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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.

Are you looking for an easy and delicious meal that you can cook in about 3 hours on your Smoker? If you do I have the perfect recipe, as it only has two ingredients, A Pork Loin and a BBQ Seasoning of your choice. This recipe is also very inexpensive as well, as typically Pork Loin is very affordable. Simply season the Pork Loin and Smoke until it reaches an internal temperature of 142-143 degrees. Super easy and it will be loaded with Smokey flavor. Ingredients: Pork Loin BBQ Seasoning of your choice Start by cutting around 1/2-3/4 of an inch deep into the fat cap on the Pork Loin. Make a diamond pattern by slicing across with different angles. Once that is done season with the BBQ Seasoning of you choice. Set aside while you fire up your Smoker. Heat up your Smoker to 225 degrees. Once it has reached temperature add some fruit wood, like Apple or Cherry and place the Pork Loin on your Smoker. Smoke until the internal temperature reaches 142-143 degrees. Remove and loosely tent with foil for around 15 minutes. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

If you enjoy Tacos you definitely need to give this a try. These are the perfect weekday meal for you and your family, because they are quick and easy to make.Top them with lettuce, tomatoes, sour cream and your favorite hot sauce. Trust me, everyone will love these Tacos! Ingredients: 1 pound Ground Beef Soft Tortillas (I used Old El Paso Bowls) 1/2 Onion, diced Seasoning Salt Garlic Seasoning (I used Lovafoodie Garlic Lovers) Green or Red Enchilada Sauce 1 can of Black Beans, drained and rinsed 7 oz can of Green Chiles Shredded Cheese (I used Sharp Cheddar) Shredded Lettuce Sour Cream Start by greasing a baking dish or foil pan. Place the Tortillas in the pan. Saute the diced Onion in a frying pan for a few minutes. Add the Ground Beef and continue to saute until cooked. Drain if necessary. Next season the Beef with Salt and Garlic Seasoning. Add the Black Beans, Green Chiles and Enchilada Sauce. Stir and Simmer for a few minutes until heated thoroughly. Place the Beef mixture into the Tortilla Bowls. Top with Shredded Cheese. Place in a 350 degree oven for 10 minutes or so until the Cheese in melted. Top with your favorite toppings, like Lettuce, Sour Cream and diced Tomatoes. Finally top with your favorite Hot Sauce. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of Monica's favorite thing that I smoke is Tri Tip. I would smoke a couple a month when we lived in California, because it was so readily available. But since moving to Wisconsin it has become a challenge to get my hands on some Tri Tips. Luckily my local butcher recently had gotten his hands on some Tri Tips, and once I found out I knew I had to smoked a couple of them. Ingredients: Tri Tip Kosher Salt Montreal Steak Seasoning Start my applying some Kosher Salt to the Tri Tip. Let the meat rest for 10-15 minutes. After that rinse the Salt off of the Tri Tip in your sink with cold water. Season with the Montreal Steak Seasoning. Set aside. Heat up your smoker to a temperature of 225-250 degrees. I would recommend using Oak wood or pellets, as that is the official wood to smoke with Tri Tip. Smoke until the internal temperature reaches 120-125 degrees. Remove and set aside as you crank up your smoker to 550-600 degrees. Once your smoker or grill had gotten up to temperature grill the Tri Tips for a few minutes on each side. Get the internal temperature up to around 130 degrees. Once a nice bark has formed and temperature has been achieved remove and cover with foil. Slice the Tri Tip against the grain. This usually requires you separating the meat in the middle where the grain changes for slicing. Serve and enjoy! To see me cooking this recipe simply watch my video below.

Fall has officially arrived, and nothing hits the spot better on a cool fall day than a bowl of homemade soup. Don't bother with the cheap cans of soup that are full of artificial ingredients when it is so easy to make it yourself. Take it to the next level by adding some homemade croutons flavored with garlic and Parmesan cheese. Let me show you how. Ingredients: 2lb of Vine Ripe Tomatoes, halved or quartered depending on the size 1/2 of a Red Onion, thickly sliced 4 Cloves of Garlic, smashed and peeled Olive Oil Drizzle of Balsamic Vinegar Salt to taste For the remaining soup: 2 Tbsp of Olive Oil 1 Yellow Onion, diced 2 Large Carrots (or 3 medium ones) peeled and cut into pieces 2 Stalks of Celery, cut into pieces 1 Large Russet Potato, or 2 small ones 4 cups of Chicken or Veggie Stock 1 Tbsp of Italian Seasoning Salt and Pepper to taste 1 cup of Heavy Cream Preheat your oven to 400 degrees. Line a baking sheet (a small one that fits your ingredients snug so they don't burn) with parchment paper and toss together the tomatoes, red onion, garlic, basil, a bit of olive oil, balsamic and some salt, roast for about 30-40 minutes or until deeply roasted, meanwhile continue building the soup. In a dutch oven, saute the onions, carrots and celery with a pinch of salt for about 5 minutes, then add in the tomatoes, potato, stock, seasoning and basil, bring to boil, lower the heat to medium low and simmer for about 40 minutes or until the veggies are tender. Add the roasted tomato mixture, take it off the heat, pure with an immersion blender, add the cream, adjust the seasoning to taste and simmer an additional 10 minutes before serving. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

I love Smash Burgers. But what if you don't have a Griddle, but only a Gas Grill? Well then I would recommend getting either a Griddle Skillet to place on top of you grates, or as in my case a Monuments Grill Iron Cooking Grate. It turns you ordinary Gas Grill into a Griddle that can make some Awesome Smash Burgers. Let me show you how. Ingredients: Ground Beef Sliced Cheese (I used Sharp Cheddar) Burger Buns Salt & Pepper Burger Toppings (Onion, Lettuce, Pickles, etc.) Burger Sauce Burger Sauce Ingredients: 1/2 cup of Mayonnaise 2 Tablespoons of Ketchup 2 Tablespoons of sweet Relish 2 Teaspoons of Mustard 1 Teaspoon of finely diced Red Onion A few dashes of your favorite Hot Sauce Start by mixing the Burger sauce ingredients in a bowl. Mix well and cover. Place in your Fridge until you are ready to assemble your Burgers. Make the burgers into meatballs, around 3-4 ounces each. Place on griddle and smash down with a piece of parchment paper to prevent sticking. Allow to cook for around a minute or so, making sure to salt and pepper the burgers before flipping. Flip the burgers and apply the cheese. Continue cooking for another minute or so. You can close the lid of your grill to help the cheese melt. Once melted place the burgers on buns and apply the Burger Sauce and Toppings. Enjoy! To watch me prepare this recipe step by step simply watch my video below.

These Party Ribs are Amazing! I would highly recommend you try them if you never have, or if you had for that matter. They are Smoked Pork Candy Deliciousness! This video footage has a very strange occurrence that happens near the end. My normal camera got a bit wet while filming outside, and as a result the footage looked like the lens was fogging up, or so I thought. So I switched to the camera on my phone. To my surprise the footage from my phone was very strange as well. The footage looks like it is pulsating, and the audio sounded strange. Nothing that resembles normal video footage that I have ever recorded with my phone before, or since that night. My normal camera has worked perfectly even since. So two different cameras and yet similar results. Could this be something supernatural? A Ghostly Apparition? In any case these Party Ribs are Awesome! Give them a try, you won't be disappointed! Ingredients: Baby Back Ribs BBQ Rub of your choice BBQ Sauce of your choice Brown Sugar Honey Butter Start by preparing the ribs by removing the membrane. Slice the Ribs individually. Season with the BBQ Rub of your choice. Allow to rest while you fire up your Smoker to 250 degrees. Place the Ribs on the Smoker and smoke for around 45 minutes. After that if they look good flip them over and continue to smoke for 45 minutes or so. Once they look good and dark in color, and have reached an internal temperature of at least 160-165 degrees, remove them. Before taking them inside crank up your Smoker to 350 degrees. Place the Ribs in a foil pan. Top with some BBQ Sauce, Butter and Honey. Sprinkle some Brown Sugar on Top. Stir and cover the pan with foil. Place back on smoker and cook for around an hour or so. Remove the foil and stir the Ribs with the sauce in the pan. Smoke for a few more minutes uncovered until the Ribs caramelize. Remove and serve, enjoy! To watch me cook this recipe step by step, and see the strange footage, simply watch my video below.

If you ask me what type of sandwich I typically order it would have to be the classic Italian. Some call these sandwiches Hoagies, Subs or Grinders. Whatever you call them one thing is certain, they are delicious, and one of my favorites! Today I show you how to make the Ultimate Italian Grinder Sandwich. Loaded up with lots of meats and fresh vegetables, this sandwich takes things to a whole new level. Anyone served this sandwich will be impressed for sure! Ingredients: Italian Bread Sliced Ham Sliced Salami Sliced Pepperoni Sliced Prosciutto Sliced Provolone Cheese Garlic Powder Mayonnaise Butter Italian Seasoning Olive Oil Balsamic Vinegar Shredded Lettuce Sliced Tomatoes Sliced Red Onion Pepperoncini Peppers Salt & Pepper Start by slicing your Italian Bread in half. Spread some butter on both sides. Sprinkle with some Garlic Powder and Italian Seasoning. Toast in a 275-300 degree oven for 7-10 minutes to toast. Next apply some Mayonnaise on the Bread and spread evenly. Now start assembling the Sandwich by applying the Cheese, Ham, Prosciutto, Salami and Pepperoni. Finally add the Red Onion, Tomatoes, and Shredded Lettuce and Pepperoncini Peppers. Top with Salt, Pepper, Italian Seasoning. The last step is to apply the Olive Oil and Balsamic Vinegar. Slice and enjoy! To watch me prepare the Ultimate Italian Grinder Sandwich simply watch my video below.