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Here is a great way to step up your Burger game that will impress your family and friends. So easy to prepare as well. Ingredients: Ground Beef Corned Beef or Pastrami Sauerkraut Swiss Cheese Thousand Island Dressing Hamburger Buns or Rye Bread Place some ground beef into the bottom of a Burger Press. Press down top plate to form a space for fillings. Scrap excess beef that pushes out around the sides. Fill with Thousand Island Dressing and pieces of Pastrami and Swiss Cheese. Enclose with a top piece of Ground Beef and seal around the edges using your hands. Place Patties in Freezer bag and place in Sous Vide Bath at 135 degrees Fahrenheit for a minimum of 2 hours. Remove carefully and dry off with paper towels. Grill or fry over high heat for 60-90 seconds per side. Add slices of Pastrami and top with Swiss Cheese. Once Cheese is melted remove and prepare Burger per your liking with toppings you enjoy. Carefully slice and enjoy! Watch the video below to see me make this recipe, step by step.

Here is a very simple yet delicious way to make a Bacon Wrapped Pork Loin with your Sous Vide machine. It only requires a few ingredients, and is so easy to make. Ingredients: Pork Loin (mine was around 7 pounds) 2 pounds of Thick Cut Bacon Dry Rub Seasoning on your choice BBQ Sauce of your choice (I used Bob's Smokin' Southern BBQ Rub and BBQ Sauce) Season Pork Loin with Dry Rub of your choice. Make Bacon Weave with Bacon and carefully wrap Pork Loin with it. Apply another coat of seasoning on top of Bacon. Carefully place Pork Loin in vacuum sealed bag. You may place Bacon Wrapped Pork Loin in the freezer for 20-30 minutes to make it easier to handle. Place bag in Sous Vide bath at 140 degrees Fahrenheit for a total of 4 hours. Gently remove bag and slice top to remove Pork Loin, being careful to keeping Bacon Weave in place. Smoke for 45 minutes to 2 hours at low temperature until it reaches an internal temperature of 142-145 degrees. Apply BBQ Sauce of your choice during last 20 minutes to allow it to caramelize. Wrap loosely in foil and allow to rest for 10-15 minutes before slicing. Enjoy! Watch the video below to see step by step instructions, so you can make this simple and delicious recipe for yourself.

Here is a very easy way to add a whole new level of flavor when cooking a Corned Beef. If you have never tasted one that has been smoked you don't know what you are missing. Ingredients: Corned Beef (mine was around 4 pounds and a flat cut.) Ground Black Pepper Remove the Corned Beef from the package and rinse well with cold water. Place it in a container of water and put in your refrigerator for at least half an hour, or as long as overnight. Remove from water and apply a light coating of Ground Black Pepper. Place one hook in Corned Beef and hang in your Pit Barrel Cooker until it reaches an internal temperature of 160 degrees. Feel free to add a chunks or chips of your favorite smoking wood to add additional smokey flavor. Once it reaches temperature remove and wrap tightly in foil. Remember to add around half a cup of Beer, Stock or Water before wrapping. Place back on rack in Pit Barrel Cooker and continue cooking until internal temperature reaches 200-203 degrees. Allow to rest covered for 20-60 minutes before slicing. Slice against the grain and enjoy! Watch the video below to see the whole process, step by step.

Here is a great recipe for Homemade Chicken Noodle Soup. Very easy to make, and taste so much better than the stuff you buy in a can. Ingredients: 1 Chicken (4-5 pounds) 4-5 Carrots 2-3 Onions 1 Head of Garlic, Halved 1 Turnip, Quartered 4-6 Celery Stacks, Sliced Fresh Thyme 2-3 Bay Leaves Chicken Bouillon Wide Egg Noodles Salt and Pepper to Taste Rinse Chicken well and place in Stock Pot. Add the following: 2 sliced Carrots 2 sliced Celery Stalks 1 quartered Onion 1 quartered Turnip 1 Head of Garlic, halved 1/4 Bunch of Thyme 2 Bay Leaves Cover with 3-4 quarts of water and bring to a boil. Skim liquid occasionally as foam appears. Simmer, stirring occasionally for 45 minutes, or until Chicken is cooked. When done strain liquid and place in Slow Cooker. Add the following: 1-2 sliced Onions 2-3 sliced Carrots 2-3 sliced Celery Stalks 1-2 Tablespoons chopped Thyme 1-2 Bay Leaves 1-2 Tablespoons chopped Parsley 1-2 Tablespoons Black Pepper Allow to simmer. While simmering shred Chicken, removing bones and skin. Add shredded Chicken to Slow Cooker and allow to simmer for several hours, or until vegetables are cooked. Serve over wide Egg Noodles. Enjoy! Watch my video below where I show you step by step how to make this Delicious Homemade Chicken Noodle Soup.

In this recipe I decided to Sous Vide cook a few racks of Baby Back Ribs, and then smoke them for a few hours at a low temperature to add some Smokey flavor to them. They turned out great! Thanks to Bob's Smokin' Southern BBQ for providing the Rib Rub and BBQ Sauces that I used in this recipe. This recipe is very easy. Simply remove the membrane from the back of the ribs, and season with your favorite BBQ Rub. Seal in food saver bags and cook in a Sous Vide bath at a temperature of 155 Degrees for 14 -18 hours. Remove Ribs and Shock Chill them in water and ice for a few hours in the refrigerator. Then Smoke the Ribs for 1/2 hour-2 hours at a low temperature until they reach a temperature 140-145 Degrees. Glaze the Ribs with your favorite BBQ Sauce at the end directly over the coals to caramelize. Simply watch my video below to see how easy it is to cook Baby Back Ribs this way.

Here is my review of the Surfit Sous Vide Cooker. Is a budget Sous Vide Cooker worthwhile, or should you pay a little more for a more well known brand? Although I am not endorsed by Surfit, I did receive this Sous Vide Cooker for free in exchange for this review. I did a side by side comparison to the Anova Sous Vide Cooker, which is one of the best selling units available today. I also did a test on both Sous Vide Cookers to see which unit could heat water faster. My final test was to cook a couple of New York Steaks. So is the less expensive Surfit Sous Vide Cooker as good as the Anova Sous Vide Cooker? Watch the video below to find out.

Here is a super simple yet delicious meal you can make in less than 30 minutes. Best part is you prepare it in one pan, so cleanup is also very easy. Ingredients: 1-2 pounds of Pork (may also use ground pork, beef or turkey) 1 Onion 1 Tablespoon Sesame Oil 2 Tablespoons Rice Vinegar 3 Tablespoons Soy Sauce (Low Sodium) 1/2 cup of Green Onion 3-4 Cloves of Garlic, minced 2-3 Tablespoons Ginger, minced 1-2 packages of Cole Slaw Mix Heat Pan over medium heat with a few tablespoons of Olive Oil. Add the Garlic and Ginger, and saute for 5-8 minutes, stirring occasionally. Add the Pork or meat of your choice and stir in. Add the Sesame Oil, Soy Sauce and Rice Vinegar. Continue to saute for a few minutes. Add the Cole Slaw mix and stir in. Reduce heat to low and cover, and allow to simmer till the Cabbage softens, around 5-10 minutes. Serve and garnish with chopped Green Onion, Sesame Seeds and your favorite Hot Sauce. Watch the video below where I show you step by step how easy it is to make this.

Here is a very easy way to smoke some Pork Tenderloins with a Delicious Soy Ginger flavor. Ingredients: 1-2 Pork Tenderloins 1/2 Cup Soy Sauce 1/4 Cup Oil (Olive or Vegetable) 1 Tablespoon Sesame Oil 3 Tablespoons Rice Vinegar 4-5 Garlic Cloves, minced 2-4 Tablespoons Ginger, minced 2 Green Onions, chopped Black Pepper to taste Mix all ingredients together in a bowl. Stir well. Place Pork Tenderloins in a plastic bag and pour marinade mixture into bag. Coat both Pork Tenderloins with mixture, and allow to marinate in refrigerator for 1/2 hour up to 5 hours. Remove Pork Tenderloins from bag. Grill using indirect heat until temperature reaches 142-145 degrees, which should take 45 minutes to one hour. When they reach 120 degrees baste with remaining marinade, and sear for 90 seconds per side to develop a crust. Once they reach temperature remove and cover loosely with foil for 10-15 minutes. Slice and enjoy! Watch my video below, where I show you step by step, how to make this delicious recipe.

Here is a great recipe where I smoke a Tri Tip and use it in my homemade Chili. Ingredients: 1 2-3 pound Tri Tip 1 pound ground Pork 2 large Onions 2 Bell Peppers 1 Jalapeno Peppers (diced and deseeded) 6 Cloves Garlic 4 Tablespoons Chili Powder 4 teaspoons ground Cumin 3 Tablespoons Brown Sugar 1 can Tomato Paste (6 ounces) 1 can Green Chili Peppers (4-6 ounces) 1 bottle or can of Beer (preferably Stout or Porter) 4 cans of Diced Tomatoes (14.5 ounces) 2 cans of Chili Beans 2 cans of Beans (Pinto or Kidney) 2 Beef Bouillon Cubes 2 Teaspoons Oregano 2 Tablespoons Olive Oil Salt & Pepper to taste Chili Pepper Flakes or Hot Sauce of your choice (If Preferred) Smoke Tri Tip at 225-250 degrees for 1-2 hours, or until it reaches an internal temperature of 135 degrees. Allow to cool and cut into cubes. In a large frying pan over medium high heat, cook Ground Pork and the chopped Bell Peppers and Onions. Cook for about 7 to 8 minutes or until the veggies cook down and start to develop some color. Transfer mixture to the Slow Cooker. Add the remaining ingredients. Stir well and cook on low for 7-8 hours, or high for 4-5 hours. Stir and season with salt, pepper to taste. Top with Sharp Cheddar Cheese and Sour Cream. Enjoy! Watch my video below where I show you how to make this delicious recipe, step by step.

George from the company BBQ Dragon was nice enough to send me his Grill Stone and Rotating Grill Grate for free in exchange for a video review. This Grill Stone seems like a perfect way to turn you Kettle Grill into a more efficient Smoker by stabilizing the temperature inside the Grill by evenly distributing the heat, without risking burning whatever you cooking by not allowing it to be exposed to hot charcoal. My first cook I decided to try to cook a Pizza on it. I also decided not to put hot charcoals directly under the Stone, as I was trying to prevent the Stone from getting too hot and burning the bottom of the Pizza Crust. In hindsight I would have used more charcoal to allow the Kettle Grill to heat up to a hotter temperature to allow for faster cooking. I made the Pizza for my son Kyle, and it was a success! He said cooking it on the Kettle Grill gave it a smokey flavor that you normally don't get cooking it in the oven. I look forward to more cooks using the BBQ Dragon Grill Stone, as it seems like an excellent addition to anyone who owns a Kettle Grill. Thanks again to George from BBQ Dragon for providing me with the Stone and rotating Grill Grate free of charge for this review. Click the video below to see me cook a Pizza using the BBQ Dragon Grill Stone.

I decided to add some extra smokey flavor to some pulled pork by smoking both before and after my sous vide cook, and I very very glad I did, as it came out absolutely amazing! Ingredients: 5-8 pound Pork Shoulder (sometimes called Boston Butt) Your favorite BBQ Rub Take the Pork Shoulder and rinse well with cold water. Apply the BBQ rub of your choice on all sides. Smoke for 2-3 hours, or until you are satisfied that a nice dark bark has formed. Remove from smoker and allow to cool for a few minutes for easier handling. Carefully seal in a bag, making sure to double seal on both sides due to the long cook. Place in the Sous Vide bath at 154 degrees Fahrenheit for 18-24 hours. Remove from bath and careful drain off the liquid in the bag. Place Pork Shoulder on rack and allow it to cook down for 20-30 minutes, usually the perfect time to fire up you smoker and allowing it to reach temperature. Smoke the Pork shoulder a second time for 1 1/2-2 hours, or until you are satisfied with the bark that has developed. Remove from smoker and allow to cool for a few minutes to allow safer handling before you shred. Shred the Pork with Claws or two Forks. You may rehydrate Pork with some of the juices you collected earlier when taking out of Sous Vide bags. You may thicken the juice on the stove top to reduce it down a bit, and add your favorite BBQ sauce to thicken up a bit. Enjoy! Watch my video below where I show you the whole process, step by step.

Here is a very easy recipe that you can make with your leftover Ham bone from the Holidays. Ingredients: 1 Ham Bone 2 1/4 Cups of Dried Split Peas 1 Onion, Diced 3 Cloves Garlic, Diced 4-5 Carrots, Sliced 4-5 Celery Stalks, Sliced 1 Teaspoon Marjoram 2 Cups Ham, Cubed 1-2 Tablespoons Black Pepper 6 Slices of Bacon, Diced 2 Quarts (64 Ounces) Low Sodium Chicken Stock Saute Bacon until crispy, set aside. Saute Onion and Garlic for a few minutes in Bacon Fat, and put in bottom of Slow Cooker. Add Ham Bone, 2 Cups of Split Peas and Chicken Stock to Slow Cooker. Cook for a couple of hours on high. After a couple of hours cooking on high remove Ham Bone. Stir in remaining Split Peas, Carrots, Celery, Ham and season with Marjoram and Black Pepper. Continue Cooking for 3-4 Hours on high or 5-6 hours on low. Garnish with Bacon and serve, Enjoy! Watch my video below to see me make this, step by step.