When I go to a sandwich shop my usual order is an Italian. I love the combination of meats and cheese, topped with onions, lettuce and sliced tomatoes. Add some oil and vinegar and top with some pepperoncini peppers for what I consider a perfect sandwich. Today I show you how to make your own Chopped Italian Sandwich, which guarantees you get a taste of all those delicious ingredients in every bite. Let me show you how to make one for yourself. Ingredients: large french roll thinly sliced Salami thinly sliced Ham Pepperoni slices Provolone Cheese shredded Lettuce small Red Onion peeled & thinly sliced sliced Tomatoes Pepperoncini Peppers Mayonnaise Red Wine Vinegar Olive Oil Parmesan Cheese Italian seasoning Salt & Pepper to taste Spread the lettuce out in an even layer on a large wooden cutting board. Next add the veggies in an even layer- onion slices, pepperoncini, and then sliced tomatoes. Layer the meats on next, followed by the cheese. Add the mayo, vinegar, oil, and Italian seasoning directly on top of the meat. Using a sharp knife finely chop all of the ingredients, mixing them together as you continue to chop. Chop until they're all bite sized pieces of similar size and the mixture's creamy and evenly incorporated. Apply some Oil and Vinegar to the inside of your French Roll. Stuff with the chopped ingredients. Season the top with Italian seasoning. Serve and enjoy! To watch me make this recipe step by step simply watch my video below.

When I saw that had frozen Turkey Breasts on sale after the Holidays at the grocery store, I knew I had to pick one up. So much faster to smoke than a whole Turkey. Just apply your favorite seasonings and smoke up to temperature. Easy and Delicious! Ingredients: Turkey Breast Seasoning of your choice Olive Oil Start by applying a thin coat of Olive Oil to the Turkey. Generously season with the rub of you choice. Allow to sit while you fire up your smoker to 250 degrees. Smoke the Turkey until it reaches an internal temperature of 165 degrees. You can turn the heat up to 350 degrees for the last few minutes to help crisp up the skin. Remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One thing every cook needs is a good, reliable thermometer. Without one you are just guessing, and who wants that when you are serving food to your family and friends. Every piece of meat cooks differently, and to guarantee perfect results you need to be able to know the internal temperature of whatever your cooking. So when ChefsTemp reached out and asked if I wanted to review their brand new Wireless Meat Thermometer I said yes! Their new Thermometer is not only wireless, but it has both WiFi and Bluetooth, which provides unlimited range. So is the new ChefsTemp ProTemp Plus the Best wireless Thermometer? Watch my video review below to find out.

Of all the things I have cooked for my family over the years my son Kyle has a definite favorite, Sous Vide Lobster Pasta in a Lemon Cream Sauce. I have to give credit to my wife Monica for coming up with this Lemon Cream Sauce, as it is delicious! Serve over some pasta and you will impress everyone lucky enough to have some. Very easy to make too, let me show you how. Ingredients: Lobster Tails Penne Pasta 2 Lemon 1 Sprig of Fresh Rosemary 2 sticks of Butter 1 Tablespoon minced Garlic 2 Tablespoons Flour 2 cups Heavy Cream 1 cup Milk 8 oz Grated Parmesan Cheese Chopped Parsley Salt & Pepper to taste Rinse Lobster Tails. Cut along the top of the shell all the way back, stopping just before the tail. Crack open the shell with your thumbs, and gently pry the tail meat away from the shell. Place on top of the shell and season with salt and pepper. Place in Ziploc Freezer bag with lemon slices and a few slices of butter. Cook in sous vide bath at 140 degrees Fahrenheit for 45 minutes. Remove when done and slice into smaller pieces, set aside. Melt 1/2 stick of Butter in a saucepan. Add some minced garlic and simmer for a few minutes. Next gradually add the flour, stirring constantly until all the flour is dissolved. Add the Rosemary Sprig and the Heavy Cream and Milk. Allow to simmer for 10 minutes until it reduces down and thickens the sauce. Next gradually add the grated Parmesan Cheese, stirring to dissolve. Simmer for a few more minutes. Finally squeeze the juice of 1 Lemon into the sauce. Stir and bring to a low simmer. Salt and Pepper to taste. Feel free to add more Lemon Juice or Parmesan Cheese to get to your desired consistency. Serve the Lobster pieces over pasta and top with the Lemon Cream Sauce. Top with Parsley and Grated Parmesan Cheese. Enjoy! To watch me prepare this recipe step by step simply watch my video below.

Nothing is better than enjoying some warm comfort food this time of year when it is cold outside. Salisbury Streak is the perfect choice. Serve with some mashed potatoes to make good use of the delicious gravy this recipe provides. Everyone will be impressed and asking for seconds. Super easy to make too, let me show you. Ingredients: 2 lbs ground beef 2 white onion sliced 4 cups sliced mushrooms 1 cup crushed crackers I use Ritz, but saltines work great too 2 cans of cream soup (I used Golden Mushroom and Cream of Chicken) 2-3 packets of brown gravy mix 2 eggs 4 Tbsp. milk 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried thyme 2.5 cup water 4 Tbsp. cooking oil In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don’t over mix. Form the meat into 4 patties. Set aside. In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside. In a large skillet set over medium-high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through. Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture. Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

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.