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One disadvantage of Sous Vide cooking is that the meat is usually missing the smokey flavor that you get when you smoke it. I have tried smoking it both before and after the sous vide cook, but it still seems to be missing that smokey flavor. So today I decided to try something new. Smoke both before the Sous Vide cook and then smoke again after the cook. Will this give me the smokey flavor I am looking for? Watch the video to find out. Ingredients: Beef Tri Tip Seasonings of your choice (I used Montreal Steak Seasoning) Start by trimming any excess fat from the Tri Tip. Season generously with the seasoning of your choice. Set your smoker to a low temperature or the smoke setting and smoke for 2 hours or so. Make sure not to take the internal temperature past 120 degrees. Remove and vacuum seal in a bag. Sous vide cook at 133 degrees for 2-4 hours. Remove and shock chill in some ice, and place in your refrigerator overnight. The next day remove the Tri Tips from the bag, and re-season if necessary. Smoke again at a temperature of 250 degrees until the internal temperature reaches 130 degrees. Remove and cover for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Who doesn't love a delicious bowl of hot Chili on a cold day? I decided to add some different flavors by using three different kinds of meats. I smoked the meats and vegetables first for a few hours to add some smokey flavor. So good and easy to cook as well. Let me show you how. Ingredients: 1 pound Ground Beef 1 pound Ground Pork 1 pound Ground Turkey 2 large Onions 2 Bell Peppers 2 Jalapeno Peppers (diced and deseeded) 6 Cloves Garlic 4 Tablespoons Chili Powder 4 teaspoons ground Cumin 3 Tablespoons Brown Sugar 1 can Tomato Paste (6 ounces) 1 can Green Chili Peppers (4-6 ounces) 1 bottle or can of Beer (preferably Stout or Porter) 4 cans of Diced Tomatoes (14.5 ounces) 2 cans of Chili Beans 2 cans of Beans (Pinto or Kidney) 2 Beef Bouillon Cubes 2 Teaspoons Oregano 2 Tablespoons Olive Oil Salt & Pepper to taste Chili Pepper Flakes or Hot Sauce of your choice (If Preferred) Start by mixing the three meats together in a bowl. Season with Salt & Pepper. Place in your fridge or freezer while you dice up the Onions, Peppers and Jalapeno. Place them in a disposable foil pan and toss with a few tablespoons of Olive Oil. Season with salt & pepper. Set your smoker to its lowest setting. This is to allow the meat and vegetables to absorb some smoke for a few hours. My smoker has a smoke setting that produces more smoke and maintains a temperature of around 170 degrees. Smoke for at least 2 hours, stirring the vegetables once in a while. When done remove and take back to your kitchen. Shred the smoked meat into smaller pieces. Place in a large stock pot. Next add the vegetables and stir well. Continue to add the remaining ingredients, and stir well to make sure everything is combined. Simmer on low for 7-8 hours, or high for 4-5 hours. Stir and season with salt, pepper to taste. Top with Sharp Cheddar Cheese and Sour Cream. Enjoy! To watch me prepare this recipe step by step simply watch my video below.

One of my favorite Burger places when I lived in southern California was In N Out Burger. They make awesome burgers, and have a cult like following. They also have a "secret" menu that they do not feature on their menu. But ask any local and they will fill you in on what to order. Since I was missing In N Out Burger I though I would try to recreate their famous Double Double. I also made some Animal Fries, which is on their secret menu. If you do not live where their is an In N Out I would suggest trying making the burgers yourself, as they are great! Ingredients: Ground Beef 80% lean / 20% fat Onion, diced Sliced Tomato Slices of American Cheese Lettuce Hamburger Buns Salt & Pepper Secret Sauce Ingredients: 1/4 cup ketchup 1/2 cup mayo 1/4 cup relish 1 tsp apple cider vinegar 1 tsp sugar First make the Secret Sauce. Combine the ketchup, mayo, relish, vinegar, and sugar in a bowl and mix well. Place the bowl in the fridge to let the flavors come together. Next cook the onions on medium heat until the onions become golden brown and a caramel color. They should also be translucent. When close to done set aside. Season your Burger patties with Salt & Pepper. Cook for a few minutes and flip over. Add the American Cheese on top. Meanwhile toast your Hamburger buns. Serve the Burgers on the toasted buns with the secret sauce, lettuce and tomato. Finally top with some grilled onions. Serve and enjoy! To watch me cook this recipe step by step simply watch my video below.

Here is a great way to smoke and cook a Chicken on your Smoker. Spatchcock the Chicken by cutting out the backbone. This will guarantee the it will evenly cook, and it will also reduce the cooking time. As a bonus it will also allow the skin to get extra crispy. Ingredients: Whole Chicken Olive Oil Spray Seasonings of your choice (I used Hey Grill Hey Sweet Rub) Start by cutting out the backbone of the Chicken using kitchen shears, or a knife. Break the breastbone by applying pressure with you hand by pushing down. Cut off any excess skin or bones, and dry off with some paper towels. Next spray the Olive Oil spray to both sides of the Chicken. Apply your favorite seasonings or BBQ rub. Make sure to get all sides, and rub it good to cover the whole Chicken. Allow to rest while you fire up your smoker. Heat up your smoker to 275-300 degrees. This will allow the skin to get crispy. Cook until the internal temperature reaches 165 degrees. Feel free to apply some BBQ Sauce during the last 15-20 minutes of cooking. Remove and cover with foil for 15 minutes before carving and serving. Enjoy! To watch me cook this recipe step by step simply watch my video below.

Have you noticed how expensive Barbecue Seasonings and Rubs have gotten lately? You can easily spend anywhere from $10 to $15 dollars for a small plastic 10-12 ounce shaker bottle of your favorite Rub. But you do not need expensive seasonings to make delicious food. Today I show you how to smoke some delicious St. Louis style ribs with just three ingredients. Salt, Ground Black Pepper and a bottle of your favorite Barbecue sauce. Simple, easy and budget friendly. Ingredients: 1-2 racks of St. Louis style ribs Kosher Salt Ground Black Pepper 1 bottle of Barbecue Sauce Start by removing the membrane from the back of your Ribs. Season both sides with Kosher Salt and Ground Black Pepper. Allow them to sit at room temperature while you fire up your smoker. Set your smoker to 250 degrees and allow to come up to temperature. Place the Ribs on your smoker and cook until the internal temperature reaches 190-195 degrees. At that time apply some Barbecue Sauce to the Ribs. Continue cooking until they reach an internal temperature of 200-203 degrees. Remove and cover with foil for 10-15 minutes. Slice and serve. Enjoy! To watch me prepare this recipe step by step simply watch my video below.

Today I check out the brand new Monument Grills Mesa 425 Gas Grill. It has plenty of awesome features for a gas grill. If you are looking for the convenience of a gas grill you definitely should check out the Mesa 425. To learn what I thought about the Monument Grills Mesa 425 Gas Grill simply watch my video below.

One of the reasons I love cooking Sous Vide is because you can achieve results that are just not possible with any other cooking method. Today I cook a Pork Belly for 24 hours using Sous Vide, then smoke it for a couple hours to add some smokey flavor. Believe me when I say you have never experienced Pork Belly like this, unless you cook it like this. Let me show you how. Ingredients: 5-6 pound Pork Belly Salt & Black Pepper Start by cutting a criss cross pattern on the fat side of your Pork Belly. Next season well with Salt and Black Pepper. Seal in a vacuum bag, making sure to double seal on both sides since this is a long cook. Place in your Sous Vide bath at 160 degrees for 12-24 hours. Make sure to cover your container so water will not evaporate. Remove the bag and shock chill in some ice water, or throw into the snow to quickly cool it down. Place in your fridge until you are ready to smoke. Remove from bag and re-season if necessary. Smoke at 225-250 degrees for a few hours until the internal temperature reaches 160 degrees. Remove and cover for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

When I go to a sandwich shop my usual order is an Italian. I love the combination of meats and cheese, topped with onions, lettuce and sliced tomatoes. Add some oil and vinegar and top with some pepperoncini peppers for what I consider a perfect sandwich. Today I show you how to make your own Chopped Italian Sandwich, which guarantees you get a taste of all those delicious ingredients in every bite. Let me show you how to make one for yourself. Ingredients: large french roll thinly sliced Salami thinly sliced Ham Pepperoni slices Provolone Cheese shredded Lettuce small Red Onion peeled & thinly sliced sliced Tomatoes Pepperoncini Peppers Mayonnaise Red Wine Vinegar Olive Oil Parmesan Cheese Italian seasoning Salt & Pepper to taste Spread the lettuce out in an even layer on a large wooden cutting board. Next add the veggies in an even layer- onion slices, pepperoncini, and then sliced tomatoes. Layer the meats on next, followed by the cheese. Add the mayo, vinegar, oil, and Italian seasoning directly on top of the meat. Using a sharp knife finely chop all of the ingredients, mixing them together as you continue to chop. Chop until they're all bite sized pieces of similar size and the mixture's creamy and evenly incorporated. Apply some Oil and Vinegar to the inside of your French Roll. Stuff with the chopped ingredients. Season the top with Italian seasoning. Serve and enjoy! To watch me make this recipe step by step simply watch my video below.

When I saw that had frozen Turkey Breasts on sale after the Holidays at the grocery store, I knew I had to pick one up. So much faster to smoke than a whole Turkey. Just apply your favorite seasonings and smoke up to temperature. Easy and Delicious! Ingredients: Turkey Breast Seasoning of your choice Olive Oil Start by applying a thin coat of Olive Oil to the Turkey. Generously season with the rub of you choice. Allow to sit while you fire up your smoker to 250 degrees. Smoke the Turkey until it reaches an internal temperature of 165 degrees. You can turn the heat up to 350 degrees for the last few minutes to help crisp up the skin. Remove and cover with foil for 10-15 minutes. Slice and enjoy! To watch me prepare this recipe step by step simply watch my video below.

One thing every cook needs is a good, reliable thermometer. Without one you are just guessing, and who wants that when you are serving food to your family and friends. Every piece of meat cooks differently, and to guarantee perfect results you need to be able to know the internal temperature of whatever your cooking. So when ChefsTemp reached out and asked if I wanted to review their brand new Wireless Meat Thermometer I said yes! Their new Thermometer is not only wireless, but it has both WiFi and Bluetooth, which provides unlimited range. So is the new ChefsTemp ProTemp Plus the Best wireless Thermometer? Watch my video review below to find out.

Of all the things I have cooked for my family over the years my son Kyle has a definite favorite, Sous Vide Lobster Pasta in a Lemon Cream Sauce. I have to give credit to my wife Monica for coming up with this Lemon Cream Sauce, as it is delicious! Serve over some pasta and you will impress everyone lucky enough to have some. Very easy to make too, let me show you how. Ingredients: Lobster Tails Penne Pasta 2 Lemon 1 Sprig of Fresh Rosemary 2 sticks of Butter 1 Tablespoon minced Garlic 2 Tablespoons Flour 2 cups Heavy Cream 1 cup Milk 8 oz Grated Parmesan Cheese Chopped Parsley Salt & Pepper to taste Rinse Lobster Tails. Cut along the top of the shell all the way back, stopping just before the tail. Crack open the shell with your thumbs, and gently pry the tail meat away from the shell. Place on top of the shell and season with salt and pepper. Place in Ziploc Freezer bag with lemon slices and a few slices of butter. Cook in sous vide bath at 140 degrees Fahrenheit for 45 minutes. Remove when done and slice into smaller pieces, set aside. Melt 1/2 stick of Butter in a saucepan. Add some minced garlic and simmer for a few minutes. Next gradually add the flour, stirring constantly until all the flour is dissolved. Add the Rosemary Sprig and the Heavy Cream and Milk. Allow to simmer for 10 minutes until it reduces down and thickens the sauce. Next gradually add the grated Parmesan Cheese, stirring to dissolve. Simmer for a few more minutes. Finally squeeze the juice of 1 Lemon into the sauce. Stir and bring to a low simmer. Salt and Pepper to taste. Feel free to add more Lemon Juice or Parmesan Cheese to get to your desired consistency. Serve the Lobster pieces over pasta and top with the Lemon Cream Sauce. Top with Parsley and Grated Parmesan Cheese. Enjoy! To watch me prepare this recipe step by step simply watch my video below.

Nothing is better than enjoying some warm comfort food this time of year when it is cold outside. Salisbury Streak is the perfect choice. Serve with some mashed potatoes to make good use of the delicious gravy this recipe provides. Everyone will be impressed and asking for seconds. Super easy to make too, let me show you. Ingredients: 2 lbs ground beef 2 white onion sliced 4 cups sliced mushrooms 1 cup crushed crackers I use Ritz, but saltines work great too 2 cans of cream soup (I used Golden Mushroom and Cream of Chicken) 2-3 packets of brown gravy mix 2 eggs 4 Tbsp. milk 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 tsp. dried oregano 1 tsp. dried thyme 2.5 cup water 4 Tbsp. cooking oil In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don’t over mix. Form the meat into 4 patties. Set aside. In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside. In a large skillet set over medium-high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through. Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture. Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.