Today I’m making an easy, comforting Slow Cooker Cheeseburger Soup that packs all the classic flavors of your favorite cheeseburger into a warm, hearty bowl. It's a true dump-and-go slow cooker meal—prep the beef and onions, toss everything in, and let it simmer to perfection! Let me show you how. Ingredients: 1 pound ground beef 1/2 cup chopped yellow onion 2 1/2 cups lower sodium beef broth 2 russet potatoes, peeled and chopped 1 (14.5-ounce) can diced tomatoes, undrained 1 (10.5-ounce) can condensed Cheddar cheese soup 1 (8-ounce) can tomato sauce 1/4 cup ketchup, plus more for garnish 2 tablespoons yellow mustard, plus more for garnish 1 cup shredded Cheddar cheese, plus more for garnish 1/2 cup chopped dill pickle slices 1/4 cup finely chopped red onion Cook ground beef and yellow onion in a large skillet over medium heat until browned, stirring to break up with a wooden spoon, about 8 minutes; drain fat. Transfer beef mixture to a 4- to 5-quart slow cooker. Add beef broth, potatoes, tomatoes, soup, tomato sauce, ketchup, and mustard. Stir to combine. Cover and cook on Low 9 to 10 hours or on High 4 1/2 to 5 hours, until potatoes are tender. Stir Cheddar cheese into the soup. Garnish servings with pickles, red onion, additional cheese, ketchup and mustard. Serve and enjoy! Let's make this together! Watch the full video tutorial below.

Today, I’m super excited! I’m diving into my very first Stick Burner. If you haven’t heard of it, a Stick Burner is an old-school smoker. You control it by adding charcoal and wood while adjusting the vents to manage the temperature. This method demands more attention than your typical pellet smoker. What Makes Stick Burners Unique? Stick Burners strip away the convenience of a pellet smoker. Instead of just filling a hopper with pellets and setting a dial, you’re tending to a fire the old-fashioned way. You’ll be monitoring temperatures and adjusting vents. Plus, you need to add more wood and charcoal every 45 to 60 minutes to keep your desired temperature steady. Why Choose a Stick Burner? You might wonder why anyone would choose a Stick Burner when it requires more work. The answer is simple: the smoky flavor you get is unbeatable. In my opinion, it produces a far superior end result compared to other methods. My Experience with the Captiva Designs Vertical Smoker Today, I checked out the Captiva Designs Vertical Smoker. I seasoned it and played around with the vents to see how challenging it was to maintain temperature. How did it perform? Watch my video below to see! Getting Started with Your Stick Burner Preparing Your Smoker Before you even think about cooking, you need to prepare your smoker. Start by seasoning it properly. This step is crucial for ensuring that your food tastes great and the smoker performs well. Clean the Smoker: Make sure it’s free from any debris or dust. Apply Oil: Use a high-smoke point oil to coat the interior surfaces. Heat It Up: Run the smoker at a high temperature for a couple of hours to let the oil cure. Choosing Your Wood The type of wood you use can significantly impact the flavor of your food. Here are some popular options: Hickory: Offers a strong, smoky flavor. Great for pork and ribs. Apple: Provides a mild, sweet flavor. Perfect for poultry and fish. Mesquite: Has a bold flavor. Use sparingly, as it can be overpowering. Maintaining Temperature Keeping a consistent temperature is key to successful smoking. Here are some tips: Check the Vents: Open or close the vents to control airflow and temperature. Add Fuel Regularly: Keep an eye on your wood and charcoal levels. Add more as needed. Use a Thermometer: Invest in a good thermometer to monitor the internal temperature of your smoker. Cooking Techniques for Stick Burners Low and Slow One of the best techniques for using a Stick Burner is the low and slow method. This involves cooking your meat at a low temperature for an extended period. It breaks down tough cuts of meat, making them tender and flavorful. Wrapping Your Meat After a few hours of smoking, consider wrapping your meat in foil. This technique helps retain moisture and speeds up the cooking process. It’s especially useful for briskets and pork butts. Experiment with Sauces and Rubs Don’t be afraid to get creative with your flavors! Try different rubs and sauces to enhance your dishes. A good rub can make all the difference in the world. Final Thoughts Using a Stick Burner is a rewarding experience. Sure, it requires more effort, but the flavor you achieve is worth it. I can’t wait to share more tips and recipes with you as I continue my journey with this fantastic smoker. So, grab your gear, fire up that Stick Burner, and let’s create some delicious meals together!

Today I am making the Ultimate Steak and Vegetable Skewers featuring a powerhouse homemade marinade you can whip up in minutes. I am combining Soy Sauce, Worcestershire, and Apple Cider Vinegar with Garlic, Onion powder, and Honey, plus a punch of Chipotle Chili powder for that perfect sweet, savory, and smoky kick. Simply marinade the Steak in the marinade for a few hours, make your Skewers with sliced Vegetables, and grill for 10-12 minutes. It really can't get much easier. Let me show you how. Ingredients: 1-2 pounds New York Steak, cut into cubes 1 Green and Yellow pepper, diced 1 Red Onion, diced 1 Zucchini, sliced 1 pound whole Mushrooms, sliced 10-12 Skewers Marinade Recipe: 1/2 cup Oil 1/4 cup Worcestershire sauce 2 Tablespoons Soy Sauce 2 Tablespoons Apple Cider Vinegar 1 Tablespoon Garlic powder 1 Tablespoon Onion powder 1 Tablespoon Honey 1/2 Teaspoon Chipotle Chili powder Cut the steak and vegetables into uniform 1.5-inch pieces so they cook evenly. Place the beef cubes in a bowl or ziplock bag with the marinade. Let sit in your refrigerator for 2-4 hours. Thread the meat and vegetables onto metal or soaked wooden skewers, alternating a piece of steak with colorful peppers, onion, zucchini, and mushrooms. Leave a tiny space between pieces for even heat circulation. Configure your grill for a two-zone fire (medium-hot direct heat on one side, and indirect/cooler space on the other side). Target a grill temperature of roughly 350°F to 400°F. Place the skewers over direct heat for the first 2 minutes per side to get a nice crust and char. Then move the skewers to the indirect (cooler) side of the grill, close the lid, and cook for 8 to 12 minutes, turning occasionally, until the steak reaches your desired internal temperature (135°F for medium-rare) and the vegetables are tender. Serve and enjoy! To watch me prepare and cook this recipe from beginning to end, simply watch my video below.

Does the Grillion Electric Grill Brush actually make BBQ cleanup easy, or is it just an overhyped gadget? In this review, I put this cordless electric grill brush to the test on tough, burnt-on grease to see if it lives up to the hype—and whether it's truly worth its price. The verdict? It did the job perfectly. It cuts through stubborn, burnt-on grease without breaking a sweat. However, its price is high, and it might be a premium gadget that some might find too expensive or hard to afford for a grill accessory. It watch me show you the features of the Grillion Electric Grill Brush, just watch my video below.

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 another favorite fish! Ingredients: 2 Filets of Salmon 1/2 tsp of Granulated Garlic Salt and Pepper, to taste 2 Shallots, minced 2 Tbsp of Olive Oil 1 Tbsp of Butter 1/2 cup of Orzo 1-3/4 cup of Chicken Stock 1 Tbsp of Lemon Juice 1/4 cup of Freshly Grated Parm 1/3 cup of Frozen Peas, thawed Gently season both sides of the salmon with a little garlic, salt and pepper and set aside. Add 1 Tbsp of the oil to a 10 inch skillet and preheat it over medium-high heat, once nice and hot, add the salmon and sear on both sides (doesn't have to be fully cooked) then remove to a plate, discard the remaining oil. Add the remaining oil and butter to the skillet along with the shallot, saute over medium heat for just a couple minutes then add the orzo, cook while stirring to toast it for about a minute, then add the stock and lemon juice, bring to a boil, partially cover and cook about 7 minutes. Add the peas and parm, stir it in well, then add the salmon on top, nestling it in the orzo, partially cover again and cook for another 5-7 minutes or until the orzo is nice and creamy and the salmon is cooked through. Serve with a little parsley and dig in! Let's make this together! Watch the full video tutorial below.

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, it’s a game-changer! Brine Recipe Here’s what you need for the brine: 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 the fish sit in the brine for 8-10 hours. After that, rinse the fish under cold water to remove the brine. Preparing the Salmon Once you’ve rinsed the fish, place it on racks. Allow it to sit for 45 minutes to 2 hours. This step is crucial as it allows a pellicle to form on the surface of the fish. You’ll know it’s ready when it appears tacky and sticky to the touch. Don’t forget to apply a layer of black pepper on the fish for that extra kick! Smoking the Salmon Now, it’s time to smoke! Set your smoker to 190-200 degrees Fahrenheit. Smoke the fish until it reaches an internal temperature of 150 degrees. This should take about 1-2 hours. You can serve it immediately or cool it to room temperature. If you choose to store it, wrap it 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. Why Smoked Salmon? You might wonder why I chose smoked salmon as my first recipe. Well, it’s simple. This dish is not only delicious, but it also represents the essence of what I love about cooking. It’s about taking something fresh and transforming it into something extraordinary. Plus, the smoky flavor is just irresistible! The Art of Smoking Smoking is an art form. It requires patience and attention to detail. But don’t worry! I’m here to guide you through every step. The beauty of smoking is that it enhances the natural flavors of the ingredients. When you smoke salmon, you’re not just cooking; you’re creating a culinary masterpiece. Tips for Perfect Smoked Salmon Choose Quality Salmon: Always opt for fresh, high-quality salmon. It makes a world of difference in taste. Don’t Rush the Brining: Allow enough time for the brine to work its magic. This step is essential for flavor. Monitor the Temperature: Use a reliable thermometer to ensure your salmon reaches the perfect internal temperature. Pairing Suggestions What goes well with smoked salmon? The options are endless! You can serve it on bagels with cream cheese, toss it in salads, or enjoy it with a side of crackers. It’s versatile and can elevate any meal. Conclusion I hope you’re as excited as I am to recreate this smoked salmon recipe. It’s a fantastic way to celebrate my journey and your support. So, grab your ingredients and let’s get cooking! Remember, cooking is all about having fun and trying new things. Enjoy the process, and don’t forget to share your results! Let’s make some delicious memories together!

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 Good) Preheat smoker to 250 degrees. Trim pork butt if needed and score the fat cap 1/2” deep with a knife. Season generously on all sides with the BBQ Rub. Rest 20 minutes and then place in the smoker. Smoke until the internal temperature reaches 165 degrees, about 8-10 hours. Spray some Cherry Soda over the Pork a few times to keep it moist while cooking. Wrap the pork butt in butcher paper or place in a foil pan and cover with foil. Place back in the smoker until the internal temperature reaches 200-203 degrees. Remove from the smoker and rest while you make the reduction. Pour the 2 cans of Cherry soda in a saucepan and place over medium heat. Reduce the soda until it is down to 1 cup. Shred the pork and drizzle with the cherry soda reduction. Serve and Enjoy! Let's 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.