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.

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.