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Big Poppa
07-06-2012, 04:41 AM
OK I want to see some fun summer cooking pics....lets have the experience add to the food score...pool lake you name it...lets judge the food and the party and then total it up!

first place $25 credit to Big Poppa Smokers
Second $15 credit to BIg Poppa SMokers
third $10 store credit to BPS

$5 bucks to everybody else!

RickB
07-06-2012, 01:45 PM
Ok you heard the grand pubah. Lets see some partying. Since Im judgeing this week I guess I should let you know what might get you bonus points. Scantily clad women frolicking around the pool etc etc! Some things to avoid. Pictures of Sparky in a speedo. Good luck all!

Big Poppa
07-06-2012, 02:01 PM
sparky is a lifeguard and wears appropriate clothing at all times...right spark?

sparky
07-06-2012, 02:57 PM
sparky is a lifeguard and wears appropriate clothing at all times...right spark?

absolutely right buddy. how did you know i was a life guard? plus it scares my wife. :(

RickB
07-06-2012, 03:43 PM
plus it scares my wife. :(

Dont feel bad Spark...Remember back in the 80's when you had Borg,Mcanroe and Conner playing tennis? I decided to buy me a pair of those tight white tennis shorts.......Hell my wife ain't never been the same!

muebe
07-06-2012, 07:05 PM
Sparky have a Toga party!

Toga! Toga! Toga! ;)

wneill20
07-08-2012, 07:01 AM
Ok i will start with Bacon Wrapped Stuffed Pork Loin
The crew
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/TheGroup.jpg
Took the sausage, onions, mushrooms, garlic and saute them
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/saute.jpg
Mixed in the pork flavored stuffing
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/Stuffing.jpg
Then stuffed the pork loin
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/stuffed.jpg
Wrapped in bacon and ready for the smoker.
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/ReadyForSmoker.jpg
Had to have some veggies
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/Vegs.jpgAfter 3 hours at 250*
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/After3hours.jpg
Sliced
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/Sliced.jpg
And plated
http://i1225.photobucket.com/albums/ee390/wneill20/Bacon%20Wrapped%20Pork%20Loin/plated.jpg

Big Poppa
07-08-2012, 08:08 AM
wneill you are a fine cook.

smokerjoe
07-08-2012, 10:06 AM
http://my.webpix.ca/d/2932-2/IMG_0967.JPG
http://my.webpix.ca/d/2936-2/IMG_0970.JPG
http://my.webpix.ca/d/2939-2/IMG_0971.JPG
http://my.webpix.ca/d/2942-2/IMG_0974.JPG
http://my.webpix.ca/d/2945-2/IMG_0981.JPG

wneill20
07-08-2012, 10:45 AM
wneill you are a fine cook.
Thanks BP, I enjoy it relaxes me after a long week at work.

sparky
07-08-2012, 11:32 AM
party ribs

welp, i woke up saturday and my son my son walks in the house (he doesn't live here anymore, ya). he has a box of donuts and a couple of lattes w/ him. he also is carrying a grocery bag. he brought over 4 racks of ribs and said he was going to a party tonight and asked if i could cook them for him. he told me that 1 rack was for me as payment for cooking the others for him. do i get to keep the donuts. yes dad. deal.

ps: on a side note, i received some new rubs from BP to try out. jallelujah seasoned garlic salt w/ jalapeno and jallelujah season garlic salt w/ jalapeno, maple & bacon. ya again.

da players. 1st rack soileau's, 2nd rack swine / bovine, 3 rack maynards, 2 1/2 racks jallelujah jalapeno on one and jallelujah maple / bacon on the other.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics003.jpg

oh, we look good.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics009.jpg

ready for some FL. good color to it.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics022.jpg

time to break out some NC honey (going to need to order some more).

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics017.jpg

were pretty.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics025.jpg

coming out of FL.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics031.jpg

my sons ribs are done. they look good.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics041.jpg

oh, mine are done too.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics047.jpg

look at the color. good smoke ring.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics052.jpg

oh, ya. a very good light flavor profile. i wasn't salty or to peppery at all. a good light taste to them.

http://i1269.photobucket.com/albums/jj593/mak1star/4th%20july%20weekend/after4thpics061.jpg.

yummy.

squirtthecat
07-08-2012, 03:54 PM
It was a record high 104 here on Friday, and the 4th of July meat sales ($1.19/lb for butts!) were still going on. So like a fool, I went out after work and loaded up on buts/ribs/chickens for the pellet poopers!

Butts went on at 7:45 Friday night. Sun is going down and it is still freaky hot out.

https://lh4.googleusercontent.com/-r7Jyi_AnsM0/T_hVBkX5WHI/AAAAAAABj3c/i8W3TDSxrxk/s912/IMGP1225.JPG

Slathered with... You guessed it. (picked up a fresh bottle at the store)

https://lh5.googleusercontent.com/-rgDA5qPqsmQ/T_hVOGvMPQI/AAAAAAABj30/5fXXLnfo8yk/s912/IMGP1236.JPG

And some never ending dumpster rub.

https://lh6.googleusercontent.com/-HYZuLvvv-A0/T_hVStJ3DHI/AAAAAAABj4A/Mu6lBffDTHw/s912/IMGP1237.JPG


Set the Traeger at 180 for the overnight ride.

https://lh3.googleusercontent.com/-2qlo1bYmuBw/T_hVWs7UA7I/AAAAAAABj4M/xwwtUworHnk/s912/IMGP1242.JPG


9AM check, the sun is beating on it and I'm reading 250 on the dome thermo. Sheesh.

https://lh4.googleusercontent.com/-PiNQoofd9wc/T_hVaXVqG-I/AAAAAAABj4U/qgjnF8MXRmY/s912/IMGP1249.JPG

https://lh4.googleusercontent.com/-62_7CfvB6-k/T_hVeukBN0I/AAAAAAABj4c/Qi7I30Abi6I/s912/IMGP1250.JPG


Done and done, and into my Nebraskan Cambros.

https://lh3.googleusercontent.com/-0oMclQnb88M/T_hVl2BbLRI/AAAAAAABj4s/Ar2KZnWDXkA/s912/IMGP1253.JPG

https://lh3.googleusercontent.com/-YsDv58c5L_8/T_hVpYJl6hI/AAAAAAABj40/l0PVOQYHbkM/s912/IMGP1255.JPG

I'll pull them in a few hours and divvy up some packages for the fridge and freezer.

The ribs were cryovaced and frozen, so they are thawing in the fridge.

My buddy Sparky and I were doing some horsetrading, and out of the blue, he sent me one of these little beauties. Only used once!!

https://lh3.googleusercontent.com/-mjWifScUsno/T_hVtHYir9I/AAAAAAABj48/fNtx4TVlv5U/s912/IMGP1257.JPG

Can't wait to try it out.

Cont..

squirtthecat
07-08-2012, 03:57 PM
Mountain of Poke.

https://lh5.googleusercontent.com/-EBxxTOeMxBY/T_iQXCHYPHI/AAAAAAABj6s/s8Rho_PHuOI/s912/IMGP1274.JPG

Piled in various containers the fridge for now. I'll vacbag a huge portion of it tomorrow.

--

Flash forward to 9:30AM on Sunday, and it is a crisp 80 outside.. Fire in the hole!

But first things first.

https://lh3.googleusercontent.com/-uID1epINx4E/T_moZDpdljI/AAAAAAABj7E/_QDwdWOha0E/s912/IMGP1276.JPG

Gonna try out my AMZNPS smoker today. But I didn't pick up a torch or fire gel to light it. Hmm... What I need is an open flame.


This might work.

https://lh5.googleusercontent.com/-4_4b90rH68Q/T_moc0RETNI/AAAAAAABj7M/rob5Vch7tfs/s912/IMGP1279.JPG


We have ignition..

https://lh6.googleusercontent.com/-5HqkdQZzUOY/T_mogDfMuiI/AAAAAAABj7U/wAuIWG4koJU/s912/IMGP1287.JPG


Yes! (don't try this at home, kids)

https://lh4.googleusercontent.com/-K6Gt_PgPnJk/T_mojZ817dI/AAAAAAABj7c/MX_vyTWMxm4/s912/IMGP1291.JPG


Cue up the chicken parts and bback ribs. A little love to rub them with..

https://lh3.googleusercontent.com/-9HYyDGPRz9s/T_monrXDdII/AAAAAAABj7k/mRWt03Lfyh4/s912/IMGP1292.JPG


Chicken goes on the bottom. I skinned two of the split breasts to see if I get any more smoke/rub flavor into the meat. (or if they will just dry out and be a total waste of time)

https://lh4.googleusercontent.com/-9K2vLB4WmJU/T_morCMeHdI/AAAAAAABj7s/vzQnG3nyrMg/s912/IMGP1294.JPG


Ribs up top.

https://lh4.googleusercontent.com/-rS09gkm3m48/T_mowGgCtaI/AAAAAAABj70/wHmxR16lF68/s912/IMGP1298.JPG


Lid down and the MAK is cruising at 245. We'll check back in 90 or so.

--

Reading 160s in the dark meat, so off it comes and into the crock pot.

Nice color. Must be all that AMZN smoke.

https://lh6.googleusercontent.com/-A4stW_1Zwvg/T_m8mN-swcI/AAAAAAABj8M/m7t5a8HBks0/s912/IMGP1302.JPG


Ribs are looking good as well.

https://lh3.googleusercontent.com/-yjdwjIf2qEI/T_m8rNjRk-I/AAAAAAABj8U/il68wgqfdE4/s912/IMGP1308.JPG


Cont..

squirtthecat
07-08-2012, 03:59 PM
Rolling smoke!

https://lh4.googleusercontent.com/-Dr0H_crPCWM/T_nKK7KrzzI/AAAAAAABj8k/BdH1xTEdQKc/s912/IMGP1310.JPG


Split chix hit 158 or so. Into the crockpot with the dark meat.. (gonna make Smokey/Spicy pulled chicken with all of this)

https://lh5.googleusercontent.com/-9u_ornFaBgU/T_nKO5l4bBI/AAAAAAABj8s/FyP94uPiAv4/s912/IMGP1316.JPG


Ribs are coming along. Spritzing with a concoction of MrsSTC's lemon flavored water and some balsamic vinegar. No foil this time, but a 1/2 steam table pan full of warm water and a can of beer that spent a week in a 100 car trunk.

https://lh5.googleusercontent.com/-78y8HEmM8lI/T_nKTA9_p8I/AAAAAAABj80/m9sAtred2DE/s912/IMGP1318.JPG

--

Time to mix up some Balsamic Blues Hog glaze. I'm flat out of cider vinegar, so we made do..

https://lh6.googleusercontent.com/-rahkb3f0lLU/T_nX1kJq_iI/AAAAAAABj9A/4zBXeK3K9VM/s912/IMGP1324.JPG

https://lh6.googleusercontent.com/-xBvl97tQ630/T_nX58s1NwI/AAAAAAABj9I/7Pz3IvS2vjM/s912/IMGP1325.JPG

Covered with some foil and parked on top of the grill to reduce a bit.


Cracked the lid for a spritz/peek at the ribs..

https://lh5.googleusercontent.com/-zHGdtSyoSN8/T_nX-Z7uLiI/AAAAAAABj9Q/FrkiGN4_NC8/s912/IMGP1329.JPG

Oh yeah.

I'll probably start glazing them in another 30 minutes or so.

--

Time for some paint..

https://lh4.googleusercontent.com/-YIda1Aq4K7M/T_neUldsWDI/AAAAAAABj9c/N92A2LnoN8M/s912/IMGP1332.JPG

--

Done, wrapped and resting!

https://lh5.googleusercontent.com/-rNIch64hyuQ/T_n1SMxPzUI/AAAAAAABj9o/U07FEJ8EuUM/s912/IMGP1346.JPG

https://lh4.googleusercontent.com/-kdqAG3wb2Vk/T_n1VqWoeeI/AAAAAAABj9w/tHlLwjErwNw/s912/IMGP1349.JPG

I'll probably vacuum seal them for dinners later this week. We have an abundance of pulled pork to work through first. ;)

Deb
07-08-2012, 05:39 PM
Almost birthday dinner..... Kevin is 21 tomorrow :)

I asked him what he wanted - steak

so steak it is but first my parents showed up with blueberries & raspberries from their backyard so I decided we needed pie
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/photo-109-1.jpg

then started some potatoes - cut some local new potatoes about 3/4 of the way through , rolled in some butter
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/photo-116.jpg
when almost done added some grated cheese and chives
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/photo-115.jpg

started the steak..... while the potatoes were cooking the griddle was getting nice and hot.... added a little olive oil and butter ... threw in some filet mignon (about 1/2 well coated wtih pepper)
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/photo-114.jpg
pulled the steak at 125, tented with foil and started the sauce
a little more butter, some shallots, cooked them down, added some cognac until it cooked down, some beef broth and then after a bit some heavy cream
this is before it was fully cooked down
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/sauce.jpg

dinner - the steak with sauce, green beans & the potatoes
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/Untitled.jpg
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/photo-110-1.jpg

and dessert
http://i281.photobucket.com/albums/kk234/deb415611/food/2012_07/photo-109-2.jpg

smokerjoe
07-08-2012, 05:59 PM
http://my.webpix.ca/d/2949-2/IMG_1041.JPG
http://my.webpix.ca/d/2953-2/IMG_1043.JPG
http://my.webpix.ca/d/2956-2/IMG_1044.JPG
http://my.webpix.ca/d/2959-2/IMG_1049.JPG
http://my.webpix.ca/d/2962-2/IMG_1050.JPG

Stuffed with spinach, roasted red peppers & onions, bruschetta, goat cheese, and happy endings rub
http://my.webpix.ca/d/2968-2/IMG_1054.JPG
http://my.webpix.ca/d/2971-2/IMG_1055.JPG
http://my.webpix.ca/d/2974-2/IMG_1057.JPG
http://my.webpix.ca/d/2977-2/IMG_1058.JPG
http://my.webpix.ca/d/2980-2/IMG_1066.JPG

Scallywag
07-08-2012, 06:33 PM
Got a nice rack of baby backs.. seasoned like this
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3552.jpg
Sparky style.. 275 for 3 hours
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3553.jpg
Flippy after an hour
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3556.jpg

Scallywag
07-08-2012, 06:36 PM
Time for the sauce... mixed all these up on a boil and reduced.
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3554.jpg
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3555.jpg
Basted every 15 mins till done....
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3559.jpg
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3560.jpg
http://i1087.photobucket.com/albums/j463/arenwhite73/rib%20cook/IMG_3561.jpg
Nom nom.. amazing!!!!
Thanks for looking!

Tatonka3A2
07-08-2012, 08:51 PM
Been a VERY long time since we got to enjoy some buffalo steaks of any kind...let alone T-Bones!

Put a little garlic olive oil as a base on the steaks followed up with some Tatonka Dust and Canadian Steak seasoning.


http://img811.imageshack.us/img811/9477/img4503ay.jpg (http://imageshack.us/photo/my-images/811/img4503ay.jpg/)


Put them on the Yoder and let them get smoke for about an hour and 1/2.

Pulled the steaks and turned the Yoder to 500. Did 3 mins per side with some nice sear marks.


http://img705.imageshack.us/img705/717/img4512t.jpg (http://imageshack.us/photo/my-images/705/img4512t.jpg/)


Exactly what I was going for!!


http://img256.imageshack.us/img256/4380/img4513x.jpg (http://imageshack.us/photo/my-images/256/img4513x.jpg/)


Of course shrimp seasoned with Money and some garlic toast...


http://img254.imageshack.us/img254/8135/img4521b.jpg (http://imageshack.us/photo/my-images/254/img4521b.jpg/)


Plated up and ready to dig in!


http://img39.imageshack.us/img39/9179/img4528w.jpg (http://imageshack.us/photo/my-images/39/img4528w.jpg/)


http://img268.imageshack.us/img268/8917/img4541b.jpg (http://imageshack.us/photo/my-images/268/img4541b.jpg/)


Money Shot!


http://img443.imageshack.us/img443/8775/img4552.jpg (http://imageshack.us/photo/my-images/443/img4552.jpg/)



This was by far the best steak we have had in years!! You would have thought it was a perfectly dry aged steak....crazy tender and such an amazing flavor. We are not going to go very long again before having another buffalo steak. Amazing! I wish everyone could taste this!!

NorCal Smoker
07-08-2012, 08:55 PM
As we get into summer, I have been leaning more towards light meals (more fish than beef and pork). So tonight I tried Tilapia again. First started with some appetizers, ABT's and Portabello Pizzas ( I am loving these, 3rd time in the last two weeks).

http://i1224.photobucket.com/albums/ee366/norcalsmoker1/IMG_4157.jpg

Then put some squash on with a little Annies EVOO, Butter, and Desert Gold:

http://i1224.photobucket.com/albums/ee366/norcalsmoker1/IMG_4158.jpg

Then the Tilapia, seasoned with EVOO and Desert Gold:

http://i1224.photobucket.com/albums/ee366/norcalsmoker1/IMG_4159.jpg

All plated up with a cucumber, tomato, and red onion salad.

http://i1224.photobucket.com/albums/ee366/norcalsmoker1/IMG_4164.jpg

A perfect light meal for a hot summer day!

smokerjoe
07-09-2012, 08:08 AM
What do you put in your Portabello Pizzas?

muebe
07-09-2012, 08:05 PM
So I have been experimenting with my Memphis Select pellet grill. I bought a flame zone insert for the elite model and made it work in my grill. So here we go ;)

The flame zone insert is being supported by the upper racks where the drip pan would normally be located. I covered each side of the flame zone with foil wrapped around the upper racks. Then the lower rack is installed. I covered the thermocouple to insulate it from the flames and fake the PID to think it is cooler than it actually is...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2155.jpg

Meanwhile I melted some unsalted butter with some BP Desert Gold seasoning and smoked sugar. Then basted the corn with it and tightly wrapped with foil...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2152.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2153.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2154.jpg

Then the corn went into the Big Easy for 40 minutes...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2156.jpg

Fired up the Memphis with oak pellets with a setpoint of 305F. With that temp I can manipulate the amount of fire with the pellet prime button once the thermocouple got that hot. And it got up to 305F with the hood open and thermocouple insulated with foil. After heating up I drop the costco rib-eye steaks onto the grill. They were seasoned with awake-a-steak rub that has coffee in it...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2157.jpg

After 6 minutes I flipped them...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2158.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2159.jpg

muebe
07-09-2012, 08:06 PM
After another 6 minutes I pulled off the smaller one. Another 5 minutes and I pulled the big one. A thermapen check showed 135F IT on the large and 140F on the small one...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2160.jpg

http://i752.photobucket.com/albums/xx169/muebe/IMAG2161.jpg

Steak was topped with balsamic vinegar and blu cheese mushrooms...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2162.jpg

Ohh yeah! Crust on the outside and rare on the inside...

http://i752.photobucket.com/albums/xx169/muebe/IMAG2163.jpg

This steak was fantastic! No grease fires and the flame zone worked like a charm ;)

sparky
07-09-2012, 10:59 PM
who's judging this week?

Chili Head
07-09-2012, 11:56 PM
Rick is the judge this week. I didn't enter this week so if you need a back up judge let me know.

RickB
07-10-2012, 02:54 AM
Sorry I was a little busy yesterday but better late than never.

Ok let’s get to it.

Third Place. Sparky’s Party Ribs

As always your rib’s are impeccable, this time matched with a colorful Mac salad and green beans. Nice looking plate.

Second Place. Tatonka’s Buffalo Tbones.

Those tbone’s looked fantastic! Match them with some great looking shrimp and bean salad and you have a winner dinner. Nice job!

First Place. Deb’s Almost Birthday Dinner.

Wow what a plate. Filets cooked perfectly with a nice crust and yummy sauce with potato and green beans. And my o my let’s not forget that Berry Pie. I could eat that whole pie. Great job Deb

Very nice cooks this week congrats to the winners and everyone who entered. Thanks again to BP for all the fun.

Susan
07-10-2012, 03:25 AM
Congrats to the winners! All great cooks!

Deb
07-10-2012, 03:25 AM
Congrats Tanya and Sparky! Thanks Rick and BP.

Tatonka3A2
07-10-2012, 05:58 AM
Congrats Deb and Sparky! Thanks Rick and BP. Everything looked great as usual!

Scallywag
07-10-2012, 08:03 AM
Good week everyone, congrats to the winners! Thanks BP!

Chili Head
07-10-2012, 09:29 AM
Congrats Deb Tatonka and Sparky! Awesome looking food!
Great job to all else that entered!

ACW3
07-10-2012, 10:12 AM
Kudos to Deb, Tanya and Sparky!!! Wonderful looking meals!! Now that would be a road trip to get to eat at Deb's, then Tanya's and finally Sparky's places!! Great job to everyone else who entered. Always tough to judge the entries.

Art

sparky
07-10-2012, 10:24 AM
yo, rickyB. thanks for judging. congrats to deb and tanya. a fun week. thanks BP for letting up play here.

NorCal Smoker
07-10-2012, 06:36 PM
Congrats to all the winners and thanks BP!

NorCal Smoker
07-10-2012, 06:46 PM
Smoker Joe.... As the basis I use BP's recipe from the food network.

Assorted Grilled Portobello Pizzas Recipe : : Recipes : Food Network (http://www.foodnetwork.com/recipes/dweezil-lisa/assorted-grilled-portobello-pizzas-recipe/index.html)

On top of the portobello, I put pesto as the sauce. Then mozarella cheese, Parmesan cheese, and toppings. I like chopped tomato, basil, and garlic. You can top with anything you want. When I serve them as appetizers, I cut in quarters. Family loves them!

contracted cooker
07-11-2012, 05:37 PM
all of those entries looked great. if I had to judge it would be like a 10 way tie