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One of my favorite cuts of Beef to Smoke is Tri Tip. It is very easy to find in California, but here in Wisconsin it is not readily available. So when my local Butcher happened to get some Tri Tips shipped to him by mistake, I knew I had to get a couple. This cook I combine Smoking and Sous Vide cooking to achieve excellent results. Ingredients: Tri Tip Seasoning of your choice Try to heat your Smoker to the lowest heat setting you can. On my Pellet Smoker I can use the Smoke setting that cooks at around 165-170 degrees. Remember that you are not trying to cook this yet, the only purpose to Smoke it is to add the Smoke flavor to the meat. Since we don't want to heat this Tri Tip over 125 degrees we need to lower the temperature to allow it to smoke for as long as possible. Add your Tri Tip and allow to smoke. Remove when it reaches an internal temperature of 125 degrees. Allow to cool down enough so you can vacuum seal it. Sous vide cook it at 135 degrees for 2-6 hours. The longer it cooks the more tender it will get. When done remove from bag and dry off completely with paper towels. Make sure to do a good job, as you need the surface of the meat as dry as possible, as that is required to get a good sear. Sear the Tri Tip at high heat for 45 seconds to 1 minute on each side. You can do this in a cast iron pan, on a hot gas or charcoal grill, or even in your oven using the broil setting. The purpose here is to give the meat a nice dark bark or crust on the outside. Slice against the grain and enjoy! To watch me prepare this recipe step by step simply watch my video below.

If you enjoy cooking for your family and friends like I do, nothing helps you better in the kitchen than a good quality Knife. No matter whats on the menu it will always require some chopping, dicing and slicing, so get a decent multipurpose Knife that can do it all. Today I see if the Nakano Santoku Knife can actually do it all. Watch my video below to see what I think.

I love a big Breakfast Burrito. Everything I love about breakfast wrapped up in a warm flour Tortilla. So easy to eat on the go because you can hold it with one hand. Let me show you how to make an excellent Breakfast Burrito on your Blackstone Griddle. Ingredients: Bacon (chopped) Sausage (chopped) Ham (diced) Onion (diced) Green Pepper (diced) Red Potatoes (diced) Garlic (minced) Eggs (scrambled) Shredded Cheddar Cheese Half & Half Large Flour Tortillas Salt & Pepper Start by heating up your Griddle to low heat. Fry the Bacon and Sausage until almost done, around 6-7 minutes. Add the Ham and mix together. Move to the cool side of your Griddle. Next use some of the Fat left from cooking the Bacon and Sausage and spread on the Griddle. Fry the diced Potatoes, Onion and Pepper. When they are browned you can mix in the Bacon, Sausage and Ham. Remove from the Griddle and place in a foil pan and let it stay warm on the far side of the Griddle. Next cook the eggs. Make sure to mix constantly to ensure even cooking. When the eggs are almost done add some Cheddar Cheese on top. Remove and place on top of the Potato and Sausage mixture. Next add some Cheese to your Tortilla. Add some of the meat mixture and eggs. Top with more Cheddar Cheese, and add some of your favorite Salsa. Wrap up and enjoy! To see me cook this recipe simply watch my video below.

I absolutely love Rotisserie Chicken. We all have picked up one from Costco or Sam's Club, and they are Awesome. But can I make one myself that is just as good? Watch my video to see what my family and I think. Ingredients: Whole Chicken Seasoning of your choice Olive Oil spray Start by tying the legs of your Chicken together with butcher twine, and lace around to secure the wings. Center your Chicken on the rotisserie rod. Tighten the screw and put on the grill to confirm it spins properly. Season your Chicken with the seasoning of your choice. Allow to rest while you heat up your grill to a temperature between 325-350 degrees. I would recommend placing a foil pan underneath the Chicken and filling it with some warm water, as it will catch any drippings from the Chicken. Place your Chicken on the grill and allow to cook until it reaches an internal temperature of 165 degrees. During the last few minutes spray the chicken with Olive Oil spray and crank your grill up to high. We want to try and crisp up the skin. Remove and cover with foil and allow to rest for 10-15 minutes. Carve and enjoy! To watch me make this recipe step by step simply watch my video below.

After trying some Smash Burger Tacos a while back I thought it would be fun to try them again, as they were absolutely delicious. This time I wanted to make them more like a Pizza, with Italian Sausage, Pepperoni and Pizza sauce. Adding some Garlic seasonings with fresh shredded Parmesan cheese took these to the next level. My whole family loved them. Let me show you how easy they are to make yourself. Ingredients: Ground Beef and/or Italian Sausage Onion, diced Green Pepper, diced Pepperoni Parmesan Cheese Mozzarella Cheese Garlic Parmesan seasoning Pizza sauce Flour Tortillas Butter Start by mixing some Ground Beef and Italian Sausage. Make a few balls for your Burgers and set aside. Dice your Onion and /Green Pepper. Next butter one side of the Tortillas. Season with some Garlic Parmesan seasoning and sprinkle some Parmesan Cheese on top. Heat your Griddle over medium low heat and start by sauteing the Onion and Pepper. Once softened move them over to a cool part of the Griddle. Next place your meat balls on the Griddle and place the Tortillas on top. Smash down using a piece of parchment paper to avoid sticking. Cook for a few minutes. Next throw the Pepperoni on the Griddle. Flip the Tortillas over and continue to cook. Add some of the Pepper Onion mixture on top of the meat, and add the Pepperoni on top. Sprinkle some Mozzarella on top and allow to melt. When done remove and top with some heated up Pizza sauce. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

I absolutely love smoked Pork Loin, but when I saw someone braid one I knew I had to try it. Not only does it look fancy, but it also tastes amazing! It is a super simple recipe that looks like it came from a professional chef. It will certainly impress your family and friends at your next get together. Let me show you how easy it is to make yourself. Ingredients: Pork Loin BBQ Rub or Seasoning of your choice BBQ Sauce or Glaze of your choice Toothpicks Start by removing any excess fat and silver skin, as it will not cook well and will be tough to eat. In order to make the braid, you need to separate the loin into 3 long pieces. Starting from one end, leave about 2-3 inches and slice down the pork loin making 3 equal sized strips. Season the Pork Loin pieces on all sides with your favorite seasoning or BBQ Rub. Next, braid the three pieces together. Once you reach the end of the braid, take a few toothpicks and stick them through the ends of the three pieces to keep it braided while it cooks. Allow to sit at room temperature while you preheat your smoker to 250 degrees. Once your smoker has come to temperature add some fruit wood, I used Cherry. Smoke the Pork Loin for 2-3 hours, or until the internal temperature reaches 130-135 degrees. At that time apply your favorite glaze or BBQ sauce. Continue cooking to allow the Glaze to caramelize. The pork is done and should be promptly removed from the heat when it reaches an internal temperature of 145°F. Cover with foil and allow to rest for 10-15 minutes. Slice and enjoy! To watch me cook this recipe simply watch my video below.

Sometimes you need a very simple meal to cook, especially when you just moved into a new house and are exhausted and busy unpacking. Not only is this meal easy, it is a classic Wisconsin dish to make. Seems very appropriate for my first cooking video at our new house. Let me show you how to make some Beer Bratwursts on your gas grill. Ingredients: Bratwursts 2 Onions 2 cans of Beer 4 Butter slabs Start by placing some sliced Onions in a foil pan. Season with Seasoning Salt. Place a few slabs of Butter on top. Place on your gas grill over low heat, stirring occasionally. We want to melt the butter and allow the Onions to soften a bit, so give it some time. After 15-20 minutes move to the side and keep over low heat. Turn the other side to medium and allow to heat up. Sear the Bratwursts for a few minutes on each side. The purpose here is not to fully cook, but to all some color and sear marks. Once you are satisfied with the color of your Brats fill your pan with a couple of beers and place them on top. Allow to come to a simmer while stirring occasionally. We want the Onions to soften up a bit more in the simmering beer. This also ensures that the Brats will be fully cooked. When done place the Brats in buns and top with the Onions. Finish by topping with your favorite Mustard. Serve and enjoy! To watch my prepare this recipe simply watch my video below.

We moved to Wisconsin two and a half years ago, and our ultimate goal was to purchase a house. I am happy to say that we finally accomplished that goal, and are so excited to start the next chapter in our lives in our new home. Come join my family and I as we move into our new house. We are all so excited to finally have our own place, and are looking forward to getting unpacked and settled in. Watch my video below to see our new home here in Wisconsin.

My whole family loves Shrimp, especially my son Kyle. Typically most people don't think about Shrimp when they are smoking or grilling. But I have discovered a extremely easy way to serve up some delicious Garlic Shrimp as an appetizer when you are grilling. Simply add some Garlic, Butter and some other seasonings to Shrimp and wrap them in foil pouches. Super easy and they only take a few minutes to cook on your grill. Let me show you how to make Garlic Shrimp on your grill. Ingredients: 1 pound Shrimp Olive Oil 6-7 cloves of Garlic, minced Juice from half a Lemon Butter Smoked Paprika White Wine or Vermouth Fresh Parsley Salt & Pepper Put the Shrimp in a large bowl. Add some Olive Oil. Then add the minced Garlic, Lemon Juice, Hot Sauce and Smoked Paprika. Season with some Salt and Pepper. Mix well until the Shrimp are well coated. Place the Shrimp on some foil. Next add some pads of Butter on top. Lay the Shrimp flat on the foil and wrap up tightly. Throw them on the grill for 10 minutes or so. When done open the foil carefully, as it will be very hot. Sprinkle some White Wine on top. Season with some fresh Parsley. Serve and enjoy! To watch me prepare this recipe simply watch my video below.

One of my family's favorite things to smoke is Salmon. The secret is dry-brining the Salmon first, as this process allows the fish to absorb some smoke. The whole process isn't very difficult or complicated, and only involves a few ingredients. I also decided to add a spicy and sweet coating of Honey and Sriracha, which compliments it perfectly. Let me show you how easy it is to make. Ingredients: Salmon fillet, 2-3 pounds 1 1/2 cups light brown sugar 1/4 cup kosher salt 1/2 tablespoon coarse ground black pepper 1/2 cup honey 1-2 tablespoons Sriracha sauce Rinse the Salmon with water and dry well with paper towels. Set aside. Meanwhile, in a small bowl, combine the brown sugar, kosher salt and black pepper. Place the salmon on a large cookie sheet and rub the seasoning in well on both sides. Place the salmon in the fridge, uncovered, for at least 4 hours. Next remove the salmon from the fridge and rinse well with water and dry with paper towels. Place the salmon on a wire rack and let set at room temperature for at least 2 hours, uncovered. Preheat the smoker or grill to 160 degrees F. Place the salmon on the smoker and smoke for 1 1/2 to 2 hours. Meanwhile, in a small bowl, whisk together the Honey and Sriracha sauce. When the salmon reaches an internal temperature of about 130 degrees F. , begin basting the salmon, every few minutes, until the internal temperature reaches 145 degrees F. Remove the filet from the smoker and let cool slightly on a wire rack. Serve and enjoy! To watch me making this recipe simply watch my video below.

One of my favorite ways to smoke a Chicken is cutting them in half and hanging them in my Pit Barrel Cooker. It is hard to think how something so easy can produce such outstanding results. I also am excited because I will be trying a new Rub from my friend Darrin over at Fire & Water Cooking. They are now offering some gourmet seasonings and sauces. For this cook I am trying the Black Garlic & Herb Compound Butter Seasoning. Come join me as I show you how to prepare and smoke a Chicken your family and friends will love! Ingredients: Whole Chicken Seasoning Rub of your choice Start by cutting the Chicken in half. It is best to cut along the backbone and remove it. Then lay it flat and cut in the the breast plate area. Then you can push down and flatten the Chicken. Generously apply the Seasoning Rub of your choice all over both sides of the Chicken. Place hooks through the Chicken. Allow to rest while you fire up your Pit Barrel Cooker. Once the PBC is going add some fruit wood, like Apple or Cherry. Hang the Chicken and allow to cook until it reaches an internal temperature of 165 degrees. Once done remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch my prepare this recipe simply watch my video below.

One of my favorite things to cook on my Blackstone is Smash Burgers. So when I heard about serving them as a taco I knew I had to try them. I am certainly glad I did, as they were absolutely delicious. Let me show you how easy they are to make. Ingredients: 1/2 cup mayonnaise 2 tablespoons ketchup 2 teaspoons mustard 2 tablespoons relish 1 teaspoon hot sauce 2 lbs ground beef flour tortillas American cheese slices Shredded iceberg lettuce 1/2 cup diced onion Salt & Black Pepper Combine mayo, ketchup, mustard, relish, and hot sauce in a small bowl. Mix well and place in your refrigerator. Heat your Griddle to a medium low heat. Divide beef into 8 loose portions and place them in mounds on the hot griddle. Season evenly with salt and pepper and cook for 2 minutes. Place a tortilla on top of each beef portion and press down to flatten the beef into the shape and size of the tortilla. Cook until tortilla is golden-brown, 2 to 3 more minutes. Flip each patty over and top with cheese. When cheese has melted and the tortilla has lightly browned, top with lettuce and onions. Drizzle with sauce, remove from the griddle and fold in half like a taco. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.