🍖 Pompettes stuffed with bocconcini 🧺 Ingredients - Pumps 1 lb of minced pork 1 lb of ground beef ½ cup of Italian breadcrumbs 1 cup of chorizo sausage, cut into small cubes 1 onion, finely chopped 2 tablespoons of oregano 1 clove of garlic, chopped Salt and pepper, to taste 1 egg Mini bocconcini 👨‍🍳 Preparation Mix all the ingredients (except the bocconcini). Form balls and incorporate a mini bocconcini in the center. Brown the pumps on all sides. Reserve. 🍅 Creamy tomato sauce 🧺 Ingredients 1 can of crushed tomatoes 4 cloves of garlic, chopped ½ teaspoon of chili flakes 1 cup of dried tomatoes ½ cup of cold butter, diced 1 glass of milk 🍳 Preparation Fry the garlic and chili flakes in a little oil. Add the crushed tomatoes and dried tomatoes. Simmer for 10 minutes. Pass with the mixer foot until smooth. Mount the butter sauce by gradually incorporating the cold butter cubes. Add the glass of milk and mix well. 🔥 BBQ cooking Place the pumps in the sauce. Cook on the BBQ at 350 °F for 30 minutes. Add a smoke with apple wood 🌳 for even more flavor. 🍝 Service Serve on fresh pasta, with a good gremolata 🌿👉 Melting cheese, creamy sauce, little smoky touch... solid in cursed 😍🔥 Gremolata: 🌿 Italian Gremolata for meatballs & pasta Ingredients 1 large bunch of flat parsley, very finely chopped 1 small clove of garlic, VERY finely chopped (or grated) Zest of a lemon (organic, only yellow) 1–2 tablespoons of finely grated parmesan (optional but 🔥) 1 tablespoon of extra virgin olive oil Freshly ground black pepper Small pinch of salt Preparation Mix the parsley, garlic and lemon zest. Add parmesan, olive oil, pepper and salt. Taste: it must be fresh, lemony, not too garlic. How to use it 🍝 Serve your pasta + tomato sauce + meatballs Out of the heat, soil the gremolata just before serving Finish with a little more parmesan and a drizzle of olive oil 👉 It cuts the acidity of the tomato, it wakes up the meat, it makes a serious Italian restaurant. 🔥 Even more dirty variant

My first Big seized and then indirectly 130 Spicy Texas light

In life you got to make moment for the one you love! I try to make them smile as mush as I can!

Here is my dinner, bacon and Mediterranean sausages and BBQ marinated chicken thighs and Whiskey with a side of mashed potatoes.

I received the book The Art of BBQ for Christmas, and this week I decided to put it to work. I started simple with the “Poulet tout court” recipe. No fancy tricks. No complicated sauce. Just the method — done right. 🍗 3 lb whole chicken on the rotisserie 🔥 Indirect heat around 375°F 🌡️ Probes in place: - Breast pulled at 165°F - Thigh pushed to 175°F (huge difference 👌) 🥦 BBQ sides: - Rotisserie cauliflower in the Rotis-o-Max - Roasted Brussels sprouts - Simple mashed potatoes to let the chicken shine 🥣 Quick homemade sauce: - Strained chicken drippings - Chicken stock - Reduced for a few minutes → clean, rich, not heavy 👉 Takeaway from this cook: Temperature control and timing matter more than anything else. The recipe looks simple, but when you respect the process, the result is 🔥🔥🔥 Really glad I received the book and gave it a try — definitely not my last recipe from it.