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I love Salmon, especially when it is smoked. Smoking Salmon on a Cedar Plank infuses the fish with a smoky flavor while preventing it from sticking to the grill. This technique is simple and enhances the taste of the Salmon, making it a popular choice when you choose to smoke it. I also make a homemade glaze consisting of Honey and Sriracha. Something about combining the sweetness of the Honey with the heat of Sriracha that just works on Salmon. Trust me when I say your family and friends will love it! Ingredients: Salmon Kosher Salt Ground Black Pepper Garlic Powder Brown Sugar Sriracha (or your favorite Hot Sauce) Honey Cedar Planks Start by soaking your Cedar Planks in warm water for 1-2 hours. Trim the Salmon to ensure it fits properly on the Cedar Planks. Season the Salmon with Kosher Salt, Ground Black Pepper and Garlic Powder. Next apply some Sriracha on top of the Salmon, and gently brush evenly across the whole piece of fish. Then apply some Honey and brush again. Finally sprinkle some Brown Sugar on top, and again brush evenly across the fish. Smoke the Salmon at 225-275 degrees until the internal temperature reaches 136-140 degrees. Remove and cover with foil for 10 minutes or so. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Are you looking for an easy appetizer to serve your family and friends at your next get together? Well I have the perfect idea, Smoked Chili Cheese Dip. Serve with some Tortilla and Corn Chips, and everyone will be digging in to this delicious Dip. Ingredients: 2 (8-ounce) blocks of Cream Cheese BBQ Rub of your choice (I used Luvafoodie Barbecue Lovers) BBQ Sauce of your choice Chili (I used 3 cans of Chili, but homemade is better!) Shredded Cheddar Cheese Green onions, sliced Sour Cream Tortilla and Corn Chips Start by placing the 2 blocks of Cream Cheese in a Cast Iron pan. Cut slits on the top, and season with your favorite BBQ Rub. Smoke at a low temperature of 160-175 degrees for 1-2 hours, or until the Cream Cheese takes on some smoke. Remove from smoker and crank up the temperature of your smoker to 325 degrees. Spread the Cream Cheese along the bottom of the Cast Iron Pan. Season again with the BBQ Rub. Next apply a thin layer of shredded Cheese. Now apply a layer of Chili. Homemade is best, but you can also use the canned Chili. I used 3 cans of Chili. Choose one with or without beans, it is up to you. Now apply a light coating of your favorite BBQ Sauce on top of the Chili. Finally apply a top layer of Shredded Cheese. Place back in your smoker and cook for 45 minutes to an hour, or until the Cheese is melted and bubbling. Top with Sour Cream and Green Onion, and serve with Tortilla and Corn Chips. To watch me prepare this recipe step by step, simply watch my video below.

If you are looking for a easy and delicious meal to feed your family with, well look no further than these Thick Cut Pork Chops cooked on your Pellet Smoker. Simply season them, and throw them on the Smoker. I also will show you a very basic homemade seasoning that will make these Pork Chops taste outstanding. Trust me when I say your family and friends will be very impressed! Ingredients: Thick cut Pork Chops Seasoning: 2 Tablespoons of Smoked Paprika 1 Tablespoon Kosher Salt 1 Tablespoon fine ground Black Pepper 1 Tablespoon Brown Sugar 1 Teaspoon Garlic Powder 1 Teaspoon Onion Powder 1/2 Teaspoon Cayenne Pepper Mix all the Seasoning ingredients in a bowl. Mix well and set aside. Apply some Olive Oil on both sides of the Pork Chops. Next season the Pork Chops on all sides. Set on a wire rack and place in your refrigerator while you heat up your Pellet Smoker. Heat your Smoker to 225 degrees. Smoke the Pork Chops until they reach an internal temperature of 145 degrees. Remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

If you like smoking different types of meats, you know that smoking a Brisket is considered the top tier of smoking. Briskets require long cooking times, and they can be very expensive as well. A full packer Brisket can cost well over $100 dollars. Nothing is more disappointing than spending that amount of money, and all day smoking it only to discover it is dry and lacks flavor. So when I discovered Aldi was selling relatively inexpensive Brisket flats, I thought this might be the perfect way for those wanting to try smoking a Brisket. To make things even easier they already are seasoned. All you need to do is remove them from the package and throw them on your smoker. But are they any good? Today I find out as I smoke two of them. One seasoned with Salt and Pepper, and the other with a Texas style BBQ rub. Will they be worth the effort to cook, and more importantly how will they taste? Join me today as I find out. Ingredients: 1 Aldi Brisket, Salt and Pepper Rubbed 1 Aldi Brisket, Texas Style BBQ Rub Start by removing the Briskets from the packaging. Allow to sit on the counter while you fire up your smoker too 250 degrees. Once temperature is reached place the Briskets on your smoker, with a water tray. Smoke until the internal temperature reaches 160-170 degrees. Once that temperature is reached, remove the Briskets and wrap in foil with a little bit of liquid. Place back on your smoker until the internal temperature reaches 201-203 degrees, and a probe slides in and out of the meat effortlessly. Remove and wrap in a towel, and place into a cooler. Allow to rest for at least an hour or two, or even longer. When ready to eat Slice the Brisket and enjoy! To watch me cook this recipe step by step, simply watch my video below.

One of my all time favorite things to smoke is Ribs. Spare Ribs, St. Louis-style Ribs, and of course Baby Back Ribs. Smoking them really adds a great flavor to the Ribs, and the way I cook them today is my go-to method for smoking Ribs. In my opinion you cannot achieve similar results in any other type of smoker. Let me show you. Ingredients: 2 slabs of Ribs, of your choice BBQ Rub of your choice (or just use salt & pepper) BBQ Sauce of your choice Start by removing the back membrane of the ribs. Season well on both sides with your favorite BBQ Rub. Allow them to sit for a while to absorb some of the seasonings while you light some charcoal for your Pit Barrel Cooker. Once the coals are ready pour into the basket and add some wood chip or chunks if you like a smokey flavor. I would recommend a fruit wood, like Apple or Cherry Wood. Hang the Ribs and smoke for 2-3 hours, or until the meat starts to pull back from the end of the bone. If you like you can also apply your favorite BBQ Sauce on the Ribs for the last 20-30 minutes. Crack the lid around an inch to allow the temperature to climb and help the sauce caramelize. When done remove and let rest for 10 minutes or so. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

One of the most popular ways to season a Chicken is with Lemon and Pepper. There is something about the zippy flavor of Lemon combined with the spicy flavor of Black Pepper that just taste great on Chicken. Instead of buying an expensive shaker bottle of Lemon Pepper Seasoning, let me show you how to make it homemade. Using fresh Lemon Zest and spices will really make this seasoning flavorful. Best part it is very easy, and your family and friends will be very impressed! Ingredients: 1 Whole Chicken 2-3 Lemons 1 stick of Butter Lemon Pepper Ingredients: 1 Tablespoon of fresh Lemon Zest 2 Teaspoons of coarse Black Pepper 2 Teaspoons of Kosher Salt 1 Teaspoon of Garlic Powder 1/2 Teaspoon of Onion Powder Start by combining all the Lemon Pepper ingredients to make the Chicken rub. Set aside. Spatchcock the Chicken by cutting out the backbone. Easiest way is to follow the neck bone, cutting along the sides. Then using a sharp knife apply pressure to the breast plate and push chicken to lay flat. Apply the rub on both sides of the Chicken. It would be best if you could allow the Chicken to sit for a few hours or even overnight in the refrigerator to dry brine. Heat up your grill to maintain a temperature of 325-350 degrees, making two zones, a direct heat zone and a indirect zone. Place the Chicken on the indirect zone and cook for 30-40 minutes. After that check the internal temperature of the Chicken. Continue cooking until the temperature reaches 145 degrees. At that point apply some melted Butter with the remaining seasoning on the Chicken. Continue to do this until the internal temperature reaches 160 degrees. At this point you can move the Chicken directly over the fire for a few minutes, as this will help crisp up the skin, and heat up the Chicken. Once the internal temperature reaches 165 degrees in the Breast, and 175 in the Thigh remove from the grill and cover with foil. Allow to rest for 10-20 minutes. Slice and enjoy! To watch me cook this recipe simply watch my video below.

One of the most difficult things to do when smoking Chicken Thighs is to get the skin crispy. Using a Vortex in your kettle grill is the answer to that problem. It guarantees the Skin will crisp up nicely, and as a bonus it makes the cooking process much quicker. Let me show you how easy it is. Ingredients: Chicken Thighs BBQ Rub of your choice BBQ Sauce of your choice Kettle Grill with a Votex Start by trimming your Chicken Thighs of any excess fat or skin. Season both sides of the Chicken with the rub of your choice, and place on a wire rack. Place in your refrigerator for at least 2 hours, or even overnight, as this will allow the skin to dry. This will help the skin get crispy. When ready to begin light some charcoal and fill you Votex. Keep both the top and bottom vents wide open. Cover and allow to heat up for 10 minutes or so. Place the Chicken Thighs around the edge of the Vortex. Finally place a chunk of wood on top of the grate directly above the Vortex. Allow the wood to start on fire, and cover the grill. Let it cook for 20 minutes. After 20 minutes check temperature of the Chicken. We want the Chicken to reach an internal temperature of 175-185 degrees. Usual at this point the Chicken will require more cooking time, so rotate the lid and continue to cook for another 10 minutes. Once the Chicken has reached a temperature of 160 degrees apply you favorite BBQ Sauce to the Chicken. Cover and allow to cook for 5-7 minutes. Once you have reached 175-185 degree, remove and cover with foil for 10-15 minutes. Serve and enjoy! To see me prepare this recipe step by step, simply watch my video below.

This week I am not doing a cooking video, but instead taking you along on a motorcycle ride in Rural Wisconsin. My friend and co-worker Josh allowed me to borrow his 2024 Harley-Davidson Street Bob, so that I could go with him and a few other friends on a ride on a beautiful Sunday afternoon. It has been a while since I was on a long ride, so when he asked me if I wanted to come along I couldn't pass up the opportunity. He planned the ride down to the exact route, and we couldn't have asked for a more perfect day to ride. We left Eau Claire Wisconsin and headed north, ending up in the town of Chetek. After a quick break at a gas station we continued our ride heading west riding through the towns of Dallas, and Prairie View. Then we headed south through the towns of Wheeler and Colfax. Finally we made it back to Eau Claire. The ride was around 3 hours and 150 miles, and I enjoyed every minute of it. I hope you enjoy the footage I took from my camera I mounted on the handlebars of the motorcycle I was riding. Thanks again Josh, I really appreciate you letting me borrow your bike and going on this ride! So come along and join me as I ride with some friends through Rural Wisconsin by watching my video below.

One of my favorite things to smoke is a Pork Loin. To make it taste even better simply wrap it up in a Bacon Weave, and I guarantee your family and friends will be very impressed. Let me show you how easy it is. Ingredients: Pork Loin (mine was around 5 pounds) 1-2 pounds of Bacon (depends on how big your Pork Loin is) BBQ Rub of your choice Maple Bourbon Glaze Ingredients: 1/2 cup of Maple Syrup 1/4 cup of Brown Sugar 1/4 cup of Bourbon Whiskey 2 Tablespoons of Dijon Mustard Start by trimming your Pork Loin to remove any excess fat or Silverskin. Season generously with your favorite BBQ rub. Set aside. Next make your Bacon Weave. Lay several pieces of Bacon on some butcher paper to match the length of your Pork Loin. Next Weave individual pieces of Bacon between every other piece to form a Weave. When completed carefully place the Pork Loin on the end of the Weave. Use the butcher paper to carefully roll and wrap the Pork Loin in the Bacon Weave. Sprinkle some additional BBQ Rub on top of the Bacon. Next prepare the Maple Bourbon Glaze. Combine all the ingredients into a saucepan and bring to a boil, stirring occasionally. Reduce heat and continue to simmer until the sauce is reduces and thickened up. Place the Pork Loin in the Smoker and Smoke until it reaches an internal temperature of 130 degrees. At that time bast with the Maple Bourbon Glaze, and continue to smoke until it reaches an internal temperature of 140-145 degrees. Remove and cover with foil, allowing it to rest for 10-15 minutes. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

I have always loved a good Surf & Turf, combining a good piece of Beef with some Seafood. Today I cook some New Your Steaks and Shrimp Cocktail for the perfect Surf & Turf combination for us to celebrate Memorial Day. I cooked both the Steak and Shrimp with Sous Vide, which guaranteed both would be cooked perfectly. I cooked the Shrimp first in Butter and Lemon, then allowed them to chill in the refrigerator for a few hours. Serve with a Cocktail sauce and you have the perfect Shrimp Cocktail. Next I Sous Vide cooked the Steaks, and finished them with a very hot sear on my grill. Serve the Steaks with the Shrimp and you have the ultimate Surf & Turf combination that will impress all your family an friends. Ingredients for the Shrimp Cocktail: Shrimp (16/20 per pound or larger size) Lemon Slices 1/2 teaspoon Salt 1/2 teaspoon Baking Soda 2-4 Tablespoons of Butter Cocktail Sauce Start by placing your Shrimp in a dish. Sprinkle a combination of the Salt and Baking Powder to the Shrimp. Set aside as you heat your Sous Vide bath to 137 degrees. Place the Shrimp in a Freezer bag along with some Lemon Slices and a couple Tablespoons of Butter. Place into the Sous Vide bath once it reaches temperature, and cook for 20-30 minutes if defrosted, or 30-40 if frozen. When done remove and place the Shrimp into a container with ice water, and allow to chill. You can do this several days or hours ahead of time. Once cold you can serve with the Cocktail sauce. Ingredients for the Steaks: Steaks (I used boneless New York Steaks) Seasoning of your choice ( I used Kosher Salt and Black Pepper) Season your steaks with the seasoning of your choice. Place the Steaks into a Freezer bag and Sous Vide cook at 134 degrees for 2-4 hours, depending on thickness. Once done remove and completely dry off with some paper towels. The last step is to put a good hot sear on the Steaks. You can do this a number of ways, on the grill, cast iron pan, or broiler in your oven. Only sear for a minute or so one each side. Serve along side the Shrimp Cocktail and you will have a meal that will impress everyone. Let me show yo how easy it is. To watch me cook this recipe, simply watch my video below.

I am always looking for deals on food for myself and my family. This week Swordfish Steaks were on sale, so I decided to give them a try. I honest don't ever remember having Swordfish, so I was hoping it would be something my family and I would enjoy. In order to make sure I cooked it properly I decided to Sous Vide cook it. This way I could guarantee I wouldn't overcook it. I also decided to make a homemade Butter sauce, with shallots, garlic and white wine. So will my family and I enjoy our first try of Sous Vide Swordfish? Watch my video to find out! Ingredients: Swordfish Steaks Kosher Salt Seafood Seasoning (I used Luvafoodie Seafood Lovers Blend) Beurre Blanc Sauce: 2 Shallots 1 Stick of Butter (8tbsp) 1 tbsp Capers 2 Cloves of Garlic Juices from the Bag 4 tbsp White Wine 1 tbsp Dijon Mustard 4 tbsp Heavy Cream 1/2 Lime Juice Start by lightly salting the Swordfish. Next apply some Seafood seasoning. Make sure to apply on both sides. Place the Swordfish in a Freezer bag, and Sous Vide cook at 130 degrees for 30-45 minutes. When done carefully remove the Swordfish from the bag. Be careful, as it will be very tender. Also make sure to keep the liquid from the bag, as this will be used for our sauce. To prepare the sauce start my melting 1/2 stick of Butter in a sauce pan. Add the diced Shallots and Garlic. Saute for a few minutes. Next add the liquid from the bag, Mustard, Capers and White Wine and the rest of the Butter. Stir and continue to cook for 10 minutes or so. Finally add the juice from 1/2 a Lime and the Heavy Cream. Stir and allow to simmer for a few more minutes. Next sear the Swordfish, using either a grill, hot pan or in the Oven. Sear only for around 60-90 seconds on each side. Serve immediately and drizzle the Butter Sauce on top. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Since moving to Wisconsin a few years ago, I have realized that many immigrants from Europe and Scandinavia moved here during the 1800's. It is why Cheese and Beer are so popular here, and the influence of these immigrants can be felt today throughout Wisconsin. When I heard of the Norske Nook Restaurant & Bakery I knew I had to check it out. They are famous for their homemade pies, and have won many awards for them over the years. They have a few locations located in Wisconsin, and when I realized one was around an half hour away, I knew I had to take the family to check it out. Join my family and I as we drive down to the Norske Nook Restaurant and Bakery. We have a meal at the restaurant, and take a couple of pies home to sample later. To watch our family trip to Norske Nook, and see how we liked the food and their famous pies, simply watch my video below.