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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.

Are you looking for an easy recipe for a delicious Mexican meal? This recipe starts with a rotisserie chicken that you can pick up at most grocery stores. Just add a few simple ingredients and you can have a Chicken Enchilada Verde meal your friends and family will love! Let me show you how easy it is to make. Ingredients: Rotisserie Chicken 8 ounces of Cream Cheese 1 can of Green Chiles 2 cloves minced Garlic 1 teaspoon Cumin 1/2 teaspoon Oregano 2-3 cups Shredded Cheese (I used Sharp Cheddar & Monterey Jack) Green Chile Enchilada Sauce Flour Tortillas Mix the Cream Cheese, Green Chiles, Garlic, Cumin, Oregano together in a bowl. Then add 1 cup of Shredded Cheese. Mix together and add 1/4 cup of Enchilada Sauce to help everything blend together. Stir in 3 cups of cut up Rotisserie Chicken. Mix well. Apply some Enchilada Sauce of the bottom of a baking dish. Wrap your Chicken mixture in the flour Tortillas and place them in the baking dish. Add the remaining Enchilada Sauce on top, and then some more shredded Cheese. Cover with foil and cook in a 350 degree oven for 20 minutes. Remove foil and continue to cook for another 10 minutes, or until the cheese in melted. Serve with Rice and Beans. Enjoy! To watch my prepare this recipe simply watch my video below.

One of my favorite things to smoke is Baby Back Ribs. Usually I smoke them in my Pit Barrel Cooker at a temperature between 275-325 degrees. But today I wanted to try to cook them low and slow. Using my pellet smoker I set the temperature to 225 degrees, and hopefully that will mean those racks of Ribs will have more time to absorb some smoke. Come see how they come out as I low and slow cook a couple of racks of Baby Back Ribs. Ingredients: Baby Back Ribs BBQ Rub of you choice BBQ Sauce of your choice Start by removing the membrane from the back side of the Ribs. Then apply your favorite BBQ Rub on both sides of the Ribs. Allow the Ribs to sit at room temperature while you allow your pellet smoker to preheat to 225 degrees. Once you pellet smoker has reaches 225 degrees place your Ribs in the smoker. Smoke for 4-5 hours, or until the internal temperature reaches 180-185 degrees. At this time baste the Ribs with you favorite BBQ Sauce. Increase the temperature of the smoker to 300 degrees. This will allow the sauce to caramelize. Once the Ribs reach a temperature of 200 degrees remove and cover with foil. Allow to rest for 15 minutes. Slice and enjoy! To see me cook this simply watch my video below.

One of the most important aspects of becoming a good cook is having the ability to instantly check the internal temperature of the food you are preparing. This is especially true for those who enjoy cooking outdoors on the Grill or Smoker. Having a decent Instant Read Thermometer is definitely required. Today I will tell you what I think of the ChefsTemp Finaltouch X10 Thermometer. How does it compare to my other Thermometer? Is it worth it to pay a little more, or do all Instant Read Thermometers generally perform the same way? Watch my video below and see how it performs and what I think.

Are you looking for a fun and delicious appetizer to serve your guests at your next get together? Well look no further, as I have the perfect suggestion for you, Bacon Wrapped Sausage Poppers. Thanks to Jabin from Postal Barbecue for the idea and inspiration for me to try these myself. They were a big hit, as my whole family loved them. Let me show you how easy they are to make. Ingredients: Sausages (I used Sweet Italian and Bratwurst) Bacon (get the thin cut) Grated Cheese Jalapenos Cream Cheese BBQ Rub of your choice First take your sausage and slice into the top section with a sharp knife and then open them up. Sprinkle the inside with cheese, then add thin sliced of cream cheese on top. Add some more cheese and then place halved jalapenos on top. Then wrap them up with a few slices of bacon. Finally sprinkle them with some BBQ Rub. Set up your smoker to cook between 275-300 degrees. Smoke them for an hour or so and then check to see how the bacon is looking. Feel free to increase the temperature to help crisp up the bacon. Once the bacon is done to your liking remove and allow to rest for 10 minutes or so. Enjoy! To watch me make this recipe simply watch my video below.

The word "Prime" is a quality grade assigned by the U.S. Department of Agriculture to describe the highest quality beef in terms of tenderness, juiciness, and flavor. Less than 2% of all beef produced in the United States will earn the top prime designation. Seldom do I purchase Prime Beef, as I usually turn a lower grade of Beef tender and juicy by sous vide cooking. But I was craving a Steak, and my local butcher happened to have some Prime Rib Eye Steaks, and I couldn't refuse. Ingredients: Prime Rib Eye Steaks Salt, Pepper and Garlic Powder Start by seasoning your steaks with salt, pepper and garlic powder. Place in some freezer bags. Sous vide cook at 133 degrees for 2-4 hours. When done remove from the bags and dry off very well with some paper towels. Finish by giving the steaks a good sear. I used my Grill Gun, and you only need a minute or so on each side to provide a wonderful sear. Serve and enjoy! Watch my video below for me to show you how to cook this recipe step by step.

One thing I really love about Wisconsin is the Supper Club. A Supper Club is a traditional dining establishment that also functions as a Social Club. They are a great place to go enjoy a cocktail and dinner with family and friends. Today my family and I went to the Wissota High Shores Supper Club located on Lake Wissota in Chippewa Falls, Wisconsin. We went to celebrate Monica for Mothers Day. Come join us as we relax by the lake with a cocktail and have a wonderful meal. Simply watch my video below.

Here is a recipe to kick up the old precooked smoked ham that you buy at the grocery store. Instead of drying it out in the oven when heating it up put it on your smoker and apply some Pineapple juice to keep it moist. Then at the end glaze your ham with a simple glaze made with only 3 ingredients. You will be Amazed at the results, and so will your family and friends! Ingredients: Precooked Ham 3/4 cup Brown Sugar 1/2 cup of Pineapple juice 1/2 teaspoon ground Ginger Extra Pineapple juice to spray on Ham during cooking Fire up your smoker and get it somewhere between 250-270 degrees. Add a piece of wood, preferable a fruit wood like apple or cherry. Place your ham in your smoker and smoke until it reaches 125-130 degrees. Make sure to spray your ham every once in a while with some Pineapple juice. Make sure to keep it moist, which also help the ham absorb smoke. Next make your glaze by combining the ingredients in a bowl and mix well. Once the ham reaches 125-130 degrees start applying the glaze to the ham. Make sure your ham is over a foil pan so you don't turn you smoker into a sticky mess once you start applying the glaze. Continuing coking until it reaches an internal temperature of 140-145 degrees. Remove from smoker and all the ham it rest for few minutes. Slice and enjoy! To watch me cook this recipe simple click on my video below.