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Today I celebrate my 22nd Wedding Anniversary with my wife Monica by cooking up a huge Heart Shaped Ribeye Steak. Nothing says "I love you" more than a huge Steak that is perfectly cooked. To make it even better I top the Steak with some sauteed Onion and Mushrooms. To make sure I cook this Steak perfectly, I use my Big Horn Infrared Grill. This thing cooks Steaks perfectly, as it can achieve temperatures as high as 1500 degrees. Join Monica and I as we celebrate our 22nd Wedding Anniversary with a hug Heart Shaped Ribeye Steak. Ingredients: Ribeye Steak Kosher Salt and ground Black Pepper Butter Sliced Onions and Mushrooms Minced Garlic Worcestershire Sauce Start by seasoning the Steak with Kosher Salt and ground Black Pepper Set aside as you preheat your Big Horn Infrared Grill. Place the sliced Onions, Mushrooms, Garlic and Worcestershire Sauce into a cast iron pan. Add some butter as well. Once the Big Horn is heated up, place the cast iron pan of Onion and Mushrooms on a lower level, while placing the Steak above it. This will allow the juices from the Steak to drip down into the Onions and Mushrooms, which will add lots of flavor. Once Steak is cooked to your liking remove and top with the Onions and Mushrooms. Slice and enjoy! To watch me prepare this huge Ribeye Steak to celebrate my Anniversary, simply watch my video below.

One of my favorite spices is Curry. It has such a great flavor that I think really compliments Chicken. I have fond memories of my Mom making Chicken Curry growing up, and this dish has lots of wonderful memories. Today I serve up that Chicken Curry in a Pot Pie. Adding some potatoes, onions and carrots to that savory Golden Curry sauce makes it a perfect filling for a Pot Pie. Certainly not your traditional Chicken Pot Pie, but one that you will love! Ingredients: 3 tablespoons neutral cooking oil 4 cups (1/2-inch dice) scrubbed, chopped gold potatoes 2 cups (1/2-inch dice) chopped, peeled carrots 1 cup chopped yellow onion 3 cups chicken broth 1/2 cup tap water 1 (3.2 ounce) package mild Japanese curry mix, such as Golden Curry 4 cups cubed chicken 1 (8 ounce) package crescent dough sheet, such as Pillsbury Preheat the oven to 350 degrees and coat a 13x9-inch baking dish with cooking spray; set aside. Heat oil in a large, deep skillet over medium heat. Add potatoes, carrots, and onion; cook, stirring often, until carrots and potatoes are just starting to soften, 6 to 8 minutes. Add broth and water. Bring to a boil over medium-high heat, stirring occasionally, about 5 minutes. Reduce heat to medium-low, and simmer, stirring occasionally and adjusting heat as needed, until vegetables are fork-tender, 8 to 10 minutes. Stir in curry mix until dissolved and mixture is thickened, 1 to 2 minutes. Remove from heat. Pour mixture into the prepared baking dish; stir in chicken until evenly combined. Wipe rim of baking dish clean. Unroll crescent dough (if necessary, pinch perforations together to seal). Place dough over chicken mixture and stretch gently to the edges of the baking dish. Press outside edges of dough into the edges of the baking dish, and use the tines of a fork to crimp into the sides of the baking dish. Cut 4 small slits into the top of dough. Bake in the preheated oven until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Let stand for 10 minutes before serving. To watch me prepare this recipe step by step, simply watch my video below.

Are you looking for a quick and easy casserole dish that has a Mexican flair? If so check out this recipe for an Easy Taco Casserole. All the flavors and taste of Tacos, but cooked in one pan for easy cleanup. This will satisfy your Mexican food cravings for sure! Let me show you how easy it is. Ingredients: 1 pound lean ground beef 1/2 chopped onion 2 cups salsa 1 (16 ounce) can chili beans, drained 3 cups tortilla chips, crushed 2 cups sour cream 1 (2 ounce) can sliced black olives, drained 1/2 cup chopped green onion 1/2 cup chopped fresh tomato 2 cups shredded Cheddar cheese Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Cook and stir ground beef and Onion in the hot skillet until browned and crumbly, 8 to 10 minutes. Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through. Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese. Bake in the preheated oven until hot and bubbly, about 30 minutes. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

I love smoking Chicken Drumsticks over fire, as real fire always produces a more smokey flavor. I also like to brine the Drumsticks first for a few hours, with salt, sugar and beer, hence the name Drunken Drumsticks. To ensure the Chicken Drumsticks will get a crispy skin, you need to achieve high heat temperatures, typically around 500 degrees or so. Using a Vortex in my kettle grill ensures I can get the grill that hot. This method will produce flavorful Chicken with Crispy skin. Let me show you how. Ingredients: Chicken Drumsticks 40 ounces of Water 1/2 cup of Kosher Salt 1/2 cup of Brown Sugar 2 12 ounce Beers Chicken Rub of your choice BBQ Sauce of your choice Fill a large container with the Water, Salt, and Brown Sugar. Stir well until the Salt and Sugar have dissolved. Next add the two Beers, and stir again to mix well. Pour this liquid on a container to completely cove the Chicken. Place in your refrigerator for 3-4 hours. Next remove the Chicken from the Brine and rinse well under water. Dry off with paper towels and place on a rack. Season the Chicken on both sides with the Chicken Rub. Allow to sit on your kitchen counter while you fire up your charcoal for the Vortex. Once the coals are ready place the Chicken Drumsticks along the outside edge of the grill. Cover and cook for 20 minutes or so. After that you can turn the Chicken over and continue cooking for another 10-20 minutes, or until the internal temperature reaches 170-175 degrees. You can apply BBQ Sauce during the last 10 minutes of cooking if you would like. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Most of you know I am just a regular guy who likes to cook and smoke food. Although I have a YouTube channel focused on cooking, I am not a professional chef. I usually just cook food for my family and friends, and really enjoy serving them some delicious meals. In my opinion that is what it is all about, sharing time and meals with people you love. So when Chippewa Falls Harley-Davidson asked me if I would be interested in smoking Pulled Pork for an upcoming event at the dealership, I was a bit hesitant at first. They wanted enough servings for 100 people, which is more food than I have ever attempted to cook before. I took on the challenge and smoked 53 pounds of Pork, enough to serve 100 people. I was happy to see everyone enjoying the food, and getting compliments from the employees and customers made me feel good. Come join me as I serve my Pulled Pork to 100 people. It was a great experience, and I am happy I did it. To watch me smoke all this pork simply watch my video below.

When you think of the necessary BBQ accessories you always think of the basics. Tongs, spatula, heat-resistant gloves and a instant read thermometer. What you often don't realize is you need some place to put all these items, including whatever you are cooking. Most smokers come with a small side shelf, but we all need more room that what that small shelf can hold. That is why I think a stainless steel table is a perfect BBQ accessory. Big enough to hold all the things you need, while also being easily moved around with the caster wheels. The fact that it also is stainless steel means it is heat-resistant. So perfect for a portable smoker, or pizza oven. So today I check out the Vevor Stainless Steel Table. It is portable, strong to hold a lot of weight, and easy to keep clean. To see me unbox and assemble the Vevor Stainless Steel Table, simply watch my video below.

Pizza Ovens are becoming very popular for the backyard kitchens. They can heat up quickly to temperature around 700-900 degrees. At that temperature you can cook a pizza in around 90 seconds or so. Best part is that it creates an enhanced flavor and texture that you cannot get by cooking a pizza in a oven. Today I check out the Big Horn Wood Pellet Pizza Oven. It uses wood pellets for fuel, which means you can cook with it anywhere, as it is very portable, and can easily taken along on a camping trip. Besides pizza you can cook steaks, chops, fish or even burgers. This oven can also be converted to run on either propane gas or electricity, making it even more versatile. To watch me cook a Pizza on the Big Horn Wood Pellet Pizza Oven, simply watch my video below.

Since we are still in the middle of Winter, nothing is better than a warm and comfortable bowl of soup to warm you up. Today I make Kartoffelsuppe, which is a German Potato Soup. This German Potato Soup recipe is loaded with healthy veggies, smoky sausage, and is absolutely packed with flavor! And that flavor is ever better the next day so be sure to double the recipe so you can enjoy those leftovers. Ingredients: 2 lbs potatoes, diced 2 carrots, diced 2 celery stalks, diced 1 leek, sliced and rinsed 1 onion, diced 5 cups vegetable or chicken broth 2 tbsp butter 1 cup heavy cream 8 oz smoked sausage, sliced 2 bay leaves Salt and pepper, to taste Pinch of nutmeg Fresh parsley, for garnish First thing is to prepare all the Vegetables. Dice the potatoes, carrots, celery, onion, and slice the leek. Next saute the onions, leeks, carrots, and celery in butter until soft. Bring to a simmer. Then add the potatoes, broth, and bay leaves. Simmer for 20-25 minutes until the potatoes are tender. Next you need to blend some of the soup to get a creamy texture. Remove bay leaves and partially blend the soup for a creamy texture. Pour back in. Finally stir in the cream and sausage, season with salt, pepper, and nutmeg. Heat through and serve. Enjoy! To watch me prepare this soup, step by step, simply watch my video below.

The last few weeks here is Wisconsin have been brutal. Temperatures have been below zero for more than a week, and when you factor in the wind chill the temperature actually feels like -35 degrees. Needless to say I just couldn't cook anything outside right now, so instead I found a very easy recipe to cook inside with your Slow Cooker. Cowboy Casserole. What is a Cowboy Casserole? It is chili seasoned beef and beans, mixed with potatoes and plenty of cheese. A great dish to serve on these cold winter nights. Best part is your Slow Cooker does all the work. Just throw the ingredients in your slow cooker and in a few hours a delicious meal is ready to enjoy. Ingredients: 1 pound lean ground beef, such as ground sirloin 1 small onion, finely chopped 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1 1/2 teaspoons chili powder 1 (14.5 ounce) can fire-roasted tomatoes 1/4 cup water 1 (15 ounce) can baked beans, slightly drained 1 (15 ounce can) kidney beans, drained and rinsed 1 large russet potato, thinly sliced 1 jalapeno, thinly sliced (optional) 1 (10.5 ounce) can cream of onion soup 2 cups shredded sharp Cheddar cheese chopped cilantro, sliced green onion, or sour cream for topping (optional) Heat a large nonstick skillet over medium-high heat. Add beef and onion and cook, crumbling with a spoon, until beef is browned and onion has softened, about 5 minutes. Season with salt, pepper, garlic powder, cumin, and chili powder and stir to combine. Add tomatoes and water and cook, stirring constantly and scraping up any browned bits from the bottom of the pan, about 3 minutes. Stir in beans and remove from heat. Pour half of beef mixture into the slow cooker. Top with potatoes and jalapenos. Spread cream of onion soup over potatoes and peppers, and top with remaining beef mixture. Cover and cook on High for 3 hours, or on Low for 5 hours. Uncover, top with cheese, and cook on High for 15 minutes. Serve with desired toppings. To watch me prepare this recipe step by step, simply watch my video below.

Typically I do not cook my breakfast on my smoker, but today I do. First I take scrambled eggs with sauteed onions and peppers and smother them with cheddar cheese. Then I place the eggs on some Pork sausage and wrap it all up in a Bacon weave. A perfect dish called a Smoked Breakfast Fatty. If you have never tried this I would definitely recommend it, as it will impress your family and friends. Ingredients: 4-5 Eggs 1/2 Green Pepper, diced 1/2 Onion, diced Shredded Cheddar Cheese 1 pound Pork Sausage (Italian or Breakfast) 1 pound Bacon BBQ Rub of your choice First make your Bacon Weave. Lay several pieces of Bacon on some parchment paper. Next Weave individual pieces of Bacon between every other piece to form a Weave. Set aside. Take your Pork Sausage and place in a 1 gallon Ziploc. Flatten the sausage with you hands to form a thin layer of Sausage. Set aside. Next saute the diced Onions and Peppers in some butter until soft. Add some scrambled Eggs and cook until fluffy. Set aside. Now it is time to assemble the Fatty. Start by cutting the Ziploc bag and placing the flattened Pork Sausage on top of the Bacon Weave. Then add the scrambled Eggs on top and cover with shredded Cheddar Cheese. The final step is to roll up everything with the parchment paper. Take you time and carefully roll it up, while forming a cylinder shape with your hands. Once done tuck in the Bacon and filling on each side. You might need to secure the roll with a few toothpicks to help it maintain its shape. Season with your BBQ rub. Smoke your Breakfast Fatty on your smoker at 250-275 degrees until it reaches an internal temperature of 165 degrees. Remove and cover with foil for 10 minutes. Slice and serve, enjoy! To watch me prepare this recipe step by step, simply watch my video below.

When the weather turns cold nothing is more satisfying than a hot and delicious meal. Using your slow cooker also has the added benefit of filling your home with a wonderful smell, and will have your whole family ready to dig in once it is ready. Let me show you how to make Classic Slow Cooker Pot Roast. Ingredients: 4-5 lb beef chuck roast 4 tsp coarse salt, such as kosher salt, divided. or added to taste 1 1/2 tsp freshly ground black pepper, divided, or added to taste 1 Tbsp light olive oil, or any high-heat cooking oil 2 celery stalks, chopped 8 oz sliced mushrooms 1 large yellow onion, coarsely chopped 4 garlic cloves, coarsely chopped 3 Tbsp tomato paste 1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir 6 cups beef stock 5-6 whole carrots, peeled and cut into 2-inch pieces 2 bay leaves 6 sprigs of fresh thyme or 1 tsp dried thyme 1/2 cup coarsely chopped fresh parsley, plus more to garnish Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides. Add 1 Tbsp olive oil to the bottom of a frying pan and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pan and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate. Next add the tomato paste and stir for 2 minutes. Then add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes. Add to the slow cooker the beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast next along with carrots. Set your slow cooker on low for 6-8 hours, or until the beef is tender. Remove the beef and shred with a couple of forks. Place shredded beef back into the slow cooker and allow to cook for another 10-15 minutes. Serve and enjoy! To watch me prepare this recipe step by step, simply watch my video below.

Are you looking for something to do with your Turkey leftovers? Getting tired of microwaving the same plate of Turkey for days? If so why not turn that leftover Turkey into some delicious Turkey Pot Pie Soup? It will be something your family will enjoy instead of those boring leftovers. Very easy to cook as well, let me show you how. Ingredients: 6 Tbsp unsalted butter 1 medium yellow onion, chopped 2 medium carrots, thinly sliced into rings 2 celery sticks, finely chopped 8 oz white or brown mushrooms, sliced 3 garlic cloves, minced 1/3 cup all-purpose flour 6 cups chicken stock 3-4 tsp salt, (or to taste) 1/2 tsp black pepper 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces. 5 cups leftover turkey 1 cup frozen peas 1 cup corn, (frozen or canned) 1/2 cup whipping cream 1/4 cup parsley, finely chopped, plus more for garnish Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened. Add 1/3 cup flour and stir constantly for 1 minute until golden. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender. Add smoked turkey, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat. To watch me prepare this recipe step by step, simply watch my video below.