B. Clawhammer

Don't mean to hijack the thread, but what do you TG bbqers like to cook the most on the grill? Some chicken, steaks, ribs, brats? I personally thoroughly enjoy a nice fat tritip!!

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Wimpinator

Burgers smotherd in Dales. Hmmmmmm

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Beatnik

Filet mignon. 2" thick. Dry rub. Medium rare.

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P8riot

My favorite thing to cook on the grill?

FOOD.

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Rincewind

Last night I made the pizza and actually remembered to take pics--but only of the finished result

Regular recipe with provolone, mozza, romano, and turkeyroni.


The wole 16" pizza. I reglazed the edge-crust with EVOO after I took it out of the oven the first time and before I added toppings. The result was a spectacularly good crust experience; the toppings got browned but the crust was still moist as it was protected by the oil .


A close view of the crust and toppings. Look at how wonderfully the turkeyroni crisped up! You can get a view of the pizza stone as well.


Another view.

Enjoy!

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B. Clawhammer

That's a damn fine looking pizza there rince!! lol

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Beatnik

Good god. Good stuff dude. Good thing football season's coming up soon. I need to try that one out!

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Rincewind

Pizza Sauce Alternate

2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh garlic
1/4 cup finely chopped onion
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons tomato paste

In a medium saucepan, sauté garlic and onions in olive oil until tender. Add seasonings and continue cooking a few more minutes. Stir in tomato sauce, and then tomato paste. Simmer on low heat for about 10 minutes. Makes about 1 1/2 cups, which should be enough for 1 pizza.


And a website I just stumbled on: The Encyclopizza. Looks interesting, I'll have to check it out...

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nulloperations

I'm cooking this tonight:

Bleu(Soy) Spiced Burger:

1-lb Ground Beef (the better the beef, the better the taste!)
2 tsp. Ground Garlic
1/2 Onion, diced (I prefer red, but using a white tonight)
2 tsp. Kayan Pepper (or any powdered hot pepper)
1 tsp. Ground Cinammon (I don't know, cinammon just brings out the flavor of beef)
1/4 Cup Bleu Cheese Dressing (using low-fat tonight, works fine)
- Alternativly, you can use soy sauce instead of bleu cheese, different taste but still yummy
1 egg
1/2 cup - whole cup of bread crumbs
1 table spoon Extra Virgin Olive Oil

Mix everything into a medium bowl.
HAND MIX!
Roll into patties. I make 4 burgers from 1-lb Beef, but you might prefer a bigger or small bite.
Pan Frying at medium to medium Hot for a nice long cook. I get them to just about medium before taking them off (can't leave them on to well done with the bleu cheese or they get alittle weird tasting, IMO).
Top with whatever you prefer!

Serve with a side of oven fries or other startch, and have yourself a comfort food dinner.

Serves 2

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aculle01

Apple Pie:
6-7 Granny Smith Apples
2/3 cup Sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Salt
1 tsp Lemon Juice
2 tsp Butter
Small amount of milk
1 package ready made pie crust (You can make your own but the ready-made is pretty much the same with a lot less trouble and I dont know how well my instructions will translate over the computer.)

Preheat the oven to 425

Bring the pie pastry to room temperature. Unroll (or fold) one of the pastries and lay it in a 9 inch pie dish. Peel and cut the apples into thin slices and place into the pie. Once all the apples are cut and in the pie sprinkle them with the lemon juice.

Sift the sugar, nutmeg, cinnamon and salt together and then sprinkle over the apples.

Cut the butter into small pieces and spread throughout the pie.

Cover the pie with the second pastry sheet. Fold the overlapping edge of the top pastry over the bottom one and tuck into the dish. Using your index and middle finger of one hand and the index finger of the other pinch the sides of the pie crust all the way around. Take a knife and cut a couple of slits into the top of the crust to allow the steam to escape. Using your fingers to rub the milk onto the crust. Sprinkle some granulated sugar on top and place the pie in the oven. Bake for 25-35 minutes or until golden brown.

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MoreGooder

Dammit!!! I wasn't hungry until I found this thread. I'll post back with a recipe sometime soon.

CryForMe

Cry's Chicken Pastries!
(sounds odd, but I assure you, will make your tastebuds applaud)

4 boneless, skinless chicken breast halves
1/2 cup plus 5 tablespoons butter, divided for use into 1 tbsp increments.
fruits or vegetables of your choice cut into approx. 3 inch lengths or small wedges.***See note below
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon fresh basil leaves, chopped finely
1/4 teaspoon ground or grated ginger
3/4 teaspoon garlic powder or 2 teaspoon minced garlic, divided for use
4 phyllo pastry sheets
Cream Sauce (recipe follows)
Parsley sprigs

1. On half of each chicken breast half, place 1 tablespoon butter, 1 piece of each vegetable, fruit or other ingredient (cheese, etc).
2. Mix together lemon pepper, basil leaves, ginger and 1/4 teaspoon garlic powder or 1 teaspoon minced garlic; sprinkle over chicken. Fold other half of chicken over vegetables.
3. Melt 1/2 cup butter; brush on phyllo sheets and place chicken in center of each at one end. Roll chicken, folding, to opposite end of phyllo sheet; trim excess and seal edges. Place, seam side down, on buttered baking dish; brush with remaining butter.
4. Place in 350°F. oven for 1 hour or until brown.
5. In small frypan, place remaining butter and remaining garlic; add remaining vegetables or fruits. Sauté until tender crisp and set aside.
6. Place chicken on platter; ladle on warm cream sauce and garnish with sautéed vegetables and parsley

Makes 4 servings.

Garlic and Basil Cream Sauce:
1/4 cup butter
1 teaspoon chopped fresh basil leaves
2 teaspoons finely minced garlic
2 tablespoons flour
1/2 cup chicken stock (1 chicken boullion cube + 1/2 cup water)
1 cup heavy cream
Melt 1/4 cup butter; add 1/2 teaspoon fresh chopped basil and 2 teaspoons garlic. Stir in 2 tablespoons flour; add 1/2 cup chicken stock, stirring until bubbly. Slowly add 1 cup heavy cream, stirring constantly. Allow to simmer on LOW heat for 5 minutes, stirring constantly so the cream doesnt burn. Add salt and pepper, if desired.

***you can also use cheese, but use a high melting temp cheese. i've done this with asparagus and bleu cheese and it was stunning. another good combination was apple and gorganzola.

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nulloperations

I think I need to try that recipe Cry.

I just have to swing it past the SO due to the health risk of it *grins*

How does it do with clarified butter?

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Beatnik

Yeah that garlic and basil sauce sounds very tasty. I'm picturing some kind of seafood alfredo linguine with that.

On an unrelated culinary topic, I'm making a whole Jerk Chicken in the slow cooker at the moment. For fans of Jerk, I (finally) found an incredible marinade that tastes like what I originally had in Jamaica. It's called Walkerswood Hot & Spicky Jerk Seasoning, and the right balance of the right ingredients (scotch bonnet peppers, allspice, thyme, etc.). For the recipe, I simply slathered a few teaspoons over the skinned whole chicken yesterday, let it marinade over night, and threw it in the crock pot this morning. A 4 pound bird usually takes about 5 1/2 hours on low to cook through. Good stuff.

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nulloperations

I'm not much of a big fan of Jerk myself. I like my spices to be middle to back of the tongue with a slow burn. Tip of the tounge spice just overloads you before you can really taste the food. To each his own though.

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