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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.

Here is a very easy way to perfectly cook a Gigantic Cowboy Rib-Eye Steak. Brush Steak with Olive Oil, and apply Salt and Pepper. Cook in a Sous Vide bath at 135 degrees Fahrenheit for 3-4 hours. Remove from bag and dry off with paper towels. Sear for 90 seconds per side on hot grill or frying pan to crisp up. Slice and enjoy! Watch the video below where I show you, step by step, how to cook a Gigantic Cowboy Rib-Eye Steak.

Here is a very simple yet delicious way to make some Sous Vide Stuffed Pizza Burgers. Ingredients: Ground Beef Onion Green Pepper Provolone or Mozzarella Cheese Canadian Bacon Pineapple Pizza Sauce Pepperoni Mushrooms Burger Buns Saute diced Onion and Peppers, as well as Mushrooms in a frying pan until soft. Using a Burger press or by hand make bottom portion of burger with beef, stuff with ingredients of your choice, and seal with top layer of beef. Place in Ziploc Freezer bag and cook in sous vide bath at 135 degrees Fahrenheit for 2 hours. Remove from bag and dry off with paper towels. Sear for 60-90 seconds on each side on hot grill or in frying pan. Slice and enjoy! Click on my tutorial video below to see how I make these delicious burgers, step by step.

Here is a very simple and easy way to cook Lobster Tails perfectly every time! Ingredients: Lobster Tails Salt Pepper Lemon Butter Rinse Lobster Tails. Cut along the top of the shell all the way back, stopping just before the tail. Crack open the shell with your thumbs, and gently pry the tail meat away from the shell. Place on top of the shell and season with salt and pepper. Place in Ziploc Freezer or vacuum seal bag with lemon slices and a few slices of butter. Cook in sous vide bath at 140 degrees Fahrenheit for 45 minutes to an hour. Remove and serve with lemon slices and clarified butter. Enjoy! Watch the video below to see the whole process, step by step.

Here is a very easy and simplistic way to cook a Beef Brisket, without all the hassles of a 20 hour low and slow cook, by using your Sous Vide Cooker. Ingredients: Beef Brisket (Whole Packer, Point or Flat) Kosher Salt Ground Pepper Curing Salt (Prague Powder #1, completely optional) Apply even amounts of Salt and Pepper on Beef Brisket. 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! Just click on my video below where I show you, step by step, how easy it is to Sous Vide a Beef Brisket and have wonderful results.

Here is a super easy side dish recipe for Smoke Macaroni and Cheese. Ingredients: 16 ounce package elbow macaroni 1/2 cup stone ground mustard 2 cups heavy cream 3 cloves garlic, diced 12 ounces of crispy bacon 1/2 cup panko bread crumbs 4 cups of cheese (sharp cheddar and colby jack) Saute 2 tablespoons of butter in a pot, add garlic and saute for a few minutes Add heavy cream and mustard and heat to a boil, then reduce heat and simmer for 5 minutes. Add cheese, 2/3 of crispy bacon diced into small pieces and cooked macaroni. Stir until well blended. Pour into baking dish and top with remaining bacon pieces and bread crumbs. Smoke for 1 hour, uncovered, until in is bubbling. Serve and enjoy! Just click the video below to see in much greater detail how I make this delicious dish.

Here is a very simple recipe for making Smoked Pork Belly Burnt Ends, also known as Pork Candy. Ingredients: 5-8 pound Pork Belly, skin removed Yellow Mustard BBQ Rub of your Choice 2 cups Brown Sugar 2 sticks of Butter 3-4 Tablespoons of Honey Glaze Ingredients: 1 cup BBQ Sauce 1/4 Cup Apple Jelly 1/4 Cup Apple Cider or Apple Juice 1 Tablespoon of Hot Sauce Cut Pork Belly into small 1 1/2 inch cubes. Sprinkle BBQ rub on pieces to make sure they are all completely covered. Place on Jerky racks in Smoker. Smoke at 250-275 degrees for 2-3 hours, or until they have a nice dark smoked color. Remove pork pieces and place in pan. Sprinkle with Brown Sugar, Butter Pieces and Honey, mix well. Cover with foil and continue cooking for 1-1 1/2 hours. Remove and Drain excess liquid. Apply heated glaze to top of pieces, and cook for an additional 10-15 minutes, uncovered to caramelize. Enjoy! For more specific and detailed instructions on how to make this, just watch my video below.

My recipe for Smoked Beef Jerky. Which taste better? Slicing with the Grain or Against? Ingredients: 5 Pounds of Beef (Eye of the Round) 1 Cup Soy Sauce 1 Cup Worcestershire Sauce 2 Tablespoons Honey 1 Tablespoon Black Pepper 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 teaspoon Curing Salt (Prague Powder #1) Place Beef in freezer for 45 minutes to an hour to make slicing easier. Slice thin slices against or with grain. Mix marinade and let sliced pieces soak in marinate for 18-24 hours. Dry off pieces with paper towels. Place on racks or hang from skewers. Smoke for 3.5-7 hours, or until dried out, at a temperature between 145-165. Let cool for a few hours at room temperature. Store in airtight bags for up to 2 months. Watch my video below where I show you how to make Beef Jerky, step by step.

This is a very easy recipe to make some really delicious Chicken and Dumplings in your Slow Cooker. A great meal to serve on a cold day, and this comfort food will surely impress your friends and family. Ingredients: 4-6 Boneless Chicken Breasts 1 medium Onion, diced 3-4 stalks of Celery, diced 2 cups sliced Carrots 2 Tablespoons Butter 1 Tablespoon Black Pepper 2-3 cans Cream of Chicken Soup 1 can of Cream of Celery Soup (optional) 24 ounces of Chicken Broth (low Sodium) 8 ounces of frozen Corn (optional) 8 ounces of frozen Peas (optional) 1-2 Cans of refrigerated Biscuit Dough Place Chicken Breasts into Slow Cooker. Top with diced Onion, Celery and Carrots. Add Butter, and season with Black Pepper. Let it cook on low for 8-10 hours, or high for 5-6 hours. Remove Chicken Breast and shred with a couple of forks. Put shredded Chicken back into Slow Cooker, stir and turn up to high for at least half an hour to heat up. Once it has heated up you may add frozen Peas and Corn. Slice each Biscuit Dough into 4 pieces, and cover top of mixture with the pieces of Dough. Cover and let cook for at least 20-30 minutes, or until dough expands and cooks. Serve in small bowls and sprinkle with Parsley. Enjoy! For more detailed instructions on this recipe please watch my video below.

Ingredients: Pork Butt between 4-9 pounds Salt Yellow Mustard A Quality Dry Rub of your choice Apple Juice (add Whiskey if you like, optional) Wood of your choice (I prefer Apple and Hickory blend) If time allows rub approximately 1/2 teaspoon of salt per pound of meat and allow to rest in refrigerator for 12-24 hours. If in a hurry you can skip the resting. Apply the Yellow Mustard to the meat. They sprinkle a generous amount of Dry Rub on all sides of the Pork. Allow to rest for at least half an hour. Smoke at a temperature of 200-250 until the internal temperature reaches 160 degrees. Should take between 4-7 hours. Spritz with Apple Juice and Whiskey at hour 2 and 4 of cooking. Once it has reached 160, tightly wrap in foil. Continue cooking until internal temperature reaches 195 degrees. Should take an additional 2-5 hours. Total cooking time will be 8-12 hours. Once Pork has reached 195 degrees, allow to rest, wrapped in foil for at least half an hour. After that shred Pork with forks and enjoy! The video below will show you step by step instructions.