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Are you going to attempt smoking your first Turkey this Holiday Season? If so don't worry, it isn't very difficult if you follow the basics. First Dry-Brine the Turkey overnight in the fridge, then season up and smoke at 275-300 degrees until it reaches temperature. Let me show you easy it is to do yourself. Ingredients: Turkey (I used a 13 pound one) Dry Brine (Kosher Salt, or Rub that has Salt, I used SPG+Butter) Turkey Rub (I used Herbacious Hen Rub) Remove Turkey from packaging. Apply Kosher Salt or Rub all over the Turkey and inside the cavity. Place on wire rack inside your refrigerator overnight, or up to 20 hours. This will dry out the skin to allow it to get crispy while smoking. Remove and season with your favorite Turkey Rub, then let sit while you prepare your smoker. Set temperature between 275-300 degrees. Add some fruit wood, such as Cherry or Apple. Smoke Turkey for about an hour or so before checking on it. If skin starts to get to dark simply cover loosely with foil. Continue to cook until it reaches temperature of 165 in the Breast, and 175 in the Thigh. Remove and cover with foil and allow to rest for 15 minutes or so. Slice and enjoy! To watch my make this recipe step by step, simply watch my video below.

I am always looking for some delicious finger foods to eat while I am watching the big game, and these Jamaican Jerk Chicken Wings fit the bill perfectly! These wings have the perfect amount of spice and are extremely addictive. Let me show you how easy they are to make. Ingredients: 4-5 pounds of Chicken Wings Jamaican Jerk Seasoning (I used Luvafoodie Jamaican Jerk Lovers) Jerk Wing Sauce (I used G Hughes Caribbean Jerk) Start by sprinkling your Chicken Wings with Jamaican Jerk Seasoning. Make sure to apply the seasoning on all sides. Vacuum seal the Wings and cook Sous Vide for 1-3 hours at 167 degrees. If cooking frozen Wings cook for 2-4 hours. Remove from bag and dry off using paper towels. Place wings on wire rack and allow to air dry. Apply more Seasoning if you think it is necessary. Heat some oil to 375-400 degrees. Fry the Wings in the oil for 1-2 minutes, or until the skin is crispy and golden brown. Toss with Jerk Wing Sauce until evenly coated. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

My son Kyle asked me a while back if I could teach him to smoke and Barbecue. I am starting with very simple and easy recipes, and will slowly work up to more complicated ones over time. Today I teach him how to smoke some Bacon Wrapped Bratwursts. Although this recipe is very easy, it is packed full of flavor, and certainly is an improvement over the basic Hot Dog. Come join me as I show him how easy it is to make delicious food. Ingredients: Fresh Bratwursts Bacon Start by splitting the Brats lengthwise and then mold two of them together with your hands to form one larger Bratwurst. Then wrap with 2-3 slices of Bacon. Place on your smoker and smoke them using Cherry, Apple or other light Fruit Wood for 2 Hours, or until Internal Temperature reaches 160-165 Degrees. If needed go ahead and crisp up the bacon over direct flame for a few minutes. Serve and enjoy. To watch me show my son Kyle how to make Bacon wrapped Brats simply watch my video below.

One of the few things I miss about moving from southern California is the excellent Mexican food that was available at so many places. Of course they have Mexican food here in Wisconsin, but it seems so generic to me. So I decided to make some marinated Carne Asada. Of course I also had to make a delicious homemade Salsa Verde to serve with it. Let me show you how easy it is to make for yourself. Ingredients: 3-4 pounds of Flank or Skirt Steak Juice of 2 Oranges Juice of 2 Limes 1/2 cup of Olive Oil 1-2 Jalapenos, chopped Handful of Cilantro, roughly chopped 4 Cloves of Garlic, smashed Pinch of Oregano Salt and Pepper to taste For the Salsa Verde: About 1lb of Tomatillos 1-2 Jalapenos, halved 1 Small Onion, peeled and roughly chopped Few cloves of Garlic, smashed and peeled 2 Tbsp of Chicken Bouillon Handful of Cilantro Squeeze of One Lime Start by making the marinade, season the meat with salt and pepper on both sides, place it in a container just big enough to hold it all together but tightly so the meat is covered in the marinade, set aside. In a measuring cup, whisk together the lime juice, orange juice and olive oil, pour over the meat and tuck the cilantro, jalapeño and garlic around the meat, cover, refrigerate and marinade for at least a couple hours. To make the Salsa Verde, Add the Tomatillos, onion, garlic and jalapenos to a saucepan with some water, bring to a boil and let them simmer for 10 minutes. Drain the Tomatillo mixture, add to a food processor or blender, add the cilantro and chicken bouillon, pulse or blend until chunky smooth (don't puree it!!) set aside. Grill the steak to your preference. Allow to rest for 5-10 minutes and then slice. Make tacos or burritos and get creative by adding some of your favorite toppings, like Cheese, Onions and Cilantro. Serve and enjoy! To see me prepare and cook this recipe just watch my video below. .

Ever since my family and I moved to Wisconsin just over a year ago I discovered two things. The first was the restaurant called Culver's, known for their delicious ButterBurgers. The second was Cheese Curds. They are little deep fried Cheese nuggets, and they are amazing, and available at many places here in Wisconsin. So when I heard that Culver's was offering a CurderBurger for a limited time, I knew my family and I had to go try them. What exactly is a Curderburger? Well it is a gooey, golden Wisconsin Cheese Curd Crown stacked on their signature Deluxe ButterBurger - it's as Wisconsin as it gets. Come join my family and I as we review the new CurderBurger from Culver's. Simply click on the video below to see what we think.

Recently my son Kyle asked me if I could teach him the basics of how to Barbecue and Smoke. It was the first time he ever had shown an interest in this. I am happy to teach him, as it has become a passion of mine. So I am very excited to share with him the fun of cooking some awesome food! For his first lesson I decided to teach him something very easy, and hard to screw up. Smoked Pulled Pork is a basic recipe that requires minimum skill, so it is the perfect first cook to teach him. Join me and my son Kyle as I teach him how to make some Smoked Pulled Pork. Ingredients: Pork Shoulder Yellow Mustard Rub of your choice Rub the Pork with some Mustard. Next season with the BBQ Rub of your choice. Hang hooks on both sides, and hang in your Pit Barrel Cooker. Cook until it reached a temperature of 160-165 degrees. Remove and wrap in foil with a bit more rub, liquid (Beer, Fruit Juice or Stock) and place back in Pit Barrel on top of grate and continue cooking until temperature reaches 200-203 degrees. Let rest covered with foil for 30-60 minutes. Shred with claws or a couple of big forks. Add some juices from the foil for flavor. Enjoy! Watch my video below if you want to see me and my son Kyle make this recipe, step by step.

Having grown up in the suburbs of Chicago I am very familiar with the Classic Chicago Dog. In Chicago they have more Hot Dog Stands than McDonald's, Wendy's and Burger King's combined. They take Hot Dogs very seriously. Even how you assemble your Chicago Dog is scrutinized, as the order you apply the condiments is very important. The number one rule is never, and I mean never put Ketchup on a Chicago Dog! Simply watch my video below where I show you the list of ingredients and the proper way to assemble the Classic Chicago Hot Dog.

One of my family's favorite dishes that I make is smoked Salmon. It is absolutely delicious and so easy to make. Let me show you how to make a Garlic Dijon Herb Butter, that you simply apply to the Salmon that will add some wonderful flavors to the fish. Throw it on your smoker until it reaches temperature and enjoy! Ingredients: Salmon Filet 1 Lemon for slices Herb Butter: 2 tablespoons fresh Parsley, chopped 4 tablespoons Butter, softened 1 tablespoon fresh Lemon juice 3 Garlic cloves, minced 1/2 tablespoon Dijon Mustard 1 tablespoon Luvafoodie Garlic Lover's Spice Blend Heat your smoker to 175 degrees. My smoker has a Smoke setting that produces more smoke at this lower temperature. Try to keep it as low as possible below 200 degrees. Coat the Salmon with a little Dijon Mustard. Sprinkle some Luvafoodie Garlic Lover's Spice Blend on top. If you do not have this simply use some salt, pepper, and garlic powder. In a small bowl, combine all of the herb butter ingredients. It's best to soften the butter and not completely melt it to ensure a solid coating and more even distribution of the ingredients on the salmon. Using a spatula or spoon, generously slather the herb mixture evenly over the Salmon. Place lemon slices on top of the of salmon. Place the Salmon directly on the grill grates of your Smoker and smoke for 1.5-2 hours (time can vary depending on the size) until the internal temperature reaches 140°F. Remove the smoked Salmon from your smoker, tent loosely with aluminum foil, and rest for 10-20 minutes before serving. Serve and Enjoy! To watch me make this recipe and explain it step by step, simply watch the video below.

I always prefer smoking with real wood and charcoal, as it adds a very distinctive flavor profile that I believe you cannot achieve with a pellet grill. So when I saw the new Char-Griller Akorn Auto Kamado Grill on sale for 50% percent off, I knew I had to get it. This Grill gives you the convenience and simplicity of a pellet grill with the authentic smokey flavor you get from cooking over real wood and charcoal. To see my full thoughts and my impression of the new Char-Griller Akorn Aut Kamado just watch my video below.

I have always loved a good Cheesesteak. There is something so satisfying about biting into a Cheesy Steak sandwich. If you have a griddle it is super easy to do. I like adding some sauteed Onions, Peppers and Mushrooms to the Steak and topping them with some Provolone Cheese. Let me show you how easy it is to make yourself. Ingredients: Thinly sliced Steak (Rib Eye or New York) Sliced Onions, Peppers and Mushrooms Salt, Pepper and Garlic Powder Oil and Butter Hoagie Rolls Start by heating your Griddle on low heat. Slice your Onions, Peppers and Onions. Start by cooking the onion and peppers on low. Once they get a bit soft move them over and start cooking the mushrooms. You can speed up the cooking process if you spray with water and cover for a few minutes to steam them. Next cook your thinly sliced Steak. Make sure to turn over the slices to evenly cook. After a few minutes separate into sandwich sized portions on your griddle. Top with Cheese and cover to allow the Cheese to melt. Scoop up the Steak, Peppers, Onions and Mushrooms into a Hoagie Roll and enjoy! Watch my video below to see me make this recipe, step by step.

Ever since I got my Vortex for my Kettle Grill I knew I had to use it to cook a Beer Can Chicken. Cooking a whole Chicken this way guarantees that all sides of the Chicken is exposed to smoke, but also helps to give your Chicken a crispy skin. This recipe is extremely simple, get a Chicken, a Beer Can and the BBQ Rub of your choice. Let me show you how easy this is to cook yourself on your Kettle Grill. Ingredients: Whole Chicken Beer Can (I also recommend a Beer Can Chicken Holder) BBQ Rub of your choice (I used Herbacious Hen BBQ Rub) Start by removing your whole Chicken for the packaging. Rinse well and make sure the cavity is empty. Place a Beer can with around 1/3 of the Beer removed into a Beer Can holder and sprinkle some Rub inside. Carefully place the Chicken on the Beer Can. Season well on all sides with your BBQ rub. Remove the top grate and place the Vortex Ring in the center of your bottom rack of your Kettle Grill. Arrange Charcoals around the Ring, allowing some open space at 3 separate areas around the Ring. Pour lighted Charcoal in those 3 spots and add some wood chips or chunks. I would recommend a light fruit wood, like Apple or Cherry. Cook until the Chicken reaches an internal temperature of 165 degrees. Remove from grill and cover the Chicken with foil for 10-15 minutes. Slice and enjoy. Watch my video below where I show you how to make this Beer Can Chicken, step by step.

One of Monica's favorite Beef cuts that I cook is Tri Tip. When we use to live in California it was readily available just about everywhere. But since moving to Wisconsin it has become a bit harder to find. So when she discovered a local farm, Spring Creek Meats selling Tri Tip at the Farmers Market she had to pick up a couple. I prepared them Santa Maria Style, with traditional seasonings and smoked them over Oak Wood. Then I sous vide cooked them and finished them by searing them over some hot coals on my kettle grill. Let me show you how easy it is to cook yourself. Ingredients: Tri Tip Santa Maria Seasoning (I used Grillaholics SPG Rub) Oak Wood Chunks or Chips Season your Tri Tip with equal parts Salt, Black Pepper and Garlic Powder. I used Grillaholics SPG Blend. Smoke using Oak Wood at the lowest temperature possible, preferably 150-180 degrees for as long as possible, without the internal temperature getting above 130 degrees. Vacuum seal and sous vide cook at 134 degrees for 3-6 hours. When done remove from bag and dry off completely with paper towels. Sear over hot coals for 1-2 minutes on each side. Slice against the grain and enjoy! To watch me make this recipe step by step simply watch my video below.