I love pizza. I also have grown to love making it at home. Frozen pizza is good and a cheaper alternative to take away or delivery. My homemade efforts are improving with each pie that slides off the pizza peel. Now that summer has arrived, I fire up my Weber for grilled pizza. The charcoal heat gives it a smokey, charred touch you just can’t get via other methods.
Grilled Pizza Basics
The dough will require a bit of advanced planning if you make it from scratch (video here and another recipe here) OR you can get pre-made dough from groceries like Trader Joe’s (if you get it from TJ’s, add a bit of salt to the dough).
The better the ingredients, the better the results. Seems intuitive, but I’m usually (almost always) super cheap. Get some good meats like hot capicola if you like spicy food and fresh veggies. Rather than pay pizzeria prices for a smattering of toppings you can truly make it a meat lovers pizza for $3. Continue reading Why You Need to Try Grilled Pizza
If you aren’t smoking your meats this summer you’re wasting your time and taste buds. I’ve written about my love affair with turning my Weber grill into a smoking machine and have educated many friends on the setup.
The flavor rewards of smoking are huge. Grilling chicken often leads to tough and dry substances, while cooking low-and-slow produces moist, tender and flavorful meats.
This feast used a smoked fryer chicken (backbone removed) as the protein for a huge salad. I brined the bird (no name given) in beer and line juice before sliding it on the cool side of the grill for 90 minutes. The result was an incredibly crispy skin with a deep red hue.
The salad was romaine, arugula, carrots, cucumber and red and green onions. All topped with my patent-pending BB-ANCH!
Plus, the special treat were homemade tortilla crisps dusted with herbs and spices to add another crunch to the salad.
As we lead into the most patriotic of weekends, you could carb load and binge on sweets trying your best to get diabetes OR fire up the grill, smoke a whole chicken, then grill veggies for a sensational chicken pasta salad.
This is one of my go-to summer dishes. Meat. Veggies. Pasta. Can’t go wrong. Tonight’s included smoked chicken, fresh carrots, broccoli, yellow onion and mezzi rigatoni.
And like a true American, I took a little something from another country. Italy. The X factor was small slices of pecorino cheese. That chunk of cheese may be one of my best purchases this summer. It adds saltiness and a little bite to everything it touches.
What are you grilling this weekend?