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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.

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.