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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.

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.