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.

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.