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.

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.