One of my favorite things to cook on my Smoker is Bacon Wrapped Jalapeno Poppers. When I serve them when I have friends come over they are always a bit hit! Since it is Winter I don't want to cook outside in freezing weather. So today I will try to bring all the classic flavors of Bacon Wrapped Jalapeno Poppers together in a warm bowl of Chowder. Nothing is better than a big bowl of soup on those cold days! Ingredients: 12 slices bacon, diced 1/4 cup butter 1 large yellow onion, diced 4 large jalapeno peppers - halved, seeded, and thinly sliced 8 medium potatoes, diced 1 (14.5 ounce) can chicken broth 1 cup milk, or more as needed 1 tablespoon salt, or to taste 1 teaspoon chopped fresh rosemary 1 teaspoon garlic powder 1 teaspoon ground paprika 1/2 teaspoon dried oregano 1 teaspoon ground black pepper 1/2 teaspoon crushed red pepper flakes 1 (8 ounce) package cream cheese, softened 1/2 cup heavy cream 1 cup shredded sharp white Cheddar cheese 4 stalks green onion, chopped 3 tablespoons chopped fresh parsley Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels. Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes. Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted. Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency. Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

One of my favorite things to smoke is Ribs. My go to is Baby Back Ribs, as they are lean and meaty. But this time I decided to try St Louis Style Ribs. They are fattier, but when cooked properly can have more tenderness and flavor than Baby Back Ribs. Today I cook a couple of racks of St Louis Style Ribs on my pellet smoker. To add some more smokey flavor I decided not to wrap these, but instead to cook them the whole time unwrapped on my smoker. Although this process can take longer, I think it adds more flavor to the ribs. Let me show you how easy it is. Ingredients: St Louis Style Ribs Seasoning of your choice BBQ Sauce of your choice Start by removing the membrane on the back of the ribs. Once done season both sides of the ribs with the BBQ rub of your choice. Allow the ribs to sit on your kitchen counter while you fire up your smoker. Heat up you smoker to a low temperature. Mine has a smoke setting, which typically is around 165-170 degrees, but produces more smoke. I put them on to allow them to absorb some smoke. After a half hour or so increase the temperature to 225-250 degrees. Continue smoking while checking the internal temperature once in a while. If the ribs appear to be dry, spray them with water or apple juice. The goal is to take them to an internal temperature of 190 degrees, which is when you can apply the BBQ sauce of your choice. Once the sauce is applied allow it to caramelize. Feel free to add an additional layer of sauce until the internal temperature reaches 200-205 degrees. At that time remove the ribs, loosely cover with foil and allow to rest for 10-15 minutes. Slice and enjoy! To watch me smoke this ribs from start to finish, simply watch my video below.

One of my favorite things about Wisconsin is that it is the largest cheese-producing state in the U.S., and also known for its Outstanding Cheese. Wisconsin produces over 600 different varieties of cheese, with a significant focus on specialty cheeses known for their quality and unique characteristics. Today my family and go to visit the Marieke Gouda Dairy Farm and Cheese Factory. First we ate lunch at Cafe Dutchess. After that we took a tour of the Dairy Farm and their Cows. Then we saw the Cheese Factory, and learned about the Cheese making process. We all had a great time! Come along and enjoy our experience. To watch our whole experience as we explored Marieke Gouda Dairy Farm and Cheese Factory, simply watch my video below.

Are you looking for the flavor of a smoked Brisket, but don't have the money to invest in a full packer Brisket, yet alone the time to smoke one all day? I have the perfect solution for you. Smoke a Chuck Roast. Despite being smaller and being a completely different cut of Beef, you can smoke it low and slow just like a Brisket. It will take on all the smoke flavor of a Brisket, and you also can slice it like a Brisket. In fact many people might not be able to tell the difference, as it tastes very similar. That is why this smoking technique produces what many people call a "Poor Man's Brisket". Ingredients: Chuck Roast (3-5 pounds) Worcestershire sauce (as a binder) Seasoning of your choice, or just Kosher Salt and Black Pepper Start by applying some Worcestershire sauce all over your Chuck Roast. This will help the seasoning stick to it. Season your Roast with the seasoning of your choice. You can always just use Kosher Salt and ground Black Pepper. Set aside while you fire up your smoker. Once your smoker has reached 225 degrees put you Chuck Roast on. Smoke until the internal temperature reaches anywhere from 160-170 degrees. The main thing is to make sure the bark of the Roast is to your liking. Once it reaches that point remove. Wrap The Roast in foil. Make sure to add some liquid to the foil. Either water, beef broth or beer will work. Place back on the smoker and continue to cook until the internal temperate reaches anywhere from 195-203 degrees. Check the tenderness by probing the Roast. You will know it is done when your probe glides smoothly in and out with little resistance. 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.

What do you do in late October when the whole family is busy with other things? Go for a hike to check out the Fall colors, that's what you do! Today I go check out Hoffman Hills State Recreation Area. It has 700 acres of preserved and restored wooded hills, wetlands and prairie traversed with hiking and cross-country ski trails. The highlight of the area is a 60-foot-high observation tower, that is one of the highest points in Dunn County, offering spectacular views of the surrounding countryside, especially in autumn. Come join me on a Sunday hike in Wisconsin, as I visit the Hoffman Hills State Recreation Area. Watch my video below to experience the beautiful Fall Colors of Wisconsin, as I take my hike.

Are you not looking forward to cooking a whole Turkey for Thanksgiving, as you only have a few people to feed? Why hassle with that, when instead you can just cook a Turkey Breast? Using your Slow Cooker also makes the whole process very simple and easy. Simply place your seasoned Turkey Breast in your Slow Cooker with a few other ingredients, and let it do all the work for you. You will be amazed with the results. Let me show you how easy it is. Ingredients: 5–7 pound bone-in turkey breast 4 tablespoons butter 1 tablespoon oil of your choice 3–4 sprigs fresh thyme and rosemary 1 small onion, sliced 1 lemon or orange, sliced 1 tablespoon Italian seasoning 2 teaspoon salt 1 1/2 teaspoons garlic powder 1 1/2 teaspoon onion powder 1 teaspoon paprika 1 teaspoons pepper Rinse & pat the turkey breast dry. Loosen the skin of the turkey breast. Place the butter pads under the skin of the turkey. Rub the oil all over turkey. Rub the seasoning mixture all over the turkey. Add the onion, lemon, and sprigs of fresh rosemary and thyme to the bottom of the slow cooker. Place the turkey breast on top. Cook on High for 3-4 hours, or Low for 6-8 hours. Check internal temperature and remove once it has reached 160-165 degrees. When done transfer the turkey breast to a cutting board. Loosely tent the turkey with foil and let it rest 15-20 minutes. Preheat your broiler to high. Place the baking sheet the oven & broil for 3-5 minutes or until the skin is crisp to your liking. When the turkey is done, let it stand for 15 to 20 minutes before carving. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

The French Dip Sandwich is one of my favorites. Tender Juicy Meat piled high on a toasted roll with melted Cheese, and served with some Au Jus on the side for dipping. Absolutely Delicious! Cooking this sandwich couldn't be easier. Throw a few ingredients into your Slow Cooker, and let it do all the work. It also will fill your kitchen with a wonderful smell. The perfect thing for a cold Fall or Winter night. Ingredients: 2 cups Beef Broth 1 small yellow Onion, sliced 1 packet of Au Jus mix 1 packet of dry Onion Soup mix 2-3 pound Beef Chuck Roast Cheese slices Rolls Optional first step in to sear the Chuck Roast for a few minutes on each side to form a crust. Season both sides with Salt, Black Pepper and Garlic Powder. In Slow Cooker pour in the Beef Broth. Next add the sliced Onion, stir. Now add the Au Jus mix, the Onion Soup mix and stir again. Place the Chuck Roast on top and cook on low for 7-8 hours or high for 4-5 hours. When done carefully remove the Chuck Roast and shred with some forks. Place the shredded Beef back into the liquid and stir well. Continue to cook for 30 minutes to an hour. Serve on toasted Rolls with melted Cheese. Strain the liquid and serve along with the Sandwiches as a Dip. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

If you enjoy cooking food outdoors on your Smoker or Grill, a Wireless Meat Thermometer is a necessity these days. Why spend time and money on food only to have it overcooked and dried out, or worse yet under-cooked, and risk people getting sick? This is where the benefits of using a good Wireless Meat Thermometer becomes clear and obvious. You always cook to temperature and not to time, so making sure you food is properly cooked and not overcooked can make the difference between a delicious meal or a total disaster. Today I check out the new MeatStick V Wireless Meat Thermometer. Will it perform flawlessly, and will I recommend it? Watch my video below to find out.

Today I take a break from cooking to join my family on a Homeschooling field trip to Crystal Cave, located in Spring Valley, Wisconsin. Crystal Cave is Wisconsin's longest cave. We took a guided tour that took us more than 70 feet underground. We learned about the history and geology of Crystal Cave, which was formed 485 million years ago. The commonly accepted theory of the cave's formation is that it was formed by a weak carbonic acid solution formed from rainwater and snowmelt that mixed with biogenic carbon dioxide found in the topsoil, which then infiltrated existing joints and fractures in the bedrock, expanding them into the openings that make up the cave's passageways. Come join my family and I as we explore Crystal Cave. Watch my video below.

If you enjoy cooking outdoors on your Grill or Smoker a Wireless Meat Thermometer is a necessity these days. You always cook to temperature, and not to time. In order to guarantee your food has reached the proper temperature you need a way to check it that is reliable and accurate. Why would you risk the embarrassment of inviting friends and family over to a BBQ only to serve them food that is dried out and overcooked, or worse yet under cooked, and risk that they get sick? That is where a Wireless Thermometer comes into play. Without it you are simply guessing, and risk wasting time and money on expensive food. Today I check out two of the most popular Wireless Meat Thermometers on the market. The MeatStick versus the ChefsTemp ProTemp 2 Plus. Which one works better and gets my recommendation? Watch to find out. To watch my complete cook using both of these Wireless Meat Thermometers, simply watch my video below.

One of my favorite ways to cook a Pork Loin is with Sous Vide. Typically it is very easy to overcook Pork if you do it in the oven or smoker. Nothing is worse than spending time and effort only to have a dried out piece of meat that lacks the juiciness and flavor you are looking for. Cooking the Pork Loin in a Sous Vide bath at a lower temperature for a longer period of time guarantees the Pork will be complete cooked and safe to eat, and as a bonus have a flavor profile that you cannot achieve with any other cooking method. Top the Pork Loin with a very easy to make Honey and Garlic sauce and you will have a meal that will impress your family and friends. Let me show you how. Ingredients: 3-5 pound Pork Loin Kosher Salt Ground Black Pepper Garlic Powder Marinade: 1/3 cup Honey 1/4 cup Apple Cider Vinegar 1 Tablespoon Soy Sauce Glaze: 4 Tablespoons Butter 4-5 cloves of minced Garlic 1/2 Tablespoon Italian Seasoning 1 1/2 Tablespoons of Corn Starch Start by seasoning the Pork Loin with Kosher Salt, ground Black Pepper and Garlic Powder. Set aside. Next prepare the marinade by mixing the Honey, Apple Cider Vinegar and Soy Sauce, Mix well. Place the seasoned Pork Loin in a vacuum sealer bag and add around 3/4 of the marinade. Seal in the bag and set aside. Heat your Sous Vide bath to 140 degrees. Place the Pork Loin in the Sous Vide bath and cook for 5-6 hours. For rare Sous Vide cook at 135 degrees, or 140 for medium, or 145 for well done. When done remove from the bath and bag. Make sure to save the liquid from the bag.Dry off completely with paper towels. Set aside while you prepare the Glaze. Prepare a slurry with a few Tablespoons of the bag liquid with about 1 1/2 Tablespoons of Corn Starch. Stir and set aside. In a saucepan melt the Butter, minced Garlic and Italian seasoning. Add the remaining liquid from the bag. Simmer and stir. Add the slurry and allow to thicken. The last step is to sear the Pork Loin over high heat for a few minutes. You can do this on a grill, oven broiler or in a frying pan. Once a nice bark has formed remove and serve. Enjoy! To watch me prepare this recipe, step by step, simple watch my video below.

Have you ever tried to cook a Steak at home, but for some reason you cannot get the same results as a high-end Steak Restaurant? Well that is because the Restaurant has a Salamander Grill. These Grills are capable of cooking Steaks in just a few minutes, while giving the Steak a perfect sear. That is because they can reach intense temperatures, as high as 1500 degrees. Today I check out a very portable Salamander Grill from Big Horn Outdoors. I got a couple of thick Rib Eye Steaks, and see how well this Grill performs. Will it be as good as a Steak Restaurant? To find out how this Infrared Grill performed, simply watch my video below.