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These Smoked Shotgun Shells are named that because of their uncanny resemblance to the real thing, but boy are they extremely tasty! Make them the night before and simply throw them on your smoker the next day for a wonderful appetizer. Let me show how easy it is. Ingredients: Manicotti Shells Ground Beef or Pork Sausage Luvafoodie Meat Lovers Spice Blend (or Rub of your choice) Lots of shredded Cheese (I used Sharp Cheddar and Colby Jack) Bacon (get the thin slices) BBQ Sauce of your choice In a mixing bowl combine the Ground Beef or Sausage and season well with the rub of your choice. Add a good amount of Cheese and mix well with your hands. Stuff the meat mixture into the shells. I also stuffed some cheese chunks into the center as well. Next wrap the Shells with a Bacon piece. Stretch the piece to cover the Shell as much as possible. Apply some more of the Rub of your choice on the top. Place in your refrigerator for an hour all the way up to overnight to allow the meat to soften the shells. Place on your smoker and cook at 240-270 degrees for about an hour. Then turn them over and continue to smoke for another 45 minutes or so. Apply BBQ sauce and turn up the Smoker temperature so you can caramelize the sauce. Remove and enjoy! Watch my video below where I show you how to make this recipe step by step.

Are you looking for a way to add some flavor to your Macaroni & Cheese? Try giving it an Irish flair by adding some Guinness beer and Irish Cheddar Cheese. Then put it on your smoker. Finally add a Bread Crumb topping. It will definitely kick up the flavors for sure! Let me show you how easy it is to make. Ingredients: 1 pound elbow macaroni 2 tablespoons butter 2 tablespoons flour 2/3 cup Guinness 1 1/2 cups 2% milk 1/2 cup half and half 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon Dijon mustard 2 ounces cream cheese, cut into pieces 3 1/2 cups grated cheddar Topping (optional): 1 tablespoon butter 2 teaspoons finely minced garlic 1/2 cup panko breadcrumbs 2 teaspoons minced fresh parsley Salt & Pepper to taste Boil elbow macaroni in well salted water and cook until just al dente, then drain. Next in a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute. While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard. Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine. Place on smoker and smoke at 225-250 degrees for an hour or until the cheese has melted completely and taken on some color from the smoke. Topping (if using): In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Sprinkle on top of the Macaroni & Cheese and serve. Enjoy! To see how I made this recipe simply watch my video below.

If you enjoy Corned Beef and are looking for a fun and creative way to serve it, do I ever have a recipe for you! Make some Delicious Corned Beef Tacos. Top them with a cabbage slaw, then add some shredded Irish Dubliner Cheese and finally drizzle with a homemade creamy Horseradish sauce. Your family and friends will be very impressed. Best part is how easy it is to make. Let me show you how. Ingredients: Corned Beef Irish Dubliner Cheese, shredded Shredded Cabbage Shredded Carrots 1/4 cup Red Wine Vinegar 3 Tablespoons prepared Horseradish 1 Tablespoon Mayonnaise 1/4 cup Sour Cream 1 Tablespoon diced green Onions or Chives Deli Mustard Corn Tortillas Cook the Corned Beef any way you like. I cooked mine in the Instant Pot, as it was fast and convenient. I poured 4 cups of warm water into the Instant Pot and placed the Corned Beef in on top of the trivet. Then sprinkle the spice packet on top. Pressure cook for 90 minutes. Let steam naturally release. Remove and cover with foil for around 20 minutes. Shred and set aside. Make the Horseradish sauce by combining prepared Horseradish with Mayonnaise and Sour Cream. Add some diced Chives or green Onions and mix well. Cover and put in the fridge for a few minutes. For the Slaw combine the shredded Cabbage with the shredded Carrots in a mixing bowl. Make a sauce of a quarter cup of Red Vine Vinegar, Deli Mustard and Sour Cream. Pour on top of the Cabbage and Carrots and mix well. Salt and Pepper to taste. Make the Tacos by melting Cheese in some Tortillas. Fill with some shredded Corned Beef. Top with the Slaw and Cheese and sprinkle with some of the Horseradish Sauce. Serve and enjoy! To watch me make this recipe step by step simply watch my video below.

As many of you know who are familiar with my videos is that I enjoy drinking a few beers while cooking. Usually I am enjoying a specialty beer or an IPA from a independent brewery. But since moving to Wisconsin I have noticed that many people here enjoy drinking the inexpensive American light Beers from the big major breweries. Since I never usually drink these type of Beers I thought it would be interesting to see which one I thought was the best tasting one. The only way to do that is to blind taste them, and rate them from best tasting to worst. My wife Monica also decided to join in and rate them as well. So come join Monica and I as we rate these beers to determine which one is the best tasting. Needless to say we both were surprised at the results. Watch my video below to watch my wife Monica and I blind taste these beers to determine which one we think is the best tasting.

One of my favorite things to smoke is a Pork Loin. To make it taste even better simply wrap it up in a Bacon Weave, and I guarantee your family and friends will be very impressed. Let me show you how easy it is. Ingredients: Pork Loin (mine was around 4 pounds) 1-2 pounds of Bacon (depends on how big your Pork Loin is) BBQ Rub of your choice (I used Barbecue Lovers Spice Blend) BBQ Sauce of your choice (I used Chris & Pitts) Start by trimming your Pork Loin to remove any excess fat or Silverskin. Season generously with your favorite BBQ rub. Set aside. Next make your Bacon Weave. Lay several pieces of Bacon on some butcher paper to match the length of your Pork Loin. Next Weave individual pieces of Bacon between every other piece to form a Weave. When completed carefully place the Pork Loin on the end of the Weave. Use the butcher paper to carefully roll and wrap the Pork Loin in the Bacon Weave. Sprinkle some additional BBQ Rub on top of the Bacon. Heat your smoke to 225-250 degrees. I would recommend using a Fruit Wood for the smoke, like Cherry or Apple. Place the Pork Loin in the Smoker and Smoke until it reaches an internal temperature of 130 degrees. At that time bast with your favorite BBQ Sauce and continue to smoke until it reaches an internal temperature of 140-143 degrees. Remove and cover with foil, allowing it to rest for 10-15 minutes. Serve and enjoy! Watch my video below if you watch to watch me cook this recipe and show you how to do it step by step.

I took a break from cooking this week and decided to take the family out to eat at a restaurant called Monk's Bar & Grill. The first Monk's restaurant opened in 1947 in Wisconsin Dells, and currently has a total of 7 restaurants throughout Wisconsin. Famous for their craft burgers or "Monkburgers" that are available with a wide array of toppings, appetizers, sandwiches, wraps, salads, and comfort food classics like pot roasts and mac & cheese. The restaurant offers plenty of wide-screen TVs so it makes it a great place to watch the game. Fish fry on Friday, and prime rib and surf & turf on Saturdays. Monk’s Bar & Grill is known throughout the Midwest as a place to go for a great burger and friendly service. Wisconsin Grown, Wisconsin Proud. Watch my video below to see my family and I enjoying lunch at Monk's bar & Grill.

I love a Thick Cut Pork Chop. Problem is they are difficult to cook when they are so thick, as you need to cook the center of the Pork Chop to the proper temperature. This usually means the outer edge of the Chop is very overcooked and dry, which eliminates the juicy flavor of the Pork Chop. The solution to this is to cook the Pork Chops sous vide, which guarantees they will remain juicy and full of flavor from edge to edge. If you like a smokey flavor you can cold smoke them for a bit before the sous vide bath, taking them to the next level. Let me show you how easy it is. Ingredients: Thick Cut Pork Chops (mine were 1.5-2 inches thick) Seasoning of your choice (I used Grillaholics Twisted SPG Rub) Fresh Rosemary Start by seasoning the Pork Chops with the seasonings of your choice. I used Grillaholics Twisted SPG Rub. (20% discount link below.) Cold smoke the Pork Chops for around 45 minutes to an hour, flip and smoke another 45 minutes to an hour. If you feel it is necessary apply a bit more seasoning and vacuum seal them in a bag with some fresh Rosemary. Sous vide cook at 140 degrees for 2-4 hours. Remove and dry off very well with paper towels. Sear them for a minute or two on each side either in a frying pan, hot grill or torch. The only purpose here is to make them look more appetizing and delicious. Serve and enjoy. If you want to see me make this recipe step by step simply watch my video below.

One of my favorite things to do with a cooked Rotisserie Chicken is to turn it into some Chicken Pot Pie Soup. Just add some vegetables and Chicken Stock to a big pot with a few other ingredients and in a few minutes you will have a delicious and flavorful soup that will make everyone happy. Let me show you how easy it is. Ingredients: 6 Tbsp butter 1 medium yellow onion, 1 cup chopped 2 medium carrots, thinly sliced into rings 2 celery sticks, finely chopped 8 oz white or brown mushrooms, sliced 3 garlic cloves, minced 1/3 cup all-purpose flour 6 cups chicken stock 3-4 tsp salt, (or to taste) 1/2 tsp black pepper 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces. 5 cups cooked chicken, (shredded) 1 cup frozen peas 1 cup corn, (frozen or canned) 1/2 cup whipping cream 1/4 cup parsley, finely chopped, plus more for garnish Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened. Add 1/3 cup flour and stir constantly for 1 minute until golden. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and enjoy! To watch my make this recipe step by step simply watch my video below.

What is the difference between Corned Beef and Pastrami? Corned Beef is boiled, whereas Pastrami is smoked and steamed and seasoned with a Black Pepper Rub. Turning a store bought packaged Corned Beef into Pastrami is fun and easy, and has delicious results. Ingredients: 4-6 pound Corned Beef 1/2 cup Restaurant Ground Black Pepper 1/4 cup Sugar in the Raw 2 Tablespoons Granulated Garlic 2 Tablespoons Ground Coriander 1 Tablespoon Ground Mustard 1 Tablespoon Onion Powder Start by removing your Corned beef from the packaging and rinsing well with water. Place in a pot of water for a minimum of an hour to overnight. Try to change the water a few times during the process. Dry off the Corned Beef and apply the rub from the dry ingredients. Make sure to heavily season on all sides. Smoke at a temperature of 275 degrees until you reach an internal temperature of 160-165 degrees. At that time remove and place in a foil pan and wrap in foil. Continue to cook until you reach an internal temperature of 200-203 degrees. Remove and season again and place directly over the coals for a few minutes on each side to crisp up the bark. Remove and allow it rest at least 20 minutes before slicing. Serve and enjoy! If you want to see me make this recipe step by step just click on the video below.

I remember getting introduced to Loaded Potato Skins back in the 1980's from restaurants like TGI Fridays, and I have been a fan ever since. Crispy Potato Skins filled with crispy Bacon pieces and melted Cheese. Take them to the next level by serving them with a homemade Dip, and your family and friends will be so impressed. They are Delicious and so easy to make, let me show you how. Ingredients: 6 Russet Potatoes 8oz of Sharp Cheddar, grated 8 Slices of Bacon Salt and Pepper to taste For the Dip: 3/4 cup of Sour Cream 1/4 cup of Mayo 1 Tbsp of Dehydrated Onion Flakes 1 tsp of Granulated Garlic Seasoned Salt and Fresh Black Pepper to taste Dash of Worcestershire Sauce Dash of Hot Sauce 1 tsp of Apple Cider Vinegar (or red wine vinegar) Green Onion, sliced for a garnish Preheat your oven to 400 degrees, rub the Potatoes with some olive oil and plenty of salt, roast until tender, about an hour, then set aside to cool slightly while you cook the bacon nice and crispy. Cut the potatoes in half lengthwise, scoop out about 1/3 of the filling (store to add to soups) add a small drizzle of olive oil in each one, season with salt and pepper, flip them upside down and pop them in the oven for about 15 or 20 minutes or until golden brown and crispy around the edges. While the potatoes roast, mix together all the ingredients for the dip, stir and set in your refrigerator. When the potatoes are ready, take them out, flip them back over, fill with cheese and bacon, pop them back in for another 10 minutes, when done, sprinkle with the green onion and serve with your dip. Enjoy! If you want to watch me make this recipe step by step simply click on my video below.

One of my favorite things to eat is a traditional Corned Beef and Cabbage meal. Usually it is a meal that is only enjoyed on Saint Patrick's Day, which is sad because it is so easy to make and so delicious! Simply pick up a packaged Corned Beef at the store and throw it in your Slow Cooker with some Potatoes, Carrots and Cabbage. It is a Amazing meal that will satisfy your family and friends. Ingredients: 3-4 lbs Corned Beef 1 Small head of Cabbage, sliced 3-4 cups Chicken Broth 1/4 cup Worcestershire sauce 2 lbs Potatoes, peeled and quartered 3 Large Carrots, chopped Remove the Corned Beef from the packaging and place into your slow cooker. Add the Chicken Broth and Worcestershire sauce, and sprinkle the seasoning package over the Corned Beef. Cook on low for 3-4 hours. Add the Potatoes and Carrots and cook for another 3-4 hours. Finally add the Cabbage add cook an additional 2 hours or so, or until the Cabbage is softened. Remove the Corned Beef and Slice. Serve with the Potatoes, Carrots and Cabbage. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Beef Stew is a great hearty meal that everyone enjoys. It also isn't that difficult to make. To be honest with you the hardest part is chopping up the vegetables and meat, but once that is done you throw everything in one pot to cook it, and cleaning up afterwards is also a breeze. If you have never tried making homemade Beef Stew you don't know what you are missing. Let me show you how easy it is. Ingredients: 4-5 lbs of Chuck Roast, cut into bite size pieces 1/4 cup of All Purpose Flour 3 Tbsp of Olive Oil 2 Onions, cut into bite size pieces 1 lb Potatoes, peeled and cut into bite size pieces 1 cup of Red Wine 5 Carrots, peeled and cut into bite size pieces 3 Stalks of Celery, cut into bite size pieces 4 Cloves of Garlic, chopped 1/4 cup of Tomato Paste 3-4 cups of Beef Broth 1 Tbsp of Fresh Thyme 1 Tbsp of Fresh Rosemary, minced 1 cup of Frozen but thawed Baby Peas Salt and Pepper to taste Add the oil to a large pot and preheat it over high heat until the oil is so hot that it starts to smoke a little. Add the beef and season with salt and pepper, cook it for about 5 to 7 minutes or until seared well on all sides. Remove from the pan onto a plate and set aside. In the same pan add the onions, carrots, potatoes, garlic, and celery, season with salt and pepper and cook for about 5 minutes or until the veggies develop some color. Add the flour and stir well, continue to stir wile cooking the flour for about 2 minutes. Add the wine and using a wooden spoon, scrape the pan to lift off all those browned bits. Add the tomato paste and stir well, add the beef broth, the bay leaf and the thyme and rosemary and bring the mixture up to a boil. Add the browned meat back in and reduce the heat to low. Cover and cook for about 2 1/2 hours checking on it periodically. After 2 1/2 hours, remove the lid and turn the heat up to medium high, taste for seasoning and adjust if you feel necessary, add the peas and cook for a few more minutes. Ladle up and enjoy! To see me making this recipe step by step simply watch my video below.