decided to post this video anyway to show you that sometimes, things don’t work out exactly as planned. But it’s no reason to give up. We learn best by experimenting and figuring out what works and what doesn’t. I hope you enjoyed this failure! Lol I hope everyone had an awesome Independence Day! Thank you for watching, please subscribe for more! Likes and comments are nice too! Don’t Eat Boring Food!! (Even if it doesn’t turn out perfect!) Merch!! https://allamericancooking.creator-spring.com/ My Knives!! https://us.razarknives.com/products/phantom-series-saffire #cooking #fail #porkbelly

I saw @CHEFCUSO do this… in fact, he did it twice! And he made it look and sound so amazing, I said “I HAVE to try this!” So I’m duplicating his recipe… Both, actually. Plus I’m doing a third one with my own seasoning and my own sauce. So we’ll see which is better - one of his masterpieces… or maybe mine? This is just a prelude of what’s to come, here more for the comedic entertainment value. I will be putting out a full video when all three are done and doing the taste test with multiple people to see which is better. In the meantime, if you’re not already subscribed, please subscribe! Leave a like and a comment so my videos are easier for others to find! And while you’re at it, go subscribe to @CHEFCUSO on YouTube! He has amazing videos, incredible recipes, and lots of great offerings in his store! Don’t Eat Boring Food!! Merch https://allamericancooking.creator-spring.com/ #chicharronporkbellyburntends #bbq #tryingtiktokrecipes

No need for a grill or a smoker if you got a fire pit and a grate to cook with! What’s more rustic than cooking a beautifully seasoned tomahawk ribeye steak over an open fire, and of course, basting with some seasoned butter? I’ll tell you what… Nothing. Have fun with your cooking, be creative, and enjoy cooking outdoors! Don’t Eat Boring Food!! Subscribe for more! Merch! https://allamericancooking.creator-spring.com/ My knives (tell them All American Cooking sent you) https://us.razarknives.com/products/phantom-series-saffire My wireless thermometer (tell them All American Cooking sent you) https://combustion.inc/products/predictive-thermometer-and-display #outdoorcooking #firecooking #tomahawksteak

I’m sure you’ve all heard of ​⁠Guga and seen him cook his amazing steaks! Well, I bought some of Guga’s Rub, made a compound butter with it like he does, used the same technique he uses of rotating the grill grates during the searing process, and cooked this amazing steak on my Weber Kettle using @Fogocharcoal ​⁠ Premium Lump Charcoal. Let me tell you something… There is a reason that Guga is the master of grilling steaks! Basting in butter helps, but with this rub mixed in with the butter on top of an already beautifully seasoned steak (I kept it very simple, just like Guga - a good amount of salt, freshly ground black pepper, and garlic powder, that’s it) What an amazing flavor! The steak, as you can see, was cooked to a perfect medium rare thanks to the thermometer I used (not the same thermometer Guga uses, but I am very happy with the one I use because I can sear with the thermometer in) I highly recommend Guga’s method, his rub, and check out his channels on YouTube, he has 3 of them! Make better steaks, and Don’t Eat Boring Food!! My thermometer - https://combustion.inc/products/predictive-thermometer-and-display My knives - https://us.razarknives.com/products/phantom-series-saffire My merch - https://allamericancooking.creator-spring.com/ Guga’s channels - ​⁠ @guga @GugaFoods @SousVideEverything ​⁠ ​⁠

I’ve smoked a few briskets in my day, from choice grade to prime to angus. But this Australian Wagyu Brisket (BMS 8-9) from ​⁠@GrandWesternSteaks was by far the most delicious, the most tender, and the fastest brisket I’ve ever smoked! Unlike my last brisket video that smoked on the Weber Kettle using the Slow N Sear, this one went on my CharGriller barrel grill with the sidecar smoke box, essentially turning my grill into an offset smoker. Beginning with a small amount of ​⁠@Fogocharcoal to get my smoker going, I continuously added hickory, oak, and pecan wood chunks to keep my temperature steady between 225F and 250F, occasionally seeing a spike near 275F but using the vents to keep a consistent lower temperature. Surprisingly after only 4 hours, the temperature had reached 165F in the point and was hovering around 155F in the flat, and a gorgeous bark had set, so I pulled the kid off and wrapped it in pink butcher paper. Thankfully I though ahead to put drip pans under the grates, because this brisket rendered a LOT of fat! Still, it was juicy as could be, and wrapping was a little messy, but I got the job done. After allowing the fire to calm down after leaving the lid open while wrapping this beautiful brisket, I placed the wrapped hunk of cow back on the smoker and just kept an eye on the temperature of the smoker, again not letting it climb above 275F and not allowing it to fall much below 225F before adding more wood and adjusting the vents to maintain a consistent temperature. After only 6 more hours, this beautiful brisket was probing like soft butter, with a temp of 199F in the point and 196F in the flat. So into my Yeti cooler it went to spend the next 6 hours resting before it was time to serve. And she jiggled like a big hunk of meat jello, so I knew for sure, this baby was done!! The simplicity of the seasoning, the flavor of the combination of hickory, oak, and pecan, and of course the quality of Australian wagyu made this brisket one of the best briskets I’ve ever tasted, let alone the best I’ve ever made. Don’t be afraid to smoke a brisket at home! With proper trimming, proper seasoning, and the patience required to get your brisket to the right temperature before wrapping and the right tenderness before pulling it from the smoker, and then the all important resting stage - which should be a MINIMUM of one hour, and up to 10 hours depending on the size of your brisket and the quality of your cooler - you, too, can be eating quality smoked brisket and sharing with your family and friends the rewards of you effort and patience! Thanks so much for watching, thanks to those that have commented and emailed and submitted requests, thanks to those following ​⁠@allamericancooking on Facebook and Instagram, and a ha-UGE thanks to all my subscribers! If you’re not subscribed, please click that subscribe button and hit that notification bell 🔔 so you will know when new videos are uploaded! And don’t forget to smack that like 👍🏻 button and leave me a comment so that others can find my videos more easily! And above all… DON’T EAT BORING FOOD!! Merch: https://allamericancooking.creator-spring.com/ My knives (be sure to mention All American Cooking if you buy yourself some!): https://us.razarknives.com/products/phantom-series-saffire My wireless thermometers: https://combustion.inc/products/dueling-predictive-thermometers-and-display And of course, the best brisket and other great meat: https://grandwesternsteaks.com/jc-wagyu-brisket-8-9.html #smoke #smokedmeat #brisket #smokedbrisket #australianwagyu

This was an idea I had a few days ago, based off of two things I’ve be made in the past - a hot dog wrapped in ground beef, and a hot dog wrapped in cheese and J-Pepper rings. Problem was, the American cheese didn’t stick and the J-Peppers didn’t fit. And the meat wrapped dog was good but it needed more. So my idea: use cream cheese on the dog to help the American cheese stick. Then use much larger J-peppers, and cut a slice to open them up and clamp around the cheese wrapped dog. Ground beef? Good… but mixed with ground pork, an egg to help bind, and some delicious seasonings? Now we’re talkin! But then I thought of the dragon bombs! Wrap the whole thing in bacon!! Yes!!! But I didn’t want to do the raspberry chipotle sauce that I put on the dragon bombs. I wanted something sticky, sweet, spicy, with that vinegar bite that makes BBQ so amazing! So I made a quick sweet and spicy sauce that will thicken nicely and form a sticky glaze when hit with some smoky heat. And that’s when I decided… smoke! Hickory smoke - yes I use it a lot, I do use other flavors. But I felt hickory would do this delicacy justice! So this video documents my first attempt at making this idea into a reality. And I have to be honest, it was a lot of work, it was tedious, and it was messy. But it was SO worth it!! Take the time, do this at home, and be rewarded with your efforts! You will NOT be disappointed!! Thanks for watching, if you’re not subscribed, please subscribe for more videos and recipes like this, and most importantly, DON’T EAT BORING FOOD!! Check out the merch store: https://allamericancooking.creator-spring.com/ My knives: https://us.razarknives.com/products/phantom-series-saffire Make sure you send a message saying you heard about these from All American Cooking #recipe #meatlovers #baconwrapped

It’s as simple as seasoning and grilling a steak, caramelizing some shallots, whipping up a 4-ingredient sauce, cutting and buttering and grilling some bread, and building the most delicious and epic steak sandwich! If you get nothing else out of this, at least make that sauce because… wow. It’s off the chain! Don’t Eat Boring Food!! Merch: https://allamericancooking.creator-spring.com/ Follow All American Cooking on Instagram and Facebook, make a donation, leave a like, click subscribe, leave a comment, buy some merch… thank you for all your support!! #cooking #steaksandwich #recipe

My first steak experiment and my first time dry aging my own steak! I began with two strip loins from whence the New York Strip Steak comes. One went into the freezer for 30 days and then taken out to thaw for 15 days. The other was placed in a dry aged bag and into my refrigerator for 45 days. My vacuum sealer didn’t like these dry age bags, so I was forced to use a sink full of water to force out as much air as possible, but not as efficient as a vacuum sealer, and so I wound up with more oxidation than I expected or was hoping for. Thankfully, this didn’t affect the flavor of the dry aged steaks, only the color and the texture. They did not have that deep red color before cooking, and therefore didn’t get that beautiful pink color when cooked to medium rare. They were still tender and juicy, but not as much as they should have been. This just means I’ll have to keep working and invest in a better vacuum sealer… or fork over the money for an actual dry age refrigerator! That’s why it’s so important for you to subscribe, like, comment, and watch these videos in full! I can’t begin to explain how much that helps support the cost of running this channel! Also, merch! You can help support my channel by making a purchase at my mercy store and sharing with everyone you know the iconic message of DON’T EAT BORING FOOD!! Merch store can be found here: https://allamericancooking.creator-spring.com/ My first time using these new wireless thermometers and so far I am very happy! Easy to connect unlike others I’ve tried, and also different is that I can use them while searing, whereas with others, I had to insert the thermometer AFTER the searing for the indirect cooking part. If you’d like to try these thermometers, you can find them here: https://combustion.inc/products/dueling-predictive-thermometers-and-display And finally, I’ve been getting a lot of compliments on my knives, and I absolutely love them! Sharp, sturdy, well balanced, great hand feel, versatile, and a beautiful display on my workstation! The knives I use can be found here: https://us.razarknives.com/products/phantom-series-saffire And if you want to make a one time donation to help support this channel; the “Super Thanks” option is below the video, or you can make a direct donation to my PayPal: https://www.paypal.me/mkraj75?locale.x=en_US Or on my CashApp: https://cash.app/$mkraj75 As always, thank you for watching, please smack that like 👍🏻, leave me a comment, and if you aren’t subscribed, now’s the time to smash that subscribe button, and while you’re at it, click the little notification 🔔 so that you will know when new videos are uploaded. Thanks for your support, and DON’T EAT BORING FOOD!! #steak #sousvide #grilledsteak #castiron

This is no ordinary steak sandwich, this is one Epic Steak Sandwich made with a beautifully grilled ribeye steak, caramelized shallots, melted havarti cheese, and the most delicious 4-ingredient sandwich sauce you’ve ever tasted, all piled high on a buttered and grilled split loaf of sourdough! Come on, what could be more epic than that? Every component to this sandwich contributes to its epicness, and that’s not even considering the size of this behemoth! A whole 16oz steak and a whole sourdough loaf! This thing had to weigh in at at least 3lbs when it was all said and done! And every single bite of it was… well… EPIC! GRILL YOUR BREAD! And DON’T EAT BORING FOOD!! Merch available: https://allamericancooking.creator-spring.com/ #cooking #recipe #steaksandwich

Whether you call it salsa verde or roasted tomatillo salsa, this recipe is one you want to duplicate! Don’t have a cast iron pan? Drizzle some oil on the tomatillos, onions, and the J-pepper and put it under the broiler for about 3-4 minutes or until charred, flip everything and back under the broiler for another 3-4 minutes until charred. Then follow through with the rest of the steps! You… You might want to skip the part about forgetting to put the blade in the blender. #justsaying #whoops #fail Don’t forget to check out the merch store!! And this Mother’s Day weekend, use the promo code MOMSDAY for 10% off your entire order! Coupon good thru Sunday! Show everyone that you and your Mom (and maybe your dog) Don’t Eat Boring Food!!! Link to the store is here — https://allamericancooking.creator-spring.com/

It happened! Much sooner than I ever imagined, it happened! I reached over one thousand subscribers and this YouTube channel is now monetized!! I cannot thank you all enough, my friends, family, subscribers, and viewers! Without you, this would not be possible! To celebrate, I opened a merch store! (https://allamericancooking.creator-spring.com/) And, I cooked a Hokkaido Japanese A5 Wagyu Strip Steak I bought from @GrandWesternSteaks . And I cooked it on my Weber Kettle using @Fogocharcoal in the @SnSGrills Slow N Sear. Now you’ve seen me use the Slow N Sear for smoking. That’s because it does a great job for low and slow cooking. But, the word “sear” is in the name for a reason. Because it keeps that charcoal nice and hot, and keeps them together on one side of the grill for perfect zone cooking. And as you’ll see in the video, I really needed that cool zone for more than just the indirect cooking for this amazing steak! This steak has been sitting in my freezer since autumn. When they ship it to you, they vacuum seal it to lock in the freshness, and let me tell when I pulled this steak out and defrosted it, it looked just as perfect as it did the day it arrived. Perfect cut, 1-inch thick, beautiful marbling like I have never seen before… I have been watching a lot of videos and reading a lot about the wagyu experience, and it was definitely everything I ever dreamed it would be. This steak was so soft and tender before I even cooked it. I had to use gloves because it’s true what they say, the fat will literally melt from the heat of your skin. And of the many recommended ways to cook A5 Wagyu, I chose the most challenging method, the one that makes it very easy to ruin this perfect steak… grilling over charcoal. Let me tell you, it was a very nerve wracking experience, and I almost regretted it when I first started because I knew there would be flare ups, but wow! These were some serious flare ups! So, I used a technique I learned from watching @GugaFoods , and I flipped the steak onto the cool side of the grill, then rotated the grates to bring the steak back over the flame. Using this method, I was able to control my flare ups and give my steak a nice, golden brown color. Great tip, Guga, thank you!! He is, after all, the renowned master of grilling steaks, especially Japanese Wagyu A5! When the steak reached an internal temperature of 130F, I took it off and let it rest for 10 minutes - the longest 10 minutes of my life. I couldn’t wait to slice into this beautiful steak and see how I did with cooking it, and if all the great things I’ve heard about A5 Wagyu were true. They are!! My knife from @razarknives7798 sliced through this steak like butter, but honestly, as good as these knives are, I think the steak was so tender I could’ve cut it with a plastic knife. Of course you know, I had to let Obi, my special boy, get a slice of this amazing steak. And I couldn’t let poor Rocky (my brother’s dog) watch and not get a bit of his own. Next, it was a slice for me and Big Baby Brother. Yes, he’s big, but he is still my Baby Brother(he and Rocky are living with me for a while) Of course, I had to enjoy a few slices to myself! I mean, after all, I bought it, I cooked it, it’s my celebration! And it was a tremendous reward for all the hard work I’ve been putting into making this channel. The steak was perfectly seasoned with kosher salt and freshly ground black pepper, the crust was amazing, the texture was so tender and so juicy, and the fat left an amazing mouthfeel even after I swallowed each savory bite. Simply put, it was amazing. But since this steak is so rich and there’s so much fat, it would be hard to eat it all by myself, and my brother was full as he had just returned from dinner. And I sure wasn’t going to share it with the pups alone! So, since I already had some neighbors and friends visiting for the Chicken Bacon Ranch sandwich, I thought they should have a chance to taste this delicious steak, what may be a once in a lifetime opportunity for them to experience charcoal grilled A5 Wagyu steak. Because that’s what cooking is about and why I started this channel - to share my passion for food and cooking with others. And when I can share my cooking with friends, it’s the greatest feeling ever. Thank you again, friends and family! And Don’t Eat Boring Food!! The steak — https://grandwesternsteaks.com/hokkaido-a5-wagyu-strip-steak.html The charcoal — https://www.fogocharcoal.com/products/fogo-premium-lump-charcoal-35lbs-black-bag The Slow N Sear — https://snsgrills.com/products/slow-n-sear-deluxe The knives — https://us.razarknives.com/products/phantom-series-saffire Don’t Eat Boring Food Merch — https://allamericancooking.creator-spring.com/ #cooking #wagyu #japanesewagyu #grilling #steak #grilledsteak

Chicken Bacon Ranch Cheese What more do you need??? It’s the weekend, your neighbor got a new Pit Boss and all the ingredients to make Chicken Bacon Ranch Sammiches, but he’s never done it before and he wants it to be epic! So he calls on me to help and it becomes a cooking party at my place in the garage during a thunderstorm!! What could be better?? I’ve never used the Pit Boss flattop cooker before, took a little getting used to since it’s a nonstick surface and I can’t use my normal metal utensils! 😱 But we made it work. For the seasoning, apparently it is no longer in production, but I used a garlic-jalapeno seasoning that also has all the main ingredients in ranch seasoning. So, if you can find a garlic jalapeño ranch seasoning, or you can make your own by combining 2 parts ranch seasoning with 1 part garlic powder and 1 part jalapeño chili powder. Should get you to about the same place. Obviously cut back on the jalapeño powder if you want it a little less spicy. Thank you for watching, please like, comment, and if you’re not already, I’d love it if your smash that subscribe button, maybe consider clicking the bell icon so that you can be notified when new videos are uploaded! Enjoy your weekends, your neighbors and friends, and Don’t Eat Boring Food!!

The taste of Argentina in your own backyard! This traditional sandwich is made with Argentine style chorizo, fresh chimichurri, and salsa criolla. Best served on a grilled slice of a baguette and with a cold beer, or in this case, Modelo Chelada sprinkled with some Tajin. I know what you’re thinking… Michael, where do I get Argentine style chorizo? Can I just use regular chorizo? The answer is no, you can’t, and here’s why. Mexican style chorizo comes in a casing that cannot be digested, the sausage must be squeezed out of the casing to be cooked. Argentine style chorizo is more like a traditional sausage that’s ideal for cooking over an open flame on a charcoal grill, imparting that smoky, charcoal flavor and giving a nice, crispy skin. The sausage is cooked and then sliced in half lengthwise (easier said than done) and then returned to the grill to get some delicious grilled flavor directly on the meat. All the components of this sandwich work so well together. If you have the time, make the chimichurri and the salsa criolla the day before because the longer those flavors have to get to know each other, the better your overall eating experience will be! Salud! And Don’t Eat Boring Food!!! Thanks to @GrandWesternSteaks for amazing products. Order your Argentine style chorizo here… https://grandwesternsteaks.com/argentinian-style-sausage.html

Leftover Smoked Prime Rib? Leftover any kind of steak? Sure you could heat it up and eat it the same way you did when you first made it, but it’s not going to be as good as it was. Besides, there’s better uses for that leftover hunk of meat! Today, I’m showing you how to #MakeLeftoversGreatAgain by turning that prime rib or leftover steak into a delicious and super easy Cheesesteak sandwich! And the beauty here is, with these awesome deli containers, it’s so easy to prep everything and just cook what you need for the sandwich you’re making, and store the rest until you want to make another sandwich! Or an omelette! Or a frittata! Or any other used you can think of for your leftover ingredients that are all prepped and ready to go! Get these containers, there are so many uses for them! DuraHome Food Storage Containers with Lids 8oz, 16oz, 32oz Freezer Deli Cups Combo Pack, 44 Sets BPA-Free Leakproof Round Clear Takeout Container Meal Prep Microwavable, Airtight Lids (Mixed Sizes) https://a.co/d/5p0lMG3 Thanks for watching, and #DontEatBoringFood

PRIME RIB!!! What carnivore doesn’t love a delicious, tender, juicy, perfectly cooked prime rib? We ALL love it! But it’s so overpriced at a restaurant. And it’s usually under seasoned and over cooked. So why not make it at home? Sounds scary, doesn’t it? It’s not! There’s dozens of ways to make prime rib at home and dozens of store bought premade spice rubs that I’m sure are all delicious. But have you ever turned a spice rub into a compound butter? Well that’s what I did with this prime rib, and let me tell you… better yet, let me show you! Watch the video to see how it’s made! This prime rib went onto my offset smoker at around 225F, and I kept the temp of the smoker between 225F and 250F for the duration of the smoke. I used a combination of hickory and maple wood for this smoke, but started the fire with Fogo charcoal. When the internal temp of the rib roast was 129F, I broke out the torch to give the roast a nice crust. Unfortunately, it was getting dark outside at this point, so I was unable to capture good footage of this portion of the cook. But not to worry, my little pyromaniacs… plenty of torch videos will be coming in the near future. Also not filmed was the roasted garlic aioli I used to drizzle on the accordion potato cakes. I made it before I began filming, and the intent was to use it to have on a sandwich earlier, but then I decided it would be a perfect pairing with these potatoes, and I was right! It is extremely simple to make, and as promised, here’s the recipe… ROASTED GARLIC AIOLI 1/4C sour cream 1/4C mayonnaise (I use Kewpie) 1 TBSP roasted garlic (the store bought paste in a tube is fine, or roast your own) 1 tsp lemon juice Kosher salt & FGBP to taste Combine all the ingredients in a small bowl and mix thoroughly. Transfer to a squeeze bottle to make a nicer presentation. Will keep in the refrigerator for up to 2 weeks, but it won’t last that long, so don’t worry about it. Thanks for watching, leave a like, leave a comment, and if you’re not already subscribed, then please subscribe to my channel for more great recipes, click the bell for notifications when new videos are uploaded, and Don’t Eat Boring Food!! Help me make this hashtag go viral! #donteatboringfood

When I was in Columbus, OH a few years back, I stopped at a local place in the Brewery District for a bite and a pint. What I saw on the menu made my mouth water… Roasted Bone Marrow and Onion Jam served on grilled bread. It was an appetizer, I had never had ANY of the items listed in this particular dish, and I was anxious to try them all for the first time. Because that’s how I got to be the foodie I am today - always trying new things. Because you don’t know if you like it or hate it until you try it. It was delicious. The bone marrow was like beef flavored butter, perfectly seasoned and I detected a bit of herbs in it as well. The onion jam, to my amazement, was simple caramelized onions with an added sweetness and a little tang. After asking the server, it seems I guessed correctly - caramelized onions, brown sugar, and this one had a touch of balsamic vinegar. The grilled bread was much crispier that I imagined grilled bread to be, and had a hint of garlic flavor. A crostini, I was told, but made on the grill as opposed to in the oven. (In hindsight, I should have opted for this technique when making the crostini I made for this video, as mine quickly dried out and became extra crispy within 15 minutes of removing them from the oven.) I was shocked at the simplicity of this dish, and yet the complexity of flavors and textures I was experiencing. When I found out this particular restaurant was closed, I was determined to one day recreate what I had experienced that evening in Columbus. It’s been at least three years, maybe even longer. The details of time fade in the memory banks as we age, but the eating experience remains. I’m perusing through the @GrandWesternSteaks online menu, and behold!! https://grandwesternsteaks.com/beef-bones-for-marrow-canoe-style.html Beef marrow bones cut canoe style exactly the way I had experienced them! I ordered them immediately (along with a BMS 8-9 Wagyu brisket which I will smoke for a video and get into more detail than my previous brisket video) While waiting for them to arrive at my doorstep, I got to researching different types of onion jam. And I began to see a lot with bacon. Now I’ve had bacon jam before, I’ve had bacon jam with onions before. But I had never had a bacon-onion jam. My wheels started spinning. I know the basics of how to make an onion jam. I knew I would have to cook the bacon separately and add it back in later, otherwise it would be too greasy, even though cooking onions and bacon together is an aroma that will change your life (as briefly discussed in some unintentional B roll that was left in this video between my brother and I) I got to work on creating a recipe that would work, that was flavorful but not too complex. And then it hit me… bourbon. No seriously, I was drinking bourbon and suddenly I felt the effects of it. Came out of nowhere. I digress… Ok, Bourbon will be added. Bourbon, brown sugar, and bacon are like the three greatest “B’s” in the culinary world besides beef, but that will be beef butter (another great pair of B’s) from the bone marrow. I knew that some people added a bit of water to their recipes, which I’m not a fan of but I needed that extra liquid to help prevent the brown sugar from burning and to dilute the acidity of the necessary vinegar. And I began thinking of a rather dirty and lame joke I know involving making love in a canoe and light beer. Hence, the light beer became the stand-in for water since they are practically the same thing. The only aspect I struggled with was seasoning. I knew I needed garlic, but I didn’t know if it should come as pressed garlic or in the form of paste or powder. And at the time of cooking I realized I was out of the garlic paste and I felt fresh garlic would be too overpowering, the granulated garlic wound up being the chosen one. (I would still opt for the paste if you have it, add it before the brown sugar) I also wanted just a touch of smoky spice, but felt chipotle chili powder would be too much, so I opted for the subtle smokiness of my favorite, smoked paprika. The decision to go with dark brown sugar over light was easy, as I felt the richer molasses flavor of the former would pair nicely with the bourbon and help keep this a sweet and savory dish, not turn it into candy. Other than regretting using the oven to make the crostini instead of the flat top or grill pan, this turned out to be one of the best dishes I’ve ever made, and it is my honor and pleasure to share it with you. Thank you to those that have subscribed and those that may subscribe after watching this video. I have much more to come, I hope you’ll enjoy this journey I am taking exploring my passion for food, cooking, and entertaining, and that you’ll benefit from my experimentation. Likes and comments help a lot, too, so don’t be shy! Even if it’s negative, I can take it and learn from it. It still helps this channel. Enjoy this video and this recipe, thank you.. Don’t Eat Boring Food!

Bourbon! Bacon! Vidalia onions! What do they have in common? They’re the key ingredients to this amazing bacon onion jam! Make it! Put it on burgers! Hot dogs! Toast! Or, do what I did, and pair it with hickory smoked bone marrow atop a garlic crostini! Subscribe and check out my videos to see how that went! Don’t Eat Boring Food!

Spring is here, it is time to get your smoke on! What do you do for an Easter meal? A lot of people do ham, smoked salmon, prime rib, or a smorgasbord of delicious foods. A beautiful pork roast is always an option, but let’s do it a little different… why? Because Don’t Eat Boring Food, that’s why! Locally sourced loin end pork roast is a great cut of meat that gives you some rib bones as well as a portion of the tenderloin, and a great way to cook this is low and slow on the smoker! Give it a good spice rub - like the one I used here - and smoke it until the internal temperature reaches 145F, cover it with foil and let it rest for 15 minutes, slice in half, cut the loin end away from the bone, slice and enjoy! Don’t forget to use your inner animal instincts to tear that meat away from the bone end for a rustic and delicious way to finish off your feast! Have a Happy Easter, and Don’t Eat Boring Food! If you like what you see, smack that like button, subscribe to this channel, and click the bell for notifications when new videos are uploaded! Thanks for watching!