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.

I thought I would share a personal family experience with my viewers this time instead of the usual cooking video. This Quarantine has us all a bit stressed out, especially since we are unable to do anything fun, like attend sport games or concerts. But I discovered a new way to attend a live concert with my family, that lets us enjoy a shared group experience while remaining perfectly safe and protected from Covid-19. For those of you my age you will fondly remember the Drive-In movie. A place where you could park your car and enjoy a movie with you family, or alone with someone special. It seems to have disappeared these days due to technology like the internet and streaming movies and concerts. But now a completely new experience has been created that combines the drive-in movie with a live concert. Is this the new normal for seeing concerts? How was the experience? What did my family and I think about attending a Drive-In Concert? Was it fun and exciting? Or did the experience fall short? Watch my video below to see my experience attended a drive-in concert.

Here is a very easy way to make homemade Buttermilk Pancakes that will impress your family and friends. Ingredients: 3 cups Wheat flour, white, all-purpose, enriched, bleached 3 tablespoons Sugar 3 teaspoons Baking Powder 1 ½ teaspoons Baking Soda ¾ teaspoon Salt 3 cups Milk, buttermilk ½ cup Milk In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a great way to make some delicious Salsa Verde Chicken. The Chicken can be used for a wide variety of dishes. I decided to make some Salsa Verde Chicken Burritos. They were Amazing! Ingredients: 2 pounds of Chicken Breast 1 Onion, sliced 1/2 Tablespoon of Minced Garlic 1 16-24 ounce jar of Green Salsa Verde 1 teaspoon Cumin 1 teaspoon Smoked Paprika 1 teaspoon Salt 1-2 cans of Green Chillies Place the Chicken, Onion and rest of the ingredients into the Instant Pot. Cook on High Pressure for 25 minutes. Once done do a instant release. Remove Chicken and shred using a couple of forks. Once completely shredded put back into the Instant Pot and stir. Serve in a wide variety of ways. From Tacos, Burrito Bowls or Enchiladas. Serve and enjoy! Watch my video below where I show you how to prepare this recipe step by step.

Let me show you how easy and stress free it is to make delicious Tri Tip Sandwiches on your Blackstone Griddle. Cooking the Tri Tip first with your Sous Vide machine not only completely eliminates any stress about whether it is fully cooked, but makes it incredibly easy to cook. Everything is cooked on low, so sit back and enjoy a cold beer while your Blackstone Griddle does all the work. Ingredients: Tri Tip Rub of your choice Onion Peppers (I used Green, Red, Orange and Yellow to add some color) Mushrooms Sandwich Rolls Butter Minced Garlic Sliced Cheese of your choice (I used Swiss & American) Start by seasoning the Tri Tip with the rub of your choice. Vacuum seal in bag and cook Sous Vide at a temperature of 132 degrees for at least 6 hours. Ice chill overnight. The next day slice the Tri Tip against the grain as thin as possible. If you do not have a slicer freeze the meat for an hour and use a sharp knife to slice thin slices. Start by cooking the onion and peppers on low. Once they get a bit soft move them over and start cooking the mushrooms. You can speed up the cooking process if you spray with water and cover for a few minutes to steam them. Next cook the thin slices of Tri Tip in some butter. Remember it is already fully cooked, and only requires reheating. Brown the sandwich rolls that have been buttered up. When they are done it is time to add the cheese and prepare you sandwiches. Enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a fantastic recipe you can serve by itself, or it would also make a wonderful side dish. Cooking it all from start to finish in your Instant Pot also makes it easy to cook and cleanup. Ingredients: 1-2 cup chicken broth 2 pounds Yukon Gold potatoes, peeled and cubed 1 pound of precooked smoked sausage, sliced into thin quarter inch slices 1 can of corn, drained 1 tsp kosher salt 1 tsp garlic powder ½ tsp black pepper 1 tsp onion powder 1 cup sour cream 1 cup grated sharp cheddar cheese 2–3 Tbsp cornstarch (if necessary to thicken) Pour chicken broth into bottom of Instant Pot. Then add in the potatoes, sausage, corn, salt, garlic powder, pepper and onion powder. Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When the time is up let the pot sit for 5-10 minutes then move the valve to venting. Remove the lid when venting is done. Stir in the sour cream and the cheddar. If necessary you can thicken the potatoes by adding in some cornstarch and water. To make a slurry mix equal parts cornstarch with cold water and stir until smooth. Stir the mixture into the Instant Pot and turn the Instant Pot to the saute setting. It will thicken within a couple of minutes. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

In this video I take a break from cooking and take a much needed mini vacation to the city of Las Vegas. Normally Monica and I love spending time in Las Vegas. But it just reopened, and we have no idea what to expect. Some activities like the Las Vegas shows have been cancelled until further notice. Most buffets are also closed, as well as some casinos. We go and eat at the only open buffet in town at the Wynn. Is it a worthwhile experience? Come with us as we explore the city and determine if traveling to Las Vegas right now is a good idea, or if it is a better idea to wait till more stuff opens up. Watch my video below where I share with you our experience visiting Las Vegas right now, and we will both let you know our honest thoughts and opinions.

My first attempt at cooking some smash Burgers on my Blackstone Griddle. I have to say they turned out Amazing! So easy to do, let me show you how. Ingredients: Ground Beef Peppered Bacon Cheddar Cheese Slices Salt and Pepper Red Onion, sliced Tomatoes, sliced Leaf Lettuce Buns Start by frying the Peppered Bacon on the griddle. Set up one side on medium heat and one side on low. As the Bacon is done transfer to the low side before starting the burgers. Make the burgers into meatballs, around 3-4 ounces each. Place on griddle and smash down with a piece of parchment paper to prevent sticking. Allow to cook for around a minute, making sure to salt and pepper the burgers before flipping. Flip the burgers and apply the cheese. Use a lid and spray some water to produce some steam to allow the cheese to melt. Once melted remove the meat and assemble the burgers to your liking. I had leaf lettuce, red onion and or course the peppered bacon. Use your favorite condiments and enjoy! Watch my video below where I show you how to make these delicious burgers step by step.