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Here is my recipe for slow cooker beef stew. Ingredients: 3-4 lbs of Chuck Roast, cut into bite size pieces 1/2 cup of All Purpose Flour 3 Tbsp of Olive Oil 2-3 Onions, cut into bite size pieces 4-5 Potatoes, cut into bite size pieces 1 cup of Red Wine 5 Carrots, cut into bite size pieces 4-5 Stalks of Celery, cut into bite size pieces 4 Cloves of Garlic, chopped 1/4 cup of Tomato Paste 3-4 cups of Beef Broth 2 Tablespoons Worcestershire Sauce 2-3 Bay Leaves, dried or fresh 1 Tbsp of Fresh Thyme 1 Tbsp of Fresh Rosemary, minced 2 cups of Frozen but thawed Baby Peas 2-3 Tablespoons butter Salt and Pepper to taste Cornstarch (if required to thicken the stew) Add the oil to a large pot and preheat it over high heat until the oil is so hot that it starts to smoke a little. Add the beef and cook it for a few minutes or until seared well on all sides. Remove from the pan and place in slow cooker. Turn on slow cooker to high to allow it to warm up. To the same pan add a couple Tablespoons of butter, and add one small onion, one celery stalk, and a few cloves of garlic and cook for about 10 minutes or until the onions begin to brown. Reduce heat and add the Worcestershire sauce, tomato paste, rosemary, thyme and the wine. Simmer for a few minutes using a wooden spoon, scrape the pan to lift off all those browned bits. Pour the mixture over the beef in the crock pot, stir well. Add bay leaves, a couple cups of beef broth, and season with salt and pepper. Cook on high for 1-2 hours, checking on it periodically. Add your remaining vegetables that are cut into bigger bite size piece. Onions, celery, carrots and potatoes. Stir well. Add more beef broth if necessary. Cook on low for 3-4 hours. After a few hours taste for seasoning and adjust if you feel necessary. Add additional salt, pepper, garlic and Worcestershire sauce until it is seasoned the way you like it. Check the stew and determine if you feel it needs to be thickened. If it does mix a few ounces of beef stock and a few Tablespoons of stew gravy to a bowl. Mix in a couple spoonfuls of corn starch and stir. Add mixture to slow cooker and stir in. Last step is to stir in the frozen peas. Let cook for around ten additional minutes or until the peas are heated up. Serve in bowls with fresh bread for a wonderful hearty and delicious meal the whole family will love. Click the video below to see the whole process, step by step.

Here is a easy recipe for Carnitas, (Mexican Pork) that you can make in your Slow Cooker. Also included is a recipe for Pico de Gallo. Ingredients: 4-5 pound pork shoulder roast 2 small onions 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons ground cumin 1 teaspoon crumbled dried oregano 1 teaspoon ground coriander 2-4 bay leaves 1-2 cups chicken broth Mix together salt, garlic powder, cumin, oregano, and coriander in a bowl. Chop onions and place on bottom of slow cooker with bay leaves, and place pork on top. Coat pork with the spice mixture. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture. Cover and cook on Low until the pork shreds easily with a fork, about 6-10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat. If you prefer crispy pork, lay it on a cookie sheet and broil in oven at 400 degrees for 10-15 minutes. Use broth to re-moisten pork. Pico de Gallo Ingredients: 1 large tomato, cored, seeded, and coarsely chopped 1 white onion, coarsely chopped 2 limes, juiced 1/4 cup chopped cilantro Salt and freshly ground black pepper Mix ingredients together and season, to taste, with salt and pepper. Click the video below to see how easy it is to make such a delicious meal.

A very basic recipe for delicious savory pork loin. Ingredients: 4 Tablespoons salt 1 Tablespoon Pepper 2 teaspoons garlic powder 2 teaspoons chili powder Apple wood Combine the salt, brown sugar, garlic power and chili powder. Drizzle the pork loin with olive oil. Apply the dry rub to the pork loin, making sure the loin is completely covered. Let rest for 30 minutes while the smoker heats up. Place the loin in the center of the smoker. Cook at 200-225 degrees until internal temperature on loin reaches 145 degrees, which should take 2-3 hours. Remove the loin and tent with foil. Let rest for 20-30 minutes, Slice and enjoy! Click on the video below to see exactly how you make this with step by step instructions.

Here is a very simple way to smoke a Bone-In Turkey Breast. Remove from package and rinse off. Dry off with a paper towel. Apply rub of your choice. Arrange grill for indirect cooking. Place wood chunks or chips in coals to get additional smoke flavor. Allow to cook for 2-4 hours, when it reaches a temperature of 160-162 degrees. Remove and cover with foil for 15-30 minutes. Carve and serve. For full detailed instructions on this recipe simply watch the video below.

Apple-Smoked Cured Pork Belly, (Bacon) with the Smoke Hollow Pro Series Smoker. Ingredients: 1/2 cup kosher salt 1/2 cup apple butter 1/4 cup firmly packed brown sugar 1 Tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon allspice 1 teaspoon curing salt 4-5 pound pork belly (skin removed) In a bowl combine the salt, apple butter, brown sugar, cinnamon, nutmeg, cloves and curing salt. Put the pork belly in a 2 gallon zip-top bag. With the fat side up apply 1/3 of the paste, and rub in. Turn the pork belly over and apply the remaining paste and rub in. Seal the bag and place in the refrigerator for 7 days. Turn the pork belly over once a day. After 7 days remove the pork from the bag and rinse off with cold water. Slice off a small piece and fry to taste for salt content. If too salty soak in cold water for 2 hours. After pork belly has been rinsed and soaked, dry off and place it on back in the refrigerator overnight to dry out. This process will allow the meat to form a thin coating called a pellicle, which will allow the smoke to stick to the pork. Heat up the smoker using apple wood to 190-225 degrees. Cook the pork belly fat side down for 2-3 hours, or until internal temperature reaches 150 degrees. Remove the pork belly and let cool. From this point you can slice it up and cook it, or wrap it in plastic wrap and store in the fridge for up to 10 days. Frozen it can last for 3 months. As always I have made a video showing you how, step by step, to make your own homemade Apple-Smoked Bacon at home. Click on the video below to watch.

Check out how easy it is to make some delicious Corned Beef, Sous Vide Style. Rinse off Corned Beef with cold water to remove salty brine. Allow to air dry for a few minutes. Sprinkle spice packet on both sides, and seal in bag using a vacuum sealer. Cook the Corned Beef for 48 hours at 140 degrees. Remove, slice and enjoy! Watch the video below to see how easy it is to make some delicious Corned Beef Sous Vide Style.

This video is me unboxing, assembling and cooking on the Member's Mark Charcoal Kettle Grill. Watch my video below to see my thoughts on my new Member's Mark Kettle Grill.

Here is a very easy yet delicious way to cook Prime Rib with your Sous Vide machine. Ingredients: Prime Rib Kosher Salt Black Pepper 4-6 Garlic Cloves Olive Oil Rosemary Rub Prime Rib with Salt and Pepper. Saute Garlic Cloves and Rosemary in Olive Oil. Vacuum seal Prime Rib in bag with Garlic and Rosemary. Place in Sous Vide bath at 137 degrees for 6-8 Hours. Remove and dry off with paper towels. Roast in over set at 475-500 degrees for a few minutes on each side to crisp up. Slice and enjoy! Watch my video below to see the whole process.

Let me show you how easy it is to make some delicious Cedar Plank Salmon on your gas or charcoal grill. Soak Cedar wood planks in cold water for at least one hour. Place Salmon on plank, and season with salt, pepper, brown sugar, dill and lemon slices. Cook on grill covered for 20-35 minutes, or until Salmon flakes easily with a fork. Enjoy! Watch the video below where I show you, step by step, how to make this delicious Salmon.

Let me show you how easy it is to make some delicious smoked chicken wings on your Pit Barrel Cooker, or charcoal or gas grill. Ingredients: Chicken Wings Rub of your choice, or just salt & pepper BBQ Sauce of your choice Sriracha Hot Sauce Coat wings with rub of your choice, or at least a good dose of salt & pepper. Place the wings on the grill, allowing enough space between pieces. Cover and cook for 30-45 minutes. Flip wings over and apply a nice amount of your favorite BBQ Sauce mixed with some Sriracha Hot Sauce. Continue cooking for another 30-45 minutes. Flip wings over one last time, apply final dose of sauce, and let caramelize on wings. Remove and Enjoy! Watch the video below to see how easy it is to make some delicious Smoked Chicken Wings!

Let me show you how to make the Ultimate Bacon Cheeseburger, Sous Vide Style! I cooked mine at 135 degrees for 2 1/2 Hours, perfect medium. Watch the video below to see how easy it is to make the perfect Bacon Cheeseburger.

Watch me demonstrate how easy it is to grind your own Fresh Beef at Home. I am using a KitchenAid Mixer with the Grinder Attachment. Watch the video below to see my demonstrationon using the KitchenAid Grinder.