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Let me show you how to cook Mahi Mahi perfectly with Sous Vide, and top it with a delicious Ginger Soy Glaze. Glaze ingredients: 3 Tablespoons Honey 3 Tablespoons Soy Sauce 3 Tablespoons Balsamic Vinegar 2 Teaspoons Olive Oil 2 Teaspoons Chopped Garlic 2 Teaspoons Grated Ginger Season Mahi Mahi Fillets with Salt and Pepper. Mix ingredients to make Glaze. Place Fish in bag and pour Glaze into bag. Allow to marinate for at least 20 minutes. Cook in Sous Vide bath at 132 Degrees Fahrenheit for 30-45 minutes. Remove fish from bag and dry off using paper towels. Melt 1 Tablespoon of Butter in frying pan, and pour liquid from bag into pan. Cook over medium heat for 3-4 minutes until sauce thickens. Pour Glaze over Fish and enjoy! Watch the video below to see how you can make this delicious Mahi Mahi.

A super easy yet delicious way to cook Pork Loin Sous Vide Style. I start by seasoning them with a rub made with the following. Ingredients: 4 Tablespoons salt 1 Tablespoon Pepper 2 teaspoons garlic powder 2 teaspoons chili powder Apply Olive Oil to Pork, and sprinkle with the rub. An optional step is to cold smoke the pork for 1 1/2 to 2 hours if you have a smoker and the ability to cold smoke. Seal in bag and cook pork in Sous Vide bath for 3-4 hours, at the temperature you desire. 130 degrees for Rare 140-145 for Medium 150 for Medium Well 160 for Well Done Remove from bag, dry off with paper towel, and finish in oven, frying pan or grill. Slice and enjoy! Watch the video below for the full directions.

Celebrating Christmas with family and friends while smoking some delicious food for us all to enjoy. Thanks for helping me reach 1000 subscribers and over a quarter million views! As a thank you let me share with you a behind the scenes personal view of my life and my family. Watch the video below to see how we celebrate Christmas at our house.

A great way to take an inexpensive beef chuck roast, and make it delicious and tender. Season beef chuck roast with salt, pepper, onion & garlic powder. Seal in bag with 2 teaspoons of Worcestershire sauce. Cook for 22 hours at 133 degrees Fahrenheit. Sear on grill, saute pan or broiler to crisp up and enjoy. Watch my video below for the detailed directions for this recipe.

Let me show you how to make a very simple yet delicious Roast Beef using your Sous Vide Machine. Ingredients: 3-5 Pound Eye of the Round Roast Salt, Pepper, Garlic & Onion Powder Worcestershire sauce Rub Roast with Worcestershire Sauce, sprinkle evenly with Salt, Pepper, Garlic & Onion Powder. Seal in bag and cook at 132 Degrees Fahrenheit for 21 hours. Remove from bag, dry off, and sear on BBQ Grill, Hot Frying Pan or Broiler in Oven for a few minutes to crisp up. Slice and Enjoy! Watch my video below to see how to make this, step by step.

A simple way to use a leftover Ham Bone to make a simple and delicious soup. The measurements below are base on a large 7 Quart Slow Cooker, please adjust down if your Slow Cooker has a smaller capacity. Ingredients: Ham Bone 6 Cups Chicken Stock 6 Cups Water 1 Pound Great Northern Beans 1 Pound White Navy Beans 2 Small Onions 4-5 Celery Stalks 2 Potatoes 2-3 Cups Sliced Carrots 4-5 Sliced Garlic Cloves 1 Tablespoon Chopped Fresh Thyme 2 Cups Cubed Ham 2-3 Bay Leaves Simmer Ham Bone in Slow Cooker (overnight if possible) in water and Chicken Broth. Soak beans in cold water overnight. In the morning remove Ham Bone and pieces of Ham from Broth. Add rinsed Beans and Vegetables and Bay Leaves. After 4 Hours add Ham and some Black Pepper to taste. Simmer an additional 4-6 hours on Low. Enjoy! Watch the video below for the detailed directions on this recipe.

A Simple and Delicious way to take a fully cooked Ham and Double Smoking it and adding a wonderful Pineapple Bourbon Glaze. Ingredients: Spiral Cut ham or any pre-cooked ham. 18 oz. Pineapple Preserves (Apricot, Mango or Orange) 1/3 cup Dark Molasses 1 cup Honey 1 cup Bourbon 1/2 cup Brown Sugar 2 tbsp. Dijon Mustard 1/2 tsp Ground Cloves Smoke for 4-6 hours at 225-240 degrees Fahrenheit or until ham reaches a temperature of 130 degrees. Apply Pineapple Bourbon Glaze 3-4 times during the last hour of cooking, bringing temperature up to 140-145 degrees. Slice and Enjoy! Watch the video below where I show you how to do this yourself, step by step.

A very easy way to turn a ordinary Potato into something spectacular. Ingredients: 5 Large Potatoes 6 Slices of Bacon 1 Stick of Butter 1/2 Cup of Half & Half 2 Cups Cheddar Cheese 1/4 Cup Green Onion 1/2 Cup Sour Cream Clean and rinse Potatoes. Apply Olive Oil and Salt. Smoke on Pit Barrel Cooker, Smoker or Grill until it reaches 195 Degrees. Cut of top part of Potato, and scoop out and place in a bowl. Slowly add Half & Half and Butter that has been melted in a saucepan. Stir together and add Bacon, Green Onion and Cheese. Season with salt and pepper. Stir in Sour Cream. Taste and Season as necessary. Scoop mixture back into Potatoes, and top with more Cheddar Cheese. Put back on smoker for 10-15 minutes or until cheese has melted. Enjoy! Watch the video below for detailed directions on making this.

In this video I combine two different cooking techniques in my quest for the Ultimate Smoked Pork Chop. Season Pork Chops with BBQ Rub of your choice. Sous Vide Pork Chops at 144 Degrees for 1-1.5 Hours Remove and dry off. Chill quickly using Ice, and store in fridge for a few hours. When ready to cook throw on Pit Barrel Cooker, Smoker or Grill. Remove once they reach a temperature of 140-145 Degrees. Enjoy! Watch the video below to see me make these delicious Pork Chops.

Ingredients: 4-6 lb Eye of Round Beef Roast 2 Tablespoon Worcestershire sauce 1 Tablespoon Kosher Salt 1 Tablespoon Coarse Ground Black Pepper Au Jus 16oz Water 8oz Johnny’s French Dip Au Jus base 1 Sweet Onion thinly sliced 2 teaspoons Olive Oil Salt and Pepper to taste Prepare BBQ Smoker or grill for indirect cooking at 250-275⁰. Add wood chunks to hot coals for smoke. Rub Worcestershire sauce over the surface of the roast and season with Kosher Salt and Black Pepper on all sides. Hang the roast in the Pit Barrel Cooker. Toss the sliced onion in half size aluminum with olive oil, salt, and pepper. Place the pan on the cooking grate when the Roast is done. Sweat the onion for 20 minutes stirring half way and add the Au Jus base and water. Cover the pan and simmer. Insert a meat probe thermometer set for an internal temperature of 130⁰ (medium rare). Continue to cook the roast until it hits target temp and remove from smoker about 1-2 hours total cook time. Rest the roast for 30 minutes before thinly slicing. Place the slices in the jus for serving. Serve the roast beef on fresh French Rolls topped with a creamy horseradish sauce, thinly sliced Provolone cheese, and a bowl of the Au Jus for dipping. Watch the video below for step by step directions.

Here is a delicious way to make Korean Style Beef Short Ribs. Season with Salt and Pepper. Rub some Brown Sugar into meat. Let rest while you prepare the marinade. Ingredients: 3/4 Cup Soy Sauce 3/4 Cup Water 3 Tablespoons White Vinegar 2 Tablespoons Sesame Seed Oil 4 Clove Garlic, Minced 2 Tablespoons Ginger, Minced 4-5 Fresh Green Onions, Chopped 1 Tablespoon Black Pepper Let Beef marinate in the mixture for at least 6 hours, preferably overnight. Grill for 4-5 minutes per side. Enjoy! Watch the video below to see how easy this is to make.

Here is a simply and easy way to cook Shrimp Sous Vide Style for Shrimp Cocktails. Sprinkle Shrimp with Salt and Baking Soda. Place in bag with Butter and Lemon Slices. Cook for 40 minutes at 137 Degrees. Remove and shock chill with some ice, and place in refrigerator for a few hours to get cold. Serve with cocktail sauce and lemon slices, Enjoy! Watch my video below for complete instructions.