Search Results

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.

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.