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My family and I live in a small Wisconsin town. We have no traffic lights or grocery store in our little town. So we were all excited to see that a new fast food restaurant with a drive thru was coming to town. A brand new A&W Restaurant just opened up, and so the family and I had to go check it out. It is our only fast food restaurant we have, so we were all hoping it would be good. A&W is best know for their Root Beer, made fresh on site and served in ice cold glasses. Better yet get a Root Beer Float, where they add some soft serve ice cream. So what did my family and I think of the new A&W Restaurant? Watch my video below to see what we thought.

The classic Ham and Cheese sandwich is one of my favorites. Since I had some Ham that I recently smoked, I decided to make some Smoked Pulled Ham and Cheese Sliders. All I can say is these Sliders were Amazing! These would be great to serve as an appetizer at your next get together, or enjoyed while watching the big game. Best part is that they are very easy to make, and everyone will be impressed! Ingredients: Ham (Sliced or Pulled) Cheese Slices (I used Provolone and Havarti) Slider Buns Mayonnaise Mustard (I used Dijon) 1/2 stick of Butter 1 teaspoon of Worcestershire sauce Everything Bagel Seasoning or Poppy Seeds Start by placing the bottoms of the Slider Buns in a foil pan. Apply some Mayonnaise and Mustard to the buns. Then place slices of Cheese over the top of the buns. Next apply the Pulled Smoked Ham, making sure it is evenly spread out over the buns. Apply another layer of Cheese slices on top of the Ham. Finish by placing the top Slider Buns in place. Melt the Butter in a saucepan over medium low heat. Add the Worcestershire sauce and Mustard to the Butter and stir well. Brush the melted Butter over the Top of the Sliders. Sprinkle some Everything Bagel Seasonings on top. Cover the pan with foil and place in a 350 degree oven for 15-20 minutes. Remove from oven and remove the foil. Place back into the oven for another 5-8 minutes to help crisp up the buns. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of my favorite Holiday meals to cook for my friends and family is Prime Rib. We were lucky that our local market accepted an expired rain check from last Christmas, so we got a nine pound Prime Rib for a great price! Don't be intimidated and think you couldn't cook this. It is very easy if you have a pellet smoker and a sous vide machine. Sous vide cooking it guarantees you will never overcook that expensive piece of meat. Let me show you how, but first enjoy a song from Ava Grace. Ingredients: Prime Rib Fresh Rosemary & Thyme Kosher Salt Ground Black Pepper 3-4 Tablespoons of Butter Season all sides of the Prime Rib with Salt & Pepper. Place in your pellet smoker and set the temperature to the smoke setting, or as low as possible, usually around 170-180 degrees. Smoke for 2 hours or so, until you see a change it color the Prime Rib. Remove and allow to cool. Vacuum seal the Prime Rib in a bag with some Fresh Rosemary and Thyme, as well as a few slabs of Butter. Place in your fridge for a few hours, or better yet overnight, as some smoke flavor will absorb into the meat. Heat your Sous vide bath to 136 degrees. Once it reaches temperature place the Prime Rib into the bath and cook for 6-12 hours. The longer the cook the more tender the meat, so pick a time that fits your schedule and don't stress on it. When ready remove from bath and dry off completely on all sides with paper towels. You need to make sure the meat is as dry as possible, as this helps the meat to get a great sear. Sear the meat any number of ways. You can use your broiler in your oven, or over a hot gas or charcoal grill. Or using a Grill Gun like I did. Sear for a minute or so on each side, until the color looks good. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

I never thought I had a need for this, until I used it. Who doesn't need a portable Fridge/Freezer that you can take anywhere? This Cooler is perfect for so many situations, whether you are camping, boating, or just hanging out around the fire pit at home. It is nice to have cold beverages anywhere, and without the need of getting bags of ice constantly. You can also turn this Cooler into a sub Zero Freezer. Need to take some frozen items on your next road trip or camping adventure? This will help you do that. This Cooler has the ability to get to negative -4 degrees below Zero Fahrenheit, which will keep anything frozen solid. You control the modes and temperature via the digital panel. It also has an App that you can use via your phone to control the temperatures. Watch the video below to see what I think about the Vevor Portable Fridge/Freezer.

When people who have just gotten a sous vide machine ask me what they should cook first I usually recommend Pork Chops. Pork Chops are very easy to overcook, and then they become dry and not very flavorful. Sous vide cooking them guarantees that they will remain juicy and full of flavor. Combine with a very easy Honey and Garlic Marinade and you will have a delicious meal everyone will love. Ingredients: Pork Chops Salt Marinade Ingredients: 1/2 cup Honey 2 Tablespoons minced Garlic 1 Tablespoon Soy Sauce 2 Teaspoons Dijon Mustard Start by applying some Salt to both sides of the Pork Chops. Set aside while you make the Marinade. Combine all the Marinade ingredients and stir well. Place the Pork Chops into a vacuum bag and pour the marinade over both sides of the Chops. Sous vide cook the Pork Chops at 140 degrees for 1-4 hours. Once done remove the Pork Chops and dry off very well with paper towels. Save the liquid from the bag and put in a saucepan. Simmer over medium low heat until the liquid thickens up and reduces down. Heat some oil in a Cast Iron pan over high heat. Simmer the Pork Chops for 45 seconds to 1 minute on each side. Remove and brush with the thickened Marinade sauce. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of my favorite sandwiches is the Classic Reuben. So when my local store had Corned Beef on sale I knew it was my opportunity to make this Classic sandwich. Using my Instant Pot helped me keep the total cooking time down to a couple of hours. I finished these sandwiches in a hot Cast Iron pan to grill the Rye Bread and melt the Swiss cheese. So easy and delicious, let me show you how to make your own. Ingredients: 4-5 pound Corned Beef 1 Guinness Beer 1 Cup Water Sauerkraut Rye Bread Swiss Cheese Russian Dressing Ingredients: 1 cup Mayonnaise 3 Tablespoons diced Dill Pickles 2 Tablespoons diced Onions 1/3 cup Ketchup 1 Tablespoon prepared Horseradish 1 Teaspoon Worcestershire Sauce 1/2 Teaspoon Smoked Paprika 1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper Start by placing you Corned Beef on the Trivet in your Instant Pot. Sprinkle the spices from the packet on top. Pour the Guinness Beer into the Instant Pot, and then some water to make sure the liquid is reaching the Corned Beef. Seal and Pressure Cook on high for 70 minutes. Allow for a natural release for 15 minutes, then release. Remove the Corned Beef and allow to cool before slicing thin for sandwiches. Next prepare the Russian Dressing by mixing the ingredients in a bowl. Cover and refrigerate until you are ready to assemble your sandwiches. To prepare the sandwiches apply some Russian Dressing to both sides of the Rye Bread. Next add some slices of Corned Beef, Sauerkraut and Swiss Cheese. Butter both sides of the Rye Bread and cook in a hot pan for a few minutes on both sides until the bread is toasty and the cheese is melted. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of the difficulties of grilling vegetables is worrying about them falling through your grill grates. The solution is using a Grill Basket. That way you still get the wonderful flavors of grilled vegetables without the stress of them falling through the grates and ending up on the bottom of your grill. The Luvafoodie Grill Basket is the solution to that problem. As a bonus you get four Awesome seasonings with your Grill Basket! These seasonings will kick up the flavor of anything you are grilling. Today I grill some fresh vegetables and season them with the Garlic Lovers Seasoning. I also season some Shrimp Skewers with the Seafood Lovers Seasoning. So quick and easy to do, yet so delicious! I would highly recommend the Luvafoodie Grill Basket that comes with these four Awesome Seasonings! To watch me prepare these awesome grilled vegetables using the Luvafoodie Grill Basket simply watch my video below.

Today I try something I have never tried. In fact until recently I never even heard of it. It is called Smoked Pulled Ham. What you do is take a regular Ham and smoke it just like you would smoke a Pork Butt for Pulled Pork. This means you take it up all the way to 205-210 degrees until the Ham is easily shredded just like Pulled Pork. I am so glad I tried this, as it came out great. If you never have tried it yourself I would highly recommend it. Ingredients: 8-10 pound bone in Ham BBQ Rub of your choice (use one with more Brown Sugar than Salt) Pineapple Juice BBQ Sauce of your choice Hot Sauce (I used Sriracha) Apricot Preserves Use a knife to cut score marks across the entire surface of the ham about 1 inch apart and 1/2 inch deep in a diamond pattern. Then season the outside of the ham with the BBQ Rub of your choice. Make sure to use a Rub with more Brown Sugar than Salt, and season lightly, as the Ham is already salty. Place you Ham in your smoker over a pan with warm water. Smoke at 200-225 degrees until the internal temperature reaches 160-165 degrees. Depending on the size of your Ham this might take 8-12 hours. I would recommend putting the Ham on before you go to bed, and let it cook overnight. Make sure to occasionally spray the Ham with some Pineapple Juice to make sure the Ham remains wet, as this helps it absorb some smoke. Next prepare your Glaze by mixing equal parts of the Apricot Preserves and BBQ Sauce in a saucepan. Add some Hot Sauce if you want it a bit spicy. Heat over medium heat until the Glaze comes to a simmer and reduces down a bit. Once the Ham reaches 160-165 degrees remove and transfer it to a disposable aluminum pan. Pour 1 cup of Pineapple Juice into the bottom of the pan and then pour the apricot BBQ glaze over the top of the ham. Cover the pan tightly with foil. Now the heat of your smoker (or preheat your oven) to 300-325 degrees. Place the covered ham onto the grates, close the lid, and continue cooking the ham until the internal temperature reads at least 200 degrees and your thermometer probe slides into the meat like it is sliding into softened butter. You should feel very little resistance in the meat. My ham had to cook until it was about 205 degrees to feel this tender, so keep checking during this phase as every ham is different. Remove the finished ham and allow it to rest for at least 30 minutes before shredding. Discard any bones or tough cartilage pieces. Pour any remaining juices from the braising pan over the shredded ham. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One thing I discovered after moving to Wisconsin was the drink called the Old Fashioned. This is definitely the official drink of Wisconsin, as it is a popular choice at all the Restaurants and Supper Clubs across the state. I have come to appreciate this drink, and always like to have one when I go out with my family to a nice Supper Club. I also want to show you my latest addition to my basement bar, a new Neon sign of my logo for my YouTube channel. Once I got my new sign hung up I felt it was a perfect time to show you how to make the Wisconsin Old Fashioned. Ingredients: 1 Sugar Cube 1 Maraschino Cherry 1 Orange slice 3-5 dashes of Aromatic Bitters 2 ounces Brandy 4 ounces of Sprite or Squirt In the bottom of your cocktail glass place 1 Maraschino Cherry, and 1 Orange slice. Muddle with a cocktail muddler or with the back of a wooden spoon. Next add a Sugar Cube and top with a few dashes of Aromatic Bitters. Add the Brandy and then add some ice cubes. Top the cocktail with a few ounces of Sprite for a Brandy Old Fashioned Sweet, or Squirt for a Brandy Old Fashioned Sour. Stir well to make sure the Sugar Cube is dissolved. Garnish with a Orange slice and a Maraschino Cherry. Serve and enjoy! To watch me prepare this drink simply watch my video below.

Normally I do not pay the extra money to buy Prime Grade Beef. This is especially true if I plan to Sous Vide cook it, as with that cooking technique you can tenderize lower grades with a longer cook time. But when I saw Prime Grade Top Sirloin on sale I figures why not splurge and give it a try. I am so glad I did, as this was absolutely delicious, and a special treat for me and my family. Ingredients: Prime Grade Top Sirloin Kosher Salt Ground Black Pepper Garlic Powder Start by seasoning your Top Sirloin with the Salt, Pepper and Garlic Powder. Make sure to season on both sides. Allow to sit on you kitchen counter while you heat up you Sous Vide bath to 132 degrees. Sous Vide cook for 2-4 hours. For Choice or Select Grades of Beef I would recommend increasing the cooking time to make it more tender. When done cooking remove from bag and dry off completely with paper towels. Sear over charcoal for 1 minute on each side. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

The brand new Flagship Grill from Monument Grills is here, the Denali 605 Pro. This Grill exhibits performance and quality that rivals the Weber Summit series. Improved infrared burners, flame tamers, and searing stations are just a few of the awesome features of this new Grill. Why would you pay thousands of dollars on a Grill when the Denali 605 Pro does everything those expensive Grills do at a fraction of the cost? This Grill is built to last, from it's stainless steel firebox to it's Heavy-duty Porcelain-Enameled Cast-Iron Cooking Grates, this Grill has everything you want in a Gas Grill. Let me show you the brand new Monument Grills Denali 605 Pro. Watch me show you all the features of this Grill by watching my video below.

Usually when you smoke Chicken Drumsticks the skin get rubbery, and then they are not very tasty. One of the best ways I found to guarantee your Chicken Drumsticks get crispy skin when you smoke them is to use a Vortex. This simple Vortex device turns your Kettle Grill into a Chicken Drumstick and Wing machine. It provides intense heat that helps those Chicken Drumsticks get a nice and crispy skin. Ingredients: Chicken Drumsticks Rub of your choice Olive Oil Spray Start by spraying your Chicken Drumsticks with the Olive Oil spray, as this will help the seasoning stick to them. Season your Chicken Drumsticks with the Rub of your choice. Allow them to hang out on your kitchen counter while you fire up some charcoal in a chimney starter. Place your Vortex ring under you main cooking grate in the center of your Kettle Grill. Pour the lighted charcoal into the middle of the Vortex, and cover. Allow a few minutes for the Grill to heat up. Place and arrange the Chicken Drumsticks around the outer edge of the grate. Place a piece of wood on top of the coals. I would recommend a fruit wood like Cherry or Apple. Cover and cook for 20 minutes. After 20 minutes turn the Drumsticks over and cover, continuing to cook for another 10 minutes. Total cook time should be around 30-35 minutes. When the internal temperature reaches 170-175 degrees remove and cover for 10-15 minutes. Serve and enjoy! If you want me to show you how to make this recipe step by step simply watch my video below.