Done some cookin'

GOV got me thinking about the pizza pies we made up and how I haven't taken time to post much latly. Partly this is a matter of not enough hours in a day and partly because I never seem to take pictures from start to finish.
But here goes with a number of recent cooks over the past week and a half, with what pictures I did take!

Got the pizza factory going again! One (traditional for our house) with sausage, mushroom, onion and ripe olives.
One Greek (seasoned with basil and dill) with a white sauce, chicken, spinach, artichokes, ripe olives, garlic and sun dried tomato.
Both were great served with a nice salad made up of fresh greens from the garden, but sorry....NO plated pics!
I guess once it's on the plate all we think about is eating!



Then it was Salmon day!!
Raeanne's boyfriend just got back from a fishing trip to Lake Michigan. To say the least they were successful with Dylan taking top honors with an eighteen pound King!
Over all their trip had to be a VERY good one as we got about 20 lbs. of salmon..
I had to cut extra special planks (8" x 10") for these fillets!!



Planks did a goodly amount of smoking!



I did a 30 minute marinade with a rub of olive oil, then salt, pepper, garlic, lemon and ginger. They were then topped with sprigs of fresh dill weed before the cook.
Pulled at just flaking.



Again...Sorry about the no plated pic thing! But we served up the salmon with roasted potatoes and a garden salad.

Also fired up the Egg for use with my Wok for the first time! Here is prep and some raws.



I wasn't sure I could do it, as the wok I have has a "pan handle" and I hadn't checked for size....But it worked.
I wasn't able to get the wok down below the fire ring (the key here was to put the wok ring on the grid), but I had plenty of temp.
I did an old stand-by Pork Lo Mein with plenty of carrots, celery and broccoli....I was delish and a lot of fun doing it on the Egg. I even got Toni involved!





And lastly; over the weekend, I did my "Cook it on a Stick" with marinated chicken fillets (sliced, hammered and marinated with a base of balsamic, soy and brown sugar) and veggies (mushroom, peppers and onions, tossed with olive oil and S&P) on skewers, all roasted over a bit of cherry wood. This was served up with a double baked potato and the first taste of last years grape table wine.
The veggies



Then...Ready to dig in!