Homemade dough: Double fermented poolish dough 24h poolish + 24h for final dough= total of 48h before separating the dough in 6 ball an let rest for 4 hour at room temperature before making the pizza. Result: delicious pizza-> awesome family time

I made beautiful and delicious steaks 🥩 on a Monday evening, I ate a French fries steak. Very good dinner🤤🤤

🔥 Hey the BBQ Nation gang! Today we go on a PORK mission... and not halfway 🐖🔥 A pork fillet stuffed with apples, maple caramelized onions, cheese and prosciutto. Sweet, salty, juicy... in short, a pig that will make the gang completely dirty around the BBQ 🐖😅 _____ A rolled fillet, stuffed, gently smoked... then finished on the hot grill for a perfect crust. When you cut this... It flows, it smells like maple and apple... and there the gang becomes silent. On a bed of mashed potatoes and roasted carrots The silence of happiness BBQ 😎 🧑‍🍳 The stuffing (the heart of the pig) Ingredients: 1 apple cut into small cubes 🍎 1 caramelized onion with maple syrup A little drizzle of brown rum 🥃 🔥 Pig tip Fry the apples for 2–3 minutes with the onion. 👉 It removes the water in the apple. Result: the stuffing holds better when you roll your pork. Otherwise it becomes a farce... a little too dirty 🐖💦 💉 Apple-maple injection Simple but effective. Apple juice Small pinch of salt Mini drop of maple syrup 🍁 Inject 3–4 stitches into the net. 👉 It adds a natural sugar and keeps the meat super juicy. Your net will be juicy like a happy little piglet 🐖 🧂 Seasoning On the net: Spices Kansas BBQ Quebec BBQ Booster Quebec Sweet and salty profile perfect for pork. It gives a nice crust and works great with apple and maple. 🔪 Open your net Cut your net lengthwise to open it like a book. Then... 👉 Flatten it gently (with your fist if you don't have a hammer 😅) We call it the technique: "Pitmaster punch" 🐖👊 🌭 Net assembly 1️⃣ Stend your allegros apple-onion-cheese stuffing. 2️⃣ Add a thin layer of Colonel Mustard BBQ Quebec sauce inside your fillet ⚠️ Not too much. Otherwise: The stuffing becomes liquid Your net is holding up worse Colonel Mustard with pork... it's magical: Mustard, maple and vinegar... it cuts fat and tastes solid. Your pig becomes a pig... but elegant 🐖 🥓 Coat the pig Stend overlapping slices of prosciutto. Put your net on it and roll it tight.