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Cooking Salmon perfectly can be very difficult. It can go from moist and silky to tough and dry if you overcook it, even for just a few minutes. Let me show you how cooking it sous vide eliminates that problem, and produces a Salmon that is deliciously moist and tender. It is especially delicious when marinated with Ginger and Soy. This is a recipe that will impress your family and friends. Ingredients: 3 pounds of Salmon Salt and black Pepper Ingredients for the Ginger Soy Marinade: 1/2 cup soy sauce 1/3 cup Worcestershire sauce 2 tablespoon Honey 1 tablespoon Ginger 1 tablespoon rice wine vinegar 1 tablespoon olive oil 1 1/2 teaspoons hot sauce 2 tablespoon cilantro First brine the salmon fillets by sprinkling with salt and black pepper. Let it sit for about half an hour in your refrigerator, then rinse off with cold water. This is to firm up the fish and give it a deeper flavor. Next make the Ginger Soy Marinade. In a bowl add soy sauce, Worcestershire sauce, honey, ginger, olive oil, hot sauce, rice wine vinegar and cilantro. And mix well. Add salmon fillets into a Ziploc bag then add ginger and soy sauce marinade. Seal the Ziploc bag air free by water replacement method. And keep it in 1 hour in refrigerator. Next sous vide cook the salmon at 130 degrees for 45 minutes to an hour. When done remove the salmon fillets from the bag and dry off with paper towels. Be careful with the Salmon at this point, because it will be fully cooked and very tender, so handle carefully. The final step is to sear the salmon in a frying pan in oil over medium high heat for 45 seconds to a minute on each side. Remove and serve immediately. Enjoy! Watch my video below where I show you how to make this recipe step by step.

If you have never experienced the delicious flavor of Hungarian Goulash you are in for a real treat. Basically it is a thick beef stew that is great served over buttered noodles and garnished with sour cream. Let me show you how easy it is to make in your slow cooker or instant pot. Ingredients: 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes salt and ground black pepper to taste 2 tablespoons vegetable oil 2 onions, chopped 2 teaspoons olive oil 1/2 teaspoon salt 2 tablespoons Hungarian paprika 2 teaspoons caraway seeds, crushed 1 teaspoon freshly ground black pepper 1 teaspoon dried marjoram 1/2 teaspoon ground thyme 1/2 teaspoon cayenne pepper 4 cups chicken broth, divided 1/4 cup tomato paste 3 cloves garlic, crushed 2 tablespoons balsamic vinegar 1 teaspoon white sugar 1/2 teaspoon salt, or to taste 1 bay leaf Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to the slow cooker and reserve drippings in the skillet. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the slow cooker with beef. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours. Serve over Egg Noodles and garnish with Sour Cream. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

In my opinion nothing goes together better on a burger than Mushrooms and Swiss Cheese! Something about those two ingredients that just seems like they were meant to be served together. Check out how easy it is to make some delicious Mushroom & Swiss Smash Burgers on your Blackstone Griddle. Ingredients: Ground Beef Onions Mushrooms Swiss Cheese Hamburger Buns Salt & Pepper Butter Oil Start by heating your Griddle on medium low heat. Apply some oil and butter and start to saute the Onions. When the Onions are starting to brown add some fresh sliced Mushrooms. Mix together and when they look almost done push to the far side of the Griddle to keep warm. Make the burgers by dividing into meatballs, around 3-4 ounces each. Place on griddle and smash down with a piece of parchment paper to prevent sticking. Allow to cook for around a minute, making sure to salt and pepper the burgers before flipping. Flip the burgers. Apply a generous amount of the Onions and Mushrooms on top. Next apply the cheese. Use a lid and spray some water to produce some steam to allow the cheese to melt. Butter the Hamburger buns and place on the griddle to toast. When they are done and the cheese on the burgers are melted, assemble the burgers to your liking by adding your favorite condiments and enjoy! Watch my video below where I show you how to make this recipe step by step.

Check out this very basic recipe where you can throw in whatever canned or frozen vegetables you have on hand to make a wonderful meal. Start with some ground beef, add some basic spices and soon you will have a delicious stew that will satisfy all your family and friends. Ingredients: 2 pounds ground beef 2 medium onions, chopped 4 cans (14-1/2 ounces each) stewed tomatoes, undrained 8 medium carrots, thinly sliced 4 celery ribs, thinly sliced 2 medium potatoes, peeled and cubed 2 cups beef broth 1/2 cup uncooked long grain rice 3 teaspoons salt 1 teaspoon pepper In a frying pan cook the ground beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain and put into the slow cooker.. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Let simmer for 3-4 hours on high or 6-7 hours on low, or until the vegetables and rice are tender. Serve with some fresh baked bread and you will have a delicious meal everyone will love! Watch my video below where I show you how to cook this recipe step by step.

This is a great recipe that I discovered thanks to Rachael Ray. Apple Mac & Cheese combines the delicious flavor of a Apple Pie combined with creamy Macaroni & Cheese. Add some Bratwursts and Sauerkraut and you have a tasty meal your whole family will enjoy! Ingredients: 4 tablespoons butter 1 small onion, chopped 3 small crisp apples or 2 medium-large, peeled  and  chopped 1 bay leaf About 1/8 teaspoon freshly grated nutmeg 1/8 teaspoon ground clove or pumpkin spice 1 teaspoon ground cinnamon or smoked cinnamon 1 teaspoon grated lemon or orange zest 1 tablespoon fresh thyme, chopped 1 tablespoon light brown sugar 3 tablespoons flour 1/2 cup cider 1 cup chicken or vegetable stock 2 cups half 'n' half Salt  and  white pepper or fine black pepper 1 pound macaroni or short-cut pasta of choice 3 cups grated cheddar, white or yellow 1 1/2 cups crushed white or yellow cheddar crackers One handful parsley, chopped About 1/2 cup grated Parmigiano-Reggiano  cheese Heat a large pot of water for the pasta to boil. Preheat oven to 400˚F with rack at center. Heat a large, deep skillet over medium heat with butter, add onions, apples and bay, season with nutmeg, clove, cinnamon, zest, thyme and brown sugar, soften 7 to 8 minutes, stirring frequently. Sprinkle flour over top and stir a minute, whisk in cider, stock and half and half, season with salt and pepper, and bring to a bubble and thicken sauce to coat back of spoon in thin layer, 6 to 7 minutes at low bubble over medium-low simmer. Cook pasta in salted water about 6 minutes, then drain. Stir cheese into sauce a few handfuls at a time. Mix pasta with sauce and apples and place in casserole dish. Combine cracker crumbs with parsley and and top pasta.  Add some Parmesan cheese. Brown and bubble, let cool for 5 minutes. Serve and enjoy! Watch my video below where I show you how to cook this recipe step by step.

Wishing all my viewers and supporters a Happy Holiday Season, and all the best for the new year. This Holiday Season I spend with my wife Monica, and my two children Kyle and Ava Grace. We wish we could have visited with more of our families, but unfortunately that wasn't possible. I celebrated with my family by making some terrific meals for Christmas Eve and Christmas Day. For Christmas Eve we had some wonderful sous vide New York Steaks. For Christmas Day I made a smoked, sous vide Prime Rib that was Amazing! I am so fortunate to have the opportunity to share my experiences with you. Wishing you all a prosperous new year. Watch my video below to see my prepare this food, along with a few Christmas songs performed by my daughter Ava Grace. I hope you enjoy it.

Here is a way to kick up your usually boring Chicken Breasts. By stuffing them with a Cheese filling, wrapping them in Bacon and then smoking them. You might never go back to the old dried out Chicken Breasts in the oven ever again! Ingredients: 4 boneless skinless chicken breasts 8 ounce package of cream cheese softened 1 package of Ranch dressing seasoning mix 1/2 cup shredded cheddar cheese 1/2 cup shredded mozzarella cheese 2 tablespoons finely chopped parsley salt and pepper to taste 1 pound of bacon slices In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and ranch dressing mix. Season with salt and pepper to taste. Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. Spoon the cheese mixture evenly into the pocket of each chicken breast. Season the top of each chicken breast with salt and pepper then wrap with slices of bacon around each chicken breast. Smoke on your smoke for the first hour at around 225-240 degrees using a fruit wood, like apple or cherry wood. After an hour increase the temperature to 270-290 to help crisp up the bacon. Remove from smoker and cover with foil when internal temperature reaches 160-162 degrees. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

This is a super easy to make and so Delicious! Just dump all the ingredients into the Slow Cooker for some very flavorful Chicken that will make a wonderful meal your whole family will enjoy. Ingredients: 3 pounds of Chicken (I used Thighs) 1 package of Au Jus mix 1 package of Ranch dressing mix 1 stick of Butter ( 1/2 cup) 2 cups of Chicken Broth 1 jar of Pepperoncinis Saute the Chicken in a frying pan with Olive Oil for a few minute or so on each side to brown the skin. When done place the Chicken into your Slow Cooker. Add the Chicken Broth. Next empty both packets of Au Jus and Ranch on top. Drain the jar of Pepperoncinis, and save the liquid. Pour 2 Tablespoons of that liquid into the slow Cooker. Then place the stick on Butter on top. Cover and cook on high for 3-4 hours, or on low for 7-8 hours. Remove Chicken and discard bones and shred with a couple of forks. Return the shredded Chicken back to the Slow Cooker and stir. Taste and see if you think it requires more of the Pepperoncinis liquid, add some if you like and stir. Serve on a Sandwich or over Rice or mashed Potatoes. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a recipe that guarantees you will get a delicious Smoked Turkey, that will impress your family and friends. Ingredients: 10-12 pound Turkey Kosher Salt 2 Tablespoons of Thyme (1 of fresh and 1 of powered) 2 Tablespoons of Sage (1 of fresh and 2 of powered) 2 Tablespoons of Rosemary (1 of fresh and 1 of powered) 3 sticks of Butter 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1/2 Tablespoon Ground Black Pepper Start by cutting out the backbone of the Turkey with kitchen shears. Take your time. Afterwards use a sharp knife to cut into the breastplate of the Turkey. Turn over and push down with your hands to flatten. Sprinkle both sides of the Turkey with Kosher Salt. Allow to Dry Brine for at least a few hours or even up to a couple of days on a rack in your fridge. The longer the better. Mix together the powered Thyme, Sage and Rosemary for the Turkey Rub. Apply to both sides of the Turkey. Next melt a stick of butter in the microwave for around 10 seconds. Add some fresh Thyme, Sage and Rosemary and mix together with a spoon. Slowly using your fingers separate the Turkey skin from the meat. Apply the seasoned Butter directly on the meat under the skin of the Breast. The final step is to melt a stick of butter and stir in a Tablespoon of Garlic and Onion Powder. Using an injector inject the seasoned butter directly into the Turkey. Go directly into the meat, and try to avoid going through the skin if possible. Place Turkey on grate on your Pit Barrel Cooker. Feel free to add your favorite wood if you want it a bit more smokey. Cook for 2-3 hours until the Breast reaches a internal temperature of 160 degrees. Remove and cover with foil for at least 20 minutes. Carve and serve. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Have you experienced the sophisticated sweet flavors of Korean BBQ? If not you need to try this recipe. The homemade tangy and spicy Korean BBQ Sauce really makes this dish amazing. Ingredients: 2-3 pound Pork Tenderloin 1/4 cup Gochujang Chili Paste 3 Tablespoons Honey 1/4 cup Soy Sauce 2 Tablespoons Sesame Oil 3 cloves of Garlic, minced 2 Tablespoons fresh Ginger, minced Korean BBQ Sauce: 1 Teaspoon Olive Oil 1/4 Onion, finely chopped 1 Teaspoon minced Garlic 1 Teaspoon minced Ginger 3 Tablespoons Tomato Paste 2 Tablespoons Brown Sugar 1 Tablespoon Gochujang Chili Paste 1/4 cup Apple Cider Vinegar 2 Tablespoons Soy Sauce 1 Tablespoon Sesame Oil Combine the gochujang, honey, soy sauce, sesame oil, garlic and ginger in a bowl. Place the Pork Tenderloin in a vacuum sealing bag and pour the marinade on top and massage the marinade into the pork to coat it well. Vacuum seal the bag. Place the pork into the sous vide water bath and cook at 144ºF for at least 4 hours or for as long as 6 hours. While the pork is cooking, make the Korean BBQ sauce. Heat the olive oil in a medium sauce pan. Add the onion and sauté for a minute or two. Add the garlic and ginger and sauté for another minute. Add the tomato paste, brown sugar, gochujang, apple cider vinegar, soy sauce and sesame oil and bring the mixture to a boil. Lower the heat and simmer for 20 minutes until the sauce thickens. Remove the pork from the sous vide water bath when done cooking and dry off completely with paper towels. Preheat a grill and place the Pork on grill. Brush the Korean BBQ sauce onto all sides of the pork loin and grill, turning and brushing the pork with more BBQ sauce as you cool. Alternatively, you could cook in a very hot grill pan for 1 to 2 minutes on each side, basting with BBQ sauce. Either way, avoid cooking the pork for too long, so that you don’t overcook it. Transfer the pork loin to a cutting board, cover with foil and let it rest for a few minutes. Slice the pork loin and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a quick and easy way to make some delicious Beer Bratwursts in your Instant Pot. Add some Onions and Peppers and some Sauerkraut and you will have wonderful meal that will please your family and friends. Ingredients: 6 Bratwursts 1 Onion 2 Bell Peppers (I used Green and Yellow) 1 bottle of Beer 2 Tablespoons Butter Sauerkraut and Mustard Buns Start by adding a few Tablespoons of Butter to your Instant Pot and set on Saute. When the Butter is melted add the Brats and saute for a few minutes on each side. Remove when they are browned, set aside. Next add the Pepper and Onions. Saute for a few minutes and stir often until they soften. Then turn off Instant Pot and allow it to cool down. Add the Brats back to the Instant Pot by placing them on top of the Onion and Peppers. Add beer and pressure cook on high for 6 minutes. Allow it to natural release. Remove the Brats and drain the liquid. Serve and enjoy! Watch my video below where I show you how mo make this recipe step by step.

Here is a super easy way to cook a whole Chicken. Sprinkle your Chicken with a homemade seasoning rub, and let your Slow Cooker do all the work. Super easy and as a bonus you will have a wonderful broth to make some gravy with. Serve with mashed potatoes for a delicious meal! Ingredients: 1 Chicken, 4-5 pounds 2 Onions 2 Celery Stalks 1 cup Chicken Broth 1 twig of fresh Thyme 4 tablespoons Corn Starch Chicken Seasoning Mix: 1 teaspoon Paprika 1 teaspoon Smoked Paprika 1 teaspoon Seasoning Salt 1/2 teaspoon Garlic Powder 1/2 teaspoon Black Pepper 1/2 teaspoon Parsley 1/2 teaspoon Thyme Combine all seasoning mix ingredients in a small bowl. Places Onion slices and Celery inside Slow Cooker. Pour in Chicken Broth. Place Chicken on top of the Onion and Celery and sprinkle with the Seasoning. Cover and cook on low 7-8 hours or high 4-5 hours. Verify the temperature reaches 165 degrees, which is when it is done. Remove chicken. Slice into sections and place on rack on top of a baking dish.. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing. Remove Celery and Onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid. In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry. Whisk about 2/3 of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving. Taste and season with salt & pepper. Enjoy! Watch my video below where I show you how to make this recipe step by step.