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You would not believe how hard it is to get a hot Italian to stay in the woods long enough for a beer to eat them. It helps to have some beer in the 9 ABV range, but watch what kind. You do not want to overly mix you flavorings. Then, you have to wait a few days for full Italian absorption...

You would not believe how hard it is to get a hot Italian to stay in the woods long enough for a beer to eat them. It helps to have some beer in the 9 ABV range, but watch what kind. You do not want to overly mix you flavorings. Then, you have to wait a few days for full Italian absorption...

It brings out the gamey flavor!

Hot Italian spiced bear sausage!

Racking, for me, all depends on the type of pizza. Hand tossed and set on a stone or calzone go on the rack, deep dish goes on a cutting board. I am making my "heart attack" pizza on Sat. Moose pepperoni, bear sausage, and locally raised bacon, with mozzarella, provolone, and parm cheese...

Made sirloin burgers on the grill just this evening. Old Bay, chopped garlic, red pepper, and onion powder mixed with the burger. They were topped with chopped jalapeños and extra sharp cheddar about two minutes after flipping. Served topped with sliced avocados, pickles, salsa, and honey...

In my youth, grew up in Chi Town, I was exposed to a lot of pizza. After many years, I still find ways to tweak my recipes to meet the beer being consumed. This one got a double IPA. Deep dish is my past.