Air Fryer Mexican Street Corn

1 ear corn
1 tbsp salted butter
2 tsp mayonnaise
1 tbsp Parmesan cheese
1/4 tsp kosher salt
1/4 tsp pepper
14 tsp smoked paprika
1/4 tsp dried parsley

Note: This recipe is for one ear of corn. Adjust accordingly for multiple ears.

 Take butter and melt in the microwave. Take shucked, silked, and cleaned corn and place in air fryer and cook for 10 minutes on 320 degrees. After about five minutes, brush melted butter on corn or spoon over.  There should be a little bit of butter left. Let corn cook the next five minutes.

Take remaining butter and brush or spoon over corn. Cook for five more minutes at 400 degrees.

Remove corn from air fryer and brush or smear all areas of the corn with mayonnaise. Sprinkle salt, pepper, and Parmesan cheese over all areas of the corn. Lastly, sprinkle smoked paprika and parsley over the corn. Serve immediately.

This was delicious! I suggest you try it if you are a fan of corn, or want to try something different.

Smoked and Reversed-Seared Cowboy Ribeye


1 Bone in Ribeye (1 1/2 inch thick) 2 Tbsp Coconut Aminos  1/2 Tbsp Kosher Salt 1/2 Tbsp Garlic Powder 2 Tsp Black Pepper
We found a great deal at the grocery the other day on some cowboy ribeyes that were half off! We decided to buy the three that were left and cook them. I decided to try a method that I have heard of before, smoked and reversed seared. It ended up being very easy, and the stakes were delicious. Here is how I did it.
A couple of hours before beginning any cooking, place  steak(s) in a Pyrex dish or a dish that can hold liquid. Add coconut aminos and marinate for 1 1/2 hours. After 1 1/2 hours set steak(s) out at room temperature for at least 30 minutes.  Then remove steaks from liquid and evenly on both sides season with salt, pepper and garlic powder. 
Preheat a smoker or grill with hickory chips or pellets at 225 degrees. Once heated, place steaks on smoker or grill and smoke for about one hour.
Remove steaks from smoker. Heat a cast iron skillet at medium high…

Oven Prime Rib


8 lb bone-in rib roast
1 stick of butter
1 tbsp black pepper
2 tbsp Herbs de Provence
2 tbsp Kosher salt

This a method that I tried from Chef John has two methods, the Method X, and the Foodwishes method. I used the Foodwishes method. Here is exactly what I did:

In order for the meat to cook properly, the rib roast must be at room temperature. I sat the rib roast out in its butcher paper for at least eight hours. I also sat out one stick of butter as well.

I mixed the black pepper and the Herbs from Provence with the softened butter and thoroughly coated the roast with the mixture. After coating the roast, I then liberally coated the entire roast with 2 tbsp of kosher salt.

How to figure cooking time: Check the weight of the rib roast and multiply by five minutes per pound. Mine was 8.22 lbs, so I multiplied 8.22x5=41.1 minutes. Therefore I placed the 8.22 lb roast in a preheated 500 degree oven(digital oven preferred) and cooked it for 40 minutes, rounding down. A…

Smoked Chicken


1 Whole Chicken( 2-3 lbs, hormone free)
1 Tbsp Kosher salt
2 tsp black pepper
1/2 Tbsp garlic powder
2 tsp Pilleteri's Seasoning
BBQ seasoning

First, clean and spatchcock your chicken. I you are not familiar with what it is, it is where you remove the backbone so the chicken will lay flat and finish cooking quicker. Check out the video below to see how it works.

Season both sides of chicken with the seasonings evenly. Use any flavor or BBQ seasoning you like, but I try to find a sweeter rub. Take a grill or smoker that can maintain a temperature of 225-250 degrees. You can use what kind of smoking wood you would like, but I used hickory pellets in my extended smoker.

Cook the chicken skin side up for about 3 hours or until the required doneness for chicken is reached, which is about 165 degrees.

Chicken was very moist, and full of flavor. Try this one day! It was a great way to cook chicken.

Neon Pig-Tupelo, Mississippi Review

My mom and dad were able to watch our daughter and foster child for a while recently and my wife and I decided to take advantage and go out for a Valentine lunch.  We decided to go to Tupelo, Mississippi and try this butcher shop/cafe called the Neon Pig. Now before you draw conclusions of the name or the fact that it is a butcher shop as well, hear me out that this was a great experience. Yes, this is not the "typical" place for a Valentine date, but we have never been very typical in our choices. 
This is a place I highly recommend. It may not be romantic. It may be rustic. But the food is delicious. The staff is nice and give recommendations. 
So here is my breakdown of  Neon Pig Cafe.

1. The atmosphere:The cafe is located in a strip area off Spicer drive.  As  you go in it has a very rustic look, with a shop area on one side and tables on the other. There is nothing really fancy about the look of the place, but has its own character as you go in. There is a large bulle…

Smoked Sous Vide New York Strip Steak


1 New York Strip Steak
2 tsp Kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp Pilleteri's Seasoning

Recently I had an opportunity to work with some grass fed steaks, and I wanted to try a new gadget that I recently purchased for my birthday. Its called a cold smoker, and it attaches to my Masterbuilt smoker that I currently have. It is supposed to allow you to cold smoke foods without any heat, unless you want to add heat to them by turning your smoker on.

 I purchased this little doo-dad for about 60 bucks from When I turned it on I let it season with some hickory wood, and it really puts out the smoke. So I asked myself, "I wonder how it would do with smoking, then Sous Vide?" So I decided to try an experiment and see how it works. I want to give you a recipe for a mouth-watering steak that was moist, tender, and had a great smoke flavor. As you are prepping your steaks set your actual smoker (or grill if you are doing indirect heat) to burn at …

Umami Hoisin Ribeye Steak

What you will need (approximate)


1 cup of pineapple juice
2 tbsp soy sauce
1 tbsp Hoisin Sauce
1 tbsp garlic powder
1/2 tbsp ground ginger
1 tsp kosher salt
1/2 tsp black pepper
1 tsp Umami Powder

Take your steak and place in a gallon zip bag. Add pineapple juice, soy sauce, hoisin sauce, garlic powder, and ground ginger to bag. Mix all ingredients together well in the bag and massage steak gently. Put in the fridge for 24 hours.

30 minutes prior to cooking, remove steak from liquid and allow to rest at room temperature until time to cook. Discard liquid. I recommend a charcoal grill to cook the steaks on, so have some charcoal ready to cook.

5 minutes prior to cooking, season both sides of the steak with the salt, pepper, and umami powder.

Cook steak on the grill 2 minutes per side, cooking up to eight minutes. This will cook the steaks a medium-rare for about 1/2 inch thick steak. Allow steak to rest for 5 minutes.

I must say this was a delicious steak! You may want to test your…