Here is a very easy recipe for making some Delicious Potato Salad all in your Instant Pot. Ingredients: 3 pounds Yukon Gold Potatoes, diced 2-3 Celery Ribs, sliced 1/4 cup Red Onion, diced 1 cup Mayonnaise 2 Pickles, diced 2 Tablespoons of Pickle Juice 1 cup water 4 eggs 1/4 cup Buttermilk 2 Tablespoons Mustard Add the potatoes into the instant pot. Pour the cup of water on top. Then place the 4 eggs on top of the potatoes. Pressure cook on high for 4 minutes. When done quick release the steam. Remove the eggs and place in water to cool down. Drain the water from the instant pot. Remove the potatoes and clean our the instant pot by running it under the water in the sink. Place warm potatoes back into instant pot. Separate the egg yolks from the whites and place the yolks into a bowl and mash. Add the mayonnaise, buttermilk, mustard and the pickle juice. Stir well and add salt and pepper to taste. Pour the dressing over the warm potatoes. Add the egg whites that you have diced. Then add the pickles celery and onion. Stir well. Chill in the refrigerator for a few hours or overnight. Serve and enjoy! Watch my video below where I show you how to make this recipe, step by step.

In this video I show you how to make the famous Chicken Fried Rice from the restaurant Benihana. It is one of my families favorite restaurants, and this dish is actually very easy to make, especially if you have a Blackstone Griddle. Ingredients: 2 pounds of chicken breast, cubed into small pieces 1 cup of chopped carrot (either frozen or about 2 large fresh carrots) 1 large white or yellow onion, chopped 5-6 green onions, finely sliced Oil (safflower or canola) FOR THE RICE: 2 cups of white rice 3 cups of water Pinch of salt FOR THE GARLIC BUTTER 1 stick (1/2 cup) of unsalted butter 2 cloves of minced garlic The juice from one lemon 2 teaspoons of low-sodium soy sauce TO FINISH THE BENIHANA FRIED RICE 4 eggs, beaten Salt and pepper as desired Toasted sesame seeds (optional) Cook 2 cups of rice according to the directions. Allow to cool and set aside. Chop up the carrots, onion, green onion and chicken breast into small pieces. Set aside. To make the garlic butter start by melting a stick of butter in the microwave for 20-30 seconds. Mix in the garlic, juice from one lemon and the soy sauce. Stir well. Heat a few tablespoons of oil on your griddle. Saute the carrots, onion and green onion and move to the cooler side of the griddle when done. Next cook your chicken until no pink is showing. Move over when done. Last step in to cook four beaten eggs and the rice. Pour the garlic butter over the rice and mix well. When done combine all the ingredients and add a few tablespoons of soy sauce and sesame seeds if you would like. Serve and enjoy! Check out my video below where I show you how to make this recipe step by step.

Here is a very fast and easy way to cook a whole Chicken in your Instant Pot Duo Crisp Air Fryer. Ingredients: 1 whole Chicken (around 5 pounds) Seasoning or Rub of your choice (I used Lemon Pepper) Olive Oil (I used a spray bottle of Olive Oil) 1 1/2 cups of Chicken Broth Wash Chicken and dry off. Apply the Seasoning of your choice inside and all over the outside of the Chicken. Carefully place whole Chicken in Fryer Basket. Pour the cup and a half of Chicken Broth into the Instant Pot and then place the Fryer Basket in. Seal and Pressure Cook for 23 minutes on the High setting. Once done do a quick release. Remove the Fryer Basket and pour out the Chicken Broth. Wipe the inside clean and place back into Instant Pot and then place the Chicken and Fryer basket back in. Dry off the outside of the Chicken with paper towels. Feel free to apply some more seasoning if some is removed while drying. Try to get the skin as dry as possible which will help with crisping up the skin. Apply a light dose of Olive Oil to the Chicken. Now using the Air Fryer lid set the temperature to 400 degrees and the timer for 25 minutes. Feel free to remove the Air Fryer lids a few times doing the cooking process to check the progress of crisping up the skin. It might be done much fast the 25 minutes. Confirm internal temperature of 165 degrees when you think it is done. Carefully remove and allow to rest for 5-10 minutes. Slice and enjoy! Watch my video below where I show you how to make this recipe step by step.

Today I make a Delicious Breakfast for dinner using my brand new Blackstone Griddle. It is my first time cooking on it, and so I thought I would try something relatively easy. I start with some Apple Smoked Bacon. Then I cook some Hash Browns, and finish by cooking some eggs, both scrambled and fried. Cooking on the Blackstone Griddle was a lot of fun, and easy too. I am impressed at how it cooked, and am looking forward to cooking more with it in the near future. Watch my video below where I show you step by step how to cook breakfast on the Blackstone Griddle.

In this video I show my brand new Blackstone 36" Griddle Cooking Station with Hood and Folding Side Shelves. It is an exclusive model that is only available for purchase through Ace Hardware. I also show you the proper way to season your new Griddle. It takes about an hour to apply several layers of oil and making your Griddle ready for cooking. Overall I have to say I am impressed with my Blackstone Griddle. Watch my video below where I show you my new Blackstone Griddle, as well as how to season it.

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.