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

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

For over 30 years I lived in southern California. While living there I was never responsible for moving grass. But once I moved to Wisconsin and purchased a house on a half acre of land, moving the grass became a weekly ritual. For the last 3 years I used a push mover for moving the grass. Believe me when I say it was a long 2 hour process, which often left me drained and tired. For that reason I finally decided to get a Lawn Tractor. Check out my brand new 2026 John Deere S2

Nothing beats the flavor of a Cheesesteak with grilled Onions and Peppers, topped with melted Cheese. If you have a Blackstone Griddle you absolutely need to try this recipe. So easy to do, and the flavor is outstanding. Let me show you how. Ingredients: Thinly sliced Rib Eye Steak Sliced Onion Sliced Green Pepper Sliced Cheese, Provolone and/or Swiss Hoagie Rolls Salt and Pepper First heat up your Blackstone Griddle. Since I have wind guards on my Griddle I can get away with

My wife Monica got me the Double Smoked Ham Kit from "Hey Grill Hey" for Christmas. This kit includes everything you need to take a normal spiral cut Ham to the next level, by adding some additional smokey flavor and spices. First you apply the Zesty Gold Sauce as a binder. Then you sprinkle the Sugar & Spice seasoning all over the Ham. Now it it ready for the smoker. Finally you apply the Spiced Citrus glaze and allow that glaze to caramelize on the Ham. Prepare to enjoy the

I love Ribs, especially Pork Ribs. Although I enjoy Beef Ribs, I typically don't make them very often. Today I decide to smoke some Beef Ribs on my Pit Barrel Cooker. Super easy to do, and they came out great! Let me show you how. Ingredients: Beef Short Ribs BBQ Rub of your choice (or use Kosher Salt & Ground Black Pepper) Season the Beef Ribs with the rub of your choice, or just use Kosher Salt and Ground Black Pepper. Set aside. Heat up a chimney of charcoals and prepare t

I love Pork Tenderloin. But I hate it when it is completely overcooked, as it becomes dry and flavorless. The secret to perfectly cooked Pork Tenderloin is preparing it Medium Rare. This ensures the Pork is very juicy and full of flavor. The only way to achieve these results is by Sous Vide cooking. Followed by a intense sear, and you will be ready for the best tasting Pork Tenderloin you ever had. Ingredients: Pork Tenderloin BBQ Seasoning of your choice Start by removing an

Are you looking for a easy recipe for an appetizer to serve to your family and friends at your next get together? If so you need to check out these Pineapple Cream Cheese Pig Shots. You make little Shot Glasses from Sausage and Bacon, and then fill them with a creamy mixture of Cream Cheese and Pineapple. Then place them on your smoker until the bacon gets crispy, usually around 90 minutes. These Pineapple Pig Shots will definitely be a big hit! Ingredients: 1 package smoked

Today I celebrate my 22nd Wedding Anniversary with my wife Monica by cooking up a huge Heart Shaped Ribeye Steak. Nothing says "I love you" more than a huge Steak that is perfectly cooked. To make it even better I top the Steak with some sauteed Onion and Mushrooms. To make sure I cook this Steak perfectly, I use my Big Horn Infrared Grill. This thing cooks Steaks perfectly, as it can achieve temperatures as high as 1500 degrees. Join Monica and I as we celebrate our 22nd Wed

I love smoking Chicken Drumsticks over fire, as real fire always produces a more smokey flavor. I also like to brine the Drumsticks first for a few hours, with salt, sugar and beer, hence the name Drunken Drumsticks. To ensure the Chicken Drumsticks will get a crispy skin, you need to achieve high heat temperatures, typically around 500 degrees or so. Using a Vortex in my kettle grill ensures I can get the grill that hot. This method will produce flavorful Chicken with Crispy

Most of you know I am just a regular guy who likes to cook and smoke food. Although I have a YouTube channel focused on cooking, I am not a professional chef. I usually just cook food for my family and friends, and really enjoy serving them some delicious meals. In my opinion that is what it is all about, sharing time and meals with people you love. So when Chippewa Falls Harley-Davidson asked me if I would be interested in smoking Pulled Pork for an upcoming event at the dea