Michael_A_K

Filet Mignon is said to be the best bite of steak there is and Sous Vide is said to be the best way to cook it! So that’s what we’re doing in this video! If you don’t have a sous vide machine or the 12-in-1 Ninja that I have, this can actually be done with regular plastic bags in a cooler, believe it or not! And I may try that in another video just to show how it’s done. In the meantime, enjoy this episode and this recipe and Don’t Eat Boring Food!!

Carnitas are a traditional braised pork shoulder marinated with lime and orange and seasoned deliciously. But why not take it to another level by smoking the pork? I couldn’t think of a reason either. So that’s exactly what I did. Traditional marinade, traditional spice rub, less than traditional method. Once again using the Slow N’ Sear from @SnS Grills (my favorite way to smoke unless I need the extra acreage of the offset smoker) this pork shoulder gets smoked for 4 hours to build a nice bark, then gets rented with foil to lock in the flavor as it braises in its own juices for another 4 hours. After the pork is shredded, it gets crisped up in a screaming hot cast iron pan, and then our delicious carnitas taco is built on corn tortilla with chopped onion, fresh cilantro, and a squeeze of lime juice. Enjoy this recipe! If you make this, leave me a comment and let me know how it turned out! Please like the video, and please subscribe to my channel, it’s the best way to help support my mission to bring my passion for bold flavors to as many people as possible! Don’t eat boring food!! Big thanks to Daniel, Alison, and Amy for helping with the video, spending the day with me, and for enjoying the food!

Bratwurst is delicious. Beer brats are amazing. Today we’re building better beer brats. I should mention that I am not sponsored by Koops or Plochman’s mustard, nor Frank’s Kraut. I just use the best ingredients. And yes, that is @SAM THE COOKING GUY knives I use. He’s a huge inspiration to me. So if you haven’t checked out his channel, I highly recommend checking it out. Don’t eat boring food! Thanks for watching. If you want to help support this channel, please like, share, subscribe, comment, or you can buy me a beer https://www.paypal.me/mkraj75?locale.x=en_US

It’s Sunday morning, who wants breakfast?? Well, who DOESN’T want breakfast? Weird people, amirite? How about some perfect crispy hash browns with a couple of perfectly cooked eggs on top? Simple, delicious, and so much better (and less expensive!) when homemade! Whether you use a food processor or a box grater, whether you like them coarsely shredded or finely shredded, there are a few simple tricks to getting crispy, delicious hashbrowns at home, and this video shows you just how to do that! Thanks for watching! Please give me a thumbs up if you like this video, leave me a comment to let me know what you think and if you’ve made this or any of my other recipes, and most importantly, PLEASE SUBSCRIBE TO CHANNEL - it costs you nothing and it helps me tremendously so that I can continue to bring you great recipe and tips/techniques videos to help you have a better food life, to inspire you to be more creative in the kitchen, and so that you and your loved ones don’t eat boring food!!

Who doesn’t love hummus? Rich, velvety, delicious with fresh vegetables or homemade pita chips, atop a veggie burger or on falafel - whatever vessel you use, it’s always better with hummus, and nothing beats homemade hummus! Super easy to make in your food processor or blender, ready in minutes, gluten-free and healthful deliciousness! Thanks so much for watching! Please give me a thumbs up if you like this recipe, leave me a comment below if you’ve made it and tell me what you think, and PLEASE SUBSCRIBE to my channel, it’s the best way to support me, and if you want to be the first to know when new videos are uploaded, click that little notification bell when you subscribe! DON’T EAT BORING FOOD!!

Vegetable & Egg Fried Rice made easy at home! No flat top cooker, no problem! This can be done in a wok or a large frying pan. The vegetables I used are just a template, use whatever you like! Try this at home, leave me a comment and let me know how it turned out! Don’t Eat Boring Food! Don’t forget to like and subscribe, it really helps support this channel!

Time to get into some outdoor cooking! Today, we’ve got BBQ RIBS using the 3-2-1 smoking method on the Weber Kettle with the Slow N’ Sear! But more than that, these ribs were dry brined for maximum texture and flavor, a delicious binder that adds flavor and helps the rub stick, and a no-salt rub that will blow your mind! All of the special equipment I used is listed and linked below so you can make this the exact way that I do, but of course that’s entirely optional. I’m just showing you one of my methods, one of my recipes, and one way to make fall-off-the-bone delicious BBQ Ribs! Slow ‘N Sear® Deluxe for 22" Charcoal Grill from SnS Grills https://www.amazon.com/dp/B01HZXPK5E/ref=cm_sw_r_cp_api_i_WWY2BMNTVDY3PJGR489G?_encoding=UTF8&psc=1 Weber Original Kettle 22-Inch Charcoal Grill https://www.amazon.com/dp/B00004RALU/ref=cm_sw_r_cp_api_i_9BPY0R6VCTHFPP6E53RY B&B Charcoal Oak Lump Charcoal, 4540 GR https://www.amazon.com/dp/B0056I2C0M/ref=cm_sw_r_cp_api_i_HYYTQZQV637SPYW6QX1K Weber 17139 Apple Wood Chunks, 350 cu. in. (0.006 Cubic Meter), m³ https://www.amazon.com/dp/B01IF1H88M/ref=cm_sw_r_cp_api_i_718JE4F440E02Z7RCTNW Thank you for watching! Please subscribe to my channel (it really helps support me and costs you nothing!) hit that notification icon so you’ll be the first to know when I post new videos, if you enjoy the video and the recipe, please give it a thumbs up and leave me a comment, let me know if you made this or if you have other ideas for me, and above all - DON’T EAT BORING FOOD!!! Donations are welcome, buy me a drink! https://www.paypal.me/mkraj75?locale.x=en_US

Part 3 of my St. Patrick’s Day Feast - The Main Course!! We brined our own briskets to make corned beef. So now what?? I already showed one cooking method in Part 2 - seared and topped with one bottle of Killians Irish Red Beer. In the oven at 250F for 3 hours. Perfect for the Reuben Pastry Rolls. Now we’ve got two main course briskets! One in the smoker, and one braised in Guinness with onions and garlic and spices. But it doesn’t stop there!! SMOKED Cabbage (the favorite amongst my guests) as well as braised carrots, potatoes, and cabbage with the Guinness corned beef! This is one of my favorite food holidays of the year and now I am sharing my secrets with YOU!! So that you and your family and friends can indulge in the delights of my St. Patrick’s Day Feast!! Thanks for watching! Please like, share, comment, and PLEASE SUBSCRIBE!! It’s FREE!! It just means that my channel is separated so you can always see new videos. And click the notification bell so that you can be the first to see new videos when they are uploaded! DON’T EAT BORING FOOD!!!

Part 2 of my St. Patrick’s Day special - the Reuben Puff Pastry Appetizers with my zesty 1001 Island Dipping Sauce and for dessert, the Bailey’s Irish Cream Cake! St. Patrick’s Day is one of my favorite food holidays of the year, and since I can’t cook for you, I’m showing you how I make what I make every year for my family and friends so that you too can enjoy an amazing feast! In this part 2 of a three part series, I go over one of the three different ways that I cook corned beef and how to turn it into an amazing appetizer! For those that love. Reuben sandwich, you’ll love these little crispy, pillowy delicacies complete with a homemade thousand island style dipping sauce with a little extra zip because your appetizers should not be boring!! I also give you the recipe and step by step instructions to make a rich and decadent Bailey’s Irish Cream cake that can be made year round, but finishes off your St. Patrick’s Day feast beautifully! Please like, share, comment, and most importantly, SUBSCRIBE to my channel, it’s the best way to support my channel and if you subscribe and hit the notification bell, you’ll be the first to know when new videos are uploaded so that I can share with you my passion for cooking amazing food! Don’t eat boring food!!!

Who’s got time during the week for big meals and lots of prep? No one, that’s who!! So this series will show you how to make amazing food in 30 minutes or less (minus limited prep time) These stuffed pork chops came from my local grocer, but they’re easy to stuff yourself with leftover stuffing. Or, just use nice thick pork chops and forget the stuffing! We’ve got two amazing side dishes and everything gets roasted together at 400F for 30 MINUTES!! The trick to making these pork chops come out amazing is the dry brine. Simply season both sides (and the edges if they’re not stuffed) with a decent amount of kosher salt the night before, put them on a rack on a sheet pan, and into the fridge over night. The salt will penetrate and lock in moisture and flavor and leave the exterior slightly desiccated for a crispy outside without searing! When I pulled everything out after 30 minutes, the Brussels sprouts were slightly crispy on the outside and tender as inside, the potatoes were slightly crispy outside and tender as inside, and the pork was slightly crispy outside, and tender and juicy as inside! Temp of the thickest part of the chop was 145 which is PERFECT for juicy pork, and after letting it rest a few minutes before plating, everything was insanely delicious! Don’t eat boring food! And remember, if you can smell the difference, you’re going to taste the difference!! Thanks for watching! Check out my other videos for great recipes as well as tips, techniques, and ideas!

Don’t buy the store bought corned beef ever again! Now you can pickle your own beef brisket at home thanks to this simple and delicious recipe! Making corned beef is as simple as this! Make a brine. Pour the brine over the beef brisket flat in a large ziploc bag. Let it sit in the fridge for at least 10 days (I prefer 2 weeks) and voila! Homemade corned beef. This is part one of my St. Patrick’s Day Feast. Subscribe to this channel to be notified when parts 2, 3, & 4 come out so you can learn two ways to cook the corned beef, smoked cabbage, braised vegetables, a killer Reuben egg roll appetizer with homemade thousand island dressing, and Baileys Irish Cream Cake! The recipe is in the video, so be sure to watch so you too can eat better corned beef that you pickled yourself! Don’t eat boring food!

Comfort food doesn’t get any better than this slow roasted chicken with root vegetables. This is not a quick dish, but it’s super easy and the end result is worth the amount of time put into it! We start with dry brining, which is simply giving a generous amount of kosher salt over the entire bird and letting it rest on a rack in the fridge UNCOVERED overnight. Everything you need to know about making this amazing dish is below… ENJOY!! For the roasted garlic butter - 1 stick butter (softened, or cut into slices) 2 heads roasted garlic (recipe below) 1tbsp chopped fresh parsley Pinch kosher salt Couple grinds black pepper Roasted Garlic - Cut about 1/4-1/3 off the top of a head of garlic, enough to expose the cloves. Drizzle the exposed cloves with some olive oil and give a pinch of kosher salt and fresh ground black pepper. Wrap the whole thing in foil and place into a 400F oven for 40-50 minutes until the cloves are golden brown and softened. For the entree - One 3-1/4 to 3-1/2 lbs whole chicken, giblets removed, patted dry inside and out, dry brined (sprinkled with kosher salt and placed on a rack into the fridge uncovered for 12-18 hours) 1 C roasted garlic compound butter, separated 1/4 lemon, cut in half 1/4 onion, cut in half 3-4 cloves of garlic, peeled 3 turnips, peeled and diced 3 large carrots, peeled and diced 2 parsnips, peeled and diced 1/4C or so extra virgin olive oil Kosher salt and black pepper on the veggies Or use the peppercorn blend I used - https://www.amazon.com/dp/B00AJRKNCO/ref=cm_sw_r_cp_api_glt_i_HVV6J3Q8KT4WJ2BX1BSF For the gravy - 2tbsps butter 1-1/2 tbsps all purpose flour 2 - 2-1/2C chicken stock (preferably homemade) Pinch kosher salt 1/2 tbsp black pepper (do not go light on the pepper, grind away for a hwhile, the pepper is what really gives this gravy it’s flavor) 1/2 tsp onion powder 1/2 tsp garlic powder 3/4 tsp ground rosemary 1 tsp dried thyme leaves 1 tsp ground sage 1/2 tsp fresh grated nutmeg Melt the butter in a saucepan over medium heat. Add flour and hwhisk together to form a roux. Cook for 1 minute. Slowly pour in chicken stock, hwhisking continuously. Add seasonings and hwhisk to combine. Cook, hwhisking frequently, until desired thickness is reached. Taste and adjust for seasonings. I am not a professionally trained chef, I have no formal training in the culinary arts. I’m simply a midwestern man who loves delicious food and has a passion for cooking and sharing my creations with as many as people as I can. Since I can’t cook for everyone, I decided this channel at least gives me the opportunity to share my creative culinary creations with you so that you can learn to make them on your own, so that you can enjoy the benefits of cooking for yourself and your family, and so that all of my viewers don’t eat boring food! Please leave a like, leave a comment, share this video, subscribe to my channel, and click the notification bell so that you will be the first to know when new videos are uploaded, or if I should ever go live. Thank you for your support!! If you’d like to support this channel in other ways, help me pay for ingredients and video/editing equipment, you can support me on PayPal: https://www.paypal.me/mkraj75?locale.x=en_US Thank you for all your support and please… DON’T EAT BORING FOOD!!!

Who remembers the Kiddie Cocktail? Is that even still a thing? Well, it will make a huge comeback with this version using frozen maraschino cherries in place of ice cubes! Ice cubes are great for keeping beverages cold, but they tend to melt and dilute the flavor with that added water. Freezing maraschino cherries will keep your cocktail cold and won’t dilute the flavor as they thaw! So here, we have the improved KIDDIE COCKTAIL, and then why not make an adult version with some vodka and a little lime juice to balance out the sweetness… because lime and cherry are just a magical combination of flavors! What you’ll need - Silicone Ice Cube Trays (entirely optional, but it really makes extracting these kids a lot easier!) https://www.amazon.com/dp/B08NMC1KXB/ref=cm_sw_r_cp_api_glt_fabc_ZYPR5B5XTSS03GQQ7X79?_encoding=UTF8&psc=1 Maraschino Cherries (and some of the juice) Vodka - for the adult version (I recommend Tito’s, but any vodka will do) Lemon-lime soda (I prefer Sprite - not sponsored) Grenadine Lime (zest & juice) Just as I’m not a professionally trained chef, I’m also not a professionally trained mixologist. But much like my passion for delicious food, I also have a passion for making delicious cocktails. Thus, the COCKTAIL EDITION to my channel. For all cocktails utilizing alcohol, I remind you to please drink responsibly, and do not serve alcohol to minors! As always, if you like this video or the recipe(s), be sure to leave a like, a comment, and if you’re not a subscriber, please consider subscribing to my channel and clicking the bell for notifications when new videos are uploaded. It costs you nothing, it just lets you know when I post new videos and it helps this channel grow! Thank you for you support and DON’T EAT BORING FOOD (OR DRINK BORING COCKTAILS!) If you’d like to donate to help support this channel and keep new and better content coming, you can do so via PayPal by clicking the link below. I appreciate any and all support, and if you have a specific request, leave a note with the donation and I will get to those requests first! Thank you! https://www.paypal.me/mkraj75?locale.x=en_US

There’s Biscuits & Gravy, and then there are these easy and amazing homemade buttermilk biscuits with the kind of sausage gravy that dreams are made of! Spicy, rich, full of flavor! The perfect pairing, and so easy to do! So watch and learn, and DON’T EAT BORING FOOD!! What you’ll need: For the biscuits - 2 cups all purpose flour (plus more for working the dough) 1 tbsp sugar 1 tbsp baking POWDER 1/2 tsp baking SODA Generous pinch kosher salt 3/4 stick (or so) FROZEN unsalted butter 1-1/2 cups buttermilk (if you don’t have buttermilk, combine one cup whole milk with 1 tbsp vinegar or lemon juice to make your own. You’re welcome) 1 egg 2 tbsps butter, melted Flaky sea salt (optional) For the gravy - 1lbs (16oz) breakfast sausage (I prefer the HOT kind) 3/4 tbsp unsalted butter 2 tbsps all purpose flour 1 cup whole milk 1 cup heavy hwhipping cream Generous pinch kosher salt Even more generouser (several) grinds freshly ground black pepper 1 tsp granulated onion 1 tsp granulated garlic 1/2 tsp ground sage (rubbed by hand as added) 1/2 tsp freshly grated nutmeg Finely chopped chives or scallions (for garnish. And flavor. Because there’s more flavor there than in chopped parsley. So add more flavor. Your taste buds will thank you) Thanks so much for watching! Please subscribe and click the notification bell so you’ll be the first to know when new videos are uploaded. If you like the recipe, the video, the food porn, or Obi, please leave a thumbs up! If you have questions, suggestions, or just wanna say hi, leave me a comment! I’m not a professionally trained chef. I’m just a midwestern guy with a passion for cooking delicious food. I’m here to share that passion with you since I can’t cook for you personally. Some may learn something, some may say I have no clue what I’m doing. And that’s fine. All that matters is that I have this opportunity to share my passion with as many people as possible. Don’t eat boring food! If you’d like to support this channel, you can do so by donating any amount to my PayPal account here… https://www.paypal.me/mkraj75?locale.x=en_US If you have a request, leave a note with your donation and I will get to your requests first. Thank you for your support!

Not everyone out there is familiar with some basics, and there may be some tips, tricks, and techniques I’ve picked up over the years that you don’t know. Or maybe you do. Either way, I thought I would share some of what I’ve learned over the years with you, especially those that really don’t have much experience in the kitchen. I’ve also included a recipe for my Avocado Lime Crema that will blow your mind with flavor and simplicity! Again; I’m not a formally trained culinary professional. I’m just a midwestern guy with a passion for delicious food and for sharing my food, my recipes, and my experience with as many people that can benefit from my passion as possible. Hence, this channel. For the Avocado Lime Crema, here’s what you’ll need… 3 ripe avocados Zest & juice of one large lime 1 cup (8oz) sour cream Kosher salt (to taste) Black pepper (or this amazing peppercorn medley - https://www.amazon.com/dp/B005VHFRV4/ref=cm_sw_r_cp_api_glt_fabc_WT42AR5ADEGW9B8C722E) Optional - 1/2 tbsp finely chopped fresh cilantro Special tools - Immersion blender vessel - https://www.amazon.com/dp/B015CQZKHE?ref=ppx_pop_mob_ap_share Immersion blender (the one I use - there are many varieties from many brands out there) https://www.amazon.com/dp/B0006G3JRO/ref=cm_sw_r_cp_api_glt_fabc_17DNPCC06D31DMS4ZV4N?_encoding=UTF8&psc=1 Again, thank you all for your continued support in helping this channel grow! Please don’t forget to like, share, comment, and SUBSCRIBE! It literally costs you nothing! If you are signed in to YouTube, clicking subscribe just means you can view the channels you subscribe to without searching for them! And clicking that notification bell means that you will be informed when new videos are uploaded or if I go live! It really helps to support this channel and help it grow so more people can see my recipes and see my videos in the search engine! So again - like, share, comment, subscribe, help my channel reach more viewers, and above all… DON’T EAT BORING FOOD!!!! If you want to help support this channel through monetary donation, I would GREATLY appreciate it! It helps me pay for ingredients and cookware that I use to inspire your own culinary delights! Leave a tip, and include a message with a suggestion or a request and I will do my very best to honor your requests! Donations can be made to: https://www.paypal.me/mkraj75?locale.x=en_US

You make an amazing meal, and you have leftovers. But you don’t want to eat the same thing 2-3 days in a row. So what do you do? Repurpose those leftovers and make another amazing meal by adding a few simple ingredients and making a delicious side to go with it all! Today, we’re taking a basic (but still delicious) leftover meatloaf and turning it into an epic meatloaf sandwich, and we’re making homemade French fries to go with it! I know, I know… “Michael; this video is almost a half hour long!” Yes, but there’s enough knowledge, creativity, and delicious ideas in this video to change the way you approach leftovers forever! Now isn’t that worth watching for half an hour? Surely you can watch while sitting on the toilet, unwinding with a cocktail after work, or planning your next meal, right? Go ahead, give it a chance! You just might learn something new! 😱 Here’s what you’ll need for some of these recipes - For the fries: Russet Potatoes Peanut oil for frying Kosher salt (See how easy that is?) For the compound butter: Unsalted Butter Fresh Garlic (Optional) A Good Garlic Press - like this one that I use - https://www.amazon.com/dp/B007D3V00Q/ref=cm_sw_r_cp_apip_Cu53pKlTdaJ1w Fresh Parsley Kosher Salt Freshly Ground Black Pepper (And this can be used on SO many things besides bread, so trust me when I say, you’re going to want to learn how to make this!) For the spicy dijonnaise: Japanese Kewpie Mayonnaise - https://www.amazon.com/dp/B00279RYEM/ref=cm_sw_r_cp_api_glt_fabc_TQQA9ZD3B4C78SJ2CW1S Dijon Mustard Raw Unfiltered Apple Cider Vinegar Worcestershire Sauce Sriracha Kosher Salt Freshly Ground Black Pepper Fresh Parsley (Trust me when I say that you will want to put this sauce on almost any sandwich you make, put it on burgers, put it on fried chicken, dip fresh veggies in it, just make it!) Thank you for your continued support, thank you for liking, commenting, sharing, and most importantly - SUBSCRIBING! It costs you nothing, it just helps you to find my videos more easily, and if you hit the notification bell, it lets you know when I upload a new video so you don’t even have to search! And it helps this channel grow, so please! Like, comment, subscribe, hit that bell icon to be notified when new videos are uploaded! And DON’T EAT BORING FOOD!!! If you want to help support this channel further, donations are welcome and extremely appreciated! https://www.paypal.me/mkraj75?locale.x=en_US

Chorizo & Eggs are a classic breakfast dish, and what’s better than making Chorizo & Eggs? Making Chorizo & Eggs Tacos on HOMEMADE Corn Tortillas with a delicious and simple Hatch Green Chili sauce! What you’ll need: For the tortillas: Maseca (Masa/Corn flour) 2 cups WARM water (not hot, not cold, not room temperature. Warm.) Kosher salt Wax paper (Optional) Tortilla press For the Chorizo & Eggs: 12oz Chorizo (removed from casing) 1/2 yellow onion 4 eggs (Optional - diced jalapeño, minced chipotles, adobo sauce, chipotle hot sauce, cheese - hey, it’s your rodeo. Add what you want to make it your way! This is just a template, an idea, a chance to bring out YOUR creativity!) For the sauce: Sour cream Fire roasted hatch green chiles - https://www.amazon.com/dp/B074SZV77N/ref=cm_sw_r_cp_api_glt_fabc_53861NJ60346334H054G?_encoding=UTF8&psc=1 Cholula Green Pepper (jalapeño & poblano) sauce Kosher salt Fresh ground black pepper For the cocktail: A shot or two good tequila Your favorite sparkling wine/champagne Orange juice Ice Be sure to check out my friends, #StoneSenate (http://www.stonesenate.com) for some great music and merch! Thank you for your continued support! Please LIKE👍🏻, comment💬, share, and subscribe! Click the notification bell so you’ll be notified when new videos are uploaded, and please… DON’T EAT BORING FOOD!!

Forgive me, I’m still figuring this out. This was meant to be a “short,” but even though I’ve seen 3-minute shorts, the buck and a half video didn’t make the cut… or… well… you know what I mean. What you’ll need: All beef hot dogs, and I mean the good ones (Nathan’s, Hebrew National, homemade, or in this case… “homemade” from my local grocery store here in small midwestern town America) A good sharp paring knife The ability to hold said paring knife on a slight angle, applying ample pressure - blade side down - to your wiener (the hot dog) while rolling said hot dog until the knife does the olde timey barber shop spiral from the left side of the dog to the right. Just enough to break the exterior skin - you’re not trying to turn this kid into an all beef rotini. Kewpie Japanese mayonnaise. In a squeeze bottle. Or, scoop your favorite mayonnaise into a squeeze bottle. And when someone says to you, “Ewww, gross! Mayonnaise on a hot dog???…,” squirt them in the eye. Koops’ (not sponsored) or Grey Poupon Dijon Mustard. (Are there any other kinds of Dijon? Well if there are… they’re imposters!) Koops’ (still not sponsored) Arizona Heat Mustard. Quit your whining. It’s a “dry heat.” A fork. Because buns are for rap guys’ girlfriends, lest their anaconda don’t want none. Thanks for watching. If you know how to help me edit videos to make “shorts,” feel free to comment or reach out to me in any other way you can find the means to. I can’t be that hard to Google… (that’s what she said) Please, if you like the video, give us a thumbs up 👍🏻, comment 💬, and subscribe. Dig that notification bell. It lets you know when I upload new videos. So you don’t have to look for me. I’ll stalk you like a good piece of celery. And remember… Don’t eat boring food.

Booze up your cranberry sauce with some Grand Marnier! This is the perfect side dish for Thanksgiving or any other holiday meal. It can be served hot, room temperature, or let it chill in the fridge for a few hours or overnight for those that prefer it cold! What you’ll need: Fresh cranberries Brown sugar Hwhite sugar Ground cloves Ground ginger Ground allspice (or the peppercorn blend I use that contains black, green, white, and pink peppercorns along with allspice, coriander, and grains of paradise) Ground nutmeg (but really, why use the store bought stuff when you can grate your own fresh nutmeg? Do it! You’ll thank me later!) Kosher salt Zest and juice of an orange or two Cinnamon sticks Grand Marnier orange liqueur Orange juice (get the good stuff) Candied ginger (optional) Star anise (optional) Thanks for watching! Please like, comment, and subscribe, and hit that notification bell so you know when new videos are uploaded! Have a Happy Thanksgiving and please… Don’t eat boring food!!!

This is what happens when the camera rolls while I experiment with a new idea. I had some leftover Lil Smokies and decided to try to recreate an appetizer I had at a party years ago. I failed at recreating it, but I succeeded at making something delicious. So come along for the ride and enjoy! And please! Don’t eat boring food! Since there is no real recipe here yet, the ingredients and “my” measurements are in the video… Thanks for watching, thanks for you support, please like, share, subscribe, and comment! I can’t express how much that helps this channel!

Homemade Buffalo Wings made easy! What you’ll need - Chicken wings (party wings, already split to drums and flats) Corn starch (about a cup or so) The next group of ingredients added to the corn starch are eyeballed… roughly 1/2 tbsp each… Kosher salt Fresh ground black pepper Cayenne pepper White (hwhite) pepper Garlic powder Ground mustard Dried thyme Dried oregano Celery seed Smoked paprika For the Buffalo sauce 1/2 stick (or so) unsalted butter 1/2 cup (-ish) hot sauce Pinch kosher salt Cuppa too tree grinds black pepper Sprinkle (1/2 tsp-ish) garlic powder Peanut oil (for frying) My goal is simple. To share my passion for cooking and delicious food with as many people as possible. I’m not a professional chef nor do I have any formal training. I’ve learned from reading, watching, and most of all experimenting. I love to cook for family and friends, I wish I could cook for everyone. Since I can’t, the next best thing I can do is show you how to make the food I make. Some of you may like it, some of you may not. My recipes aren’t meant to be followed to the exact measurement, some don’t even require the exact ingredients. Think of them more as templates, ideas, starting points to help boost your own creativity in the kitchen or in the backyard or wherever you may be cooking your food. As this channel grows, I will definitely be working on improving the editing and the overall format based on suggestions and ideas as well as knowledge I will be picking up along the way. In the meantime, I hope you will take it for what it is. A simple midwestern fat guy who loves cooking delicious food, and who wants to share his passion with the world. Please like, subscribe, and comment so that I can continue to bring better content to you! Thanks for watching!