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.

Here is an excellent recipe for making some delicious Sous Vide Egg Bites. Ingredients: 6 eggs 1/4 cup cottage cheese 6 strips of cooked bacon 1/2 cup sliced peppers (Red, Green or Orange) 1/4 cup Monterey jack cheese 1/4 cup Gruyere cheese 1/4 cup Cheddar cheese 1/4 cup chopped Green Onion 1 tbsp. Butter Blend ingredients in blender for a few seconds. Put pieces of bacon into greased canning jars and pour egg mixture into cans till filled. Place jars into sous vide bath at 172 degrees for 1 hour. Remove and let cool for a few minutes. Loosen egg bites with knife and then placing them on baking dish. Sprinkle top of egg bites with cheese, and broil for a few minutes or until top browns. Serve and enjoy! Watch my video below where I show you how to make these delicious Sous Vide Egg Bites, step by step.

Pop's Brine Mix the following ingredients with one gallon of water. 1/3-1 Cup of Kosher Salt 1 Cup White Sugar 1 cup Brown Sugar 1 Tablespoon Pink Curing Salt 1 Tablespoons Pickling Spice 3 Bay Leaves Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse chicken in the brine for 2-3 days in a non reactive container. For better results inject chicken with cure solution. After chicken has been cured remove from solution. Rinse well with cold water. Dry chicken off with paper towels, and allow to complete dry out by placing the chicken in the refrigerator for at least an hour, or overnight. Smoke chicken at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and continue to smoke until internal temperature of chicken reaches 165 degrees in the thickest part of the thigh. Cover chicken with foil and allow to rest for 20-30 minutes. Slice and enjoy some of the best chicken you have ever had! Click the video below to see me do this step by step.

Ingredients: 1 Tablespoon Olive Oil 1/4 cup (1/2 stick) butter 6-8 onions (about 3-4 pounds), sliced into half moon slices 6 garlic cloves, sliced 1 cup dry white wine or sherry 4 cups low-salt chicken broth 4 cups low salt beef broth 1 Tablespoon of Fresh Thyme, chopped 1 teaspoon Dijon mustard 1 teaspoon flour 2-3 bay leaves French Bread or baguette, cut into small pieces and toasted 1 cup grated Swiss cheese 1/2 cup grated Parmesan Melt butter and olive oil in heavy large saucepan over medium high heat. Add onions and garlic and saute until very tender and brown, about 45-60 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Add thyme and bay leaves. Simmer 20 minutes. Season to taste with salt and pepper. Preheat broiler. Ladle soup into oven safe bowls. Top each with slices of bread and grated cheeses. Broil until cheeses melt and bubble. Serve and enjoy! Watch the video below to see how easy it is to make your own Delicious Homemade French Onion Soup.

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.