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Are you getting tired of the same old burgers? If so it is time for you to up your game by making some Patty Melts. Juicy beef topped with grilled onions and a homemade sauce and then topped with melted cheese. It doesn't get much easier to make on your griddle too. So give it a try, you won't be disappointed! Ingredients: 2 pounds of ground beef 2 onions, sliced cheese (I used Swiss and Munster) 2 teaspoons garlic powder 2 teaspoons onion powder 1 1/2 tablespoons Worcestershire sauce Rye Bread Salt & Pepper For the Sauce: 1/2 cup mayonnaise 1/4 cup relish 1/4 cup ketchup To make the sauce combine in a mixing bowl the mayonnaise, relish and ketchup. Stir well and put into the refrigerator. Next season the ground beef with the onion powder, garlic powder and Worcestershire sauce. Mix well. Then divide into 6 equal sized patties. Start with heating up your griddle to medium low heat. Add some butter and start to saute the onions, stirring occasionally. When close to done move to the side of your griddle where the burner is turned off or on low. Start to saute the burger patties. Flip after a few minutes. Then apply some butter to the rye bread and saute on low to get crispy. When the beef is close to done apply the cheese and allow it to melt. To assemble the burgers apply some sauce to the rye bread. Add the beef and then top with some grilled onions. Slice and enjoy! Watch my video below where I show you how to make this recipe step by step.

Carnitas is one of my family's favorite recipes, and an awesome way to add some distinctive flavors to pulled pork. Cooking it sous vide guarantees perfect results while eliminating the stress level of cooking it. Smoking it after adds a wonderful smokey flavor that everyone will love. It also is so versatile, as you can use it for so many different dishes. Ingredients: 8-10 pound Pork Shoulder 1 Onion 1 Orange 2-3 Limes Carnitas Seasonings: 2 Tablespoons Salt 2 Tablespoons Garlic Powder 2 Tablespoons Ground Cumin 1 Tablespoon Dried Oregano 1 Tablespoon Ground Coriander Mix together the Salt, Garlic Powder, Cumin, Oregano and Coriander in a bowl. Season all sides of the Pork with the mixture, making sure to save at least half of the Seasoning for later. Chop up the Onion and slice the Orange and Limes. Carefully place the Pork in a vacuum sealer bag. If you don't have expansible bags you can also cut the pork into pieces. Add the Onion and Orange into to bag and vacuum seal. Sous Vide cook the Pork at 150 degrees Fahrenheit for 36-48 hours. Make sure the Pork stays below the water line, so get creative with objects to use to weigh it down. Also for such a long cook you need to cover the container, as the water will evaporate. When the Pork is done remove from the sous vide bath. Shock Chill the Pork by removing the vacuum bag with the Pork, and placing it in a large enough container with some cold water and then top it with Ice. Place in your refrigerator for at least a few hours to several days if you wish. Remove the Pork from the bag and make sure to save the liquid. Now re-season the Pork with the remaining seasoning, Now slowly smoke the Pork backup to the original sous vide temperature of 150 degrees. Use a light wood, like Apple or Cherry. Smoke at a low temperature, anywhere from 150-225 degrees. The goal is to allow enough time for the Pork to absorb some smoke. Remove when it reaches temperature. Shred the Pork and add the saved liquid back into the meat for flavor and moisture. Now serve as you like in tacos, burritos or nachos. Any leftovers are easy to freeze for later. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a recipe to kick up the old precooked smoked ham you buy at the grocery store. Instead of drying it out in the oven when heating it up put it on your smoker and apply some apple juice to keep it moist. Then at the end glaze your ham with a simple glaze made with only 5 ingredients. You will be Amazed at the results, and so will your family and friends! Ingredients: 1 6-10 pound fully cooked smoked ham 1/2 cup of brown sugar 1/2 cup honey 1/4 cup coke 2 tablespoons of Dijon mustard 2 tablespoons of your favorite BBQ rub 1 cup apple juice (to spray the ham while cooking Fire up your smoker and get it somewhere between 275-310 degrees. Add a piece of wood, preferable a fruit wood like apple or cherry. Place your ham in your smoker and smoke until it reaches 125-130 degrees. Make sure to spray your ham every once in a while with some apple juice. Make sure to keep it moist, which also help the ham absorb smoke. Next make your glaze by combining the ingredients in a bowl and mix well. Once the ham reaches 125-130 degrees start applying the glaze to the ham. Make sure to place your ham in a foil pan so you don't turn you smoker into a sticky mess once you start applying the glaze. Continuing coking until it reaches an internal temperature of 140 degrees. Remove from smoker and all the ham it rest for few minutes. Slice and enjoy! Watch my video below where I show you how to cook this recipe step by step.

I had a wonderful time this Father's Day with my family. Despite the forecast of intense rain we took our chances and headed out to check out the free BBQ hosted by FatBack Barbecue. They smoked a whole Hog as well as an Alligator, as well as offering a wide variety of delicious side dishes. Top it off with free beer and what could you possibly not like about it? Thank you FatBack Barbecue for a fun afternoon! Next we headed to the Leinenkugel Brewing Company. They are the local Brewery that has been operating here since 1867, and they were offering a free pint of beer for all Fathers, so we had to stop by. After the beer we took a small hike down the trail that goes through the brewery, and we all had a wonderful time. It was a great day here in Wisconsin, and I hope you enjoy the footage from our day. Check out my video below where I share the fun time we had this Father's Day!

Today I take a break from cooking in my quest for finding the best Cheese Curds in Wisconsin. Several people have told us the Milwaukee Burger Company restaurant has awesome Cheese Curds the size of Golf Balls. So my family and I needed to go see and taste them for ourselves! Did we enjoy them? How about their burgers, are they any good? Well watch my video below to see what we thought about our dining experience at Milwaukee Burger Company.

I discovered a small local butcher shop in town that sells hand-cut steaks, freshly ground burger patties and homemade bratwurst, all from local farms in the area. I am excited to try some beef from local Wisconsin farmers, and have been looking forward to this ever since moving here. I picked up three Ribeye Steaks, and decided to season them with some Montreal BBQ rub from a company called Simon Barbecue. Ingredients: Ribeye Steaks Seasoning of your choice (I used Simon Barbecue Montreal Rub) I started by generously seasoning the steaks on both sides with the Rub. Feel free to use your favorite rub, or even salt and pepper would work if that is all you have available. Place the seasoned steaks in freezer bags and sous vide cook at 132 degrees for 2-4 hours. When they are done cooking remove the steaks from the bags and place on paper towels. Save the liquid in the bag if you are planning on making a gravy for potatoes, which I highly recommend. Dry the steaks as best you can with paper towels, as they need to be completely dry in order to get a good sear. Once dried off sear with your method of choice. Sear them at a high temperature for a minute or two on each side, being careful not to overcook them. Our only goal here to have a nice dark crust on them, which will add flavor and a more appetizing look. You can sear on a hot grill, a cast iron pan, or with a GrillGun, which is what I used. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One thing my wife Monica discovered shortly after we moved to Wisconsin is the Auction house. People bid on stuff people are trying to sell, and you can really find some great deals on stuff versus paying full price. One such item was a Ronco Showtime Rotisserie Oven that she got for only $8 Dollars. I have always wanted to have one of these, especially after watching the entertaining infomercial many times in the late 1990's when this product was first introduced. In this video I prepare a whole Chicken in this Rotisserie Oven. Will it meet my expectations and be a "set it and forget it" oven, or is this an over hyped gadget that isn't worth your time of day? Watch my video below to find out.

If you have never had the pleasure of tasting a fresh Polish Kielbasa straight from the smoker you need to try this recipe! It is such a unique dish that is so simple to make. Add some Onions and Peppers to the smoker while cooking and be prepared for one Delicious meal! Ingredients: Fresh Polish Kielbasa Sausages 2 Green Peppers, sliced thin 2 Onions, sliced thin 2 tablespoons Olive Oil 2-3 tablespoons minced Garlic Salt & Pepper Slice the Green Peppers and Onions into thin strips. Place it a foil pan. Add the Olive Oil and Garlic, then season with Salt & Pepper. Mix together to coat all the vegetables. Set aside. Heat up your smoker to run between 200-225 degrees. I used Apple and a small amount of Hickory. Place the Sausages in the smoker along with the foil pan of vegetables. Smoke for 2-3 hours until the internal temperature reaches 163-165 degrees. Enjoy! Watch my video below where I show you how to make this recipe step by step.

If you own a Blackstone Griddle you definitely need to try some Shrimp fajitas. So basic, easy and delicious! The smells alone makes this recipe worth making! Trust me, give it a try, you will not be disappointed! Ingredients: 1 green pepper 1 yellow pepper 1 red pepper 1 medium yellow onion 3 pounds large raw shrimp (washed, peeled, and deveined) Butter Oil Seasoning mixture: 2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon cumin Start by mixing all the the seasoning ingredients together. Sprinkle over the shrimp, and let it sit in the refrigerator while you slice the onion and peppers. Preheat your griddle by turning it on low. When ready to cook apply some oil and butter and start to saute the onion and peppers. Apply some of the remaining seasoning. Once they have softened move over and prepare to cook the shrimp. Apply more oil and butter, and cook the shrimp. Be careful not to overcook, as the shrimp only need 4-5 minutes to cook. Apply more of the seasoning. When the shrimp is done turn off all the burners and mix the shrimp together with the vegetables. Remove immediately to prevent overcooking. Make you own burritos or tacos with tortillas. Add cheese, sour cream and guacamole. Enjoy! Watch my video below to see me make this recipe step by step.

Are you looking for a quick and easy snack to satisfy your family and friends this summer? If so you must try this recipe, as it only has four ingredients and taste amazing. Bacon Jalapeno Cheese Bombs. Ingredients: 1 16 oz can of biscuit dough 3 large jalapenos, seeds and stem removed, minced 16 ounces cooked bacon, diced into small pieces Cheese of your choice (I used Cheddar and Colby Jack) Preheat oven to 400 degrees F. Cook up bacon ends and pieces and set aside cooked crumbled bits. Split each of the 8 biscuits in half to make 16 flat disks. Divide cheese into 16 equal portions. One biscuit at a time, add chunk of cheese and about 1/2 a teaspoon of bacon and jalapeno on dough and then wrap ends around to create a ball. Be sure to fully seal. Once all the balls have formed, Sprinkle each ball with any remaining bacon and jalapeno. Place on a baking sheet with the extra bacon and jalapeno pieces facing up Bake in preheated oven until golden brown, about 10-15 minutes. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of the easiest things to make that has the most versatility is Chicken Fried Rice. Serve it with your favorite, whether that is beef, chicken, pork or fish. I actually like it all by itself, but adding some meat turns it into a complete meal your whole family will love! Ingredients: 2 Chicken Breasts, cooked and cut into small pieces 2 cups cooked Rice 5 Eggs, scrambled 1 tablespoon of Sesame Oil 2 cups Chicken Broth 1 1/2 cup of mixed Vegetables (I used Peas, Carrots and Corn) 1 tablespoon of minced Garlic 2 teaspoons of minced Ginger 5 tablespoons of Soy Sauce 2-3 teaspoons of Sesame Seeds 1-2 Tablespoons Butter 2-3 Tablespoons Green Onion, sliced Salt and Pepper First Cook the Chicken Breasts. I sous vide cooked them at 149 degrees for 1-2 hours, but cook however you like. Cut into bite size pieces. Then cook the eggs like you would if serving scrambled Eggs. Set aside. Next rinse 2 cups of uncooked Rice under the faucet for a few minutes, until the water runs clear. Add Sesame Oil to Instant Pot and saute the Rice for a few minutes, stirring constantly to prevent burning. Turn off Instant Pot when done. Next add 2 cups of Chicken Broth, Garlic and Ginger to the Instant Pot and stir. Pressure Cook on high for 12 minutes, then instantly release the pressure. Add 1-2 tablespoons of Butter and Stir. Add the Eggs, Vegetables, and Chicken and sir well. Add a few tablespoons of Soy Sauce and Salt and Pepper to taste. Stir well and set Instant Pot to keep warm. Serve when ready. Garnish with the Green Onion and Sesame Seeds. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Germans have been eating pork and sauerkraut on New Year’s for generations because they believe it brings good luck (viel glück in German). That’s why in Ohio and Pennsylvania, which received many German immigrants in the 17th and 18th centuries, people are almost religious about this delicious duo. It is so easy to make and it is absolutely delicious as well. Ingredients: 2 (1 pound) whole pork tenderloins 2 pounds of Yukon Gold potatoes, unpeeled and diced 1 Onion, diced 1 jar of sauerkraut (32 ounces), undrained 1 cup Chicken Stock 1/4 cup Butter 1 Tablespoon Caraway Seeds 2 Apples, diced with skin removed salt and ground black pepper to taste Pour chicken stock into slow cooker. Then add the onion. Lay the pork tenderloins on top of the onions. Add the potatoes, butter, caraway seeds, apples and top with the sauerkraut and juice. Cook on Low until pork is tender, usually between 6-8 hours. Check periodically to see if the potatoes are done, and when the pork is cooked long enough to shred. Once the pork is ready to shred carefully remove the potatoes and pork. Shred the pork with some forks. Stir the mixture well and return the pork and potatoes to the slow cooker. Cook until done, usually 1-2 hours. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.