I've done them like a meatloaf & I have also stuffed with ingredients like onion,cheese,cooked bacon,mushrooms, pepperoni & pizza sauce, peppers,blue cheese, jalapeños. I also built a fatty piston for stuffing fatties.

Salmon

Please post this recipe.  We need a new way to cook Salmon and this looks wonderful.

-Cut slits in fillet
-Insert Lemmon slices in every 2nd slit
-mix diced shrimp,flaked crab,Italian bread crumbs, diced onions, butter
-stuff the rest of the slits with seafood mixture
-top with onions
-cook to your desired internal temp ( 145° Is recommended)

For the Fattie purist!

Insert rolled...insert period.

Technically

-what is a fattie?

fattie -- a solid chub of sausage usually sprinkled with a favorite rub, sometimes covered in a bacon weave.

Korean short ribs
Program

Bacon for breakfast
Program

Straining home made maple syrup

Why the straining of the syrup?

Pork butts

Why the straining of the syrup?

To sift out any particles from boiling or what ever may have landed in during boiling also to remove sugar like particles. 

OK then...

We had a couple of friends over for the Labor Day holiday and made wood fired pizza (cherry wood) and a brined chicken in the SRG using GMG fruitwood pellets for smoke. We decided to do it differently this time - make 6-inch mini pizzas to share so each person could have a bite-sized slice while another pizza was cooking. It turned out to be lots of fun with plenty of chit/chat and enjoyment of being outside on the deck. 

We cooked the three pizza types below and then took orders for each person's favorite - everyone wanted to continue the sharing of each of the varieties, so we will do this kind of pizza party in the future.

These are the three pizzas we made this time:

• Pimento and cheese - my wife and love pimento and cheese sandwiches, so we thought a pizza might be good - turned out to be my favorite of the day. The cheese is topped with slices of heirloom tomatos, salt, and pepper.
• Bean dip with pork sausage - I make a homemade bean dip from pressure cooked black and pinto beans, sour cream, chicken stock and spices. The other day I ground up some fresh pork for sausage and we thought the combo might make for good pizza. Using the bean dip as a base, we topped with sausage, cheese, and tomato slices.
• Smoked chicken - pizza is loaded with olives, tomato slices as a base instead of sauce, feta and cheddar/mozzarella cheese, zucchini and mushrooms.

My wife uses a crust preparation technique in which salt is on the bottom so when you take a bite, you get a nice salty crust flavor. All crusts were crisp yet tender - an advantage of cooking at 800 degrees.

Click the pics to toggle full/normal size Cherry wood is the fuel for the day. It takes an hour or two to bring the oven to temperature.     Oven temperature was maintained at about 800 degrees F (measure on the floor). Any higher and it becomes difficult to keep from burning the crust.     The pizzas were small so we cooked two at a time     The pimento and cheese was my favorite     This is how we cut the mini pizzas - into four bite sized pieces so each person had a mini "slice"     Another pimento and cheese on the left, and a SRG chicken pizza on the right. The chicken pizza was smoky, savory, and full of flavor.

They look great. One day I hope to own a wood fired pizza oven.

Fantastic!  It sounds as though it was great fun.

Man! .... How cool is that. ...... Fabulous

Thanks gents - it is a fine way to entertain - folks are always anticipating a new treat, often something they have never sampled before, and the social mingling never ceases. Having the oven is fun because in addition to pizza, we've done crispy crust European bread, calzones, chicken, and others. Quite often we'll purchase a sack of tomatos on pizza day, halve and place them into a baking disk, sprinkle with Italian seasoning and into the cooling pizza oven when we are done with it for the day. We leave them in overnight and in the morning they are reduced to tomato "leathers", kind of like fruit leathers. The tomato flavor is concentrated into a sweet, savory, chewy treat that is typically gone before the day is done, even though our plan is to use them as a kind of sun dried tomato in cooking.

For anyone even thinking of doing one of these, it is well worth the effort in more ways than one. Not expensive at all to build one from scratch if you have some masonry skills.

PZ
So that is your masonry handiwork? ...... Is there a plan you used? Do specific sizes or proportions need to be maintained much like in building a masonry fireplace. It really look neat.