This is an Edwards’ household classic. This is the steak I make when we have something to celebrate, when one of us has had a hard week or if one of us is trying to comfort the other. No joke, the first time I made this steak my wife and I stood at our kitchen counter and at an entire filet standing up, THAT’S how good this thing is. We have since ordered steaks at restaurants and had steaks at get togethers. It never fails my wife gives me those eyes telling me “It’s not your special steak”. And it’s not. I don’t generally try to brag on here. But this steak is damn good. Make it. Do it. Like tomorrow. Happy Holidays, everyone!

Who says smoking has to just be for meats? In our household we have many seasons where we go in and out of eating meat. My wife is always a huge fan of these Brussel sprouts. Anything healthy that tastes good is always a hit in her book. So try these as a killer side to your favorite entrée or enjoy these as an appetizer like we do! (They rarely make it to the dinner table before they’re gone). This recipe is great if you’re short on ingredients and is super customizable to fit your family’s taste. My family always wants Balsamic glaze and fresh grated cheese to top most of our apps. Enjoy!

The results you get from using a Sous Vide cooker plus a Smoker are truly top notch. The Sous Vide cooker uses a water bath cooking method allowing the brisket to be cooked at low temperatures. When cooking this low of temperature the Sous Vide keeps the temperature controlled to exactly 135F for 44hrs. The Bradley Smoker compliments this cooking method nicely by allowing perfectly controlled smoke for 3 hours. The brisket is literally melted in your mouth with a nice smoke flavor.