In this video, I am 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 is 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 very basic and easy recipe for smoked salmon. Brine recipe: 3 parts Brown Sugar 1 part Kosher Salt 2-3 Crushed Garlic Cloves Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Apply a layer of black pepper on fish. Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Let's take a trip down memory lane and make this together! Watch the full video tutorial below.

A very basic and easy recipe for smoked salmon. Brine recipe: 3 parts Brown Sugar 1 part Kosher Salt 2-3 Crushed Garlic Cloves Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Apply a layer of black pepper on fish. Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Watch my video below to show you the whole process, step by step.

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 chopped jalapeños 1/2 teaspoon garlic powder 3/4 teaspoon salt 1 1/2 cups shredded Cheddar cheese 10 (6 inch) flour tortillas 2 ounces cream cheese, softened 1/2 cup sour cream 1 tablespoon lime juice 1/4 cup chopped cilantro, or as needed 1 cup shredded lettuce, or as needed Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle. Combine ground turkey with jalapeños, garlic powder, salt, crumbled bacon, and 3/4 cup shredded cheese in a bowl. Spread beef mixture to the edges of each tortilla; set aside. Preheat a griddle to medium-high heat. Meanwhile, mix cream cheese with sour cream, lime juice, and salt and set aside. Place tacos meat-side down on hot griddle. Cook, undisturbed, until golden brown and slightly crisp, about 3 minutes. Flip and cook until lightly toasted, 30 seconds to 1 minute more. Fold tacos in half and top with sour cream mixture, remaining cheese, cilantro, and shredded lettuce. Serve and enjoy! Let's make this together! Watch the full video tutorial below.

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 cup chopped celery 1 1/2 teaspoons Cajun seasoning, or to taste, divided 1/2 pound medium shrimp, peeled and deveined 1 (20 ounce) package refrigerated cheese tortellini 1/2 cup water 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/2 lemon Heat 1 tablespoon of oil on a large outdoor griddle, such as a Blackstone, over medium heat. Add sausage and cook until browned and fat has rendered, about 3 minutes. Add onion, peppers, and celery to drippings. Add 1 teaspoon Cajun seasoning and cook, stirring occasionally until vegetables are tender, about 3 minutes. Meanwhile, add 1 tablespoon oil to the other side of the griddle. Add tortellini and toss to coat lightly. Add water; cover with a griddle dome and cook for 3 to 4 minutes, uncovering and tossing halfway through. Push sausage mixture to the side and add remaining oil to the griddle. Season shrimp with Cajun seasoning and add to the oil. Cook, undisturbed 1-2 minutes or until lightly browned. Flip and cook 1 minute longer. Toss all ingredients together in the center of the griddle until well combined. Add cream and cook until thickened slightly, about one minute, stirring constantly. Add Parmesan and cook 1 to 2 minutes until creamy and well combined. Squeeze lemon on top and stir in fresh parsley. Serve immediately. Let's make this together! Watch the full video tutorial below.

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 package frozen tater tots 1 lb breakfast sausage, browned and crumbled 1 cup diced ham 1 1/2 cups crumbled bacon – divided 1/2 diced onion 1/2 diced green pepper 2 cups shredded cheddar cheese 3/4 cup milk 10 large eggs 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sliced green onions Preparation Steps Preheat the Oven First, preheat your oven to 350°F. Lightly spray a 9 x 13 baking dish with cooking spray. This will help prevent sticking. Cook the Meats In a large skillet, brown the sausage and crumble it. Once it’s cooked, drain the sausage on a paper towel-lined plate to remove excess grease. Dispose of the grease responsibly. Next, brown the bacon in the same skillet. Place the cooked bacon on another paper towel-lined plate and crumble it up. Layer the Ingredients Now, let’s layer our ingredients! Place the frozen tater tots in the prepared 9 x 13 baking dish. Top them with the crumbled sausage, diced ham, and 1 cup of crumbled bacon. Finally, sprinkle the grated cheddar cheese on top. Prepare the Egg Mixture In a large bowl, combine the eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until everything is well combined. Pour this egg mixture over the tater tots, meat, and cheese. Don’t forget to sprinkle the remaining 1/2 cup of bacon and the sliced green onions on top! Bake to Perfection Bake the casserole in your preheated oven for 45-50 minutes. You’ll know it’s done when a knife inserted in the center comes out clean. Once baked, cut it into 12 squares. Drizzle the top with your favorite hot sauce for an extra kick. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below. Why This Casserole is a Must-Try This Loaded Tater Tot Breakfast Casserole is more than just a meal; it's a celebration of flavors and textures. The crispy tater tots provide a delightful base, while the combination of meats adds a savory punch. The melted cheese ties everything together, making each bite a delight. Perfect for Any Occasion Whether you’re hosting a brunch or just want to treat yourself, this casserole fits the bill. It’s easy to prepare and can feed a crowd. Plus, it’s versatile! You can customize it with your favorite ingredients. Want to add some veggies? Go for it! Prefer a different type of cheese? You do you! Meal Prep Friendly This casserole is also great for meal prep. You can make it ahead of time and store it in the fridge. Just reheat individual portions when you’re ready to eat. It’s a fantastic way to ensure you have a hearty breakfast ready to go during busy mornings. Final Thoughts So, what are you waiting for? Grab your ingredients and get cooking! This Loaded Tater Tot Breakfast Casserole is sure to become a favorite in your household. Trust me, once you try it, you’ll be making it again and again. Enjoy every delicious bite!

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 see how this gear performs! To watch me cook this Pork Butt and finish it off in the ChefsTemp BBQ Resting Blanket, simply watch my video below.

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. Ingredients: Chicken Breast Polish Kielbasa Red Onion Mushrooms Carrots Potatoes Unsalted Butter Seasoning of your choice Parchment Paper Start by cutting the meat and vegetables into small size pieces. Season well. Place the food into a Parchment Paper Pouch. Place a few Tablespoons of unsalted Butter into the Pouches. Seal the Pouches by folding over several times, or take the easy way out and use a stapler. Place the Pouches into a preheated 400 degree oven for 20-25 minutes. Remove and allow the food to continue to steam and cook inside the Pouches for 5-10 minutes. Cut open the Pouches and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 tablespoons Ranch seasoning 1 cup shredded cheese 2 teaspoons seasoning of your choice 6 slices American Cheese 6 Hamburger Buns Lettuce Tomato Onion Pickles Start by Cooking the Bacon. Chop up and set aside. Get a large bowl and add ground beef, ranch seasoning, sour cream, shredded cheese, Seasoning, and chopped bacon. Mix well without trying to overly mix. Using a Burger Press or by making by hand, get around 1/4-1/2 portion of the ground beef mixture and form patties. Place in the fridge for a while to let them firm up. Heat up your grill for dual zone cooking. Place the coals over to one side. Cover and let heat up for a few minutes. Place the Burger patties to the indirect side, and cover. Once they have cooked a bit, spin the grate and cook them directly over the hot coals. Flip them over and place them over the indirect cooking side. Again give them a few minutes to cook. Finally spin the grate and sear them on the other side. Remove and allow to rest for a few minutes. Assemble your burger with lettuce, burger, bacon, tomato, onion, and pickles. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 appealing. Today I use some Apple Pie filling to replace the Brown Sugar. The natural sweetness of the Apples help sweeten the beans without overpowering the sweetness level. This is a great variation that will go great at your next get together. Ingredients: 1 pound bulk hot sausage 1 onion, finely chopped 1 red bell pepper, finely chopped 1/2 teaspoon kosher salt 2 (28 ounce) cans baked beans, partially drained 1 (21 ounce) can apple pie filling 1 cup barbecue sauce 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce, or to taste 2 teaspoons barbecue rub seasoning Heat a Dutch oven over medium-high heat and add sausage. Cook, crumbling with a spoon until browned and fat has rendered out. Add onion, bell pepper, and salt to the sausage and cook, stirring frequently, until vegetables have softened. Add baked beans, apple pie filling, barbecue sauce, yellow mustard, Worcestershire, hot sauce, and barbecue rub seasoning, and stir to combine. Use a spoon to break up the apple pieces a bit. Place on your smoker at 250 degrees, stirring every 20-30 minutes. Remember everything is already cooked, the purpose here is to heat it up, as well as add some smoke flavor. Total cook time should be around an hour an a half. Feel free to crank up the temperature to 300 degrees if you are pushed for time. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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. When it’s done, you can shred the meat just like pulled pork. Trust me, the shredded beef is perfect for making delicious tacos. Let me show you how to do it! Ingredients You’ll Need Beef Shank (mine was 7 pounds) BBQ Rub of your choice Worcestershire Sauce Kitchen Twine Aluminum Foil Preparing the Beef Shank Start by trimming the beef shank of any loose fat or meat. This ensures a uniform shape. Next, truss the beef using kitchen twine. Use several pieces to hold the meat together as it cooks. Now, season it with your BBQ rub of choice. Let it hang out on the kitchen counter while you heat up your smoker to 250 degrees. Smoking Process Once the internal temperature reaches 160-170 degrees and you’re happy with the bark, it’s time to wrap it in foil. You’ll want to use some liquid to help the meat steam during this next step. I used some of the bone marrow liquid, along with unsalted butter and Worcestershire sauce. Wrap it tightly and return it to the smoker. Feel free to increase the smoker temperature to 300-325 degrees at this point. Checking for Doneness When the internal temperature reaches 200-203 degrees, it’s done! But don’t fixate solely on the temperature. Focus more on the tenderness. A toothpick or meat thermometer should slide in and out of the meat like butter. Once that happens, remove it and let it rest for at least half an hour, or even up to an hour. Shredding the Beef After resting, remove the foil and shred the beef. Use the smoked beef to make some delicious tacos. Add your favorite toppings, and enjoy! Watch the Process To see me prepare this recipe step by step, check out my video below. Conclusion Smoking Thor's Hammer is a rewarding experience. The results are absolutely delicious. Whether you’re making tacos or just enjoying the beef on its own, this recipe is sure to impress. So, gather your ingredients, fire up that smoker, and let’s get cooking!

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 tsp yellow mustard 1 1/2 tsp coarse ground mustard 1 Tbsp sugar 1 Tbsp white vinegar or dill pickle juice 1/4 cup diced celery 1/2 cup diced red onion 1/4 cup diced pickles 1/4 tsp black pepper 1/4 tsp salt Place the trivet or basket into the Instant Pot. Pour 1 cup of water in. Next put in the chopped potatoes. Nestle the eggs onto the potatoes. Close the lid and set the vent to the sealed position. Select a cook time of 4 minutes at high pressure. While the potatoes and eggs are cooking, prepare the dressing by whisking together the mayonnaise, yellow mustard, coarse mustard, sugar, vinegar or pickle juice, onion, pickles, pepper, and salt. Set aside. When the cook time is complete, allow a 5 minute natural release, followed by a quick release of pressure. After the pressure has released and the valve has dropped, carefully remove the lid. Place the eggs in a bowl of ice water to quickly cool. Transfer the potatoes to a mixing bowl to cool slightly. Once cool, peel and dice the eggs, then add them to the potatoes. Stir in the dressing, turning gently to coat the potatoes well. While you can serve this warm or at room temperature, I prefer to chill for at least 2 hours before serving. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 into some easy ideas that will have you loving your Blackstone even more! Why Simple Blackstone Griddle Meals Are a Game-Changer I get it - sometimes cooking feels like a chore. But with a Blackstone griddle, things get way easier. The large flat surface means you can cook multiple ingredients at once, and the even heat helps everything cook perfectly. Plus, cleanup is a breeze compared to a traditional grill. Here’s why simple Blackstone griddle meals rock: Quick cooking: You can have a full meal ready in 20-30 minutes. Versatility: From breakfast to dinner, the griddle handles it all. Flavor-packed: The sear you get on meats and veggies is unbeatable. Social cooking: It’s fun to cook outside with friends or family around. If you want to explore more, check out these easy blackstone griddle recipes that I’ve found super helpful. Eye-level view of a Blackstone griddle cooking sizzling burgers and vegetables Simple Blackstone Griddle Meals You Can Make Tonight Let’s get to the good stuff. Here are some of my go-to simple Blackstone griddle meals that are perfect for any day of the week. I’ll break down the basics so you can customize them however you like. 1. Classic Breakfast Spread Start your day right with eggs, bacon, and hash browns all cooked on the griddle. The flat top lets you cook everything at once, so nothing gets cold while you wait. Ingredients: eggs, bacon strips, diced potatoes, bell peppers, onions, salt, pepper. Tips: Use a little oil or butter to get crispy edges on the potatoes. Cook bacon first to render the fat, then use that fat to cook the potatoes and veggies for extra flavor. Pro tip: Crack your eggs into a small bowl first, then pour them on the griddle for perfect sunny-side-up eggs. 2. Philly Cheesesteak Sandwiches This one’s a crowd-pleaser and super easy to make. Thinly sliced steak, onions, and peppers cooked right on the griddle, topped with melty cheese. Ingredients: thinly sliced ribeye or sirloin, onions, green peppers, provolone cheese, hoagie rolls. Tips: Cook the steak quickly on high heat to keep it tender. Don’t overcrowd the griddle or the meat will steam instead of sear. Serving: Toast the hoagie rolls on the griddle for a minute before assembling. 3. Chicken Fajitas Fajitas are perfect for the griddle because you can cook the chicken and veggies together, locking in all those smoky flavors. Ingredients: sliced chicken breast, bell peppers, onions, fajita seasoning, tortillas. Tips: Marinate the chicken for at least 30 minutes for extra flavor. Cook the chicken first, then add veggies to soak up the juices. Serving: Warm the tortillas on the griddle before serving. Close-up view of sizzling chicken fajitas with peppers and onions on a Blackstone griddle What to Cook on a Blackstone for Beginners? If you’re new to the Blackstone griddle, don’t worry! It’s one of the easiest cooking tools to master. Here are some beginner-friendly ideas that will build your confidence and taste buds. Start with Breakfast Breakfast is forgiving and fast. Try pancakes, bacon, and eggs. You’ll get a feel for the heat zones on your griddle and how to manage cooking multiple items at once. Simple Burgers and Hot Dogs You can’t go wrong with burgers and hot dogs. Season your patties simply with salt and pepper, and cook them on medium-high heat. Add cheese at the end and toast your buns right on the griddle. Veggie Stir-Fry Chop up your favorite veggies like zucchini, mushrooms, and snap peas. Toss them with a little soy sauce and garlic, then cook quickly on high heat. This is a great way to practice controlling the heat and timing. Tips for Beginners Preheat your griddle for 10-15 minutes before cooking. Use a scraper to clean the surface between batches. Don’t overcrowd the griddle; leave space for flipping and stirring. Keep a spray bottle of water handy for flare-ups or to add moisture. Once you get comfortable, you’ll be ready to try more complex recipes and even experiment with your own creations. My Favorite Easy Blackstone Griddle Recipes for Any Occasion I love sharing recipes that are both simple and delicious. Here are a few more favorites that work great for casual dinners, weekend cookouts, or even quick lunches. Shrimp and Veggie Skillet Shrimp cooks fast and tastes amazing on the griddle. Toss with garlic, lemon juice, and your favorite veggies like asparagus or cherry tomatoes. Cook shrimp for 2-3 minutes per side. Add veggies and cook until tender-crisp. Serve over rice or with crusty bread. BBQ Chicken Quesadillas Use leftover grilled chicken or cook fresh chicken strips on the griddle. Add BBQ sauce, cheese, and tortillas for a melty, smoky treat. Cook chicken strips with BBQ sauce. Place chicken and cheese on half of a tortilla. Fold and cook until golden brown on both sides. Veggie and Cheese Omelet For a quick meal, whip up an omelet with diced tomatoes, spinach, mushrooms, and cheese. The griddle gives it a nice even cook and a little crisp on the edges. Beat eggs with salt and pepper. Pour onto the griddle and add fillings. Fold and cook until set. These meals are perfect for when you want something tasty but don’t want to spend hours in the kitchen. Tips to Make Your Blackstone Griddle Meals Even Better Cooking on a Blackstone griddle is fun, but a few tricks can take your meals from good to great. Season your griddle regularly: This keeps the surface non-stick and adds flavor. Use the right oils: High smoke point oils like avocado or canola work best. Control heat zones: Use one side for high heat searing and the other for slower cooking. Prep ingredients ahead: Chop veggies and marinate meats before you start cooking. Keep it clean: Scrape the griddle after each use and wipe down with a damp cloth. With these tips, you’ll get the most out of your griddle and enjoy every meal you make. Ready to Cook? Your Next Blackstone Griddle Adventure Awaits! There you have it - a bunch of simple Blackstone griddle meals that are easy to make and packed with flavor. Whether you’re cooking breakfast, lunch, or dinner, the griddle is your best friend for quick, tasty meals. Don’t be afraid to experiment and make these recipes your own. The more you cook, the better you’ll get at managing heat and timing. And remember, the best meals are the ones you enjoy making and eating. So grab your spatula, fire up that Blackstone, and get cooking! Your taste buds will thank you. Happy grilling! Check out my Blackstone Griddle Recipes Here.