My family and I were looking for something fun to do on a Saturday night, and luckily we heard about Movie Night at Riverfront Park. Movie Night is sponsored by the city of Chippewa Falls, and offers the opportunity for families to watch movies on a big screen under the stars. They also had some food trucks there offering some delicious options. My favorite was Fire Truck Pizza, who converted an old fire truck into a functional pizzeria. It was cool to see how they added wood burning ovens in the back to cook the pizzas. The pizza was Awesome as well. So come join us for a fun filled evening at Riverside Park in Chippewa Falls as my family and I enjoy Movie Night. Simply click on the video below.

One of my favorite cooking devices is my Blackstone Griddle. It is so easy and fun to cook some delicious tasting food on a Griddle, and I highly recommend them if you are considering getting one. But what about when you experience some peeling and flaking on your Griddle surface? How are you suppose to fix it? In this video I share my personal experience with that exact problem. If you are experiencing a similar problem with your Griddle surface watch my video to see how I was able to bring my damaged Griddle surface back to life, using the Blackstone Cleaning Kit. Watch my video below where I show you how to clean and re-season your Griddle step by step.

Chippewa Falls Oktoberfest has been providing a family-friendly German heritage event in the Chippewa Valley for 17 years. I knew I had to take the whole family for some family fun, as well as enjoy a few beers. We decided to go the opening ceremonies held at the Jacob Leinenkugel Brewing Company. We started by watching the Festmeister and Festmeisterin being announced, as well as seeing the ones from previous years. Next we watched the Golden Keg Procession, where the Golden Keg gets attached to a horse drawn carriage. Then it leads a parade of people to the Northern Wisconsin State Fairgrounds. Once their the Golden Keg gets tapped, and the Oktoberfest officially begins. Festival goers can enjoy four stages with over 30 entertainers for all ages, vendors, authentic foods, and plenty of dancing. Watch my video below where you can come join us for a fun filled afternoon at the Chippewa Falls Oktoberfest.

Nothing beats a nice Porterhouse Steak, especially when you make some homemade Cowboy Butter to dip that Steak into. It seems Steak and Butter are the ultimate combination! Ingredients: Porterhouse Steaks Kosher Salt Ground Black Pepper Cowboy Butter Ingredients: 4 tbsp butter Juice and zest of half a lemon 4 cloves garlic, minced 1 tbsp Dijon mustard Pinch of cayenne pepper 1/4 tsp paprika 2 tsp fresh chopped parsley 1 tsp freshly chopped chives 2 tsp minced thyme 1/4 tsp crushed red pepper flakes Salt and Black pepper to taste I started by Dry-Brining my Steaks. It isn't very complicated, just apply some Kosher Salt and Ground Black Pepper, and let rest in the refrigerator for a few hours, or even overnight. Mix the Cowboy Butter ingredients together in a bowl, and place in the refrigerator to firm up. Next I smoked the Steaks on my Kettle Grill at 225-250 degrees until they reach an internal temperature of 125 degrees. I used some Cherry Wood and a few Hickory Wood Chips. Try to keep that temperature low, as you want to keep those steaks on as long as possible to absorb some smoke flavoring. Once they reach 125 degrees remove the Steaks and cover with foil for a few minutes while you add more charcoal to the grill. Get the fire going strong, as in the final step we want to sear those Steaks for a minute or two on each side. Sear the Steaks and serve immediately with the Cowboy Butter. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Are you looking for a portable grill that you easily transport with you? How about a compact camping stove? Or an easy to transport fire pit? Well I have found something that does it all. It is a grill, a camping stove, and a fire pit all rolled into one. Let me introduce you to the Lifedoo Urod Fire Pro. I was happy when the Lifedoo company reached out to me about doing a review for their new updated portable car camping fire pit called the Urod Fire Pro. One thing I appreciated right away was how small this stove was. So easy to throw into the trunk of your car or the back of your camper. Yet despite its small size it is a heavy duty unit that will last for many years. It is 3mm thick stainless steel that is very durable. It will handle charcoal or even bigger pieces of firewood if you prefer using it as a fire pit. It also prevents making a mess with the tray that catches all the ash from the fire. Overall I was very impressed with the Lifedoo Urod Fire Pro. If your looking for an inexpensive and heavy duty unit that can be used as a grill, a camping stove, and a fire pit I think you don't need to look any further. Watch my video below where I show you my unboxing and review of the Lifedoo Urod Fire Pro.

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.