Sunday, May 12, 2013

Pizza X2

Time to try pizzas!!! We were really excited to try some pizzas on the grill since we had read and heard how delicious they were.

First attempt went well.  I used the dough recipe found here.  We had to rush a little, but even on short notice the dough was great and rose nicely.  The recipe made 5 doughs so we froze 3 of them for future use.  We made one BBQ chicken pizza and one margherita pizza with this pizza sauce.  The BBQ pizza was based off this recipe, but obviously not the crust or cooking conditions.

We cooked each one for about 8 minutes and they turned out great. I will admit though we used cornmeal to keep the dough from sticking and it gave a rather bitter taste.  It inspired me to go ahead and purchase a wooden pizza peel to make things easier.






Round 2 we cooked a BBQ chicken, a Buffalo Chicken and a basic pepperoni.  We used the frozen doughs and Greg Spink helped me roll out the doughs for the pizza.  Of course we dealt with rain cooking them, but again they turned out great with the two chicken types outperforming the pepperoni in my opinion.  That's all for now, just wanted to make sure I had the links saved for future use.  My brain starts to hurt when I think too hard now, so better keep things updated more regularly!

Catch up time!!!

Well I've been lazy and no updates so thought I better update what I can remember so I don't lose it forever!

Going back to David Stepp's birthday extravaganza we cooked 2 pork shoulders on the BGE.  Started them about 11 pm and took them off at around 3:30 pm the following day (after golf and a Wolfpack loss).  We cooked them at about 225-250 and although the fire went out once around 6 am they turned out very well.  David used a mustard rub and his own seasoning and the only change I would make was pulling them a little sooner. Sorry no pictures, but can you really mess up BBQ that much?