Here is a great way to make an amazing burger with your sous vide machine. A burger stuffed with melted cheese as you cut into it, the Juicy Lucy Burger. Ingredients: 2 pounds ground beef 8 ounces American Cheese (Kraft Singles) SEARED Burger Blend seasoning Hamburger buns Toppings of your choice Set your sous vide machine to 135 degrees if you want a beautiful medium rare. Portion the ground meat into eight even pieces. Using a burger press place half of the meat into the bottom of the press. Fold the cheese slices into quarters and place in the center. Cover the top with the remaining beef, and using your fingers create a seal to make sure no cheese melts out. Season the burgers on both sides with the burger blend. Place the burgers into freezer bags. Using the water displacement method push the bags into the water bath to force the remaining air out of the bag, and seal. Clip the bags on the side of your container. Cook for 2-3 hours. Remove carefully and dry off with paper towels. Apply more seasonings if needed. Sear burgers over a hot flame on your grill for 1 1/2-2 minutes on each side. Melt an additional cheese slice on top and allow to melt. Serve immediately and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a very easy recipe that only requires a few ingredients yet is absolutely delicious! It also is Keto/Low Carb friendly. Ingredients: 3-4 Chicken Breasts BBQ Rub of your choice 12 ounces of crumbled Bacon 8-10 ounces of shredded Cheese (I used Cheddar and Monterey Jack) BBQ Sauce of your choice Diced Tomatoes 2-3 chopped Green Onions Season all sides of the Chicken Breasts with the BBQ rub of your choice. Let them rest inside the refrigerator for 30-60 minutes. Heat Grill or Oven to 325 degrees. Cook Chicken until it reaches an internal temperature of 155 degrees. Once it reaches that temperature transfer Chicken to a cast iron pan and coat all sides with the BBQ sauce of your choice. Return to oven or grill and continue cooking until the chicken reaches 160-163 degrees. Top the Chicken with shredded Cheese, Bacon Bits and more Cheese and return to oven or grill. Allow cheese to melt and confirm internal temperature reaches 165 degrees. Top with diced Tomatoes and chopped Green Onions. Serve and enjoy! Watch my video below where I show you how to make this recipe step by step.

Here is a very easy and delicious recipe for some Sausage and Cheddar Beer Soup. Perfect for those cold night when you are looking to warm yourself up. Ingredients: 14-16 ounces beef smoked sausage, halved and sliced 4 cups chicken stock 12 ounce bottle of beer (optional – can substitute extra chicken stock) 1 1/2 cup chopped carrots 1 1/2 cup chopped celery 1 1/2 cup chopped onion 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 teaspoon sea salt, more to taste 1/2 teaspoon black pepper 1 cup heavy cream 8 ounces cream cheese 2 cups shredded sharp cheddar cheese Heat the slow cooker on the high setting. Saute 1/2 cup of carrots, onions and celery in a pan with butter for 5-8 minutes until softened. To the slow cooker add the sauteed onions, peppers and celery. Also add the sausage, beef stock, beer, carrot, celery, onion, garlic, red pepper flakes, sea salt, and pepper. Cook on high for 3-4 hours. Add the heavy cream, cream cheese and cheddar cheese. Stir until there are no longer any clumps of cream cheese. Using a whisk will help this process along. Taste to see if more salt and pepper is desired. Cook for another 30-45 minutes. Serve and enjoy. Watch my video below where I show you how to make this recipe, step by step.

Here is a very easy recipe to make as an appetizer that will impress your family and friends. Ingredients: Jalapeno Peppers Strips of Bacon Cream Cheese Shredded Cheddar Cheese Seasoning Salt Garlic Powder Let cream cheese rest at room temp for 2 hours and place in large mixing bowl. Stir in some shredded cheddar cheese, and top with some seasoning salt and garlic powder. Set aside. Slice the jalapeno peppers in half. Using a spoon remove all seeds and white membrane from the peppers. Be careful and wear disposable gloves, and be careful not to rub your eyes. Spoon in the cheese mixture. Wrap each pepper with bacon. Place on a rack. Smoke the peppers at 250 degrees for 1 1/2-2 hours. Make sure the bacon is crispy and the peppers are softened. Serve and enjoy! Watch my video below where I show you the whole recipe, step by step.

In this video I unbox and give you my first impressions on the Vacmaster SV10 Immersion Circulator. Although this unit has no Bluetooth or Wireless capabilities, it excels in several other areas. It seems like a very heavy duty and durable machine. I have to say I am impressed. Watch my video below to see more specifics of the Vacmaster SV10. Please check out the special link to shop their website for sous vide machines, vacuum sealers and more that will get you a 15% discount on your order. https://www.vacmasterfresh.com/smoking-bbq

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.