Thu Sep 19, 2013
I'm not sure if I'd consider myself a true pizza aficionado—I couldn't tell you the hydration ratios of different doughs or the exact diameter of a classical Neapolitan pie—but like most Americans, I couldn't live without the stuff. I've eaten so much pizza at this point that I can certainly separate the exceptional from the merely very good (anything less is not worth eating in New York, except for the couple times a year I cheat and order in Papa Johns to fulfill some suburban longings). So take my love for cooking and fondness for pizza, and it makes sense that I'd be into trying to make this pillar of cuisine at home.
It's an unfortunate and harsh reality then that truly great pizza is often out of reach for the home cook, and I've spent years solidifying that fact to myself by cooking pizza in an oven with inadequate temperature to achieve desired results. So when the invention of KettlePizza came to my attention, I took attentive notice. It seemed like this kettle grill to pizza oven conversion kit would provide the base and heat needed to put the homemade pizza of my dreams within reach, but some misgivings experienced by early adopters left me waiting for refinement. It took a few years, but a recent post on Serious Eats finally dubbed the KettlePizza as nearly close to perfect with some modifications. That was good enough for me to jump on the bandwagon and seek out a KettlePizza, which I got a few weeks ago as a gift, and finally took on a test run this weekend to some stellar results.
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Tue Jul 16, 2013
My first competition of the summer is coming up in a few weeks, and planning for it is slowly taking over every inch of space in my brain. I'm at a stage right now where I'm constantly going back and analyzing what I did last summer, and thinking of how to improve on that to be a real competitor for those top stops in each category, plus have a shot for the real glory in being awarded the honor of grand or reserved grand champion. For barbecue, this is pretty straightforward—continue working on my chicken, ribs, pork, and brisket recipes. For grilling, the question is much more perplexing, because within each category not only is quality of the dish key, but there is the added dimension of figuring out the right thing to cook that would appeal to a diverse set of judges.
Last summer I may have over-thought and overcomplicated things, making dishes that were delicious, but burdensome on myself as a cook with no real indication that exhaustive work would pay off with the judges. This barbecue chicken pizza is a great example—it's an incredible combo of toppings for a pie and I'm damn proud of it, but each ingredient needed to be individually prepped and cooked, and in the end, a well grilled pepperoni pie had the potential to fare as well or better.
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Tue Nov 1, 2011
While I have you up and grilling sausages for breakfast, might as well take that a step further and turn those deliciously spiced patties into some extra special, breakfast pizza! While I was slightly apprehensive about what the results of this might be, it turns out that throwing an entire morning meal onto some grilled pizza dough is not only a great idea, it produces some incredible eats.
More and recipe after the jump >>
Thu Apr 21, 2011
This pie goes out to BBQ Billy, whose tweet reminded me all of the pizzas I've been grilling, but have never shared. There's a good reason to this, my pizza method has more or less stayed the same since my earliest attempts. Never-the-less, I've been awash in new pizza creations, and while I may not gleam much more inside in process, I can further tempt your taste buds with beauties like this white pie made with four cheeses, fresh herbs, and olive oil.
More and recipe after the jump >>
Mon Jul 16, 2007
The Meatwave achieves its goal of spreading the meat well, but it's often difficult to get people into the actual process of grilling. I'm always looking for ways of getting people up out of their chairs and to the grill side, actively involved in making their own food. A lot of what I cook is not well suited for this task, so I'm often my own worst enemy in enhancing the Meatwavers cooking experience, but I made up for this by having a party revolving around what must be the most interactive of grilling activities, pizza making.
More and recipes after the jump >>