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Here is a very easy and delicious recipe that you can make in your instant pot that only requires a few ingredients. Ingredients: 5-6 apples, or one 21oz can apple fruit filling Spice cake mix (only 1/2 of mix is used) 4 tablespoons of butter 1 cup water 6 qt Instant Pot 1.5 qt round baking dish (corningware) aluminum foil This recipe uses the pot-in-pot method. Add 1 cup of water to the bottom of your Instant Pot pan. Place your trivet (that came with your Instant Pot) into the bottom of the pan with handles up. Spray non-stick spray or grease the baking dish. Add can of apples to baking dish, or core some apples and cook over low heat, until softened. Sprinkle 1/2 package of cake mix evenly on top of apples. Cut butter into thin slices and cover entire top of cake mix. (cover as much as possible) Loosely place a square of aluminum foil on top of the baking dish. (this is to help keep water from dripping onto the cake as it cooks) Make sure your IP pressure valve is set to “seal”, and pressure cook for 25 minutes. Allow to naturally release for about 5 minutes, then do a quick release. Scoop out your apple spice dump cake and enjoy! It’s good on its own, but this Instant Pot dessert goes to a whole new level when you add a scoop of vanilla ice cream to the top. Watch my video below where I show you how to make this recipe, step by step.

Is the lower USDA grade of Select beef worth the lower price? Is it possible to turn a lower grade piece of meat into something spectacular? That is the question I seek to answer with this cook. I take a 4 bone "Select" grade prime rib and see what I can do with some smoke and sous vide cooking. Ingredients: 4 Bone 10 pound "Select" grade Prime Rib Kosher Salt Black Pepper Garlic Powder Fresh Rosemary Fresh Thyme Take the Prime Rib and generously coat with Kosher Salt. Mix equal amounts of Black Pepper and Garlic Power and coat as well. Cold Smoke for 2-3 hours. Seal in vacuum bag and sous vide cook for 14 hours at 136 degrees. Remove and ice chill for a few hours, or overnight. Heat up Prime Rib back to 136 degrees, slowly on a smoker or grill. Use wood chunks or chips to add a nice smokey flavor. Remove and let rest for a few minutes. Slice and enjoy! Watch my video below where I show you this recipe, step by step.

The best advice I can offer to those who are new to smoking and barbecue is that you always cook to temperature, and not to time. That is why it is essential that you own a good quality cooking thermometer. Today I will be giving you my first impressions and a review of the Smartro Dual Probe Cooking Thermometer. I am very impressed with the quality of the temperature probes. They are heavy duty, and appear that they will last a long time. The unit itself is a bit flimsy, but it works as intended. The major drawback is the backlit display only stays on for around 30 seconds, and when it goes out it can become difficult to read it without getting very close. Despite that the units seems to work perfectly. For the price point you are definitely getting a decent and reliable unit. For that reason I give my recommendation to those looking for an inexpensive cooking thermometer. Watch my video below to see my detailed review of the Smartro Cooking Thermometer.

Let me show you how to take an inexpensive Beef Roast and turn it into something almost as good as Prime Rib. So simple to do, and your family and friends will absolutely love it, and be amazed of your cooking skills! Ingredients: 6-8 pound Beef Shoulder Roast (Beef Clod / Beef Chuck) Kosher Salt Ground Black Pepper Garlic Powder 6-8 Garlic Cloves 1 bunch of fresh Rosemary Olive Oil Season Beef Roast on all sides with a combination of 2 parts Kosher Salt to 1 part Black Pepper and 1 part Garlic Powder. Allow to sit at room temperature while you saute the Garlic Cloves and Rosemary in Olive Oil for a few minutes. Seal Beef Roast in a bag after pouring in the Garlic and Rosemary over the Roast. Cook in your sous vide bath for a minimum of 18 hours or all the way up to 48 hours. I cooked mine at 135 degrees Fahrenheit, but adjust the temperature to suit your tastes. Remove from bag and dry off with paper towels. Save the liquid in the bag to make an Au jus or gravy if you like. Prepare a rub consisting of 2 parts Kosher Salt to 1 part Black Pepper and 1 part Garlic Powder. Add Several Tablespoons of finely chopped Rosemary. Mix well. Brush the Beef Roast with an egg white that has been whipped, and sprinkle the rub all over the Roast. Broil the Roast in your over at 475-500 degrees, and use your convection fan if your over has one. Keep an eye on it, should take 10-15 minutes to crisp up the outside of the Beef Roast. Slice and Enjoy! Watch my video below where I show you how to make this recipe, step by step.

In this video I tell you my first impressions and give you a review of the Grillaholics Premium Grill Tools Set. The Set includes: Premium Pakkawood and Brushed Stainless Steel Grilling Spatula Premium Pakkawood and Brushed Stainless Steel Basting Brush Premium Pakkawood and Brushed Stainless Steel Meat Fork Premium Pakkawood and Brushed Stainless Steel Grill Tongs Premium Wooden Storage Case This complete grilling set gives you the right BBQ tools to handle any grilling challenge. Included in the set you'll find a BBQ Meat Fork, Grilling Spatula, Grill Tongs, and a Basting Brush all shipped together in an artisan crafted wooden gift box that will keep your tools safe for many, many years of masterful grilling. All in all I was very impressed with this set. Very well made with quality materials that will last for many years to come. I would recommend this grilling set for anyone looking for a gift for a barbecue enthusiast. Watch my video below where I give my impression and a review of this Premium Grill Tools Set.

Here is a wonderful recipe to cook during the winter months in your slow cooker. Throw everything in the slow cooker in the morning and come home to a wonderful aroma filling your kitchen and a delicious home cooked meal. Ingredients: 3-4 Boneless Chicken Breasts 1 (16 ounce) jar Green Salsa (Salsa Verde) 1 (16 ounce) can diced Tomatoes (with Green Chiles if available) 2 (15 ounce) cans White Beans, drained 1 (14.5 ounce) can Chicken Broth (may need more) 1 (14 ounce) can Corn, drained 1 can of Green Chiles 1 Onion, chopped 1 teaspoon dried Oregano 1 teaspoon ground Cumin 1 package of Taco Seasonings (optional) Salt and ground Black Pepper to taste Suggested Toppings include Shredded Cheese, Corn Chips, Sour Cream and Cilantro. Add broth, green salsa, beans, chicken, green chiles, onion, tomatoes, taco seasonings, corn, oregano, and cumin to the slow cooker. Season with salt and pepper and cook on high for 2 to 3 hours, until chicken is tender. Remove chicken from chili and shred. Stir in shredded chicken and corn and cover and season with more salt and pepper if needed. Continue to cook and add more chicken broth if necessary. Leave slow cooker on warm until ready to serve. To serve, top with sour cream, avocado and cilantro. serve with Corn Chips. Enjoy! Watch my video below where I show you how to cook this recipe, step by step.

So the family and I finally got a chance to go camping at Doheny State Beach. Made famous in a couple of Beach Boy songs. Although normally I share a recipe with you, this time I thought I would give you my feedback on camping at Doheny State Beach with my family. We had a wonderful time, as camping at the beach is a lot of fun! I hope you enjoy this video, let me know what you think in the comments. Watch the video below to see us share our experience camping at Doheny State Beach.

Here is a great way to cook a Turkey Breast to guarantee it will be flavorful and juicy. Sous Vide followed by some smoking to add flavor and crisp up the skin. Ingredients: Bone-In Turkey Breast (mine was 9 1/2 pounds) Olive Oil Seasonings of your choice Remove Turkey Breast from packing, and rinse well. Dry off. Apply some Olive Oil to the skin, inside the cavity, and all around. Sprinkle the seasonings of your choice, or your favorite BBQ rub. Seal Turkey Breast in a Vacuum bag. Make sure to use expandable bags and double seal on both sides. Heat Sous Vide to 145 degrees. Make sure not to overfill, as a large Turkey Breast will raise the water level substantially. when you put it into the water. Cook for 3-8 hours. (I cooked mine for 6 hours) Remove from bath and shock chill by placing it in ice water in the refrigerator overnight. Next day remove from bag, making sure to save the liquid for gravy. Smoke on BBQ Grill or Smoker until the skin becomes dark and Crispy and reaches a temperature of 140-145 degrees. Allow to rest for 10-15 minutes. Slice and enjoy. Watch my video below where I show you how to cook this recipe, step by step.

Here is a great Slow Cooker recipe that is sure to impress your family and friends, yet it is very easy to make. Throw everything in the slow cooker in the morning and you will have a Delicious meal for dinner. Ingredients: Chicken (I used 3 Breasts and 3 Thighs) 1 Onion, diced 3-4 Peppers (I used 2 Green and 2 Red) diced 1 Tablespoon Oregano 1 Tablespoon Basil 1/4 cup of Red Wine 4-5 Garlic Cloves, diced 1 large jar of Spaghetti Sauce 1 can of diced Tomatoes 1 can of Tomatoes Paste 8-16 ounces of Fresh Mushrooms Salt and Pepper to taste Start by placing the diced Onion in the bottom of the slow cooker. Lay the Chicken pieces on top of the Onions. Pour the jar of Spaghetti Sauce over the chicken, trying to cover all the pieces completely. Add the rest of the ingredients and cook on low for 4-5 hours. Stir well and make sure the chicken is cooking. Feel free to remove chicken and shred or cut into smaller pieces if you desire. Set slow cooker on high for 25-30 minutes to prepare for adding the mushrooms. Add the mushrooms and stir. Cook for 30 minutes, or until mushrooms are tender. Serve over Angel Hair pasta and Garlic Bread for a great warm and hearty meal. Watch my video below to see me prepare this recipe, step by step.

Have you every tried to smoke Italian Sausages and Peppers? It is very easy and adds a great smokey flavor that will sure to become a favorite. This recipe is perfect for the beginner, as it is super simplistic yet produces great results. Ingredients: Italian Sausages (I used Pork and Chicken) 3-4 Peppers (I used 2 Green, 1 Red and 1 Orange) 1 Onion 1 Teaspoon Basil 1 Teaspoon Oregano 2-3 Teaspoons of minced Garlic 2-3 Tablespoons of Olive Oil 2-3 Tablespoons of Butter Salt and Pepper to taste Slice Onion and Peppers into small slices. Place in disposable pan. Sprinkle top with Oregano, Basil and Garlic. Pour a few Tablespoons of Olive Oil on top and Salt and Pepper to taste. Top with a few Tablespoons of Butter. Heat smoker to 220-240 degrees Fahrenheit. Place Italian Sausages on rack with Pepper and Onions. I used a combination of Apple, Cherry and Hickory wood for smoking. Smoke for 2-2 1/2 hours, until internal temperature reaches 165 degrees. Make sure to stir the Onion and Peppers a few times throughout the cooking process, as well as turning over the Sausages. Serve in Buns topped with the Onion and Peppers for a Delicious Italian Sausage sandwich. We also sliced some and added them with the Pepper and Onions to some pasta with fresh parmesan cheese. Enjoy! Watch my video below where I show you the whole process, step by step.

Have you heard of Fireball Cinnamon Whiskey? Did you know it is very easy to make yourself at home, with no special equipment and a few basic ingredients? Let me show how easy it is. Ingredients: 1/2 Cup Sugar 1/2 Teaspoon Red Pepper Flake 1 Bottle Bourbon 5 Cinnamon Sticks Mix all ingredients in a Mason Jar or container of your choice. Shake well. To complete the process with no special equipment simply store at room temperature for 5 days. Make sure to shake the mason jar once or twice a day. After 5 days simply filter and enjoy. To speed up the process you can place in a sous vide bath set at a temperature of 140 degrees for 2-3 hours. Afterwards shock chill in a mixture of water and ice, and place in the refrigerator for a few hours. Once chilled remove and let sit to come to room temperature. Strain and pour back into original whiskey bottle and enjoy! Watch my video below where I show you the whole process, step by step.

Here is a great way to Kick Up your Egg Salad. Using Smoked Eggs adds a whole new flavor profile that you will love! Ingredients: 12 Large Eggs 2 stalks Celery, chopped 3 Tbsp. Green Onion, chopped 3 Tbsp Pickles, chopped 1/2 to 3/4 cup Mayonnaise, add more if necessary 2 Tsp Dijon Mustard Sal and Pepper to taste Smoked Paprika, for garnish Put the eggs in a large saucepan and cover with water by 1 inch. Bring to a rolling boil over medium-high heat. Remove from the heat and cover with a tight-fitting lid. Let the eggs sit in the hot water for 8 minutes, then drain. Cover with ice water. When cool enough to handle, peel the eggs under cold running water. Arrange the peeled eggs on the grill grate and smoke. Try to keep the temperature as low as possible, hopefully below 200 degrees. Smoke anywhere from 30-60 minutes. (They will develop a light brown color from the smoke.) Transfer to a plate or bowl and let the eggs cool. Dice the eggs and place in a mixing bowl. Add the celery, green onion, mayonnaise, pickles, mustard, and salt and pepper to taste. If the salad looks dry, add more mayonnaise. Dust the top with the smoked paprika. Serve with bread or crackers. Enjoy! Watch my video below where I show you how to make this recipe step by step.