Search Results

This is a very easy way to prepare Corned Beef for Sandwiches. By cooking them Sous Vide for 50 hours will guarantee they will be tender and perfect for slicing thin for sandwiches. Ingredients: Corned Beef Remove the Corned Beef from the packaging and rinse well under cold water. Vacuum seal in bags making sure to sprinkle spice package over the Corned Beef. Sous Vide cook at 135 degrees for a minimum of 48 hours, or all the way up to 60 hours. When done remove and place bag in container with water and ice to shock chill. Place in the refrigerator for a minimum of a few hours to completely cool off so it will be easier to slice. Slice thin against the grain. Make a classic Reuben sandwich with Thousand Island dressing, Swiss cheese and Sauerkraut. Enjoy! Watch my video below to see me make this recipe step by step.

Here is a great way to prepare Pork Tenderloin without risking over cooking it and drying it out. So easy to do with your Sous Vide machine and it will definitely impress your family and friends. Ingredients: Pork Tenderloin Rub of your choice Olive Oil Butter Start by removing any fat or silver skin on your Pork Tenderloin. Season with the rub of your choice on all sides. Vacuum seal in bags or place in Freezer bags. Sous vide cook at 142 degrees for a minimum of an hour and a half and up to 4 hours. When done remove from bag and dry off using paper towels. Saute in a hot frying pan in Olive Oil and Butter for a few minutes on each side to crisp up. Remove and enjoy! Watch my video below to see me making this recipe step by step.

Here is a great way to prepare Skewers to guarantee both the meat and vegetables are perfectly cooked, without risking overcooking them. Use your sous vide circulator to cook everything ahead of time, and then just warm up on the grill. Super easy and produces great results. Ingredients: 2 pounds of pork, cut into bite sized pieces. Various green, yellow, orange and red peppers, cut into bite sized pieces. 1-2 Onions, cut into bite sized pieces 1 pound of whole mushrooms Pineapple pieces (I used a can of pineapple pieces) Skewers Season the pork with the rub of your choice. Place in gallon freezer bags. Place onions and mushrooms into one bag, and the peppers into another. Place some additional weight in the bags to help keep them fully submerged under the water while cooking. Place into sous vide bath heated to 140 degrees, and cook for 3-4 hours. Get creative getting those vegetables under the water line. I used a frying pan and a clamp. When everything is done cooking remove and drain liquid from bag, and place on a cooking sheet. Prepare skewers by sliding the pork and vegetables on the skewers. Heat on your grill until cooked to your liking. Switch between direct heat to indirect heat until done. Remove and enjoy! Watch my video below where I show you how to make this recipe step by step.

Sometimes you don't need fancy Barbecue Rubs with a dozen ingredients to make some great tasting Baby Back Ribs. Let me show you how you can make some Awesome Ribs with just 3 ingredients. Ingredients: Baby Back Ribs Salt Black Pepper BBQ Sauce of your choice Start by heating your sous vide bath to 152 degrees. Prepare Ribs by removing back membrane. Slice racks into half if you feel it is necessary to fit inside your container. Apply a coating of Salt and Black Pepper to all side of the ribs. Vacuum seal in bags. Once water reaches 152 degrees put Ribs in sous vide bath. Cook for 24 hours. Make sure to cover your container to prevent water evaporation, and check several times over the 24 hour period, and add water if necessary. After 24 hours remove Ribs and dry off with paper towels. Prepare grill by lighting charcoal on one side. Place Ribs on opposite side of charcoal on grill, and allow to heat up. Flip Ribs over every 5-10 minutes. Once they take on some color apply your BBQ Sauce. Continue to cook. Once they are nearly done place Ribs directly over the coals for a few minutes to help caramelize the BBQ sauce. Remove and serve. Enjoy! Watch my video below where I show you how to cook this recipe, step by step.

Let me show you what I think of the Flafster Kitchen Electric Salt & Pepper Grinder set. This set has some nice features, including Adjustable Coarseness, an LED light, and a Stainless Steel display stand. It was easy to use, and easy to keep clean with the Rubber caps that are included. Overall I was impressed with this set. Would make a perfect gift idea for those hard to shop for. I would highly recommend this set. Use the link below to order your own set. Make sure to use the discount code "SMOKING10" to get a 10% discount. https://flafsterkitchen.reviews/Storefront Watch my video below to see my detailed review.

Here is a great way to kick up your Beef Stew to the next level, by smoking it! Give the Beef and Vegetables an hour or so in the smoker to add some awesome smokey flavor! Ingredients: 3-4 lbs of Chuck Roast, cut into bite size pieces 2-3 Onions, cut into bite size pieces 4-5 Potatoes, cut into bite size pieces 1 cup of Red Wine 5 Carrots, cut into bite size pieces 4-5 Stalks of Celery, cut into bite size pieces 4 Cloves of Garlic, chopped 1/4 cup of Tomato Paste 3-4 cups of Beef Broth 2 Tablespoons Worcestershire Sauce 2-3 Bay Leaves, dried or fresh 1 Tbsp of Fresh Thyme 1 Tbsp of Fresh Rosemary, minced 2 cups of Frozen but thawed Baby Peas Salt and Pepper to taste Cornstarch (if required to thicken the stew) Slice the Onion, Celery, Carrots and Potatoes into small pieces. Place in a pan and add a few tablespoons of Olive Oil, and Salt and Pepper. Mix together. Arrange the pieces of Beef on a rack after applying Salt and Pepper. Preheat your smoker to a low temperature, 150-200 degrees. Place rack with Beef on top of pan with the vegetables and smoke for an hour or so, so they can absorb some smoke flavor. Add the Beef and Vegetables to a slow cooker. Stir in the remaining ingredients and cook on high for 1-2 hours, checking on it periodically and stirring occasionally. After a few hours taste for seasoning and adjust if you feel necessary. Add additional salt, pepper, garlic and Worcestershire sauce until it is seasoned the way you like it. Check the stew and determine if you feel it needs to be thickened. If it does mix a few ounces of beef stock and a few Tablespoons of stew gravy to a bowl. Mix in a couple spoonfuls of corn starch and stir. Add mixture to slow cooker and stir in. Last step is to stir in the frozen peas. Let cook for around ten additional minutes or until the peas are heated up. Serve in bowls with fresh bread for a wonderful hearty and delicious meal the whole family will love. Watch my video below where I show you how to cook the recipe step by step.

Here is a very fast and easy way to prepare a complete Corned Beef meal in only a few hours. Using your Instant Pot not only speeds up the cooking process, but it is very easy to do. Ingredients: 3 pound Corned Beef Brisket with spice/seasoning pack 1 medium onion cut into wedges 1 tablespoon crushed garlic 1 ½ cups (12 fluid ounces) of Guinness beer (or beef broth) Red Potatoes (1 1/2 pound in weight) 4 large carrots, peeled and cut 1 head of cabbage, cut into 6 wedges Insert the trivet into the Instant Pot. Add the onion and garlic to the Instant Pot distributing it evenly on the bottom. Place the Corned Beef in the Instant Pot on the trivet with the handles facing up. Sprinkle the seasonings evenly on top of the brisket and around it in the pot. Pour in the beer around the edges of the Instant Pot (to keep the spices on the brisket in place) Secure lid, select “Manual” or “Pressure Cook” High Pressure for 70 minutes (If you want it even more tender, go up to 90 minutes. 70 minutes will give it a GREAT flavor and nice firm, perfect texture). If cooking more then 3 lbs of corned beef, add an additional 5-10 minutes of cooking time per pound (based on the 70 minutes for 3 lbs, do 75-80 minutes for 4 lbs and so on…) When done, do a natural release of the pressure for 15 minutes, then finish with a quick release. Using the trivet’s handles, remove the corned beef. Cover loosely with foil and allow to rest. Add the potatoes (on the bottom) and carrots (on top of the potatoes) and cabbage wedges (on top) to the Instant Pot. It’ll be packed to the brim, but it should work fine! Secure lid and select “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take a good 10 mins or so to come to pressure) When the veggies are done, do a Quick Release and remove vegetables with a slotted spoon (and I suggest using tongs for the cabbage wedges) Slice and enjoy! Watch my video below to see how I made this recipe step by step.

Here is a great way to make an amazing burger with your sous vide machine. A burger stuffed with melted cheese as you cut into it, the Juicy Lucy Burger. Ingredients: 2 pounds ground beef 8 ounces American Cheese (Kraft Singles) SEARED Burger Blend seasoning Hamburger buns Toppings of your choice Set your sous vide machine to 135 degrees if you want a beautiful medium rare. Portion the ground meat into eight even pieces. Using a burger press place half of the meat into the bottom of the press. Fold the cheese slices into quarters and place in the center. Cover the top with the remaining beef, and using your fingers create a seal to make sure no cheese melts out. Season the burgers on both sides with the burger blend. Place the burgers into freezer bags. Using the water displacement method push the bags into the water bath to force the remaining air out of the bag, and seal. Clip the bags on the side of your container. Cook for 2-3 hours. Remove carefully and dry off with paper towels. Apply more seasonings if needed. Sear burgers over a hot flame on your grill for 1 1/2-2 minutes on each side. Melt an additional cheese slice on top and allow to melt. Serve immediately and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a very easy recipe that only requires a few ingredients yet is absolutely delicious! It also is Keto/Low Carb friendly. Ingredients: 3-4 Chicken Breasts BBQ Rub of your choice 12 ounces of crumbled Bacon 8-10 ounces of shredded Cheese (I used Cheddar and Monterey Jack) BBQ Sauce of your choice Diced Tomatoes 2-3 chopped Green Onions Season all sides of the Chicken Breasts with the BBQ rub of your choice. Let them rest inside the refrigerator for 30-60 minutes. Heat Grill or Oven to 325 degrees. Cook Chicken until it reaches an internal temperature of 155 degrees. Once it reaches that temperature transfer Chicken to a cast iron pan and coat all sides with the BBQ sauce of your choice. Return to oven or grill and continue cooking until the chicken reaches 160-163 degrees. Top the Chicken with shredded Cheese, Bacon Bits and more Cheese and return to oven or grill. Allow cheese to melt and confirm internal temperature reaches 165 degrees. Top with diced Tomatoes and chopped Green Onions. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a very easy and delicious recipe for some Sausage and Cheddar Beer Soup. Perfect for those cold night when you are looking to warm yourself up. Ingredients: 14-16 ounces beef smoked sausage, halved and sliced 4 cups chicken stock 12 ounce bottle of beer (optional – can substitute extra chicken stock) 1 1/2 cup chopped carrots 1 1/2 cup chopped celery 1 1/2 cup chopped onion 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon sea salt, more to taste 1/2 teaspoon black pepper 1 cup heavy cream 8 ounces cream cheese 2 cups shredded sharp cheddar cheese Heat the slow cooker on the high setting. Saute 1/2 cup of carrots, onions and celery in a pan with butter for 5-8 minutes until softened. To the slow cooker add the sauteed onions, peppers and celery. Also add the sausage, beef stock, beer, carrot, celery, onion, garlic, red pepper flakes, sea salt, and pepper. Cook on high for 3-4 hours. Add the heavy cream, cream cheese and cheddar cheese. Stir until there are no longer any clumps of cream cheese. Using a whisk will help this process along. Taste to see if more salt and pepper is desired. Cook for another 30-45 minutes. Serve and enjoy. Watch my video below where I show you how to make this recipe, step by step.

Here is a very easy recipe to make as an appetizer that will impress your family and friends. Ingredients: Jalapeno Peppers Strips of Bacon Cream Cheese Shredded Cheddar Cheese Seasoning Salt Garlic Powder Let cream cheese rest at room temp for 2 hours and place in large mixing bowl. Stir in some shredded cheddar cheese, and top with some seasoning salt and garlic powder. Set aside. Slice the jalapeno peppers in half. Using a spoon remove all seeds and white membrane from the peppers. Be careful and wear disposable gloves, and be careful not to rub your eyes. Spoon in the cheese mixture. Wrap each pepper with bacon. Place on a rack. Smoke the peppers at 250 degrees for 1 1/2-2 hours. Make sure the bacon is crispy and the peppers are softened. Serve and enjoy! Watch my video below where I show you the whole recipe, step by step.

In this video I unbox and give you my first impressions on the Vacmaster SV10 Immersion Circulator. Although this unit has no Bluetooth or Wireless capabilities, it excels in several other areas. It seems like a very heavy duty and durable machine. I have to say I am impressed. Watch my video below to see more specifics of the Vacmaster SV10. Please check out the special link to shop their website for sous vide machines, vacuum sealers and more that will get you a 15% discount on your order. https://www.vacmasterfresh.com/smoking-bbq