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If you grew up in the late 1970's into the 1980's you probably have had the Classic Onion Soup Burger. Adding a package of Lipton's Onion Soup mix to a couple pounds of ground Beef not only added some flavor, but helped stretch out the Beef to feed more people. This recipe is super easy and only requires a few ingredients. I also grilled up some Onions to add on top of the Burgers, as well as added some Swiss and Provolone Cheeses on top. Simple, easy and delicious! Ingredients: 2 pounds 80/20 ground Beef 2-3 yellow Onions, sliced thinly 1 package Onion Soup mix 1/2 cup of Mayonnaise 1/2 cup of Bread crumbs 1 Tablespoon of Worcestershire sauce 8 hamburger buns 8 slices of Swiss cheese 8 slices of Provolone cheese Start by sauteing the sliced Onions in a few Tablespoons of butter in a frying pan. Stir and allow the Onions to caramelize and brown. This can take 20-30 minutes. Once done set aside. Next mix the Onion soup mix, Mayonnaise, Bread Crumbs and Worcestershire Sauce in a large bowl. I found using your hand is the easiest way. Using a 1/2 cup measuring scoop make 8 quarter pound balls for your Burgers. Heat up your griddle to medium heat. Place the Burger Balls on the griddle and smash them down. Cook for a few minutes and flip over. Then add the cheese slices and the grilled Onions on top. Place in buns and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Do you like a Chicken Caesar Salad? How about Tacos? Today I combine those two to make some Chicken Caesar Smashed Tacos. These are so easy to make. Simply pick up a Caesar Salad kit, some ground Chicken and some Tortillas, and you are ready to go. A delicious meal that is easy and fast to make. Your whole family will love them! Ingredients: 1 pound ground chicken 6 (6 inch) flour tortillas 2 teaspoons Greek seasoning 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 package Caesar salad mix 1 tablespoon olive oil Spread ground chicken evenly in a very thin layer over each tortilla, spreading the meat all the way to the edges. Sprinkle with Greek seasoning, salt, and pepper. Chop lettuce (if pieces are large) into smaller pieces. Toss with included packets of dressing and cheese. Slightly crush croutons included in salad mix and set aside. Heat a griddle or large nonstick skillet on medium-high heat. Spread half of the olive oil over the hot surface. Working in 2 batches, place prepared tortillas, meat side down on griddle and cook, undisturbed, until meat is browned and cooked through, about 3 minutes. Flip, and cook 1 minute more. Repeat with remaining tacos. Top tacos evenly with Caesar salad and sprinkle with crushed croutons. Fold in half and serve immediately. To watch me prepare this recipe step by step, simply watch my video below.

One of my favorite things to cook on my Smoker is Bacon Wrapped Jalapeno Poppers. When I serve them when I have friends come over they are always a bit hit! Since it is Winter I don't want to cook outside in freezing weather. So today I will try to bring all the classic flavors of Bacon Wrapped Jalapeno Poppers together in a warm bowl of Chowder. Nothing is better than a big bowl of soup on those cold days! Ingredients: 12 slices bacon, diced 1/4 cup butter 1 large yellow onion, diced 4 large jalapeno peppers - halved, seeded, and thinly sliced 8 medium potatoes, diced 1 (14.5 ounce) can chicken broth 1 cup milk, or more as needed 1 tablespoon salt, or to taste 1 teaspoon chopped fresh rosemary 1 teaspoon garlic powder 1 teaspoon ground paprika 1/2 teaspoon dried oregano 1 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes 1 (8 ounce) package cream cheese, softened 1/2 cup heavy cream 1 cup shredded sharp white Cheddar cheese 4 stalks green onion, chopped 3 tablespoons chopped fresh parsley Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels. Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes. Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted. Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency. Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

One of my favorite things to smoke is Ribs. My go to is Baby Back Ribs, as they are lean and meaty. But this time I decided to try St Louis Style Ribs. They are fattier, but when cooked properly can have more tenderness and flavor than Baby Back Ribs. Today I cook a couple of racks of St Louis Style Ribs on my pellet smoker. To add some more smokey flavor I decided not to wrap these, but instead to cook them the whole time unwrapped on my smoker. Although this process can take longer, I think it adds more flavor to the ribs. Let me show you how easy it is. Ingredients: St Louis Style Ribs Seasoning of your choice BBQ Sauce of your choice Start by removing the membrane on the back of the ribs. Once done season both sides of the ribs with the BBQ rub of your choice. Allow the ribs to sit on your kitchen counter while you fire up your smoker. Heat up you smoker to a low temperature. Mine has a smoke setting, which typically is around 165-170 degrees, but produces more smoke. I put them on to allow them to absorb some smoke. After a half hour or so increase the temperature to 225-250 degrees. Continue smoking while checking the internal temperature once in a while. If the ribs appear to be dry, spray them with water or apple juice. The goal is to take them to an internal temperature of 190 degrees, which is when you can apply the BBQ sauce of your choice. Once the sauce is applied allow it to caramelize. Feel free to add an additional layer of sauce until the internal temperature reaches 200-205 degrees. At that time remove the ribs, loosely cover with foil and allow to rest for 10-15 minutes. Slice and enjoy! To watch me smoke this ribs from start to finish, simply watch my video below.

One of my favorite things about Wisconsin is that it is the largest cheese-producing state in the U.S., and also known for its Outstanding Cheese. Wisconsin produces over 600 different varieties of cheese, with a significant focus on specialty cheeses known for their quality and unique characteristics. Today my family and go to visit the Marieke Gouda Dairy Farm and Cheese Factory. First we ate lunch at Cafe Dutchess. After that we took a tour of the Dairy Farm and their Cows. Then we saw the Cheese Factory, and learned about the Cheese making process. We all had a great time! Come along and enjoy our experience. To watch our whole experience as we explored Marieke Gouda Dairy Farm and Cheese Factory, simply watch my video below.

Are you looking for the flavor of a smoked Brisket, but don't have the money to invest in a full packer Brisket, yet alone the time to smoke one all day? I have the perfect solution for you. Smoke a Chuck Roast. Despite being smaller and being a completely different cut of Beef, you can smoke it low and slow just like a Brisket. It will take on all the smoke flavor of a Brisket, and you also can slice it like a Brisket. In fact many people might not be able to tell the difference, as it tastes very similar. That is why this smoking technique produces what many people call a "Poor Man's Brisket". Ingredients: Chuck Roast (3-5 pounds) Worcestershire sauce (as a binder) Seasoning of your choice, or just Kosher Salt and Black Pepper Start by applying some Worcestershire sauce all over your Chuck Roast. This will help the seasoning stick to it. Season your Roast with the seasoning of your choice. You can always just use Kosher Salt and ground Black Pepper. Set aside while you fire up your smoker. Once your smoker has reached 225 degrees put you Chuck Roast on. Smoke until the internal temperature reaches anywhere from 160-170 degrees. The main thing is to make sure the bark of the Roast is to your liking. Once it reaches that point remove. Wrap The Roast in foil. Make sure to add some liquid to the foil. Either water, beef broth or beer will work. Place back on the smoker and continue to cook until the internal temperate reaches anywhere from 195-203 degrees. Check the tenderness by probing the Roast. You will know it is done when your probe glides smoothly in and out with little resistance. Remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

What do you do in late October when the whole family is busy with other things? Go for a hike to check out the Fall colors, that's what you do! Today I go check out Hoffman Hills State Recreation Area. It has 700 acres of preserved and restored wooded hills, wetlands and prairie traversed with hiking and cross-country ski trails. The highlight of the area is a 60-foot-high observation tower, that is one of the highest points in Dunn County, offering spectacular views of the surrounding countryside, especially in autumn. Come join me on a Sunday hike in Wisconsin, as I visit the Hoffman Hills State Recreation Area. Watch my video below to experience the beautiful Fall Colors of Wisconsin, as I take my hike.

Are you not looking forward to cooking a whole Turkey for Thanksgiving, as you only have a few people to feed? Why hassle with that, when instead you can just cook a Turkey Breast? Using your Slow Cooker also makes the whole process very simple and easy. Simply place your seasoned Turkey Breast in your Slow Cooker with a few other ingredients, and let it do all the work for you. You will be amazed with the results. Let me show you how easy it is. Ingredients: 5–7 pound bone-in turkey breast 4 tablespoons butter 1 tablespoon oil of your choice 3–4 sprigs fresh thyme and rosemary 1 small onion, sliced 1 lemon or orange, sliced 1 tablespoon Italian seasoning 2 teaspoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoons pepper Rinse & pat the turkey breast dry. Loosen the skin of the turkey breast. Place the butter pads under the skin of the turkey. Rub the oil all over turkey. Rub the seasoning mixture all over the turkey. Add the onion, lemon, and sprigs of fresh rosemary and thyme to the bottom of the slow cooker. Place the turkey breast on top. Cook on High for 3-4 hours, or Low for 6-8 hours. Check internal temperature and remove once it has reached 160-165 degrees. When done transfer the turkey breast to a cutting board. Loosely tent the turkey with foil and let it rest 15-20 minutes. Preheat your broiler to high. Place the baking sheet the oven & broil for 3-5 minutes or until the skin is crisp to your liking. When the turkey is done, let it stand for 15 to 20 minutes before carving. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

The French Dip Sandwich is one of my favorites. Tender Juicy Meat piled high on a toasted roll with melted Cheese, and served with some Au Jus on the side for dipping. Absolutely Delicious! Cooking this sandwich couldn't be easier. Throw a few ingredients into your Slow Cooker, and let it do all the work. It also will fill your kitchen with a wonderful smell. The perfect thing for a cold Fall or Winter night. Ingredients: 2 cups Beef Broth 1 small yellow Onion, sliced 1 packet of Au Jus mix 1 packet of dry Onion Soup mix 2-3 pound Beef Chuck Roast Cheese slices Rolls Optional first step in to sear the Chuck Roast for a few minutes on each side to form a crust. Season both sides with Salt, Black Pepper and Garlic Powder. In Slow Cooker pour in the Beef Broth. Next add the sliced Onion, stir. Now add the Au Jus mix, the Onion Soup mix and stir again. Place the Chuck Roast on top and cook on low for 7-8 hours or high for 4-5 hours. When done carefully remove the Chuck Roast and shred with some forks. Place the shredded Beef back into the liquid and stir well. Continue to cook for 30 minutes to an hour. Serve on toasted Rolls with melted Cheese. Strain the liquid and serve along with the Sandwiches as a Dip. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

If you enjoy cooking food outdoors on your Smoker or Grill, a Wireless Meat Thermometer is a necessity these days. Why spend time and money on food only to have it overcooked and dried out, or worse yet under-cooked, and risk people getting sick? This is where the benefits of using a good Wireless Meat Thermometer becomes clear and obvious. You always cook to temperature and not to time, so making sure you food is properly cooked and not overcooked can make the difference between a delicious meal or a total disaster. Today I check out the new MeatStick V Wireless Meat Thermometer. Will it perform flawlessly, and will I recommend it? Watch my video below to find out.

Today I take a break from cooking to join my family on a Homeschooling field trip to Crystal Cave, located in Spring Valley, Wisconsin. Crystal Cave is Wisconsin's longest cave. We took a guided tour that took us more than 70 feet underground. We learned about the history and geology of Crystal Cave, which was formed 485 million years ago. The commonly accepted theory of the cave's formation is that it was formed by a weak carbonic acid solution formed from rainwater and snowmelt that mixed with biogenic carbon dioxide found in the topsoil, which then infiltrated existing joints and fractures in the bedrock, expanding them into the openings that make up the cave's passageways. Come join my family and I as we explore Crystal Cave. Watch my video below.

If you enjoy cooking outdoors on your Grill or Smoker a Wireless Meat Thermometer is a necessity these days. You always cook to temperature, and not to time. In order to guarantee your food has reached the proper temperature you need a way to check it that is reliable and accurate. Why would you risk the embarrassment of inviting friends and family over to a BBQ only to serve them food that is dried out and overcooked, or worse yet under cooked, and risk that they get sick? That is where a Wireless Thermometer comes into play. Without it you are simply guessing, and risk wasting time and money on expensive food. Today I check out two of the most popular Wireless Meat Thermometers on the market. The MeatStick versus the ChefsTemp ProTemp 2 Plus. Which one works better and gets my recommendation? Watch to find out. To watch my complete cook using both of these Wireless Meat Thermometers, simply watch my video below.