This One Pan Lemon Parm Orzo with Salmon is the ultimate quick, weeknight dinner that comes together in under 30 minutes with minimal cleanup! We are searing perfectly seasoned salmon fillets, toasting orzo pasta, and letting everything simmer together with fresh lemon, parmesan, and a pop of green peas. It's an easy, low-effort meal that delivers maximum flavor. If you're not a fan of salmon, this dish is highly customizable—feel free to swap out the protein for chicken or a

What happens when you combine heavy hardwood smoke with a reduced, syrupy cherry soda glaze? You get the ultimate balance of sweet, savory, and smoky. Forget everything you know about standard pulled pork—today, we’re taking a classic pork butt, smoking it low and slow, and finishing it with a sticky, sweet-and-tart cherry soda glaze that takes the bark and flavor to a whole new level. Ingredients: 8-11 pound Pork Butt BBQ Rub of your choice 2 cans Cherry Soda (I used Jolly G

In this video, I’m taking a trip down memory lane to react to and share my very first cooking video that started this channel over 10 years ago. It’s hard to believe that this single recipe inspired a decade of cooking content, all thanks to your incredible support and positive comments. As of today, that original video has over 294,000 views—and I couldn't be more grateful. A Simple Smoked Salmon Recipe Let’s dive into a very basic and easy recipe for smoked salmon. Trust me

Are you ready for the ultimate mashup? Jalapeño Popper Smash Tacos! I am taking the internet-famous smash burger taco trend and leveling it up with a spicy, cheesy kick. Juicy Turkey smashed thin right onto a crispy tortilla, loaded with fresh jalapeños, crispy bacon, and a creamy, tangy cream cheese popper sauce. It cooks fast on a hot flat top and delivers maximum flavor in every single bite. Ingredients: 6 slices bacon 1 pound ground chicken or turkey 1/2 cup finely choppe

Get ready for an amazing meal on the griddle! In this video, watch how to make Cajun Shrimp and Sausage Tortellini on a Blackstone Griddle. This dish combines spicy Cajun seasoning, smoky sausage, tender shrimp, and cheese-filled tortellini in a rich, creamy sauce. It is fast, easy, and full of bold flavor. Ingredients: 3 tablespoons olive oil, divided 13 ounces Cajun-style smoked sausage, halved lengthwise and sliced 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1/4

Can the ChefsTemp Final Rest BBQ Blanket take your Pulled Pork to the next level? In this video, I put this specialized BBQ resting blanket to the test with a massive 11-pound pork butt! First I smoke it low and slow, then let it rest inside the Chefstemp blanket for a full 2.5 hours. Watch to see the final temperature hold, how easily the bone pulls out, and the crazy amount of moisture retained in the meat. If you want competition-level results in your backyard, you need to

Get ready for the ultimate breakfast comfort food: the Loaded Tater Tot Breakfast Casserole! Packed with savory breakfast sausage, smoky diced ham, crispy bacon, and melted cheddar cheese, this hearty dish is perfect for weekend brunches, holiday mornings, or meal prep. In this video, I will show you how to layer these simple ingredients and bake them to golden, bubbly perfection. It’s an easy, crowd-pleasing recipe that you’ll want to make on repeat. Ingredients 32-ounce pac

This is a cooking technique that I discovered years ago. When Monica and I first started dating many years ago we were both working full time. Having a quick and and easy dinner plan was a necessity when we both came home after working all day. These Pouches come in handy when it is the end of the day, and we are both hungry. Throw the ingredients into a Parchment Pouch, and into the oven to cook. Quick, Easy and Delicious. Let me show you how to do them for yourself. Ingredi

If you like Burgers this recipe might be your new obsession! I am totally late to this party, as this Crack Burger recipe has been viral on Tik Tok for quite a while. It looked kinda gimmicky, so I didn't take it too seriously. I was always curious about it, but today I finally try it. Will it live up to the hype, or is this recipe completely overrated? Watch my video to see what I think. Ingredients: 1 lb bacon 1.5lbs 80/20 ground chuck 3 tablespoon sour cream 2-3 tablespoon

Usually I cook the main dish on my grill or smoker, and Monica takes care of the side dishes. But sometimes having a side dish you can throw on the smoker makes things easier, since you already have it rolling smoke. I found the perfect side dish you can prepare ahead of time, and then just throw it on the smoker with the main dish. Smoked Apple Pie Baked Beans. I typically don't like things too sweet, so the thought of mixing in a large amount of Brown Sugar isn't very appea

Most of my videos consist of smoking the main course. But when having a Barbecue you always need to serve some sides. Today I make an American Classic, Potato Salad. Using the Instant Pot not only speeds up the whole process, but it also helps with the dishes, as everything cooks and is mixed in the same pot. If you have an Instant Pot you really need to try this recipe. Ingredients: 6 medium russet potatoes (about 3 lbs), peeled and chopped 4 eggs 3/4 cup mayonnaise 1 1/2 ts

If you’re anything like me, you love firing up the Blackstone griddle and cooking up something delicious without a lot of fuss. There’s just something about that flat top heat that makes food taste better, right? Whether you’re a weekend warrior or just starting out, I’m here to share some of my favorite simple Blackstone griddle meals that anyone can whip up. These recipes are straightforward, tasty, and perfect for impressing friends or just treating yourself. Let’s dive in

Today, I'm diving into something I've never tried before: a massive Beef Shank, affectionately known as Thor's Hammer. Smoked Thor’s Hammer is a beef shank that’s been Frenched (cut away from the bone), trimmed, and tied. It’s a colossal piece of bone and meat. You can channel your inner Viking while hauling this mammoth cut on and off the smoker. The Low and Slow Method To make this meat tender, you need to smoke it low and slow, just like you would with brisket or pork butt

Every good Barbecue requires some smoked meats, like Ribs or Chicken. But you must never forget the sides. A good plate always has some delicious sides to serve along the main dish. Usually the most common sides are Potato Salad, Cole Slaw, or Macaroni & Cheese. Today I wanted to try something a little different. I made an easy Frito Corn Salad. Mixing in some crunchy Frito's into the salad adds a new texture and a great flavor as well. Try serving this next time at your fami

I love Smoking food on my various Smokers. One thing that I found very difficult to smoke properly is boneless and skinless Chicken Breast. It is very lean, and has little fat, so it is very easy to overcook when you smoke them. Once they are overcooked they are incredibly dry, and lack any flavor. Luckily I have found a perfect technique for smoking Chicken Breast, while maintaining the flavor and juiciness. It involves smoking at a very low temperature initially, so the Chi

When people who just got their first smoker ask me what they should try to cook first, I always recommend doing Pulled Pork. Why? Because it is very easy to cook, and hard to screw up. A big Pork Butt is very forgiving when you are smoking it. As long as you smoke it low and slow, you will be fine. Today I go "Old School" and smoke a Pork Butt not on a Smoker, but a regular Kettle Grill. You don't need a $1200 Pellet Smoker to Smoke some Pulled Pork. You need a Kettle Grill,

Smoking chicken is notoriously tricky because getting it perfect requires balancing two opposing forces: cooking it low enough to absorb smoke, but hot enough to render the fat and crisp the skin. Combining sous vide and smoking creates the ultimate chicken by completely solving these two issues. Sous vide cooking it first for a few hours guarantees it will remain juicy, while smoking it afterward slowly ensures a great smokey flavor. Here is a foolproof way to cook some of t

I love Ribs. I have cooked them just about every way imaginable. Smoked, Sous Vide, Oven, Slow Cooker and Pressure Cooker. One way I have never tried is using a Rotisserie on a Gas Grill. I didn't even know it was possible to cook a rack of Ribs on the Rotisserie, until I saw a YouTube clip of someone cooking it that way. So I knew I had to try it myself. Typically using the Rotisserie guarantees even cooking and juicy meat. So I am looking forward to this. Ingredients: Rack

One of my favorite things to smoke is Tri Tip. It was a normal cut of beef that was available everywhere when I lived in California. But here in Wisconsin it isn't very common. So I usually have to seek it out, and find out where I can find one. When I do it is a special treat! So when a friend from work told me he recently smoked a Tri Tip he got from a local butcher, I went over after work to pick up a couple of them. Unfortunately they had completely sold out, so I was ver

Before moving to Wisconsin a few years ago, I never even heard of a Pork Steak. I love Pork, but all I was familiar with was Pork Ribs, Pork Tenderloin, Pork Chops and Pork Butt. But the locals here also love Pork Steaks, so I had to give it a try myself. Basically Pork Steaks are sliced pieces of Pork Butt. Usually between an inch to an inch and a half in thickness. You season them and throw them on your smoker or grill, and then top with some BBQ sauce. These Pork Steaks ca