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Here is a very easy yet delicious way to make Smoked Salmon, with an Apricot Dijon Glaze. Brine recipe: 3 parts Brown Sugar 1 part Kosher Salt Apricot Dijon Glaze: (enough for 1-1 1/2 pounds of Fish) 1/4 Cup Apricot Preserves 1 Tablespoon Stone Ground Mustard 1 Tablespoon Dijon Mustard 1 Tablespoon Soy Sauce (Low Sodium) 1 Tablespoon Lime Juice 2 Teaspoons Grated Ginger 2 Teaspoons Grated Garlic Mix enough brine using the formula above to cover the fish completely in a non reactive dish. Let fish sit in the brine for 8-10 hours. Rinse fish under cold water to remove the brine. Place salmon on racks and allow to sit for 45 minutes to 2 hours to allow a pedicle to form on the surface of the fish. It will appear tacky and sticky to the touch once this pedicle has formed. Smoke at 190-200 degrees until fish reaches an internal temperature of 150 degrees, which should take 1-2 hours. Glaze the Salmon with the Apricot Dijon Glaze a few times during the last 30-45 minutes of cooking time. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Watch my video below to see me do the whole process, step by step.

Here is a very simple yet delicious recipe for Pork Chops that needs only 5 ingredients. Ingredients: 1 1/2 Tablespoon Kosher Salt 1 Tablespoon Black Pepper 1 Teaspoon Chili Powder 1 Teaspoon Garlic Powder 1/2 Cup Honey Mix the dry spices together. Generously sprinkle spice mixture all over the Pork Chops. Place in refrigerator for 1/2-1 hour. Cold Smoke Pork Chops for 1-1 1/2 hours, or until Pork Chops have slightly changed color and absorbed some smoke. Remove and seal in bag. Cook Sous Vide at 144 degrees Fahrenheit for 2-4 hours. If Pork Chops are thicker than 1 inch cook for 3-4 Hours. Remove from bag and dry off completely with paper towels. Apply second dose of Spice Rub. Coat Pork Chops with Honey, and heat for 1 minute on each side on grill or oven. Slice and Enjoy! Watch my video below to see the whole process from beginning to end.

I do a comparison of Curing vs Brining, to settle the age old question, To Cure or not to Cure? Is it worth the extra time to Cure? Pop's Brine: 1 Gallon Distilled Water 1/3-1 Cup of Kosher Salt 1 Cup of White Sugar 1 Cup of Brown Sugar 2 Tablespoons of Pickling Spice (Optional) 1 Tablespoon of Curing Salt ( Prague Powder No# 1) Mix all ingredients together in a non-reactive container, stirring constantly until all particles have completely dissolved. Inject Curing solution into Chickens, making sure to get all areas to ensure proper Curing. Soak Chickens in the Curing solution for 2-3 days in your refrigerator. Remove and rinse off very well. Dry off Chicken with paper towels, and allow to air dry in the refrigerator for at least an hour. Apply Rub of your choice. Smoke Chicken for 1 1/2-2 hours, or until Chicken reaches an internal temperature of 165 degrees. Enjoy! Click the video below to see me guide you through the whole process, step by step.

Check out how easy it is to make Sous Vide Surf and Turf, Loster Tails and Tri-Tip. Season Tri-Tip with seasonings of your choice. Vacuum seal in bag and place in refrigerator for several hours or overnight if possible. Prepare Lobster Tails by cutting along the back of the tail and gently removing meat. Lightly season with Salt & Pepper. Place meat back into shells and add butter and some lemon juice on top. Place in Ziploc Freezer bag covered with lemon slices, to prevent sharp edges of tails from puncturing the bag. Sous Vide cook Lobster Tails for 45 minutes at 140 degrees Fahrenheit. When done remove bag and place in container with cold water and ice, and store in refrigerator until later. Sous Vide Cook Tri-Tip at 135 degrees Fahrenheit for 3-6 hours. Remove from bag and dry completely off with paper towels. Grill Tri-Tips over direct heat on grill for 2-3 minutes per side, or until a nice crust in formed. Grill Lobster Tails over indirect heat for 5-8 minutes, or until warmed up. Enjoy! For more detailed instructions just click below to watch my video showing you how to make this, step by step.

Check out how easy it is to make Smoked Shrimp Scampi. Ingredients: 2-3 Pounds of Shrimp (Bigger is Better) 2 Sticks of Butter (1/2 Pound) 2 Tablespoons Minced Garlic Old Bay Seasoning 1 Lemon Fresh Parsley, chopped Salt & Pepper Arrange Shrimp in a pan. Sprinkle generously with Old Bay Seasoning. Finish by applying Salt & Pepper. Melt Butter in pan or measuring cup. Add Garlic and fresh Parsley, stir well. Squeeze Lemon Juice from Lemon into Butter mixture. Pour Butter over mixture and stir until all the Shrimp are well coated. Smoke in Smoker at 225-250 degrees Fahrenheit for 10-15 minutes. Stir and check shrimp to see how done they are. Continue to smoke for a total time of 20-40 minutes, or until Shrimp changes color and in done. Squeeze additional Lemon on Shrimp and Garnish with additional Parsley. Serve immediately over Pasta or Rice. Enjoy! Watch my video below to see the whole process, step by step.

Let me show you how easy it is to make a Pork Stuffed, Bacon Wrapped, Smoked Pineapple, otherwise know as a Swineapple. Ingredients: Pineapple Pork (Tenderloin, Chops or Boneless Ribs) Rub of your choice Thick Cut Bacon Skewers Slice Pork into small pieces and season with Rub of your choice. My homemade rub has: 4 Tablespoons Salt 1 Tablespoon Black Pepper 2 Teaspoons Garlic Powder 2 Teaspoons Chili Powder Place Pork in Freezer bag and cook sous vide at 136 degrees for 1-3 hours. When done cool with water and ice, and place in refrigerator for at least an hour. Slice top off Pineapple and core out center. Save juice for glaze later. Stuff Pork inside Pineapple and secure top of Pineapple with skewers. Wrap Pineapple with Bacon Weave, secure with additional skewers to help bacon remain in place. Smoke for 1-2 hours at 225-250 degrees, or until Bacon is brown and crispy. Slice into pieces and enjoy! For more detail instructions simply watch my video below.

Here is a very simple and easy way to make some delicious Sous Vide Tequila and Lime Chicken Fajitas. Ingredients: 4-6 Boneless and Skinless Chicken Breasts 2 Yellow Onions 4 Bell Peppers (Red, Green, Yellow or Red) 2 shots of Tequila (3 ounces) 3 ounces of Honey 3 ounces of Lime Juice 2 1/2 Tablespoons of Olive Oil 2 Tablespoons of Chili Powder 3 Teaspoons of Cumin 3-4 Garlic Cloves, diced 2 Teaspoons Salt 1 Teaspoon Black Pepper 1 Teaspoon Red Pepper Flakes (or Cayenne Pepper) 1 Handful of Cilantro Slice Bell Peppers and Onions into long strips. Slice Chicken Breasts into long strips as well. Combine all spices, olive oil, tequila, honey, and lime juice in a small bowl. Stir until mixed together well. Place Chicken strips into plastic bag, and pour Spice mixture into bag. Mix together until Chicken strips are coated well. Place Peppers and Onions in separate plastic bag. Add 1/2 Tablespoon of Olive Oil, and some Salt and Pepper. Cook Chicken and Pepper and Onions in Sous Vide bath at 149 degrees Fahrenheit for 2-3 hours. Remove from bath when done. Saute Peppers and Onions in frying pan over medium high heat for 2-3 minutes to crisp up. Drain liquid from Chicken and remove Cilantro. Add Chicken to frying pan and continue cooking for a few minutes. Serve immediately while still sizzling. Make Tacos or Burritos, and top with Salsa, Cheese and Sour Cream. Enjoy! Watch my video below where I show you the whole process, step by step.

Here is a foolproof way to make a delicious Smoked Sous Vide Beef Brisket. Ingredients: Beef Brisket (Whole Packer, Point of Flat) Kosher Salt Ground Pepper Trim Brisket. Apply even amounts of Salt and Pepper on Beef Brisket. Cold Smoke Brisket for 2-3 hours, or until it takes on a nice smokey color. Vacuum Seal inside bag and cook Sous Vide for 24-36 Hours at 155 Degrees Fahrenheit. Remove from bag, dry off and apply a light dose of Salt and Pepper. Heat slowly on Smoker, Grill or Oven at 225-275 Degrees Fahrenheit for 2 1/2 -3 Hours, or until nice Bark forms on Brisket. Slice and Enjoy! To see my video showing you the whole process, step by step, just click the play button below.

Here is a Delicious way to make some Juicy Smoked Drunken Drumsticks. Ingredients: Chicken Drumsticks 1/2 Cup Brown Sugar 1/2 Cup Kosher Salt 40 Ounces Water 2-12 Ounce Beers Chicken Rub BBQ Sauce Make Brine by adding Salt and Brown Sugar to Water. Stir until dissolved. Add 24 Ounces of Beer and continue to stir. Soak Chicken Drumsticks in Brine for 2-3 Hours. Remove from Brine and Rinse well. Dry off with Paper Towels. Apply Chicken Rub of your choice. Smoke for 1 1/2 - 2 Hours, or until internal temperature reaches 166 degrees Fahrenheit. Mix BBQ Sauce and Beer together, and apply to Chicken Drumsticks for last 20 minutes to form a nice glaze. Eat and Enjoy! Watch my video below to see the whole process.

Here is a delicious way to smoke some Mexican Style Pork Carnitas. Ingredients: 4-5 pound Pork Shoulder Roast 1 Onion 1 Orange 1 Lime 2 teaspoons Salt 2 teaspoons Garlic Powder 2 teaspoons Ground Cumin 1 teaspoon Crumbled Dried Oregano 1 teaspoon Ground Coriander Mix together salt, garlic powder, cumin, oregano, and coriander. Apply to all sides of Pork. Smoke Pork for 2-3 hours, or until a nice dark bark in formed. Chop Onion and slice Orange and Lime. Place Pork in bag and cover with some spice mixture. Place Onion Slices and Limes and Orange Slices in the bag as well. Add a small amount of Orange Juice. Seal in bag. Sous Vide at 165 Degrees Fahrenheit for 12-24 Hours. Remove from bag and drain liquid. Save liquid to re-moisten Pork after it is shredded. Make Tacos, Burritos or anything else you desire with this delicious Smoke Pork Carnitas. Watch my video below to see how easy it is to make Smoke Sous Vide Pork Carnitas.

Here is an Awesome Recipe for taking your Meatloaf to the Next Level. Ingredients: 2 Pounds Ground Beef 1 Pound Ground Pork 3/4 Cup of Panko Bread Crumbs 4-5 Cloves of Garlic, Diced 3/4 Red 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 6-8 Ounces of Pepper Jack Cheese 1-2 Pounds of Sliced Bacon Glaze Recipe: 1 Cup Ketchup 1/2 Cup Packed Brown Sugar 1/2 Cup of Whiskey 2 Tablespoons Steak Rub Dash of Hot Sauce Dash of Worcestershire Sauce Blend Meatloaf Ingredients in large Bowl, being careful not to Over mix, Gently Blend. Layer a Loaf Pan with Plastic Wrap, and fill half way with Meatloaf Mixture. Place long slices of Pepper Jack Cheese in center of Mixture, and continue filling pan until full. Make sure Cheese is completely covered on all sides. Place in Refrigerator for 20-30 Minutes, to allow to cool and firm up. Mix Glaze Ingredients in a owl. Stir until well blended. Make Bacon Weave as per Instructions in the Video. Place Bacon Weave in Freezer for 20-25 Minutes to Slightly Harden. Place Meatloaf on edge of Bacon Weave. Glaze Meatloaf with Light Coating of Glaze, and proceed to wrap Meatloaf with Bacon Weave. Smoke with Hickory Wood for 3-4 Hours, or until Internal Temperature reaches 160 Degrees Fahrenheit. When Meatloaf reaches 145-150 Degrees Fahrenheit Glaze Meatloaf with remaining Glaze. Allow to Caramelize. Remove from Smoker and allow to rest for 10- Minutes. Slice and Enjoy! For more detail instructions on how to make this Delicious Recipe simply watch my video below.

Here is a very easy way to make perfect potatoes, without worrying about over cooking them. Load them up with whatever toppings you desire, and impress your family and friends. Ingredients: 2 pounds of potatoes (Yukon Gold or Baby Red preferable) 3-4 Cloves of Garlic, Minced 4-5 Tablespoons of Heavy Whipping Cream 5-6 Slices of Bacon, shredded into small pieces 4-6 Ounces of Butter 4-6 Ounces of Cream Cheese 4-6 Ounces of Cheddar Cheese Salt & Pepper Wash Potatoes and place inside Food saver Bag. Add remaining ingredients, adjusting amounts to suit your taste. Sous Vide in Water Bath at 185 Degrees Fahrenheit for 1 1/2-2 Hours. Remove and and place on hard surface. Wearing Gloves of using Oven Mitts gently Smash Potatoes to desired consistency. Cut bag open and empty into Oven Safe Dish. Sprinkle Bacon and Cheese on top. Broil in Oven at 400 Degrees Fahrenheit for a few minutes until top Cheese is Melted. Enjoy! Click on my Video Tutorial below for step by step instruction on making this delicious dish.