Here is a great way to cook Bratwursts that guarantees that they are juicy and full of flavor. Perfect for when you invited guests over to a BBQ, as you can serve them when people are hungry. Ingredients: Fresh Bratwursts or Sausages of your choice. 1 Onion 1 Green Pepper Butter Olive Oil Salt and Pepper Sauerkraut (optional) Chop up Onion and Pepper. Place in Bag with a Tablespoon of Olive Oil and some Salt and Pepper. Vacuum seal in bag with a few Spoons to help weight back down and prevent floating. Vacuum seal Bratwursts in bag as well. Cook in Sous Vide bath at 160 degrees for 45 minutes or up to 4 hours. Remove Onions and Peppers and Saute under medium high heat for a few minutes. Then add some Butter and continue cooking until they are soft and cooked to your liking. Saute Bratwurst in some Olive oil. Saute for a few minutes, and turn them over and push the sides down as well to evenly brown on all sides. Serve with Sauerkraut and Mustard and enjoy! Watch my video below to see the whole process step by step.

Here is a very easy way to make some Delicious Pork Chops seasoned with Garlic & Rosemary. Ingredients: Pork Chops (the Thicker the better) Kosher Salt Black Pepper Rosemary Garlic (minced) Stick of Butter Olive Oil Season Pork Chops with Salt and Pepper. Allow to sit at room temperature while you saute some Butter and add some minced Garlic with some chopped Rosemary. Simmer for 2-3 minutes. Pour the Butter mixture into the bag with the Pork Chops. Cook in the Sous Vide bath at 144 degrees for 2-4 Hours. Remove from bag and dry off completely. Saute in a few Tablespoons of Olive Oil at a medium high heat to create a nice crust. After a few minutes flip the Chops over. Add the liquid from the bag and some more Butter and Rosemary, and continue to saute for another minute or two, until a nice crust is formed. Slice and Enjoy! Watch my video below where I show you how to make this dish step by step.

Here is a very simple yet Delicious Keto Friendly recipe that will impress your family and friends. Ingredients: 2 tbsp. extra-virgin olive oil 1 lb.shrimp, peeled, de-veined, and tails removed Kosher salt Freshly ground black pepper 3 tbsp. butter 3 cloves garlic, minced 1 1/2 cup of halved cherry tomatoes 3 c. baby spinach 1/2 c. heavy cream 1/4 c.freshly grated Parmesan 1/4 c.basil, thinly sliced Lemon wedges, for serving (optional) Place Shrimp in Freezer bag with a few slices of lemon. Cook sous vide at 130 degrees for 20-40 minutes. Make sure not to cook longer than 40 minutes. Melt some butter in a pan and stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Stir in heavy cream, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, garnish with more basil and squeeze lemon on top before serving. Watch the video below where I show you, step by step, how to make this delicious recipe.

Here is my recipe for Alabama White Sauce. Traditionally it is served with Chicken, but it can also be used in a wide variety of dishes. It can be used as a marinade or as a dipping sauce. If you have never tried it I would highly recommend you do. Ingredients: 2 cups Mayonnaise 1/2 cup Apple Cider Vinegar 1/4 cup prepared Horseradish 2 tablespoons fresh Lemon Juice 1 1/2 teaspoons ground Black Pepper 2 teaspoons Mustard 1 teaspoon Salt 1/2 teaspoon Cayenne Pepper 1/4 teaspoon Garlic Powder Mix Mayonnaise, Vinegar, Horseradish, Lemon Juice, Black Pepper, Mustard, Salt, Cayenne Pepper, and Garlic Powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use. You may brush this Sauce on your Chicken during the last few minutes of cooking, as well as serve on the side as a dipping sauce. Watch my video below where I show you how to make this recipe, step by step.

Today I checked out a new Rub from Trader's Joe's, the Coffee & Garlic BBQ Rub. I also get to check my new Propane Torch for searing. So very easy and basic. Apply the Rub to the Tri Tip, and vacuum seal in some bags. Cook Sous Vide at 135 degrees for 4-6 hours. When finished remove from bag and dry off the surface of the meat with paper towels. Sear with your torch for 30-45 seconds per side, or until a nice crust is formed. Slice and enjoy! Watch the video below to see the whole process, step by step.

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.