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Here is a great recipe if you are on a low carb diet. Freshly prepared fish and a homemade Tartar sauce. Ingredients: Fresh cod fillets 2 tablespoons almond flour 6 ounces of pork rinds 2 large egg 2 teaspoons water Preheat the oven to 400°F. Cut the fish into strips and season with salt and pepper. Whisk together the egg and water then dip each fish stick in the mixture. Dredge the fish sticks in the pork rind crumbs then place them on a greased baking sheet. Bake for 12 to 15 minutes until golden brown then serve immediately. Low Carb Tartar Sauce Ingredients: 1/2 cup Mayonnaise 3 tablespoons diced pickles 1 1/2 tablespoons fresh dill 1 tablespoon lemon juice 1 teaspoon mustard 1 teaspoon minced garlic 1/2 teaspoon onion powder Salt and Pepper as needed Combine all ingredients in a bowl and mix well. Chill in the refrigerator for 45-60 minutes before serving. Watch my video below where I show you step by step how to make this recipe.

Check out how I take two of my favorite dishes and combine them to make a wonderful meal. Smoked Pulled Pork Macaroni and Cheese. Ingredients: Pulled Pork 4 TBS butter 4 TBS all-purpose flour 1 tsp sea salt 1/2 tsp garlic powder 1 cup whole milk 1 cup half and half 1/2 cup sour cream 4 cups shredded cheddar cheese 1/2 cup bread crumbs (optional) Your favorite Barbecue Sauce Cook elbow macaroni according to package instructions, except reduce cooking time by a few minutes. You want the noodles slightly firm, not fully cooked. Be sure to add 1/2 tsp salt to the water used to boil the noodles. Drain, and set aside. How to make the cheese sauce: Mix flour, sea salt, and garlic powder together in a small bowl. Set aside. In a medium saucepan over medium heat, melt the butter. Add flour mixture and whisk to combine. Cook for 1 minute until mixture is slightly brown. Add 1 cup milk and whisk until the mixture is smooth. Add sour cream and whisk until smooth. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Fill a greased dish with the macaroni and cheese. On top add your pulled pork. Top of with a final layer of macaroni and cheese. Sprinkle a light coating of bread crumbs on top, as well as some Barbecue sauce and cheese. Cook in a 375 degree oven for 20-25 minutes and the cheese has browned. Enjoy! Watch my video below where I show you how to make this recipe, step by step.

Here is a very easy slow cooker recipe that is sure to please the whole family. My son has declared it is his new favorite soup! Ingredients: 2 pounds ground beef 1 envelope taco seasoning 1-1/2 cups water 1 can (16 ounces) mild chili beans, undrained 1 can (15-1/4 ounces) whole kernel corn, drained 1 can (15 ounces) pinto beans, rinsed and drained 1 can (14-1/2 ounces) stewed tomatoes 1 can (10 ounces) diced tomato with green chiles 1 can (4 ounces) chopped green chiles, optional 1 envelope ranch salad dressing mix Brown ground beef in a frying pan until cooked and no longer pink. Drain fat and pour ground beef into a Slow Cooker. Add taco seasoning and mix well. Stir in the remaining ingredients. Cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally. Top soup with grated cheese, sour cream and avocado if desired. Serve with corn chips and enjoy! Watch my video below to see how I cook this recipe step by step.

Let me show you how to make a delicious appetizer with just a few ingredients. Ingredients: 2 lbs. frozen, pre-cooked meatballs, heated according to package directions (or homemade meatballs, cooked) 1-2 tablespoons Evan Williams Bourbon 2 cups bottled chili sauce 1 cup grape jelly ½ teaspoon hot sauce In the bowl of a slow cooker, combine chili sauce, grape jelly, hot sauce and bourbon. Heat on high until sauce is heated through, about 5 minutes, and whisk to combine thoroughly. Add meatballs to slow cooker and stir to coat evenly with sauce. Reduce heat to low and simmer for 45 minutes. Serve immediately. Watch my video below where I show you how to make this recipe step by step.

I decided to smoke a couple of Pork Butts on my Pit Barrel Cooker so I could make some Pulled Pork sandwiches and try some Bluegrass Bar-B-Que Gourmet Bar-B-Que Sauce. Thanks to Greg Laramore for sending me a couple a bottles to try. Ingredients: 1-2 Pork Butts Rub of your choice Apple Juice (For keeping Pork moist while cooking) Cole Slaw Hamburger Buns Bluegrass Bar-B-Que Sauce (mild or hot) Season your Pork Butts with the rub of your choice. Make sure to cover all sides generously. Place 2 hooks in each Pork Butts. Fill basket with charcoals and remove 20-30 and light in chimney starter. Pour lit charcoals into center of basket. Hang Pork Butts from rods in your Pit Barrel Cooker. Add some wood for smoking if desired, I used a few pieces of Hickory. Cook for several hours until a nice dark bark is formed on the outside, and internal temperature is near 160 degrees. Remove and wrap in foil with some additional rub and some around 1/2 cup of liquid, I used Apple Juice. Place back on grate in Pit Barrel Cooker and continue cooking until internal temperature reaches 198-203 degrees. Either wrap them in a towel or place in pan in oven (turned off) and allow to rest for at least 25 minutes but up to several hours. Shred Pork and make your Pulled Pork Sandwiches. Make sure to use Bluegrass Bar-B-Que Sauce. Links below to their Facebook page for ordering, or call the number below and ask for Greg Laramore. Bluegrass Bar-B-Que Facebook page: https://www.facebook.com/bluegrassbarbeque/ Bluegrass Bar-B-Que, Greg Laramore 206 Taylor Avenue Greensburg KY 42743 (270) 573-3233 nclaramore@gmail.com Watch my video below where I show you how mo make this recipe step by step.

Here is a great family recipe from Aunt Britt for her homemade Ham and Bean Soup. Ingredients: 1/2 tsp. Rosemary 1 tsp. Thyme 1/2 tsp. Salt or to taste 1/2 tsp. Pepper (I use fresh ground) 1 lb. Great White Northern Beans, soaked overnight 4-5 Medium-sized Carrots, peeled and sliced (I quarter the thick parts) 1 Onion chopped 4-5 Celery Stalks, chopped 3 Cloves Garlic, chopped or minced 2 Bay Leaves (remove at the end) 2.5 Cups Chopped Ham. Doesn’t need to be exact. 1 Ham Bone, if available 2 Cubes Knorr brand Caldo de Jamon (ham bouillon) 1/2 Can Petite Diced Tomatoes (including half the tomato liquid) Soak dried beans in water overnight. Drain and rinse beans. Add to crock pot. Dissolve bouillon in 2 cups hot water. Add that 2 cups + 4 more cups water (6 total) to crock pot. Add chopped ham, spices, carrots, celery, garlic, tomatoes and stir. Add ham bone and large onion and bay leaf and cover. Cook on low 10 hours. Remove bay leaves. Enjoy! Watch my video below where I show you how to make this recipe, step by step.

Here is a very easy way to take a store bought ham and kick it up to the next level with a homemade Pineapple and Cherry Glaze! Ingredients: 1 fully cooked Ham 1 20 oz can of Pineapple Chunks 1 can of Pineapple Slices 1 Cup of Brown Sugar 2 Tablespoons Honey Mustard 1 jar of Maraschino Cherries 3 Tablespoons Cherry Juice (from Maraschino Cherry jar) Apple Juice (for spraying on Ham) Toothpicks Place Ham in Smoker and cook until it reaches a temperature of 125 degrees. Smoke with a fruit wood, like Apple or Cherry. Spray occasionally with Apple Juice to keep Ham moist. To prepare Glaze: Blend 20 oz can of Pineapple Chunks in blender and add to saucepan. Add 1 cup Brown sugar, 3 Tablespoons of Maraschino Cherry juice, 2 Tablespoons of Honey Mustard and 3 Tablespoons of Pineapple juice and heat over medium heat to a slow simmer and allow to reduce down and thicken up. Once Ham reaches temperature apply glaze to Ham. Then apply Pineapple Slices and Cherries with toothpicks and again lightly brush with remaining glaze. Put back on smoker and continue cooking until it reaches a temperature of 140 degrees. Slice and enjoy! To see me make this recipe step by step watch my video below.

Here is a very easy and simple way to make some Barbecue Ribs without the grill or smoker. Great for when you are stuck inside due to bad weather. Ingredients: 1-2 Racks of Baby Back Ribs Rub of your choice Barbecue Sauce of your choice 3/4 cup of Apple Juice 3/4 cup of Water 1 teaspoon of Liquid Smoke Remove membranes from the back of ribs, if needed. Rubs seasonings over both sides of ribs. Place wire trivet rack in the bottom of the instant pot. Add water, apple juice and liquid smoke (optional, but recommended for that great smokey flavor). Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot. Secure lid and close vent. Press “manual” or “pressure cook” and cook on high pressure for 23 minutes. When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release. Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce. Broil them in the oven for 2-3 minutes to caramelize the barbecue sauce. Serve and enjoy! Watch my video below where I show you how to make this recipe, step by step.

Let me show you how to make a wonderful drink that you can share with your family and friends around the cold winter months. This hearty, warming drink is pure cocktail comfort food. Very easy to make and only requires a few ingredients. Ingredients: 1 Bottle of Rum 3 sticks of Butter 2 teaspoons of Brown Sugar Garnish with Star Anise + Cinnamon Stick First you need to make some Brown Butter Rum. Start by melting 3 sticks of butter in a light colored pan over medium heat. Continue stirring butter for 15-20 minutes until you have completely evaporated the water in the butter, and dark crystals start to form on the bottom of the pan. Pour into a container and allow to cool. Pour one 750 ml bottle of Rum into a container and then add the brown butter. Stir well for a few minutes to completely blend together. Place in the freezer for an hour or two, until the fat separates and forms on the top of the Rum. Break the top layer of fat to allow you to pour the Rum back into the original bottle. Make sure to strain the rum with a cheesecloth or filter to catch any fat pieces. Now you can store the Rum at room temperature. To make your Hot Buttered Rum start by pouring 2 oz of Rum into a glass. Add two teaspoons of Brown Sugar and 4 oz of hot water and stir until sugar is dissolved. Garnish drink with a Cinnamon stick and/or a Star Anise. Enjoy! Watch my video below where I show you how to make this drink, step by step.

Here is a very easy and delicious recipe that you can make in your instant pot that only requires a few ingredients. Ingredients: 5-6 apples, or one 21oz can apple fruit filling Spice cake mix (only 1/2 of mix is used) 4 tablespoons of butter 1 cup water 6 qt Instant Pot 1.5 qt round baking dish (corningware) aluminum foil This recipe uses the pot-in-pot method. Add 1 cup of water to the bottom of your Instant Pot pan. Place your trivet (that came with your Instant Pot) into the bottom of the pan with handles up. Spray non-stick spray or grease the baking dish. Add can of apples to baking dish, or core some apples and cook over low heat, until softened. Sprinkle 1/2 package of cake mix evenly on top of apples. Cut butter into thin slices and cover entire top of cake mix. (cover as much as possible) Loosely place a square of aluminum foil on top of the baking dish. (this is to help keep water from dripping onto the cake as it cooks) Make sure your IP pressure valve is set to “seal”, and pressure cook for 25 minutes. Allow to naturally release for about 5 minutes, then do a quick release. Scoop out your apple spice dump cake and enjoy! It’s good on its own, but this Instant Pot dessert goes to a whole new level when you add a scoop of vanilla ice cream to the top. Watch my video below where I show you how to make this recipe, step by step.

Is the lower USDA grade of Select beef worth the lower price? Is it possible to turn a lower grade piece of meat into something spectacular? That is the question I seek to answer with this cook. I take a 4 bone "Select" grade prime rib and see what I can do with some smoke and sous vide cooking. Ingredients: 4 Bone 10 pound "Select" grade Prime Rib Kosher Salt Black Pepper Garlic Powder Fresh Rosemary Fresh Thyme Take the Prime Rib and generously coat with Kosher Salt. Mix equal amounts of Black Pepper and Garlic Power and coat as well. Cold Smoke for 2-3 hours. Seal in vacuum bag and sous vide cook for 14 hours at 136 degrees. Remove and ice chill for a few hours, or overnight. Heat up Prime Rib back to 136 degrees, slowly on a smoker or grill. Use wood chunks or chips to add a nice smokey flavor. Remove and let rest for a few minutes. Slice and enjoy! Watch my video below where I show you this recipe, step by step.

The best advice I can offer to those who are new to smoking and barbecue is that you always cook to temperature, and not to time. That is why it is essential that you own a good quality cooking thermometer. Today I will be giving you my first impressions and a review of the Smartro Dual Probe Cooking Thermometer. I am very impressed with the quality of the temperature probes. They are heavy duty, and appear that they will last a long time. The unit itself is a bit flimsy, but it works as intended. The major drawback is the backlit display only stays on for around 30 seconds, and when it goes out it can become difficult to read it without getting very close. Despite that the units seems to work perfectly. For the price point you are definitely getting a decent and reliable unit. For that reason I give my recommendation to those looking for an inexpensive cooking thermometer. Watch my video below to see my detailed review of the Smartro Cooking Thermometer.