Used the bread machine to make the homemade crust, rolled it out, then put our pizza together with olive oil brushed onto the crust , Dei Fratelli pizza sauce, pepperoni , fresh sliced Bella mushrooms, then topped it off with 1 1/2 lbs of fresh grated mozzarella …..cooked it on the gas grill for 20 minutes at 450. First attempt and it was fantastic.
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That looks really good!!
Yours does too Glenn! I saw yours and got to thinking that I’ve never made a homemade pizza……but it sounded like fun to try.
Canadian Bacon from Saturday. Used a sirloin cut turned out very tasty.
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Meatloaf, baked taters and garden green beans.
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Steak, sautéed mushrooms and onions, grilled asparagus.
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Man that’s kicks butt over the meatloaf!! 
gained 2 pounds just looking at dishes
Smoked beef country style ribs(chuckeye) and Turkey pastrami roll up with ingredients in photo. Guacamole ranch dressing and sour cream.
Roll up- smoked ribs,Turkey pasrami,cremini mushroom, onion, cherry tomato, garlic slices, cheddar cheese, romaine lettuce and guacamole ranch dressing and a dab of sour cream..
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We all might eat just a little too good ! Damn that looks good !
We all might eat just a little too good ! Damn that looks good !
X2.
Meatloaf, baked taters and garden green beans.
From which years garden Glen?
We had grilled coho salmon fillets and grilled asparagus from the garden along with oven-roasted Yukon Gold spuds. I’m stuffed.
I will probably be picking the first batch of asparagus tomorrow! Will need to grill something soon.
<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
Meatloaf, baked taters and garden green beans.From which years garden Glen?
last years. I blanche and freeze them!!!!!!!
Got lucky enough to get on some perch the other day ….. so perch, kfc like Cole slaw, Anaheim peppers stuffed with cream cheese and wrapped in bacon & homemade rolls. Not too shabby for a rainy Wednesday!
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Looks great but tartar sauce!! 
Looks great but tartar sauce!!
Took me too long to get this recipe from my favorite polok, not to make it every chance I get now. It’s simple & delicious on everything from fish, shrimp , fries, onion rings or even as a cold veggie dip. Don’t worry I ate a few pieces of perch without, as they were being cooked.
We are quite ok with tartar sauce here. Momma makes ours, a scratch and taste type. Just a nice simple touch of heat and tang to the taste.
Anaheim peppers stuffed with cream cheese bacon stretched over the top then smoked with Graziano’s sausage sprinkled in the mix is my preference!
I’m a homemade horseradish on fish guy.
It’s all good!!
Cabbage roll casserole over creamy, cheesy mashed potatoes. Getting some comfort food in before it’s too late.
Instead of the dog ate my homework, the dog ate my dinner. Meat was on the counter when I went out to start the grill and then it wasn’t. Dang dog.
LMAORONF!! Did your dog end up on the Q for dinner??
Charcoal grilled chicky, hash browns and creamed peas for mother’s day supper. Momma was impressed. 
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Wahoo with artichoke hearts and sun dried tomatoes over saffron rice. Blackberry sour cream pie for dessert.
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Smoked wings, homemade tater salad and coleslaw.
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them both look pretty darn good!!!!!!!!
Smoked walleye! I am tickled with how this turned out! Everyone says it would be a waste of walleye and it’d be too dry !
This was so good I will definitely try it again.
Anyone want the recipe, lemme know and I’ll send it to you.
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Anyone want the recipe, lemme know and I’ll send it to you.
Yes. Got back from Lake Erie a couple weeks ago with some walleye and would love too try it out.
Smoked walleye
Used six 21-22″ walleyes, filet but leave skin on & rib bones in
Smoked fish brine –
2 qts (8 cups) cold water
1 cup brown sugar
2 cups 100% apple juice
1/2 cup canning salt
1 cup soy sauce
1/4 tsp black pepper
1/4 tsp onion chips or onion salt
1 tsp Lawry’s season salt
Couple drops of tobasco sauce
Combine all brine ingredients in pot (spaghetti noodle size) & heat, stir on med/hi till it looks well dissolved. Does not need to come to a boil. Just dissolve and combine everything.
Remove from heat. Throw brine into big plastic bowl w/ 20 or so ice cubes….stir…..place in fridge or freezer to cool.
Once brine is cool (33-40 degrees) , stir and add your rinsed fish.
Brine in fridge overnight. Stir once or twice in 12-18 hrs.
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Remove fish from brine and rinse filets good to get brine and any remaining slime off fish.
Pat fish dry with kitchen towels.
Set fish (skin side down) on cooling racks for 1- 1 1/2 hrs to form pellicle (sticky tacky feel) then put into smoker, skin side down. (I set the racks on our kitchen table under the ceiling fan.)
Heat smoker up with dry hickory wood. Put fish in smoker when box temp is at 100 degrees. Put a pan of water in the bottom of the smoker. (I use apple juice instead of water)
Smoke at 210 degrees (200-220 is as low or high as I let it go) for about 3 1/2 hrs. When the thickest piece reaches 165 degrees internal temp, it’s done.
At the 2 hr mark I use a BBQ dedicated paintbrush to put the baste on each filet. Do this a couple times, til you are out of baste. Every 20 minutes or so. I put it on thick and had to baste just twice before I ran out.
Baste recipe.
1 stick melted butter
2 tbsp honey
2 tbsp maple syrup
4 tbsp brown sugar
20 drops of lemon juice (I skipped this)
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