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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.

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, Charcoal and Wood. Trust me when I say it is easy and delicious. You just need time and patience. Let me show you how. Ingredients: Pork Butt BBQ Seasoning of your choice Wood Chunks, I used Hickory Start by scoring the fat cap on the Pork Butt. Use a very sharp knife to slice crosshatch or diamond patterns into the fat. This exposes more surface area, which helps the fat render more efficiently and creates a larger surface for building a flavorful "bark" (the crunchy, caramelized exterior). Season with your BBQ Rub, and place on a rack in your fridge overnight. The next day prepare your Kettle Grill with a foil pan, and place Charcoal around the pan, using the snake method. Place some wood chucks on top of the Charcoal. Light a few coals and place at the start of the snake. Fill the pan with warm water. Adjust the vents to maintain a temperature of 225-300. You have a lot of leeway here, so don't stress it. Just allow the Grill to stabilize. Cover and cook until the internal temperature reaches 165 degrees. Remove and wrap in foil with some liquid, and a few Tablespoons of unsalted Butter. Place back on the smoker until it reaches an internal temperature of 203-205. Check for tenderness with a probe or toothpick. Remove and allow to rest covered for at least 20-30 minutes. Shred and serve, enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 family get together. I know everyone will love it! Ingredients: 3 (15-ounce) cans corn, well drained 1 red or green bell pepper, finely chopped 2 jalapenos, seeded and chopped 1/4 cup finely chopped red onion 1 (8 ounce) bag shredded Mexican blend cheese 1/4 cup sour cream 3/4 cup mayonnaise 1/4 cup chopped cilantro Juice from a lime 1 (9.25-ounce) bag chili cheese corn chips Start by chopping all the ingredients. Once done combine the corn, bell pepper, jalapeno, red onion, cheese, sour cream, mayonnaise, and cilantro and mix well. Cover and place in your refrigerator for a few hours, or even overnight. When ready to serve stir it well. Mix in the bag of corn chips, and mix them in well. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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 Chicken can absorb some smoke flavor. Then you finish them off by wrapping them up in Butcher Paper with some Butter, and then returning them to the Smoker. If you are tired of dried out and overcooked Chicken Breast, you need to try this technique. You will be amazed with the results. Let me show you how. Ingredients: Boneless and Skinless Chicken Breast Seasoning of your choice Unsalted Butter Butcher Paper Start by seasoning you Chicken Breast. I recommend a basic seasoning of salt, pepper, and garlic. I also like to season them an hour or so before, as it allows the Chicken to dry brine, and absorb some salt. Place on your smoker at its lowest temperature. Most smokers have a "Smoke" setting that is around 170 degrees. This allows the chicken to sit in the smoke environment for as long as possible. Keep checking temperatures, and once they reach 120-125 degrees, remove them. In the mean time crank up your smoker up to 275-300 degrees. Now wrap each individual Chicken Breast in some Butcher Paper. Place a few Tablespoons of unsalted butter on the Chicken before wrapping. Place back on your smoker. Don't get distracted. You need to remove them once they reach an internal temperature of 155 degrees. Allow to rest for 10-15 minutes. Unwrap, serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

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.