Michael_A_K

I don’t know about you, but I LOVE Asian food, from all countries and all regions of Asia. And one of the foods I’ve always wanted to try is Pho. Pho is a Vietnamese noodle dish known for its extremely flavorful broth that is achieved by hours of simmering exotic spices along with the bones from the protein of your choice. Well since I’ve never tasted the authentic dish - primarily because there is nowhere near me that offers it - and because some of the authentic ingredients used to make authentic pho are either not available nearby or too expensive to order online - I found this product on Amazon and noticed it had a lot of great reviews. So, I decided to try it out. So this will be the first of more videos to come, a new feature here on All American Cooking, in which I will review food products from Amazon or other online retailers, as well as some local restaurants and breweries, as well as any restaurants I might encounter when traveling. If you like this feature, please leave a comment and let me know what you think, and if it seems like a popular idea, I just may consider starting up a second channel that focuses solely on reviews of cooking gadgets and unusual and exotic food products found online, as well as restaurant reviews from my own area as well as other restaurants I try when traveling. Thank you again to all my subscribers and those who support this channel. Comments, likes, shares, and of course subscribing is the best way to support this channel and my efforts to bring you great recipes, ideas, techniques, and now reviews for products you may be hesitant to buy. And if you have tried this product -@pholicious2611 - as well as authentic pho, please comment below and tell me what you think! Thanks for watching, and Don’t Eat Boring Food!! I found this product on Amazon - Instant Pho Beef/Chicken Combo... https://www.amazon.com/dp/B09SGPWRZ6?ref=ppx_pop_mob_ap_share

What do you do with all of that leftover corned beef? And if you’re like me, you got some leftover potatoes as well. If you don’t, boil up some red potatoes until they’re fork tender, let them cool, and dice them up small along with your corned beef. Then follow these simple steps to make amazing corned beef hash! Perfect for breakfast, brunch, lunch, or just a quick snack, you’re less than 30 minutes away from pure deliciousness!! Don’t Eat Boring Food! Please like, share, comment, and above all - subscribe to this channel for more like this! It costs you nothing, but it’s the best way to support my channel! Thanks for watching!

Quick, easy, and absolutely delicious corned beef hash made from leftover corned beef and potatoes. Don’t Eat Boring Food!

Now that you have your corned beef, what do you do with it? Well, in addition to the other cooking methods I show in my other videos, this is what I did to make the corned beef used for my Reuben pastry rolls! All you need is a hot Dutch oven and a bottle of Killians for 3lbs of corned beef brisket! Delicious on it own… but watch the St. Patrick’s Day Part 2 video to learn how to make amazing appetizers out of it! Don’t Eat Boring Food!!

It’s not every day that you best friend turns 2 years old!! So on this special occasion, I decided to make the POOCH CAKE I bought at Petco, and as an added treat, microwave popcorn made especially for your furry friend! No, it’s not really popcorn, it’s yak cheese, but lo and behold, it turns into popcorn like puffed cheese after 45 seconds in the microwave! Where do they come up with this stuff?? I don’t know, but I had fun making it, and Obi and his pal Rocky definitely enjoyed eating it! Don’t Eat Boring Food! And, don’t let your fur babies eat boring food either! Please leave a like, share the video, click the subscribe button, and leave a Happy Birthday comment for Obi! Thanks for watching!

St. Patrick’s Day is my favorite food holiday, and it all starts at least 10 days in advance with Corning the beef brisket! I do this every year and it always turns out amazing! Make a simple brine and put it in a giant zip lock bag with the brisket, and in 10 days, you have perfect corned beef ready to braise or smoke! Be sure to check out the St. Patrick’s Day playlist to see all my recipes for this annual holiday meal! Please subscribe for more, and Don’t Eat Boring Food!

This is just the beginning. Over time, everything seen here and more will be cooked on this channel. So if you want to make less boring food, like to watch food porn, or just enjoy watching people eat, this channel is for you!

So much delicious food to be made, so much more to show you. Subscribe to this channel.

So many ways to make bacon, but this is definitely one of my favorites! All it takes is a little AP flour, some freshly ground black pepper, and a sheet tray with a rack! 25 minutes at 400F and your bacon is perfect! Crispy, crunchity, and so full of flavor! Don’t Eat Boring Food!

The fried chicken sandwich has recently become an iconic staple in American cuisine. Popeyes made it famous, Chic-Fil-A “perfected” a sauce, so how can we make it better? Let’s start with the brine. Lots of folks use buttermilk, pickle juice, and hot sauce. Pickled jalapeño juice? Why is no one using this??? Now let’s talk sauce. Google Chic-Fil-A sauce, you’ll see it’s basically ranch, honey mustard, and BBQ sauce. Ok, great! But what about our homemade ranch? How about homemade honey mustard (recipe included in this video) and of course, homemade BBQ sauce! (500 subscribers by June, and I’ll give my famous MAMB0 BBQ Sauce recipe!! So hit subscribe now!!!) But don’t stop there! Some prepared horseradish, a little sriracha - THAT makes this sauce IN SANE!! We are double breading our chicken AND double frying it for superior crisp, superior flavor, and unbelievable juiciness! 11 herbs and spices? PFFFT!!! I actually lost count, so I’ll let you count the ways we seasoned the flour mixture for amazingly delicious fried chicken! And don’t stop at a chicken sandwich!! Use this recipe for chicken strips, chicken nuggets, or all of the delicious fried chicken parts you can handle! This brine is insane, the breading is insane, and the double breading/double frying method will give you tender, juicy, delicious, and crispy chicken every single time! So don’t eat fast food, and Don’t Eat Boring Food! Make it at home, make it better!! Thanks for watching! PLEASE subscribe to this channel for more great recipes and lots more to come in 2023!!

Creme Fraiche is a richer, creamier, less tangy version of sour cream, essentially. Sour cream… well, I’m sure we ALL know what that tastes like. Whether as a topping or used in baking or fluffing up eggs, both of these treasures are better homemade! Minimal ingredients, really you just need some time to make them amazing! Here I show the easiest way to make both! And if you make them, tell me which you like better: Creme Fraiche? Or Sour Cream? Comment below! And Don’t Eat Boring Food!!

Risotto is unlike any other rice dish you’ve ever had, and if you’ve never had it, you are missing out! Not always available in restaurants because it is a time consuming dish and is best served immediately, this creamy textured rice is rich and full of deep flavor. Take the time, use the right ingredients, and follow these steps to make amazing risotto for yourself. Doesn’t have to be with asparagus, you can use peas, carrots, mushrooms, fresh herbs, or just make it plain. Either way, follow the recipe laid out in this video and you will NOT be disappointed! Don’t eat boring food!!

This isn’t the canned pumpkin recipe, not even close! Today we’re exploring the different spices that can be used to make Pumpkin Pie less boring, and that crust?! Fuggetabottit!! We’re using a Graham cracker crust that makes this pumpkin pie the best you’ve ever tasted!! And it’s so easy, even someone with little or no baking experience can make this happen! Full recipe in the transcript! Enjoy, and Don’t Eat Boring Food!! #thanksgiving #pumpkin #pumpkinspice

So many different ways to cook a turkey for Thanksgiving, but sometimes, you just want some legs! (Is that a ZZ Top reference or a Rod Stewart reference… 🤔) So today, we have some jumbo turkey legs that were dry brined overnight in the fridge, rubbed with a little neutral oil, and seasoned with those oh so familiar #thanksgiving herbs, and then cooked in the electric smoker for 2 hours til crispy, tender, juicy, and absolutely delicious! Eat them as they are, shred the meat and mix it with your homemade turkey gravy, or do what I’m going to do and place them in a large stock pot with some store bought turkey broth, fresh herbs, garlic, onion, leeks, carrots, celery, bay leaves, and black peppercorns to turn bland old turkey broth into an amazing (and not at all boring!!!) homemade Turkey stock! Use that in your homemade stuffing and to take your turkey gravy from good to amazing!! Thanks for watching, please PLEASE SUBSCRIBE - it helps this channel so much - everyone have a Happy Thanksgiving, and most importantly - DON’T EAT BORING FOOD!!! #turkey #turkeylegs #smokedturkey

After many requests, and with the help of my Big Baby Brother, Steven, the #smokedbrisket video is finally here! Now… I will do another getting more into the preparation before the smoke - the trimming, the binder, the rub, and setting up the offset smoker. This #brisket was done on the #weberkettle with the #SlowNSear, which - as you saw in my RIBS video - is my favorite method for smoking besides the offset smoker. Truth be told, I just recently acquired my offset smoker box for my #chargriller double barrel grill, and I’ll be using that for quite a few #smoking projects in the future. (Don’t worry, I will still use that beautiful Slow N Sear a lot, it’s a staple in my Arsenal of Cooking Tools! Missing from this video is the trimming of the brisket as well as the binder and seasoning. So I’ll tell you… For a binder, we simply poured some Worst Chester (you know what I mean) sauce on and rubbed it all around to coat the entire brisket (after the trimming was done, of course) Next, my brother helped me apply a generous amount of kosher salt, freshly ground black pepper, onion powder, garlic powder, and smoked paprika. Once it was rubbed, I loaded up the Slow N Sear with B&B Texas style lump charcoal and some blocks of hickory and pecan wood with a few apple wood chips as well. Once my internal temp of the grill was between 250F and 275F, the brisket went on FAT CAP DOWN!! Also I should point out it’s important to keep a drip tray beneath your meat under the bars (that’s what she said…) so you don’t have beef juice covering the bottom of your grill making it that much more difficult to clean. This brisket started off at around 17.5lbs, but after trimming it was closer to 15. I thought 15 hours would suffice. I was wrong. Wrong… the opposite of Right. So it took nearly 7 hours to get to wrapping temp of higher than 150F. And then the stall set in while I was sleeping. For those not familiar, “the stall” occurs when the moisture on the outside of of the meat begins to stick to the meat and form a type of barrier that prevents that locks the cooler moisture in, thus preventing the warm air to penetrate. How do we break through a stall? Well, If you were smart and you gave yourself enough time, you could just wait it out. But that could turn your weekend cook into a “let’s check things out at the store, hey look, McDonalds” kind of a weekend… and who wants that?? (Rhetorical question hopefully nobody wants that.) However some of things the person said reminded me that it’s not over. ANYWAYS… This footage was shot in its rawest candid form, and I did very little editing to keep this sibling collaborative effort. This video is less informative and (hopefully) more for entertainment purposes. So that you can see what a party weekend at my place is like. So that you can see how my brother and I get along, and how our dogs get along. And above all, this video is dedicated to our brave men and women who defend our country against all enemies, foreign and domestic, and help keep the memory of America alive. I hope each and every one of them has a blessed Veteran’s Day. It takes two seconds to thank a member of our military and subscribe to this channel, so please, THANK A VETERAN!!!!

RANCH!!! Who doesn’t love it?? Oniony, creamy, herb… y. It’s the stuff dreams are made of! And can it be better than the name brand stuff at the store?? You BET it can! With fresh herbs, fresh garlic, buttermilk, sour cream, mayo, and a little lemon for brightness, wait until you make some homemade ranch! You’ll never want the store bought stuff again! Please like, share, comment, and above all, PLEASE SUBSCRIBE! I’m trying to reach 1000 subscribers and when I do, I will put out some “Don’t Eat Boring Food” and “Make Leftovers Great Again” merch! Also, for any graphic artists out there, I’m looking to improve my logo design for said merch. So if you have ideas and have the know how, please get in touch with me! COMING SOON!!!!! Thanks to YouTube for giving me a personalized link to my channel, for those of you that don’t know you can now find me at http://youtube.com/@allamericancooking Pretty cool, huh? With that, I will soon be creating a Facebook and Instagram account just for this channel, so you can see some of the food porn that I create that didn’t (YET) make it to video. And that way I can interact a little more with my subscribers and toss out some of my recipes and tips and techniques without the lengthy descriptive videos. So keep an eye out for that, help spread the word, I know a lot of people watching are not subscribers. Help me out people! It costs you nothing to click “SUBSCRIBE,” and it is the best way to support this channel! Thanks for watching, and DON’T EAT BORING FOOD!!!

The Australian Wagyu Deckle Block (BMS 8-9) from Grand Western Steaks! The deckle is one of the two parts in a rib eye steak. There's the rib and the cap, which is also known as the deckle. The cut contains a thick strip of fat and some connective tissue. I ordered these steaks from Grand Western Steaks (https://grand western steaks.com) after seeing another YouTube chef use them for some amazing dishes. I have more which I will do other things with, but for this video, my brother and I simply wanted to nibble on some delicious steak while spending a Saturday night listening to music, having a cocktail (or 12) and smoking a brisket. (That video will be coming out very soon!) The trick to a great steak is keeping the seasoning really simple (kosher salt, freshly ground black pepper, and granulated garlic) and flipping continuously over high heat to develop a beautiful crust and keep the cooking even from edge to edge until the internal temperature reaches 135F. If you like this video, you’ll love what’s coming later this year and next year! Steak experiments, holiday dishes and sides, repurposed leftovers, and many other tips, tricks, ideas, and recipes! So please subscribe and hit that notification bell so you’ll be the first to know when new videos are uploaded! It costs you nothing and it’s the best way to support this channel! Thanks for watching, and DON’T EAT BORING FOOD!

The Australian #Wagyu Deckle Block (BMS 8-9) from Grand Western Steaks!! The #deckle is one of the two parts in a rib eye steak. There's the rib and the cap, which is also known as the deckle. The cut contains a thick strip of fat and some connective tissue. I ordered these steaks from Grand Western Steaks (https://grandwesternsteaks.com) after seeing another YouTube chef ( #guga ) use them for some amazing dishes. I have more which I will do other things with, but for this video, my brother and I simply wanted to nibble on some delicious steak while spending a Saturday night listening to music, having a cocktail (or 12) and smoking a brisket. (That video will be coming out very soon!) The trick to a great steak is keeping the seasoning really simple (kosher salt, freshly ground black pepper, and granulated garlic) and flipping continuously over high heat to develop a beautiful crust and keep the cooking even from edge to edge until the internal temperature reaches 135F. If you like this video, you’ll love what’s coming later this year and next year! Steak experiments, holiday dishes and sides, repurposed leftovers, and many other tips, tricks, ideas, and recipes! So please subscribe and hit that notification bell so you’ll be the first to know when new videos are uploaded! It costs you nothing and it’s the best way to support this channel! Thanks for watching, and DON’T EAT BORING FOOD!

Irish Whiskey and Whipped Cream make AMAZING Irish Coffee!! My favorite part, other than the taste of course, is the CASCADE! Just like a freshly poured Pint of Guinness! Sláinte!!

So many ways to cook steak… grilled, reverse sear, broiled, smoked, Sous Vide… and of course, in a cast iron pan with butter, garlic, and aromatic herbs. And can it hurt to use some wagyu tallow to emphasize the flavor?? HELL NO!!! So that is just what I did for this video. A beautifully marbled locally sourced Choice Grade boneless ribeye cooked in cast iron with wagyu tallow, unsalted butter, garlic, and fresh rosemary and thyme. Insanely good flavor, quick and easy, tender, juicy, delicious puppy approved steak!! Don’t eat boring food! Please subscribe! When I hit the goal of 1000 subscribers, I will put out “Don’t Eat Boring Food” merch and have giveaways!! So please subscribe to help support this channel - it costs you nothing!! And if you want to be the first to know when new videos are uploaded, click that little bell icon for notifications! Thank you all for your continued support! DON’T EAT BORING FOOD!!!

Experiment time!! Roasted spaghetti squash is a blank template for amazing creations, the perfect boring food to make better very easily by using some simple ingredients and creativity! This is a healthy AND gluten-free alternative to pasta, and the limits of what you can do are practically infinite!! Today, we’re making a simple brunch by adding some crisped bacon bits, cheese, and eggs to our spaghetti squash. But the fun doesn’t have to end there! As long as you roast your squash and let it rest before “fluffing” with a fork, you can add almost anything to turn it into a gourmet meal! So use this template, be creative, and DON’T EAT BORING FOOD!! Thanks for watching! Don’t forget to leave a like, a comment, and most of all, please subscribe for more great recipe ideas, tips, and techniques!

Sometimes you get the munchies at night and you want something tasty in a hurry! Well, here’s amazing pepperoni garlic pizza bread in less than 10 minutes! Super easy, super fast, and super delicious! Please subscribe to help support this channel - it costs you nothing! Know foodies? Share this channel with them! Want to know when new videos are uploaded? Subscribe and click the little bell icon and select “all” notifications! Got requests? Critiques? Anything you want to say? Leave a comment! Like what you see? Click the thumbs up icon! Tired of boring food?? Stay tuned for more great recipes in shorts and in full videos! And Don’t Eat Boring Food!!! (Merch coming soon, as soon as I get 1000 subscribers! So help an aspiring amateur chef out and subscribe and share!)

Stuffed jalapeños poppers come in many different forms and flavors - some are stuffed simply with cheese and breaded and deep fried, some are stuffed with cheese and wrapped in bacon and baked or grilled… but these Dragon Bombs are stuffed with garlic chipotle cream cheese, topped with a Lil Smoky, wrapped in BACON, dusted with Brown Sugar Bourbon seasoning, SMOKED with BOURBON SOAKED OAK wood, and THEN topped with a delicious Raspberry Garlic Honey Chipotle Sauce… my mouth is watering just typing this!! Don’t Eat Boring Food!!! And please make these!! Thanks for your continued support! Don’t forget to like, comment, share the videos, and please subscribe to my channel! That’s the best way to support me and it costs you NOTHING!!