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.

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.