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Monica and I wanted to do something different for Ava Grace to celebrate her 10th birthday. Lucky for all of us was that the Cirque Italia Water Circus was coming to town. It was a perfect way for our whole family to celebrate her birthday. The Cirque Italia Water Circus show features a custom designed water stage that travels from city to city. The stage holds 35,000 gallons of water that performers dazzle over while thrilling the audience with every move. Inspired by the element of water, the acts express versatility and fluidity through human movement while curtains of rain and fountain jets crisscross in time to each move. Laser lights and bubbles also add to the interdimensional effect. It was an Amazing show that I would highly recommend. Watch my video below where you can experience the fun time Ava Grace had celebrating her 10th birthday!

Nothing beats a Pork Chop right off the grill, except when it is completely dried out and overcooked. That is why it is a good idea to sous vide cook the Pork Chops first and then finish them off with a quick sear on the grill. This will guarantee that then remain juicy and delicious. Ingredients: 4 Bone-in pork chops, 1 inch to 1 1/2 inch thick each 1/4 cup Simon Barbecue Jalapeño Maple Barbecue Rub 1 Mango, diced 1/4 Red onion, diced 1/2 Jalapeño pepper, chopped 2 tbsp Cilantro, chopped 1 Lime, squeezed 1 tbsp Tequila 1/2 tbsp Salt 1/4 tbsp White sugar Season the Pork Chops with the Jalapeño Maple Barbecue Rub, or the rub of your choice. Place the chops into freezer bags and let rest while you prepare the Mango Salsa. Combine all the Mango Salsa ingredients into a bowl and stir well. Place into the refrigerator to allow those flavors to all come together. Sous vide cook the Pork Chops at 144 degrees for 2-4 hours. Remove and dry off completely with paper towels. Apply more rub if you feel it is necessary. Place pork chops on the hot grill grate and cook for 60-90 seconds on each side to give the Chops a good sear. Remove and serve with the Mango Salsa. Enjoy! Watch my video below where I will show you how to make this recipe step by step.

I find it very enjoyable to cook over an open fire. Probably why I enjoy grilling and smoking so much. So I was super excited when MMM-USA sent me their MMM-Grill to use and check out. It turns any outdoor fire pit into an grill. Their is something so satisfying about cooking with this grill over an open flame that is hard to explain, but I absolutely love it! I decided to take some Ribeye steaks and sous vide cook them first, and then finish them off with a hot sear over an open flame using the MMM-Grill. They turned out Amazing! Watch my video below where I show you how easy it is to cook using the MMM-Grill.

Nothing beats the smell of a casserole cooking in the Slow Cooker and filling your house with a wonderful aroma. When I experience the smells I can only get excited with the anticipation of a delicious dinner. Let me show you how easy it is to make a delicious meal your whole family will love. Ingredients: 1 32- oz. bag of Hash Browns, defrosted 1-2 pounds of Kielbasa, thawed and cut into small pieces 1 small Onion, diced 1 small Green Pepper, diced 1 Tablespoon minced Garlic 2-3 cups of shredded Cheese 10.5 oz can of cream of Chicken Soup 1 cup Milk First saute the onion and pepper in butter. After a few minutes add the garlic and continue to cook and stir until it is softened. Season with Salt and Pepper. Remove and set aside. Now saute the Kielbasa for a few minutes on each side until they are cooked to your liking. Drain the fat and place on some paper towels to remove the excess fat. Mix the can of soup, milk and softened pepper and onion into the slow cooker. Stir to mix well, then add the potatoes and Kielbasa. Stir again and cook on low for around an hour. After a few hours stir again and add some cheese. Stir to blend in and cover and cook for another 20-45 minutes. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of my favorite things about cooking with sous vide is the ability to take an inexpensive piece of meat and turn it into something spectacular. Cooking cheap and fatty cuts of meat this way can produce outstanding results that simply are not possible with any other cooking method. Let me show you how to take an inexpensive Beef Chuck Roast and cook it for 24 hours and transform it into the best Steak you have ever tasted. Ingredients: Beef Chuck Roast Salt Pepper Garlic Powder Onion Powder Season the Chuck Roast with Salt, Pepper, Garlic and Onion Powder. Seal in a vacuum bag and cook in your sous vide bath at 131 degrees Fahrenheit for 24-36 hours. Remove when done and dry off with paper towels. Re-Season if it appears the initial seasoning has been lost with the liquid. Sear on a hot grill for 60-90 seconds on each side. Remove and let rest for a few minutes. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Today I take a break from cooking to go sample some delicious food at the Northern Wisconsin State Fair with my family. When I heard they had Cheese Curd Tacos I knew I had to go try them for myself! My kids loved checking out the animals, while I enjoyed checking out the Utility Terrain Vehicles and Snowmobiles. So come along with us as we check out and explore all the fun stuff happening at the Northern Wisconsin State Fair. Simply watch the video below.

One of my favorite things to eat as a kid was Sloppy Joes. They are very popular with children, and I remember eating them in my Junior High School Cafeteria for lunch many times. But once you become an adult you usually stop eating them. So I decided to make a new version of one of my favorite childhood recipes by smoking the meat and vegetables, as well as adding some more spices and seasonings to add more flavor. These Sloppy Joes take the flavor up to the next level for sure! Ingredients: 2 pounds Ground Beef 1 Onion, diced 1 Red Pepper, diced 2 Tablespoons of your favorite BBQ Rub Buns Potato Chips (with Ridges if your like me) Sloppy Joe Sauce: 1 cup Ketchup 1/2 cup BBQ Sauce 3-4 Garlic Cloves, minced 2 Tablespoons Mustard 2 Tablespoons Worcestershire Sauce 1 Tablespoon Hot Sauce 2 Tablespoons Tomato Paste 2 Tablespoons Bourbon (completely optional) Start by adding you Ground Beef, chopped Onion and Pepper to a disposable foil pan. Season the Beef with a couple Tablespoons of BBQ Rub. Smoke at 275-300 degrees with a light fruit wood, like cherry or Apple. After 45 minutes stir the Onion and Pepper, and continue cooking until the Beef reaches an internal temperature of 140 degrees. Remove and drain the fat. Return to foil pan and mix the Beef, Onion and Pepper together. Lastly add the Sloppy Joe Sauce and stir well. Taste and add a few Tablespoons of Brown Sugar if you desire a sweeter taste. Return to you smoker and continue to cook for 20-30 minutes, or until the sauce thickens up. If it seems it is getting too dry simply stir in some water and stir. Cook until it reaches your desired consistency. Serve on Buns with Potato Chips and enjoy! To see me show you how I made this recipe simply watch my video below.

I decided to try to cook some Cornish Game Hens. Since I had good results cooking a Chicken in my Ronco Showtime Rotisserie Oven, it was an easy choice to try it again. Best part is I picked up this little Oven for only $8 at a local Wisconsin auction. Will it make good Cornish Game Hens? Lets find out. Ingredients: 2 Cornish Game Hens Seasoning of your choice ( I used Simon BBQ Honey Rub) Super easy recipe. Either use some kitchen twine to tie up the Hens, or use the technique I show you in the video. Season with the rub of your choice. Carefully place the Hens on the skewers and place into the Rotisserie Oven. Turn on and set the timer for 45 minutes. Check the temperature at 45 minutes. If less than 170-175 degrees cook a bit longer, all the way up to an hour may be necessary. When done remove and let cook for a few minutes, slice and serve. Enjoy! To see how I make this recipe step by step watch my video below.

I have cooked many racks of ribs on my Pit Barrel Cooker, but I have always hung them with the hooks. This time I cook them by laying them flat on the grate, as I wanted to see if their is a difference cooking them this way. Is their a noticeable difference between cooking them on the grate as compared to hanging them? Let's find out. Ingredients: 2 slabs of Baby Back Ribs BBQ Rub of your choice (or just use salt & pepper) BBQ Sauce of your choice Spritz for spraying ribs to keep them moist 1/3 cup of water 1/3 cup of Apple Cider Vinegar 1 Tablespoon of your favorite BBQ Rub Spray Bottle Start by removing the back membrane of the ribs. Season well on both sides with your favorite BBQ Rub. Allow them to sit for a while to absorb some of the seasonings while you light some charcoal for your Pit Barrel Cooker. Once the coals are ready pour into the basket and add some wood chip or chunks if you like a smokey flavor. I would recommend a fruit wood, like Apple or Cherry Wood. Place the Ribs on the grate and smoke 2-3 hours, or until the meat starts to pull back from the end of the bone. Spray the ribs with you Spritz a few times to make sure they remain moist. If you like you can also apply your favorite BBQ Sauce on the Ribs for the last 20-30 minutes. Crack the lid around an inch to allow the temperature to climb and help the sauce caramelize. When done remove and let rest for 10 minutes or so. Slice and enjoy! Let me show you how to cook this recipe step by step by watching my video below.

Today I take a break from cooking to enjoy a beautiful summer day with my family in Wisconsin. What better way is there to enjoy the day than floating down the Chippewa River in a tube and participating in the World's Largest One Day Tubing Event called FATFAR, which stands for Frenchtown's Annual Tube Float and Regalia. This is the 45th year of this event, and It draws hundreds – sometimes thousands – of participants, who typically launch their tubes (or other floating/inflatable objects) into the river in Chippewa Falls and wind their way downstream to Loopy’s Saloon and Grill. Don't worry if you don't own a tube, because you can rent them from Loopy's, who will then shuttle you several miles upstream and drop you off near Main Street. From there sit back in your tube and enjoy a beer, as one of the tubes is for holding an ice chest that you fill with your favorite beverages and snacks. Enjoy the scenery and have fun on your 3-4 hour journey floating down the river. Eventually you will end up back at Loopy's Saloon, where you can sit back and enjoy a live band and some delicious food and drinks after your afternoon adventure. It is truly an amazing experience seeing all the creative floats people have made specifically for this event. Everyone has a blast, and this will definitely become a yearly tradition for my family and I. Watch my video below where you can enjoy the day with us and experience the best of a Wisconsin summer day floating down the Chippewa River.

Cooking steaks with your sous vide machine is a surefire way to consistently get great results. In this video I show you how to perfectly cook a Sirloin Steak sous vide and then finish on your grill, or in my case with the GrillGun. A bonus is it is a super easy recipe that will impress your family and friends. Ingredients: Sirloin Steak Salt Black Pepper Garlic Powder Season your Sirloin Steak with Salt, Pepper and Garlic powder. Let steak sit on the counter while you preheat you container of water with your sous vide machine to 132 degrees. Place your steak in a freezer bag or vacuum seal if your prefer. Place in the water bath for 2-3 hours. Make sure the steak in fully submersed under the water the whole cooking time. Remove and place the steak on paper towels. Dry off completely, as it will be difficult to get a good sear if the meat is wet. Sear the steak for a minute or so on each side with your method of choice. I used the GrillGun. Slice and enjoy! Watch my video below where I show you how to make this recipe step by step.

I have been excited about trying this recipe since moving to Wisconsin. This state is know for making some awesome Bratwursts, so I decided to try two different brands, Klement's Sausage Company and Sheboygan Sausage Company, both made here in Wisconsin. My family and I will taste both and give you our honest opinion. But regardless of what kind you have, this recipe is super easy for anyone to make for themselves on the grill. Ingredients: Bratwursts of your choice Onion Sauerkraut Mustard 1-2 Beers Butter Caraway seeds (optional) Buns Slice you Onion and place in a foil pan. Add some Sauerkraut, Butter and a beer or two. Feel free to add some caraway seeds if you enjoy the flavor. Stir well and set aside. Heat your grill and set up for two different cooking zones, direct and indirect. Start by heating the Onion and Sauerkraut in the foil pan directly over the coals for 10 minutes or so, stirring occasionally and allowing he onions to soften. Add the Brats on the indirect side. Cover and cook for 10-15 minutes, turning occasionally. Then switch them to the direct side of the coals and continue cooking until they reach an internal temperature of 155-160 degrees. Then place them in the foil pan and cover with foil for 10-15 minutes. Serve in buns with the Onion and Sauerkraut and top with Mustard. Enjoy! Watch my video below to see how I made this recipe step by step.