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	Smoked Sirloin Tip Roast by Patti Fisher Slow Smoked Sirloin Tip Roast, tender, juicy and melt in your mouth good. We were wanting BIG MEAT for our Date Night Dinner so we went shopping. Patti and I looked at steaks, short ribs and then we saw this 5 ½ pound Sirloin Tip Roast. We smoked it for an hour in Green Mountain Grill’s Gourmet Blend Pellet Blend then, put a little…	1 vote 8387 views
	Polpo alla Griglia con raparossa affumicata e cips vegetable by GianMaria Le Mura Un Piatto meraviglioso da offrire in un piatto diverso ed un concetto diverso.	2 votes 1 review 7750 views
	Pastrami Subs by Patti Fisher Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs. Patti likes to…	1 vote 1777 views
	Shrimp Topped Cod by Claudia lamascolo Shrimp on top of cod fish baked with a crisp tomato crust	1 vote 3382 views
	Oriental mixed grill by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Oriental mixed grill	1 vote 6411 views
	crab and cream cheese enchiladas by dp Crab and cream cheese enchiladas are a soft, warm ,creamy ,delicious ,and spicy variation to a beef enchiladas recipe that i make quite often and it turned out to be amazing enjoy. Let me know what you think Thank you	3 votes 1 review 1 comment 37455 views
	Szechwan Dusted Ahi Tuna by Alex Marsh This is a signature dish at Brick; there's a wonderful contrast between the seared ahi tuna and the lentils.	3 votes 2 reviews 1 comment 18523 views
	Roasted Loch Cuart Salmon with Chanterelle Mushrooms by Roland Passot Plate and serve individually or family style with my Corn Fondue and Sauce Diable.	1 vote 1 comment 10051 views