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When people ask me what products I recommend for those new to smoking or barbecuing the answer is clear. You need a decent Thermometer. Without one you are just guessing if what your cooking is done, and risk overcooking it. So when Armeator reached out and asked if I would do a review of their new Wireless Meat Thermometer I said sure. Having a wireless one that notifies you via your phone of the temperature of what your cooking is very convenient. So how does it work? Does it have a decent range? Watch my video to find out what I think of the Armeator A1 Wireless Meat Thermometer. To watch me test the new Armeator A1 Wireless Meat Thermometer and give you my honest review simply watch my video below.

One of my favorite things to cook sous vide is Roast Beef. This is because I can take a tough piece of Beef and make it very tender by cooking it this way for many hours. Smoking it first adds a nice smokey flavor. Perfect for sandwiches, or serving along some mashed potatoes and gravy. Ingredients: 3-5 Pound Eye of the Round Roast Kosher Salt Ground Black Pepper Garlic Powder Trim your Roast to remove any fat or silver skin. Next sprinkle Roast evenly with Salt, Pepper, and the Garlic Powder. Allow to sit on counter while you start your smoker. Set your Smoker to its lowest temperature, or the Smoke setting, which usually is around 170 degrees. Remember you are not trying to cook this, only to add some smoke flavor to the Roast. Smoke for 2-3 hours, making sure not to bring the internal temperature above 125 degrees. Next vacuum seal in a bag and sous vide cook at 132 Degrees Fahrenheit for 21 hours. Make sure the Roast remains completely under the water line for the whole cook. When it is finished cooking remove from bag, dry off, and sear on BBQ Grill, Hot Frying Pan or Broiler in Oven for a few minutes to crisp up. Slice and Enjoy! To watch me prepare this recipe step by step simply watch my video below.

If you are looking for a delicious Smash Burger recipe that is very basic and easy to make, look no further than the Oklahoma Onion Smash Burger. It consists of razor thin sliced onions that get pressed into a burger patty and then gets cooked in the burger juices for the most dang delicious flavors you can imagine. Ingredients: Ground Beef Thinly sliced Onions American Cheese slices Hamburger Buns Yellow Mustard Dill Pickle slices Salt and Pepper First thing to do is slice the Onions as thin as possible. Using a Mandolin or a sharp knife. Place sliced onions in a container and sprinkle with salt and pepper. Stir or use your hands to combine the onions with the salt. Cover the container or bowl, and let sit for 20 minutes to a half hour. Squeeze the excess water from the onions and try to remove all moisture from the onions. Set aside. Preheat your Griddle to medium high heat. Roll your ground beef into equally portioned balls. About a 1/4 of a pound per ball. Season with salt and pepper. Gather the rest of the ingredients on a tray and bring to the Griddle. Add the burger balls onto the hot griddle surface and top them with a handful of the onions. Don’t be shy, the more the better. Smash each one down where the patty is as thin as you can make it and season. Cook for 4 minutes and flip, once flipped, season them and after 2 minutes add the American Cheese on top. Place the top bun on top and the bottom bun on top of the top bun. Close the lid and let it steam for a few minutes. Remove the bottom bun off the top and assemble your Burgers. Place Burger patty on the bun and then top with the Pickle slices and Mustard. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Are you looking for a unique appetizer recipe to make and share with your family and friends this Holiday Season? If so I have the perfect suggestion for you. It is the Loaded Smoked Cheese Ball. The perfect combination of flavors that everyone will love! I will show you how easy it is to make yourself. Ingredients: 2 8-ounce bricks cream cheese (cold) 2 Tablespoons Fish & Veggie Seasoning (link below) 8 slices bacon 2 Tablespoons Sweet Rub (link below) 2/3 cup pecans (whole) 1 1/4 cups cheddar cheese (grated for divided use) 1/2 cup pepper jack cheese (grated) 1 jalapeno (seeds removed and minced) 1/3 cup green onions (chopped for divided use) 3 Tablespoons sour cream Arrange the Bacon slices on a rack and sprinkle with the Sweet Rub. Use a sharp paring knife to score each brick of cream cheese in 1/2 inch deep diamonds. Season the cream cheese on top with the Fish and Veggie Rub. Place the seasoned cream cheese and pecans on another rack. Smoke the cream cheese, pecans and bacon for 2-3 hours. If the bacon isn't completely cooked you can always finish it in the oven. Remove and allow to cool for a few minutes. Chop the bacon and the pecans into small pieces. Mix the cream cheese, the sour cream, 1 cup of the cheddar cheese, all of the pepper jack cheese, the diced jalapenos, 2/3 of the bacon pieces, and two-thirds of the green onions. Mix with a spatula or you hands until the small pieces are all well distributed through the cream cheese. Next form the cheese ball. Lay out two sheets of plastic wrap and wrap the cheese ball. Next combine the chopped pecans, remaining bacon pieces, shredded cheddar cheese, and green onions in a bowl. Cover the bowl with plastic wrap. Refrigerate the cheese ball and the bowl of the pecan mixture for at least 2-3 hours, or overnight. Pour the pecan and cheese mixture out onto a small baking sheet and spread it into a single layer. Roll the smoked cream cheese ball in the mixture until completely coated, using your hands to press the mixture into the outside of the ball. Serve immediately, or wrap lightly in plastic wrap and refrigerate until ready to serve. Enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of the easiest holiday dinners you can prepare for your family and friends is a Ham. They are already fully cooked and smoked, so all you have to do is heat it up. But instead of risking drying it out in your oven bring it up to serving temperature in your smoker. That way you can add an additional layer of smokey flavor. To take it to the next level apply a simple glaze of consisting of pure Maple Syrup, Bourbon and Honey. Everyone will be so impressed. Just don't tell them how easy it was to prepare. Ingredients: Precooked Smoked Ham 1/2 cup pure Maple Syrup 1/2 cup Honey 1/2 cup Bourbon Whiskey 4 teaspoons Apple Cider Vinegar Apple Juice in a spray bottle Fire up your smoker to anywhere from 225-275 degrees and allow to come to temperature. Remove the Ham from its packaging. Place Ham on smoker and spray occasionally with Apple Juice to keep it moist. Allow to cook while you make the glaze. Make your glaze by mixing the Maple Syrup, Honey, Bourbon and Apple Cider Vinegar in a saucepan. Heat on medium low heat to bring to a simmer. Allow to thicken and stir occasionally. Once the Ham reaches an internal temperature of 130-135 degrees start to apply the glaze. Apply several times and allow the glaze to caramelize. Ham is ready to serve once it reaches a temperature of 145 degrees. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

When my wife and kids went to an apple orchard and came home with lots of apples, I had to figure out how to use them in a recipe. So I decided to make a Smoked Whiskey Apple Crisp. This is a delicious desert that can easily be made ahead of time and thrown on the smoker as everything else cooks. Add a scoop of vanilla ice cream on top for the ultimate smoked desert. Ingredients: For the Filling 3 pounds apples, peeled, cored, and sliced 2-3 tablespoons of whiskey (or lemon juice) 1 tablespoon pure vanilla extract 1/4 cup of flour 1 tablespoon ground cinnamon 1/2 cup brown sugar Preheat your smoker to 350F. Grease a 12” cast iron skillet (or pie pan) with butter and set aside. Peel, core, and slice the apples. Mix with the other filling ingredients. For the Topping 1 1/2 cups old-fashioned oats 1 cup flour 1 cup brown sugar 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract 1 cup salted butter, softened 1-2 tablespoons of whiskey (optional) To make the topping, whisk the oats, flour, sugar, and cinnamon in a large bowl. In a small bowl, stir the butter, whiskey, and vanilla until combined. Add the butter mixture to the dry ingredients and mix by hand or with a hand mixer until fully combined and crumbles form. Pour the apple mixture evenly into your prepared skillet. Crumble the topping evenly over the filling, making sure to get all the way to the edges. There’s no wrong way to do this, as long as you drop the pieces gently so as not to press it into the filling. Smoke for 45-50 minutes, or until the filling bubbles throughout and the topping begins to turn a deep golden brown. Let cool at least 30 minutes before serving, ideally with some vanilla ice cream or fresh whipped cream! Enjoy! To watch me prepare this reciple simply watch my video below.

One thing that Wisconsin is known for is Maple Syrup, so when I discovered a local company in my town selling pure Maple Syrup I knew I needed a recipe to use it in. Since Baby Back Ribs are one of my favorite things to smoke I decided to make a homemade glaze consisting of Wisconsin Honey, Bourbon and that pure Wisconsin Maple Syrup to apply on a couple racks of Ribs. It was Amazing, and very easy to make. Ingredients: Baby Back Ribs BBQ Rub of your choice 1/2 cup pure Maple Syrup 1/2 cup Honey 1/2 cup Bourbon Whiskey 4 teaspoons Apple Cider Vinegar Start by removing the membrane from the back of the ribs. Season on both sides with the rub of your choice. Allow to sit on your counter as you fire up your smoker to 250 degrees. Smoke your ribs using a fruit wood like Apple or Cherry. Keep you ribs moist by spraying them with some Apple Juice/Apple Cider Vinegar when needed. Make your glaze by mixing the Maple Syrup, Honey, Bourbon and Apple Cider Vinegar in a saucepan. Heat on medium low heat to bring to a simmer. Allow to thicken and stir occasionally. Once the ribs reach an internal temperature of 160-170 degrees you can remove and wrap in foil with some Butter, Maple Syrup and Apple Juice. Continue to cook on your smoker until they reach an internal temperature of 198-203 degrees. Once they have reached temperature remove from foil and place directly on Smoker. Apply the Glaze on the Ribs and allow to cook for another 10-15 minutes to allow the Glaze to Caramelize. Remove and enjoy! To watch me cook this recipe simply watch my video below.

Have you noticed how much more money it cost today to buy your groceries? Thanks to inflation buying meat has become expensive, especially when you like to cook and smoke meat. So when I saw Chicken Thighs on sale for $1.49 a pound I knew I had to pick up the family pack. Let me show you how to turn those inexpensive Chicken Thighs into a delicious dinner for you and your family. Ingredients: Chicken Thighs BBQ Rub of your choice BBQ Sauce of your choice Spray Oil Start by trimming and cleaning up your Chicken Thighs by removing any excess skin. Apply your favorite BBQ Run on both sides of the Chicken. Spray some Oil on the skin both before and after applying the BBQ Rub. Let the Chicken sit on your counter when you go fire up your smoker to 275 degrees. Once your smoker reaches temperature smoke the Chicken until the internal temperature reaches 165 degrees. At that point apply the BBQ Sauce on the Chicken. You can also increase the Smoker temperature to 325 degrees to help crisp up the skin and caramelize the sauce. Once the Chicken Thighs reaches an internal temperature on 170-175 degrees remove and cover with foil. Allow to rest for around 10 minutes. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

A few weeks ago I made Stir Fry on my Blackstone Griddle, and boy was it Delicious. Cooking everything on the Griddle and then at the end mixing it all together is so easy and stress free. Last time I used Chicken, but today I will be using Beef and some fresh vegetables. Watch how easy this recipe is. Ingredients: 2 pounds Ground Beef 1 Red Onion, sliced 1 Pepper, sliced 1 bag Matchstick Carrots 1 head of Broccoli 1 pound of sliced Mushrooms 2 bags of packaged Jasmine Rice Stir Fry Sauce: 1 cup of Chicken Broth 2/3 cup Low Sodium Soy Sauce 1/4 cup Honey 1/4 cup Ginger Paste 1 1/2 Tablespoons Sesame Oil 3-4 Tablespoons Minced Garlic 2 Tablespoons Cornstarch First mix all the Stir Fry Sauce ingredients together. An easy way is to simply put them into a Mason Jar and shake to mix. Set aside. Heat your Griddle to medium heat. Next bring all your sliced ingredients to your Griddle. Apply a thin layer of Oil and start to cook the Red Onion and Pepper. After a few minutes move to side and start cooking the Carrots. When the Carrots start to soften mix together with the Onions and Peppers. Move aside. Add the Ground Beef and after a few minutes flip over. Move aside. Apply some Oil and start to cook the Mushrooms and Broccoli. Allow to cook for a few minutes and then mix everything together. move aside. Now apply more Oil and start cooking the Jasmine Rice. After a few minutes flip the Rice. Mix everything together and allow to cook for a minute or two. Finally add some Stir Fry Sauce and mix together one final time. Remove and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Thanksgiving is just around the corner, and the traditional meal to have is Turkey. But what if you don't want to hassle cooking a whole bird but still want some Turkey? Well a bone-in Turkey Breast might be the perfect solution. It is much easier to prepare, and cooks faster. It is also perfect for those who prefer the white meat of the breast. Ingredients: Bone-In Turkey Breast Seasoning: I used Grillaholics Twister SPG + Butter and Poultry Seasoning Butter Marinade: I used Tony Chachere’s Creole-Style Butter Marinade Start by trimming any loose skin or meat on the Breast to clean it up. I also removed the backbone and flattened the Turkey Breast, but that is optional. Season and set aside while you fire up your Smoker to 285 degrees. Place your Turkey Breast in your Smoker. Place a pan underneath with some hot water to catch any drippings. Smoke until the internal temperature reaches 161-162 degrees. Remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me cook this recipe simply watch my video below.

Living in Wisconsin has given me a new appreciation for Bratwursts. They are a big deal here, and people love them, especially while Tailgating at Lambeau Field before a Green Bay Packers game. But when I saw my local butcher selling Beer Cheese Bratwurst Burgers I knew I had to try them. I smoked them and topped them with Onions and Sauerkraut, some spicy Mustard and then melted some Cheese on top. Everything I love about the Classic Bratwurst in a Burger. They were Awesome! Ingredients: Bratwurst Burger Patties 2 sliced Onions Sauerkraut 3-4 Tablespoons Butter 1 can of Beer Spicy Mustard Sliced Cheese (I used Provolone and Swiss) Burger Buns Salt & Pepper Start by slicing the Onions and placing them in a foil pan. Add a few Tablespoons of Butter, and season with Salt & Pepper. Set aside. Fire up your grill or smoker. Add the foil pan to heat up and soften the Onions. Stir occasionally. Add the Brat Burger Patties and allow to absorb some smoke. Add some Sauerkraut to the foil pan and top off with a Beer. Flip the Brat Patties after a while and continue to smoke. Once the Onions are soften and heated up begin searing the Brat Patties directly over a flame. Add some sliced Cheese and allow to melt. Assemble your Burgers by placing on your Buns, add some of the Onions and Sauerkraut, and top with Spicy Mustard. Serve and Enjoy! To watch me make this recipe step by step simply watch my video below.

I love smoking food and sharing my recipes with you all. I also am lucky that I own several smokers that I use on my YouTube channel. But what if you want to smoke food but only own a gas grill? Is it possible to smoke food using you gas grill? Yes it is. Let me show you how to turn your gas grill into a smoker. Then you can enjoy some delicious smoked foods without spending hundreds of dollars on a smoker. To learn how to turn your gas grill into a smoker simply watch my video below.