Outdoor kitchen

[Angry Perch]

Probably a little toasty for salmon - but would do amazing albacore medallions.  I've got a few chunks of bluefin left I might share in the interest of experimenting, if you ever give me the addy. 

Hey man, you and your ingredients are welcome in my kitchen any time!

It's fun thinking about non-pizza stuff to do in the oven.

[h2ofowlr]

Looks good.  You might have to make a modification to the chimney piping of your pizza oven before you have to repaint the entire area.

[Alchase]

Sweet outdoor kitchen 

Bella Grande makes some pretty good stuff!

[Blacklab]

That is freakin AWESOME Nicely done Perch 😉🥃🇺🇸

[Angry Perch]

Looks good.  You might have to make a modification to the chimney piping of your pizza oven before you have to repaint the entire area.

Ya, that pic was a snip from a video and has some weird stuff going on. Oven is on wheels, and will always go outside.

[Angry Perch]

That is freakin AWESOME Nicely done Perch 😉🥃🇺🇸

Thanks for all of the nice comments. After years of outdoor grilling in Seattle, this has been a dream.

[Angry Perch]

Probably a little toasty for salmon - but would do amazing albacore medallions.  I've got a few chunks of bluefin left I might share in the interest of experimenting, if you ever give me the addy. 

You've got me thinking. Black cod with a miso marinade could probably stand up to a minute or so of wicked heat. I'll have to grab some out of the freezer.

[AL WORRELLS KID]

Angry Perch
 It looks like you're all set to cook, right after "The Big One" hits! 

[7mmfan]

Probably a little toasty for salmon - but would do amazing albacore medallions.  I've got a few chunks of bluefin left I might share in the interest of experimenting, if you ever give me the addy. 

You've got me thinking. Black cod with a miso marinade could probably stand up to a minute or so of wicked heat. I'll have to grab some out of the freezer.

Black Cod was actually my first thought when I saw that thing. Is that weird? 

[Angry Perch]

Probably a little toasty for salmon - but would do amazing albacore medallions.  I've got a few chunks of bluefin left I might share in the interest of experimenting, if you ever give me the addy. 

You've got me thinking. Black cod with a miso marinade could probably stand up to a minute or so of wicked heat. I'll have to grab some out of the freezer.

Black Cod was actually my first thought when I saw that thing. Is that weird? 

It just means your brilliant like me!!

[follow maggie]

That is awesome!

[Angry Perch]

Got some Madrona from a friend this weekend. It is seasoned, but wet from rain. Still managed to make it work. Almost zero ash. It will be perfect when completely dry. Split some up and put it in the greenhouse to bake.

[Angry Perch]

Olive oil, oyster mushroom, sausage, basil. Crazy good.

[Blacklab]

Yum! Whats madrona where from?

[wadu1]

Yum! Whats madrona where from?

Arbutus menziesii or Pacific madrone, is a species of broadleaf evergreen tree in the family Ericaceae, native to the western coastal areas of North America, from British Columbia to California. It's the red bark evergreens we have around here. Best darn firewood you will ever use. It's also very dense it will not float; I've had sparks come off when cutting with a chain saw.
Now back to the post,