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Lets take a look at the brand new Pellet Grill and Smoker from Monument Grills. I have been looking to add a Pellet Grill to my collection, so when Monument Grills reached out and asked me to review their newest Pellet Grill I had to say yes! This is the 26 inch version, model number #86030. It features a PID temperature control, over 700 square inches of cooking space, and lots of other cool features that definitely grabbed my attention. So what where my initial thoughts on the new Monument Grills 26 inch Pellet Grill and Smoker? Watch my video below to see my honest opinion.

One of my favorite things that I love to smoke is Ribs. Sometimes cooking them from start to finish in a smoker can be frustrating, especially if you have hungry family and friends waiting for them to finish cooking. Sous vide cooking them first ensures they are perfectly cooked. Then all you need to do is slowly bring them up to serving temperature in your smoker after they have been cooled down in the refrigerator. This method guarantees a stress free way of cooking perfect Ribs. Let me show you how easy it is to do. Ingredients: Ribs (I used 2 racks of Baby Back Ribs) BBQ Rub or your choice (I used Luvafoodie Barbecue Lovers) BBQ Sauce of your choice First remove the back membrane from the Ribs. Apply the BBQ rub of your choice on the Ribs. Vacuum seal in bags and sous vide cook at a temperature of 165 degrees for 12 hours. Perfect to throw in the bath right before you go to bed. After 12 hours remove from the sous vide bath. Ice chill and place in your refrigerator for at least 2 hours, or even overnight or for a few days. A few hours before you want to serve them simply remove the ribs from the vacuum sealed bags and heat up on your smoker at a lower temperature, say 175-200 degrees for the first hour so they can absorb some smoke. Turn up the heat on your smoker after an hour or so and start glazing the Ribs with your favorite BBQ sauce. Allow the sauce to caramelize. Remember to not cook the Ribs past 165 degrees. Once they reach temperature serve and enjoy! Watch my video below if you want to see me prepare this recipe step by step.

If you are looking for a simple way to compliment those Steaks that you just cooked on the grill, then this is the recipe you are looking for. Nothing compliments those Steaks better than the flavors of melted Butter with fresh herbs and roasted Garlic. Simply mix together a few ingredients, roll in a cylinder shape, and throw in the refrigerator. When those Steaks are done just slice and allow to melt on top of your Steaks. Everyone will be so impressed. Ingredients: 1/2 pound unsalted butter, softened 1 tablespoon roasted garlic 1 tablespoon finely chopped shallots 1 tablespoon finely chopped fresh parsley 2 teaspoons finely chopped fresh sage 1 teaspoon finely chopped fresh rosemary Salt and freshly ground pepper to taste After allowing the Butter to soften mix all the ingredients together in a bowl. Lay out a piece of parchment paper and spread the Butter mixture on the paper in a cylinder shape. Using the paper gently roll the mixture into a cylinder, making sure to make it evenly sized. When done place in your refrigerator to allow it to harden. When ready to use remove the paper and slice into pieces. Place on top of sizzling Steaks and allow to melt. Serve and enjoy! Watch my video below where I will show you how to make this recipe step by step.

I grew up in the suburbs of Chicago, and I always appreciated a good Chicago Style Hot Dog. When I went back for a visit I took my family to a Classic Chicago Hot Dog place called Superdawg. The original location opened up in 1948, and has become an Iconic Hot Dog place in Chicago. In addition to Hot Dogs Superdawg offers a wide variety of options, from a char-broiled version of a Romanian, Hungarian, Polish sausage called the Whoopskidawg, to a large and juicy, 100% freshly-ground beef burger called the Superburger. Click the video below to watch my family and I experience Superdawg Drive In.

I love the term "Surf & Turf" when used to describe a meal. Surf obviously means some sort of Seafood, and Turf refers to meat, usually Prime Rib or a Steak. Combining these two together provide the perfect pairing. My Surf & Turf Dinner today combines Garlic Shrimp Skewers with Rib Eye Steaks. Best part was it was so easy to prepare and cook. Let me show you how. Ingredients: Raw Shrimp Fresh Mushrooms Sliced Zucchini Olive Oil Garlic Lovers Seasoning Rib Eye Steaks Meat Lovers Seasoning First season your Steaks on both sides with the seasonings of your choice. Place in Freezer Bags and cook Sous Vide at 132 degrees for 2-4 hours. When the Steaks are done remove and dry off well using paper towels. Grill over high heat for a minute or two on each side. Also Grill the Shrimp Skewers for a few minutes on each side as well. When done serve and enjoy! Watch my video below where I show you how to prepare this recipe step by step.

Today I decided to cook a whole Chicken in my Pit Barrel Cooker by using the Poultry Hanging Hook. I wanted to make a Chicken because Devin from Grillaholics sent me some of his newest BBQ Rub called Herbacious Hen Rub. The Chicken was so easy to make in the PBC, and the new Herbacious Hen Rub was absolutely delicious! Let me show you how easy a Chicken is to cook on your PBC. Ingredients: 1 Whole Chicken BBQ Rub of your choice (I used the Herbacious Hen Rub) Start by rinsing off your Chicken after removing it from its packaging. Generously apply the BBQ Rub of your choice all over the Chicken. Place the Chicken on the Hanging Hook and set aside while you fire up your Pit Barrel Cooker. Once the PBC is heated up throw in a chunk of your favorite fruit wood, I used Cherry. Hang the Chicken in your PBC and cover. Allow to cook until the internal temperature reaches 165 degrees, which usually is around the 2 hour mark. Remove and allow the Chicken to rest under foil for 10-15 minutes. Slice and enjoy! Simply watch my video below to see how I cooked this Chicken.

Are you looking for an easy way to make some Chicken Wings packed full of flavor? Check out this very simple recipe using just a few ingredients to make a delicious appetizer that will impress your family and friends. Ingredients: 3 pounds of Chicken Wings 1/2 cup chopped Cilantro 1/4 cup Lime juice 3 Tablespoons Olive Oil 1 1/2 Tablespoon of Chili Lime Rub Salt & Pepper First place your Chicken Wings on a rack. Salt and Pepper both side of the Wings and set aside. In a mixing bowl combine the Lime juice, Olive Oil, Cilantro and Chili Lime Rub. Mix well. Place the Chicken Wings in a plastic bag and pour the marinade into the bag. Massage the bag to evenly distribute the marinade. Place in your refrigerator for 2-12 hours. Heat you grill to high. Cook the Chicken Wings indirectly next to some very high heat. Turn after a while and continue cooking until they reach an internal temperature of 170-175 degrees. Serve and enjoy! Click on my video below to see me prepare this recipe step by step.

One of my favorite Breakfast dishes is Eggs Benedict. But making this dish for a larger group to eat at the same time is extremely hard and complicated. Let me show you how to make a delicious casserole that has all the flavor of Eggs Benedict, but is so much easier to make. Ingredients: 8 large eggs 2 cups milk 3 green onions, chopped 1 teaspoon onion powder 1 teaspoon salt 1 pound Canadian bacon, cut into 1/2-inch dice 6 English muffins, cut into 1/2-inch dice 1/2 teaspoon paprika 1 package hollandaise sauce mix 1 cup milk 1/4 cup butter Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed. Layer half the Canadian bacon in a baking dish that has been sprayed with oil. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. The next day sprinkle casserole with paprika and cover with aluminum foil. Bake in a 375 degree preheated oven until eggs are nearly set, about 30 minutes, remove foil. Continue baking until eggs are completely set, about 15 more minutes. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add butter and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole and serve. Watch my video below where I show you how to prepare this recipe step by step.

I finally got the opportunity to take my family to Chicago, and show them where I grew up. We also had the pleasure to spend some quality time with my Father and Stepmother. Kyle and Ava Grace haven't spent much time with them, and it was nice to have them get to know each other a bit better. My Dad, Kyle and I took the train to downtown Chicago. We went up 103 stories to the Observation Deck of Willis Tower to get a magnificent view of the city. We also had to all go experience some authentic deep dish pizza at Lou Malnati's, in the town I grew up in, Buffalo Grove. Best part of the trip was spending time with my family at my Dad's house. It was so relaxing hanging out on his patio enjoying some drinks and good conversation. So watch my video below to come along with us as we visit Chicago.

Since moving to Wisconsin from southern California Kyle and I have been missing In-N-Out Burger. Sure we have Culver's, but it just doesn't replace a Double-Double. I have tried Five Guys a few times, but it was a long time ago, and since Kyle has never tried them before we decided to see if this was the burger place that would make us forget about In-N-Out. What did we think about Five Guys? Was it as good or better than In-N-Out? Watch my video below to see what Kyle and I thought of Five Guys.

Here is an Awesome recipe that only has 5 ingredients, yet the flavor is off the charts! Turn a normally bland chicken breast into something simply amazing. This cooking method guarantees perfectly cooked chicken and bacon, which is almost impossible to achieve with other cooking methods. Let me show you how easy it is to cook. Ingredients: Chicken Breasts Bacon Fresh Rosemary Garlic Powder Salt & Pepper Season your chicken breast with garlic power, salt and pepper on both sides. Sprinkle some fresh rosemary on top as well, then lay one whole sprig of rosemary on top of each chicken breast. Carefully wrap each chicken breast with some bacon. Use some toothpicks to hold the bacon in place. It also is a good idea to remove the pointed end of the toothpick before placing into a Ziploc freezer bag. Sous vide cook at 147 degrees for 2-4 hours. Carefully remove from bag and dry off completely with paper towels. Allow to rest for 15-20 minutes to cool down while you prepare your grill. Place the chicken breasts on the grill and cook indirectly for 2-3 minutes. Then flip over and continue to cook for another 2-3 minutes. When the bacon looks completely cooked move the chicken breast to directly over the coals and cook another minute or so on each side. Remove from the grill. Remove the toothpicks and rosemary sprigs and enjoy! To see me make this recipe step by step simply watch my video below.

Here's an easy and nourishing soup that is packed full of favor. Perfect way for you to enjoy your vegetables, and as a bonus this soup is inexpensive to make. I usually double the recipe to make sure I have plenty of leftovers, as this soup is excellent to freeze and enjoy later. Let me show you how easy it is to make. Ingredients: 2-3 tablespoons olive oil 3/4 cup onion, chopped 1/2 cup celery, chopped 2 1/2 cups carrots, chopped 3 1/2 cups chicken broth 3 1/2 cups vegetable broth 1 cup tomato juice 1/2 head cabbage, chopped 14.5 ounce can of stewed tomatoes 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dry thyme 1-2 cloves garlic, minced Heat olive oil in large stock pot. Once hot, throw in the onions, celery, and carrots. Saute until onions are translucent, but not brown. Next add in the garlic and cook for a couple more minutes. Next add the chicken broth, vegetable broth, stewed tomatoes, salt, pepper, thyme, and cabbage. Bring everything up to a simmer. Finally add the tomato juice. Simmer everything on low heat for 45 minutes, stirring occasionally. Serve and enjoy. Simply watch my video below to see me prepare this soup step by step.