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Are you looking to satisfy your south-of-the-border cravings, minus the carbs? Then this recipe is for you. A hearty and spicy classic Tex Mex dish that you will absolutely love! Ingredients: 1½ lbs ground beef 3 tbsp Tex-Mex seasoning 1 cup crushed tomatoes 2 oz. pickled jalapeños 2 cups shredded cheese Tex-Mex Seasoning: 1 tbsp chili powder 2 tsp paprika powder 2 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder ½ tsp chili flakes ½ tsp dried oregano ½ tsp ground black pepper Preheat the oven to 400°Fahrenheit. Fry the ground beef until cooked through and no longer pink. Mix the Tex-Mex seasonings together. Add Tex-Mex seasoning and crushed tomatoes to the frying pan. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper. Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with jalapeños and cheese. Bake on upper rack in oven for 15–20 minutes or until golden brown on top. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a very easy recipe to cook Salmon on the Blackstone Griddle. Making a homemade and creamy Dill Sauce takes it to the next level. Let me show you how easy it is to make this recipe. Ingredients: Salmon Fresh Dill Oil Salt & Pepper Dill Sauce: 1 Tablespoon fresh Dill, chopped 1/3 Cup Sour Cream 2 Tablespoons Mayonnaise 1 Teaspoon Dijon Mustard 1 Tablespoon Capers, chopped Juice of 1/2 lemon Salt and Pepper to taste First make the Dill Sauce. Mix all the sauce ingredients in a bowl and put in the refrigerator to chill. Cook the Salmon and whatever Vegetable you like on the Blackstone Griddle. Season with Salt & Pepper. Flip halfway through cooking time and remove the skin. Serve with a healthy dollop of the Dill Sauce over the top of the Salmon, and garnish with some fresh Dill and Capers. Enjoy! Watch my video below where I show you how to cook this recipe step by step.

Nothing is better than a good T-Bone Steak cooked to perfection, except if you add a bit of smokey flavor. Let me show you how to smoke and sous vide cook a T-Bone Steak. You family and friends will be very impressed! Ingredients: T-Bone Steaks Kosher Salt Ground Black Pepper I start by coating these T-Bone Steaks with some salt and pepper. Feel free to add some Garlic and Onion Powder, as well as using our favorite Steak rub. After seasoning them I smoked them for around an hour. Try to keep your smoker temperature below 200 degrees, as you don't want to cook them, you just want them to absorb some smoke. Once done smoking seal the steaks in vacuum bags. Sous vide cook for 3-4 hours at 134 degrees. When done dry off very well with paper towels. The final step is to sear them. Today I got to use my GrillGun to sear them, and it worked great! my video below to see me cook this recipe step by step.

Here is one of the most enjoyable recipes I like making. Stuff your Sausage Roll with whatever you like, the possibilities are endless. I went for a Stuffed Jalapeno one, but be creative. Just make sure you wrap your creation in a Bacon Weave, as it looks and tastes great. Ingredients: 2 pounds of Sausage 8oz Cream Cheese 1 cup of Cheese (I used Cheddar) 3 Jalapeno Peppers, diced 2 Tablespoons of your favorite BBQ Rub Your favorite BBQ Sauce Start by mixing the softened Cream Cheese with the diced Jalapenos and Cheese. Sprinkle with BBQ Rub. Place the cream cheese mixture on a sheet of plastic wrap and roll into a log shape. Refrigerate for 30 minutes. this can be done the day before to save time. On a piece of parchment paper flatten the Sausage. It should be in a rectangle shape and around a half inch thick. Season with the BBQ Rub. Unroll the Cream Cheese mixture and place in the sausage. Use the paper to gently lift and roll the Sausage to cover the Cream Cheese mixture. Use your hands to mold the Sausage around to ensure it is completely covered. Make you Bacon Weave on parchment paper. Place the sausage on the bacon and gently roll the sausage into a log shape. The Bacon should completely cover the sausage. Season with some more rub. Cook on your Pit Barrel or other Smoker till it reaches an internal temperature of 155-157 degrees. At that point brush with your favorite BBQ Sauce. Continue to smoke until internal temperature hits 165 degrees. Rest for 15-20 minutes before serving. Enjoy! Watch my video below where I show you how to cook this recipe step by step.

Here is a very quick way to cook some Pork Tenderloins, in the Pit Barrel Cooker. Since Pork Tenderloins are so thin they cook very fast, usually in around 45 minutes. Let me show you how to make a great Pork Rub using only 4 ingredients that will compliment the flavor. Ingredients: Pork Tenderloins 2 Tablespoons salt 1/2 Tablespoon Pepper 1 teaspoons garlic powder 1 teaspoons chili powder Start by mixing the dry ingredients together to make the rub. Apply the rub to all sides of the pork. If you have time you can let the pork hang out in the refrigerator for a few hours to help absorb some of the seasonings. Fire up your Pit Barrel Cooker and hang the Pork in your Pit Barrel. Remember these are thin and will cook fast, so you must use a thermometer to keep track of the temperature. Remove the pork once it reaches an internal temperature of 142-145 degrees. Cover with foil and allow to rest for 10-15 minutes before slicing. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a very simple and easy recipe, that can make an awesome appetizer or even a main meal. If you like Cheese Steak sandwiches but are watching your carbs because you are on the Keto diet than this is the perfect dish for you. Ingredients: 1-2 pounds of thinly sliced Steak 4 Bell Peppers 1 pound of Mushrooms 1 large Onion 16 slices of Provolone Cheese 2 Tablespoons of Italian seasoning Parsley for garnish Salt and Pepper to taste Preheat oven to 325 Fahrenheit. Slice peppers in half and remove the seeds. Place peppers on a large baking dish and bake until tender, 30-45 minutes. Next in a large skillet over medium-high heat, heat some oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, about 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes. Garnish with parsley before serving. Enjoy! Watch my video below where I show you how to make this recipe step by step.

One of my favorite ways to cook a Chicken is in my Pit Barrel Cooker. I usually cut them in half and hang them from the hooks, but today I wanted to try to cook one that had been spatchcocked. That is when you remove the backbone of the Chicken and lay it flat. Ingredients: 1 Chicken (4-5 pounds) 1 Tablespoon of Paprika 1 Tablespoon Chili Powder 1 1/2 Teaspoon Thyme 1 1/2 Teaspoon Garlic Powder 1 1/2 Teaspoon Onion Powder 1 Teaspoon Cayenne Pepper 1 1/2 Teaspoon Kosher Salt 1 Tablespoon Black Pepper Start by combining all the dry ingredients to make the Chicken rub. Set aside. Spatchcock the Chicken by cutting out the backbone. Easiest way is to follow the neck bone, cutting along the sides. Then using a sharp knife apply pressure to the breast plate and push chicken to lay flat. Apply the rub on both sides of the Chicken. It would be best if you could allow the Chicken to sit for a few hours or even overnight in the refrigerator to dry brine. Start the coals in your Pit Barrel Cooker. Lay the Chicken on the grate and cook until it reaches an internal temperature of 165 degrees. Remove and cover with foil for 10-15 minutes. Slice and enjoy! Click on my video below to see me make this recipe step by step.

Today I experiment by combining two different cooking methods in the search for the tastiest Carnitas that I can make. Smoking it first adds that delicious smokey flavor, and finishing it in the Instant Pot speeds up the total cooking time drastically. I was amazed at how well this turned out, and would highly recommend trying this recipe if you have a smoker and a Instant Pot. Ingredients: 4-5 pound Pork Shoulder 1 Onion 1 Orange 1 Lime 2 teaspoons Salt 2 teaspoons Garlic Powder 2 teaspoons Ground Cumin 1 teaspoon Crumbled Dried Oregano 1 teaspoon Ground Coriander 2-4 Bay Leaves 1 cup Chicken Broth Start by slicing the Pork into strips. Mix together salt, garlic powder, cumin, oregano, and coriander. Apply to all sides of Pork. Smoke Pork for 1-2 hours, or until a nice dark bark in formed. Once done smoking allow to cool for a few minutes. Add Chicken Broth, sliced Onion and Pork to the Instant Pot. Squeeze the juice from a whole sliced Orange and Lime on top. Place the pieces into the Instant Pot, as well as a few Bay Leaves. Sprinkle remaining rub on top as well. Pressure cook on high for 50 minutes. Allow to naturally release when done cooking. Remove and shred pork with a couple of forks. Add shredded Pork back to the Instant Pot to keep warn and ready to serve. Enjoy! Watch my video below where I show you how to cook this recipe step by step.

Today I cooked two of the biggest steaks I have ever seen! These are gigantic Bone-In Rib-Eye steaks that weight several pounds a piece and that are extremely thick. Usually referred to as "Cowboy Steaks" these things are massive and are fun to prepare. Ingredients: Cowboy Steaks Kosher Salt Ground Black Pepper I start by coating these Cowboy Steaks with some salt and pepper. Don't be afraid of using too much salt, as these steaks are very thick and can take more salt that you realize. After seasoning them I smoked them for around an hour and a half with some hickory wood. Try to keep your smoker temperature below 200 degrees, as you don't want to cook them, you just want them to absorb some smoke. Once done smoking seal the steaks in vacuum bags. Sous vide cook for 3-4 hours at 134 degrees. When done dry off very well with paper towels. The final step is to sear them. Today I got to use my GrillGun to sear them, and it worked great! Watch my video below to see me make this recipe step by step.

Here is a incredibly easy recipe to cook from start to finish in about half an hour. This was one dish I made quite a bit back when I first started dating my wife Monica, as it was inexpensive, easy to make and delicious. Ingredients: Precooked and Smoked Sausage Various Bell Peppers (I used Green, Red and Yellow) A large Onion Potatoes (I used Gold Potatoes) Minced Garlic Salt & Pepper Butter Oil Start by slicing the Onions, Peppers, Potatoes and Smoked Sausage. This is the most time consuming part of the whole recipe. Once everything is prepared take the food to you Griddle and prepare to cook. Heat all the burners on low. Start by applying some oil and/or butter to the Griddle and start cooking the Potatoes. Stir occasionally until they start to get a bit tender and brown a bit. Push to the side. Next apply oil and/or butter and start cooking the pepper and onions. Stir occasionally until they start turning tender and brown a bit. Don't forget to stir those potatoes once in a while as well. Finally start cooking the Sausage. Remember that it is already fully cooked, so it only requires a little time to brown. When you think everything is just about done it is ready to stir everything together. Feel free to add some butter, and season with some salt and pepper. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

Check out this Awesome new BBQ Accessory I received from Bob Healey over at GrillBlazer. They make two different types of high powered propane torches. A small gun mainly intended to sear meat after you sous vide cook it, and the larger GrillGun, which in addition to searing meat has a longer length perfect for starting fireplaces, grills, or anything else you need to ignite. Don't be fooled that it is powered by a small 1 gallon propane tank, this thing is seriously powerful, and a blast to use. Holding the GrillGun and igniting the 400,000 BTU torch is quite the experience. You can light charcoal in about a minute, and you will never fumble with tinder trying to light a campfire with a lighter ever again. This GrillGun will get that fire going in no time! Having four Sous Vide cooked Bone-In Rib Eye Steaks was the perfect way to check out what this GrillGun could do. Go check out both the Su-V Gun and the GrillGun over at GrillBlazer. They are amazing and fun torches to use that you will love. I highly recommend! GrillBlazer Website: https://grillblazer.com/ Check out my video below where I use the GrillGun to sear some Bone-In Rib Eye Steaks.

In this video I tell you my thoughts on what I like and dislike about the Pit Barrel Cooker after owning it for 3 years. I also wanted to demonstrate using it, so I cook up a whole chicken as well as a rack of baby back ribs. I have done dozens of cooks on it, and have many videos on my YouTube channel using it. So after 3 years would I recommend it, or would I suggest getting something else? Watch my video below to see me cook some ribs and chicken, as well as my 3 year review of the Pit Barrel Cooker.