Nothing makes me happier than teaching my son Kyle how to Barbecue and Smoke. Since he has only cooked with me a few times I decided to go with another recipe that is very hard to screw up. Smoking a Chuck Roast for Pulled Beef. It is both easy to cook and comes out delicious. Ingredients: Beef Chuck Roast Salt, Pepper and Garlic Powder BBQ Rub of your choice 1 Onion, sliced 4 cups Beef Broth 50/50 mix of Apple Cider Vinegar & Water to spritz Start by seasoning the Chuck Roast with Salt, Pepper and Garlic Powder. Make sure to cover all the sides. Then season with your favorite BBQ rub. Be careful not to use a overly salty BBQ rub, as you already applied salt. Allow to sit on the counter while you fire up you smoker. Heat you smoker to 225-250 degrees. Use the wood of your choice for smoke. Spritz the meat every 45 minutes to an hour. Smoke until the internal temperature reaches 160-165 degrees, and you are happy with the bark. Remove the Roast. Take the drippings and pour into a pan with the sliced Onion. Pour in the Beef Broth in and place the Roast in. Cover tightly with foil. Place back on smoker and continue to cook until the internal temperature reaches 200-203 degrees. Feel free to increase the temperature of your smoker to help speed up the cooking time. This can take anywhere from 6-10 hours to cook depending on the size of your Roast. Remove and allow to sit covered for at least 20 minutes. Shred and enjoy! To watch Kyle and I cook this recipe just watch the video below.

I decided to smoke some Ribs for my first cook on my brand new Char-Griller Auto Kamado. Usually I smoke Ribs on my Pit Barrel Cooker, so I was interested to see how they would taste compared to those. I also wanted to see how accurate the temperature controller works on the Auto Kamado. Overall I was very impressed with the Char-Griller Auto Kamado. Ingredients: Rack of Ribs BBQ Rub of your choice BBQ Sauce of your choice Start by seasoning your Ribs with the BBQ Rub of your choice. Make sure to cover the Ribs completely. Let them sit out on the kitchen counter while you fire up your Auto Kamado. Smoke the Ribs anywhere from 225-250 degrees. I decided to set the temperature at 225, thinking I might overshoot that by 15-25 degrees, and would still remain in the desired temperature range. I also used a few chunks of Cherry wood to add some smokey flavor to the Ribs. Once the Ribs hit an internal temperature of 175 degrees you can start basting the Ribs with the BBQ Sauce of your choice. This will allow the sauce to caramelize. You also can increase the temperature to 375 to help speed up the process. Once the Ribs hit 200 degrees remove and cover with foil and allow to rest for 15-20 minutes. Serve and enjoy! To watch my make this recipe step by step simply watch my video below.

Sometimes you don't need to get fancy or overthink something simple and delicious, and these Bacon wrapped Pork Tenderloins are the perfect example. Simply wrap sliced pieces of Pork Tenderloin, apply your favorite rub or seasoning, sous vide cook and finish them off on a hot grill. Simple, easy and absolutely amazing. Ingredients: Sliced Pork Tenderloin pieces, around 1-1.5 inch thick Sliced Bacon BBQ Rub of your choice Toothpicks Slice your Pork Tenderloin into pieces and wrap with slices of Bacon. Hold the Bacon in place with toothpicks and apply your favorite BBQ Rub. Carefully place the pieces in a freezer bag, being careful to keep the toothpick tips pointed upward and away from the bag. Cook in a sous vide bath at 144 degrees for 2-5 hours. Remove and dry off well with paper towels. Apply additional seasonings if needed. Finish with a quick sear over a very hot grill. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of my favorite things to eat is Pizza. Since I grew up in the suburbs of Chicago I have had many Deep Dish Pizzas over the years. One of my favorite restaurants that serves Deep Dish Pizzas in Lou Malnati's. Nothing beats enjoying their Pizza fresh out of the oven at one of their restaurants. Unfortunately most of their restaurants are within the Chicago area, so I don't get to enjoy them quite as much as I would like, therefore it is a special treat to have when I am visiting Chicago. Thanks to my Dad I now get to enjoy one of their Pizzas at my home. He purchased me a couple of Pizzas from them that are flash frozen and can be shipped to anywhere within the United States. So how do these Pizzas compare to the restaurant ones? Are they worth purchasing as a special treat if you have a craving for one, but live hundreds of miles away from a restaurant? That is what we will find out today. Simply watch my video below to find out what my family and I think of Lou Malnati's frozen Deep Dash Pizza.

So the Holiday Turkey dinner is done. But now you find yourself with lots of leftovers. Can you take some of those leftovers and make something completely different but absolutely delicious? You certainly can! Let me show you how to make an outstanding Turkey Shepherd's Pie that your whole family will love! Ingredients: 3 cups shredded, leftover turkey (can substitute chicken) 1 large onion, chopped 2-3 stalks of celery, chopped 2-3 carrots, chopped 2-3 cloves of garlic, chopped 1 cup of peas (frozen or canned) 1 cup cheddar cheese 4 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1/2 cup milk 1/2 cup gravy (leftover, packet or jarred) 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 4 cups leftover mashed potatoes (or you can buy pre-made mashed potatoes at the grocery store) Preheat the oven to 400 degrees. Add the butter to a large skillet or dutch oven over medium heat. Add the onion, celery and carrots and cook for 5 minutes until softened. Then add the Garlic and simmer for a few minutes more, stirring frequently. Salt and Pepper to taste, and then add the flour. Stir and cook for a few minutes until no flour is visible. Then whisk in the chicken broth. Bring to a simmer. Once the mixture is simmering pour in the milk and gravy, and add the peas. Stir and cook for 5 minutes until the sauce has thickened. Taste and season if needed. Then add in the Turkey and mix well. Spoon the turkey mixture into a baking dish then top with the mashed potatoes. Sprinkle the top of the potatoes with some cheese. Bake uncovered for 20-25 minutes. Serve and Enjoy! To watch my prepare this recipe step by step simply click on my video below.

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.