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Are you looking for an inexpensive alternative for searing meat after Sous Vide cooking that won't cost you hundreds of dollars? Something powerful enough to sear quickly and efficiently yet is very inexpensive? Then you need to check out my review of the Greenwood Propane Torch. The basic model cost just $19.99, while the more expensive one that I reviewed comes with an automatic igniter and cost just $29.99. Will either of these Propane torches get the job done? Will it work as well as a Searzall or a Grillblazer Gun? Can you get similar results from a Propane Torch that costs so little compared to the more well known brands? Watch my video below to see the results you can get with an inexpensive Propane Torch.

I decided to try something really different this time. Cooking a Meatloaf from start to finish with Sous Vide, and finishing it off in the oven. If you don't have a smoker or BBQ this is a better alternative than risking overcooking it and drying it completely out in oven. Ingredients: 2 Pounds Ground Beef 1 Pound Ground Pork Sausage 1 Cup of Bread Crumbs ( I used Ritz crackers) 4-5 Cloves of Garlic, Diced 1 Onion, Diced 5-6 Green Onions, Diced 2 Eggs, Slightly Beaten 1 1/2 Tablespoons Worcestershire Sauce 1 Shot of Whiskey 1 1/2 Tablespoons Steak Rub of your choice 1/4 Cup of Half & Half BBQ Sauce of your choice Blend Meatloaf Ingredients in large Bowl, being careful not to Over mix, Gently Blend. Layer a Loaf Pan with Plastic Wrap, and fill with Meatloaf Mixture. Place in freezer until meatloaf has hardened so it will be easier to seal in bags. Sous Vide at 142 degrees Fahrenheit for 3-4 hours. Carefully remove from bag and place on Cookie Sheet. Baste with BBQ Sauce of your choice. Broil in your over at 450-500 degrees for 3-5 minutes to allow the sauce to glaze. Carefully slice and enjoy! Watch my video below where I show you how to make this, step by step.

Here is a super easy way to make BBQ Pork Ribs without a BBQ or Smoker, and using only 5 ingredients. Ingredients: Baby Back Pork Ribs (I had 3 Slabs) 2 Cups of your favorite BBQ Sauce 2 12 ounce Beers of your choice Salt Black Pepper First remove the membrane on the back side of the Ribs. Cut Ribs into 3-5 Rib sections to ensure you will be able to fit them in your Slow Cooker. Salt and Pepper the Ribs on both sides and allow the Ribs to sit out at room temperature for 15-20 minutes. Pour one Beer into Slow Cooker. Place Rib sections inside. Pour second Beer over the top of the Ribs. Cook on Low for 5 hours or on High for 3 hours. Half way through cooking remove Ribs and place the Ribs that were on top on the bottom and on the Bottom on Top. Continue to cook. Once the Ribs appear tender remove them and drain the Beer. Coat both sides of the Ribs with BBQ Sauce and place back inside Slow Cooker. Pour some more BBQ Sauce on top of Ribs. Cook on High for another hour, or until they are tender. Remove Ribs very carefully from Slow Cooker. They will be very tender and will fall apart very easily if you are not careful. Place Racks on oven rack and Broil in your over on High (450-500 degrees) for a few minutes to allow the BBQ Sauce to caramelize. Watch my video below to see me make these, step by step. Very easy to make, even if you have no BBQ or Smoker.

Since my family and I were going camping I decided to get a new Camping Stove. I got the Camp Chef Everest Camping Stove, since it was on sale, and I have heard it was a decent stove. I cooked several meals on this Stove during our Camping Trip. Everything from Bacon and Eggs, to Chili and Coffee. How easy was it to use? How well did it perform? What were my overall impressions, and would I recommend you getting this Camping Stove? Well watch the video below and find out what my thoughts are.

Here is a easy way to kick up your Cheeseburgers this Summer, stuffing them with Mac and Cheese! It really isn't that difficult, especially when you combine cooking them with Sous Vide to guarantee they are cooked perfectly! Ingredients: 3 pounds of Ground Beef One pound of Bacon Box of Macaroni 1 Tablespoon of Minced Garlic 2 cups of Half and Half (Cream and Milk) 4-6 cups of Cheese (I used Cheddar and Jack) 1 Tablespoon of Corn Starch 4 Tablespoons of Butter Salt and Pepper Sliced Cheese of your choice to top you Burgers One sweet Onions (If you want sauteed Onions) Saute Bacon. Save a few full slices to top Burgers, and chop the other pieces to add to the Mac and Cheese. Heat half a stick of Butter is Pan until melted. Add minced Garlic. Add Corn Starch mixed with a few Tablespoons of Water to thicken up. Once warm slowly add Cheese and stir until Cheese in fully melted. Add Bacon pieces and stir in until evenly blended. Spread Mac and Cheese in a single layer on Cookie Sheet. Use Parchment Paper to prevent sticking. Freeze of refrigerate until cool and firm. Once firmed up cup out round pieces using a circular cookie cutter or manually with a knife. Prepare and Stuff Burgers with Mac and Cheese. Season with Salt and Pepper. Place in Freeze bags and Sous Vide cook at 135 degrees for 1-2 hours. Half hour before burgers will be ready slice Onion and Saute in the remaining Bacon Fat. Save till later. Remove Burgers from bags and dry off completely with paper towels. Sear burgers either in a frying pan or on the Grill for a minute or two on each side. Add cheese slices on top to melt. Top with Bacon and Cheese Sauce. Enjoy! Watch the video below to see me make these Delicious Burgers, step by step!

In this video my wife Monica and I decide to step outside our comfort zone for the benefit of a charity we both feel passionate about. Both our children, Kyle and Ava Grace have a rare genetic disorder called KCNQ2. KCNQ2 typically presents with seizures in the first week of life. Seizures appear as stiffening of the body (tonic) often associated with jerking and changes in breathing or heart rate. The seizures are usually quite frequent (many per day) and often difficult to treat. Typically, the seizures are associated with abnormal brain wave patterns on EEG during this time. The seizures in KCNQ2E often resolve within months to years but children have some degree of developmental impairment involving one or more domains (motor, social, language, cognition). This can range from mild to severe depending on a number of different factors. Some children may also have autistic features. Monica and I want to thank Stephen Speakman for donating to this charity. We both knew it was important for us to help in any way we can, including taking part in eating some extremely hot Ramen noodles. Watch the video below to see both Monica and I eat a whole bowl of Extremely Hot Spicy Ramen. It is something I will never forget!

Here is a very simple and easy recipe for making a Delicious and Keto friendly dish using leftover Ham. Ingredients: 2 tablespoons extra virgin Olive Oil 2 Tablespoons Butter 4 cup Cauliflower, diced 1 Onion, diced 1 Green Pepper, diced 1/4 cup Water 2 cups cooked Ham, diced 1/2 teaspoon ground paprika 1/4 teaspoon Black Pepper 3 tablespoons fresh Parsley, chopped 2 cups Mushrooms, sliced 4-6 slices of Thick cut Bacon Saute chopped up Bacon in a pan until crispy. Remove and Saute sliced Mushrooms for a few minutes until soft. Add some Butter if needed. Remove for later. Saute Olive Oil and Butter and add Green Pepper and Onion. Cook for 5-6 minutes. Add Cauliflower and water, cover and saute for 5 or 6 minutes until softened. Add Bacon and Mushroom and stir. Season with Black Pepper and Paprika. Cook for a few more minutes. Serve by itself or add a few fried Eggs on top. Enjoy! Watch my video below to see how to make this recipe, step by step.

Here is a very simple and basic recipe to take a regular store bought Ham and turn it into something special and full of flavor. Ingredients: 1 precooked smoked Ham (mine was 10 pounds) 18 ounce jar of Orange Marmalade (Pineapple, Apricot or Mango) 1/3 Cup of Dark Molasses 1 Cup of Honey 1 Cup of Jack Daniels 1/2 Cup of Brown Sugar 2 Tablespoons Dijon Mustard 1/2 Teaspoon of Ground Cloves (Optional) Apple Juice Place Ham in Foil Pan and fill bottom with Apple Juice. Smoke for 1-1 1/2 hours on Smoker. Once Ham has taken on Smoke and Color brush Ham with Glaze and cover with foil. Continue cooking until Ham reaches a temperature of 135-140 degrees. Cover with foil and allow to rest for 10-15 minutes. Slice and Enjoy! Watch the video below to see me make this, step by step.

Doing a different kind of video for you this time. I will not be cooking any food for you today. Instead I am going to sample many different kinds of food made with Boysenberries, at Knott's Berry Farm with the family. Knott's Berry Farm started as a roadside stand selling Berries, Preserves and Pies in Buena Park California in the mid 1920s. By the 1940s, a restaurant, several shops, and other attractions had been constructed on the property to entertain a growing number of visitors, including a replica ghost town. The site continued its transformation into a modern amusement park over the next two decades. Every year for a limited time Knott's Berry Farm has a Boysenberry Festival. Chefs come up with different and unique recipes each year, the only requirement is that is has to have Boysenberry in it. This leads to some very creative food dishes that you have never tried before. Best part is how affordable it is. For $35 you get a card that entitles you to try 8 different samples of food. Pick eight different things, or 8 of one thing if you like, the choice is yours. This video features our family day at Knott's Berry Park in Buena Park, California. We stuffed ourselves with so much Delicious and Unique Food, and the kids loved the rides that the Park offers. Watch the video below to see our fun family day eating such great foods and enjoying ourselves.

Smoking a Prime Rib with your Pit Barrel Cooker couldn't be easier. You will absolutely love the Smoky flavor. Ingredients: 1 big piece of Prime Rib (mine was 12 pounds) Kosher Salt Black Pepper Garlic Powder Onion Powder Fresh Thyme Fresh Rosemary Chopped Garlic Steak Seasoning of your choice Start by applying a heavy amount of Kosher Salt all over the Prime Rib. Then sprinkle equal amounts of Garlic and Onion Powder and Black Pepper. Mix in a bowl some chopped Rosemary and Thyme with some Steak Seasoning and a few spoonfuls of Chopped Garlic. Mix into a paste and apply on all sides of the Prime Rib. Allow to sit at room temperature for at least an hour. Hang Prime Rib in Pit Barrel Cooker with the Fat Side facing the coals. Add a few pieces of Hickory Wood and smoke for 11/2-21/2 hours or until you get an internal temperature of 124-125 degrees. Remove and cover loosely with Foil for at least 20 minutes. Slice and enjoy! Watch my video below where I show you step by step how to Smoke a Prime Rib on your Pit Barrel Cooker.

Here is an awesome recipe if you are looking for a Low-Carb or Keto friendly Pizza that will impress you with its delicious Crust. Ingredients: 3 cups Mozzarella Cheese 1/4 Cup Cream Cheese 2 Eggs 1 1/2 cups Almond Flour 1/4 Teaspoon Salt 1/2 Teaspoon Garlic Powder Pizza Sauce Desired Toppings Add Mozzarella Cheese and Cream Cheese to a bowl. Microwave for 30-45 seconds, depending on the power of your microwave. Stir very well and return to microwave and cook in 30 second intervals until the Cheeses are well melted and blended together. Add Eggs, Salt, Garlic Powder and Almond Flour stirring quickly. Return to microwave quickly if cheese becomes to hard. Stir well. Flatten Dough on Parchment Paper placed on Pizza Pan or Cookie Sheet. Make sure to use Parchment Paper otherwise the dough may stick. Bake at 400F for 10-12 minutes, or until crust has harden up. Remove any bubbles with a fork. Add Pizza Sauce and Toppings. Return to oven for 12-15 minutes until edges of crust are golden brown. Let your pizza cool and enjoy! Watch my video below to see my wife Monica and I make this Pizza step by step.

Here is a very easy recipe with just a few ingredients that make an absolutely delicious Pork Belly with your Sous Vide machine. Ingredients: 4-5 pound piece of Pork Belly 1 cup of Soy Sauce 1 cup of Green Onions 2 Tablespoons of minced Garlic 3 Tablespoons Sesame Oil 2 Tablespoons Salt 2 Tablespoons Sriracha 1 Tablespoons Black Pepper Cut Pork Belly into 3 smaller strips, to allow the marinade more surface area to soak into. Place inside a vacuum sealer bag. Place all marinade ingredients into a food processor or blender and mix. Pour mixture into the bag with the Pork Belly. You might consider adding a few heavy spoons into second bag to help weigh it down in the sous vide bath. Cook in sous vide bath for 24-36 hours at 154 degrees Fahrenheit. Remove from the bag and dry off with paper towels. Place on rack with the fat side up. Place in hot oven set on broiler at 500-550 degrees for 3-7 minutes, or until the fat has a chance to crisp up. Slice and enjoy! Watch the video below to see me make this recipe step by step.