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.

One of my family's favorite dishes is Chicken Fried Rice. We have many great memories going to the Japanese restaurant Benihana to celebrate birthdays and other special occasions. Watching your Chef prepare the meal was always so much fun and entertaining. Come see me teach my son Kyle how to make Chicken Fried Rice. Ingredients: 2 pounds of chicken breast, cubed into small pieces 1 cup of chopped carrot (either frozen or about 2 large fresh carrots) 1 large white or yellow onion, chopped 5-6 green onions, finely sliced Oil (safflower or canola) FOR THE RICE: 2 cups of white rice 3 cups of water Pinch of salt FOR THE GARLIC BUTTER 1 stick (1/2 cup) of unsalted butter 2 cloves of minced garlic The juice from one lemon 2 teaspoons of low-sodium soy sauce TO FINISH THE BENIHANA FRIED RICE 4 eggs Salt and pepper as desired Toasted sesame seeds (optional) Cook 2 cups of rice according to the directions. Allow to cool and set aside. Chop up the carrots, onion, green onion and chicken breast into small pieces. Set aside. To make the garlic butter start by melting a stick of butter in the microwave for 20-30 seconds. Mix in the garlic, juice from one lemon and the soy sauce. Stir well. Heat a few tablespoons of oil on your griddle. Saute the carrots, onion and green onion and move to the cooler side of the griddle when done. Next cook your chicken until no pink is showing. Move over when done. Last step in to cook four beaten eggs and the rice. Pour the garlic butter over the rice and mix well. When done combine all the ingredients and add a few tablespoons of soy sauce and sesame seeds if you would like. Serve and enjoy! To watch Kyle and I prepare this recipe simply watch my video below.

My son Kyle and I both love a Mushroom and Swiss Burger. Not only do they taste delicious, but they are so easy to make. Check out as I teach my son Kyle how to make an Awesome Burger! Ingredients: Ground Beef Mushrooms Swiss Cheese Burger Buns Butter Salt & Pepper Start by preparing you Burger Patties. Season with Salt & Pepper or your favorite rub. Saute the Mushrooms in Butter until soft and tender. Grill you Burgers on each side for a few minutes. Assemble your Burger and add the condiments of your choice. Serve and enjoy! To watch me make this recipe with my son Kyle simply watch the video below.

Most of us have made the traditional classic Chili featuring beef, kidney beans, tomatoes, and the traditional chili spices but have you tried white chicken version yet? If not you definitely need to give it a try. You’ll love the way the flavors of this Chili blend together, those tender pieces of chicken and that creamy broth. It tastes far different from the classic Chili but it’s a welcome change. Ingredients: 2 pounds of Chicken Thighs, bone in, skin on 2 Tbsp of Olive Oil 1 Medium Yellow Onion, diced 1 Green Bell Pepper, minced 4 Cloves of Garlic, minced 4 Tbsp of Taco Seasoning 1 can of Northern Beans, drained and rinsed 1 can of Cannellini Beans, drained and rinsed 2 cans of Corn Kernels, drained and rinsed 2-4oz cans of Mild Green Chilis (fire roasted if you can find them) 10 cups of Chicken Stock 1 cup of Heavy Cream 4oz of Softened Cream cheese Taco Seasoning: 2 tablespoons Chili Powder 1 tablespoon ground Cumin 2 teaspoons sea salt 2 teaspoon ground Black Pepper 1 teaspoon ground Paprika 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon crushed Red Pepper Flakes 1/2 teaspoon dried Oregano In a large dutch oven, add the oil, while it preheats and gets nice and hot over medium high heat, season the chicken on both sides with salt and pepper, cook skin side down until they develop a gorgeous deep golden brown color, remove to a plate. Add the onions, pepper and garlic, sauté about 7 minutes, then add the beans, corn, mild chilis, taco seasoning, stock and seared chicken back in, bring to a boil, lower the heat to medium low, partially cover and simmer for an hour. After an hour, take the chicken out, discard the skin, finely shred it well (do this in a mixer with a paddle attachment) add it back to the soup, then add the cream and cream cheese and let it simmer about 20 minutes, adjust the seasoning to taste and serve with toppings of choice. For toppings: Chopped Cilantro Diced Jalapeños Diced Onions Sour Cream Lime Juice Frito's Corn Chips To watch me prepare this recipe step by step simply watch my video below.

One of my family's favorite meals in the traditional Corned Beef and Cabbage. We always love to have it around St. Patrick's Day, as Corned Beef is available and usually on sale around that time. Today I show my son Kyle how to cook it the traditional way, in a Dutch Oven on the stove. After the Corned Beef is done use the same flavorful water to cook your Carrots, Potatoes and Cabbage to guarantee a Delicious meal. Let me show you how easy it is to prepare. Ingredients: Corned Beef small Red Potatoes Carrots 1 head of Cabbage Start by removing your packaged Corned Beef and place in a Dutch Oven, or a large pot. Place the spices in the package on top. Cover it with water, and bring to a boil. Cover and reduce heat to a simmer. Cook for 2-3 hours, or until the internal temperature reaches 190-200 degrees. Once it reaches temperature remove and cover with foil. ring water back to a boil and add your Carrots. Cover and simmer for 10 minutes. Then add your small Red Potatoes, and cover again and simmer for another 10-15 minutes. Finally add sliced Cabbage, and cook covered another 10 minutes or so, or until tender. Serve and enjoy. To watch my prepare this recipe step by step simply watch my video below.

Let's take a look at the brand new Denali 425 Smart Propane Gas Grill from Monument Grills. I have been looking to add a Gas Grill to my collection, so when Monument Grills reached out and asked me to review their newest Gas Grill I had to say yes! It has some very impressive features that you typically do not find in a Gas Grill. I one I check out is the Denali 425, which come in black. They also have a Denali 405 version in stainless steel. The biggest version they have is the Denali 605, which features 6 burners vs 4 burners. So see what I think of the new Denali 425 Smart Propane Gas Grill from Monument Grills. Just click on the video below to see my initial thoughts.

One of my favorite breakfast meals of all time is Eggs Benedict. I think the Hollandaise sauce is what brings the flavors together. For that reason I recommend staying away from that packaged stuff you buy at the store. Instead make your own homemade Hollandaise sauce, as it isn't that difficult. I also show you how to make your poached eggs ahead of time to take the stress out of this normally difficult breakfast meal. Let me show you how. Ingredients: Eggs English Muffins Canadian Bacon Butter 1 Tablespoon Vinegar Salt & Pepper Hollandaise Sauce: 3 Egg yolks Juice of 1 Lemon 1 stick of Butter 1/2 teaspoon salt Hot sauce (I used Sriracha) Start by bringing 1 1/2-1 3/4 inches of water to barely a simmer in a large frying pan. Water temperature should be around 190 degrees. Break eggs into cups. When water temperature is reached pour 1 Tablespoon of Vinegar into the water. Stir to mix and to remove any air bubbles on the bottom of the pan. Slowly place the egg cups into the water and tilt until the eggs drop into the water. Cook for 4 and half minutes, or until the yolks and whites have firmed up. Gently remove with a slotted spoon and place in ice water. You can keep them in your refrigerator in the ice water for up to 8 hours. When ready to serve simply place the eggs back into the 190 degree water for exactly a minute to heat up. Hollandaise Sauce: Melt 1 stick of Butter in a sauce pan. Place 3 Egg yolks into a container and add the Lemon juice. Carefully add the melted butter slowly while using a mixer or immersion circulator. Add hot sauce to taste, and 1/2 teaspoon of salt. Sauce should coat the back of a spoon. If sauce is too thick you can add 1 teaspoon of warm water at a time until it reaches the desired consistency. When you are ready to serve butter your English Muffins and toast. Heat up the slices of Canadian Bacon. Place the Canadian Bacon on the toasted muffin slice. Next place the re-heated poached egg on top. Last step is to add the Hollandaise sauce on top. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Are you looking for a gift for someone that is hard to buy for? Something unique and special? Well look no further. KitchenBarStore makes some high quality handmade Barware Sets that will impress anyone lucky enough to get them. Kit, who is from Dnipro, Ukraine, reached out to me recently. Despite the ongoing war Kit continues to make handmade Sets for people around the world. It helps keep him distracted from the violent events that take place every day. He made me a couple on unbelievable Sets that I want to share with you. Please watch my video.