One of my favorite sandwiches is the French Dip. Something special about dipping a Beef sandwich served on a crusty roll into some warm and delicious Beef Au Jus. It definitely takes the flavor of that sandwich to the next level for sure. Let me show you how easy it is to make it yourself with the help of your slow cooker. Ingredients: 1 2-4 pound Beef Roast (I used a 3 pound Rump Roast) salt & ground pepper 1 Onion, sliced into pieces 2 10.5 oz cans beef consomme 1 10.5 oz can French Onion soup 2 teaspoon Better Than Bullion Roasted Beef Base 1 tablespoon Worcestershire sauce 1 12oz bottle of beer 2 cloves garlic, minced soft buns Provolone cheese slices Butter Apply some Salt and ground Pepper to all sides of the Beef Roast. Set aside. Pour both cans of beef consomme and french onion soup into the slow cooker. Then add two teaspoons of Better Than Bullion. Next add one tablespoon of Worcestershire sauce and the Garlic. Stir it all together to dissolve. Next add the sliced Onion and place the Beef roast on top. Cover and cook in the slow cooker on Low for about 6 hours, or high for about 4 hours. Towards the end of the cooking remove the Beef roast and shred with a couple of forks. Mix the shredded Beef back into the liquid in stir well. Cook for a few more minutes to heat up the Beef. Apply butter to your buns and toast to get them a bit hard and crispy. Carefully top the bottom bun with some of the Beef, and add a slice of Provolone Cheese on top. Broil for a few minutes to melt the cheese. Serve with a side of the Au Jus mix for dipping and enjoy! To see me prepare this recipe step by step simply watch my video below.

Today my family and I try a brand new restaurant that we have never tried before called Texas Roadhouse. It is an American steakhouse that specializes in steaks in a Texan and Southwestern cuisine style. Texas Roadhouse is a chain of restaurants that operate about 634 locations in 49 U.S. states and 29 international locations in 10 countries. Texas Roadhouse's mission statement is "Legendary Food, Legendary Service". Their mascot is an armadillo named Andy. Steakhouses are a prominent part of the American dining out culture, and Texas Roadhouse is America's largest steakhouse chain, and keeps soaring in popularity year after year. Texas Roadhouse is an especially good steakhouse option if you're going with a family, as the kids menu will satisfy even the pickiest of eaters. With locations in all but one of the 50 states, you can likely find a Texas Roadhouse near you, whether you're in Texas or any other state in the country. So come join my family and I as we enjoy a night out having dinner at Texas Roadhouse. Watch the video below to see our reaction to dining at the Texas Roadhouse for the first time.

This morning I woke up to discover it was -15 degrees below zero. This is the coldest weather my family and I have experienced since moving to Wisconsin last year. Despite the cold weather I realized I had to go out, as I had nothing to make for dinner. Uncertain if my car would even start, I decided to face the cold weather and walk with my wife and daughter, (who we will pull along in a sled) down to the end of our street and visit our local butcher and find something to get for dinner. Luckily for us they had some Black Angus Prime Rib for sale, so I picked up a 6 pound piece and headed home to prepare an awesome dinner. So come join us as my family and I tackle the cold weather and enjoy some sub-zero Prime Rib. Watch my video below where you can experience our sub-zero Prime Rib, as it was Awesome!

In this video I check out the Meatstick Wireless Thermometer with two different cooks. First I download the application on my phone, available for both android and apple. I decide to try it with a pork loin I was going to cook sous vide. I figured since the sous vide cooks at a precise temperature it would be good place to start. Second cook was a spatchcock chicken I cooked on my kettle grill. This is how I would guess most people would use this for, smoking or grilling meat. So how did the Meatstick Wireless Thermometer perform? How easy is the app to use once you download it to your phone? Does it seem pretty accurate? Watch my video below where I give you my opinion on the Meatstick Wireless Thermometer.

One of my favorite things to eat on a cold night is Chicken Pot Pie. If you also enjoy them forget about heating up those tiny frozen ones you buy at the store, and make them yourself. Get some Premade Refrigerated Pie Crusts and simply fill them with a filling of Chicken and Vegetables in a delicious Chicken gravy that will impress you friends and family. Let me show you how easy it is. Ingredients: 1 box of Store-Bought Refrigerated Pie Crusts 2 Large Carrots, peeled and diced 1 Large Onion, diced 2 Stalks of Celery, diced 1 1/2-2 pounds of Boneless Skinless Chicken, cut into 1 inch pieces 3 cups Chicken Stock 1 cup Frozen Peas, thawed 1/3 cup Unsalted Butter 1/3 cup All Purpose Flour 1/2 cup Heavy Cream Salt and Pepper, to taste 2 Tbsp Olive Oil 1 Tbsp fresh thyme, chopped 1 Tbsp Fresh Parsley, chopped 1 Egg, beaten with 1 tbsp of water to make egg wash In a large pot over medium high heat, add the olive oil and get it so its nice and hot, add the chicken pieces and season with salt and pepper. Cook for about 5 to 6 minutes. Add the chopped onions, carrots and celery and cook them for about 5 to 7 minutes or until the veggies start to cook down and develop some color around the edges. Add the butter and stir until it melts, than add the flour and mix everything together with the veggies and chicken to make sure the roux is coating everything and let it cook for about 1 minute so that the roux doesn't taste gluey. Add the chicken stock and the thyme and bring it to a boil, let it cook for about 15 minutes. Add the heavy cream, peas, and season with salt and pepper to taste, let it cook for about 10 more minutes, meanwhile preheat your oven to 400 degrees. Grease your pie pans and set aside. Roll out the pie crusts onto a lightly floured board. Place the pie crust into your pie pans. Fill the pie crust with your Chicken mixture, and cover with another pie crust making sure to seal the sides against the bowl. Brush the top with egg wash and sprinkle them with a little salt and pepper, make a little incision with a fork or knife so it doesn't puff up and explode. Place the filled bowls on a baking sheet and cook in the preheated oven for about 20 to 25 minutes or until the tops are golden brown. Serve and enjoy! To see me make this recipe simply watch my video below where I show you step by step how to make homemade Chicken Pot Pie.

My family and I wanted to share our experiences enjoying the Christmas festivities in Chippewa Falls, Wisconsin. We moved here earlier this year, so all of these fun activities are brand new to us. We all couldn't be happier, and have settled in quite well in the Northwoods of Wisconsin. Come enjoy the small town fun with us as we celebrate Christmas time. Our first stop is downtown Chippewa Falls, where we watch the annual Christmas Parade, featuring local businesses and people who have worked on homemade floats to participate in the parade. Many floats had parade participants who threw candy out to the many children who were attending. Then we went down to Riverfront Park in Chippewa Falls. It is right along the Chippewa River, and has an outdoor area where people enjoy a wide variety of fun activities throughout the year. We got to see the lighting of the town Christmas Tree, and Ava Grace got to meet Santa Claus. Finally we got to experience the Christmas Village in Irvine Park, which is also located in Chippewa Falls. This was the 34th year that local residents put up various displays and lights for all the residents of the city to enjoy. It was quite impressive! The best part was we were able to experience this in a horse drawn wagon that took us through the downtown area and Irvine Park. Although it was cold and lightly snowing, it was an experience I will never forget. So join us as we experience our fist Holiday Season in the Northwoods of Wisconsin in Chippewa Falls. Watch my video below to see the Christmas fun we experienced this year.

Here is a great way to smoke and cook a Chicken on your Kettle Grill. Spatchcock the Chicken by cutting out the backbone. This will guarantee that it will evenly cook, and as a bonus allows the skin to get extra crispy. Ingredients: Whole Chicken Kosher Salt Seasonings of your choice (I used Lovafoodie Chicken Lovers Spice Blend) Start by cutting out the backbone of the Chicken using kitchen shears, or a knife. Break the breastbone by applying pressure with you hand by pushing down. Cut off any excess skin or bones, and dry off with some paper towels. Next apply some Kosher Salt to both sides of the Chicken. Let rest for a few minutes to overnight to allow that salt to soak into the Chicken, as this will make sure it remains juicy and flavorful. Apply your favorite seasonings or BBQ rub. Make sure to get all sides, and rub it good to cover the whole Chicken. Allow to rest while you start some charcoals for the Kettle Grill. When coals are ready pour them on one side of the grill. Place your smoker box filled with wood chips (I used Apple and Hickory) directly on the coals. Place the Chicken on the grill grate on the opposite side. Cook until the internal temperature reaches 165 degrees. Remove and cover with foil for 15 minutes before carving and serving. Enjoy! To watch me make this recipe step by step simply watch my video below.

Talk about a quick and easy recipe. This one you cook in your Instant Pot. Throw in all the ingredients and set the timer to 0 minutes. Yes, you read that right, 0 minutes. Just wait till it reaches pressure, release the steam and dinner is served. It cannot get any quicker than that. Ingredients: 1/4 cup low sodium soy sauce 1/4 cup water 2 tablespoons rice vinegar or apple cider vinegar 1 tablespoon fresh ginger grated 1 tablespoon garlic minced (about 2 cloves) 1 tablespoon granulated sugar or honey or maple syrup 1 teaspoon toasted sesame oil 1/4 teaspoon ground white pepper or ground black pepper 24 oz thawed raw shrimp 1-2 zucchini, sliced 1 yellow onion quartered into wedges then halved 8 ounces mushrooms, sliced green onion, chives, or parsley 1 tablespoon cornstarch use more if needed 1 tablespoon water Add the sauce ingredients to the Instant Pot. Soy sauce, water, rice wine vinegar, ginger, garlic, sugar, sesame oil, and white or black pepper. Then add the shrimp, onion, zucchini, mushrooms. Cover with the lid, make sure that the valve is in sealing position. Press on manual or pressure cook, and cook on LOW for 0 minutes. When the cooking is finished, quickly release the steam and carefully remove the lid. If the sauce is not thick enough, then remove the vegetables or leave them in, and add the slurry which is 1 tablespoon of cornstarch mixed with 1 tablespoon of water, and cook on saute for 1 minute, then return the veggies after the sauce is thickened. Serve over rice and top with chopped green onion or parsley. Enjoy! To see me make this recipe step by step simply watch my video below.

I absolutely love a perfectly cooked Pork Loin. The most important part is to not overcook it, because if you do it can very easily get dried out and very tough. I found the secret is using your Sous Vide Circulator. This guarantees it will be perfectly cooked and very juicy and flavorful. Ingredients: Pork Loin (I used a 5 pound piece) Seasoning of your choice (I used Luvafoodie Smokehouse Lovers Spice Blend) Worcestershire Sauce Preheat your water with your Sous Vide Circulator to 144 degrees. Next start applying some Worcestershire Sauce all over the Pork Loin. This will serve as a binder to help your seasonings stick to the Pork Loin. Rub it all over. Apply a nice amount of the seasoning of your choice all over the Pork Loin. Make sure to rub it in. If your Pork Loin has some fat on one side simply cut around a quarter inch cuts in a diamond pattern to allow the seasoning to get into the meat underneath. Next vacuum seal the Pork Loin in a bag. If you do not have a vacuum sealer you can always use a large Ziploc freezer bag. Just make sure to squeeze all the air out, otherwise it will not be easy to submerge it under the water in your Sous Vide bath. When the water reaches 144 degrees place your Pork Loin into the Sous Vide bath and cook for 3-6 hours. Remove the Pork Loin and dry off completely with some paper towels. Apply some additional seasoning if you feel it is necessary. Then all that is left is to apply a nice sear on all sides for a few minutes. This can be done in a variety of ways. A hot grill, frying pan or even the broiler in your oven. Be careful not to sear it too long, only 90 seconds or so on each side is all you need. Remember it is already perfectly cooked, and this last step is just to make it look and taste better. Slice and enjoy! To watch me make this recipe step by step simply click and watch my video below.

Here is a way to take your ordinary Cheeseburgers and turn them into something absolutely Delicious! This recipe comes from my local butcher who told me the secret on how to make the most smokey and flavorful burgers you have ever tried. Cook them with your sous vide circulator and then finish them off on the grill for a special treat that will impress your family and friends. Ingredients: Lean Ground Beef Smoked Bacon (I used end pieces I got from my butcher) High Temperature Cheese (cut into small pieces) Salt & Black Pepper to taste Burger Buns Toppings of your choice Start by grinding your Smoked Bacon pieces. Mix it well with your lean Ground Beef and Cheese by hand. Be careful not to over mix, just try to evenly blend them together. Form your burger patties by hand or by using a burger press. Place the patties in a freezer bag and sous vide cook at 135 degrees for 1-4 hours. Remove and dry off the patties very well with some paper towels. Finish them off by searing them on a hot grill, or frying pan. Don't forget to add your favorite sliced cheese. Top with your toppings and enjoy! Watch my video below where I show you how to make this recipe step by step.

One of my favorite things to cook on my Blackstone Griddle is Breakfast Sandwiches. Mainly because they taste so good, and as a bonus they are very easy to make. You can cook them with the burners on low as well, so no need to stress on burning or over-cooking anything. Add some hash browns and you have a delicious meal your whole family will love! Ingredients: English Muffins Sliced Ham Eggs American Cheese Slices Mayonnaise Butter Start by heating your Griddle on low. Lather both sides of your English Muffins with Mayonnaise. Toast on the Griddle for a few minutes until they are golden brown, remove and set aside. Next place your ham sliced on the Griddle and cook for a few minutes until they are browned. Make sure to flip the pieces to ensure even cooking. When done remove and set aside. The last step in to cook the eggs. If you have some egg rings it makes the process much easier. As the eggs are cooking place the muffins and ham back on the Griddle to heat up. When the eggs are done start assembling your sandwiches. Place a slice of cheese on top and allow it to melt. You can cover and add some water to steam and speed up the process. Remove and enjoy! To see me make this recipe step by step click on the video below.

One of my favorites things to cook and eat since moving to Wisconsin is Bratwursts. They are very popular here, and all the local butchers make them homemade. So when I saw my local butcher had made some Philly Cheese Brats I knew I had to try them! Ingredients: Bratwursts Onions Green Peppers Sliced Mushrooms Provolone Cheese Buns Butter Oil Salt & Pepper Start by placing your Brats in a freezer bag or vacuum sealing them. Cook them in the sous vide bath at 146 degrees for a minimum of 45 minutes, or up to 4 hours. Remove from the bag and dry off with paper towels. Saute the sliced Green Peppers and Onions on your Griddle with Butter and Oil. Add the Mushrooms last and mix together when they have softened. Move them to the far side of the Griddle. Saute the Brats in Butter, turning to brown on all sides. Remember they are already cooked fully, so the only objective is to make them look appetizing. Place the Brats in Buns and top with the Onion, Pepper and Mushroom mixture. Add a few slices of Provolone Cheese on top and melt. Serve and Enjoy! Watch my video below where I show you how to cook this recipe step by step.