Tonight, I'm taking over the Weber 💪 Gender-neutral trout, respected, seasoned, and treated like a queen… or a king… or just a legend 🫡 👉 Hot salt board 👉 Smoked paprika 🌶 👉 Garlic powder 👉 Black pepper 👉 A drizzle of maple syrup 🍁 👉 A tiny splash of apple juice AND THEN 👇 👉 Smoker box filled with apple chips 🍎💨 We close the lid… The gentle apple smoke envelops everything… The board is just the right amount of dirty… The result: Tender flesh, fruity smoke, a touch of sweetness that puts a smile on your face 😏 And me watching it like it's the championship final 🔥🏒🇨🇦🇺🇸 Serve with foil packets; cut potatoes, red onion, and broccoli seasoned with Cajun spices and olive oil 🫒. #BBQNation #TroutInclusive #ApplePower

🍖 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

🕒 Quick info - Level: Easy + - Total time: ~1 hr 15 min - Servings: 12 poppers (perfect for a serious appetizer) 🧾 Ingredients 🌶️ Base - 6 large jalapeños (halved lengthwise, seeds removed) - 12 slices thin-cut bacon (important) 🧀 Decadent stuffing - 250 g cream cheese (room temperature) - 1 cup smoked mozzarella, shredded - ½ cup smoked blue cheese (Fourme d’Ambert for a bold kick) - 2 tbsp chopped green onions - 1 tbsp onion confit - ½ tsp black pepper - ½ tsp Québec Kansas BBQ spices (sweet & savory) 🔪 Preparation (important) 1. Cut the jalapeños in half lengthwise 2. Remove all the seeds 3. Blanch for 3 minutes in boiling water, then 3 minutes in ice water; pat dry well 4. Mix all the stuffing ingredients until smooth but still slightly textured 🧱 Assembly 1. Generously fill each jalapeño half 👉 it should overflow a bit 2. Gently press closed with your fingers 3. Wrap 1 to 2 slices of bacon around each 4. Secure with a toothpick 🔥 Smoking 1. Place the poppers on the grate, seam side up 2. Smoke at 275°F 3. 75 minutes without opening the smoker

Juste for fun…https://www.facebook.com/share/r/1AjF3F61Pb/?mibextid=wwXIfr