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Since I grew up in the suburbs of Chicago, I have a love for Pizza. Especially Chicago Style Deep Dish. Every time I visit Chicago I have to take the family for a Deep Dish Pizza at Lou Malnati's. They are known for Deep Dish Pizza, and if you are ever visiting Chicago you should definitely plan on getting a Pizza there. Despite Chicago being famous for Deep Dish Pizza, they are also known for their Thin Crust Pizza, usually called "Tavern-Style" Pizza. This type of Pizza is typically eaten more often by the locals, and the Deep Dish is reserved for special occasions, usually when friends visit from out of town. Today I try something I have never tried from Lou Malnati's, their Thin Crust Pizza. You can order these to be shipped to you directly from Chicago, regardless of where you live. So what do I have to say about Thin Crust Pizza from Lou Malnati's? Watch my review below.

A few weeks ago I smoked a Rump Roast from beginning to end on my smoker. Although the smoke flavor was on point, I was disappointed that it wasn't more tender. So today I will try to cook a Rump Roast again, but this time I will Sous Vide cook it for 21 hours, which will make this Roast much more tender. After a ice bath and allowing it to sit in the refrigerator overnight, I will smoke it slowly up to serving temperature to add some smokey flavor. Will this second attempt solve my tenderness problem? Will this Roast have as much smokey flavor as the one I cooked completely on the smoker? Watch the video to find out. Ingredients: 3-5 pound Rump Roast Kosher Salt Ground Black Pepper Start by seasoning the Roast with Salt and Pepper. Feel free to experiment with different Rubs or seasonings. Vacuum seal in a bag and Sous Vide cook the Roast for 18-24 hours. Once done remove the Roast and place in a container with ice water to allow it to cool down completely. For best results I recommend it sit overnight in the refrigerator after the ice bath, to make sure it is completely cooled down to the core. The next day heat up your Smoker to 200-225 degrees. Use the wood of your choice to add the smokey flavor. I used Hickory, but Apple, Cherry or even Oak would be good choices as well. Smoke until the internal temperature reaches 128-130 degrees. Remove and heat up your smoker to 500 degrees. Once it has reached temperature sear the Roast on both sides for a few minutes. Remove and cover with foil, allowing it to rest for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Recently I discovered the benefits of using Beef Tallow, as compared to using Seed Oils, like Sunflower Oil or Corn Oil. The reason the Seed Oils are bad for you is because they are chemically processed. In most cases they also add a chemical solvent to increase shelf life. This process strips the seeds of their nutrients, and therefore offer no real health benefits. Beef Tallow on the other hand is all natural, as it is only rendered beef fat, which is rich in lipids, fatty acids, and vitamins. It has been used for centuries in cooking, to make soaps and candles, and even in skin care. It’s making a comeback and gaining popularity with everyone from beauty influencers to cooks in the kitchen. Today I show you how easy it is to make Beef Tallow yourself at home. I think once you experience the difference in the taste of foods you fry in Beef Tallow you will have a hard time using anything else. It is a perfect alternative to traditional oils you use for cooking. Ingredients: Beef Fat (often called Beef Suet) Start buy buying some Beef trimmings or Suet from a local butcher or farm. Trim off and remove any meat stuck to it. Slice it down into smaller pieces, which will help the Beef trimmings render down. Place the fat chunks in a Dutch oven, Slow cooker or pot. Bring to a simmer on low heat for three to four hours, stirring every hour. Check to make sure all the white pieces of fat have melted and separated from the beef trimmings. Remove from heat. Strain the liquid with a fine-mesh strainer or cheesecloth. Store in a jar or airtight container. Your beef tallow will keep at room temperature for several months. You can also store it in the refrigerator or freezer for up to a year. To watch me prepare some Beef Tallow simply watch my video below.

When Monica and I got married over 21 years ago, we got a deep fryer as a wedding gift. It was a large one that took up a lot of space on our kitchen counter. We used it a couple of times, but felt guilty using it, as we felt it was unhealthy to eat fried foods too often. Ultimately the unit broke when we moved to a bigger place after starting a family. So after years of not having a deep fryer, we decided to get one. We have been hearing all the news of how much better it is frying with Beef Tallow compared to using Seed Oils. So we got the Presto GranPappy Electric Deep Fryer. Is it any good? Would we recommend it? Watch my video below to see what I think of it.

One of my favorite appetizers to serve is Chicken Wings. I like mine coated with Garlic and Parmesan, as those ingredients pack so much flavor. They are perfect to serve for game day, or enjoying while the main meal is still on the grill or smoker. I also will show you how to make a homemade Blue Cheese sauce for dipping. Sous Vide cooking the Chicken Wings guarantees that the Wings will be perfectly cooked, while still remaining juicy and flavorful. Simply fry in oil for a few minutes after the Sous Vide bath, and toss in the Garlic Parmesan mixture, and you will have a big hit with your family and friends. Ingredients: 4-5 pounds of Chicken Wings 1-2 ounces of fresh grated Parmesan Cheese 3-4 Tablespoons of freshly chopped Parsley 3-4 cloves of freshly chopped Garlic 6 Tablespoons melted Butter Kosher Salt Blue Cheese Dressing 3-4 ounces Fresh Blue Cheese Crumbles 1/2 cup Sour Cream 1/3 cup Mayonnaise 2 Tablespoons Olive Oil 1 teaspoon Dijon Mustard Juice from 1/2 Lemon Salt and Pepper to taste Start by preheating your Sous Vide bath to 165 degrees. Next apply some Kosher Salt to your Chicken Wings. Set them aside while you prepare the Garlic Parmesan mixture and the Blue Cheese dressing. Grate the Parmesan Cheese and place into a mixing bowl. Add the chopped Garlic and chopped Parsley. Mix well and cover, then place in your refrigerator. Next place the Blue Cheese into a mixing bowl. Make sure to mash the bigger pieces of Blue Cheese into smaller pieces. Add the Sour Cream, Mayonnaise, Olive Oil and Dijon Mustard. Then add the juice from half a Lemon. Mix well. Add Salt and Pepper to taste. Cover and place in your refrigerator. Now place the Chicken Wings into Freezer bags. Sous Vide cook them at 165 degrees for 1 to 1.5 hours. If the Wings are still a bit frozen, go for a bit longer cooking time. When the Wings are done remove from the bags and dry off completely with paper towels. You could even place them on a wire rack and allow to dry out overnight in your refrigerator. Set aside while you heat some cooking oil to 375-400 degrees. Fry the Wings in the oil for 2-3 minutes. When the skin looks brown and crispy remove them and place on paper towels to dry off. Add the melted Butter to the Garlic Parmesan mixture and mix well. Toss the Wings in the mixture until they are well coated. Serve with the Blue Cheese Dressing and enjoy! To watch me prepare this recipe, step by step, simply watch my video below.

Today I smoked something that I have never done before, a Rump Roast. This cut of meat is very lean, and typically is cooked slowly to tenderize the meat. For that reason I decided to cook it low and slow, as this adds some rich and smokey flavor to the Beef. Smoked Rump Roast is also perfect for Roast Beef sandwiches. Just slice thin and you are in for a treat. Another great thing is how easy it is to cook. Let me show you how. Ingredients: 3-5 pound Rump Roast Kosher Salt Ground Black Pepper Start by seasoning the Roast with Salt and Pepper. Feel free to experiment with different Rubs or seasonings. Allow the Roast to rest while you fire up your Smoker. Heat up your Smoker to 200-225 degrees. Use the wood of your choice to add the smokey flavor. I used Oak, but Apple, Cherry or even Hickory would be good choices as well. Smoke until the internal temperature reaches 128-130 degrees. Remove and cover with foil while you wait for your Smoker to reach 500 degrees. Then quickly sear the Roast over the flame for a minute or two on each side. Remove and cover with foil, allowing it to rest for 10-15 minutes. Slice and enjoy! To watch me cook this recipe step by step, simply watch my video below.

During the Winter months it is so much fun to use your slow cooker. First of all it is super easy, as you just dump some ingredients into the slow cooker and let it cook all day. Plus it fills your home with a wonderful aroma. Who doesn't love Chicken Pasta with a Creamy sauce? Even your kids will enjoy this family friendly recipe. So easy and delicious, you definitely need to give this a try! Ingredients: 1.5–2 lbs Chicken Breast 2 –10.5 oz cans Cream of Chicken Soup 10 oz can of Diced Tomatoes (with Green Chiles if available) 1 Tablespoon Minced Garlic 1 can of Diced Green Chiles 1 tsp Oregano 1 tsp Onion Powder 1 tsp Garlic Powder 1/2 cup Sour Cream 1/2 cup shredded Cheddar Cheese 1 lb Penne pasta (or any pasta) In your slow cooker add in the chicken, cream of chicken soup, diced tomatoes, green chiles and seasonings. Stir and cover and cook at low for 5-6 hours, stirring occasionally. Next remove the chicken and cut into cubes. Add the chicken back to the slow cooker and stir. Then add the sour cream and cheese. Stir well. While that is coming to a simmer, boil the pasta according to the directions. Rinse and drain when done. Add in the pasta to the slow cooker and stir well. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Two of my favorite American Classic foods that I love are Pizza and Cheeseburgers. Today I decided to combine both of these to make a very special and unique Pizza that will definitely impress your family and friends, the Big Mac Pizza. Of course I had to make the special Big Mac sauce from scratch, and then top the pizza with Beef, American Cheese, Pickles and shredded Lettuce to make this taste like your favorite burger. This is very easy to make, and if your looking for something different and unique, you definitely need to try this recipe. Ingredients: Pizza Crust (I used Pillsbury Pizza Crust) Ground Beef 1 Diced Onion American Cheese Slices 2 cups of Shredded Cheese (I used Colby Jack) Sliced Dill Pickles Shredded Lettuce Big Mac Sauce: 1/2 cup Mayonnaise 2 tablespoons Ketchup 2 teaspoons Mustard 2 tablespoons Relish 1 tablespoon diced Onion 1 teaspoon Hot Sauce First make the Big Mac sauce by combining the mayo, ketchup, mustard, diced onion, relish, and hot sauce in a small bowl. Mix well and place in your refrigerator. Brown the ground beef, and drain the fat. Set aside. Prepare your pizza dough according to the directions. Roll out your pizza dough on a cooking sheet. Apply some of the sauce on the dough, making sure to save a bit of the sauce to drizzle on the top once the pizza is done. Next top with the ground beef, diced onions and pickle slices. Top with the American cheese slices and Colby Jack cheese. Cook according to the directions. When done cooking top with shredded lettuce and drizzle with remaining Big Mac sauce. Slice into pieces. Serve and enjoy! To see me make this pizza and show you how to do it step by step, simply watch my video below.

The temperatures have been getting colder recently, and nothing hits the spot on a cold day quite like a homemade meal in your Slow Cooker. Not only does it fill your house with a wonderful aroma, it heats you up from the inside out. If you like Pizza then you need to check out this easy Slow Cooker recipe that has all the wonderful flavors of your favorite Pizza. Customize your Pizza Casserole to what you like, and believe me, you will not be disappointed! Ingredients: 1 lb penne pasta 1 lb ground beef 1 small diced onion 1 Tbsp minced garlic 1 24 oz jar of marinara sauce 1 jar of pizza sauce 1 can diced tomatoes 1 tsp Italian seasoning 1 tsp black pepper 2 cup shredded mozzarella cheese 4-5 oz of sliced pepperoni 2 cup fresh spinach 8 oz package fresh mushrooms First saute the ground beef, onion, and garlic in a large skillet over medium-high heat Cook until hamburger is browned and onions are soft. Drain off excess grease and set aside. In your slow cooker, add marinara sauce, diced tomatoes, Italian seasoning, and black pepper. Mix until well combined. In your slow cooker, add marinara sauce, diced tomatoes, Italian seasoning, and black pepper. Mix until well combined. Add the ground beef mixture, spinach, mushrooms, 1 cup of mozzarella cheese, and pepperoni to the slow cooker. Mix until well combined. Cover and cook on low for 2-3 hours. Cook the pasta to Al dente. Drain and mix into the Casserole, stirring well. Finally add some more cheese on top, and cover and allow to cook another 15-20 minutes, or until the cheese in melted. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

If you don't live in the Upper Midwest you probably never heard of something called the Hotdish. It is a Midwest casserole, that usually contains Tater Tots. Tater Tots are very popular here in Wisconsin. Most restaurants and bars will offer you either Fries or Tater Tots with your food. Today I make my own Hotdish called Pulled Pork Totchos. Just like Nachos, but instead of Corn Chips you use Tater Tots. I top it with some Smoked Pulled Pork, and we have a great dish that everyone will love! Ingredients: Bag of frozen Tater Tots 1 package Taco Seasoning 2-4 cups Smoked Pulled Pork 1 can of Black Beans, or Refried Beans Shredded Cheese Diced Tomatoes Diced Green Onions Diced Yellow Onion Sour Cream to garnish Preheat oven to 425 degrees. Place Tater Tots in a large mising bowl and drizzle with a little oil or cooking spray then toss them with the Taco Seasoning to coat. Bake for 30 minutes stirring halfway through baking time. Top the Tator Tots with Refried or Black Beans, Shredded Cheese, and the Pulled Pork. Top it with just a little more Shredded Cheese and pop it back in the oven long enough to heat the toppings and melt the Cheese. Top with the diced Tomatoes, diced Yellow Onion, Green Onion and Sour Cream. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Do you seem to never have the time to cook yourself breakfast in the morning? Instead you spend money to get some fast food breakfast on the way to work? If so you need to check this out. I have found an easy and inexpensive alternative to spending so much money on a breakfast at a fast food place. Make your breakfast at home instead, and in just a few minutes. Plus you can make them just the way you like them, with the ingredients you like, at a fraction of the price. Check out my review of the Hamilton Beach Dual Sandwich Maker. If you want to watch my review of the Hamilton Beach Dual Sandwich Maker, simply watch my video below.

Sometimes you need to get back to the basics. Nothing is more basic than grilling some Burgers over an open flame on your grill. Today I am going to add some flavor by adding some Bacon and Blue Cheese Crumbles. Topped off with a few slices of Red Onion and you have a Burger everyone will love! Ingredients: Ground Beef Bacon Blue Cheese Crumbles Blue Cheese Dressing Red Onion, sliced Burger Buns Salt & Pepper Start by frying up your bacon. When done remove and set aside. Nest start some charcoal in your grill, and set up for 2 zone cooking. One side for direct cooking over the flame, and the other side for indirect heat. While the grill is getting ready make your Burger patties. I like mine around 1/3 pound, but make according to your liking. Salt and Pepper the patties. Grill the Burgers directly over the hot coals for around 2-3 minutes on each side. Once done move over to the other side and top with Blue Cheese Crumbles. Place the lid on and allow the Cheese to melt a bit. Once done remove and prepare your Burgers. Apply Blue Cheese Dressing to your Burger Buns. Add the Burger Patty and top with Bacon Slices and Red Onion Slices. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.