Country Style Ribs

 

Here’s a little video tutorial I did to show you how we suggest act you cook the country style ribs, both bone-in and boneless.

 

Stuffed Chicken Breast

"Our Own" Stuffed Chicken Breast

“Our Own” Stuffed Chicken Breast

 

350˚ F – No Water! – Lid On

1 Breast – 1.5 hr. — 1.75 hr.

2 Breast –  2 hr. — 2.25 hr.

3-4 Breasts – 2.5 hr. — 2.75 hr.

5-6 Breasts – 3 hr. — 3.5 hr.

 

Stuffed Pork Chops

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350˚ – No Water! – Lid On

2 Chops – 1.75 hr. – 2 hr.

3-4 Chops – 2hr. – 2.5 hr.

5-6 Chops – 3 hr. – 3.5 hr.

Best baked, standing with up with the filling facing up to the top of the pan.  The flat bone on the bottom of the chops will allow them to sit up.  You can always crumple up a

Stuffed London Broil

"Our Own" Stuffed London Broil

“Our Own” Stuffed London Broil

 

 

 

 

 

 

 

 

350˚ – No Water! – Lid On

Small Broil – 2 hr. — 2.5 hr.

Large Broil – 3 hr. — 3.5 hr.

 

Stuffed Bnls Pork Roasts

"Our Own" Boneless Stuffed Pork Roast

“Our Own” Boneless Stuffed Pork Roast

 

 

 

 

 

 

 

 

350˚ – No Water! – Lid On 

1 Roast – 2 hr.

2 Roasts – 2.5 hr. — 3 hr.

3-4 Roasts – 3.5 hr.

 

Stuffed Steak Pockets

350˚ – No Water! – Lid On

2 Pockets – 1.5 hr. — 1.75 hr.

3-4 Pockets – 2 hr. — 2.25 hr.

5 + 2.5 hr. – 3 hr.

The trick to telling if these are done is: Stick a fork in them and twist. If the meat separates get them out.  If not, give them another 15 minutes and check again.