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Here is a very simple way to heat up a precooked Ham using your smoker and a homemade Honey Mustard Glaze. Ingredients: Fully Cooked and Smoked Ham 1/2 Cup of Butter 1/2 Cup of Honey 2 Tablespoons of Dijon Mustard 2 Tablespoons of Stone Ground Mustard 4-5 Crushed Whole Garlic Cloves 1/4 Teaspoon Ground Cinnamon (Optional) 1/4 Teaspoon Ground Cloves (Optional) Remove Ham from packaging and place on rack with tray underneath to catch juices. Heat on Smoker at 225-275 degrees Fahrenheit until Ham reaches an internal temperature of 140 degrees Fahrenheit. Use a Fruit Wood for smoke, Apple or Cherry would be my recommendation. Directions for Honey Mustard Glaze. Combine Butter, Honey and Brown Sugar to saucepan. Add Mustard, Crushed Garlic Cloves, Cinnamon and Cloves and heat over medium heat until simmering. Continue to cook for 10-15 minutes until Glaze thickens. Apply the Honey Mustard Glaze several times when the Ham reaches a temperature of 130 degrees. Continue to Glaze until Ham reaches an internal temperature of 140 Degrees Fahrenheit. Allow to cool for a few minutes before slicing. Watch the video below to see the whole process, step by step.

Here is a very easy recipe to fill you house with amazing aromas on those cold winter days when you don't feel like barbecuing outside. Ingredients: 4-5 pound Beef Chuck Roast 1 Onion 2 Green Peppers 2-4 Cups Beef Broth (Reduced Sodium) 2-3 Tablespoons Worcestershire Sauce Salt, Pepper, Onion and Garlic Powder Season the Chuck Roast with Salt, Pepper, Onion and Garlic Powder, making sure to cover all sides. Let sit at room temperature for 20-30 minutes or smoke for 2-3 hours. (Smoking is optional) Dice Onion and Green Peppers and put into Slow Cooker. Place the Chuck Roast on Top. Add some Worcestershire sauce on top, as well as a couple cups of Beef Stock. Cook on High for 2-3 hours or Low for 6-8 hours, or until beef it cooked enough to easily shred. Place Shredded Beef Back in Slow Cooker, add Mushrooms and continue to cook for up to an hour or so until mushrooms are cooked. Serve and Enjoy! Watch my video below where I show you how to make this, step by step.

Here is a very easy way to make some delicious Beef Fajitas with your Sous Vide machine. Ingredients: 2 Pounds Steak (Skirt, Flank or Flap Meat) 2 Small Yellow Onions 4-5 Peppers (Red, Yellow, Orange and Green) Juice from 2 Limes 1 1/2 Tablespoons Olive Oil 4 Garlic Cloves, Minced 4-5 Tablespoons Chopped Cilantro 2 Teaspoons Cumin 1 Teaspoon Cayenne Pepper 1 Teaspoon Salt 1 Teaspoon Pepper 2 Tablespoons Cilantro and Lime Seasoning (Optional) Prepare Marinade by mixing all the ingredients. Place Steak in bag and coat well with the Marinade. Chop Onion and Peppers and place in separate bag, vacuum seal if possible so it won't float. Cook Steak and Onion and Peppers for 2 Hours at 132 Degrees Fahrenheit. When done drain liquid from both bags. Saute Onion and Peppers in hot frying pan with a few Tablespoons of Olive Oil. Cook for 3-5 minutes in pan, stirring occasionally. Add Steak and continue to cook and stir for a few more minutes. Make Tacos or Burritos and top with your favorite toppings and enjoy! Watch my video below to see the whole process, step by step.

Here is a very easy and simple way to prepare some delicious smoked sous vide prime rib, without stressing over cooking it wrong. Sous vide cooking guarantees it will come out perfect every time. Ingredients: Prime Rib Roast (3-8 pounds) Rosemary Thyme Kosher Salt, Pepper and Garlic Powder 2-3 Garlic Cloves Olive Oil Beef Stock Apply a heavy dose of Kosher Salt to your Prime Rib Roast. Next apply Black Pepper and Garlic Powder. Cold Smoke for 2 hours to allow Prime Rib to soak up some smoke. Saute some Olive Oil in a pan. Add 2-3 Cloves of Garlic and saute for a few minutes. Add some fresh Rosemary and Thyme, and continue to saute. Place Prime Rib in Food saver bag and add the Garlic, Rosemary and Thyme. Seal and cook in the Sous Vide at 136 degrees Fahrenheit for 6-11 hours. Remove from bag and dry off with paper towels. Take bag liquid and saute in pan for a few minutes. Add a couple of cups of Beef Stock, and strain. Serve as Au jus along with Prime Rib. Place Prime Rib Roast on rack and Broil in the oven at 500-550 degrees Fahrenheit for 10-15 minutes, rotating roast a couple of times to ensure even browning. If you over has a convection fan by all means use it. Slice Prime Rib and serve with Au jus and Horseradish for a dish that will surely impress your family and friends. Click the video below to watch me make this step by step.

Here is a very simple and easy way to cook and smoke a turkey on the Pit Barrel Cooker. Rub turkey with olive oil and apply seasoning on your choice. Fresh chopped Rosemary and Thyme also are perfect to add some additional flavor. Hang in Pit Barrel Cooker and check temperature every hour, until turkey reaches an internal temperature of 165 degrees. If you desire crisper skin crack lid an inch or so to allow the temperature to increase, just keep an eye on it. Once turkey reaches 165 degrees remove and cover with foil for 15-30 minutes to rest. Slice and enjoy! Click the video below to see the whole process, step by step.

Here is a very easy recipe that will impress your friends at your next get together. Ingredients: 2 large Avocados 1 pound Ground beef BBQ Rub of your choice 1 Cup Cheese of your Choice 1 pound thin sliced Bacon BBQ Sauce of your choice Slice Avocados in half and remove the pit and the skin. Stuff the cavity with small blocks of cheese of your choice. Sprinkle your favorite BBQ seasonings on the top and place the pieces together. Take a half pound of ground beef and flatten on a cutting board. Place the Avocado in the beef and gently cover the avocado completely with the beef. Season again with your rub. Now wrap each Avocado with 4-5 slices of thin cut Bacon, trying to completely cover each Avocado. Season again with your favorite rub. Smoke over indirect heat for 1 1/2 -2 hours at 225-250 degrees. During the last 30 minutes baste each Avocado with your favorite BBQ Sauce. Slice and Enjoy! Click the video below to see me make this step by step.

Here is a very simple and easy way to make some delicious Smoked Tri Tip, with the help of your Sous Vide machine. Season your Tri Tip with the rub of your choice. Allow the meat to absorb the salt from the rub for at least half an hour, or overnight. Smoke your Tri Tip using the smoking method you prefer. Cold smoking or hot smoking at a low temperature, not letting the temperature of the Tri Tip to rise past 125 degrees. Vacuum seal your Tri Tip in a bag and cook in a Sous Vide bath for 3-6 hours at 135 degrees Fahrenheit. Larger Tri Tips should be cooked at least 3 hours, or longer if time allows. Remove Tri Tip and dry off completely with paper towels. Sear over hot grill for 90 seconds to 2 minutes on each side. You may also sear in a hot Frying pan or in the oven using your broiler. Slice and enjoy! Click on my video below to watch me make this step by step.

Here is a foolproof way to cook some of the best Smoked Chicken you have ever tasted. So easy to do as well. Just follow my simple directions. Ingredients: Whole Young Chickens (4-6 pounds) Seasoning of your choice. Cut Chickens in half using Kitchen Shears or a Knife. Apply the Seasoning of your choice on both sides of the Chicken Halves. Vacuum Seal in bags. Heat Chicken for 3-4 Hours in the Sous Vide at 145 Degrees Fahrenheit. Remove bags and Chicken and dry off with paper towels. Apply additional seasonings if necessary. Prepare grill or Pit Barrel Cooker. Hang Chicken Halves in Pit Barrel Cooker. Add a chunk of Wood of your choice and allow fire to heat up. Place lid sightly ajar to allow the temperature to get hot. Smoke for 25-45 minutes or until Chicken Skin is Crisp and Browned. Remove Chicken and allow to cool for a few minutes. Slice and Enjoy! To watch me show you the whole process step by step, just watch the video below.

Here is an easy way to add a new level of flavor to your Pork Chops, Curing them! It is very easy to do and you will be very happy with the results. First mix together the Curing solution. Pop's Brine Mix the following ingredients with one gallon of water. 1/3-1 Cup of Kosher Salt 1 Cup White Sugar 1 cup Brown Sugar 1 Tablespoon Pink Curing Salt 1 Package Pickling Spice (Optional) Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse pork chops in the brine for 3-4 days in a non reactive container. For quicker results inject pork chops with cure solution. After pork loin has been cured remove from solution. Rinse well with cold water. Dry pork chops off with paper towels, and allow to complete dry out by placing the pork chops in the refrigerator for at least an hour, or overnight. Smoke pork chops at 225 degrees using Apple and Hickory wood for 2-3 Hours, or until internal temperature of pork chops reaches 145 degrees Fahrenheit. Enjoy! If you want to watch me make this, step by step, simply watch the video below.

Here is a delicious recipe for a Keto BBQ Pulled Pork Sandwich which has only 8 Grams of Carbohydrates. Recipe for Keto Coleslaw Ingredients: 14 ounce bag Coleslaw Mix 1 cup Mayonnaise 2 tablespoons Heavy Cream 1 teaspoon prepared Yellow Mustard 1 teaspoon Garlic Salt 1 teaspoon Black Pepper 1 Tablespoon Green Onion Add the coleslaw mix to a food processor fitted with the blade attachment and pulse until you have small chunks of coleslaw. Remove from the food processor and add to a mixing bowl. Add the mayonnaise, heavy cream, mustard, garlic salt, pepper, and chives to a small bowl and whisk together until smooth. Pour the coleslaw dressing over the coleslaw mix and stir to combine. Serve immediately or cover and store in the fridge for up to 3 days. Recipe for Low Carb Hamburger Buns Ingredients: 1 1/2 cup Mozzarella Cheese 2 oz Cream Cheese 1 Large Egg 1 1/2 cup Almond Flour 1 tbsp Baking Powder Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth. Add the dry ingredients and process until a dough forms. It is very sticky! If it's too sticky to handle, let it cool for a few minutes. Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment. Place cheap-o metal pan at the bottom of the oven. When oven is ready, remove the hamburger bun dough from the freezer and divide into 5 equal pieces. Lightly oil hands and roll each portion into a ball. Drop onto the parchment paper and gently flatten slightly with your hand, while still retaining a domed shape. (You will have to experiment with how much to flatten because it's hard to explain accurately.) Place 6 ice cubes in the metal pan at the bottom of the oven. Then place the rolls into the oven. This will help the rolls rise and spread. Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy. Keep burger buns in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well. To see me make this recipe step by step simply watch my video below.

Here is a very simple recipe to make some Delicious Smoked Sea Scallops wrapped in Bacon. Ingredients: 1-2 Pounds of Sea Scallops 1 Pound of Bacon 1 Lemon 1 Tablespoon Olive Oil 1 Tablespoon Smoked Paprika Salt, Pepper and Garlic Powder to Taste Place the scallops down into a gallon sized ziptop bag and pour about 1 Tablespoon of olive oil down into the bag. Season with Salt, Pepper, Garlic Powder and Smoked Paprika, and squeeze the juice of half a Lemon in bag as well. Mix well with hands and let marinate in Refrigerator for 1/2 Hour to an Hour. Wrap Scallops in Bacon and cut to size. Try to use cooked Bacon from the Sous Vide method for best results. (147 Degrees for 8-24 Hours) Arrange on Smoker Rack and Season one last time with Smoked Paprika and Black Pepper. It is imperative that these scallops cook at a low temperature to give them time with the smoke and to make sure that they do not get done too quick or overcook. Set up your smoker for cooking at about 210 to 220°F. Smoke for 45 Minutes to 1 Hour, or until internal temperature reaches 145 Degrees Fahrenheit. Bacon Cream Sauce Ingredients: 1 Stick of Butter 1 Cup of Heavy Cream Juice from Half a Lemon 1/2 Cup of Parmesan Cheese 2-3 Slices of Bacon 1 Tablespoon Olive Oil Cut Bacon into small pieces. Saute in Olive Oil until done. Remove and add Butter, Cream and Parmesan Cheese. Reduce heat and stir until reduced by half. Add Bacon pieces and mix in. Serve Smoked Sea Scallops with Bacon Cream Sauce. Enjoy! Watch my Video below where I show you the whole process, step by step.

Here is a very simple recipe for some Delicious Sous Vide Stuffed Bacon and Blue Cheese Burgers. Ingredients: 2 Pounds of Ground Beef 4 Ounces of Cream Cheese (1/2 Package) 4 Ounces of Bacon Bits 4 Ounces of Blue Cheese Crumbles Salt, Pepper and Garlic Powder to taste Shape Ground Beef into 8 1/4 pound balls. 4 Should be slightly larger, which will be for the base of the Burgers. Using a Burger Press fill the center with both cheeses and Bacon. Carefully place Burgers into Freezer Bags. Freeze for an half hour to firm up if required. Cook Burgers Sous Vide for 2 Hours at 135 degrees Fahrenheit. Carefully Remove from Bags and dry off with Paper Towels. Grill or Fry Burgers over High Heat for 90-120 Seconds on each side to Crisp outside of Burger. Top Burgers with more Blue Cheese and add Toppings of your choice. Enjoy! Watch my video below that shows you step by step how to make these Delicious Burgers!