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My favorite fish is Salmon. It is so delicious, but you have to be careful not to overcook it. Nothing is worse than a dried out piece of overcooked Salmon. Plus when you factor in how expensive Salmon can be, you need to make sure you cook it perfectly. Cooking the Salmon with Sous Vide will guarantee you get great and consistent results. Perfectly moist and full of flavor, every time. It is the way to make sure you don't overcook that expensive fish. You can also experiment with different times and temperatures to achieve results not possible with any other cooking method. Best part is how easy it is to cook. Let me show you how. Ingredients: Salmon cut into individual pieces Seasonings of your choice. I used Hey Grill Hey Fish & Veggie Rub Olive oil Preheat your Sous Vide bath to 130 degrees. Then apply some oil on the fish. Season with your seasoning. Place each piece of Salmon into a Freezer bag. Once your bath reaches temperature place each bag into the water. Make sure the whole piece of Fish remains completely under the waterline for the whole cook. Cook for 45 minutes. When done cooking remove from the bath and carefully remove the Fish from the bags. Be careful, as the fish will be very tender and soft. Dry off well with paper towels. Heat up some oil in a pan over high heat. Make sure you have enough oil, otherwise the Salmon might stick. Fry for around a minute of so on each side. Carefully remove and serve. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

My family and I live in a small Wisconsin town, so when we heard a new fast food restaurant was opening up around 30 minutes away, we knew we had to check it out. Raising Cane's is a very unique restaurant. They only sell one main item, the Chicken Finger. They figure to specialize is that one item, and make it the best one that you can get. They also serve some great sides as well. Coleslaw, Fries and Texas Toast are what they serve alongside their Chicken Fingers. They also make their own dipping sauce known as Cane Sauce. So would my family and I recommend you go check out Raising Cane's? What my video below to find out.

One of my favorite side dishes I like to serve is Potatoes. Whether they are mashed, fried or even baked, they are the perfect side to serve with whatever you are smoking and grilling. Today I decided to take the basic Baked Potato to the next level. I smoked them first, and then added some Bacon, Cheese and other ingredients to really kick up the flavor. Of course I had to also top them with some Smoked Pulled Pork as well. These came out Fantastic! So if your looking for the perfect side dish for your next Barbecue, look no further. These Smoked Pulled Pork Loaded Potatoes will really impress your family and friends. Ingredients: 4-5 Large Russet Potatoes 1lb Bacon – thinly sliced 8oz Sour Cream 4 cups Shredded Cheddar Cheese 1 stick Butter 1 bunch Green Onions thinly sliced 2lbs Pulled Pork BBQ Sauce of your choice Salt and Pepper First fry the bacon until crispy and chop into smaller pieces. Reserve bacon grease, and set the bacon aside. Next preheat your smoker to 350 degrees. Wash the potatoes and pat dry with paper towel. Drizzle potatoes with bacon grease and season with Salt and Pepper. Once your smoker reaches temperature place the potatoes on grill and cook until tender. When done remove and allow to cool a bit so they are easier to handle. Slice the tops off each potato and scoop out the insides into a large bowl. Add butter, sour cream, half the cheese, bacon, and green onion (reserve a little bacon and green onion for garnish). Stir to combine and spoon the mixture back into each hollowed out potato. Top with a heaping pile of pulled pork and drizzle BBQ Sauce. Add the remaining cheese to the top of each potato and return to the smoker for 10 minutes or so until the cheese melts. Top with remaining green onion and crumbled bacon and serve. Enjoy! To watch me cook this recipe simply watch my video below.

In this recipe I decided to Sous Vide cook a rack of Baby Back Ribs, and then smoke them for a few hours at a low temperature to add some Smokey flavor to them. They turned out great! Ingredients: Rack of Ribs Seasoning of your choice This recipe is very easy. Simply remove the membrane from the back of the ribs, and season with your favorite BBQ Rub. Vacuum Seal in a bag and cook in a Sous Vide bath at a temperature of 155 Degrees for 14 -18 hours. Remove Ribs and Shock Chill them in water and ice for a few hours in the refrigerator. Then Smoke the Ribs for 1/2 hour-2 hours at a low temperature until they reach a temperature 140-145 Degrees. Glaze the Ribs with your favorite BBQ Sauce at the end. Serve and Enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of my favorite things to get when I visit a Costco or Sam's Club is a Rotisserie Chicken. They are so inexpensive, yet so delicious. I always wished I could make a Rotisserie Chicken at home that would taste as good. So when my wife Monica got a Ronco Showtime Oven at the local auction for $8 Dollars, I was excited! I remember watching the infomercial years ago on this Oven, and I always wanted to try cooking a Chicken in one. Today I cook a Rotisserie Chicken in the Ronco Showtime Rotisserie Oven. How does it compare to a Chicken from Sam's Club or Costco? Watch the video to find out! Ingredients: 4-5 pound Chicken Seasoning of your choice First secure the Chicken by tying the wings and legs to guarantee it will rotate correct on the Rotisserie. Next carefully attach the Chicken to the Rotisserie. Season with the seasoning of your choice. Cook and enjoy! To watch me cook this Rotisserie Chicken in the Ronco Showtime Oven simply watch my video below.

One of my families favorite type of food is Mexican. Having lived for many years in southern California we were very luck to have access to some delicious Mexican food. But since moving to Wisconsin finding good Mexican food has become somewhat difficult. So today I decided to make my own homemade Pork Chili Verde, or otherwise known as Green Pork Chili. So easy to make, and so very delicious! The key ingredients are the various Peppers, and if you can get a hold of them where you live I would certainly recommend you giving this recipe a shot. You will not be disappointed! Ingredients: 2 tablespoons vegetable oil 2-3 pounds boneless pork shoulder, cut into 2-inch pieces 1 yellow onion, diced 2 teaspoons kosher salt, or to taste 2 teaspoons dried oregano 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 10 fresh tomatillos, removed from husks and rinsed 3 jalapeño chile peppers, seeded 1 poblano chile pepper, seeded 6 cloves peeled garlic 1/2 cup packed cilantro leaves 2-3 cups chicken stock, or as needed 1 1/2 pounds Yukon Gold potatoes, quartered freshly ground black pepper to taste 1/4 cup sour cream 1 tablespoon chopped fresh cilantro Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low. Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds. Stir sauce into pork mixture. Add 1 teaspoon kosher salt. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour. Garnish individual servings with a dollop of sour cream and some cilantro. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

When I lived in California it was never a concern or thought of mine that I would have problems smoking food outside during the Winter months. But now that I live in Wisconsin I realize that certain days during Winter can be so cold and windy that cooking food outside becomes almost impossible. So I decided to cook 4 Pork Butts before those cold and windy days arrived. Smoked Pulled Pork is excellent to freeze, and very easy to reheat. Throw a few pounds of that delicious Smoked Pulled Pork into a Freezer bag, and into Freezer for those cold and windy days of Winter. Simply reheat the Pork in a saucepan on the stove, or throw into your slow cooker to bring it up to temperature. You can then make traditional Pulled Pork Sandwiches, or get creative and make some Burritos, Tacos, Nachos or anything else you can think of. This is the perfect way to enjoy Smoked Pulled Pork all year long, even when it is 20 below zero outside and windy. Ingredients: Pork Shoulder Rub of your choice Season the Pork with the BBQ Rub of your choice. Allow to rest on your Kitchen counter while you heat your your smoker. Heat up your smoker to anywhere between 225-275 degrees. Cook until it reaches an internal temperature of 160-165 degrees. Remove and wrap in foil with a bit more rub, liquid (Beer, Fruit Juice or Stock) and place back in your smoker and continue cooking until temperature reaches 200-203 degrees. Let rest covered with foil for 30-60 minutes. Shred with claws or a couple of big forks. Add some juices from the foil for flavor. Enjoy! To watch me prepare this recipe simply watch my video below.

Here in the town I live in Wisconsin we have a Christmas Tree Farm. Instead of buying a Tree from a lot or grocery store where that tree you get was cut down weeks ago, pick the perfect tree and cut it down yourself. This will guarantee it will stay fresh longer. Today the family and I go find our perfect tree. It has become a family tradition now, and if you have the ability to cut down a fresh tree I would certainly recommend it. So much fun cutting down one fresh, and it certainly adds to the enjoyment level by doing so. Come along with my family and I as we find the perfect tree. Ava Grace also will show you some special tree ornaments, and explains their meaning. Watch out video below, and of course Merry Christmas to all!

Are you tired of having to guess the actual temperature of your grill or smoker because the Analog Temperature Gauge that came with it is completely inaccurate? Are you frustrated that you need to go check the temperature every 20 minutes or so to make sure it is holding temperature and cooking alright? If so I have a great solution. The new ChefsTemp ProTemp S1 Smart Thermometer is the solution to those problems. Replace those old and inaccurate gauges with something that you can monitor with your phone accurately, and from anywhere. Set low and high temperature alerts to stay on top of your cook, while relaxing and doing other things. Add the optional Breezo controlling fan and some Wireless Temperature Probes to really turn just about any grill or smoker into a Smart Grill. To see what I think of the New ChefsTemp ProTemp S1 simply watch my video below.

Everyone in my family loves Tacos! This recipe is so easy because all you do is throw some ingredients in your Slow Cooker and let it simmer away for hours. The best part is it will fill your home with a wonderful smell that will make everyone ask when dinner is ready. Top with some homemade Pico de Gallo and these Shredded Beef Tacos will become one of your family's favorite dishes. Give it a try, you will not be disappointed! Ingredients: 3-5 lb Chuck Roast Salt and Pepper to season 1 tbs Avocado Oil or any other neutral oil 7 oz Can of Chipotle Sauce 1 Cup Beef Broth 1 tbs Garlic Powder 1 tbs Onion Powder 1 tbs Cumin 1 tbs Chili Powder 1 tbs Mexican Oregano Corn Tortillas (Small Flour tortillas will also work) Queso Quesadilla Cheese (Mozzarella would be a good substitute) Chopped Fresh Cilantro, optional for topping Pico de Gallo Recipe Ingredients: 1 large tomato, cored, seeded, and coarsely chopped 1 white onion, coarsely chopped 2 limes, juiced 1/4 cup chopped cilantro Salt and freshly ground black pepper Mix ingredients together and season to taste, with salt and pepper. Generously season both sides of your roast with salt and pepper. Add the oil to a skillet over medium high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of your Slow Cooker. Mix all of the seasonings listed above and sprinkle on top of the roast, followed by the Chipotle Sauce and Beef Broth. Cover and cook on high for 6-8 hours or low for 7-10. Once the meat is cooked, remove it from the Slow Cooker and shred it up with a pair of forks. Dip the tortillas in the juice left in the Slow Cooker and add them to a skillet over medium/high heat. Place a layer of cheese and a spoonful or 2 of the shredded beef on each one. Fold in half and cook until golden brown and crispy. Fill with your favorite toppings and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Thanksgiving is coming up and most people cook the traditional Turkey. But what if you are only cooking for a few people, or people that only like the white meat? Why bother with a huge bird that will be way more food than you need? In that case a Bone-In Turkey Breast might be the perfect solution. Today I use my Turkey hanger and smoke the Turkey Breast in my Pit Barrel Cooker. So easy to do, and everyone will be impressed with the smokey flavor it produces when you smoke it this way. Let me show you how. Ingredients: Bone-In Turkey Breast BBQ Rub of your choice Thaw your Turkey Breast in your refrigerator. Apply seasoning or BBQ Rub of your choice. Fresh chopped Rosemary and Thyme also are perfect to add some additional flavor. Allow the Turkey Breast to hang out on your kitchen counter while you fire up your Pit Barrel Cooker. When ready apply some wood chunks to the lighted coals. I prefer using Apple or Cherry wood. Hang in Pit Barrel Cooker and check temperature every hour, until turkey reaches an internal temperature of 165 degrees. If you desire crisper skin crack lid an inch or so to allow the temperature to increase, just keep an eye on it. Once turkey reaches 165 degrees remove and cover with foil for 15-30 minutes to rest. Slice and enjoy! To watch me prepare this recipe simply watch my video below.

If your looking for a great Thanksgiving Dinner idea for a small group of people, maybe a bone-in Turkey Breast is the answer. Much easier to cook than a full Bird, and much quicker too. Today I smoke a Turkey Breast using my Rotisserie on my Monument Grills Denali 605 Pro. I also used their Smokerbox to add some smoke flavor as that Turkey Breast rotated on the Rotisserie. Having it rotate around definitely keeps the meat juicy and delicious. Give this a try, you won't be disappointed! Ingredients: Turkey Breast (I used a Bone-In) BBQ Seasoning of your choice First trim your Turkey Breast, to assure no pieces of skin or meat will flap around and interfere with it being able to rotate on the Rotisserie safely. Carefully place the Turkey Breast onto the bar, and secure it with the hooks on both sides. I recommend putting on your grill to confirm you have no issues with it rotating. Season on all sides with the BBQ Seasoning of your choice. Allow to sit on your counter as you preheat your Grill to maintain a temperature of 325-350 degrees. Once temperature is reached place the Turkey Breast on the grill. You may also add a Smokerbox at this point to add some Smoky flavor. I would recommend using a fruit wood, like Apple or Cherry. Continue to cook on the Rotisserie checking every 45 minutes or so. Check the Rotisserie hooks to confirm they are secure. If not tighten them up and continue cooking until the internal temperature reaches 161-163 degrees. Once temperature is reached turn off all heat and allow the Turkey Breast to continue to spin for 15-20 minutes, to allow it to cool down. Remove and place on a cutting board. Slice and enjoy! To watch me prepare this recipe step by step, simply watch my video below.