My latest creation...........a Chicken Breast sausage stuffed meat flap Pita Pocket.





Sometime we can get super thick chicken breasts, I slice them open like a Pita Pocket, but leave it hinged like a book on three sides.


rub spice rub inside and out.


fry up a couple handfuls bulk ground Italian sausage with diced celery and onions and mushrooms.....

stuff it into the Breast Pocket, put handful of raw celery/mushrooms on top.



Prop the Pita breast vertical in a ~350 oven pyrex pan for an hour.


cheese and croutons on top the last 20 minutes.


so super moist with the sweating raw celery and mushrooms on top during the cook, then crispy croutons crusted stuffing crunch finish.


Cooks very quick as it's just a thin chicken breast.

burp.



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Wasn't sure where to post this...

I got a few good chuckles from the girls reactions though...

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The other night for dinner I couldn't decided between a Beer Can Chicken, or a huge rack of pork ribs..........then heck decided as long as the BBQ was going to be lit for 2-3 hours, might as well do both. :)

Made for almost a full week of meals for the Wife and I.

Indirect heat ~225 degrees, and even some sweet potato fries on the back side. Heavy Pecan smoke

Ribs were Asian 5-spice with heavy coarse ground pepper, then simple pure soy sauce drizzled coating several times through the cook. The salty soy seemed to break down the rib meat into double-tender melt in the mouth tonguegasms. Almost like a light brine. New Technique I'll be doing again, Wife says best ribs ever, which is saying a LOT for how much I BBQ.



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11 days into 28 day dry age 15 lb ribeye.....

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Looking good.

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This was day 1

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My re-creation of Cheesecake Factory's Clam Chowder. Pretty awesome if I do say so myself.

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Burgers with Cambozola Cheese (triple cream brie w/blue cheese) - stuff is amazing!


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Look great, you just posted 1 hours and 58 minutes too early... :)

Happy Clam Chowder Day; https://www.daysoftheyear.com/days/clam-chowder-day/

Mmmmm yummo, Kea pie :D;)

Hehe, it was actually meant to be a kiwi pie but I had some pastry left over so I made wings. So I guess that makes it a kea pie.

is that pizza and lobster tail? whoa..mind blown.

21 days into the 28 day dry age of 15 lb ribeye
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Musical fruit, with a side of bbq ribs (ribs are in the smoker).

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Today is the end of the 28 day dry age process. 15 lb ribeye. at orig cost of $132 at Costco. Got 13 individual steaks out of it at approx 1 1/2" thick ranging 10.6oz to 15.5oz for an all in cost of only about $10 per steak.

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I am :)

Smoking a couple of bags. Will finish one with Lemon Pepper and olive oil and the other with Nashville Hot Chicken butter sauce.

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Smoking a couple of pans of mac and cheese next.....