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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.

In Wisconsin where I live, fresh eggs are available just about everywhere, and are relatively inexpensive. So today I kick up the flavor profile of your typical hard boiled egg. By marinating the eggs in a sweet and spicy mixture of soy sauce, jalapeno peppers and sesame oil, they will take on some wonderful flavors. Perfect for a snack but also work nicely as a side dish to Asian food. For extra spicy eggs, add some Sriracha or crushed red pepper flakes to the mixture. Ingredients: 1 cup soy sauce 1 cup water 1/4 cup sugar 3 medium green onions, chopped 2 medium jalapeno peppers, seeded and diced 1 tablespoon minced garlic 2 teaspoons toasted sesame seeds 12 large hard-boiled eggs, peeled 3 teaspoons sesame oil Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight. Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve. To watch me prepare this recipe step by step, simply watch my video below.

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 Wedding Anniversary with a hug Heart Shaped Ribeye Steak. Ingredients: Ribeye Steak Kosher Salt and ground Black Pepper Butter Sliced Onions and Mushrooms Minced Garlic Worcestershire Sauce Start by seasoning the Steak with Kosher Salt and ground Black Pepper Set aside as you preheat your Big Horn Infrared Grill. Place the sliced Onions, Mushrooms, Garlic and Worcestershire Sauce into a cast iron pan. Add some butter as well. Once the Big Horn is heated up, place the cast iron pan of Onion and Mushrooms on a lower level, while placing the Steak above it. This will allow the juices from the Steak to drip down into the Onions and Mushrooms, which will add lots of flavor. Once Steak is cooked to your liking remove and top with the Onions and Mushrooms. Slice and enjoy! To watch me prepare this huge Ribeye Steak to celebrate my Anniversary, simply watch my video below.

One of my favorite spices is Curry. It has such a great flavor that I think really compliments Chicken. I have fond memories of my Mom making Chicken Curry growing up, and this dish has lots of wonderful memories. Today I serve up that Chicken Curry in a Pot Pie. Adding some potatoes, onions and carrots to that savory Golden Curry sauce makes it a perfect filling for a Pot Pie. Certainly not your traditional Chicken Pot Pie, but one that you will love! Ingredients: 3 tablespoons neutral cooking oil 4 cups (1/2-inch dice) scrubbed, chopped gold potatoes 2 cups (1/2-inch dice) chopped, peeled carrots 1 cup chopped yellow onion 3 cups chicken broth 1/2 cup tap water 1 (3.2 ounce) package mild Japanese curry mix, such as Golden Curry 4 cups cubed chicken 1 (8 ounce) package crescent dough sheet, such as Pillsbury Preheat the oven to 350 degrees and coat a 13x9-inch baking dish with cooking spray; set aside. Heat oil in a large, deep skillet over medium heat. Add potatoes, carrots, and onion; cook, stirring often, until carrots and potatoes are just starting to soften, 6 to 8 minutes. Add broth and water. Bring to a boil over medium-high heat, stirring occasionally, about 5 minutes. Reduce heat to medium-low, and simmer, stirring occasionally and adjusting heat as needed, until vegetables are fork-tender, 8 to 10 minutes. Stir in curry mix until dissolved and mixture is thickened, 1 to 2 minutes. Remove from heat. Pour mixture into the prepared baking dish; stir in chicken until evenly combined. Wipe rim of baking dish clean. Unroll crescent dough (if necessary, pinch perforations together to seal). Place dough over chicken mixture and stretch gently to the edges of the baking dish. Press outside edges of dough into the edges of the baking dish, and use the tines of a fork to crimp into the sides of the baking dish. Cut 4 small slits into the top of dough. Bake in the preheated oven until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Let stand for 10 minutes before serving. To watch me prepare this recipe step by step, simply watch my video below.

Are you looking for a quick and easy casserole dish that has a Mexican flair? If so check out this recipe for an Easy Taco Casserole. All the flavors and taste of Tacos, but cooked in one pan for easy cleanup. This will satisfy your Mexican food cravings for sure! Let me show you how easy it is. Ingredients: 1 pound lean ground beef 1/2 chopped onion 2 cups salsa 1 (16 ounce) can chili beans, drained 3 cups tortilla chips, crushed 2 cups sour cream 1 (2 ounce) can sliced black olives, drained 1/2 cup chopped green onion 1/2 cup chopped fresh tomato 2 cups shredded Cheddar cheese Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Cook and stir ground beef and Onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through. Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese. Bake in the preheated oven until hot and bubbly, about 30 minutes. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 skin. Let me show you how. Ingredients: Chicken Drumsticks 40 ounces of Water 1/2 cup of Kosher Salt 1/2 cup of Brown Sugar 2 12 ounce Beers Chicken Rub of your choice BBQ Sauce of your choice Fill a large container with the Water, Salt, and Brown Sugar. Stir well until the Salt and Sugar have dissolved. Next add the two Beers, and stir again to mix well. Pour this liquid on a container to completely cove the Chicken. Place in your refrigerator for 3-4 hours. Next remove the Chicken from the Brine and rinse well under water. Dry off with paper towels and place on a rack. Season the Chicken on both sides with the Chicken Rub. Allow to sit on your kitchen counter while you fire up your charcoal for the Vortex. Once the coals are ready place the Chicken Drumsticks along the outside edge of the grill. Cover and cook for 20 minutes or so. After that you can turn the Chicken over and continue cooking for another 10-20 minutes, or until the internal temperature reaches 170-175 degrees. You can apply BBQ Sauce during the last 10 minutes of cooking if you would like. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 dealership, I was a bit hesitant at first. They wanted enough servings for 100 people, which is more food than I have ever attempted to cook before. I took on the challenge and smoked 53 pounds of Pork, enough to serve 100 people. I was happy to see everyone enjoying the food, and getting compliments from the employees and customers made me feel good. Come join me as I serve my Pulled Pork to 100 people. It was a great experience, and I am happy I did it. To watch me smoke all this pork simply watch my video below.

When you think of the necessary BBQ accessories you always think of the basics. Tongs, spatula, heat-resistant gloves and a instant read thermometer. What you often don't realize is you need some place to put all these items, including whatever you are cooking. Most smokers come with a small side shelf, but we all need more room that what that small shelf can hold. That is why I think a stainless steel table is a perfect BBQ accessory. Big enough to hold all the things you need, while also being easily moved around with the caster wheels. The fact that it also is stainless steel means it is heat-resistant. So perfect for a portable smoker, or pizza oven. So today I check out the Vevor Stainless Steel Table. It is portable, strong to hold a lot of weight, and easy to keep clean. To see me unbox and assemble the Vevor Stainless Steel Table, simply watch my video below.