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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 the best Smoked Chicken you have ever tasted. So easy to do as well. Just follow my simple directions. Ingredients: Whole Young Chicken (4-6 pounds) Seasoning of your choice Cut Chicken in half using Kitchen Shears or a Knife. Apply the Seasoning of your choice on both sides of the Chicken Halves. Vacuum Seal in bags. Heat Chicken for 3-4 Hours in the Sous Vide at 145 Degrees Fahrenheit. Remove bags and Chicken and dry off with paper towels. Apply additional seasonings if necessary. Prepare grill or Pit Barrel Cooker. Hang Chicken Halves in Pit Barrel Cooker. Add a chunk of Wood of your choice and allow fire to heat up. Place lid sightly ajar to allow the temperature to get hot. Smoke for 25-45 minutes or until Chicken Skin is Crisp and Browned. Remove Chicken and allow to cool for a few minutes. Slice and Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 of Pork Spare Ribs BBQ Seasoning of your choice BBQ Sauce of your choice Start by trimming your Ribs into a even piece of meat. The goal is to help the Ribs spin freely and evenly on the Rotisserie. Season with BBQ Rub and allow to rest while you heat up the grill. Now comes the fun part, putting the Rack on the main Rod. Carefully pierce the Ribs every couple of bones with the Rod. Tighten the Meat Forks to hold the Rack in place. Place the Ribs in the center to ensure even rotation. Cook the Ribs on the Rotisserie until the Ribs reach an internal temperature of 165-175 degrees. Now you can apply the BBQ Sauce. Allow to cook until the internal temperature reaches 200-205 degrees. Turn off grill but allow to Rotisserie to spin the Ribs for 10-15 minutes. Remove and slice. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 very disappointed. Monica reached out to a friend she met a while back at a Farmers Market who owns a local farm, and she said she had some. So off to Spring Creek Meats in Jim Falls Wisconsin we went. So I finally got my hands on some Tri Tips, and they were delicious. Let me show you how easy it was to smoke and prepare them. Ingredients: Tri Tips Kosher Salt Ground Black Pepper Start by seasoning your Tri Tips with Salt and Pepper. Place on a rack that allows air circulation, and put in your fridge for an hour or so. When ready fire up your Pit Barrel Cooker. While heating up place hooks in your Tri Tips, as you want to hang these, as I believe this will give them better flavor. When ready hang the Tri Tips in the Pit Barrel Cooker. Allow to cook until the internal temperature reaches 130 degrees. Remove and cover with foil. Allow to rest for around 20-30 minutes. Slice against the grain and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 came out Fantastic! All the flavor of smoked Pork, but since they are sliced so thin they cook way faster. If you have never tried them before you definitely need to. Let me show you how easy they are to cook. Ingredients: Pork Steaks BBQ Seasoning of your choice BBQ Sauce of your choice Start by seasoning your Pork Steaks with the BBQ Seasoning of your choice. Allow to sit on your kitchen counter while you fire up your Smoker. I recommend cooking these anywhere between 275-325 degrees, mainly because they are thin, and will not benefit for being smoked at a lower temperature, as they will cook relatively fast. Once they reach an internal temperature of 165-170 degrees, remove and wrap with foil. Make sure to put a little BBQ sauce in the foil packets as well, as this not only adds flavor, but helps the Pork steam a little bit, making it more tender. Place the foil packets back on your smoker and cook until they reach an internal temperature of 203-205. Check with your instant read thermometer or with a toothpick to see how tender they are. When it slides in and out with little resistance, they are done. Remove and allow to rest for 15-20 minutes. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 S220 Lawn Tractor. I will show you all the features of the Tractor, and let you know what I think of it. To check out what I thought about the John Deere S220 Lawn Tractor, simply watch my video below.

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 cooking everything on low, but without the guards I would cook on medium heat. Get all your ingredients on a tray, and bring it outside to your Griddle. Start by applying some oil on the Griddle, and cook the Onions and Peppers. Once they have soften up move them over to the side to make room for the Steak. Place your thinly sliced Steak on the Griddle, and cook for a few minutes, or until all the pink has almost disappeared. Mix the Onions and Peppers with the Steak. Now you can season everything with Salt and Pepper. Place the Hoagie Rolls on the Griddle to toast them. You can either use butter or Mayonnaise. Set aside. Top the Steak with the Cheese slices. Allow to melt, and then place the Rolls on top. Using your spatula gently remove the Cheesesteaks and flip over on a plate. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 best tasting Ham you have ever had! Ingredients: Spiral Cut Ham Double Smoked Ham Kit from Hey Grill Hey Start by applying the Zesty Gold sauce all over the Ham. This will serve as a binder, and help the seasoning stick to the Ham. Next top the Ham with the Sugar & Spice Seasoning. Since it has no salt, don't worry about applying too much. Smoke anywhere for 225-275 until the internal temperature reaches 130 degrees. Then apply the Spiced Citrus Glaze, and allow it to caramelize. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

One of my favorite sandwiches is the classic Reuben Sandwich. There is something about the Corned Beef topped with Thousand Island and Sauerkraut, that just works so well together. Top with melted Cheese and you have a Awesome sandwich. It then occurred to me that all these topping might make a great Pizza. So I made a Reuben Pizza. If you enjoy a Reuben sandwich you definitely need to try this! Ingredients: Corned Beef, cut into small pieces Pizza Dough. I used premade Dough from the store Thousand Island Dressing, Recipe below Baby Swiss and Mozzarella Cheese Sauerkraut Thousand Island Ingredients: 1/4 cup ketchup 1/2 cup mayo 1/4 cup relish 1 tsp apple cider vinegar 1 tsp sugar First make the Thousand Island. Combine the ketchup, mayo, relish, vinegar, and sugar in a bowl and mix well. Place the bowl in the fridge to let the flavors come together. Next roll out the Pizza Dough, and spread it onto a Pizza screen or stone. Top with Thousand Island, and spread evenly around the dough. Next top with some Cheese, Corned Beef, Sauerkraut, and more Cheese. Cook in your oven according to directions. When Pizza is done drizzle the top with more Thousand Island. Slice and serve. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 the Pit Barrel Cooker. I used a few pieces of Hickory Wood on top of the charcoals. When ready place the Beef Ribs in the Pit Barrel Cooker. Allow to cook until they reach an internal temperature of 200-203 degrees. Some people like to wrap the Ribs in foil or butcher paper once they reach 160-170 degrees, as this speeds up the cooking process. For this cook I let them cook completely on the Pit Barrel Cooker without wrapping them. Once done remove and cover with foil for 15-20 minutes. Slice and serve, enjoy! To watch me prepare this recipe step by step, simply watch my video below.

I don't think I have ever met a person who doesn't like Pizza. Making homemade French Bread Pizzas from store bought french bread is so easy, and very affordable. Simply apply some Tomato sauce and Cheese, and any toppings you like. Fast, simple and easy. Best part is it also is very delicious! Ingredients: 1 (12 ounce) loaf French bread 2 tablespoons olive oil 1 cup pizza sauce, or to taste 2 cups shredded mozzarella cheese, or more to taste pizza toppings, such as pepperoni, Italian sausage, red onion, olives, mushrooms, bell peppers, jalapenos, ham, bacon, or tomatoes Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup, and set aside. Using a serrated knife, cut the French bread in half, and then slice in half lengthwise to make 4 pizzas. Lightly brush the cut sides of the bread with olive oil and place on the baking sheet. Bake in the preheated oven for 4 minutes. Remove from the oven; spread pizza sauce over each piece of bread, and sprinkle with mozzarella cheese. Finish by adding your favorite toppings, pressing in slightly to adhere. Return to the oven and bake until cheese is melted and starting to brown, 10 to 13 minutes. Serve immediately. To watch me prepare this recipe step by step, simply watch my video below.

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 any excess fat or silver-skin from the pork tenderloin. Season on all sides with the BBQ Seasoning of your choice. Set aside. Heat up your sous vide bath to 134 degrees. Place the pork into freezer bags, and remove any excess air. Place the pork into the sous vide bath once it reaches temperature. Make sure the pork remains completely under the waterline for the entire cook. Sometimes it might be necessary to hold the pork under water by using a spatula or another kitchen utensil. Cook for 2-4 hours. When done remove the pork and completely dry off with paper towels. Allow the pork to cool down slightly before giving it a good sear for 45-60 seconds per side. You can do this on a hot grill, cast iron pan, or by using a torch like I did. Slice and serve. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 pork sausage or kielbasa 2 8-ounce packages cream cheese softened 1 cup crushed pineapple 1/2 cup brown sugar 1 teaspoon salt 2 Tablespoons BBQ rub 1/2 cup cheddar cheese 1 pound bacon cut in half width wise Preheat your smoker to 300 degrees F. This method is also adaptable for the oven if you don't own a smoker. Simply preheat to the same temperature. Slice the sausage into 1/2 inch thick rounds. Wrap each slice of sausage with a half of a slice of bacon so it forms a little "shot glass" of meat. Season the shots with the BBQ rub. In a medium bowl, beat together the cream cheese, brown sugar, and most of the pineapple chunks, reserving a couple of tablespoons of the pineapple to top the shots with later. Transfer the cream cheese mixture to a quart sized zip top bag and snip off the bottom corner. Fill each shot glass with some of the mixture, leaving just a little room at the top. Spoon the remaining crushed pineapple into the top of each shot and season them all again with a little sweet rub. Carefully transfer the shots to the grill grates (or a foil lined pan if using your oven) and cook for 75-90 minutes, or until the bacon gets crisp. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.