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Buffalo Chicken Sandwich I enjoyed the prep of this one, focusing on refinement of every ingredient to build an amazing flavor profile. Starting with boneless skinless chicken breast seasoned with @spiceology buffalo lemon pepper and smoked with @bearmountainbbq gourmet blend at 225 for a laid on heavy smoke, but with amazing balance. I smoked all the way through so the chicken gets almost the feeling of a 'skin' to it. Packed with perfect sweet smokey flavor. The bacon was over cooked to a perfect crisp. This is home cured bacon, no sugar. I stacked mixed greens and gave them a julien cut for perfectly shredded lettuce. @grillospickles chips and a splash of @franksredhot finish up the prep. I toasted the sourdough roll, and started with a base layer of @litehousefoods buttermilk ranch. Then layered all my prepped ingredients. Lettuce, bacon, Chicken and pickles. #chickensandwich #bearmountianbbq

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A creative take on a classic sandwich. Using a peeler, thin slice pre cooked sausage. This gives you that tender but crispy meat once griddled. Served up with some peppers and onions and topped with a @cabotcreamery beer cheese sauce (8oz cheddar, 1/4 cup of @alesmithbrewing Octoberfest beer and 1 teaspoon sodium citrate) served up with some double fried homemade fries. This was absolutely delicious, and I will make again! Now…what would you call this sausage and pepper cheese steak hybrid?!

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Some recent meals, in order. Swedish meatballs with sauteed spinach and noodles. Smoked chicken breast with caramelized onions and cheese. Buffalo chicken saladChicken and bacon cheeseburger Chicken fried riceThe meatballs and chicken were both smoked for a nice subtle difference for maybe traditional approaches, but the added sweet smoke from @bearmountainbbq apple wood was a really lovely addition. In a rare twist I did the burgers inside on the griddle pan, but loaded then up with lots of cabot cheese which took them to the next level. The fried rice is always tasty. With a unique add of asparagus, because why not. Topped with green onion, chili crisp and @spiceology togarashi helped step it up. #bearmountianbbq #cabotcheese

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When none of your protein is defrosted, you make burgers! I always love a burger night and this cheeseburger was spot on! The burgers were grilled over @bearmountainbbq old fashioned blend for maximum wood fired flavor. I topped the patties with loads of @cabotcreamery cheddar cheese. Sometimes you're just feeling cheesy! Some mixed greens, @grillospickles pickles, and @tbjgourmet bacon jam. On the side, some @wildechips protein chips.#cheeseburger #bearmountianbbq

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How do you prefer your birria? When you make a big batch of Birria, you get to enjoy it in multiple formats! Quesadilla, breakfast burrito, or a little hash? Which would you pick? The breakfast burrito is golden potatoes, fried and tossed in @spiceology cowboy candy, some scrambled eggs, birria, cheddar cheese and some sour cream. The quesadilla is simply a flour tortilla, with quesadilla cheese and birria, painted in consume and cooked on the flat top. Finally. After the burrito I had a few leftovers that didn't fit in the tortilla, so a little breakfast hash? The rest of the potatoes, eggs, cheese, Birria and some hot sauce#birria

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Grilled chicken over lemon orzo with Parmesan and micro greens. I seasoned the chicken with @spiceology buffalo lemon pepper and grilled it over @bearmountainbbq red white and blue blend pellets for that perfect wood fired flavor. This blend burns super efficiently and provides amazing flavor even at higher grilling temps. The orzo cooked with chicken bone broth, lemon juice and lemon zest, seasoned with @spiceology Greek freak. I added Parmesan for a bit of cheese salty punch, and micro greens round of that umami flavor. The first photo is a beautiful shot of the dish, but I needed more protein so scroll to see the bowl with another chicken breast. #bearmountianbbq #chickendinner

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