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Discussion in 'Food Forum' started by lethal tupperwa, Aug 11, 2006.
fun on the grill
I love grilling pizza. That looks awesome.
Ditto! make me one!
I use a stone to cook pizza. Is it better on the grill? I'm into crispy crust.
You are gonna share that, right?
get your grill hot 600 degrees.
Oil the grates (paper towel with tongs)
Put the pizza on and give it five minutes if it is thin crust it might be done.
At this point turn the grill to medium to medium high or move to the shelf to finish it may take another 5 or so.
On a pizza stone in the oven at 500 degrees it takes about 10 min.
Variation: I put the bare dough on the hot grill, flip the crust after 5 or so minutes and then dress the pie. Then it cooks for another 5-10 minutes.
(I also grill many of the toppings separately, like salami, peppers, onions, garlic, bacon, etc.)
good pizza !
we also do pizzas on our grill, using lodge cast iron pizza pans(about 35 ea. from grill lovers catalog-worth every cent)
we have also made lasagna using a regular oven pan to hold the lasagna, then sitting this pan on the cast pizza pan, it cooks pretty fast this way, and you dont have to fire up your kitchen oven in the summer heat.
we do a veggie pizza on the grill that is really super ! if anyone needs the receipe, please say so and i will piost it.
Its my Birthday and Ill grill if I want to!!!
Will you please tell me how you use your smoker? I have one but I guess I don't know how to use it . I have to water smokers and love them . One cheap brinkman and a stainless steel. Do you put the coals in the fire box or under the meat? How do you keep the meat moist. I would really like to learn how to use this thing .Thanks
You talkin to me?
KYglockers, I think he was and I'm interested also. I have been looking at smokers and like one very similar to the one you have in your picture. Are you happy with it? How many racks of ribs can you cook on there at the same time?
I consider smoking and grilling an art form, it takes time to master, but is generally pretty straightforward, but each individual has his/her personal "touches"
First off, different cuts/ types of meats have a preffered method of smoking, depending on the smoking method.....Water-box or fire-box.
You said you like using your water smokers? I love mine too, as I have an old Brinkmann that I reserve for Jerky and Large turkeys!
The fire-box is where the coals go, along with water or beer soaked wood....(once again, personal preference.....apple, pecan, hickory, mesquite...the list goes on!!!) The weather conditions highly govern the air inlet openings and the exhaust vent opening positions, which in turn, regulate the temperature in the smoker!
Geez, I could go on and on, but I HATE TYPING. Shoot me a PM or I will get back to ya, If you have any specific questions, let me know, as I love anything grill or smoker related!!!!!! Later. -------STEVE
Mmmmmmmmmmmmmm....mmmmMMMMMMMMM.....good. Babyback pork on the left......Full Slab Beef on the right. Pork- 7 hrs. Beef- 14 hrs.
Yes yes I was KYglockers thanks for the info.
I was just thinking that it has been a long time since I grilled up some pizza. That looks good, maybe I'll make some dough this weekend and grill up a couple pizzas.