Pitou

And the finish Envoyé de mon iPhone en utilisant Tapatalk

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Its Atlantic salmon, sorry for the lack of details Tony lol. Shrimp, pollock, mayo, bread crumbs. Monterey jack, rice and a bunch of spice like garlic powder and paprika Envoyé de mon iPhone en utilisant Tapatalk

It's friday!!! Time to stuff the salmon! Envoyé de mon iPhone en utilisant Tapatalk

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Salt pepper Olive oil lemon juice Envoyé de mon iPhone en utilisant Tapatalk

And the grilled octopus citrus fennel and avocado salad! Envoyé de mon iPhone en utilisant Tapatalk

Watching here as well Keith! Envoyé de mon iPhone en utilisant Tapatalk

Sorry guys getting sentimental on Octopus night! Envoyé de mon iPhone en utilisant Tapatalk

Just a week cook with these juicy burgers!! Envoyé de mon iPhone en utilisant Tapatalk

Let's just say I could not look away too long or have my glass of wine away from the beast! lol

Glad I can help you keep the better half happy Stephen!

Hello Tony! The trick lies in removing the pasta from the salted water pretty much 60 % done, rest in a bowl and add olive oil, enough so the pasta don't stick to the grill and not too much so you get far ups. The tools are precise tongs like the OXO long tongs. I also use a flat silicone Louche to to stir them. And if you ask, from this cook, the Ravioli are more tricky as they can fall between the grills, the others where fine... Post some picks when you try!

Trying is believing you will love this new world... a classic is the lasagna!! Envoyé de mon iPhone en utilisant Tapatalk

Thanks!! You will live the crispness. Pasta picks up smoke really quick so it's very tasty!! Glad we can share our ideas on the forum! Envoyé de mon iPhone en utilisant Tapatalk

My signature BBQ pasta dish...Olive tree smoked Gioiaverde / Saccottini. Envoyé de mon iPhone en utilisant Tapatalk

Here you go my friend!, I dialled down on the cream and used 15%... Three Hots Horseradish Sauce Recipe from Steven Raichlen's Project Smoke This cream sauce owes its firepower to horseradish, mustard, and hot sauce. The whipped cream gives the sauce an airy consistency—you’ll like the way it melts into the hot meat. ½ cup mayonnaise, preferably Hellmann’s or Best Foods ½ cup prepared undrained horseradish or finely and freshly grated horseradish root 1 tablespoon Dijon mustard 1 teaspoon hot sauce (use your favorite; optional) 1 cup heavy (whipping) cream Coarse salt (sea or kosher) and freshly ground black pepper Step 1: Place the mayonnaise, horseradish, mustard, and hot sauce, if using, in a large bowl and whisk to mix. Step 2: Beat the cream to soft peaks in a chilled metal bowl using a stand or handheld mixer. Fold the whipped cream into the mayonnaise mixture. Gently stir in salt and pepper to taste. You can make and refrigerate the sauce up to an hour before serving. http://barbecuebible.com/recipe/three-hots-horseradish-sauce/

That looks amazing!! My kind of pie!! Envoyé de mon iPhone en utilisant Tapatalk

Hey Tony! No Bearnaise here! It's a Three hots horseradish sauce from Steven Raichlen;-) Envoyé de mon iPhone en utilisant Tapatalk

Here is our smoked reverse sear Easter filet mignon...hummm. Happy Easter!! Envoyé de mon iPhone en utilisant Tapatalk

It's actually dry maple that I use for heating the house

Np. Here it is! https://www.emilehenryusa.com/cookware/Pizza-Stone-Black-plu717514.html Envoyé de mon iPhone en utilisant Tapatalk

Hey tony, it was cooked on an Emile Henry pizza stone.

Thanks

First kick at the KK with my favorite, traditional Diavola Napoletana pizza. I fell in love with it after visiting Di Matteo Pizzeria a couple of years ago in Naples... Basic, San Marzano tomatoes, Mozzarella di Buffala, Genoa picante, basil and olive oil... Bellissima!! I used a pizza stone heat soaked at 550.