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One of my favorite ways to cook a Pork Loin is with Sous Vide. Typically it is very easy to overcook Pork if you do it in the oven or smoker. Nothing is worse than spending time and effort only to have a dried out piece of meat that lacks the juiciness and flavor you are looking for. Cooking the Pork Loin in a Sous Vide bath at a lower temperature for a longer period of time guarantees the Pork will be complete cooked and safe to eat, and as a bonus have a flavor profile that you cannot achieve with any other cooking method. Top the Pork Loin with a very easy to make Honey and Garlic sauce and you will have a meal that will impress your family and friends. Let me show you how. Ingredients: 3-5 pound Pork Loin Kosher Salt Ground Black Pepper Garlic Powder Marinade: 1/3 cup Honey 1/4 cup Apple Cider Vinegar 1 Tablespoon Soy Sauce Glaze: 4 Tablespoons Butter 4-5 cloves of minced Garlic 1/2 Tablespoon Italian Seasoning 1 1/2 Tablespoons of Corn Starch Start by seasoning the Pork Loin with Kosher Salt, ground Black Pepper and Garlic Powder. Set aside. Next prepare the marinade by mixing the Honey, Apple Cider Vinegar and Soy Sauce, Mix well. Place the seasoned Pork Loin in a vacuum sealer bag and add around 3/4 of the marinade. Seal in the bag and set aside. Heat your Sous Vide bath to 140 degrees. Place the Pork Loin in the Sous Vide bath and cook for 5-6 hours. For rare Sous Vide cook at 135 degrees, or 140 for medium, or 145 for well done. When done remove from the bath and bag. Make sure to save the liquid from the bag.Dry off completely with paper towels. Set aside while you prepare the Glaze. Prepare a slurry with a few Tablespoons of the bag liquid with about 1 1/2 Tablespoons of Corn Starch. Stir and set aside. In a saucepan melt the Butter, minced Garlic and Italian seasoning. Add the remaining liquid from the bag. Simmer and stir. Add the slurry and allow to thicken. The last step is to sear the Pork Loin over high heat for a few minutes. You can do this on a grill, oven broiler or in a frying pan. Once a nice bark has formed remove and serve. Enjoy! To watch me prepare this recipe, step by step, simple watch my video below.

Have you ever tried to cook a Steak at home, but for some reason you cannot get the same results as a high-end Steak Restaurant? Well that is because the Restaurant has a Salamander Grill. These Grills are capable of cooking Steaks in just a few minutes, while giving the Steak a perfect sear. That is because they can reach intense temperatures, as high as 1500 degrees. Today I check out a very portable Salamander Grill from Big Horn Outdoors. I got a couple of thick Rib Eye Steaks, and see how well this Grill performs. Will it be as good as a Steak Restaurant? To find out how this Infrared Grill performed, simply watch my video below.

Today I decided to smoke some Chicken Leg Quarters, since they were on sale. Chicken Leg Quarters are always relatively inexpensive, so if your looking to feed your whole family without spending a lot of money, this would be a great way to accomplish that. I also decided to try something different than my usual BBQ Sauce. Instead I make a homemade Alabama White Sauce, with is absolutely fantastic with Chicken! It also is a favorite of Monica's, so why not? If you have never had it you owe it to yourself to try it. I think you love it! Ingredients: Chicken Leg Quarters 1-2 bottles of Zesty Italian Dressing Chicken Seasoning of your choice Alabama While Sauce Ingredients: 2 cups of Mayonnaise 1/2 cup Cider Vinegar 1 TBS Course Ground Black Pepper 1 TBS Garlic Powder 1 TBS Sugar 1 heaping teaspoon minced Horseradish (I use the kind from a jar) 1 teaspoon Salt 1/2 teaspoon Ground Cayenne Pepper Juice from 2 Lemons Whisk the above ingredients in a large bowl and store in the refrigerator for a few hours before using. Place the Chicken Legs into a large Ziploc bag, and add the bottle of Italian Dressing. Place in the refrigerator and allow to marinate for at least 4 hours, or overnight. Remove the Chicken and place on a rack. Sprinkle each piece on both sides with Chicken Seasoning. Allow to rest on counter while you heat up your smoker. Heat your smoker to 25-275 degrees, as this higher temperature allows the skin to get crispy. Use some wood chips or chunks to add some smoky flavor. I would recommend a fruit wood, such as Apple or Cherry. Cook the Chicken for 1 hour. After an hour flip over and cook another 1/2 hour. After that check the temperature. Chicken will be done when it reaches an internal temperature of 175 degrees. Once temperature is reached remove the Chicken. Cover with foil and allow to rest for 10-15 minutes. Serve or dunk the Chicken in the Alabama White Sauce. Enjoy! To watch me prepare this recipe step by step, simple watch my video below.

Today I combine two of my favorite things to make something very unique. Jalapeno Poppers and Bratwursts. Something about this combination just works. The smoky goodness of the grilled Bratwursts stuffed with a Cheesy Jalapeno Popper mixture is the best of both worlds! Slice then into pieces for an awesome appetizer, or simply place them whole into a bun for a fantastic meal. Ingredients: 5 Fresh Bratwursts 1 8 oz package of Cream Cheese, softened 5 pieces of Bacon, cooked and crumbled 2-4 Jalapenos, diced BBQ Rub of your choice 1-2 cups of grated Cheddar Cheese Place softened Cream Cheese into a mixing bowl. Add the Bacon, diced Jalapenos and top with some Cheddar Cheese. Sprinkle some of your favorite BBQ Rub on top. Mix very well with your hands. Set aside. Pierce the casing and cut a slit length wise down the entire bratwurst. Using your fingers carefully open the center of the Bratwurst. Gently take some of the Cream Cheese mixture and place inside the Bratwursts. Top with more shredded Cheddar Cheese. Cook indirectly at around 250-275 degrees. Add some wood chips if you desire to get some smoky flavor. Cook until the internal temperature reaches 160 degrees. Then move the Bratwursts directly over the flames for a minute or two to finish the cooking process. Remove and serve. Enjoy! If you want to watch me make this recipe step by step, simply watch my video below.

I love Salmon, especially when it is smoked. Smoking Salmon on a Cedar Plank infuses the fish with a smoky flavor while preventing it from sticking to the grill. This technique is simple and enhances the taste of the Salmon, making it a popular choice when you choose to smoke it. I also make a homemade glaze consisting of Honey and Sriracha. Something about combining the sweetness of the Honey with the heat of Sriracha that just works on Salmon. Trust me when I say your family and friends will love it! Ingredients: Salmon Kosher Salt Ground Black Pepper Garlic Powder Brown Sugar Sriracha (or your favorite Hot Sauce) Honey Cedar Planks Start by soaking your Cedar Planks in warm water for 1-2 hours. Trim the Salmon to ensure it fits properly on the Cedar Planks. Season the Salmon with Kosher Salt, Ground Black Pepper and Garlic Powder. Next apply some Sriracha on top of the Salmon, and gently brush evenly across the whole piece of fish. Then apply some Honey and brush again. Finally sprinkle some Brown Sugar on top, and again brush evenly across the fish. Smoke the Salmon at 225-275 degrees until the internal temperature reaches 136-140 degrees. Remove and cover with foil for 10 minutes or so. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Are you looking for an easy appetizer to serve your family and friends at your next get together? Well I have the perfect idea, Smoked Chili Cheese Dip. Serve with some Tortilla and Corn Chips, and everyone will be digging in to this delicious Dip. Ingredients: 2 (8-ounce) blocks of Cream Cheese BBQ Rub of your choice (I used Luvafoodie Barbecue Lovers) BBQ Sauce of your choice Chili (I used 3 cans of Chili, but homemade is better!) Shredded Cheddar Cheese Green onions, sliced Sour Cream Tortilla and Corn Chips Start by placing the 2 blocks of Cream Cheese in a Cast Iron pan. Cut slits on the top, and season with your favorite BBQ Rub. Smoke at a low temperature of 160-175 degrees for 1-2 hours, or until the Cream Cheese takes on some smoke. Remove from smoker and crank up the temperature of your smoker to 325 degrees. Spread the Cream Cheese along the bottom of the Cast Iron Pan. Season again with the BBQ Rub. Next apply a thin layer of shredded Cheese. Now apply a layer of Chili. Homemade is best, but you can also use the canned Chili. I used 3 cans of Chili. Choose one with or without beans, it is up to you. Now apply a light coating of your favorite BBQ Sauce on top of the Chili. Finally apply a top layer of Shredded Cheese. Place back in your smoker and cook for 45 minutes to an hour, or until the Cheese is melted and bubbling. Top with Sour Cream and Green Onion, and serve with Tortilla and Corn Chips. To watch me prepare this recipe step by step, simply watch my video below.

If you are looking for a easy and delicious meal to feed your family with, well look no further than these Thick Cut Pork Chops cooked on your Pellet Smoker. Simply season them, and throw them on the Smoker. I also will show you a very basic homemade seasoning that will make these Pork Chops taste outstanding. Trust me when I say your family and friends will be very impressed! Ingredients: Thick cut Pork Chops Seasoning: 2 Tablespoons of Smoked Paprika 1 Tablespoon Kosher Salt 1 Tablespoon fine ground Black Pepper 1 Tablespoon Brown Sugar 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1/2 Teaspoon Cayenne Pepper Mix all the Seasoning ingredients in a bowl. Mix well and set aside. Apply some Olive Oil on both sides of the Pork Chops. Next season the Pork Chops on all sides. Set on a wire rack and place in your refrigerator while you heat up your Pellet Smoker. Heat your Smoker to 225 degrees. Smoke the Pork Chops until they reach an internal temperature of 145 degrees. Remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

If you like smoking different types of meats, you know that smoking a Brisket is considered the top tier of smoking. Briskets require long cooking times, and they can be very expensive as well. A full packer Brisket can cost well over $100 dollars. Nothing is more disappointing than spending that amount of money, and all day smoking it only to discover it is dry and lacks flavor. So when I discovered Aldi was selling relatively inexpensive Brisket flats, I thought this might be the perfect way for those wanting to try smoking a Brisket. To make things even easier they already are seasoned. All you need to do is remove them from the package and throw them on your smoker. But are they any good? Today I find out as I smoke two of them. One seasoned with Salt and Pepper, and the other with a Texas style BBQ rub. Will they be worth the effort to cook, and more importantly how will they taste? Join me today as I find out. Ingredients: 1 Aldi Brisket, Salt and Pepper Rubbed 1 Aldi Brisket, Texas Style BBQ Rub Start by removing the Briskets from the packaging. Allow to sit on the counter while you fire up your smoker too 250 degrees. Once temperature is reached place the Briskets on your smoker, with a water tray. Smoke until the internal temperature reaches 160-170 degrees. Once that temperature is reached, remove the Briskets and wrap in foil with a little bit of liquid. Place back on your smoker until the internal temperature reaches 201-203 degrees, and a probe slides in and out of the meat effortlessly. Remove and wrap in a towel, and place into a cooler. Allow to rest for at least an hour or two, or even longer. When ready to eat Slice the Brisket and enjoy! To watch me cook this recipe step by step, simply watch my video below.

One of my all time favorite things to smoke is Ribs. Spare Ribs, St. Louis-style Ribs, and of course Baby Back Ribs. Smoking them really adds a great flavor to the Ribs, and the way I cook them today is my go-to method for smoking Ribs. In my opinion you cannot achieve similar results in any other type of smoker. Let me show you. Ingredients: 2 slabs of Ribs, of your choice BBQ Rub of your choice (or just use salt & pepper) BBQ Sauce of your choice Start by removing the back membrane of the ribs. Season well on both sides with your favorite BBQ Rub. Allow them to sit for a while to absorb some of the seasonings while you light some charcoal for your Pit Barrel Cooker. Once the coals are ready pour into the basket and add some wood chip or chunks if you like a smokey flavor. I would recommend a fruit wood, like Apple or Cherry Wood. Hang the Ribs and smoke for 2-3 hours, or until the meat starts to pull back from the end of the bone. If you like you can also apply your favorite BBQ Sauce on the Ribs for the last 20-30 minutes. Crack the lid around an inch to allow the temperature to climb and help the sauce caramelize. When done remove and let rest for 10 minutes or so. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

One of the most popular ways to season a Chicken is with Lemon and Pepper. There is something about the zippy flavor of Lemon combined with the spicy flavor of Black Pepper that just taste great on Chicken. Instead of buying an expensive shaker bottle of Lemon Pepper Seasoning, let me show you how to make it homemade. Using fresh Lemon Zest and spices will really make this seasoning flavorful. Best part it is very easy, and your family and friends will be very impressed! Ingredients: 1 Whole Chicken 2-3 Lemons 1 stick of Butter Lemon Pepper Ingredients: 1 Tablespoon of fresh Lemon Zest 2 Teaspoons of coarse Black Pepper 2 Teaspoons of Kosher Salt 1 Teaspoon of Garlic Powder 1/2 Teaspoon of Onion Powder Start by combining all the Lemon Pepper 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. Heat up your grill to maintain a temperature of 325-350 degrees, making two zones, a direct heat zone and a indirect zone. Place the Chicken on the indirect zone and cook for 30-40 minutes. After that check the internal temperature of the Chicken. Continue cooking until the temperature reaches 145 degrees. At that point apply some melted Butter with the remaining seasoning on the Chicken. Continue to do this until the internal temperature reaches 160 degrees. At this point you can move the Chicken directly over the fire for a few minutes, as this will help crisp up the skin, and heat up the Chicken. Once the internal temperature reaches 165 degrees in the Breast, and 175 in the Thigh remove from the grill and cover with foil. Allow to rest for 10-20 minutes. Slice and enjoy! To watch me cook this recipe simply watch my video below.

One of the most difficult things to do when smoking Chicken Thighs is to get the skin crispy. Using a Vortex in your kettle grill is the answer to that problem. It guarantees the Skin will crisp up nicely, and as a bonus it makes the cooking process much quicker. Let me show you how easy it is. Ingredients: Chicken Thighs BBQ Rub of your choice BBQ Sauce of your choice Kettle Grill with a Votex Start by trimming your Chicken Thighs of any excess fat or skin. Season both sides of the Chicken with the rub of your choice, and place on a wire rack. Place in your refrigerator for at least 2 hours, or even overnight, as this will allow the skin to dry. This will help the skin get crispy. When ready to begin light some charcoal and fill you Votex. Keep both the top and bottom vents wide open. Cover and allow to heat up for 10 minutes or so. Place the Chicken Thighs around the edge of the Vortex. Finally place a chunk of wood on top of the grate directly above the Vortex. Allow the wood to start on fire, and cover the grill. Let it cook for 20 minutes. After 20 minutes check temperature of the Chicken. We want the Chicken to reach an internal temperature of 175-185 degrees. Usual at this point the Chicken will require more cooking time, so rotate the lid and continue to cook for another 10 minutes. Once the Chicken has reached a temperature of 160 degrees apply you favorite BBQ Sauce to the Chicken. Cover and allow to cook for 5-7 minutes. Once you have reached 175-185 degree, remove and cover with foil for 10-15 minutes. Serve and enjoy! To see me prepare this recipe step by step, simply watch my video below.

This week I am not doing a cooking video, but instead taking you along on a motorcycle ride in Rural Wisconsin. My friend and co-worker Josh allowed me to borrow his 2024 Harley-Davidson Street Bob, so that I could go with him and a few other friends on a ride on a beautiful Sunday afternoon. It has been a while since I was on a long ride, so when he asked me if I wanted to come along I couldn't pass up the opportunity. He planned the ride down to the exact route, and we couldn't have asked for a more perfect day to ride. We left Eau Claire Wisconsin and headed north, ending up in the town of Chetek. After a quick break at a gas station we continued our ride heading west riding through the towns of Dallas, and Prairie View. Then we headed south through the towns of Wheeler and Colfax. Finally we made it back to Eau Claire. The ride was around 3 hours and 150 miles, and I enjoyed every minute of it. I hope you enjoy the footage I took from my camera I mounted on the handlebars of the motorcycle I was riding. Thanks again Josh, I really appreciate you letting me borrow your bike and going on this ride! So come along and join me as I ride with some friends through Rural Wisconsin by watching my video below.