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Ingredients: Pulled Pork BBQ Sauce Mashed Potatoes Cheddar Cheese Baked Beans Coleslaw Layer ingredients in a glass in the following order. Pulled Pork, BBQ Sauce, Mashed Potatoes, Cheddar Cheese, Baked Beans, Coleslaw. Click the video below to see how you make your very own Smoked Pulled Pork Barbecue Parfait.

A brief overview and review of the Smoke Hollow Pro Series Propane Gas Smoker. The exact Smoker I have is this model: https://www.samsclub.com/sams/44-lp-gas-smoker-smoke-hollow/prod19140034.ip In the video below I go over the pros and cons of this smoker.

My recipe for homemade Slow Cooker Chili. The measurements below are for a full 7 Quart Slow Cooker. If you have a smaller one, adjust the ingredients to a lesser amount. 1 pound Ground Beef 1 pound Ground Pork 1 pound Sweet Italian Sausage 2 large Onions 2 Bell Peppers 2 Jalapeno Peppers (diced and deseeded) 6 Cloves Garlic 4 Tablespoons Chili Powder 4 teaspoons ground Cumin 3 Tablespoons Brown Sugar 1 can Tomato Paste (6 ounces) 1 can Green Chili Peppers (4-6 ounces) 1 bottle or can of Beer (preferably Stout or Porter) 4 cans of Diced Tomatoes (14.5 ounces) 2 cans of Chili Beans 2 cans of Beans (Pinto or Kidney) 2 Beef Bouillon Cubes 2 Teaspoons Oregano 2 Tablespoons Olive Oil Salt & Pepper to taste Chili Pepper Flakes or Hot Sauce of your choice (If Preferred) In a large frying pan over medium high heat, cook together Ground Beef, Pork and the Sausage, add the chopped Bell Peppers and Onions. Cook for about 7 to 8 minutes or until the veggies cook down and start to develop some color. Transfer mixture to the Slow Cooker. Add the remaining ingredients. Stir well and cook on low for 7-8 hours, or high for 4-5 hours. Stir and season with salt, pepper to taste. Top with Sharp Cheddar Cheese and Sour Cream. Enjoy! Watch the video below for complete instructions for this delicious homemade Chili.

My first attempt of curing and smoking a Turkey for Thanksgiving. 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 the Turkey in the brine for 3-4 days in a non reactive container. For better results inject the Turkey with the cure solution. After the Turkey has been cured remove from solution. Rinse well with cold water. Dry the Turkey off with paper towels, and allow to complete dry out by placing the Turkey in the refrigerator for at least an hour, or overnight. Once dried stuff the inside of the Turkey with Onions and Celery. Add Rosemary, Thyme and Sage if desired for more flavor. Smoke the turkey at 225 degrees using Apple and Hickory wood for 3 hours. After 3 hours increase temperature to 325 degrees and continue to smoke until internal temperature of the Turkey reaches 165 degrees in the thickest part of the thigh. Remove and cover with foil for at least 25-30 minutes. Carve and enjoy! Watch the video below for more detailed instructions on how to cure and smoke your own Turkey for Thanksgiving.

Smoking and Curing a Pork Loin with Pop's Brine, and topping with a Whiskey Orange Glaze. 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 Whiskey-Orange Glaze 2 cups Orange Juice 1/2 cup Whiskey 1 cup Brown Sugar 2 whole Star Anise 1 Cinnamon Stick 1 teaspoon Hot Red Pepper Flakes 2 table spoons Butter Mix the brine together and whisk until all sugar and salt particles are completely dissolved in the water. Immerse pork loin in the brine for 11-14 days in a non reactive container. For better results inject pork loin with cure solution. After pork loin has been cured remove from solution. Rinse well with cold water. Dry pork loin off with paper towels, and allow to complete dry out by placing the pork loin in the refrigerator for at least an hour, or overnight. Place the orange juice, whiskey, brown sugar, star anise, cinnamon, 1 teaspoon cloves, and pepper flakes in a nonreactive saucepan. Boil over high heat until thick, syrupy, and reduced by half. Strain the glaze into a bowl. Smoke pork loin at 225 degrees using Apple and Hickory wood for 2 hours. After 2 hours increase temperature to 325 degrees and brush with the whiskey & Orange Glaze. Continue to smoke until internal temperature of pork loin reaches 147-150 degrees. Cover pork with foil and allow to rest for 20-30 minutes. Slice and brush with whiskey-orange glaze. Enjoy! Of course I have made a video below that shows you the whole process.

Smoking a Beer Can Chicken. Rinse Chicken in cold water. Remove any giblets or other things from cavity. Pat Dry with a paper towel. Apply olive oil over chicken. Shake rub of your choice over chicken. Place chicken over beer can that has had 1/3 of beer removed. Add some rub and a few garlic cloves to can before placing chicken on it. Smoke for around 3-4 hours, or until internal temperature in the thickest part of the thigh reads 165 degrees. Remove from smoker. Remove chicken from beer can, being careful on the hot liquid that might be present. Cover chicken with foil for 15-20 minutes before slicing. Enjoy! For more specific instructions on the whole process, simply watch my video below

Smoking some Pork Chops with the Smoke Hollow Pro Series Smoker. Find some thick Pork chops. Rinse them off and prepare a brine. Here is my Pork Chop Brine: 64 oz Apple Juice 1 cup Light Brown Sugar ½ cup Kosher Salt ½ cup of whatever Rub you are using. Place Pork Chops in a Ziploc bag, and pour brine mixture into bag. Refrigerate over night. Next day remove chops, rinse off, and let air dry. Apply rub of your choice. Put Pork Chops in smoker at 225 degrees. Watch temperature. Once chops reach 135-140 degrees remove. Sear Pork Chops over hot grill for a minute per side, being careful not to bring temperature above 150 degrees. Typically they will be done in about 1 1/2- 2 hours, depending on the thickness of the chops. Let the chops sit covered with foil for 10-15 minutes before slicing. Enjoy! Enjoy! For full detail instructions of the whole process simply watch my video below.

Rinse ribs with cold water, pat dry. Remove back membrane. Cut into manageable pieces consisting of 4-5 ribs per piece. Apply dry rub of your choice. Let them sit in the refrigerator overnight. Smoke your ribs directly on the racks for 3 hours at 225 degrees Fahrenheit. Remove the ribs from the racks and tightly wrap them in aluminum foil. Before closing the aluminum foil pocket, pour a little apple juice, wine, beer, or any other favorite flavor (about 1/8 of a cup) into the packet to enhance the steam process that will tenderize the ribs. Place them back in the smoker or oven for 2 hours. Remove the ribs and liberally coat both sides of the ribs with BBQ sauce. Heat on grill or broil in over at high temperature (400 degrees) for 10-15 minutes. Enjoy! Watch my video below where I show you step by step how to smoke these delicious Baby Back Ribs.

Ingredients: 6 slices rye bread, divided 1 pound pastrami or corned beef, thinly sliced or shaved 1 (14.5 oz.) can sauerkraut 4 cups Swiss Cheese, shredded 1 cup dill pickles, chopped 1 cup milk 1/3 cup Thousand Island dressing 1/4 cup mustard 3 large eggs Preheat oven to 350º F and lightly grease a 9×11-inch baking dish with butter or non-stick spray. Take four pieces of rye bread and cut them into cubes. Place remaining bread in food processor, pulse until you’ve got fine breadcrumbs and set aside. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, and 2 cups cheese. Spread cubed bread out along the bottom of your baking dish, then cover with 1/2 of pastrami. Top beef with sauerkraut, pickles, and 2 cups cheese. Pour wet ingredients evenly over the casserole, then top with breadcrumbs. Place baking dish in oven and bake for 40-45 minutes, or until mixture is bubbly, top is browned and center is set. Remove from oven and serve hot. Watch my video below to get step by step directions on how to make this delicious Reuben Sandwich Casserole.

Ingredients: Tri Tip Roast (2-4 pounds) Olive Oil Seasoning or Rub of your choice (Dry rub or Liquid marinade) Brush Tri Tip with some Olive Oil. Sprinkle seasoning of your choice all over Tri Tip. Allow the meat to sit for 10-20 minutes to absorb the seasonings, or better yet let sit overnight in the refrigerator. Heat up smoker to 220-240 degrees. Smoke the Trip Tip using Hickory wood, until temperature reaches 130 degrees, which should take 1-2 hours. Sear Tri Tip on a hot grill for a few minutes to create a nice crust on the meat. Let rest for at least 20 minutes under a foil tent. Slice and enjoy! Watch my video below to see my step by step directions.