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Chicken Wings are the perfect finger food appetizer. The key is to make sure the skin is extra crispy. When you smoke Wings sometimes it is difficult to get the skin crispy, as you typically smoke at a lower temperature. Deep frying the Chicken Wings will guarantee they come extra crispy. Serve with some dipping sauces and everyone will be impressed at how delicious they are. Let me show you how. Ingredients: Chicken Wings Seasonings (I used Luvafoodie Chicken Lovers) Breading for Chicken (I used Andy's Chicken Breading) 2 cups Buttermilk Rinse the chicken wings and dry them well with paper towels. Place in a large bowl and season will with your choice of seasoning. Toss them well to coat. Pour Buttermilk over the Wings and allow to marinate for at least an hour, or up to overnight. When ready to prepare place your Chicken Breading into a gallon sized Ziploc bag. Carefully remove each Wing from the Buttermilk and allow the excess to drip off. Place a few Wings into the bag and toss to evenly coat. Remove the Wings and place on a wire rack. Repeat until all the Wings are coated. Heat up your oil to 375 degrees. Fry the Chicken Wings a few pieces at a time for 8-11 minutes, or until the internal temperature reaches 165 degrees. Remove and place on a wire rack and allow to cook down for a few minutes. Serve with your favorite dipping sauces and enjoy! To watch me cook this recipe simply watch my video below.

One of my favorite memories as a kid was enjoying an ice cold Coca Cola out of a glass bottle. Drinking it out of glass just made it taste better, plus back in the day Coca Cola was sweetened using cane sugar. Today Corn Syrup is used, unless you can get your hands on a Coca Cola made for sale in Mexico. Not only do they use real Cane Sugar, but they still are available in a glass bottle. Today I smoke a Ham and make a homemade glaze using Coca Cola, in a glass bottle. Add a few other ingredients and you have an amazing glaze that will really make your smoked Ham taste delicious. Let me show you how to make one for yourself. Ingredients: Precooked Ham 1 12oz bottle of Coca Cola 1 cup Brown Sugar 1/3 cup Dijon Mustard 1/4 cup Apple Cider Vinegar 1 teaspoon ground Cinnamon 1/8 teaspoon ground Cloves Start by removing your Ham from the packaging. Using a sharp knife to score the Ham. Cut a crisscut pattern on the Ham, and once done allow to sit on your kitchen counter while you fire up your smoker. Heat up your smoker to 275 degrees. Once it reaches temperature place the ham on the smoker. I would recommend using Hickory wood. Smoke until the internal temperature reaches 125-130 degrees. Once it reaches that temperature you can start to apply the Coca Cola glaze. Place a water drip pan underneath to keep your smoker clean. Prepare the glaze by mixing all the ingredients in a saucepan. Heat to a boil and reduce temperature to a simmer. Continue simmering while stirring until all the Brown Sugar is dissolved, and the glaze has thickened up. Continue applying the Glaze every 10-15 minutes until the internal temperature of the Ham reaches 145 degrees. Remove and allow to rest for 10 minutes. Slice and enjoy! To see me prepare this recipe step by step, simply watch my video below.

Do you know what a Pastie is? Have you ever had one? If not you are in luck, as I am going to show you how to make them. They are very delicious, and easy to prepare. Pasties are handheld turnovers filled with meat and vegetables. These savory stuffed pies were originally made for miners in Cornwall, England, to take down into the pits because they were an easy, portable and sustaining food. They were also made in Michigan's Upper Peninsula during the 1800's when the English miners immigrated here to work in the Copper mines. Ingredients: Puff Pastry sheets 1 pound of diced Corned beef 1 cup of diced carrots 1 cup of Frozen peas 2 cups of diced potato 1/2 an Onion, diced 1 Tablespoon parsley 1 Garlic clove - minced unsalted Butter for frying Salt & pepper - to taste 1 Beaten egg yolk - for glazing the pastry Start by melting some unsalted Butter in a cast iron pan. Add the Potatoes, Onion, Carrots and saute for 8-10 minutes, or until soft. Then add the minced Garlic, and season with some black Pepper. Saute for a few more minutes and stir well. Finally add the Corned Beef and the frozen Peas. Continue to cook for a few minutes, stirring to prevent burning. Once it is done to your satisfaction taste and season to taste with salt & pepper. Set aside to cool down while you prepare the Puff Pastry. Roll out the Pastry sheets with some flour to prevent sticking. Use a small bowl to cut out circular pieces of the dough. When done start to assemble the Pasties by placing a few Tablespoons of the filling on one side of the dough, and then carefully roll over to create a small turnover. Close the end by using your fingers to create a nice effect on the sides. Place on a baking sheet and brush the top with the beaten egg yolk. Cook in your over according to the directions for the Puff Pastry, which is usually 20-25 minutes. Remove and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

One of my favorite comfort foods of all time is Beef Stroganoff. Nothing is better than having a big warm serving of tender Beef mixed with a creamy sauce and tender Egg Noodles, it is so delicious! The best part is when you can speed up the cooking process and cook the whole meal in your Instant Pot, as well as only having one pot to clean. Just throw all the ingredients into the Instant Pot, and let it do its thing. You whole family will be very impressed with this meal. Let me show you how to make this awesome recipe yourself. Ingredients: 3 pounds stew meat 1-2 Tablespoons minced Garlic 1 teaspoon salt 1/4 teaspoon pepper 1 yellow onion, diced 1-2 Tablespoons Worcestershire sauce 4 cups beef broth 16 ounce package of Egg Noodles 3 Tablespoons flour 8-16 ounces sliced mushrooms 1 cup sour cream or French Onion Dip First use the Saute setting on your Instant Pot and pour 1 Tablespoon of olive oil in. Put your meat on the bottom of the pan so you can mix it and sear it a little bit, 2-3 minutes. Next add your garlic, mushroom, and onions and saute those also for 3 minutes. Then add 3 Tablespoons of flour into the beef mixture and stir until well combined, and you can no longer see any flour. Stir in your Worcestershire sauce and beef broth. Put the lid on your Instant Pot and cook on Manual for 12 minutes. When done do a quick release, add then stir in a 16 ounce package of Egg Noodles into your pot and add another 1/2 cup of beef broth. Close the lid and cook on Manual for 4 minutes. Do another quick release. Finally stir in 1/2 cup to 1 cup of sour cream or French Onion Dip and mix it in! If it is too runny, turn the saute button on and let it cook for a little longer! Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Onion Rings are a popular choice as a side dish at many restaurants, but usually people don't make them at home. Maybe they think it is too complicated, but in reality they are very easy to make at home. Serve those fresh and crispy Onion Rings with a zesty homemade dipping sauce and your family and friends will be very impressed. Let me show you how. Ingredients: 1 large onion 1 quart oil or beef tallow for frying, or as needed 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup milk, or as needed 1 large egg 3/4 cup dry bread crumbs Ingredients for Dipping Sauce: 1/2 cup mayonnaise 1/3 cup ketchup 1/4 cup horseradish sauce 1/3 cup prepared horseradish 1/4 cup yellow mustard 1 tablespoon cayenne pepper 1 tablespoon sugar 2 tablespoons lemon juice Start by mixing all the ingredients for the dipping sauce in a large bowl. Mix well. Cover and allow to chill in your refrigerator while you prepare the onion rings. Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil. Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish. Dip each onion ring into the flour mixture, turning several times until fully coated with flour. Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish. Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary. Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings. Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings. Season with salt and serve with the dipping sauce. Enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Did you cook a Corned Beef for St. Patrick's Day, and are wondering what to do with the leftovers? Well let me show you how to make an absolutely amazing breakfast meal the next day, that will certainly help if your celebration included a bit too much Guinness and Irish Whiskey. This meal will put you back on track, as it is the perfect cure for a hangover. In my opinion is one of the best ways to use that leftover Corned Beef, and it is delicious as well! It is Corned Beef Hash. Top it off with some Soft Boiled Eggs, and you will be amazed at how good this tastes. It is the perfect combinations of flavors, and so easy to make. Let me show you. Ingredients: 3 tablespoons unsalted Butter 1 diced large Onion 3 cloves of minced Garlic 1-2 pounds finely chopped Corned Beef 6-7 large medium diced Yukon Potatoes 2 teaspoons each finely minced Parsley and Rosemary Eggs Salt & Black Pepper Add the butter to a large cast iron skillet 12” to 14” over medium low heat and add in the onions to caramelize, about 10 minutes. Next add in the garlic and saute for 2 to 3 minutes. Next add in the corned beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir every 1 to 2 minutes, making sure nothing sticks to the bottom of the pan. Add some eggs to a medium size pot of boiling water and cook for 6 minutes on the dot. Immediately remove and submerge in an ice water bath for 2 to 3 minutes. Crack, peel, rinse and serve with the corned beef hash. Top with salt, pepper, parsley and rosemary. Enjoy! To watch me prepare this recipe, step by step, simply watch my video below.

I am so happy that the warmer weather has arrived, as it has been a long and cold winter. I am happy because this means it is time to start grilling some food outside for my family and friends. Nothing is better than grilling food over an open fire, and I am looking forward to it. I have the perfect addition for you to add to your grilling arsenal. The Luvafoodie Fish Bone Skewer and Grill Basket. These two items will help you make some great food this summer. They also include some wonderful seasonings, that will guarantee your cookout meal will be delicious, and enjoyed by everyone. Today I grill up some Shrimp on the Fish Bone Skewer, seasoned with the Seafood Lover's Seasoning. I also grill up some fresh vegetables using the Grill Basket, and seasoned with the Garlic Lover's Seasonings. Both came out Great, and so easy to do. Watch my video below to see me using the Luvafoodie Fish Bone Skewer and Grill Basket. Everything came out Delicious!

For St. Patrick's Day I decided to cook a couple of Corned Beefs, since they were on sale. Monica loves St. Patrick's Day, especially because she knows I will be cooking some Corned Beef. I love Corned Beef, so how can I not make it for St. Patrick's Day? So I cooked one on my Smoker, and another one the more traditional way in the Slow Cooker. So which one came out better? Watch and find out what my family and I thought. Ingredients: 2 five pound Corned Beefs Course Black Pepper 2 twelve ounce beers 1 Onion, quartered For the Smoked Corned Beef start by soaking it in some cold water in your fridge, as this will help remove some of the salt. When done dry off and apply some Black Pepper. Also seasoning with the spice packet that came with the Corned Beef. Smoke at 275 degrees until the internal temperature reaches 200-205 degrees. Smoke with Hickory wood. If necessary you can spray your Corned Beef with some beer occasionally to help keep moist. Once temperature is reached remove and cover with foil for 10-15 minutes. Slice and enjoy! For the Slow Cooker Corned Beef start by placing the quartered Onion on the bottom of the Slow Cooker. Place the Corned Beef on top and season with the spice packet that came with the Corned Beef. Pour the 2 beers into the Slow Cooker. Add some additional water if you feel it is necessary. Cook on low for 6-8 hours, or until internal temperature reaches 200-205 degrees. Once temperature is reached remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare both of these Corned Beefs step by step, simply watch my video below.

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.