Cooking all the things and having the best time doing it. We spent some time going back into the archive of our humble cooking channel to grab some of our favorite moments. Check out our sizzle reel and we hope you enjoy. Don't forget to subscribe!

Our take on jalapeño poppers. We add shrimp, we add bang bang sauce for a well-balanced, sweet, spicy appetizer win!

shrimp poppers

• 4 jalapeños, seeded and cut into 4 sections

• 1/4 cup cream cheese

• 1/4 cup goat cheese

• 16 medium shrimps, peeled and devained

• 8 slices of bacon cut in half

• 1 tbsp Hardcore Carnivore Black seasoning

Mix cream cheese, goat cheese and hardcore carnivore seasoning in bowl. Assemble the poppers by placing about scoop of the cheese into the jalapeño piece. Place a shrimp on top of the cheese and wrap with a pice of bacon. Secure the bacon with a toothpick. Smoke the poppers for 45 minutes at 275. Finish by grilling on direct heat until the bacon is crispy.

Bang bang sauce

• 1/2 cup of Duke’s mayonnaise

• 1/4 cup of thai chili sauce

• 1/4 cup of sriracha

Combine all ingredients in a bowl.

Drizzle the poppers with the bang bang sauce and top with sliced green onions and sprinkle with Hardcore Carnivore Black.

We really outdid ourselves this time. Bacon, Bourbon and smoke. All things came together and exceeded expectations. This smoked cheesecake was insanely delicious with just the right amount of smokiness. This was the perfect size for a PK Grill. We held it at 250 for 2 hours until it was just set. Then we finished it off in the fridge. Our Makers Mark bourbon and brown sugar drizzle was the perfect finish to a perfect cake. To make the cake:

Bacon Graham Cracker Crust

• 2/3 box of graham crackers

• 2 rashers of bacon

• 1/2 cup brown sugar

• melted butter

• Grind all that up in a food processor and press it into a cake tin

Cheesecake filling

• 1 cup sugar

• 32 oz of cream cheese

• 1/4 cup of flour

• a dash of cinnamon

• 4 eggs plus 1 egg yolk

• 1 teaspoon of vanilla extract

• Salt to taste

Blend it all up in a food processor and pour on top of your crust. Put the cake on the cool side of a smoker and cook at 250 degrees for 2 hours. Turn halfway thru. Then put into fridge to chill for 4 hours.

Bourbon drizzle

Melt some butter in a pan, pour in brown sugar and bourbon to taste and melt til bubbly. Pour half n half in just enough to cut it. Add to the top of the chilled cake and boom!

A twist on ‘Mississippi Pot Roast’, we take those same delicious ingredients and transform it into a sloppy, slurpy cheesesteak sandwich that will blow your mind. You’ll need..

• 1 pack of Steak-ums

• 1 packet of Au Jus

• 1 packet of ranch seasoning

• 1 cup of pepperoncini peppers

• 1 red onion sliced thin

• 4 tbsp of butter

• 2 tbsp of bacon fat

• 1 can of beef broth

• 1/2 cup of water

• 12 slices of white american cheese

• 4 8 inch segments of italian bread

• Dukes Mayo

In a saucepan, whisk together the Au Jus, beef broth and water. Bring to a simmer.

Heat a flat top up until it is rippin hot. Saute the onions and pepperoncinis in half of the butter and bacon fat. Add about a teaspoon of ranch seasoning to the onions and pepperoncinis and remove from the heat. Cook the steak-ums on the flat top in batches for about 1 minute per side. Season each batch with some of the ranch season and transfer to the simmering Au Jus. 

Slice the bread lengthwise and butter each side. Toast the bread on the flat top. 

Spread a healthy layer of Dukes on each side of the bread. Place three slices of American Cheese on the bottom piece. Top with a fourth of the beef. Top with onions and pepperoncinis and enjoy!

Ribs. You either love them or you hate them. I get it, while they are delicious, after you eat a smoked rib or two, the itch is scratched. These are the first ribs that I have cooked where I wished I had leftovers. 

Rib Wings on the Vortex

• 2 slabs of baby back ribs, membrane removed and cut into individual ribs

• Heath Riles Garlic Jalapeno Rub.

Season the ribs with the garlic jalapeno rub. Fire up the vortex in a weber kettle until the dome temp is around 500 degrees. Arrange the ribs on the outside of the vortex and cook with the lid on for 45 minutes rotating the lid 90 degrees every 15 minutes.

hot wing sauce

• two fresh habaneros

• orange juice

• apple cider vinegar

• minced garlic

• lots of honey

• 1 stick of butter

Blend everything but the butter in a food processor. Reduce the mixture down in a sauce pan until slightly thickened. Once your ribs are done, warm sauce back up, and add butter.

Top the ribs with your sauce, add some blue cheese and chives! Ranch is optional (but recommended).

Well, we finally had a chance to cook with Cousin Joe! And what he brought to the table was.. well.. as big as the table! These massive Tomahawk Ribeyes were smoked and seared to perfection for delicious tacos! His process was insane and impressive. Check out how we cooked these ‘caveman style’ over an open fire!

Tomahawk ribeyes

• 3 tomahawk steaks

• Olive oil

• Salt

• Pepper

Season up the steaks with olive oil, salt and pepper. Wrap and let them sit for about 2 hours. Once they are done, get a fire started with any sort of suspension method (we used rebar). Using wire, hang the steaks over the fire for about an hour til they hit about 225.

Butter Dredge

• Tons of butter

• Fresh rosemary

• Fresh garlic

• Taco seasoning

Once the steaks are nice and smoked. Heat your butter, rosemary, garlic and taco seasoning up over the coals. Dredge the steaks on both sides and then sear them junts up to a crispy crust.

Taco Sauce

• About a cup of Dukes Mayo

• A few shlops of sour cream

• 2-3 Adobo peppers + sauce

• Lime juice

• Your favorite BBQ Rub (to taste)

• A clove of fresh garlic

• A handful of cilantro

Hit it all in a food processor until it’s saucy.

Tomahawk Tacos

Slice that steak up thin. Top with pickled onions and jalapeños and sprinkle some Cojita cheese on top! Sweet, tangy delicious!

In all honesty, we’re not sure what makes something ‘country’ fried as opposed to ‘regular’ fried. However, after a trip to Heber Springs via Bald Knob AR, we were inspired to give this a sandwich a shot. On the way into town, we stopped at the famous Bulldog Cafe and had a country fried steak sandwich for lunch. We were so impressed, we had to try it. We had no recipe, we just made it up based on our gut feeling… and it gave our gut quite the feeling!

Country Fried Steak

• 1 pack of cubed steak

• All purpose flour

• salt

• paprika

• pepper

• 2 eggs

• a dash of hot sauce

• lard

Mix the flour with the seasonings to your taste. Make an egg wash out of the eggs and hot sauce. Dredge the steak in the flour and then in the eggs, then back into the flour. Fry it up til crispy!

mustard slaw

• 1 pack of slaw mix

• Duke’s mayo

• yellow mustard

• 1-2 jalapenos

• salt

• sugar

• red onion

Chop and mix the the whole thing up to your taste. It’s slaw bro, make it your own.

the sandwich

Slather some Duke’s on both buns, add your steak, top with slaw and dill pickles and boom.. you ready.

Thanksgiving is upon us. One thing that I am thankful for is this recipe. Great turkey takes a bit of preparation. Start this process two days before cooking.

Brine:

• 1 lb of Salt

• 1 lb of Honey

• 4 quarts of vegetable stock

• 1 gallon of boiling water

• A lot of ice

2 days before:

To prepare the brine, dissolve the salt and honey in a 10 gallon cooler with the boiling water. Add the 4 quarts of vegetable stock. Add a lot of ice to cool down the brine and to keep cold overnight in the cooler. Place the turkey in the brine, close the cooler and brine the turkey overnight.

1 day before:

Remove the turkey from the brine and pat it dry with paper towels. Place the turkey on a mesh rack on top of a sheet pan and refrigerate overnight.

For the turkey:

• 2 sticks of room temperature unsalted butter

• 7 leaves of fresh sage

• 4 sprigs of fresh thyme

• 1 sprig of rosemary

• Cooking spray

• Killer Hogs AP Seasoning

Chop the sage, thyme and rosemary and mix into the softened butter. Add the AP seasoning to taste. Carefully separate the skin from the breast of the turkey and pack in as much of the butter mixture as you can. Spray the skin with cooking spray and season the bird with AP seasoning. Smoke the turkey over indirect heat with a few chunks of hickory wood. Try to maintain a pit temp of 300 degrees Fahrenheit. The turkey will be done with the breast temp is at 160. Let rest uncovered for 20-30 minutes before carving.

Make that 3 brat mistake! Everyone loves these junts at a cook out, at the lake, wherever! Super easy to make and CHEAP! Here’s how it goes:

Brats

Slice up 1 whole onion and line the bottom of a large pot. Add your brats on top, completely cover with as many beers (lager/pilsner.. no hoppy, malty or dark/toasted beers for this) as it takes and bring to a boil. Let the brats boil for about 10 min, then kill the heat and let it sit (covered) until you’re ready to grill.

Fire up your grill, campfire, whatever.. grill the brats off to a perfect sear!

Slaw

Like I say in the vid.. when it comes to slaw, eyeball everything! Theres no wrong or right way to make slaw. Just do it to your taste. For ours we combined bits and pieces of:

• Shredded cabbage

• Mayo

• Apple Cider Vinegar

• Pickled Jalapenos

• Salt

• Sugar

• Blackened Seasoning

Assemble them thangs

Throw your brat on a bun, top it with a healthy pile of your slaw, add those leftover braised onions and finish with your fav mustard! Get it!

When that garden gets poppin' it's time to get choppin'! This salsa recipe is so easy, you could literally make it every single day. Whether from your garden or the store, you only need a few simple things! You’ll need:

• 3-4 high-quality tomatoes

• Half an onion

• 1 clove of garlic

• 1 jalapeño

• 1-2 Adobo Peppers

• Lime juice (to taste)

• Cilantro (to taste)

• Salt

• Pepper

Cut tomatoes into quarters and blend in food processor along with adobo peppers. Add in chopped onion, garlic, jalapeño and stir. Add in (all to taste) salt, pepper, cilantro and lime juice. Boom! Done!

Chicken Gravy. ‘Emoji’ Eggs. We just can’t seem to stop inventing crazy things on Dinner High Five. Our latest creation does NOT disappoint. We combine two classics: Chicken and Waffles + Sausage Gravy into one, epic offering of breakfast bliss. To make our Chicken Gravy and Waffles you’ll need:

Chicken Gravy

• A few tablespoons vegetable oil

• 1 package ground chicken

• Either one bratwurst (removed from casing) or no more than 1/2 pound of pork sausage

• Butter

• Flour

• 1 pint Whole Milk

Add oil to the pan and then brown the chicken and sausage together until cooked thru. Remove from pan but leave fat for the roux. Add a few table spoons of butter and let it heat up. Once the better and fat are hot (but not super hot) slowly add in flower and whisk constantly. This will begin to make a roux base. Once your roux is browned slightly, slowly add in milk and whisk constantly until thickened. Add meat back into gravy, cover and simmer until everything is warmed thru. Add salt to taste.

Emoji Eggs

Add butter to pan and crack your eggs in once the butter is hot. Allow bottom of the eggs to just set then add a few tablespoons of water, cover and cook for about a minute.

Chicken Gravy and Waffles

Add gravy mix on top of your waffle and top with one of them emoji eggs. Add a dash of salt and pour on your favorite hot sauce. Enjoy!

So you smoked some pork and got tons of leftovers. Man, you gotta make this pizza. Savory pulled pork, sweet and smoky sauce, spicy jalapeños and a super surprise of cilantro that really takes this pizza to the next level. The dough is a bit of a process but the rest is easy. To make the dough, check our Margherita Pizza episode. For everything else, you’ll need:

• Pulled pork

• Shredded Mozzarella cheese

• Shredded Gouda cheese

• Sliced red onion

• Your favorite BBQ Sauce

• Pickled jalapeños

• Handful of cilantro

• Your favorite BBQ dry rub/seasoning

First thing, put your pizza stone in the oven (top rack) while it preheats to 550º. Then add a layer of BBQ sauce to your dough. Layer on pulled pork, mozzarella cheese, gouda cheese, red onion and jalapeños. Once your pizza is assembled and you are ready to cook. Transfer the pizza to the stone and immediately turn off oven heat and turn on broiler to high. This should only take 4-5 minutes before your pizza is done

Remove pizza, add a handful of cilantro and season with your bbq rub. Slice and eat!

Ready for an adventure? Got your hiking boots on? Well, after a long day of hiking and camping, you are H.U.N.G.R.Y. and you want something filling and energy-boosting. Well, we present the world’s first ever (and possibly the best camping meal possible), Spam & Jam.

No refrigeration/coolers required for this beauty. Just a few ingredients that will easily fit in your pack. You’ll need:

• Diced onion

• 1 can of Spam

• 1 can of pineapple chunks

• About 1/2 cup bacon jam

• Hawaiian Rolls

Sweat your onions, add in cubed Spam and warm thru. Then add pineapple and bacon jam and heat up to a syrupy, sticky perfection. Load your mix up onto the Hawaiian rolls and you’ve got a Spam & Jam. Enjoy!

Need a meat-free meal that will satisfy everyone! Try out this delicious and savory recipe that you can cook outside on the firepit!

Tomato Sauce

• 2 tbsp of olive oil

• 2 medium shallots, diced

• 3 cloves of garlic, diced

• 1 28 ounce can of whole peeled San Marzano tomatoes

• 1 8 ounce can of tomato sauce

• 3 oz of tomato paste

• ¼ cup of red wine

• 2 tbsp of fresh oregano, diced

• 2 bay leaves

• 2 springs of thyme

• ½ tsp of red pepper flakes

• Salt to taste

Garlic Buttered Noodles

• 6 quarts of water

• 2-3 tbsp of salt

• 1.5lbs of spaghetti noodles

• ¾’s a stick of butter

• ¼ cup of grated parmesan cheese

• 1 tbsp of garlic powder

• Salt to taste

eggplant parmesan

• 1-2 Eggplants

• Flour

• Salt

• Pepper

• Italian Seasoning

• Garlic Powder

• 4 eggs

• Oil for frying

• 1 bag of mozzarella cheese

• A good smattering of parmesan

Start off by slicing and salting your eggplant. Let this sit for a while (maybe an hour) on the counter while the excess water comes out. Then dry off eggplant with paper towel. Combine flour, salt, pepper, Italian seasoning and garlic powder into a bowl. We don’t get into specifics here, because it’s really up to your taste with this combination. But you will want the flour mix to season the eggplant up well enough that it could stand on its own without sauce/cheese.

Dredge the eggplant in the flower mix, then transfer to coat with the beaten eggs, then back to the flower mix. Drop in skillet with hot oil and fry on both sides until cooked through. Set aside and make sauce.

Stack the eggplant and tomato sauce in layers then cover with mozzarella cheese and Parmesan. Cover and cook just so that everything is warmed through and all the cheese gets nice and melty! Serve on top of garlic buttered noodles!

Step 1: Catch a trout! Fresh trout will make your dip soooo much better. Once you do the hard part (catching) the rest is easy! You’ll need:

• 1 trout, cleaned

• 1/2 block of cream cheese

• 1c of sour cream

• The juice of 1/2 lemon

• 1/4 c buttermilk

• A dash or two of Worchestorchire

• 2 tablespoons of horseradish sauce

• 2-3 chopped green onions

• Salt and pepper to taste

Smoke the cleaned trout over low heat until cooked thru. Using a fork, peel off the skin and discard. Then gently pull trout meat away from the rib cage to avoid including pin bones.

Mix all ingredients together in a bowl. Save trout to mix in at the end so it doesn’t become to finely shredded. Done! Bam! Let’s go fishin’!

Smoked Tri-tip

• 2.5 lb tri-tip

• 2 tbsp olive oil

• 1.5 tbsp chili powder

• 1.5 tbsp cumin

• 2 tsp garlic powder

• 2 tsp oregano

• 2 tsp salt

• 1 tsp pepper

Trim the tri-tip leaving a ¼ inch fat cap on the fatty side. Lightly coat the tri-tip with olive oil. Mix all of the spices together to make the rub. Liberally coat the tri-tip with the spice rub. Smoke with a chunk of hickory wood at 250 degrees until the internal temp is at 130 in the thickest portion of the tri-tip. 

Chili

• 2 9 oz tubes of Cacique pork chorizo

• 1 red onion, diced

• 3 cloves of garlic, diced

• 1 can of blonde beer

• 1 28 oz of peeled Italian style whole tomatoes

• 2 quarts of beef broth

• 4 smoked jalapenos, diced

• 2 cans of black beans

• Cubed Smoked Tri-tip

Brown chorizo over medium high heat. Add onion and garlic and cook for another 4 minutes. Add beer and beef broth. Add tomatoes, crushing them by hand as you add them. Add jalapenos and cook for about 30 minutes uncovered. Add drained and rinsed beans and cook for 20 minutes. Add smoked tri-tip and cook on low for another 10 minutes.

Buttermilk cornbread

• 2 boxes of Jiffy cornbread mix

• 2/3 a cup of buttermilk

• 2 eggs

• 1 cup of shredded cheddar cheese

• 3 jalapenos, diced

• ¼ cup cilantro, chopped

• 2 tbsp of butter

Preheat oven & cast iron skillet to 400 degrees. Mix all of the ingredients minus the butter in a large bowl. Melt the butter in the preheated skillet making sure to coat the entire surface. Add the cornbread batter to the skillet and bake for 20 minutes. 

Mexican Crema

• 16 oz of sour cream

• ¼ cup of heavy cream

• 1 tsp of salt

• 1 tsp of black pepper

• ½ tsp of cumin

• 1 tsp of Valentina extra hot sauce

• ½ tbsp of lime juice

• ¼ cup of chopped cilantro

Mix all ingredients in a bowl and refrigerate for 1 hour before serving.

Serve chili topped with Mexican crema, diced avocados and crumbled cojita cheese with a slice of cornbread. 

Ingredients:

• 2 tbs of olive oil

• Smoked Ham Hock

• 1/2 red onion

• 3 turnips and their greens

• 1 cup of sweet tea

• 2 tbs of apple cider vinegar

• Salt to taste

• Peppers in vinegar

Remove the greens from the turnips and wash thoroughly. Roughly chop the greens until they are around 2 inch squares. Peel the turnips and dice into ½ inch cubes. 

Heat the olive oil in a large pot over medium high heat. Sear the ham hock on all sides. Add white onion to the pot and sauté until they begin to turn translucent. Add a handful of greens to the pot and about ¼ teaspoon of salt. Using tongs, squeeze as much liquid as possible out of the greens as they wilt down. Repeat the addition of greens and salt until all the greens are fully wilted, compressing the greens each time to extract the liquid. 

Add the sweet tea and vinegar, cover the pot and simmer on low for one hour. Add the turnips, cover the pot and simmer for an additional 30 minutes. 

Add some of the vinegar from the peppers to taste with each serving. 

Smash Burgers. They’re so hot right now. Super thin, super fatty, super delicious. Well, our version incorporates flavors of the southwest with spicy jalapeños, onion rings and a insane method for getting maximum flavor out of sharp cheddar cheese.

On this episode, we attempted to grind our own meat, but as you’ll see, it didn’t go to plan. Regardless, you’ll need:

Meat prep

• 1 brisket flat

• 6-7 slices of bacon

Cube both meats up and put into the freezer long enough to run through a meat grinder. Grind meat and roll into balls.

Burger Sauce

• 1 cup Duke’s mayo

• Couple tablespoons of grainy mustard

• Couple tables spoons of ketchup

• Splash of pickled jalapeño juice

• Dash of garlic powder

• Dash of paprika

• 2 chopped adobo peppers

• Salt to taste

Whisk all ingredients together and slather liberally.

Onion Rings

• Vegetable oil

• 1 onion

• 1 cup of cornstarch

• Salt to taste

• Garlic powder to taste

• Paprika to taste

• Pepper to taste

• 2 eggs

Mix cornstarch, salt, garlic power, paprika and pepper together. Scramble eggs in separate bowl. Slice onions into thick rings. Dredge onions in cornstarch mixture, transfer to egg to coat, then back to cornstarch for another dredge. Drop in 375º oil and fry til golden brown.

Assemble the burgers

Smash burgers onto a rippin’ hot cast iron and season with salt on both sides. Cook until desired doneness and set aside. Grate some high quality cheddar cheese and spread into butter-coated cast iron. Then add chopped jalapeños on top of the cheese and cover with top burger bun.

Cook until cheese starts to turn brown on the edges. Then scrape off the skillet and place on bun with onion rings and some more burger sauce. Bro… then live your life.

Hows about an easy cocktail for that Summer sippin’? It doesn’t get any easier than our Sweet Tea Old Fashioned. All you’ll need is:

• Bourbon/Whiskey of your choice

• Orange Bitters

• Sweet Tea

• Maraschino Cherries

In a glass with ice add a few dashes of the orange bitters (to your taste), then pour in 2 parts Bourbon/Whiskey to 1 part Sweet Tea. Add in a splash of Maraschino Juice and stir. Top off with a few more cherries and you’e on your way to the best front porch, late Summer hang out.

Ranch goes with EVERYTHING. This recipe is full of delicious garlicky flavor and mellowed out with tangy buttermilk. Pour this concoction of a few sprigs of dill and let the magic begin. All that liquid soaks the herby flavor right in. Perfect for wings, pizza, fries, chips... again.. EVERYTHING! You’ll need:

• 2 cloves of garlic

• 1 cup of buttermilk

• 3/4 cup Duke’s mayonaisse

• Salt

• Paprika

• Black pepper

• A few sprigs of dill

• Juice of 1/2 lemon

Mince the garlic finely then combine it with the buttermilk, mayo, salt, pepper, paprika, black pepper (season all to taste) and lemon juice. Pour mixture in a jar over the dill sprigs. Shake up, refrigerate and enjoy!