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.

When you need a quick and easy meal, Stir Fry is your answer. The hardest part is preparing the ingredients. Once everything is sliced up and ready to go simply cook on your Blackstone Griddle. In a matter of minutes you will have a Delicious meal your family and friends will love. Let me show you how easy it is to cook. Ingredients: 2 pounds of Chicken, sliced into pieces Diced Peppers (I used Green, Yellow, Red and Orange) Carrots, diced or shoestring 1 package of Snow Peas 2 packs of Stir Fry Noodles 2-3 Tablespoons of minced Garlic Stir Fry Sauce Oil (I used Avocado Oil) First start by prepping all the ingredients. Slice the vegetables and get all your ingredients together to take out to your griddle. Heat up your griddle on medium heat, and apply some Oil. Start by cooking the Chicken for a few minutes. Then move the Chicken aside and cook the Onion and Peppers. Add the minced Garlic and stir together. Nest add the Carrots and Snow Peas. Continue to cook and after a few minutes mix together with the other vegetables. Move aside. Finally add the Stir Fry Noodles. Allow to cook for a few more minutes. Feel free to add more Oil if you feel it is necessary. Then mix the Noodles with everything else. Drizzle some Stir Fry sauce on top and mix together. Serve and enjoy! To watch me cook this recipe simply watch my video below.

Last week we had friends come over to celebrate Ava Grace's Birthday. It was the first time having people over since moving into our new house. I smoked two big pork butts for pulled pork sandwiches, and they were delicious. Since I had plenty of leftover pulled pork I decided to try something different by making some Barbecue Pulled Pork Quesadillas. This is a great recipe if you also find yourself with leftover pulled pork. Let me show you how easy they are to make yourself. Ingredients: Pulled Pork Sliced Red Onion BBQ Sauce 1 can of Black Beans Tortillas chopped Cilantro Shredded Cheese (I used Cheddar Jack and Queso Quesadilla) Start by draining you can of Black Beans. Rinse well and place in a saucepan with a little bit of water. Warm up on your stove top. Warm up your Griddle. First cook your pulled Pork. Add the diced Red Onions. While that heats up add your Tortillas to warm them up as well. Flip over and begin to fill. Start with the pulled Pork and red Onion mixture. Add some Cilantro on top, and then some of the Black Beans. Finally top with your shredded Cheese. Fold and cook until the Cheese has melted and the Tortillas are toasted. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Everybody from the amateur chef to the backyard grill master needs a few sharp knives. We all have a bunch of dull knifes that need to be sharpened, and that's where a good knife sharpener is a must have. Today I review the Tumbler Diamond Rolling Knife Sharpener. I find the cheapest knife I can find, and see if I can turn it into a sharp knife that would work well in your kitchen. Then I will give you my honest opinion on whether I would recommend the Tumbler Rolling Knife Sharpener. To watch my video and see how this knife sharpener works and what my opinion is simply watch my video below.

One of my favorite things to cook is Pork Tenderloin. The problem is that it is extremely easy to overcook since it is such a thin piece of meat. By cooking it sous vide you guarantee that it will never overcook, and that it will be juicy and full of flavor. Adding a Honey Soy marinade take it to the next level. Let me show you how easy it is to make yourself. Ingredients: Pork Tenderloin (or Pork Loin Filet) 1/2 cup Honey 1/2 cup Soy Sauce 4 Tablespoons Brown Sugar 1 1/2 Tablespoons Ginger 2 Tablespoons Ketchup 2 Tablespoons minced Garlic 2 teaspoons Onion Powder 2 Tablespoons chopped Fresh Parsley 1/2 teaspoon Cayenne Pepper Mix all the ingredients in a bowl and stir well. Set aside. Next remove any fat or silver skin from your Pork. Vacuum seal the Pork in a bag for a minimum of 1/2 hours to overnight. Sous vide cook at 142 degrees for 1-4 hours. When done remove and save the liquid in the bag. Reduce the liquid down in a saucepan to make a nice gravy. Dry off the Pork completely with paper towels. Final step is to apply a hot sear. You can do this many different ways. I threw my Pork on a hot Gas Grill for a few minutes on each side. Slice and enjoy! To watch me make this recipe step by step simply watch my video below.

Having grown up in the suburbs of Chicago I learned to love Hot Dogs, especially the Classic Chicago Hot Dog. Today I will try something different, I will make the Classic Memphis Style Smoked BBQ Hot Dogs. Smoked Bacon Wrapped Hot Dogs Glazed with BBQ Sauce and topped with Green Onion and Cheese. These are Delicious, and very easy to make. A great way for you to take your boring Hot Dogs to the next level of flavor. Ingredients: Good Quality Hot Dogs Thin sliced Bacon Chopped white onion Chopped green onion BBQ Sauce Shredded Cheddar Cheese Hot Dog Buns Start by wrapping each dog with a slice of Bacon. Secure each end with a toothpick. I smoked these on the Smoke setting on my pellet grill for about 45 minutes, which is around 170 degrees. Then I cranked the temperature up to 250-275 degrees. This allows the Bacon to crisp up and fully cook. Once the Bacon looks cooked you can glaze some BBQ sauce on the Dogs. Allow to cook for a few more minutes to allow the BBQ sauce to caramelize. Place the Hot Dogs in Buns and Top with BBQ Sauce, Onion, Green Onion and Cheese. Serve and Enjoy! To watch me prepare this recipe step by step simple watch my video below.

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.